Metode Webqual 4.0 Untuk Evaluasi Kualitas Website Politeknik Negeri Sriwijaya

Website merupakan salah satu bentuk media masa yang dipublikasi melalui jaringan internet yang dapat diakses dimanapun dan kapanpun. Untuk mengetahui kualitas sebuah Website maka perlu dilakukan pengukuran. Dengan melakukan pengukuran kualitas suatu Website dapat diketahui persepsi pengguna terhadap Website tersebut. Dalam penelitian ini menggunakan metode WebQual yang telah dimodifikasi dengan menambahkan dimensi Website Design dan kepuasan pengguna dengan tiga dimensi utama WebQual 4.0, yaitu Usability, Information Quality, Service Interaction. Penelitian ini dilakukan di lingkungan Politeknik Negeri Sriwijaya. Penelitian ini dilakukan dengan menggunakan kuesioner. Populasi dari penelitian ini adalah mahasiswa Politeknik Negeri Sriwijaya. Hasil yang diperoleh pada penelitian ini adalah perkembangan Website yang lebih baik, didapat bahwa kualitas kegunaan, kualitas informasi dan kualitas desain berpengaruh positif terhadap kepuasan pengguna. Kualitas layanan interaksi berpengaruh negatif terhadap kepuasan penggun website Polsri

Karakterisasi Mutu Dan Nilai Gizi Nasi Mocaf Dari Beras Analog - (Characterization of Quality and Nutrition Value of Cooked Rice Mocaf From Rice Analog)

Dependence on rice consumption needs to be reduced to overcome the problems of rice supply and health problems. Alternative proposed is producing mocaf-based rice analog. This research aims to study the quality characterization and nutritional value of mocaf-based rice analog. Rice mocaf was made based on mixture of mocaf, rice flour, water and palm oil using variable: 50, 60 and 70% mocaf. Mocaf rice then cooked by using rice cooker, steamer or microwave. The results showed mocaf rice 60% yield highest calorific value. The best cooking method was steaming that resulted nutrient content and calorific value consisting of 49.15% water; 2.05% fat; 2.09% protein; 46.45% carbohydrate; 35.8 mg/kg of iron; 403.4 mg/kg of potassium; 193.8 mg/kg of calcium, 2.0 mg/kg of vitamin B1 and 212.53 ca/100 g calorific value

TINJAUAN GEOGRAFIS TEMPAT PEMBUANGAN AKHIR SAMPAH BAKUNG KELURAHAN BAKUNG TAHUN 2013

The purpose of this study was to find out the source of waste generation in Bandar Lampung and its management and the capacity of  Bakung’s garbage final disposal which was the prominent final disposal in Bandar lampung. Descriptive research method was used in this research. It was direct observation method to find out the source of waste generation. Field observation technique and documentation technique were used in this research to collect the data. The results showed that: 1) The source of waste generation in Bandar Lampung was produced from household’s garbage 2) The capacity of final disposal in planning year would be overload, 3) Garbage processing method still used open dumping method, 4) leachate water management and decomposition had not run optimally.Tujuan penelitian ini untuk mengetahui sumber timbulan sampah yang ada di kota Bandar Lampung beserta Pengelolaan dan daya tampung TPA Bakung sebagai satu-satunya terminal induk sampah di Kota Bandar Lampung. Metode yang digunakan adalah metode penelitian deskriptif yaitu survei langsung ke lapangan untuk mengetahui sumber timbulan sampah. Teknik pengumpulan data menggunakan teknik observasi lapangan dan dokumentasi. Hasil penelitian menunujukkan: 1) Sumber timbulan sampah di Kota Bandar Lampung dihasilkan dari sektor rumah tangga, 2) Daya tampung TPA pada tahun perencanaan akan mengalami kelebihan muatan (over load), 3) Metode pengolahan sampah masih menggunakan open dumping, 4) pengelolaan air lindi dan pengomposan sampah belum berjalan dengan optimal.Kata kunci: daya tampung, sampah, TPA

(the Study of Pineapple and Soursop Jam Slices Formulation)

Research on the formulation of jam slices from pineapple and soursop has been conducted.The objective of this research is to obtain the best formula for jam slices making from pineaplle and soursop.The treatment used for pineapple jam slices were mixed pineapple peree with sugar and glucose wiyh ratio (100:0):(67:33),(50:50)w/w,respectively,margarine (3%:5%),citric acid and benzoat,than cooked until its thicked amd added margarine to made the jam being slices.The resul showed that the formula with 100% sugar and 5% margarine was the best pineapple jam slices formula according to the organoleptic test conducted.The result of water content analysis from the best formulation of pineapple jam slices showed 10.9%,total sucrose 72.4%,pH 3.93 and TPC 75 coloni/gram.Therefore 100% sugar without glucose mixing should be used for making jam slices.The treatment for making soursop jam slices were butter (1,5%,3%;5%)and agar (0.2%,0.4% and 0.6%). The result showed that the formula with 3% butter and 0.2% agar was the best soursop jam slices formula according to organoleptic test.The result of water content analysis from the best formulation of soursop jam slices showed 14.8%, total sucrose 64.6%,pH 3.99,and TPC 1.9 X 10 kuadrat coloni/gram

Karakterisasi dan Pendugaan Daya Tahan Simpan Bio Oil (Minyak Alpukat dan Minyak Buah Merah)

Penelitian ini bertujuan untuk menduga masa simpan bio oil (minyak alpukat dan minyak buah merah) dalam kemasan botol kaca gelap dengan volume 50 mL. Metode penelitian yang dilakukan adalah metode akselerasi model Arrhenius dengan menyimpan produk minyak pada berbagai suhu yang ditentukan yang dianggap sebagai kondisi ekstrim. Suhu penyimpanan untuk minyak alpukat dan minyak buah merah adalah 350C, 400C dan 450C dan suhu ruang sebagai kontrol. Penyimpanan dilakukan selama 98 hari dengan selang waktu pengamatan 2 minggu sekali. Pendugaan umur simpan minyak alpukat apabila disimpan dalam suhu ruang adalah 2 tahun 2 bulan, sedangkan untuk minyak buah merah yaitu 8 bulan

The Optimation of Shrimp Shells Demineralisation, Deproteinisation, and Deasetilation on Water Soluble Chitosan Production

Shrimps shell still considered a solid waste (solid waste) and the problem of environmental pollution. Shrimp shell processing into high value-added products such as chitin and chitosan water soluble can expand its application in user industries. This study was aimed to obtain optimal condition for shrimp shells which resulted from quick frozen shrimp into water soluble chitosan (WSC). Stage of the process was conducted on the extraction of chitin (demineralization and deproteinasi), extraction of acid-soluble chitosan (ASC) (deacetylation), and manufacture of water-soluble chitosan. Demineralization of shrimp shells performed using 1 N HCL, the ratio (1:4), at a temperature of 70-75 C. Deproteinisasi performed using NaOH 3.5%, ratio (1:4) at a temperature of 80-85 C, the results of the deproteinisasi is chitin. Extraction of chitosan (deacetylation process) is done using NaOH 50%, ratio (1:20) at a temperature of 120-140 C. Demineralization, deproteinization, and deacetilation were conducted for 4 and 6 hours. One treatment was also conducted to produce ASC by applying directly deacetilation NaOH 50% at 140 C without demineralization and deproteinization. For the WSC stage, ASC producd was then mixed with DMAc (dimethyl acetate), stored (for aging), separated, washed, dried, and blended. The best treatment is demineralization process step, deproteinisasiand deacetylation for 4 hours, which ASC yield of 28.33% and WSC 15.46%. As for the process of direct deasetilisasi, produced the greates chitosan. The best characteristics of WSC was expressed in term of solubility (5 mg WSC/250 mL water), moisture content (10,0%), mineral or ash content (0.16%), nitrogen content (2.11%), viscosity (6 cps), and degree of deacetylation (64,75%)

(Additional Effects of Chitosan and Turmric Solution to Soup Noodle Quality)

Soup noodle is one kind of the noodle that prevered by a lot of Indonesian people. Sunch noodle has short shelf life due to easiness for deterioration. The prolong the shelf life of this noodle, chemical ingredients are commonly used as formalin solution taht is harmful for humankind health. There are some alternatives of natural preservatities such chitosan and turmeric that can be treated to substitute the chemical preservatities. This study was devoted to investigate the effect of natural preservatives chitosan and turmeric sollution addition on soup noodle quality. The experiments use soup noodle which immerses into: 15ppm, 45ppm and 75 ppm of chitosan solution. 1% and 1.5% of turmeric solution. The analysis of quality of soup noodle were conducted in term of visual deterorietion, pH, moinsture content, totalized titration acid, total plate count (TPC), and opganoleptic tests. The experiment showed that soup noodle which were immersed into 15 ppm, 45 ppm, and 75 ppm of chitosan solution as well as into 1% and 1.5% of tumeric solution keep noodle good only for less then 24 hours. The soup noodle in the next 24 hours has a bad smell, acid condition, and TFC value is not eligible to the SNI standard that 1.0 x 10-6 coloni/g

Study of Oligosacharida Content From Various Sweet Potatoes and Application as Fuctional Drink

In order to support food diversification, the effort to increase value-added sweet potatoes, which are very abundant in Indonesia, is necessary to conduct. Therefore, the research was conducted to study the content of oligosacharide from various cultivars of sweet potatoes, to develop formulation and to examine consumen acceptance of sweet potatoes drink. The steps of the research were consisted of production of sweet potatoes flour, extraction of oligosacharide, analysis of oligosacharide content, production of sweet potatoes drinks and its organoleptic test.Sweepotatoes flour were made by slicing the tuber, drying at 55 -60 C for plus minus 20 hours, grinding and shieving with mesh 80. The flour extraction was done usinng ethanol 70% for 15 hours and then evaporated using rotary evaporator. The oligosacharide content was analyzed by thin layer chromatography and HPLC. Sweet potatoes drink were produced as follow : size reduction, blanching, water addition with ration flour ti water of 1:2, filtering to separated the starch and formulation.The result showed that the highest oligosacharides content was white sweet potatoes with rafinose content 0,15%, 0,02% stachiose, dan 0,11% malthohexose, while the highest oligosacharide content of sweet potatoes drink was red sweet potatoes with 0,07% rafinose. Hedonic test showed that red sweet potatoes drink with 10% sugar and 0,1% citric acid was the most prefered with average score for taste, color were 3.50 and for flavor was 3.45

Potensi Kacang Koro Pedang (Canavila Ensiformis Dc) Sebagai Sumber Protein Produk Pangan

Penelitian ini bertujuan untuk: (1) memperoleh kondisi/perlakuan optimum untuk menghilangkan kadar HCN dan bau langu kacang koro; (2) formulasi dan pembuatan produk kacang koro, serta (3) mengetahui daya terima konsumen terhadap produk yang dihasilkan. Hasil anal isis awal bahan baku kacang koro pedang menunjukkan HCNnya sudah tidak terdeteksi, sedangkan kandungan asam fitat nya adalah 2,21 %. Perlakuan perendaman 3 hari, perendaman 12 jam dan perendaman 1 hari dengan penambahan NaHC03 1 % dapat mereduksi kandungan asam fitat. Produk tempe, susu, dan snack dapat dibuat dari kacang koro tanpa substitusi kacang kedelai, sedangkan tahu koro harus disubstitusi oleh kedelai hingga 65%. Tempe koro pedang yang paling disukai adalah tempe dengan perlakuan perendaman koro 3 hari dengan kadar protein sebesar 12,2%. Tahu koro pedang yang paling disukai adalah formula koro pedang 20 % baik dengan perendaman 1 hari(penambahan NaHC03 1 %) maupun dengan perendaman 3 hari dengan kadar protein sebesar 11,1 % dan10,7%. Susu koro pedang yang paling disukai adalah susu koro perendaman 3 hari yang diberi essens strawberi dengan kadar protein 3,90%. Snack koro pedang dan koro benguk yang paling disukai adalah dalam bentuk stick koro dengan perlakuan perendaman koro selama 3 hari dengan kadar 10%