Pengaruh Tekanan Roller dengan Variasi Diameter Roll pada Mesin Pencacah Rumput Pakan Ternak Ruminansia

2020 ◽  
Vol 5 (2) ◽  
pp. 145-151
Author(s):  
Didik Sugiyanto ◽  
Herry Susanto ◽  
Husen Asbanu ◽  
Agil Saputro
Keyword(s):  
Production Process ◽  
Rotation Speed ◽  
Animal Feed ◽  
Elephant Grass ◽  
Air Content ◽  
Diameter Variation ◽  
The Press ◽  
Measurement Results ◽  
Sample Measurement

AbstrakTujuan penelitian ini adalah untuk mengetahui hasil pengepresan rumput gajah dengan membandingkan menggunakan variasi diameter mesin press roll pada mesin pencacah rumput agar dapat mengetahui hasil yang maksimal dan mengetahui variasi diameter mana yang paling baik digunakan oleh peternak untuk mempermudah peternak dalam mengolah pakan ternak agar kualitas pakan ternak yang lebih baik dan membantu peternak untuk mempermudah proses produksi peranjangan rumput dengan waktu yang lebih singkat. Hasil pengukuran sampel menunjukan bahwa pada variasi dengan menggunakan diameter roll A dengan ukuran 75 mm adalah menghasilkan kecepatan putaran roll tercepat sebesar 0,027 rpm dan variasi dengan menggunakan diameter roll B dengan kadar air sebesar 1,2 kg adalah menghasilkan kadar air terbanyak untuk mendapatkan hasil press rumput yang diinginkan.Kata kunci: roller, mesin pencacah, pakan ternak, ruminansia AbstractThe purpose of this study was to see the results of pressing elephant grass by comparing using the diameter variation of the press roll machine on the grass chopper in order to see the maximum results and see which variations are best used by breeders to make it easier for breeders to process animal feed so that the quality of animal feed is better. better and help farmers to facilitate the elongation production process in a shorter time. The sample measurement results show that the variation using roll diameter A with a size of 75 mm is to produce the fastest roll rotation speed of 0.027 rpm and variations using roll diameter B with an air content of 1.2 kg is to produce the highest air content to get the best grass press. desired.Keywords: rollers, crusher machines, animal feed, ruminants

scholarly journals Improvement of Tannase Production from Bacillus Bacteria by Submerged Fermentation of Spent Tea

2021 ◽  
Author(s):  
Rasha Al Haddad ◽  
Mohamad Tahla ◽  
Lina Al Amir
Keyword(s):  
Gallic Acid ◽  
Submerged Fermentation ◽  
Rotation Speed ◽  
Animal Feed ◽  
Statistical Design ◽  
Oil Industry ◽  
Optimum Conditions ◽  
Genus Bacillus ◽  
Hydrolysis Of

Tannase is an enzyme that causes hydrolysis of a group of tannins (gallo-tannins) to gallic acid and glucose. This enzyme is of importance due to its numerous applications in many fields, such as in the food industry by enhancing tea and coffee flavor and improving the quality of fruit juices rich in tannins. Tannase is also of importance in improving the quality of animal feed. Gallic acid is applied in the drug industry, and the production of antioxidants is used in the oil industry. This study was carried out to improve production of tannase from genus Bacillus using spent tea as a substrate by submerged fermentation and applying the statistical design Response Surface Methodology (RSM). Five parameters were considered, and each parameter was studied at five levels. They were temperature range (25 to 45˚C), pH (3–8), incubation period (24–120 hours), spent tea (0.5–2.5%) and rotation speed (100–300rpm). Results obtained revealed that optimum conditions for maximum production of tannase were: temperature at 35˚C, pH at 5, incubation time of 48 hours, spent tea concentration 1.5%, and rotation speed of 150 rpm. We recommend that further studies be carried out to clarify and determine the properties of crude and purified enzymes.

In the tire manufacturing process especially for the tread production process, one of the important things in making tread is parameter like length, width, and height. The width of this tread is very influential on the quality of the tread made; the more

2019 ◽  
Vol 5 (1) ◽  
pp. 84-91
Author(s):  
Edy Sujiwo
Keyword(s):  
Production Process ◽  
Manufacturing Process ◽  
Stepper Motor ◽  
Profile Measurement ◽  
Lead Screw ◽  
Measurement Results ◽  
Length Width ◽  
Laser Distance Sensor ◽  
Distance Sensor

In the tire manufacturing process especially for the tread production process, one of the important things in making tread is parameter like length, width, and height. The width of this tread is very influential on the quality of the tread made; the more accurate the dimensions of the tread made then the quality of the product will be better. The current measurement is done by the manual method that is by using a simple steel roll meter. The possibility of measuring the error in viewing the number on the tools, that the measurement results do not match the actual tread size. This research is the application of a non-contact laser in profile measurement on the extruder machine so it can facilitate the work of employees in controlling the width of the tread. This design uses a Linear Motion Lead Screw Slide Stage (Stroke Actuator, Stepper Motor, and Driver), laser distance sensor and Arduino Mega 2560. In this prototype, the signal from the distance sensor is processed in the microcontroller and sends to the computer to create a curve graph in the computer display. The actual final result of the object profile measurement was provided.

scholarly journals Calibration of Dial Indicator Using Calibration Tester with JIS B 7503 Standard

2021 ◽  
Vol 65 (2) ◽  
pp. 82-87
Author(s):  
Dodi S. Arief ◽  
◽  
Amri Pahlevi ◽  
Agus S. Permana ◽  
◽  
...  
Keyword(s):  
Production Process ◽  
Time Limit ◽  
Measuring Instruments ◽  
Measuring Instrument ◽  
Calibration Process ◽  
Measurement Results ◽  
Good Measurement ◽  
Dial Indicator ◽  
Predetermined Time

The measurement process is the most important part of the production process in the industrial world. Obtaining good measurement results can not be separated from using measuring instruments that are always maintained. Subsequence, the maintenance of calibration procedures must be carried out periodically based on a predetermined time limit. The calibration process is an activity to compare standard quantities between measuring instruments and testers that are in accordance with the measuring instrument and carried out periodically. The implementation of the calibration process often has generates an uneven value where this value is better known as the uncertainty value. This research objective is to determine the uncertainty value of the measuring instrument of a dial indicator using the JIS B 7503 Standard. The calibration can control the quality of the equipment used, and can show whether the tool is feasible or not to be used.

scholarly journals APLIKASI PENDEKATAN SIX SIGMA UNTUK PERBAIKAN KUALITAS PADA PROSES PEMBUATAN TANK WASHER

2018 ◽  
Vol 10 (3) ◽  
pp. 285
Author(s):  
Anjar Suprayogi
Keyword(s):  
Production Process ◽  
Six Sigma ◽  
Final Stage ◽  
Standard Operating Procedure ◽  
Sigma Level ◽  
Defect Rate ◽  
Measurement Results ◽  
Standard Operating ◽  
Dmaic Method

PT. Laksana Teknik Makmur is a manufacturing company engaged in the manufacture of car accesories in Indonesia. One of the products produced is a tank washer with a high defect rate in the production process of 11 percent. This study uses the DMAIC method (Define, Measure, Analyze, Improve, Control) as a tool to solve problems about improving the quality of the process of making tank washer. The initial analysis for Define shows that CTQ (Critical to Quality) is the largest defect of the wave, which is 4.1 percent of the total defects of tank washer. From the measurement results in the Measure stage, the DPMO value is 108475 with Sigma Level 2.73. Then Analyze is done to get any factors that cause wave defects. On the Improve stage using Ishikawa's method, the results of the new Standard Operating Procedure are recommended. In the final stage, Control is carried out after the implementation of the new SOP for 1 month, the result is that the wave defect value drops to 2 percent and the Sigma Level value increases to 3.326 with the value of DPMO 20424.

Problems of ensuring metrological traceability of measurement results of indicators of quality for food products and food raw materials

2020 ◽  
pp. 64-70
Author(s):  
Mariya Y. Medvedevskikh ◽  
Anna S. Sergeeva
Keyword(s):  
Reference Materials ◽  
Mass Fraction ◽  
Nutritional Value ◽  
Animal Feed ◽  
Raw Materials ◽  
Meat Products ◽  
Metrological Traceability ◽  
Food Products ◽  
Freeze Dried ◽  
Measurement Results

The article raises the problem of ensuring metrological traceability of the measurement results of indicators of quality and nutritional value for food products and food raw materials: water (moisture), nitrogen (protein, crude protein), fat, ash and carbohydrates. The problem under consideration can be solved by applying reference materials of food composition, traceable to state primary measurement standards GET 173-2017 and GET 176-2019 and primary reference measurement procedures (PRMP), for attestation of measurement procedures and accuracy checking of measurement results. The article discusses the results of the PRMP development of mass fraction of fat, ash and carbohydrates in food products and food raw materials, as well as mass fraction of crude fat (oil content) in oil crops seeds and products based on them. The paper also presents metrological characteristics of reference materials of composition of dry dairy products, grain-milk dry porridges for nutrition of babies, grain dry porridges for nutrition of babies, egg powder, freeze-dried meat products, animal feed. The results of the work allow for building a chain of metrological traceability from GET 173-2017, GET 176-2019 and PRMP to routine measurement procedures, thereby ensuring the uniformity of measurements of nutritional value of food products.

Pengaruh Kecepatan Putar Terhadap Hasil Coran pada Metode Pengecoran Sentrifugal dalam Pembuatan Produk Pisau Pakan Ternak dengan Material Ni-Hard1

2019 ◽  
Vol 11 (01) ◽  
pp. 1-7
Author(s):  
Roni Kusnowo ◽  
Kus Hanaldi
Keyword(s):  
Animal Feed ◽  
Centrifugal Casting ◽  
Impact Resistance ◽  
Literature Study ◽  
Gravity Casting ◽  
Friction Resistance ◽  
Optimal Speed ◽  
Mold Making

Animal feed knife is a tool that serves to cut and chop animal feed consisting of grass as the main ingredient with additives such as bran, herbs, centrate, cassava, tofu pulp and others. Therefore, as a cutting tool must have the properties of friction resistance, impact resistance, and have good sharpness, so that the material chosen is Ni-Hard 1. The use of centrifugal casting method was chosen because it has the advantage of being able to make castings with relatively thin thickness this is due to the influence of the centrifugal force on the distribution of metal liquids throughout the cavity in the mold. Case study in this study is the use of centrifugal casting methods as an alternative to gravity casting methods to overcome defects of misruns. This research was conducted to investigate the effect of speed on the formation of castings products. The method that was carried out began with a literature study on centrifugal casting, and continued by determining the material, the temperature of the cast is in the range 1250ºC - 1300ºC, and the type of mold. The next step is to do work drawings, pattern making, mold making, casting processes, fettling processes, and analysis. With variations in speed of 200 rpm, 300 rpm and 400 rpm, it can be seen the optimal speed for making this product. The results of this study obtained optimal speed at a speed of 300 rpm to make good quality of animal feed knife products.

Effect of Rotation Speed on the Quality of Friction Welded AA 6061/AA 7075 Joints

2014 ◽  
Vol 56 (5) ◽  
pp. 381-385
Author(s):  
Ayhan Orhan ◽  
Yücel Asma
Keyword(s):  
Rotation Speed ◽  
Aa 7075

Statistical Management of Food Production Processes

2020 ◽  
pp. 30-35
Author(s):  
N.A. Jurk ◽  
Keyword(s):  
Production Process ◽  
Control Chart ◽  
Food Production ◽  
Time Interval ◽  
Bakery Products ◽  
Shewhart Control ◽  
Manufactured Products ◽  
Mnemonic Technique ◽  
The Stability

The article presents scientific research in the field of statistical controllability of the food production process using the example of bakery products for a certain time interval using statistical methods of quality management. During quality control of finished products, defects in bakery products were identified, while the initial data were recorded in the developed form of a checklist for registering defects. It has been established that the most common defect is packaging leakage. For the subsequent statistical assessment of the stability of the production process and further analysis of the causes of the identified defect, a Shewhart control chart (p-card by an alternative feature) was used, which allows you to control the quality of manufactured products by the number of defects detected. Analyzing the control chart, it was concluded that studied process is conditionally stable, and the emerging defects are random. At the last stage of the research, the Ishikawa causal diagram was used, developed using the 6M mnemonic technique, in order to identify the most significant causes that affect the occurrence of the considered defect in bakery products. A more detailed study will allow the enterprise to produce food products that meet the established requirements.

Typical errors and violations of biotechnics of artificial breeding of pacific salmon

2020 ◽  
pp. 13-23
Author(s):  
Ekaterina Grinberg
Keyword(s):  
Production Process ◽  
Preventive Measures ◽  
Pacific Salmon ◽  
Fish Farming ◽  
Important Condition ◽  
The Third ◽  
Fish Breeding ◽  
Artificial Breeding ◽  
Strict Compliance

In two parts of the article, more than 70 errors and violations of the Biotechnics of artificial breeding of Pacific salmon in salmon hatcheries are collected and summarized, which lead to an immediate or delayed deterioration of the quality of reared fry and a decrease in their survival rate. Deviations from the biological basis of fish farming are shown and possible consequences of such errors or violations are predicted. In the first part of the article (#7,2020) there were General errors (throughout the entire fish-breeding process), as well as violations of Biotechnics during the work with producers, collecting eggs and preparing them for incubation, in the second part-violations of Biotechnics during the incubation of eggs, holding pre-larvae, rearing and release of young. Their correction, prevention or minimization of consequences will significantly improve the quality of sexual products and offspring from producers, increase the linear and weight gain of juveniles during rearing, improve the coefficient of feed payment, reduce the time of rearing, improve the epizootic situation by developing immunity in fry and mobilizing other protective reactions of their body, significantly reduce waste at all stages of the production process, increasing survival by 10–15%. In conclusion, it is noted that the first and most important condition for an efficient salmon hatchery is the creation of optimal environmental conditions at each stage of the production process. The second condition is strict compliance with the Biotechnics of artificial salmon breeding and the complex of veterinary and sanitary, fish-breeding and meliorative and therapeutic and preventive measures. The third is the availability of competent specialists who regularly improve their skills in accredited Universities to implement, control and manage the first two conditions.

scholarly journals Disentangling Individual Phases in the Hunted vs. Farmed Meat Supply Chain: Exploring Hunters’ Perceptions in Italy

Foods ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 174
Author(s):  
Maria Elena Marescotti ◽  
Eugenio Demartini ◽  
Michael Gibbert ◽  
Roberto Viganò ◽  
Anna Gaviglio
Keyword(s):  
Supply Chain ◽  
Production Process ◽  
Emerging Market ◽  
Final Phase ◽  
Game Meat ◽  
Wild Game ◽  
Wild Boar Meat ◽  
Training Activities ◽  
Final Consumer

The growing body of literature concerning the hunted wild game meat (HWGM) supply chain is mainly focused on the final consumer, while little is known about upstream production processes. Even though the hunter plays a central role here, it is not well understood how hunters themselves perceive their role in the various phases of the production process. The present study explores Italian hunters’ perception of the HWGM supply chain and compares it to their perception towards the conventional farmed meat supply chain. We distinguish several phases of this production process and find that the final phase related to on-site game dressing is considered problematic, perhaps because hunters perceive themselves as less skilled than professional butchers. The results, in fact, show that hunters prefer hunted products over farmed meat, but that they consider hunted wild boar meat less safe compared to farmed pork. Findings from this study provide a rare glimpse from the inside of the supply chain and reveals the needs for a broad risk assessment analysis on the Italian game meat supply chain. Considering the development of the Italian emerging market of the HWGM, our results also highlight the relevance of training activities on hunters in order to increase the safety and quality of the final product.

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