International Journal of Natural Science and Engineering最新文献_第3页

The Impact of Drying and Salting on the Fish Resilience and Quality 干燥和腌制对鱼类恢复力和品质的影响

International Journal of Natural Science and Engineering Pub Date : 2022-07-05 DOI: 10.23887/ijnse.v6i1.41473

R. Rani, N. Sholihah, Fadzilatul Mutmainah, Sopi Sopiah, R. Rahmi, N. Aisyah, Eni Marta

{"title":"The Impact of Drying and Salting on the Fish Resilience and Quality","authors":"R. Rani, N. Sholihah, Fadzilatul Mutmainah, Sopi Sopiah, R. Rahmi, N. Aisyah, Eni Marta","doi":"10.23887/ijnse.v6i1.41473","DOIUrl":"https://doi.org/10.23887/ijnse.v6i1.41473","url":null,"abstract":"Drying fish is one way of preserving fish by reducing the water content of fish so that the activity of microorganisms can be reduced. Preservation by drying is intended to extend the shelf life of fish. Many fish species have used the drying method for a long time. This study aimed to analyze the effect of drying on salted and unsalted fish to test the resistance and quality of fish. Making salted fish is the simplest preservation with low cost. The characteristics of fish that have a neutral pH, soft texture, and high nutritional content make fish a good medium for bacterial growth. Most Indonesian people manage fish to overcome the damage, including those processed into salted fish. Salted fish is one form of traditional fish processed products with drying and salting technology. Based on the study's results, it was concluded that salted fish that was dried for more than 12 hours of heating in the sun produced products that were acceptable to consumers, while drying under 8 hours produced products that consumers did not accept. There is a need for further testing on the shelf life and the need for the use of hygienic packaging. Based on the analysis, the concentration of salt and time of salting did not significantly affect the texture and aroma.","PeriodicalId":181108,"journal":{"name":"International Journal of Natural Science and Engineering","volume":"139 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114777698","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The Effect of Traditional Drying on Salted Fish Quality 传统干燥对咸鱼品质的影响

International Journal of Natural Science and Engineering Pub Date : 2022-04-10 DOI: 10.23887/ijnse.v6i1.41623

Mira Mira, Sulis Windari, Seri Mulia Reski, Ismi Della Hakiki, Khardianti Alviani Ishak, Lidya Oktavia Putri, Eni Marta

{"title":"The Effect of Traditional Drying on Salted Fish Quality","authors":"Mira Mira, Sulis Windari, Seri Mulia Reski, Ismi Della Hakiki, Khardianti Alviani Ishak, Lidya Oktavia Putri, Eni Marta","doi":"10.23887/ijnse.v6i1.41623","DOIUrl":"https://doi.org/10.23887/ijnse.v6i1.41623","url":null,"abstract":"Fish is a source of animal protein that is widely consumed by the public. With a high protein content, fish quickly undergo a post-harvest decay process if it is not directly processed into food. In general, what causes fish to rot quickly are bacterial and chemical factors. as for the method used in this study is a qualitative research approach. The purpose of this study was to determine the effect of drying on the quality of fish. The results showed that the drying time of fish depends on the weather and also the size of the fish. Drying using sunlight is widely used because heat energy is abundant and the equipment used is inexpensive. during the drying process cleanliness must be monitored. This study also aims to determine the difference between drying fish using salt and not using salt. The parameters observed were the quality of the fish starting from the texture, color, smell, and content contained in the fish after drying. Drying salted fish is widely available in Indonesia, on a national scale salted fish is one of the fishery products that has an important position. The technique of drying salted fish using sunlight is a common technique carried out in Indonesia with the position of the fish being hung and then placed outside or under the sun.","PeriodicalId":181108,"journal":{"name":"International Journal of Natural Science and Engineering","volume":"346 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124311673","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The Effectiveness of Using Direct Sunlight on the Drying Process of Salted Fish Without Formalin 日光直射对无福尔马林咸鱼干燥过程的影响

International Journal of Natural Science and Engineering Pub Date : 2022-04-10 DOI: 10.23887/ijnse.v6i1.41471

Adina Sabilah, A. Khairunnisa, Monalia Monalia, Sisi Sahriani, W. Putri, Yusri Amiroh Lubis, Eni Marta

{"title":"The Effectiveness of Using Direct Sunlight on the Drying Process of Salted Fish Without Formalin","authors":"Adina Sabilah, A. Khairunnisa, Monalia Monalia, Sisi Sahriani, W. Putri, Yusri Amiroh Lubis, Eni Marta","doi":"10.23887/ijnse.v6i1.41471","DOIUrl":"https://doi.org/10.23887/ijnse.v6i1.41471","url":null,"abstract":"Salted fish is one of the side dishes that are in great demand by the people of Indonesia. This study aims to analyze the effectiveness of the use of direct sunlight on the drying process of salted fish without formalin. The method used in this research is the experimental method. Where this data collection uses various types of fish to be used as salted fish and there are also some fish that are not salted. The types of fish used in this study were river fish, tilapia, singkek fish, and marine fish. The process of making this salted fish lasts 3-5 days. It depends on the type of fish used and the weather or sunlight during the drying process. The drying process of salted fish that is applied is using direct sunlight or traditionally and does not use chemicals or formalin. The results obtained during drying, fish that do not use salt easily spoil quickly and cannot last long. The smell of unsalted fish is more pungent and the color of the fish also changes. While the fish that is given salt does not smell bad, the color of the fish also does not change.","PeriodicalId":181108,"journal":{"name":"International Journal of Natural Science and Engineering","volume":"68 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115678256","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Workshop Marketplace System Using Rajaongkir API, Leaflet API and Midtrans Payment Gateway 车间市场系统使用Rajaongkir API，传单API和Midtrans支付网关

International Journal of Natural Science and Engineering Pub Date : 2022-04-10 DOI: 10.23887/ijnse.v6i1.44033

Ketut Nila Arta, A. A. K. Sudana, G. A. A. Putri

{"title":"Workshop Marketplace System Using Rajaongkir API, Leaflet API and Midtrans Payment Gateway","authors":"Ketut Nila Arta, A. A. K. Sudana, G. A. A. Putri","doi":"10.23887/ijnse.v6i1.44033","DOIUrl":"https://doi.org/10.23887/ijnse.v6i1.44033","url":null,"abstract":"The automotive shop is a business engaged in the automotive sector that serves vehicle repairs and sales of various kinds of vehicle spare parts. A marketplace is a place for buying and selling or a market that uses internet media. The current marketplace is still very common, making it difficult to find a marketplace that focuses on the automotive sector and difficult to find information about available automotive shops around. The automotive shop marketplace system can help to carry out the process of buying and selling vehicle spare parts and assist in finding various spare parts and information about available automotive shops based on the user's location. This system was developed on a web-based basis using the PHP programming language with the Laravel framework and integrated with the Leaflet API, RajaOngkir API, and Midtrans Payment Gateway as additional features in creating a marketplace. The leaflet API displays a map containing the location of the automotive shop listed on the marketplace. RajaOngkir API provides information about shipping costs to the buyer's place from the seller's place. Midtrans Payment Gateway bridges the payment process carried out by both parties so that it can take place properly. The method used in this research is to use the System Development Life Cycle (SDLC) waterfall method. The results of the research conducted were tested using the black-box method.","PeriodicalId":181108,"journal":{"name":"International Journal of Natural Science and Engineering","volume":"132 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114501977","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The Impact of Using Salt on Drying Rate of Fish 使用盐对鱼类干燥率的影响

International Journal of Natural Science and Engineering Pub Date : 2022-02-20 DOI: 10.23887/ijnse.v5i3.41314

Rika Delima, Safinaz Sahira, Sumiroyani Sumiroyani, Kamelia Kamelia, Reskiana Reskiana, Khusnul Aulia Rahmi, Eni Marta

{"title":"The Impact of Using Salt on Drying Rate of Fish","authors":"Rika Delima, Safinaz Sahira, Sumiroyani Sumiroyani, Kamelia Kamelia, Reskiana Reskiana, Khusnul Aulia Rahmi, Eni Marta","doi":"10.23887/ijnse.v5i3.41314","DOIUrl":"https://doi.org/10.23887/ijnse.v5i3.41314","url":null,"abstract":"Fish drying by using additional salt as a preservative and adding flavor to the fish. This study aims to determine the effect of various doses of salt on the quality of tilapia, motan, dried salted lemongrass and the difference that does not use salt on the quality of fish. This type of research is quantitative research with experimental methods. The independent variable in this study was the concentration of NaCl salt as a treatment, namely 10%, 20%, 30% of the total fish weight. The controlled variables of this study were the type of fish, weather conditions, and materials used. The research process begins with weeding motan, tilapia, and lemongrass fish, namely motan fish, tilapia, and lemongrass fish, weighing 100 grams. Then the fish are weeded with running water, removed all the contents of the fish's stomach, and drained until the fish does not contain too much water. Then the addition of salt to the motan fish, tilapia, and lemongrass fish has been given, namely, 27%, 34%, and 41%. The duration of soaking or salting is 24 hours. After the salting time has been completed, the fish drying process is continued. The fish dried at a temperature of 30C to 35C for 2 to 3 days to obtain the desired characteristics of salted fish. Data was collected by testing the salt content in fish with different concentrations. The results showed a difference between salted fish and unsalted fish. Salted fish has a harder texture, taste better, and have a longer shelf life.","PeriodicalId":181108,"journal":{"name":"International Journal of Natural Science and Engineering","volume":"55 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-02-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127041421","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 4

The Effect of Fish Thickness on Dryness Level and Time for Drying Fish 鱼的厚度对干燥程度和干燥时间的影响

International Journal of Natural Science and Engineering Pub Date : 2022-02-20 DOI: 10.23887/ijnse.v5i3.41891

N. Azizah, Nurul Aini Asfiyanti, M. Hasibuan, M. Jannah, Rinda Gustari, Riski Sakinah Hasibuan

引用次数: 2

Computers and Information Technology as a Source of Learning Media for Elementary School Teachers 计算机与信息技术作为小学教师学习媒体的来源

International Journal of Natural Science and Engineering Pub Date : 2022-02-20 DOI: 10.23887/ijnse.v5i3.41862

Monalia Monalia, Nurul Aini Asfiyanti, Syafia Eka Putri

{"title":"Computers and Information Technology as a Source of Learning Media for Elementary School Teachers","authors":"Monalia Monalia, Nurul Aini Asfiyanti, Syafia Eka Putri","doi":"10.23887/ijnse.v5i3.41862","DOIUrl":"https://doi.org/10.23887/ijnse.v5i3.41862","url":null,"abstract":"The increasingly rapid development of computers and information technology at this time provides benefits and conveniences for teachers and students. It is hoped that the development of computers and information technology can stimulate thoughts, provoke activity, feelings, and attention of students so that the learning process goes well and student and teacher communication runs smoothly. This study aims to determine the development of ICT as a source of learning media. This research is qualitative descriptive research. This type of research is literature review research reviewed from journals taken from e-journals and Google Scholar. The data collection technique used in this research is reading the journals obtained and noting the things needed in this journal. The data validation technique used in this journal is using data source triangulation techniques. Based on the study results, it can be concluded that learning to use computers and information technology has many benefits that can be taken. Make it easier for teachers and students to convey and receive the learning they want to convey. With this ICT, teachers can also do e-learning so that students are more independent with flexible time.","PeriodicalId":181108,"journal":{"name":"International Journal of Natural Science and Engineering","volume":"44 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-02-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121696116","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Analysis of the Factors that Cause Dengue Hemorrhagic Fever (DHF) Using Chi-Square Automatic Interaction Detection (CHAID) 基于卡方自动交互检测(CHAID)的登革出血热(DHF)病因分析

International Journal of Natural Science and Engineering Pub Date : 2022-01-09 DOI: 10.23887/ijnse.v5i3.41123

St Syahdan, Abdul Arif, M. Megawati

{"title":"Analysis of the Factors that Cause Dengue Hemorrhagic Fever (DHF) Using Chi-Square Automatic Interaction Detection (CHAID)","authors":"St Syahdan, Abdul Arif, M. Megawati","doi":"10.23887/ijnse.v5i3.41123","DOIUrl":"https://doi.org/10.23887/ijnse.v5i3.41123","url":null,"abstract":"The low level of public awareness of environmental cleanliness has led to the spread of dengue hemorrhagic fever (DHF). This study aims to identify and analyze the factors that cause dengue hemorrhagic fever (DHF) using the Chi-Square Automatic Interaction Detection (CHAID) method. This type of research is applied research, namely research conducted to apply, test, and evaluate the ability of a theory that is applied in solving practical problems. This research was conducted at the University of Kaltara by taking quantitative data on dengue hemorrhagic fever (DHF) patients recorded at the Bulungan District Health Office. The analytical method used is the Chi-Square Automatic Interaction Detection (CHAID) tree-structured classification method with the Statistical Package for the Social Sciences (SPSS) program. Based on the study results, it was found that five factors caused the occurrence of dengue hemorrhagic fever (DHF) in Bulungan Regency. They are Gender, Age, Work Status, Environment, and Household Income. Based on the CHAID analysis using the IBM SPSS Statistics computer program, a decision tree is formed, which consists of 5 nodes consisting of 1 main node (node 0), one decision node (node 1), and 3 terminal nodes (node 2, 3 and 4). The predictor variables that affect the formation of the decision tree are Age and Household Income. DHF patients can be classified into three different segments from the segmentation decision tree with an estimated risk of 0.273, which means the risk of the wrong classification for DHF status is 27.3%.","PeriodicalId":181108,"journal":{"name":"International Journal of Natural Science and Engineering","volume":"50 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-01-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132994654","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The Implications of Breastfeeding Self-Efficacy on Prelacteal Feeding in First Week of Birth 母乳喂养自我效能对出生第一周泌乳前喂养的影响

International Journal of Natural Science and Engineering Pub Date : 2021-10-01 DOI: 10.23887/ijnse.v5i3.39895

Luh Mertasari, Wayan Sugandini, K. E. Giri

{"title":"The Implications of Breastfeeding Self-Efficacy on Prelacteal Feeding in First Week of Birth","authors":"Luh Mertasari, Wayan Sugandini, K. E. Giri","doi":"10.23887/ijnse.v5i3.39895","DOIUrl":"https://doi.org/10.23887/ijnse.v5i3.39895","url":null,"abstract":"Breastfeeding is a special and joyful event that most mothers and their babies experience. Exclusive breastfeeding (breastfeeding only for babies until they are six months old) is an activity that is very beneficial for both mother and baby. The low achievement of exclusive breastfeeding often begins with giving prelacteal intake in the first days of the baby's life because of the low understanding of the baby's mother about the importance of breastfeeding. This study links the relationship between breastfeeding self-efficacy and prelacteal feeding in the first week of birth. This type of research is correlational with a cross-sectional approach. The population in this study were breastfeeding mothers in the first week of the baby's birth; the number of samples was 50 people with purposive sampling technique. The data was collected using the BSE-SF questionnaire and observation—data analysis with univariate and bivariate chi-square tests to determine the relationship between the two variables. The study results with a p-value of 0.000 0.05, so it was concluded that there was a relationship between breastfeeding self-efficacy and the provision of prelacteal nutrition in the first week of birth. This research can then be used to reference further breastfeeding guidance strategies.","PeriodicalId":181108,"journal":{"name":"International Journal of Natural Science and Engineering","volume":"60 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133213008","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

A Swear Word Detection System in SKPD Website Content of Bali Province Government 巴厘省政府SKPD网站内容中的脏话检测系统

International Journal of Natural Science and Engineering Pub Date : 2021-09-23 DOI: 10.23887/ijnse.v5i2.21942

Ester Melinda, W. G. S. Parwita

{"title":"A Swear Word Detection System in SKPD Website Content of Bali Province Government","authors":"Ester Melinda, W. G. S. Parwita","doi":"10.23887/ijnse.v5i2.21942","DOIUrl":"https://doi.org/10.23887/ijnse.v5i2.21942","url":null,"abstract":"The website is one of the information service systems needed by the community to carry out various public service activities. It's just that it is necessary to do a word-checking process on the website to avoid swear words, especially on government service websites. Checking swear words on the website takes a long time, done by reading every website content that the admin will add. So we need a system that can check swear words on the website. The purpose of the research is to simplify detecting swear words on the SKPD website. In this study, a system was designed and built that can detect swear words when the admin adds and changes website content and validates criticism and suggestions that visitors have added by implementing text mining. This study uses the Nazief and Adriani algorithms for the stemming process and the Term Frequency algorithm for the weighting process. The test method used is accuracy measure. From the test results, the accuracy value is 88%, precision of 78.57%; recall of 100%; and f measure by 88%. The results obtained have not been maximized because the system has not been able to read the sentence structure, so that a word that should not be used as a swear word in a document/text becomes detected by the system as a swear word, for example, the word dog detected in the text of the news about rabid dogs.","PeriodicalId":181108,"journal":{"name":"International Journal of Natural Science and Engineering","volume":"76 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116353771","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1