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All Journal Jurnal Sistem Informasi Universitas Dinamika Techno
Nur Afifah Handayani
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Humanities Automotive Engineering Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Industrial & Manufacturing Engineering

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Design and Build Employee Payroll Applications at CV. Surya Jaya Motor Nur Afifah Handayani; Arifin Puji Widodo; Vivine Nurcahyawati
Jurnal Sistem Informasi dan Komputerisasi Akuntansi (JSIKA) Vol 10, No 3 (2021)
Publisher : Jurnal Sistem Informasi Universitas Dinamika

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Abstract

CV. Surya Jaya Motor is a service company that was founded in 1987. CV. Surya Jaya Motor is located on Jl. Raya Berbek 19 Waru sub-district, Sidoarjo regency. In carrying out the payroll process for employees at this company it is not integrated with the system, data and salary components are processed manually in a short time, in searching for information there is a risk of loss or damage to data, the process of raising salaries requires data on the initial work period of employees that must be searched regularly. one by one to determine the length of work. Based on the problems that occur, the solution provided is in the form of a payroll application that can calculate attendance, calculate employee salaries according to the provisions of the company, record employee overtime, manage employee salary increases to facilitate related parties regarding salary payments to each employee. The system is made according to the demands and needs of the company. The method used is SDLC (Software Development Life Cycle) as a stage in making employee payroll applications.The system created can produce employee salary information based on the existing salary components in the company, attendance, employee overtime and employee salary increases that can help companies pay employee salaries.
PENGARUH UMUR STARTER Acetobacter xylinum TERHADAP PRODUKSI NATA DE COCO Alwani Hamad; Nur Afifah Handayani; Endar Puspawiningtyas
Techno (Jurnal Fakultas Teknik, Universitas Muhammadiyah Purwokerto) Vol 15, No 1 (2014): Techno Volume 15 No 1 April 2014
Publisher : Universitas Muhammadiyah Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (34.256 KB) | DOI: 10.30595/techno.v15i1.72

Abstract

Nata de coco adalah salah satu makanan olahan dari air kelapa sebagai salah satu makanan diet karena kandungan serat yang melimpah yang dalam proses fermentasinya memanfaatkan bakteri Acetobacter xylinum. Dalam pembuatan nata de coco selama ini, starter yang ditambahkan belum ada standar kualitas yang pasti berapa jumlah bakteri hidup. Penelitian ini bertujuan mengkaji pengaruh umur penyimpanan starter terhadap jumlah bakteri Acetobacter xylinum dan nata de coco hasil fermentasinya. Pembuatan starter dibuat dalam 100 ml air kelapa ditambahkan nutrisi (gula 3,5 gr; urea 0,6 gr; cuka 4 ml; starter 12 ml). Jumlah bakteri dalam starter (umur penyimpanan: 0, 1, 4, 7, 10, 13, 16, 19, 25, 30, 40, 60 hari) dihitung menggunakan metode turbidity (kekeruhan) dengan menggunakan alat UV-Vis Spectrophotometers. Kemudian starter tersebut ditambahkan ke dalam medium fermentasi dalam air kelapa 500 ml ditambahkan nutrisi (gula 17,5 gr; urea 0,6 gr; cuka 4 ml; starter 60 ml). Nata de coco yang dihasilkan dianalisa kualitas fisiknya, yaitu yield, tebal lapisan nata, dan moisture content. Hasil penelitian ini menunjukkan peningkatan jumlah bakteri dalam starter selama umur penyimpanan 0-19 hari sebanyak 1,37 x 109 sampai 2,02 x 109 sel/ml. Setelah 19 hari, jumlah bakteri dalam starter cenderung konstan. Setelah umur penyimpanan 40 hari, jumlah bakteri dalam starter mengalami penurunan 9%. Dengan penambahan starter umur 7-13 hari menghasilkan nata de coco dengan kualitas fisik paling baik, yang ditunjukkan dengan yield 89%, tebal 9 mm, dan moisture content >95%. Dari penelitian ini dapat disimpulkan bahwa waktu penyimpanan starter mempengaruhi kualitas fisik nata de coco. Kata kunci: Nata de coco, Acetobacter xylinum, starter, jumlah bakteri, fermentasi
Co-Authors Alwani Hamad Arifin Puji Widodo Endar Puspawiningtyas Vivine Nurcahyawati