The technology of the manufacturing industry is developing rapidly, where the rapid development of this technology cannot be separated from the welding field. In the welding process, thermal heat is used until the material melts, the heat change will also cause changes in the structure, stress and also deformation of the material. This is because the more carbon elements are captured, the more martyred structures are formed. This causes an increase in the value of hardness and tensile strength values in the material. The purpose of this study was to determine the effect of the temperature of the cooling medium oil, salt water, water. dromus, and free air in GMAW welding on the tensile test of ST 60 steel. To determine the effect of cooling temperature medium of Oil, Salt Water, Dromus Water, and Free Air on GMAW welding toward the tensile test and hardness test of ST 60 steel. Several means used for testing are calculating the tensile stress Mpa and HVN hardness. This research method used the experimental method. The GMAW welding process variations of coolant were used, such as oil, salt water, dromus water, and free air with a time of 25 minutes and electic current of 100 A. The type of seam used was a V type with angle of 30o. The tests carried out were tensile and hardness test. The highest average value of the tensile stress from the the salt water coolant specimen was 490.23 Mpa. The highest average value of the tensile strain from free air specimens was 35.45 Mpa. The average value of HVN hardness from Oil specimens was 208.3 HVN, salt water was 231.0 HVN, Dromus water was 215.5 HVN, and free air was 228.0 HVN. From the average value of HVN hardness, the highest value observed was the salt water specimen with 231.0 HVN.
The food processing industry sector is increasingly experiencing a level of intense competition. This is because the increase in consumer purchasing power has an impact on high consumer demand and that consumer behavior in purchasing decisions is increasingly selective. UKM Roti Aisyah, there were problems and consumer complaints, entrepreneurs must think of the right strategy to attract consumer interest. One way with find out what are the factors that influence consumers in choosing products, especially bread. The purpose of this study is to determine the factors of consumer decisions to be considered in choosing a case study of bread products at UKM Roti Aisyah, to examine among consumer decision factors what factors are most considered by consumers choosing bread product at UKM Roti Aisyah. The research method is descriptive qualitative approach that aims to describe the objective conditions of the analysis of the factors that influence consumer decisions in choosing bakery products. The results show that The dimensions of consumer decisions are taken into consideration in choosing bread products. The case study at UKM Roti Aisyah is that from the 12 factors analyzed, 3 new factors can be formed and the dimensions of consumer decisions that are most considered by consumers in choosing bread products in the case study of UKM Roti Aisyah are the first factor, the forming indicator is price affordable, products that have many variants, wrappers and payments.
The recent development of technology and the continuous development of human lifestyle have resulted in theincreasing of the need for energy, so that the availability of energy from non-renewable fossil fuels is decreasing, and it iseven predicted that it will run out over time. One of the most prospective vegetable oil resources to be used as a rawmaterial for biodiesel is product from the processing of nyamplung seeds (Calophyllum Inophyllum L). Due to nyamplungseed oil is not included in the category of primary food needs, so its usage as a biodiesel will not interfere with human foodneeds. The purpose of this research is to find out how much torque and sfc power to the mixture of biodiesel fuel fromnyamplung fruit. This research used experimental studies with research that has been done to produce Power, Torque, andSfc from a mixture of 20% of 1.72kW, 10,955Nm and the value of increase down 10.08%. Percentage of 30% 1,692kW,10,777N.m and the value increase / decrease -1.09%. The percentage of 40% 1,719kW, 10,949N.m and the rate is up /down 5.77% for Dexlite. Percentage of 20% 1,722kW, 10,968N.m and 4.63% increase / decrease value. Percentage of 30%1,710kW, 10,891N.m and value increase / decrease 6.52%. The percentage of 40% 1,722kW, 10,968N.m and the increasedvalue by 5.95% for Pertamina DEX.
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