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INDONESIA
Jurnal Gamma
Published by Universitas Muhammadiyah Malang
ISSN : -     EISSN : -     DOI : -
Core Subject : Education,
Education
Arjuna Subject : -
Articles 9 Documents
 1 
Search results for , issue "Vol 1, No 2 (2006): Maret" : 9 Documents clear
PEMANFAATAN TEPUNG AZOLLA SEBAGAI PENYUSUN PAKAN IKAN TERHADAP PERTUMBUHAN DAN DAYA CERNA IKAN NILA GIFT (OREOCHIOMIS SP) Handajani, Hany
Jurnal Gamma Vol 1, No 2 (2006): Maret
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Abstract

Penelitian ini bertujuan untuk menentukan tingkat substitusi tepung azolla yang optimal sehingga dapat dihasilkan pertumbuhan dan daya cerna ikan Nila Gift yang maksimal. Penelitian ini dirancang dengan menggunakan rancangan acak lengkap yang diulang tiga kali, dengan empat level perlakuan; Perbandingan substitusi protein tepung kedelai dengan tepung azolla P0 = 100% : 0%; P1 = 85% : 15%;  P2 = 70% : 30%; dan  P3 = 55% : 45%. Variabel utama yang diamati adalah pertumbuhan mutlak, konversi pakan, dan daya cerna ikan Nila Gift (Oreochiomis sp.) Hasil penelitian menunjukkan bahwa substitusi tepung kedelai dan tepung azolla  memberikan pengaruh terhadap pertumbuhan dan daya cerna ikan nila Gift. Perlakuan P1  substitusi tepung kedelai dengan tepung azolla (85% : 15%)  memberikan hasil yang terbaik dengan nilai pertumbuhan mutlak 0,81 gram,  konversi pakan 3,14 dan daya cerna 67,68%
OPTIMASI PROSES PCR PADA PLB TANAMAN ANGGREK ONCIDIUM HASIL PERLAKUAN PENETESAN MUTAGEN KIMIA COLCINE Zainuddin, Agus
Jurnal Gamma Vol 1, No 2 (2006): Maret
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Abstract

This research is aim to study the PCR optimization using primer of random Amplified polymorphie DNA (RAPD) of Oncidium sp. PLB which have been treated with conditation of colchicine concentration 0%; 0.01%;0.03%;0.05%;0.07% and 0.09%.Through process of PCR RAPD DNA of Oncidium PLB that previously given treatment of drop colchicine 0% until 0.09% have secceeded to be obtained the ribbons of DNA orchid genomic resulth.  Penulis adalah MAhasiswa Jurusan Agronomi Fakultas Pertanian Universitas Muhammadiyah Malang
REKAYASA SISTEM PENGKABUT PADA MESIN PENURUN KADAR AIR MADU Fauzan, Achmad
Jurnal Gamma Vol 1, No 2 (2006): Maret
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Abstract

Telah diketahui dari penelitian sebelumnya bahwa kualitas pengkabutan pada mesin penurun kadar air madu merupakan fungsi dari  celah nosel/ lubang nosel. tekanan, kecepatan aliran dan kekentalan. Pada penelitian ini dicoba rekayasa nosel agar nosel dapat menghasilkan pengkabutan yang lebih halus tetapi dengan kapasitas yang tidak terlalu turun. Hasilnya adalah nosel yang memiliki pengatur celah, dan mampu memberikan penurunan kadar air lebih baik.
DESAIN PENGENDALIAN KECEPATAN MOTOR INDUKSI 3 PHASE DENGAN PID KONTROLLER Zulfatman, .
Jurnal Gamma Vol 1, No 2 (2006): Maret
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Abstract

This research considered to study how to control the dynamic changing of induction motor speed, if there were various loads or inputs from out of system by using PID Controller. Every changing of loads on induction motor caused the changing of speed perform of induction motor and system specification. Therefore, there were several changing on values of Kp, Ki and Kd components of PID Controller. Every component of PID Controller was designed for every dynamic changing of output signal of induction motor, that could use to prepare it's specification such as rise time (tr), steady time (ts) and maximum overshoot (Mp) depending on system perform that have wanted to design. The results of analysis from modeling system and PID Controller design simulated by using Matlab 6.5 and Simulink. Various of load were based on five load conditions when induction motor move in normal condition below it's full load, full load, 100% over full load, 200% over full load and 300% over full load.  The simulation indicated that even though there were several various loads in five different conditions, induction motor can move in good perform and the speed can keep well.  That was indicated by results of simulation, especially such as rise time (tr), steady time (ts) and maximum overshoot (Mp) were better than without PID Controller
PERENCANAAN PENINGKATAN KUALITAS PRODUK KOMPOR DI SENTRA INDUSTRI KECIL KOMPOR MALANG DENGAN METODA PENGENDALIAN KUALITAS STATISTIK (STUDI KASUS DI SENTRA INDUSTRI KOMPOR MERJOSARI MALANG) Mohammad Lukman, Mohammad Lukman
Jurnal Gamma Vol 1, No 2 (2006): Maret
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Abstract

Stove Industry in Malang town have the central which is located in Merjosari village of LowokwaruDistrict, competition sharply felt in stove segment of middle to below level, so that many small industry iswhich big before and now withdraw even some of closing down because unable to compete in market at thismoment domestic stove product competition is more strict, proven by the big factory like PT. Maspion PTKuwatsu and others and also small factory under it more much its amount. Theoretically basic competition isthe quality of product in this matter is stove product; have to be suitable with expectation of customer asaccording to market segmentation which is made by small entrepreneur. Improving of competition accordingto M. Porter one of them is by improving the quality of product, in this case is stove product by doingdevelopment of some control concept of quality during process of making from raw material of stove untilpackaging of stove product without change the design or total job system of stove production process. Toget the stove product which with quality, hence during stove production process must be done a planningof quality, one of them is by the quality control method of statistically (PKS or, Statistical Process Control,SPC).Based on observation that found, there are some problem faced by small company or industry ofstove there is no system of planning of production control which correct. Along of that?s trying to doresearch of the stove small industrial to be able to plan the control of quality for the control of stove product.Result of this first phase research is a profile picture of stove quality in stove small industrial central ofMerjosari village.Conclusion from this research is the first effect of defect stove product of the most have a lot offrequency is at the tank production process, the reason is existence of trace material that have got theproduction process before. Both calculation process of the quality control based on attribute effect of defectis in control in quality. Third profile of control quality is like in diagram picture of statistical control, its meanthat all process of making stove tank still in limit of quality control of its attribute.
TRANSFORMASI ANGGREK DENDROBIUM DENGAN GEN GUS-A MELALUI PERANTARAAN AGROBACTERIUM TUMEFACIENS MAFTUCHAH, .
Jurnal Gamma Vol 1, No 2 (2006): Maret
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Abstract

Serangkaian penelitian telah dilakukan untuk mendapatkan tanaman anggrek Dendrobium transgenik dengan mengintroduksikan gen gus-A ke  protochorm like bodies dengan menggunakan teknik  Agrobacterium tumefaciens EHA 105 dan plasmid vektor pCambia 1303. Hasil penelitian menunjukkan bahwa jumlah protochorm like bodies hidup tertinggi pada media antibiotik (VW + 250 mg/l cefotaxime dan VW + 100 mg/l cefotaxime) diperoleh pada perlakuan periode ko-kultivasi selama 1 hari, dimana persentase PLB hidup pada media VW + 100 mg/l cefotaxime mencapai 82%. Peningkakan lama periode ko-kultivasi pada proses transformasi genetik terbukti meningkatkan persentase kematian PLB. Pada penelitian ini, perlakuan periode ko-kultivasi 2 hari dan 3 hari menghasilkan ekspresi gen gus-A tertinggi pada PLB anggrek Dendrobium, dimana persentase PLB positif gen gus-A mencapai 100%. Tetapi, periode ko-kultivasi 3 hari meningkatkan PLB kontaminasi Agrobacterium tumefaciens (46%) dan menurunkan persentase PLB hidup anggrek Dendrobium (30%) pada media VW + 250 mg/l cefotaxime.
NILAI KETANGGUHAN DAN BENTUK STRUKTUR MIKRO DARI PERUBAHAN KUAT ARUS PENGELASAN PIPA SPIRAL Subeki, Nur
Jurnal Gamma Vol 1, No 2 (2006): Maret
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Abstract

Las SAW merupakan bentuk pengelasan yang banyak digunakan untuk fabrikasi pipa, misalnya pipa spiral. Luasnya pemakaian las SAW disebabkan karena pengelasan dapat dilakukan secara otomatis dan memiliki keandalan yang tinggi. Ketangguhan las dipengaruhi oleh banyak faktor diantaranya masukan panas, kuat arus, filler dan fluks, kecepatan las dan laju pendinginan. Tujuan dari penelitian ini dimaksudkan  untuk mendapatkan struktur mikro berupa ferit acicular yang dapat memberikan kekuatan tinggi dan nilai kekerasan yang rendah dari sambungan las. Hal ini dilakukan dengan membuat variasi  heat input pada pengelasan.  Percobaan dilakukan menggunakan bahan Baja API 5L X-52 dengan variasi kuat arues pada arus DC 800 Amper, 825 Amper, 850 Amper, 875 Amper and 900 Amper pada pengelasan pipa spiral di bagian luar, dengan kecepatan pengelasan 13,67 mm/s dan Tegangan 35 volt. Pengujian meliputi pengamatan mikro struktur dan ketangguhan.  Hasil penelitian menunjukkan bahwa semakin tinggi penggunaan kuat arus dapat meningkatkan jumlah presentase ferit acikular dan meningkatkan nilai ketangguhan.
STUDI EKSPERIMEN DAN ANALISA PERPINDAHAN PANAS KONVEKSI PADA SUATU RONGGA DENGAN VARIASI DERAJAT KEVAKUMAN Mulyono, Mulyono
Jurnal Gamma Vol 1, No 2 (2006): Maret
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Abstract

In the world of industry, isolation material is often used to maintain the substance temperature in thesituation cold or hot. Besides expensive and thick, the size usage of isolation material is sometimes lookedless practical. To replace the isolation material function is often air cavity by low pressure or vacuum.Making degree of vacuum exist 100 % at air cavity is not easy. Usually there is still air in cavity will cause thehappening of hot transfer of natural convection between both the surface of former cavity. Coefficient ofconvection hot transfer (h) at one cavity of besides influenced by different temperature it also influenced bycavity geometry, orient from cavity and characteristic that had by fluid, for example : pressure, temperature,specific mass, conductivities and viscosities.Problems that arising out in this research is how is the relation coefficient of convection hot transfer(h), number Nusselt (Nu), number of Rayleigh and resistance thermal (R) with the variation of degreevacuum exist at a cavity.Target of this research is to get the relation empirically of convection hot transfer coefficient (h),number Nusselt (Nu), number of Rayleigh and Resistance Thermal (R) with the existence of degree variationof vacuum exists at a cavity. While the benefit in this study is hamper the speed of hot transfer betweensystems with the media in around.
OPTIMALISASI ZAT GIZI PADA PROSES PERKECAMBAHAN PEMBUATAN TAOGE : KAJIAN SUHU DAN LAMA PERENDAMAN Wachid, Mochammad
Jurnal Gamma Vol 1, No 2 (2006): Maret
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Abstract

Bean sprouts has high nutrition value, cheap, and easy to get. The making process of bean sprouts is very simple, that is by germination process. Germination process increases digestion  power because germination is a catabolic process that serves important nutrition for plant growth by hydrolytic reaction of reserve nutrition in the seed. Germination is affected by  the condition and place. The aim of this study is to know the effect of submergence water and the duration of submergence to the bean sprouts' quality and the increase of the nutrition of  bean sprouts.             The result of this research shows that the temperature of water and the duration of submergence gives different quality and different increase of  the nutrition of  bean sprouts (water degree, dust degree, rendemen, vitamin c, fat degree, reduction sugar degree, protein degree, and density). From the result of this research, it is expected to the increasing of food quality. So, it will be implicated to better health quality of  the people.

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