Pub Date : 2021-12-31DOI: 10.21776/ub.industria.2021.010.03.5
F. Hamzah, Fitra Fatthoni Sitompul, D. F. Ayu, A. Pramana
Plastic is a packaging material used as a container to protect and store food as well as non-food products essential for the community, specifically in Indonesia. This study aims to examine the effect of glycerol addition as a plasticizer on the physical characteristics of biodegradable plastic made from oil palm empty fruit bunches (OPEFBs). It was conducted through an experiment using a completely randomized design (CRD) consisting of 5 treatments and three replications. The treatments include P1, P2, P3, P4, and P5 with 1%, 1.5%, 2%, 2.5%, and 3% glycerol, respectively, in the formulation of biodegradable plastic. The results showed that the addition of glycerol had significant effects on water resistance, vapor transmission rate, tensile strength, and elongation, but had no significant effect on the biodegradability of plastic. Furthermore, the addition of glycerol as a plasticizer improved the elongation of biodegradable plastic made from OPEFB, but did not improve the characteristics of water resistance, vapor transmission rate, and tensile strength. The P1 treatment produced the best result as it generated a water resistance of 2.226%, vapor transmission rate of 16.306 g/m2/hour, tensile strength of 2.430 MPa, and elongation of 18.950%. In addition, the biodegradable plastic was able to decompose in two weeks.
{"title":"Effect of the Glycerol Addition on the Physical Characteristics of Biodegradable Plastic Made from Oil Palm Empty Fruit Bunch","authors":"F. Hamzah, Fitra Fatthoni Sitompul, D. F. Ayu, A. Pramana","doi":"10.21776/ub.industria.2021.010.03.5","DOIUrl":"https://doi.org/10.21776/ub.industria.2021.010.03.5","url":null,"abstract":"Plastic is a packaging material used as a container to protect and store food as well as non-food products essential for the community, specifically in Indonesia. This study aims to examine the effect of glycerol addition as a plasticizer on the physical characteristics of biodegradable plastic made from oil palm empty fruit bunches (OPEFBs). It was conducted through an experiment using a completely randomized design (CRD) consisting of 5 treatments and three replications. The treatments include P1, P2, P3, P4, and P5 with 1%, 1.5%, 2%, 2.5%, and 3% glycerol, respectively, in the formulation of biodegradable plastic. The results showed that the addition of glycerol had significant effects on water resistance, vapor transmission rate, tensile strength, and elongation, but had no significant effect on the biodegradability of plastic. Furthermore, the addition of glycerol as a plasticizer improved the elongation of biodegradable plastic made from OPEFB, but did not improve the characteristics of water resistance, vapor transmission rate, and tensile strength. The P1 treatment produced the best result as it generated a water resistance of 2.226%, vapor transmission rate of 16.306 g/m2/hour, tensile strength of 2.430 MPa, and elongation of 18.950%. In addition, the biodegradable plastic was able to decompose in two weeks.","PeriodicalId":32572,"journal":{"name":"Industria Jurnal Teknologi dan Manajemen Agroindustri","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45133058","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-12-31DOI: 10.21776/ub.industria.2021.010.03.6
M. Effendi, Risna Dyah Ariani, Retno Astuti
This study aims to create a work shift scheduling system based on data classification, as well as to determine its level of accuracy and provide schedule recommendations. The method used was the Decision Tree Algorithm C4.5 which functions as a classification system to form a work shift schedule. The study included 128 employees, and a total of 43 training data were obtained from a 1/3 split of the dataset, then processed using RapidMiner 5.3 data mining software. Furthermore, the rule of decision tree calculation results was used to classify employee and shift formation on the web system based on PHP and MySQL. The attributes of the decision-maker consist of gender, health records, age, and work unit. The classification found 96 employees who occupy the afternoon shift and 32 for the night shift. System testing was carried out using K-fold cross-validation, which produced an average accuracy of 93.39%, with the highest found in the six-fold cross-validation of 95.35%. Two-shift scheduling was proposed on the web system with a work shift rotation in the form of a metropolitan plan (2-2-2 rota).
{"title":"Determination of Work Schedule Based on Employee Data Classification Using the Decision Tree Algorithm C4.5 Method","authors":"M. Effendi, Risna Dyah Ariani, Retno Astuti","doi":"10.21776/ub.industria.2021.010.03.6","DOIUrl":"https://doi.org/10.21776/ub.industria.2021.010.03.6","url":null,"abstract":"This study aims to create a work shift scheduling system based on data classification, as well as to determine its level of accuracy and provide schedule recommendations. The method used was the Decision Tree Algorithm C4.5 which functions as a classification system to form a work shift schedule. The study included 128 employees, and a total of 43 training data were obtained from a 1/3 split of the dataset, then processed using RapidMiner 5.3 data mining software. Furthermore, the rule of decision tree calculation results was used to classify employee and shift formation on the web system based on PHP and MySQL. The attributes of the decision-maker consist of gender, health records, age, and work unit. The classification found 96 employees who occupy the afternoon shift and 32 for the night shift. System testing was carried out using K-fold cross-validation, which produced an average accuracy of 93.39%, with the highest found in the six-fold cross-validation of 95.35%. Two-shift scheduling was proposed on the web system with a work shift rotation in the form of a metropolitan plan (2-2-2 rota).","PeriodicalId":32572,"journal":{"name":"Industria Jurnal Teknologi dan Manajemen Agroindustri","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48903864","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-12-31DOI: 10.21776/ub.industria.2021.010.03.8
I. Hanidah, Annisa Indah Kirana, B. Nurhadi, D. M. Sumanti
Probiotic-based products are associated with many health benefits. The viability of probiotics is necessary to provide health benefits, but it is lost during processing, storage, and gastrointestinal tract. The viability of probiotics can be maintained by applying the spray drying encapsulation technique. This review article discusses probiotic bacteria, encapsulant ingredients, the principle of spray drying in microencapsulation, and the functional properties of spray drying probiotic microcapsules. This article uses a non-research method with a literature review of various sources such as research journals and related books. Based on existing studies, the viability of probiotic spray drying results is influenced by the bacterial culture used, the type and concentration of the encapsulated material, and the spray drying conditions (feed temperature, inlet temperature, and outlet temperature). Probiotic microcapsules spray drying has excellent potential in functional food formulations, and its commercial applications will benefit both the industry and consumers.
{"title":"The Functionality of Probiotic Bacteria Microencapsulation by Spray Drying: A Literature Review","authors":"I. Hanidah, Annisa Indah Kirana, B. Nurhadi, D. M. Sumanti","doi":"10.21776/ub.industria.2021.010.03.8","DOIUrl":"https://doi.org/10.21776/ub.industria.2021.010.03.8","url":null,"abstract":"Probiotic-based products are associated with many health benefits. The viability of probiotics is necessary to provide health benefits, but it is lost during processing, storage, and gastrointestinal tract. The viability of probiotics can be maintained by applying the spray drying encapsulation technique. This review article discusses probiotic bacteria, encapsulant ingredients, the principle of spray drying in microencapsulation, and the functional properties of spray drying probiotic microcapsules. This article uses a non-research method with a literature review of various sources such as research journals and related books. Based on existing studies, the viability of probiotic spray drying results is influenced by the bacterial culture used, the type and concentration of the encapsulated material, and the spray drying conditions (feed temperature, inlet temperature, and outlet temperature). Probiotic microcapsules spray drying has excellent potential in functional food formulations, and its commercial applications will benefit both the industry and consumers.","PeriodicalId":32572,"journal":{"name":"Industria Jurnal Teknologi dan Manajemen Agroindustri","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44777635","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-12-31DOI: 10.21776/ub.industria.2021.010.03.2
H. Santosa, I. Gunawan, Dian Trihastuti, Nicole Levina Celestina
Most of the dairy products sold in the market in Indonesia are animal milk but those products cannot be consumed by people with lactose intolerance and allergies. Plant-based milk is an alternative substitute for animal milk, and the most widely known is soy milk, but the production of soybeans in Indonesia is low. Jack beans (Canavalia ensiformis) are an alternative raw material substitute for plant-based milk. Meanwhile, the protein content of jack beans is similar to soybeans, but it is not popular as a food ingredient. This study aims to obtain the acceptable combination factors in processing jack bean milk. A full factorial design experiment was conducted to analyze the effect of temperature and heating duration on the specific gravity of jack bean milk and its organoleptic properties such as color, aroma, taste, and texture. The results showed that the temperature and heating time influenced the specific gravity and organoleptic properties of jack bean milk. In addition, the best combination of factors and levels is at a heating temperature of 100 °C for 20 minutes, which results in the specific gravity of jack bean milk, which is 1.0758.
{"title":"The Effect of Heat Treatment on Specific Gravity and Organoleptic Properties of Jack Bean (Canavalia ensiformis) Milk","authors":"H. Santosa, I. Gunawan, Dian Trihastuti, Nicole Levina Celestina","doi":"10.21776/ub.industria.2021.010.03.2","DOIUrl":"https://doi.org/10.21776/ub.industria.2021.010.03.2","url":null,"abstract":"Most of the dairy products sold in the market in Indonesia are animal milk but those products cannot be consumed by people with lactose intolerance and allergies. Plant-based milk is an alternative substitute for animal milk, and the most widely known is soy milk, but the production of soybeans in Indonesia is low. Jack beans (Canavalia ensiformis) are an alternative raw material substitute for plant-based milk. Meanwhile, the protein content of jack beans is similar to soybeans, but it is not popular as a food ingredient. This study aims to obtain the acceptable combination factors in processing jack bean milk. A full factorial design experiment was conducted to analyze the effect of temperature and heating duration on the specific gravity of jack bean milk and its organoleptic properties such as color, aroma, taste, and texture. The results showed that the temperature and heating time influenced the specific gravity and organoleptic properties of jack bean milk. In addition, the best combination of factors and levels is at a heating temperature of 100 °C for 20 minutes, which results in the specific gravity of jack bean milk, which is 1.0758.","PeriodicalId":32572,"journal":{"name":"Industria Jurnal Teknologi dan Manajemen Agroindustri","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42432084","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-12-31DOI: 10.21776/ub.industria.2021.010.03.1
H. Wang, Rachel C. Andrews, N. Widmar, David L. Ortega
Unprecedented economic growth in China has created a new market potential for high-quality foods in the global food industry. This has led several studies to investigate consumer preferences for food safety and quality attributes in the retail market. However, there are limited studies related to the food service sector, specifically to combine these two concepts. Therefore, this study was conducted to investigate these preferences from the perspectives of both the customers and restaurant managers in relation to ducks in the Chinese food service sector. This involved estimating the willingness-to-pays for quality and safety attributes such as branding, premium quality, safety certification, and the biotech country of origin, including the United States, the European Union, and China using regression analysis. The empirical results showed that Chinese consumers and restaurant owners/managers have a similar preference for branded, high quality, and safe domestic products. However, their relative preferences for these attributes are not identical, as indicated by the consumers' highest preference for safety certification, while managers mostly focus on the quality. These findings are expected to provide more information on the market preferences for food produced in emerging Asian economies with special diet cultures and traditions.
{"title":"Consumer and Manager Preferences for Food Attributes in the Restaurant Industry: The Implications for the Imported Duck Industry in China","authors":"H. Wang, Rachel C. Andrews, N. Widmar, David L. Ortega","doi":"10.21776/ub.industria.2021.010.03.1","DOIUrl":"https://doi.org/10.21776/ub.industria.2021.010.03.1","url":null,"abstract":"Unprecedented economic growth in China has created a new market potential for high-quality foods in the global food industry. This has led several studies to investigate consumer preferences for food safety and quality attributes in the retail market. However, there are limited studies related to the food service sector, specifically to combine these two concepts. Therefore, this study was conducted to investigate these preferences from the perspectives of both the customers and restaurant managers in relation to ducks in the Chinese food service sector. This involved estimating the willingness-to-pays for quality and safety attributes such as branding, premium quality, safety certification, and the biotech country of origin, including the United States, the European Union, and China using regression analysis. The empirical results showed that Chinese consumers and restaurant owners/managers have a similar preference for branded, high quality, and safe domestic products. However, their relative preferences for these attributes are not identical, as indicated by the consumers' highest preference for safety certification, while managers mostly focus on the quality. These findings are expected to provide more information on the market preferences for food produced in emerging Asian economies with special diet cultures and traditions.","PeriodicalId":32572,"journal":{"name":"Industria Jurnal Teknologi dan Manajemen Agroindustri","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45266582","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-12-31DOI: 10.21776/ub.industria.2021.010.03.7
Tiara Maha Dian, S. Sucipto
This study aims to determine the priority of honey product attributes and determine the proposed improvement of honey products. The research was conducted in a company engaged in honey bee cultivation. 4-phase QFD is used in this study. Phase 1 is for product quality improvement planning, phase 2 is for product improvement design, phase 3 is for improvement process planning, and phase 4 is for process control improvements. The results showed that the attributes that needed to be improved were price, packaging color, product color, and ease of opening the product. The ease of opening the product did not affect the increase in sales of Super Honey so that the improvement of these attributes was not prioritized. The priority of the technical response in the planning and design of product improvement was the improvement of packaging color and product color improvement. The priority of the technical response in planning and controlling the improvement process was the procurement of 600 ml volume bottles with a new type of cap. This priority considered that the technical response was related to improving the packaging color and improving the performance of the price attribute. The procurement of the 600 ml bottle with the new type of cap also involved parties outside the company, thus requiring a longer production time.
{"title":"Quality Improvement of Honey Product Using Quality Function Deployment (QFD) Method","authors":"Tiara Maha Dian, S. Sucipto","doi":"10.21776/ub.industria.2021.010.03.7","DOIUrl":"https://doi.org/10.21776/ub.industria.2021.010.03.7","url":null,"abstract":"This study aims to determine the priority of honey product attributes and determine the proposed improvement of honey products. The research was conducted in a company engaged in honey bee cultivation. 4-phase QFD is used in this study. Phase 1 is for product quality improvement planning, phase 2 is for product improvement design, phase 3 is for improvement process planning, and phase 4 is for process control improvements. The results showed that the attributes that needed to be improved were price, packaging color, product color, and ease of opening the product. The ease of opening the product did not affect the increase in sales of Super Honey so that the improvement of these attributes was not prioritized. The priority of the technical response in the planning and design of product improvement was the improvement of packaging color and product color improvement. The priority of the technical response in planning and controlling the improvement process was the procurement of 600 ml volume bottles with a new type of cap. This priority considered that the technical response was related to improving the packaging color and improving the performance of the price attribute. The procurement of the 600 ml bottle with the new type of cap also involved parties outside the company, thus requiring a longer production time.","PeriodicalId":32572,"journal":{"name":"Industria Jurnal Teknologi dan Manajemen Agroindustri","volume":"102 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"68318339","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-08-31DOI: 10.31284/j.jtm.2021.v2i2.2302
D. A. Patriawan, Hery Irawan, Dhimas Hidayatullah, David Kurniawan
Gaya elektromagnet bisa dimanfaatkan sebagai kendaraan. Banyak penelitian yang menggunakan gaya elektromagnet sebagai penghasil levitasi pada kereta dan gaya dorong pada kereta. Penelitian ini coba memanfaatkan gaya elektromagnet untuk menggerakan baterai yang diberi magnet saat memasuki lintasan tembaga. Hasil pengukuran kecepatan didapatkan baterai dengan lithium ion 1.16 m/s, Ni-MH 0.77 m/s dan Alkaline 0.85 m/s. Namun hasil tersebut jika dibandingkan dengan performa per watt didapatkan baterai Ni-MH memiliki nilai perbandingan terbaik, sedangkan lithium ion memiliki performa per watt terendah.
{"title":"Studi Ekperimental Pengaruh Variasi Jenis Baterai (Alkaline, Lithium Ion, dan Nickel Metal Hydride) Terhadap Kecepatan, Gaya, dan Daya pada Konsep Kereta Elektromagnet","authors":"D. A. Patriawan, Hery Irawan, Dhimas Hidayatullah, David Kurniawan","doi":"10.31284/j.jtm.2021.v2i2.2302","DOIUrl":"https://doi.org/10.31284/j.jtm.2021.v2i2.2302","url":null,"abstract":"Gaya elektromagnet bisa dimanfaatkan sebagai kendaraan. Banyak penelitian yang menggunakan gaya elektromagnet sebagai penghasil levitasi pada kereta dan gaya dorong pada kereta. Penelitian ini coba memanfaatkan gaya elektromagnet untuk menggerakan baterai yang diberi magnet saat memasuki lintasan tembaga. Hasil pengukuran kecepatan didapatkan baterai dengan lithium ion 1.16 m/s, Ni-MH 0.77 m/s dan Alkaline 0.85 m/s. Namun hasil tersebut jika dibandingkan dengan performa per watt didapatkan baterai Ni-MH memiliki nilai perbandingan terbaik, sedangkan lithium ion memiliki performa per watt terendah.","PeriodicalId":32572,"journal":{"name":"Industria Jurnal Teknologi dan Manajemen Agroindustri","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73298675","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-08-31DOI: 10.31284/j.jtm.2021.v2i2.1460
Alvin Kurnia Rahmansyah, Asiqotul Khusniyah, Yusuf Amrozi
Manajemen pengetahuan (KM) masih menjadi topik penting di bidang sistem informasi manajemen. Praktik KM telah terbukti meningkatkan kinerja organisasi. Oleh karena itu, penting untuk meneliti bagaimana menyempurnakan pemahaman tentang konsep dan praktik manajemen pengetahuan untuk meningkatkan kinerja organisasi. Tujuannya ialah, pertama, menganalisis sistem informasi manajemen dan menemukan hubungannya. Kedua, analisis KM. Ketiga, menganalisis kinerja organisasi. Keempat, menunjukkan peran antara KM dan kinerja organisasi yang mempengaruhi, seperti struktur organisasi dan teknologi informasi. Metode yang digunakan ialah penelitian kualitatif deskriptif. Hasil penelitian menunjukkan bahwa KM berpengaruh signifikan terhadap kinerja organisasi. Semakin baik penggunaan knowledge management maka semakin baik pula kinerja organisasi.
{"title":"Analisis Manajemen Pengetahuan Terhadap Performa Organisasi","authors":"Alvin Kurnia Rahmansyah, Asiqotul Khusniyah, Yusuf Amrozi","doi":"10.31284/j.jtm.2021.v2i2.1460","DOIUrl":"https://doi.org/10.31284/j.jtm.2021.v2i2.1460","url":null,"abstract":"Manajemen pengetahuan (KM) masih menjadi topik penting di bidang sistem informasi manajemen. Praktik KM telah terbukti meningkatkan kinerja organisasi. Oleh karena itu, penting untuk meneliti bagaimana menyempurnakan pemahaman tentang konsep dan praktik manajemen pengetahuan untuk meningkatkan kinerja organisasi. Tujuannya ialah, pertama, menganalisis sistem informasi manajemen dan menemukan hubungannya. Kedua, analisis KM. Ketiga, menganalisis kinerja organisasi. Keempat, menunjukkan peran antara KM dan kinerja organisasi yang mempengaruhi, seperti struktur organisasi dan teknologi informasi. Metode yang digunakan ialah penelitian kualitatif deskriptif. Hasil penelitian menunjukkan bahwa KM berpengaruh signifikan terhadap kinerja organisasi. Semakin baik penggunaan knowledge management maka semakin baik pula kinerja organisasi.","PeriodicalId":32572,"journal":{"name":"Industria Jurnal Teknologi dan Manajemen Agroindustri","volume":"50 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88941136","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-08-31DOI: 10.31284/j.jtm.2021.v2i2.1236
Fahim Abyan Makarim
Penelian terhadap kapilaritas telah dilakukan sejak lama dan masih berlangsung hingga saat ini serta untuk waktu yang akan datang. Penelitian mengenai pengaruh diameter pipa kapiler, viskositas, dan gravitasi pada pipa kapiler vertikal telah banyak dilakukan dengan kesimpulan bahwa semakin besar diameter pipa kapiler maka cepat rambat meniscus pada tabung akan semakin lambat, dengan viskositas dan gravitasi yang turut mempengaruhi laju rambat meniscus. Pada penelitian ini fluida penetran air diujikan secara eksperimental semu dengan software simulasi untuk mengetahui Laju Aliran isothermal two-phase flow pada pipa kapiler divergen berorientasi vertikal dengan jari-jari atas 0,0596 cm; 0.0894 cm; dan 0,1192 cm. Didapatkan bahwa sesuai dengan penelitian sebelumnya, semakin besar jari-jari pipa kapiler maka semakin lambat laju aliran, serta ditemukan bahwa selisih slope laju aliran akan semakin kecil seiring bertamabah besarnya jari-jari pipa kapiler.
{"title":"Simulasi Pengaruh Bentuk Dinding Kapiler Divergen Terhadap Laju Aliran Isothermal Two-phase Flow Fluida Penetran Air","authors":"Fahim Abyan Makarim","doi":"10.31284/j.jtm.2021.v2i2.1236","DOIUrl":"https://doi.org/10.31284/j.jtm.2021.v2i2.1236","url":null,"abstract":"Penelian terhadap kapilaritas telah dilakukan sejak lama dan masih berlangsung hingga saat ini serta untuk waktu yang akan datang. Penelitian mengenai pengaruh diameter pipa kapiler, viskositas, dan gravitasi pada pipa kapiler vertikal telah banyak dilakukan dengan kesimpulan bahwa semakin besar diameter pipa kapiler maka cepat rambat meniscus pada tabung akan semakin lambat, dengan viskositas dan gravitasi yang turut mempengaruhi laju rambat meniscus. Pada penelitian ini fluida penetran air diujikan secara eksperimental semu dengan software simulasi untuk mengetahui Laju Aliran isothermal two-phase flow pada pipa kapiler divergen berorientasi vertikal dengan jari-jari atas 0,0596 cm; 0.0894 cm; dan 0,1192 cm. Didapatkan bahwa sesuai dengan penelitian sebelumnya, semakin besar jari-jari pipa kapiler maka semakin lambat laju aliran, serta ditemukan bahwa selisih slope laju aliran akan semakin kecil seiring bertamabah besarnya jari-jari pipa kapiler.","PeriodicalId":32572,"journal":{"name":"Industria Jurnal Teknologi dan Manajemen Agroindustri","volume":"56 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91349074","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-08-31DOI: 10.31284/j.jtm.2021.v2i2.2303
Anwar Sodik, Muhammad Ma'sum
Pada era digital saat ini, teknologi informasi banyak diterapkan di dalam suatu organisasi guna meningkatkan produktivitas dan efisiensi, salah satunya yakni Universitas X yang memiliki Sistem Informasi Akademik. Namun, pada sistem informasi akademik yang dipergunakan saat ini masih belum terdapat penilaian terkait kepuasan layanan oleh mahasiswa sebagai pengguna aktif. Oleh karena itu, diperlukan sebuah sistem informasi analisis tingkat kepuasan mahasiswa pada layanan sistem informasi akademik dengan menggunakan metode Fuzzy Service Quality. Tahapan yang dilakukan peneliti yaitu membagikan kuesioner secara random untuk mahasiswa angkatan tahun 2017 sampai 2020 sebagai pengguna yang masih aktif. Hasil dari jawaban responden diolah menggunakan metode Fuzzy Service Quality (F-SERVQUAL) berdasarkan lima dimensi, yaitu reliability, responsiveness, empathy, assurance, dan tangible. Dari hasil analisis, diperoleh tingkat kepuasan pada layanan sistem informasi akademik Universitas X sebesar 86% dari 166 sampel data.
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