<p class="E-JOURNALAbstractBodyEnglish">Previous reports showed that there has been a continuous increase in the annual production of onion in Indonesia, and it is inversely proportional to the market price. The price drop is often caused by the high water content, which makes it easy to rot. Preservation of onions through a tray dryer is a good preservation method because it is effective and does not require much energy. Therefore, this study aims to determine the effect of variations in time, material thickness, and air velocity on the drying rate of onions. The samples were sliced to a size of 2 - 5 mm, followed by drying for 60 min using a tray dryer with different air rates between 4 - 7 m/s, and the rate of the process was observed every 15 min. The results showed that the drying time reduced the humidity in the chamber. The highest rate of 0.525 g/min was obtained at the peak air rate of 7 m/s. ANOVA results revealed that variations in time, onion thickness, and flow rate have a significant effect on increasing the drying rate of onions. This indicates that the method can be an effective and efficient solution to optimize the drying of the commodity.</p>

The noodles in the market are dry noodles with 8-10% water content. Dried noodles have a longer shelf life because they are less prone to mold growth. Drying noodles with the help of the sun and tray dryers are currently an option because they are efficient and do not require a lot of energy. Reduction of water content is also optimized by soaking wet noodles in salt water. This study aims to determine the effect of soaking noodles in salt water and the flow rate to decrease the water content of noodles. The study began with soaking wet noodles in a salt solution with a variation of 50-150 g/L, then dried for 1 hour using a hybrid method and tray dryer with a flow rate variation of 1.2-3.3 m/s. Observations were made at intervals of 0-1 hour. The results showed that the time and speed of the flow rate can reduce the humidity in the drying chamber of the tray dryer. The lowest water content reduction of up to 11% was obtained when soaking wet noodles in 150 g/L salt solution and at the highest flow rate of 3.3 m/s. The ANOVA results show that the drying method with tray dryer is more optimal than hybrid drying. Thus, this method can be a solution to optimize the noodle drying process quickly and efficiently.

Kemuning Lor Village, Jember majority working as a farmer and animal breeders especially cattle. Recorded 15 people from a total number of cattle with a total of 32 cows. One cow usually produces 10-15 kg of manure per day. According to the survey we have conducted, 5 out of 10 residents of Kemuning Lor are not aware of the use of cow dung in biogas. Volunteer activities in Kemuning Lor aim to provide education to residents in overcoming the problem of cow dung to be processed into biogas to deal with environmental pollution problems. Desa Sadar Energi program was initiated in Kemuning Lor to raise awareness from cow dung into energy that is sustainable and environmentally friendly. The implementation method consisted of pre-socialization interviews, socialization, and post-socialization interviews. There is a 72% increase in public understanding regarding the definition and use of biogas. Biogas with a digester volume of 9 m3 is equivalent to LPG of 4.14 kg. The processing of cow dung waste into biogas can reduce the cost of expenditure for household LPG so that it is more economical and the raw material, cow dung, which is abundant and sustainable, is very easy to reach by the society.

Belitung Taro (Xanthosoma sagittifolium) is a plant that can be processed into various food products. The high-water content of taro and the lack of a precise drying system made this material easy to rot. This study aims to evaluate the dehydration performance of tray dryers to reduce the water content of Belitung Taro. The independent variables used were air velocity (3-6 m/s), taro thickness (1-4 mm), and drying time (30-120 min). The results showed that the optimum drying time of taro is 30 min. The dryer airflow of 5 m/s significantly reduces the water content. The thickness of the slices positively affects the drying rate. The lowest water content was obtained in drying with a thickness of 1 mm. The ANOVA results show the effect of thickness, time, and flow rate variations on the drying rate. Three types of mathematical modeling are used to estimate moisture content: Newton, Page, and Modified Page. The Modified Page equation was preferred to detect the moisture content of the taro.From this study, the optimum condition of the tray dryer can be the best solution to dehydrate Belitung Taro effectively and efficiently.