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Fintech adalah gabungan antara jasa keuangan dengan teknologi, yang memungkinkan terjadinya transaksi keuangan tanpa harus memiliki rekening bank, disatu sisi hal ini menimbulkan masalah terhadap masyarakat Indonesia yang belum siap menerima perubahan dalam aktivitas ekonomi, namun di sisi lain, FinTech yang telah terdaftar di Bank Indonesia, dapat membantu pembiayaan usaha kecil menengah untuk mengembangkan usahanya, dengan menjadi tempat transaksi peminjaman yang mudah dan aman. Tujuan penelitian ini adalah mengetahui dampak fintech terhadap delapan belas UMKM yang ada di kota Magelang. Metode penelitian yang digunakan dalam penyusunan jurnal ini adalah penelitian kualitatif deskriptif. Dengan menggunakan data sekunder dari Bank Indonesia, Badan Pusat Statistik (BPS), Data Kementerian Koperasi dan UKM, dan Dinas UMKM Kota Magelang. Hasil penelitian menunjukan bahwa Fintech berperan penting dalam meningkatkan kinerja UMKM yaitu berupa peningkatan efisiensi operasional, dan efisiensi yang dinikmati oleh anggotanya, namun demikian penerapan Fintech dalam UMKM juga memiliki tantangan tersendiri

Fruits and other horticultural products are commonly harvested at high atmospheric temperatures. Since high temperatures significantly make the respiration rate increase and may reduce the quality of the products, the products are necessarily cooled as soon as possible. Accordingly, the objectives of the studies were to develop models for estimating temperature distribution on spherical particles stacked in pipe and cooled by water surface evaporation. The temperature distributions on particles were based on the transient cooling on spheres. The temperature gradient along the pipe was related to the pipe size, particle size, particle position, and air flow rate. Dimensional analysis was used to relate the particle average temperature to the pertinent parameters. The average temperature was calculated using the Heisler chart based on particle center temperature. The results indicate that the average temperatures of the particles can be estimated based on the pertinent parameters. The formulae of the exact solution of the transient heat transfer on spheres can be used to estimate the temperature of the particle during evaporative cooling

The use of Instron instrument to predict bone texture of fish have been conducted by studying the relationship of data from Instron with organoleptic scoring by the panelists. Samples were fishbone and bone from pressure cooked fish respectively. Temperature distribution during cooking was measured using Data Logger, the results showed that the time for heating up to cooking temperature were generally very short, 10-15 minutes, for any temperature range of cooking, while time for cooling down to room temperature were long, 40-60 minutes. There were significant relationship between data obtained from measurement of the bone fragility expressed in force using Instron instrument and organoleptic scoring given by panelists. Nonlinear relationships were found for all samples between organoleptic scores and objective analysis using Instron except for the range temperature of cooking between 110°C and 125°C below the force of 100 N for the sample of bone, showed by the regression of Y -20,29X + 136,90 with Y is forces and X is organoleptic scores.

The salacca (Salacca zalacca cv. Pondoh) fruits were stored in various modified atmosphere conditions in the impermeable cuverles with the variation of oxygen concentration of 2, 4, 6 and 8%. carbon dioxide concentration of 1, 2. 3 and 4% and nitrogen concentration as the rest. The variation of temperature was 12, 20 and 24 C. Gases within each cuvette were replaced daily. The respiration rate of the fruit was mudded based on the enzyme kinetic theory. The result showed that the respiration model Mows the Michaelis-Menten enzyme kinetic, with CO2 as the uncompetitive inhibitor. The model was fit to predict the respiration rate of the fruit.

The banana (Musa sp.) cv. Raja fruits were stored at varied modified atmosphere, in the impermeable cuvettes, containing carbon dioxide concentration of 1, 2, 3, and 4%, oxygen concentration of 2, 4, 6, and 8% and nitrogen. The temperature treatments were 12, 20, and 24 C. The gas within the cuvette was replaced daily. The texture of the fruit was measured every two day. The model of textural behavior was developed The results showed that the model of textural behavior was fit to predict the banana texture stored in the modified atmosphere condition.

Damage to food particles during pumping was studied using potatoes shaped into cubes, cylinders and spheres. The variables studied included particle size ratio, density ratio, particle volumetric fraction, Reynolds number, Froude number, and Euler number. The results indicated that the particle size ratio, the Reynolds number, the Froude number, and the Euler number significantly affected the broken particle fraction. The effect of the volumetric fraction of particle was found to be significant when it was less than 0.01. The density ratio and the flow direction of liquid did not have significant effects on the particle fraction

The parameter tracking method was used to estimate the parameters of non linear viscoelastic spherical model during impact. A set of impact data of free Falling indoor lacrose ball used to estimate the parameters of the model. The results indicated that the three parameters of the Impact can be determined by the method appropriately. The impact parameters of non linear viscoelastic spherical object can be estimated with a single set of impact data.

Parameter tracking method was used to estimate mathematically the physical parameters of food. Five mathematicalmodels of the food properties were studied: linear model with one parameter, linear model with two parameters, non linear model with two parameters, exponential model with two parameters and non linear model with three parameters. The parameters of the first four mathematical models can be estimated using the parameter tracking method. Analytical solution of the fifth model that indicates whether the parameters will converge to their real values can not be found.

This paper presents a performance test and mathematical modeling of greenhouse effect (GHE)-Hybrid solar dryer with vertical rotating rack. The dryer consists of a greenhouse dryer (1100 × 860 × 1300) mm with eight rack and additional heating system consists of a flat plate collector (1,04 m2), a hot water storage tank (197 liters) and a heat exchanger. To investigate the performance of solar greenhouse dryer, five experimental variation speed of rack were conducted (1, 4, 7, 10 rpm) and without rotation. Materials used in the experiment are local cardamom (Amomum cardamomum Wild). Weight of each experiment about 9 to 10 kg. The average temperature of the hot water storage tank varies from 50.0 to 55.0 °C, drying air temperature between 38.9 to 45.9 °C, while the relative humidity (RH) of drying chamber ranged from 32.1 to 47.4 %. Variation of rotational speed affects on the uniformity of product temperature and water content in each rack drying. At rotation 1 rpm (experiment II), obtained as the best conditions (temperature and moisture content are most uniform). Increasing rotational speed of rack causes increasing in standard deviation of product temperature and moisture content. To simulate the performance of the dryer, mathematical modeling based on heat and mass transfer and a thin layer drying approaches were conducted. Equations solved numerically using the finite difference Euler with Visual Basic Application (VBA) program on Excel. Validation was conducted by comparing the calculation results of mathematical modeling (data prediction) with measurement data (data observation). Criterion validity was determined by the value of the coefficient of determination (R2), the value of RMSD and MAPD. Mathematical models that have been developed can be described precisely the temperature of the hot water storage tank, temperature of the drying chamber, temperature of the product as well as a moisture content decrease. ABSTRAKMakalah ini menyajikan uji unjuk kerja dan pemodelan matematik pengering energi surya (ERK)-Hibrid menggunakan rak berputar secara vertikal. Pengering terdiri dari bangunan rumah kaca berukuran (1100 × 860 × 1300) mm dengan delapan buah rak dan sistim pemanas tambahan yang terdiri dari kolektor plat datar (1,04 m2), tangki penyimpan air panas (197 liter) dan penukar panas. Untuk mengetahuikinerja pengering energi surya, dilakukan lima kali percobaan variasi kecepatan putar rak (1, 4, 7, 10 ) rpm dan tanpa pemutaran rak. Bahan yang dipergunakan pada pengujian adalah kapulaga lokal (Amomum cardamomum Wild). Masing-masing percobaan seberat 9 sampai dengan 10 kg. Rata-rata suhu air tangki penyimpan panas bervariasi dari 50,0 sampai dengan 55,0 °C suhu ruang pengering antara 38,9 sampai dengan 45,9 °C, sedangkan kelembaban relatif (RH) ruang pengering berkisar antara 32,1 sampai dengan 47,4 %. Perlakuan pemutaran rak berpengaruh terhadap keseragaman suhu bahan maupun kadar air pada masing rak pengering. Pada perlakuan pemutaran 1 rpm (percobaan II), didapatkan kondisi terbaik (suhu bahan maupun kadar air yang paling seragam). Dengan kecepatan putar rak yang semakin meningkat menyebabkan nilai ragam suhu bahan maupun kadar air semakin meningkat. Untuk melakukan simulasi unjuk kerja dilakukan pemodelan matematik berdasarkan pindah panas dan massa serta pendekatan pengeringan lapisan tipis. Persamaan diselesaikan secara numerik menggunakan finite difference Euler dengan bantuan bahasa pemrograman Visual Basic Aplication (VBA) Excell. Validasi dilakukan dengan membandingkan antara perhitungan hasil pemodelan (data prediksi) dengan data hasil pengukuran (data observasi). Kriteria kevalidan ditentukan dengan melihat nilai koefisien determinasi (R2), nilai RMSD maupun nilai MAPD. Pemodelan matematik yang telah dibangun dapat menggambarkan dengan tepat perubahan suhu air tangki penyimpan panas, suhu ruang pengering, suhu bahan maupun penurunan kadar air.

In the cassava flour pneumatic drying process, mostly heat transfer occurred in convective mode. One of variables which could be used to evaluate the effectiveness of drying processperformance is heat transfer coefficient (h) during drying. The objectives of the research was to formulate a mathematical relationship between h and various pneumatic drying process variables of cassava flour by applying dimensional analysis. In the following research it had been constructed a pneumatic drying machine which was able to be according to the needed data that will be collected. Several parameters related to physical and thermal properties as well as operation of the drying machine were measured and used as the analysis variables was solved using dimensional analysis. Based on the result of the data, it was obtained that the relationship between h and the drying process variables could be expressed as follows This equation had quite high coefficient of determination, so that it could be used to predict the heat transfer coefficient in pneumatic drying process. Sensitivity analysis indicated that the dimensionless product which had the largest effect on h was .ABSTRAKPada proses pengeringan tepung kasava secara pneumatik, perpindahan panas terjadi terutama secara konveksi. Salah satu parameter yang digunakan untuk mengevaluasi efektivitas kinerja proses pengeringan tersebut adalah koefisien perpindahan panas (h) yang terjadi selama pengeringan. Tujuan dari penelitian ini adalah untuk menghubungkan secara matematis antara nilai h dengan beberapa variabel proses pengeringan pneumatik tepung kasava dengan menggunakan metode analisis dimensi. Pada penelitian ini telah dikonstruksi suatu mesin pengering pneumatik yang dirancang untuk dapat dilakukan pengaturan-pengaturan sesuai dengan kebutuhan data penelitian yang akan dikumpulkan. Beberapa parameter yang terkait dengan sifat fisik dan sifat thermis bahan serta operasional mesin pengering diukur dan digunakan sebagai variabel-variabel analisis yang diselesaikan dengan metode analisis dimensi. Berdasarkan hasil analisis data diperoleh hubungan antara nilai h dengan variabel-variabel proses pengeringan sebagai berikut Persamaan tersebut mempunyai nilai koefisien determinasi yang cukup besar, sehingga dapat digunakan untuk memprediksi koefisien perpindahan panas pada pengeringan pneumatic. Hasil uji sensitivitas menunjukkan bahwa dimensionless product yang paling berpengaruh terhadap nilai h adalah .

The soil of coastal plain is characterized by sandy soil texture, salinity problem, low water capacity, high oercolation rate and high soil temperature during day time. Due to those constraints, therefore much water is needed to be favorable to plant growth. Objective of the research is dealing with the application of numberical method to simulate heat and mass flow of water which is affected by soil moisture availability. A core of soil sample with size 50 cm x 50 cm x50 cm is used as a physical model. The research has been schedule from 1997 to 1998. Under high initial moisture content the simulation shows that there is similarity between predicted and observed value of soil moisture content with the correlation value more that 90% (t-test value 95%). However, the simulation is under estimate for low initial moisture content and high temperature. For the model applications, the factor's which influence on moisture movement in the soil was collected and rearranged in exponential equation: θv = 103,469. Qirr 0.015. T 0.061. t 0.235. x -0.161. z -2.842. From the model found that to keep soil moisture content in favorable condition (θv = 0,1 cm3/cm3), the discharge design of drip irrigation needed was 3.2 cm3/sec with 2 hours duration of irrigation. The discharge designed based on water needed for evaporation and heat flushing so that moisture in the root zone was maintained.