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Analisis Kinerja Dan Kapasitas Arus Lalu Lintas Pada Ruas Jalan Kolonel Kardjono Kabupaten Wonosobo
Pratama, Farhan Hamid
; Wulandari, Nisa Putri
; Rahmawan, Fikri Riza
; Negara, Andika Surya
; Lestarini, Wiji
Pasak Jurnal Teknik Sipil dan Bangunan
Vol 2
, No 2
(2025)
Wonosobo merupakan salah satu daerah dengan tingkat gangguan lalu lintas yang cukup tinggi, terutama di sekitar RSUD Kabupaten Wonosobo. Jalan ini sering mengalami permasalahan arus lalu lintas yang mempengaruhi efisiensi dan kenyamanan pengguna jalan. Penelitian ini bertujuan untuk menganalisis kinerja dan kapasitas arus lalu lintas pada ruas Jalan Kolonel Kardjono, Kabupaten Wonosobo guna meningkatkan tingkat pelayanan (Level of Service) jalan tersebut.
Analisis dilakukan dengan mengacu pada...
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Evaluasi Penerapan Manajemen Mutu dalam Pembangunan Perumahan Subsidi
Pasak Jurnal Teknik Sipil dan Bangunan
Vol 2
, No 2
(2025)
Penelitian ini bertujuan untuk mengevaluasi kelayakan rumah sederhana sehat di Perumahan Bumi Dieng Indah, Kabupaten Wonosobo, dengan fokus pada standar kesehatan dan teknik perumahan. Studi ini merujuk pada Standar Nasional Indonesia (SNI) 03-1733-2004 serta berbagai regulasi terkait. Data dikumpulkan melalui observasi langsung di lokasi perumahan, wawancara, dan analisis dokumen perumahan Bumi Dieng Indah. Hasil penelitian menunjukkan bahwa sebagian besar rumah di Bumi Dieng Indah telah memenu...
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ANALISIS PERBANDINGAN BIAYA OPERASIONAL KENDARAAN (BOK) PADA BUS RAPID TRANSIT (BRT) ANTARA DAERAH TRAYEK DATAR DAN TRAYEK PERBUKITAN DI KOTA SEMARANG
Pasak Jurnal Teknik Sipil dan Bangunan
Vol 2
, No 2
(2025)
Bus Rapid Transit (BRT) merupakan salah satu angkutan umum yang ada di kota semarang. BRT dirancang untuk memudahkan masyarakat dalam melakukan perjalanan atau bepergian selama beraktivitas. Kota Semarang memiliki 8 (delapan) koridor BRT dengan rute yang berbeda. Pada tahun 2021, tarif yang ditetapkan BRT di Kota Semarang adalah Rp. 3500,- untuk penumpang umum dan Rp. 1000,- untuk mahasiswa. Karena tarifnya yang murah. Banyak masyarakat yang masih menggunakan BRT sebagai transportasi sehari-hari...
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Prediksi Remaining Useful Life Mesin Turbofan Menggunakan Metode Deep Layer Recurrent Neural Networks
Jurnal Informatika dan Rekayasa Perangkat Lunak
Vol 7
, No 1
(2025)
In recent years, the development of prognostic and health management in engines and systems has grown rapidly, with one form of interaction being predicting the remaining useful life of aircraft turbofan engines. In this study, chose to use the Deep Learning RNN method with LSTM architecture. And in its limitation, the C-MAPSS FD001 dataset is used as a modeling dataset in which there is complex multivariate data. The main objective in this analysis and modeling process is to obtain the remaini...
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Physicochemical And Organoleptic Characteristics on Cookies Innovation with the Addition of Taro Flour (Colocasia esculenta) and Edamame Flour (Glycine max)
Febriana Ramadhan Abdi, Yenny
; Ayu Putri Pamungkas, Niken
; Nur Rochmah, Alfi
; Putri Suleman, Dininurilmi
; Widyastuti, Retno
Journal of Food and Agricultural Product
Vol 5
, No 1
(2025)
The use of taro tuber flour as a substitute for wheat flour in food processing is one of the preferences that can be made to reduce dependence on the use of wheat flour by innovating or increasing the use of non- wheat flour. One of the types of processed foods that can utilize taro tuber flour is Cookies. In addition, Cookies can also be added with additional nutritional content in the form of protein from edamame flour. The purpose of this study was to determine the effect of the addition of t...
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Phytochemical Characteristics of Microencapsulated Purple Sweet Potato (Ipomoea batatas L.) Antin 3 Variety with Chitosan and Alginate
Journal of Food and Agricultural Product
Vol 5
, No 1
(2025)
Microencapsulation is one of the techniques used to protect and increase the stability of bioactive compounds contained in natural materials, such as purple sweet potato. Purple sweet potato variety Antin 3 contains various phytochemical compounds that have potential as a source of antioxidants, but these compounds are easily degraded by external factors. This study aims to evaluate the differences in phytochemical characteristics of microencapsulated purple sweet potato variety Antin 3 with chi...
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Klasifikasi Tingkat Demam Berdarah menggunakan Metode Naive Bayes Classifier untuk Deteksi Dini
Jurnal Informatika dan Rekayasa Perangkat Lunak
Vol 7
, No 1
(2025)
Nowadays, the flow of information has experienced a significant increase every day, which results in the accumulation of data in the form of text documents both online and offline. The classification of Dengue Fever data in the medical field is an essential task in predicting the disease, it can even support doctors in establishing a diagnosis, so it is important to make a diagnosis quickly in order to reduce the risk of Dengue Fever spreading in the community. The classification of dengue fever...
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Effect of Storage Temperature on Sensory and Chemical Characteristics of Quail Bacem Sterile Packaging Retort Pouch
Journal of Food and Agricultural Product
Vol 5
, No 1
(2025)
Quail eggs are one of the perishable materials that cause quail eggs to not be stored for a long time. One of the efforts to maintain the quality of eggs is with sterile packaging of retort pouches. This study aims to determine the effect of storage temperature (-14°C, 5°C, and 25°C) on sensory characteristics (Aroma, Taste, Color, Texture, and Overall) and Chemical characteristics (Fat) of the best retort pouch sterile packaged quail egg processed products from the sensory characteristics...
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Determination of pH value and Vitamin C Levels in Spontaneous Fermented Kimchi and Pickles by Acid Lactic Bacteria
Suleman, Dininurilmi
; Rizki, Prajwalita Rukmakharisma
; Susanto, Fika
; Rahmawati, Ayu
; Zhulaikah, Hanif Nur
; Aulia, Maulida
; Puspitasari
; Firdaus, Nova Novia
; Ajeng, Shavira
; Hapsari, Alifia Karina
Journal of Food and Agricultural Product
Vol 5
, No 1
(2025)
Fermentation is the process of chemical transformation in an organic substrate through the activity of enzymes produced by microorganisms. Food fermentation provides some nutritional benefits. It also helps to maintain and increase the nutritional value of food such as vitamin C. Vitamin C, which satisfies the nutritional needs of a balanced diet, is found in abundance in fruits and vegetables. However, there is currently no preservation method that can maintain the amounts of ascorbic acid that...
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Sensory Profile, Water Content, Fat Content and Antioxidant Activity of Pecel Sauce with Black Garlic Addition
Rochmah, Alfi Nur
; Ningrum, Widya Rafika
; Zulfa, Fitriyah
; Rukmakharisma, Prajwalita
; Abdi, Yenny Febriana Ramadhan
; Mulyani, Rizka
; Adi, Prakoso
; Suleman, Dininurilmi Putri
; Nadhilah, Dini
; Widyastuti, Retno
Journal of Food and Agricultural Product
Vol 5
, No 1
(2025)
Pecel sauce is made using peanuts and has a spicy and sweet taste. The ingredients for making pecel sauce can be innovated by adding black garlics. Black garlic is garlic that can be processed at a temperature of 600-800C for several days and has a higher antioxidant potential than garlic. Antioxidant activity is a compound that can inhibit free radical reactions. Apart from having antioxidant potential, black garlic has distinctive flavor compounds. The aim of this research is to determine the...
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