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All Journal Turbo : Jurnal Program Studi Teknik Mesin Journal of Community Engagement Research for Sustainability
Surianto, Muhammad Akbar
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Humanities Electrical & Electronics Engineering Energy Environmental Science Mechanical Engineering Nursing Public Health Other

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Pengembangan Freeze Vacuum Drying Dengan Sistem Kendali Menggunakan Reverse Valve Martin, Awaludin; Hermanto, Jheri; Agustina, Dinni; Surianto, Muhammad Akbar; Putri, Sunny Ineza; Khotimah, Nur
TURBO [Tulisan Riset Berbasis Online] Vol 13, No 2 (2024): TURBO: Jurnal Program Studi Teknik Mesin
Publisher : Universitas Muhammadiyah Metro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24127/trb.v13i2.3845

Abstract

The post-harvest handling process for rice aims to reduce the water content of rice grain, one of which is using the drying method. To maintain the quality of grain, evaluation and corrections are needed in handling so that losses can be minimized. Mechanical drying methods such as freeze drying are an effective vacuum solution, because they combine freeze drying and vacuum drying which have advantages in efficiency and quality of results. This vacuum dryer prototype has a maximum capacity of 10 kg of rice, the refrigerant used is R-134a, and the vacuum pressure that can be achieved is 5 bar below atmospheric pressure. This research will use variations in mass of 1 kg, 5 kg, and 10 kg, then the mass of 10 kg will be varied with refrigerant pressure of 14 bar, 15 bar, and 16 bar. The results of this test are that for the mass variation of 1 kg the air content that can be removed is 89% for 12.1 hours, for the mass of 5 kg the air content that can be removed is 85% for 15.3 hours, and for the mass of 10 kg the air content that can be removed is 76% for 17.5 hours. For variations in refrigerant pressure at a pressure of 16 bar 78% of the air content is lost for 19.8 hours, 15 bar 76% of the air content is lost for 19 hours, and 14 bar 62% of the air content is lost for 18 hours
Penerapan Oven Pengasapan Dalam Pengolahan Telur Asin Asap Pada Warga UKM Kampung Sialang Baru Yusfiati, Yusfiati; Surianto, Muhammad Akbar; Hidayatullah, Abda
Journal of Community Engagement Research for Sustainability Vol. 2 No. 6 (2022): November
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/cers.2.6.278-287

Abstract

Sialang Baru Village since the Covid 19 pandemic has affected the local community's economy, especially in the business of processing duck eggs into salted eggs. So far, the use of duck eggs that have not been optimal has become an obstacle in developing their business. The purpose of this service is to find a way to make smoked salted eggs using an efficient and inexpensive oven. The result of making smoked salted eggs using a smoking oven from an oil drum-sized drum produces smoked salted eggs that have a gritty egg yolk texture and taste better than unsmoked salted eggs. The color of salted eggs is better which is light brown compared to using smoking eggs with a gas smoking oven. The cost of making an oven is cheaper than making a gas smoking oven. The smoking oven has helped the UKM community of Kampung Silang Baru in producing smoked salted eggs that are efficient, so that it is possible to further improve the UKM economy.
Co-Authors Agustina, Dinni Awaludin Martin Hidayatullah, Abda Jheri Hermanto Khotimah, Nur Sunny Ineza Putri Yusfiati, Yusfiati