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All Journal Jurnal Bahan Alam Terbarukan Rekayasa Mesin Info-Teknik Journal of Mechanical Engineering Science and Technology SENTIA 2016 JURNAL PENGABDIAN KEPADA MASYARAKAT Jurnal Pengabdian Kepada Masyarakat Logic : Jurnal Rancang Bangun Dan Teknologi Journal of Applied Mechanical Engineering and Renewable Energy (JAMERE) Jurnal ELTEK Enrichment: Journal of Multidisciplinary Research and Development Jurnal Polimesin Jurnal Pengabdian Kepada Masyarakat
Anggit Murdani
Politeknik Negeri Malang
Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mechanical Engineering Social Sciences Other

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Journal : Journal of Mechanical Engineering Science and Technology

 1 
Durability of Thermoplastic Polyurethane Round Belt Joint with Variations in Heating Methods and Cutting Shapes Kusumo, Achmad Sabilarrosyad Prawiro; Murdani, Anggit
Journal of Mechanical Engineering Science and Technology (JMEST) Vol 8, No 1 (2024)
Publisher : Universitas Negeri Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17977/um016v8i12024p187

Abstract

Thermoplastic polyurethane round belts are widely used for conveyors in various industries, particularly in the food and beverage industry, due to their flexible and abrasion-resistant characteristics. These belts are also popular in manufacturing industries because of their ease of joint. However, a common issue arises when the conveyor belt breaks during the production process. This problem can be attributed to the lack of parameters in the belt joining process at companies. Operators do not have a standard parameter for the joining process. When there is an improper joining operation of an operator, the conveyor belt could fail earlier than the expected operation time. Therefore, the conveyor belt failure results in the loss of production time. This downtime can reach up to 15 minutes, i.e. the time required for the belt joining process. Previous studies have identified temperature and heating time as factors that influence the strength of the joint, especially when using a heating plate. Therefore, this research aims to determine the optimal parameters by varying the temperature and length of heating time in the joining process. Additionally, the research explored the impact of different cutting forms on the durability of the round belt joint. The results of this study indicate that the optimal temperature and heating time combination is 100°C for 3 seconds, resulting in a joint strength of 25,274 MPa. Furthermore, the triangular joint shape proved to be the most durable, with a record of 10,021 cycles.
The Effect of Mixing Time and Rotation Speed on the Consistency of Dough Viscosity in a Horizontal Mixer Rizza, Muhammad Akhlis; Dharsono, Ekky Yovianto; Murdani, Anggit; Monasari, Ratna; Amrullah, Radhi Nurvian; Aji, Supa Kusuma; Khaerudin, Dian Noorvy
Journal of Mechanical Engineering Science and Technology (JMEST) Vol 8, No 2 (2024)
Publisher : Universitas Negeri Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17977/um016v8i22024p460

Abstract

Cassava must go through several manufacturing processes before it becomes chips on the market, including the process of stirring the dough. The stirring process is an important stage in various food industries. In the stirring process, the viscosity change in the dough is influenced by various factors, including the stirring process time and speed in stirring. Research on dough viscosity is important because it is directly related to the quality of the final product. The purpose of this study is to provide recommendations to users, both in the context of using horizontal mixers and the process of making similar products. The type of research used is quantitative research based on experimental methods that aim to test a hypothesis by collecting data that can be measured using statistics, mathematics, and computing. The independent variables in this study are rotation speed (20, 40, and 80 rpm) and stirring time (5 minutes, 10 minutes, and 15 minutes). From these independent variables calculations and data analysis, the optimal setting was obtained using a rotation speed of 80 rpm and a stirring time of 15 minutes with a dough viscosity of 1411.12 PaS. The rotation speed of 80 rpm has more even data or more consistent data compared to the rotation speed values of 20 rpm and 40 rpm.
Co-Authors Achmad Chumaidi, Achmad Agus Hardjito Agus Sujatmiko Aini, Fica Aida Nadhifatul Aji, Supa Kusuma Akhlis Rizza, Muhammad Amrullah, Radhi Nurvian Amrullah, Utsman Syah Andhika Erlangga Setiawan Putra Arif Rahman Hakim Bagus Wahyudi Bambang Irawan Bambang Irawan Bambang Irawan Bambang Irawan /E21207042 BAYU PRANOTO Bayu Pranoto Dharsono, Ekky Yovianto Gilang Al Azhar Gumono Gumono, Gumono Hangga Wicaksono Haris Puspito Buwono Heryanto Heryanto Indrazno Siradjuddin Ismoyo, Ramadhan Araya Khaerudin, Dian Noorvy Kusumo, Achmad Sabilarrosyad Prawiro Maskuri Maskuri Mira Mira Moh. Hartono Monasari, Ratna Mukhamad Luqman Muttaqin Faizin Muzaki, Mochamad Naufal Reza Putra Nila Alia Pondi Udianto Purwoko Purwoko Purwoko Purwoko Purwoko R.N. Akhsanu Takwim, R.N. Akhsanu Radiansyah Giga Suhartono Sadar Wahjudi Samsul Hadi Samudra, Ahmad Krisna Aji Santoso Santoso Satworo Adiwidodo Shakti, Febryan Candra Sudarmadji Sugeng Hadi Susilo Sya'bana, M Rio Alfi Syamsul Hadi Syamsul Hadi Sza Sya Monica Valeria Waluyo, Cahyo Tri Yuniarto Agus Winoko