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ANALYSIS OF TENSILE STRENGTH AND YIELD STRENGTH OF USED ALUMINUM PISTON FELTING BASED ON ITS HARDNESS VALUE FOR MATERIAL APPLICATIONS PROPHETIC LEG
Teknika
Vol 9
, No 1
(2024)
The majority of prosthetic leg products currently circulating in Indonesia are imported and made from stainless steel. Even though it has several advantages, the price and production costs are relatively expensive. So, it is necessary to introduce other materials to make the prosthetic legs more affordable. One alternative material is aluminum. Aluminum material can be fulfilled by recycling used aluminum. This research conducted a study on the tensile strength and yield strength of remelting us...
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PEMBANGUNAN APLIKASI PAYMENT GATEWAY UNTUK MONITORING DONASI DI UIN KH ABDURAHMAN WAHID PEKALONGAN
Rosyid, Ahmad
; Aryani, Alvita Tyas Dwi
; Fathoni, M. Nur
; Panuntun, Febri Ambar
; Fathan, Zulmi
; Kamal, M. Rikzam
; Wasito, Abid Tommy
; Rosyid, Fiqi
; Riyadi, Akhmad
; Sirojuddin, M. Sirojuddin
; Arifin, Samsul
Jurnal Pengabdian Masyarakat Unwahas
Vol 9
, No 1
(2024)
Pengumpulan donasi pembangunan masjid kampus UIN KH Abdurrahman Wahid oleh panitia pembangunan masjid dan PAGOMA (Paguyuban Orang Tua Mahasiswa) selama ini dilakukan melalui cara manual seperti hanya menggunakan satu rekening penampungan donasi dan menggerakkan tenaga relawan untuk mengumpulkan donasi dari para donatur. Hal ini menyebabkan transparansi pengelolaan dana donasi dipertanyakan karena laporan tidak bersifat real time dan merepotkan pengelola dana donasi dalam menyiapkan laporan ke ma...
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HUBUNGAN ANTARA BEBAN KERJA DENGAN KELELAHAN KERJA PADA TENAGA KERJA KONTRUKSI BAGIAN FABRIKASI DI PT. SOMATRA POLAREKASARANA
Bhamada: Jurnal Ilmu dan Teknologi Kesehatan
Vol 15
, No 1
(2024)
Kelelahan adalah suatu yang terjadi pada syaraf otot – otot manusia sehingga tidak dapat berfungsi lagi sebagaimana mestinya. Makin berat beban yang dikerjakan dan semakin tidak teraturnya pergerakan, maka timbulnya kelelahan akan lebih cepat. Tujuan penelitian adalah untuk mengidentifikasi beban kerja pada tenaga kerja kontruksi bagian fabrikasi di PT. Somatra Polarekasarana, untuk mengidentifikasi kelelahan kerja pada tenaga kerja kontruksi bagian fabrikasi di PT. Somatra Polarekasarana, dan u...
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Physicochemical and Organoleptic Characteristics of Snack Bars Combination of Red Bean Flour (Phaseolus vulgaris L.) and Rice Bran Flour with Variation of Roasting Time: Karakteristik Fisikokimia dan Organoleptik Snack Bars Kombinasi Tepung Kacang Merah (Phaseolus vulgaris L.) dan Tepung Bekatul (Rice Brand) dengan Variasi Lama Pemanggangan
Agrobioteknologi
Vol 1
, No 1
(2024)
Red bean flour has a high protein content but low gluten content. The superior nutritional value of rice bran is as a nutrient source that contains a lot of protein and high fiber and also does not cause allergies. The purpose of this study was to determine the effect of roasting time and the best formulation of the combination of red bean flour and rice bran flour in making snack bars that are rich in protein and favored by many consumers. This study used a completely randomized design (CRD) ar...
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Physicochemical and Organoleptic Characteristics of Snack Bars Combination of Red Bean Flour (Phaseolus vulgaris L.) and Rice Bran Flour with Variation of Roasting Time: Karakteristik Fisikokimia dan Organoleptik Snack Bars Kombinasi Tepung Kacang Merah (Phaseolus vulgaris L.) dan Tepung Bekatul (Rice Brand) dengan Variasi Lama Pemanggangan
Agrobioteknologi
(2024)
Red bean flour has a high protein content but low gluten content. The superior nutritional value of rice bran is as a nutrient source that contains a lot of protein and high fiber and also does not cause allergies. The purpose of this study was to determine the effect of roasting time and the best formulation of the combination of red bean flour and rice bran flour in making snack bars that are rich in protein and favored by many consumers. This study used a completely randomized design (CRD) ar...
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Characteristics of Donuts with Variations in Soy Flour Substitution (Glycine max L.) and Fermentation Time: Karakteristik Donat dengan Variasi Substitusi Tepung Kedelai (Glycine max L.) Serta Lama Fermentasi
Agrobioteknologi
Vol 1
, No 1
(2024)
Donuts are foods made from high protein wheat flour, in this study donuts were made from substitution of wheat flour and soybean flour. This study aims to determine the effect of soy flour substitution (Glycine max L.) and of determine fermentation time of (60, 75 and 90 min) on soy flour donuts which have the highest protein content and panelists' favorite. Complete Rendomized Design (RAL) Faktorial with two factors used in this research. The first factor was is the ratio of wheat f...
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1 Sitasi
Use of Celery (Apium graveolens L.) as a Source of Antioxidant in Potato Vermicelli (Solanum tuberosum) : Penggunaan Seledri (Apium graveolens L.) sebagai Sumber Antioksidan pada Bihun Kentang (Solanum tuberosum)
Agrobioteknologi
Vol 1
, No 1
(2024)
Vermicelli is an alternative food to replace rice, a type of noodle that is still in great demand by the public. Vermicelli is a popular food made from rice flour processed through an extrusion process so that it is shaped like a thread. The substitution of potato starch and the addition of celery extract will increase the antioxidant activity content of the vermicelli. The purpose of this research was produce vermicelli which has high antioxidant activity and produce vermicelli with characteris...
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1 Sitasi
Characteristics of Donuts with Variations in Soy Flour Substitution (Glycine max L.) and Fermentation Time: Karakteristik Donat dengan Variasi Substitusi Tepung Kedelai (Glycine max L.) Serta Lama Fermentasi
Agrobioteknologi
(2024)
Donuts are foods made from high protein wheat flour, in this study donuts were made from substitution of wheat flour and soybean flour. This study aims to determine the effect of soy flour substitution (Glycine max L.) and of determine fermentation time of (60, 75 and 90 min) on soy flour donuts which have the highest protein content and panelists' favorite. Complete Rendomized Design (RAL) Faktorial with two factors used in this research. The first factor was is the ratio of wheat f...
Google Scholar
DOI
Use of Celery (Apium graveolens L.) as a Source of Antioxidant in Potato Vermicelli (Solanum tuberosum) : Penggunaan Seledri (Apium graveolens L.) sebagai Sumber Antioksidan pada Bihun Kentang (Solanum tuberosum)
Agrobioteknologi
(2024)
Vermicelli is an alternative food to replace rice, a type of noodle that is still in great demand by the public. Vermicelli is a popular food made from rice flour processed through an extrusion process so that it is shaped like a thread. The substitution of potato starch and the addition of celery extract will increase the antioxidant activity content of the vermicelli. The purpose of this research was produce vermicelli which has high antioxidant activity and produce vermicelli with characteris...
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DOI
Bangkitan Perjalanan Pada Perumahan Wonosari Indah,Wonosari Premai, dan Manggisan Premai
Pasak Jurnal Teknik Sipil dan Bangunan
Vol 1
, No 2
(2024)
Permasalahan transportasi muncul akibat dari pertumbuhan penduduk yang relative pesat, meningkatnya jumlah kendaraan bermotor, dan minimnya fasilitas yang ada. Ketidak seimbangan antara sistim kegiatan dari suatu tataguna lahan, sistim jaringan dan sistim pergerakan transportasi tersebut merupakan sebuah mata rantai yang akan terus berlanjut sebagai akibat dari perkembangan suatu daerah yang dinamis. Munculnya kawasan perumahan menyebabkan berubahnya fungsi tata guna lahan yang dikemudian hari m...
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