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All Journal Prosiding Seminar Nasional Sains Dan Teknologi Fakultas Teknik Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Journal of Computer System and Informatics (JoSYC)
Gintu, Agung Rimayanto
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Agriculture, Biological Sciences & Forestry Computer Science & IT Decision Sciences, Operations Research & Management Engineering Industrial & Manufacturing Engineering

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Prototype Design for Education and Heritage Tourism through Rapid Application Development Pinia, Nyoman Agus Perdanaputra; Gintu, Agung Rimayanto; Wabiser, Yan Dirk; Singgalen, Yerik Afrianto
Journal of Computer System and Informatics (JoSYC) Vol 5 No 4 (2024): August 2024
Publisher : Forum Kerjasama Pendidikan Tinggi (FKPT)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47065/josyc.v5i4.5776

Abstract

This research explores the development of a prototype for the Sangiran Information System, utilizing the Rapid Application Development (RAD) framework to meet the specific needs of researchers, destination managers, and tourists. The study emphasizes the importance of user-centric design, facilitated by iterative refinement, which ensures the system effectively supports data management and access related to the Sangiran heritage site. The coding results from content analysis were instrumental in shaping the system, particularly in digital technology integration, educational roles, museum management, and tourism impact. Despite these advancements, the research identifies a critical limitation: the lack of integration with the museum's internal systems and databases. This gap highlights the necessity for further development to achieve a more cohesive and comprehensive information system. The findings underscore the significant progress made in enhancing the educational and management functions of the Sangiran site while also pointing to the need for ongoing improvements to fully support heritage preservation and tourism objectives.
Land Suitability Analysis for Peanut (Arachis hypogea) Farming in World Heritage Conservation Area Sangiran Gintu, Agung Rimayanto; Simanjuntak, Bistok H; Suprihati, Suprihati
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 14 No. 5 (2025): October 2025
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtepl.v14i5.1738-1747

Abstract

Sangiran Archaeological Site was conservation area protected by national and inter-national regulations. Sangiran Site, however, was an open site inhabited by people commonly working as farmer cultivating food crops and horticulture. During dry season, most farmers generally cultivate peanut. This study aims to determine the suitability of land in the Sangiran area for peanut cultivation. The study was conducted by analyzing soil samples taken from several locations at the Sangiran site: Blue Clay and Black Clay from the Pucangan formation in Pablengan Village, and Kabuh soil from around the Sangiran Triangulation Monument. The results from 3 sampling areas showed that the score of Black Clay area 2.13 mean "unhealthy soil" for peanut farming. The Blue Clay area showed the score about 1.87 also mean that "unhealthy soil" for peanut farming. Kabuh formation area showed the score about 2.97 mean that "marginal health" for peanut farming. Overall the score of Sangiran areas mean that the soil belongs to "very bad" quality for peanut cultivation.
Kombucha and Jamu Kombucha and Jamu Herbal Drinks for Body Health, Between Old and Young Taste Gintu, Agung Rimayanto; Adelce Rumpeniak; Rosiana E, Rayanti; Dhanang Puspita
Prosiding Seminar Nasional Sains dan Teknologi Vol. 15 No. 1 (2025): Prosiding SNST 15 Tahun 2025
Publisher : Fakultas Teknik Universitas Wahid Hasyim

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36499/psnst.v15i1.14781

Abstract

Kombucha and Jamu were the herbal beverages famous nowadays. Those two beverages famous because claimed that it has health benefits when consumed. The trend about Herbal beverages consumptions were appearance anymore because the reports of “side effect” of synthetic chemicals used in medic. The herbal fitochemicals believed has minimum side effect and low toxicity cause the consumption became trend of “health Lifestyle”. In this research produce the Kombucha and Jamu from the herbals and fruits. Phytochemical characterization of the fresh organic and it products (Jamu and Kombucha) showed that those products contains phytochemicals recommended for body heatlh. But from the organoleptic test, the Kombuca preffered by the Teens than Jamu. The reason were because Jamu appearance, taste and aroma more similar too the spices than medicine. Based on this results then recommended to produce the jamu which closer too the taste of the teens.
Co-Authors Adelce Rumpeniak Bistok Hasiholan Simanjuntak Dhanang Puspita Pinia, Nyoman Agus Perdanaputra Rosiana E, Rayanti Suprihati - Yan Dirk Wabiser Yerik Afrianto Singgalen