Hotplace Magnetic Stirrer Automatic Heat Control and Water Velocity Based on PID (Proportional Integral Derivative)

Hotplate magnetic stirrer is a laboratory tool that is used to heat or warm as well as mix or homogenize chemical solutions. This tool is available in chemical, microbiology and pharmaceutical laboratories. Equipped with a stirrer made of magnets (stir bar) which is used to homogenize chemical solutions. This magnetic stirrer hotplate uses an ATMega 16 microcontroller based system. It uses an infrared temperature sensor MLX90614 to measure and monitor the temperature of the solution, starting from the start of mixing which is assisted by rotating a DC motor as a stirring device until the liquid is mixed or homogeneous. Homogeneous conditions are indicated by the ADC value ( Analog to Digital Convertion) which is obtained constant. If you use the automatic menu, only choose the mixing solution on the automatic menu. There are four choices for the solution speed of 400-1600 rpm with an increase of 400, there are four temperature choices, namely 30-60 degrees Celsius in increments of 10, there is a choice of time used for stirring time at 1-30 minutes. For temperature display, stirring speed and stirring time can be seen on the LCD 20x4 display.

Automatic Heat Dispel System for DINGSON Biscuit Oven using Thermocouple Temperature Sensor

In this paper, an automatic heat dispel system for DINGSON Biscuit Oven have been designed and simulated using Proteus program successfully. This system uses thermocouple temperature sensor to sense the oven temperature and automatically open and close the dispel system. The temperature in which the dispel open and close can be adjusted any time the operator needs to adjust it.

Study of the Mechanical Properties of Natural Rubber Composites with Synthetic Rubber Using Used Cooking Oil as a Softener

This research aims to study the mechanical properties of natural rubber composites with nitrile butadiene rubber and ethylene propylene diene monomer rubber. Composite fillers consisted of kaolin, and softener using used cooking oil. The study was carried out by the method of mastication, vulcanization, and maturation of the compound into rubber vulcanizates. The vulcanization and mastication process is carried out in the open mill. The maturation of the compound into rubber vulcanizates from the results of mastication and vulcanization was carried out using semi-automatic heat press and press at a temperature of 130 °C ± 2 °C for 17 min. Based on data from testing the mechanical properties of five samples from five formulas, the mechanical properties of composite rubber are affected by the ratio of natural rubber, synthetic rubber, kaolin, and used cooking oil as a softener. The difference in the results of vulcanizates rubber testing of natural rubber composites with synthetic rubber is not only influenced by the ratio of the composite, but also by the degree of cross-linking between the material molecules.

New Zealand dairy farmers preference investments in automation technology over decision-support technology

Dairy farmers are adopting precision technologies to assist with milking and managing their cows due to increased herd sizes and a desire to improve labour efficiency, productivity and sustainability. In the present study, we evaluated the adoption of technologies installed at or near the dairy, and milking practices, on New Zealand dairy farms. These data quantify current use of technology for milking and labour efficiency, and decision-making, and provide insight into future technology adoption. A telephone survey of 500 farmers, randomly selected from a database of New Zealand dairy farms, was conducted in 2018. Adoption for all farms is indicated for six automation technologies, including automatic cup removers (39%), automatic drafting (24%), automatic teat spraying (29%), computer-controlled in-shed feeding (29%), automatic plant wash (18%) and automatic yard wash systems (27%). Five data-capture technologies also included in the survey were electronic milk meters (8%), automatic animal weighing (7%), in-line mastitis detection (7%), automatic heat detection (3%) and electronic animal-identification readers (23%). Analysis by dairy type indicated an adoption level for the automation technologies in rotary dairies of 36–77%, and 7–49% for data-capture technologies, with 10% having none of these 11 technologies installed. This compares with herringbone dairies at 4–21% and 2–11% for automation and data-capture technologies respectively, with 56% having none of these technologies. Rotary dairies, with a combination of automatic cup removers, automatic teat spraying, and automatic drafting, were associated with 43% higher labour efficiency (cows milked/h.person) and 14% higher milking efficiency (cows milked/h) than were rotary dairies without all three technologies. Dairy farmers will increasingly use technologies that deliver value, and the present study has provided information to guide investment decisions, product development and research in areas such as applying technology in new workplaces.

PKM Kelompok Usaha Roti dan Kue : Optimalisasi Produk dan Proses Produksi Berbasis Pemanfaatan Teknologi Tepat Guna di Desa Pesucen dan Desa Kalipuro Kecamatan Kalipuro Kabupaten Banyuwangi Provinsi Jawa Timur

Micro, Small and Medium Enterprises (UMKM) in Banyuwangi have a proportion of 99.81% compared to largeand medium industries which amount to 0.19%. The types of bread and cakes UMKM develop along with the busyness of thecommunity and the dynamics of social life. This Community Partnership Program (PKM) aims to increase the knowledge andproductivity of the Micro Business Bread and Cake Group in the village of Pesucen and Kalipuro Village, Kalipuro District,Banyuwangi Regency. This PKM activity is carried out by holding a vertical mixer dough mixer and an automatic heat regulating bread oven. The next step is to carry out production management and bookkeeping training activities as well as operating training and equipment tools. With the support of this activity, it is expected to increase the productivity of the business being developed expected to improve production and management capacity so as to accelerate business development. This development is also expected to be able to open employment opportunities