Journal of Applied Science, Technology & Humanities
Journal of Applied Science, Technology & Humanities is published by Batrisya Education. Published five times a year, in January, March, June, September, November and already have a registration number ISSN 3032-5765, DOI: https://doi.org/10.62535/jasth. Journal of Applied Science, Technology & Humanities is an academic, open access, and peer-reviewed journal that focuses on critical studies of Science, Technology & Humanities. It covers areas like science, technology, education, psychology, health & nutrition, agriculture, ecology & environment, history, sociology, philosophy, economics, political and quantitative studies. Science, Technology and Humanities promotes interdisciplinary perspectives drawing upon a number of "hard core" science disciplines. Journal of Applied Science, Technology & Humanities is an national journal devoted to the study of science and technology in humanities context. It focuses on the way in which advances in science and technology influence society. It is a peer-reviewed journal that takes an interdisciplinary perspective, encouraging analyses whose approaches are drawn from a variety of disciplines such as science, technology, education, psychology, health & nutrition, agriculture, ecology & environment, history, sociology, philosophy, economics, political and quantitative studies. The journal consciously endeavors to combine scholarly perspectives relevant to academic research and policy issues relating to development. Besides research articles the journal encourages research-based country reports, commentaries and book reviews.
Articles
122 Documents
<![CDATA[Implementation of Fuzzy Logic in Determining Recommendations for Purchasing Folic Acid Supplements based on Fruit and Vegetable Consumption Patterns in Pregnant Mothers ]]>
<![CDATA[Annisa Nurul Adelia]]>;
<![CDATA[Al Zahra Dwi Pranata Lia Tanjung]]>;
<![CDATA[Jesika Azura]]>;
<![CDATA[Windy Anjeli Br Sitanggang]]>;
<![CDATA[Sophia Solihati Devi]]>;
<![CDATA[Syifa Hawasiatul Fikriyah]]>;
<![CDATA[Myita Syabrina]]>;
<![CDATA[Shafira Az-zahra]]>;
<![CDATA[Ardya Hadi Kusuma]]>;
<![CDATA[Muhammad Arsyad Budiman]]>;
<![CDATA[Muhammad Danang Mukti Darmawan]]>;
<![CDATA[Nanda Octavia]]>;
<![CDATA[Ester Angeline]]>;
<![CDATA[Fiqri Nurfadillah]]>;
<![CDATA[Mrr. Lukie Trianawati]]>
<![CDATA[ Journal of Applied Science, Technology & Humanities | JASTH Vol. 1 No. 3 (2024): June 2024 ]]>
Publisher : <![CDATA[Batrisya Education ]]>
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DOI: 10.62535/qvk7py59
<![CDATA[This research aims to implement fuzzy logic in determining the level of recommendation for folic acid supplements based on the input of the amount of vegetable and fruit consumption and folic acid content. The output of the developed system is in the form of recommendation level with categories of "not recommended", "less recommended", and "recommended". This research data was obtained based on literature studies and through observation of samples of supplements containing folic acid in several related pharmacies. This research method includes direct calculations and the use of MATLAB. The results show that in the example case with the amount of vegetable and fruit consumption of 550 with a folic acid content of 175 can produce an output value of 400 which puts the recommendation level based on dosage in the "not recommended" position. This result has been verified both through direct calculation and the use of MATLAB software. Studies have concluded that the application of using of fuzzy logic can help in providing supplement levels. This contributes to considerate of decision-making in the community, especially in pregnant women, which can help determine the supplements consumed so that the fulfillment of daily consumption of folic acid content can be met.]]>
<![CDATA[Implementation of Fuzzy Logic in Stabilizing Temperature and Humidity in Freeze Dryers for Dried Apple ]]>
<![CDATA[Ghassan Rafananda Raja Harahap]]>;
<![CDATA[Shafira Fayza Dewani Sudiro]]>;
<![CDATA[Rayna Suci Alifah]]>;
<![CDATA[Salsabila Salsabila]]>;
<![CDATA[Ade Trisna Iswanda]]>;
<![CDATA[Xaviera Yasmin Azahra]]>;
<![CDATA[Ghina Khairunnisa Putri]]>;
<![CDATA[Syifa Az Zahra]]>;
<![CDATA[Hidayat Faiz Sanjaya]]>;
<![CDATA[Izharul Haq Ar Rafi]]>;
<![CDATA[Aisyah Sakha Damarjati]]>;
<![CDATA[Enjela Rahmawati]]>;
<![CDATA[Nanda Octavia]]>;
<![CDATA[Ester Angeline]]>;
<![CDATA[Muhammad Danang Mukti Darmawan]]>;
<![CDATA[Fiqri Nurfadillah]]>;
<![CDATA[Mrr Lukie Trianawati]]>
<![CDATA[ Journal of Applied Science, Technology & Humanities | JASTH Vol. 1 No. 4 (2024): September 2024 ]]>
Publisher : <![CDATA[Batrisya Education ]]>
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DOI: 10.62535/3bjxym42
<![CDATA[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.]]>
<![CDATA[Ergonomic Work Facility Design for Appearance & Packing Line H3CR Operators at PT Omron Indonesia ]]>
<![CDATA[Shelvi barqi laily shelvi]]>
<![CDATA[ Journal of Applied Science, Technology & Humanities | JASTH Vol. 2 No. 2 (2025): March 2025 ]]>
Publisher : <![CDATA[Batrisya Education ]]>
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DOI: 10.62535/8zs2s639
<![CDATA[PT Omron Manufacturing of Indonesia, an electronics sector company established on February 13, 1933, faces issues in its production department. Operator complaints due to poorly adjusted ergonomic work facilities hinder their ability to meet production targets. Using the Nordic Body Map method, the author investigated muscle complaints to identify the most affected muscles, which will guide the redesign of work facilities. Additionally, the REBA method was employed to assess the urgency of this redesign, incorporating anthropometric and user-centered design (UCD) methods to better tailor the facilities to user needs.]]>
<![CDATA[Implementation of Fuzzy Logic in Determining Dough Development Rate of Bakery Products ]]>
<![CDATA[Andhea Sitoresmi Nurauliya]]>;
<![CDATA[Fiqri Nurfadillah]]>;
<![CDATA[Muhammad Danang Mukti Darmawan]]>;
<![CDATA[Ester Angeline]]>;
<![CDATA[Nanda Octavia]]>;
<![CDATA[Syawaliyah Yahya]]>;
<![CDATA[Rolan Natanael Sitinjak]]>;
<![CDATA[Raida Dwiana Yasmin]]>;
<![CDATA[Rafly Aulia Rahman]]>;
<![CDATA[Putri Tampubolon]]>;
<![CDATA[Nanda Rizki Utami]]>;
<![CDATA[Nafla Hasna Alifa]]>;
<![CDATA[Nafi'a Ikromatul Hasanah]]>;
<![CDATA[Jeni Luthfi Araya]]>;
<![CDATA[Ghina Sabillah]]>;
<![CDATA[Arridho Fariz Alghifari]]>;
<![CDATA[Amanda Atika Zahra]]>;
<![CDATA[Mrr. Lukie Trianawati]]>
<![CDATA[ Journal of Applied Science, Technology & Humanities | JASTH Vol. 1 No. 5 (2024): November 2024 ]]>
Publisher : <![CDATA[Batrisya Education ]]>
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DOI: 10.62535/gx24da85
<![CDATA[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.]]>
<![CDATA[The Application of Fuzzy Logic for the Quality of Salted Egg ]]>
<![CDATA[Denita Dwi Maharani]]>;
<![CDATA[Fiqri Nurfadillah]]>;
<![CDATA[Muhammad Danang Mukti Darmawan]]>;
<![CDATA[Nanda Octavia]]>;
<![CDATA[Ester Angelina]]>;
<![CDATA[Danish Ardian Pangestu]]>;
<![CDATA[Nazwa Zulfa Fadilah]]>;
<![CDATA[Amelia Indah Pariansyah]]>;
<![CDATA[Salsabila Az-Zahrah]]>;
<![CDATA[Viony Amelia]]>;
<![CDATA[Intan Nurmaharani]]>;
<![CDATA[Nailah Ghaida Putri Prabowo]]>;
<![CDATA[Cika Ridha Rismawati]]>;
<![CDATA[Faida Nur Zakiyah]]>;
<![CDATA[Awwalu Rohadatil 'Aisy]]>;
<![CDATA[Annisa Intan Handayani]]>;
<![CDATA[Mrr. Lukie Trianawati]]>
<![CDATA[ Journal of Applied Science, Technology & Humanities | JASTH Vol. 1 No. 4 (2024): September 2024 ]]>
Publisher : <![CDATA[Batrisya Education ]]>
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DOI: 10.62535/6mb80z46
<![CDATA[Salted eggs are a typical Indonesian food whose processing process is through dry or wet salting. The process of processing salted eggs aims to increase added value and extend the shelf life of duck eggs. This study was conducted to analyze the quality of salted eggs in the practicum of IPB Food Quality Assurance students, based on organoleptic tests with the most preferred flavor, texture, and over-ripening parameters. Assessment of the quality of salted eggs is done by organoleptic test by assessing the level of liking to 27 panelists. Because the 3 variables used are vague, so the variables and parameter determination are uncertain. Due to the uncertainty of the variables and parameters used, fuzzy logic is used with the Mamdani method to help make decisions. The results showed in the sample that salted eggs made with rubbed ash and salt ratio (2: 1) had good quality with a quantitative value of 7.5. Salted eggs with good quality, means that salted egg samples are acceptable to panelists.]]>
<![CDATA[Application Of Fuzzy Logic In Determining Full Cream Milk Drink RecommendationsBased On Milk Price And Nutrition ]]>
<![CDATA[Jasmine Maulida luthfiana]]>;
<![CDATA[Fiqri Nurfadillah]]>;
<![CDATA[Ester Angeline]]>;
<![CDATA[Nanda Octavia]]>;
<![CDATA[Muhammad Danang Mukti Darmawan]]>;
<![CDATA[Makayla Fayly W]]>;
<![CDATA[Firli Aflahatul]]>;
<![CDATA[Muh. Kholid Irhamni Maulana]]>;
<![CDATA[Novia Annisa Aqsha]]>;
<![CDATA[Muhammad Razev Azmi Zaini]]>;
<![CDATA[Nurhasanah]]>;
<![CDATA[Dinda Marina]]>;
<![CDATA[Ersa Athiyyah]]>;
<![CDATA[Puspa Ayu Setyaningrum]]>;
<![CDATA[Muh. Daffa Akbar Putra Palsan]]>;
<![CDATA[Diana Yati]]>;
<![CDATA[Mrr. Lukie Trianawati]]>
<![CDATA[ Journal of Applied Science, Technology & Humanities | JASTH Vol. 2 No. 1 (2025): January 2025 ]]>
Publisher : <![CDATA[Batrisya Education ]]>
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DOI: 10.62535/hep83j80
<![CDATA[Fuzzy logic is part of the branch of mathematics that analyzes random number processes using computer science-based mathematical statistical theory. This research aims to use the fuzzy method to determine the recommended full-cream milk drink based on the price and nutrition of the packaged milk itself using fuzzy logic, observation, and literature study. The fuzzy method used is the Mamdani method with the assistance of the Fuzzy Inference System (FIS) in MATLAB R2015a application. Based on the research results, it is found that sample milks 4, 5, and 6 are suitable for recommendation to consumers because, through fuzzy logic analysis, they obtained membership degree values of 0.92, 0.92, and 0.91 respectively, which fall into the category of highly recommended.]]>
<![CDATA[Implementation of Fuzzy Logic on Adding Sodium Bicarbonate and Carboxy Methyl Cellulose (CMC) Concentrations to the Texture of Wet Noodles ]]>
<![CDATA[Sabrina Anjani]]>;
<![CDATA[Fiqri Nurfadillah]]>;
<![CDATA[Ester Angeline]]>;
<![CDATA[Nanda Octavia]]>;
<![CDATA[Muhammad Danang Mukti Darmawan]]>;
<![CDATA[Ilham Arrizqillah]]>;
<![CDATA[Fajar Septiandi]]>;
<![CDATA[Ragil Arimbi Nuryan Putri]]>;
<![CDATA[Annisa Salsabila Suryawan]]>;
<![CDATA[Alya Agustin]]>;
<![CDATA[Eka Dewi Anisyah Azis]]>;
<![CDATA[Maghfira Syafiqa]]>;
<![CDATA[Muhammad Daffa Dzikra Martanegara]]>;
<![CDATA[Syahla Sandrina]]>;
<![CDATA[Alya Retno Hasyyati]]>;
<![CDATA[Selva Rafania Haifa]]>;
<![CDATA[Mrr. Lukie Trianawati]]>
<![CDATA[ Journal of Applied Science, Technology & Humanities | JASTH Vol. 2 No. 1 (2025): January 2025 ]]>
Publisher : <![CDATA[Batrisya Education ]]>
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DOI: 10.62535/g57ddv54
<![CDATA[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.]]>
<![CDATA[Implementation of Fuzzy Logic in the Oven Temperature Control System and The Length of Time in The Baking Process for Nastar Products ]]>
<![CDATA[Agus Miftah Nur Rizqi]]>;
<![CDATA[Nanda Octavia]]>;
<![CDATA[Ester Angeline]]>;
<![CDATA[Fiqri Nurfadillah]]>;
<![CDATA[Muhammad Danang Mukti Darmawan]]>;
<![CDATA[Viska Putri Prisillia]]>;
<![CDATA[Rini Yuni Sara Situmorang]]>;
<![CDATA[Nisrina Mutiara Anandha]]>;
<![CDATA[Nadia Nur Azizah]]>;
<![CDATA[Mutiara Vania Hesti]]>;
<![CDATA[Hanan Luthfan Hafizh]]>;
<![CDATA[Gita Khaerunnisa]]>;
<![CDATA[Ghaisya Raihana]]>;
<![CDATA[Dinda Ayu Prameswari]]>;
<![CDATA[Dennaya Mustika]]>;
<![CDATA[Aidil Hidayat]]>;
<![CDATA[Mrr. Lukie Trianawati]]>
<![CDATA[ Journal of Applied Science, Technology & Humanities | JASTH Vol. 1 No. 4 (2024): September 2024 ]]>
Publisher : <![CDATA[Batrisya Education ]]>
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DOI: 10.62535/82f0j647
<![CDATA[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.]]>
<![CDATA[Automatic Watering System on Microcontroller-Based Tomato Plants With The Fuzzy Logic Approach ]]>
<![CDATA[Muhammad Arif Bagus Dewanto]]>;
<![CDATA[Muhammad Rizky Alfazry]]>;
<![CDATA[Wanda Haniyah]]>;
<![CDATA[Fikri Fadilah]]>;
<![CDATA[Muhammad Fakhri Firdaus]]>;
<![CDATA[Akhtarsyah Pambudi Putra]]>;
<![CDATA[Dwi Yulinar Chairunisa]]>;
<![CDATA[Agung Prayudha Hidayat]]>
<![CDATA[ Journal of Applied Science, Technology & Humanities | JASTH Vol. 2 No. 1 (2025): January 2025 ]]>
Publisher : <![CDATA[Batrisya Education ]]>
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DOI: 10.62535/89fr2w25
<![CDATA[One of the main challenges in crop cultivation is addressing irrigation issues, which are often carried out conventionally. This research aims to tackle this problem by implementing fuzzy logic in the development of an automatic irrigation system for tomato plants based on a microcontroller. The system is designed to create an intelligent irrigation solution capable of adjusting water supply according to environmental conditions and the needs of tomato plants. The research methodology includes system design, environmental data collection, and implementation of fuzzy logic algorithms for decision-making. The research findings demonstrate the effectiveness of the fuzzy logic-based approach in optimizing irrigation schedules, resulting in improved plant health and water conservation. Thus, the conclusion emphasizes the potential of fuzzy logic in enhancing precision farming practices and underscores the importance of adaptive irrigation systems in supporting sustainable crop production.]]>
<![CDATA[Fuzzy Inference System to Improve Catfish Care in Bioflok Pools Based on Temperature and Water Quality ]]>
<![CDATA[Analiah Fahlevy Yusuf]]>;
<![CDATA[Zidan Febrian]]>;
<![CDATA[Muhammad Fathurrahman]]>;
<![CDATA[Rajwa Daffa Adyatama Yuristiawan]]>;
<![CDATA[Steven Jona Duari Huta Balian]]>;
<![CDATA[Dwi Yulinar Chairunisa]]>;
<![CDATA[Agung Prayudha Hidayat]]>
<![CDATA[ Journal of Applied Science, Technology & Humanities | JASTH Vol. 2 No. 1 (2025): January 2025 ]]>
Publisher : <![CDATA[Batrisya Education ]]>
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DOI: 10.62535/c6c50w10
<![CDATA[The study explores the application of the Fuzzy Inference System (FIS) to improve the maintenance of clay (Clarias gariepinus) in Biofloc ponds, focusing on critical factors such as temperature and water quality. In the context of the efficiency of the biofloc system in water quality management, the study addresses the challenges posed by dynamic environmental conditions. Through a comprehensive gap analysis, the study identifies disparities between current research and the need for a specialized approach that integrates FIS for adaptive decision-making. The urgency stems from the limited coverage of previous research in addressing temperature dynamics and water quality. This research places itself in the research landscape by supporting and refining previous findings and introducing new FIS applications. The integration of Fuzzy Logic into bio floc management decision-making is new in this study. This research, supported by the latest literature from leading journals, emphasizes the significance and originality of its approach, contributing to sustainable and adaptive aquaculture practices.]]>
