A Novel High-Q Dual-Mass MEMS Tuning Fork Gyroscope Based on 3D Wafer-Level Packaging

Tuning fork gyroscopes (TFGs) are promising for potential high-precision applications. This work proposes and experimentally demonstrates a novel high-Q dual-mass tuning fork microelectromechanical system (MEMS) gyroscope utilizing three-dimensional (3D) packaging techniques. Except for two symmetrically decoupled proof masses (PM) with synchronization structures, a symmetrically decoupled lever structure is designed to force the antiparallel, antiphase drive mode motion and eliminate low frequency spurious modes. Thermoelastic damping (TED) and anchor loss are greatly reduced by the linearly coupled, momentum- and torque-balanced antiphase sense mode. Moreover, a novel 3D packaging technique is used to realize high Q-factors. A composite substrate encapsulation cap, fabricated by through-silicon-via (TSV) and glass-in-silicon (GIS) reflow processes, is anodically bonded to the wafer-scale sensing structures. A self-developed control circuit is adopted to realize loop control and characterize gyroscope performances. It is shown that a high-reliability electrical connection, together with a high air impermeability package, can be fulfilled with this 3D packaging technique. Furthermore, the Q-factors of the drive and sense modes reach up to 51,947 and 49,249, respectively. This TFG realizes a wide measurement range of ±1800 °/s and a high resolution of 0.1°/s with a scale factor nonlinearity of 720 ppm after automatic mode matching. In addition, long-term zero-rate output (ZRO) drift can be effectively suppressed by temperature compensation, inducing a small angle random walk (ARW) of 0.923°/√h and a low bias instability (BI) of 9.270°/h.

A Novel High-Q Dual Mass MEMS Tuning Fork Gyroscope Based On 3D Wafer-Level Packaging

Tuning fork gyroscopes (TFGs) are promising for potential high-precision applications. This work proposes and experimentally demonstrates a novel high-Q dual mass tuning fork microelectro-mechanical system (MEMS) gyroscope utilizing three-dimensional (3D) packaging techniques. Except for two symmetrically-decoupled proof masses (PM) with synchronization structures, a symmetrically-decoupled lever structure is designed to force the antiparallel, antiphase drive-mode motion and basically eliminate the low-frequency spurious modes. The thermoelastic damping (TED) and anchor loss are greatly reduced by the linearly-coupled, momentum- and torque-balanced antiphase sense mode. Besides, a novel 3D packaging technique is used to realize high Q-factors. A composite substrate encapsulation cap, fabricated by through-silicon-via (TSV) and glass-in-silicon (GIS) reflow processes, is anodically bonded to the sensing structures at wafer scales. A self-developed control circuit is adopted to realize loop control and characterize gyro-scope performances. It is shown that a high-reliability electrical connection together with a high-air-impermeability package can be fulfilled with this 3D packaging technique. Furthermore, the Q-factors of the drive and sense modes reach up to 51947 and 49249, respectively. This TFG realizes a wide measurement range of ±1800° /s and a high resolution of 0.1° /s with a scale-factor nonlinearity 720 ppm after automatic mode-matching. Besides, the long-term zero-rate output (ZRO) drift can be effectively suppressed by temperature compensation, inducing a small angle random walk (ARW) of 0.923°/√h and a low bias instability (BI) of 9.270°/h.

IMPACT OF PACKAGING ON CONSUMER BUYING INTENTION: A CASE ON PAPER BOAT

The main theme of the study is to investigate and testify how product packaging in businesses helps in influencing the consumer perception and buying intention as a whole. It is also to keep a track of all the possibilities which go in favour of businesses which in the end determines their success of product packaging.Packaging means keeping in mind the important factors to help in determining how well the product would be experienced by people in the primary level and in the secondary objective to ensure the safety and shelf life of the goods (increasing longevity of the product). Though often ignored for not being a major P in marketing, ignoring it leads to bad image of product people associate it with the product. Under the motto of first impression lasts long Packaging has its own subset of Ps.The product showcased here is Paperboat whose ideal packaging technique and unique product positioning brought about immense success in the market and still intrigues the consumer till date.The target population is people residing in different parts of Odisha, India who have used Paperboat at least once in a lifetime.

ANALISIS MUTU KERANG DARAH (Anadara granosa) ASAP YANG DIKEMAS VAKUM DAN NON VAKUM PADA PENYIMPANAN SUHU RUANG

Quality Analysis of Smoked Cockle Shells (Anadara granosa) with vacuum and nonvacuum packaging techniques in room temperatureABSTRACT This study aims to determine the effect of packaging factors and storage time on organoleptic values, total bacterial counts and chemical analysis of smoked cockle shells. The characteristics tested were sensory, water content, total bacterial count (TPC) and the value of the PAH compound (Polycyclic Aromatic Hydrocarbon) smoked cockle shells. This study uses a Completely Randomized Design (CRD) consisting of 6 treatments V1L1 (vacuum packaging technique, 2 days storage time), V2L1 (nonvacuum packaging technique, 2 days storage time), V1L2 (vacuum packaging technique, length of storage time 4 days), V2L2 (non-vacuum packaging technique, 4 days storage time), V1L3 (vacuum packaging technique, 6 days storage time), V2L3 (non-vacuum packaging technique, 6 days storage time) and replications three times. Data from observations were analyzed using ANOVA (Analysis of Variance) at a level of 95%, if there is a significant difference (P> 0.05) then a further test was performed with a DMRT (Duncan Multiple Range Test) tests at a 95% significance level. The results obtained showed that the packaging technique and the storage time of smoked cockle shells had a very significant effect on the sensory value which included appearance, aroma, and taste, but the texture sensory had a real effect and on the fungus, sensory had no significant effect. The best results for sensory assessment are in the V1L1 treatment which has a value of appearance 7.62, aroma 7.64, taste 7.93 and texture 7.42. The best treatment on the total number of bacteria (TPC) showed the best value, namely V1L1 treatment with a value of 1.1 x 103 CFU / ml. The best treatment in chemical tests is in the treatment V1L1 with a moisture content value of 45.26%, while for the value of the PAH compound (Polycyclic Aromatic Hydrocarbon) the value is the same, <0.51 ppm both for vacuum and nonvacuum packaging techniques. Keywords: Cockle shells (Anadara granosa). Smoke, packaging, storage, room temperatureABSTRAKPenelitian ini bertujuan Untuk mengetahui pengaruh faktor kemasan dan lama penyimpanan terhadap nilai organoleptik, jumlah total bakteri dan analisis kimia kerang darah asap. Karakteristik yang diuji yaitu sensori, kandungan kadar air, jumlah total bakteri (TPC) dan nilai senyawa PAH (Polycyclic Aromatic Hydrocarbon) kerang darah asap. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 6 perlakuan V1L1 (Teknik pengemasan vakum, lama waktu penyimpanan 2 hari), V2L1 (Teknik penemasan non vakum, lama waktu penyimpanan 2 hari), V1L2 (Teknik penemasan vakum, lama waktu penyimpanan 4 hari), V2L2 (Teknik penemasan non vakum, lama waktu penyimpanan 4 hari), V1L3 (Teknik penemasan vakum, lama waktu penyimpanan 6 hari),V2L3 (Teknik penemasan non vakum, lama waktu penyimpanan 6 hari) dan ulangan sebanyak tiga kali. Data hasil pengamatan dianalisa menggunakan ANOVA (Analysis of Variance) pada taraf 95%, apabila terdapat beda nyata (P>0,05) maka dilakukan uji lanjut dengan uji DMRT (Duncan Multiple Range Test) pada taraf nyata 95%. Hasil penelitian yang diperoleh menunjukkan bahwa teknik pengemasan dan waktu penyimpanan kerang darah asap memberikan pengaruh sangat nyata terhadap nilai sensori yang meliputi kenampakan, aroma, dan rasa, tetapi pada sensori tekstur memberikan pengaruh nyata dan pada sensori jamur berpengaruh tidak nyata. Hasil terbaik untuk penilaian sensori terdapat pada perlakuan V1L1 dimana memiliki nilai kenampakan 7,62, aroma 7,64, rasa 7,93 dan tekstur 7,42. Perlakuan terbaik pada jumlah total bakteri (TPC) menunjukkan nilai terbaik yaitu perlakuan V1L1 dengan nilai 1,1 x 103 CFU/ml . Perlakuan terbaik pada uji kimia terdapat pada perlakuan V1L1 dengan nilai kadar air 45,26 %, sedangkan untuk nilai senyawa PAH (Polycyclic Aromatic Hydrocarbon) nilainya sama yaitu <0,51 ppm baik yang teknik pengemasan vakum maupun non vakum.Kata kunci: kerang darah (Anadara granosa). pengasapan, pengemasan, penyimpanan, suhu ruang

The Effect of Packaging Technique and Types of Packaging on the Quality and Shelf Life of Yellow Seasoned Pindang Fish

Yellow seasoned pindang fish is one of East Lombok special pindang products made of tamarind and turmeric, yet their shelf life is short. The aim of this research was to determine the effect of technique and types of packaging on the quality and shelf-life of yellow seasoned pindang fish. The method used was experimental method with completely randomized block design of 2 factors: packaging technique (vacuum and non vacuum) and packaging types (Polyprophylene (PP), Polyethylene (PE), and Alumunium Polyprophylene (Al-PP). Parameters observed were chemical (pH and water content), physical (value of L and 0Hue), microbial (total microbes and fungi) and shelf-life (fungi, gas formation and color change). The results showed that the technique and packaging types had a significant effect on the pH of the pindang at the 7th day.Packaging technique affected pH and L value at 7th and 14th day, while the moisture content and 0Hue differed markedly only on the 7th day. Packing types affected the pH at 7th and 14th. Vacuum packaging with Polyprophylene (PP) resulted in the lowest total microbials during storage, while the total fungus in all treatments were undetectable. Combination of vacuum packing with PP is recommended as the best treatment to produce yellow seasoned pindang fish, maintaining pH and moisture, preventing growth of fungi and microbes, as well as extending the shelf life up to the 7th day at ambient storage.

Teknik Design Labeling Pengembangan Model Kemasan Keripik Salak Pondoh oleh Wanita Tani Srikandi dan Karya Bhakti

Salak pondoh merupakan salah satu jenis buah salak yang cukup diminati masyarakat. Kegiatan pengabdian berupa Iptek bagi Masyarakat (IbM) kepada kelompok wanita tani Srikandi dan Karya Bhakti dilakukan dengan tujuan untuk meningkatkan keterampilan produksi, teknik pengemasan, design labelling dan pemasaran guna menunjang omset penjualan dan nilai tambah pada keripik buah salak pondoh yang sedang mereka usahakan. Metode yang digunakan dalam pengabdian ini adalah metode pelatihan, pendampingan dan pendidikan kepada masyarakat setempat, khususnya bagi anggota kelompok wanita tani Srikandi dan Karya Bhakti. Hasil pengabdian ini adalah telah diterapkan mesin pengolah vacuum frying, branding teknik pengemasan, dan design labeling pada produk keripik buah salak pondoh.Kata Kunci: pemasaran, teknik pengemasan, design labeling. ABSTRACKPondoh zalacca is one type of zalacca that is quite attractive to the community. Service activities in the form of Science and Technology for the Community (IbM) to Srikandi farmer women's groups and Karya Bhakti are carried out with the aim to improve production skills, packaging techniques, design labeling and marketing to support sales turnover and added value to the pondoh zalacca chips they are seeking. The method used in this service is the method of training, assistance and education to the local community, especially for members of the Srikandi farmer women's groups and Karya Bhakti. The result of this dedication is that the vacuum frying processing machine, packaging technique branding and labeling design have been applied to the salak pondoh chips.