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INDONESIA
International Journal of Natural Science and Engineering
Published by Universitas Pendidikan Ganesha
ISSN : 26151383     EISSN : 25496395     DOI : -
Core Subject : Engineering,
Engineering
International Journal of Natural Sciences and Engineering (IJNSE) is an independent, quarterly basis online & print version, open access, peer reviewed, non-profit journal that publishes original research, short communications, review articles or essays, and book reviews relevant to Natural Sciences and Engineering. IJNSE is published by the Universitas Pendidikan Ganesha (Undiksha), Indonesia.
Arjuna Subject : -
Articles 5 Documents
 1 
Search results for , issue " Vol 2, No 1 (2018)" : 5 Documents clear
Pengembangan Multimedia Interaktif Model Games untuk Meningkatkan Respon Mahasiswa pada Mata Kuliah Organisasi dan Arsitektur Komputer Pujawan, Kadek Agus Hendra
International Journal of Natural Science and Engineering Vol 2, No 1 (2018): Februari 2018
Publisher : International Journal of Natural Science and Engineering

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Abstract

The aims of this study were (1) to create an interactive multimedia by using games which is proper used by Politeknik Ganesha Guru students in computer organization and architecture course. (2) to know the feasibility level of interactive multimedia by using games according to content expert, media expert and learning design expert in computer organization and architecture course. (3) to know the students’ response to the development of interactive multimedia by using games in computer organization and architecture course. This study used Dick and Carey as the development model which invoved first semester students of Politeknik Ganesha Guru in Informatics Management Study Program. Based on the result of the data analysis from the content feasibility aspect made by the content expert indicated that the product is in accordance with the SAP of Computer Organization and Architecture courses. Tests conducted by media experts obtained a calculation result of 87% which is being in good qualification. Tests conducted by the design of learning experts obtained a calculation result of 88% which are in good qualification. The user/lecturer gave a good response. Field trials conducted got a result of 90% calculation which are in excellent qualification
Kajian Sistem Pengolahan Pisang Sale dengan Menggunakan Gas Elpiji ruddin, Naza
International Journal of Natural Science and Engineering Vol 2, No 1 (2018)
Publisher : International Journal of Natural Science and Engineering

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Abstract

Bananas sale or pisang sale  is a popular traditional food in Aceh  and its production  mostly comes from the area of northern Aceh and east Aceh. Traditional banana processing process is using fumigation method by wood fuel and coconut shell. Traditional banana sale is dark brown and tastes is less good. The banana processing process here uses a heating cabinet with a heating method and with an average temperature of 90-70 ° C for 14 hours. The purpose of the study was to obtain the optimal temperature used in the processing of banana sale in order to know the quality and good quality of on the traditional way. The preheating process with high temperature is to accelerate the decrease in water content in bananas so that the drying process becomes faster. The quality of banana sale is produced with a reddish color and very sweet because of glucose in the banana. The cooking process is by using LPG gas. The benefits of using LPG gas are because it is environmentally friendly, does not cause air pollution and the result of LPG combustion does not leave the smell, so it is suitable for use as fuel or raw materials for industry
Kajian Sistem Pengolahan Minyak Kelapa Murni (Virgin Coconut Oil) dengan Metode Pemanasan Zulfadli, Teuku
International Journal of Natural Science and Engineering Vol 2, No 1 (2018): Februari 2018
Publisher : International Journal of Natural Science and Engineering

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Abstract

Pure coconut oil or Virgin coconut oil is a modification of making coconut oil to produce products with the lower water and acid level , clear and has a long shelf life of 12 months. In terms of economics, pure coconut oil has higher selling price compared to traditional coconut oil by heating coconut milk or precipitating coconut milk in a long time so as to produce rancid odor and poor quality due to high water content and free fatty acid. The purpose of this study was to obtain pure coconut oil with lower water content and free fatty acids according to SNI. There are 3 methods of making pure coconut oil that is method of fermentation, induction and heating, while the method was used in this research is the method of heating.  Heating method which is tested by gradual heating or once heating, for gradual warming done preheat with temperature 60-110 ° C with 9 hours of drying and heating time with 60 ° C temperature variations (sample A), 70 ° C (sample B), 80 ° (sample C) and 5 hours, 4 hour and 3 hour drying time. The results showed that drying air temperature had an effect on product quality and length of drying time. The results of the calculation and testing showed the most effective treatment that is on the sample A with water content and free fatty acid content of the lowest reached 0.08% and 0.10%.
Analisis Kuantitatif Kadar Nitrit dalam Produk Daging Olahan di Wilayah Denpasar Dengan Metode Griess Secara Spektrofotometri Habibah, Nur; Dhyanaputri, I G.A. Sri; Karta, I Wayan; Dewi, Ni Nyoman Astika
International Journal of Natural Science and Engineering Vol 2, No 1 (2018)
Publisher : International Journal of Natural Science and Engineering

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Abstract

Nitrite is one of important food additive that used as a preservative and curing agent for the meat product. Since the adverse effect of nitrites to the human health has been reported, the government regulated maximum allowable nitrite content in meat product is 125 mg/kg. Hence, continuous monitoring of the existence of nitrite, especially in the meat products are important to conducted. Quantitative analysis of nitrite in the meat product, especially sausage has been described. The spectrophotometric measurement of the nitrite contents was conducted by using Griess method. The absorbance of both standard solution and sample carried after 30 minutes at the maximum wavelength 520 nm. A linier calibration curve was obtained in the range of 0.1-0.5 ppm, with the R2 value is 0.997. Subsequently, the method was applied to determine the nitrit contents in sausage samples. The spectrophotometric determination showed there were 6 samples have nitrite contents more than maximum allowable nitrite content in the meat product.
Analisis Perbedaan Peformance dan Quality Of Service (Qos) Antara Eigrp dengan Ospf (Studi Kasus Menggunakan 6 Router Melalui GNS 3 dan Wireshark) Verawardina, Unung
International Journal of Natural Science and Engineering Vol 2, No 1 (2018)
Publisher : International Journal of Natural Science and Engineering

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Abstract

In a dynamic routing setting a routing protocol is required to perform the settings to find the shortest and best path. Routing protocols are of two types: vector distance and link state. Use of EIGRP routing that includes long-range vectors and link state OSPF Link link state coverage, peg well to be implemented in complex network because it can adapt well. In this research is the method used for routing and speed of time available EIGRP routing and OSPF routing through simulator GNS3 and wireshark application, then analyze the difference of peformance with speed of routing table and speed of time. While for Quality of Service (QoS) compare network service quality from EIGRP and OSPF routing which include delay, packet loss, and throughput. Based on the results of the research shows the EIGRP routing table is better in the selection path, EIGRP smaller time tansfer data then its data transfer faster than the OSPF. Overall Quality Of Service (Qos) delay, packetloss and throughput on EIGRP and OSPF are well balanced and good.

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