STUDI PERBANDINGAN DESAIN GEDUNG HOTEL AMARSVATI DENGAN KOLOM BETON METODE BIAKSIAL DAN UNIAKSIAL

Berdasarkan beban dan momen yang bekerja pada suatu kolom ada dua jenis kolom yaitu kolom dengan beban aksial ditambah momen dengan satu sumbu (uniaksial) dan kolom dengan beban aksial ditambah momen dengan dua sumbu (biaksial). Metode uniaksial dan biaksial diterapkan untuk perhitungan kolom yang mengalami aksial dan momen dua arah. Pada metode uniaksial perhitungan kolom yang mengalami aksial dan momen dua arah dipisahkan yaitu arah-x dan arah-y menjadi dua kali perhitungan, sedangkan metode biaksial menghitung sekaligus interaksi antara aksial dan momen dua arahnya.Dalam analisis perencanaan ini membandingkan jumlah tulangan dan luas tulangan antara metode biaksial dan uniaksial. Struktur yang dianalisis berlantai 14 dengan sistem rangka pemikul momen khusus (SRMPK). Analisis hasil statika (Aksial P, Momen M, dan Gaya geser V) dilakukan dengan bantuan Program SAP 2000 V.14, analisis kontrol luas tulangan dan jumlah tulangan dilakukan secara Manual dan dengan bantuan Program PCA COLOMN.Dari hasil analisis kolom biaksial dan uniaksial untuk analisis luas tulangan, didapatkan perbandingan analisis kolom biaksial kolom pinggir, dengan kolom tengah selisih sebesar 20,84 % dengan kolom pojok selisihh sebesar 45,37%. Pada analisis kolom uniaksial_x kolom  pinggir  dengan  kolom  tengah  selisih  sebesar  -0,45%,  dengan  kolom  pojok  selisih sebesar 37,79%. Pada analisis kolom uniaksial_y kolom pinggir dengan kolom tengah selisih sebesar 16,89% dengan kolom pojok selisih sebesar 43,41%. Sedangkan untuk perbandingan jumlah tulangan antara analisis manual dengan eksisting, terjadi penurunan jumlah tulangan yang digunakan. Analisa manual lebih sedikit dibandingkan dengan eksisting

The Influence of Interests, Islamic Boarding School Environment and Peers on Learning Results in Science Subjects with Physical Moderation Variables

Learning results for class VII science subjects at MTs VIP Queen Al Khadijah Cilacap are still relatively low. This research aims to determine and analyze the influence of interest factors, Islamic boarding school environment, and peers on learning results in science subjects with physical factors as a moderating variable. This research includes quantitative research with descriptive methods. The population in this study was class VII students at MTs VIP Queen Al Khadijah Cilacap for the 2022/2023 academic year, totaling 46 students. Sampling used a saturated sampling technique. The data analysis technique in this research uses descriptive analysis techniques and regression analysis The research results show that: (1) The interest factor has a positive and significant effect on the learning results of Mts VIP Queen Al Khadijah Cilacap students. 2) Islamic boarding school environment factors have a negative and significant effect on the learning results of MTs VIP Queen Al Khadijah Cilacap students. (3) Peer factors have a negative and significant influence on the learning results of MTs VIP Queen Al Khadijah Cilacap students. (4) Physical factors negatively moderate the influence of interest on student learning results at MTs VIP Queen Al Khadijah Cilacap. (5) Physical factors positively moderate the influence of the Islamic boarding school environment on student learning results at MTs VIP Queen Al Khadijah Cilacap (6) Physical factors positively moderate the influence of peers on student learning results at MTs VIP Queen Al Khadijah Cilacap. Based on the MRA test, it is known that the sig value of all variables is smaller than 0.05. So it can be partially concluded that the variables of interest in learning, Islamic boarding school environment, peers, physicality have a significant effect on learning results. Keywords: Study Interests, Islamic Boarding School Environment, Peers, and Physical Factors

PENGEMBANGAN MEDIA BLOG PADA MATERI MENULIS PANTUN KELAS VII SEKOLAH MENENGAH PERTAMA

Penelitian ini bertujuan untuk  mengembangkan media pembelajaran dengan media blog pada maeteri menulis pantun dengan menggungakan metode penelitian pengembangan RnD serta  mengetahui kelayakan media blog sebagai media ajar pada pembahasan menulis pantun di kelas VII pelajaran Bahasa Indonesia pokok di Sekolah Menengah Atas. Metode pengembangan yang digunakan yaitu metode RnD dari Borg and Gall. Tahapan pengembangan model ini  meliputi potensi masalah, pengumpulan data, desain produk, validasi desain, perbaikan desain,uji coba produk. Pengembangan divalidasi oleh tiga validator yakni ahli materi dengan penilaian mencapai 81% masuk dalam kategori  layak, validasi ahli media dengan penilaian mencapai 85% masuk kategori cukup layak, validasi guru pelajaran mencapai angka 96% kategori layak, Dari keseluruhan penilaian oleh validator kelayakan media blog yang sudah dipaparkan, media blog pada materi menulis pantun kelas VII ini memiliki kualitas layak dan dapat diterima sebagai salah satu media pembelajaran dengan kategori  layak (valid)

Peranan Self Efficacy dalam Memediasi Hubungan Human Capital Terhadap Kinerja Karyawan Laut pada PT. ASDP Indonesia Ferry (Persero) Cabang Selayar

Hasil penelitian menunjukkan bahwa human capital berpengaruh positif dan signifikan terhadap self efficacy, human capital berpengaruh positif dan signifikan terhadap kinerja karyawan, self efficacy berpengaruh positif dan signifikan terhadap kinerja karyawan, serta self efficacy variabel intervening berpengaruh positif dan signifikan dalam memediasi pengaruh human capital terhadap kinerja karyawan laut

LOCAL WISDOM OF MICRO, SMALL, AND MEDIUM ENTERPRISES ELECTRONIC FINANCE

The availability of electronic financial applications circulating in the community can help improve the management of micro, small and medium business entrepreneurs towards the era of industrial revolution 4.0. The lack of available funds, knowledge, availability and reliability of information systems is an obstacle for small and medium enterprises around Jenderal Soedirman University. Based on this phenomenon, this study targets the establishment of electronic financial applications that have local wisdom. This research method uses a software engineering paradigm. Process models for software engineering are selected based on the nature of applications and projects, methods and tools used, controls and delivery needed. The results of the study show that small and medium micro enterprises around Jenderal Soedirman University are in dire need of electronic financial applications related to warehouses, cashiers, and managers.Keyword: 1 Micro 2 Small and Medium Enterprises 3 Electronic Finance 4 Local Wisdo

PENGARUH KONSENTRASI PATI AREN DAN MINYAK SAWIT TERHADAP SIFAT FISIK DAN MEKANIK EDIBLE FILM

The general aims of the research were to develop the utilization of palm sugar starch and to identify the optimal condition for processing edible film. The specific objectives of the research were to determine the palm sugar  starch and palm oil concentrations for processing the edible film from natural palm sugar starch. Processing edible film from natural palm sugar starch was done by making palm sugar starch suspensions  with various treatment concentrations of 1.6%, 2.0%, 2.4%, and 2.8% (w/v).  Whereas the palm oil concentrations were 10%, 20%, and 30% (w/w).  Parameters observed were physical, and mechanical characteristics including thickness, water vapor transmission rate (WVTR), tensile strength, and elongation. All treatments were replicated three times.  Statistical data analysis used Software Statistical Product and Service Solution (SPSS) version 13th with One Way Anova and Univariate Analysis of Variance at 5% significant level in conjunction with Duncan’s method for mean comparisons. The research result showed that the optimum condition of  palm sugar starch concentration for edible processing film was found at 2.8% (w/v) with mechanical and physical characteristics of 0.092 mm thickness, 3.737 g m-2 h-1 WVTR, 23.877 MPa tensile strength, and 1.727% elongation. Whilst the optimum condition for the palm oil concentration was 10% (w/w) with mechanical and physical characteristics of 0.097 mm thickness, 16.623 g m-2 h-1 WVTR, 21.847 MPa tensile strength, and 1.507% elongation

Pengaruh Retrogradasi pada Pembuatan Sohun Pati Jagung terhadap Karakteristik Fisikokimia Produk dan Aktivitas Prebiotiknya

The study was aimed to determine the optimal storage time of steamed maize starch noodle that gives the desirable properties along with the prebiotic potential. Noodle was prepared by extrusion of the partially cooked maize starch, followed by steaming the strands, and keeping strands at 4 C at various time (0, 1, 2, and 3 h) to enhance retrogradation, and then drying the noodle. The resulted noodle was characterized for physicochemical properties. To evaluate the prebiotic activity, the noodle was rehydrated, and then hydrolyzed by porcine pancreati 30 U/mg) and amyloglucosidase (enzym activity 300 U/mL) to obtain the resistant starch (RS) Type 3. The prebiotic activity of the RS was analayzed by the relative growth ratios of the probiotic bacterias, i. e. ATCC 15707 and JCM 1551, to the enteric bacteria (IFO 3301) on the for control.The results showed that the longer storage time of the cooked starch noodle strands led to the higher values of hardness and cooking time, but lower cooking loss and swelling index, indicating the different level of retrogradation. Prebiotic activities of the RS obtained from cooked noodle strands kept for 3 h was 0.730 based on the growth rate of the , and 0.041 based on that of the . The score for the ocommercial RSI, commercial RSII and inulin were 1.058; 0.405; and 1.130 based on the growth of respectively. The prebioctic activities onfor the commercial RSI, commercial RS II and inulin were 0.062; 0.066; and 0.076 respectively.ABSTRAKPenelitian ini bertujuan untuk  pati jagung dan mengetahui nilai aktivitas prebiotik produk sebagai hasil pembentukan sifat fungsional prebiotiknya. Penelitian dilakukan dengan perlakuan variasi lama waktu retrogradasi 0, 1, 2 dan 3 jam pada pembuatan sohun terlarut, rehidrasi, rasio pengembangan, elongasi, tekstur, dan kuat patah sohun kering). Hasil analisis dibandingkan dengan sampel komersial dan dipilih produk yang memiliki karakteristik sama dengan produk komersial. Produk terpilih dipreparasi menjadi RS ((30 U/mg) dan enzim amiloglukosidase (300 U/mL), lalu sampel dicuci dengan alkohol 50%, dikeringkan dan disimpan 4 C hingga pemakaian. Analisis nilai aktivitas prebiotik dilakukan dengan menumbuhkan bakteri probiotik (ATCC 15707JCM 1551) dan bakteri enterik (IFO3301) pada media yang mengandung substrat 1% RS sohun teretrogradasi,1% glukosa, 1% RS produk komersial, 1% inulin dan kontrol selama 24 jam pada 37oC. ATCC 15707 diinkubasi pada kondisi anaerobik sedangkan IFO 3301dan JCM 1551 diinkubasi secara aerobik. Nilai aktivitas prebiotik ditentukan berdasarkan pertumbuhan populasi sel bakteri probiotik dan enterik selama 0 dan 24 jam. Hasil penelitian menunjukkan perlakuan retrogradasi 3 jam pada suhu 4ooC menghasilkan sohun pati jagung dengan mutu yang paling mendekati produk komersial. Pengaruh lama waktu retrogradasi berbeda nyata terhadap kadar air produk akhir, lama pemasakan, totalkehilangan padatan terlarut, rasio pengembangan, dan tekstur. Nilai aktivitas prebiotik sohun pati jagung teretrogradasi 3 jam pada pertumbuhan   sebesar 0,730 dan   0,041. Nilai aktivitas prebiotik komersial A,komersial B, dan inulin pada adalah 1,058; 0,405 dan 1,130 sedangkan pada  nilai aktivitasnya sebesar 0,062; 0,066; dan 0,076

ANALYSIS AND DESIGN OF HUMAN RESOURCES INFORMATION SYSTEM (SISDM) AT THE OFFICE OF THE ELECTION SUPERVISORY AGENCY OF SOUTH SULAWESI PROVINCE

The purpose of this research is to find out about the design of human resource information systems in bawaslu of south sulawesi province. This type of qualitative research uses observation and interview data collection techniques. The data analysis technique is data reduction. The results showed that the analysis of employee training needs serves to classify what types of training are needed by employees in an institution. Given the one hand bawaslu which has a wide scope of work, namely in the south sulawesi province area, it has many employees who work and must understand different knowledge and skills by facing a place of supervision which also consists of various characteristics of people. With the HR design, it can provide convenience in the process of calculating employee performance and assist the HR departement in evaluating the performance of employees within the organization as well as employee transfer statistic

Ekstraksi Zat Warna Dari Daun Jambu Biji Australia (Psidium Guajava L)

Daun jambu biji Australia (Psidium guajava l) yang berwarna merah kecoklatan memiliki potensi sebagai zat warna alami karena daun jambu biji Australia mengandung senyawa tanin yang berwarna kecoklatan. Penelitian ini dilakukan untuk memperoleh zat warna alami dari daun jambu biji Australia dan juga untuk mengkaji pengaruh jenis pelarut dan metode ekstraksi terhadap kualitas dan rendemen zat warna yang dihasilkan. Variasi jenis pelarut meliputi larutan alkohol, asam asetat, asam klorida, sodium hidroksida, dan air netral biasa. Sedangkan metode yang digunakan adalah cara maserasi konvensional dan berbantuan gelombang ultrasonik. Larutan ekstrak daun jambu biji Australia diukur absorbansinya menggunakan spektrofotometer UV-Vis dengan panjang gelombang 525 nm. Nilai absorbansi larutan ekstrak tertinggi ditunjukkan oleh larutan dengan menggunakan larutan alkohol dan sodium hidroksida dengan metode maserasi berbantuan gelombang ultrasonik, yaitu sebesar 2,205 dan diatas 3. Sedangkan rendemen tertinggi dihasilkan dengan metode konvensional dan menggunakan pelarut alkohol sebanyak 5.1%. Kata kunci : daun jambu australia; maserasi; ultrasonifikasi; zat warna alam

KARAKTERISTIK EDIBEL FILM DARI PATI AREN AMILOSA TINGGI DAN APLIKASINYA SEBAGAI PENGEMAS BUBUK BUMBU MIE

The purpose of this study was to determine the characteristics of edible films made from highamylase arenga starch, and its application as noodle seasoning powder packing. The treatment wasfractionated natural arenga starch at 70 and 80oC. Edible film was constructed from arenga starchsolution at a concentration of 2.8% (w/v) added with glycerol plus solution 0.5% (w / v) and thenheated at 85oC for 5 minutes. The next process was the addition of palm oil (palmitic acid) with aconcentration of 10% (w / w polymer) in the same condition. The solution then was poured in aplastic plate and oven dried at 50oC for 18-24 hours. Once dried, it was cooled at room temperaturefor 15 minutes. Parameters observed at this stage were thickness, water vapor transmission rate,tensile strength and elongation. The results showed that characteristics of edible films producedfrom the arenga starch at 70oC included thickness 0.103 mm, water vapor transmission rate(WVTR) 5.09 g/m2h, tensile strength 32.76 MPa and elongation 2.60%; while for the fractionatedarenga starch at 80oC included thickness 0.104 mm, the WVTR 2.55 g/ m2h, tensile strength 44.03MPa and elongation 1.71%. It is suggested that edible films produced from fractionation can beapplied as packing noodle seasoning powder that dissolves less than 3 minutes