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All Journal Turbo : Jurnal Program Studi Teknik Mesin Dharmakayana: Journal of scientists, engineers, educators and scientific activists related to society development
Fadilah, M. Hafidz
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Agriculture, Biological Sciences & Forestry Computer Science & IT Decision Sciences, Operations Research & Management Engineering Mechanical Engineering

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PENGARUH MATRIKS DAN KETEBALAN SKIN TERHADAP SIFAT MEKANIK KOMPOSIT SANDWICH DENGAN CORE POLYURETHANE Hestiawan, Hendri; Afrizal, Yuzuar; FA, A. Sofwan; Sitinjak, Heryanto; Fadilah, M. Hafidz
TURBO [Tulisan Riset Berbasis Online] Vol 13, No 2 (2024): TURBO: Jurnal Program Studi Teknik Mesin
Publisher : Universitas Muhammadiyah Metro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24127/trb.v13i2.3719

Abstract

Indonesia is an earthquake-prone country related to its geological position located in the Pacific ring of fire. Therefore, it is necessary to mitigate earthquake disasters so as not to cause much loss, both property and life. One of them is by introducing the walls of earthquake resistant composite house (RKTG) made from sandwich composites. The purpose of this study was to investigate the effect of matrix and skin thickness on the mechanical strength of sandwich composites with polyurethane cores.). Sandwich composites use variations of glassfiber reinforced polymer (GRP) and glassfiber reinforced concrete (GRC) skins and variations in skin thickness of 6 mm and 10 mm. The adhesive used is polyester resin with methyl ethyl ketone peroxide catalyst. The manufacturing process of making sandwich composites uses the hand lay-up technique with a sandwich composite thickness of 10 cm. The results showed that GRP skins have better mechanical properties than GRC skins. Skin thickness can also improve the mechanical properties of sandwich composites. The best mechanical strength was obtained in the GRP skin type with a skin thickness of 10 mm, namely a flexure strength of 1.63 MPa, a compressive strength of 10.7 MPa, and a tensile strength of 0.08 MPa.
Pelatihan Pembuatan Sirup Kalamansi Sebagai Produk Unggulan Provinsi Bengkulu di Kelurahan Lempuing Kota Bengkulu Hestiawan, Hendri; Suryadi, Dedi; Afrizal, Yuzuar; Fadilah, M. Hafidz
Dharmakayana Vol 2 No 2 (2025): November : Dharmakayana: Journal of scientists, engineers, educators and scientif
Publisher : Program Studi Teknik Mesin, Fakultas Teknik Universitas Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33369/dk.v2i2.45904

Abstract

Kalamansi oranges (Citrus microcarpa) are a horticultural commodity typical of Bengkulu Province with high economic potential. However, their utilization as a value-added processed product is still limited. This training activity aims to provide knowledge and skills in making kalamansi syrup, a superior product of Bengkulu Province, to residents of RT 18, Lempuing Village, Bengkulu City. The activity was carried out through socialization, practice, and evaluation methods. The training results showed an increase in participants' knowledge and skills and the formation of a small-scale business development plan. This activity supports community empowerment and strengthening the local economy, while promoting Bengkulu's signature products.
Co-Authors Afrizal, Yuzuar Dedi Suryadi FA, A. Sofwan Hendri Hestiawan Sitinjak, Heryanto