Articles
Pertumbuhan Enterococcus faecalis ID 6017 dan Kemampuan Dekolorisasi Beberapa Konsentrasi Orange II dalam Sistem Sinambung
Patrisia Ilene Kara;
V. Irene Meitiniarti;
K. H. Timotius
Biota : Jurnal Ilmiah Ilmu-Ilmu Hayati Vol 13, No 2 (2008): June 2008
Publisher : Universitas Atma Jaya Yogyakarta
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DOI: 10.24002/biota.v13i2.2671
Orange II is the most used colorant in industries which involve coloring process. So far, Orange II decolorization process by Enterococcus faecalis ID 6017 under batch system has been proven to be able to decolorize orange to colourless. In the presence of intermediates accumulation in batch system, claimed bioprocess development with continues system. An hypothesis was carried out that continues system could reduce intermediates generated by Orange II degradation. This research aimed to know the growth of Enterococcus faecalis and its Orange II decolorization ability in the medium supplemented with Orange II with different concentration under continues system. The research was set on continues system with single cultures Enterococcus faecalis, grown in medium with 80, 120, or 160 mg/L Orange II concentration. Measured parameters were Orange II concentration, biomass, glucose concentration, intermediates compound (sulphanilic acid). It could be concluded that under continues system (D = 0.06 hour-1), Enterococcus faecalis could decolorize Orange II until 160 mg/l.
Pertumbuhan Artemisia vulgaris Secara Kultur Pucuk pada Medium dengan Kandungan Mioinositol dan Ekstrak Khamir
Sri Kasmiyati;
Maria M. Herawati;
Elizabeth B.E. Kristiani
Biota : Jurnal Ilmiah Ilmu-Ilmu Hayati Vol 13, No 2 (2008): June 2008
Publisher : Universitas Atma Jaya Yogyakarta
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DOI: 10.24002/biota.v13i2.2672
The effects of mioinositol and yeast extract were studied to assess their influence on growth of plantlets of Artemisia vulgaris by shoot culture. The plants regeneration of A. vulgaris were established by removing the nodes of stem and growing in MS multiplication medium with 1 ppm kinetin and 1 ppm NAA for 4 weeks. Shoots were induced for roots on MS treatment medium supplemented with mioinositol and yeast extract, added with 2 ppm IBA. Combination of four levels mioinositol concentration (mg/l): 100, 200, 300, and 400, and four levels of yeast extract concentration (mg/l): 0, 200, 300, and 400 were simultaneously added. Plantlets (2 weeks) were sub cultured on semi liquid MS medium. Plantlets were harvested on 6 weeks old. Measured parameters were fresh weight of plantlets. Data were analyzed using ANOVA followed by HSD test (p=95%). The results showed that the treatment of mioinositol and yeast extract were not significantly influenced on fresh weight of plantlets. Yeast extract was not influenced the growth of plantlets. The growth and morphogenesis of plantlets A. vulgaris were induced in treatment 100 ppm mioinositol, and addition mioinositol were higher than 100 ppm not significantly influenced the growth of plantlets.
Pengaruh Penyulangan Medium yang Mengandung Orange II terhadap Pertumbuhan Enterococcus faecalis ID 6017 dan Kemampuan Dekolorisasinya
V. I. Meitiniarti;
E. Vandiyani Sunardi;
K. H. Timotius
Biota : Jurnal Ilmiah Ilmu-Ilmu Hayati Vol 11, No 1 (2006): February 2006
Publisher : Universitas Atma Jaya Yogyakarta
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DOI: 10.24002/biota.v11i1.2823
The influence of fed Orange II containing medium on the growth of Enterococcus faecalis ID 6017 and its decolorization ability was studied in this research. A fed batch growth was compared with the batch growth. Total Orange II added to the both was 120 mg/L. In the fed batch, the Orange II was given into three steps. The first addition was at the initial culture medium. The second and third were added after the almost total decolorization or clearance of the Orange II given in the first or the second addition respectively. The culture was incubated under static condition and room temperature. The fed batch growth was better than the batch growth, seen from both aspects; their growth parameters and the decolorization ability. The biomass yield and specific growth rates of the fed batch was higher than the batch growth. Under fed batch growth, the decolorization was 85-94%, while the batch growth was only 54%. For achieving these performances, the fed batch growth was needed to consume more glucose.
Pengaruh Konsentrasi Minyak Nabati terhadap Lama Simpan dan Kualitas Pasta Bawang Merah (Allium ascalonicum L.)
Celvia Carlinawati Ndruru;
Maria Marina Herawati
Biota : Jurnal Ilmiah Ilmu-Ilmu Hayati Vol 6, No 1 (2021): February 2021
Publisher : Universitas Atma Jaya Yogyakarta
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DOI: 10.24002/biota.v6i1.2929
Shallots (Allium ascalonicum L.) have a short shelf life because these tubers can experience decay and premature germination. Therefore, innovation is needed in shallot processing, one of which is by processing shallots into pasta products. This research conducted the making of onion paste with the addition of vegetable oil to improve the quality of the paste. The purpose of this study was to examine the effect of vegetable oil concentration treatment on shelf life and quality of shallot paste and to determine the level of preference for the panelists to shallot paste by organoleptic test. This study used a completely randomized design (CRD), namely one treatment factor with the addition of vegetable oil concentrations of 30%, 25%, and 20%. The data were analyzed using variance, if the results were significantly different, then it was further tested with DMRT with a significant level of 5%. The results showed that the concentration of vegetable oil on shelf life and quality of shallot paste were not significantly different so that the addition of vegetable oil concentration had no effect on shelf life and quality of shallot paste. Panelists preferred color and taste parameters of shallot paste with the addition of 30% vegetable oil. Meanwhile, for the pasta aroma that the panelists like, the paste with the addition of 25% and 20% vegetable oil.
Gerakan Sosial Baru di Ruang Publik Virtual pada Kasus Satinah
Dewi Kartika Sari;
Royke R. Siahainenia
Jurnal ILMU KOMUNIKASI Vol. 12 No. 1 (2015)
Publisher : FISIP Universitas Atma Jaya Yogyakarta
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DOI: 10.24002/jik.v12i1.446
Munculnya gerakan sosial baru di ranah ruang virtual merupakan kajian menariksetelah Rheingold (1993) mencoba merumuskan konsep masyarakat virtual. Gerakan sosial baru saat ini mulai masuk di ruang publik virtual sebagai ruang berbagi untuk publik. Artikel ini akan menganalisis seberapa jauh gerakan sosial baru memasuki ruang publik virtual khususnya pada kasus Satinah. Hasil kajian menunjukkan bahwa ruang virtual telah mampu menjadi ruang publik bagi masyarakat untuk mempertahankan diri serta melakukan perlawanan melalui aktivitas kolektif warga yang digerakkan oleh aktor-aktor tertentu.
Mempertanyakan Privasi di Era Selebgram: Masih Adakah?
Ester Krisnawati
Jurnal ILMU KOMUNIKASI Vol. 13 No. 2 (2016)
Publisher : FISIP Universitas Atma Jaya Yogyakarta
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DOI: 10.24002/jik.v13i2.682
Abstract: Instagram marks the importance of participatory culture in the era of new media. This paper aims to examine the complex notion of privacy in regards to children’s privacy that were made famous (by their parents) through Instagram with the selebgram phenomenon. By examining the data gathered using #selebgram and underlining the self-presentation perspective in the study of the psychological communication, the results show that parents have their own motives and goal when uploading their child’s fotos on Instagram. Consequently, the childs have to lose their privacy in cyberspace and of course, the information is vulnerable to crime.Keywords: children’s privacy, Instagram, selebgram, self-presentationAbstrak: Instagram menandai gagasan pentingnya budaya partisipatif dalam era media baru. Tujuan dari paper ini adalah untuk menganalisa konsep Instagram sebagai forum dan sarana komunikasi dengan melihat fenomena selebgram. Paper ini meneliti gagasan kompleks privasi dalam hal privasi anak-anak yang dibuat terkenal (oleh orang tua mereka) melalui Instagram dengan memeriksa data yang dikumpulkan menggunakan #selebgram dan menggarisbawahi perspektif presentasi diri dalam kajian psikologi komunikasi. Hasil analisa menunjukkan bahwa ada motif dan tujuan orang tua memuat foto anaknya di akun Instagram. Sedangkan dampaknya, anak tidak mempunyai privasi di dunia maya dan tentunya informasi tersebut akan rentan disalahgunakan untuk kejahatan.Kata Kunci: Instagram, presentasi diri, privasi anak, selebgram
Analisis High Availability Pada Sistem Berbasis Teknologi Oracle Data Guard (Studi Kasus SIA-SAT UKSW)
Kristoko Dwi Hartomo;
T. Arie Setiawan P;
Sandy Pratama
Jurnal Buana Informatika Jurnal Buana Informatika Volume 1 Nomor 1 Januari 2010
Publisher : Universitas Atma Jaya Yogyakarta
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DOI: 10.24002/jbi.v1i1.292
Abstract. High Availability on Oracle Data Guard-based System (Case Study: SIA-SAT UKSW). SIA-SAT is a subject administration system for UKSW collegian. Database SIA-SAT is backuped by autobackup system, and backup file sent directly to backup server at another building. Until these days, database SIA-SAT system still does not have a secondary database (backup) which can replace main database when failure is happening on main database.Oracle Data Guard System is a technology researched by Oracle to increase availability level on Oracle Database server. Every transaction is saved on main server and duplicated for standby database server. The advantages point of technology is standby database which indirectly becomes a backup server, and standby database can be used for replacing main database.The result of this research is the technology of Oracle Data Guard can increase availability level for a system Oracle Database. This condition can happen because standby database always duplicates data and is ready to replace primary database.Keywords: availability, data guard, database distributionAbstrak. SIA-SAT adalah sebuah sistem administrasi mata kuliah untuk mahasiswa. Basis data SIA-SAT dicadangkan oleh sistem cadang otomatis, dan berkas cadangan tersebut dikirimkan secara langsung ke server cadangan yang terletak di gedung lain. Hingga saat ini, sistem basis data SIA-SAT masih belum memiliki basis data sekunder (cadangan) yang dapat menggantikan basis data utama jika kegagalan terjadi pada basis data utama. Oracle Data Guard System adalah sebuah teknologi yang diteliti oleh Oracle untuk meningkatkan tingkat ketersediaan pada Oracle Database server. Setiap transaksi disimpan pada server utama dan diduplikasi untuk standby database server. Manfaat dari teknologi ini adalah standby database secara tidak langsung menjadi server cadangan, dan standby database dapat digunakan untuk menggantikan basis data utama. Hasil dari penelitian ini adalah teknologi Oracle Data Guard dapat meningkatkan tingkat ketersediaan untuk sistem Oracle Database. Kondisi ini dapat tercapai karena standby database selalu menduplikasi data dan siap untuk menggantikan basis data primer.Kata Kunci: ketersediaan, data guard, distribusi basis data
Pengembangan Tata Kelola TI Untuk Menunjang Kegiatan Bisnis Pada Universitas (Studi Kasus Universitas Merdeka Madiun)
Arief Budiman
Jurnal Buana Informatika Vol. 2 No. 1 (2011): Jurnal Buana Informatika Volume 2 Nomor 1 Januari 2011
Publisher : Universitas Atma Jaya Yogyakarta
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DOI: 10.24002/jbi.v2i1.304
Abstract. Development of IT Governance to Support Business Activities on University (Case Study: Merdeka Madiun University). Currently, the use of information technology (it) has become one of the supporting organization's success, but if your organization does not have good control of it, it will only burden or new problems in the organization. Therefore, we need good governance to overcome the gap between the description of the recommended system with the necessary description for the actual system implementation. And to measure the extent to which IT alignment with business activities and measure the extent to which maturity level an organization can be done by using the COBIT framework. Therefore we need a IT unit for Merdeka Madiun University, and always to check the degree of IT alignment with business activities to add value for more competitive organization.   Keywords: COBIT, Maturity Level, Governance Abstrak. Saat ini pemanfaatan teknologi informasi (TI) telah menjadi salah satu penunjang dalam keberhasilan sebuah organisasi, akan tetapi apabila organisasi tersebut tidak memiliki tata kelola TI yang baik maka TI hanya akan menjadi beban atau masalah baru pada organisasi. Oleh karena itu diperlukan sebuah tata kelola yang baik untuk mengatasi kesenjangan antara deskripsi dari sistem yang direkomendasikan dengan deskripsi yang diperlukan untuk implementasi sistem yang sebenarnya. Dan untuk mengukur sejauh mana keselarasan TI dengan kegiatan bisnis dan mengukur sejauh mana maturity level organisasi dapat dilakukan dengan menggunakan framework COBIT. Berkaitan dengan hal itu maka diperlukan sebuah unit TI di Universitas Merdeka Madiun, dan perlu untuk selalu ditinjau sejauh mana tingkat keselarasan antara TI dengan kegiatan bisnis organisasi untuk menambah nilai kompetitif. Kata Kunci: COBIT, Maturity Level,Tata Kelola
Perancangan dan Implementasi Sistem Reservasi Foodcourt Berbasis Web dengan Memanfaatkan Koneksi Wifi
William Christanto;
Arie Setiawan Prasida;
Charitas Fibriani
Jurnal Buana Informatika Vol. 3 No. 1 (2012): Jurnal Buana Informatika Volume 3 Nomor 1 Januari 2012
Publisher : Universitas Atma Jaya Yogyakarta
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DOI: 10.24002/jbi.v3i1.319
Abstract. Reservation is a treaty process in the form of ordering a product of both goods and services. It becomes very important as the modern life demands everything to be fast and easy. It is this factor that encourages strategic use of technology. A reservation system is a web-based reservation system utilizing the foodcourt wifi connection and is a set of server-side Forms Controls to build applications of wireless mobile devices. These controls produce various outputs, namely WML, HTML, or compact HTML. From this research it can be concluded that the wifi connection can be used to design and implement web-based reservation system for ordering in a foodcourt.Keywords: Reservation system, Reservation Mobile. Abstrak. Reservasi adalah sebuah proses perjanjian berupa pemesanan sebuah produk baik barang maupun jasa. Hal ini menjadi sesuatu yang penting mengingat perkembangan jaman yang menuntut serba cepat dan mudah. Faktor inilah yang mendorong terciptanya strategi penggunaan teknologi mobile untuk membuat sistem reservasi foodcourt berbasis web dengan memanfaatkan koneksi wifi. Sistem Reservasi ini merupakan satu set server-side Forms Controls untuk membangun aplikasi perangkat mobile nirkabel. Kontrol ini menghasilkan output yang berbeda, yaitu WML, HTML, atau compact HTML. Penelitian ini dapat ditarik kesimpulan bahwa koneksi wifi dapat dimanfaatkan untuk merancang dan mengimplementasikan sistem reservasi foodcourt berbasis web untuk pemesanan menu pada foodcourt.Kata Kunci: Sistem Reservasi, Reservasi Mobile.
Perancangan dan Implementasi Sistem Reservasi Foodcourt Berbasis Web dengan Memanfaatkan Koneksi Wifi
William Christanto;
Arie Setiawan Prasida;
Charitas Fibriani
Jurnal Buana Informatika Vol. 3 No. 1 (2012): Jurnal Buana Informatika Volume 3 Nomor 1 Januari 2012
Publisher : Universitas Atma Jaya Yogyakarta
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DOI: 10.24002/jbi.v3i1.319
Abstract. Reservation is a treaty process in the form of ordering a product of both goods and services. It becomes very important as the modern life demands everything to be fast and easy. It is this factor that encourages strategic use of technology. A reservation system is a web-based reservation system utilizing the foodcourt wifi connection and is a set of server-side Forms Controls to build applications of wireless mobile devices. These controls produce various outputs, namely WML, HTML, or compact HTML. From this research it can be concluded that the wifi connection can be used to design and implement web-based reservation system for ordering in a foodcourt.Keywords: Reservation system, Reservation Mobile. Abstrak. Reservasi adalah sebuah proses perjanjian berupa pemesanan sebuah produk baik barang maupun jasa. Hal ini menjadi sesuatu yang penting mengingat perkembangan jaman yang menuntut serba cepat dan mudah. Faktor inilah yang mendorong terciptanya strategi penggunaan teknologi mobile untuk membuat sistem reservasi foodcourt berbasis web dengan memanfaatkan koneksi wifi. Sistem Reservasi ini merupakan satu set server-side Forms Controls untuk membangun aplikasi perangkat mobile nirkabel. Kontrol ini menghasilkan output yang berbeda, yaitu WML, HTML, atau compact HTML. Penelitian ini dapat ditarik kesimpulan bahwa koneksi wifi dapat dimanfaatkan untuk merancang dan mengimplementasikan sistem reservasi foodcourt berbasis web untuk pemesanan menu pada foodcourt.Kata Kunci: Sistem Reservasi, Reservasi Mobile.