Optimization of Household Equipment and Instrumentation in an Effort to Save Electrical Energy in a Restaurant

Pauhesti Pauhesti (Prodi Teknik Perminyakan , Fakultas Teknologi Kebumian dan Energi, Universitas Trisakti, Jakarta, DKI Jakarta 11440, Indonesia)
Kartika Fajarwati Hartono (Prodi Teknik Perminyakan , Fakultas Teknologi Kebumian dan Energi, Universitas Trisakti, Jakarta, DKI Jakarta 11440, Indonesia)
Harin Widiyatni (Prodi Teknik Perminyakan , Fakultas Teknologi Kebumian dan Energi, Universitas Trisakti, Jakarta, DKI Jakarta 11440, Indonesia)
Fadliah Fadliah (Prodi Teknik Pertambangan , Fakultas Teknologi Kebumian dan Energi, Universitas Trisakti, Jakarta, DKI Jakarta 11440, Indonesia)
Lailatul Wastiyah (Prodi Teknik Perminyakan , Fakultas Teknologi Kebumian dan Energi, Universitas Trisakti, Jakarta, DKI Jakarta 11440, Indonesia)
Zidane Al Baywari (Prodi Teknik Perminyakan , Fakultas Teknologi Kebumian dan Energi, Universitas Trisakti, Jakarta, DKI Jakarta 11440, Indonesia)
Naufal Rizqurahman (Prodi Teknik Perminyakan , Fakultas Teknologi Kebumian dan Energi, Universitas Trisakti, Jakarta, DKI Jakarta 11440, Indonesia)
Rayhaan Adi Saputra (Prodi Teknik Geologi , Fakultas Teknologi Kebumian dan Energi, Universitas Trisakti, Jakarta, DKI Jakarta 11440, Indonesia)

International Journal of Community Service
Vol. 6 No. 3 (2026): August 2026 ( Indonesia - Thailand)

The escalating consumption of electrical energy in the residential and micro, small, and medium enterprise (MSME) sectors—particularly within culinary businesses—has emerged as a critical issue requiring immediate attention. Energy generation in Indonesia remains heavily reliant on fossil fuels, such as coal and petroleum, which significantly accelerates carbon emissions and environmental degradation. Restaurants, as prominent entities in the culinary sector, typically exhibit high electricity consumption due to the continuous operation of electronic appliances without structured energy management. This community service initiative aimed to deliver educational intervention and implement simple instrumentation to conserve electrical energy at Raja Bakso Restaurant. The execution methodology encompassed preliminary site surveys, high-load appliance identification, installation of rudimentary monitoring and control devices, energy management workshops, and post-implementation evaluation. The technical interventions included automatic digital timers, temperature sensors, and portable power monitoring meters.