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All Journal Teknobuga : Jurnal Teknologi Busana dan Boga REFLEKSI EDUKATIKA Jurnal Entomologi Indonesia Journal of Research and Educational Research Evaluation Didaktikum Journal of Vocational and Career Education
Bambang Sugeng Suryatna, Bambang Sugeng
Jurusan Teknologi Jasa Dan Produksi, Fakultas Teknik, Universitas Negeri Semarang
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Education Engineering

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Design Micro Hydro Power Plant for Generate Electrical Energy About 3000 to 5000 Watt Suryatna, Bambang Sugeng
Journal of Vocational and Career Education Vol 5, No 1 (2020): July 2020
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/jvce.v5i1.26753

Abstract

The aim of the reseach is making the prototype design of waterwheel-based Microhydro Power Plant (MHPP). The findings of this study are the Prototype Model of Micro Hydro Power Plant (MHPP) for generate electrical energy with power 3000 to 5000 watt. This model has been constructed of fout components, sucs are (1) the disain of waterwheel prototype, (2) the disain of converter speed water wheel to dynamo, (3) the water chanel for input Potential Energy, and (4) Conductor Network of MHPP to homes.
Pengaruh Penggunaan Pati Garut (Maranta arundinacea) sebagai Bahan Lulur Tradisional terhadap Kehalusan dan Kecerahan pada Kulit Kering Syawaliyah, Salsa Ukhratus; Suryatna, Bambang Sugeng
TEKNOBUGA: Jurnal Teknologi Busana dan Boga Vol 8, No 2 (2020)
Publisher : Department of Home Economics, Faculty of Engineering, Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/teknobuga.v8i2.24092

Abstract

Salah satu produk asli kosmetika Indonesia yaitu lulur tradisional. Bahan dasar dalam pembuatan lulur tradisional adalah tepung beras. Butiran pati garut lebih kecil daripada butiran tepung beras dengan kata lain pati garut lebih halus daripada tepung beras. Semakin halus atau semakin kecil butiran suatu bahan akan menyebabkan suspensi dari produk yang dihasilkan menjadi lebih homogen sehingga patut diduga lulur dari tepung pati garut berpotensi mempunyai manfaat lebih mampu menghaluskan dan mencerahkan kulit. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh subtitusi tepung beras dengan pati garut terhadap khasiat lulur menghaluskan dan mencerahkan kulit kering. Metode penelitian ini menggunakan metode eksperimen yang dibagi menjadi 2 tahap yaitu tahap I (pra penelitian) dan tahap II (penelitian). Teknik analisis data yang digunakan yaitu deskriptif persentase. Hasil penelitian ini adalah dari pemakaian ketiga jenis produk lulur menunjukkan responden yang menggunakan produk A3 memiliki pengaruh paling baik terhadap peningkatan kehalusan kulit dengan rata-rata persentase sebesar 54% serta pengaruh paling baik terhadap peningkatan kecerahan kulit dengan rata-rata persentase sebesar 12%  dengan kriteria cerah. Simpulan dari penelitian ini adalah subtitusi tepung beras dengan pati garut berpengaruh terhadap khasiat lulur menghaluskan dan mencerahkan kulit kering.
Evaluasi Produktivitas Kutu Lak, Laccifer lacca Kerr. (Hemiptera: Kerridae) pada Tiga Jenis Tanaman Inang Rostaman Rostaman; Bambang Sugeng Suryatna
Jurnal Entomologi Indonesia Vol 6 No 2 (2009): September
Publisher : Perhimpunan Entomologi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (245.806 KB) | DOI: 10.5994/jei.6.2.70

Abstract

Lac insects (Laccifer lacca Kerr) live parasitically on “kosambi” plants, and produce resins that are called lac. Lac are used for electronics, printing, textile, clothing, cosmetics, and food industry. The insects also live on various plants. The goal of this research was to evaluate the population quality of Lac insect that live on three host plants. The best parameter for population quality was biomass or lac production. Three host plants were inoculated by broods. The result showed that “kosambi” was the best host plant for the insect due to higher biomass (i.e lac production) than “kabesak putih” and “kabesak hitam” plants.
How Application Ease Affects Buying Interest: ShopeeFood Study among University Students Setiyaningsih, Mitta; Saptariana, Saptariana; Suryatna, Bambang Sugeng; Rachmawati, Rina
TEKNOBUGA: Jurnal Teknologi Busana dan Boga Vol 11, No 2 (2023)
Publisher : Jurusan Pendidikan Kesejahteraan Keluarga, Fakultas Teknik, Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/teknobuga.v11i2.45334

Abstract

Buying interest is impacted by multiple factors, among which perceived ease of use plays a crucial role. This study aims to examine how the perceived ease of using applications affects Universitas Negeri Semarang students' interest in buying food products through ShopeeFood and the extent of its influence. Data collection involved distributing questionnaires to 100 respondents based on specific criteria. The analysis methods utilized comprised descriptive percentage testing and regression analysis. Findings from the descriptive percentage test indicated that the majority of respondents found ShopeeFood easy to use, and their interest in buying through the platform was notably high. Regression analysis revealed a positive and significant relationship between perceived ease of use and buying interest, represented by the equation = 11.702 + 0.402X. This signifies that perceived ease of use has a meaningful impact on buying interest. The R2 value of 40.4% illustrates that perceived ease of use influences 40.4% of the interest in online purchases via ShopeeFood.
Creation of Interactive Android Learning Media Articulate Storyline 3 on Fusion Food Material For Vocational School (SMK) on Temanggung Gumilar, Mikhael Cahyo; Suryatna, Bambang Sugeng; Wahyuningsih, Wahyuningsih; Astuti, Pudji
Refleksi Edukatika : Jurnal Ilmiah Kependidikan Vol 15, No 2 (2025): Refleksi Edukatika: Jurnal Ilmiah Kependidikan (Juni 2025)
Publisher : Universitas Muria Kudus

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24176/re.v15i2.13742

Abstract

Learning in the modern era has a significant influence on student understanding. However, the use of conventional learning media is often less interesting, making students feel bored and less motivated, which ultimately reduces participation in learning activities. This study aims to develop more interesting interactive learning media and test its effect on student learning outcomes. This study uses a quantitative approach with the Research and Development (RD) method modified from the 4D model to 3D, including the Define, Design, and Development stages. The measuring instrument used is the t-test with the Liliefors model to determine the effect of interactive learning media based on Articulate Storyline 3 on student learning outcomes. Data were analyzed using normality tests, homogeneity tests, and paired t-tests. The results of the study indicate that the development of interactive learning media can be done through the Define, Design, and Development stages. In addition, it was found that interactive learning media based on Articulate Storyline 3 has a significant effect on improving student learning outcomes in Basic Culinary material, especially in the Fusion Food element. Thus, the use of interactive learning media has proven effective in increasing student engagement and understanding during learning activities. The results of the Pre Test and Post Test research were 45.53 and 76.73, with an increase in the Pre Test score which had an average of 45.53 which was lower than the Post Test score with an average of 76.73 so that in this study the use of interactive learning media Articulate Storyline 3 on Fusion Food material has an influence on student learning, so the use of this interactive learning media has an influence on Fusion Food learning activities for class X at SMK Swadaya Temanggung.
Co-Authors Aliyah, Ifazatul Ani Rusilowati Bambang Endroyo Dyah Nurani Setyaningsih Dyah Nurani, Dyah Gumilar, Mikhael Cahyo Istiqomah, Annisa’ Nur Mausa Agrevinna PUDJI ASTUTI Rina Rachmawati Rostaman Saptariana - Setiyaningsih, Mitta Suherlina, Lina Syawaliyah, Salsa Ukhratus Wahyuningsih Wahyuningsih