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Journal : Science, Technology, and Communication Journal

Novel approach peak tracking method for FBG: Gaussian polynomial technique Meyzia, Bunga; Emrinaldi, Tengku; Wanara, Nadiah; Hanto, Dwi; Widyatmoko, Bambang; Rianaris, Agitta; Syahadi, Mohamad; Hairi, Haryana Mohd
Science, Technology and Communication Journal Vol. 4 No. 3 (2024): SINTECHCOM Journal (June 2024)
Publisher : Lembaga Studi Pendidikan and Rekayasa Alam Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59190/stc.v4i3.262

Abstract

This paper presents a novel approach for tracking the peaks in the FBG spectrum using the Gaussian polynomial method. The proposed algorithm involves preprocessing the FBG signal, detecting the peaks, and fitting the peaks with a Gaussian function. The performance of the algorithm is evaluated using both simulated and experimental FBG spectra. This method involves fitting a Gaussian function to the peak of interest and using the fitted parameters to estimate peak height, width, and location. The method is highly accurate and precise and can provide detailed information about peak shape and position, making it effective for tracking complex or overlapping peaks. However, the method can be computationally intensive and may require careful selection of initial parameters to ensure accurate results. Despite these limitations, the Gaussian polynomial method is a powerful tool for peak tracking and analysis in various application.
Green-synthesized ZnO and Ag nanoparticles: A comparative study of optical, morphology and structural properties for photocatalytic applications Hamzah, Yanuar; Emrinaldi, Tengku; Dewi, Rahmi; Rini, Ari Sulistyo; Umar, Lazuardi; Simatupang, Mediniah Putri; Rabiah, Rabiah; Noferdi, Muhammad Deri
Science, Technology, and Communication Journal Vol. 5 No. 3 (2025): SINTECHCOM Journal (June 2025)
Publisher : Lembaga Studi Pendidikan dan Rekayasa Alam Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59190/stc.v5i3.307

Abstract

In this study, zinc oxide (ZnO) and silver (Ag) nanoparticles were synthesized using Annona muricata leaf extract as a reducing and stabilizing agent with variations in the molar ratio of 1:3, 1:5, and 1:7. Optical characterization using UV-Visible spectroscopy revealed that the variations of molar ratio influence the absorption peak and band gap energy of the resulting ZnO and Ag. UV-Vis results show that the molar ratio 1:5 was optimal for synthesizing ZnO and Ag. The band gap value of synthesized ZnO and Ag at a 1:5 molar ratio was 3.27 eV and 2.01 eV, with absorption peaks at 355 nm and 435 nm respectively. XRD characterization shows that ZnO nanoparticles has a hexagonal wurtzite structure with lattice parameters of a = 76 Å and c = 4. 95 Å and for Ag nanoparticles has a face centered cubic structure with lattice parameters a = b = c is 4.15 Å. Annona muricata leaves extract shows photocatalytic properties that can be applied to the degradation of polluted water. This shows that ZnO nanoparticles via green synthesis using Annona muricata leaf extract is a very simple, low-cost and environmentally friendly method.
Utilization of IoT and biomass energy for innovation in cracker production Muhammad, Juandi; Emrinaldi, Tengku; Ekwarso, Hendro; Arifudin, Arifudin; Risanto, Joko; Yusri, Yusri; Budijono, Budijono; Kemal, Kemal; Rany, Novita; Syah, Erzan
Science, Technology, and Communication Journal Vol. 6 No. 1 (2025): SINTECHCOM Journal (October 2025)
Publisher : Lembaga Studi Pendidikan dan Rekayasa Alam Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59190/stc.v6i1.334

Abstract

This study explores an innovation based on IoT and biomass energy for the efficient production of processed food, specifically crackers. Biomass energy, derived from plant materials, is utilized to generate heat in the processing room. This innovation significantly reduces the processing time for crackers to just 2 hours, compared to the conventional method that requires 2 days of sun-drying. The biomass energy source used in this study includes rambutan tree trunks, which not only provide efficient heat but also impart a pleasant aroma to the final product. The research employs a direct experimental method to design and implement this technology in industrial settings. The primary ingredient for the crackers is cassava, mixed with fish, shrimp, and jengkol. The heat energy generated from the combustion of rambutan tree trunks is effectively utilized in the combustion chamber. Observations indicate that the crackers produced are of high quality, with appealing color and fragrance, making them suitable for market distribution. This innovation demonstrates the potential of combining IoT and biomass energy to enhance food processing efficiency and product quality.