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Integrated Lab Journal

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Published by Universitas Islam Negeri Sunan Kalijaga Yogyakarta

ISSN : 23390905 EISSN : 26553643 DOI : -

Core Subject : Science, Agriculture, Engineering,

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Engineering Industrial & Manufacturing Engineering

Integrated Lab Journal published by Sunan Kalijaga State Islamic University of Yogyakarta as a media for scientific paper about educational laboratories. The focus and scope of journal is about : 1. Educational Laboratories Tools, Equipment, or Machine : Maintenace and safety Procedures and instalation Engineering and design Instrumentation and control Mechanism and construction 2. Material, Stuff, Ingredient, Component, Spare parts for educational laboratories : Storage and inventories Data and specification Purification Compound Mixture 3. Methods for educational Laboratories

Arjuna Subject : Umum - Umum

Articles 132 Documents

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RANCANG BANGUN WATERBATH DENGAN SISTIM PENGONTROL SUHU DINAMIS UNTUK MEDIA KALIBRASI TERMOMETER BATANG SEBAGAI UPAYA MENINGKATKAN DAYA DUKUNG LABORATORIUM BERBASIS ISO/IEC 17025 Win Indra Gunawan
Integrated Lab Journal Vol. 6 No. 1 (2018)
Publisher : UIN Sunan Kalijaga Yogyakarta

Waterbath adalah media yang digunakan untuk melakukan kalibrasi pada termometer batang. Rancang bangun yang dilakukan untuk membuat waterbath yang sesuai untuk kalibrasi termometer batang. Waterbath dengan pengontrol suhu dinamis sangat baik karena menghasilkan suhu yang relatif stabil pada suhu yang diinginkan pada proses pengukuran kalibrasi. Hasil pengukuran kesetabilan suhu dari waterbath yang dibuat mempunyai nilai variasi total media sebesar 0.2oC dan mempunyai tingkat homogenitas 0.06 oC diukur pada suhu 300C hingga 800C.

EFEKTIVITAS PELATIHAN ASISTEN PRAKTIKUM DALAM MENINGKATKAN KOMPETENSI ASISTEN DI LABORATORIUM FISIKA FMIPA UNIVERSITAS BENGKULU Suwardi Suwardi
Integrated Lab Journal Vol. 4 No. 1 (2016)
Publisher : UIN Sunan Kalijaga Yogyakarta

The research has been conducted to evaluate the effectiveness of training activities lab assistant at the Laboratory of Physics, University of Bengkulu. Samples are 50 trainees, 2 instructors, and 2 technicians. Data collected by using observation, questionnaires, and interviews. The results showed that: 1) the planning of training activities has not been effective, 2) the appointment of instructors has not been effective, 3) implementation of the training has been effective, 4) evaluation of the training has not been effective, 5) follow up of evaluation results have not been effective, and 6) improving the competence of assistants linked to the task of understanding and oral communication is effective. However, upgrading the assistant of the operation of the equipment and understanding of the practicum material has not been effective. Results of this research recommend that laboratory management planning and evaluation of training in order to obtain feedback for improving or increasing the quality of the next training assistant.

Penggunaan Stimulator Plus Pada Proses Fermentasi Jerami Padi Dalam Praktikum Teknologi Pengolahan Pakan Sulistyo Sulistyo
Integrated Lab Journal Vol. 7 No. 2 (2019): Integrated Lab Journal
Publisher : UIN Sunan Kalijaga Yogyakarta

Rice straw is a potential feed as ruminant feed. Efforts to improve its quality are essential since the high lignin content, which results in the low-quality forage. This study aimed to determine the use of “Stimulators plus” and time variation on the degradation of cellulose of fermented rice straw in feed technology practicum, to obtain the high feed quality. The materials used were rice straw, stimulator plus, starbio, urea, and molasses. Complete Randomized Design was applied with four treatments of fermentation time (0, 7, 14, and 21 days) and three replications for each treatment. The variables observed were physical and chemical quality of fermented rice straw. The results showed an increase in the physical quality of fermented rice straw (JPF) including caramel odor, easily broken texture, no fungal growth, brownish green color, and low pH value. The fermentation time at seven days improved crude protein quality, decreased neutral detergent fiber, and acid detergent fiber (P<0.01). It can be concluded that fermentation using Stimulator Plus could shorten the observation time by increasing the nutritional quality of fermented rice straw as well as other probions.

ANALISIS CEK LIST KESELAMATAN DAN KESEHATAN KERJA DI LABORATORIUM BIOLOGI FMIPA UNNES Ria Ika Maharani; Fitri Arum Sasi
Integrated Lab Journal Vol. 6 No. 1 (2018)
Publisher : UIN Sunan Kalijaga Yogyakarta

Occupational safety and health in the laboratory becomes very important considering the laboratory has a high risk of accident. Assessment of the risk of accidents in the laboratory cover many components, such as chemicals, equipment, supporting factors and users. With a high level of risk, the application of occupational safety and health needs to be monitored and assessed. The purpose of this study was to analyze the safety and health of the laboratory in biology based on the check list of safety and health reference. The method used is descriptive in the form of questionnaires with data analysis using categories based on normative values that is x ≥ 67.5 category is very good, 45 ≤ x <67.5 good category, 22.5 ≤ x <45 category good enough and x ≤ 22 , 5 categories are not good. The conclusion of the research is occupational safety and health in the biology laboratory included in the good category with the average score 57.28. This shows that based on the reference matrix of safety and health check list in the laboratory consisting of laboratory layout, office, personal protective equipment, hygiene, emergency tool, chemicals, glassware and electricity have been done well.

PENERAPAN GREEN CHEMISTRY PADA PRAKTIKUM KIMIA PANGAN (MATERI ANALISIS PEMANIS BUATAN DALAM MINUMAN RINGAN) A. Wijayanto A. Wijayanto
Integrated Lab Journal Vol. 4 No. 2 (2016)
Publisher : UIN Sunan Kalijaga Yogyakarta

Green chemistry is the application of the principle of the removal and reduction of hazardous compounds in the design, manufacture and application of chemical products. Artificial sweeteners such as cyclamate has a sweetness and an economical price than natural sweeteners, that the use of it is great demand in various segments of society, including industry. The purpose of this study was to do the parameters of validation test of analytical method of cyclamate in soft drinks by High Performance Liquid Chromatography. Parameters of selectivity, precision, accuracy, limit of detection and limit of quantification will be reported to confirm this method deserves to be applied as a standard testing methods according to the rules of ISO/IEC 17025:2008. The results show the analysis of cyclamate in energy drinks can be determined using High Performance Liquid Chromatography UV detector as a standard method. Test method parameters obtained by the selectivity at a retention time of 5 minutes, the linearity of the calibration curve is shown with standard cyclamate at a concentration of 9.83 mg/L - 1016.44 mg/L with a correlation coefficient (R2) of 0.999, limit of detection of 28.24 mg/L and the limit of quantification of 176 m/L, precision of 1.023% and % of recovery as accuracy value of 95.27% - 102.76%.

PURPLE CABBAGE EXTRACTS (Brasicca oleracea L) AS TOFU’S FORMALIN INDICATORS Sumiati Sumiati
Integrated Lab Journal Vol. 7 No. 1 (2019): Integrated Lab Journal
Publisher : UIN Sunan Kalijaga Yogyakarta

Tofu is a food that is in great demand by people in Indonesia. In processing tofu, producers usually use formalin as a preservative to maintain storage time. The use of formalin in food can cause poisoning. This study aims to determine the method that can be used to unlock the potential of purple cabbage plants (Brasicca oleracea L) as an alternative natural indicator in the qualitative examination of formalin and to obtain experimental results using purple cabbage extract (Brasicca oleracea L) as an alternative natural indicator of deep formalin examination know. Purple cabbage (Brassica oleracea L) is a kind of typical vegetable plant. The typical color is caused by the presence of anthocyanin. This anthocyanin can be used as an alternative natural indicator. Qualitative formalin examination using purple cabbage extract and formalin test kit. The tofu samples used were tofu samples containing 0%, 1%, 0.5%, 0.25%, 0.12%, 0.06% and 0.03% formalin. The solvent used for purple cabbage extract is distilled water. The parameters observed were color changes. The results showed that purple cabbage extract can be used as an alternative natural indicator on formalin examination in tofu. Tofu that does not contain formaldehyde undergoes a change in color from purple to pink after dropping purple cabbage extract, while tofu containing formalin does not change color after dropping purple cabbage extract.

STUDI KELELAHAN MATA PADA PENGGUNA KOMPUTER DAN INTENSITAS PENERANGAN DI LAB KOMPUTER FST UIN SUNAN KALIJAGA Muhammad Ikhwan Ardiansyah
Integrated Lab Journal Vol. 4 No. 1 (2016)
Publisher : UIN Sunan Kalijaga Yogyakarta

Eyestrain on the user computer is marked by the complaints eyes during or after working at the computer. This study examines the relationship eyestrain on the user's computer in the computer lab by a factor of individual characteristics (gender and refraction of the eye) and work environment factors (light intensity). The study was conducted on 143 students who use computers in three computer labs. Measurement of eyestrain performed by questionnaire to the respondent. The results showed that there have been eyestrain experienced by 123 respondent (86 %). Pain in the neck, back and shoulders (13.4 %) is a sign of eyestrain often occur. Test statistics using chi square showed relationship between eyestrain with refraction of the eye (p-value=0.023) and eyestrain with light intensity (p-value=0.009), while the gender are not related to eye fatigue (p value = 0.344).

ANALISIS PRODUK CACAT BRAKE WHEEL (PT. PANASONIC) DENGAN MENGGUNAKAN METODE SEVENTOOLS DI CV. SUMBER BAJA PERKASA Andhika Pratama
Integrated Lab Journal Vol. 5 No. 2 (2017)
Publisher : UIN Sunan Kalijaga Yogyakarta

Pada perkembangan globalisasi ini sangatlah memepngaruhi persaingan inudstri antar perusahaan-peurusahan yang berkecimpung dalam dunia industry pengecoran logam. Dengan kemajuan teknologi yang semakin modern menyebabkan berbagai pelaku usaha semakin meningkatkan kualitas produknya. Kualitas sangat penting dalam mengarungi persaingan usaha yang semakin kompetitif dan ketat, dimana persaingan ini semakin ketat dengan adanya kebijakan pasar bebas yang diterapkan oleh pemerintah.salah satu teknik dalam pengendalian kualitas yaitu dengan menggunakan metode seven tools. Cv . Sumber Baja Perkasa merupakan perusahaan yang dilakukan perhitungan, diperoleh bahwa jumlah cacat yang terjadi selama 1 (satu) tahun yaitu pada bagian packing yaitu sebanyak 3 kali dengan kerugian Rp.15,855,000 , pada bagian tap yaitu sebanyak 2 kali dengan kerugian sebesar Rp.5,394,000 , pada bagian mesin sebanyak 606 pcs dengan kerugian Rp. 3,030,000 dan pada bagian casting sebanyak 480 pcs dengan kerugian sebesar Rp.2,400,000. Sari pengolahan data yang dilakukan , diperoleh nilai total biaya kerugian selama satu tahun pada produk brake wheel sebesar Rp. 26,679,000.

THE MULTYREPRESENTATION TEST AS ASSESSMENT AUTHENTIC FOR LEARNING PROSPECTIVE TEACHER PHYSICS Murtono Murtono
Integrated Lab Journal Vol. 4 No. 2 (2016)
Publisher : UIN Sunan Kalijaga Yogyakarta

Concepts mastery is a very important part that must be owned by prospective ofphysics teacher to solve a variety of problems in physics. Multyrepresentation is one of the ways that you can use to explore the ability of understanding the concept. Representation skill is a capability for interpret and apply various concepts in solving the problemsappropriately. Assessment with several different representation formats can provide accurate information the ability of prospective teachers in understanding the concepts of physics.

PERENCANAAN DAN PENGENDALIAN PRODUKSI PADA PAVABAKERY DENGAN MENGGUNAKAN METODE SCHEDULING Trio Yonathan Teja Kusuma
Integrated Lab Journal Vol. 6 No. 2 (2018)
Publisher : UIN Sunan Kalijaga Yogyakarta

Roti yang sempurna adalah roti yang melalui proses produksi secara terstruktur, dalam artian memenuhi standar. Dalam proses produksi terdapat bahan – bahan yang baik pula untuk menjaga kualitas roti tersebut, dalam hal ini operator juga berperan penting karena kemampuan operator dalam pembuatan roti juga menentukan kualitas output dari roti tersebut. Penelitian dilakukan pada perusahaan PAVABakery. Tujuan penelitian ini adalah untuk mnyelesaikan masalah penjadwalan pada proses produksi yang ada pada perusahaan PAVABakery dengan objek penelitian tertentu dan dengan menggunakan data yang telah didapatkan pada proses observasi tersebut dengan menggunakan metode scheduling.Penelitian ini akan melakukan perbandingan metode yaitu Shortest Processing Time, FCFS (First Come First Serve), Slack, Early Due Date, Moore, Longest Processing Time, dan Critical Ratio.Pengolahan data menggunakan aplikasi POM for Windows sebagai alternatif guna membantu pengambilan keputusan. Setelah dilakukan proses pengolahan data dan analisis hasil yang didapatkan adalah dengan menggunakan metode Shortest Pocessing Time (SPT) pada scheduling didapatkan hasil yang paling optimal dari metode scheduling lainnya dengan data sebagai berikut total flow timenya adalah 39068.34 dengan total waktu produksi adalah 13938.31, total job work (processing) time since start adalah 39068,34, completing time nya adalah 39068,34 dan average nya adalah 7813,67, jumlah total late nya adalah 0 dan average nya adalah 0. Dan nilai average # job in system (since strat) adalah 2,8 dan nilai utilization (since start) nya adalah 0,36. urutan pekerjaan yaitu Roti kecil, Semis Spesial, Roti Sobek Biasa, Roti Sobek Spesial, dan Pisang Cokelat. Setelah ditemukan metode yang paling optimal berdasarkan data yang ada, diharapkan penelitian ini dapat membantu untuk meningkatkan produktifitas roti dan menjaga kualitas dari roti tersebut.

Page 6 of 14 | Total Record : 132

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Laboratorium Terpadu Fakultas Sains dan Teknologi UIN Sunan Kalijaga Yogyakarta Jl. Marsda Adi Sucipto, Yogyakarta 55281

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Home Page

OAI Link

Editorial Team

Contact

Reviewer

Google Scholar

Contact Name Medi Yanuarto

Contact Email -

Phone +6281905518567

Journal Mail Official integratedlab.journal@gmail.com

Editorial Address Laboratorium Terpadu Fakultas Sains dan Teknologi UIN Sunan Kalijaga Yogyakarta Jl. Marsda Adi Sucipto, Yogyakarta 55281

Location Kab. sleman, Daerah istimewa yogyakarta INDONESIA

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Contact Name
Medi Yanuarto

Contact Email
-

Phone
+6281905518567

Journal Mail Official
integratedlab.journal@gmail.com

Editorial Address
Laboratorium Terpadu Fakultas Sains dan Teknologi UIN Sunan Kalijaga Yogyakarta Jl. Marsda Adi Sucipto, Yogyakarta 55281

Location
Kab. sleman,

Daerah istimewa yogyakarta

INDONESIA