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All Journal Jurnal Keteknikan Pertanian Jurnal Teknologi Rekayasa Mesin Sinergi Journal of ICT Research and Applications Indonesian Journal of Science and Technology JOURNAL OF SCIENCE AND APPLIED ENGINEERING Jurnal Pelayanan dan Pengabdian Masyarakat (Pamas) Jurnal Pengabdian Masyarakat Teknik Journal of Applied Sciences and Advanced Technology Indonesian Journal of Computing, Engineering, and Design International Journal of Computer and Information System (IJCIS) Mechanical Engineering for Society and Industry Makara Journal of Science Journal of Community Services: Sustainability and Empowerment ASEAN Journal for Science and Engineering in Materials
Kushendarsyah Saptaji
Universitas Sampoerna
Aerospace Engineering Agriculture, Biological Sciences & Forestry Arts Automotive Engineering Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Social Sciences Transportation Other

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Journal : Indonesian Journal of Computing, Engineering, and Design

 1 
Determining Crispness Level of Dry Food through Its Compressive Strain Energy Farid Triawan; Gloria Ellysian Aprilia; Kushendarsyah Saptaji; Ramadhona Saville; Asep Bayu Dani Nandiyanto
Indonesian Journal of Computing, Engineering, and Design (IJoCED) Vol. 3 No. 2 (2021): IJoCED
Publisher : Faculty of Engineering and Technology, Sampoerna University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35806/ijoced.v3i2.55

Abstract

Crispness is the most appealing characteristic of dry food products. However, the term crispness has different subjective meaning among consumers. This study aims to quantitatively measure the crispness of potato crisp by performing compression test on a single specimen, and analyzing the compressive behavior, i.e., compressive strain energy. The crispness of the specimens were differentiated by changing the moisture exposure durations, which are 0, 1, 2, 3, 6 hours, in a room and ambient condition. The measured load and displacement data were transformed into stress and strain curves. The strain energy for every 1% strain increment was calculated and investigated to determine the crispness. The crispness difference among specimens of 0, 3, and 6 hours groups was significantly perceived at 8% of strain. It was revealed that the 3 and 6 hours of room air exposure could decrease the crispness by 17% and 45%, respectively. This suggests the compressive strain energy at a certain strain can be an indicator of crispness. This experimental study is expected to evolve food engineering by proposing a simple yet precise crispness measurement method for dry food.
Corrosion Rate of Carbon Steel A106 Gr B in Amine-CO2 Contained Solutions Yuli Panca Asmara; Tedi Kurniawan; Kushendarsyah Saptaji
Indonesian Journal of Computing, Engineering, and Design (IJoCED) Vol. 3 No. 1 (2021): IJoCED
Publisher : Faculty of Engineering and Technology, Sampoerna University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35806/ijoced.v3i1.120

Abstract

Carbon dioxide (CO2) is one of the corrosive element which exists in oil and gas industries. To prevent CO2 corrosion on carbon steel pipelines, amine-base solvent and caustic solutions are commonly applied. Accordingly, effectiveness of amine base solvent and caustic solutions to reduce risk of corrosion becomes key parameters in determining service lifetime of pipelines made of carbon steel. In this research, the corrosion rate of carbon steel A106 Gr B in amine solutions combined with saturated CO2 gas and caustic solution was studied. The experiments were carried out in static conditions and the Linear Polarization Resistance (LPR) technique was used to measure the corrosion rate (as per ASTM G 5-94). It was found that the corrosion rate in the amine-based solution had shown remarkable results. Somehow, the corrosion rate in an amine-based solvent containing saturated CO2 gas has increased to 200%. The temperature increment to 50°C from room temperature has also increased the corrosion rate. Meanwhile, the caustic addition in amine solution has reduced the corrosion rate of carbon steel.
A Review on Measurement Methods for Machining Induced Residual Stress Kushendarsyah Saptaji; Siti Nur Afiqah; Raden Dadan Ramdan
Indonesian Journal of Computing, Engineering, and Design (IJoCED) Vol. 1 No. 2 (2019): IJoCED
Publisher : Faculty of Engineering and Technology, Sampoerna University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35806/ijoced.v1i2.64

Abstract

The chip formation in mechanical machining / cutting process involves thermal loading and mechanical loading in the form of large plastic deformations, high strain, strain rates and high temperatures in the cutting zone. These loadings usually induce plastic deformation in the form of residual stresses in the surface and sub-surface of the machined workpiece. Residual stress issue is essential to be studied in order to control the quality and fatigue life of a component or part produced by machining process. Therefore, the magnitude and depth of the residual stresses into the workpiece sub-surface is important and necessary to be measured. The objective of this paper is to discuss various study on the effects of machining parameters on residual stress and residual stress measurement methods for machined workpiece namely non-destructive, semi-destructive and destructive methods. In addition, the effect of machining process into the metallurgical conditions of the workpiece in the form of microstructural changes is also discussed.
Co-Authors Abdillah, Sultansyah Reza Adiati Junaisih, Octarina Aditiya Harjon Alvika Meta Sari Anak Agung Ngurah Perwira Redi Anwar Ilmar Ramadhan Arnaz Asa Sholeh Asep Bayu Dani Nandiyanto Asmelash Gebremariam Asriyanti, A. Asriyanti, Asriyanti Ayu Wardani, Dilla Azhari, Azmir Azmairit Aziz Bryan, Jonathan Budiarta, Wahyu Nur Chang, Steven Henderson Dindamilenia Choirunnisa Hardiyasanti Dyota, Arya Smara Efrizon Umar Efrizon Umar Fernandez, Nikolas Krisma Fernandez, Nikolas Krisma Hadi Fijai Naja Azmi Fikri, Muhamad Rausyan Firmansyah Firmansyah Firmansyah Firmansyah Frandito, Raffy Gloria Ellysian Aprilia Hadisujoto, Budi Hadisujoto, Ignatius Budi Hadisujoto, Ignatius Budi Sutanto Handani, Nadya Geraldine Handika, Raditya Edra Raja Ifat Ifat Ifat Ifat, Ifat Ignatius Budi Hadisujoto Ignatius Budi Sutanto Hadisujoto Ignatius Budi Sutanto Hadisujoto Indra Pertama Putra islam, sri susilawati Istianto Budhi Rahardja Iwan Setiawan Iwan Setiawan Iza, Nurlaely Rohmatul Juniasih, Octarina Adiati Kalam, Ikramin Kamila, Fatima Tasya Khoiriyah, Nisa Kusuma Dewi, Tiara Lanaggalih, Jarvis Eros Lubis, Steven Abed Daniel M.S. Hendriyawan Achmad Manasikana, Dinda Arina Muchamad Oktaviandri Muchammad Fachrizal Ali Muhamad Rausyan Fikri Muhamad Rausyan Fikri Muhammad Akhsin Muflikhun Muhammad Dadi Saputra Muhammad Lukman Baihaqi Alfakihuddin Muhammad, Azka Aulia Mulia, Vania Katherine Muryanti, Laely Natayu, Amartya Nurprihatin, Filscha Ong, Janice Priyandoko Gigih Putra, Indra Pertama Rabbani, Ariq Naufal Raden Dadan Ramdan Raffy Frandito Ramadhani, Mochammad Rafli Ramadhona Saville Rausyan Fikri, Muhamad Reflin, Rhainna Rheizkhira Safety Husna Pangestika Semendo, Rifqi Putra Setiawan, Hanif Rama Yuda Sholeh, Arnaz Asa Siswojo, Nathanael Ansel Siti Nur Afiqah Surya Danusaputro Liman Tedi Kurniawan Tiara Kusuma Dewi Tong Keong Sai Tri Yuni Hendrawati Triawan, Farid Trisnadewi, Titin Tumada, Azahri Tumada, Azhari Utomo, Muhammad Satrio Wandy Wandy Weandri, Aliffa Ratumahesa Wibowo, Djati Widianingrum, Sinta Wong, Miguel Silvano Hermawan Yheni Mulyaningsih Yuli Panca Asmara Yuli Panca Asmara