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MEMBANGUN RULE DENGAN ALGORITMA ITERATIVE DICHOTOMISER 3 (ID3) UNTUK PENJURUSAN SISWA SMA
Oleh: Kurniawan, Didik, Irawati, Anie Rose, Hudaya, Hilman
Indonesian Senior High School has a policy to decide the majors for the student that match their interests, talents and abilities. By developing an auto learning decision support system with iterative dichotomiser 3 (ID3) algorithms help the teachers to make decision for student majoring. ID3 algori...
Penerbit: Jurusan Ilmu Komputer Fakultas MIPA Universitas Lampung
MEMBANGUN SEKOLAH RAMAH ANAK BERWAWASAN ANTI BULLYING, ANTI KEKERASAN SEKSUAL DAN ANTI NARKOBA BERBASIS KEMITRAAN GUNA MENDUKUNG PENGUATAN PROFIL PELAJAR PANCASILA DAN SEKOLAH SEHAT DI SMAN 9 BANDARLAMPUNG
Oleh: Tresiana, Novita, Duadji, Noverman, Fitri Meutia, Intan
Penyimpangan-penyimpangan yang terjadi di kalangan remaja dan pelajar seperti tidak pernah usai, mulai dari bullying, kekerasan sosial sampai dengan penyalahgunaan narkoba. Komisi Perlindungan Anak Indonesia (KPAI) merilis data bahwa sepanjang tahun 2022, setidaknya sudah terdapat lebih dari 226 kas...
Penerbit: Lembaga Penelitian dan Pengabdian Universitas Lampung
MEMBRAN KITOSAN TERMODIFIKASI TRIPOLIFOSFAT-HEPARIN DAN APLIKASINYA PADA PERMEASI UREA DAN KREATININ
Oleh: Lusiana, Retno Ariadi, Pranotoningtyas, Wahyu Putri
Telah dilakukan penelitian mengenai pembuatan membran paduan dari kitosan taut silang tripolifosfat (TPP) tercangkok heparin dengan polivinil alkohol-poli etilen glikol (PVA-PEG) sebagai kandidat membran semipermiabel. Metode yang digunakan pada penelitian ini adalah metode inversi fasa. Membran yan...
Penerbit: Jurusan Kimia FMIPA Universitas Lampung
MEMBRAN KITOSAN-SITRAT SEBAGAI KATALIS HETEROGEN DALAM PRODUKSI BIODIESEL DARI MINYAK KELAPA
Oleh: Lusiana, Retno Ariadi, Widyastuti, Rahma Wahyu, Sasongko, Nurwarrohman Andre
Melalui reaksi taut silang antara kitosan dan asam sitrat, membran kitosan-asam sitrat (CC) disiapkan sebagai katalis heterogen dalam proses produksi biodiesel dari minyak kelapa sawit dan metanol. Sifat membran CC dianalisis secara fisikokimia dan menggunakan spektroskopi FTIR dan TGA. Berdasar dat...
Penerbit: Jurusan Kimia FMIPA Universitas Lampung
MEMINIMALISIR TINGKAT KECELAKAAN PADA PERLINTASAN KERETA API ILEGAL DENGAN PEMASANGAN KACA CEMBUNG
Oleh: Wardani, Yulia Kusuma, Gleen Tyo Handika, Cristiana
Perlintasan sebidang adalah perpotongan sebidang antara jalur kereta api dengan jalan raya. Isu kecelakaan dalam perlintasan sebidang merupakan kasus yang tinggi dalam kecelakaan lalu-lintas, terutama pada perlintasan yang tidak resmi yaitu perlintasan yang tidak memiliki penjaga atau tidak berpalan...
Penerbit: Badan Pelaksana Kuliah Kerja Nyata Universitas Lampung
MEMPELAJARI KARAKTERISTIK FISIK BIJI KAKAO (Theobrema cacao L.) PADA SUHU PENGERINGAN YANG BERBEDA
Oleh: Waluyo, Sri, Saputra, Tri Wahyu, Permatahati, Nikita
Drying is a common process step for agricultural grain products for ease of handling and to achieve the desired quality levels. One of the commodities that have high economic value produced by farmers in Lampung Province is cocoa beans. The drying process may change the physical properties of the co...
Penerbit: The University of Lampung
Mempelajari Karakteristik Pengeringan Lapis Tipis Jeroan Ayam
Oleh: Sitepu, Mia Anjelina, Tamrin, Tamrin, Rahmawati, Winda
The poultry industry in Indonesia is growing rapidly, but still relies heavily on the supply of seeds and feed raw materials from abroad. The abundant meat production leaves innards or chicken carcasses in large quantities. The use of chicken innards into animal feed is one of the fulfillments of ...
Penerbit: abe.fp.unila.ac.id
Mempelajari Pembuatan Tepung dari Buah Pepaya sebagai Bahan Baku Makanan
Oleh: Oktavia, Nur, Tamrin, Tamrin, Rahmawati, Winda
Papaya is one of the fruits that are liked in the community because of it has a sweet taste and rich in vitamin C. In Indonesia papaya is abundant and the price of it is relatively low so that papaya gets wasted easily. Therefore, it is necessary to process the product to extend the shelf life and...
Penerbit: abe.fp.unila.ac.id
Mempelajari Pengaruh Suhu dan Jenis Jeroan terhadap Mutu Tepung Jeroan
Oleh: Tamrin, Tamrin, Putri, Cahyani Cahyanti, Rahmawati, Winda
Animal feed with high protein content is currently difficult to obtain and has a relatively expensive price, so that the nutritional needs of livestock are less fulfilled. Therefore, this research was done to get livestock feed with good characteristics and to get information on the utilization of c...
Penerbit: abe.fp.unila.ac.id
Mempelajari Pengaruh Suhu dan Konsentrasi Larutan Garam Terhadap Kadar Telur Asin Ayam
Oleh: Yassa, Tharry, Tamrin, Tamrin, Rahmawati, Winda
Eggs are one of the sources of protein, fat, minerals, and vitamins that are good for the body. Eggs are prone to deterioration in quality caused by physical damage in the form of cracks that can occur during packing, transportation, and storage. One way to prevent damage is by the salting method. T...
Penerbit: abe.fp.unila.ac.id
Mempelajari Pengeringan Lapis Tipis Pisang Ambon
Oleh: Linasari, Linasari, Tamrin, Tamrin, Rahmawati, Winda
This research aims to study the effect of temperature and banana varieties on changes in physical and chemical properties of banana’s sale after drying. The study was conducted by an experimental method with two treatments namely drying temperature and banana varieties. The parameters observed...
Penerbit: abe.fp.unila.ac.id
Mempelajari Pewarnaan Tahu dengan Ekstrak Pewarna Alami untuk Variasi Tampilan Tahu
Oleh: Anggraini, Serly, Tamrin, Tamrin, Rahmawati, Winda
Tofu is a food made from soybean. Tofu generally has a white or yellow color, so the addition of natural dyes from red dragon fruit peel extract, suji leaf extract, and pandan leaf extract will cause the product to have a more attractive color so that it can increase people's interest in consuming t...
Penerbit: abe.fp.unila.ac.id
Mempelajari Sifat Fisik Kerupuk Berbahan Tepung Melinjo Dan Tepung Gaplek
Oleh: Febrianty, Alda Monica, Tamrin, Tamrin, Kuncoro, Sapto
The taste of crackers can be varied by mixing two or more raw materials. Crackers can be made from a mixture of melinjo flour and cassava (gaplek) flour. The purpose of this study is to know and indentify the physical characteristics of crackers made from a mixture of melinjo flour and geplek flour....
Penerbit: abe.fp.unila.ac.id
Memperpanjang Kecerahan Cahaya Lampu TL (fluorescent) Dengan Menggunakan Metode Penyalaan Switching
Oleh: Supriono, Supriono
The tactic, that generally people to make tube lamp (fluorescent) brightly shines on area that has poor voltage regulation at peak load time, is applied of bigger ballast transformer than its rating. Unfortunately, the side effect results life of lamp to be shorter marked by falling of its brightnes...
Penerbit: Department of Electrical Engineering, Faculty of Engineering, Universitas Lampung
Memperpanjang Umur Simpan Sayuran Sawi Putih Menggunakan Cairan Nutrisi
Oleh: Ghufroni, Muhammad Afif, Warji, Warji, Amien, Elhamida Rezkia
Chinese Cabbage is a perishable commodity perishable because it has the characteristics of a living being and does not have the ability to sustain its life. In general, mustard greens are only stored in sacks. This method can cause damage to the mustard leaves and damage to other parts. Therefore th...
Penerbit: abe.fp.unila.ac.id