1,720,966 research outputs found
Rancang Bangun Mesin Pemarut Sagu Dengan Metode Grater (Cakra)
Full text linkRancang bangun mesin pemarut sagu adalah sebuah rencana untuk membuat mesin yang dapat digunakan untuk memproses sagu menjadi tepung sagu dengan lebih efisien. Mesin ini dirancang dengan menggunakan prinsip mekanik dan teknologi modern untuk menggantikan cara tradisional dalam memproses sagu yang memakan waktu dan tenaga. Metode yang digunakan pada mesin pemarut sagu ini yaitu grater (cakra). Mesin ini terdiri dari beberapa komponen seperti pemarut grater (cakra), besi poros, motor Listrik, dan rangka. Dari mesin pemarut sagu ini didapatkan motor Listrik dengan daya 0,5 HP serta putaran 1400 RPM kemudian dihubungkan menggunakan sabuk-V Type A 62 dengan jarak sumbu poros 536,170 mm sedangka puli kecil diameter 76,2mm puli besar diameter 152,4mm, dan bahan poros yang digunakan S40C AISI 1040 kemudian jenil bantalan yang digunakan ASB pillow blok bearing ucp 205 dan mesin menggunakan rangka besi UNP 30mm x 38mm x 5mm.Mesin ini untuk memudahkan pengoperasian dan memastikan konsistensi produk hingga akhir. Tujuan dari mesin ini adalah untuk meningkatkan produksi dan kualitas tepung sagu secara massal, serta membantu meningkatkan produktivitas dan pendapatan petani sagu dengan mengurangi kerja fisik yang berat dalam memproses sagu secara manual. Dalam penelitian ini, dirancang sebuah mesin pemarut sagu dengan mode cakra (disc) yang dilengkapi dengan duri-duri pada permukaannya yang berfungsi sebagai mata pemarut. Penggerak mesin ini menggunakan motor AC dengan daya 0,5 hp dan putaran 1400 rpm. Mesin pemarut sagu ini memiliki kapasitas memarut sagu sebanyak 10 kg, dengan hasil parutan sebanyak 5 hingga 7 kg setiap menitnya. Mesin ini membutuhkan daya listrik sebesar 2,62 kWh untuk memarut sagu dari bahan mentah hingga siap diolah dengan berat total 10 kg dalam waktu 6 hingga 7 meni
Perancangan Mesin Pengering Sagu Tipe Rotary Dryer Dengan Sirip Right Anglet Dan Screw Bersumber Panas Biomasa
Full text linkMesin pengering sari pati sagu ini dirancang untuk membantu petani sagu, khususnya di Kab. Kepulauan Meranti, mengolah sari pati sagu basah menjadi tepung sagu siap pakai. Mesin ini menggunakan tipe rotary dryer yang dipilih karena mampu mengeringkan bagian luar dan dalam padatan dengan efisiensi panas tinggi dan pencampuran yang baik. Drum rotary dilengkapi dengan sirip atau fin yang membolak-balikkan produk agar terkena aliran uap panas secara merata. Dimensi drum mesin adalah 36 cm dengan panjang 144 cm, dilengkapi sirip screw pada inlet dan outlet, serta sirip right angled di bagian tengah. Pengujian dilakukan dengan memasukkan bahan dari lubang inlet, kemudian drum berputar secara kontinu dengan kecepatan 20 rpm, dengan udara panas dari blower yang dihasilkan oleh tungku pembakaran biomassa. Penelitian bertujuan untuk mengetahui pengaruh suhu, hasil output pati sagu, dan bentuk sirip terhadap proses pengeringan dengan variasi sudut drum 1Ëš dan 3Ëš. Hasil pengeringan diukur dengan mengukur kadar air basah sebelum dan sesudah proses pengeringan. Mesin ini diharapkan dapat meningkatkan kualitas tepung sagu dengan kadar air akhir sebesar 13%, meningkatkan hasil pengeringan, dan membantu petani mengatasi masalah dalam proses pengeringan sagu
Rancang Bangun Oven Pengering Lidi Sawit Dengan Sistem Double Blower
Full text linkThe process of drying palm sticks carried out by umkm in Kampar Regency, precisely in the Terentang mine, still needs to be solved in the drying process, which only has sunlight and changes in hot weather in the quality drying palm sticks. Therefore, an oven is designed to improve the quality of drying palm sticks using a double blower system and a branched pipe. This oven is manufactured for an open iron drying room measuring 3x3 cm with volume dimensions of 100 cm3, then for the heating room using a hollow iron measuring 3x3 cm with dimensions of length 50 cm, width 50 cm, and height 50 cm. Heat flow pipe using a pipe of 2 inches along the 800 mm and connected using a branched pipe 50 mm long with a pipe size of 1 inch as much as 4 sections that lead to each rack in the oven chamber. Based on the calculation of the design capacity of this palm stick drying oven, the total capacity of this oven is 28.8 kg on each shelf. However, from experiments that have been carried out with the drying process of palm sticks at full capacity, it is measuring the water content of each shelf is uneven. The bars on each frame and the rods in the middle pile do not experience differences in air content because the hot air obtained is less when compared to the top bundle of posts and the bars at the bottom
Studi Analisis Pengaruh Temperatur Terhadap Ketebalan Pada Proses Pengeringan Ubi Gaplek
Full text linkThis analytical study aims to determine the effect of temperature on the thickness of cassava pieces. This test has 3 parameters, namely 3 variations in the thickness of cassava pieces (3 mm, 4 mm, 5 mm), 3 variations in drying temperature (40 °C, 60 °C, 80 °C), and 3 variations in drying time (120 minutes, 240 minutes and 360 minutes) using a dry cassava cassava oven and using a heat source from 2 heaters with a power of 800 Watt. The Drying Oven used has 3 shelves, each rack has a capacity of 5.76 kg in one drying. This research shows that the best parameters for drying cassava with a capacity of 500 g are 3 mm, 80 °C, 240 minutes and the second parameter is 3 mm, 60 °C, 360 minutes. The results of the parameters of 3 mm, 80 °C, 240 minutes with an initial weight of 500 gr using a heater were able to make the initial water content of sweet potatoes from 32.175% to 6.708%. The results of the thickness parameters of 3 mm, 60 °C, 360 minutes using a heater were able to make the initial water content of sweet potatoes from 32.175% to 7.20%. The results of the parameters 3 mm, 60 °C, 360 minutes were able to make the initial water content of sweet potatoes from 32.175% to 5.23%. The Taguchi method was used for the experiment. The results of this study indicate that during the drying process the air changes process, and changes in weight on the sweet potato pieces. The higher the temperature and the longer the drying time, the lower the water content along with the increase in cassava piece
Characterization of Roasted Coffee Aroma by Optimizing Roaster Parameters
Full text linkThis study was aimed to improve the quality of aroma of roasted coffee by using Taguchi's design as experimental technique. The roaster parameters evaluated were temperature, incubation time, moisture content and cylinder rotational speed. An orthogonal array L9, signal to noise ratio and ANOVA were employed to investigate the influence of the roaster parameters. The results showed that the optimal roasted coffee aroma was produced at a temperature of 170◦C, incubation time of 14 minutes, moisture content of 6% (v/w) and cylinder rotational speed of 50 rpm. The most to less significant roasting parameters as observed in this study were as follows: temperature, incubation time, moisture content and cylinder rotational speed. Furthermore, the results showed that the Taguchi design was better than the full experimental design in solving experiments with a minimum number.
Keywords: ANOVA, Coffee roaster, Roasted coffee aroma, Signal to noise ratio, Taguchi techniqu
Going Beyond Counting First Authors in Author Co-citation Analysis
Full text linkThe present study examines one of the fundamental aspects of author co-citation analysis (ACA) - the way co-citation
counts are defined. Co-citation counting provides the data on which all subsequent statistical analyses and mappings
are based, and we compare ACA results based on two different types of co-citation counting - the traditional type that
only counts the first one among a cited work's authors on the one hand and a non-traditional type that takes into
account the first 5 authors of a cited work on the other hand. Results indicate that the picture produced through this non-traditional author co-citation counting contains more coherent author groups and is therefore considerably clearer. However, this picture represents fewer specialties in the research field being studied than that produced through the traditional first-author co-citation counting when the same number of top-ranked authors is selected and analyzed. Reasons for these effects are discussed
Variations on the Author
Full text link“Variations on the Author” discusses two of Eduardo Coutinho’s recent films (Um Dia na Vida, from 2010, and Últimas Conversas, posthumously released in 2015) and their contribution to the general question of documentary authorship. The director’s filmography is characterized by a consistent yet self-effacing form of authorial self-inscription: Coutinho often features as an interviewer that rather than express opinions propels discourses; an interviewer that is good at listening. This mode of self-inscription characterizes him as an author who is not expressive but who is nonetheless markedly present on the screen. In Um Dia na Vida, however, Coutinho is completely absent form the image, while Últimas Conversas, on the contrary, includes a confessional prologue that moves the director from the margins to the center of his films. This article examines the ways in which these works stand out in the filmography of a director who offers new insights into the notion of cinematic authorship
Appropriate Similarity Measures for Author Cocitation Analysis
Full text linkWe provide a number of new insights into the methodological discussion about author cocitation analysis. We first argue that the use of the Pearson correlation for measuring the similarity between authors’ cocitation profiles is not very satisfactory. We then discuss what kind of similarity measures may be used as an alternative to the Pearson correlation. We consider three similarity measures in particular. One is the well-known cosine. The other two similarity measures have not been used before in the bibliometric literature. Finally, we show by means of an example that our findings have a high practical relevance.information science;Pearson correlation;cosine;similarity measure;author cocitation analysis
Aplikasi Metode Taguchi untuk mengetahui Kualitas Kopi Sangrai Liberika berdasarkan Parameter Peyangraian: Taguchi
Full text linkAbstract
Currently there are still several processes in coffee roasting that still use the traditional way of using a pan made of iron, so it took a long time to roast it and is also less efficient because of the uneven heat generated. One of the processes carried out to simplify the roasting process is by making a coffee roaster using a heater and an electric motor. This heater serves to heat the roasting room so that the heat obtained is evenly distributed throughout the roasting room. Also added is the setting in temperature and motor speed so that the taste of the coffee is more delicious. In this roasting process using the taguchi method so that data retrieval is more efficient with 9 variable experiments where the roasting temperature is 240 ℃, 250 ℃ and 260 ℃. Roasting time used is 30, 40 and 50 minutes. Roasting speed at 20 RPM, 40 RPM and 60 RPM. The power electricity used in the process of roasting is 296,96 watt, the calorocity rate of the calor 288,96 J/s. heat (Q) 494,016 and energy 475.200 joule. Where based on the variable SN ratio value of 260 ℃, the frying time of 60 minutes and the roasting speed of 60 RPM occupy the best roasting at reducing water content and acidity (pH)
Keywords: Roasting Coffee, heater, DC Motor, Taguchi, SN RatioSekarang masih terdapat beberapa proses dalam penyangraian kopi yang masih menggunakan cara tradisional menggunakan wajan terbuat dari besi, jadi butuh waktu lama dalam menyangraianya dan juga kurang efisien karena panas yang dihasilkan kurang merata. Salah satu proses yang dilakukan untuk mempermudah proses penyangraian ini yaitu dengan membuat mesin penyangrai kopi menggunakan heater dan motor bertenaga listrik. Heater ini berfungsi untuk memanaskan ruang penyangraian sehingga panas yang didapat merata diseluruh ruang penyangraian. Juga ditambah pengaturan dalam suhu dan kecepatan motor sehingga cita rasa pada kopi lebih nikmat. Dalam proses penyangraian ini menggunakan metode taguchi agar pengambilan data lebih efisien dengan 9 kali percobaan bervariabel dimana suhu penyangraian sebesar 240℃, 250℃ dan 260℃. Waktu sangrai menggunakan 30 , 40 dan 50 menit. Kecepatan penyangraian di 20 RPM, 40 RPM dan 60 RPM. Daya listrik yang digunakan dalam proses penyangraian sebesar 296,96 watt, laju perpindahan kalor sebesar 288,96 J/s. Kalor (Q) sebesar 494,016 dan energi 475.200 Joule. Dimana berdasarkan nilai SN ratio variabel 260℃, waktu penyangrain 60 menit dan kecepatan penyangraian 60 RPM menempati penyangraian terbaik pada pengurangan kadar air dan tingkat keasaman (pH).
Kata kunci: Penyangraian kopi, heater, motor DC, Taguchi, SN Rati
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