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All Journal Asian Journal of Aquatic Sciences Matriks Teknik Sipil
Wiranto, Edi
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Agriculture, Biological Sciences & Forestry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Engineering Materials Science & Nanotechnology

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EVALUASI TINGKAT KERAWANAN KECELAKAAN PADA RUAS JALAN BOYOLALI - AMPEL KM 29+000 - 34+000 Wiranto, Edi; Setyawan, Ary; Sumarsono, Agus
Matriks Teknik Sipil Vol 2, No 3 (2014): September 2014
Publisher : Program Studi Teknik Sipil FT UNS

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (406.356 KB) | DOI: 10.20961/mateksi.v2i3.37389

Abstract

Jalan raya Solo-Semarang KM 29+000-KM 34+000, berdasarkan data kecelakaan lalu lintas dari Polres Boyolali Unit Laka Lantas, tingkat kecelakaan pada Ruas Jalan Boyolali-Ampel cukup tinggi. Oleh karena itu perlu dilakukan penelitian yang bertujuan untuk mengetahui karakteristik kecelakaan, lokasi rawan kecelakaan, dan audit keselamatan insfrastruktur jalan tersebut. Tahapan awal dilakukan analisis karakteristik, selanjutnya dilakukan analisis tingkat kecelakaan untuk mengetahui lokasi rawan kecelakaan dengan berdasarkan banyaknya kejadian kecelakaan terhadap volume lalu lintas. Setelah itu akan dianalisis dengan pendekatan EAN. Dari analisis tersebut bertujuan untuk mengetahuiblackspot pada ruas Jalan Boyolali-Ampel. Hasil audit dihitung dengan indikator nilai resiko penanganan defisiensi Hasil audit keselamatan jalan menunjukkan bahwa beberapa bagian atau fasilitas jalan berada dalam kategori "cukup berbahaya" dan atau "berbahaya", yang harus segera diperbaiki untuk memperkecil potensi terjadinya kecelakaan, yaitu: aspek geometrik yang meliputi jarak pandang menyiap, aspek harmonisasi yang meliputi rambu batas kecepatan di tikungan, lampu penerangan jalan, dan sinyal sebelum masuk tikungan.
QUALITY EVALUATION OF SMOKED FLYING FISH (Hirundichthys oxycephalus) THROUGH TOTAL PLATE COUNT METHOD AT THE SOMBA CULINARY TOURISM CENTER, MAJENE Nurfadilah, Nurfadilah; Yulia, Irma; Maruka, Safriyanto S.; Wiranto, Edi; Irpan, Irpan; Rosmina, Rosmina
Asian Journal of Aquatic Sciences Vol. 7 No. 3 (2024): December
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/ajoas.7.3.359-365

Abstract

The process of processing smoked fish that does not pay attention to sanitation and hygiene standards, as well as open storage next to the road body, causes dust, germs, and bacteria to contaminate the quality of processed smoked flying fish in the Somba culinary tourism center. This study aims to evaluate the microbiological quality of smoked flying fish based on Total Plate Count (ALT) and water content to assess its compliance with food safety standards. This study used a combination method of sequential exploratory model, which is a combination research method that combines qualitative and quantitative research methods sequentially. Data collection was carried out by purposive sampling, and the parameters for this sampling were based on the 10 stalls with the most production and customers. The results showed that out of 10 samples, there were only four samples that met the SNI requirements of a maximum of 1.0×105 colonies/g, including samples S2 (2.74×104), S5 (2.53×104), S9 (2.33×104) and S10 (2.38×104). In contrast, the results of the water content test show that out of 10 samples, there are only three smoked flying fish samples that have a water content value that matches the maximum limit of smoked fish based on SNI, which is a maximum of 60% including samples S2, S5, and S9
QUALITY EVALUATION OF SMOKED FLYING FISH (Hirundichthys oxycephalus) THROUGH TOTAL PLATE COUNT METHOD AT THE SOMBA CULINARY TOURISM CENTER, MAJENE Nurfadilah, Nurfadilah; Yulia, Irma; Maruka, Safriyanto S; Wiranto, Edi; Irpan, Irpan; Rosmina, Rosmina
Asian Journal of Aquatic Sciences Vol. 7 No. 3 (2024): December
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/ajoas.7.3.359-365

Abstract

The process of processing smoked fish that does not pay attention to sanitation and hygiene standards, as well as open storage next to the road body, causes dust, germs, and bacteria to contaminate the quality of processed smoked flying fish in the Somba culinary tourism center. This study aims to evaluate the microbiological quality of smoked flying fish based on Total Plate Count (ALT) and water content to assess its compliance with food safety standards. This study used a combination method of sequential exploratory model, which is a combination research method that combines qualitative and quantitative research methods sequentially. Data collection was carried out by purposive sampling, and the parameters for this sampling were based on the 10 stalls with the most production and customers. The results showed that out of 10 samples, there were only four samples that met the SNI requirements of a maximum of 1.0×105 colonies/g, including samples S2 (2.74×104), S5 (2.53×104), S9 (2.33×104) and S10 (2.38×104). In contrast, the results of the water content test show that out of 10 samples, there are only three smoked flying fish samples that have a water content value that matches the maximum limit of smoked fish based on SNI, which is a maximum of 60% including samples S2, S5, and S9
Co-Authors Ary Setyawan Irma Yulia IRPAN IRPAN, IRPAN Maruka, Safriyanto S Nurfadilah Nurfadilah Nurfadilah Nurfadilah Rosmina Rosmina Safriyanto S Maruka Sumarsono, Agus