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All Journal IRA Jurnal Teknik Mesin dan Aplikasinya (IRAJTMA) Aceh International Journal of Science and Technology
M. Sobron Yamin Lubis
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Agriculture, Biological Sciences & Forestry Automotive Engineering Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Energy Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering

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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.
Pengaruh Laju Pemakanan Pada Proses Milling Baja SKD 61 Terhadap Keausan Pahat Endmill Karbida 2 Flute Arthasasta Sharon Rumbiak; Hardy Sari Putra; M. Sobron Yamin Lubis; Erwin Siahaan
IRA Jurnal Teknik Mesin dan Aplikasinya (IRAJTMA) Vol 4 No 1 (2025): April
Publisher : CV. IRA PUBLISHING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56862/irajtma.v4i1.189

Abstract

The metal-cutting process in manufacturing operations plays a crucial role in achieving a product's desired dimensions, sizes, and shapes; SKD 61 steel is widely used in the mold-making industry due to its excellent hardness properties. This study evaluates the effect of varying feed rates on tool wear during dry milling using a 2-flute carbide end mill cutter. A series of experimental tests were conducted using a manual milling machine to investigate the influence of feed rate variation on tool life. The feed rate variations used were 42 mm/min, 98 mm/min, and 230 mm/min. Other machining parameters were kept constant: spindle speed at 1320 rpm, cutting depth of 0.5 mm, and a tool diameter of 10 mm. The results showed that increasing the feed rate directly accelerated tool wear. The maximum tool wear, 0.6 mm, was reached at different times for each feed rate: 115 minutes (42 mm/min), 95 minutes (98 mm/min), and 80 minutes (230 mm/min). These findings provide valuable insights for optimizing cutting parameters to extend tool life and improve machining efficiency when working with SKD 61 steel components.
Co-Authors Arthasasta Sharon Rumbiak Chandrasa Soekardi Erwin Siahaan Hardy Sari Putra Silvi Ari Yanti