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Mochamad Nashrullah
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IJOT
Published by Research Parks Publishing
ISSN : 26157071     EISSN : 26158140     DOI : https://doi.org/10.31149/ijot.v4i5
Core Subject : Science, Engineering,
Automotive Engineering Computer Science & IT Control & Systems Engineering Engineering Industrial & Manufacturing Engineering Materials Science & Nanotechnology
International Journal on Orange Technologies (IJOT) is an online international peer-reviewed journal that publishes high-quality original scientific papers, short communications, correspondence, and case studies in areas of research, development, and applications of orange technology and engineering. Review articles of current interest and high standards may be considered. Only those manuscripts are considered for publication, the contents of which have not been published and are not being considered for publication in any other journal. The journal focuses on various learning and investigation areas to reach better excellence in research development as a whole.
Arjuna Subject : Ilmu Komputer (semua kategori) - Aplikasi Ilmu Komputer
Articles 2 Documents
 1 
Search results for , issue "Vol. 4 No. 11 (2022): IJOT" : 2 Documents clear
Analisis Sifat Fisik Dan Kimia Pada Perbandingan Penggunaan Tepung Pisang Goroho (Musa Acuminate) Dan Tepung Jagung (Zea Mays) Dalam Pembuatan Mi Kering Lihiang, Anatje
International Journal on Orange Technologies Vol. 4 No. 11 (2022): IJOT
Publisher : Research Parks Publishing LLC

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Abstract

Tepung pisang goroho (Musa acuminate) dan tepung jagung (Zea mays) merupakan tepung non terigu yang memiliki kandungan pati cukup tinggi, sehingga berpotensi dijadikan mi. Kualitas tepung pisang goroho dipengaruhi salah satunya oleh kandungan patinya. Semakin tinggi tingkat substitusi tepung pisang goroho yang ditambahkan, maka kandungan pati semakin meningkat, karena tepung pisang goroho mempunyai kandungan pati lebih tinggi dari tepung terigu. Tujuan penelitian ini untuk mengetahui sifat fisik dan kimia pada perbandingan penggunaan tepung pisang goroho dan tepung jagung dalam pembuatan mi kering. Proses pembuatan mi terdiri dari pencampuran bahan, pengukusan, pemadatan adonan, pembentukan lembaran dan untaian, pengukusan mi, pengringan dan pengemasan. Perlakuan yang digunakan adalah tepung dari pisang goroho dan tepung jagung yaitu 50 persen : 50 persen, 60 persen tepung pisang goroho : 40 persen tepung jagung dan 70 persen tepung pisang goroho : 30 persen tepung jagung. Hasil penelitian menunjukkan mi terbaik dihasilkan oleh tepung pisang goroho 60 persen dan tepung jagung 40 persen. Dengan sifat fisik mi yang dihasilkan yaitu elongasi sebesar 238,76 persen; kekerasan sebesar 635,88 gf; kekenyalan sebesar 0,783 gf; dan rendemen sebesar 77,23 persen. Sifat kimia mi yang dihasilkan yaitu kadar air 9,83 persen, lemak 0,91 persen, protein 7,07 persen, abu 1,29 persen, serat kasar 1,73 persen, dan pati 73,84 persen.
Research on Strength and Durability of Concrete Manufactured with Artificial Sand Kumar, Ajay; Kadian, Dr. Amarender
International Journal on Orange Technologies Vol. 4 No. 11 (2022): IJOT
Publisher : Research Parks Publishing LLC

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Abstract

The use of synthetic sand in concrete has attracted the interest of numerous academics all over the world. The growing demand for fine aggregate for the needs of building is greater than the supply of limited natural sand that is currently available. The physical properties of naturally occurring river sand and man-made sand should be compared (M-sand). The current study focused on the M30, M40, and M50 mixtures. The modulus of elasticity (MOE) was calculated by altering the proportion of M-sand from 0 to 100%. To determine the optimal percentage of manufactured sand, the aforementioned mixes were also evaluated for sorptivity and impact resistance. Moreover, microscopic studies were performed using scanning electron microscopy (SEM) and electron dispersive spectroscopy (EDS). Yet, as concrete grade and M-sand content increased, sorptivity was found to decrease. Also, a comparison between experimental MOE values and IS code results was done. According to microscopic investigations, M-sand has an angular and rough surface in comparison to natural sand, which is thought to be the cause of the material's improved MOE and impact resistance as well as its decreased sorptivity.

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