The effect of demolition waste composition on the landfill liner physical characteristic

This study analyses the physical characteristics of demolition waste on the composite landfill liner. In this study, three characteristic composite landfill liner tests consist of swelling/specific gravity, OMC standard proctor determination, and atterberg limit test. Composite landfill liner consists of demolition material, bentonite, and lime with eight variable samples. Based on this research, specific gravity ranges from 1.8-2.1 g/cm3, OMC’s highest is V7, and MDD’s lowest is 1.81 g/cm3. Demolition waste content is below 80% can be carried out atterberg limit test. It is related to the particle size distribution test, which states that the size of demolition waste is a type of sand.

The utilization pattern of east flood canal as public open space in urban area

East Flood Canal is one of the manmade waterfront public open spaces in Jakarta which is often visited by residents. The existence of the public open space is very important for society. The purpose of the study is to identify the utilization pattern of public open space on canal banks and analyze the problems related to the utilization of this space. Method used place-centered mapping to identify physical characteristic of public open space and patterns of activity that occur in the study area. The study is conducted in the segment East Flood Canal on Jl. Kolonel Sugiono, Duren Sawit sub-district, East Jakarta. The result is the pattern of utilizing public open space in the four zones in the East Flood Canal segment is linear because the pattern follows the physical setting of pedestrian circulation paths and bicycle lanes. This study suggests both two circulation pathways (pedestrian and bicycle) need to be designed continuously along the canal and equipped with adequate facilities. Improvement of the planning, design, and maintenance of public open space in the segment of canal will have many benefits to increase social interaction, recreational activities, educational communication, and also a concern for the hydrological aspects of the canal.

Karakteristik Fisik, Total Padatan dan Hedonik Velva Nangka dengan Penambahan Gum Arab Sebagai Penstabil

Velva nangka (VN) merupakan ekstensifikasi usaha pengolahan nangka sebagai hidangan pencuci mulut beku yang disukai. VN yang berkualitas menggunakan bahan penstabil yaitu kombinasi Carboxyl Methil Celullose (CMC) dan Gum Arab (GA). Penelitian ini bertujuan untuk mengetahui pengaruh penambahan GA sebagai bahan penstabil tunggal terhadap karakteristik fisik (overrun dan waktu pelelehan), total padatan dan hedonik VN. GA dengan variasi konsentrasi 0; 0,25; 0,5; 0,75; dan 1% terhadap total adonan digunakan sebagai penstabil pada pembuatan VN. Penambahan GA berpengaruh nyata pada karakteristik fisik dan total padatan serta hedonik tekstur namun tidak mempengaruhi rasa dan aroma VN. VN dengan penstabil GA 1% mempunyai overrun terendah (P<0,05) sedangkan GA >0,25-1% menghasilkan VN dengan waktu pelelehan lebih lama dan total padatan lebih tinggi (P<0,05). Penambahan GA >0,5-1% menghasilkan VN dengan tekstur yang makin disukai (P<0,05). Penambahan penstabil GA lebih dari 0,25% dalam adonan mampu menghasilkan VN berkualitas baik ditinjau dari karakteristik fisik dan total padatan dengan tekstur yang disukai.Kata kunci: Gum arab; nangka; penstabil; velva Characteristic of Physicals, Total Solids and Hedonik of Jackfruit Velva with Addition of Arabic Gum as StabilizerABSTRACTJackfruit velva (JV) is a business extensification of the jackfruit processing as a preferred frozen dessert. Good quality JV used a stabilizer such as combination of Carboxyl Methyl Cellullose (CMC) and Arabic Gum (AG). This study aimed to get more insight the effect of AG addition as a single stabilizer to the physical characteristics (overrun and melting time), total solids and hedonic JV. AG in various concentration of 0; 0.25; 0.5; 0.75; and 1% of the total dough was used as a stabilizer in the JV manufacture. The addition of AG significantly affected the physical characteristic, total solids and texture hedonic without any effect on the flavor and aroma of JV. JV with 1% AG stabilizer had the lowest overrun (P<0.05) while >0.25-1% AG resulted in JV with longer melting time and higher total solids (P<0.05). The addition of >0.5-1% AG resulted JV more favorable texture (P<0.05). The addition of more than 0.25% AG stabilizer in the dough was able to produce good quality JV in the aspects of physical characteristics and total solids with a preferred texture.Keywords: Arabic gum; jackfruit; stabilizer; velva

A Comparison of Organic Cement Made from Recycled Waste Material and Portland Cement

Organic cement is an environmentally friendly alternative to Portland cement which is acquired by recycled organic waste and Mediterranean soil. Waste management is a global problem. The physical characteristic test results of the organic cement show that the weight test of fresh organic concrete is 2081kg/m³ and the dry weight of concrete is 2032kg/m³ which are smaller than Portland cement concrete's which are 2525kg/m³ and 2405 kg/m³ respectively. The fineness of alternative cement grains that passed the 200 mesh sieve is 56%, which is more than Portland cement's which is 52%. The solid weight of alternative cement is 1200kg/m3 whereas the solid weight of Portland cement is 1250kg/m3.

The Effect of Different Types of Fish on Physical Characteristic of Fish Meatball

Mince fish can be made into a gel-based product. One of the gel-based products is fish ball. Making fish balls can use economical fish to add value to a product. This study aims to determine the differences in the physical characteristics of fish balls with the use of different types of fishThe treatment in this study is to use different types of fish. The types of fish used were Tilapia (Oreochromis mossambicus) and Mackerel (Restrelliger sp) Other additional ingredients are tapioca flour and seasoning fo making fish ball. The calculating in this study is the yield of fish fillets (skinless) and physical characteristics of product. The results of this study showed that the yield value of tilapia fish fillet is 33, 76% with the number of meatballs produced is 9-13 meatballs. While the yield of mackerel fillet was 49.29% with the number of meatballs produced as many as 24-29 meatballs. The characteristic value of the appearance of the tilapia fish ball is 8 while the mackerel meatball is 7.6. The aroma value of tilapia and mackerel fish balls were 7.4 respectively. Texture value in tilapia fish meatballs is higher than mackerel meatballs, which is 8.2.

Effects of compaction, moisture and depth on the parameters of the kostiakov equation

This report consisted of studying the effects caused by the soil physical characteristic, in the presence of wetness variations and structures-texture fluctuations, to the Kostiakov constants. The objectives were to investigate the effects of wetness, soil depth, and compaction on the Kostiakov constants “a”, and “b”. The experimental unit consisted of nine polyvinyl cylinders. Statistical analysis under a randomized block design with three replications and three factors: wetness with five levels, soil depth (0-15, 15-30 and 45-60) and compaction with three levels (0, 13 and 26 blows). The relation between the instantaneous infiltration versus compaction and bulk density were inversely proportional. The parameter “a” influenced infiltration more than “b”. Soil texture and structure influenced “b” more than wetness. Wetness influenced “a” more than compaction and soil depth. Kostiakov parameters exposed physical relations to soil texture and structure.