Search for ways to increase yield and improve product quality in the process of saw ginning

This article presents the results of research on increasing fiber yield and improving product quality by using a new design of the vas deferens from the working chamber. It has been experimentally established that the most rational in terms of yield and quality of fiber, seeds and gin productivity is the position of the seed comb when the axes of its pegs are directed 5-10 degrees above the axis of the saw cylinder. The smallest value of complete hairiness of seeds after gin was obtained when installing a lamellar seed comb. Its average value was 13.8%. At the same time, the fiber yield was maximum - 34.66%, and the highest productivity - 8.5 kg of fiber per saw per hour. The influence of the distance between the ends of the seed comb pegs and grates at their values of 10, 20, 30 mm on the ginning indices was investigated. A distance of 20 mm is recognized as optimal taking into account all indicators - fiber yield, complete pubescence, productivity, quality of fiber and seeds. An experimental working chamber equipped with lamellar combs was made. It has been tested in the production conditions of a pilot cotton mill.

Strategi Pemasaran Beras Organik di Desa Bareng Kecamatan Bareng Kabupaten Jombang

The purpose of this research to identify any internal and eksternal factors which can be a strengths, weakness, opportunities and threats of marketing organic ricein the Banjarsari farmer group in the Bareng village Bareng sub-district Jombang district. This research uses the SWOT analysis method obtained from the matrik IFAS-EFAS, SWOT quadrant and SWOT matrik. The respondents of this research are head of the Banjarsari farmer group and six member who are members of the Banjarsari farmer group. Based on the results of the IFAS matrik analysis research, the total score is 2,29. EFAS matrik analysis result are 2,67. After knowing the results of the IFAS/EFAS matrik than determining the SWOT quadrant. Quadrant results show the Banjarsari farmer group is in quadrant one (agresif). Namely showing a very favorable situation for the Banjarsari farmer group becausa it has opportunities and strengths so that they can take advantage of existing opportunities. With this research it is hoped that the Banjarsari farmer group can expand market share, maintain the quality of organic rice and improve product packaging.

Effects of Molybendum on Hardening Properties of Stainless Steels by Low Temperature Vacuum Carburizing and Pre-Treatment

To develop low temperature vacuum carburizing for next generation of injector parts was the aim of this work. Concerned parts were stopper (SUS303) and position ring (1.4305) with current properties of carburized thickness of av. 22.7 μm and hardness of HV0.05 av. 935.New carburizing and pickling were developed to reduce the cost and improve product quality. Especially, both steels showed different pitting and oxide regeneration behavior during pickling due to the composition difference. In the case of SUS 303, MnS inclusions at the surface led to severe MnS pitting, in contrast, 1.4305 formed Mo-oxides on the surface during pickling, which the excessive pitting by MnS inclusion site was prevented, confirmed by OM, SEM-EDX and XPS. Furthermore, these oxides resolved easily by hydrogen during carburizing and subsequently enabled activated carburizing. In conclusion, 1.4305 showed excellent properties, hardness of 985 HV0.05, thickness of 23 μm incl. satisfaction of weldability.

Strategi Pengembangan Produk Kerupuk Opak Minang Yolanda

This activity was carried out on SMEs producing snacks from sweet potatoes, namely opaque located in Medan under the name UD. Opak Minang Yolanda. Based on the observations, several problems were found, namely the texture is too fragile so it breaks easily, the taste has only one taste (original taste), the size is too large and the packaging is too simple. This activity is intended to assist UD. Opak Minang Yolanda in solving the main problems as described previously.The specific target in this activity is to improve product by diversifying products including texture, taste, size, packaging. The methods used in this activity are observations, interviews and seeking information from various literatures in the form of books, articles in journals, newspapers, relevant magazines and searching online. This activity also used a coaching pattern. The achievement of this study is the idea of opaque diversification for improvement in the sustainability of UD. Opak Minang Yolanda is an improvement in texture by thickening the volume of the opaque when formed, flavors made into various variants that are tailored to consumer tastes, sizes are made into two variants, namely large and small, making the packaging more attractive.Keywords: observation; opaque; snacks Abstrak: Studi ini dilakukan pada UMKM di Medan yang menghasilkan opak yaitu makanan ringan dari ubi dengan nama UD. Opak Minang Yolanda. Berdasarkan hasil observasi ditemukan beberapa permasalahan yaitu tekstur (permukaan) yang terlalu rapuh sehingga mudah pecah, hanya satu rasa yaitu original, ukuran (bentuk) yang terlalu besar dan kemasan (bungkus) yang terlalu sederhana. Kegiatan ini bertujuan untuk membimbing UD. Opak Minang Yolanda dalam menyelesaikan kesulitan utamanya seperti yang diuraikan sebelumnya. Sasaran utama kegiatan ini adalah membenahi produk dengan diversifikasi produk meliputi tekstur, cita rasa, ukuran, kemasan. Metode yang dilakukan pada kegiatan ini adalah melangsungkan pengamatan, tanya jawab, dan menggali fakta-fakta dari berbagai referensi seperti buku, artikel pada jurnal, surat kabar, majalah yang relevan dan juga pencarian informasi secara online. Selain itu dilakukan pembinaan untuk merubah kualitas produk UD. Opak Minang Yolanda. Capaian luaran kegiatan ini adalah buah pikiran melalui diversifikasi opak untuk memperbaharui dan keberlanjutan UD. Opak Minang Yolanda yaitu pada tekstur dengan cara lebih menambah volume opak ketika dibentuk, cita rasa yang lebih bervarian yang disesuaikan dengan selera konsumen, ukuran menjadi 2 (dua) varian yaitu besar dan kecil serta menciptakan kemasan menjadi lebih menarik.Kata kunci: makanan ringan; observasi; opak

An applied methodology for tolerance design based on concurrent engineering

Tolerance design is an important part of the product development and manufacturing process. Studies show that using a reliable and efficient tolerance design method can effectively improve product quality and reduce manufacturing costs. Although numerous studies have been carried out in the area of tolerance analysis, combining the tolerance analysis with the concurrent engineering theory has been rarely studied so far. In order to resolve this shortcoming, a comprehensive tolerance design methodology based on concurrent engineering was proposed in the present study to shorten the product development cycle, improve product quality, and reduce manufacturing costs. To this end, experts from different engineering fields were employed to form a concurrent engineering team that works together. The tolerance design activities were divided into seven stages, including design requirements definition, dimension chain identification, initial geometric dimensioning and tolerancing, variation analysis, release technical specification, validation, and continuous improvement. Then the detailed work process of each stage is presented. Based on the Monte Carlo theory and 3D computer-aided tolerance software, a variation analysis framework was proposed. Finally, the gap between taillight and bodyside was considered a test case, and a specific operation method of tolerance design using this framework is expounded. In the studied cases, the calculated and measured mean value of the gap was 1.5 and 1.5368 mm, respectively, indicating the simulation error of 2.5 %. The obtained results show that the gap tolerance by the proposed method is consistent with the tolerance fluctuation in actual production.