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All Journal Journal of Community Development Journal of Food Industrial Technology
Kurnianto, Mokhammad Fatoni
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Industrial & Manufacturing Engineering Nursing Public Health Social Sciences

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Desiminasi Uji Unjuk Kerja Alat Penyuling Air Mawar (Rose Water) Kepada Mahasiswa MBKM dan Teknisi Laboratorium Hariono, Budi; Kurnianto, Mokhammad Fatoni; Bakri, Abi; Kusumasari, Findi Citra
Journal of Community Development Vol. 5 No. 3 (2025): April
Publisher : Indonesian Journal Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47134/comdev.v5i3.1491

Abstract

The main obstacle for rose farmers is the inability to maintain the freshness of the flowers, which quickly wilt and are thrown away after 3-5 days of harvest. Because innovation is needed to process rose flower waste into products with high selling value and become essential oils. The main problem in the machine tool design process, especially distillation machine tools, is that the process efficiency of the machine tool is not yet known. This has a big influence on the yield of essential oils obtained and is inefficient in using fuel. The aim of this program is to provide knowledge and skills to participants, namely 7 MBKM student participants and technicians from laboratories (agricultural machine tools and energy laboratories). The results of calculating the efficiency of the rose water distiller are as follows: (a) the efficiency of the distilling kettle vessel is 22.91%;  (b) condenser efficiency of 77.08% and (c) total distiller efficiency of 17.66%. The recommendation that needs to be made is to increase the efficiency of the distilled kettle by providing an insulator along the distilled kettle.
Analisis Kelayakan Usaha Produksi Stik Ubi Jalar Ungu: The Analysis of Production Business Feasibility of Purple Sweet Potato Sticks Septian Caturangga, Reza; Kurnianto, Mokhammad Fatoni
Journal of Food Industrial Technology Vol. 3 No. 1 (2026): Januari
Publisher : Journal of Food Industrial Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofit.v3i1.6852

Abstract

Stik ubi jalar ungu merupakan variasi dalam bidang pangan yang terbuat dari bahan utama tepung terigu dengan tambahan ubi jalar ungu, tepung tapioka, gula halus, margarin, garam, vanili. Dengan berbagai formulasi bahan cair yakni dari santan. Stik ubi jalar ungu yang memiliki rasa dominan manis yang sangat merakyat sehingga cocok sebagai salah satu makanan ringan yang dinikmati bersama oleh keluarga. Selain itu juga olahan makanan ringan ini dapat memberikan peluang usaha stik ubi ungu yang dapat mendatangkan keuntungan karena memiliki potensi besar dalam lingkup pasar. Tujuan penelitian ini untuk menganalisis dari usaha produksi stik ub]I jalar ungu menjadi usaha yang layak untuk dijalankan. Pada analisa biaya dengan realisasi didapatkan biaya tetap Rp. 27.072, biaya tidak tetap Rp. 616.070, dengan total biaya produksi Rp. 643.142, total pendapatan Rp. 880.000, keuntungan Rp. 236.858, laju keuntungan 36%, da R/C Ratio 1,3. Sehingga usaha produksi stik ubi jalar ungu ini layak untuk dijalankan
Co-Authors Bakri, Abi Budi Hariono Kusumasari, Findi Citra Septian Caturangga, Reza