ADVANCES in NATURAL and APPLIED SCIENCES

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1 ADVANCES in NATURAL and APPLIED SCIENCES ISSN: Published BYAENSI Publication EISSN: November 11(13): pages Open Access Journal Energy Efficiency Study On Traditional, and Modern Restaurant In Surabaya City, East Java, Indonesia 1 Ali Musyafa, 2 Erma Suryani, 3 Adi Soeprijanto, 4 Bambang L. Widjiantoro, 5 Susianto, 6 Andi Rahmadiansah, 7 Imam Abadi, 8 Elly Matul Imah, 9 Azmi Saleh 1,4,6,7 Department Engineering Physics, Faculty of Industrial Technology 2, Department Information system, Faculty of Informatics Technology, 3, Department Electrical Engineering, Faculty of electrical Technology, Institut Teknologi Sepuluh Nopember Surabaya, Indonesaia, Elly Matul Imah, Department Informatics, Universitas Negeri Surabaya, Indonesia. 9 Azmi Sale, Department Electrical Engineering, Universitas Negeri Jember, Indonesia, Received 25 September 2017; Accepted 28 November 2017; Available online 5 December 2017 Address For Correspondence: Ali Musyafa, Department of Engineering Physics, Faculty of Industrial Engineering. Institute Teknologi Speculum November, Surabaya, Indonesia. musyafa@ep.its.ac.id; Tel: ; Jl. Teknik Spiel Blok V-11, Peru ITS Surabaya, Indonesia 60111, Copyright 2017 by authors and American-Eurasian Network for Scientific Information (AENSI Publication). This work is licensed under the Creative Commons Attribution International License (CC BY). ABSTRACT Background: In this study, it is defined as a traditional and modern restaurant, whose definitions are based on the hours of restaurant operations, utility equipment used, and cooking equipment used in production activities. The ccommercial buildings designated for restaurants are building units used for business services that utilize electrical energy sources for operational activities that are grouped for the purposes of: air conditioning, lighting, utilities etc., for the use of electrical energy is effective, efficient and safe it is necessary Immediately implement the standardization set by the Indonesian government with the Indonesian National Standard. In the electrical energy conservation planning, the air system is set at 1 o C and relative humidity of 60% dry ball temperatures of 25 o C 10%, the lighting standard is set in its own illumination power. Other standards for lighting are the color of light and the maximum power supply. To know the performance of the various apparatus, it is necessary to measure with some process variables such as: electric power including current,, temperature, humidity, lighting level, temperature, voltage, and cos φ in AC pipe, electrical energy transmission system (knowing early cause source Fire) which is indispensable in electrical energy audit based on SNI The next step will be a detailed audit of energy for restaurants with an Energy Consumption Index (ECI) exceeding the criteria set in the Indonesian National Standard. KEYWORDS: Keyword 1(Energy Efficiency) Keyword 2 (Audit) Keyword3(energy consumption index) Keyword 4(recommendation) Keyword 5( Energy Saving Opportunity) INTRODUCTION Commercial building is a business unit that utilizes electrical energy sources for operational activities grouped for the purposes of: air conditioning, lighting, utilities etc., so that the use of electrical energy is effective, efficient and safe it is necessary to immediately apply the standardization set by Indonesian government with Indonesian National Standard. In the planning of electrical energy conservation, the air system is set 1 o C and relative humidity of 60% at dry ball temperatures of 25 o C 10%, the lighting standard is set in ToCite ThisArticle: Ali Musyafa, Erma Suryani, Adi Soeprijanto, Bambang L. Widjiantoro, Susianto, Andi Rahmadiansah, Imam Abadi, Elly Matul Imah, Azmi Saleh., Energy Efficiency Study On Traditional, and Modern Restaurant In Surabaya City, East Java, Indonesia. Advances in Natural and Applied Sciences. 11(13);Pages: 21-26

2 22 Ali Musyafa et al., 2017/Advances in Natural and Applied Sciences. 11(13) November 2017, Pages: its own illumination power. Other standards for lighting are the color of light and the maximum power supply. The performance of various equipment in question need to be measured with some process variables include: electric power including current,, temperature, humidity, level of lighting, voltage, and cos φ, temperature in AC pipe, electrical energy transmission system which is indispensable in electrical energy audit based on SNI The restaurant that has been conducted initial audit amounted to 3 (three) restaurants. Furthermore, there will be a detailed audit of electrical energy for restaurants whose value of Energy Consumption Index (ECI) exceeds the criteria set in the Indonesian National Standard totaling 3 restaurants. A detailed audit of electrical energy at restaurants in Surabaya City is to monitor the use of electrical energy in each restaurant, look for saving solutions (replacement of facilities and infrastructure more energy-efficient electricity), calculate the value of restaurant investment and oversee the trend of electric energy use each year. Restaurants in Surabaya City are extravagantly categorized based on detailed audit data of electrical energy at the restaurant that is amounted to 3 (three); Soto Ayam Cak Har, Jl. Dr. Ir. Soekarno, No. 220, RM Padang Kombes Duriat and KFC, JL.Basuki Rahmat Scope The detailed audit of electrical energy in a restaurant in Surabaya City has the following scope: Measuring the electrical energy used in each room within the restaurant. Create a trend / profile of electric energy consumption used in restaurants. Identify energy saving and make recommendations on energy saving. Methodology: In the energy audit that needs to be done consists of two parts, first: The initial energy audit based on energy payment account data issued and the subsequent building area as information and input in setting the new ECI value. And the second detailed electrical energy audits are performed when ECI values are greater than the standard values listed above. The work of the electrical energy audit project undertaken is to undertake various standardized approaches that have been developed to evaluate the efficiency of electrical energy. Detailed Energy Audit (DEA), is a survey using instruments to investigate the energy and process equipment of the plant, which is then continued with detailed analysis of the various systems. Usually done after the PEA, although it can also be done separately. In such cases, the initial collection time normally performed on the PEA, should be added for DEA. Fig. 1: Flow Diagram the Energy Audit Research The stages of energy audit activity are shown in the flow chart. Figure 1. which provides a structured and detailed description of electrical energy audit activity in question. The flow chart is referring to the energy audit standard that has been established by SNI in Thus, the audit activity here has been in accordance

3 23 Ali Musyafa et al., 2017/Advances in Natural and Applied Sciences. 11(13) November 2017, Pages: with the audit work. identify electrical energy saving opportunities and establish plans for projects for safe and efficient use of electrical energy. Results: From the results of the initial electrical audit at the restaurant in Surabaya obtained data that is the amount of power installed, the consumption of electrical energy used, operating hours, building area, as well as the initial IKE value per month of each restaurant being audited. Here's a short profile of the restaurant being audited: Restorant Soto Ayam Lamongan Cak Har, Jl. Dr. Ir. H. Soekarno No. 220, Surabaya Eelectric customer identity number : Powner consumption/mount : VA Building area : 550 m 2 Total consumption kwh per year : Hours of electrical operation : WIB (15 hour) Energy Consumption intensity per mount : 11,50 kwh/m 2. mount. = 128 kwh/m2 year Restorant RM. Padang Sederhana, Jl. Kombes Pol. M. Duryat No. 12, Surabaya Eelectric customer identity number : Power consumption/mount : Not record Building area : 428 m 2 Total consumption kwh per year : kwh Hours of electrical operation : WIB (14 hour) Energy Consumption intensity per mount : 75,06 kwh/m 2.mount = 901 kwh/m2.year. Restaurant KFC (Basrah), Jl. Basuki Rahmad No , Surabaya Eelectric customer identity number : Power consumption/mount : No record Total consumption kwh per year : kwh Building area : 294 m 2 Hours of electrical operation : WIB (12 hour) Energy Consumption intensity per mount : 114,61 kwh/m 2.mount. = 1375 kwh/m2.year 3.1. Soto Ayam Lamongan Cak Har, Adress: Jl. Dr. Ir. H. Soekarno No. 220 ; Area: 360 m 2, ECI/year: 89,34 kwh/m 2 year, ECI /mount: 7,15 kwh/m 2 mount, consumption/hour= 91,89 kwh//hour. Table 1: Profile Energy Consumption RM Soto Ayam Lamongan Cak Har No. Type of equipment Energy consumption % equipment consumption ( kwh/year) 1 AC 21, Lighting 6, Office equipment Kitchen 1, Utilities 3, Total 32,

4 24 Ali Musyafa et al., 2017/Advances in Natural and Applied Sciences. 11(13) November 2017, Pages: Fig. 2: Energy Profile RM. Soto Ayam Lamongan Cak Har 3.2. RM Padang; Total area: 433 m 2 ; ECI/year; 183,84 kwh/m 2 year; IKE/mount :14,71kWh/ m 2 mount ; Consumption/ hour= 227,4 kwh//hour. Table 2: Profile Energy Consumption RM. Padang No. Equipment Type Energy Consumption / year, (kwh/year) % 1 AC 49, Lighting 26, Equipment support 2, Kitchen Utility Total 79, Fig. 3: Energy Profile RM. Padang 3.3. KFC Jl. Basuki Rahmat 16-18, Total area: 292 m 2 ; ECI/year; 789 kwh/m 2 year; ECI/mount: 63,1 kwh/ m 2 mount; Consumption/ hour= 635 kwh//hour Table 4: Profile Energy Consumption KFC Basuki Rahmat No. Type of equipment Energy consumption / Year ( kwh/year) % 1 AC ,00 55,37 2 Lighting ,80 14,36 3 Office equipment 951,56 0,41 4 Kitchen ,30 21,68 5 Utilities ,87 8,17 Total ,53 100,00

5 25 Ali Musyafa et al., 2017/Advances in Natural and Applied Sciences. 11(13) November 2017, Pages: Fig. 4: Profile Energy Consumption KFC Basuki Rahmat From the measurement and calculation of Intensity of Electricity Energy Consumption in all restaurants that have been conducted energy audit, can be grouped according to the table below: Table 5: Rrecapitulation ECI from Preliminary Audit (Ref. Indonesia National Standard kwh/m 2.year) No 1 2 Name of Restoring Soto Ayam Lamongan Cak Har, J. Dr. Ir. H. Soekarno No. 220 RM. Padnag Sederhana, Kombes M Duriyat ECI (kwh/m2 / year) Preliminary Detail Audit Audit Standard Category ECI Conformity to Standard Conformity to Standard 3 KFC Jl. Basuki Rahmat over to standard Discussion: Analsis for Air Conditioner (AC), from field observation to setting point AC (air conditioner) installed in all restaurant in audit, average use the minimum setting that is temperature 16 C - 18 C. And there are some restaurants that already apply setting 20 C-24 C. The use of the minimum setting continuously is not recommended, because it will burden the cooling machine and later can make cooling engine performance decreased and even damaged. By measuring the cold air generated by the air conditioning engine it can be seen the performance of each equipment. The following analysis of air conditioning equipment (Air conditioner) in each restaurant. Table 6: Performance for Air Conditioning in Restoring No Name of Restaurant AC Setting AC Display Reference to Temp.( C) Temp. ( C) Standard Information 1 Soto Ayam Cak Har 20 22,50 NE Not Efficient 2 RM. Padang 16 18,55 LE Less Efficient 3 KFC Basuki Rahmad 22 20,85 PG Good Performance Information: NE = Not Efficient; LE= Less Efficient and GP = Good Performance Conclusion: In the planning of electrical energy conservation on the air system set dry ball 10%. 1 o C and relative humidity of 60% temperature is 25 o C. By setting temperature 25 C then the efficiency can be obtained ± 3.6%. From the data of electric energy consumption in every restaurant in the AC that conducted a detailed energy audit, then obtained Energy Saving Opportunity (ESO) as : Traditional restaurant Cak Har,Resto Ramah Padang and KFC Basuki Rahmat; Energi Conssumsion AC / year (kwh/year) = 21042, and and Energy Saving for : Traditional restaurant Cak Har,Resto Ruamah Padang and KFC Basuki Rahmat; Energi Conssumsion AC / year (kwh/year)= 758; 2284 and 3216.

6 26 Ali Musyafa et al., 2017/Advances in Natural and Applied Sciences. 11(13) November 2017, Pages: ACKNOWLEDGEMENT The authors would like to thank the Institute for Research and Community Service (LPPM ITS), Institut Technologi Sepuluh Nopember, Surabaya. With supporting financing the research. Also, the authors would like to thank the anonymous referees for their comments on the eelier version of this work. REFERENCES 1. Chairul Imron et.al. (2017) Evaluation Energy Efficiency ar Rectorat office building in Public universities Surabaya Indonesia, ANAS Journal, Pubilishe by AENSI Publication pp Danish Energy Management A/S Passive Solar Design Guidelines. UNDP. 3. DIN EN 16001: EMS in Practice, Federal Ministry for the Environment, Nature Conservation and Nuclear Safety Germany. 4. SNI (Indonesia National Standardization Agency) Konservasi Energi pada Sistem Pendahayaan. 5. SNI (Indonesia National Standardization Agency) Konservasi Energi pada Sistem Tata Udara. 6. SNI (Indonesia National Standardization Agency) Tata Cara Perancangan Sistem Ventilasi Dan pengkondisian Udara Pada Bangunan Gedung. 7. SNI (Indonesia National Standardization Agency) 6389:2011. Konservasi Energi Selubung Bangunan Pada Bangunan Gedung. 8. Statistics book of Electricity and Energy Sulistiyanto, Totok, Overview of EE and Green Programs in Indonesia. APEC Expert Group on Energy Efficiency & Conservation Meeting No. 34. Taipei, China, pp. 10. Sulistiyanto, Totok, Capacity Development Plan for Energy Efficiency and Conservation in Buildings, Green Buildings and Green Growth. The Enabling Role of Standards and Trade, 37th Meeting of the APEC Expert Group on Energy Efficiency and Conservation (EGEE&C 37) & Associated Meetings. Washington DC., USA. 11. Undang-Undang No. 30 Tahun 2007 Tentang Energi; 12. Undang-Undang No. 30 Tahun 2009 tentang Ketenagalistrikan; 13. Peraturan Pemerintah No 70 Tahun 2009 tentang Konservasi Energi; 14. Inpres No. 13 Tahun 2011 tentang Penghematan Energi dan Air; 15. Permen ESDM No. 14 Tahun 2012 tentang Manajemen Energy.