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All Journal VANOS Journal of Mechanical Engineering Education Panrita Abdi - Jurnal Pengabdian pada Masyarakat Mesin Community Empowerment
Yudiyanto, Oyok
Politeknik Manufaktur Bandung
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Journal : VANOS Journal of Mechanical Engineering Education

 1 
MANUFACTURING OF ELECTRICAL DRYER MACHINE FOR FOOD AND FRUIT PRODUCTS Adhan Efendi; oyok yudiyanto; Ridwan Baharta
VANOS Journal of Mechanical Engineering Education Vol 4, No 2 (2019)
Publisher : Universitas Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30870/vanos.v4i2.6471

Abstract

Indonesia is a country with a tropical climate that has two seasons, namely the dry season and the rainy season. In the dry season, sun drying is the most widely used method for agricultural products. In the rainy season, people who open businesses in the food processing sector have difficulty predicting uncertain weather. The community needs solar thermal energy to dry food ingredients in the form of opak, tubers, fruits, etc. In the rainy season, the value of production has decreased. This study aims to create a drying machine that can help people to dry various types of food and fruit products. The research was carried out in several stages, namely field observation, literature study, design, manufacturing, and performance testing. The study states that: (1) the manufacturing process of electrical machine dryer was done in three stages: the initial stage, advanced stage, and the final stage. (2) the trial of an electrical dryer machine was used to dry opak and banana. Data obtained in the form of opak before drying weighs 3.4 ounces and after drying to 2.2 ounces. Whereas the banana before drying weighs 7.3 ounces and after drying to 4.5 ounces; (3) electrical dryer machine is very helpful in the process of drying food processed products in Subang Regency.
Design of Soybean Epidermis Peeling Machine Susilawati Susilawati; Masri Bin Ardin; Ferdi Fathurohman; Oyok Yudiyanto
VANOS Journal of Mechanical Engineering Education Vol 8, No 1 (2023)
Publisher : Universitas Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30870/vanos.v8i1.17764

Abstract

The process of stripping the soybean epidermis on tempe producers still uses the traditional method, namely by trampling the soybeans in the container until peeled. This causes the soybean to be crushed or split into two because the pressure exerted is unstable and unhygienic, need more time and effort. The aim of the study was to design a soybean epidermis peeler machine. The stages of the research were assessment, design, and validation design. The results of the research are machine designs with dimensions of length 505 mm, width 391 mm and height 815 mm with conventional pulley drives with crank manual working system and friction with capacity of 20 Kg/hour. The application of the machine soybean husk remover makes less effort is used and separation process of the skin from the soybean can be done more quickly so that it can increase production capacity.  
The Analysis of Heat Transfer on Hot Air Coffee Roasters at the Appropriate Technology Research Centre, National Research and Innovation Agency in Subang Susilawati Susilawati; Azhis Sholeh Buchori; Nurizzi Rifqi Ferdian; Dimas Rizky Ummaramdani; Dadang Hidayat; Oyok Yudiyanto; Faadiyah Cheryl Rhacelia
VANOS Journal of Mechanical Engineering Education Vol 8, No 2 (2023)
Publisher : Universitas Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30870/vanos.v8i2.22210

Abstract

Roasting occurs due to heat transfer from the heating surface into the material. Coffee roasting plays an important role in determining the chemical composition, aroma, and taste of coffee. There are two main types of coffee roasters, namely drum and hot air roasters. This research aims to determine the heat transfer in hot air coffee roasters. The data collected consists of roasting time, coffee bean temperature, roasting room temperature, fuel consumption and air flow speed in the cyclone system chimney and sample was carried out at medium roasting level, with three repetitions. The method used is theoretical analysis and experimental testing. The results showed that the heat transfer mechanism in hot air roasting is a conduction and convection mechanism. The amount of conduction and convection heat transfer in the coffee roasting equipment was carried out in three repetitions. It was also found that factors that influence the rate of heat transfer in hot air roasting equipment are due to conduction and convection, as well as influenced by heat transfer surface area, thermal conductivity, air flow speed from blower pressure and pressure on the gas fuel. The results of the research show that the heat transfer mechanism in hot air roasting is a conduction and convection mechanism. The amount of heat transfer in one repetition of the conduction quantity (Q) is 9222.8 W and the convection rate (Q) is 3209.4 W with an average efficiency of 34.7%, in two repetitions the conduction quantity (Q) is 9883.3 W and the convection rate (Q) is 3444.6 W with the average efficiency is 34.8%, at three repetitions the conduction (Q) is 9690.3 W and the convection rate (Q) is 1123.3 W, the average efficiency is 11.6%. Factors that influence the rate of heat transfer in hot air roasting tools are conduction and convection, heat transfer surface area, thermal conductivity, air flow speed due to blower pressure and pressure on LPG gas fuel.  
Co-Authors Azhis Sholeh Buchori Dadang Hidayat Dimas Rizky Ummaramdani Efendi, Adhan Faadiyah Cheryl Rhacelia Fathurohman, Ferdi Masri Bin Ardin Nurizzi Rifqi Ferdian Ridwan Baharta Rochim Suratman Rochim Suratman Slamet Rahayu Slamet Rahayu Susilawati, Susilawati Susilawati, Susilawati