PENERAPAN TEKNOLOGI LOKAL MESIN PEMBUAT ADONAN ROTI BERKUALITAS (QUALITY BREAD DOUGH) UNTUK PEMBERDAYAAN DAN PENGEMBANGAN INDUSTRI KECIL ROTI

The purpose of this proposed service is to empower the small bread industry in UD. Sarila, Gebang, Jember, through the application of local technology, making machines of bread dough that are more quality, efficient, easy to obtain, easy to maintain, and affordable prices, do not depend on import technology, this technology also empowers the workshop business in the vicinity.Methods: In order for this activity to be accepted and beneficial for both user partners, the approach and steps to be implemented are the community empowerment approaches. The overall impact of this activity is the realization of community independence, that is, people who are able to solve their own problems. Based on the concept of community empowerment, the stages of implementing community service activities are as follows;coordination and preparation of activities by the activity organizer, socialization of activities to the small bread industry, compilation of a work plan between the executor and UD. Sarila, making bread dough making machine, training on the operation and maintenance of the machine that is diffused, training on making bread dough by using a diffused tool, administrative and organizational management training, monitoring and evaluating activities, reports on scientific publications and mass media.Results: Activities undertaken in this service include; making prototype machines, training in operation and maintenance, training in making better quality bread, management training, making posters and videos of these service activities, making scientific publications manuscripts, registering publications manuscripts to local print media namely Jember Post Newspapers, and making final reports.  Conclusion: The application of technology and training in this service especially the application of a bread dough mixer has increased the production capacity and quality of bread in UD. Sarila. Improved administrative management and organizational structure that is more organized and structured.Â

Chicken Feed Processing Machines Using Autodesk Inventor Software

In chicken farm, the biggest cost is from chicken feed. The feed cost is too expensive because it uses factory feed, which makes operational costs high, then the profits obtained are very small. The idea is to make the design of a chicken feed processing machine to increase the efficiency of chicken feed costs. The owner of chicken farm can produce chicken feed itself. This chicken feed processing machine is equipped with a corn grinder, dough mixer, and chicken feed mold. This chicken feed processing machine in chicken feed printing has a screw conveyor working principle that utilizes the threads of the screw as a material carrier and presses towards the end of the mold and is cut using 2 rotating blades following the screw conveyor rotation. The chicken feed processing machine uses an electric motor that has a power of 1.5 Hp with a rotation of 140 rpm and can produce 20.16 kg/hour of chicken feed. This machine has dimensions of 125 cm x 40 cm x 80 cm, the chicken feed processing machine designed using Autodesk Inventor software.

Occupational Accident Analysis in CV. Purnama Workshop Using HAZOP (Hazard and Operability) Method

CV. Purnama’s workshop is a welding workshop with appropriate technology. The workshop covers an area of 600 m2 , with a total of seven workers. The workshop manufactures a cracker-making machine, a cutting machine, a dough mixer, etc. A preliminary study on the manufacturing process of the workshop conducted in 2014 reported a work accident in which the workers’ feet were exposed to iron. Also, in 2019, workers fell into a boiler-machine pulley, which hit the head of one of the workers. Thus, this study aims to determine the risks and hazards involved in the work process at the Purnama workshop. This study used a qualitative research method and collected data through observation in each machine-building process and interviews with all workshop employees and workshop owners. The results of this study highlighted that the process of making a chopping machine had six hazards, while that of a dough mixer had five. The levels of hazards in the processes of making a chopping machine and a dough mixer were “high” at 58% and 56%, respectively. It is concluded that since a higher level of danger was found in each machine-building process in the workshop, risk control is necessary to avoid work accidents or occupational diseases. The workshop owners and workers are recommended to apply K3 in the workplace. Keywords: HAZOP, risk assessment, work accidents

Rancang Bangun Alat Pengaduk Dan Pencetak Lontongan Kerupuk Merah

AbstrakAdonan kerupuk merah merupakan campuran dominan tepung dan air yang biasanya diaduk secara tradisional menggunakan tangan. Kajian ini menumpukan perhatian pada rancang bangun alat pengaduk yang dapat memproses adonan secara mekanik. Pada rancang bangun digunakan 2 buah sirip pengaduk yang terpasang dikedua sisi poros dengan putaran motor 1450 rpm. Speed reducer mereduksi putaran dengan rasio 1:30. Alat pengadukan adonan juga dilengkapi dengan proses pencetakan yang menggunakan screw sebagai pendorong adonan ke cetakan yang terpasang satu poros dengan sirip pengaduk. Rancang bangun menghasilkan putaran yang dikeluarkan ke poros pengaduk sebesar 24 rpm, yang mampu memproses adonan dalam sekali pengadukan seberat 87,53 kg berupa campuran tepung dengan indukan. Dengan adanya alat pengaduk adonan dan pencetak kerupuk merah ini dapat mengurangai pemakaian waktu dan meringankan kerja operator pada saat produksi. Sehingga dengan menerapkan alat bantu ini dapat meningkatkan jumlah produktivitas sekaligus meningkatkan pendapatan masyarakat. Kata kunci: adonan, kerupuk merah, sirip pengaduk, AbstractThe red cracker dough is the dominant mixture of flour and water which is usually stirred traditionally by hand. This study focuses attention on the design of a mixer that can process a dough mechanically. In the design, 2 stirring fins are used which are attached to both sides of the shaft with a motor rotation of 1450 rpm. Speed reducer reduces rotation by a ratio of 1:30. The dough stirring device is also equipped with a molding process that uses a screw to propel the dough to the mold, which is attached to one axis with the mixing fin. The design produces a rotation that is issued to the stirring shaft at 24 rpm, which is able to process the dough in one stirring weighing 87.53 kg in the form of flour mixture. It is hoped that the benefits from the design of the dough mixer and red cracker molders will reduce time usage and ease the work of the operator during production. So that, by applying this tool can increase the amount of productivity while increasing people's income. Keywords: dough, red cracker, strirring fins.

PHYSICAL AND CHEMICAL PROCESSES DEVELOPING IN THE MASS OF COMPONENTS DURING DOUGH MIXING

Physicochemical processes developing in the mass of components when making dough play a big part in the formation of its homogeneous structure. Moreover, the homogeneity of the dough structure, the degree of its orderliness and, consequently, the quality of the dough and finished products depend on how the working element of the dough mixer acts on the dough during its mixing and structure formation. During the formation of the dough structure, physicochemical processes of a very diverse nature develop. These processes, under the influence of the kneading element, clearly manifest themselves both when the dough structure is destroyed and when it is restored. The degree of destruction and restoration of the dough structure, its orderliness also depend on the properties of the components of the dough. During dough-mixing, in the conditions of mechanical action of the working element, flour and water play a specific role. Besides, important components are salt, yeast, sugar, and fats, if the latter two are provided for by the recipe. It should be noted that the optimum course of physicochemical processes in dough during its mixing, and, further on, of bread production processes depends on the ratio of flour and water. The scientific literature does not adequately describe the essence of the physicochemical processes developing in the mass of components during mixing and dough formation, that is why it is difficult to form theoretical aspects of this issue. In this article, physicochemical processes developing in the mass of components during dough-mixing are examined and detailed. We have shown that these processes include, in particular, swelling, dissolving, passing of flour polymers into a solution, their destruction, heat generation in the dough mass, etc. By regulating these processes, you can get dough with predetermined physical properties and, accordingly, bread of the desired quality. Though the article is but an overview, it is of practical interest. The above explanations expand knowledge about the physicochemical processes developing in the mass of components during mixing dough, allow improving or creating innovative dough-making technologies and design the working elements of dough-mixers.

DEVELOPMENT OF KNIFE EYES ON THE MAKING PROCESS OF ORGANIC BURNING PROCESS OF 7 LITERS FOR UMKM

The planning and design of the blades mixer for the organic slurry dough mixer is the application of the sciences obtained in real college. The main purpose of making blades mixer for this slurry dough mixer is to get an effective, efficient blades mixer design and higher quality organic slurry. With the making of this blades mixer, it is expected to contribute positively in the middle industry engaged in the food industry. The author designed several forms of modeling of blades mixer capable of stirring the organic pulp mixture with a capacity of 7 liters. The blades mixer are planned to use 304 steinless steel Austenitic material. For a planned blades mixer rotation of 35 rpm, and to achieve such a large rotation, pulleys and gearboxes (reducers) take an important role to achieve the planned rotation. The treatment carried out for this organic slurry dough mixer can be in the form of planned and unplanned treatments. With this report, it is expected to be able to add knowledge in the field of engineering.

PKM Kelompok Usaha Roti dan Kue : Optimalisasi Produk dan Proses Produksi Berbasis Pemanfaatan Teknologi Tepat Guna di Desa Pesucen dan Desa Kalipuro Kecamatan Kalipuro Kabupaten Banyuwangi Provinsi Jawa Timur

Micro, Small and Medium Enterprises (UMKM) in Banyuwangi have a proportion of 99.81% compared to largeand medium industries which amount to 0.19%. The types of bread and cakes UMKM develop along with the busyness of thecommunity and the dynamics of social life. This Community Partnership Program (PKM) aims to increase the knowledge andproductivity of the Micro Business Bread and Cake Group in the village of Pesucen and Kalipuro Village, Kalipuro District,Banyuwangi Regency. This PKM activity is carried out by holding a vertical mixer dough mixer and an automatic heat regulating bread oven. The next step is to carry out production management and bookkeeping training activities as well as operating training and equipment tools. With the support of this activity, it is expected to increase the productivity of the business being developed expected to improve production and management capacity so as to accelerate business development. This development is also expected to be able to open employment opportunities