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All Journal ENGINEERING INTEKNA Barometer Aceh International Journal of Science and Technology
Chandrasa Soekardi
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Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Electrical & Electronics Engineering Engineering Other

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ANALISIS KINERJA ALAT SUPERHEATER PADA INSTALASI PEMBANGKIT TENAGA UAP Tris Sugiarto; Chandrasa Soekardi
Engineering : Jurnal Bidang Teknik Vol 3 No 1 (2012): April
Publisher : Universitas Pancasakti Tegal

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1135.204 KB) | DOI: 10.24905/eng.v3i1.118

Abstract

This paper presents the performance characteristic of a superheater of boiler power plant evaluated by measuring the working parameters such as pressure, temperature, steam flowrate, and gas temperatures flowing through the equipment as a function of time during 12 months of operation with the aim of providing data on the influence of fouling on superheater performance. These data were used to calculate the change of heat transfer rate with time as fouling deposition progressed. The results showed that after 12 months of operation the heat transfer rate declined by 28% below the initial condition. This condition is probably due to more severe fouling in the equipment. The gas flow rate must be reduced below its design value in order to maintain the design heat duty when the equipment is first placed in service. Thus the equipment will have to be taken out for cleaning at an undesirable time. To avoid these conditions it seems interesting to apply the rational design method providing available information of time dependence of fouling thermal resistance.Keywords : boiler, superheater, maintenance, cleaning interval, fouling, heat load, fouling thermal resistance
PERANCANGAN DAN PREDIKSI PERFORMANCE SEBUAH ALAT KONDENSOR INSTALASI PROSES PEMBUATAN ES BALOK Darmansyah .; Chandrasa Soekardi
INTEKNA informasi teknik dan niaga Vol 12 No 2 (2012)
Publisher : P3M Politeknik Negeri Banjarmasin

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Abstract

The energy consumption of a compression refrigeration system depends the ability of the condenser to release heat. Improved condenser design can make a significant contribu-tion to increase the heat removal in the condenser that in turn reduces the energy con-sumption. This paper presents, firstly the optimization design of a condenser with the objective to estimate the minimum dimension required for a given heat duty, and se-condly the prediction of the condenser performance when it is first placed in service. Vari-ous design variables such as tube diameter, pitch ratio, tube layout, and fouling factor are considered. Simultance optimization of these variables was tried and 9 design configu-rations have been experimented. The effect of the design variables and its constraints on the number of tubes required for the condenser are discussed. The results showed that the design conditions that give the minimum number of tube of 187 will be at tube diame-ter 1.5 inch, tube layout 30o, pitch ratio 1.25, and excess area 1.25.  The results of the performance calculations showed that when the condenser is first placed in service its performance is beyond the design conditions. The condenser performance will attain its design conditions when the fouling factor approachs the value that was selected at the design stage.
ANALISIS ECONOMIZER#2 PADA HEAT RECOVERY STEAM GENERATION (HRSG) DI TURBIN GAS#2 UNTUK PROSES MAINTENANCE DI PT. XXX Jojo Sumarjo; Chandrasa Soekardi
BAROMETER Vol 2 No 1 (2017): Barometer
Publisher : Fakultas Teknik, Universitas Singaperbangsa Karawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (478.615 KB) | DOI: 10.35261/barometer.v2i1.601

Abstract

Economizer#2 pada Instalasi Pembangkit Daya yaitu pada HRSG (Heat Recovery Steam Generator)di Turbin Gas#2, sering mengalami maintenance atau cleaning dari pada seharusnya (tidak sesuai dengan spesifikasi dari alat tersebut) hal ini mengakibatkan performanya menurun dan biaya maintenance meningkat. Evaluasi performa pada alat tersebut telah dilakukan dengan pengujian pada skala industri yang dilaksanakan selama 5 bulandengan interval waktu selama 48 jam (2 hari).Terjadi penurunan performa pada alat tersebut akibat dari bertambahnya faktor pengotor (fouling factor)  yang merupakan fungsi dari waktu, dengan tahanan termal asimtotis aktual akibat faktor pengotor sebesar 0.01689 (m2K)/W dan cleaning intervalnya hampir selama 5 bulan untuk proses maintenance, mengurangi lose time pada produksi kertas, dan menekan maintenance cost secara signifikan.
Analysis of Parameter Roasting on Color and Peanuts Roasted Taste Silvi Ari Yanti; Chandrasa Soekardi; M. Sobron Yamin Lubis
Aceh International Journal of Science and Technology Vol 7, No 2 (2018): August 2018
Publisher : Graduate Program of Syiah Kuala University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (426.126 KB) | DOI: 10.13170/aijst.7.2.8964

Abstract

The purpose of this study is to determine the optimum temperature of roasting, optimal rotation speed of tube and roasting time, to produce roasted peanuts with good taste and good colour. The research method is experimental using a Completely Randomized Design (CRD) with three factors of temperature, rotation and time. And analyzed using Anova method and Multiple Linear Regression. Temperature consists of five variables, namely 80oC, 85oC, 90oC, 95oC and 100oC. For rotations speed consists of 30, 35, 40 and 45 RPM. Variable of roasting time consists of four roasting times of 10, 15, 20 and 25 minutes. The numbers of data were 80 experiments. With three observation parameters namely moisture containing, color and aroma. It can be concluded that the temperature 95oC is the optimal roasting temperature; the optimal rotation speed is 40 RPM and 25 minutes for each roasting time. With the variable values mentioned, roasted bean products contain a fairly good taste, good moisture and good colour.
Co-Authors Darmansyah . Jojo Sumarjo M. Sobron Yamin Lubis Silvi Ari Yanti Tris Sugiarto