Jurnal Sains Terapan

Pengembangan Metode Pembelajaran Online Berbasis E-Learning (Studi Kasus Mata Kuliah Bahasa Pemrograman)

2015-09-02T20:18:58Z

Pengembangan Metode Pembelajaran Online Berbasis E-Learning (Studi Kasus Mata Kuliah Bahasa Pemrograman) Budi; Nurjayanti, Brian E-learning method provides the ease and smoothness of the teaching -learning process for both students and lecturers. With e -learning methods, teachers can increase the intensity of interactive communication with students outside of official class hours. E-learning methods provide flexibility to the faculty to provide access to students to gain scientific references related to the course that may not be obtained during the hours of lecture and lab activities. These references may be scientific papers, popular articles or electronic journals. This would be particularly useful for students, because in addition to strengthening the understanding of students for each subject of the course, a reference of the international journals will greatly help to expand the students’knowledge, as well as improve their English. So hopefully in the future, IPB Diploma graduates, especially those who earn Programming Language course, will have high competitiveness in the global competition which is increasingly filled by graduates of foreign universities.

Pengaruh waktu penyimpanan ekstrak rennet abomasum domba lokal terhadap kualitas keju

2015-08-28T23:25:39Z

Pengaruh waktu penyimpanan ekstrak rennet abomasum domba lokal terhadap kualitas keju Purnawarman, Trioso; Nisa, Chairun; Maghfiroh, Karunia The study was aimed to examine the storage effect of rennet extracted from abomasum of local sheep on the texture and organoleptic qualities of cheese including color, flavor, salty taste, and bitter taste. Ten samples of crude re11net extract were divided into two groups which each five samples were stored for 2 weeks and 24 weeks respectively. The rennet extract was then used as milk clotting agent in cheese making process. Streptococcus thermophilus and Lactobacillus bulgaricus were used as starter in those processes. The fresh cheese was coated with beeswax and ripened for 20 days in refrigerator. The ripened cheese was analyzed for the quality. The texture was analyzed by using warner blatzer shear (INSTRO~) and the data were evaluated with completely randomized design (CRD). The result showed that both time storage of rennet extract were not significantly influence on cheese texture (P<0,05). The organoleptic tests of color, flavor, salty taste, and bitter taste were rated by 25 panelists and then the data were analyzed with Friedman test. The time storage of rennet extract resulted variation on organoleptic quality of cheese. Descriptive statistical analyses provided information that each panelist has varied preferences on cheese samples. It can be concluded that the storage of rennet extract had no significantly influence on the texture of cheese and provided variation on organoleptic test.

Biomassa tempurung buah nyamplung (Callophyllum spp) untuk pembuatan briket arang sebagai bahan bakar alternatif

2015-09-03T04:53:39Z

Biomassa tempurung buah nyamplung (Callophyllum spp) untuk pembuatan briket arang sebagai bahan bakar alternatif Hazra, Fahrizal; Sari, Novita Nyamplung shell is a biomass whose existence has not been optimally utilized. Biomass is a solid waste that can be used again as a source of fuel. Favorable characteristics of the biomass is an energy source that can be utilized in a sustainable manner because it is renewable. Biomass of Nyamplung shell can be processed become a form of solid fuel with a same specific dimension, it is resulting from compression of bulk materials, powders, and the relatively small size commonly referred to as charcoal briquettes. The aim of this research is to test the feasibility of nyamplung shell as a raw material for making briquettes on the households by conducting analysis of quality parameters briquette specimens including physical properties (water content, calor value, and density), briquette durability (persistence press), chemical (ash content, fixed carbon and . volatile matter content) and the rate of burning . charcoal briquette. The- treatment in this aim is a mixture composition of raw materials (charcoal of Nyampfung shell) who were given the same amount of adhesive and compressed by compressing hydraulic briquette. The results showed that, charcoal briquettes made from theC'41ophyllum shell can be used as alternative energy, with a characteristic range of values from 3,39-3,83% moisture content, calor value ranges from 3.646,14-5.431,35 calories/gram, the range of density vall)es 0,663-0,721 gram/cm 3 the range of persistence press vofue 1,98-5,39 kg/cm2 the range of ash content value 19,89-24,51%, t11e range of fixed carbon value 33,09-40,86%, the range of volatile matter value 5,03-38,57%, and the range of rate of burning from 0,0574-0,0898 grjsecond. The low value of moisture_ content can lead to higher heating value of charcoal briquettes. High/low levels of volatile could affect fast/slow rate of burning charcoal briquettes.