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"Pengaliran fluida dari sumur menuju ke fasilitas terapung dan dari fasilitas terapung (Floating Production Unit/FPU) ke fasilitas ekspor memerlukan riser sebagai medianya. Dengan mempertimbangkan beban dinamik yang terjadi di FPU, riser dengan tipe fleksibel menjadi pilihan yang utama untuk digunakan. Untuk mendapatkan kemampuan menahan beban dinamik ini, flexible riser memiliki desain yang khusus, dimana pembuatannya dilakukan dengan menggabungkan beberapa komponen yang sesuai dengan fungsi nya masing-masing. Salah satu komponen utama pembentuk riser adalah carcass yang berbentuk corrugated profile,  menggunakan alloy sebagai materialnya pembentuknya. Dengan bentuk corrugated profile ini, penggunaan inspeksi yang umum dilakukan seperti ILI (In Line Inspection) tidak mampu memberikan hasil yang jelas. Untuk mengatasi permasalahan ini, cara inspeksi yang dilakukan adalah dengan melakukan tes pada annulus risernya. Inspeksi ini dijelaskan secara lebih rinci dalam Laporan Kerja Praktik Keinsinyuran ini.

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The flow of fluids from the well to the Floating Production Unit (FPU) and from FPU to the export facility requires a riser as a medium. Considering the dynamic loads occurring in the FPU, a flexible riser is the primary choice applied for this condition. To achieve the capability to withstand these dynamic loads, flexible risers have a specific design, where their construction involves combining several components that correspond to their respective functions. One of the main components forming the riser is carcass with its corrugated profile, using alloy as the material for its formation. With this corrugated profile shape, common inspection methods such as In-Line Inspection (ILI) are unable to provide clear results. To overcome this issue, the inspection method employed involves testing the annulus of the riser. This inspection is explained in more detail in this Praktik Keinsinyuran Report."

"Tingkat kebutuhan daging di dalam negeri terus mengalami peningkatan dari tahun ke tahun. Menurut laporan Badan Pusat Statistik (BPS), pada tahun 2021 rata-rata konsumsi daging ayam di Indonesia mencapai 0,14 kilogram (kg) per kapita per minggu, rekor tertinggi dalam satu dekade terakhir. Tingginya tingkat kebutuhan membuka praktek penjualan ayam bangkai sehingga mempengaruhi tingkat kepercayaan konsumen. Maraknya penjualan daging ayam bangkai membuat perlunya suatu sistem pengujian kualitas daging ayam. Penelitian ini bertujuan untuk membangun sistem multi-output yang dapat mengidentifikasi kualitas daging ayam berdasarkan citra visual near infrared (VNIR) dan spektral VGG. Sampel daging ayam yang telah divariasi, diakuisisi oleh kamera hiperspektral dengan metode line scanning, dan secara paralel dilakukan pengukuran nilai pH. Kemudian citra dilakukan koreksi dan segmentasi sebelum dibangunnya dataset hypercube dimensi dimensi. Klasifikasi berbasis CNN dari arsitektur AlexNet, GoogleNet, dan VGG16 diuji untuk menemukan arsitektur optimal dalam pemodelan multi-output. Berdasarkan penelitian yang telah dilakukan, diperoleh ukuran ROI terbaik untuk model multi-output yakni  24 x 24 x 112 dengan hasil pengujian nilai akurasi pengujian 0,87 untuk kelas varietas dan 0,97 untuk kelas status daging ayam, sementara untuk prediksi kadar pH dengan nilai RMSE pengujian 0,081 dan koefisien determinasi (R²) pengujian 0,812.

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The demand for meat in the domestic market increases year by year. According to the report from the Badan Pusat Statistik (BPS), in the 2021 the average consumption of chicken meat in Indonesia reached 0.14 kilograms (kg) per capita per week, the highest record in the past decade. Unfortunately, the high demand in the market creates the possibility of carrion chicken carcasses selling, which affects consumer confidence. The prevalence of selling chicken carcasses necessitates a system for testing the quality of chicken meat. This research aims to develop a multi-output system that can identify the quality of carcass chicken based on near-infrared visual (VNIR) and VGG spectral images. The variation of carcass chicken samples are acquired using a hyperspectral camera with a line scanning method, and parallelly taken the value of pH. The images are then corrected and segmented before constructing a hypercube dataset with multiple dimensions. CNN-based classification from AlexNet, GoogleNet, and VGG16 architectures is tested to find the optimal architecture for multi-output modeling. Based on the research, the best ROI (Region of Interest) size for the multi-output model is 24 x 24 x 112. The testing results show an accuracy of 0.87 for the variety class and 0.97 for the status class of carcass chicken. Additionally, for pH prediction, the testing results yield an RMSE (Root Mean Squared Error) value of 0.081 and a coefficient of determination (R²) value of 0.812.

 

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"ABSTRAKThis study investigated the effect of breed and marbling score on carcass characteristics, meat quality and sensory evaluation of culled dairy cows (HFF), fattening dairy steers (HFM) and crossbred Charolais steers (CHA) with different marbling score (MBS<3 and MBS≥3). Results showed that the CHA group had greater carcass weight and dressing (%) than the HFM and HFF groups. Rib-eyes area of the HFF group was smaller than the others (p<0.05). HFF beef with MBS<3 had higher fat content than the others (p<0.05) while beef with MBS≥3 of all breeds did not differ in fat content (p>0.05). At MBS<3, CHA beef had higher L*and b* values than the others (p<0.05), but there was no difference in L* and b* values when MBS≥3. At MBS<3, CHA and HFM groups had higher WBSF than HFF group (p<0.05) but at MBS≥3, there was no difference in WBSF among breeds. CHA and HFF beef had notable oleic acid content and MUFA contents (p<0.05), while HFM and HFF beef had greater P/S ratio (p<0.05). Sensory attributes were not affected by breeds (p>0.05). It could be concluded that culled dairy cows had inferior carcass quality compared to Charolais steers and dairy steers. However, the beef of culled dairy cows had no difference in meat color, fat and protein contents in meat, shear force value, or sensory acceptability compared to the others when beef had a marbling score up to score 3. Therefore, culled dairy cows with marbling scores greater than 3 could be an alternative for producing high quality beef."