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Articles 60 Documents
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Search results for , issue "3rd International Conference Eco-Innovation in Science, Engineering, and Technology" : 60 Documents clear
Quality Control Analysis of Steel Plates Products at PT. ABC Using Seven Tools and Kaizen Method Sumiati; Isna Nugraha
Nusantara Science and Technology Proceedings 3rd International Conference Eco-Innovation in Science, Engineering, and Technology
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2022.2731

Abstract

Quality is the overall set of characteristics of a product or service in satisfying part or all of the needs of consumers. Consumers as product users always compare in choosing or using products so this situation results in the role of quality being increasingly important. The problems faced by PT. ABC is the defect rate that occurs in the production of High Strength Steel Plates, namely in January - September 2017 the defect rate of the High Strength Steel Plates type is 3.28%. This of course greatly affects the efforts of PT. ABC to increase production results or at least reduce the level of defects that occur. The purpose of this research is to find out the factors that cause defects, analyze product defects and analyze the causes for continuous improvement. This can be done using the Kaizen method. This technique uses the basic tools of Seven Tools. The results showed that based on data processing using Seven Tools, it can be seen that the number of defects from the type of defect on the steel plate High Strength Steel Plates during 9 months was wavy defects with a percentage of 26.36%, wrong cut with a percentage of 27.61%, not symmetrical with a percentage of 25.62%, and deep scale with a percentage of 20.39%. The results of the analysis that the cause of wrong cutting defects are caused by human factors that are not careful, lack of concentration, and lack of skill. To overcome this problem, Kaizen or 5S analysis was made. Improvements have been made to the production of High Strength Steel Plates for a period of 9 months, from 3.28% to 2.60% there was a decrease in defects or 0.68%.
The Characteristics of Slice Jam from Bisbul Fruit (Diospyros blancoi A. DC) and Beetroot (Beta vulgaris L) Rosida; Yasfa Aulia Ernawati; Wahyu Tri Purwaningsih
Nusantara Science and Technology Proceedings 3rd International Conference Eco-Innovation in Science, Engineering, and Technology
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2022.2732

Abstract

Slice jam is a modification of spread jam in the form of sheets, plasticized and non-sticky. In this research, slice jam was made from bisbul fruit (Diospyros blancoi A. DC) because it contains antioxidants, vitamins, and minerals. Bisbul fruit also has a uniquely fragrant and strong smell. To improve the color and nutritional value, beetroot is added, and to improve the texture of the slice jam, agar is added. This study aims to determine the best treatment of the proportion of bisbul and beetroot as well as the addition of seaweed agar which can produce slice jam with the best characteristics and is preferred by consumers. This study used a completely randomized design (CRD) factorial pattern with two factors and three replications. Factor I is the proportion of bisbul and beetroot (60:40), (70:30), (80:20), and factor II is the concentration of seaweed agar (1%,2%,3%). The data obtained were analyzed using ANOVA level 5% if there is a significant difference, followed by Duncan's Test (DMRT) level 5%. The results showed that the proportion of bisbul fruit: beetroot (80:20) with the addition of 3% seaweed agar was the best treatment which produced slice jam with a moisture content of 25.52%, crude fiber of 4.36%, the antioxidant content of 22.63%, total sugar of 65.80%, total dissolved solids of 66.13°brix, and has total preference ranking of taste 140, color 150.5, aroma 158.5, texture 162, which is the most preferred by the panelists.
Selection of the Best Mathematical Model for Mapping Sea Surface Temperature on Jember Coast with Aqua Modis Satellite Imagery Data 2020 Hendrata Wibisana; Femmy Kindanti; Bagas Aryaseta
Nusantara Science and Technology Proceedings 3rd International Conference Eco-Innovation in Science, Engineering, and Technology
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2022.2733

Abstract

Sea Surface Temperature (SST) is a parameter of water quality in the oceans, especially in coastal areas. This research was conducted on the Jember Coast of East Java to obtain the best mathematical model and map the distribution of sea surface temperature (SST). This research method uses sea surface temperature analysis using data from Aqua Modis satellite image data level 2 in April 2020 which is analyzed by geographic information system (GIS) analysis so that the results obtained are the distribution of sea surface temperature (SST). From the results of processing satellite imagery in Jember Coast, it can be concluded that the best mathematical model comes from the 412 nm channel with the mathematical model being Logarithmic with the equation: y = 0.1631ln(Rrs_412) + 31,331 and R2 = 0.0241.
Planning Capacity Requirements for Spiral Pipe Production Time with Capacity Requirement Planning (CRP) Method at A Pipe Production Company in Sidoarjo Rusindiyanto; Rizqi Novita Sari
Nusantara Science and Technology Proceedings 3rd International Conference Eco-Innovation in Science, Engineering, and Technology
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2022.2734

Abstract

Company resources that are less effective and efficient cause problems in the production planning of PT. X, a company engaged in manufacturing spiral pipes, often experiences time delays in the spiral pipe production process due to a large number of requests, so the fulfillment of consumer demands is hampered. To overcome these problems, this research was conducted using the Capacity Requirement Planning (CRP) method so that companies can plan and implement arrival rates to adjust orders according to the available time capacity and identify work center areas where the production process is faster. The data processing that has been carried out shows different results between the company's methods, namely getting a total lack of time capacity of 549.77 hours, while the CRP method gets a total lack of time capacity of 288.2 hours so the CRP method is considered better because of the total shortage of time capacity. produced is smaller than the company's previous method.
The Effect of Swirl Vanes Blade’s Angle towards the Visualization and Temperature Distribution of Co-flow Diffusion Flame RD Issafira; W Wijayanti; AR Ramadhani; A Tambunan; AN Rahmatullah
Nusantara Science and Technology Proceedings 3rd International Conference Eco-Innovation in Science, Engineering, and Technology
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2022.2735

Abstract

The awakens of the recirculation zone is favorable in the combustion process to enhance the mixing between fuel and oxidizer, since this zone has a turbulence flow. One of the popular ways to create turbulence is by adding a flame obstacle on the co-flow diffusion burner. The flame perturbation used in this study is swirl vanes with different angle variations, which will be installed on the air entrained. The visualizations and temperature distributions of diffusion flame under different swirl blade angle was observed. The variations of 10o , 20o, and 30o swirl blade tilt were applied. The fuel used in this study is methane (CH4) gas. The fuel velocity (uf) varied in this study between 1.3 to 15.9 m/s, whereas the air velocity (ua) was kept constant at 0.9 m/s anf 1.4 m/s. These parameters were applied for each swirl vane’s angle configuration. The results showed that the increment of uf at fixed ua increase the flame height until a certain point, then decreases until the flame blows out. Moreover, the flame color also change from orange to blue with the increment of uf , since the mixture become rich. Furthermore, the larger swirl vanes blade’s angle brings the flame height shorter under all uf variations, due to the appearance of turbulence flow. The temperature distribution of greater angle tilt showed a more homogenous distribution across the flame area and showed higher temperature. This is happened due to the higher mixture reaction between the fuel and air.
Morphology Characteristic Study of Adsorbent Prepared from Sidoarjo Hot Mud Dwi Hery Astuti; Aissyah Lathifah Adriyanti; Arrizal Buditama; Ardika Nurmawati; Lucky Indrati Utami; Sani
Nusantara Science and Technology Proceedings 3rd International Conference Eco-Innovation in Science, Engineering, and Technology
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2022.2736

Abstract

Sidoarjo hot mud has erupted for the past 16 years and has many effects on the environment. This mud contains several porous materials, such as silica and aluminum oxide, which can be used as adsorbents. This study aimed to characterize the morphology of the adsorbent and apply it to waste cooking oil purification. The composition of virgin hot mud was 46.5% SiO2 and 13% Al2O3 with an amorphous crystalline structure. The hot mud was activated with H2SO4 under different drying process conditions where the drying temperature differed from 150oC to 250oC, while the drying period was set from 30 to 90 minutes. After the activation, the structure of the adsorbent became more crystalline. From XRD analysis, the lowest intensity resulted from adsorbent with 225oC and 75 minutes of drying, with 191,038 m2/gr on pore surface area. This adsorbent had a greater pore surface area and gave the best adsorption process.
The Characteristics Physicochemical of Instant Drink From Groove Leaves (Suaeda maritima) Using Maltodextrin Of Taro Tubers Dedin Finatsiyatull Rosida; Ratna Yulistiani; Ratna Nur Fitria Mabbrury
Nusantara Science and Technology Proceedings 3rd International Conference Eco-Innovation in Science, Engineering, and Technology
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2022.2737

Abstract

Leaf groove is rich in antioxidants so they can be beneficial for health. Leaf grooves have a weakness which is a salty taste, so to reduce the salty taste, a soaking process is carried out and made into food products that are easier to consume. The instant drink is one product that is easy to implement for the public. The process of making instant drinks needs to be added with fillers. The filler used in this study was maltodextrin from taro tubers. In general, maltodextrin is made from cassava. The function of maltodextrin can increase volume, accelerate drying, increase solubility, and can coat flavor components. This study aims to determine the effect of the ratio of the extract of the groove leaves and the concentration of maltodextrin from the taro tubers on the physicochemical and organoleptic characteristics of the instant drink. This study used a factorial completely randomized design (CRD) with two factors. The first factor was the ratio of groove leaf extract and water (1:1, 1:2, and 1:3). The second factor was the concentration of taro tuber maltodextrin (5%, 10%, and 15%). The data obtained were analyzed using ANOVA, if there was a significant difference, it was continued with Duncan's Test (DMRT). The results showed that the treatment of dilution of groove leaf extract (1:1) with the addition of 15% maltodextrin was the best treatment that produced a grooved instant drink with a water content of 3.87%, ash 3.75%, salt 0.60%, solubility 91.947%, and the organoleptic Hedonic Scale Scoring test includes color 5.88 (like very much), taste 4.54 (likes) and aroma 4.8 (likes).
Optimization of Production Capacity using a Dynamic System Approach at Food Company Dwi Sukma Donoriyanto; Nur Rahmawati
Nusantara Science and Technology Proceedings 3rd International Conference Eco-Innovation in Science, Engineering, and Technology
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2022.2738

Abstract

The current competition in the food industry encourage companies to be able to produce products that are diverse, in a good quality, and in a timely manner to meet the company's production targets. PT XYZ is a food company in Indonesia. To be able to meet production targets, companies must adjust their production capacity by utilizing their workforce. However, the problem is that there are so many variables involved in the system so that the problem becomes more complex and hard to solve. Therefore in this study, a dynamic system approach is used to be able to see the interactions between variables in the system using Vensim software. Based on the research that has been done, the values ??of E1 < 6% and E2 < 2.5% indicated that the data used in this research is valid in other words the model used has represented the real system conditions. From the research, the best result is to gradually increase the installed capacity so that there is no over production occured. Using this scenario, the availability of raw materials for is 5901 boxes.
Characteristics of Fruit Jelly Candy (Study of The Proportion of Siwalan Juice (Borassus flabellifer) and Beetroot (Beta vulgaris L) Juice with Sorbitol Addition) Ulya Sarofa; Ratna Yulistiani; Dianti Alfiana; Rani Ismuningtyas
Nusantara Science and Technology Proceedings 3rd International Conference Eco-Innovation in Science, Engineering, and Technology
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2022.2739

Abstract

Siwalan is a local fruit that has nutritional content and has not been processed. The addition of beetroot root juice to the siwalan jelly candy was expected to improve sensory and chemical characteristics such as increasing antioxidant activity. This study aims to determine the effect of the proportion of siwalan juice: beetroot juice and the addition of sorbitol on the characteristics of the siwalan fruit jelly candy. This study used a completely randomized design (CRD) with a two-factor factorial pattern. The first factor was the proportion of siwalan juice: beetroot juice (90:10, 80:20, and 70:30). While the second factor was the addition of sorbitol 50%, 60%, and 70%. The data obtained were tested using ANOVA and continued with the DMRT test. The results showed that the treatment of siwalan juice: beetroot juice (90:10) with a sorbitol concentration of 70% was the best treatment with a water content value of 14.33%, ash content 1.09%, vitamin C content 8.75 mg/100g, antioxidant activity 56.63%, total phenol 7.41 mg TAE/gr, gel strength 13.13 N, and organoleptic test including color 4.68 (slightly like), taste 4.72 (slightly like), aroma 3.92 (slightly like), texture 3.68 (slightly like).
Marine Biotoxins in shellfish: Brevetoxin (A Review) Muhammad Alfid Kurnianto; Rahmawati Rahmawati
Nusantara Science and Technology Proceedings 3rd International Conference Eco-Innovation in Science, Engineering, and Technology
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2022.2740

Abstract

Molluscan shellfish can accumulate natural poison produced by marine algae, one of which is brevetoxin (BTx). BTx is a toxin produced by marine dinoflagellates of the Karenia genus, especially Karenia brevis, which has the characteristics of being fat-soluble, lipophilic, colorless, tasteless, and very heat stable. Based on the backbone structure, BTx is classified into BTx-1 and BTx-2. BTx-2 is the most common type of toxin produced by K. brevis. BTx was synthesized from a polyketide synthase pathway that could potentially incorporate larger carbon units of acetate modified by the citric acid cycle. BTx poisoning causes neurologic shellfish syndrome (NSP), which is characterized by major symptoms in the neurological and gastrointestinal systems. NSP is due to the high affinity of BTx in binding to receptors on the cell wall, namely voltage-gated sodium channels (NaV). Based on the food safety risks posed, monitoring programs to detect the growth of harmful algae and the presence of brevetoxin in food should be implemented. Several detection methods have been developed, such as mouse bioassay, cytotoxicity assay, receptor binding assay, immunoassay and LC-MS/MS.

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