Analisis Variasi Arus pada Pengelasan GMAW terhadap Sifat Mekanik Material SS-50

Pengaruh variasi arus terhadap material SS-50 dengan menggunakan teknik pengelasan GMAW (Gas Metal Arc Welding) dilakukan untuk mengetahui pengaruhnya terhadap sifat mekanik material tersebut. Variasi arus yang digunakan pada proses pengelasan GMAW ini adalah 140 A, 150 A, dan 165 A. Sedangkan parameter yang lainnya konstan (tegangan sebesar 20 V, elektroda yang digunakan jenis ER 70 S-6 dengan diameter 1,2 mm, kecepatan las 0,85 mm/s, dan mempergunakan Ar+CO2 dengan presentase 82% + 18% sebagai gas pelindungnya). Adapun pengujian yang dilakukan meliputi pengujian komposisi kimia, pengujian tarik, dan pengujian kekerasan. Dari serangkaian pengujian ini diperoleh hasil bahwa semakin besar arus yang digunakan akan semakin besar Heat Input, Kekerasan, dan gaya tarik yang dimiliki material sehingga kekuatan tariknyapun akan semakin besar pula.</jats:p

Physical and Sensory Properties of Modified Canna Edulis Starch-Noodles with the Addition of Guar Gum, CMC, and Arabic Gum

Abstract This research aimed to study the effects of 1% addition of various hydrocolloids, i.e. guar gum, carboxymethylcellulose (CMC), and Arabic gum, in preparing noodles from Canna edulis starch modified with heat moisture treatment (HMT) in advance. Research results showed that some parameters such as cooking loss were not affected by hydrocolloid except Arabic gum (which resulted in the highest cooking loss). CMC and Arabic gum significantly affected the hardness and elasticity of starch noodles; meanwhile, for the stickiness parameter, guar gum gave the lowest stickiness of starch noodles and was not significantly different from native Canna edulis starch noodles. The addition of hydrocolloids did not significantly affect tensile strength except for the brightness of noodles. From the sensory evaluation perspective, Canna edulis modified starch noodle was likely to be more accepted by the panelists than other starch noodles available in the market.</jats:p

A GIS-based method for central kitchen location selection problem

Abstract Central Kitchen is a new trend in the food and beverage industry. COVID-19 pandemic causes a disruptive economy globally. The central kitchen business is being considered to be developed because of the restriction living regulation in Indonesia and the function of this central kitchen can help the micro-business actors to develop their businesses with a lower operational cost because all of the transactions are carried out via delivery. This study aims to visualize the potential areas to develop central kitchen businesses in Jabodetabek. A GIS-based approach is implemented to carry out the geoprocessing process of spatial information to performs the spatial analysis.Overlay analysis is conducted using Kernel Density Estimation map, to identify potential areas. This study identified several potential areasin several cities to develop central kitchen businesses, namelyCentral Jakarta, West Jakarta, South Jakarta, Tangerang City, Bekasi, and Bogor.</jats:p

Dinamika Kolaborasi Antar-Stakeholders Dalam Strategi Anti-Trafficking Di Kota Bandung = The Dynamics of Networking Among Stakeholders in Strategy of Anti-Trafficking in Bandung City

ABSTRACT The objective of this study is to identify strategy\u27s patterns developed by stakeholders in Bandung City in eliminating women and child trafficking. This also finds out the model and collaboration mechanism developed by the stakeholders for the same reason. The main approachment used in this study is a qualitative method. It means that is a research with interpretative and constructive approachment. To collect data for this research, in-depth interview was used. This method was used in order to dig more detail information about informents\u27 experiences in handling trafficking cases dan the dynamics collaboration which was built with other NGOs in handling such matter. The results of this research show that networking among stakeholders in Bandung, which aims at overcoming human trafficking, has been developed, both by the government and the NGOs. However, the model used in the networking tends to be a spontaneous and an informal. The spontaneous model means that the networking is not planned out institutionally, and exists only in cases where a particular institution is not capable of handling the case. When that particular institution does not have the capacity to provide guidance, then the informal institution will contact another institution to support it. Key word: Networking - Stakeholders - Traffickin

Android Based Math &amp; Trash Educational Game Using Scirra Construct 2 and Adobe Phonegap

Educational games can be used as an effective learning method, especially for children, because children can gain knowledge in a fun way. Here the game is designed for young children to practice arithmetic and knowledge to separate organic and inorganic wastes. This game is based on Android using Construct 2 software, design using UML and Game Development Life Cycle (GDLC). At the end of the manufacturing process, software tests or tests consist of unit tests, integration tests and system tests. From the test results, the game "Math &amp; Trash" can be run on several versions of Android with a variety of different screen sizes. The educational game "Math &amp; Trash" is expected to have a positive impact on children on the importance of math subjects and the importance of protecting the surrounding environment.</jats:p

Rancang Bangun Aplikasi Mobile Pengenalan Huruf Jawa (Aksara Jawa) Berbasis Android

Technological developments, especially smart phones, have been widely applied in the education sector. One example is the number of mobile-based learning media. Javanese language, especially Javanese script, has begun to erode because it is very rare nowadays to learn Javanese. The many forms of writing and also terms in Javanese script sometimes make us lazy and reluctant to learn them. In this study, the authors made an application as an Android-based learning media for learning Javanese characters. The application is equipped with a voice reading character so that users can easily understand the material. In addition, the application is equipped with a quiz to review the user's ability to learn Javanese script. Android based was chosen because the smart phone owned in addition to communication media can also be used for learning media. This research uses the waterfall system method. The stages used are analysis, design, coding and testing. The results of the black box testing on this application show that the application is running well according to its function.&#x0D;  </jats:p

Optimizing Skim Milk Concentration and Type of Starters in The Processing of a Whey Probiotic Drink

Abstract Whey is a by-product of cheese processing. Yet, it still contains nutrition from milk. Thereby, it still can be further processed into another product, such as a whey probiotic drink. This research aimed to obtain probiotic starter and best skim concentration as study their interaction to produce a whey probiotic drink with the quality properties and is sensorically acceptable. The present study used completely randomized design with two factors i.e. type of probiotic starters (Lactobacillus casei and Bifidobacterium longum, and combination of both) and skim milk concentration (5%, 10%, and 15%). Analyzes were performed on pH, total acid, protein, viscosity and total of probiotic bacteria. From nine of treatment combination, four among them were selected to be analyzed for their sensory acceptability. Research yielded a whey probiotic drink using starters of Lactobacillus casei and Bifidobacterium longum with the concentration of skim milk was 15%, pH 3.82, total acid 1.18%, viscosity 53.4 cP, protein 3.24% and total probiotic bacteria 8.18 x 109 CFU/mL. The product had also good overall acceptability.</jats:p

Effect of α-Amylase and Glucoamylase Enzymes on Chemical Qualities of Vinegar from Banana Peel

Abstract The rate of banana consumption in Indonesia is reported to be increased. Abundant banana peels causes environmental problem. Peels of banana still have the potential to be utilized in the making of vinegar. Banana peels have high contents of fiber and carbohydrate, however breakage of polysaccharide bonds with enzyme is necessary. The α-amylase and glucoamylase are suitable enzymes to optimally break the polysaccharide bonds. The objective of this research was to determine the effect of α-amylase and glucoamylase on chemical qualities of banana-peel vinegar. The experimental design used was a Block Randomized Design with two factors and three replications. The ‘A’ factor was concentration of α-amylase at three levels (0.05%; 0.1%; 0.15%). The ‘B’ factor was concentration of glucoamylase at two levels (0.1%; 0.15%). Observation parameters included reducing-sugar, concentration of alcohol and acetic acid, and pH values. The high level of acetic acid was obtained from A2B1 (0.10% α-amylase; 0.10% glucoamylase) with an average value of 4.05% and pH of 3.52 on day-30 of fermentation period. An average value of reducing-sugar level on day-1 was 0.55% (g/ml) accompanied by alcohol content reduction of 0.386%. The best quality of banana-peel vinegar was resulted from the A2B1 treatment (0.10% α-amylase, 0.10% glucoamylase). Good quality vinegar was characterized by its aqueous liquid form, acetic acid odor with level at least 4%, residual alcohol at maximum level of 10%. The study has implications for the utilization of banana peel waste as natural preservatives.</jats:p

Effect of Acid And Hydrolysis Duration on The Characteristics of Arrowroot and Taro Starch Nanoparticles

Abstract Arrowroot and taro are underutilized tuber. Modification of starch into starch nanoparticles will open to opportunities for further development. The aim of this research was to find out the influence of acid types and hydrolysis length on the characteristics of the resulted starch nanoparticle. There were group of treatments including source of starch: arrowroot and taro beneng starch, and the acid types was HCland H2SO4, and the length of hydrolysis was 3 and 5 hours. The results showed that the yield of arrowroot nanoparticle starch was higher than taro, 21.64 - 34.44% and 33.83 - 51.22%, respectively. Hydrolysis with HCl and H2SO4 produced starch nanoparticles (NP) with different characteristics. Treatment with HCl provides higher yield than that of H2SO4, but particle size was larger. The average size of the taro and arrowroot starch nanoparticles produced by hydrolysis by H2SO4 was 379.2 nm and 464.4 nm, respectively, with high polydispersity index of 0.480 and 0.621. Meanwhile, the crystallinity of taro and arrowroot starch NP increased from 44.1 into 87.3% and 43.5% into 51.3%, respectively. Acid hydrolysis improved solubility of starch nanoparticles but decreased the swelling power and gelatinization temperature. Starch nanoparticles can be implemented as a reinforcing agent for packaging, and carrier material for phytochemicals or agro-chemicals.</jats:p