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All Journal Jurnal Online Mahasiswa (JOM) Bidang Teknik dan Sains Gender Equality: Internasional Journal of Child and Gender Studies Jurnal Biologi Tropis Jambura Journal of Food Technology Journal of Classroom Action Research SOCIAL : Jurnal Inovasi Pendidikan IPS Malikussaleh Journal of Mechanical Science Technology Jurnal Pengabdian Masyarakat Teknologi Pertanian SMART: Jurnal Pengabdian Kepada Masyarakat PESHUM Jurnal Geosaintek Journal of Industrial Relations Studies
Isra, Muhammad
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Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Control & Systems Engineering Earth & Planetary Sciences Education Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mechanical Engineering Physics Social Sciences Other

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Stress and Strain Analysis of the Front Planetary Sun Gear of a Helical Differential Using the Finite Element Method with Variations in Initial Crack Conditions: Analisis Tegangan dan Regangan pada Front Planetary Sun Gear Diferensial Roda Gigi Miring Menggunakan Metode Elemen Hingga dengan Variasi Kondisi Retak Awal Fauzan, Fauzan; Harmin, Amalia; Isra, Muhammad
Malikussaleh Journal of Mechanical Science and Technology Vol. 9 No. 2 (2025): Malikussaleh Journal of Mechanical Science and Technology (MJMST)
Publisher : E-Journal Universitas Malikussaleh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29103/mjmst.v9i2.25169

Abstract

This study aims to analyze the stress and strain distribution on the front planetary sun gear of a helical differential using the Finite Element Method (FEM). The analysis was carried out under two conditions: without a crack and with an initial crack of 1 mm placed at the tensile side tooth root, in order to evaluate the effect of defect presence on the mechanical behavior of the gear under an operational torque load of 175 Nm. Three-dimensional modeling and meshing were performed using ANSYS software, with SCM420 steel as the material, which has an allowable stress of 1,300 MPa. The simulation results show that the maximum stress in the uncracked model reached 8,859.6 MPa, while in the cracked model it increased to 15,258 MPa. Meanwhile, the maximum equivalent elastic strain increased from 4.437 × 10⁻² mm/mm to 1.154 × 10⁻¹ mm/mm. This significant increase indicates that the presence of an initial crack intensifies stress concentration and amplifies local deformation, potentially accelerating crack initiation and propagation due to the increased strain energy accumulated near the crack tip. Based on these findings, optimization of the fillet radius and the application of surface treatments such as shot peening or advanced carburizing are recommended to reduce peak stresses and extend gear fatigue life. The results of this study demonstrate that the FEM approach is effective in predicting structural behavior and serves as a basis for the development of reliability-based design and condition monitoring systems in modern automotive transmissions.
PERBANDINGAN MINYAK KACANG SACHA INCHI DAN MINYAK JAGUNG DALAM PEMBUATAN SELAI COKLAT SACHA INCHI COMPARISON OF SACHA INCHI PEANUT OIL AND CORN OIL IN MAKING SACHA INCHI CHOCOLATE SPREAD Isima, Putri Fadjarwati; Salimi, Yuzda K; Isra, Muhammad
Jambura Journal of Food Technology Vol 7, No 03 (2025): DESEMBER
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jjft.v7i03.30993

Abstract

Sacha inchi chocolate spread is an innovation of sacha inchi peanut butter jam product with sacha inchi oil and corn oil substitution. This study evaluated the effect of Sacha Inchi oil and corn oil substitution on the physicochemical and sensory characteristics of peanut chocolate spread. The purpose of this study was to determine the effect of oil composition on water content, protein content, viscosity, antioxidant activity, spreadability, and sensory attributes. This study used a Completely Randomized Design with three formulations: peanut butter with 6% corn oil, 6% Sacha Inchi oil, and a combination of 3% corn oil and 3% Sacha Inchi oil. Physicochemical parameters were analyzed using standard laboratory methods, while sensory evaluation was carried out by 30 untrained panelists using a seven-point hedonic scale. Statistical analysis was performed using one-way Analysis of Variance followed by Duncan's Test at a significance level of 5%. The results showed that the formulation with 6% Sacha Inchi oil had the highest viscosity (71.08Pa.s), and antioxidant activity (51.42µg/mL), while the formulation with 6% corn oil had the best spreadability (3.07). The combination formulation produced a balance between physicochemical and sensory characteristics and obtained high consumer preference scores for taste (5.30), texture (5.03), aroma (4.50), and color (4.83). The lowest water content was found in the formulation with Sacha Inchi oil, which contributed to better oxidative stability. The high antioxidant activity in the formulation with Sacha Inchi oil indicates its potential in extending the shelf life of the product.Keywords: Sacha inchi chocolate spread, Sacha Inchi oil, corn oil, physicochemical properties, sensory evaluation, antioxidant activity.
AKTIVITAS ANTIOKSIDAN TEH BUNGA TELANG ( Clitoria Ternatea L.) PADA BERBAGAI SUHU PENYEDUHAN Rajak, Yanti; Antuli, Zainudin; Une, Suryani; Dahlan, Sakinah Ahyani; S. Maspeke, Purnama Ningsih; Ahmad, Lisna; Isra, Muhammad
Jambura Journal of Food Technology Vol 7, No 03 (2025): DESEMBER
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jjft.v7i03.22004

Abstract

ABSTRAKBunga telang (Clitoria ternatea L.) merupakan salah satu tanaman herbal yang dapat digunakan sebagai minuman fungsional berupa teh yang memiliki kandungan antioksidan yang tinggi. Penelitian ini bertujuan untuk mengetahui aktivitas antioksidan, Total fenol serta Organoleptik teh bunga telang pada berbagai suhu penyeduhan. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan faktor tunggal yaitu suhu penyeduhan 60oC, 70oC, 80oC selama 3 menit. Masing-masing perlakuan diulang 3 kali. Penelitian ini dilaksanakan selama 2 bulan di Laboratorium Ilmu dan Teknologi Pangan, Universitas Negeri Gorontalo, dimana tahapan pertama adalah persiapan bahan baku bunga telang yang merupakan bahan dasar pembuatan Teh bunga telang. Data dianalisis dengan uji statistik Analisis Of Variance (ANOVA) pada taraf α=5% menggunakan program Microsoft Excel 2007, dan data analisis yang berbeda nyata diuji dengan menggunakan metode Duncan Multiple Range Test (DMRT) dan aplikasi SPSS 16.0. Hasil penelitian menunjukkan bahwa teh bunga telang memberikan pengaruh nyata pada aktivitas antioksidan, warna, aroma. Sedangkan, total fenol, rasa tidak memberikan pengaruh nyata. Teh bunga telang pada berbagai suhu penyeduhan menghasilkan nilai aktivitas antioksidan yang memiliki IC50 sangat kuat pada suhu penyeduhan 80oC sebesar 42,932 ppm, sedangkan pada suhu 60oC memiliki aktivitas antioksidan kuat IC50 sebesar 73,32 ppm, nilai total fenol tertinggi pada suhu penyeduhan 70oC sebesar 1,54 mg/100gr, sedangkan nilai total fenol yang terendah pada suhu penyeduhan 60oC sebesar 1,50 mg/100gr, warna pada suhu penyeduhan 80oC dari segi karakteristik hedonik warna sebesar 5,73 dan rasa sebesar 5,6 sedangkan pada parameter organoleptik aroma yang paling disukai oleh panelis yaitu penyeduhan 60oC yaitu sebesar 5,6 serta penerimaan keseluruhan yang diterima dengan baik.Kata Kunci : bunga telang, aktivitas antioksidan, total fenol, organoleptik.
KARAKTERISTIK KIMIA DAN ORGANOLEPTIK KUE SEMPRONG DENGAN PENAMBAHAN TEPUNG CANGKANG TELUR Hasan, Fangki; Lasindrang, Musrowati; Limonu, Marleni; Bait, Yoyanda; Engelen, Adnan; Isra, Muhammad
Jambura Journal of Food Technology Vol 7, No 03 (2025): DESEMBER
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jjft.v7i03.14075

Abstract

Penelitian ini bertujuan untuk mengetahui karakteristik gizi, tingkat kesukaan, serta formula terbaik dari kue semprong yang diformulasi dengan tepung cangkang telur. Penelitian ini dilakukan menggunakan metode Rancangan Acak Lengkap (RAL) satu faktor yaitu perlakuan penambahan tepung cangkang telur yang terdiri dari 4 taraf perlakuan yaitu: T0 = Kontrol, T1 = 5 gram, T2 = 7,5 gram, serta T3 = 10 gram. Masing-masing diulang tiga kali. Data dianalisis dengan Sidik Ragam (ANOVA). Hasil penelitian menunjukkan bahwa penambahan tepung cangkang telur memberikan pengaruh terhadap karakteristik gizi kue semprong. Formulasi perlakuan terbaik dari penambahan tepung cangkang telur pada pembuatan kue semprong ditunjukkan oleh perlakuan penambahan tepung cangkang telur 10 gram dengan karakteristik gizi terdiri dari kadar air 3,67%, abu 2,37%, protein 5,64%, lemak 25,21%, karbohidrat 63,1%, kalsium 5,57 μg/g, serat kasar 2,39%, serta tingkat kesukaan melalui uji organoleptik yaitu warna, aroma, rasa dan tekstur memiliki keragaman hasil pada analisis statistik.
Ethnobotany of the Teo Sweet Potato Plant (Tacca leontopetaloides) as an Alternative Food for the Bajo Tribe Lambera, Walisa Ardita; Solang, Margaretha; Ahmad, Jusna; Lamanganjo, Chairunnisah J; Isra, Muhammad
Jurnal Biologi Tropis Vol. 26 No. 2 (2026): April - Juni
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v26i2.12346

Abstract

Teo yam (Tacca leontopetaloides) is a coastal local plant with potential as an alternative food source; however, its utilization is declining due to decreasing local knowledge among communities. This study aimed to examine the level of knowledge of the Bajo community regarding teo yam, traditional processing techniques, and its utilization as an alternative food source. The study was conducted from January to April 2026 in Bumi Bahari, Torosiaje Jaya, and Torosiaje Villages, Popayato Subdistrict, Pohuwato Regency, using a qualitative descriptive method with an ethnobotanical approach. Data were collected through observation, semi-structured interviews, and documentation involving 60 informants selected through snowball sampling. The results showed that community knowledge varied by age group, with adults and the elderly demonstrating higher levels of knowledge than younger generations, indicating a decline in local knowledge transfer. Teo tubers are traditionally processed into flour through peeling, grating, soaking, settling, drying, and straining, before being used to prepare traditional foods such as cendol, loho bua, onde-onde, cucur, and ledo. The findings suggest that teo yam has potential as an alternative carbohydrate source while highlighting the importance of preserving local knowledge to sustain its utilization.
Co-Authors Adnan Engelen Agus Wijatmoko Akbar Rizqullah Albana, Yusup Amalia Harmin Andi Idham Asman Bahruddin Bahruddin Bahtiar, Ade Demo, Maryam E. Despry Nur Annisa Ahmad, Despry Nur Annisa Edy Herianto Fauzan Fauzan . Hasan, Fangki Hidayatullah, Muhammad Isro' Irdoni Irdoni Isima, Putri Fadjarwati Jusna Ahmad Khairil Razali Kurniasari, Febrina Dian Lamanganjo, Chairunnisah J Lambera, Walisa Ardita Margaretha Solang Marleni Limonu Maulana, Arman Muhammad Nuzan Rizki Muslehudin, Muslehudin Musrowati Lasindrang Nurhidayati Nurhidayati Panjaitan, Devina R.M Pasaribu, Lusia iti Sumarni Purnama Ningsih Maspeke Rachmawati, Retna Ayu Rajak, Yanti Regina Valentine Aydalina Sabrina, Nur Irhamni Safriyani, Dwy Sakinah Ahyani Dahlan Sakti, Harry Hardian Salimi, Yuzda K Solang, Margareta Sri Wulandari Sukarso, Aa Sulistina, Ulya Syam S. Kumaji Syamsiar, Syamsiar Tjut Rizqi Maysyarah Hadi Udayani, Ni Wayan Asri Widhyastuti, kadek Listya Widya Rahmawaty Saman Yoyanda Bait Zainudin Antuli Zuliyanto Zakaria