bluuebunny/crossref_metadata_2025_split huggingface dataset:
RANCANG BANGUN SISTEM MONITORING KETINGGIAN AIR DAN KELEMBABAN TANAH PADA PENYIRAM TANAMAN OTOMATIS DENGAN HMI (HUMAN MACHINE INTERFACE) BERBASIS RASPBERRY PI MENGGUNAKAN SOFTWARE NODE-RED
Authors: Wiguna Esa Hayyu , Subari Arkhan 
Published: March 2019

Esa Hayyu Wiguna, Arkhan Subari, in this paper explain that the monitoring system is a system used to monitor and control work processes in a plant design. This system is widely used and applied in the industrial world to find out the performance of a plant. To do the monitoring system, a lot of software can be used, which is then called the HMI (Human Machine Interface). The monitoring system with an interface in the form of HMI can be presented in various forms, such as buttons, or can also be displayed in the visualization of the plant while working. This monitoring system through an HMI interface uses supporting hardware in the form of a Raspberry Pi as a device to process the data that will be displayed on the display screen, while displaying its visualization uses an LCD touch screen. This LCD touch screen is connected to the Raspberry Pi via the LCD driver. The graphic form that will be displayed on the LCD touch screen is designed using Node-RED software. The visualization that will be displayed on the Touch Screen LCD will be adjusted to the working system of automatic plant sprinklers. This monitoring system using an HMI interface can display the plant's working system through indicators of water level and soil moisture. To test tube 2 water level measured through ultrasonic sensors through HMI has an error ratio of 1.01%, while for soil moisture measured through soil moisture sensors has an error ratio of 1.51%. Keywords: Monitoring System, Human Machine Interface (HMI), Raspberry Pi, Node-RED. ReferencesHaryanto, Heri dan Sarif Hidayat. 2012. Perancangan HMI (Human Machine Interface) Untuk Pengendalian Kecepatan Motor DC. Jurnal S1 Jurusan Elektro Fakultas Teknik Terpublikasi. Banten: Universitas Sultan Ageng Tirtayasa.Udayana, Gede Agus, I Gede Mahendra Darmawiguna, dan I Made Gede Sumarya. 2016. Pengembangan Prototipe Portal Otomatis Dengan Pendeteksian Plat Nomor Kendaraan Berbasis Raspberry Pi. Artikel Jurusan Pendidikan Teknik Informatika Terpublikasi. Bali: Universitas Pendidikan Ganesha.Man, Joseph. 2016. Raspberry Pi 3 Model B Technical Specifications. https://www.element14.com/community/docs/DOC-80899/l/raspberry-pi-3-model-b-technical-specifications. Diakses tanggal 14 Agustus 2017.Kurniawan, Halim. 2005. Aplikasi Penjawab Pesan Singkat Automatis dengan Bahasa Python. Makalah Seminar Tugas Akhir S1 Jurusan Teknik Elektro Terpublikasi. Semarang: Universitas Diponegoro.Node-RED. 2013. Node-RED; Flow-based programming for the Internet of Things. https://nodered.org/. Diakses tanggal 02 Mei 2017.Tim J, M. 2016. Developing with Node-RED. https://software.intel.com/en-us/articles/developing-with-node-red. Diakses tanggal 02 Mei 2017.
ANALISIS DATA BATIMETRI LAPANGAN DAN CITRA LANDSAT 8 OLI DI PERAIRAN SELAT LEPAR KABUPATEN BANGKA SELATAN (ANALYSIS BATIMETRY FIELD AND BATIMETRY CITRA LANDSAT 8 OLI IN LEPAR CURRENT REGENCY OF SOUTH BANGKA)
Authors: Sartika Dewi , Hartoko Agus , Kurniawan Kurniawan 
Published: March 2019

Selat Lepar merupakan perairan dengan batas antara kawasan pesisir Sadai dengan kawasan Pulau Lepar Kabupaten Bangka Selatan. Informasi perairan kedalaman (batimetri) merupakan salah satu hal penting dalam menentukan wilayah alur jalannya pelayaran dalam perencanaan kawasan industri Sadai. Penelitian ini bertujuan untuk menganalisis data batimetri lapangan dan citra Satelit Landsat 8 dan membuat dalam bentuk peta 3D di perairan Selat Lepar Kabupaten Bangka Selatan. Penelitian ini dilaksanakan pada bulan Oktober hingga April di perairan Selat Lepar Kabupaten Bangka Selatan. Metode yang telah digunakan adalah metode akustik dengan melakukan pengambilan data batimetri di lapangan menggunakan singlebeam echosounder kemudian data lapangan dibandingkan dengan metode pengolahan citra landsat 8 menggunakan algoritma Satellite Derived Bathymetry (SDB). Algoritma Satellite Derived Bathymetry (SDB) menggunakan tiga pendekatan yaitu rationing, thresholding dan mean value Kanal 5 dan Kanal 2 citra satelit Landsat 8. Pengukuran lapangan nilai batimetri perairan Selat Lepar Kabupaten Bangka Selatan berkisar antara 0.8 – 19 m. Model pendekatan thresholding memiliki hubungan yang paling baik dengan persamaan regresi polinomial y = -235,3(B2-B5)2 + 126,2(B2-B5) - 13.35 dan y = -235,3(B5-B2)2 – 126,2(B5-B2) – 13,35, nilai koefisien determinasi tertinggi R2= 0,849. Peta layout batimetri perairan Selat Lepar Kabupaten Bangka Selatan dalam bentuk 3D menghasilkan kedalaman 0-19 m dengan bentuk dasar perairan dangkal, landai dan dangkal. Lepar Strait is a borderline area between Sadai coastal area with Lepar Island area of South Bangka Regency. Basic information of bathymetry is one of important things in determining the area of the shipping path in the planning of the Sadai industrial estate. This study aims to analyze the bathymetry and Landsat 8 satellite data and create it in 3D map form in the Lepar Strait area of South Bangka Regency. This research was conducted from October to April in Lepar Strait waters in South Bangka Regency. The method that has been used is acoustic method by collecting data using singlebeam echosounder and data then proceed with the method of image processing of landsat 8 using Satellite Derived Bathymetry (SDB) algorithm. The Satellite Algorithm Derived Bathymetry (SDB) used three approaches namely rationing, thresholding and the mean value of Kanal 5 and Kanal 2 Landsat 8 satellite. The measurement of bathymetry Lepar Strait of South Bangka Regency between 0.8 to 16 m. The thresholding approach model has the best relation with the polynomial regression equation y = -235.3(B2-B5)2 + 126.2 (B2-B5) - 13.35 and y = -235.3 (B5-B2) 2 - 126.2 (B5-B2) –13.35, coefficient value of determination main R2 = 0.849. Map of bathymetry layers Lepar Strait of South Bangka Regency in the form of 3D produces a depth of 0-19 m with a shallow, slope and shallow base.
KARAKTERISTIK EDIBLE FILM KARAGENAN DENGAN PENAMBAHAN EKSTRAK BAWANG PUTIH (Allium sativum) SEBAGAI ANTIBAKTERI (The Characteristic of Carrageenan Edible Film with the Addition of Garlic (Allium sativum) as Antibacterial)
Authors: Anggraini Tika Novia , Agustini Tri Winarni , Rianingsih Laras 
Published: March 2019

Edible film merupakan suatu lapisan tipis yang dapat melindungi bahan pangan untuk menjaga kualitas produk. Bawang putih mengandung senyawa allin yang merupakan senyawa antibakteri jika ditambahkan pada edible film karagenan. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh penambahan ekstrak bawang putih sebagai antibakteri dan karakteristik edible film karagenan. Metode penelitian yang digunakan bersifat eksperimental laboratories dengan rancangan percobaan Rancangan Acak Lengkap (RAL) dengan parameter uji konsentrasi ekstrak bawang putih yang berbeda. Data dianalisis menggunakan ANOVA dan dilakukan uji lanjut Beda Nyata Jujur (BNJ). Hasil penelitian menunjukan bahwa ekstrak bawang putih berpengaruh terhadap aktivitas antibakteri dan karakteristik edible film karagenan. Hasil yang diperoleh dari perlakuan penambahan 7,5% ekstrak bawang putih sebagai antibakteri dapat dilihat zona hambatnya terhadap bakteri S. aureus sebesar: 3,00±0,100 mm dan bakteri E. coli: 2,18±0,07 mm sedangkan nilai karakteristik ketebalan: 0,17±0,003 mm, laju transmisi uap air: 6,49±0,42 g/m2/jam, kuat tarik: 13,88±0,29 MPa, persen pemanjangan: 14,75±0,09%. Kesimpulan menunjukkan bahwa penambahan ekstrak bawang putih pada edible film karagenan memberikan pengaruh nyata (P<0,05) terhadap aktivitas antibakteri dan karakteristik edible film karagenan. Edible film is a thin layer which able to protect the food and keep its quality.Garlic contains Allin compound which worked as antibacterial if added into carrageenan edible film. This study aimed to determine the effect of garlic extract addition as antibacterial and the characteristic of carrageenan edible film. The method was experimental laboratories with Completely Randomized Design with different concentration of garlic extract as the testing parameters. Data were analyzed using ANOVA then tested using Honestly Significance Difference (HSD) to determine the significance value of the sample. The result showed that the garlic extract was significant difference toward the antibacterial activities and the characteristic of carrageenan edible film. The result obtained from 7.5% garlic extract addition as antibacterial was the inhibition zone against S. aureus and E. coli of 3.00±0.100 mm and 2.18±0.07 mm; respectively. The other parameters such as thickness 0.17±0.003 mm, the water vapor transmission rate 6.49±0.42 g/m2/hour, the tensile strength 13.88±0.29 MPa, and the percent elongation 14.75±0.09%. The result indicated that the addition of garlic extract was significant difference (P<0,05) toward the antibacterial activities and characteristic of carrageenan edible film.
PENGARUH PERBEDAAN METODE PENCAIRAN (THAWING) TERHADAP KUALITAS KIMIA DAGING ABALON (Haliotis asinina) BEKU (Effect of Different Thawing Methods on Chemical Quality of Frozen Abalone (Haliotis asinina))
Authors: Sari Sri Fatmah 
Published: March 2019

Penelitian ini bertujuan untuk mengetahui kualitas kimia daging abalon beku H. asinina yang dicairkan dengan beberapa metode. Penelitian ini menggunakan rancangan acak lengkap, dimana terdapat tiga perlakuan yaitu pencairan dengan melakukan perendaman pada air es (4oC), pencairan dengan melakukan perendaman pada air biasa (28oC), dan pencairan dengan menempatkan pada suhu ruang (30oC). Sebelum dilakukan pencairan sampel yang digunakan dibekukan pada suhu -20oC selama 3x24 jam. Parameter yang dianalisa antara lain, kadar protein, kadar lemak, kadar protein terlarut, kadar air, dan kadar TMA-N. Dari hasil penelitian ini diperoleh perlakuan pencairan dengan melakukan perendaman pada air biasa (28oC) memberikan kualitas kimia yang lebih baik dengan kadar protein 14,08%, lemak 5,43%, protein terlarut 4,09%, kadar TMA-N 6,71 mg/100 g, dan kadar air 78,40%. This research was conducted to investigate the chemical quality of frozen abalone (H. asinina) which thawed using different thawing methods. A completely randomized experimental design (CRD) was used. It consisted of three treatments of thawing (A; immersion in cool water (4oC), B; immersion in water at ambient temperature (28oC), C; placement at room temperature (30oC)) and done in triplicates. The samples were frozen at a temperature of -20oC for 3x24 hours and they were packaged by air packaging method. The content of protein, fat, soluble protein, water, and TMA-N were analyzed. The results showed that thawing by immersion in water at ambient temperature (28oC) gave the best chemical quality compared to two others thawing methods in this research.
PEMANFAATAN UMPAN ALTERNATIF LIMBAH KEPALA UDANG DAN WAKTU IMMERSING BUBU LIPAT TERHADAP HASIL TANGKPAAN RAJUNGAN (Portunus pelagicus) DI PERAIRAN KARIMUNJAWA KABUPATEN JEPARA (Utilization of Alternative Shrimp Head Waste Feed and Immersing Time of Pot on the Catch of Swimming Crab (Portunus Pelagicus) in Karimunjawa Waters of Jepara District)
Authors: Neilirrohmah Martiana , Fitri Aristi Dian Purnama , Sardiyatmo Sardiyatmo 
Published: March 2019

Bubu lipat adalah alat tangkap yang digunakan untuk menangkap rajungan di Perairan Karimunjawa. Umpan yang biasa digunakan yaitu ikan segar (Damselfish), namun memiliki kendala sehingga peneliti memberikan solusi menggunakan umpan limbah kepala udang (Paneus merguensis) karena murah, bisa didapat dari limbah rumah tangga, serta mengandung protein yang dapat merangsang indera penciuman Rajungan (Portunus pelagicus). Tujuan penelitian adalah menganalisis hasil tangkapan Rajungan (Portunus pelagicus) dengan bubu lipat umpan limbah kepala udang (Penaeus merguensis) dan umpan ikan segar (Damselfish), serta perbedaan waktu immersing (6 jam dan 12 jam). Metode penelitian yang digunakan adalah experimental fishing dengan 8 kali pengulangan. Penelitian dilakukan di Perairan Karimunjawa, Kabupaten Jepara pada bulan Februari 2018. Analisis data menggunakan uji normalitas, uji homogenitas, dan uji-t. Hasil tangkapan Rajungan (Portunus pelagicus) dengan umpan limbah kepala udang lebih sedikit dibandingkan dengan umpan ikan segar (Sig. 0,538). Hasil tangkapan Rajungan (Portunus pelagicus) pada waktu immersing 6 jam lebih banyak dibandingan waktu immersing 12 jam (Sig. 0,512). Tidak terdapat interaksi antara umpan dan waktu immersing terhadap hasil tangkapan Rajungan (Portunus pelagicus) pada penangkapan bubu lipat di Karimunjawa. Trap is one of the fishing gear used to catch a swimming crabs in Karimunjawa. Usually the bait is used fresh baits (Damselfish), but have constraints so the researcher giving a solution to use shrimp head waste (Penaeus merguensis) because cheap, can get from household waste, and contains protein that can stimulate the sense of swimming crabs’s smell. The research purposes to analyze the ratio of the catches between pot using shrimp head waste (Penaeus merguensis) with fresh baits (Damselfish) and immersing time difference (6 hours and 12 hours). The research method used in this study was the experimental fishing with 8 times repetition. The research held at Karimunjawa waters of Jepara District on February 2018. The data analysis used were the normality test, the homogenity test and t-test. The resulted of swimming crabs on the pot with shrimp head waste is less more than fresh baits (Sig. 0,538) . The resulted of swimming crabs on pot with 6 hours of immersing time is in the largest number of catch (Sig. 0,512). Fresh fish baits and shrimp head waste feed and immersing time between 6 hours and 12 hours no interaction the catch of swimming crabs in Karimunjawa
PRODUKSI Chlorella sp. DENGAN PERLAKUAN LIMBAH CAIR TAMBAK UDANG VANAME (Litopenaeus vannamei) STERIL (Production of Chlorella sp. with Steril White Shrimp (Litopenaeus vannamei) Liquid Waste Treatment)
Authors: Tangguda Sartika , Prasetia I Nyoman Dodik 
Published: March 2019

Limbah cair tambak udang vaname (L. vannamei) merupakan hasil buangan dari proses budidaya yang umumnya langsung dibuang ke perairan umum. Limbah tersebut masih mengandung sejumlah unsur hara yang diperlukan untuk pertumbuhan organisme pada tingkatan trofik dibawahnya, salah satunya adalah mikroalga Chlorella sp. Namun, pada limbah tersebut masih ditemukan sejumlah organisme yang mengganggu pertumbuhan Chlorella sp. sehingga limbah harus disterilkan terlebih dahulu sebelum digunakan untuk menumbuhkan mikroalga tersebut. Tujuan dari penelitian ini adalah untuk mengetahui dosis limbah cair tambak udang vaname steril dalam produksi Chlorella sp. Penelitian ini menggunakan metode eksperimental dengan 4 perlakuan, yaitu A (dosis limbah 25%), B (dosis limbah 50%), C (dosis limbah 75%), dan D (dosis limbah 100%); masing-masing perlakuan diulang sebanyak 3 kali. Hasil penelitian menyatakan bahwa perlakuan D memberikan produksi Chlorella sp. tertinggi yang dapat dilihat dari kepadatan sel dan laju pertumbuhan spesifik pada saat puncak pertumbuhan, yaitu 2.833.333 sel/mL dan 0,472. Dari hasil penelitian ini dapat disimpulkan bahwa limbah cair tambak udang vaname steril dengan dosis 100% dapat digunakan untuk mengkultur Chlorella sp. skala laboratorium dengan menghasilkan produksi mikroalga tertinggi. Diharapkan limbah yang berasal dari hasil budidaya udang vaname dapat dimanfaatkan untuk mengkultur mikroalga sehingga mengurangi pencemaran yang terjadi di perairan umum sekitarnya. Liquid waste of vaname shrimp ponds (L. vannamei) is the result of waste from the cultivation process which is generally discharged directly into public waters. The waste still contains a number of nutrients needed for the growth of organisms at the lower trophic level, one of which is Chlorella sp. However, in these wastes there are still organisms that interfere with the growth of Chlorella sp. therefore the waste must be sterilized before using it to grow the microalgae. The purpose of this study was to determine the dose of liquid waste of sterile vaname shrimp ponds in the production of Chlorella sp. This study used an experimental method with 4 treatments, namely A (25% waste dose), B (50% waste dose), C (75% waste dose), and D (100% waste dose); each treatment was repeated 3 times. The results of the study stated that treatment D gave the production of Chlorella sp. the highest can be seen from cell density and specific growth rate at the peak of growth, which is 2,833,333 cells / mL and 0.472. The results of this study can be concluded that sterile liquid waste of vaname shrimp ponds with a dose of 100% can be used to culture Chlorella sp. laboratory scale by producing the highest microalgae production. It is expected that waste derived from vaname shrimp culture can be used to cultivate microalgae so as to reduce pollution in the surrounding public waters
THE INFLUENCE OF ORGANIZATION CAPABILITIES AND ENTREPRENUERSHIP TO COMPETITIVE ADVANTAGE IN GOODNESS OF TASTE AND THE IMPLICATION TO BUSINESS PERFORMANCE IN SME RESTAURANTS, SEMARANG
Authors: Bungara Artsswinda Ayu 
Published: March 2019

This research was aimed to analyze the influence of capabilities organization and entrepreneurship to increase business performance that can be moderated by competitive advantage, which is focused on goodness of taste, for restaurants in Semarang. Based on pre – survey in 20 owners of restaurant, it can be concluded that there was decreasing income about 22% (Rp 335.000,00) and was followed by decreasing of market share about 0,56% during 3 months. It was interesting because the restaurants are one of SME that many people interested in it. In other hand, many people work in this sector as their main job.The samples of this research are the restaurants that include in SME, which employ 5 – 19 employees. This research used 150 respondents, but only 124 respondents who fulfill the requirement. The data were collected by using questionnaires and direct interviews to the owners of restaurants in Semarang. This research proves 5 (five) hypothesis that were built by capabilities organization, entrepreneurship, competitive advantage in goodness of taste, and business performance. The results was analyzed by AMOS.It can be concluded that the model is feasible. The results of this study indicate that the business performance can be increased directly by a good management of capabilities organization and indirectly can be reached by focusing to maintain the resources. It because the restaurants that include as SME have a limit resource.
Pengaruh Temperatur, Konsentrasi Katalis Dan Rasio Molar Metanol-Minyak Terhadap Yield Biodisel Dari Minyak Goreng Bekas Melalui Proses Netralisasi-Transesterifikasi
Authors: Prihanto Antonius , Irawan T.A. Bambang 
Published: March 2019

Telah dilakukan penelitian tentang pembuatan biodisel dari minyak goreng bekas melalui proses netralisasi-transesterifikasi. Tujuan penelitian ini adalah untuk mengkaji pengaruh temperatur terhadap yield biodiesel, pengaruh konsentrasi katalis terhadap yield biodiesel dan pengaruh rasio molar methanol-minyak goreng bekas terhadap yield biodiesel melalui proses netralisasi dan transesterifikasi. Untuk mendapatkan kondisi proses transesterifikasi terbaik, maka dikaji pengaruh variasi suhu (30 oC, 40 oC, 50 oC, 60 oC, 70 oC), variasi konsentrasi katalis KOH (0,75 %, 1 %, 1,25 %, 1,5 %, 1,75 %) dan rasio molar metanol-minyak (6:1; 7:1; 8:1; 9:1; 10:1) terhadap yield biodiesel yang dihasilkan dari minyak goreng bekas. Hasil penelitian menunjukkan pada rasio 6 : 1, konsentrasi katalis KOH 1 % pada suhu 60 oC mengahasilkan yield biodiesel maksimal sebesar 87,3 %. Effect of Temperature, Catalyst Concentration and Methanol-Oil Molar Ratio Against Biodiesel Yield from Used Cooking Oil Through Neutralization Transesterification ProcessA research has been conducted on the making of biodiesel from used cooking oil through a neutralization-transesterification process. The purpose of this study was to examine the effect of temperature on biodiesel yield, the effect of catalyst concentration on biodiesel yield and the effect of molar ratio of methanol to used biodiesel yield through neutralization and transesterification process. To obtain the best transesterification process condition, the effect of temperature variation (30 oC, 40 oC, 50 oC, 60 oC, 70 oC), KOH catalyst concentration variation (0.75%, 1%, 1.25%, 1,5 %, 1.75%) and the molar ratio of methanol-oil (6: 1; 7: 1; 8: 1; 9: 1; 10: 1) to the yield of biodiesel produced from used cooking oil. The results showed at a ratio of 6: 1, the concentration of 1% KOH catalyst at 60 ° C resulted in a maximum biodiesel yield of 87.3%.
Studi Pengaruh Penambahan Penambahan Berbagai Starter Pada Susu Kacang Fermentasi Terhadap Sifat Fisik Susu
Authors: Pradipta Tito , Paramita Vita 
Published: March 2019

Penelitian ini membahas tentang pengaruh volume penambahan susu kacang polong terhadap yoghurt susu sapi dengan variabel penambahan susu kacang polong 0ml, 10ml, 20ml, 30ml, 40ml dengan perbedaan jenis starter (Lactobacillus burgaricus, starter bubuk, yoghurt plain) dan lama waktu penyimpanan. Analisa yang dilakukan meliputi uji viskositas, uji ph, dan uji organoleptik. Dari hasil penelitian didapat viskositas tertinggi (16,5 cP) dengan menggunakan starter Lactobacillus bulgaricus dan perbandingan volume antara susu skim dan kacang polong sebesar 9:1, pada hari pengamatan ke-14. Study of the Addition of Addition of Various Starter on Fermented Dairy on Physical of Milk This work studied the addition of milk peas to cow milk yoghurt. The variables of milk peas addition were 0ml, 10ml, 20ml, 30ml, 40ml with difference type of starter (i.e. Lactobacillus burgaricus, starter powder, yoghurt plain) and storage time. The viscosity test, ph-test, and organoleptic test were performed to analyze the yoghurt. The highest viscosity was found at yoghurt with starter addition of Lactobacillus bulgaricus and milk and peanut ratio of 9:1, after 14 days storage.
Modifikasi Motor Bakar 4 Langkah Bahan Bakar Bensin Menjadi Biogas: Aplikasi Untuk "Engine Test Bed"
Authors: Wijayanto Wishnu , Apriyanti Eny 
Published: March 2019

Biogas merupakan salah satu bahan bakar non fosil bersifat renewable (terbarukan) yang dapat dijadikan bioenergi alternatif. Biogas memiliki konsentrasi gas metana (CH4) yaitu 50–75 %, gas karbon dioksida (CO2)25–50%, gas nitrogen (N2) 0 - 0,3 %, gas hidrogen (H2) 1-5 %, gas hidrogen sulfida (H2S) 0,1-2 % dan gas oksigen (O2) 0,1-0,5 %. (Hambali, 2007). Untuk dapat menggunakan biogas sebagai bahan bakar motor bakar pada mesin bensin generator 4 langkah 1300 (watt) dilakukan modifikasi pada : kelonggaran katup isap dan buang, injektor venturi pada karburator dan menaikkan rasio kompresi 9,2 – 9,3. Pada pengujian dihasilkan torsi maksimum 4,1 (Nm), Temperatur 490 oC pada pembebanan 1000 (watt).