Garuda - Garba Rujukan Digital

Sistem Pendukung Keputusan Penerimaan Beasiswa Peningkatan Prestasi Akademik (PPA) Berbasis Web Sariati, Sariati; Aprianti, Winda; Fathurrahmani, Fathurrahmani
Jurnal Sains dan Informatika Vol 5 No 1 (2019): Jurnal Sains dan Informatika
Publisher : Teknik Informatika, Politeknik Negeri Tanah Laut

Determination of the decision that recipient of Academic Achievement Improvement scholarships in the Informatics Engineering is still done conventionally by the student division at the institutional and study program level, namely by collecting files, inputting and calculating data in Microsoft Excel, and selecting based on the data calculation results. The large number of scholarship applicants results in the inefficiency of the scholarship admission process so that it needs a system that can support the decision to receive scholarships. The proposed web-based system uses the weighted product method in determining the ranking of scholarship applicants. The criteria used in the problem of determining the scholarship include the Grade Point Average (GPA), parents' income, and the number of dependents. The results of applying weighted products to sample data of scholarship applicants in the Informatics Engineering in 2017 provide ranking information for scholarship applicants where Student 3 gets first rank, which means getting the first priority as a recipient of scholarship. The system that was built has displayed the results of the application of weigted products and graphical displays that make it easier for users to obtain information about the registration of scholarships.

AKTIVITAS ANTIOKSIDAN DAN KARAKTERISTIK ORGANOLEPTIK MINUMAN FUNGSIONAL BERBAHAN DASAR KULIT BUAH MANGGIS(Garcinea mangostana Linn) DAN JAHE MERAH (Zingiber officinale Var. Rubrum) Sariati, Sariati; tamrin, tamrin; Sadimantara, Muhammad Syukri
Jurnal Sains dan Teknologi Pangan Vol 4, No 5 (2019): JURNAL SAINS DAN TEKNOLOGI PANGAN
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACT The purpose of this study was to study the antioxidant activity and organoleptic characteristics of functional drinks made from mangosteen peel and red ginger. This study used a completely randomized design (CRD) using the addition of red ginger powder formulation, the first factor was mangosteen peel powder 5 grams without the addition of red ginger, then the second factor was adding red ginger 4 grams, 6 grams, 8 grams and 10 grams. The observation variables in this study were organoleptic characteristics (color, aroma and taste) and antioxidant activity tests. The results showed that the formulation of the addition of red ginger powder on the mangosteen peel functional drink had a very significant effect (P <0.05) on the organoleptic test of color, aroma, and taste. Selected functional drinks based on organoleptic assessment are found in the J4 formulation (10 grams of red ginger powder formulation added) with an assessment score of color organoleptic characteristics 3.34 (likes), aroma 3.41 (likes) and flavor 3.40 (likes). The selected functional beverage antioxidant activity showed an IC50 value of 1358.85 ppm (very weak). Keywords: mangosteen peel, red ginger and functional drink. ABSTRAK Tujuan penelitian ini adalah untuk mengetahui aktivitas antioksidan dan karakteristik organoleptik minuman fungsional berbahan dasar kulit manggis dan jahe merah. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan menggunakan formulasi penambahan bubuk jahe merah, faktor pertama yaitu bubuk kulit manggis 5 gram tanpa penambahan jahe merah, kemudian faktor kedua yaitu penambahan jahe merah 4 gram, 6 gram, 8 gram dan 10 gram. Variabel pengamatan pada penelitian ini yaitu karakteristik organoleptik (warna, aroma dan rasa) dan uji aktivitas antioksidan. Hasil penelitian menunjukkan bahwa formulasi penambahan bubuk jahe merah pada minuman fungsional kulit manggis berpengaruh sangat nyata (P<0,05) terhadap uji organoleptik warna, aroma, dan rasa. Minuman fungsional terpilih berdasarkan penilaian organoleptik terdapat pada formulasi J4 (formulasi penambahan bubuk jahe merah sebanyak 10 gram) dengan skor penilaian terhadap karakteristik organoleptik warna 3,34 (agak suka), aroma 3,41 (agak suka) dan rasa 3,40 (agak suka). Aktivitas antioksidan minuman fungsional terpilih menunjukan nilai IC50 sebesar 1358,85 ppm (sangat lemah) dan berdasarkan penilaian organoleptik dapat diterima (disukai) oleh panelis. Kata kunci: kulit manggis, jahe merah, minuman bubuk.

MENGEMBANGKAN EMPATI ANAK MELALUI METODE BERMAIN PERAN Sariati, Sariati; Abubakar, Sitti Rahmaniar
Jurnal Riset Golden Age PAUD UHO Vol 2, No 2: Juli 2019
Publisher : Jurusan PG-PAUD Fakultas Keguruan dan Ilmu Pendidikan Universitas Halu Oleo

Penelitian ini bertujuan untuk mengembangkan empati anak melalui metode bermain peran di kelompok B TK Kartika XX-46 Kendari. Subjek dalam penelitian ini adalah guru dan anak pada kelompok B Taman Kanak-kanak Kartika XX-46 Kendari yang berjumlah 17 orang anak yang terdiri atas 8 anak perempuan dan 9 anak laki-laki dengan rentang usia 5-6 tahun. Jenis penelitian ini adalah Penelitian Tindakan Kelas. Penelitian dilakukan dalam dua siklus. Tahap-tahap dalam penelitian tindakan kelas ini yaitu: (1) perencanaan, (2) pelaksanaan, (3) pengamatan, dan (4) refleksi. Hasil penelitian ini menunjukkan adanya peningkatan hasil belajar anak didik dari siklus I terdapat 2 orang anak memperoleh nilai Berkembang Sangat Baik dan 11 orang anak memperoleh nilai Berkembang Sesuai Harapan dengan persentasi 76,4%, pada siklus II terdapat 8 orang anak memperoleh nilai Berkembang Sangat Baik dan 8 orang anak memperoleh nilai Berkembang Sesuai HarapanÂ dengan persentasi 94,1%. Dengan demikian dapat disimpulkan bahwa empati anak dapat dikembangkan melalui metode bermain peran di Kelompok B TK Kartika XX-46 Kendari.Kata kunci: Empati, Metode Bermain Peran, Anak

Decision Making on The Organoleptic Quality of Salted Egg Products using Analytical Hierarchy Process and Simple Additive Weighting Muliawati, Tri Hadiah; Yunanto, Andhik Ampuh; Pratama, Borneo Satria; Nugraha, Aditya Wahyu; Subara, Deni; Afifah, Amalia; Sariati, Sariati
Techno.Com Vol. 23 No. 3 (2024): Agustus 2024
Publisher : LPPM Universitas Dian Nuswantoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62411/tc.v23i3.11038

Chicken and duck eggs are highly nutritious food products that are popular among the Indonesian community. However, their perishable nature leads to a decline in quality if not further processed. The salting process is a simple preservation method that can also enhance the flavor of salted egg products. To produce salted egg products with high organoleptic quality preference, a combination of Analytical Hierarchy Process (AHP) and Simple Additive Weighting (SAW) is implemented as a quality decision-making method based on: (1) the experts viewpoints on the importance level of organoleptic criteria, and (2) the scores of organoleptic tests for the criteria of texture, taste, and appearance. In this study, chicken and duck eggs were processed into salted eggs using a salting mixture made of a blend of scouring ash and table salt with a mass ratio of 5:4 and 5:6, resulting in product combinations coded as CE-5/4, CE-5/6, DE-5/4, and DE-5/6. Data processing results on the importance level from the experts viewpoints using the AHP method resulted that the criteria for texture, taste, and aroma had final priority weights of 0.244, 0.617, and 0.139, respectively. Final decision-making using the SAW method indicated that the highest to lowest final preference scores were obtained by products CE-5/4, DE-5/4, DE-5/6, and CE-5/6, with the final preference scores of 0.979, 0.963, 0.931, and 0.906, respectively. The results demonstrated that AHP and SAW were successfully implemented to assist in making decisions regarding the quality of salted egg products based on their organoleptic characteristics. Keywords: salted egg, organoleptic, decision-making, AHP, SAW

SENSORY PREFERENCE DETERMINATION OF GREEN TEA EXTRACTS FROM UNCONTROLLED AND RELAY-CONTROLLED BREWING PROCESSES USING RANK ORDER CENTROID AND SIMPLE ADDITIVE WEIGHTING Pratama, Borneo Satria; Alfiqriyansyah, Alfiqriyansyah; S, Arya Dwicahya; Rukmana, Fitri Hardiyanti; Hartati, Intan Dwi; Cahya Brutu, Henrike Lehla; Winda, Winda; Sariati, Sariati
Machine : Jurnal Teknik Mesin Vol 10 No 2 (2024): Machine : Jurnal Teknik Mesin
Publisher : Jurusan Teknik Mesin Fakultas Sains dan Teknik Universitas Bangka Belitung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33019/jm.v10i2.5727

Green tea extract is a popular beverage known for its health benefits. To increase its market appeal, understanding the sensory profiles—taste, aroma, and color—of green tea extract is essential to ensure customer satisfaction. In this study, experiments were conducted to determine the optimal extraction conditions by varying extraction times (3 or 6 minutes) and temperatures (60°C, 80°C, or 100°C) in two brewing methods: (1) a relay-controlled brewing system utilizing Arduino, and (2) a standard brewing process without automated control. Sensory evaluations were conducted by 30 untrained panelists using a 9-point hedonic scale.. Decision-making methods, Rank Order Centroid (ROC) and Simple Additive Weighting (SAW), were then applied to identify the most preferred product. Results indicated that the highest taste score was achieved by the 80°C-6 min sample, while the best aroma and color scores were observed in the 100°C-3 min sample. Overall, the decision-making process using the combination of ROC and SAW methods concluded that the green tea extract from the 100°C-3 min sample was the most preferred by the panelists.

SENSORY PREFERENCE DETERMINATION OF GREEN TEA EXTRACTS FROM UNCONTROLLED AND RELAY-CONTROLLED BREWING PROCESSES USING RANK ORDER CENTROID AND SIMPLE ADDITIVE WEIGHTING Pratama, Borneo Satria; Alfiqriyansyah, Alfiqriyansyah; S, Arya Dwicahya; Rukmana, Fitri Hardiyanti; Hartati, Intan Dwi; Cahya Brutu, Henrike Lehla; Winda, Winda; Sariati, Sariati
Machine : Jurnal Teknik Mesin Vol 10 No 2 (2024): Machine : Jurnal Teknik Mesin
Publisher : Jurusan Teknik Mesin Fakultas Sains dan Teknik Universitas Bangka Belitung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33019/jm.v10i2.5727

Green tea extract is a popular beverage known for its health benefits. To increase its market appeal, understanding the sensory profiles—taste, aroma, and color—of green tea extract is essential to ensure customer satisfaction. In this study, experiments were conducted to determine the optimal extraction conditions by varying extraction times (3 or 6 minutes) and temperatures (60°C, 80°C, or 100°C) in two brewing methods: (1) a relay-controlled brewing system utilizing Arduino, and (2) a standard brewing process without automated control. Sensory evaluations were conducted by 30 untrained panelists using a 9-point hedonic scale.. Decision-making methods, Rank Order Centroid (ROC) and Simple Additive Weighting (SAW), were then applied to identify the most preferred product. Results indicated that the highest taste score was achieved by the 80°C-6 min sample, while the best aroma and color scores were observed in the 100°C-3 min sample. Overall, the decision-making process using the combination of ROC and SAW methods concluded that the green tea extract from the 100°C-3 min sample was the most preferred by the panelists.

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