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All Journal Jurnal Rekayasa, Teknologi, dan Sains Jurnal Pengembangan Agroindustri Terapan
Dwi Yoga
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PENGARUH VARIASI TEMPERATUR PENCELUPAN TERHADAP SIFAT MEKANIK PADA BAJA KARBON RENDAH (0.02% C) DENGAN METODE PELAPISAN HOT DIP GALVANIZING Tumpal Ojahan R; Slamet Sumardi; Dwi Yoga
Jurnal Rekayasa Teknologi dan sains Vol 1, No 1 (2017)
Publisher : Fakultas Teknik Universitas Malahayati

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33024/jrets.v1i1.987

Abstract

Tujuan penelitian ini adalah mengetahui pengaruh temperatur pencelupan terhadap nilai kekerasan, nilai ketebalan lapisan, struktur mikro serta pengamatan SEM. Proses penelitian ini menggunakan metode pelapisan Hot Dip Galvanizing dengan variasi temperatur 420 oC, 440 oC, 460 oC, 480 oC serta waktu pencelupan selama 6 menit. Untuk mengetahui hasil penelitian diatas maka dilakukan beberapa pengujian yaitu uji komposisi kimia, uji kekerasan HRb, uji ketebalan lapisan, uji struktur mikro serta uji SEM. Hasil uji kekerasan tertinggi pada variasi temperatur 480 oC sebesar 76.51 HRb, hasil uji ketebalan lapisan tertinggi pada variasi temperatur 440 oC sebesar 200.09 μm dan hasil uji struktur mikro menunjukkan susunan struktur lapisan Zn dengan baja terbentuk Eta, Zeta, Delta dan Gamma. Pengamatan SEM terdapat unsur yang terkandung pada material yang dilapisi. Dari penelitian ini dapat disimpulkan bahwa variasi temperatur juga mempengaruhi hasil dari sifat mekanik.Kata kunci : baja karbon rendah, sifat mekanik, variasi temperatur pencelupan, hot dip galvanizing. ABSTRACT: The Immersion Temperature Variations Influence Of Mechanical Properties In Steel Low Carbon (0,02% C) With The Coating Hot Dip Galvanizing Method.The objective of the study was to identify the effect of temperature variation on dip process towards hardness index, layer thickness rate, micro structure and SEM observation. This study occupied Hot Dip Galvanizing with 420 oC, 440 oC, 460 oC, 480 oC temperature variations and 6 minutes dip process duration. To achieve the above objectives, some test were done, they are chemical composition, HRb Hardness test, layer thickness test, micro structure test and SEM test. The highest hardness test on 480 oC was 76.51 HRb, the thickest was on 440 oC temperature with 200.09 μ m, and the result of micro structure showed structural composition consisting of Eta, Zeta, Delta and Gamma. SEM observation revealed elements contained in coated material. This study concluded that temperature variation effected mechanica l properties.Keywords : low carbon steel, mechanical, dip temperature variation, hot dip galvanizing 
THE PRODUCTION OF PEDADA FRUIT JAM (SUBSTITUTION OF PEDADA FRUIT) (Sonneratia caseolaris)) WITH HAWAIIAN PAPAYA (Carica papaya L.) Isye Selvianti; Marisa Nopriyanti; Emy Arahman; Dwi Yoga
Jurnal Pengembangan Agroindustri Terapan Vol 2 No 1 (2023)
Publisher : Politeknik Negeri Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jupiter.v2i1.2850

Abstract

The purpose of this study is to find out how mangrove apple jam is made (mangrove apple (Sonneratia caseolaris) substituted with Hawaiian papaya (Carica papayaL.)). Mangrove apple jam is made through several processes which includes the preparation of ingredients, fruit smoothing, heating or cooking, and the addition of sugar that is 40% of the overall weight of the ingredients. The cooking process of the jam takes 15 minutes in 105°C temperature while being constantly stirred until it becomes thick. The method used for this study is chemical testing by analyzing the water content, ash content, the total acidity and pH. The calculation results show that the mangrove apple jam, mangrove apple (Sonneratia caseolaris) being substituted with Hawaiian papaya (Carica papaya L.) given the 50%:50% treatment was the best treatment possible. The jam had 12,47% water content, 16,89% ash content, 9,5% acidity, and pH 4.
Co-Authors Emy Arahman Isye Selvianti Marisa Nopriyanti Slamet Sumardi Tumpal Ojahan Rajagukguk