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Klasterisasi Wilayah Kabupaten/Kota di Sulawesi Tenggara berdasarkan Produksi Bahan Pangan menggunakan Algoritma K-Means Clustering
Jurnal Informatika dan Rekayasa Perangkat Lunak
Vol 6
, No 2
(2024)
Food ingredients are ingredients produced from agricultural products that are used to make food. These foods consist of vegetables, meat, nuts, sweet potatoes, and so on. Southeast Sulawesi Province is one of the provinces that has a fairly high amount of food production in Indonesia. The application of the K-Means clustering algorithm is used to group districts/cities in Southeast Sulawesi based on food production results. The method used in this study is CRISP-DM with the K-Means clustering al...
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Klasifikasi Penentuan Kualitas Kayu Jati Berdasarkan Citra Digital Menggunakan Algoritma K-Nearest Neighbour
Jurnal Informatika dan Rekayasa Perangkat Lunak
Vol 6
, No 2
(2024)
The increase in demand for goods made from wood cannot be limited, especially the demand for table furniture, cupboards and so on. Along with development, teak wood production has shifted to superior types of teak wood because the growth period is faster, but this condition means that the quality of teak wood is not like the old type of teak wood. Difficulty in seeing the quality of wood is a problem faced by craftsmen and furniture makers. The aim of this research is to determine the quality of...
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KORELASI PERILAKU HIDUP BERSIH DAN SEHAT DENGAN KECACINGAN PADA SISWA SEKOLAH DASAR DI KABUPATEN PROBOLINGGO
Jurnal Kesehatan Masyarakat Indonesia
Vol 19
, No 3
(2024)
Background: Soil-transmitted worms are still a health problem in Probolinggo Regency, especially related to clean and healthy living behavior. Health and hygiene education is an effort to reduce worm transmission and infection. The purpose of this study was to identify clean and healthy living behaviors related to worms. Method: The study design was observational analytic with a Cross-Sectional Study approach. The population was elementary school students in Probolinggo Regency with a sample siz...
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Aplikasi E-voting Berbasis Blockchain dengan Metode Smart Contract
Jurnal Informatika dan Rekayasa Perangkat Lunak
Vol 6
, No 2
(2024)
Voting is an important process in many contexts, such as in organizational decisions and the selection of leaders. With the development of technology, the concept of electronic voting emerged, where humans can cast their votes electronically. Electronic voting has become an important alternative in organizational decision making and leader selection, but often faces challenges related to security and fraud. In this study, a blockchain-based electronic voting application has been developed using...
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Pengenalan Gestur Bahasa Isyarat Indonesia dengan Mediapipe Keypoints
Jurnal Informatika dan Rekayasa Perangkat Lunak
Vol 6
, No 2
(2024)
Difficulty in communication is an obstacle for deaf friends who cannot learn the language orally or acquire normal speech skills. The development of sign language gesture recognition technology is an important step to improve accessibility and social integration for the deaf community. The use of MediaPipe Holistic Keypoints and deep learning techniques provides significant potential in recognizing and understanding sign language gestures. The main objective of this study is to classify Indonesi...
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Implementasi Profile Matching pada Sistem Pendukung Keputusan Seleksi Peserta Tenda Kewirausahaan
Setiawan, Aries
; Nuryanto, Imam
; Mintorini, Ery
; Hidajat, Moch. Sjamsul
; Farida, Ida
; Widjajanto, Budi
; Prasetya, Jaka
; Lewa, Andi Hallang
; Karmila, Karmila
Jurnal Informatika dan Rekayasa Perangkat Lunak
Vol 6
, No 2
(2024)
One of the programs from the Entrepreneurship Unit is the entrepreneurial tent participant program. In the manual assessment process, participant selection is only based on the type of entrepreneurial product that will be offered. However, this does not get maximum selection results because if the existing selection only uses one variable component and the assessment tends to contain elements that have no potential. One decision making method that has weight in its calculations is profile matchi...
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The effect of modified kepok banana (Musa acuminata) starch substitution on the texture and color of steamed brownies
Journal of Food and Agricultural Product
Vol 4
, No 2
(2024)
One food component that can act as a functional food ingredient is resistant starch. Kepok bananas are a food source that has the potential to produce resistant starch and can be processed to produce food products. Method autoclaving cooling Kepok banana flour has the potential to increase the resistant starch content. This research aims to determine the effect of modified kepok banana starch substitution on texture (hardness, cohesiveness, adhesiveness and gumminess) and color (L, a and b value...
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Analisis Pengaruh Media Sosial terhadap Produktivitas Akademik Mahasiswa menggunakan Metode Decision Tree dan Random Forest
Murwaningtyas, Chatarina Enny
; Kristiamita, Angel
; Putri, Agatha Lintang Antika Ika
; Puspaningrum, Fibelia Dwi
; Mahanani, Carolina Dhinda Putri
Jurnal Informatika dan Rekayasa Perangkat Lunak
Vol 6
, No 2
(2024)
This study aims to evaluate the impact of social media usage on the academic productivity of Universitas Sanata Dharma Yogyakarta students, measured through their Grade Point Average (GPA). The methods employed involve two machine learning models: Decision Tree and Random Forest. The data were processed using outlier-resistant scaling techniques and data balancing through oversampling. The results show that the Random Forest model outperformed with an accuracy, precision, recall, and F1-score of...
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Analysis of chemical and sensory characteristics of sapodilla dodol with various formulations of glutinous rice flour
Journal of Food and Agricultural Product
Vol 4
, No 2
(2024)
Sapodilla has not been widely utilized as a processed food product. The processing of sawo into sawo dodol is expected to increase the added value of sawo fruit. The purpose of this study was to analyze the chemical characteristics and the panelists' acceptance of dodol with various formulations of the addition of glutinous rice flour. The method used in making sapodilla dodol is experimental with a comparison of the use of glutinous rice flour, namely F1 (50 gr), F2 (100 gr), F3 (150 gr) and F4...
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EFEKTIFITAS PEMBERIAN KOMPRES WATER TEPID SPONGE TERHADAP PENURUNAN SUHU TUBUH PADA KASUS HIPERTERMI DI RS PERMATA MEDIKA SEMARANG
Jurnal Kesehatan Al-Irsyad
Vol 17
, No 2
(2024)
Hipertermi adalah peningkatan suhu tubuh yang dapat terjadi >37,5 C dan merupakan suatu penyakit sebagai bentuk reaksi atau proses alami tubuh dalam melawan infesi yang disebabkan oleh bakteri, virus,Kondisi ini sering dialami oleh anak-anak, penyebab ialah infeksi dari penyakit pneumonia, bonkitis, tuberculosis, demam tifoid, demam berdarah, gastroenteritis, infeksi saluran kemih. Proses infeksi penyakit yang terjadi pada tubuh mengakibatkan perubahan suhu tubuh yang meningkat sebagai bentuk...
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