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INDONESIA
Jurnal Gamma
Published by Universitas Muhammadiyah Malang
ISSN : -     EISSN : -     DOI : -
Core Subject : Education,
Education
Arjuna Subject : -
Articles 272 Documents
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PENERAPAN TEKNOLOGI POWDER METALURGY UNTUK PEMBUATAN KOMPONEN MESIN BERBASIS PASIR BESI LOKAL ., Murjito
Jurnal Gamma Vol 5, No 2 (2010): Maret
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Abstract

Metalurgi powder is a commercial workpiece forming process of metal where the metal wasdestroyed first in the form of flour, then flour is pressed in the mold (mold) and heated below themelting temperature of the workpiece to form dust. So that the metal particles fuse because themechanism of mass transport due to diffusion of atoms between the particle surface. Powdermetallurgy method provides a rigorous control on the composition and use of mixtures that can notbe fabricated by other processesIn this study the process of soft magnetic iron production by mechanical alloying powderprocess-based yan metalurgy local iron sand. Base backdrop that the use of local sand from the datawe can from the foundry industry raw materials and large penunjangsebagian still imported. Materialsthat are 100% pengadaanya still relies imported materials are iron ore and alloys (Alloy).Iron filings and sand powder 100 mesh size locally has mixed for 20 minutes. The amount ofpowder added is 25%, 50%, and 75% by weight. Powder which had sifted and mixed and theninserted into molds (dies) that has been coated by the lubricant of zinc stearate on the walls of themold then dikompaksi both single-action pressing with a pressure of 2000 psi in order to obtain asample form of tablets. Sintering temperature of 1000 0C for 30, 60, and 90 minutes later performeddapur.Pengamatan cooling micro structure used optical microscopy and Vickers hardness testsperformed.The results of this study is the optimal value of remanent induction at 25% by weight of sandsintered 90 minutes by 9.4 Gauss and an optimal value of Vickers hardness at 75% by weight ofsand sintered 90 minutes at 501 HV.
DAFTAR ISI JURNAL GAMMA VOL. 10 NO.1, SEPTEMBER 2015 Isi, Daftar
Jurnal Gamma Vol 10, No 1 (2014): September
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Abstract

Klasifikasi Resting-State Dan Task-State Pada Functional Magnetic Resonance Imaging Menggunakan Cross Correlation dan Support Vector MachineAgus Eko Minarno     95 - 103Catalityc Converter Jenis Katalis Plat Tembaga berbentuk Sarang Lebah Untuk Mengurangi Emisi Kendaraan BermotorAli Mokhtar  104 - 108Implementasi Single Sign On (SSO) Untuk Mendukung Interaktivitas Aplikasi E-Commerce Menggunakan Protocol OauthAminudin   109 - 115Prototipe Controller Lampu Penerangan LED (Light Emitting Diode) Independent Bertenaga SuryaDiding Suhardi 116 - 122Relevansi Hasil Pencarian pada Mesin Pencari Berdasarkan Kedekatan Kata Menggunakan OntologiMaskur    123 - 129Optimasi Teknik Klasifikasi Modified K Nearest Neighbor Menggunakan Algoritma GenetikaSiti Mutrofin1, Abidatul Izzah2, Arrie Kurniawardhani3, Mukhamad Masrur4   130 - 134Evaluasi Kekritisan Lahan di Kawasan Lindung Kecamatan Pujon Kabupaten Malang Jawa Timur Dengan Teknologi Sistem Informasi GeografisTatag Muttaqin     135 - 142   
RESPON PERKECAMBAHAN BENIH DAN PERTUMBUHAN SEMAI PINUS (PINUS MERKUSII JUNG ET DE VRIESE) DENGAN APLIKASI KONSENTRASI DAN LAMA PERENDAMAN LARUTAN ABITONIK Chanan, M.
Jurnal Gamma Vol 5, No 1 (2009): September
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Abstract

The research aims to study the response of seed germination and seedling growth of pine(Pinus merkusii jung et de vriese) with the application of solution concentration and dipping timeabitonik conducted in South Pujon seedbed RPH, BPKH Pujon, KPH Malang. The experimentbegan in September 2008 until May 2009.The research method used was a factorial experiment with Randomized Block Design (RBD),consisting of two factors, namely the first factor and second factor soaking Abitonik growth regulatorconcentration. Factor I: Long soaking, consists of three levels: P1 = Old soaking 20 minutes, P2 =Length of 40 minutes of immersion, submersion Old P3 = 60 minutes or 1 hour, Factor II:Concentration of growth regulators Abitonik, K1 = Concentration of solution 0, 04 cc / liter ofwater., K2 = concentration of solution 0.06 cc / liter of water., K3 = concentration of solution 0.08cc / liter of water, K4 = Concentration of solution 0.1 cc / liter of water.The research data from each observation parameters were analyzed by variance in accordancewith the randomized block design (RBD), the analysis was tested by using F test with a level of 5%.To compare among the treatments with one another treatment used Duncan?s test at 5% level.There is interaction between soaking time and concentration of growth regulators on theparameter Abitonik high seedling age 26 and 31 days after planting, total seedling leaf age 21 daysafter planting, and germination value. While the concentration of growth regulators Abitonik notprovide significant effect on germination of seeds Phinus. Parameters perlakuanlama germinationpercentage at 60 minutes of immersion (P3) of 59.73% and the concentration of 0.1 cc / l water (K4)of 59.22%.
DESAIN DAN PEMBUATAN INKUBATOR BERBASIS MIKROKONTROLER DENGAN LOGIKA FUZZY ., Budiono
Jurnal Gamma Vol 9, No 1 (2013): September
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Abstract

Desain dan Pembuatan Inkubator Berbasis Mikrokontroler dengan Logika FuzzyDesign and Making Incubator Based Microcontroller with Fuzzy LogicBudionoJurusan Teknik Mesin, Fakultas Teknik, Universitas Muhammadiyah MalangE-mail: budiono_ssi_mt_umm@yahoo.comABSTRACTWhile still in the womb, premature infants living in the mother's abdomen with a temperature equal to the mother's body temperature (36oC-37oC). When the newborn, premature infants have not been able to adjust to the temperature outside the mother's abdomen because it .Therefore newborns should be helped to adjust to the new environment by putting it into the baby inkubator.Inkubator lower the temperature slowly so as to make a baby feel comfortable. Incubator that there is still much that is conventional means tempeatur and humidity controlled so that a constant. While automatic incubator was very expensive, so in penelelitian provide solutions to design and create mikrokontoler bebasis incubator. In the incubator temperature and humidity incubator is the main parameters needed by the baby in an incubator. To maintain a stable temperature and humidity control system design needed to make control decisions. Fuzzy Logic is one method that can provide a control system that resembles human decision-making and as the brain used ATMEGA8535 microcontroller.Key word : incubator, mikrokontroller, fuzzy logicABSTRAKKetika masih dalam kandungan, bayi prematur hidup dalam perut ibunya dengan temperatur yang sama dengan temperatur tubuh ibunya (36oC-37oC). Ketika baru dilahirkan, bayi prematur belum dapat menyesuaikan diri terhadap temperatur di luar lingkungan perut ibunya.Oleh sebab itu bayi yang baru lahir harus dibantu untuk menyesuaikan diri terhadap lingkungannya yang baru dengan meletakkannya ke dalam inkubator.Inkubator bayi menurunkan suhu secara perlahan sehingga dapat membuat bayi merasa nyaman. Inkubator yang ada saat ini masih banyak yang bersifat konvensional  artinya tempeatur dan kelembaban tidak terkontrol agar konstan.  Sedangkan inkubator yang otomatis harganya sangat mahal, maka pada penelelitian memberikan solusi untuk mendesain dan membuat inkubator yang bebasis mikrokontoler. Pada inkubator temperatur dan kelembaban inkubator merupakan parameter utama yang dibutuhkan oleh bayi di dalam inkubator.Untuk menjaga kestabilan temperature dan kelembaban dibutuhkan perancangan sistem kendali untuk membuat keputusan pengendalian.Fuzzy Logic merupakan salah satu metode sistem kendali yang dapat memberikan keputusan yang menyerupai keputusan manusia dan sebagai otaknya digunakan mikrokontroler ATMEGA8535.Kata kunci : inkubator, mikrokontroler, fuzzy logic
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.
KUALITAS FISIK GARLIC OIL DAN POTENSINYA SEBAGAI ANTIMIKROBA STREPTOCOCCUS AGALACTIAE PENYEBAB MASTITIS PADA SAPI PERAH Zalizar, Lili
Jurnal Gamma Vol 7, No 2 (2012): Maret
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Abstract

KUALITAS FISIK GARLIC OIL DAN POTENSINYA SEBAGAIANTIMIKROBA STREPTOCOCCUS AGALACTIAEPENYEBAB MASTITIS PADA SAPI PERAHLili ZalizarStaf Pengajar Jurusan Produksi Ternak, Fakultas Pertanian PeternakanUniversitas Muhammadiyah Malangemail: 1) lilizalizarthahir@yahoo.comABSTRACTThe research aims to determine the physical quality of garlic oil preparation with a carrier oil type and duration of the different savings and to determine potential as an antibacterial preparation have been made in the Livestock Department of Animal Health Laboratory Muhammadiyah University of Malang. This experiment uses two types of treatment are the type of carrier oil and storage time. The treatment consists of the type first carrier oil of garlic in olive oil (A1) of garlic in coconut oil; third treatment (A2) garlic in oil palm. The treatment consists of a long storage time 1 month storage (B1), storage for 2 months (B2) and storage for 3 months (B3). All treatment was repeated 3 (three) times. Variable measured in this study is the physical quality include odor, color, consistency, turbidity and microbiological quality: Minimum Inhibitory concentration (MIC) and Kill Minimum Concentration (KBM) against the test microorganisms S.agalactiae . Concentrations of garlic oil preparation is checked against the MIC and KBM from start 1.5%, 3.12%, 6.25%, 12.5%, 25%, 50% and 100%. From the results of this study concluded that the stock garlic oil with coconut oil carriers have better physical properties and durable storage. Garlic preparations with a carrier oil coconut oil have the power to kill the inhibition and higher against bacteria Sterptococcus agalactiae, which is one of the bacteria that cause mastitis in dairy cows.Key word : garlic oil, physical properties, antibacterial
AKTIVITAS ANTIMIKROBA EKSTRAK LIDAH BUAYA (ALOE BARBADENSIS MILLER) TERHADAP BAKTERI PATOGEN PADA IKAN Dwi Hastuti, Sri
Jurnal Gamma Vol 6, No 1 (2010): September
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Abstract

?Streptocciacis? disease caused by streptococcus agalactiac has been attacked many tilapiafish farming, with the symptoms including abdominal bloating; bleeding in the eye, gill cover andbase of tail; become darker in color, and fast swmming fish unpalatable. Antibiotcs have been usedto over come this diseases, but the use of antibiotics continuously and unwisely can lead to bacterialresistence and impact on the envirotment, therefore alternative method for controlling the diseaseis important. this study was animed study was to detemine the antimicrobial activity of Aloebarbadensisi extract (saponin) toward S.agalactiae. Fresh Aloe barbandensis leaf washed thensterilized by using alcohol, dired in a preheated oven, then percolated and maserated by using nhexane and methanol for 24 hours. Then performed gravity column chromatography with a BEAdeveloper (Benzene Ethyl Acetate,Acetic acid with the ratio 75: 24: 1) on silica gel plates to ontainsaponin, then dried with a vacumm freeze dryer by using a dextrin as carrier agent, to from powder.MIC test and Inhibition zone test were performed to find the antimicrobial activity of sopaninextracted from Aloe barbadensis Miller, againt S.agalactiae. The result showed that the higher theconcentration of saponin extracted from Aloe barbadensis Miller, the better the atimicrobial activityagaint S.agalactiane. The highest of inhition zone found at concentration 12,5% with a doameterzone of 8.97 mm.
PENINGKATAN KUALITAS SILASE LIMBAH IKAN SECARA BIOLOGIS DENGAN MEMANFAATKAN BAKTERI ASAM LAKTAT Handajani, Hany
Jurnal Gamma Vol 9, No 2 (2014): Maret
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Abstract

PENINGKATAN KUALITAS SILASE LIMBAH IKAN SECARA BIOLOGIS DENGAN MEMANFAATKAN BAKTERI ASAM LAKTATQuality Improvement Silage Fish Biological Waste Using Lactic Acid BacteriaHany HandajaniJurusan Perikanan, Fakultas Pertanian PeternakanUniversitas Muhammadiyah MalangEmail: hanny_handayany2005@yahoo.co.idABSTRACTThis study aims to examine the process of making silage fish waste biologically by using BAL in order to improve the quality of fish waste silage. To achieve these objectives, carried out several tests: 1) the level of molasses as a medium / nutrient BAL. 2) fermentation time required. The variables measured were: physical qualities include color and aroma, chemical quality include crude protein content, crude fat, biological quality include observations of bacterial pathogens in fish silage. The results of the study have a high protein content of silage-making biologically can use probiotics + molasses 20% with a 14-day fermentation of silage protein produced 45.76%. As for the fat content of 5.84% in the probiotic treatment + 30% molasses for 14 days. Sour and color to gray silage on silage obtained by using 30% molasses + probiotics for 7 days.Keywords: quality of chemical, physical and biological, fish waste silage, biologically.ABSTRAKPenelitian ini bertujuan mengkaji proses pembuatan silase limbah ikan secara biologis dengan menggunakan BAL guna meningkatkan kualitas silase limbah ikan. Untuk mencapai tujuan tersebut, dilakukan beberapa uji: 1) level molase sebagai media/nutrisi BAL. 2) waktu fermentasi yang dibutuhkan. Variabel yang diamati: kualitas fisik meliputi warna dan aroma, kualitas kimia meliputi kandungan protein kasar, lemak kasar, kualitas biologi meliputi pengamatan bakteri patogen yang ada pada silase ikan. Hasil penelitian menunjukkan perbedaan level molases dan waktu fermentasi berpengaruh terhadap kualitas kimia (kadar protein dan lemak), sedangkan pada kualitas fisik (aroma dan warna) tidak berpengaruh. Untuk mendapatkan kandungan protein yang tinggi pembuatan silase secara biologis dapat menggunakan probiotik + molases 20% dengan waktu fermentasi 14 hari dihasilkan protein silase 45,76%. Sedangkan untuk kandungan lemak 5,84% pada perlakuan probiotik + molases 30% selama 14 hari. Untuk aroma asam dan warna silase abu-abu didapatkan pada silase dengan menggunakan probiotik + molases 30% selama 7 hari.Kata Kunci : kualitas kimia, fisika dan biologis, silase limbah ikan, secara biologis
PERANCANGAN DAN REALISASI RANGKAIAN CHARGER PADA PEMBANGKIT SELL SURYA UNTUK APLIKASI RUMAH TANGGA Kasan, Nur
Jurnal Gamma Vol 4, No 2 (2009): Maret
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Abstract

Application of technology for the benefit of society by utilizing matahahari rays, where it ispossible use in locations that do not allow use of other alternative energy sources. Sunlight cangenerate electricity with solar cell power plant applications, this energy is almost never missing aday at certain locations with enough intensity radiation to produce electrical energy. Althoughcurrently still requires relatively high costs for solar cells, but by considering the factors easymaintenance and does not require routine maintenance every day, the charger circuit componentsreadily available in the market, may be set with the charging rate varies.In this scheme by considering the design of circuits that are sensitive to the setting conditionsof charging batteries in the charging condition or already full, with utilization of the op-amp as acomparator and SCR components as a component of the charging rate of electric energy to the solarbatteries, besides that also use power transistors as switches electronically at the time of chargingand at the electric charge on the batteries is full.The result of design equipment design charger with practical design with a very low cost, setthe charging rate can vary up to 10 Amperes and components are also easily available in the market.Tools charger allows for use on other plants originating from, for example, diesel generators,hydroelectric power, wind power, generating electricity from ocean waves, and so forth.
PRODUKSI KEMBANG GULA SUSU BERPERISA YOGHURT Sri Hartatie, Endang
Jurnal Gamma Vol 8, No 2 (2013): Maret
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Abstract

Produksi Kembang Gula Susu Berperisa YoghurtProduction Candy Flavoured Milk YoghurtEndang Sri HartatieTeknologi Industri Peternakan, Fakultas Pertenian PeternakanUniversitas Muhammadiyah MalangEmail: endang@umm.ac.id, endangsrihartatie@yahoo.comABSTRACTMilk candy is a kind of candy that use milk and sugar as the ingredients. The milk for this candy must not have high quality of BJ and fat, therefore this candy is can be as an alternative to optimalize the low quality milk. The consumers usually judge a product of candy just by its colour, shape and the diversity of flavors. The taste of this candy can be can be enhanced by adding some additional flavors either natural or synthetic. This study use yoghurt as the flavors. The methode of this study is experimental methods using a  randomized complete design. The four levels of yoghurt persentation is A (without yoghut); B (5% addition of yoghurt); C (10% addition of yoghurt) and D (15% addition of yoghurt). Each treatment was repeated until three times. Variable that measured ini this study are physiochemical and organoleptic test with Hedonic Methode. The results showed that the use of yogurt flavor significantly affect the physicochemical of milk candy and use 15 percent of yogurt flavor produce the lowest physicochemical of milk candy  The conclusion of this study is the use of 10% yoghurt flavor can be an alternative to make variation of milk candy taste without change the panelis value of texture, colour, smell and its taste. Suggestions that can be adduced from the results of this study is the use of yogurt flavor should not exceed 10 percent because it will decrease the level of consumer preferences to the extent not like.Keywords:  milk candy, yogurt FlavorABSTRAKSusu permen adalah jenis permen yang menggunakan susu dan gula sebagai bahan. Susu untuk permen ini tidak harus memiliki kualitas tinggi BJ dan lemak, oleh karena permen ini dapat sebagai alternatif untuk mengoptimalkan kualitas susu rendah. Konsumen biasanya menilai produk permen hanya dengan warna, bentuk dan keragaman rasa. Rasa permen ini dapat dapat ditingkatkan dengan menambahkan beberapa rasa tambahan baik alamiah maupun sintetis. Penelitian ini menggunakan yoghurt sebagai rasa. Metode penelitian ini adalah metode eksperimental menggunakan rancangan acak lengkap. Empat tingkat yoghurt persentation ialah :  A (tanpa yoghut); B (penambahan 5% dari yoghurt); C (penambahan 10% dari yoghurt) dan D (penambahan 15% dari yoghurt). Setiap perlakuan diulang sampai tiga kali. Variabel yang diukur dari  penelitian ini adalah uji physiochemical dan organoleptik dengan metode hedonik. Hasil penelitian menunjukkan bahwa penggunaan rasa yoghurt secara signifikan mempengaruhi fisikokimia permen susu dan menggunakan 15 persen dari rasa yoghurt menghasilkan fisikokimia terendah permen susu Kesimpulan dari penelitian ini adalah penggunaan 10% rasa yoghurt bisa menjadi alternatif untuk membuat variasi susu permen rasa tanpa mengubah nilai panelis tekstur, warna, bau dan rasa. Saran yang dapat dikemukakan dari hasil penelitian ini adalah penggunaan rasa yogurt tidak boleh melebihi 10 persen karena akan menurunkan tingkat preferensi konsumen.Kata kunci: permen susu, rasa yogurt.

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