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All Journal Journal of Energy, Mechanical, Material and Manufacturing Engineering Jurnal Pengabdian Kepada Masyarakat
Raden Edy Purwanto
Politeknik Negeri Malang
Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Mechanical Engineering

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Optimization of Spot Welding for Peel load on SPCC Steel Sheets Raden Edy Purwanto; Moh. Hartono; Yuniarto Agus Widodo
JEMMME (Journal of Energy, Mechanical, Material, and Manufacturing Engineering) Vol. 5 No. 1 (2020)
Publisher : University of Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/jemmme.v5i1.10492

Abstract

Spot welding is a process of connecting two metal components through one or more connection points by using heat from electrical resistance which is carried by two electrodes to the metal to be connected with a certain welding time. The purpose of this study is to determine the effect of voltage and time of pressure used for spot welding on the shear strength and peel strength on the SPCC plate. The variables used in this study are independent variables of electric current variation of 2.30 V, 2.70 V, 3.20 V and time variation of 3 seconds, 4 seconds, and 5 seconds with 1mm plate thickness. The dependent variable in this study is the calculation of shear strength and peel strength in universal testing machine, and the controlled variable in this study is 1mm plate thickness characteristic of SPCC palate work piece. The research method was carried out using the ANOVA Factorial with the null hypothesis that there was no influence of the spot welding time and voltage on spot welding on the shear strength and strength of the SPCC material's peel. The results of the study are for the shear test seen from the calculation using MINITAB, the time variation of the pressure is no effect, while for the voltage and the combination of time suppression and voltage there is influence. For strength testing, the null hypothesis is rejected for all variations, which means that there is an influence on the strength of the peel test.
PENGGORENGAN KERIPIK IKAN NILA DENGAN SISTEM TEKANAN RENDAH (VACUUM FRYING) Raden Edy Purwanto; Eka Mandayatma; Agus Sujatmiko
Jurnal Pengabdian Kepada Masyarakat (J-ABDIMAS) Vol 4 No 1 (2017): Jurnal Pengabdian Kepada Masyarakat 2017
Publisher : Publisher UPT P2M Politeknik Negeri Malang

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Abstract

The purpose of frying process by using oil is to increase calories and drying the fish, as well as to improve the flavor and texture of the food and to create crispy chips. The fish chips are fried in flour with deep fat frying, using cooking oil in large quantities where the processed ingredients are all submerged, so that all materials will get the heat evenly. The size of fish raw is around 3-5 cm.Iif the fish are fried in traditional way, it will change the color and also will cause many missing tail or head so that the shape is no longer interesting. Besides, the original fish chips which are fried without flour are processed under 1 atmosphere. It aims to lower the boiling point below 100 °C to avoid damage to the fish chips so that the shape is good and looks natural. The problem is how to fry tilapia fish which is wholly not destroyed, which looks natural, and has low oil content. The experimental results show the optimal results when fried with low pressure at 90 degree temperature and 90 minute heating time.
Co-Authors Agus Sujatmiko Eka Mandayatma Yuniarto Agus Widodo