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ANALISIS EKSPERIMENTAL TURBIN PELTON SEBAGAI PEMBANGKIT LISTRIK MIKRO HIDRO DENGAN VARIASI NOZZLE Niti Sumita, Vito Cristianto; Darmawan, Steven; Rosehan
POROS Vol. 19 No. 1 (2023): Jurnal Ilmiah Teknik Mesin POROS
Publisher : Program Studi Teknik Mesin Universitas Tarumanagara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24912/poros.v19i1.24931

Abstract

Microhydro Power Plant is a small-scale power plant that utilizes river water flow to drive turbines. Some hydropower systems can be classified as microhydro if the generated energy capacity is below 100 kW [4]. The goal to be achieved from this pelton turbine research with nozzle variations is to determine the effect of nozzle size on flow discharge, torque and turbine rotation speed on pelton turbines. Pelton turbine research for this laboratory scale was carried out at the Heat and Heat Transfer Laboratory. In the first test, the water discharge was 50 l/min which produced a shaft rotation of 102 rpm. The minimum power generated at a discharge of 50 l/min (0.00083m3/s) occurred at a shaft speed of 102 rpm of 11.7 watts. Turbine power is highly dependent on the amount of torque and angular velocity. While the angular velocity is influenced by the rotation of the turbine and the rotation of the turbine is very dependent on the mass of the flow that hits the turbine blades. In the first test, the turbine power was 11.7 watts which resulted in an efficiency of 8%.
SIMULASI STRESS PADA MESIN PENIRIS MINYAK Indra, Elvan; Darren Halim, Alessandro; Ilham Sekayu, Muhammad; Rosehan
POROS Vol. 19 No. 2 (2023): Jurnal Ilmiah Teknik Mesin POROS
Publisher : Program Studi Teknik Mesin Universitas Tarumanagara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24912/poros.v19i2.26778

Abstract

Every food that is frequently consumed nowadays usually uses cooking oil as a frying tool. Indonesian people, both in urban and rural areas, consume fried foods in their daily lives. Therefore, by designing an oil drainer, we can overcome the problem in terms of time in draining oil from fried onions. In this oil dryer there are main components to drive the oil dryer system in the form of perforated baskets, shafts, AC electric motors, v-belts, pulleys, bearings, and table. The material used in this oil dryer uses food grade materials, for the safety and health of users of this oil dryer. The oil dryer has a capacity of 3 kg at one time the frying of fried onions is then calculated to find out which material is suitable for use in the oil slicer, then performs a simulation to determine the strength of the material selection used.
Analisis Perubahan Kekerasan Material Terhadap Pembubutan Ber Budi Wicaksono; Rosehan; Harto Tanujaya
Virtual of Mechanical Engineering Article Vol 9 No 2 (2024): V-MAC
Publisher : Prodi Teknik Mesin Universitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36526/v-mac.v9i2.3967

Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh kecepatan potong (Vc) terhadap kekerasan (Hb) material dalam proses pembubutan. Metode penelitian melibatkan pengujian kekerasan material pada berbagai kecepatan potong yang telah ditentukan. Hasil penelitian menunjukkan bahwa kecepatan potong memiliki pengaruh signifikan terhadap kekerasan material. Semakin tinggi kecepatan potong, semakin tinggi nilai kekerasan yang dihasilkan. Nilai kekerasan tertinggi yang diperoleh adalah 203.23 Hb pada kecepatan 175.84 m/min, sedangkan nilai kekerasan terendah adalah 174.2 Hb pada kecepatan potong 203.23 m/min. Perubahan kekerasan ini disebabkan oleh perubahan deformasi dan pengaruh dari gaya geser yang terjadi selama proses pembubutan. Kesimpulan dari penelitian ini menunjukkan bahwa pemilihan kecepatan potong yang tepat sangat penting dalam mengoptimalkan kekerasan material dalam proses pembubutan.