In the power plant power system, voltage drops often occur and one of the contributing factors is a short circuit that affects the performance of motor drivers on the mills in the generator. In this research proposed the use of compensation dynamic voltage restorer (DVR) to damped voltage sag. The DVR using a three-phase voltage source inverter (VSI) with voltage loop control (PI). To detect the voltage drop system using park transform and apply it in the voltage regulator as a control system function that detects the voltage amplitude at the sensitive load continuously. The result of simulation in system distribution with active load 280 kVA and 50 kVAR reactive, before a voltage compensation system 0.67 pu and after voltage compensation system becomes 0.99 pu on nominal voltage 0f 380V. The performance of DVR is reliable because it is able to compensate quickly to changes in the value of the voltage * Corresponding author: y_martiningsih@untirta.ac.id
The milkfish (Chanos Chanos sp) is one of the flagship products of Banten Province, Indonesia. As the export potential product, the freshness is needed to control its quality. In this study, we investigated the freshness of the fish by combining infra-red spectroscopy. The milkfish was taken directly from the fishpond was used as the experimental samples and varied in different condition: (1) complete fish body; (2) head and gills removed; (3) and fresh fillet. The samples were measured for 48 hours that recorded every 2 hours. It was seen that the spectroscopy can give us information about postmortem products such as pre-rigor and rigor mortis phases. The first and second samples showed that the freshness was decreased exponentially as a function of time under 14 hours of death in the rigor mortis phase. In contrary, the last one which prepared in fillet decreased linearly. The fishes that prepared with fillet have a high durability compared to the others. Our results demonstrated that the combined system of infra-red spectroscopy can conveniently and nondestructively evaluate the freshness of milkfish.
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