KARAKTERISASI ATENUASI ULTRASONIK TERHADAP VARIASI TEBAL BAHAN (CAIRAN) MENGGUNAKAN TRANSDUSER ULTRASONIK JENIS IMMERSION TRANSDUCER

Abstract

This research is about characterization of ultrasonic attenuation against material (fluid) thickness variation using ultrasonic transducer (immersion transducer). The aim is to figure out attenuation coefficients of each sample used and compare the fluid characteristics against the ultrasonic signals based on the resulting attenuation coefficients. The research conducted uses two transducers of 1 MHz frequency each, which are placed face to face of the water tank (transmission method). Ultrasonic pulse generator which generates the pulse to the transmitter. Ultrasonic signals from transmitter transducer will pass through the fluid of various thicknesses and will received by receiver transducer. Output signals from receiver transducer will then be displayed on an oscilloscope for analyses of their physical changes, in the form of amplitude (intensity). Results indicate that material with the greatest attenuation coefficient is detergent solution (0,3845 dB/cm), and the one with the least attenuation coefficient is water (0,1079 dB/cm). And results from fluid characterization against ultrasonic signal indicate that sugar solution has greater attenuation coefficient than water, used lubricating oil has greater attenuation coefficient than pure lubricating oil, and pure cooking oil has greater attenuation coefficient than heated cooking oil.