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All Journal Jurnal Teknologi Dan Industri Pangan SPIRIT Journal of Industrial Process and Chemical Engineering (JOICHE)
Sugiono .
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Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Energy Engineering Industrial & Manufacturing Engineering Materials Science & Nanotechnology

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IMPLEMENTASI INFORMATION RETRIEVAL SYSTEM MENGGUNAKAN TEKNIK VECTOR SPACE MODELS(VSM) UNTUK SISTEM PENGUJIAN KOMPUTER BERBASIS TEKS elin panca saputra; Sugiono .; Supriatiningsih .
SPIRIT Vol 11, No 2 (2019): SPIRIT
Publisher : STMIK YADIKA BANGIL

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (156.43 KB) | DOI: 10.53567/spirit.v11i2.124

Abstract

Ujian berbasis komputer merupakan suatu sistem ujian yang memanfaatkan teknologi informasi dalam pengelolaan jawaban serta penilaian dari hasil ujian yang telah dikerjakan oleh siswa. Pada umumnya ujian berbasis komputer masih bersifat multiple choice atau pilihan ganda, hal ini menyebabkan pola berfikir siswa kurang berkembang. Sejatinya ujian berbasis esay harus diterapkan untuk mengembangkan pola fikir siswa dalam memahami suatu bidang keilmuan. “Temu kembali infromasi” merupakan  ilmu yang mempelajari tentang prosedur dan metode yang digunakan untuk menemukan kembali informasi yang tersimpan dari berbagai sumber (resources) yang relevan atau koleksi sumber informasi yang dicari. Dengan tindakan  indeks (indexing), panggilan (searching), pemanggilan data kembali (penarikkaning). VSM(Vector Space Model) merupakan salah satu metode IR dengan cara mencari kesamaan (similarity) dari suatu dokumen berdasarkan query yang diinputkan. Pada penelitian ini metode VSM akan diterapkan kedalam permasalahan ujian komputer berbasis esay untuk mendapatkan tingkat similarity suatu jawaban dengan query yang telah ditentukan oleh guru. Studi kasus yang telah dilakukan dengan data berupa 1 soal esay yang dijawab oleh 4 siswa dengan masing-masing jawaban yang berbeda dapat menampilkan tingkat similaritas 0.14, 0.0, 0.10 dan 0.20. Sehingga dapat disimpulkan bahwa urutan rangking similarity jawaban terhadap query yaitu siswa ke-4, ke-1, ke-3 dan ke-2. 
Study of Biluhuta Seasoning Formulation, Hydratation of Characteristic and Prediction of the Shelf Life Using Moisture Critical Method Dorkas Sianipar; Sugiono .; Rizal Syarief
Jurnal Teknologi dan Industri Pangan Vol. 19 No. 1 (2008): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (527.397 KB)

Abstract

Binthe biluhuta is a native food of Gorontalo, made from mixture of corn, onion, leek, basil, desiccated coconut, chili and fish. The objective of this research was to find the best formulation for binthe biluhuta seasoning and prediction of it’s shelf life. Moisture sorption isotherm derived from the correlation of moisture content data indicated a typical sigmoidal curve implying 3 regions of water adsorption. The water sorption region accounted for three fraction of bound water analyzed using three different mathematical models. The first water fraction ranged 0-3. 148 (%db) and the third fraction ranged 13.438-52970 (%db). The binthe biluhuta seasoning packaged in alumina and stored at 80 and 90% RH, demonstrated the longest shelf life which were equal to 748 and 423 days, respectively. Key word : Binthe biluhuta seasoning, water sorption isothermic, shelf life
Produksi Etanol Berbahan Baku Molasses Melalui Proses Fermentasi Menggunakan Ragi Roti Yustia Wulandari Mirzayanti; Sugiono .; Reta Kurniayati
Journal of Industrial Process and Chemical Engineering (JOICHE) Vol 1, No 1 (2021)
Publisher : Institut Teknologi Adhi Tama Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (363.609 KB) | DOI: 10.31284/j.joiche.2021.v1i1.2110

Abstract

One of the alternatives and renewable energy that is being developed is ethanol.Ethanol is better known as Gasohol. Molasses can make Gasohol through thesynthesis of molasses fermentation using a yeast starter. This study aims toanalyze how the effect of the addition of baker's yeast, the length of fermentationincubation time on the resulting alcohol content. In addition, the yield obtainedfrom the highest amount of ethanol production in the molasses fermentationprocess. Ethanol production through fermentation synthesis using the help ofmicroorganisms Saccharomyces cerevisiae. Based on the objective review, thevariation used is the amount of baker's yeast, namely 0.1; 0.2; 0.3; 0.4; and 0.5%glucose levels. The fermentation times were 24, 48, 72, 96, and 120 hours (T =30?C and pH = 5). Based on these variations, the highest alcohol productionwas 11%, obtained by adding 0.2% of yeast to the glucose content in the solution.The incubation time is 72 hours. The yield obtained for the highest alcoholcontent is 4.48%
Co-Authors Dorkas Sianipar Panca Saputra, Elin Reta Kurniayati Rizal Syarief Supriatiningsih . Yustia Wulandari Mirzayanti