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Ayu Chandra
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Prosiding SENTIKUIN (Seminar Nasional Teknologi Industri, Lingkungan dan Infrastruktur)
Published by Universitas Tribhuwana Tunggadewi
ISSN : 26222744     EISSN : 26229730     DOI : -
Core Subject : Science, Engineering,
Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Energy Engineering Industrial & Manufacturing Engineering
Proceeding Seminar Nasional Teknologi Industri, Lingkungan dan Infrastruktur is a scientific conference proceeding that publishes articles in the field of Chemical Engineering, Civil Engineering, Industrial Technology, Environment and Infrastructure.
Arjuna Subject : Teknik (semua kategori) - Tenik Industri dan Manufaktur
Articles 60 Documents
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Search results for , issue "Vol 2 (2019): PROSIDING SENTIKUIN" : 60 Documents clear
Evaluasi Tingkat Pelayanan Simpang Tiga Tak Bersinyal pada Simpang Pendem (Jl. Raya Dadaprejo – Jl. Dr. Moh. Hatta – Jl. Ir. Soekarno) Kota Batu Gire , Sartini; Pandulu, Galih Damar ; Arifianto , Andy Kristafi
Prosiding SENTIKUIN (Seminar Nasional Teknologi Industri, Lingkungan dan Infrastruktur) Vol 2 (2019): PROSIDING SENTIKUIN
Publisher : Fakultas Teknik Universitas Tribhuwana Tunggadewi

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Abstract

Jl. Dadaprejo ? Jl. Ir. Soekarno ? Jl. Dr. Moh. Hatta, who is the area of Batu City Pendem, is one of the intersections that has a high volume of traffic because the intersection is a path leading to tourist attractions and also to several cities. The problem that occurs at the Pendem intersection is the absence of a vehicle controller resulting in traffic congestion and frequent accidents. To overcome the traffic conflict at the Pendem intersection, a development of supporting facilities and anfrastructure is needed, aspecially on improving road networks, crossing planning. Traffic volume data is taken for 14 days (2 weeks) which can the be explored traffic volume desity at rush hour even on weekends. The purpose of this study is to evaluate the performance of existing intersections and analyze alternative solutions to problems that occur at the Pendem intersection.
Perencanaan dan Pengendalian Jadwal dengan Menggunakan Program Microsoft Project Profesional 2013 (Studi Kasus: Struktur Gedung Pelayanan Terpadu Universitas Tribhuwana Tunggadewi Malang) Nahak , Antonius ; Rasidi , Nawir; Wijaya , Handika Setya
Prosiding SENTIKUIN (Seminar Nasional Teknologi Industri, Lingkungan dan Infrastruktur) Vol 2 (2019): PROSIDING SENTIKUIN
Publisher : Fakultas Teknik Universitas Tribhuwana Tunggadewi

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Abstract

A project can be said to be successful if the implementation process can be completed on time as planned. Inappropriate planning and control in a project can result in waste of resources and will also lead to failure in achieving the objectives of the project. Therefore, in planning a project schedule using the 2013 Microsoft Project Professional Program, the first thing to do is to enter the activity data that will be carried out such as the project start date, type of activity, duration of time, resources, and so forth. In the planning and controlling stages of the project schedule using the 2013 Professional Project, one method that can be done is to add overtime to an activity if there is a delay. From the planning and control of the schedule carried out on the Integrated Service Building Structure building project at the University of Tribhuwana Tunggadewi Malang using the 2013 Microsoft Project Program for 68 days, and in the control phase there are several work items that experience a Critical trajectory. extra overtime hours. So that work items that experience a critical trajectory can be overcome.
Kualitas Asap Cair Terhadap Rekayasa Pipa Penghubung Kondensor Noviadi , Tio; Gani , Maria Odelia ; Ridolf , Lady Dian ; Abrina Anggraini , Sinar Perbawani
Prosiding SENTIKUIN (Seminar Nasional Teknologi Industri, Lingkungan dan Infrastruktur) Vol 2 (2019): PROSIDING SENTIKUIN
Publisher : Fakultas Teknik Universitas Tribhuwana Tunggadewi

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Abstract

Many ways that can be done to preserve food, namely through the use of agricultural or biomass waste such as bamboo. Utilization can be used as a safe natural food preservative for the community. In order to obtain liquid smoke quality and safe to consume it is necessary engineering on condenser conduit pipes so that in this study need a performance test of condenser conduit pipe on pyrolysis reactor equipment. The purpose of this research is to determine the performance quality of long condenser conduit pipe on pyrolysis reactor device to liquid smoke quality. In this study, pyrolysis and purification process of liquid smoke from bamboo using pyrolysis reactor at optimum operating conditions where the length of condenser connecting pipes are used respectively 43 cm, 53 cm and 63 cm at 250 ?C for 1.5 hours. The results of this study show that the liquid smoke rendement obtained from each condenser connecting pipeline 43 cm, 53 cm and 63 cm is 19,5%; 19,24%; 17,55%, missing component is 40,54%; 41,68%; 47,62% and performance of pyrolysis reactor 453,49 g/h.m; 363,02 g/h.m; 278,57 g/h.m. The length of condenser connecting pipes having good pyrolysis reactor performance is 43 cm.
Potensi Asap Cair Sebagai Antioksidan Terhadap Ketengikan Minyak Goreng Pabrikan Yang Aman Bagi Masyarakat Wonga, Maria Yolanda; Umbu, Yohanis
Prosiding SENTIKUIN (Seminar Nasional Teknologi Industri, Lingkungan dan Infrastruktur) Vol 2 (2019): PROSIDING SENTIKUIN
Publisher : Fakultas Teknik Universitas Tribhuwana Tunggadewi

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Abstract

Cooking oil is one of the important needs of the community in meeting their daily needs. The use of repeated cooking oil manufacturers with high heating can lead to oxidation of oil which can cause the composition of the oil to change and produce compounds that have a rancid odor. This study aims to determine the effect of adding liquid smoke to the rancidity of the manufacturer's cooking oil with the most effective volume based on the storage time. Liquid smoke from rice husk is obtained from the pyrolysis process of rice husk which contains components of cellusosa, hemicellulose and lignin which produce phenol compounds, acid compounds and derivatives, which can be used as antioxidants to prevent rancidity in the manufacturer's cooking oil. The parameters used in the analysis of the quality of the manufacturer's cooking oil are the test of the levels of free fatty acids, acid numbers, and peroxide numbers. The results showed that the higher the volume of liquid smoke added, the smaller the increase in levels of free fatty acids, acid numbers and peroxide numbers, the most effective volume of liquid smoke was 27 ml at 1 week storage time
Optimasi Aplikasi Tepung Asap dari Tanaman Bambu Terhadap Pengawetan Siomay Utomo , Hanif Aulia ; Lestari , Ludianarti Rahayu ; Abrina Anggraini , Sinar Perbawani
Prosiding SENTIKUIN (Seminar Nasional Teknologi Industri, Lingkungan dan Infrastruktur) Vol 2 (2019): PROSIDING SENTIKUIN
Publisher : Fakultas Teknik Universitas Tribhuwana Tunggadewi

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Abstract

Siomay is a product made from fresh mackerel fish made by steaming. However, dumplings have a relatively short shelf life. Syrup has a relatively short shelf life at room temperature. Generally the non-vacuum dumplings save only lasts 2 days. The need for natural preservatives is safe to consume to increase the shelf life of the dumplings. Generally, foods containing protein elements when decaying the levels of protein contained in food will decrease. The technology commonly used is liquid smoke. But the problem In addition to the content of phenolic compounds liquid smoke is easily damaged (oxidation) during storage. Handling of liquid smoke requires the development of technology by converting liquid smoke into flour or powder, which is through nanoencapsulation technology so that it will increase the shelf life of food products. Based on the results of the research that has been done is the quality of the smoke flour contains a percentage of phenol content of 3.15%, while in the dumplings dumplings which have added smoke flour 5% the percentage of phenol content is 1.80%. In the dumplings which are added with smoke flour 10% the percentage of phenol content is 2.24%. Three-day observations carried out on decreasing levels of siomay protein added with 5% smoked flour showed a decrease in protein content of 0.98%, while those in smoke dumplings added by 10% decreased the protein content by 0.74%. From the observation of siomay given with smoked flour with non-smoked flour showed that simay dough can last more than three days. Optimization of adding smoked flour which is good for maintaining protein content is 10%.
Optimasi Aplikasi Asap Cair Menggunakan Maltodekstrin Melalui Sistem Nanoenkapsulasi Terhadap Pengawetan Siomay Iswantoro, Andy; Mufidah, Nur; Dungga, Maria Ernesta ; Abrina Anggraini , Sinar Perbawani
Prosiding SENTIKUIN (Seminar Nasional Teknologi Industri, Lingkungan dan Infrastruktur) Vol 2 (2019): PROSIDING SENTIKUIN
Publisher : Fakultas Teknik Universitas Tribhuwana Tunggadewi

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Abstract

Siomay is a product made from fish made by steaming. However, dumpling have a relatively short shelf life at room temperature. This is because siomay has a high water content and water activity (aw). The need for natural preservatives is safe to consume to increase the shelf life of the dumplings. The technology used is liquid smoke. Volatile compounds in liquid smoke that play a role in bioreservative activity can evaporate during storage. So that technology development is needed to protect the active component by turning it into liquid smoke flour. Liquid smoke flour also has a higher phenol component compared to liquid smoke. The purpose of this study was to determine the optimal maltodextrin concentration and storage time in making nano-particles on siomay quality. The results of this study indicate that the content of liquid smoke is eliminated maltodectrin has titrated total acid from liquid smoke flour concentrated at 20%, 30%, 40% and liquid smoke is 1.024%; 0.832%; 0.896%; 2.495%. Water content of liquid smoke flour concentration of 20%, 30% and 40% is 9.436%; 7.186%; 8,333%.The optimum acidity level of siomay for maltodectrin concentration is 20%, 30%, 40% is 0.820%; 0.882%; 1.013% and optimum protein content in siomay from maltodectrin concentration of 20%, 30%, 40% is 3.95%; 3.98%;4.20%
EFISIENSI WAKTU DAN TEMPERATUR PADA TEKNIK COATING MELALUI PROSES HOT DIP GALVANIZING TERHADAP KUALITAS PELAPISAN A, Eliana; Wulandari , Puji ; Iskandar, Taufik; Abrina Anggraini, Sinar Perbawani
Prosiding SENTIKUIN (Seminar Nasional Teknologi Industri, Lingkungan dan Infrastruktur) Vol 2 (2019): PROSIDING SENTIKUIN
Publisher : Fakultas Teknik Universitas Tribhuwana Tunggadewi

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Abstract

Corrosion is one of the many problems experienced by iron, especially iron which is used for construction in the open field so as to prevent rapid corrosion, the need for iron coating with protective materials in the form of zinc is necessary. The purpose of this study is to determine the time and temperature efficiency of coating quality in the Hot Dip Galvanizing process, but it is still cheap, efficient and durable for a long time, the method is by using Hot Dip Galvanizing or coating with a temperature of 450oC, 455oC, 460oC for 1 minute, 3 minutes and 7 minutes to produce the most optimal layer. The result showed that the optimum coating quality was at a temperature of 460oC for 7 minutes with a thickness of 107 ?m
Aplikasi Asap Cair Sebagai Bahan Pengawet Terhadap Kualitas Minyak Goreng Pabrikan Tulit Pati , Maria Astria ; Leki , Marianus Maroan ; Iskandar , Taufik ; Abrina, Sinar Perbawani
Prosiding SENTIKUIN (Seminar Nasional Teknologi Industri, Lingkungan dan Infrastruktur) Vol 2 (2019): PROSIDING SENTIKUIN
Publisher : Fakultas Teknik Universitas Tribhuwana Tunggadewi

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Abstract

Cooking oil is one of the nine basic human needs in meeting daily needs. Repeated use of manufacturer cooking oil with high heating can cause oxidation in the oil which can cause the oil composition to change and produce compounds that have a rancid odor. This study aims to determine the optimal amount of frying in the manufacturer's cooking oil that has been added with liquid smoke for tofu frying. The liquid smoke of rice husk is obtained from the process of pyrolysis of rice husk which contains components of cellulose, hemicellulose, and lignin which produce phenol compounds, acid compounds and their derivatives, which can be used as antioxidants to prevent rancidity in the manufacturer's cooking oil. The parameters used in the analysis of the quality of the manufacturer's cooking oil are tests of free fatty acid levels, acid numbers, and peroxide numbers. The results showed that cooking oil was still suitable for use until the fourth frying time. The most effective volume of liquid smoke was 27 ml.
Optimasi Waktu Maserasi dan Jenis Pelarut Terhadap Kadar Flavonoid pada Ekstrak Daun Sirsak (Annona Muricata L) Kartika Fitri, Ayu Chandra; Widyastuti, Fikka Kartika; Kulsum, Umi; Saraswati, Rosliani
Prosiding SENTIKUIN (Seminar Nasional Teknologi Industri, Lingkungan dan Infrastruktur) Vol 2 (2019): PROSIDING SENTIKUIN
Publisher : Fakultas Teknik Universitas Tribhuwana Tunggadewi

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Abstract

Soursop leaf (Annonamuricata L) is a fruit plant originating from the Caribbean, Central America, and South America. In soursop leaves, there are flavonoid compounds, namely phenol compounds with antioxidant, antibacterial, antiviral, anti-inflammatory, anti-allergic, and anticancer activities. The capture of free radicals causes this compound's antioxidant effect via the hydrogen atom donor from the flavonoid hydroxyl group. Some diseases such as atherosclerosis, cancer, diabetes, parkinsonism, Alzheimer's, and decreased immunity have been affected by free radicals in the human body. Flavonoids are of concern because of their medicinal role in the prevention of cancer and cardiovascular disease. One obstacle in the use of soursop leaf extract is the inefficiency of the solvent used so far. This research uses ethanol solvent because ethanol solvent can extract soursop leaves with flavonoid levels 1.36% greater than n-hexane solvents, flavonoid content is 0.66%, and 2propanol solvent is chosen because its polarity is lower than ethanol, so it is expected to extract flavonoid levels. More optimal than ethanol. This study aims to determine the optimization of maceration time and type of solvent on the levels of flavonoids in the soursop leaf extract. This study was designed with a 2 level design factorial method, and two variables changed, namely maceration time (48, 72, 96) hours, ethanol, and 2propanol fractionation solvent types. Fixed variables used were drying time 30 minutes temperature 50oC, sample weight of soursop leaf 10 grams, extraction solvent volume 200 ml, extraction temperature 28oC (room temperature), the method used spectrophotometer. These static and changing variables have a positive effect that can increase phenol levels, and the most influential variables are the type of solvent and extraction time. The best conditions in the cytotoxic extraction process are ethanol solvent and maceration extraction time of 72 hours.
Identifikasi Masalah Kerusakan Produk Air Mineral Kemasan Gelas Dengan Pendekatan Peta Kendali Atribut Wibowo , Heri; Anggraini, Melani; Sitompul , Julkipli
Prosiding SENTIKUIN (Seminar Nasional Teknologi Industri, Lingkungan dan Infrastruktur) Vol 2 (2019): PROSIDING SENTIKUIN
Publisher : Fakultas Teknik Universitas Tribhuwana Tunggadewi

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Abstract

PT. Tirta Nauli Sibolga was a manufacturer of dringking water in a pack and supplying that product to all region of Sibolga. In it production the manufacturer still expertence a problem with the presence of defective product in every production that has not reached zero defect. P control chart can be defined to help detect any irregularities that occur in the bottled water product, by applying the control limits (UCL, CL, LCL). The results of the scatter diagram there 3 points that deviate, where 3 points that are observed 24,25 and 29. And then be revised to eliminate the data that have adefect smaller than LC or greater than LCL. The measurement data based on the Pareto diagram, that there are 2 types of damage that dominates damage is high enough that cup volume. The fishbone diagram determines the cause of disability occurred, disability that occured was due to factors of machine, material, human, enironmental and methods, the highest failure is when production runs are impaired or dispenser machine error. To attempt repair of the problem it is necessary to check the condition of the machine before the production process.

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