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PENGERINGAN TERASI LOKAL KARAWANG : SINAR MATAHARI – TRAY DRYER Sari, Dessy Agustina
JST (Jurnal Sains dan Teknologi) Vol 6, No 2 (2017)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (982.555 KB) | DOI: 10.23887/jst-undiksha.v6i2.11867

Abstract

Pembuatan terasi lokal Karawang masih memanfaatkan ketersediaan sinar matahari. Luas area penjemuran menjadi sorotan umum bila pengunjung melewati pemukiman TPI Ciparage. Udang rebon dihampar di pekarangan rumah pengrajin terasi. Ketidakbersihan proses yang berlangsung dan fluktuatifnya udara panas menginisasi kebutuhan teknologi sehingga saat ini dapat dijumpai pengering rak. Penggunaan tray dryer mulai dari bahan baku hingga terbentuknya produk terasi mampu mengurangi luas ruang pengeringan dan juga udara panas tersirkulasi secara merata. Perbandingan penurunan masa bahan per waktu antara sinar matahari dan alat tersebut belum memberikan hasil yang signifikan berbeda, tetapi terlihat nyata pada penampakan produk terasi. Pengoptimalan penggunaan seluruh rak dapat meningkatkan kuantitas produk terasi dan langkah mengatasi luas ruang pengering. Kata kunci: sinar matahari, terasi, tray dryer, udang rebon AbstractShrimp paste processing from Karawang still used the availability of the sun shine. Wide area of drying was being general highlight if visitor took around TPI Ciparage’s residence. Rebon shrimp was put in the producer’s yard. No hygiene on progress process and fluctuations of hot air pushed a technology. So nowadays researcher could have plan through tray dryer. Using of this machine from raw material until the shrimp pasted product could decrease the drying area and also hot air could be circulated evenly. The result showed that the sample mass by sun and tray dryer did not give a significantly difference, but not for the product’s sightings. Optimization of all of tray on the machine could improve the quantity of shrimp paste product and a way solved the wide area of drying. Keywords : rebon shrimp, shrimp pasted, sun, tray dryer
Implementations of Autonomous Maintenance to Relieve Stoppages on PT NIKF – Sachet Packaging Chain Sukanta, Sukanta; Maulana, R.; Agustina Sari, Dessy
IPTEK The Journal for Technology and Science Vol 29, No 3 (2018)
Publisher : IPTEK, LPPM, Institut Teknologi Sepuluh Nopember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1629.787 KB) | DOI: 10.12962/j20882033.v29i2.3569

Abstract

Autonomous maintenance taught operator to keep devices, create cooperation each employer and did problem solving that occurring in machine. This research described assembling of autonomous maintenance on PT NIKF – minor stoppages trouble in sachet production line. Our team used the OEE method to know the latest line condition and variety losses that causing the performance were not optimal. After that, the next steps were using visual losses map and diagram Pareto to get the detail (component with many losses). By Go See Think Do, the researcher could find much maintenance that must be done in SIC line 1. Through the application, this effort could reduce the losses of minor stoppages - 79,52%.
KEGIATAN PEMBUATAN KOMPOSTING PADAT DENGAN PROSES FERMENTASI DI DESA CIANTING UTARA KABUPATEN PURWAKARTA Hakiim, Azafilmi; Latifa, Ulinnuha; Septa Hasannah, Cintiya; Agustina Sari, Dessy
Indonesian Journal of Social Responsibility Vol. 2 No. 1 (2020): Juni 2020
Publisher : LPkM Universitas Bakrie

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36782/ijsr.v2i1.32

Abstract

Sampah merupakan impuritas yang tidak memiliki nilai pakai kembali dari kegiatan aktivitas manusia sehari-hari baik di lingkungan domestik maupun industri. Salah satu fokus dari tim pengabdian dalam hal ini adalah sampah organik yang bersumber pada lingkungan domestik (rumah tangga) dengan cara pengolahan secara pengomposan. Tujuan dari kegiatan pengabdian ini menghasilkan kemandirian warga desa Cianting Utara dalam hal pengelolaan sampah organik. Metodologi pelaksanaan dilakukan melalui lima tahapan yakni identifikasi masalah (Desa Mitra), penyusunan program kegiatan pengelolaan sampah organik, pembuatan komposting padat, pelaksanaan program kegiatan, evaluasi program kegiatan. Pembuatan komposting padat dilakukan dengan pembuatan fermentor secara anaerob, pencampuran media komposting, dan pencampuran sampah organilk rumah tangga. Hasil dari panen komposting padat tersebut kemudian diimplementasikan pada tanaman sayuran tomat dan dilakukan pengamatan. Hasil dari tingkat kesuburan yang ditunjukkan berdasarkan parameter panjang rata-rata 24 hari pemeliharaan 14,5 cm per tanaman dan jumlah lembar daun 9-15 per tanaman. Responden berjumlah 15 memberikan penilaian pada form yang dibagikan menunjukkan persentase kepuasan 98% dari indicator penyampaian tujuan, komunikasi penyampaian materi, implementasi praktek, dan pengetahuan tanya jawab. Indikator tertinggi pada penyampaian materi serta implementasi tanya jawab.
KEGIATAN PEMBUATAN KOMPOSTING PADAT DENGAN PROSES FERMENTASI DI DESA CIANTING UTARA KABUPATEN PURWAKARTA Hakiim, Azafilmi; Latifa, Ulinnuha; Septa Hasannah, Cintiya; Agustina Sari, Dessy
Indonesian Journal of Social Responsibility Vol. 2 No. 1 (2020): Juni 2020
Publisher : LPkM Universitas Bakrie

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36782/ijsr.v2i1.32

Abstract

Sampah merupakan impuritas yang tidak memiliki nilai pakai kembali dari kegiatan aktivitas manusia sehari-hari baik di lingkungan domestik maupun industri. Salah satu fokus dari tim pengabdian dalam hal ini adalah sampah organik yang bersumber pada lingkungan domestik (rumah tangga) dengan cara pengolahan secara pengomposan. Tujuan dari kegiatan pengabdian ini menghasilkan kemandirian warga desa Cianting Utara dalam hal pengelolaan sampah organik. Metodologi pelaksanaan dilakukan melalui lima tahapan yakni identifikasi masalah (Desa Mitra), penyusunan program kegiatan pengelolaan sampah organik, pembuatan komposting padat, pelaksanaan program kegiatan, evaluasi program kegiatan. Pembuatan komposting padat dilakukan dengan pembuatan fermentor secara anaerob, pencampuran media komposting, dan pencampuran sampah organilk rumah tangga. Hasil dari panen komposting padat tersebut kemudian diimplementasikan pada tanaman sayuran tomat dan dilakukan pengamatan. Hasil dari tingkat kesuburan yang ditunjukkan berdasarkan parameter panjang rata-rata 24 hari pemeliharaan 14,5 cm per tanaman dan jumlah lembar daun 9-15 per tanaman. Responden berjumlah 15 memberikan penilaian pada form yang dibagikan menunjukkan persentase kepuasan 98% dari indicator penyampaian tujuan, komunikasi penyampaian materi, implementasi praktek, dan pengetahuan tanya jawab. Indikator tertinggi pada penyampaian materi serta implementasi tanya jawab.
PKM KELOMPOK USAHA DODOL KABUPATEN BEKASI JAWA BARAT Sari, Dessy Agustina; Hakiim, Azafilmi; Efelina, Vita; Asiah, Nurul; Sukanta, Sukanta
Jurnal Pengabdian Masyarakat AbdiMas Vol 5, No 1 (2018): Jurnal Pengabdian Masyarakat Abdimas
Publisher : Universitas Esa Unggul

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47007/abd.v5i1.2477

Abstract

AbstractDodol is a typical local food (snack heredity) and the making process applies the local community empowerment system. The initial treatment of raw materials to finished products runs manually (manpower) and production management has not been well ordered. This results in the selling price falling to third parties because the packaging segment is weak and the absence of packaging labels. The steps given to partners are the application of product distribution permit and business location permit, as well as post-dodol packaging tool technology cooled. The result of community service that has been running is the process of submitting SP-PIRT and SITU succeeded by the kelurahan - the implementing partner through the SKU before processing the document by the Bekasi District Health Office. Then, the implementation of 2 (two) pieces of equipment is completed to overcome the process of formation of the product - weighing and ending by the packaging in a vacuum. The goal is to save production time and overcome the adhesiveness of dodol, increase product shelf life due to vacuum sealed treatment, as well as make the product able to enter the food store or trip out of town. Aspects of increased production will also be examined for the solution provided. This is directed at improving daily production capacity and handling the number of workers when faced with orders on religious holidays. Keywords: dodol, packaging, SITU, SP-PIRT7 AbstrakDodol merupakan makanan khas lokal (kudapan turun-temurun) dan proses pengerjaannya menerapkan sistem pemberdayaan masyarakat setempat. Perlakuan awal bahan baku hingga produk jadi berjalan manual (tenaga manusia) dan manajemen produksi belum tertata dengan baik. Hal ini mengakibatkan harga jual jatuh kepada pihak ketiga karena segmen pengemasan bersifat lemah dan tidak adanya penyematan label kemasan. Langkah-langkah yang diberikan kepada mitra adalah pengajuan izin edar produk dan izin lokasi usaha, serta teknologi alat pengemas pasca produk dodol didinginkan. Hasil pengabdian masyarakat yang telah berjalan adalah proses pengajuan SP-PIRT dan SITU disukseskan oleh pihak kelurahan – mitra – tim pelaksana melalui SKU sebelum pemrosesan dokumen oleh pihak Dinas Kesehatan kabupaten Bekasi. Lalu, pengimplementasian 2 (dua) buah peralatan tengah dirampungkan untuk mengatasi proses pembentukan wujud produk – penimbangan dan diakhiri oleh pengemasan secara vakum. Tujuannya adalah penghematan waktu produksi dan penanggulangan sifat kelengketan yang dimiliki dodol, peningkatan umur simpan produk karena perlakuan vacuum sealed, serta menjadikan produk mampu memasuki pertokoan makanan maupun perjalanan ke luar kota. Aspek peningkatan produksi juga akan ditelaah atas solusi yang diberikan. Hal ini diarahkan kepada pembenahan kapasitas produksi harian dan penanganan jumlah pekerja bila menghadapi order pada hari besar agama. Kata kunci :dodol, pengemasan, SITU, SP-PIRT7
STUDI KASUS: OPTIMISASI TEKNIK PENGADUKAN, PEMBENTUKAN GULUNGAN, DAN KEMASAN PRODUK DODOL DI KABUPATEN BEKASI Dessy Agustina Sari; Azafilmi Hakiim; Vita Efelina; Mohammad Djaeni; Hadiyanto Hadiyanto
AGROINTEK Vol 14, No 2 (2020)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v14i2.6408

Abstract

Dodol is a type of food made from coconut milk, sticky rice flour, and sugar. Its main characteristic is stickiness, which becomes a difficulty during the stirring and packaging process. The need for mechanization results in the instability of production capacity. For 25 years, the core problem solving is a stainless steel material mixer with a pitch blade type that maintains the use of copper pans. This thing overcomes human strength, uniformity of dodol dough, and eliminates shifts between workers. The second is the feeding of dodol, which has been cooled to the screw extrusion rotation and results in uniform diameter of the product roll. The duration of this stage cuts the packaging time from 1-2 minutes to 26-50 seconds per dodol package (250 grams). Besides, the updating of conventional methods has been able to encourage products to reach food shops by submitting marketing authorizations at the Bekasi District Health Office. Lack of sales licenses become middlemen loopholes. Labeling production on selling products could increase the level of consumer confidence in market competition. The proximate test of dodol UKM could compete with the quality of Garut dodol.
Analysis of Overall Equipment Effectiveness in Fanuc Line 1 Machines by Minimizing six big losses Sukanta; Burhan N.; Setiawan; Dessy Agustina Sari
Journal of Sustainable Engineering: Proceedings Series Vol 1 No 2 (2019)
Publisher : Fakultas Teknik Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35793/joseps.v1i2.22

Abstract

The company produces several automotive components in Karawang. For the production process using Fanuc machines on Line1, but the results of evaluating the performance of the engine Fanuc Line1 engine effectiveness is not optimal. It was alleged that due to the planning and maintenance of the management machinery was not good, so that the frequency of damage to the machine was still high, which gave the effect that the production was not achieved. For this reason, the effectiveness of the use of Fanuc line1 is done by using the Overall Equipment Effectiveness (OEE) method with the Six big losses calculation approach so that the level of efficiency can be known. The results showed that the magnitude of the OEE value on Fanuc line1 machines in April – August 2018 amounted to 78.82%, this value is still below the JIPM standard of 85%. The amount of Losses is influenced by reduced speed loss of 57.47% and breakdown loss of 22.79%.
Bananas Muli as a product fruit leather through using microwave and oven dryers Dessy Agustina Sari; Nurcahyo Widyodaru Saputro; Azafilmi Hakiim; Sukanta
Journal of Sustainable Engineering: Proceedings Series Vol 1 No 2 (2019)
Publisher : Fakultas Teknik Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35793/joseps.v1i2.24

Abstract

Post-harvest processing of bananas Muli local Karawang – Loji area became a research study on a breakthrough the kind of food products. Previously, this fruit only sold to consumers in the roadside, and the rest was thrown away or not utilized. Users prefer to consume directly and fresh. After that, its medium size with a diameter 3 to 4 cm caused this raw material did not display to be a selling outcome such as “sale” or chips. Bananas Muli has never received further food processing compared to other types of bananas (such as bananas Kepok, bananas Raja, bananas Tanduk, bananas Ambon, and others). The term of fruit leather gave the development and novelty for product fruit categories in the form of sheets. Furthermore, the process that occurred was decreasing water content used microwave and oven dryers, then temperature range between 60-80oC with constant sample thickness in three suitable stabilizers. Utilization of oven dryers to produce banana leather products without stabilizers was more likely to choose a temperature of 70oC as the best condition for decreasing water content in the ingredients. Meanwhile, the use of microwaves was able to produce electromagnetic waves and caused collisions between molecules owned by the sample. The results indicated a positive effect. Carrageenan and starch were more capable of binding the water molecules. This way helped the process of reducing water content much faster from the surface (free water) to the area in the sample (water bound to the equilibrium water content). This research resulted in a decrease in water content in the example by 10,5701-12,8639% within 3 hours of the drying process at the optimum conditions
Karakteristik Ekstraksi Dan Fermentasi Daun Indigofera Sebagai Pewarna Alami Pada Tekstil Azafilmi Hakiim; Dessy Agustina Sari
Chimica et Natura Acta Vol 6, No 3 (2018)
Publisher : Departemen Kimia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (274.714 KB) | DOI: 10.24198/cna.v6.n3.19293

Abstract

Keberadaan potensi tanaman Indigofera di wilayah Jawa Barat yang dikenal dengan “Tarum”, banyak diperuntukan sebagai pakan ternak. Kemanfaatan lainnya adalah penghasil pigmen warna biru yang berguna sebagai zat warna alam (ZWA). Peranan ZWA pada kain tekstil memberikan dampak positif bagi lingkungan, karena material hasil buangan warna yang dicelupkan bersifat biodegradable dan mampu teruraikan. Kelemahan dari ZWA diantaranya terletak pada daya ikat,  daya cuci, daya luntur, dan daya tahan sinar yang dinilai tidak kuat menempel pada kain. Perlu adanya variasi perlakuan metode untuk memberikan informasi kajian terbaharukan pada produk material ZWA. Tujuan penelitian ini, memvariasikan beda perlakuan antara fermentasi (aerob) dan ekstraksi pada variabel kain katun dan sutera dengan varibel bebas penggunaan fiksasi tawas, kapur, dan tunjung terhadap daya tahan pencucian, daya tahan kelunturan, dan daya tahan cahaya matahari. Metode yang digunakan meliputi tahapan perlakuan beda konsentrasi daun indigo 1kg/5L dan 1kg/10L, kemudian dilanjutkan proses beda perlakuan yaitu ekstraksi dan fermentasi (aerob). Selanjutnya perlakuan penggunaan fiksasi/non fiksasi sebagai variabel bebas dan variabel terikat sebagai uji daya tahan. Hasil uji ketahanan daya tahan pencucian, daya tahan luntur, dan daya tahan sinar mtahari menunjukkan bahwa kategori nilai yang dihasilkan pada beda kondentrasi, menghasilkan penilaian yang tidak jauh berbeda. Sedangkan perlakuan penggunaan fiksasi/non fiksasi diperoleh kategori nilai terbaik rata-rata pada perlakuan fermetasi (aerob).
KAJIAN KARAKTERISTIK PEMBUATAN EDIBLE FILM DENGAN KOMBINASI PATI BIJI NANGKA DAN ALGINAT SEBAGAI PENGEMAS MAKANAN BERBASIS BIODEGRADABLE (Study Characteristic Of Making Edible Film With Combination Of Jackfruit Starch And Alginat As Biodegrdable Food Packaging) Azafilmi - Hakiim; Dessy Agustina Sari
Jurnal Pangan dan Gizi Vol 7, No 2 (2017): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.7.2.2017.124-131

Abstract

The aim of this research is to get the optimum starch and alginate seed starch composition and the most suitable operating temperature during the manufacture and printing of edible film. The experimental design was variation in starch seed starch concentration (1.5%, 2.5%, 3.5%), alginate consentation (0.5%, 1%, 1.5%), and operating temperature (750C, 900C). The result of the research on the parameter of modulus young value or the highest average film elasticity level is 314,08 Mpa obtained at 2.5% alginate composition, 1.5% jackfruit seed starch and operating temperature 90oC, extention at maximum or highest film elongation value average of 31.59 mm in 3.5% alginate composition, 1.5% jackfruit starch and 90oC operating temperature, tensile strength value or tensile strength value of an average film average of 7.45 Mpa obtained in composition 3 , 5% alginate, 1.5% jackfruit starch and 90oC operating temperature. By using SPSS series 23 there is a correlation of linear regression response extention at maximum and tensile strength is increasing. Key words : starch, alginat, edibel film.
Co-Authors Abubakar Abubakar Adelia Natasya Regita Nugroho Adetiya Irawan Ainiyyah Fatin Al Ghifari Marendra Fadzrin Al Ghifary Marendra Fadzrin Alifa Rahma Zuhri Alwan Khoiri Ambariyanto Ambariyanto Ananda Rizky Utami Andhika Ahmad Darajat Angelita Sendy Sinaga Aries Soepryanto Azafilmi - Hakiim Azafilmi Hakiim Azafilmi Hakiim Beauty Aprillia Bima Ardana Syeh Burhanuddin, Sufriadi Christin Octaviani Sitanggang Cicih Rosidah Cintiya Septa Hasannah Didik Supriyadi Dinda Fatimah Azzahra Efelina, Vita Fadia Nulfaidah Farah Fauzia Farhan Abdurahman Feny Septiyana Firgi Siswantito Fitriah Fitriah Ghina Nurul Fadhillah H Hadiyanto Hakiim, Azafilmi Hanny Dian Kharisma Ismi Ari Fitria Iyan Iyan Iyan Iyan Kamilah Pathun Ni'mah Kristin Valentina Sidabutar Kristin Valentina Sinabutar Laras Cempaka Latifa, Ulinnuha Latifa, Ulinnuha Lisna Krisan Wibowo Luh Putu Ratna Sundari Luluatun Anwari Lupi Abdul Malik M. Djaeni Maela Azzhara Margaretha Desy Gabriela Maulana, R. Melisa Dwi Savitri Mohammad Ilham Fardiansyah Mohammad Ilham Fardiansyah Muhamad Djaeni Muhammad Aria Jatnika Muhammad Arif Firdaus Muhammad Arif Firdaus Muhammad Arif Firdaus Muhammad Fahmi Hakim Muhammad Hafidz Dwiky Ryansyah Muhammad Hasyim Muhammad Hasyim Muhammad Hasyim Muhammad Ikhsan Kamil Muhammad Iqbal Muhammad Lord Yoshikawa Nanang Burhan Natasya Shafira Putri Rahmat Naubnome, Viktor Nurul Asiah Nurul Asiah Nurul Asiah Rahmat Hidayat Raka Dimas Saputra Reza Setiawan Riska Listiarini Iskandar Riyant Irawan Sabrina Alfiansyahri Miledhiya Setiawan Siti Nurhayati Soepryanto, Aries Steven Daniel Sijabat Suci Dhiya Mayra Suherman Suci Dhiya Mayra Suherman Sufriadi Burhanuddin Sukanta Sukanta Sukanta Sukanta Sukanta Sukanta, Sukanta Sulandjari, Kuswarini Uji Saptono Vera Pangni Fahriani Vina Syofiyatul Ulfa Vina Syofiyatul Ulfa Vita Efelina Vita Efelina Wagiono Wagiono Wagiono Wahidin Suhendar Yuki Ratnasari Zulaikha Al-Qordhiyah