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TEKANAN PNEUMATIK PEMBUKA DAN PENUTUP PINTU PENCURAH ADONAN MESIN PENCETAK KERIPIK TEMPE Bambang Sugiyanto; Abd Rahman; Nisfan Bahri; Supriyanto; Nursuar
JURNAL TEKNOLOGI PERTANIAN Vol. 11 No. 2 (2022)
Publisher : Prodi Teknologi Pangan Fakultas Pertanian Universitas Islam Indragiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32520/jtp.v11i2.2306

Abstract

Tempe is a typical Indonesian food which is widely consumed by the public as a side dish to increase appetite, as well as as a snack that has its own flavor for its fans. Tempe artisans in Karanganyar Village, Secanggang District, Langkat Regency, North Sumatra Province still maintain the method of making tempe chips manually by printing tempe chips one by one while they are still dough. will have a distinctive taste. This research examines the prototype of a tempe chip printing machine using a pneumatic system in the process of pouring dough onto molds in bulk which can replace manual work. The results of the study obtained the pressure value to open and close the dough pouring door ranging from 1.2 bar to 1,6 bar which resulted in the best batter pouring over the mold patron, this is expected to be a reference in developing/designing tempe chip printing machines, especially printing machines semi-automatic tempe chips which are controlled using pneumatic media.
Pengaruh Media dan Jeda Pendinginan Las SMAW terhadap Kekuatan Tarik ST37 Jandri Fan HT Saragi; Eka Putra Dairi Boangmanalu; Franklin Taruyun Hudeardo Sinaga; Nisfan Bahri; Abri Andry Saresa Marbun
TEKNIKA Vol. 20 No. 1 (2026): Teknika Januari 2026
Publisher : Politeknik Negeri Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.17732355

Abstract

Proses pengelasan banyak digunakan dalam industri manufaktur untuk menyambung baja karbon rendah seperti ST37, sehingga kontrol terhadap pendinginan menjadi penting untuk menentukan kualitas sambungan. Penelitian ini bertujuan menganalisis pengaruh media pendinginan (air, udara, oli) dan waktu jeda (0, 30, 60 detik) terhadap kekuatan tarik sambungan las ST37 hasil SMAW. Sembilan spesimen diuji untuk memperoleh nilai gaya dan tegangan tarik maksimum, kemudian dianalisis menggunakan ANOVA dua arah. Hasil menunjukkan bahwa media dan waktu jeda pendinginan berpengaruh signifikan terhadap kekuatan tarik; pendinginan air tanpa jeda memberikan nilai tertinggi, sedangkan oli dengan jeda menghasilkan nilai terendah. Temuan ini menegaskan bahwa pendinginan cepat mampu menghasilkan struktur mikro yang lebih halus dan kuat. Secara praktis, hasil penelitian ini dapat menjadi acuan dalam menentukan prosedur pendinginan optimal guna meningkatkan kualitas sambungan las pada industri manufaktur dan perawatan komponen.
Co-Authors Abdul Rahman Abri Andry Saresa Marbun Bambang Sugiyanto Eka Putra Dairi Boangmanalu Franklin Taruyun Hudeardo Sinaga Nursuar Saragi, Jandri Fan HT Supriyanto