Perancangan Sistem Informasi Akuntansi Penjualan dan Piutang dengan Metode Object Oriented Analysis And Design dan Unified Modelling Language pada Perusahaan Distributor

Tujuan penelitian untuk menganalisis, mengidentifikasi kebutuhan informasi, memperbaiki dan merancang sistem informasi akuntansi penjualan dan piutang pada Perusahaan dirstributor dan informasi yang dibutuhkan oleh pihak manajemen untuk membantu dalam pengambilan keputusan serta mengatasi masalah yang terdapat dalam sistem yang berjalan. Metode penelitian dilakukan dengan studi kepustakaan, metode analisis dengan survei dan wawancara, dan metode perancangan dengan Object Oriented Analysis and Design (OOAD) dan Unified Modelling Language (UML). Hasil yang dicapai berupa perbaikan sistem informasi akuntansi penjualan dan piutang yang berjalan dalam bentuk perancangan aplikasi yang menginformasikan penomoran dokumen, pengarsipan dokumen, dan laporan yang dihasilkan. Simpulan yang diperoleh adalah dengan adanya sistem informasi akuntansi penjualan dan piutang ini dapat menghasilkan laporan yang dibutuhkan Perusahaan secara cepat, lengkap dan akurat yang dapat digunakan pihak manajemen dalam proses pengambilan keputusan

The Effect of Freezing Rate and Surface Temperature on Freeze Drying Time of Minched Beef

Freeze drying of food materials is a time and energy consuming process, hence a high cost process. The drying rate is limited by heat and mass transfer process within the dried portion of the product. In order to improve the freeze drying performance, it is important to know parameters which affect the drying characteristics of each spesific food material, in regard to the drying time and the energy consumption. The objective of this experiment was to study the freeze drying characteristic of miched beef especially the effect of freezing rate and surface temperature of the material to the drying time. The study was conducted with freezing rate at 7.71 cmhours and 1.94 cmhours which are classified into fast and slow freezing rate, while the surface temperature of the material was controlled at 40 OC, 35 OC, and 30 OC. The experimental results confirmed that the faster freezing rate then the longest drying time, while the higher surface temperature give a shorter drying time of miched beef. It is important to determine the optimal freezing rate and surface temperature from the view point of energy consumption

Freeze Drying of Food Materials is a Time and Energy Consuming Process, Hence a High Cost Process. the Drying Rate is Limited by Heat and Mass Transfer Process Within the Dried Portion of the Product. in Order to Improve the Freeze Drying Performance, IT is Important to Know Parameters Which Affect the Drying Characteristics of Each Spesific Food Material, in Regard to the Drying Time and the Energy Consumption. the Objective of This Experiment Was to Study the Freeze Drying Characteristic of M

Freeze drying of food materials is a time and energy consuming process, hence a high cost process. The drying rate is limited by heat and mass transfer process within the dried portion of the product. In order to improve the freeze drying performance, it is important to know parameters which affect the drying characteristics of each spesific food material, in regard to the drying time and the energy consumption. The objective of this experiment was to study the freeze drying characteristic of miched beef especially the effect of freezing rate and surface temperature of the material to the drying time. The study was conducted with freezing rate at 7.71 cmhours and 1.94 cmhours which are classified into fast and slow freezing rate, while the surface temperature of the material was controlled at 40 OC, 35 OC, and 30 OC. The experimental results confirmed that the faster freezing rate then the longest drying time, while the higher surface temperature give a shorter drying time of miched beef. It is important to determine the optimal freezing rate and surface temperature from the view point of energy consumption