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All Journal JURNAL SAINS DAN TEKNOLOGI INDONESIA JURNAL STANDARDISASI Jurnal Litbang Industri
Amos Amos
BPPT
Computer Science & IT Education Industrial & Manufacturing Engineering

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KANDUNGAN KATEKIN GAMBIR SENTRA PRODUKSI DI INDONESIA Amos, Amos
JURNAL STANDARDISASI Vol 12, No 3 (2010): Vol. 12(3) 2010
Publisher : Badan Standardisasi Nasional

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Abstract

Kemandirian peralatan utama sistem persenjataan (alutsista) pertahanan dan keamanan (hankam) dalam menghadapi kemungkinan darurat perang akibat diembargo mutlak dilakukan, termasuk dalam bahan pelat munisi buatan dalam negeri untuk munisi kaliber kecil 5,56 mm khususnya tipe kode Pindad MU 5TJ sebagai peluru yang paling banyak digunakan di pasukan TNI, satu paket dengan senjata senapan serbu SS1. Percobaan dilakukan terhadap pelat kuningan munisi kaliber 5,56 mm mengikuti persyaratan standar perusahaan yang mengacu pada standar NATO SS 109. Bahan baku: Kawat tembaga super, Zinc Ingot SHG, Nikel Screen, Posphor copper, dan pelat Alumunium. Peleburan tanpa Al sebanyak 80 kg (4 Slab), dan peleburan + Al sebanyak 160 Kg (7 Slab). Hasil karakterisasi uji coba pembuatan pelat kuningan (Cu-Zn 70-30) – Komposisi kimia slab: kandungan kimia Cu masih dalam rentang standar Perusahaan, demikian pula unsur Pb, Fe, Ni, P, Sb, dan Sn masih berada di bawah ambang batas standar perusahaan. Percobaan lain yang dilakukan adalah uji pengerolan, pengamatan metalografi (mikro-struktur) pelat kuningan, pengujian kekerasan pelat kuningan, dan pengujian anil pelat kuningan yang kesemuanya secara umum telah memenuhi persyaratan standar perusahaan yang mengacu pada standar NATO SS 109. Biaya produksi pelat kuningan per kg= Rp 55,838.000/160 kg= Rp 348,987.5, atau Biaya produksi pelat kuningan per lembar= Rp 55,838.000/11 lembar= Rp 5,076,181.8 yang tentunya akan lebih rendah harga dibanding produk impor, karena tidak termasuk biaya transpor dan asuransi dari luar negeri.
Penentuan Sifat Termofisik Temu Lawak dan Temu Putih Manalu, Lamhot P; Amos, Amos; Wahyu, Wahyu; Purwanto, Purwanto
Jurnal Litbang Industri Vol 2, No 1 (2012)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (786.552 KB) | DOI: 10.24960/jli.v2i1.594.1-8

Abstract

The most important limitation in process design for agricultural products is the lack of information on their thermal properties. Although a lot of experimental data can be found, the variety of products and the differences in measurement method make limitation on the value of the available data, especially for Indonesias products. These data are required to get information about temperature change when product is processed like heating or cooling. It is worth due to optimizing the efficiency of energy. The objective of this study was to determine thermal diffusivity and conductivity of java turmeric and zedoary herbs. The values were determined numerically with indirect methods. The result showed that specific heat of java turmeric and zedoary were 2.835 kJ/ kgoC and 2.863 kJ/ kgoC, thermal conductivity were 0.2797 W/moC and 0.1359 W/moC, respectively, while thermal diffusivity were 9.34x10-8 m2/s and 1.00x10-7 m2/s, respectively.ABSTRAKDalam merancang suatu sistem proses dan peralatan pengolahan hasil pertanian diperlukan pengetahuan tentang sifat-sifat panas suatu bahan diantaranya panas jenis, konduktivitas, dan difusivitas panas. Nilai-nilai tersebut untuk produk pertanian lokal sangat jarang ditemukan, sehingga dalam aplikasinya sering digunakan data sifat panas dari literatur luar yang belum tentu sesuai dan tepat dengan produk dalam negeri. Hal ini dapat menyebabkan terjadinya bias dalam perhitungan dan perancangan. Studi ini bertujuan untuk menentukan sifat-sifat/properti panas dari tanaman obat temu lawak dan temu putih. Hasil studi mendapatkan bahwa panasjenis temu lawak dan temu putih adalah masing-masing 2.835 kJ/ kgoC dan 2.863 kJ/ kgoC, konduktivitas panas masing-masing adalah 0.2797 W/moC dan 0.1359 W/moC, sedangkan nilai difusivitas panasnya masing-masing adalah 9.34x10-8 m2/detik dan 1.00x10-7 m2/detik.
GAMBIR SEBAGAI ANTIBAKTERI DALAM FORMULASI OBAT KUMUR amos, amos
Jurnal Sains dan Teknologi Indonesia Vol. 11 No. 3 (2009)
Publisher : Badan Pengkajian dan Penerapan Teknologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (42.066 KB) | DOI: 10.29122/jsti.v11i3.830

Abstract

Gambier is the extract of Uncaria gambir Roxb leaves. The use of gambier in mouthwash formulae is one of the efforts of exploring gambier advantages. The existing commercialized mouthwash have quite a high alcohol. The use of a mouthwashes with alcohol contain more than of 25% will increase the risk of generating. mouth and throat cancers up to 50%. The objective of this research using to find the type and bestconcentration of gambier in the mouthwash formula, so that it could be have accepted by consumer. The experiment was in complete random factorial design with two factors andthree levels. The first factor was gambier concentration (1%, 2%, 3%, 4%, and 5%), and the second factor was tud of storage (at weekly until one month). Result showed that gambier with low catechin (25-35%) and tannins (60-65%) had the highest resistance to Streptococcus mutans (up 41.77 %). The antibacterial activity of gambier mouthwash was in the range 20.45 - 43.24%, while the control (Pepsodent Herbal) was 28.25%. The pH of gambier mouthwash was 4.14 - 4.38, while that of the control was 4.66. The viscosity of the mouthwash was 2.75 - 4.75 cP, while the control was 7.25 cP. Both the gambier mouthwash and the control had showed that gambier mouthwash with gambier concentration of 1 % was the most preferred by consumers.
Co-Authors Manalu, Lamhot P Purwanto Purwanto Wahyu Wahyu