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All Journal JTRM (Jurnal Teknologi dan Rekayasa Manufaktur) Jurnal Sumber Daya Hewan
Wijaya, Rian
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Control & Systems Engineering Electrical & Electronics Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering Social Sciences Veterinary

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Pembuatan Horizontal Spindle Test bar pada Mesin Frais Aciera F3 Febriani, Risky Ayu; Saksono, Novi; Budi Harja, Herman; Wijaya, Rian
JTRM (Jurnal Teknologi dan Rekayasa Manufaktur) Vol 6 No 1 (2024): Volume: 6 | Nomor: 1 | April 2024
Publisher : Pusat Penelitian, Pengembangan, dan Pemberdayaan Masyarakat (P4M) Politeknik Manufaktur Bandung (Polman Bandung)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.48182/jtrm.v6i1.172

Abstract

A test bar is a tool that represents an axis whose position will be tested relative to other machine elements as well as the movement of the axis relative to its own position. With a test bar as a precision tool, the deviation value of a machine's geometry can be determined. In the initial stages of making the spindle test bar, namely determining the design according to ISO 230-1:1996 standards, machine testing tools books and directly observing the Aciera F3 Milling Machine. The stages of making a test bar spindle consist of several machining processes such as the lathe process, heat treatment and grinding process, quality checking, and testing. The results of the quality check showed that there were 4 actual dimensions within the tolerance limits and 3 other actual dimensions had sizes outside the tolerance limits, but sizes outside these limits had no effect on the function of the workpiece being made, so this calibration tool could still be used. For testing the spindle test bar on the Aciera F3 Milling Machine object, there were deviations in eccentricity and parallelism with the transverse direction table of 0.030 mm and 0.011 mm, respectively.
Pengaruh Lama Fermentasi pada Penggunaan Dedak Fermentasi Terhadap Kandungan Bahan Kering dan Bahan Organik Silase Tebon Jagung (Zea Mays) Wijaya, Rian; Budiman, Atun; Mayasari, Ph.D, Novi
Jurnal Sumber Daya Hewan Vol 5, No 2 (2024): Jurnal Sumber Daya Hewan
Publisher : Program Studi Peternakan K. Pangandaran, Universitas Padjadjaran PSDKU Pangandaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jsdh.v5i2.46533

Abstract

Silase ialah pengawetan pakan hijauan melalui fermentasi anaerob. Dedak fermentasi dapat digunakan sebagai aditif untuk mempercepat proses fermentasi pembuatan silase. Penelitian ini bertujuan untuk mengetahui pengaruh lama fermentasi pada penggunaan dedak fermentasi terhadap kandungan bahan kering dan bahan organik silase tebon jagung. Penelitian dilaksanakan di peternakan Cowla Farm, Dusun Gembor, Desa Cikembulan, Kecamatan Sidamulih, Kabupaten Pangandaran dan analisis laboratorium dilaksanakan di Laboratorium Nutrisi Ternak Ruminansia dan Kimia Makanan Ternak Fakultas Peternakan Universitas Padjadjaran Jatinangor pada tanggal 3 Februari 2021 – 19 Maret 2021. Penelitian menggunakan metode eksperimental dengan Rancangan acak lengkap (RAL) dengan 3 perlakuan dan 7 ulangan. Perlakuan terdiri atas P1 (Lama Fermentasi 7 hari), P2 (Lama Fermentasi 14 hari), P3 (Lama Fermentasi 21 hari). Data penelitian dianalisis menggunakan Analisis Ragam. Hasil analisis menujukan bahwa perlakuan berpengaruh tidak nyata terhadap kandungan bahan kering dan bahan organik silase tebon jagung.
Co-Authors Atun Budiman Febriani, Risky Ayu Herman Budi Harja, Herman Mayasari, Ph.D, Novi Saksono, Novi