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Jurnal Ilmiah Sains
Published by Universitas Sam Ratulangi
ISSN : 14123770     EISSN : 25409840     DOI : https://doi.org/10.35799/jis.v22i2.40961
Core Subject : Science, Education, Agriculture,
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Mathematics Physics
Jurnal Ilmiah Sains (Journal of Scientific Sciences) is the Journals Published by Faculty of Mathematics and Natural Sciences, Sam Ratulangi University. Jurnal Ilmiah Sains Published Twice a Year, i.e April and October. Jurnal Ilmiah Sains  welcomes full research articles in the area of Mathematics and Natural Sciences from the following subject areas: Mathematics Statistics Computer Science Physics Chemistry Biology
Arjuna Subject : Umum - Umum
Articles 13 Documents
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Search results for , issue "Volume 17 Nomor 2, Oktober 2017" : 13 Documents clear
PRODUKSI SABUN MANDI TRANSPARAN BERBAHAN BAKU VCO MENGANDUNG KAROTENOID TOMAT Lidya Irma Momuat; Audy Denny Wuntu
JURNAL ILMIAH SAINS Volume 17 Nomor 2, Oktober 2017
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (411.671 KB) | DOI: 10.35799/jis.17.2.2017.17968

Abstract

PRODUKSI SABUN MANDI TRANSPARAN BERBAHAN BAKU VCOMENGANDUNG KAROTENOID TOMAT ABSTRAKPenelitian ini bertujuan untuk produksi sabun mandi transparan dengan memanfaatkan VCO mengandung karotenoid tomat (VCO+tmt), serta menentukan kombinasi gliserol, etanol dan sukrosa yang optimum untuk bereaksi dengan VCO+tmt menghasilkan sabun transparan yang karakteristiknya memenuhi Standar Nasional Indonesia (SNI) no. 06-35321994 bagi sabun mandi.  Sabun mandi transparan dibuat menurut metode Cognis (2003), dengan memvariasikan konsentrasi gliserol, etanol dan sukrosa (formula A, B, dan C). Produk sabun transparan dikarakterisasi menurut metode SNI no. 06-35321994 bagi sabun mandi, serta diamati warna, transparansi, kekerasan dan stabilitas busanya. Hasil penelitian menunjukan bahwa VCO+tmt dapat digunakan dalam pembuatan sabun mandi transparan, dengan bilangan penyabunan VCO+tmt sebesar 225,37.  Karakteristik sabun transparan yang dihasilkan berwarna orange kekuningan, transparansi dan tekstur formula C lebih baik daripada A dan B, serta stabilitas busa sabun formula A, B dan C berturut-turut 89,29%, 96,88%, dan 93,10%. Kadar air, jumlah asam lemak dan asam lemak bebas dari sabun formula A, B dan C belum memenuhi SNI, sedangkan untuk kadar alkali bebas dan minyak mineral telah memenuhi SNI.  Penelitian ini menyimpulkan bahwa karakteristik sabun transparan berbahan baku VCO+tmt formula C lebih baik daripada formula A dan B, namun belum memenuhi SNI no. 06-35321994.Kata kunci: etanol, gliserol, sabun transparan, sukrosa, tomat, VCO  PRODUCTION OF TRANSPARENT BATH SOAP FROM VCOCONTAINING TOMATO CAROTENOID ABSTRACTThis study was aimed to produce transparent bath soap by utilizing VCO containing tomato carotenoids (VCO+tmt), and to determine the optimum combination of glycerol, ethanol and sucrose reacted with VCO+tmt to produce transparent soap which meet requirements by Indonesian National Standard (SNI) no. 06-35321994 for bath soap. Transparent bath soaps were prepared according to Cognis (2003) method, by varying the concentrations of glycerol, ethanol and sucrose (formulas A, B, and C). Transparent soap products were characterized according to SNI method no. 06-35321994 for bath soap, and were observed for the color, transparency, hardness and stability of the foam. The results showed that VCO+tmt could be used in making transparent bath soap, with saponizing number VCO tmt equal to 225,37. Soap produced had orange color, transparent, the texture of C was better than A and B, and the stability of soap formulas A, B and C were 89.29%, 96.88%, and 93.10%, respectively. Water content, the amount of fatty acids and free fatty acids from soap of formula A, B and C did not meet SNI requirements, but free alkali and mineral oil met the requirements. It was concluded that the characteristics of transparent soap made from raw VCO+tmt formula C was better than formula A and B, but did not meet conditions required by SNI no. 06-35321994. Keywords: ethanol, glycerol, transparent soap, sucrose, tomato, VCO
ANALISIS POLA KONSUMSI PANGAN DI PROPINSI SULAWESI UTARA Gabriel Herald Joseph
JURNAL ILMIAH SAINS Volume 17 Nomor 2, Oktober 2017
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (474.736 KB) | DOI: 10.35799/jis.17.2.2017.18005

Abstract

ANALISIS POLA KONSUMSI PANGAN DI PROPINSI SULAWESI UTARA ABSTRAKKeragaman pola konsumsi pangan masyarakat pada masing-masing daerah berbeda-beda, tergantung dari potensi daerah dan struktur budaya masyarakat. Pola konsumsi masyarakat Indonesia umumnya masih didominasi oleh padi-padian terutama beras, dan sebagai upaya untuk mengurangi ketergantungan masyarakat pada beras maka perlu menggali potensi lokal yang berbasis non beras untuk memenuhi kebutuhan.Penelitian bertujuan  menganalisis kontribusi konsumsi energi dan protein dari berbagai kelompok pangan, menganalisis proporsi sumbangan energi dari beras terhadap total konsumsi energy, dan menganalisis hubungan antara aspek sosial ekonomi keluarga terhadap keaneka ragaman konsumsi pangan (skor PPH).Tingkat konsumsi pangan dikumpulkan dengan metode Recall kemudian dikonversikan dengan ke dalam bentuk zat gizi dengan menggunakan Daftar Komposisi Bahan Makanan (DKBM). Data primer yang lain juga dikumpulkan melalui wawancara langsung dengan informan menggunakan  alat bantu kuesioner secara terstruktur. Data sekunder diperoleh dari dari dokumen, laporan, catatan resmi dari instansi terkait sesuai dengan jenis data yang diperlukan.  Diperoleh   konsumsi pangan masyarakat Sulawesi Utara berada diatas Angka Kecukupan Energi Ideal sebesar 2.000 kkal/kapita/hari, yakni sebesar 2.021 kkal perkapita perhari., termasuk dalam kategori normal(90-<120%AKE/G), sedangkan Angka Kecukupan Protein mencapai 110,5% yakni 57,5 g/kapita/hari  berada diatas angka rata-rata nasional 50,1 g/kapita/hari. Kelompok Pangan padi-padian menyumbangkan energi paling besar yaitu 1166,9 kkal perkapita per hari  (58,3 % dari angka kecukupan energi), diikuti Minyak dan Lemak 256,8 kkal ( 12,8 %), Pangan Hewani 212,9 kkal (10,6 %), sayur dan buah 171,0 kkal (8,5 %) dan Umbi-umbian sebesar 64,5 kkal (3,2 %),  sedangkan Kelompok Pangan Buah/Biji Berminyak dan Kelompok Pangan Lain-lain  menyumbangkan energi paling kecil, masing-masing yaitu 28,2 kkal ( 1,4%), dan 27,5 kkal (1,4%).   Pola Konsumsi Pangan masyarakat masih belum beragam, bergizi dan seimbang. Hal ini ditunjukkan dari skor PPH baru sebesar 89,8 atau kurang dari skor PPH ideal sebesar 100. Aspek sosial ekonomi yang meliputi tingkat pendidikan, jumlah anggota rumah tangga, dan pendapatan rumah tangga menunjukkan tidak terdapat hubungan yang signifikan terhadap tingkat kecukupan gizi (AKE dan AKP). Disarankan perlu upaya promosi kesehatan khususnya mengkonsumsi makanan yang beragam, berimbang, dan bergizi serta mengembangkan sumber karbohidrat umbi-umbian lokal yang potensial, strategis, dan prospektf dalam meningkatkan skor PPH.Kata kunci :  konsumsi pangan, angka kecukupan energi (AKE), angkakecukupan  protein (AKP, PPH) ANALYSIS OF FOOD CONSUMTION IN NORTH SULAWESI PROVINCE ABSTRACTThe diversity of food consumption patterns of society in each region varies, depending on the potential of the region and the cultural structure of society. Indonesian people consumption patterns are still dominated by grains, especially rice, and in order to reduce the dependence of the community on rice, it is necessary to explore the non-rice based local potentials to meet the needs. The study aims to analyze the contribution of energy and protein consumption from various food groups, analyze the proportion of energy contribution from rice to total energy consumption, and analyze the relationship between the socio-economic aspect of the family to the diversity of food consumption (PPH score). Food consumption level collected by Recall method then converted into nutrient form using the Food Composition List (DKBM) .The other primary data were also collected through interviewees a direct with the informant using the tool questionnaire structured. Secondary data obtained from the documents, reports, official records of relevant agencies in accordance with the type of data required. The consumption of North Sulawesi people's food is above the Ideal Energy Sufficiency Level of 2,000 kcal / capita / day, that is equal to 2,021 kcal per capita per day, including in normal category (90 120% AKE / G), while Protein Sufficiency Rate reach 110,5% ie 57,5 g / day capital is above national average 50,1 g / capita / hari.Group Grains group donated the most energy, namely 1166.9 kcal per capita per day (58.3 from the energy sufficiency), followed by Oil and Fat 256.8 kcal (12.8%) Hewani Food 212, 9 kcal (10.6%), vegetables and fruit 171.0 kcal (8.5%) and tubers of 64.5 kcal (3.2%), while the Group of Oily Fruits / Grains and Food Groups Others contribute the least energy, each of which is 28.2 kcal (1.4% ), and 27.5 kcal (1.4%). Community Food Consumption Pattern is still not diverse, nutritious and balanced. This is demonstrated by the new PPH score of 89.8 or less than the ideal PPH score of 100. Socio-economic aspects including education level, number of household members, and household income indicate no significant relationship to nutritional adequacy level (AKE and AKP). Suggetions that can be recommended is the need for health promotion efforts in partiqular consume diverse, balanced and nutritions foods, also develop the potential, strategic and perfective root carbohydrate sources in order to increase the PPH score. Keywords: food consumption, energy adequacylevel (AKE), protein adequacy level (AKP), desirable dietary pattern (PPH)
PERANCANGAN SISTEM PENENTUAN TINGKAT KESEGARAN IKAN CAKALANG MENGGUNAKAN METODE CURVE FITTING BERBASIS CITRA DIGITAL MATA IKAN Altien J. Rindengan; Mans Mananohas
JURNAL ILMIAH SAINS Volume 17 Nomor 2, Oktober 2017
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (988.312 KB) | DOI: 10.35799/jis.17.2.2017.18128

Abstract

PERANCANGAN SISTEM PENENTUAN TINGKAT KESEGARAN IKAN CAKALANG MENGGUNAKAN METODE CURVE FITTING BERBASIS CITRA DIGITAL MATA IKAN AbstrakPada ikan terdapat banyak mengandung nutrisi yang sangat bermanfaat bagi tubuh, namun seringkali ikan diperdagangkan dalam keadaan sudah mati. Untuk mengamati kesegaran ikan cakalang dilakukan dengan pengenalan perubahan warna yang tampak pada citra digital menggunakan metode curve fitting. Tujuan dari penelitian ini adalah membangun sistem aplikasi pengelolahan citra untuk mendeteksi tingkat kesegaran ikan cakalang dilihat dari lamanya ikan tersebut berada di suhu ruang. Data yang gunakan adalah 10 sampel citra ikan cakalang yang diambil gambarnya setiap 1 jam selama 10 jam dan diperoleh 100 data gambar kemudian diolah dan dilakukan analisis dengan metode curve fitting. Proses pertama diawali dengan pengolahan citra dengan melakukan pemotongan (cropping) pada bagian tepi mata citra original kemudian dilanjutkan dengan penyamaan ukuran (resize) menjadi 1000 x 1000 pixel dan pergantian format citra menjadi *.png. Setelah gambar sudah diolah,  kemudian dilakukan perhitungan nilai rata-rata RGB menggunakan sistem aplikasi.  Selanjutnya, dilakukan perhitungan dengan metode curve fitting sehingga diperoleh persamaan regresi polinomial sebagai dasar pada sistem aplikasi.. Proses terakhir, dilakukan pencocokan citra uji dengan citra yang disimpan sebagai data training dan diperoleh kesimpulan apakah citra ikan cakalang tersebut telah berada selama berapa jam di suhu ruang pada selang 1 – 10 jam. Penelitian ini menunjukan dari 100 sampel ikan, 83 citra sesuai dan 17 tidak sesuai dengan  akurasi sistem sebesar    83 %.Kata kunci  : Mata Ikan Cakalang, Pengolahan Citra Digital, Metode Curve fitting. SYSTEM DESIGN OF FRESHNESS LEVEL DETERMINATION OF SKIPPER FISH USING CURVE FITTING METHOD BASED ON DIGITAL IMAGE OF FISH EYE AbstractIn fish there are many contain nutrients that are very beneficial to the body, but often fish are traded in a state of death. To observe the freshness of skipjack is done with the introduction of color changes that appear on digital image using curve fitting method. The purpose of this research is to build an image management application system to detect the freshness level of skipjack fish seen from the duration of the fish is at room temperature. The data used are 10 samples of skipjack image taken every 1 hour for 10 hours and obtained 100 image data then processed and analyzed by curve fitting method. The first process begins with image processing by cutting (cropping) at the edge of the eye of the original image and then followed by resizing to 1000 x 1000 pixels and change the image format to * .png. After the image has been processed, then calculated the average value of RGB using the application system. Furthermore, the calculation is done by curve fitting method to obtain the polynomial regression equation as the basis of the application system. The last process, the matching of the test image with the image stored as training data and obtained the conclusion whether the cakalang image has been in for how many hours at room temperature at intervals of 1 - 10 hours. This study showed that from 100 fish samples, 83 corresponding images and 17 did not correspond to the system accuracy of 83%.Keywords: Skipjack Fish, Digital Image Processing, Curve Fitting Method

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