Pub Date : 2021-09-18DOI: 10.29244/jstsv.11.1.88-103
Bayu Widodo
ABSTRACTIn IP-based networks with many users, a bandwidth usage regulation mechanism is needed to ensure service quality. Mikrotik RouterOS has a feature to run QoS known as queue. RouterOS uses the Hierarchichal Token Bucket (HTB) method as the main queue method. The results of the tests carried out show that HTB is able to provide traffic limitation facilities for each classification and guarantee or ensure the amount of bandwidth is less or equal to the predetermined amount. If there is unused bandwidth it can be used by a lower classification (borrowing mechanism).
{"title":"MANAJEMEN TRAFIK MENGGUNAKAN HTB UNTUK MENINGKATKAN KUALITAS LAYANAN IP NETWORK","authors":"Bayu Widodo","doi":"10.29244/jstsv.11.1.88-103","DOIUrl":"https://doi.org/10.29244/jstsv.11.1.88-103","url":null,"abstract":"ABSTRACTIn IP-based networks with many users, a bandwidth usage regulation mechanism is needed to ensure service quality. Mikrotik RouterOS has a feature to run QoS known as queue. RouterOS uses the Hierarchichal Token Bucket (HTB) method as the main queue method. The results of the tests carried out show that HTB is able to provide traffic limitation facilities for each classification and guarantee or ensure the amount of bandwidth is less or equal to the predetermined amount. If there is unused bandwidth it can be used by a lower classification (borrowing mechanism).","PeriodicalId":17766,"journal":{"name":"Jurnal Sains dan Terapan Kimia","volume":"23 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89438936","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-09-18DOI: 10.29244/jstsv.11.1.76-87
Helmi Taufiq Al Hakim, Galih Suryo, Sofiyanti Indriasari
ABSTRACTPT Sagara Asia Technology or better known as Sagara Technology is a company engaged in technology consulting and digital products. Sagara Technology manufactures and provides premium software development, training and talent products. The work done at Sagara Technology focuses on developing website technology and mobile applications. Investment is an option for many groups of people to invest in a company because investment promises long-term benefits. Therefore, PT Lunaria Annua Teknologi decided to create a Bond Coin application to reach all groups of people who want to invest and can take advantage of investment returns according to their wishes.The methodology used during the creation of this application is Scrum. Scrum is used as a framework because this methodology is suitable for small teams, clear application specifications and Scrum allows iteration and incremental of a product requirement that will be found during product development. Bond coins make it easier for investors to conduct checks on Government Securities purchased, including transparency, security and efficiency in transactions.
Sagara Asia Technology或更广为人知的Sagara Technology是一家从事技术咨询和数字产品的公司。Sagara Technology生产并提供优质的软件开发、培训和人才产品。Sagara Technology的工作重点是开发网站技术和移动应用程序。投资是许多人投资公司的一种选择，因为投资承诺长期利益。因此，PT Lunaria Annua Teknologi决定创建一个Bond Coin应用程序，以覆盖所有想要投资的人群，并可以根据他们的意愿利用投资回报。在这个应用程序的创建过程中使用的方法是Scrum。Scrum被用作框架，因为这种方法适用于小型团队，清晰的应用程序规范，并且Scrum允许在产品开发过程中发现产品需求的迭代和增量。债券币使投资者更容易对购买的政府证券进行检查，包括交易的透明度、安全性和效率。
{"title":"PEMBUATAN SISTEM INFORMASI KOIN BOND DI PT SAGARA ASIA TECHNOLOGY MENGGUNAKAN SWIFT 4","authors":"Helmi Taufiq Al Hakim, Galih Suryo, Sofiyanti Indriasari","doi":"10.29244/jstsv.11.1.76-87","DOIUrl":"https://doi.org/10.29244/jstsv.11.1.76-87","url":null,"abstract":"ABSTRACTPT Sagara Asia Technology or better known as Sagara Technology is a company engaged in technology consulting and digital products. Sagara Technology manufactures and provides premium software development, training and talent products. The work done at Sagara Technology focuses on developing website technology and mobile applications. Investment is an option for many groups of people to invest in a company because investment promises long-term benefits. Therefore, PT Lunaria Annua Teknologi decided to create a Bond Coin application to reach all groups of people who want to invest and can take advantage of investment returns according to their wishes.The methodology used during the creation of this application is Scrum. Scrum is used as a framework because this methodology is suitable for small teams, clear application specifications and Scrum allows iteration and incremental of a product requirement that will be found during product development. Bond coins make it easier for investors to conduct checks on Government Securities purchased, including transparency, security and efficiency in transactions.","PeriodicalId":17766,"journal":{"name":"Jurnal Sains dan Terapan Kimia","volume":"104 16 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86424576","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-09-18DOI: 10.29244/jstsv.11.1.20-32
Ani Nuraeni, Lu'lu Ilmaknun
ABSTRACTThe main purpose of this study is to examine the consumer's acceptability to the main dish in the Sehati Canteen College of Vocational Studies IPB University, by comparing the consumer's acceptability between chicken katsu and chicken teriyaki dishes served. Main course (main course) is a staple dish of a complete menu arrangement served at lunch anddinner,the portion size is larger than the appetizer (appetizer). The main course or main course of Japan consists of a bowl of rice(gohan), a bowl of miso soup(miso shiru),pickled vegetables(tsukemono) and fish or meat. Similar to in Indonesia, rice is a staple food of the Japanese people. The most popular Japanese main course among teenagers today is Chicken katsu and Chicken teriyaki. Chicken katsu is a famous dish from sakura country with the basic ingredients of chicken meat wrapped in flour so that the texture is crispy outside and soft inside. Chicken teriyaki is one of the typical Japanese food made from chicken breast in fillets and then diced or elongated, cooked with teriyaki sauce. Preparation to make the main course in the Sehati Canteen College of Vocational Studies IPB University consists of preparation of tools and preparation of ingredients. The main dish processing procedure is divided into staple food processing, animal side dishes and vegetable dishes. The preparation stage is done to make chicken katsu,chicken is reported before processing while at the preparatory stage of making chicken teriyaki,chicken, rice, and salad are reported in a ripe state. The main dish favorite test was conducted organoleptic test with panelists who came from healthy canteen consumers. Based on the results of the favorite test and the results of the output of statistical analysis obtained that the panelists prefer chicken katsu dishes in terms of appearance, color, taste, texture and shape compared to chicken teriyaki.
{"title":"DAYA TERIMA KONSUMEN TERHADAP HIDANGAN UTAMA DI KANTIN SEHATI SEKOLAH VOKASI IPB","authors":"Ani Nuraeni, Lu'lu Ilmaknun","doi":"10.29244/jstsv.11.1.20-32","DOIUrl":"https://doi.org/10.29244/jstsv.11.1.20-32","url":null,"abstract":"ABSTRACTThe main purpose of this study is to examine the consumer's acceptability to the main dish in the Sehati Canteen College of Vocational Studies IPB University, by comparing the consumer's acceptability between chicken katsu and chicken teriyaki dishes served. Main course (main course) is a staple dish of a complete menu arrangement served at lunch anddinner,the portion size is larger than the appetizer (appetizer). The main course or main course of Japan consists of a bowl of rice(gohan), a bowl of miso soup(miso shiru),pickled vegetables(tsukemono) and fish or meat. Similar to in Indonesia, rice is a staple food of the Japanese people. The most popular Japanese main course among teenagers today is Chicken katsu and Chicken teriyaki. \u0000Chicken katsu is a famous dish from sakura country with the basic ingredients of chicken meat wrapped in flour so that the texture is crispy outside and soft inside. Chicken teriyaki is one of the typical Japanese food made from chicken breast in fillets and then diced or elongated, cooked with teriyaki sauce. Preparation to make the main course in the Sehati Canteen College of Vocational Studies IPB University consists of preparation of tools and preparation of ingredients. The main dish processing procedure is divided into staple food processing, animal side dishes and vegetable dishes. The preparation stage is done to make chicken katsu,chicken is reported before processing while at the preparatory stage of making chicken teriyaki,chicken, rice, and salad are reported in a ripe state. The main dish favorite test was conducted organoleptic test with panelists who came from healthy canteen consumers. Based on the results of the favorite test and the results of the output of statistical analysis obtained that the panelists prefer chicken katsu dishes in terms of appearance, color, taste, texture and shape compared to chicken teriyaki.","PeriodicalId":17766,"journal":{"name":"Jurnal Sains dan Terapan Kimia","volume":"5 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87949754","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
M. Muslim, Andri Iskandar, Andri Hendriana, L. Lutfi
ABSTRACTThe purpose of this study was to determine the growth of parent stock snakehead fish Channa striata in a pond fed with tilapia Oreochromis sp. seeds using different feeding rates. Studies were carried out using three different treatments feeding rate (FR), which is 2%, 3%, and 4%. The parameters observed included growth, feed conversion ratio, and water quality. The results showed that the growth of the average weight of fish FR 4% per day (growth rate 86,01 g) had higher than other treatments. The value of feed conversion is 2,5 while the fish is given FR 2%. Parameters of water quality, i.e. pH, temperature, alkalinity, and ammonia still in the range of tolerance.
{"title":"PERFORMA PERTUMBUHAN CALON INDUK IKAN GABUS Channa striata YANG DIBERI PAKAN BENIH IKAN NILA Oreochromis sp.","authors":"M. Muslim, Andri Iskandar, Andri Hendriana, L. Lutfi","doi":"10.29244/jstsv.11.1.1-8","DOIUrl":"https://doi.org/10.29244/jstsv.11.1.1-8","url":null,"abstract":"ABSTRACTThe purpose of this study was to determine the growth of parent stock snakehead fish Channa striata in a pond fed with tilapia Oreochromis sp. seeds using different feeding rates. Studies were carried out using three different treatments feeding rate (FR), which is 2%, 3%, and 4%. The parameters observed included growth, feed conversion ratio, and water quality. The results showed that the growth of the average weight of fish FR 4% per day (growth rate 86,01 g) had higher than other treatments. The value of feed conversion is 2,5 while the fish is given FR 2%. Parameters of water quality, i.e. pH, temperature, alkalinity, and ammonia still in the range of tolerance.","PeriodicalId":17766,"journal":{"name":"Jurnal Sains dan Terapan Kimia","volume":"12 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74214255","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-09-18DOI: 10.29244/jstsv.11.1.9-19
H. Saputra, M. Hamka, Lilya Susanti, Rahma Mulyani, Agus Dwiarto, Hilman Syaeful Alam
ABSTRACTDensity in shrimp farming is closely related to the dissolved oxygen needs, this can be overcome one of them through aeration technology to increase dissolved oxygen in the waters. Economic activities in the form of shrimp benur packaging is also an important thing because the safety of benur to consumers becomes a benchmark for the success of farmers in distributing their products so as to support the increase in the level of profit obtained. The aim of this study is to evaluate the opportunity of applying simple aeration technology on the transportation of closed short-range shrimp benur, bioeconomic aspect and oxygen consumed/post larvae. The method in this study is divided into several series, the first weighing weight of the benur is post larvae 10 with average a weight of 0,0026 ± 0,0021 g/larvae. The second is the preparation of raw water with aeration or bubbling type aeration technology. The third is by providing benur with research treatment into plastic bags and the last is short distance transportation process. The treatment applied is 200 post larvae/bag, 400 larvae/bag and 600 larvae/bag with a volume of 450 ml. The results showed that all treatments do not differ significantly both in terms of water quality, oxygen consumption rate and survival rate (sintasan), but in the bioeconomic count of treatment with a density of 600 larvae/bags in 450 ml of water showed the largest net profit of Rp45 753 000 compared to other treatments in the value of the profit including bonuses of a number of larvae if there is a death of larvae during the trip. ABSTRAKKepadatan dalam budidaya udang erat kaitannya dengan pemenuhan kebutuhan oksigen terlarut, hal ini bisa diatasi salah satunya melalui teknologi aerasi untuk meningkatkan oksigen terlarut pada perairan. Kegiatan ekonomi berupa pengemasan benur udang juga menjadi hal penting karena keselamatan benur ke konsumen menjadi tolak ukur keberhasilan pembudidaya dalam mendistribusikan produknya sehingga dapat mendukung kenaikan level keuntungan yang diperoleh. Tujuan dari penelitian ini adalah mengevaluasi peluang penerapan teknologi aerasi sederhana pada transportasi tertutup benur udang jarak pendek, aspek bioekonomi dan kebutuhan oksigen yang dikonsumsi/ekor benur udang. Metode dalam penelitian ini terbagi dalam beberapa rangkaian, pertama penimbangan bobot benur yakni post larvae 10 dengan bobot 0,0026 ± 0,0021 g/ekor. Kedua yakni persiapan air baku dengan teknologi aerasi jenis gelembung atau bubbling. Ketiga yakni dengan penyediaan benur dengan perlakuan penelitian ke dalam kantong plastik dan terakhir yakni proses transportasi jarak pendek. Hasil penelitian menunjukkan bahwa semua perlakuan tidak berbeda nyata baik dari segi kualitas air, tingkat konsumsi oksigen maupun tingkat kelangsungan hidup (sintasan), namun pada hitungan bioekonomi perlakuan dengan kepadatan 600 ekor/kantong dalam 450 ml air menunjukkan keuntungan bersih terbesar yakni Rp45 753 000 dibandingkan perlakuan lainn
摘要对虾养殖密度与溶解氧需要量密切相关，通过曝气技术增加水体溶解氧可克服其中一个问题。虾豆包装形式的经济活动也是一件重要的事情，因为虾豆对消费者的安全性成为农民成功分销产品的基准，从而支持所获得的利润水平的提高。本研究的目的是评价简单曝气技术在近程虾蛄运输中的应用机会、生物经济方面和耗氧量/后期幼虫。本研究的方法分为几个系列，第一个称重重量为幼虫后10只，平均体重为0.0026±0.0021 g/只。二是采用曝气或鼓泡式曝气技术制备原水。第三种是通过为benur提供塑料袋的研究处理，最后一种是短途运输过程。试验结果表明，各处理在水质、耗氧量、成活率(sintasan)等方面均无显著差异。但在生物经济计算中，在450毫升水中，密度为600只幼虫/袋的处理显示，与其他处理相比，包括在旅行中有幼虫死亡的幼虫数量的利润价值，净利润最大，为4575.3万卢比。摘要/ abstract摘要/ abstract摘要/ abstract摘要/ abstract摘要/ abstract摘要/ abstract摘要/ abstractKegiatan经济berupa pengemasan benur, udang juga menjadi, penting karena keselamatan benur, konsumen menjadi, tolakur keberhasilan pembudidaya dalam mendistrikkan，商业产品dukknya sehinga dapat mendukung kenaikan水平keuntungan yang diperoleh。生物经济学家、中国农业科学院院士、中国农业科学院院士、中国农业科学院院士、中国农业科学院院士、中国农业科学院院士等。Metode dalam penelitian ini terbagi dalam beberapa rangkaian, pertama penimbangan bobot benur yakni post幼虫10登干bobot 0 0026±0 0021 g/ekor。Kedua yakni peran air baku dengan technology .(日本)航空公司。Ketiga yakni dengan penyediaan benur dengan perlakuan penelitian ke dalam kanantong plastik danterakhir yakni procs transportasi jarak pendek。Hasil penelitian menunjukkan bahwa semua perlakan tidak berbeda nyata baik dari segi kualitas air, tingkat konsumsi oksigen maupun tingkat kelangsungan hidup (sintasan)， namun hhitungan生物经济学perlakuan dengan keangsunan 600 ekor/kantong dalam 450 ml air menunjukkan keuntunan bersih terbesar yakni Rp45 753 000 dibandingkan perlakuan lainya yang didalam nilai laba tersebut sudah termasuk bonus sejumlah benur jika ada kematian benur selama di perjalanan。
{"title":"APLIKASI TEKNOLOGI AERASI DAN BIOEKONOMI PADA TRANSPORTASI BENUR UDANG VANAME LITOPENAEUS VANNAMEI JARAK PENDEK DENGAN KEPADATAN BERBEDA","authors":"H. Saputra, M. Hamka, Lilya Susanti, Rahma Mulyani, Agus Dwiarto, Hilman Syaeful Alam","doi":"10.29244/jstsv.11.1.9-19","DOIUrl":"https://doi.org/10.29244/jstsv.11.1.9-19","url":null,"abstract":"ABSTRACTDensity in shrimp farming is closely related to the dissolved oxygen needs, this can be overcome one of them through aeration technology to increase dissolved oxygen in the waters. Economic activities in the form of shrimp benur packaging is also an important thing because the safety of benur to consumers becomes a benchmark for the success of farmers in distributing their products so as to support the increase in the level of profit obtained. The aim of this study is to evaluate the opportunity of applying simple aeration technology on the transportation of closed short-range shrimp benur, bioeconomic aspect and oxygen consumed/post larvae. The method in this study is divided into several series, the first weighing weight of the benur is post larvae 10 with average a weight of 0,0026 ± 0,0021 g/larvae. The second is the preparation of raw water with aeration or bubbling type aeration technology. The third is by providing benur with research treatment into plastic bags and the last is short distance transportation process. The treatment applied is 200 post larvae/bag, 400 larvae/bag and 600 larvae/bag with a volume of 450 ml. The results showed that all treatments do not differ significantly both in terms of water quality, oxygen consumption rate and survival rate (sintasan), but in the bioeconomic count of treatment with a density of 600 larvae/bags in 450 ml of water showed the largest net profit of Rp45 753 000 compared to other treatments in the value of the profit including bonuses of a number of larvae if there is a death of larvae during the trip. \u0000ABSTRAKKepadatan dalam budidaya udang erat kaitannya dengan pemenuhan kebutuhan oksigen terlarut, hal ini bisa diatasi salah satunya melalui teknologi aerasi untuk meningkatkan oksigen terlarut pada perairan. Kegiatan ekonomi berupa pengemasan benur udang juga menjadi hal penting karena keselamatan benur ke konsumen menjadi tolak ukur keberhasilan pembudidaya dalam mendistribusikan produknya sehingga dapat mendukung kenaikan level keuntungan yang diperoleh. Tujuan dari penelitian ini adalah mengevaluasi peluang penerapan teknologi aerasi sederhana pada transportasi tertutup benur udang jarak pendek, aspek bioekonomi dan kebutuhan oksigen yang dikonsumsi/ekor benur udang. Metode dalam penelitian ini terbagi dalam beberapa rangkaian, pertama penimbangan bobot benur yakni post larvae 10 dengan bobot 0,0026 ± 0,0021 g/ekor. Kedua yakni persiapan air baku dengan teknologi aerasi jenis gelembung atau bubbling. Ketiga yakni dengan penyediaan benur dengan perlakuan penelitian ke dalam kantong plastik dan terakhir yakni proses transportasi jarak pendek. Hasil penelitian menunjukkan bahwa semua perlakuan tidak berbeda nyata baik dari segi kualitas air, tingkat konsumsi oksigen maupun tingkat kelangsungan hidup (sintasan), namun pada hitungan bioekonomi perlakuan dengan kepadatan 600 ekor/kantong dalam 450 ml air menunjukkan keuntungan bersih terbesar yakni Rp45 753 000 dibandingkan perlakuan lainn","PeriodicalId":17766,"journal":{"name":"Jurnal Sains dan Terapan Kimia","volume":"29 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73059921","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-09-18DOI: 10.29244/jstsv.11.1.62-75
W. Sholihah, Armand Fadilla
ABSTRACTPT Rimba Makmur Utama is located on Jalan Kantin No.8 Kota Bogor. This private business company is engaged in the field of forest restoration on the island of Kalimantan, precisely in the Sampit region. This company's restoration is to save the forest from illegal logging and protect animals from extinction in the forests around the Sampit area. PT Rimba Makmur Utama is already using a hotspot so users can connect to the internet. However, problems arise when users move between rooms or places in the office but the wireless signal coverage cannot be reached. To overcome this, the solution is to build a Wireless Distribution System (WDS) network. WDS is a method that can be used to expand wireless networks by connecting multiple access points without using cables. Hotspot networks do not always provide fast and stable internet access. To overcome this, a user management system and bandwidth are needed using the Remote Authentication Dial In User Service protocol or RADIUS Server. User Manager is a RADIUS Server developed by MikroTik. All the area in the building have been covered with the internet. Users need username and password to connected to the network in the building.
{"title":"IMPLEMENTASI WIRELESS DISTRIBUTION SYSTEM DAN AUTENTIKASI HOTSPOT MENGGUNAKAN RADIUS SERVER DI PT RIMBA MAKMUR UTAMA","authors":"W. Sholihah, Armand Fadilla","doi":"10.29244/jstsv.11.1.62-75","DOIUrl":"https://doi.org/10.29244/jstsv.11.1.62-75","url":null,"abstract":"ABSTRACTPT Rimba Makmur Utama is located on Jalan Kantin No.8 Kota Bogor. This private business company is engaged in the field of forest restoration on the island of Kalimantan, precisely in the Sampit region. This company's restoration is to save the forest from illegal logging and protect animals from extinction in the forests around the Sampit area. PT Rimba Makmur Utama is already using a hotspot so users can connect to the internet. However, problems arise when users move between rooms or places in the office but the wireless signal coverage cannot be reached. To overcome this, the solution is to build a Wireless Distribution System (WDS) network. WDS is a method that can be used to expand wireless networks by connecting multiple access points without using cables. Hotspot networks do not always provide fast and stable internet access. To overcome this, a user management system and bandwidth are needed using the Remote Authentication Dial In User Service protocol or RADIUS Server. User Manager is a RADIUS Server developed by MikroTik. All the area in the building have been covered with the internet. Users need username and password to connected to the network in the building.","PeriodicalId":17766,"journal":{"name":"Jurnal Sains dan Terapan Kimia","volume":"86 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83699489","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-09-18DOI: 10.29244/jstsv.11.1.104-115
Faranita Ratih Listiasari
ABSTRACTThe Research results as the result of thoughts from researchers or lecturers need to be protected from harmful fraudulent actions. Protection of the research results also provides motivation for researchers or lecturers to continue working. One form of protection provided is the protection of Intellectual Property Rights (IPR). Various forms of IPR can be utilized as long as it meets the criteria of the IPR field. The purpose of this study was to determine the form of protection of trade secrets for the Research Results. In addition, to find out the efforts that need to be made to fulfill trade secret requirements. This research is normative legal research with a qualitative approach. The Research results of The College of Vocational Studies IPB University’s lecturer who research grants in 2020 that can be given protection as trade secrets. The Research results can be protected as trade secrets if they meet the criteria that the research results are confidential information in the field of technology and/or business, have economic value and are kept confidential by researchers or lecturers. To maintain the confidentiality of the research results, efforts were made such as providing a password, writing the word "Secret", storing documents in a safe place, making a confidentiality agreement and inserting a confidentiality clause in the license agreement.
{"title":"RAHASIA DAGANG SEBAGAI SALAH SATU PERLINDUNGAN HAK KEKAYAAN INTELEKTUAL DARI HASIL PENELITIAN HIBAH SEKOLAH VOKASI IPB TAHUN 2020","authors":"Faranita Ratih Listiasari","doi":"10.29244/jstsv.11.1.104-115","DOIUrl":"https://doi.org/10.29244/jstsv.11.1.104-115","url":null,"abstract":"ABSTRACTThe Research results as the result of thoughts from researchers or lecturers need to be protected from harmful fraudulent actions. Protection of the research results also provides motivation for researchers or lecturers to continue working. One form of protection provided is the protection of Intellectual Property Rights (IPR). Various forms of IPR can be utilized as long as it meets the criteria of the IPR field. The purpose of this study was to determine the form of protection of trade secrets for the Research Results. In addition, to find out the efforts that need to be made to fulfill trade secret requirements. This research is normative legal research with a qualitative approach. \u0000The Research results of The College of Vocational Studies IPB University’s lecturer who research grants in 2020 that can be given protection as trade secrets. The Research results can be protected as trade secrets if they meet the criteria that the research results are confidential information in the field of technology and/or business, have economic value and are kept confidential by researchers or lecturers. To maintain the confidentiality of the research results, efforts were made such as providing a password, writing the word \"Secret\", storing documents in a safe place, making a confidentiality agreement and inserting a confidentiality clause in the license agreement.","PeriodicalId":17766,"journal":{"name":"Jurnal Sains dan Terapan Kimia","volume":"100 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80693313","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-09-18DOI: 10.29244/jstsv.11.1.33-48
Rosyda Dianah, Rayhan
ABSTRACTThe aim of this study is modify dessert for patients or people with diabetes mellitus in the form of Bread Fruit Pudding with natural sweeteners. Bread Fruit Pudding products use the main ingredients of jelly and low fat milk and fruit as a sweet taste. Pudding product development into bread fruit pudding is attempted to increase public insight regarding the importance of considering the use of sugar and changing the negative stigma of society regarding the consumption of fruit with a sweet taste. The production stage of Bread Fruits Pudding products consists of the preparation of materials and tools, the processing stage using the boiling technique (100˚C) and serving (150 grams/serving). The nutritional content of Bread Fruits Pudding is 92.7 Calories of energy; 5.3 grams of protein; 3.8 grams of fat; 12.9 grams of carbohydrates; 2.2 grams of fiber and 6.6 grams of natural sugar. The result of the preference test obtained that 78% liked the appearance and portion of the product, 56% liked the taste and 89% liked the texture. The composition of ingredients in pudding products in the community generally uses a lot of sugar or added artificial sweeteners that increase the risk of Diabetes Mellitus, Pudding product development into bread fruit pudding is efforts are made to become a solution for pudding products that are safe for consumption without any risk to health in consuming it.
{"title":"BREAD FRUITS PUDDING DENGAN PEMANIS ALAMI SEBAGAI ALTERNATIF DESSERT UNTUK PASIEN DIABETES MELLITUS","authors":"Rosyda Dianah, Rayhan","doi":"10.29244/jstsv.11.1.33-48","DOIUrl":"https://doi.org/10.29244/jstsv.11.1.33-48","url":null,"abstract":"ABSTRACTThe aim of this study is modify dessert for patients or people with diabetes mellitus in the form of Bread Fruit Pudding with natural sweeteners. Bread Fruit Pudding products use the main ingredients of jelly and low fat milk and fruit as a sweet taste. Pudding product development into bread fruit pudding is attempted to increase public insight regarding the importance of considering the use of sugar and changing the negative stigma of society regarding the consumption of fruit with a sweet taste. The production stage of Bread Fruits Pudding products consists of the preparation of materials and tools, the processing stage using the boiling technique (100˚C) and serving (150 grams/serving). The nutritional content of Bread Fruits Pudding is 92.7 Calories of energy; 5.3 grams of protein; 3.8 grams of fat; 12.9 grams of carbohydrates; 2.2 grams of fiber and 6.6 grams of natural sugar. The result of the preference test obtained that 78% liked the appearance and portion of the product, 56% liked the taste and 89% liked the texture. The composition of ingredients in pudding products in the community generally uses a lot of sugar or added artificial sweeteners that increase the risk of Diabetes Mellitus, Pudding product development into bread fruit pudding is efforts are made to become a solution for pudding products that are safe for consumption without any risk to health in consuming it.","PeriodicalId":17766,"journal":{"name":"Jurnal Sains dan Terapan Kimia","volume":"4 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90630838","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-08-09DOI: 10.20527/jstk.v15i2.9864
Laila Ni’mah, Isna Syauqiah, A. Suryani
Peningkatan penggunaan dari plastik maka limbah yang berupa sampah plastik pun meningkat. Sampah plastik yang digunakan didominasi oleh jenis PE (Polyethylene) yang berbentuk botol, yang terbagi atas LDPE (Low Density Polyethylene) dan HDPE (High Density Polyethylene) dan jenis PP (Polypropylene). Plastik merupakan polimer hidrokarbon yang sulit terurai. Sehingga banyak sampah plastik yang tertimbun dan tidak terolah dengan baik dan benar, padahal diperlukan waktu yang lama agar plastik dapat terurai sempurna. Salah satu cara dalam mengatasi hal tersebut yaitu dengan menggunakan kembali sampah plastik seperti pembuatan batako dari limbah plastik. Variasi yang digunakan pada penelitian ini adalah limbah botol plastik:lem=1:1; limbah botol plastik:pasir= 1:1 (tanpa layer) dan limbah botol plastik:pasir= 1:1 (dengan 3 layer). Dari hasil pengujian menunjukkan bahwa batako plastik dengan variasi limbah botol plastik:lem= 1:1 memiliki densitas sebesar 0,86 g/cm3 dan daya serap air sebesar 0,18%; batako plastik dengan variasi limbah botol plastik:lem= 1:1 (tanpa layer) memiliki densitas sebesar 1,12 g/cm3 dan daya serap air sebesar 0,34%; Batako plastik dengan variasi limbah botol plastik:pasir= 1:1 (dengan 3 layer) memiliki densitas sebesar 1,19 g/cm3 dan daya serap air sebesar 0,05%.
{"title":"KARAKTERISTIK BATAKO DARI LIMBAH BOTOL PLASTIK","authors":"Laila Ni’mah, Isna Syauqiah, A. Suryani","doi":"10.20527/jstk.v15i2.9864","DOIUrl":"https://doi.org/10.20527/jstk.v15i2.9864","url":null,"abstract":"Peningkatan penggunaan dari plastik maka limbah yang berupa sampah plastik pun meningkat. Sampah plastik yang digunakan didominasi oleh jenis PE (Polyethylene) yang berbentuk botol, yang terbagi atas LDPE (Low Density Polyethylene) dan HDPE (High Density Polyethylene) dan jenis PP (Polypropylene). Plastik merupakan polimer hidrokarbon yang sulit terurai. Sehingga banyak sampah plastik yang tertimbun dan tidak terolah dengan baik dan benar, padahal diperlukan waktu yang lama agar plastik dapat terurai sempurna. Salah satu cara dalam mengatasi hal tersebut yaitu dengan menggunakan kembali sampah plastik seperti pembuatan batako dari limbah plastik. Variasi yang digunakan pada penelitian ini adalah limbah botol plastik:lem=1:1; limbah botol plastik:pasir= 1:1 (tanpa layer) dan limbah botol plastik:pasir= 1:1 (dengan 3 layer). Dari hasil pengujian menunjukkan bahwa batako plastik dengan variasi limbah botol plastik:lem= 1:1 memiliki densitas sebesar 0,86 g/cm3 dan daya serap air sebesar 0,18%; batako plastik dengan variasi limbah botol plastik:lem= 1:1 (tanpa layer) memiliki densitas sebesar 1,12 g/cm3 dan daya serap air sebesar 0,34%; Batako plastik dengan variasi limbah botol plastik:pasir= 1:1 (dengan 3 layer) memiliki densitas sebesar 1,19 g/cm3 dan daya serap air sebesar 0,05%.","PeriodicalId":17766,"journal":{"name":"Jurnal Sains dan Terapan Kimia","volume":"28 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-08-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83743215","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-08-09DOI: 10.20527/jstk.v15i2.8266
N. Rumbang, Whendy Trissan, K. Karelius, Retno Agnestisia
Kulit umbut rotan merupakan bahan berlignoselulosa. Kandungan selulosa yang cukup tinggi pada kulit umbut rotan, menjadikan selulosa kulit umbut rotan (Calamus sp) dapat dipertimbangkan sebagai sumber adsorben metilen biru. Persiapan Sampel Kulit Umbut Rotan (Calamus sp) dimulai dari pemotongan, pengeringan, penghalusan, dan pengayakan 60 mesh hingga diperoleh sampel kulit umbut rotan yang selanjutnya akan dilakukan isolasi selulosa. Dilanjutkan tahapan untuk memisahkan selulosa kulit umbut rotan (Calamus sp) dari komonen-komponen kimia yang lain dapat menggunakan pelarut NaOH 20% panas. Tahap terakhir adalah Uji adsorpsi terhadap metilen biru dilakukan dengan kajian pengaruh pH, kinetika adsorpsi dan kesetimbangan adsorpsi terhadap serbuk kulit umbut rotan dan selulosa kulit umbut rotan. Isolasi selulosa dari kulit umbut rotan dapat dilakukan dengan menggunakan pelarut basa (NaOH) panas yang dapat menyerang dan merusak struktur lignin pada bagian kristalin dan amorf serta memisahkan sebagian hemiselulosa. Proses adsorpsi serbuk selulosa kulit umbut rotan terhadap metilen biru mencapai optimum pada pH 8, dengan waktu optimum 40 menit. Kajian kinetika dan kesetimbangan adsorpsi menunjukkan bahwa adsorpsi metilen biru oleh selulosa kulit umbut rotan mengikuti kinetika orde dua semu dengan pola isoterm Langmuir.
{"title":"PEMANFAATAN SELULOSA DARI KULIT UMBUT ROTAN (Calamus sp) SEBAGAI ADSORBEN METILEN BIRU","authors":"N. Rumbang, Whendy Trissan, K. Karelius, Retno Agnestisia","doi":"10.20527/jstk.v15i2.8266","DOIUrl":"https://doi.org/10.20527/jstk.v15i2.8266","url":null,"abstract":"Kulit umbut rotan merupakan bahan berlignoselulosa. Kandungan selulosa yang cukup tinggi pada kulit umbut rotan, menjadikan selulosa kulit umbut rotan (Calamus sp) dapat dipertimbangkan sebagai sumber adsorben metilen biru. Persiapan Sampel Kulit Umbut Rotan (Calamus sp) dimulai dari pemotongan, pengeringan, penghalusan, dan pengayakan 60 mesh hingga diperoleh sampel kulit umbut rotan yang selanjutnya akan dilakukan isolasi selulosa. Dilanjutkan tahapan untuk memisahkan selulosa kulit umbut rotan (Calamus sp) dari komonen-komponen kimia yang lain dapat menggunakan pelarut NaOH 20% panas. Tahap terakhir adalah Uji adsorpsi terhadap metilen biru dilakukan dengan kajian pengaruh pH, kinetika adsorpsi dan kesetimbangan adsorpsi terhadap serbuk kulit umbut rotan dan selulosa kulit umbut rotan. Isolasi selulosa dari kulit umbut rotan dapat dilakukan dengan menggunakan pelarut basa (NaOH) panas yang dapat menyerang dan merusak struktur lignin pada bagian kristalin dan amorf serta memisahkan sebagian hemiselulosa. Proses adsorpsi serbuk selulosa kulit umbut rotan terhadap metilen biru mencapai optimum pada pH 8, dengan waktu optimum 40 menit. Kajian kinetika dan kesetimbangan adsorpsi menunjukkan bahwa adsorpsi metilen biru oleh selulosa kulit umbut rotan mengikuti kinetika orde dua semu dengan pola isoterm Langmuir.","PeriodicalId":17766,"journal":{"name":"Jurnal Sains dan Terapan Kimia","volume":"12 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-08-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83425180","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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