Article Per Year (5 Year)
p-Index From 2021 - 2026
1.623
P-Index
This Author published in this journals
All Journal Journal of Applied Science, Technology & Humanities
Ester Angeline
IPB University
Humanities Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Social Sciences

Published : 11 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 11 Documents
Search

 1   2 
Making a Mobile-Based Social Media Information System for Environmentalists with Flutter and AWS Mohamad Alvin Renaldi; Riyo Putra Syam Satria; Nanda Octavia; Muhammad Danang Mukti Darmawan; Ivan De Nerol; Firdayanti; Fiqri Nurfadillah; Fiona Kharismatunnisaa; Ester Angeline; Yourdan Saputra
Journal of Applied Science, Technology & Humanities | JASTH Vol. 1 No. 1 (2024): January 2024
Publisher : Batrisya Education

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62535/73a97b15

Abstract

This research explores an effective role in environmental conservation through technological innovation. This study aims to design and develop a mobile-based social media application by utilizing Flutter technology and AWS architecture. The research focuses on managing user data securely and efficiently through AWS services. This research uses an applied method based on the Scrum framework, emphasizing technology integration for environmental preservation and AWS implementation for data security. The results showed successful application development in line with the company's environmental sustainability mission. The data management system ensures safe and efficient handling of user information. The study concludes with a summary of findings, emphasizing the positive impact of technology on environmental initiatives.
IoT-Based Barcode Scanning System for Production and Warehouse Management Ivan De Nerol; Riyo Putra Syam Satria; Rafi Rasyid Parmana; Nanda Octavia; Muhammad Danang Mukti Darmawan; Mohamad Mohamad Alvin Renaldi; Firdayanti; Fiqri Nurfadillah; Fiona Kharismatunnisaa; Ester Angeline; Dhafa Kamil; Yourdan Saputra
Journal of Applied Science, Technology & Humanities | JASTH Vol. 1 No. 1 (2024): January 2024
Publisher : Batrisya Education

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62535/0zv1h756

Abstract

This project aims to develop an IoT-based barcode scanning system using an ESP32 microcontroller and a GM-65 barcode reader for efficient production and warehouse management. The system facilitates automated and accurate barcode scanning, with the collected data transmitted to a web-based platform in real-time. The web interface provides users with comprehensive insights into production quantities and warehouse status, generating a detailed journal for traceability and accountability. This innovative solution offers businesses a streamlined approach to monitor and record production activities, ultimately optimizing the overall efficiency of production and warehouse management processes.
Development of a Web-Based Automated Production Inventory System Rafi Rasyid Parmana; Ivan De Nerol; Ester Angeline; Dhafa Kamil
Journal of Applied Science, Technology & Humanities | JASTH Vol. 1 No. 2 (2024): March 2024
Publisher : Batrisya Education

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62535/b63fbn64

Abstract

This research focuses on the design of an automatic counting system for production items using the ESP32 microcontroller and E18-D80NK sensor. The main objective of the study is to address inventory issues, particularly in the context of manual counting of production items, which is susceptible to shortages and inaccuracies. The proposed automatic counting device aims to provide a solution to enhance employee performance efficiency and reduce the risk of human errors. The integration of the ESP32 microcontroller as a data processor and the E18-D80NK sensor as an information capture device will allow easy access to calculation results through a website interface. The primary advantage of this system is its ability to prevent potential data forgery in production and provide more accurate calculation results. With data storage on a website platform, tracking production history becomes more effective, enabling in-depth analysis of overall production performance. This research proposes an integrated solution to enhance efficiency, transparency, and accuracy in the production counting process. With the implementation of this technology, it is expected that the automated production system can be a strategic step towards improving productivity and the reliability of production information.
Implementation of Fuzzy Logic in Determining Dough Development Rate of Bakery Products Andhea Sitoresmi Nurauliya; Fiqri Nurfadillah; Muhammad Danang Mukti Darmawan; Ester Angeline; Nanda Octavia; Syawaliyah Yahya; Rolan Natanael Sitinjak; Raida Dwiana Yasmin; Rafly Aulia Rahman; Putri Tampubolon; Nanda Rizki Utami; Nafla Hasna Alifa; Nafi'a Ikromatul Hasanah; Jeni Luthfi Araya; Ghina Sabillah; Arridho Fariz Alghifari; Amanda Atika Zahra; Mrr. Lukie Trianawati
Journal of Applied Science, Technology & Humanities | JASTH Vol. 1 No. 5 (2024): November 2024
Publisher : Batrisya Education

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62535/gx24da85

Abstract

Bakery is one of the dessert-making places that is popular with various circles. Good product quality is greatly influenced by the right roasting process. Temperature and proofing time are important factors for bakery products themselves. This research aims to analyze the effect of temperature and proofing time on bakery products using fuzzy implementation methods. The fuzzy method is a soft computing technique that mimics human decision-making processes to solve complex and uncertain problems. In this study, the fuzzy system was designed to control the oven temperature and the proofing time of bakery products. The fuzzy system has two inputs, namely temperature and proofing time, and one output, which is the bread development rate. The fuzzy rule is designed to determine the degree of bread proofing based on a combination of temperature values and proofing time. The results of the study with a case study of a baking temperature of 185°C and a proofing time of 115 minutes showed the level of bakery development with medium results. Calculations are done using manual method and Matlab application. The manual calculation yields a result of 6, which falls within the medium fuzzy rule, consistent with the data processing results in the MATLAB application.
Implementation of Fuzzy Logic in the Oven Temperature Control System and The Length of Time in The Baking Process for Nastar Products Agus Miftah Nur Rizqi; Nanda Octavia; Ester Angeline; Fiqri Nurfadillah; Muhammad Danang Mukti Darmawan; Viska Putri Prisillia; Rini Yuni Sara Situmorang; Nisrina Mutiara Anandha; Nadia Nur Azizah; Mutiara Vania Hesti; Hanan Luthfan Hafizh; Gita Khaerunnisa; Ghaisya Raihana; Dinda Ayu Prameswari; Dennaya Mustika; Aidil Hidayat; Mrr. Lukie Trianawati
Journal of Applied Science, Technology & Humanities | JASTH Vol. 1 No. 4 (2024): September 2024
Publisher : Batrisya Education

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62535/82f0j647

Abstract

This research focuses on the effect of oven temperature and roasting time on cookie products, especially Nastar, produced for specific events. The right temperature and roasting time will affect the quality and characteristics of Nastar that consumers will accept. A tool called fuzzy logic selects Nastar's optimal temperature and baking time. Fuzzy logic is a mathematical method that uses computer intelligence to determine Nastar's temperature and baking time. The data used in this research was obtained from previous research and then analyzed using the fuzzy logic method. The temperature variables used in this research are Low temperature (80, 100, 1200C), Medium temperature (110, 130, 1500C), and High temperature ( 140, 160, 1800C) and the roasting time variables are Short time (0, 0, 5, 10 minutes) and Longtime (10, 15, 20, 20 minutes). This research shows that the optimal temperature for Nastar is 1150C with a baking time of 18 minutes. This result is based on calculations carried out using the Matlab application.
Application of Fuzzy Logic to Determine Gonad Maturity Level Based on Patin Fish Parent Morphology Zevanya Gultom; Muhammad Danang Mukti Darmawan; Ester Angeline; Nanda Octavia; Ida Bagus Wahyu Rizky Himayasa Putra; Bima Widya S; Shepia Wardina; Dini Anisa Amaliasari; Amanda Bhanuwatie; Naura Nazhara N; Naufalariq Syawal Athallah; M. Aldo Ramdhan Pratama; Maulana Ishaq; Gavrilan Hafiz Rangkuti; Camelia Trirahmawati; Afifah Nur Lina Putri; Ilham Galeh Ramadhan; Debora Florence Nainggolan; Fiqri Nurfadillah
Journal of Applied Science, Technology & Humanities | JASTH Vol. 2 No. 2 (2025): March 2025
Publisher : Batrisya Education

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62535/90nb0m26

Abstract

The fish gonad maturity detector uses fuzzy logic to provide information about the level of gonad maturity accurately. The utilization of fuzzy logic in determining the level of maturity of catfish gonads offers significant advantages over traditional methods. The data collection method used is qualitative through direct observation of the characteristics of catfish broodstock in the rearing pond as well as literature study of previous research. Observations were made to understand the physical characteristics, while the literature study was to support the creation of a fuzzy logic system. The system has an initial stage in determining fuzzy sets for input and output variables, as well as the formation of fuzzy rules using IF-THEN. including better accuracy and the ability to accommodate individual variations and environmental conditions. Traditional methods of determining the maturity level of fish gonads, such as visual observation and GSI calculation, have their own weaknesses. Therefore, the application of fuzzy logic can help reduce the risks and side effects experienced by fish, and increase the effectiveness and efficiency in determining the level of maturity of catfish gonads.
Integrated Face Recognition and IoT-Based Electronic Equipment Management System Firdayanti Firdayanti; Riyo Putra Syam Satria; Nanda Octavia; Muhammad Danang Mukti Darmawan; Mohamad Alvin Renaldi; Ivan De Nerol; Fiqri Nurfadillah; Fiona Kharismatunnisaa; Ester Angeline; Yourdan Saputra
Journal of Applied Science, Technology & Humanities | JASTH Vol. 1 No. 1 (2024): January 2024
Publisher : Batrisya Education

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62535/k4rv4267

Abstract

This research explores the development of an Integrated Face Recognition and IoT-Based Electronic Equipment Management System, aiming to enhance security and efficiency in equipment lending processes. Utilizing face recognition technology integrated with IoT, the system is designed to automate and secure the return of borrowed electronic equipment. The methodology includes a detailed study of existing management practices, development of a prototype system, and analysis of its effectiveness in a real-world setting. Results indicate a significant improvement in the management and security of equipment lending. The system demonstrates potential for broader application in similar contexts.
Implementation of Fuzzy Logic in Stabilizing Temperature and Humidity in Freeze Dryers for Dried Apple Ghassan Rafananda Raja Harahap; Shafira Fayza Dewani Sudiro; Rayna Suci Alifah; Salsabila Salsabila; Ade Trisna Iswanda; Xaviera Yasmin Azahra; Ghina Khairunnisa Putri; Syifa Az Zahra; Hidayat Faiz Sanjaya; Izharul Haq Ar Rafi; Aisyah Sakha Damarjati; Enjela Rahmawati; Nanda Octavia; Ester Angeline; Muhammad Danang Mukti Darmawan; Fiqri Nurfadillah; Mrr Lukie Trianawati
Journal of Applied Science, Technology & Humanities | JASTH Vol. 1 No. 4 (2024): September 2024
Publisher : Batrisya Education

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62535/3bjxym42

Abstract

Freeze drying is a process to remove water from a material by sublimation, in the form of ice under low pressure. This process is used to stabilize food, and pharmaceutical products. During the process, the dried product maintains its quality, including biological, nutritional, and sensory properties, because freezing the water within the material before lyophilization prevents chemical, biochemical, and microbiological reactions. The aim of this research is to determine the optimal temperature and time to produce good products in the freeze drying process. The method used for this article is the literature study and observation method. This research uses manual calculations which are then implemented in a control system using a fuzzy logic algorithm in the Matlab application. In conclusion, both the manual calculation results and the matlab calculations that have been conducted are the same, which confirms the accuracy and validity of the preceding calculations.
Implementation of Fuzzy Logic in Determining the Acceptance Status of Fresh Milk Based on pH and Density Ahmad Daffa Naufal Ziddani; Fiqri Nurfadillah; Muhammad Danang Mukti Darmawan; Ester Angeline; Nanda Octavia; Syahla Aqilah; Salsabila Arina Pramudita; Wianda Aghnia Salsabila; Febby Aurellya; Novi Giotta Hutapea; Asochia Naomi Sitohang; Assadel Zhafif Alwaini; Ayu Shakira Nur Riawan; Aqila Asysyakur; Difa Mukmilatul Kautsar; Raisa Fasya; Luluah Sabrina Putri; Mrr Lukie Trianawati
Journal of Applied Science, Technology & Humanities | JASTH Vol. 1 No. 3 (2024): June 2024
Publisher : Batrisya Education

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62535/xvycaa24

Abstract

Fuzzy logic, known as fuzzy set theory, has become widely used to deal with uncertainty in research data processing. Fuzzy logic methods are known for their ease of implementation in machine language environments and their effectiveness in combining machine language representations with humanlanguage with an emphasis on meaning or importance. Fuzzy logic maps input space to output space, and this concept is closely related to dealing with uncertainty in data. In applying fuzzy logic in this study, the variables pH and density of milk are considered inputs whose value ranges are divided into low, medium, and high categories. The result of the fuzzy system is the acceptability state of fresh milk. By applying this method using MATLAB software, the simulation results show that at a milk pH of 6.2 and a specific gravity of 1.0320, the acceptability state of fresh milk is 30. After the defuzzification process and manual calculation, the final result is 29.30~30. From these results, fuzzy logic provides high accuracy to support progressive decision-making. This allows the system to consider the complexity of milk quality criteria that cannot always be measured in a binary way (e.g., good or bad), resulting in more precise and accurate decisions.
Implementation of Fuzzy Logic on Adding Sodium Bicarbonate and Carboxy Methyl Cellulose (CMC) Concentrations to the Texture of Wet Noodles Sabrina Anjani; Fiqri Nurfadillah; Ester Angeline; Nanda Octavia; Muhammad Danang Mukti Darmawan; Ilham Arrizqillah; Fajar Septiandi; Ragil Arimbi Nuryan Putri; Annisa Salsabila Suryawan; Alya Agustin; Eka Dewi Anisyah Azis; Maghfira Syafiqa; Muhammad Daffa Dzikra Martanegara; Syahla Sandrina; Alya Retno Hasyyati; Selva Rafania Haifa; Mrr. Lukie Trianawati
Journal of Applied Science, Technology & Humanities | JASTH Vol. 2 No. 1 (2025): January 2025
Publisher : Batrisya Education

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62535/g57ddv54

Abstract

Abstract The purpose of this study was to identify appropriate concentrations of sodium bicarbonate and CMC in order to produce wet noodles with textures preferred by consumers. The steps used in this study are to conduct a literature study to obtain data in the form of input variables, namely sodium bicarbonate and Carboxy Methyl Cellulose (CMC), and output, namely texture. The input variables are fuzzified, and then the fuzzy rules and inference are determined by Mamdani and defuzzification methods. Data processing using the Mamdani method is carried out with the help of the Matlab application. The result of this study is the formulation of sample 1 with the addition of 0.6% sodium bicarbonate and 0.2% CMC and sample 2 with the addition of 0.6% sodium bicarbonate and 0% CMC, which are recommended to consumers because they produce the preferred texture of wet noodles.
Co-Authors Ade Trisna Iswanda Afifah Nur Lina Putri Agus Miftah Nur Rizqi Ahmad Daffa Naufal Ziddani Aidil Hidayat Aisyah Sakha Damarjati Alya Agustin Alya Retno Hasyyati Amanda Atika Zahra Amanda Bhanuwatie Andhea Sitoresmi Nurauliya Annisa Salsabila Suryawan Aqila Asysyakur Arridho Fariz Alghifari Asochia Naomi Sitohang Assadel Zhafif Alwaini Ayu Shakira Nur Riawan Bagas Wibisono Bima Widya S Bintan Naktavia Camelia Trirahmawati Debora Florence Nainggolan Dennaya Mustika Devara Ryanta Mulya Dhafa Kamil Difa Mukmilatul Kautsar Dinda Ayu Prameswari Dini Anisa Amaliasari Eka Dewi Anisyah Azis Enjela Rahmawati Evita Maharani Fajar Septiandi Fawwaz Fadlurohman Febby Aurellya Fiona Kharismatunnisaa Fiqri Nurfadillah Fira Arista Dewi Firdayanti Firdayanti Firdayanti Gavrilan Hafiz Rangkuti Ghaisya Raihana Ghassan Rafananda Raja Harahap Ghina Khairunnisa Putri Ghina Sabillah Ghinna Zulfia Gita Khaerunnisa Hanan Luthfan Hafizh Hidayat Faiz Sanjaya Ida Bagus Wahyu Rizky Himayasa Putra Ilham Arrizqillah Ilham Galeh Ramadhan Ivan De Nerol Ivan De Nerol Izharul Haq Ar Rafi Jeni Luthfi Araya Luluah Sabrina Putri M. Aldo Ramdhan Pratama Maghfira Syafiqa Maulana Ishaq Mohamad Alvin Renaldi Mohamad Mohamad Alvin Renaldi Mrr Lukie Trianawati Mrr. Lukie Trianawati Muhammad Aqshol Dafa Ramadhan Muhammad Daffa Dzikra Martanegara Muhammad Danang Mukti Darmawan Muhammad Danang Mukti Dermawan Muhammad Radithya Naufal Apriansyah Muhammad Raulian Deyastra Muhammad Surya Ramadhan Mutiara Vania Hesti Nadia Nur Azizah Nafi'a Ikromatul Hasanah Nafla Hasna Alifa Nanda Octavia Nanda Rizki Utami Naufalariq Syawal Athallah Naura Nazhara N Nisrina Mutiara Anandha Novi Giotta Hutapea Putri Ryanda Putri Tampubolon Rafi Rasyid Parmana Rafly Aulia Rahman Ragil Arimbi Nuryan Putri Rahmah Syahidah Raida Dwiana Yasmin Raisa Fasya Rayna Suci Alifah Rezky Damayanti Nur Rini Yuni Sara Situmorang Riyo Putra Syam Satria Rolan Natanael Sitinjak Sabrina Anjani Salsabila Arina Pramudita Salsabila Salsabila Selva Rafania Haifa Shafira Fayza Dewani Sudiro Shepia Wardina Syahla Aqilah Syahla Sandrina Syawaliyah Yahya Syifa Az Zahra Viska Putri Prisillia Wianda Aghnia Salsabila Xaviera Yasmin Azahra Yahya Ian Keyvin Sitio Yourdan Saputra Yuliandra Rizky Zevanya Gultom