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All Journal Chemica: Jurnal Ilmiah Kimia dan Pendidikan Kimia Indonesian Journal of Educational Studies PENA SAINS Indonesia Chimica Acta Journal Of Chemical Process Engineering (JCPE) Jurnal Taman Vokasi Jurnal Sains Teknologi dan Lingkungan (JSTL) Fullerene Journal of Chemistry Indonesian Journal of Fundamental Sciences Satera: Jurnal Sains dan Teknik Terapan JIPI (Jurnal IPA dan Pembelajaran IPA) Jurnal Teknologi Manufaktur dan Industri Journal Of Chemical Process Engineering ACCELERATION: Multidisciplinary Research Journal AKSELERASI: Jurnal Pengabdian Masyarakat
Utami, Hermin Hardyanti
Akademi Komunitas Industri Manufaktur Bantaeng
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Deteksi Kekasaran Permukaan Nugget Weld Dengan Menggunakan Aplikasi Terhadap Hasil Pengelasan Rsw pada Plat Stainless Steel 304 Fitrah, Muhammad Aqdar; Utami, Hermin Hardyanti
Indonesian Journal of Fundamental Sciences Vol 9, No 1 (2023)
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/ijfs.v9i1.37227

Abstract

Resistance Spot Welding (RSW) is welding process that is widely used in the automotive industry such as the manufacture of vehicle bodies. This study aims to measure the level of roughness in stainless steel grade 304 with the RSW Welding method. In this study, Gwyddion software was used to measure the roughness of stainless steel grade 304. This study used variations in electric current, which are 5kA and 7kA, with a pressure of 3 bar and 9 seconds with 100 x 25 mm for the size. Furthermore, for each electric current there are 3 specimens and macro photo tests are carried out then the roughness values for 5kA is 153 µm, 151 µm, and 150 µm. Moreover, the rough values of 7kA is 133 µm, 135 µm and 101 µm. From the results, it was found that the higher of welding current, the smoother of the roughness of the nugget weld. This is because the heat that enters the nugget weld undergoes a good maturation process.
Karakterisasi Inklusi Terak Pada Pengelasan Pipa SA 106 Grade B Menggunakan Mikroskop Elektron Pemindai Fitrah, Muhammad Aqdar; Mardin; Balfas, Muhammad; Utami, Hermin Hardyanti; Thahir, Muhammad Taufiq; Hafid, Haeruddin
Journal of Chemical Process Engineering Vol. 9 No. 1 (2024): Journal of Chemical Process Engineering
Publisher : Fakultas Teknologi Industri - Universitas Muslim Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33096/jcpe.v9i1.725

Abstract

Pentingnya peran Mikroskop Elektron Pemindaian (SEM) dalam menganalisis pengelasan pipa, khususnya dalam konteks penggunaan material SA 106 Grade B seamless untuk aplikasi industri dengan suhu tinggi, sangatlah signifikan. Pengelasan pipa memiliki peran vital dalam berbagai industri yang dihadapkan pada lingkungan ekstrem. Faktor utama yang mempengaruhi integritas dan kinerja sistem dalam kondisi operasi yang ekstrim adalah kualitas antarmuka las dan struktur mikro dari material tersebut. Artikel ini menguraikan prinsip dasar operasi SEM dan penggunaannya dalam mengobservasi fenomena terak (slag) pada antarmuka las pipa yang terbuat dari material SA 106 Grade B. Penjelasan difokuskan pada proses SEM yang menggunakan aliran elektron untuk memindai permukaan sampel dan mengungkap informasi tentang struktur mikroskopis melalui interaksi antara elektron dan material. Pengamatan SEM menghasilkan pemahaman mendalam tentang karakteristik terak yang muncul selama proses pengelasan pipa, termasuk pembentukan fase silikat dan oksida, dengan keberadaan oksida besi menunjukkan bahwa terak tidak sepenuhnya terhapus. Pemindaian pada perbesaran 24x memberikan gambaran awal tentang distribusi ukuran, sedangkan pada perbesaran 150x menyoroti keberadaan butiran pada permukaan inklusi terak yang menumpuk seperti buih. Identifikasi butiran ini menjadi fokus penting karena dapat memengaruhi integritas struktural dan kualitas antarmuka las pipa.
Sintesis Kalsium Titanat (CaTiOᴣ) dari Cangkang Kerang Darah (Anadara granosa Linn) dengan Metode Hidrotermal Ardiansah A; Pratiwi, Diana Eka; J, Muh. Azis Albar; utami, Hermin Hardyanti; Malau, Alexander
Journal of Chemical Process Engineering Vol. 9 No. 1 (2024): Journal of Chemical Process Engineering
Publisher : Fakultas Teknologi Industri - Universitas Muslim Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33096/jcpe.v9i1.730

Abstract

Penelitian ini bertujuan untuk mensintesis kalsium titanat (CaTiO3) sebagai nanomaterial dari cangkang kerang darah (Anadara granosa Linn.) dengan metode hidrotermal. Penelitian dilakukan dalam beberapa tahap: preparasi, kalsinasi, analisis kadar kalsium, dan sintesis. Hasil analisis menunjukkan bahwa kadar CaO yang terkandung dalam cangkang kerang darah pada sampel I, sampel II, sampel III dan sampel kontrol (sampel tanpa penghilangan kadar air) yaitu berturut-turut 77,46%, 81,69%, 81,13% dan 74,93%. Kristal CaTiO3 yang disintesis berupa padatan halus berwarna putih bersih yang tidak larut dalam air. Hasil analisis difraksi sinar-X untuk kristal yang disintesis pada pH 12 menunjukkan puncak fase sudut 2θ pada 32,574˚, 32,959˚, 38,600˚, dan 47,503˚ dengan derajat kristalinitas sebesar 69,10% dengan ukuran kristal yang dominan yaitu 70,72 nm. Hasil Scanning electron micrsocopy (SEM) menunjukan bahwa bentuk kristal kalsium titanat yang disintesis merupakan kristal dengan bentuk ortorombik. Hasi analisis EDX menunjukkan komposisi unsur-unsur penyusun CaTiO3 yaitu 26,10% O, 27,45% Ca dan 33,32% Ti.
Preparasi Katalis Nanomaterial Dari Cangkang Kerang Darah (Anadara Granosa Linn) Untuk Pembuatan Biodiesel Dari Minyak Jelantah Dengan Menggunakan Microwave Ardiansah, Ardiansah; Utami, Hermin Hardyanti; Lutfi, Shokhul; Firdharini, Cherly
Journal of Chemical Process Engineering Vol. 7 No. 1 (2022): Journal of Chemical Process Engineering
Publisher : Fakultas Teknologi Industri - Universitas Muslim Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33536/jcpe.v7i1.799

Abstract

Manfaat limbah cangkang kerang darah diantaranya yaitu dapat digunakan sebagai katalis untuk produksi biodiesel. Penelitian ini bertujuan untuk mengetahui sifat katalis dari cangkang kerang darah. Metode yang digunakan adalah metode esterifikasi dan transesterifikasi dengan menggunakan microwave dengan bahan baku jelantah. Hasil penelitian ini menunjukkan bahwa: (1) Berdasarkan hasil analisa XRD menunjukkan puncak utama fase sudut 2θ pada 34.10o yang menunjukkan bahwa senyawa yang diperoleh adalah kalsium Hidroksida (Ca(OH)2), selain itu juga terdapat puncak difraksi sudut 2θ pada 64.20o yang menunjukkan bahwa juga terdapat senyawa kalsium oksida (CaO). Hasil SEM menunjukkan bahwa cangkang kerang darah hasil kalsinasi mempunyai bentuk yang tidak seragam dan juga teragregasi sebagian dengan berdasarkan persamaan Sherrer diperoleh ukuran rata-rata kristal yaitu 23.77 nm. Biodiesel yang dihasilkan dengan menggunakan katalis cangkang kerang darah memiliki densitas 0,89 g/ml, Viskositas 4.05 mm2/s, Angka Asam 0.21 Mg KOH/g dan Gliserol Total sebesar 0.27 % massa dengan waktu optimum untuk produksi biodiesel yaitu pada menit ke 15 dengan konsentrasi 3 %wt/wt dengan perbandingan rasio mol minyak dan metanol yaitu 1: 12.
Circular Economy-based Food Technology: Enhancing Red Dragon Fruit Jam Quality according to SNI 3746-2008 Fia Lestari, Mega; Ismail, Nur Afia; Khaerunnisa, Munira; Nur Amri, Azhari; Nur Fuady, Muhammad Ikram; Utami, Hermin Hardyanti; Yusriadi, Yusriadi
Journal of Chemical Process Engineering Vol. 8 No. 2 (2023): Journal of Chemical Process Engineering
Publisher : Fakultas Teknologi Industri - Universitas Muslim Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33096/jcpe.v8i2.882

Abstract

Circular economy-based food technology innovation plays important role in overcoming environmental and sustainability challenges. This study aims to improve the quality of red dragon fruit (Hylocereus polyrhizus) jam by adding its peel, in line with SNI 3746-2008. The study will also explore the application of circular economy principles in the jam production process. This research uses both quantitative and qualitative methods, including Total Plate Count tests, organoleptic tests (condition and hedonic), fibre tests, moisture content tests, and literature reviews. The research results show that the addition of red dragon fruit peel improves the quality of the jam, with a Total Plate Count that meets standards, making it safe for consumption at 3.6x10² Colony/g. Three parameters typically state the organoleptic acceptance level for condition tests as normal: colour (97%), odor (65%), and taste (74%). The hedonic test showed that the panelists liked the colour of the jam (7) and somewhat liked the odor and taste of the jam (6). The addition of red dragon fruit peel confirmed the positive fibre content. However, the panelists slightly disliked the jam's texture (4) due to its high moisture content (48.6%), indicating the need for improvement. From a circular economy perspective, this contributes to reducing biomass waste, utilising resources efficiently, increasing the added value of products, and providing a positive social and economic impact. This research's limitations include variations in raw material formulation that affect the final results, as well as the need for further studies to optimise moisture content and improve organoleptic test results.
MACHINE LEARNING MODELS FOR PREDICTING STRESS VALUE IN THE TENSILE STRENGTH OF BIOFILMS FROM STARCH AND HAIR WASTE Utami, Hermin Hardyanti; Fitrah, Muhammad Aqdar; Yusriadi, Yusriadi; Ardiansah, Ardiansah; Arminas, Arminas; Lestari, Mega Fia; Towolioe, Sherly
JURNAL PENA SAINS Vol 11, No 2 (2024): Jurnal Pena Sains
Publisher : Program Studi Pendidikan IPA, Fakultas Ilmu Pendidikan, Universitas Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/jps.v11i2.26227

Abstract

Biofilms, structured communities of microorganisms, have emerged as a subject of significant interest across various industries due to their unique biodegradable and sustainable characteristics. Hair waste is an incredibly rich source of keratin, and this abundance makes it a promising candidate as a fundamental building block for the development of biodegradable plastics. This study focuses on sustainable biofilms derived from biodegradable materials, specifically a unique combination of starch and hair waste. Machine Learning models, implemented in RapidMiner, were utilized to predict the tensile strength of these biofilms, with the goal of enhancing quality control in their production. Neural Networks and Deep Learning methods were employed to compare their predictive capabilities, assessing both their strengths and limitations. Through rigorous data collection, feature identification, and detailed data analysis, critical factors influencing the quality of the biofilms were identified. The results revealed the remarkable predictive accuracy of the Neural Net model, particularly for Ratio 40, while the performance of the Deep Learning model varied across different ratios. The lower RMSE of the Neural Net model indicated a more precise alignment between the predicted and actual values, distinguishing it as the superior model. This research contributes to the advancement of sustainable biofilm development, offering eco-friendly solutions through the use of unconventional materials. Both models offer valuable predictive capabilities, and the choice between them may depend on the specific requirements and contexts of the application. In conclusion, the performance of the Neural Net and Deep Learning models in predicting stress in tensile strength varies across different ratios.
Impact of different heating duration on water content in ore samples: analysis, regression insights, and implications for sustainable energy sources Utami, Hermin Hardyanti; Nensi, Ariskawati; Pratiwi, Hermin Lutfiah Mita
Jurnal Kimia Fullerene Vol 9 No 2 (2024): Fullerene Journal Of Chemistry
Publisher : Fakultas Matematika dan Ilmu Pengetahuan Alam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37033/fjc.v9i2.693

Abstract

This study investigates the impact of heating duration on the water content of five different ore samples (ore_A, ore_B, ore_C, ore_D, ore_E) using a systematic experimental approach and advanced data analysis techniques. The ore samples were homogenized and subjected to heating at 105°C for durations of 2, 4, 6, and 8 hours. Water content was determined gravimetrically, with the data showing that water content generally increased with heating time. For example, ore_A's water content rose from 22.00% ± 7.94 after 2 hours to 40.00% ± 7.94 after 8 hours, while ore_B's water content increased from 6.50% ± 10.54 to 29.00% ± 10.54 over the same period. Statistical analyses, including Shapiro-Wilk normality tests, ANOVA (F-statistic = 4.706, p-value = 0.0116), and Tukey's HSD post-hoc tests, revealed significant differences in water content among certain ore samples. Linear regression analysis showed a strong relationship between heating duration and water content, with R-squared values ranging from 0.83 (ore_A) to 0.99 (ore_D), confirming the robustness of the model. These findings provide valuable insights into the thermal properties of ores, with implications for optimizing processing conditions in ore treatment.
Organoleptic Study of Red Dragon Fruit Jam (Hylocereus polyrhizus) from the Perspective of Statistics and Food Chemistry Lestari*, Mega Fia; Utami, Hermin Hardyanti; Yusriadi, Yusriadi; Desa, Susilo Sudarman
Jurnal IPA & Pembelajaran IPA Vol 9, No 3 (2025): SEPTEMBER 2025
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/jipi.v9i3.47987

Abstract

Red dragon fruit (Hylocereus polyrhizus) based jam products have high potential, but consumer acceptance is still limited due to sensory constraints that arise when dragon fruit skin is used as an additional ingredient. This study aimed to evaluate the sensory quality of red dragon fruit jam by adding dragon fruit peel, using statistical and food chemistry approaches. Organoleptic tests were conducted on 30 untrained panellists to assess four main attributes: colour, texture, odour, and taste, using a 9-point hedonic scale. Data were analyzed using descriptive statistics, the Shapiro-Wilk normality test, the one-sample t-test, and cronbach's alpha reliability test. The results showed that colour and texture were not significantly different from the "like" threshold value ( = 7), while odour and taste showed significant differences (p 0.05). Cronbachs alpha value of 0.673 indicated moderate consistency of assessment. The food chemistry perspective explain that the less preferred odour and taste attributes are thought to be caused by secondary metabolite compounds such as tannins in dragon fruit peel, which can produce a bitter sensation or foreign odour. Approaches such as blanching and formulation adjustments can be strategies to improve sensory quality. This study contributes to developing innovative and sustainable dragon fruit-based food products
Pengenalan Teknologi Tepat Guna: Pemilihan Bahan Stainless Steel dalam Pembuatan Alat Pangan untuk Meningkatkan Keamanan dan Kualitas Produk Fitrah, Muhammad Aqdar; Taufiq Thahir, Muhammad; Utami, Hermin Hardyanti
AKSELERASI: Jurnal Pengabdian Masyarakat Vol 2 No 2 (2024): AKSELERASI: Jurnal Pengabdian Masyarakat
Publisher : PT. Akselerasi Karya Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70210/ajpm.v2i2.82

Abstract

penggunaan stainless steel sebagai bahan peralatan pangan. Stainless steel dipilih karena kelebihannya, seperti ketahanan terhadap korosi, tidak bereaksi dengan makanan, dan mudah dibersihkan. Pemilihan material yang tepat ini sangat penting karena dapat memengaruhi kualitas dan keamanan produk pangan, yang pada akhirnya berdampak pada kesehatan konsumen dan keberlanjutan industri pangan. Lokasi dampak treatment mencakup rumah tangga atau skala domestik, serta potensi penerapannya dalam skala yang lebih besar di industri pangan. Dampak penggunaan stainless steel pada peralatan pangan terutama terkait dengan peningkatan standar kebersihan dan keamanan dalam pengolahan makanan di rumah tangga. Ini juga berkontribusi pada peningkatan kualitas hidup masyarakat secara keseluruhan dengan memastikan produk pangan yang lebih aman dan berkualitas. Secara keseluruhan, PKM ini bertujuan untuk memperkuat pemahaman dan penerapan teknologi tepat guna yang mendukung keamanan pangan, menjaga kualitas produk, serta mempromosikan lingkungan yang lebih sehat dan berkelanjutan melalui penggunaan material yang tepat.
Co-Authors Alexander Malau Aqdar Fitrah, Muhammad Aras, Neny Rasnyanti M Ardiansah - Ardiansah Ardiansah A Ardiansah, Ardiansah Arminas, Arminas Balfas, Muhammad Cecep Kusmana Cherly Firdharini Desa, Susilo Sudarman Diana Eka Pratiwi Firdharini, Cherly Haeruddin Hafid Haeruddin Hafid Husna, Saadatul Ismail, Nur Afia Khaerunnisa, Munira Lutfi, Shokhul Mardin Mega Fia Lestari Muh. Azis Albar J. Muhammad Anwar Muhammad Anwar Muhammad Ikhsan Nensi, Ariskawati Nur Amri, Azhari Nur Fuady, Muhammad Ikram Papriani, Nada Pertiwi Pratiwi, Hermin Lutfiah Mita Salawali, Rismul Trianto Setyawati Yani Shokhul Lutfi Syaiful Syaiful Syaiful Syaiful Tamuddin, Yusriadi Thahir, Muhammad Taufiq Towolioe, Sherly Trifany, Andi Wahyu Yusriadi Yusriadi Zakir Sabara