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Main engine merupakan mesin utama pada kapal yang terdiri dari beberapa unit yang berfungsi untuk menggerakkan kapal. Sebelum kapal beroperasi, kondisi main engine harus dipastikan dalam keadaan baik. Untuk memastikan mesin dalam keadaan baik, perlu dilakukan perawatan dan pengujian untuk menjaga keamanan mesin. Pengujian dilakukan menggunakan system safety device yang merupakan salah satu perangkat keamanan yang digunakan untuk mencegah terjadinya kerusakan pada main engine. Pengujian safety device ini dilakukan untuk memastikan pada saat mesin beroperasi, kecepatan dan suhu dari mesin tersebut dalam kondisi sesuai standard yang sudah ditetapkan agar mesin beroperasi dalam keadaan aman. Penelitian ini bertujuan untuk mengetahui keamanan dan keselamatan diesel main engine melalui beberapa tahapan pengujian safety device dengan standard yang sudah ditetapkan oleh perusahaan mesin dan disetujui oleh Biro Klasifikasi Indonesia. Pada penelitian ini menggunakan metode pengamatan secara langsung saat proses pengujian. Adapun hasil dari penelitian ini menunjukkan pengujian safety device melalui tahapan mulai dari pengujian fresh water temperature, pengujian oil pressure, pengujian oil leaking, pengujian over speed. Dari keempat pengujian tersebut maka didapatkan hasil yang optimal dan aman dalam mengoperasikan mesin induk kapal Tug Boat karena memenuhi persyaratan sistem safety device dari standar maker serta di approve oleh Biro Klasifikasi Indonesia.

In this final project the author discusses the problem entitled "Design of Smoke Detector and Room Temperature of SAP ERP Server at PT Apac Inti Corpora". This design aims to support the improvement of the security system in the server room with smoke and temperature detectors and microcontroller-based automatic countermeasures. Against the background of problems with sensors and countermeasures systems in the server room and lack of insight into sensor installation. This tool uses a gas sensor MQ-2 as a smoke detector, a DHT-11 sensor as a temperature detector, Arduino as a microcontroller that controls I/O, buzzer and LED as an alarm, a fan as a temperature controller, and an LCD to display conditions in the room. The output of the MQ-2 and DHT-11 sensors will be processed in a programmed microcontroller so that it can display conditions on the LCD. This tool will turn on the alarm and fan if smoke and high temperature are detected at the specified conditions.

Water is very important for all aspects of life on earth, agriculture is one of the fields that really need large amounts of water because of the use of water in the process of plant photosynthesis. Water that has good quality is if the water is not excessively polluted by harmful chemicals or minerals. One indicator that water is polluted is a change in temperature and pH (acidity) of the water. Temperatures that are too hot in the water will interfere with the growth of plants and other microorganisms. While the normal pH of water has a pH that ranges from 6.5 to 7.5. The quality of water and soil is very important in agriculture. The level of acidity (pH) and soil temperature are one of the things that affect plant fertility. Therefore, the quality of water and soil on agricultural land is one of the important things that needs special attention in its management. One solution so that water and soil quality can be monitored and managed efficiently is to utilize a Wireless Sensor Network based on the Internet of Things (IoT). The use of the ESP8266 Module as a WIFI module, is widely used by Internet of Things-based applications because the price is cheap so it reduces a lot of costs and has a fairly good speed of 80 MHz. This study aims to develop the concept of a Wireless Sensor Network by utilizing the ESP8266 module to monitor pH values using a pH Meter Analog Kit sensor and temperature from agricultural land using a DS18B20 Waterproof sensor and can be monitored at any time using a smartphone.

By looking at current technological developments that already use automatic sensors, the application of the concept to this system can be a solution for dealing with ornamental fish farming owners. In this research, a tool is made that can perform feeding, checking temperature, water turbidity, feed level, water level and water pump control, from this information will be sent to android by firebase automatically monitored and controlled anywhere via android. This tool is designed with ease of maintenance and is an extension of the existing tools. IoT technology is used to monitor online, based on Firebase and Nodemcu Esp8266. In this study, researchers used the research method of the Borg and Gall (1987) model from 10 steps to 6 steps. The results of this study were carried out by an expert validation test to get a value of 30 which means "Very Good (Valid)". While the effectiveness test by 10 users plus by experts and employee users get a total score of 35.16 which means the effectiveness test is classified as "Very Good (Valid)" it can be said that the new system is more effective than the old system.

Fires doesn’t know the place and time, they can happen anywhere and anytime. Some of the causes of fires are human error, electrical short circuit, cigarettes, stoves, etc. As a result, many parties suffered losses, both property, business entities, and casualties. Based on these problems, we need a system that is able to detect fires and take preventive action, namely notifications via the internet using the Blynk application. In this study, the parameters used are the temperature sensor, the MQ-2 smoke sensor and the flame sensor. The output of the system is a buzzer, LED, LCD, and Blynk app as notifications. The Fuzzy Logic method is applied to the system to control the Buzzer, LED, LCD and notification determinants to the Blynk application.

This study aims to utilize rice washing wastewater as a potential raw material for bioethanol production using enzymatic hydrolysis and fermentation methods. The wastewater is treated with amylase enzyme to break down starch into simple sugars, which are then fermented using yeast to produce ethanol. The research involves optimizing process conditions such as temperature, pH, enzyme concentration, and fermentation time. The results indicate that rice washing wastewater has the potential to be an efficient raw material for bioethanol production. Thus, this study contributes to the development of renewable energy sources and the utilization of agricultural waste to create a more sustainable economic cycle.  

Snack bars are known to meet consumers' needs for nutrition, taste and practicality. There needs to be additional raw materials that are high in nutrients so that the products produced are beneficial to the body and also provide health effects. One plant that is high in nutrients and also provides benefits for the body is the Moringa plant. Moringa is known to contain more than 90 types of nutrients, namely in the form of essential vitamins, minerals, amino acids, anti-aging and anti-inflammatory. Our body needs antioxidants that can help protect the body from free radical attacks, considering that very many free radicals come from outside the body, namely in the form of foods that contain preservatives, dyes, fats, pesticides, pollution, dust and ultraviolet radicals. The process of making snack bars, roasting temperature and the proportion of flour are among those that can affect the characteristics and maturity levels of the resulting product. This study was conducted to determine the effect of temperature and flour formulations on sensory, texture profiles and antioxidants. The study used RALf (complete random design of factorial) 2 factors. From the results of this study obtained the results of roasting temperature affecting the profile value of the texture parameters hardness / hardness, gummieness / stickiness, chewieness / chewing power but has no effect on the results of antioxidant activity and hedonic sensory. The formulation of cornstarch and moringa flour on the results of the texture profile affects the parameters of resielience / snack bars. Formulation of corn flour snack bars and Moringa flour has a real effect on the antioxidant activity value of corn flour snack bars and moringa flour. Where the addition of moringa as much as 10% with a temperature of 120oC has a value of %ibhibisi as much as 87.66 and flour formulations also have a real effect on all hedonic sensory parameters, namely aroma, color,  taste and overall.