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All Journal Rekayasa Mesin Civil Engineering Journal Jurnal Kesmas Prima Indonesia Jurnal Asiimetrik: Jurnal Ilmiah Rekayasa Dan Inovasi Jurnal Pengendalian Pencemaran Lingkungan (JPPL) Jurnal Pengabdian Masyarakat Indonesia Prosiding Seminar Nasional Teknik Sipil UMS Jurnal Portal Sipil JURNAL TEKNOLOGI MINERAL FT UNMUL
Karapa, Enos
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Humanities Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences

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Journal : Jurnal Asiimetrik: Jurnal Ilmiah Rekayasa Dan Inovasi

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Analysis of Natural Convection Heat Transfer in Barapen Cooking in Papua Numberi, Johni Jonathan; Palamba, Pither; Giai, Agustinus; Rumar, Kristofel; Joni; Ansanay, Yane; Ranteallo, Obet T.; Siregar, Samuel P.; Kaiwai, Ruben M.; Rantepulung, Selyus; Werdani, Anastasia Sri; Griapon, Nourish; Wanane, Yohanis; Manalu, Janviter; Safanpo, Apolo; Karapa, Enos; Hartiningsih, Endang; Liga, Marthen; Wambrauw, Oscar O.; Silo, Akbar
Jurnal Asiimetrik: Jurnal Ilmiah Rekayasa & Inovasi Volume 6 Nomor 2 Tahun 2024
Publisher : Fakultas Teknik Universitas Pancasila

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35814/asiimetrik.v6i2.6562

Abstract

Barapen, a cooking tradition in various indigenous Papuan communities. To date, various social science studies have been conducted to examine social values, business economics, and political economy. While research in the aspects of applied science has yet to be conducted to study the phenomenon of heat transfer by natural convection from hot stones to food in cooking packs, this research was conducted. The purpose of this research is to study the phenomenon of heat transfer by natural convection from hot stones to food in cooking packs. In this study, a square-shaped artificial pool (260 cm x 210 cm x 50 cm) with white batah stone walls was used to cook food in a barapen. On the four walls, a type K thermocouple is inserted to measure the temperature at 3 layers, which will be the object of research. The ingredients are vegetables, sweet potatoes, and chicken meat that has been cut and stoned. As a discussion, the temperature gradient between layers occurs due to the difference in the amount of volumetric heat against time in each layer. The difference in the amount of heat in each layer is due to the difference in the density of the hot vapor trapped in each layer. Thus, it can be said that the cooking of food in Barapen occurs due to natural heat convection.
Optimization of Savonius Turbine Performance with Variations in Blade and Shaft Spacing on the Coast of Sarmi Regency, Papua Province Numberi, Johni Jonatan; Joni; Allo, Obed Rante; Griapon, Nourish C.; Ansanay, Yane A.; Ramandei, Lazarus; Wanane, Wilfriedf; Allo, Rombe; Manalu, Janviter; Safanpo, Apolo; Hartiningsi, Endang; Liga, Marthen; Karapa, Enos; Lefaan, Yosef; Setiadji, Prihananto; Innah, Herbert
Jurnal Asiimetrik: Jurnal Ilmiah Rekayasa & Inovasi Volume 6 Nomor 2 Tahun 2024
Publisher : Fakultas Teknik Universitas Pancasila

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35814/asiimetrik.v6i2.6587

Abstract

The use of wind energy as one of the producers of electrical energy is done by converting mechanical energy into electrical energy from wind turbines, one of which is the savonius wind turbine. Savonius wind turbines in use are able to work at low wind speeds. This study aims to evaluate the potential of wind energy that can be generated by optimization in savonius wind turbines by measuring the power generated by varying the gap distance between Balde and turbine shafts and analyzing the most optimal power as a source of power generation on the coast of Sarmi Regency, Papua Province. The analysis method in this study is field surveys, wind speed measurements, power optimization, BHP and tool efficiency carried out with variations in the distance between the blade and turbine shaft, namely 5 cm, 10 cm and 15 cm. The results of this study stated that the most optimal and stable results on the power generated by the turbine as well as the BHP value and the best tool efficiency were a distance variation of 15 cm with an average power value produced (P0) of 15.55 Watts, an average BHP value of 0.56 Watts and an average efficiency value of 7.59%.
Co-Authors Achmad Bakri Muhiddin Agustinus Giai AKBAR SILO Allo, Obed Rante Endang Hartiningsih Griapon, Nourish Griapon, Nourish C. Hartiningsi, Endang Haurissa, Calvion Jean Haurissa, Jusuf Hehanussa, Michael Farissa Richardo Herbert Innah Irmawaty, Rita Johni J Numberi Joni Kudiai, Silvester Vinsentsius Lazarus B. Ramandey, Lazarus B. Lefaan, Yosef Manalu, Janviter Marthen Liga Mickael Ruben Kaiway Muhiddin, A. B. Nahumury, Bevieano Palamba, Phiter Patabang, Djuardrensi Pither Palamba Ranteallo, Obet Rombe Allo Rumar, Kristofel Safanpo, Apolo Samuel Parlindungan Siregar Selyus Rantepulung Setiadji, Prihananto Tri Harianto Wambrauw, Oscar O. Wanane, Wilfriedf Wanane, Yohanis Werdani, Anastasia Sri Yane Oktovina Ansanay Yonas, Marcelino Novry