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All Journal Jurnal Teknologi Industri Pertanian Cakrawala Pendidikan Jurnal Keteknikan Pertanian Kajian Linguistik dan Sastra
. Sugiyono
Peneliti pada Institute for Development Economic and Finance(INDEF), Jakarta
Agriculture, Biological Sciences & Forestry Arts Humanities Education Engineering Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Other

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The Study On Microencapsulation Of Vanilla Extract Dwi Setyaningsih; Reni Rahmalia; . Sugiyono
Jurnal Teknologi Industri Pertanian Vol. 19 No. 2 (2009): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Natural vanilla extract microencapsulation was done by spray drying method, using maltodextrin DE10 and modified cassava starch (Flomax 8) as coating material. Selection of coating material ratio of maltodextrin DE10 : Flomax8 (1:0, 1:1, 0:1, 1:2, 2:1) was done as pre-treatment, resulted in an optimum ratio of 2:1. Three different treatments were applied: type of coating material (maltodextrin DE10, and maltodextrin DE10: Flomax8 = 2:1), coating material concentration (10, 20, and 30%) and vanilla extract - coating material ratio (3:2, 2:1 and 3:1). Type of coating material, coating concentration and ratio between vanilla extract and coating material gave a significant difference to the yield, vanillin content and vanillin recovery. Vanillin extract coated by maltodextrin DE10:Flomax8 2:1 gave yield, vanillin content and vanillin recovery higher than only maltodextrin. The highest vanillin content and vanillin recovery obtained from 30% concentration of coating material. The higher ratio of vanillin extract to coating material gave the higher vanillin content, but recovery was lower. The type of coating material gave a significant effect to the solubility of vanilla powder. The concentration of coating material and ratio between extract vanilla and coating material did not affect the solubility. The type of coating materials, coating material concentration and ratio between vanilla extract and coating material did not affect water activity of the obtained vanilla powder.
EFEKTIVITAS DAN EFISIENSI PEMBELAJARAN TEKNIK DRAPING BERBANTUAN VIDEO DI PERGURUAN TINGGI . Widjiningsih; . Sugiyono; Abdul Gafur
Jurnal Cakrawala Pendidikan CAKRAWALA PENDIDIKAN FEBRUARI 2014, TH. XXXIII, NO. 1
Publisher : LPMPP Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (122.446 KB) | DOI: 10.21831/cp.v1i1.1862

Abstract

Abstrak: Penelitian ini bertujuan untuk mendeskripsikan efektivitas model pembelajaran teknik Draping Berbantuan Video (MPTDBV) di perguruan tinggi dan perangkatnya. Metode penelitian yang digunakan adalah penelitian dan pengembangan, dengan tahapan pengembangan versi Borg Gall, yang dimodifikasi menjadi enam langkah. Subjek penelitian adalah mahasiswa S1 Prodi Pendidikan Teknik Busana Fakultas Teknik Universitas Negeri Yogyakarta, dan dosen pengajar mata kuliah Teknik Draping. Data diperoleh melalui uji kelompok kecil dan besar dengan melibatkan dua pengamat, serta dianalisis dengan analisis deskriptif. Hasil penelitian menunjukkan bahwa Model-PTDBV yang diterapkan pada pembelajaran mata kuliah Teknik Draping terbukti efektif dan efisien dengan perangkat yang meliputi buku panduan model, perangkat pembelajaran yang terdiri atas RPP, job sheet dalam bentuk buku, video dalam bentuk compact disk (CD), dan lembar penilaian unjuk kerja dengan rubrik. Kata Kunci: pengembangan, Model-PTDV, teknik draping
STRUKTUR MELODIK BAHASA INDONESIA . Sugiyono
Kajian Linguistik dan Sastra Vol 19, No 1 (2007)
Publisher : Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (195.412 KB) | DOI: 10.23917/kls.v19i1.4403

Abstract

The study describes the melodic structure of Indonesian language carried outin two experiments: (1) the productive experiment which is to measure acousticfeatures of declarative and interrogative statements and (2) the perceptive experiment,to measure the sensibility of the Indonesian speakers in listening speech. Thetwo experiments were conducted by using the approach of experimental and psychoacousticphonetics. The result showed that Lindbom’s (1990) hypo-hyper theoryexplaining the relation between speech production and perception in communication,cannot fully be accepted. The first experiment was significant in at least threeacoustic features: fundamental frequency (F0) of the final note peak, of final mark,and the position of final note peak (Pa) in contour; however, the three parametershave not necessarily to occur altogether to expect the interrogativeness perception.The two characteristics of F0: the height of F0 Pa and the final mark shouldoccur at the same time, whereas the features of final note peak (Pa) was not neededto expect the interrogativeness perception. In short, the interrogative perception ofspeech does not require more complete acoustic features when compared to theirproductive parameters.
Fuzzy Control on Artificial Ripening of Uli Banana . Sugiyono; . Sutrisno; Budi I. Setiawan
Jurnal Keteknikan Pertanian Vol. 13 No. 1 (1999): Buletin Keteknikan Pertanian
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19028/jtep.013.1.%p

Abstract

Banana is a potential commodity to gain foreign currency since its export has tended to increase yaer by year. Postharvest handling of banana is very important in order to maintain high quality of the products. Artificial ripening is one method applied to control the rate of ripening and in the other side to guarantee the uniformity of quality. Teperature in the ripening chamber plays an important role since it directly influences respiration rate of the products. This research is aimed to apply fuzzy control to regulate the temperature, which is set in order to get better quality of the product. Yhe objective of the fizzy control is to set the temperature into 4 (four) decreasing steps : 1) 24"C. 2)22.5"C 30 21.5 "C and 4) 24 "C each for 24 hours. Respiration rate during these periods are 0.0866 ml CO2/kg/h become 0.06054 ml CO2/kg/h or 3.1716 ml O2/kg/h/ become 0.7016 ml O2/kg/h.
Co-Authors . Sutrisno . Widjiningsih Abdul Gafur Budi I. Setiawan Dwi Setyaningsih Reni Rahmalia