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All Journal Sisforma: Journal of Information Systems Teknologi Indonesia
Elisa Purnamasari, Elisa
Department of Information Systems, Soegijapranata Catholic University
Computer Science & IT Education Engineering Library & Information Science

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Modeling the Smartphone Game to Improve Players’ Focus Case Study of Game Dumb Ways to Die Purnamasari, Elisa; Sanjaya, Ridwan
SISFORMA Vol 1, No 1 (2014)
Publisher : Soegijapranata Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (749.234 KB)

Abstract

Commonly, playing a game is judged as an activity which spend a lot of time, money, and energy. Players usually spend their money to buy vouchers to play and also buy characters, weapons and equipments which provided in the game. Players who addicted to game mostly spend their time and energy to satisfy their desire to solve the challenge on a game.However, not all of games give the negative impacts. There are a lot of advantages which can be obtained by games, such as to train our memory, precision, speed, and even ability to get money from games.  A game called “Dumb Ways to Die” that can be found on smartphone is an example of game to increase speed and concentration of people who play it.There are a need to find some characteristics of a game which has positive effects for the players. Those characteristics can be formulated as the example of a good game. This paper will analyze the opinion and produce the conclusion from a survey of playing "Dumb Ways to Die” to generate a positive game model.Keywords-  positive game, speed, concentration, favorable, game model
IMPROVING THE QUALITY OF BREAD USING CASSAVA FLOUR SUBSTITUTION AND α-AMYLASE khusniati, tatik; Purnamasari, Elisa; Effendi, Supli; Anindyawati, Trisanti
Teknologi Indonesia Vol 39, No 3 (2016)
Publisher : LIPI Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (16.054 KB) | DOI: 10.14203/jti.v39i3.271

Abstract

Bread in Indonesia generally used wheat flour as a basic material and it is an imported flour product up to now. On the other hand, cassava flour can be used as wheat flour alternative for substitution. This research was aimed to improve the quality of bread using cassava flour substitution and α-amylase. Variables used were wheat and cassava flour with comparison: 100:0, 95:5, 90:10, 85:15, and α-amylase with concentration: 0, 0.5, 1.0, 1.5%, respectively. The contents of water, ash, protein, carbohydrate, and salt were determinated by modifying the AOAC method. The pH of bread dough was measured and α-amylase activities were determined by Iodine method. The dough and substituted-bread volumes were measured, and organoleptic tests were conducted by training 20 panelists. Statistical analysis used factorial completely randomized experimental design (FCRD). The results show that the highest values of water, ash, protein and carbohydrate were found in bread of A4B2 (25.13%), A1B1 (0.97%), A1B2 (8.62%), A4B2 (47.89%), sequentially (P<0.05). A2B4 was bread with the best organoleptic value and biggest volume than the others with nutritional contents of water (25.10%), ash (0.87%), protein (7.98%), carbohydrate (46.89%), and salt (2.17%). The values of these nutritional contents was in scope of bread SNI standard. Cassava flour substitution and α-amylase affected significantly to organoleptic values of bread produced (P<0.05). The α-amylase activities of all treated bread were not significantly different (P<0.05). Based on volumes of bread dough and bread as well as organoleptic tests, the best bread is A2B4 (95% wheat flour using 5% cassava flour and 1.5% α-amylase).
Co-Authors Khusniati, Tatik Ridwan Sanjaya Supli Effendi, Supli Trisanti Anindyawati, Trisanti