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All Journal Media Mesin: Majalah Teknik Mesin Jurnal Kedokteran Hewan
Zainuddin, Z
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Biochemistry, Genetics & Molecular Biology Immunology & microbiology Mechanical Engineering Medicine & Pharmacology Veterinary

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ANALISIS TINGKAT KEKASARAN PERMUKAAN PADA HASIL PEMESINAN MESIN MILLING DENGAN VARIASI TINGGI PENCEKAMAN BENDA KERJA DAN TINGGI PEMASANGAN ENDMILL CUTTER Zainuddin, Z
Media Mesin: Majalah Teknik Mesin Vol 20, No 2 (2019)
Publisher : Program Studi Teknik Mesin, Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23917/mesin.v20i2.8531

Abstract

Studi ini ditujukan untuk mengetahui tekstur permukaan dari proses pemesinan dengan beberapa variasi posisi. Posisi yang diuji dalam penelitian ini adalah posisi tinggi pencekaman endmill dan posisi pencekaman specimen. Menurut penelitian-penelitian yang terdahulu, variabel yang menyebabkan kekasaran permukaan adalah penggunaan variasi parameter pemesianan, jenis perlakuan pemesinan yang kurang optimal dan geometri pahat. Oleh karena itu, penelitian ini mengambil variabel perlakuan posisi dan pencekaman baik spesimen maupun pemasangan endmill untuk mengetahui kondisi paling optimal terhadap tingkat kekasaran permukaan. Hasil Penelitian ini didapatkan Tingkat kekasaran pada tinggi pencekaman endmill menunjukkan bahwa semakin mendekati flute maka akan semakin kasar karena ada rongga flute yang tidak tercekam, dan pencekaman semakin ke atas dari panjang endmill juga akan semakin kasar karena terjadi vibrasi yang besar saat proses pemakanan, rekomendasi dari penelitian ini agar mendapat nilai kekasaran yang optimal adalah memasang pahat di antara batas tengah panjangnya endmill sampai ke batas flute pada endmill.
ROBUST PREDICTION OF MEAT QUALITY ATTRIBUTES USING NEAR INFRARED SPECTROSCOPY Iskandar, Cut Dahlia; Zainuddin, Z; Munawar, Agus Arip; Barus, Rina Aulia
Jurnal Kedokteran Hewan Vol 17, No 1 (2023): March
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21157/j.ked.hewan.v17i1.30204

Abstract

The main purpose of this present study is to evaluate the ability of near infrared technology as an alternative method in determining and assessing quality parameters of meat product where in this case is frozen beef. At first, beef samples from chest and legs parts were sliced and taken at the amount of 100g per sample to be frozen. Then spectra data of beef samples were obtained using near infrared spectrophotometer (PSD IR i16) in wavelength range from 1000 to 2500 nm with optical gain 4x. Actual protein contents were obtained by Kjeldahl method and measured in triplicate. The near infrared spectra data were enhanced and improved by means of mean centering (MC) and baseline shift correction (BSC) methods. The results showed that protein content of frozen beef samples can be predicted rapidly with maximum correlation coefficient is 0.91. Heat properties of beef samples changes exponentially during freezing and thus, optimum freezing temperature and time can be predicted as well. Based on those obtained results, it may conclude that near infrared technology can assess frozen beef qualities rapidly and effectively.
Co-Authors Agus Arip Munawar Cut Dahlia Iskandar rina aulia barus