Pengering tipe drum berputar yang dikembangkan merupakan sistem yang terdiri atas empat subsistem yaitu: tungku pembakaran, tangki air, penukar panas, dan silinder pengering. Penelitian ini bertujuan untuk mengetahui mekanisme pindah panas pengering tipe drum berputar, besarnya kehilangan panas, dan efisiensi termal sistem selama proses pengeringan tanpa beban. Metode penelitian yang digunakan adalah metode analitik pada pengering tipe drum berputar. Variabel penelitian meliputi: (a) variabel pengukuran yaitu perubahan suhu pada masing-masing subsistem, spesifikasi geometri pengering, suhu lingkungan, dan (b) variabel perhitungan meliputi koefisien konveksi bahan, kehilangan panas, dan efisiensi termal. Pengukuran dilakukan setiap 10 menit dan diakhiri pada saat suhu masuk silinder pengering konstan. Data hasil pengukuran dianalisis menggunakan persamaan pindah panas sehingga diperoleh nilai pindah panas untuk mengetahui besarnya nilai kehilangan panas dan efisiensi sistem. Hasil penelitian menunjukkan mekanisme pindah panas pada pengering tipe drum berputar terjadi secara konduksi dan konveksi. Total panas yang hilang pada subsistem tungku pembakaran 261,270 MJ, subsistem tangki air 20,416 MJ, subsistem penukar panas 0,017 MJ, dan subsistem silinder pengering 0,577 MJ. Efisiensi termal pada subsistem tungku pembakaran 30,17%, subsistem tangki air 74,30%, subsistem penukar panas 99,97%, dan subsistem silinder pengering 99,02%. Efisiensi total sistem terhadap besarnya bahan bakar yang diberikan adalah 75,87%.

<p class="E-JOURNALAbstractBodyEnglish">Keripik tempe adalah salah satu makanan khas di Indonesia. Tujuan penelitian ini yaitu: mengetahui pengaruh cara perekatan dan ketebalan pengemas terhadap mutu keripik tempe, dan mengetahui umur simpan keripik tempe berdasarkan cara perekatan pengemas dan ketebalan pengemas. Faktor yang diteliti yaitu, cara perekatan: stapler, lilin, dan <em>sealer</em>, jenis pengemas: plastik polipropilen 0,07 mm dan plastik polipropilen 0,04 mm, dan lama penyimpanan: 10 hari, 20 hari, dan 30 hari. Hasil penelitian menunjukkan bahwa keripik tempe dengan kemasan plastik polipropilen 0,07 mm dan perekat <em>sealer</em> memiliki mutu paling baik. Selama penyimpanan terjadi peningkatan kadar air, kadar asam lemak bebas, dan kadar peroksida serta terjadi penurunan semua variabel sensorik, tetapi keripik tempe kemasan plastik polipropilen 0,07 mm dengan perekat <em>sealer </em>mampu mempertahankan mutu keripik tempe sampai hari ke-30, sedangkan perlakuan lainnya hanya mampu sampai hari ke-20.</p>

One of the steps that can be taken to overcome fossil fuel sources is the use of renewable energy sources, especially renewable energy sources. The transfer of energy sources from fuel oil to renewable energy sources is expected to reduce the level of dependence on petroleum. Utilization of agricultural waste, plantation waste or industrial waste is an alternative fuel substitute by converting it into biobriquettes. Coconut shells and cassava peels are agricultural wastes that can be used as materials for making biobriquettes and their availability is quite abundant in Indonesia. This study aims to determine the characteristics of coconut shell and cassava peel carbonized biobriquettes, determine the effect of material composition and adhesive percentage on the quality of coconut shell and cassava peel carbonized biobriquettes. This study used a completely randomized design (CRD) with a combination of 9 experimental variations. The experiment was repeated 4 times so that 36 experimental units were obtained. The treatment factors used in this study were the percentage of adhesive (P0 = 3% adhesive, P1 = 5% adhesive, P2 = 7% adhesive) and material composition (K0 = 80% coconut shell carbonized powder and 20% cassava peel carbonized powder, (K1 = 75% coconut shell carbonized powder and 25% cassava peel carbonized powder, (K2 = 70% coconut shell carbonized powder and 30% cassava peel carbonized powder). The variables observed in this study were water content, ash content, volatile matter content, evaporated, bound carbon content, calorific value, density, and compressive strength. The data obtained were analyzed using the F test and DMRT test at 5% level. The results showed the characteristics of carbonized biobriquettes of cassava peel and coconut shell using cassava flour adhesive, namely water content ( 6.71-7.75%), ash content (4.16-4.63%), volatile matter content (2.01-2.18%), bound carbon content (85.53-87.02% ), calorific value (6709.29-8142.82cal/g), density (0.57-0.74 g/cm3), and compressive strength (3.36-7.66 kg/cm2). The composition of the material and the percentage of adhesive have a significant effect on the moisture content, ash content, volatile matter content, bound carbon content, calorific value, density, and compressive strength.

Crystal coconut sugar production will produce waste which will have an impact on environmental pollution. Waste generated is liquid waste and solid waste. Waste reduction handling can be applied to "green manufacturing" principle. Research aims are: (1) identify waste generated, (2) determine green manufacturing opportunities, (3) green manufacturing opportunities analyze feasibility, and (4) green manufacturing implementation determine priority. Research phase includes: (1) quick scan analysis, (2) material, energy and waste flows identification, (3) alternative green manufacturing opportunities, (4) feasibility analysis (financial, technical and environmental), and (5) determination green manufacturing implementing priority. Results showed that ant sugar production produces waste in excrement on sap form, ashes from combustion, energy loss, crystal nuclei, and spilled sugar. Green manufacturing alternatives that are technically, environmentally and financially feasible are ash into inorganic fertilizers utilization, replacing cooking furnace, modifying drying equipment, replacing process materials, repairing and modifying screening, drying and packaging equipment. Implementing green manufacturing priority alternatives indicates that main alternatives to implemented are repairs and screening, drying and packaging equipment modifications which are considered technical and technological capabilities good in criteria, finance, human resources (HR), and environment. These results indicate that "Green Manufacturing" in rural SMEs crystal coconut sugar to increase global competitiveness "Green Economy".