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All Journal Jurnal Sains Materi Indonesia Abdimas Jurnal Penelitian Hasil Hutan E-journal Widya Eksakta JTM-ITI (Jurnal Teknik Mesin ITI) MITRA: Jurnal Pemberdayaan Masyarakat Abdi Laksana Jurnal Penelitian Hasil Hutan Jurnal Ilmu Pengetahuan dan Teknologi (IPTEK)
Iyus Hendrawan
Mechanical Engineering Department, Institut Teknologi Indonesia, Jalan Raya Puspiptek Serpong 15320, Tangerang Selatan
Agriculture, Biological Sciences & Forestry Arts Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Public Health Social Sciences Other

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TEKNOLOGI OFF-SEASON TANAMAN LENGKENG PADA RUMAH TANAMAN SEBAGAI UPAYA MEMENUHI KEBUTUHAN PASAR Hendrawan, Iyus
E-journal Widya Eksakta Vol 1, No 1 (2013)
Publisher : E-journal Widya Eksakta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (109.08 KB)

Abstract

Abstrak: Usaha untuk memenuhi kebutuhan buah nasional dapat dilakukan dengan dua cara yaitu: (1) mengimpor dan (2) meningkatkan produksi. Untuk menjaga keseimbangan permintaan buah, khususnya buah lengkeng (Dimocarpus longan Lour) yang kecenderungan semakin meningkat, maka dapat diusahakan melalui budi daya buah lengkeng tanpa tergantung pada musim atau teknologi off season. Hal ini dilakukan sebagai upaya untuk menjaga kesinambungan ketersediaan buah lengkeng tanpa tergantung oleh musim. Tujuan penelitian ini untuk mengkaji penerapan teknologi off season pada budidaya tanaman lengkeng dalam rumah tanaman. Pengkajian dilakukan mulai dari syarat budidaya tanaman lengkeng, teknologi off season dan pengaturan kelengasan. Dapat disimpulkan bahwa teknologi off season tanaman lengkeng (1) merupakan salah satu upaya untuk memenuhi kebutuhan buah lengkeng tanpa melalui impor. (2) secara berkesinambungan akan memberikan nilai tambah baik bagi produsen buah maupun kepastian harga yang relatif tetap bagi konsumen. (3) diharapkan kajianteknologi off season tanaman lengkeng menghasilkan rekomendasi untuk membangun rumah tanaman bagi tanaman lengkeng, yang meliputi lokasi, orientasi, fasilitas pendukung, bahan, ukuran, bentuk, penutup rumah tanaman, dasar lantai dan Pot Tanaman, Kontrol Temperatur, Ventilasi dan Sistem Pompa dan Saluran Air. Kata kunci: buah lengkeng, teknologi off season, rumah tanaman. Abstract: The fulfillment of the national fruit needs can be done in two ways, namely (1) by importing and (2) efforts to increase production. In order to maintain the balance of fruit demand and supply, especially the request for longan fruits (Dimocarpus Longan Lour) which the trend increases, then the litchi fruit cultivation without depending on the season (off season technology) is one of the solutions. The objective of this research is to study the application of the season technology of the longan fruits. This study and the assessment were conducted on an ongoing basis start from the litchi cultivation conditions, technology off season and humidity settings. The conclusions are that the technological off season of the longan fruits: (1) will provide added value for fruit producers and a relatively fixed price certainty for consumers, (2) the litchi plants as part of efforts to safeguard the continuity of litchi fruit availability regardless of the season, (3) for litchi crop produced on greenhouse plant includes the location, orientation, support facilities, material, size, shape, cover houseplants, pot plants and basic level, temperature control, ventilation and pump systems and drainage ditch. Key words: longan, off season technology, house plants.
REKAYASA MESIN PENCETAK BUTIR BERAS SIMULASI DARI MATERI TANAMAN HUTAN Hendrawan, Iyus; Sutrisno, Sutrisno; Hariyadi, Purwiyatno; Purwanto, Y Aris; Hasbullah, Rokhani
Jurnal Penelitian Hasil Hutan Vol 33, No 3 (2015): Jurnal Penelitian Hasil Hutan
Publisher : Pusat Penelitian dan Pengembangan Hasil Hutan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20886/jphh.2015.33.3.235-246

Abstract

Indonesia kaya akan aneka sumber karbohidrat non-beras, termasuk di dalamnya tumpang sari tanaman hutan. Bulir beras simulasi (Simulated Rice Grain/SRG) dibuat dari bahan tepung aneka sumber karbohidrat non-beras dengan pendekatan sifat fisiko kimia tepung dan bulir beras varietas Ciherang. Penelitian bertujuan untuk merancang bangun mesin pencetak SRG berbahan baku campuran tepung hasil tumpang sari tanaman hutan. Perancangan mesin pencetak SRG didekati melalui kriteria perancangan, analisa desain, desain fungsional dan proses manufaktur, mesin ini diuji coba dengan menggunakan bahan campuran terbuat 30% pati garut, 42 % tepung tales beneng dan 28% tepung sorgum. Hasil rekayasa mesin pencetak SRG mempunyai dimensi ruang pencentak 6,8 x 2,2 x 5,06 mm , rasio pemampatan  1,9-2,3, kekuatan tekan 600 N. Sudut luncur pengumpan 70o, lama tekan pencetakan  0-5000 mikrodetik, kapasitas 900 bulir per jam dan temperatur bantalan ruang cetak 25-80 oC. Pengujian mesin pencetak menghasilkan bulir SRG dengan panjang 7,1 mm, tebal 2,8 mm, bentuk agak bulat, kekerasan bulir 0,1–2 N, massa jenis SRG 620-770  kg/m3 dan bobot  17,5-29 g per 1000 butir.
Rancang Bangun Evaporator Ultrasonik Untuk Produk Sari Kurma yang Bekerja Pada Suhu Rendah Hendrawan, iyus; Haifan, Mohamad
JTM-ITI (Jurnal Teknik Mesin ITI) Vol 1, No 1 (2017): Jurnal Teknik Mesin ITI
Publisher : Institut Teknologi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (235.719 KB) | DOI: 10.31543/jtm.v1i1.9

Abstract

Palm juice is a supplementary food  resulting from the extraction / pressing the palm fruit into a viscous liquid that is ready to be consumed. Nutrient content and nutritional no different with dates. On the small scale industries, palm juice processing is done through the process of evaporation at high temperature, consequently some important compounds such as vitamins and minerals will be damage, so that the benefits of palm juice for health will decrease. Ultrasonic technology is one method that can be applied to the process of evaporation combined with low temperatures, so that the product obtained palm juice is safe and does not lead to degradation of the important compounds it contains. The research objective is to design and test wake evaporator working under ultrasonic combined with low temperatures to evaporate the water content in the palm juice. Results of ultrasonic evaporator design has a dimension of 41 cm in high, 26 cm diameter and processing chamber capacity is 13 liters. In general, the results of design and test electronic evaporator goes well. From the test results for the evaporation of water (without a date palm juice) recorded water evaporation rate of 275 ml / h, while the water in the palm juice  carrying water evaporation rate of 87.5 ml / hr. In addition to palm juice evaporation, ultrasonic evaporator can be used for evaporative other foodstuffs as well as other food processes, such as pasteurization and sterilization of milk, incubation yougurt etc.
PENDAMPINGAN UKM SAGON BAKAR DAN SAMBAL HJ LINA UNTUK MEMPERBAIKI MUTU DAN PRODUCT IMAGE Widianty, Yenny; Ratnawati, Ratnawati; Hendrawan, Iyus
Jurnal Abdimas Vol 22, No 1 (2018): Juni 2018
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat (LP2M), Universitas Negeri Semarang

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Abstract

Abstrak Usaha Kecil Menengah (UKM) banyak bermunculan di Tangerang Selatan antara lain yang menghasilkan produk Sagon Bakar (Leezat Grup) dan Bebek/Puyuh Frozen/Sambal Hj Lina (SanRah Food). Namun UKM ini  masih mempunyai beberapa kendala antara lain dalam hal proses produksi, strategi pemasaran serta produk image. Program Iptek bagi Produk Unggulan Daerah (IbPUD) Institut Teknologi Indonesia (ITI) bertujuan untuk mengangkat produk-produk tersebut menjadi makanan unggulan daerah Tangerang Selatan. Identifikasi permasalan mitra dan solusi yang diberikan meliputi 11 aspek bisnis yaitu aspek bahan baku, produksi, tata letak, distribusi, manajemen, HKI, pemasaran, fasilitas dan keuangan. Indikator capaian berupa peningkatan kondisi awal mitra dalam peningkatan aset, omset, kwalitas (produk, proses, managemen) serta kondisi keuangan. Program ini perlu dilanjutkan untuk tahun depan agar tujuan IbPUD untuk peningkatan iptek, kwalitas dan kwantitas produk dan produk image dari UKMM  dapat tercapai melalui difusi teknologi dan pengembangan link & match antara Perguruan Tinggi, indusri, masyarakat dan penerintah. Kata kunci: UKM, Product Image, Sagon Bakar, Sambal Hj Lina Abstract  There are many of low-middle businesses (UKM) emerging in Tangerang Selatan such as Leezat Grup that produces Sagon Bakar and SanRah Food that produces Bebek/Puyuh Frozen/Sambal Hj Lina. However, these small business are facing some obstacles in production process, marketing strategy and product image. Program Iptek bagi Produk Unggulan Daerah (IbPUD) Institut Teknologi Indonesia (ITI) has a mission to endorse those products as Tangerang Selatan’s featured delicacy. There are eleven business aspects that are identified as the problems that the partner are facing, e.g. raw material, production, layout, distribution, management, patent, marketing, facilities, and finance. The successful of this program is indicated by the growth of asset, revenue, quality of products, process and management and the financial condition of the partners.  This IbPUD program needs to continue in the coming year so that the mission to advance the science and technology, quality and quantity of the product, the product image from the low-middle businesses can be achieved. Keywords: UKM, Product Image, Sagon Bakar, Sambal Hj Lina
REKAYASA MESIN PENCETAK BUTIR BERAS SIMULASI DARI MATERI TANAMAN HUTAN Iyus Hendrawan; Sutrisno Sutrisno; Purwiyatno Hariyadi; Y Aris Purwanto; Rokhani Hasbullah
Jurnal Penelitian Hasil Hutan Vol 33, No 3 (2015): Jurnal Penelitian Hasil Hutan
Publisher : Pusat Penelitian dan Pengembangan Hasil Hutan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20886/jphh.2015.33.3.235-246

Abstract

Indonesia kaya akan aneka sumber karbohidrat non-beras, termasuk di dalamnya tumpang sari tanaman hutan. Bulir beras simulasi (Simulated Rice Grain/SRG) dibuat dari bahan tepung aneka sumber karbohidrat non-beras dengan pendekatan sifat fisiko kimia tepung dan bulir beras varietas Ciherang. Penelitian bertujuan untuk merancang bangun mesin pencetak SRG berbahan baku campuran tepung hasil tumpang sari tanaman hutan. Perancangan mesin pencetak SRG didekati melalui kriteria perancangan, analisa desain, desain fungsional dan proses manufaktur, mesin ini diuji coba dengan menggunakan bahan campuran terbuat 30% pati garut, 42 % tepung tales beneng dan 28% tepung sorgum. Hasil rekayasa mesin pencetak SRG mempunyai dimensi ruang pencentak 6,8 x 2,2 x 5,06 mm , rasio pemampatan  1,9-2,3, kekuatan tekan 600 N. Sudut luncur pengumpan 70o, lama tekan pencetakan  0-5000 mikrodetik, kapasitas 900 bulir per jam dan temperatur bantalan ruang cetak 25-80 oC. Pengujian mesin pencetak menghasilkan bulir SRG dengan panjang 7,1 mm, tebal 2,8 mm, bentuk agak bulat, kekerasan bulir 0,1–2 N, massa jenis SRG 620-770  kg/m3 dan bobot  17,5-29 g per 1000 butir.
THE EFFECT OF MILLING TIME AND PERCENTAGE OF DISPERSING AGENT ON THE CHARACTERISTIC OF SOLVENT-BASED BLACK PAINT FROM CARBON BLACK PIGMENT Ratnawati Ratnawati; Joko Noveriarto; Aniek S Handayani; Is S Purwaningsih; Iyus Hendrawan
Jurnal Sains Materi Indonesia Vol 21, No 4: JULY 2020
Publisher : Center for Science & Technology of Advanced Materials - National Nuclear Energy Agency

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17146/jsmi.2020.21.4.5984

Abstract

THE EFFECT OF MILLING TIME AND PERCENTAGE OF DISPERSING AGENT ON THE CHARACTERISTIC OF SOLVENT-BASED BLACK PAINT FROM CARBON BLACK PIGMEN. The need for black paint made from carbon black pigment increasing year by year especially in the automotive world. The production of black paint is performed by milling the resin, pigment, additive/dispersing agent, and solvent. In the manufacturing process, it takes a relatively long time with precise dispersing agent composition toward pigment to get the product with blackness/solid black according to the expected quality. This work aims to study the role of the milling time of carbon black fw 200 beads on a 3 liter ball mill and the percentage of dispersing agents on paint color quality, especially blackness. The variations in milling time were 36, 48, and 60 hours and the weight percentage of dispersing agent toward pigment were 80%, 100%, and 120%. The optimum results obtained are at the milling time of 48 hours and on the percentage of dispersing agent of 120% with the product characteristics fulfills the requirement namely: 10 μm of particle fineness, 111.5 krebs unit of viscosity, 36.97% of solid content, 0.9839 gr/cc of specific gravity with desirable solid black color.
PENGELOLAAN SAMPAH MENJADI ENERGI BERBASIS TEMPAT OLAH SAMPAH SETEMPAT (TOSS) DI KOTA TANGERANG SELATAN Iyus Hendrawan; Mohamad Haifan
Abdi Laksana : Jurnal Pengabdian Kepada Masyarakat Vol 1, No 1 (2020): Edisi Januari
Publisher : LPPM Universitas Pamulang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (327.614 KB) | DOI: 10.32493/al-jpkm.v1i1.3998

Abstract

One of the serious problems faced by the South Tangerang City Government today is waste management. According to the Tangsel City DKPP, the volume of waste is 800 tons or around 3,600 cubic meters per day. Until now, the community's waste management system is carried out with a 3R (Reduce-Reuse-Recycle) system in 49 TPS-3Rs that are spread out in every district in the South Tangerang area. The problem at this time is that some of the TPS-3R have not yet operated optimally, so the volume of waste transported to the Cipeacang TPA is still high. Management of waste into energy based on Local Waste Management Sites (TOSS) through a collaboration between STT-PLN and ITI was developed to process waste that produces pellets as an energy raw material that can be used for cooking (special stoves), processing it in a gasifier machine to get gas (syngas) ) which can be consumed by household or electricity generator raw materials. At present trials of the application of TOSS are conducted in several TPS-3Rs in Setu and Pamulang Districts. The series of activities carried out include training and mentoring processing of waste (various types of waste) into pellets, design, manufacture and testing of pellet-fueled stoves, as well as the design, manufacture and testing of gasifier machines to produce gas (syngas) which is distributed to households. The implementation of a TOSS-based waste management system is expected to be able to solve the waste problem in South Tangerang City and get added value through the conversion of waste into energy that can be utilized by the community.Keywords: garbage, TPS-3R, local waste management (TOSS), waste pellets, South Tangerang City
REKAYASA MESIN PENCETAK BUTIR BERAS SIMULASI DARI MATERI TANAMAN HUTAN Iyus Hendrawan; Sutrisno Sutrisno; Purwiyatno Hariyadi; Y Aris Purwanto; Rokhani Hasbullah
Jurnal Penelitian Hasil Hutan Vol 33, No 3 (2015): Jurnal Penelitian Hasil Hutan
Publisher : Pusat Penelitian dan Pengembangan Hasil Hutan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20886/jphh.2015.33.3.235-246

Abstract

Indonesia kaya akan aneka sumber karbohidrat non-beras, termasuk di dalamnya tumpang sari tanaman hutan. Bulir beras simulasi (Simulated Rice Grain/SRG) dibuat dari bahan tepung aneka sumber karbohidrat non-beras dengan pendekatan sifat fisiko kimia tepung dan bulir beras varietas Ciherang. Penelitian bertujuan untuk merancang bangun mesin pencetak SRG berbahan baku campuran tepung hasil tumpang sari tanaman hutan. Perancangan mesin pencetak SRG didekati melalui kriteria perancangan, analisa desain, desain fungsional dan proses manufaktur, mesin ini diuji coba dengan menggunakan bahan campuran terbuat 30% pati garut, 42 % tepung tales beneng dan 28% tepung sorgum. Hasil rekayasa mesin pencetak SRG mempunyai dimensi ruang pencentak 6,8 x 2,2 x 5,06 mm , rasio pemampatan  1,9-2,3, kekuatan tekan 600 N. Sudut luncur pengumpan 70o, lama tekan pencetakan  0-5000 mikrodetik, kapasitas 900 bulir per jam dan temperatur bantalan ruang cetak 25-80 oC. Pengujian mesin pencetak menghasilkan bulir SRG dengan panjang 7,1 mm, tebal 2,8 mm, bentuk agak bulat, kekerasan bulir 0,1–2 N, massa jenis SRG 620-770  kg/m3 dan bobot  17,5-29 g per 1000 butir.
Pendekatan Model Sistem Dinamik untuk Memprediksi Ketersediaan Alat Pengering pada Subtitusi Beras dengan Hasil Diversifikasi Pangan Di Provinsi Jawa Barat Iyus Hendrawan; Yenny Widianty
JURNAL ILMU PENGETAHUAN DAN TEKNOLOGI (IPTEK) Vol. 8 No. 1 (2013): Jurnal Ilmu Pengetahuan dan Teknologi (IPTEK)
Publisher : Institut Teknologi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31543/jii.v8i1.42

Abstract

Pertumbuhan penduduk Jawa Barat rata-rata sebesar 1.49 persen per tahun. Agar tidak terjadi krisis pangan, harus ditopang dengan ketersediaan pangan yang memadai. Dengan kebutuhan beras 113 kg per tahun per kapita maka dibutuhkan pertambahan beras sebesar 87,885 ton per tahun. Pada dasarnya, pemenuhan kebutuhan bahan makanan pokok dapat dilakukan tiga usaha yaitu: Intensifikasi, Ekstensifikasi dan Diversifikasi produk. Penelitian bertujuan untuk mengkaji ketersediaan alat pengering baik pada kondisi sekarang maupun masa datang termasuk didalamnya pengaruh apabila dilakukan proses diversifikasi pangan untuk mensubtitusi beras di Provinsi Jawa Barat. yang didasarkan pada data pertanian, demografi, data alat dan mesin. Penentuan status ketersediaan alat pengering dilakukan dengan cara melakukan simulasi secara dinamik dengan melibatkan beberapa variabel utama yaitu: Jumlah penduduk yang bekerja di sektor pertanian, Luas lahan sawah total, Luas lahan sawah total , Luas lahan tegalan total , Luas lahan hutan yang berpotensi untuk ditanaman garut, Jumlah alat pengering mekanis yang digunakan dalam proses pengeringan padi, laju perkembangan alat mekanis dan Jumlah alat pengering bulir. Dari hasil simulasi dapat disimpulkan proses pengeringan padi di Provinsi Jawa Barat didominasi oleh penggunaan pengering lamporan. Ketersediaan bahan pangan di provinsi Jawa Barat akan surplus untuk 20 tahun kedepan apabila kondisi sesuai dengan asumsi yang dibuat dan pengalihan alat pengering mekanis dari pengering lamporan mampu meningkatkan ketersedian pangan menjadi lebih baik. Ketersedian alat pengering mekanis yang harus disediakan akan menentukan peranan ketersediaan alat pengering lamporanKata Kunci : Diversifikasi pangan, alat pengering padi, Jawa Barat
Incubators for Household-Scale Yoghurt Production in Improving Production Process in Kuningan District Abu Amar; Muhami Muhami; Iyus Hendrawan; Edward S Tampubolon
MITRA: Jurnal Pemberdayaan Masyarakat Vol 2 No 2 (2018): MITRA: Jurnal Pemberdayaan Masyarakat
Publisher : Institute for Research and Community Services

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25170/mitra.v2i2.102

Abstract

The quality of yoghurt produced in District of Cipari, Cigugur Kuningan Regency failed to meet the required standard despite the fact that socialization of yoghurt GMP program, facilitation and delivery of inkubator for yoghurt production had been implemented. Therefore, this study reported the performance of the incubators which had been produced and granted to two cooperatives in the District of Cipari, Kuningan, namely Laras Ati and Lembah Kamoning. The method used was to directly test the incubators for the production of yoghurt in a laboratory Institut Teknologi Indonesia and in Kuningan. Five litres of cow's milk that had been heated to a temperature of 90° C for 15 minutes and cooled down to a temperature of 40° C were directly inoculated with a 10% volume of fresh commercial yoghurt starter, culture consisting of Lactobacillus acidophilus, Streptococcus thermophilus and Bifidobacterium. The measured parameters were incubator temperature stability, product's pH value, total acid and organoleptic of product. The results showed that the performance of the two incubators were in good condition. It was proved by stable temperature in the range of 44.1±0.6°C during evaluation within 7 hours of incubation. During fermentation, pH of the product has decreased and reached a pH value of 4.6 ± 0:02 within 7 hours of incubation, total acid reached 0.84±0.052%. The organoleptic product of yoghurt showed the percentage of product acceptance reached 85%, 83%, 86% and 82% in colour/appearance, texture, odour/flavour and taste respectively. The two delivered incubators met the required standard, thereby making the household-scale production process of yoghurt safe for public consumption. Yoghurt ready for sale and kept at the room temperature remains fresh and does not suffer damage because the packaging is not inflated as before.Yoghurt that is ready to be sold and even kept at room temperature remains fresh and does not suffer damage ie. the packaging is not inflated as before.
Co-Authors Abu Amar Aniek S Handayani Edward S Tampubolon Haifan, Mohamad Is S Purwaningsih Joko Noveriarto Muhami Muhami Purwiyatno Hariyadi Ratnawati Ratnawati Ratnawati Ratnawati Rokhani Hasbullah Sutrisno Sutrisno Sutrisno, Sutrisno Yenny Widianty