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All Journal Jurnal Teknik Mesin Jurnal Mekanik Terapan
Nur, Hamid Ramadhan
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Automotive Engineering Energy Engineering Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering

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Analisis Performa Kampas Rem Rekayasa Ramah Lingkungan: Peran Phenol Formaldehyde dan Aditif Biokomposit Bustomi, Ahmad; Nur, Hamid Ramadhan; Muhammad, Rouf; Zaman, Mochamad Nuruz
Jurnal Teknik Mesin Vol 17 No 2 (2024): Jurnal Teknik Mesin
Publisher : Politeknik Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30630/jtm.17.2.1623

Abstract

The issue of environmental damage is increasingly becoming a concern of the global community, including in the automotive industry. The use of environmentally friendly materials and the reduction of dependence on mineral-based or synthetic materials have become challenges that need to be overcome. Brake pads, as one of the components that have a vital role in a motor vehicle, are generally made of heavy metal materials, asbestos, and synthetic resins that can pollute the environment during the production process. The use of environmentally friendly raw materials such as wood powder, cocopeat and coconut shell carbon is an alternative in the brake pad production process. This study aims to analyze the performance of brake pads made of phenol formaldehyde with the addition of environmentally friendly biocomposites in the form of wood powder, cocopeat and coconut shell carbon. The method used is an experimental laboratory designed to evaluate the friction coefficient, wear rate, and microstructure of materials through Scanning Electron Microscopy (SEM). The results of the study show that this biocomposite brake pad has good wear resistance at high temperatures, especially with the carbon content of coconut shells which helps improve thermal stability. However, the value of the friction coefficient of brake pads still does not meet the minimum standard set by the Indonesian National Standard (SNI) 09-0143-1987, which indicates that this material is not yet fully feasible for automotive applications with high friction demands. Further research is needed to optimize the composition of materials, especially in increasing the friction coefficient to match industry standards.
Konveyor dan Pendinginan dalam Pengasapan Ikan Semi Otomatis: Sebuah Pendekatan Technopreneurship untuk Meningkatkan Kualitas Produk Ismail, Edy; Alghozi, Haidar Abroru; Sugiyarto, Sugiyarto; Nur, Hamid Ramadhan; Ramadhan, Muhamad Fajar; Abdurahman, Abdurahman; Mulyono, Mulyono; Trisyono, Trisyono
Jurnal Mekanik Terapan Vol 6 No 3 (2025): Desember 2025
Publisher : Politeknik Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32722/jmt.v6i3.8055

Abstract

The fish smoking industry in Wonosari Village, Demak Regency, produces around 20-25 tons daily, relying on traditional methods that often result in inconsistent quality and compromised hygiene. This study seeks to boost efficiency and product quality by introducing semi-automatic smoking technology powered by technopreneurship principles. The technology integrates conveyor systems and rapid cooling to streamline the smoking process. Using an experimental approach with a technopreneurship twist, the research team collected data through observations, interviews, and prototype testing at Sentra Asap Indah. The testing focused on temperature control, smoking duration, and product quality analysis, including texture, aroma, and food safety. The prototype demonstrated significant efficiency gains, cutting smoking time by 30% and standardizing the process. The rapid cooling system successfully brought the fish temperature down from 80°C to 30°C within 30 minutes, a crucial step in preventing bacterial growth and preserving texture. The overall quality of the smoked fish, in terms of color, taste, and aroma, showed consistent improvement. By integrating conveyor systems for process standardization and rapid cooling for enhanced food safety, this technopreneurship initiative has the potential to increase the competitiveness of local smoked fish products and drive business sustainability.
Co-Authors Abdurahman . Alghozi, Haidar Abroru Edy Ismail Muhamad Fajar Ramadhan, Muhamad Fajar Muhammad, Rouf Mulyono Mulyono Sugiyarto Sugiyarto Trisyono, Trisyono Zaman, Mochamad Nuruz