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All Journal Teknika BERDIKARI : Jurnal Inovasi dan Penerapan Ipteks
K, Hendra
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Automotive Engineering Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Education Electrical & Electronics Engineering Engineering

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Karakter Rasa dan pH Yoghurt Susu Kambing pd lama dan Jenis Starter yang Berbeda Sujono, Sujono; M.R.A, Rofat; K, Hendra; K, Kusnul
Berdikari: Jurnal Inovasi dan Penerapan Ipteks Vol 7, No 1 (2019): February
Publisher : Universitas Muhammadiyah Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18196/bdr.7154

Abstract

Goat milk is one of the commodities of farming products that is highly nutritious and useful for health. However, goat milk has not been currently preferable due to its smell characteristic. One of the ways in order to make goat milk be able to gain consumers’ interests is by turning it into processed product, such as yoghurt. Yoghurt is a drinking product made as the result of milk fermentation yielded from controlled LAB bacteria. This study is the result of organoleptic assessment, in the form of pH and the flavor of one of PUPPIK skim dedicated products. The flavor organoleptic observation with students as the panelists was using de Garmo analytical hedonic test in order to find the most appropriate treatment and the most favorite flavor based on the consumers’ interests. The pH data and data analysis used ANOVA test. The design of this research was RALF (Rancangan Acak Lengkap pola Faktorial/ Factorial Pattern Completely Randomized Design), which consists of 2 factors: fermentation duration (6, 12, 18, and 24 hours) with the temperature of 37OC and the types of starter bacteria (Streptococcus thermophilus, Lactobacillus bulgaricus and combination). Therefore, there were 12 treatments which were repeated 3 times.The result of de Garmo test observation is that the fermentation duration interaction and types of starter bacteria which is mostly preferred by the panelists is the one which is in 24-hour duration of fermentation using Lactobacillus bulgaricus bacteria, with the highest flavor product score of 1,89 (little sour, not bitter), while in term of pH, there is no difference.
Implementasi Sistem Manajemen Parkir Menggunakan Teknologi QR-CODE Berbasis Web Nurjoko, Nurjoko; Julius, Felix; K, Hendra; Karnila, Sri; Safitri, Egi; Purwati, Neni; Rizal, Ruki
TEKNIKA Vol. 18 No. 1 (2024): Teknika Januari - Juni 2024
Publisher : Politeknik Negeri Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.10570439

Abstract

Kemajuan teknologi telah mendorong penegembangan sistem parkir cerdas di lingkungan perguruan tinggi khususnya Institut Informatika dan Bisnis (IIB) Darmajaya. Seiring dengan pertumbuhan populasi mahasiswa dan staf, menjadi tantangan dalam manajemen perparkiran. Permasalahan parkir, seperti kesulitan dalam mencari tempat parkir yang tersedia dan memanajemen waktu untuk parkir dapat menghambat efisiensi dan kenyamanan pengguna di lingkungan kampus. Penelitian ini bertujuan merancang sistem E-parkir berbasis web di perguruan tinggi yang menyajikan solusi efisien untuk masalah parkir. Sistem e-parkir ini menggunakan teknologi QR-Code berbasis web untuk mempermudah pengguna dalam menemukan, mengelola, dan mengurangi resiko kehilangan kendaraan di tempat parkir. Metode pengembangan sistem pada penelitian ini menggunakan pendekatan metode prototype yang berfokus pada pengguna, dengan integrasi fitur monitoring lokasi ketersediaan tempat parkir guna meningkatkan efisiensi dan kenyamanan pengguna dan petugas parkir. Pengujian sistem dilakukan dengan pendekatan metode black box testing. Berdasarkan kriteria presentasi hasil uji secara keseluruhan dengan nilai kualifikasi sebesar 96% dapat disimpulkan bahwa responden menilai sistem e-parkir yang dibangun telah sesuai dengan fungsinya dan dapat dimplementasikan.
Co-Authors - Nurjoko Julius, Felix K, Kusnul M.R.A, Rofat Neni Purwati Rizal, Ruki Safitri, Egi Sri Karnila Sujono Sujono, Sujono