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All Journal VANOS Journal of Mechanical Engineering Education Panrita Abdi - Jurnal Pengabdian pada Masyarakat Wikrama Parahita : Jurnal Pengabdian Masyarakat Mesin Community Empowerment Room of Civil Society Development Room of Civil Social Development
Yudiyanto, Oyok
Politeknik Manufaktur Bandung
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The Design of Vacuum Frying for Making Rambutan Chips Susilawati Susilawati; Azhis Sholeh Buchori; Oyok Yudiyanto; Faadiyah Cheryl Rachelia
VANOS Journal of Mechanical Engineering Education Vol 9, No 2 (2024)
Publisher : Universitas Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30870/vanos.v9i2.28605

Abstract

Vacuum Frying is a tool used to process raw materials into chips using a vacuum system. Basically, food ingredients will be fried at a temperature below the boiling temperature of the oil, so that the water content in the food ingredients will evaporate. The aim of research is to create design and development of vacuum frying with thermo control. Vacuum functions to reduce the pressure in the frying chamber, so that the oil will boil below the boiling temperature of the oil, namely below 3000 to avoid burning by evaporating the water content (vacuumed) and minimizing the content lost by the heat of the oil. The design of the research consists of collecting data, design process, manufacturing process, machine testing, and evaluation. The oil tank capacity is 80 liters while the frying capacity reaches 10 kg. The vacuum frying process begins by putting oil into the drum and then heating the oil. Next, the raw materials are put into the chamber, after the oil boils, the vacuum faucet is turned on by turning it. Then the pump is turned on and the chamber is rotated to process the raw material into chips.  According to the machine testing 1.5 kg of rambutan chips were produced from 3.1 kg of raw materials and 1.3 kg of banana chips were produced from 3.9 kg of raw materials. Both trials were carried out for 1 hour 20 minutes. For the temperature from the test results, the initial temperature was 60°C and during testing the highest temperature reached 80°C.
Optimalisasi Nilai Tambah Rambutan dengan Teknologi Vacuum Frying dan Pemasaran Digital di Desa Tanggulun Barat Susilawati; Azhis Sholeh Buchori; Dwi Vernanda; Oyok Yudiyanto; Faadiyah Cheryl Rachelia
Room of Civil Society Development Vol. 4 No. 1 (2025): Room of Civil Society Development
Publisher : Lembaga Riset dan Inovasi Masyarakat Madani

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59110/rcsd.443

Abstract

Kondisi hulu perkebunan rambutan di Desa Tanggulun Barat sangat memprihatinkan, sementara sektor hilir belum memiliki dukungan pascapanen untuk pengolahan buah rambutan. Akibatnya, pendapatan petani terbatas dan stagnan dari tahun ke tahun. Solusi yang diterapkan adalah pemanfaatan teknologi penggorengan vakum (vacuum frying), branding produk, dan pengembangan sistem pengolahan berbasis digital. Pelatihan juga diberikan kepada masyarakat mengenai pengoperasian mesin dan penggunaan sistem digital untuk meningkatkan efisiensi produksi dan pemasaran. Kegiatan ini mencakup pengumpulan data, identifikasi kebutuhan, desain dan manufaktur mesin penggorengan vakum, branding produk, pengembangan sistem pemasaran digital, serta pelatihan kepada masyarakat. Hasil menunjukkan peningkatan pengetahuan masyarakat sebesar 81%, serta kenaikan omzet penjualan keripik Rambutan Raranggeuy sebesar 65% setelah implementasi branding produk dan pemasaran digital melalui e-commerce. Solusi ini efektif dalam meningkatkan nilai tambah rambutan, mendorong pendapatan petani, dan memperkuat pemberdayaan ekonomi masyarakat lokal.
Co-Authors Agus Haris Abadi Azhis Sholeh Buchori Dadang Hidayat Dimas Rizky Ummaramdani Dwi Vernanda Efendi, Adhan Elfrida Ratnawati Faadiyah Cheryl Rachelia Faadiyah Cheryl Rachelia Faadiyah Cheryl Rhacelia Fathurohman, Ferdi Masri Bin Ardin Nurizzi Rifqi Ferdian Ridwan Baharta Rochim Suratman Rochim Suratman Roni Suhartono Slamet Rahayu Slamet Rahayu Susilawati Susilawati, Susilawati Susilawati, Susilawati