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PENENTUAN UMUR BANTALAN LUNCUR TERLUMASI BERDASAR LAJU KEAUSAN BAHAN Kuntara, Hasta; Gunawan, Sigit; Hartono, Sigit Budi
T R A K SI Vol 14, No 1 (2014): MAJALAH ILMIAH TEKNIK MESIN
Publisher : T R A K SI

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Penelitian ini bertujuan untuk membuat perumusan teoritik umur bantalan luncur terlumasi berdasar volume keausan bahan bantalan yang saling kontak dengan pendekatan kajian pustaka menggunakan variabel-variabel linier maupun variabel pembagi yang berkaitan langsung dengan keausan bantalan, yang selama ini belum banyak dipakai sebagai salah satu penentuan umur bantalan luncur. Penelitian dilakukan dengan melakukan kajian perumusan, persamaanpersamaan, teori serta konsep-konsep keausan bahan dan pelumasan pada suatu kontak permukaan yang telah ada, yang bersumber  dari handbook ASM, text book, penelitian pada jurnal nasional maupun internasional. Pembuatan formulaatau persamaan ini mengacu pada persamaan keausan abrasif dengan memformulasikan  dengan persamaan maupun variabel-variabel keausan L, k, F, V, ξ dan A sebagai variabel linier serta C, ν, dan H sebagai variabel pembagi terhadap Va, untuk mendapatkan volume keausan. Keausan ini kemudian menjadi penentu umur bantalan luncur dengan konsep pengurangan ukuran bantalan akibat keausan terhadap kondisi standarnya, dengan menganggap keausan merata radial. Penelitian ini menghasilkan formula penentuan umur bantalan luncur terlumasi berdasar keausan bahan bantalan terlumasi, dengan pendekatan Va/t sebagai laju keausannya dan Vp, serta Vps. Va = +.,.-.../.01.2.3 , Va/t merupakan formula laju keausan yang didapat, penentuan umur dengan melakukan pengurangan ∆V = Vs - Vps , Vs : volume standar awal bantalan, Vps : volume tersedia. Sehingga umur  t adalah waktu yang dapat ditentukan dari selisih volume standar terhadap laju volume Va/t,   t = ∆,,&56
VARIASI UKURAN PASIR CETAK TERHADAP KEKERASAN DAN KEKUATAN TARIK CORAN SCRAP PISTON SEPEDA MOTOR Gunawan, Sigit; Hartono, Sigit Budi
T R A K SI Vol 15, No 1 (2015): MAJALAH ILMIAH TEKNIK MESIN
Publisher : T R A K SI

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Penelitian ini bertujuan untuk mengetahui variasi ukuran besar butir pasir cetak terhadap kekerasan dan kekuatan tarik coran scrap aluminium piston sepeda motor. Aluminium merupakan logam yang ringan (berat jenis 2.56 kg/m3 atau 1/3 berat jenis tembaga) kekuatan tarik maksimum dalam keadaan dingin 17 – 20 kg/cm 2 , dan titik cairnya 660ºC, sedangkan titik didihnya 1800°C. Variabel penelitian adalah besar butir pasir silika. Variasi besar butir pasir silika 140 mesh, 130 mesh, 120 mesh, 110 mesh, dan 100 mesh. Proses pengecoran dilakukan dengan cara mencairkan scrap aluminium piston sepeda motor, dilanjutkan dengan penuangan logam cair dalam cetakan pasir silika dengan tingkat kehalusan pasir 140 mesh, 130 mesh, 120 mesh, 110 mesh, dan 100 mesh. Hasil penelitian menunjukkan bahwa kenaikan kekasaran pasir silika menyebabkan kekerasan meningkat tetapi kekuatan tarik cenderung menurun. Kekerasan rata-rata tertinggi 84,90 HB pada 120 mesh, dan kekuatan tarik rata-rata tertinggi 14,92 kg/mm2 pada 130 mesh.
ANALISIS PENGARUH MEDIA PACK CARBURIZING TERHADAP KEAUSAN DAN KEKERASAN SPROKET SEPEDA MOTOR Gunawan, Sigit; Harton, Sigit Budi
T R A K SI Vol 15, No 2 (2015): MAJALAH ILMIAH TEKNIK MESIN
Publisher : T R A K SI

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Penelitian ini bertujuan untuk mengkaji pengaruh media packcarburizing terhadap keausan dan kekerasan sproket Honda Supra X125. Variabel penelitian adalah media carburising. Proses packcarburizing dilakukan dengan  menggunakan media karburasi yangberbeda yaitu kokas, arang tempurung kelapa, arang sirep dan briket batu bara. Pada masing-masing media karburasi  ditambahkan bariumkarbonat (BaCO) 3,5%. Untuk proses perlakuan panas, pemanasandilakukan pada temperatur 900 3 o C dengan waktu karburasi selama 2 jam dilanjutkan dengan quenching dengan media oli. Hasil penelitianmenunjukkan bahwa kekerasan rata-rata tertinggi dihasilkan pada prosescarburizing dengan media arang sirep  yaitu 629 HV. Keausan spesifikrata-rata terkecil dicapai pada proses carburizing  dengan carburizerarang sirep yaitu 1,625 x 10-7 mm 2/kg, dan keausan spesifik rata-rataterbesar sebesar  1,867 x 10 -7 mm 2 /kg  diperoleh pada proses carburizing dengan media kokas.Kata Kunci: Pack Carburizing, Keausan, Sproket, Kekerasan
SUPERVISI AKADEMIK BERBASIS SHARING OF EXPERIENCEUNTUK MENINGKATKAN KOMPETENSI PEDAGOGIK Gunawan, Sigit; Sugiyo, Sugiyo; Masrukan, Masrukan
Educational Management Vol 5 No 2 (2016)
Publisher : Educational Management

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Tujuan penelitian ini adalah menganalisa dan mendeskripsikan pelaksanaan supervisi akademik saat ini (model faktual), menghasilkan model supervisi akademik yang sesuai kebutuhan (model hipotetik), keefektifan supervisi akademik berbasis sharing of experience (model final).Metode yang digunakan dalam penelitian ini adalah Research and Development, yang dibagi dalam tiga tahap yaitu tahap studi pendahuluan, tahap pengembangan dan tahap evaluasi. Tahap pengembangan melibatkan ahli dan praktisi, sehingga menghasilkan model yang siap diujicoba. Tahap evaluasi (uji coba terbatas) menggunakan one group pretest-posttest design untuk mengetahui keefektifan model dan uji statistik menggunakan uji wilcoxon. Hasil penelitian menunjukkan pelaksanaan supervisi akademik selama ini dinilai kurang efektif. Supervisi akademik yang sesuai dengan kebutuhan guru adalah supervisi akademik berbasis sharing of experience yang melibatkan pengawas dan guru yang disupervisi. Hasil uji coba menunjukkan keefektifan supervisi, di mana terjadi peningkatan kompetensi pedagogik guru dalam mengajar sebelum perlakuan (pretest) dan setelah perlakuan (postest). Peneliti menyimpulkan model supervisi akademik berbasis sharing of experience ini efektif untuk meningkatkan kompetensi pedagogik guru produktif pelayaran. Model ini dapat menjadi pedoman bagi pengawas dalam melakukan supervisi akademik.
The Engineering of Chlorinating Device to Disinfect The Conventional Well Suyanto, Beny; Sujangi, Sujangi; Gunawan, Sigit
Health Notions Vol 1 No 3 (2017): July-September 2017
Publisher : Humanistic Network for Science and Technology (Address: Cemara street 25, Ds/Kec Sukorejo, Ponorogo, East Java, Indonesia 63453)

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Well water is one of the main resource of drinking water for the large people, especially for those who do not abonnement of PDAM (The regional corporation which suplies water need). To determine whether the well water physically polluted or not, it can be done by testing the smell, colour and taste. Whereas, to know the level of pollution both chemically and biologically, laboratory test is performed. To purify water from pathogen bacteria, the cause of waterborne deseases, it is necessary to conduct disinfecting activity to make well water safe to drink by the people. This study was experimental research. The purpose of the research was to design a chlorine injection device applied in a conventional well water, to make it safe to consume by the people. The research design was one group pre and post-test design. Then the effectiveness of the function of the device was analyzed by identifying the difference of concentration of the disinfectant (chlorine) to produce chlorine residue, smell, taste and the decrease of colifom bacteria from well water, in line with the standard of Ministry of Health No. 492 /Reg.IV/2010 about the qualification of the quality of drinking water. The result of the research on the dimension of device chlorine injection, in the form of PVC pipe 2 dm³ and 50 cm in length, completed by silicate sand (3 kg). PVC Ø ¾ , cap, doublé screw sock, disinfectant chlorine and the wieght of device is 3,6 kg. Working principle of this device was the putting of chlorine diffusely in the well wáter. The chlorine injection device type A with the chlorine concentration 10.39 g was sable to desinfect well wáter for 6 days with the average chlorine residue 0.212 ppm. While, chlorine injection device type B was able to desinfect well wáter for 16 days by using 20.97 g of chlorine. The capacity of the device was for 1000 L and the device will make the well wáter inodorous, tasteless, and free from coliform bacteria, this is in line with the standard of Ministry of Health No. 492 /Reg.IV/2010 about the qualification of the quality of drinking water. To increase the capacity of function of chlorine injection device, it is important to conduct a testing on well water in rainy season , the volume of water more than 1000 L, the content of chlor in the chlorine, the endurance of the divice, and the different level of pollution.
Analysis of Risk Factors of Quality of Snacks Food Sold in Town Squares of Magetan, Ngawi, Ponorogo and Madiun Indraswati, Denok; Irawan, Djoko Windu P.; Prihastini, Lilis; Gunawan, Sigit; Utomo, Bejo
Health Notions Vol 2 No 2 (2018): February 2018
Publisher : Humanistic Network for Science and Technology (Address: Cemara street 25, Ds/Kec Sukorejo, Ponorogo, East Java, Indonesia 63453)

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Abstract

Guidelines on Hygiene Sanitation Requirements for Snack Food through Ministry of Health Decree No. 942 / Menkes / SK / VII / 2003 has been issued, including its supporting regulations. The national movement towards safe, qualified and nutritious snacks food by the government through the Vice President of the Republic of Indonesia has been declared since January 31, 2011. But the incidence of national poisoning that occurred in 2014 based on group ofcauses factors, the food ranked the highest. The purpose of this research is to analyze the risk factors of physical, chemical, and microbiological contamination on snacks food. Type of observational research is cross sectional approach. Object / population is all snack foods sold in Town squares of Magetan, Ngawi, Ponorogo and Madiun. The selected sample is siomay snack food. Analysis technique used is descriptive percentage. Bivariate analysis is done to get an idea of whether there is a relationship between independent variables with other independent variables, and between each independent variable with the dependent variable. In the analysis, it is used cross tabs and Chi-square test. Multivariate analysis is used to analyze the role of independent variables together with dependent variable. The result of physical examination is generally got bad result, chemical examination got good result and microbiology examination of germs resulted bad result, so food of siomay snacks is generally declared not worth consuming.
The Engineering of Chlorinating Device to Disinfect The Conventional Well Suyanto, Beny; Sujangi, Sujangi; Gunawan, Sigit
Health Notions Vol 1, No 3 (2017): July-September
Publisher : Humanistic Network for Science and Technology (HNST)

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Well water is one of the main resource of drinking water for the large people, especially for those who do not abonnement of PDAM (The regional corporation which suplies water need). To determine whether the well water physically polluted or not, it can be done by testing the smell, colour and taste. Whereas, to know the level of pollution both chemically and biologically, laboratory test is performed. To purify water from pathogen bacteria, the cause of waterborne deseases, it is necessary to conduct disinfecting activity to make well water safe to drink by the people. This study was experimental research. The purpose of the research was to design a chlorine injection device applied in a conventional well water, to make it safe to consume by the people. The research design was one group pre and post-test design. Then the effectiveness of the function of the device was analyzed by identifying the difference of concentration of the disinfectant (chlorine) to produce chlorine residue, smell, taste and the decrease of colifom bacteria from well water, in line with the standard of Ministry of Health No. 492 /Reg.IV/2010 about the qualification of the quality of drinking water. The result of the research on the dimension of device chlorine injection, in the form of PVC pipe 2 dm³ and 50 cm in length, completed by silicate sand (3 kg). PVC Ø ¾ , cap, doublé screw sock, disinfectant chlorine and the wieght of device is 3,6 kg. Working principle of this device was the putting of chlorine diffusely in the well wáter. The chlorine injection device type A with the chlorine concentration 10.39 g was sable to desinfect well wáter for 6 days with the average chlorine residue 0.212 ppm. While, chlorine injection device type B was able to desinfect well wáter for 16 days by using 20.97 g of chlorine. The capacity of the device was for 1000 L and the device will make the well wáter inodorous, tasteless, and free from coliform bacteria, this is in line with the standard of Ministry of Health No. 492 /Reg.IV/2010 about the qualification of the quality of drinking water. To increase the capacity of function of chlorine injection device, it is important to conduct a testing on well water in rainy season , the volume of water more than 1000 L, the content of chlor in the chlorine, the endurance of the divice, and the different level of pollution. Keywords: Conventional well water, Chlorine residue, Chlorinating
Analysis of Risk Factors of Quality of Snacks Food Sold in Town Squares of Magetan, Ngawi, Ponorogo and Madiun Indraswati, Denok; Irawan, Djoko Windu P.; Prihastini, Lilis; Gunawan, Sigit; Utomo, Bejo
Health Notions Vol 2, No 2 (2018): February
Publisher : Humanistic Network for Science and Technology (HNST)

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Abstract

Guidelines on Hygiene Sanitation Requirements for Snack Food through Ministry of Health Decree No. 942 / Menkes / SK / VII / 2003 has been issued, including its supporting regulations. The national movement towards safe, qualified and nutritious snacks food by the government through the Vice President of the Republic of Indonesia has been declared since January 31, 2011. But the incidence of national poisoning that occurred in 2014 based on group ofcauses factors, the food ranked the highest. The purpose of this research is to analyze the risk factors of physical, chemical, and microbiological contamination on snacks food. Type of observational research is cross sectional approach. Object / population is all snack foods sold in Town squares of Magetan, Ngawi, Ponorogo and Madiun. The selected sample is siomay snack food. Analysis technique used is descriptive percentage. Bivariate analysis is done to get an idea of whether there is a relationship between independent variables with other independent variables, and between each independent variable with the dependent variable. In the analysis, it is used cross tabs and Chi-square test. Multivariate analysis is used to analyze the role of independent variables together with dependent variable. The result of physical examination is generally got bad result, chemical examination got good result and microbiology examination of germs resulted bad result, so food of siomay snacks is generally declared not worth consuming. Keywords: Snacks food, Physical, Chemistry, Microbiology quality
KOMPOS DARI KOYORAN DAN BULU SEBAGAI SOLUSI PENCEMARAN LIMBAH PADAT LINGKUNGAN INDUSTRI KULIT DI KAB. MAGETAN ., Sunaryo; Koesmantoro, Hery; Gunawan, Sigit
GEMA LINGKUNGAN KESEHATAN Vol 13, No 2 (2015): Gema Kesehatan Lingkungan
Publisher : Poltekkes Kemenkes Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (113.011 KB) | DOI: 10.36568/kesling.v13i2.94

Abstract

Unit Pelaksana Teknis (UPT) Industri Kulit dan produk Kulit Magetan menampung 35 perusahaandan 115 pengrajin penyamak kulit, dari proses ini dihasilkan limbah padat dalam bentuk koyorandan bulu dalam jumlah yang cukup besar.  Karakteristik limbah tersebut tidak mudah terurai,berbau spesifik sehingga cukup mengganggu lingkungan sekitar yang berdampak terhadap protesmasyarakat. Badan Lingkungan Hidup Kabupaten Magetan dan Institusi terkait harus bertanggungjawab untuk melakukan pembinaan agar permasalahan yang terjadi tidak semakin meluas. Koyoran dan bulu dilakukan fermentasi, dengan dikontrol pH dan suhu yang normal untukmendapatkan pupuk organik yang baik, dengan dilakukan pemeriksaan Nitrogen, kalium danPhosphat. Sampel penelitian adalah limbah padat  koyoran dan bulu hasil proses penyamakan kulitdi Unit Pelaksana Teknis (UPT) Industri Kulit dan produk Kulit Magetan sebanyak 1000. Kg yangakan diproses menjadi pupuk kompos organik.Hasil penelitian didapatkan kandungan N, P dan K sebelum dan setelah perlakuan   fermentasipupuk organik:  Unsur N sebelum perlakuan 0,583 %, setelah perlakukan fermentasi pada hari ke 21 unsur  1,483 %. Unsur P sebelum perlakuan 0,521 %, setelah perlakukan fermentasi pada hari ke 21 unsur  0,11 %.  Unsur K sebelum perlakuan 3,241  %, setelah perlakukan fermentasi padahari ke 21 unsur  3,623 %.  Berdasar Permen Pertanian RI No: 28/permentan/SR.130/5/2009 tgl22 Mei 2009 kadar unsur N, P dan  K pada pupuk organik lebih kecil sama dengan 2 %. Pupuk organik mengandung unsur-unsur hara yang dibutuhkan untuk pertumbuhan,perkembangan, kesehatan tanaman. Unsur-unsur hara itu terdiri dari: Unsur Nitrogen (N), untukpertumbuhan tunas, batang dan daun . Unsur Phosphat  (P) untuk merangsang pertrumbuhanakar, buah dan biji. Kesimpulan setelah dibandingkan dengan Ketentuan Permen Pertanian RI No:28/permentan/SR.130/5/2009 tgl 22 Mei 2009 kandungan N, P dan K  maka dapat disimpulkanbahwa untuk unsur N dan P sudah memenuhi sayarat sedangkan unsur K melebihi syarat. Saransampaikan untuk penelitian selanjutnya dapat dilakukan penelitian dengan bahan baku yang samaakan tetapi permasalah yang diteliti bagaimana menurunkan unsur K agar kompos memenuhisyarat sebagai pupuk organik.
SIKAP KERJA DAN KElUHAN NYERI PINGGANG PAOA PEKERlA KULI PANGGUl 01 PASAR NGRONGGO KOTA KEDIRI TAHUN 2014 Kusuma, Alfian Adi Priya; Gunawan, Sigit; W, Trimawan H.
GEMA LINGKUNGAN KESEHATAN Vol 12, No 3 (2014): Gema Kesehatan Lingkungan
Publisher : Poltekkes Kemenkes Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2002.406 KB) | DOI: 10.36568/kesling.v12i3.117

Abstract

Porters' main activities involve manual work of hauling material s, dominated by a lifting - carryingactivities Manual Material Handling. Porters operate not in accordance with the rules of good manual work, tend to ignore various aspects of health and safety. Non ergonomical working attitude remains to be afactor that may lead to incidence of low back pains (LBP). Other factors that also contribute to LBPareworkloads, hauling frequency, frequency of breaks and work proportions. The purpose of this study was toillustrate porters' work attitude and their complaints of low back pain at Ngronggo market in Kediri.This was a descriptive study, data were gathered through observations, interviews and measurements ofpain using Nordic Body Map. The population under study was as many as 30 workers operating inNgronggo Market Kediri.From the results of the study in Ngronggo Market Kediri the study discovered that complains of back painwere as many as 26 people ( 86.7 % ). It seemedthat workers implemented the principles regarding bodyposition in the lifting and transporting of goods, but nevertheless complaints of low back pain, and pain injoints still occur.The study recommended that regular schedule of working hours should be made, to avoid overload andcontrol work duration, workers should wear protective girdles at work, and observe proper work attitude.