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International Journal of Science and Engineering (IJSE)

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Published by Universitas Diponegoro

ISSN : - EISSN : - DOI : -

Core Subject : Engineering,

Engineering

The scope of journal covers all area in the application on chemical, physical, mathematical, biological, agricultural, corrossion, and computer science to solve the engineering problems.

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Articles 15 Documents

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Search results for , issue "Vol 7, No 2 (2014)" : 15 Documents clear

Aims and Scopes, Editorial Boards, Preface, Table of Contents Editor Support
International Journal of Science and Engineering Vol 7, No 2 (2014)
Publisher : Chemical Engineering Diponegoro University

Aims and Scopes, Editorial Boards, Prefce, Table of Contents

Taro Tube Flour Modification via Hydrogen Peroxide Oxidation Catarina Sri Budiyati; Dessy Ariyanti
International Journal of Science and Engineering Vol 7, No 2 (2014)
Publisher : Chemical Engineering Diponegoro University

Colocasia esculentum (L) Schott known as “Talas bogor” in Indonesian language is easily grown in every island in Indonesia. It proved to have high content of carbohydrate as it can be utilize for wheat flour replacement in addition to prior modification using hydrogen peroxide. The objective of this research was to improve the quality of taro flour by assessing the effect of several parameter such as ratio of slurry, oxidation agent concentration, oxidation time and temperature. The result shows that using ratio of slurry 20% with 2% of H2O2 concentration in temperature of oxidation process 30oC and 60 min operation time can produced good quality of modified taro tube flour in terms of swelling power and water solubility with 7.2 g/g and 6.93% respectively. This condition has chosen by taking the technical and economic feasibility as consideration. This result also can be used as proof of evidence that using H2O2 as an oxidizing agent in the process of taro tube flour modification can improve the functional properties of the flour. As the swelling power and water solubility of original taro tube flour were 3.7 g/g and 1.8% respectively.

Comparative Analysis of Data Mining Classification Algorithms in Type-2 Diabetes Prediction Data Using WEKA Approach Kawsar Ahmed; Tasnuba Jesmin
International Journal of Science and Engineering Vol 7, No 2 (2014)
Publisher : Chemical Engineering Diponegoro University

The goal of this paper discusses about different types of data mining classification algorithms accuracies that are widely used to extract significant knowledge from huge amounts of data. Here illustrate 20 classifications of supervised data mining algorithms base on type-2 diabetes disease dataset perspective to Bangladeshi populations. In this paper we compare 20 classification algorithms by measuring accuracies, speed and robustness of those algorithms using WEKA toolkit version 3.6.5. Accuracies of classification algorithms are measured in 3 cases like Total Training data set, 10 fold Cross Validation and Percentage Split (66% taken). Speed (CPU Execution Time) and error rate also measured as like as accuracy. Firstly checked top perform algorithms that have best outcome for different cases and then ranked top outcomes algorithms. Finally ranked best 5 algorithms among 20 algorithms based on their accuracies.

Experimental Design of Electrocoagulation and Magnetic Technology for Enhancing Suspended Solids Removal from Synthetic Wastewater Moh Faiqun Ni'am; Fadil Othman
International Journal of Science and Engineering Vol 7, No 2 (2014)
Publisher : Chemical Engineering Diponegoro University

Design of experiments (DOE) is one of the statistical method that is used as a tool to enhance and improve experimental quality. The changes to the variables of a process or system is supposed to give the optimal result (response) and quite satisfactory. Experimental design can defined as a test or series of test series by varying the input variables (factors) of a process that can known to cause changes in output (response). This paper presents the results of experimental design of wastewater treatment by electrocoagulation (EC) technique. A combined magnet and electrocoagulation (EC) technology were designed to increase settling velocity and to enhance suspended solid removal efficiencies from wastewater samples. In this experiment, a synthetic wastewater samples were prepared by mixing 700 mg of the milk powder in one litre of water and treated by using an acidic buffer solution. The monopolar iron (Fe) plate anodes and cathodes were employed as electrodes. Direct current was varied in a range of between 0.5 and 1.1 A, and flowrate in a range of between 1.00 to 3.50 mL/s. One permanent magnets namely AlNiCo with a magnetic strength of 0.16T was used in this experiment. The results show that the magnetic field and the flowrate have major influences on suspended solids removal. The efficiency removals of suspended solids, turbidity and COD removal efficiencies at optimum conditions were found to be more than 85%, 95%, and 75%, respectively.

Changes on the Physical-Chemical Properties of Kue delapan Jam on Various Steaming Time Sri Agustini
International Journal of Science and Engineering Vol 7, No 2 (2014)
Publisher : Chemical Engineering Diponegoro University

This research intended to study browning reaction between glucose, fructose, and lipids with amino acids in real system during making Kue Delapan Jam. Research applied completely randomized design with steaming time as treatment ( 2, 4, 6, and 8 hours) with 3 replication. The development of color and browning index were ivestigated by using lightness, redness, yellowness, and total color difference (TCD) during reaction, and the absorbance of methanol extracts was measured at 420 nm in 40.0 mm silica. The development of texture was monitored by using Bookfield texture analyzer. Test results showed that steaming time influenced the color, browning index, texture, protein, and fat content of the cake significantly. Steaming time has no effect on water content. There were positive correlation between steaming time with TDC, redness, texture, and browning index during course. While for lightness, yellowness, pH, protein, and fat content indicated negative correlation. Changes on texture, TDC, browning index, protein, and fat content followed linear model.

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