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Jurnal Penelitian Saintek
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Articles 5 Documents
Search results for , issue " Vol 8, No 2 (2003): Oktober 2003" : 5 Documents clear
PERBEDAAN KADAR VITAMIN C PADA ASINAN BUAH MANGGA Palupi, Sri
Jurnal Penelitian Saintek Vol 8, No 2 (2003): Oktober 2003
Publisher : Jurnal Penelitian Saintek

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Abstract

his research is a survey one which aims at knowing the content ofvitamin C of salted mangoes and knowing existances or non-extances of the content of vitamin C of salted mangoes in Jogjakarta SpecialRegion (DIY). Knowing existances or nonextances of the differences ofthe content of vitamin C of salted mangoes the supply of vitamin Cwill -be known so  that the  need  of vitamin  C for  someone  can  beconsidered as references.  The samples  are salted  mangoes sold  atMirota Kampus, Gardena and Ramai shop. These shops only sell themevery  sample  was  analyzed  to find   out  its  water  and  vitamin  Ccontents using "titrasi yodium"  with four  time repetitions. These datathen was analyzed statistically using two ways of variant analysis. Thesummary of this research shows that the content of vitamin C everylOO-grama salted mango driedfrom  Mirota Kampus has 0,141 gram,Gardena has 0,094 gram. There significant differences of the contentof vitamin C of the salted mangoes from the 3 shops. A Null hypothesis(Ho) accepts, p  >  0,05. It is  suggested  that people  buys the saltedmangoes  at Mirota Kampus shop  because  its vitamin  C content ishigher.
PENGARUH PROSEDUR PENEPUNGAN UBI KA YU (Manihot esculenta Crantz) TERHADAP KADAR PATI DAN KUALITAS TEPUNG UBI KAYU Rinawati, Wika
Jurnal Penelitian Saintek Vol 8, No 2 (2003): Oktober 2003
Publisher : Jurnal Penelitian Saintek

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Abstract

This research is about flouring procedures,  which do with three ways.First  (grating  and  drying).  Second  (grating,  parting   of  starch  and waster). Third (grating and drying of waster). Goals from  this research are: 1) to know cassavas flour  starch  based on difference of flouring procedure 1, II,  and 111,2)  to know about impact of flouring procedure difference 1, 11,   and 111on cassavas flour  starch  compared with fresh cassava, and 3) to know the impact of flouring procedure difference 1, 11 and 111on quality (colour and smell) cassavas flour.  Research were did at  Food   Biochemical  Laboratory   Farm   Technology  Gadjah   Mada University  to  analyze flour   and  Culinary  Laboratory,  Family  Life Education, Technique Faculty, Yogyakarta State University, where flour product  was made. Research start  with make  a starch  with starching procedure  1, 11,    and  111 and  continued  with  analyzing  cassava  and sensoric test of cassavas flour quality which depend on colour and smell. The research show that: 1) cassavas flour  starch in 1 way 86.69%, 11is87.94%,  111 is  87.I4%.  2)  there  is  impact  of flouring  procedure  on cassavas flour starch compared with fresh starch. There is no difference impact offlouring procedure 1, II, and IlIon  cassavas starch flour at 1% significantly.  3)  There is  impact on flouring  procedure   difference  on colour and smell cassavas flour at 1% significantly.Key words: Manihot Esculenta Crantz Flouring  Procedure, Amount ofStarch, Flour Quality.
KOMPUTASI PENGUKURAN TEMPERATUR PADA BIDANG PERMUKAAN DENGAN METODE BEDA HINGGA Zakarijah, Masduki
Jurnal Penelitian Saintek Vol 8, No 2 (2003): Oktober 2003
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Abstract

This research goal  to heat  transfer rate prediction  on  every node  insurface  line  and  the  difference  of  temperature  measurement  between direct measurement and numerical analysis based on Matlab with finite difference technique. Object of this research is aluminium plate to take shape a plaid square with size 5 x 22 em to divided in 75 node. The result of this research is heat transfer rate on every node in surface line between direct  measurement  and  numerical   analysis   based   on  Matlab  not difference of significance.Key words: computation, temperature measurement, finite difference.
VISUALISASI ALlRAN UDARA DI SEKITAR SAYAP PESAWAT TERBANG Sumardi, Yosaphat
Jurnal Penelitian Saintek Vol 8, No 2 (2003): Oktober 2003
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Abstract

This research is performed with objectives: (I) to show the patterns of velocity field  contour of airflow around the wings of subsonic plane, (2) to show factors  that influence these patterns,  and (3)  to explain their application in flight  engineering. The patterns  of velocity field contour  of  airflow  are  visualized  by  using  numerical  method  in Femlab software. Varying the velocity of airflow, the angle of attack, and the cross section form  of wings shows the visualization of these patterns.  The results of research show that the patterns  of velocity field  contour of airflow around the wings of subsonic plane may be circulation form.  Factors that influence these patterns of contour are the velocity of airflow, the attack angle of wings, and the cross section form  of wings. These three factors  determine lift coefficient and dragcoefficient.  In  commercial flight   it  is  used  airfoil  wings  that  areequipped by rear flaps on the trail edge of wings. These rear flaps canbe lowered of raised to adjust the cross section of airfoil. The slotsetting in the leading edge of wings can reduce the drag coefficient.Accordingly.fuel  efficiency andflight safety can be controlled.Key words: visualization, airflow, wings of plane.
MEKANISME TRANSPORT LOGAM LANT ANUM PADA MEMBRAN CAIR BERPENDUKUNG DENGAN CARIER SENYA WA MAKROSIKLIS Suyanta, Suyanta
Jurnal Penelitian Saintek Vol 8, No 2 (2003): Oktober 2003
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Abstract

The transport mechanism of lanthanum element in the supported liquidmembrane with macrocycle compound Di benzo IB crowns 6 carriers was studied.  These transport are two kinds. that is  chemical transport and potential   transport.   The  chemical  transport  is   done  with  two  cell compartment   (feed   compartment   and   stripping   compartment).  and separate with membrane that prepare with DiBenzoIBCrown6. Poly Vinyl Chloride. Di  Octyl Ptalate, Sodium  tetra butyl borate  in  Tetra hydro furan solution. A 150 mL solution of La3+   JO-3  Min feed  cell stirrer with300 rpm speed along 3 hour. The stripping phase is solution that varied the pH from  1 to B. The same way. then solution in the feed cell is varied from  10-1  M to 5.10-4  M. The potential  transport is measured with the relative  same  cell.  The potential   transport  measure  with  two  kind reference electrode. Ag/AgCI reference  electrode in the inner cell and calomel reference electrode in the outer cell. Inner cell is contain mixture solution KCL 10-3 M and La3+    IO-3 M and outer cell is contain solution La3"   that variedfrom  10-8 to JO-J  M. The chemical transport is effective at low pH  (below pH  4) and high pH  (upper pH  6). It is good way for separation of La3.     The transport ion La3+    is low at pH 4 -  6. It is good areafor applied as sensor membrane electrode that has minimal diffusion potential.  The system has good  correlation in potential  membrane that gives slope value 19.36 as Nernst coefficient.Key  words:  transport  lanthanum.   supported   liquid  membrane.  DB IBcrown6.

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