Budidaya Ikan Lele dengan Metode Bioflok pada Peternak Ikan Lele Konvesional

Pelatihan budidaya ikan lele dilakukan kepada peternak ikan lele didesa Meunasah Lhok Kecamatan Muara Batu Kabupaten Aceh Utara. Tujuan dari pelatihan adalah untuk meningkatkan produksi ikan lele dengan menggunakan metode bioflok.  Budidaya ikan lele sistem bioflok adalah suatu sistem pemeliharaan ikan dengan cara menumbuhkan mikroorganisme yang berfungsi mengolah limbah budi daya itu sendiri menjadi gumpalan-gumpalan kecil yang bermanfaat sebagai makanan alami ikan. Sistem bioflok ini dinilai efektif dan mampu mendongkrak produktivitas ikan lele.  Produksi ikan lele yang dihasilkan sekitar 3000 ekor dengan berat 96 – 110 kg dari bibit 4000 ekor. Metode ini juga menghasilkan bobot ikan lebih berat 20% dengan masa panen lebih cepat sekitar 20% (2,5 bulan) dari metode konvesional.&nbsp

Perancangan Sistem Pengendalian Level dan Temperatur Boiler pada Boiler Drum And Heat Exchanger QAD Model BDT921

Boiler Drum and Heat Exchanger QADModelBDT 921 merupakan simulator yang berfungsi menyerupai proses yang sebenarnya. Alat ini digunakan untuk mendapatkan desain sistem kontrol dalam bentuk digital, hal ini disebabkan sinyal yang real berbentuk sinyal analog. Desain kontrol digital membutuhkan pemodelan matematis dari sistem yang didesain. Algoritma kontrol yang digunakan dalam kendali boiler ini adalah algoritma PID dan kendali on-off. Sistem kendali PI digunakan untuk mengendalikan ketinggian permukaan cairan pada boiler drum sehingga proses transfer panas berlangsung dengan optimal. Pemodelan dinamika proses dilakukan dengan menyusun neraca massa dan neraca energi. Perancangan kendali PI dilakukan dengan menentukan parameter Kp dan Ki. Penalaan parameter kendali dilakukan dengan metode Root Locus dan beberapa macam tuning. Overshoot dan Perubahan ketinggian level karena pembebanan terkecil dimiliki oleh unjuk kerja pengendalian dengan metode Ziegler-Nichols. Metode Ziegler-Nichols memiliki nilai Kp = 31,03 dan Ki = 0,94. Kontrol dua posisi (on-off) digunakan pada pengendalian temperatur untuk mengendalikan heater tetap pada rentang 40 - 60°C

Spiral CT angiography in an infant with a hypoplastic aortic arch

The advent of multislice computed tomography (CT) has revolutionised the performance of body CT and allowed the development of CT angiography (CTA). CTA is a robust and minimally invasive method of visualizing the arterial vascular system. The newer generation of multidetector scans has allowed for shorter scanning times with no respiratory misregistration at peak vascular opacification following peripheral contrast injection. The volume of data obtained from these scans can be further manipulated to generate two-dimensional (2D) and three-dimensional (3D) images with no increase in radiation to the patient. Hence, CTA has gained popularity and importance as the alternative diagnostic tool especially for ill patients in which conventional angiography is inadvisable

Pengaruh Kualitas Pelayanan Terhadapkepuasan Pelanggan (Survei Pada Pelanggan Kedai Kober Mie Setan Di Gresik)

This study aims to : Discover the influence between variable of Tangibles, Reliability, Responsiveness, Assurance, and Empathy toward the Customers' Satisfaction. In addition, from the data result of multiple linear Regression, it can be concluded that the value of Fcount is 27,375 and higher than Ftable which is just 2,297. In the significant level of 0,05 H0 is rejected. It means that variable of Customer's Satisfaction (Y) is influenced significantly by variable of Service (X). determinant coefficient value (R2) shows 0,534 which means variable of Customer's Satisfaction (Y) is influenced by 53,4 % of variable of Tangibles, Reliability, Responsiveness, Assurance, and Empathy, while the rest of 46,6 % is influenced by variables beyond independent variable in this research. Therefore, variable of Tangibles, Reliability, Responsiveness, Assurance, and Empathy have given strong influence toward variable of Customer's Satisfaction. The conclusion of this study is there are simultaneously and partially influences among variable of Tangibles, Reliability, Responsiveness, Assurance, and Empathy toward variable of Customer Satisfaction. Keywords : Costumer Satisfaction, Service Quality АBSTRАK Pеnеlitiаn ini bеrtujuаn untuk : Mеngеtаhuiа dаn mеnjеlаskаn pеngаruh sеcаrа simultаn dаnpаrsiаl аntаrа vаriаblе Bukti Fisik, Kеhаndаlаn, Dаyа Tаnggаp, Jаminаn, dаn Еmpаti tеrhаdаp Tingkаt Kеpuаsаn Pеlаnggаn. Dаri hаsil uji rеgrеsi liniеr bеrgаndа di dаpаt nilа Fhitung sеbеsаr 27,375 lеbih bеsаr dаri Ftаbеl sеbеsаr 2,297

Vegetative description of three Aquilaria (Thymelaeaceae) saplings in Malaysia

Plants` reproductive parts are most important for species identification. However, trees such as Aquilaria species take many years to mature and produce flowers and fruits. Inconsistent and infrequent flowering periods may cause additional hindrance to classical identification. In this study, descriptions were made based on vegetative parts such as leaf, branch and bark for saplings of three Aquilaria species found in Malaysia. It was found that A. hirta sapling can be recognized through the densely hairy twigs, young shoots and axillary buds, undersurface of leaf, margin, petiole and midrib besides the strongly raised midrib, and usually unbranched habit; A. malaccensis through the many branches and white spots along main axis, entire leaf margin, slightly hairy leaf undersurface and midrib, and glabrous petiole; Aquilaria sp.1 from the lower branches that are nearly perpendicular to the stem and wavy leaf margin. These vegetative characters can serve as a basis for the correct identification of Aquilaria saplings when growers need to confirm their planting materials

Validation of Analytical Method for Quantification of Egg Cholesterol Using Reversed Phase-High Performance Liquid Chromatography-Multiwavelength Detector

In this research, analytical method of cholesterol content in eggs by Reversed Phase-High Performance Liquid Chromatography-Multiwavelength Detector (RP-HPLC-MWD) was validated. Our experiment validated the modified method of AOAC 994.10:2012 to get a more simple and efficient analytical method of cholesterol content. The sample was saponified using 10% KOH concentration for 15 min at 80 °C, then this analytical method was validated. RP-HPLC-MWD condition was at 100% MeOH as a mobile phase, flow rate of 1.0 mL/min, detection UV at 205 nm, cholesterol was detected at 10.38±0.13 min. As a result, the coefficients of determination for instrument and method linearities reached 0.9991 and 0.9912, respectively. The limits of detection and quantification of RP-HPLC-MWD instrument were found at 5 and 10 μg/mL, respectively, while the method-detection limit and quantification limit were 250 and 500 μg/g sample, respectively. Recovery values for the cholesterol analysis ranged from 98.62% to 112.26%, with a precision of 1.05%‒3.90%. Additionally, intralab reproducibility was known to reach 3.27%. This validated method can be applied for the analysis of cholesterol in various eggs available in the market

Kualitas dan Daya Terima Sala Lauak dengan Penambahan Bayam dan Ikan Segar sebagai Makanan Anak Balita

The purpose of this research was to analyze the quality and the acceptability of sala lauak. This was a researchand the development study through which 6 panelists were involved. They were the lecturers teaching Culinary Arts, and Nutrition and Food Science. The object of the research was sala lauak with spinach and fresh mackerel. This research was started from finding the available recipe and developing it based on the local potential. The recipe of sala lauak develoved was validated by the panelists. The result of the third validation test showed that sala lauak was valid after the acceptance test to a group of toddlers at Tk Dharmawanita UNP. The recipes of sala lauak develoved were 125 gr rice flour, 25 gr mackerel, 5 gr spinach, 3 gr onion, 6 gr garlic, 10 gr grinded Chili, 3 gr ginger, 2 gr turmeric, 5 gr leek, 2 gr turmeric leaf, 2 gr salt, 312,5 gr water, and 20 gr cooking oil. The result of the research revealed that the portion eaten by the toddlers was 90%, the part eaten by the toddlers was 90%, the toddlers' interest toward the food was 70%, and the time needed to eat up the food was 53,4%. This result showed that sala lauak developed was preferred to the toddlers