Pengaruh Resolusi 3D CAD STL Pada Kualitas Geometri dan Dimensi (G&D) Produk Pola Cor 3D Printer

3D printer is a rapid prototyping technology that has developed rapidly in this decade. 3D printers use STL files derived from 3D CAD drawings as input data for the processing. The purpose of this study is to determine the effect of the resolution of the STL file used on the quality of the geometry and dimensions of the product produced. This research was conducted by using 2 types of STL file resolution created with Autodesk Inventor. The results of this study are that there is an influence of the resolution of the STL file used on the quality of the geometry and dimensions of the product being made. the quality of the product geometry has different geometric shapes in the radius. Whereas in the aspect of the product dimension obtained a product dimension accuracy of 0.02 sampai 0.8 mm.

ANALISA KEKERASAN MATERIAL HASIL ANNEALING PADA PIPA LONG ELBOW MATERIAL STAINLESS STEEL ASTM 304 L MENGGUNAKAN HARDNESS TESTER

Bending is a process of mixing materials which results in convexity while other parts become concave due to the influence of force or bending moment. During the bending process, it results in different pipe strains, which cause permanent strains. The annealing process (heat treatment) is a process for changing the metal structure by heating the specimen. The aim of this research is to analyze the material hardness of the ASTM 304 L stainless steel long elbow pipe after the annealing process is carried out, the test is carried out at various angles, namely (0°, 90°, 180°, and 270°) using the Hardness Tester. The method used in this research is an experimental method, a research procedure carried out to determine the effects of the annealing treatment given to the material. The research results from the 0° angle have a material hardness of 156 HB, from the 90° angle the material hardness is 140 HB, from the 1800 angle the material hardness is 164 HB, from the 2700 angle the material hardness is 159 HB, the conclusion is that the annealing process and the inner angle of the long elbow pipe has a significant influence on the hardness of stainless steel materials. Keywords: elbow pipe, annealing, hardness tester

Pengaruh Variasi Kosentrasi Tepung Tapioka Termodifikasi Dengan Metode Enzimatis Sebagai Bahan Substitusi Pada Proses Pembuatan Mie

Indonesia has dependency to rice Enough high , so request rice very tall And when happen scarcity rice inside _ country . So needed innovation product For cope problem such , ie Wrong only one replace rice with noodles wet as alternative  replacement source carbohydrates . Material raw making noodles wet on study This is flour tapioca modified And flour wheat as material substitution . Expected with use material non- flour basis For product noodles capable replace dependency use flour flour . On study This use variation comparison composition flour tapioca modified And flour different flour _ namely ; (10%:90%, 25 % : 75%, and 30%:70%) use variation concentration enzyme 10%, 20%, 30%, 40%, and 0% as control parameters . Results study show comparison flour tapioca modified influential to noodle water content wet And quality noodles wet include (aroma, elasticity , and color ). Highest water content that is sample noodles wet on ratio of 30% flour tapioca modified and 70% flour wheat with 40% enzyme concentration of 64.54 % . According to Body Standard Indonesian National requirements quality noodle water content good wet is 65%, got concluded that noodles wet fulfil requirements

Pengaruh Variasi Konsentrasi Tepung Bonggol Pisang Termodifikasi dengan Metode Enzimatis sebagai Bahan Substitusi pada Pembuatan Mi Basah

The banana tuber contains high carbohydrates, but it is still rarely used because of the brown color of the flour due to heating. To cover this deficiency, modification with α-amylase enzyme was carried out. The purpose of this study was to obtain a suitable formulation for the manufacture of wet noodles that meet the requirements of SNI quality standards. The treatment variation made was the ratio of 3 tapioca: 9 banana tuber: 48 wheat (80% wheat), 3 tapioca: 6 banana tuber: 21 wheat (70% wheat), 3 tapioca: 5 banana tuber: 12 wheat (60% wheat). The variation of α-amylase enzyme used was 10%, 20%, 30%, 40% with 0% as the control variable. Organoleptic test to determine the most preferred noodle variation. The test parameters were color, aroma and texture. The results showed that the best quality with color and aroma wet noodles were obtained from a combination of 60% with 40% α-amylase enzyme concentration ratio. As the texture parameters were obtained from a combination of 60% wheat with 10% α-amylase enzyme concentration ratio. The results showed that the moisture content of wet noodles had met the SNI 2987:2015 standard, which is below 65%

Pengaruh Variasi Kosentrasi Tepung Tapioka Termodifikasi Dengan Metode Enzimatis Sebagai Bahan Substitusi Pada Proses Pembuatan Mie

Indonesia has dependency to rice Enough high , so request rice very tall And when happen scarcity rice inside _ country . So needed innovation product For cope problem such , ie Wrong only one replace rice with noodles wet as alternative  replacement source carbohydrates . Material raw making noodles wet on study This is flour tapioca modified And flour wheat as material substitution . Expected with use material non- flour basis For product noodles capable replace dependency use flour flour . On study This use variation comparison composition flour tapioca modified And flour different flour _ namely ; (10%:90%, 25 % : 75%, and 30%:70%) use variation concentration enzyme 10%, 20%, 30%, 40%, and 0% as control parameters . Results study show comparison flour tapioca modified influential to noodle water content wet And quality noodles wet include (aroma, elasticity , and color ). Highest water content that is sample noodles wet on ratio of 30% flour tapioca modified and 70% flour wheat with 40% enzyme concentration of 64.54 % . According to Body Standard Indonesian National requirements quality noodle water content good wet is 65%, got concluded that noodles wet fulfil requirements

Uji Karakteristik Enzim Endo-Β-1,4-Glukanase, Ekso-Β-1,4-Glukanase Dan Β-Glukosidase Pada Fungi Aspergillus Niger Dan Kinetika Enzim Campuran

Cellulase is a group of enzymes that break down cellulose into glucose monomers obtained from endo-β-1,4-glucanase enzymes, ekso-β-1,4-glucanase and β-glucosidase produced by fungi or yeast. The purpose of this research is to know the characteristics of endo-β-1,4-glucanase enzyme, ekso-β-1,4-glucanase and β-glucosidase produced by Aspergillus niger L-76 and Aspergillus niger 6114 with substrate variation is CMC, Avicel , and Arbutin and Aspergillus niger characteristics test to get the highest productivity of Aspergillus niger L-76 which will be combined with yeast obtained by Debaryomycess hansenni. Aspergillus niger l-76 strain that has content in the highest 4 days enzyme production is 0.0592 units / ml which will be mixed with Debaryomycess hansenni is 0.2650212 units / ml to test the reaction kinetics of fungi and yeast mixture with a ratio of 1: 1.1 : 2, and 2: 1. The highest mixed enzyme produced in a 2: 1 ratio with CMC substrate variation of 0.3; 0.4; 0.5; 0.6; 0.7; 0.8; 0.9; and 1 g / L has an enzyme Vmax enzyme parameter of 0.200080032 g / L and Km of 1,589636 L / g

Pengaruh Ph, Suhu, dan Reusability dalam Matriks Kitosan Mg Terhadap Aktivitas Immobilisasi Enzim Papain

Immobilization of papain enzyme is a process where by enzymes are physically placed in a certain place or space so that their catalytic activity remains and can be used repeatedly. In this immobilized papain enzyme study the matrix used was chitosan-Mg, its activity tested to be compared with pure papain used by pH and temperature. The enzyme activity of papain 2.5 mL phosphate buffer plus 0.5 mL casein with variation of pH 4,5,6,7, and 8 was put into reaction tube 1. The reaction tube 2 was filled by 0.25 mL papain enzyme. In preincubation for 10 minutes with temperature variations 50,60,70, and 80°C. Test tube 2 was poured into test tube 1, re-incubated for 10 minutes. Added 1 mL TCA 10%, cooled 10 minutes, centrifugation 3000rpm 10 minutes. Taken 2 mL filtrate plus 1 mL of distilled water, 4 mL Na₂CO₃, 1 mL of follin reagent measured its absorbance by spectrophotometer with wave =650 nm. The enzyme activity of papain occurs optimum pH at pH 7 in the immobilized papain. Maximum activity in the immobil papain enzyme occurs at 70°C. Reusabillity of immobil papain enzyme can be used 5 times

ANALISIS KOMPETENSI YANG DIBUTUHKAN NELAYAN DALAM MENGHADAPI PERKEMBANGAN TEKNOLOGI KAPAL PROPULSI LISTRIK

Research on the competencies needed by fishermen in an era of increasingly rapid technological progress aims to explain the basic competencies that electric propulsion boat users need to have. Analysis based on implementation needs to be carried out with the aim of adapting the use of water transportation technology, namely ships with electric power, according to the required competencies. This research was carried out using a descriptive qualitative approach method with a literature study type of research. The research was carried out by collecting data from secondary sources such as books and journal articles related to the variables and subjects of this research. From the research results, a comparison was obtained between the abilities currently possessed by fishermen, and the abilities that fishermen must have in the future in facing developments in water transportation. It is known that, in terms of use, users need to understand the use of electric propulsion ships and K3 in their application, in terms of understanding more about the main components of the technology used, in terms of maintenance being able to repair and maintain the components, and understanding the social impacts that occur as well as the advantages and disadvantages of using them. Therefore, efforts are needed to educate the public so that they can easily receive clear information about electric propulsion ship technology, so that the results of the development of this technology can be accepted by the general public

PENERAPAN FACE SAND PADA PASIR CETAK UNTUK MENGURANGI REJECT PRODUK DI PT. MITRA KARYA UTAMA

PT. Mitra Karya Utama (MKU) adalah salah satu industri pengecoran logam di Ceper yang menggunakan pasir cetak greensand sebagai bahan cetakan utama dalam pembuatan produk utamanya yaitu Silinder Linier. Produk ini dipesan oleh konsumen secara terus menerus (kontinyu) dan berkelanjutan. Kendala yang dihadapi, dalam proses produksi silinder linier ini mengalami kendala yang mempengaruhi hasil produk silinder linier. Cacat produk tersebut mengakibatkan kurang baik dan kurang berkwalitasnya produk tersebut dan mengakibatkan kerugian. Tujuan dari program ini adalah untuk mengatasi masalah produksi dan meningkatkan mutu produk. Program dilaksanakan dengan melakukan aplikasi penggunaan face sand pada cetakan produk. Penggunaan facesand dilakukan dengan membina operator industri mitra. Hasil yang diperolah adalah penerapan facesand pada cetakan mampu meningkatkan kuantitas produksi dan menurunkan rejek produk menjadi 10%

Uji Karakteristik Enzim ß-1,4-Glukosidase Pada Berbagai Yeast Serta Kinetika Reaksi Enzim Campuran

Cellulase is a reduced enzyme synthesized from microorganisms grown in cellulose medium. Cellulase and β-glucosidase enzymes are present in various types of bacteria, fungi and yeasts. Strains of yeast Debaryomyces Hansenii and Debaryomyces Polymorphus show high β-glucosidase activity while Aspergillus Niger fungi produce high cellulase activity and less-glucosidase. Cellulase enzyme can hydrolyze cellulose into glucose by fermentation. In this study, enzyme mixing of yeast fermentation and fermentation of fungi was done. Strain of Debaryomyces Hansenii has the highest β-glucosidase content in 4 days production of enzyme 0,2650212 units / ml mixed with Aspergillus Niger L-76 0,0592 units / ml fungi for kinetics test of mixed enzyme reaction with yeast ratio: fungi = 1: 1, 1: 2 and 2: 1. The highest mixed enzymes were produced at a 2: 1 ratio and had the enzyme kinetic parameters of Vmax of 0.200080032 g / L and Km 1.589636L / g using a variation of CMC substrate concentration of 0.3; 0.4; 0.5; 0.6; 0.7; 0.8; 0.9; and 1g / L