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The research method used was a qualitative experiment, starting with taking broken piston rings No. 2 and 3, cutting the piston rings and testing them with hardness tests and composition tests carried out at the Indonesian State Maritime Polytechnic and Undip Central Java Integrated Lab. From the results of this research, it can be concluded that the used broken ring number 3 has the highest hardness of 140.26 HB and the used ring number 2 is 131.50 HB, so it can be concluded that the piston ring that has been used and exposed to high heat causes an increase in hardness and causes it to break. The composition test results showed that the carbon content of the new ring no. 2 was the highest at 15.30% and that in the used ring no. 2 was 12.08% because the compression ring was in direct contact with the compression chamber or in contact with heat. For the used number 3 piston ring, the carbon content is 10.43 and the new one is 11.02 because it is positioned below the compression ring and is not in direct contact with heat. for the used ring no.2, the Silicon (Si) content is low, namely 2.15% compared to the new one, 2.75% because the nature of Silicium is that it is resistant to high temperatures and as a compression ring compared to ring no.3, fracture occurs because there are no Manganese or Phosphate elements. which is wear resistant, strong and elastic. The microstructure of piston ring No. 2 is broken and the new two piston rings are less dense and have rough gaps. The broken piston ring structure of No. 3 and the new one looks a bit gray and has high levels of graphite iron and carbon elements.

The purpose of this research was to study the manufacture of milkfish and carrot sausages by treating the proportion of tapioca flour: taro starch and the addition of egg white on physicochemical and organoleptic properties. The use of taro starch is because contains amylose and amylopectin which can bind air more strongly and can make the texture more springy. Carrots are used for coloring sausages because they contain carotenoid compounds. Egg whites are used to increase protein levels. This study used a completely randomized design with two factors, namely the proportion of tapioca flour to taro starch (75:25; 50:50; 25:75) and the addition of egg white (3, 6, 9%). The results showed that the proportion of tapioca flour: taro starch and the addition of egg white had a significant effect on moisture and ash content. However, it did not significantly affect the levels of fat, protein, starch, emulsion stability, and hardness. The best treatment was obtained from the combination of the dimensions of the proportion of tapioca flour: taro starch (25: 75) and the addition of 9% egg white which obtained a moisture content of 72.69%; ash 2.45%; fat 2.31%; protein 12.16%; starch 7.14%; emulsion stability 99.06%; hardness 2.59 kg.m/s2; and hedonic color 3.76 (neutral); fragrance 4.00 (like); taste 4.28 (like); and texture 4.48 (like).

Avocado is a climacteric fruit, which is usually harvested when it is still unripe. One way to accelerate the maturity of climacteric fruit is by ripening. Ripening treatment with ethrel can accelerate fruit ripening. This study aims to determine the effect of proper ethrel concentration on the avocado ripening process. The experimental design used was RAL (Completely Randomized Design) 1 Factor with 5 treatments and 4 replications. The treatment consisted of P0 control without ethrel treatment, then added ethrel solution P1 = 0.25 ml/L, P2 = 0.50 ml/L, P3 = 0.75 ml/L and P4 = 1.00 ml/L. Variables observed included weight loss, color, texture/hardness, water content, total dissolved solids and fat content. The data obtained were analyzed for variance and if there were significant differences in the treatment then it was further tested with Duncan's test at the 5% level. Based on the results of research on adding the right ethrel solution to the avocado ripening process found in P4 with the addition of 1.00 ml/L ethrel with a fat content of 15.34%, water content 88.99%, total dissolved solids 2.10 mg/L, texture 968.85grf, color 80.44 and weight loss 10.51%.