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[Mango Quality Measurement System Based on Ripeness, Size, and Spot Area Using Fuzzy Inference System ]]>
<![CDATA[Aziz Rabih Rabbani]]>;
<![CDATA[Muhammad Faiz Assariy]]>;
<![CDATA[Daffa Zulqisthi]]>;
<![CDATA[Chika Hayya Sabillah]]>;
<![CDATA[Shalinadira Koswara]]>;
<![CDATA[Lola Amelia]]>;
<![CDATA[Iofema Malika]]>;
<![CDATA[Hilda Fitria Hidayah]]>;
<![CDATA[Fildza Khairunida]]>;
<![CDATA[Annisa Pertiwi Hakim]]>;
<![CDATA[Atikah Fahni]]>;
<![CDATA[Mrr Lukie Trianawati]]>
<![CDATA[ Journal of Applied Science, Technology & Humanities | JASTH Vol. 2 No. 2 (2025): March 2025 ]]>
Publisher : <![CDATA[Batrisya Education ]]>
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DOI: 10.62535/2d4bfb38
<![CDATA[Mango (Mangifera indica) quality assessment poses challenges in traditional grading methods, primarily relying on visual inspection, which can be subjective. This research aims to develop a Fuzzy Inference System (FIS) for evaluating mango quality based on parameters such as color, size, and spots. A qualitative data collection approach was employed through literature review and expert opinions, followed by the application of fuzzy logic using MATLAB to analyze the parameters affecting quality. The results demonstrate that mangoes classified as "Good" are characterized by larger size, a high or medium distribution of red color, and small spots. Defuzzification was performed using the Centroid Method to derive a crisp output, which indicated a quality leaning towards the "Well" category with a value of approximately 0.5584. This study highlights the efficacy of fuzzy logic in transforming qualitative assessments into quantitative measures, enhancing the reliability of agricultural evaluations.]]>
<![CDATA[Implementation of Fuzzy Logic in Yeast Concentration and Fermentation Time for Tempeh Quality ]]>
<![CDATA[Almaida Pramesti]]>;
<![CDATA[Aura Fadhilah]]>;
<![CDATA[Belvana Fazwa Athallah]]>;
<![CDATA[Grace Octo Suma Panjaitan]]>;
<![CDATA[Nastiti Ayu Utami]]>;
<![CDATA[Prima Ananta Nugraha]]>;
<![CDATA[Rohidi]]>;
<![CDATA[Mrr Lukie Trianawati]]>;
<![CDATA[Daffa Zulqisthi]]>;
<![CDATA[Muhammad Faiz Assariy]]>;
<![CDATA[Chika Hayya Asabillah]]>
<![CDATA[ Journal of Applied Science, Technology & Humanities | JASTH Vol. 2 No. 3 (2025): June 2025 ]]>
Publisher : <![CDATA[Batrisya Education ]]>
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DOI: 10.62535/1am4xb61
<![CDATA[This study investigates the application of fuzzy logic to optimize yeast concentration and fermentation time in tempeh production. Tempeh, a traditional Indonesian food made by fermenting soybeans, requires precise conditions to ensure high quality, including optimal yeast concentration and incubation duration. Fuzzy logic provides a flexible approach by allowing variable inputs within ranges, rather than fixed values, making it ideal for controlling uncertain factors in fermentation. The study used MATLAB software for fuzzy logic modeling, incorporating yeast concentration and fermentation time as input variables and tempeh quality as the output. Key parameters for each input were defined, and fuzzy rules were applied to predict tempeh quality under varying conditions. Results indicate that a yeast concentration of 30% and a fermentation time of 53 hours yield a quality rating of 6.9, indicating satisfactory tempeh. The fuzzy model proved accurate, with close alignment between predicted and actual results, underscoring fuzzy logic's effectiveness in refining fermentation processes. ]]>
<![CDATA[Design of Temperature and Humidity Control System for Cocoa Bean Dryer Using Fuzzy Mamdani Method ]]>
<![CDATA[Taufan Taufan Putra ananta]]>;
<![CDATA[Chika Hayya Sabillah]]>;
<![CDATA[Muhammad Faiz Assariy]]>;
<![CDATA[Daffa Zulqisthi]]>;
<![CDATA[Mariati]]>;
<![CDATA[Putri Nurhaliza Candra]]>;
<![CDATA[Audrey Anastasia Silaen]]>;
<![CDATA[Febrina Disa Cinta Prasetyo]]>;
<![CDATA[Windy Fadhilah Aprilia]]>;
<![CDATA[Alifvia Nabila Cesarina Subekti]]>;
<![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/qfzg3m58
<![CDATA[This research aims to develop a fuzzy logic control system for optimizing temperature and humidity during cocoa bean fermentation. The study employs a literature review method and data analysis using MATLAB. A Mamdani-type fuzzy inference system is designed to control the temperature and humidity of a cocoa bean dryer. Input variables include temperature (0-65°C) and humidity (0-100%), while output variables are heater and fan settings. The system's performance is evaluated using a case study, demonstrating its ability to adjust heater and fan operations based on environmental conditions. Results show that for an input of 65°C temperature and 50% humidity, the system recommends turning off the heater (membership value 79.8) and running the fan at high speed (membership value 84.7). This fuzzy logic approach offers a promising solution for maintaining optimal conditions during cocoa bean fermentation, potentially improving the quality and consistency of the final product. Keywords: cocoa fermentation, fuzzy logic control, temperature regulation]]>
<![CDATA[Determining Tofu Production Volume Using Fuzzy Logic Mamdani Method ]]>
<![CDATA[Jason Timoty Wijaya]]>;
<![CDATA[Chika Hayya Sabillah]]>;
<![CDATA[Muhammad Faiz Assariy]]>;
<![CDATA[Daffa Zulqisthi]]>;
<![CDATA[Vira Aulia Puteri]]>;
<![CDATA[Salsabilla Kansa Ismail]]>;
<![CDATA[Rizqi Hasna Amalia]]>;
<![CDATA[Riris Rahayu]]>;
<![CDATA[Hilda Aulia Ainussyfa]]>;
<![CDATA[Evy Apriliani]]>;
<![CDATA[Annisa Royani]]>;
<![CDATA[Mrr. Lukie Trianawati]]>
<![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/yq4pvb02
<![CDATA[This research focuses on determining the amount of tofu production based on the amount of consumer demand and the amount of raw material inventory. Optimization of daily tofu production is a difficult problem due to uncertainty of supply an demand for tofu. The method used in this research is the fuzzy logic method which is one of the effective rule-based approach methods to determine the volume of tofu production. In this research, the data used is taked based on the results of previous research. The final results obtained in this study, namely the determination of the volume of tofu production based on the amount of consumer demand and the amount of raw material inventory is still less effective. This is because the amount of consumer demand received and the amount of raw material inventory available with the volume of tofu production produced is still not appropriate]]>
<![CDATA[Fuzzy Logic Implementation in Determining Sponge Cake Characteristics Based on Temperature and Baking Time ]]>
<![CDATA[Farel Rizandi]]>;
<![CDATA[Daffa Zulqisthi]]>;
<![CDATA[Mrr. Lukie Trianawati]]>;
<![CDATA[Farhan Ghibthi Fathon]]>;
<![CDATA[Vina Fitri Ramadani]]>;
<![CDATA[Syifa Nasywa Handayani]]>;
<![CDATA[Salma Adiibah Putri]]>;
<![CDATA[Nahda Adrianeu Putri]]>;
<![CDATA[Giannisa Nabilla]]>;
<![CDATA[Dipta Larasati]]>;
<![CDATA[Muhammad Faiz Assariy]]>
<![CDATA[ Journal of Applied Science, Technology & Humanities | JASTH Vol. 2 No. 3 (2025): June 2025 ]]>
Publisher : <![CDATA[Batrisya Education ]]>
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DOI: 10.62535/mhc40s31
<![CDATA[Cake is a popular sweet food made primarily from wheat flour, sugar, eggs, and milk processed by baking. Sponge cake is one of the most popular types of cake. Sponge cake has a slightly rough texture and has large pores like sponge. Baking temperature and time have a crucial role in achieving optimal volume, texture, and density of the sponge cake. Overbaking and underbaking can negatively impact the moisture and softness. The purpose of this research is to determine the optimal temperature and baking time to produce a good sponge cake. The methods used in this research include a literature review and the implementation of fuzzy logic coupled with MATLAB application toolbox. The results of this research must be present a solution to optimize temperature control and baking time that can help produce consistent and high quality sponge cake products. However, the results are uncomprehensive.]]>
<![CDATA[Implementation of Fuzzy Logic on Recommendation Levels of Packaged Milk Based on Price and Nutritional Value ]]>
<![CDATA[Qorie Rania]]>;
<![CDATA[Chika Hayya Sabillah]]>;
<![CDATA[Muhammad Faiz Assariy]]>;
<![CDATA[Daffa Zulqisthi]]>;
<![CDATA[Muhammad Afzaal Abimanyu]]>;
<![CDATA[Anastasya Gabriella]]>;
<![CDATA[Nurani Amaliatunnisa]]>;
<![CDATA[Nurul Alfiani Dewi]]>;
<![CDATA[Disty Isbiyanti Prananingrum]]>;
<![CDATA[Aphisa Nahl Fitria]]>;
<![CDATA[Mrr. Lukie Trianawati]]>
<![CDATA[ Journal of Applied Science, Technology & Humanities | JASTH Vol. 2 No. 3 (2025): June 2025 ]]>
Publisher : <![CDATA[Batrisya Education ]]>
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DOI: 10.62535/5xmesg44
<![CDATA[The abundance of packaged milk products in the market requires consumers to consider several factors to obtain high-quality packaged milk at an affordable price. Milk demand in Indonesia showed a slight increase from 2019 to 2020, rising from 16.23 in 2019 to 16.27 in 2020. However, the average milk demand in Indonesia has remained fluctuating, largely due to the increasing prices of milk products on the market. This study aims to determine the recommendation level for packaged milk by considering both price and nutritional content. The method used in this research involves a mathematical assessment of milk products using fuzzy logic. The data for this study is derived from previous research on packaged milk samples as the observation objects. The results indicate that sample 16 is highly recommended due to its low price and very high nutritional content.]]>
<![CDATA[Implementation of Fuzzy Logic in Temperature and Fermentation Time Control Systemon Alcohol Content of Cassava Tape Product ]]>
<![CDATA[Siti Aqilah Hisanak Fauziyah]]>;
<![CDATA[Alyaa Andriani Haniifah]]>;
<![CDATA[Bunga Novia Ramadhan]]>;
<![CDATA[Ernesto Bagus Suwito]]>;
<![CDATA[Nasya Putri Aurelia]]>;
<![CDATA[Puti Nayla Batrisyia Tobing]]>;
<![CDATA[Tazkia Mutmainnah]]>
<![CDATA[ Journal of Applied Science, Technology & Humanities | JASTH Vol. 2 No. 1 (2025): January 2025 ]]>
Publisher : <![CDATA[Batrisya Education ]]>
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DOI: 10.62535/2mzdar32
<![CDATA[The fermentation process of cassava tape involves complex biochemical reactions and requires careful attention to various factors. Temperature and fermentation time are crucial parameters that significantly affect the final quality of cassava tape. Along with the development of artificial intelligence (AI), the fermentation process can be controlled and monitored more precisely, thereby increasing the efficiency and consistency of the final product. This study aims to determine the Mamdani fuzzy logic approach in the temperature control system and fermentation duration in the cassava tape production process to optimally regulate the alcohol content of cassava tape. The research method is a literature study, testing Mamdani fuzzy logic using Matlab software, and analyzing input variables manually. The results of the study showed that the optimal temperature for cassava tape fermentation was between 25°C - 30°C and the optimal time for cassava tape fermentation was with a "long" duration. From the defuzzification results, the final results showed an alcohol content of 15.9% at a temperature of 29°C and a fermentation time of 80 hours so that the alcohol content of cassava tape was in accordance with the specifications.]]>
<![CDATA[The Effect of Temperature, Weight and Roasting Time on the Roasted Level of Coffee Beans Using Fuzzy Logic ]]>
<![CDATA[Fannan Cakti Wibisono]]>;
<![CDATA[Chika Hayya Sabillah]]>;
<![CDATA[Muhammad Faiz Assariy]]>;
<![CDATA[Daffa Zulqisthi]]>;
<![CDATA[Amanda Catur Sukmarani]]>;
<![CDATA[Putri Alya Faisal]]>;
<![CDATA[Muhammad]]>;
<![CDATA[Cut Mesya Meuthia]]>;
<![CDATA[Farida Fadhilatun Nisa]]>;
<![CDATA[Nuriah Nurani Muhsin]]>;
<![CDATA[Lukie Trianawati]]>
<![CDATA[ Journal of Applied Science, Technology & Humanities | JASTH Vol. 2 No. 3 (2025): June 2025 ]]>
Publisher : <![CDATA[Batrisya Education ]]>
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DOI: 10.62535/crtn5j19
<![CDATA[This study examines the effect of temperature, roasting time, and coffee bean weight on the maturity level of roasted coffee beans, utilizing fuzzy logic to model and predict optimal roast outcomes. Coffee bean roasting level, a critical factor in determining flavor, is assessed using Mamdani-type fuzzy logic, which takes three input parameters—temperature, time, and weight—divided into ranges for specific roast outcomes. Case study parameters, including a coffee bean weight of 450 grams, roasting time of 39 minutes, and temperature of 130°C, were analyzed to classify the roast maturity. The fuzzy logic output indicates that this specific case falls within the medium roast level by the similarity of centroid between moment calculation and matlab calculation is 10,7, demonstrating the model's capability to provide precise roast classifications. This structured approach to evaluating coffee roasting parameters contributes to enhancing consistency and quality in the coffee industry, highlighting the potential of fuzzy logic for robust decision support in coffee quality control.]]>
<![CDATA[APPLICATION OF FUZZY LOGIC TO DETERMINE DAMAGE LEVELS IN PASTEURIZED MILK BASED ON RAW MILK QUALITY ]]>
<![CDATA[Novianty Fauziyah]]>;
<![CDATA[Chika Hayya Sabillah]]>;
<![CDATA[Muhammad Faiz Assariy]]>;
<![CDATA[Andity Indira Marchiana]]>;
<![CDATA[Daffa Zulqisthi]]>;
<![CDATA[Avril Berlian Dima]]>;
<![CDATA[Nadya Nafilah]]>;
<![CDATA[Diva Nurina Aurelia]]>;
<![CDATA[Raissa Nelvandra Putri]]>;
<![CDATA[Muchammad Adham Nugraha]]>;
<![CDATA[Mrr. Lukie Trianawat]]>
<![CDATA[ Journal of Applied Science, Technology & Humanities | JASTH Vol. 2 No. 3 (2025): June 2025 ]]>
Publisher : <![CDATA[Batrisya Education ]]>
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DOI: 10.62535/rvw0e797
<![CDATA[Milk is a highly nutritious food obtained from milking animals. One way to process milk so that it lasts a long time is by pasteurization. This study aims to develop a pasteurized milk damage level assessment system based on fuzzy logic based by considering factors such as temperature, storage time, pH, and the number of social cells. The method used in this study is a qualitative descriptive method with a literature study approach to collect secondary data from various relevant sources. The milk damage assessment system is designed using Fuzzy Inference System Mamdani, where each input variable is regulated by a trainee membership function. The results show that the system can provide a more accurate and adaptive assessment in determining the risk of milk damage, specified through the fuzzy rule evaluation designed for each combination of input conditions. This system is expected to support better decision making in maintaining the quality of pasteurization.]]>
<![CDATA[SoltarinE: A Revolutionary Eco-Friendly Charging Station to Reduce Carbon Gases in PLN's Power Usage ]]>
<![CDATA[Chika hayya Sabillah]]>;
<![CDATA[Dhimas Agung Dwiputra]]>;
<![CDATA[Aura Kharina]]>
<![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/hw6p3242
<![CDATA[The main goal of this study is to develop charging stations that use solar energy as an environmentally friendly alternative, in order to reduce carbon dioxide gas emissions produced from burning fossil fuels. The method used is qualitative with data collection through system observation and analysis of solar panel performance with dual-axis technology that can follow the movement of the sun. The results of the study show that the use of solar panels equipped with dual-axis actuators can increase the efficiency of sunlight absorption, so that the power produced is more optimal. From the analysis, it was found that these stations not only provide an efficient charging solution, but also contribute to a reduction in carbon footprint, with the potential for significant reductions in CO2 emissions. The conclusion of this study shows that the development of solar energy-based charging station technology is a strategic step in supporting the transition to a more sustainable energy source in Indonesia.]]>
