Pengembangan Mesin Pembuat Bolu Otomatis Skala Industri Kecil Untuk Meningkatkan Kapasitas Produksi Pada Masa Pandemi COVID19 Muladi (ab*), Mokh. Solikhul Hadi (a), Aripriharta (ab), Soraya Norma Mustika (a)
a) Dept. of Electrical Engineering, Faculty of Engineering, Universitas Negeri Malang
b) PUI-PT Pusat Material Maju untuk Energi Terbarukan, Universitas Negeri Malang
Jl. Semarang No 5, Malang 65145, Indonesia
* muladi[at]um.ac.id
Abstract
Production rates in small and medium enterprises are generally not optimal because the production process is done manually. This is also found in Sakinah Bakery^s small household business which produces dry sponge cakes and bread. Product sales have been successfully carried out in more than 500 stores in Malang Raya and continue to grow so that they are often late meeting market demand. The production process has used automatic machines such as mixers and ovens. However, the process of pouring the sponge dough into the mold is done manually with inaccurate and slow measurements. This service activity aims to develop an automatic sponge machine to pour dough accurately and quickly. Another goal is to reduce direct human contact with food ingredients to suppress the spread of the COVID-19 virus. The flow of activities is the identification of needs, design, and manufacture of machines, testing, and technology transfer. The machine can perform dough pouring, valve opening and closing, and shifting of mold containers automatically controlled by electronic devices. The resulting sponge-making machine can function according to the design with a measuring accuracy of 95% and the speed of pouring is 2 times faster than manual pouring. Technology transfer is carried out by providing operation and maintenance training to owners and employees.
Keywords: automatic sponge making machine- electronic control- small industry- production capacity, covid-19
