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All Journal Jurnal Simetris Journal of Mechanical Engineering Science and Technology Jurdimas (Jurnal Pengabdian Kepada Masyarakat) Royal Jurnal Teknik Mesin Jurnal Teknik Mesin Cakram Jurnal Ilmiah Teknik Mesin "MEKANIK" TRIDARMA: Pengabdian Kepada Masyarakat (PkM) JURNAL ILMIAH MAKSITEK ABDI SABHA (Jurnal Pengabdian kepada Masyarakat) Jurnal Abdimas Bina Bangsa Abdi Jurnal Publikasi
Purba, Jhon Sufriadi
Fakultas Teknik, Program Studi Teknik Mesin, Universitas HKBP Nommensen Pematangsiantar
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Journal : Jurnal Teknik Mesin

 1 
Analisis Thermal Terhadap Putaran Fan (Rpm) Pada Mesin Pengering Kakao Kapasitas 2 Kg Menggunakan Panel Surya Ferby Dial Sugianto Sinaga; Jhon Sufriadi Purba; Winfrontstein Naibaho
Jurnal Teknik Mesin Vol 15 No 2 (2022): Jurnal Teknik Mesin
Publisher : Politeknik Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30630/jtm.15.2.956

Abstract

Cocoa (Theobroma cacao L) is a plant originating from South America. Indonesia has two types of cocoa grown, namely noble cocoa (edel) and bulk cocoa, for better quality cocoa is bulk cocoa. The part of cocoa that is used is the seeds that have been dried and then processed into cocoa powder. Cocoa beans that have been harvested are fermented so that they can be sold by cocoa through testing can be seen using tables and graphs in the development of the test every hour. The heat transfer in this test is conduction and convection. The results of the first test using a variation of 6 heater elements obtained data from 2000gram wet cocoa to 1100gram dry cocoa. This test got the highest temperature of 39.50C for 11 hours. The second test of variations with 6 heater elements and an additional fan got the highest temperature of 41.50C for 10 hours with cocoa after testing 1150gram. The second test found cocoa with the best level of AA because there were 84 dry beans in 100gram, the color was dry brown and the drying time was faster than the traditional method, such as farmers usually requiring 5 to 7 days of drying.
Analisa Perbandingan Laju Pengeringan Biji Kakao Dengan Menggunakan Energi Listrik Dan Tenaga Surya Romsin Hiras Naibaho; Jhon Sufriadi Purba; Winfrontstein Naibaho
Jurnal Teknik Mesin Vol 15 No 2 (2022): Jurnal Teknik Mesin
Publisher : Politeknik Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30630/jtm.15.2.957

Abstract

Technological and economic developments are directly proportional to the industrial sector, especially in countries that are still developing. The food industry is one of them. Chocolate is one of the growing foods industri. The research on Comparison of the Drying Rate of Cocoa Beans Using a Dryer with Electricity and Solar Energy was carried out using an experimental method, namely with electricity coming from solar panels and then with electricity from PLN. The test aims to get a comparison of the effectiveness of electrical energy against solar panels. Cocoa beans that will be tested for drying before must be fermented first. The purpose of this test is to determine the drying time in a cocoa bean dryer with electricity and solar panels. This test uses the drying method using solar panels and uses electricity. Heat transfer in this test is conduction and convection. Test results are carried out in two stages. the first stage using electrical energy with the result of drying using cocoa beans weighing 2000 grams with a 271watt heater with the highest temperature of 43.6 0C can reduce the water content by around 59% from the mass of the 2000 gram sample weight of cocoa to 812 grams. The second stage is using solar panels where the drying process is divided into 2 stages, the first 8 hours with solar power and solar panels then the next stage using the help of batteries in the afternoon until evening. This stage can produce dry cocoa beans weighing 800 grams of dry cocoa beans from 2000 grams of wet cocoa beans. Thus, it can be concluded that the best drying using electric power can produce 812 grams of dry cocoa from 2000 grams of wet cocoa.
Analisa Variasi Saringan Mesin Penggiling Daging Ayam Kapasitas 1 Kg Terhadap Waktu Ricki Kristanto Napitupulu; Jhon Sufriadi Purba; Winfrontstein Naibaho
Jurnal Teknik Mesin Vol 15 No 2 (2022): Jurnal Teknik Mesin
Publisher : Politeknik Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30630/jtm.15.2.958

Abstract

Bakso is a type of chicken meat ball that is commonly found in Indonesian cuisine. Currently, chicken meatballs are one of the processed chicken meat products that have a particular taste. The biggest energy contribution comes from protein, which reaches 60 percent, followed by fat as much as 38% and carbohydrates as much as 2%. The high public demand for processed products such as chicken meatballs has resulted in most shops, from stalls, school canteens, grocery stores, to supermarkets selling chicken meatballs. Before the existence of modern meat grinding machines, the process of grinding chicken meat was very difficult, but now, with advances in technology, there are many grinding machines on the market that simplify the process of grinding meat. The business of making and selling chicken meatballs has attracted the interest of several community business groups with small and medium scale businesses. In order for the business of producing and selling chicken to meet public demand both in terms of quantity and in terms of quality, good planning and management is needed. The design method used includes grinding machine product design. The result of the design that has been done is the output diameter of the meat with a size of 5 mm with the appropriate results (fine on average). Where the diameter of 2 mm and 3 mm produces chicken meat that comes out very slowly and is very smooth and causes the meat to melt and the chicken meat comes out fast and smooth. Thus, it can be concluded that a chicken meat grinder machine can grind 1 kg of chicken meat in 1 minute and the appropriate output hole size is 5 mm with a smooth and fast output of chicken meat.
Co-Authors Amdan Hendrico Aritonang Anak Agung Gede Sugianthara Ferby Dial Sugianto Sinaga Frans Willis Siregar Handoco, Ewin Herna Febrianty Sianipar Jandri Fan HT Saragi Jandri Fan HT Saragi Mardame Pangihuta Sinaga Naibaho, Winfrontstein Niko Siburian Nofyando Simalango Ricki Kristanto Napitupulu Romsin Hiras Naibaho Sahat Sahat Sinaga, Mardame Pangihutan Suhada, Khairul Tambos Sianturi