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RANCANGAN SISTEM MONITORING DAN KENDALI SUHU REAKTOR DI LABORATORIUM Vendamawan, Rico
METANA Vol 8, No 02 (2012): Desember 2012
Publisher : Universitas Diponegoro

Proportional control system design, hardware in the form of temperature control systems using Wifi, to control the Reactor heater on Laboratory of Diploma Chemical Engineering. In this system made the system interface and device temperature control system for reading the same data records with the reading of stored data and graphical visualization using Borland Delphi. To maintain a stable temperature of the reactor need to be made primarily on monitoring and temperature control systems that work online using Wifi, the result is that the actual temperature control system and can monitor the temperature of it online. This study uses a temperature sensor type LM 35 which is a type of semiconductor that has an integrated signal conditioning part of it. Using the internal ADC 10 bits of mikrokontrol AVR ATmega 8535, as an interface. To perform wireless data communications that have used Wifi 802.11g specification. Wifi injected data from a computer using a standard protocol TCP / IP. By doing a set of IP addresses allows the data on a computer can be accessed by another computer around it. Validation test was done by comparing the temperature readings by the sensor LM35 with Thermo standard test equipment 300, the test results obtained device temperature control system that can work in accordance with the principles of control on the basis of proportional control theory, with errors less than 2%. Keywords: temperature control, proportional control, Wifi

PERANAN K 3 DALAM MANAJEMEN BENCANA Sutanto, Sutanto
METANA Vol 8, No 02 (2012): Desember 2012
Publisher : Universitas Diponegoro

A disaster is an event that occurs suddenly and is continuing that adversely affect the normal pattern of life or damage to the ecosystem. It is required emergency action and incredible to help and save people's lives and their environment. The incident could damage the structure and function of the crippling, resulting in damage and losses of lives and objects and facilities of community life. Disaster management is all efforts are embodied in an activity or series of activities undertaken to eliminate in part or all of the disaster and its impact and avoid the disaster that impacts can be minimized. Keywords : disarter management, mitigation, early worning

KINETIKA HIDROLISIS TRIGLISERIDA RBDPO MENJADI CAMPURAN ASAM LEMAK Alamsyah, Andi Nur
METANA Vol 8, No 02 (2012): Desember 2012
Publisher : Universitas Diponegoro

Indonesia is one of largest producer of vegetable oils especially palm oil. The Palm oil commodity is potential to develop. One of the products is fatty acid. Enzymatic hydrolysis with lower pressure and temperature is the method to produce fatty acid. The aim of this research was to develop a kinetic of reaction of hydrolysis to produce fatty acid. The advantage of this research is obtaining an equation rate of enzymatic hydrolysis reaction which could be used to design a commercial scale reactor. A simple Michaelis-Menten model was used to obtain the equation of rate. By non-linear regression curve fitting the equation was tend to first order model, then linear and non-linear regression were utilized to the first order equation rate of reaction. The highest constant was of 0.07minute-1 which obtain from 40oC and w/o ratio of 1:2. Keywords: fatty acid, kinetic of hydrolysis

PEMODELAN DAN SIMULASI PROSES PENGERINGAN CHIPS MOCAF Ariwibowo, Didik; Yohana, Eflita; Yulianto, M. Endy; Paramitha, Vita; Arifan, Fahmi
METANA Vol 8, No 02 (2012): Desember 2012
Publisher : Universitas Diponegoro

This study was to propose the use of a simple heat and mass transfer based model to predict the evolutions of the moisture content and temperature of cassava chip undergoing superheated steam drying (SSD). Cassava chip has been chosen as the product to be simulated because of its various uses in the food especially as modified cassava flour (mocaf). Recently, superheated steam drying (SSD) has received much attention as an alternative drying technique for heat-sensitive biomaterials. There are a very limited number of works that report attempts to model this drying process, although there are a number of works that report studies of this drying technique experimentally. The results showed that the drying of the product is affected by the drying steam temperature and the product characteristics. The model was found to be able to predict the heat and mass transfer behavior. Keywords: Cassava chip, mocaf, superheated steam drying

UPAYA PERBAIKAN SIFAT FISIKOKIMIA TEPUNG UBI KAYU MELALUI PROSES FERMENTASI SAWUT UBI KAYU DENGAN STARTER BAKTERI ASAM LAKTAT LACTOBACILLUS CASEI DAN PEMANFAATANNYA SEBAGAI BAHAN BAKU SNACK TRADISIONAL PILUS DAN ROTI MUFFIN Kusumaningrum, Annisa; Sumardiono, Siswo
METANA Vol 8, No 02 (2012): Desember 2012
Publisher : Universitas Diponegoro

Cassava is one of the biggest commodity in Indonesia which is the total amount of its production is 24,080,000 ton/year. This huge amount of cassava can be used as cassava flour so that it could have similar characteristics with wheat flour. Therefore, in this research the cassava is being modified by fermentation method using the lactic acid bacteria starter,i.e Lactobacillus casei. While the cassava grate is being fermented, the enzyme that could destroy the cassava cell is produced by bacteria so it cause the degradation of starch granula. This condition changes of the physiochemical characteristic of cassava flour produced. The purpose of this research determines the best condition from the variables concentration of lactic acid bacteria starter and fermentation time of the cassava grate to physiochemical characteristic of cassava flour. The best conditions of cassava flour is fermentation time of 48 hour and 6% v/v Lactobacillus casei concentration. Physiochemical characteristic of cassava flour best treatment is the swelling power of 14.13, level of expand â€œpilusâ€ snack 596.399%, baking expansion 2.28 cm /g and hardness of 3 muffin cake was 620.262 gf. Keywords: cassava fermentation, Lactobacillus casei, physiochemical characteristic, fermentation time, concentration of lactic acid bacteria starter

PEMODELAN DAN SIMULASI PROSES PENGERINGAN CHIPS MOCAF Ariwibowo, Didik; Yohana, Eflita; Yulianto, M. Endy; Paramitha, Vita; Arifan, Fahmi
METANA Vol 8, No 02 (2012): Desember 2012
Publisher : Universitas Diponegoro

This study was to propose the use of a simple heat and mass transfer based model to predict the evolutions of the moisture content and temperature of cassava chip undergoing superheated steam drying (SSD). Cassava chip has been chosen as the product to be simulated because of its various uses in the food especially as modified cassava flour (mocaf). Recently, superheated steam drying (SSD) has received much attention as an alternative drying technique for heat-sensitive biomaterials. There are a very limited number of works that report attempts to model this drying process, although there are a number of works that report studies of this drying technique experimentally. The results showed that the drying of the product is affected by the drying steam temperature and the product characteristics. The model was found to be able to predict the heat and mass transfer behavior. Keywords: Cassava chip, mocaf, superheated steam drying

OPTIMASI PRODUKSI PROTEIN SEL TUNGGAL DARI BAGASE TERHIDROLISA DENGAN FERMENTASI OLEH SACCAROMYCES CEREVICEAE Isti Pudjihastuti; Margaretha T S; Wahyuningsih Wahyuningsih; Edy Supriyo
METANA Vol 8, No 02 (2012): Desember 2012
Publisher : Universitas Diponegoro

The Came pulp (bagase) were main contained cellulose, through process delignification and hidrolized can be used to growting sacaromyces cereviceae yeast as fermented media, so can produced biomass microbial as known as single cell protein (SCP).Design experiment was random block with treatment nutrient added as long as fermented process. The measured parameter were protein contained in microbial biomass with Kehjdahl method. Optimum result were formed to 8 days fermentation and nutrient added (NH4)2SO4:1 gr,MgSO47H2O : 0,5 gr, molase (tetes) 20% : 2 ml to media 50 gr. Key word: bagase, Saccaromyces Cereviceae,SCP

EKSPERIMEN PERFORMANCE POMPA AIR DENGAN PENGATURAN SUCTION HEAD M.Si, Drs. INDARTONO M.Par
METANA Vol 8, No 02 (2012): Desember 2012
Publisher : Universitas Diponegoro

The study objectives were: (1). to determine the efficiency of the pump with high and low suction head setting. (2). to know the power consumption saving. (3). To determine pump performance that is widely used by the public. This research was conducted at the Laboratory of Mechanical Engineering, D III Programme, Faculty of Engineering, Diponegoro University. The study took 3 (three) of about 6 (six) pump brands as a sample which is traded and used by the public in Semarang. Water flow and electric current data are calculated to determine the pump efficiency data, then analyzed using analysis of variance statistical methods with formula , Mk brands is the mean squared of brands, Mk suction head is the mean square of the suction head, and Mk Dal is the inner mean square. Data analysis result showed that for the suction head with degrees of freedom 22 versus 10, null approach limit is 2.3 at significance level of 5% and 3.26 at significance level of 1%. Thus the hypothesis can not be defended (rejected) because the value of the F from table are far away from generated F. As for inter-brand, with degrees of freedom of 22 versus 2 hypothesis rejection limit is 3.44 for 5% significance level and 5.72 for the 1% level. The result show that for inter-brand, the generated Fo is much larger than Ft,, so the hypothesis are acceptable, it is proved that there is a difference in pump performance and efficiency between one and another pump brands. Installation of pumps will be efficient when the distance of suction head is relatively small and based on the test, Fujiâ€™s pump brand is better than the other 2 (two) pumps. Keywords: Water Pumps, Suction Head and Efficiency

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Location Kota semarang, Jawa tengah INDONESIA

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Journal Mail Official
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Location
Kota semarang,

Jawa tengah

INDONESIA