Analisis Daya Dukung Wilayah untuk Pengembangan Sapi Bali di Kecamatan Baito Kabupaten Konawe Selatan

Analysis of the carrying capacity of the region is needed as an appropriate development direction. This study aims to analyze the carrying capacity of the area for the development of Bali cattle in Baito District, South Konawe Regency. The data used in the study are primary. Primary is obtained directly from interviews with Balinese cattle farmers in Baito District. The method used is the census method of all breeders. The data analysis used in this study was livestock density analysis. Based on the results of the study, it was concluded that economic density can still be developed, the density of agricultural businesses is possible to accommodate Balinese cattle to be developed, and the density of the area is still very likely. Baito sub-district is based on a combination of livestock density, which includes distribution and development areas in a combination of farmer-region and development areas in 2 combinations, namely economy-farming and economy-region.Analysis of the carrying capacity of the region is needed as an appropriate development direction. This study aims to analyze the carrying capacity of the area for the development of Bali cattle in Baito District, South Konawe Regency. The data used in the study are primary. Primary is obtained directly from interviews with Balinese cattle farmers in Baito District. The method used is the census method of all breeders. The data analysis used in this study was livestock density analysis. Based on the results of the study, it was concluded that economic density can still be developed, the density of agricultural businesses is possible to accommodate Balinese cattle to be developed, and the density of the area is still very likely. Baito sub-district is based on a combination of livestock density, which includes distribution and development areas in a combination of farmer-region and development areas in 2 combinations, namely economy-farming and economy-region

Analisa Kekerasa Dan Struktur Mikro Terhadap Variasi Temperatur Tempering Pada Baja Aisi 4140

Pada penelitian ini material terlebih dahuludibentuk menjadi spesimen impak kemudian di normalizing pada suhu 850oC untuk menyeragamkan butiran , lalu dikeraskan (Hardening) pada temperatur 850oC ditahan selama 3 jam dan didinginkan dengan cepat (quencing) pada media pendingin oli mesran SAE 40 sampai mencapai temperatur kamar. Spesimen setelah proses quenching dipanaskan kembali pada temperatur tempering yang divariasikan yaitu 200°C, 300°C, 400°C, 500°C dan 600°C dengan waktu tahan 2 jam. Hasil pengujian kekerasan menunjukkan bahwa material AISI 4140 yang telah mengalami proses normalizing mimiliki nilai kekerasan 38,2 HRC, kemudian nilai kekerasan naik drastis setelah di hardening menjadi 52 HRC kenaikannya sekitar 26%. Pada proses tempering dengan temperatur 200°C nilai kekerasannya tidak terjadi penurunan malah sebaliknya, kembali naik tetapi kenaikan dianggap tidak terjadi karena sangat kecil sekali sekitar 0,5% , pada temper 300°C nilai kekerasan terjadi penurunan sekitar 3% menjadi 50 HRC, kekerasan terus menurun pada temper 400°C nilai kekerasannya menurun sekitar 8% menjadi 47,4 HRC, temper 500°C nilai kekerasannya kembali menurun sekitar 23% menjadi 40 HRC dan pada temper 600°C nilai kekerasannya terjadi penurunan drastis sekitar 33% menjadi 34,5HRC. Setelah proses quench struktur mikro yang terbentuk adalah martensit dan bainit lalu setelahproses temper struktur mikro manjadi temper martensit serta struktur lain yang terbentuk adalah austenit sisa