Analisis Strategi Pemasaran terhadap Tingkat Kepuasan Pelanggan Ojolali.Com

The purposes of this research is to measure the customer demand in relation to the services of Ojolali.com. Therefore, it can be considered services that always met the customers demands. In this research, analysis to know the position of the Ojolali.com company and suitable strategy to conduct are also done. The results of this research gives a complete description on customer characteristic, buyer behaviour, the percentage of customer demand which is appropriate to level on Ojolali.com working performance, and the position of Ojolali.com on SWOT Matrix, and the suitable strategy, that is using opportunity to minimize the weakness

Effect of Cooling Rate on The Microstructures And Hardness Of Fe-Ni-Cr Superalloy

Fe-Ni-Cr superalloy is a heat resistant material that shows good mechanical strength and resistance to oxidation and corrosion at high temperature.Heat treatment was conducted on Fe-Ni-Cr superalloy to observe its effect on the microstructures and mechanical property namely hardness. Solution treatment were carried out at 900oC, 975oC, 1050oC, and 1125oC followed by two cooling methods i.e quenching and air cool. The samples were analyzed by using materials characterization techniques such as SEM, XRD, and optical microscope. The Fe-Ni-Cr superalloy formed mainly dendritic austenitic structure with Cr23C6 precipitated along the grain boundaries. Increase in solution treatment temperature results in dissolution of chromium carbide, coarser grain, and lower hardness. Different cooling rate after solution treatment shows that fast cooling produces fewer and finer chromium carbide (Cr23C6) precipitates, finer grain, and higher hardness as compared with slow cooling rate. Highest hardness value which is 213.5 Hv was recorded on sample solution treated at 900oC followed by water quenched

SOSIALISASI TANPA ASAP ROKOK DI RUMAH SAKIT UMUM SEMBIRING DELI TUA

Smoking is a culture in society that has been going on for a long time and is still a health problem in Indonesia. Hospitals as health care centers should demonstrate a healthy culture and behavior in all aspects, including being free from cigarette smoke. The problem that is often encountered by the Sembiring Deli Tua General Hospital is that there are still health workers and hospital visitors who smoke in the hospital environment, even though various warning signs are prohibited from smoking in almost all strategic points of the hospital area. In order to strengthen the smoke-free hospital movement, socialization was carried out to hospital employees and hospital visitors in the form of distributing leaflets and brief information about healthy behavior without smoking which was carried out during February 2021, with the hope that this socialization would be able to realize the Sembiring Deli General Hospital. Old as a smoke-free area

EFFECT OF AGING TREATMENT ON THE MICROSTRUCTURES AND HARDNESS OF Fe-Ni-Cr SUPERALLOY

Aging treatment was conducted on Fe-Ni-Cr superalloy to observe its effect on the microstructures and hardness of the material. Solution treatments were carried out at 900oC, 975oC, 1050oC, and 1125oC followed by water quenching. The samples were further treated with a double aging treatment at 720oC and 650oC for 4 hours and 12 hours respectively. Materials characterization techniques such as SEM, XRD, and optical microscopy were used to analyze the heat-treated samples. The Fe-Ni-Cr superalloy formed mainly a dendritic austenitic structure with Cr23C6 precipitated along the grain boundaries. Increase in solution treatment temperature results in dissolution of chromium carbide, coarser grain, and lower hardness for non-aged samples. Double aging treatment produced more chromium carbide, higher hardness, but no apparent change in grain size. Neither quenching nor aging treatments caused any phase transformation. The highest hardness value of 220.4 Hv was recorded for the sample solution treated at 1125oC for 2 hours and water quenched, followed by 2-step aging at temperature 720oC and 650oC for 4 hours and 12 hours respectively, and air cooled

The Novel Digital Image Correlation Technique in Predicting Behaviour and Failure of Hybrid Composite

This paper presents a technique in measuring deformation occurs on in-plane hybrid composite CFRP/GFRP. The challenging task of extracting mechanical properties of the hybrid composite is assisted with the use of Digital Image Correlation (DIC) technique. DIC is an innovative technique which able to capture full field deformation of tensile deformation. The complex deformation captured for hybrid composite in-plane tensile deformation and behavior using Digital Image Correlation (DIC) under static loading is a new area of study in literature. Generally, hybrid composite consists of more than one reinforcing sections or multiple reinforcing or multiple matrix sections or single reinforcing phase with multiple matrix phases. As a result of a compromise between the materials within the hybrid composite, the deformation and stress analysis are to be evaluated and tailored as each constituent of material carry their own desired mechanical properties according to a performance requirement. It is found in relation of stress-strain relationship of hybrid composite under tensile loading via DIC, the modulus of elasticity is found to record value around 92-97GPa which in theoretical benchmark located in between value of Modulus of Elasticity, E1 for CFRP(120GPa) and GFRP(42GPa) which proves the occurrence of the hybrid effect. It is a new research area in utilizing digital image correlation (DIC) technique on hybrid composite rather than conventional composite in material characterization

Effect of frying instructions for food handlers on acrylamide concentration in French fries : an explorative study.

The objective of this study was to obtain insight into the effect of frying instructions on food handlers' control decisions in restaurants and to investigate the impact of control decisions on the variation and concentration of acrylamide in French fries. The concentrations of acrylamide and reducing sugars were analyzed, the frying temperature and time were measured, and thawing practices were observed. The results obtained before and after instructions were provided to the food handlers were compared for restaurants as a group and for each restaurant. Frying instructions supported food handlers' decisions to start frying when the oil temperature reached 175°C; all handlers started frying at the correct temperature. However, the effect of the instructions on the food handlers' decisions for frying time differed; most handlers increased the frying time beyond 240 s to achieve crispier French fries with a final color dictated by their preference. Providing instructions did not result in a significant difference in the mean concentration of acrylamide in French fries for the restaurants as a group. However, data analyzed for each restaurant revealed that when food handlers properly followed the instructions, the mean concentration of acrylamide was significantly lower (169 μg/kg) than that before instructions were provided (1,517 μg/kg). When food handlers did not complying with the frying instructions, mean acrylamide concentrations were even higher than those before instructions were provided. Two different strategies were developed to overcome the noncompliant behavior of food handlers: establishing requirements for the features of commercial fryers and strict monitoring of compliance with instructions

Effects of Alkali Concentration and Conching Temperature on Flavour, Hardness and Colour of Chocolate

Alkalization is an addition of alkali into cocoa mass to improve product quality in terms of flavour and colour appearance. Sodium bicarbonate and potassium bicarbonate are usual to be added into cocoa cotyledon prior to roasting. A study has been carried out to evaluate the effects of alkalization proceeded upon conching on chocolate sensory properties, hardness and colour. Re sponse Surface Methodology design at alkali concentrations of 1—15 g kg -1 and conching temperature of 40—80 oC have been used in the study. Parameters evaluated were sensory properties, particle size, hardness and colour. Results of the study showed that alkali concentration significantly influenced aroma, overall preference, particle size and hardness; meanwhile, conching temperature showed significant influence on aroma, taste, appearance, overall preference and texture of chocolate. Alkali concentration and conching temperature showed interactively influence on aroma and overall preference. A good quality of chocolate could be found at the alkali concentration of 8—15 g kg -1 and conching temperature of 74—80 oC

A study on a swirl type multi-hole fuel injector for a PFI system to improve air-fuel mixture formation

This paper described the development and simulation works thatwere conducted on an injector that has a combined swirl spray and multi-hole injection functions. It was expected that those two functions would provide beneficial effects to the fuel injector, in order to provide better fuel and air mixing, especially for Port Fuel Injection (PFI) application. The combination of both functions was aimed for achieving high quality spray formation, which might be useful in cases when the combustion time is limited. Swirl spray pattern is known for fine droplets production with relatively smaller SMD and bigger coverage area in the combustion chamber. On the other hand, a multi-hole injector has the advantages of simplicity in manufacturing and operation. Preliminary results on the simulation works that were done separately, demonstrated the ability of the injector's design to produce swirl spray as well as injecting near-symmetrical sprays from the four holes at the injector's end. Nevertheless, these findings must be improved further in the future, especially on simulating the benefits of having a combined swirl and multi-hole functions inside a single injector. Furthermore, detailed assessment on manufacturability and cost effectiveness of this injector must also be addressed

Effect of Cooling Rate on the Microstructures And Hardness Of Fe-Ni-Cr Superalloy

Fe-Ni-Cr superalloy is a heat resistant material that shows good mechanical strength and resistance to oxidation and corrosion at high temperature. Heat treatment was conducted on Fe-Ni-Cr superalloy to observe its effect on the microstructures and mechanical property namely hardness. Solution treatment were carried out at 900oC, 975oC, 1050oC, and 1125oC followed by two cooling methods i.e quenching and air cool. The samples were analyzed by using materials characterization techniques such as SEM, XRD, and optical microscope. The Fe-Ni-Cr superalloy formed mainly dendritic austenitic structure with Cr23C6 precipitated along the grain boundaries. Increase in solution treatment temperature results in dissolution of chromium carbide, coarser grain, and lower hardness. Different cooling rate after solution treatment shows that fast cooling produces fewer and finer chromium carbide (Cr23C6) precipitates, finer grain, and higher hardness as compared with slow cooling rate. Highest hardness value which is 213.5 Hv was recorded on sample solution treated at 900oC followed by water quenched