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All Journal KURVATEK IPSSJ
Salma khoirunnisa
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Civil Engineering, Building, Construction & Architecture Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Languange, Linguistic, Communication & Media Public Health Social Sciences

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ANALYSIS OF THE EXISTENCE OF GEOTHERMAL MANIFESTATIONS USING FAULT FRACTURE DENSITY (FFD) IN TEMPURAN DISTRICT, MAGELANG REGENCY Salma khoirunnisa; Wibowo, Nugroho Budi; Rosyida, Hana; Khaerunnisa, Icha; Jannah, Dea Mutiara; Elsha C., Fathunajah; Mery S. A., Indar
KURVATEK Vol 9 No 1 (2024): Energy Management and Sustainable Environment
Publisher : Institut Teknologi Nasional Yogyakarta

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Abstract

Being in an active fire lane means that Indonesia has geothermal potential. The geothermal research location is in the Tempuran area, Magelang Regency. The method used is by using alignment in the National Digital Elevation Model (DEMNas) data and calculating it using the Fault Fracture Density (FFD) method, the result of which is a contour map. This research aims to identify the existence of geothermal manifestations with FFD values. The research results show that the FFD value in the Tempuran geothermal manifestation area varies between 0.09 - 1.80 km/km2. The FFD value shows that the Tempuran geothermal manifestation is in a low density zone. There is no direct correlation between the presence of geothermal manifestations and the FFD value. The Tempuran geothermal manifestation is thought to be related to geological formations composed of volcanic rock and related to an aquifer system, as well as faults that trend northwest-southeast.
EFEKTIFITAS PRODUKSI ROYAL ICING COOKIES MELALUI PENETAPAN BASED COOKIES DAN ALTERNATIF DESAIN Salma Khoirunnisa; Yuliana Pinaringsih Kristiutami
Integrative Perspectives of Social and Science Journal Vol. 2 No. 03 Agustus (2025): Integrative Perspectives of Social and Science Journal
Publisher : PT Wahana Global Education

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Industri pastry dan bakery terus berkembang, terutama dalam aspek estetika produk. Salah satu yang populer adalah royal icing cookies, yakni kue kering yang didekorasi dengan royal icing dan memiliki tampilan menarik. Permintaan tinggi untuk desain musiman menimbulkan tantangan dekorasi yang memakan waktu dan berisiko menyebabkan pemborosan bahan, terutama saat tekstur icing tidak konsisten atau terjadi kesalahan desain. Penelitian ini bertujuan mengevaluasi efektivitas produksi royal icing cookies melalui penggunaan bentuk dasar (based) sederhana dan alternatif desain fleksibel. Metode yang digunakan adalah observasi langsung dan dokumentasi produksi di Tortern Bite & Taste. Hasil menunjukkan bahwa penerapan bentuk dasar seragam serta desain siap pakai dapat mempercepat dekorasi, mengurangi pemborosan bahan, dan meningkatkan efisiensi kerja. Penelitian ini menjawab tantangan produksi kreatif yang menuntut kecepatan, kreativitas, dan efisiensi sumber daya
Co-Authors Elsha C., Fathunajah Jannah, Dea Mutiara Khaerunnisa, Icha Mery S. A., Indar Nugroho Budi Wibowo Rosyida, Hana Yuliana Pinaringsih Kristiutami