Science Tech: Jurnal Ilmu Pengetahuan dan Teknologi最新文献

{"title":"GRUP FAKTOR DARI SEMUA SUBGRUP SIKLIK DI GRUP Zn+","authors":"Samsul Arifin","doi":"10.30738/jst.v4i2.3314","DOIUrl":"https://doi.org/10.30738/jst.v4i2.3314","url":null,"abstract":"Zn is a group under addition modulo n. Cyclic subgroup is subgroup that generated by one element of the group. In group , all cyclic subgroup can be generated by a generator that is the factors of n. Therefore, we can find all their factors group. In this paper, we will determine factors group of all cyclic subgroup of group  using Python.","PeriodicalId":433636,"journal":{"name":"Science Tech: Jurnal Ilmu Pengetahuan dan Teknologi","volume":"9 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-08-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128012443","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}

{"title":"PENGEMBANGAN KELAS VIRTUAL MENGGUNAKAN KELASE PADA TOPIK LOGIKA UNTUK SISWA SMA","authors":"Sepriani Liliana, M. A. Rudhito","doi":"10.30738/jst.v4i1.2225","DOIUrl":"https://doi.org/10.30738/jst.v4i1.2225","url":null,"abstract":"This study aims to develop a virtual class by using Kelase on Logic topics for high school students and find out how it works in helping with school learning. The research method used is qualitative development and descriptive research. Research includes the planning, development and testing of virtual classes built using Kelase. The research subjects consisted of 15 high school students from different areas connected on-line. Data is planning descriptions, virtual classroom development, student activities in virtual classes, student work results and student comments. The data were analyzed descriptively qualitatively and supported by display drawings. The results showed that by using Kelase, can be developed a virtual class in accordance with what is planned. The development of this virtual class includes the presentation of logic material in the form of video, giving practice and quiz in the form of multiple choice, as well as the discussion forum discussion to know the comments, criticism and suggestions from the class participants, and the presentation of the questionnaire to know its implementation in helping the learning in school. The developed virtual classroom helps in school learning. It is shown from the results of the exercise and quiz of the participants who have exceeded the minimum criteria designed designed, also supported by positive comments from the participants of the class and also from the questionnaire results","PeriodicalId":433636,"journal":{"name":"Science Tech: Jurnal Ilmu Pengetahuan dan Teknologi","volume":"18 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-02-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121059353","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}

{"title":"PENDEKATAN LEAN SIX SIGMA DAN TAGUCHI UNTUK MENGATASI MASALAH PENGEMASAN DAN PEMASARAN PRODUK WEDANG UWUH INSTAN SRUPUT","authors":"Elly Wuryaningtyas Yunitasari, Emmy Nurhayati","doi":"10.28989/SENATIK.V3I0.109","DOIUrl":"https://doi.org/10.28989/SENATIK.V3I0.109","url":null,"abstract":"Wedang Uwuh Instan Sruput is one of the business unit of Industrial Engineering Program, Faculty of Engineering, Universitas Sarjanawiyata Tamansiswa Yogyakarta. Wedang Uwuh Sruput is an innovative manufacture of wedang uwuh into instant from the original form of whole and raw spices. The resulting product results sometimes have different quality/taste in each production process. The purpose of this research is to improve product quality of Wedang Uwuh Instan Sruput, improve the composition of herb wedang uwuh product, improve the concept of packaging and improve the marketing of the wedang uwuh products. The object of this research is Wedang Uwuh Sruput Prodi Teknik Industri UST. The materials used are instant wedang uwuh maker such as ginger, clove leaf, cinnamon leaf, secang wood, cloves, lemongrass, sugar and water. Identification is done on factors that affect product quality in order to create the same product in the market. The experiment was conducted by performing several times of Wedang Uwuh Sruput production with several variations of composition/formula using Taguchi method to maintain product consistency and quality. In this experiment there are 4 factors(sugar,ginger,water and secang)with 3 level design,that is 2,8 kg;2.9 kg and 3.0 kg for sugar,1.0 kg;1.2 kg and 1.4 kg for ginger,water is 5.0 L;5.2 L and 5.4 L,while the secang is 200 gr,210 gr,220 gr. The difference of the output of Wedang Uwuh Sruput is caused by the difference of sugar content, the difference of ginger content, the difference of the amount of water and the difference of the number of secang used, the use of different raw material specification, the length of production process is not same and the production process is still manual. The result shows that Waste which has the highest weight is waiting with the value of 0.252 at rank 31. Then the calculation of sigma value at early check is at the level of 3,001 sigma and final check at 2,455 sigma level. From the calculation of sigma level can be seen that the level of quality in Business Unit Wedang Uwuh \"Sruput\" is still far from lean six sigma target. Therefore, the advice given to the Business Unit Wedang Uwuh \"Sruput\" in the form of corrective actions that have been analyzed in this study. It was found that the most appropriate composition based on consumer preferences was Sugar 2.9 kg;Ginger 1.4;Water 5 L; and Wood Secang 200 gr.","PeriodicalId":433636,"journal":{"name":"Science Tech: Jurnal Ilmu Pengetahuan dan Teknologi","volume":"114 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2017-12-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134430426","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}

{"title":"PENGARUH VARIASI FRAKSI VOLUME KOMPOSIT SERAT E-GLASS ±45° POLYESTER 157 BQTN TERHADAP KEKUATAN BENDING DAN GESER","authors":"Istyawan Priyahapsara, Izza Rizky Assihhaly","doi":"10.30738/jst.v3i2.1620","DOIUrl":"https://doi.org/10.30738/jst.v3i2.1620","url":null,"abstract":"Demand of composite as aeronatics material is incresing. It’s light weight, high specific strength, are become a favour of research. Fiber volume Fraction (FVF) is one of important factor on making of composite. The volume ratio between FVF and the resin is affecting its mechanical properties. In this reaserach there were three ratio varation between fiber and the resin. Bending and shear test were conducted through out this research. Results show that, the ductility increased due to the increased of its ratio, but it’s shear stressare decresed.","PeriodicalId":433636,"journal":{"name":"Science Tech: Jurnal Ilmu Pengetahuan dan Teknologi","volume":"28 3 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2017-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125123475","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}

{"title":"ANALISIS KEMAMPUAN PEMECAHAN MASALAH MATEMATIS SISWA TINGKAT SEKOLAH DASAR DI KOTAMADYA YOGYAKARTA","authors":"Trisniawati Trisniawati","doi":"10.30738/jst.v3i1.1135","DOIUrl":"https://doi.org/10.30738/jst.v3i1.1135","url":null,"abstract":"This study aims to describe the attainment of mathematical problem solving ability among elementary school students in Yogyakarta Municipality and to describe errors that they make in answering the items in the test of mathematical problem solving ability. This was a qualitative and case study research. The research population comprised all elementary school students in Yogyakarta Municipality. Then, 3 elementary schools in Yogyakarta Municipality were randomly selected based on upper, middle, and lower ranks, namely SD Negeri Ungaran Yogyakarta, SD Bina Anak Sholeh Yogyakarta, and SD Negeri Karanganyar Yogyakarta. The study was carried out in Grade V in November 2015. The research instruments were a test of mathematical problem solving ability and an interview guide. Based on the data from the test of mathematical problem solving ability, interviews were conducted by involving 5 students from each elementary school. The results of the study show that the mathematical problem solving ability among elementary school students in Yogyakarta Municipality is still low, namely less than 68. Their mathematical problem solving ability at the stage of understanding a problem is 52.37%, at the stage of planning to solve a problem it is 29.091%, at the stage of solving a problem it is 23.09%, and at finding out an alternative it is 8.88%. The results indicate that many students have not attained the stage of rechecking by finding out an alternative way (solution). The errors that the students often make include inaccurate data, inaccurate procedures, unavailable conclusions, skill hierarchy problems, and indirect manipulations","PeriodicalId":433636,"journal":{"name":"Science Tech: Jurnal Ilmu Pengetahuan dan Teknologi","volume":"39 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2017-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114542437","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}

{"title":"APLIKASI METODE QUALITY FUNCTION DEPLOYMENT DALAM PENGEMBANGAN DESAIN ALAT BANTU MAKAN BAGI PENDERITA TUNA DAKSA","authors":"Emmy Nurhayati","doi":"10.30738/jst.v3i1.1132","DOIUrl":"https://doi.org/10.30738/jst.v3i1.1132","url":null,"abstract":"Humans who has a perfect physical can easily perform daily activities, one of which is eating. For upper limb disabled people, eating activity is very difficult. This research is for create and develop of assistive tool for eat that can meet the needs of users (upper limb disabled people), technical requirements, convenience of usability, ergonomic  assistive tool for eat . The method used to create and develop of  assistive tool for eat (Adjusted Spoon V2) is the Quality Function Deployment (QFD). Based on House of Quality (HOQ) matrix results, the first technical requirement is the motion mechanisms (priority 52.44%), second is spring (38.64% priority), third is digitalization (priority 8.92%). The results of this research are Adjusted Spoon V2 prototype that developed to be able to meet the needs of upper limb disabled people in eating activities that include spoon movement  flexibility, stick movement flexibility and treadle flexibility, making it easier for them to operate it.","PeriodicalId":433636,"journal":{"name":"Science Tech: Jurnal Ilmu Pengetahuan dan Teknologi","volume":"50 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2017-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134322916","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}

{"title":"Perancangan Model Matematis Untuk Penentuan Jumlah Produksi di PT. XZY","authors":"Dian Eko Hari Purnomo","doi":"10.30738/jst.v3i1.1137","DOIUrl":"https://doi.org/10.30738/jst.v3i1.1137","url":null,"abstract":"Determining the amount of production in an industry is a very important thing before starting the production process. Therefore we need a mathematical model that can help industry players in performing production planning. Mathematical model is a formula that helps industry players in PT. XYZ in solving semi-structured problems in the form of production planning. Many techniques are used to create a mathematical model, one of them with Fuzzy Logic. Fuzzy logic is one of the problem solving techniques where membership degrees are usually represented by values between 0 and 1, so they can be more balanced. One of the fuzzy methods that can be used in solving the problem is the Fuzzy Tsukamoto Method which applies weighted average to calculate the amount of production at PT. XYZ as the end result. The mathematical model of determining the amount of production using the Fuzzy Tsukamoto Method is able to produce a more optimal and balanced quantity of production compared to the calculation without using the method.","PeriodicalId":433636,"journal":{"name":"Science Tech: Jurnal Ilmu Pengetahuan dan Teknologi","volume":"62 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2017-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125946468","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}

{"title":"FIKSATOR UNTUK PEWARNA ALAMI (Natural Dyes Fixator)","authors":"Y. Susiati, Enggar Kartikasari","doi":"10.30738/jst.v3i1.1138","DOIUrl":"https://doi.org/10.30738/jst.v3i1.1138","url":null,"abstract":"Natural dyes has a feature to produce soft colors. One of the natural dyes that can be used is pinang extract which applied to the jumputan textile. This research generally try to discover the effectiveness of pinang extracts for textiles coloring in terms of color fading endurance against the washing using whiting fixator and gambir. The research was conducted in PKK FKIP UST laboratory. The research population was: textiles, pinang extract, whiting and gambir. The research samples : textiles, pinang extract, whiting and gambir with the two treatments, the 10% and 20% concentration. This research using experimental methods and then tested in the Laboratorium Balai Batik. The assessment  results  of  Indonesian  National  Standard  (SNI) is  grey  scale. Visually, the result produced light brown color without the fixator, while using the whiting fixator produced a dark brown color and gambir produced yellowish brown color. Whiting fixator better than gambir because it produce sharper colors and has a higher value of color change.","PeriodicalId":433636,"journal":{"name":"Science Tech: Jurnal Ilmu Pengetahuan dan Teknologi","volume":"212 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2017-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133419330","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}

{"title":"VISUALISASI TETESAN AIR MENGGUNAKAN LATTICE BOLTZMANN","authors":"Arifiyanto Hadinegoro","doi":"10.30738/jst.v2i2.360","DOIUrl":"https://doi.org/10.30738/jst.v2i2.360","url":null,"abstract":" Water is the important element in of live, every day met with the water, Water is a chemical element that is easily deformed, many factors influence began from nature of the water itself until gravity ,the laws of physics is also present in water droplets phenomenon One such the law of force. the unique nature the water is fairly difficult for computer engineering. However With the development of computer technology now can make a visualization that is similar to the events nature. like this techniques has been apply in making movies and also games, some are used for visual effects that could not be created a real. In this study, authors try to visualize the water droplets with a fluid with one method LatticeBoltzmann fairly simple and powerful in accuracy. Visualization is made a water droplet falling on a cross-section due to gravity at work.","PeriodicalId":433636,"journal":{"name":"Science Tech: Jurnal Ilmu Pengetahuan dan Teknologi","volume":"15 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2016-08-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127887875","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}

{"title":"PERSAMAAN PERTAMA MAXWELL RELATIVISTIK BINTANG NEUTRON YANG BEROTASI CEPAT BINTANG NEUTRON YANG BEROTASI CEPAT DIUKUR OLEH PENGAMAT ZAMO (ZERO ANGULAR MOMENTUM OBSERVERS)","authors":"Atsnaita Yasrina","doi":"10.30738/JST.V2I1.439","DOIUrl":"https://doi.org/10.30738/JST.V2I1.439","url":null,"abstract":"Neutron star is an object in Milky Way that is studied relativistically using general relativity theory. One of the fields of study of the Neutron Star is the reduction of its magnetic field. Therefore, the equation of magnetic field dynamic is needed to show the reduction of magnetic field in the Neutron Star. The equation formula of magnetic field dynamic can be drawn from the first equation of Maxwell’s relativistic. If the Neutron Star being studied is rotating, it is important to use ZAMO (Zero Angular Momentum Observers) base. The first Maxwell’s relativistic on the Neutron Star rotating quickly has been formulated and was measured by ZAMO observer. The equation drawn was only limited on deferential equation in radial, polar, and azimuth components","PeriodicalId":433636,"journal":{"name":"Science Tech: Jurnal Ilmu Pengetahuan dan Teknologi","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2016-01-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129070101","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}