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All Journal JURNAL KESEHATAN Dinamika Teknik Mesin
A. Mulyanto
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Automotive Engineering Energy Engineering Health Professions Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Physics

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POTENSI LIMBAH PASAR SAYUR MENJADI STARTER FERMENTASI CS. Utama; A. Mulyanto
JURNAL KESEHATAN Vol 2, No 1 (2009): Pengembangan Ilmu-Ilmu Kesehatan
Publisher : JURNAL KESEHATAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (725.776 KB)

Abstract

Abstract Waste of vegetable market is solid waste organic consist of set of many vegetable after sorted because has been competent sell. Waste of vegetable rnarket in general predominated by cabbage and mustard. Cabbage production in Kabupaten Semarang according to BPS Kabupaten Semarang (2006) in number in 2005 reach 96.906 kws, whereqs mustard reaches 78,911 h,ys. Base perception at the site, mustord qnd exterior cabbage are thrown awqy counted j-5oh from heavy fresh vegetable because its condition improper sells. Waste of vegetable market haves big enough potency far exploited see enough to the number of mustard qmount and cabbage are thrown away. 600% wqste that indigenous to commercial activity in mqrket have the shape of vegetqbles waste and 20o% its hqve the shope of fruits garbage. According to Badan Pusat Statistik, in Central Java there is 1976 market units that produce market waste 1.300.000 tons every day in the form offresh, and a large part of (60%o) is organic garbage waste that have weakness level ofhigh water as high as 92,44% easy causative of cabbage waste decays until needed quick to process wqste is referred cts. Processing that felt eficient, easy, cheap, environmentally friendly and produce addition earnings is by make ferment starter that comprising active milcroorganisme genuiness from materials referred as Keyword : fermentation, starter, waste, sauerkraut
Effect of mass variation of material on continuous vertical type drying machines against drying time S. Syahrul; D.F. Nansah; A. Mulyanto; M. Mirmanto
Dinamika Teknik Mesin Vol 10, No 2 (2020): Dinamika Teknik Mesin
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (261.308 KB) | DOI: 10.29303/dtm.v10i2.353

Abstract

Post-harvest handling of grain before being ground or stored for a long time is drying or reducing water content.  To dry the grain is more effective by using a mechanical dryer. In this study, grain drying was carried out using a continuous vertical dryer by varying the grain mass to determine the effect of grain mass variation on the grain drying time.  Mass variations observed were 10 kg, 20 kg, 30 kg, 40 kg, 50 kg, 60 kg, with an air temperature of 50°C and an air velocity of 7 m/s. The result showed that the more grain mass the lower the drying rate. However, the drying time was longer, and the efficiency was higher. At the 10 kg, the fastest drying time was 75 minutes.  Whereas at the 60 kg,  the maximum drying time was 150 minutes.  The highest efficiency of 8.78, occured at a mass of 60 kg and the lowest efficiencywas 1.6%  occured at a mass of 10 kg.
Co-Authors CS. Utama D.F. Nansah M. Mirmanto, M. S. Syahrul