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Experimental investigation of profile eye shape on plate bending: The role of rotational speed Mustaza Ma'a; Prawira Yuda; Novison Roni; Yanda Zaira Jupri
JTTM : Jurnal Terapan Teknik Mesin Vol 6 No 1 (2025): JTTM: Jurnal Terapan Teknik Mesin
Publisher : Teknik Mesin - Universitas Muhammadiyah Cileungsi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37373/jttm.v6i1.1375

Abstract

The bending of profile plates is a critical process in various engineering applications, including automotive, aerospace, and shipbuilding industries. In simple circumstances, this profile plate bending machine is intended to make pan profiles and mosque dome profiles. This process’s precision and efficiency significantly impact the final product’s structural integrity and performance. Traditional methods of plate bending often face challenges such as uneven stress distribution, material deformation, and inefficiencies in production time. Recent advancements in mechanical engineering have highlighted the importance of understanding the factors that influence plate bending. Among these factors, the rotational speed affects the dynamic forces applied during the bending process, which influences the degree of deformation and the quality of the bend. Similarly, the profile eye shape determines the plate’s contact area and stress distribution, impacting the bending outcome. Although these factors are recognized as important, there is a lack of comprehensive experimental studies that systematically investigate their combined effect on plate bending. This research aims to fill this gap by investigating how varying rotational speeds and different profile eye shapes affect the bending of profile plates. Understanding these relationships, can optimize the bending process, improve product quality, and enhance manufacturing efficiency. This study will provide valuable insights for engineers and manufacturers, enabling them to make informed decisions about the design and operation of bending equipment. Ultimately, this research will contribute to developing more efficient and precise bending techniques, benefiting a wide range of industrial applications.
Design and simulation of a fan-shaped banana cutting machine Dian Panutan; Mustaza Ma'a; Agus Wijianto; Roni Novison
JTTM : Jurnal Terapan Teknik Mesin Vol 6 No 1 (2025): JTTM: Jurnal Terapan Teknik Mesin
Publisher : Teknik Mesin - Universitas Muhammadiyah Cileungsi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37373/jttm.v6i1.1518

Abstract

The fan-shaped banana cutting machine is an innovative solution for banana processing that focuses on mechanical efficiency without using complicated electronic sensors. The machine has four main mechanisms consisting of cutting, pushing, conveyor, and a rotating plate mechanism. The cutting mechanism uses four sharp blades to slice each banana into five fan-shaped pieces, with an average banana weight of 100 grams. The machine can cut up to 30 bananas per minute with a pulley speed of 30 RPM, making it fast and consistent. The pushing and conveyor mechanism work together to move the bananas into position for cutting and transport the slices smoothly. The rotating plate is designed to collect up to five sliced bananas in one cycle. This study explains the design and testing process using motion analysis software to make sure the machine works well. The simulation looked at the movement, power use, and efficiency of each mechanism of the machine. The results showed the total power needed is 4.4 Watts, with 2.4 Watts for cutting mechanism, 0.12 Watts for the pushing mechanism, 1.26 Watts for the conveyor mechanism, and 0.62 Watts for the rotating plate mechanism. A 0.25 HP motor with a speed reducer (1:47 ratio) was chosen to run the machine efficiently.The design focuses on mechanical systems, making it simple and reliable for small-scale production. This machine is a cost-effective and practical option for improving productivity in banana processing. The study provides a strong foundation for future mechanical innovations in food processing technology.