Judul: Rancang Bangun dan Uji Coba Robot Jelajah Bawah Air (RJBA V.2015) dengan Lengan Manipulator
Abstrak: ROV adalah sebuah robot bawah laut yang dikendalikan oleh operator ROV untuk pekerjaan di bawah air. ROV terbagi menjadi lima kelas yaitu: Pure Observation, Observation With Payload Option, Work Class Vehicles, Seabed-Working Class, dan Prototype or Development Vehicles. Dalam penelitian ROV telah dikembangkan RJBA V.2015 dengan penambahan manipulator, sensor dan perbaikan sistem olah gerak robot. Tujuan dari penelitian adalah mengembangkan robat jelajah bawah air sehingga dapat melakukan fungsinya dalam hal eksplorasi bawah laut. Tahapan penelitian terdiri dari rancang bangun RJBA V.2015, elektronika, program kendali, dan mekanika. RJBA V.2015 ini memiliki berat ±18 kg dengan dimensi 107 cm x 35 cm x 20 cm. Robot ini memiliki manipulator dengan bukaan maksimal 10 cm, 4 motor penggerak, sensor 10 DOF dan dihubungkan dengan kabel sepanjang 15 meter. Robot ini termasuk kedalam kategori III A Work Class Vehicles. RJBA V.2015 mampu melakukan pergerakan secara horizontal dan vertikal dengan baik. Manipulator RJBA V.2015 dibuat sederhana, mampu bergerak terhadap sumbu X, Y, Z serta mampu mencapit dengan baik…
Keyword: Manipulator, Movement, Sensor, RJBA V.2015, ROV, Robot anderwater, Sistem kerja manipulator, Desain RJBA, Rancang bangun, Gerak robot

Judul: Pengembangan Robot Jelajah Bawah Air (RJBA V. 2014) untuk Eksplorasi Bawah Laut
Abstrak: Remotely Operated Vehicle (ROV) is an underwater robotic vehicle that able to perform the underwater movement controlled from the surface via thetered cable and connected to the control system. The purpose of ROV is to observe and work underwater in accordance with the function of making of the robot itself. The ROV V. 2014 is improvement of the previous ROV developed by the Department of Marine Sciences and Technology, Bogor Agricultural University. The ROV V. 2014 has improved power supply system, thrust system, ballast system, and gripper systems. The making of a ROV is divide into four parts : design, programming, electronics, and mechanical/hardware. This new generation of underwater vehicle has dimensions of 65x35x40 cm, total weight ± 19kg, a system of ballasts with ballast tank 14.879 dm3 volume of space, a wide opening claw gripper with a maximum diameter of 8 cm, and 5 thrusters to move the robot horizontally and vertically, thetered cable of the 28 meter long to the surface and joystick to control the maneuver of the vehicle.
Keyword: joystick, thruster, gripper, ballast system, ROV

Judul: Characteristic of chili drying (Capsicum annum L.) as a natural dyeing cosmetic
Abstrak: Chilli (Capsicum sp.) contains carotenoids, which are a group of natural pigments consist of red, orange or yellow color. Carotenoids can be dissolved in lipid so that they can be applied to oil-based cosmetic ingredients. Therefore, chilli is potential to be developed as cosmetic colorants. However, pungency of red chili needs to be removed because it is irritating and it provides stinging sensation to skin. Red chilli was investigated as a potent material for a cosmetic colourant in this research because it has a nice uniform red color and has a pungency level less than cayenne pepper. The purpose of this research was to investigate the influence of blanching on drying characteristics of red chilli using a tray dryer, determine the proper time of chili blanching in sodium bisulfite solution, examine color changes stability of red chili powder as a cosmetic dye, and analyze the effect of oleoresin extraction on color and pungency level of red chili powder. The results showed that blanching could affect the drying characteristics. Blanching the chilli for 9 minutes prior drying could speed up the drying rate of chilli and thus the drying time, therefore, the chilli achieved the desired moisture content fast. Sodium bisulfite solution of 0.2%, used as the blanching media, could maintain the color well. However, longer time of blanching might cause several pigments soluble in the blanching media. Blanching the chilli for 9 minutes was able to maintain red color after the stability tested and after extraction of oleoresin. Therefore, blanching red chilli in a solution of 0.2% sodium bisulfite for 9 minutes prior drying is concluded as the best treatment to retain the color of red chilli powder
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