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Corrosion Rate of Black Chromium Coating Result of Electroplating on Copper Hadi, Syamsul; Valeria, Sza Sya Monica; Adiwidodo, Satworo; Amrullah, Utsman Syah; Takwim, R.N. Akhsanu; Firmansyah, Hilmi Iman
INTEK: Jurnal Penelitian Vol 7 No 2 (2020): October 2020
Publisher : Politeknik Negeri Ujung Pandang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31963/intek.v7i2.2681

Abstract

The problem faced is that the white chromium coating has a low selling value or aesthetic value than the black chromium layer which is more in demand, especially by the younger generation who prioritizes aesthetics. The purpose of the corrosion test was to determine the corrosion resistance ability of the black chromium coating resulting from the electroplating process on the relationship between the solution temperature and the immersion time of copper in a corrosive solution. Corrosion test methods include literature studies, field observations, weighing specimens, immersing specimens in corrosive solutions, weighing specimens, calculating corrosion rates, and data analyzing. Corrosion test results show that the higher the temperature of the solution and the longer the immersion time, the smaller the corrosion rate for the lowest conditions at 30oC and a duration of 5 minutes with a corrosion rate of 0.2004 mm/year and the highest conditions at a temperature of 50oC and a duration of 9 minutes at a rate of corrosion of 0.0108 mm/year.
Analisis Penerapan Quality Function Deployment (QFD) sebagai Metode Pengembangan Produk Mesin Perajang Apel untuk Keripik Buah Kurniawan, Yuda Junaedi; Muzaki, Mochamad; Sari, Nurlia Pramita; Firmansyah, Hilmi Iman; Takwim, R.N. Akhsanu
Jurnal Rekayasa Mesin Vol. 19 No. 1 (2024): Volume 19, Nomor 1, April 2024
Publisher : Mechanical Engineering Department - Semarang State Polytechnic

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32497/jrm.v19i1.4670

Abstract

Perajangan merupakan proses paling penting dalam menentukan kualitas produk keripik buah apel yang akan dihasilkan. Sejalan dengan hal tersebut, hasil rajangan sangat bergantung pada kondisi alat perajang maupun keahlian dari penggunanya. Para produsen keripik buah apel di Desa Tulungrejo Kecamatan Bumiaji Kota Batu masih menggunakan alat perajang manual yang mempunyai beberapa kekurangan. Sehingga perlu adanya pengembangan untuk menghasilkan performa mesin perajang yang sesuai dengan kebutuhan produsen tersebut. Penelitian ini bertujuan untuk mengembangkan mesin perajang buah apel sesuai dengan Voice of Customer (VoC) atau kebutuhan dan keinginan produsen keripik buah apel. Metode pengembangan yang digunakan adalah Quality Function Deployment (QFD) dengan alat bantu representatif   berupa matriks House of Quality (HoQ). Di dalam HoQ, customer berharap mesin yang dikembangkan dapat menghasilkan tebal rajangan sesuai standar (3-5 mm) serta memiliki kemampuan yang lebih baik dari alat yang sudah ada disana. Dari hasil concept screening, terpilih konsep dengan kombinasi putaran rpm diatur menggunakan dimmer, ketebalan rajangan diatur dengan baut tekan, tuas pengarah menggunakan pegas tarik dan model mesin tipe horizontal. Mesin ini dirancang mempunyai dimensi minimalis yaitu sebesar 616 x 430 x 430 mm serta dengan komponen yang sederhana sesuai customer requirements pada HoQ. Kapasitas dari mesin ini sebesar 80 kg/jam dengan konsumsi daya listrik sebanyak 150 watt.
Bahasa Inggris Zainuri, Ach. Muhib; Asrori, Asrori; Takwim, R. N. Akhsanu; Suharto, Nugroho; Helmy, Abdullah
Abdi Dosen : Jurnal Pengabdian Pada Masyarakat Vol. 8 No. 4 (2024): DESEMBER
Publisher : LPPM Univ. Ibn Khaldun Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32832/abdidos.v8i4.2497

Abstract

Tourism development is an effort to create added value in all aspects of the tourism sector, starting from facilities and infrastructure, tourist objects and attractions, and other aspects. One of the tourism developments is the Lembung Mangrove Ecotourism in Lembung Village, Galis District, Pamekasan Regency. The problem with developing Lembung Mangrove Ecotourism in Lembung Village is that it has not properly accommodated visitor needs, such as the existence of good tourist facilities. Based on this, it is necessary to develop sustainable ecotourism. The aim of this community service (CS) is to develop Lembung Mangrove Ecotourism facilities in Lembung Village so that the local economy and community empowerment increase. The types of facilities and infrastructure developed by the CS Polinema team for the community partnership scheme at CS locations are in the form of science and technology diffusion of appropriate technological equipment, namely: deep fat frying machine. The PPM results are then awarded to Tourism Awareness Group (Pokdarwis) “Sabuk Hijau”.