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All Journal Jurnal Keteknikan Pertanian Indonesian Journal of Electrical Engineering and Computer Science
Rochmadi .
Chemical Engineering Department, Faculty of Engineering, Gadjah Mada University, Yogyakarta 55281, Indonesia
Agriculture, Biological Sciences & Forestry

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Rekayasa Pemekaran dan Tekstur Keripik Buah Nangka Selama Penggorengan Vakum Jamaluddin .; Budi Rahardjo; Pudji Hastuti; Rochmadi .
Jurnal Keteknikan Pertanian Vol. 23 No. 2 (2009): Jurnal Keteknikan Pertanian
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19028/jtep.023.2.%p

Abstract

Rising and development also hard and crispy are the specific characteristic of the fry product that acceptableby consumer. To produce rising and texture of the fry product according to the consumer requirement it wasnecessary to control process conditions, take account of characteristic and transformation of raw materialduring frying process. The change of volume (rising and shrinkage) and texture (hardness and crispy) arehappened during frying process of food materials. Volume and texture change were predicted affected byevaporation of water and decreasing of starch content on solidity. This research is done with aim to developmodel of Jackfruit texture and volume change during vacuum frying caused by decreasing of water contentand starch content. As the sample of the research was used the fresh Jackfruit frying on vacuum withtemperature of 70, 80, 90 and 100 OC, with frying duration of 15 to 60 minute and with vacuum pressure of80, 85, 90 kPa. The analyses parameters were consist of volume, texture, water content, and starch contentof the sample before and after frying. Result of the research shows that the higher of the temperature andpressure of the vacuum frying the lower of the starch content and water content of the jackfruit chip. Themathematical model that was developed can be used to predict the change of the jackfruit’s chip textureand volume during vacuum frying.Keywords : jackfruit, vacuum frying, Chip, textureDiterima: 7 Mei 2009; Disetujui: 16 September 2009
Accelerated Aging Effect on Epoxy-polysiloxane Polymeric Insulator Material with Rice Husk Ash Filler Tumiran .; Arif Jaya; Hamzah Berahim; Rochmadi .
Indonesian Journal of Electrical Engineering and Computer Science Vol 10, No 4: August 2012
Publisher : Institute of Advanced Engineering and Science

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Abstract

The performances of outdoor polymeric insulators are influenced by environmental conditions. This paper presents the effect of artificial tropical climate on the hydrophobicity, equivalent salt deposit density (ESDD), surface leakage current, flashover voltage, and surface degradation on epoxy-polysiloxane polymeric insulator materials with rice husk ash (RHA). Test samples are made at room temperature vulcanized (RTV) of various composition of epoxy-polysiloxane with rice husk ash as filler. The aging was carried out in test chamber at temperature from 50oC to 62oC, relative humidity of 60% to 80%, and ultraviolet (UV)  radiation 21.28 w/cm2 in daylight conditions for 96 hours. The experiment results showed that the flashover voltage fluctuates from 34.13 kV up to 40.92 kV and tends to decrease on each variation of material composition. The surface leakage current fluctuates and tends to increase. Test samples with higher filler content result greater hydrophobicity, smaller equivalent salt deposit density, and smaller critical leakage current, which caused the increase of the flashover voltage. Insulator material (RTVEP3)showed the best performance in tropical climate environment. Artificial tropical aging for short duration gives less effect to the surface degradation of epoxy-polysiloxane insulator material. DOI: http://dx.doi.org/10.11591/telkomnika.v10i4.846
Co-Authors Arif Jaya Budi Rahardjo Hamzah Berahim Jamaluddin . Jamhari Jamhari Pudji Hastuti