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Menampilkan 1411–1420 dari 4633 artikel
Utilization Of Songket Fabric As A Wedding Dress With The Application Of Aesthetic Principles
An International Journal Tourism and Community Review
Vol 1
, No 3
(2024)
Songket fabric is one of the traditional fabrics originating from South Sumatra, songket fabric has been used as a subordinate of traditional clothing, it can be in the form of bodo clothes, tunics. The development of fashion that continues to rotate so that the preservation of this songket fabric is maintained, innovation is needed, to provide innovation so that songket fabric can be processed into fashion for wedding occasions with more modern models. The principle of aesthetics is a reference...
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Natural Coloring Process Tie-Dye Tritik Combination Smock Technique In Children's Clothing Making
An International Journal Tourism and Community Review
Vol 1
, No 3
(2024)
Coloring is a technique of transferring color on a medium, either fabric, paper, as well as other objects that can absorb color. The coloring of the Japanese smock technique and the tie-dye technique, if they are combined in a fabric coloring process will produce new technology in the field of textiles that produce new pattern designs that are creative and innovative. The purpose of this study is: To find out the natural coloring process of the tie-dye tritik combination smock technique in...
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Inovasi Pengayak Pasir Beroda dengan Pendekatan Ergonomis untuk Meningkatkan Efisiensi Pekerjaan Konstruksi
Jurnal Aplikasi Ilmu Teknik Industri
Vol 5
, No 2
(2024)
Pekerjaan konstruksi membutuhkan alat yang efisien untuk mendukung produktivitas pekerjaannya. Salah satu material utama yang seringkali digunakan adalah pasir, yang dimana perlu diayak untuk dapat memisahkan kerikil dan material yang kasar sebelum digunakan dalam proses pembangunan. Pekerja konstruksi selama ini biasa menggunakan alat pengayak manual yang membutuhkan banyak tenaga dan waktu, hasil yang didapatkan bisa dikatakan memiliki efisiensi yang rendah. Untuk mengatasi permasalahan ini, d...
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Hubungan Karakteristik Individu dengan Kelelahan Kerja pada Guru Sekolah Menengah Atas (SMA) X
Jurnal Kesehatan Masyarakat Indonesia
Vol 19
, No 3
(2024)
Latar Belakang: Guru SMA tidak hanya dibebani untuk mengajarkan konsep di dalam kelas, tetapi juga sebagai wali kelas serta memiliki pekerjaan-pekerjaan lain untuk mendukung karir dan keterampilan mereka. Hal ini dapat berakibat terhadap guru yang mengalami kelelahan kerja. Tujuan Penelitian: Untuk mengetahui hubungan karakteristik individu dengan kelelahan kerja pada guru Sekolah Menengah Atas (SMA) X.Metode Penelitian: Desain penelitian ini adalah cross sectional dimana data diambil satu waktu...
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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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The effect of composition purple sweet potato flour (Ipomoea batatas L.) and wheat on the physical, chemical and sensory properties in cookies
Rahmalia, Rekha Rizky
; Yuliani, Ririn
; Yuanda, Afifah Nurfadyah Islami Yuanda
; Khoerunnisa, Farah
; Sari, Yuli Perwita
Journal of Food and Agricultural Product
Vol 4
, No 2
(2024)
Cookies are a type of biscuit made from soft dough, high in fat content, relatively crispy when broken, and have a dense cross-sectional texture. The significantly increasing data on wheat flour consumption indicates a very high level of dependence on wheat flour. This is due to the high number of processed food products using wheat flour, necessitating the utilization of flour from local raw materials to explore local potential, one of which is by partially replacing wheat flour with purple swe...
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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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