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All Journal Media Mesin: Majalah Teknik Mesin Jurnal Ilmiah Manuntung
Binyamin Binyamin, Binyamin
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Agriculture, Biological Sciences & Forestry Mechanical Engineering

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ANALYSIS OF HYDROCARBON TREATING SYSTEM TO THE EMISSION OFF SPARK-IGNITION FOUR-STROKE ENGINE Subroto, Subroto; Tjahjono, Tri; Binyamin, Binyamin
Media Mesin: Majalah Teknik Mesin Vol 15, No 1 (2014)
Publisher : Universitas Muhammadiyah Surakarta

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Abstract

The reduction of carbon monoxide (CO), unburnthydrocarbon (UHC) emission and fuel consumption on spark-ignition four-stroke engine is continuously attempted. The purposes from this research were to determine the effect of Hydrocarbon Treating System (HTS)  on levels of CO, UHC and fuel consumption. This is an experimental research. Its is conducted by comparing the exhaust pollutant concentration such as carbon monoxide, unburnt hydrocarbon and also fuel consumption between standard engine setting and Hydrocarbon Treating System applied. The research variable are HTS flow rate from Q1 = 0 cc/s (without HTS), Q2 = 1,5 cc/s, Q3 = 2 cc/s, Q4 = 2,5 cc/s, and Q5 = 33 cc/s. The research will be done in three conditions which are low, medium and high rotation. The result showed that Hydrocarbon Threating System decrease fuel consumption up to 19,43% with flow rate Q5 = 3 cc/s, but on the other hand it increase CO emission up to 80.84% with flow rate Q5 = 3 cc/s and UHC emission level up to 124.75% with flow rate Q5 = 3 cc/s from engine standart condition.
IDENTIFIKASI PENGARUH TAKARAN BAHAN DASAR TERHADAP KUALITAS MIE BASAH BERDASARKAN DAYA SERAP AIR DAN METODE DOE Nurrohkayati, Anis Siti; Binyamin, Binyamin; Khairul, Muhammad
Jurnal Ilmiah Manuntung Vol 6 No 1 (2020): Jurnal Ilmiah Manuntung
Publisher : jurnal ilmiah manuntung akademi farmasi samarinda

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Abstract

Wet noodles are one of the foods that are favored by all people, especially in Indonesia. Wet noodles are made from basic ingredients of wheat flour or wheat flour. So far there have been many innovations of wet noodles with basic ingredients apart from wheat flour. The difference in the basic ingredients and additional ingredients can affect the quality of the noodles. However, it is not yet known whether the effect of the quality of the wet noodles is influenced by the type of flour used, the amount of the basic ingredients, or whether there is an effect of the extracts of other ingredients on the quality of the wet noodles. This is the reason for this research. Thus, this study aims to determine the types and differences in the use of basic ingredients in making wet noodles that can affect the quality of wet noodles. Measurement parameters used are by calculating the level of water absorption. The combination of wheat flour, cassava flour, and seaweed were used in this study. Calculation analysis is performed using the Taguchi method. The Taguchi method is the methodology in the world of Engineering which can be used as a method to measure or improve the quality of a product, as well as minimize costs. Wet noodle making experiments were conducted according to the Taguchi Design of Experiments (DOE) method. The repetition of the experiment was carried out eight times according to the orthogonal array (OA) matrix used. There are 5 control factors and 3 noise factors that are used in this study. Control factors are wheat flour, cassava flour, eggs, salt, and seaweed. Meanwhile, the noise factor is a lot of water, a long time to rest dough, and a long time to steam. ANOVA analysis and mean effect were carried out to find out which factors had the most significant influence on the quality of the noodles.  
Co-Authors Anis Nurrohkayati Muhammad Khairul Subroto Subroto Tri Tjahjono