Teknosains: Media Informasi Sains dan Teknologi
Teknosains: Media Informasi Sains dan Teknologi is a peer-reviewed journal that publishes three times a year (January-April, May-August, and September-December) on articles concerning all areas of science and technology in both theoretical and applied research. The below-mentioned areas are just indicative. The editorial board also welcomes innovative articles that redefine any Science and Technology field. Chemistry and Chemical Engineering Physics, Material, and Mechanical Engineering Biology, and Biosystem Engineering Food and Agriculture Engineering Mathematics Computer Science and Engineering Earth Science and Engineering Space Engineering Electrical Engineering Architecture and Civil Engineering Environment Science and Engineering Mechanical Engineering Basic Science in Engineering Education Engineering Education Reforms New Technologies in Education Industry and Education: A Continous Collaboration Research and Development in Engineering Education Globalization in Engineering Education Computers, Internet, Multimedia in Engineering Education Organization of Laboratories
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<![CDATA[APLIKASI METODE TAGUCHI DALAM PENGENDALIAN KUALITAS PRODUKSI ]]>
<![CDATA[-, Ernawati]]>;
<![CDATA[-, Hartati]]>
<![CDATA[ Teknosains Vol 8, No 2 (2014): JULI ]]>
Publisher : <![CDATA[Fakultas Sains dan Teknologi UIN ALauddin ]]>
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<![CDATA[The grocery industry at present experiencing a pretty tight competition, so it requires that producers are able to maintain and improve the quality of products produced in order to compete with its competitors in the market. One way to improve the quality of the resulting bread is to regulate the composition of the raw material for making the bread by means of a method of designing an experiment by taking into account the factors that influence or commonly called the Taguchi method.This research aims to find a combination of raw materials each level factors that produce the optimum quality characteristics by using the Taguchi method. The results of this research showed that the combination of factor levels wich produce the optimum quality characteristics of bread are a factor A (flour) at a level of 200 grams, the factor C (butter) at level 2 as much as 10 grams, and factor D (egg) at level 1 as 90 grams. Percent greatest contribution to the quality of bread as compared with other factors, namely 33.12%, 30.62% and 30.61%.Key words: Taguchi, Orthogonal Array.]]>
<![CDATA[IDENTIFIKASI MOLEKULER BAKTERI PENGHASIL ENZIM L-ASPARAGINASE DARI ALGA COKLAT SARGASSUM sp ]]>
<![CDATA[Masri, Mashuri]]>
<![CDATA[ Teknosains Vol 8, No 2 (2014): JULI ]]>
Publisher : <![CDATA[Fakultas Sains dan Teknologi UIN ALauddin ]]>
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<![CDATA[Molecular Identification of bacterial L-asparaginase activity from Sargassum sp were isolated from Barrang Lompo Island South Sulawesi in 2013. Among them three bacterial strains exhibiting glutaminase free L-asparaginase activity were identified as Pseudomonas putida, Enterobacter asburine dan Marinobacter arcticus on the basis of 16S rRNA gene sequencing. The Highest Max Score 1358 and Query Cover 98 % were Pseudomonas putida furthermore identified as bacterial L-asparaginase activity from Sargassum sp. Pseudomonas putida has Identities 756/765 (99%) with 778 bp Query length, Query cover 98% and Gaps 5/765 (0%).Key words: L-Asparaginase, Sargassum sp..]]>
<![CDATA[ANALISIS STRUCTURAL EQUATION MODELLING DAN TERAPANNYA (Studi Kasus: Pengaruh Kualitas dan Relationship Marketing Terhadap Kepuasan, Kepercayaan dan Loyalitas Mahasiswa Terhadap Perpustakaan UIN Alauddin Makassar) ]]>
<![CDATA[-, Irwan]]>;
<![CDATA[Idris, Aditya]]>
<![CDATA[ Teknosains Vol 8, No 2 (2014): JULI ]]>
Publisher : <![CDATA[Fakultas Sains dan Teknologi UIN ALauddin ]]>
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<![CDATA[Structural Equation Modeling ( SEM ) is a multivariate analysis were used to analyze the relationship between variables in a complex manner. University libraries in higher education has a vital role. University libraries can be said to be at the heart of higher education, as it became a major contributory factor for the implementation of Tri Dharma Perguruan Tinggi. Quality of service at the library is very important to the success of service is realized as a library service. This study aims to determine the SEM parameter estimation using Maximum Likelihood as well as to analyze the effect of variable quality and relationship marketing in relation to satisfaction, trust and loyalty student UIN Alauddin Makassar students. This study was conducted by questionnaire, the data obtained by distributing questionnaires to 116 respondents. The population in this study was student UIN Alauddin Makassar. The sampling method used was Accidental Sample.Quality of service at UIN Alauddin Makassar Library does not have a significant effect on student satisfaction and confidence, while relationship marketing is done by the Library of UIN Alauddin Makassar in fact have a significant effect on student satisfaction and confidence UIN. From the calculation of the index Loyalty student UIN UIN Alauddin Makassar Library by 86%. For the lowest level of this calculation is that the satisfaction index of 65%. And for the student confidence index value of UIN Alauddin Makassar Library by 70%. The third variable is measured by the quality of services and relationship marketing carried out in the UIN Alauddin Makassar Library.Keywords: SEM, Maximum Likelihood, Service Quality, Relationship Marketing, Satisfaction, Confidence, Student Loyalty.]]>
<![CDATA[KRITERIA RUMAH ISLAMI ]]>
<![CDATA[-, Andi Isdyanto]]>
<![CDATA[ Teknosains Vol 8, No 2 (2014): JULI ]]>
Publisher : <![CDATA[Fakultas Sains dan Teknologi UIN ALauddin ]]>
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<![CDATA[The house is one of the important things that are involved in the formation of a family. Home is where the back of traveling, as well as the most fundamental place in mentarbiyah self and family. Hence the formation of the basic nature of a human being. For that how to meet the home in accordance with the Islamic criteria and create a healthy home environment as well as Islamic is we need to know in order to house the coveted always in a pleasant atmosphere and Islamic for mental development of all family members. For that in choosing or building a home should meet the criteria in accordance with the Islamic criteria . What are the criteria for Islamic home ie : Choosing the right location means adjacent to the place of worship, Choosing the right neighbor, does not boast in building houses, making houses spacious and clean and nice houses and beautiful. So with the fulfillment of an Islamic house criteria we can make it as ameans of rest after working; making it a means of protection when there is danger, rain, heat and cold; making it a compassionate family; making it a means of gathering of relatives, neighbors, and friends; and also makes for a solemn worship of the almighty.Keywords: Criteria, House, Islamic design.]]>
<![CDATA[APLIKASI MOBILE CERDAS TANGGAP RETARDASI MENTAL PADA ANAK DENGAN METODE CERTAINTY FACTOR BERBASIS ANDROID ]]>
<![CDATA[-, Nur Afif]]>
<![CDATA[ Teknosains Vol 8, No 2 (2014): JULI ]]>
Publisher : <![CDATA[Fakultas Sains dan Teknologi UIN ALauddin ]]>
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<![CDATA[Setiap anak yang terlahir ke dunia dalam kondisi tidak mengetahui apapun. Baik yang lahir dalam kondisi normal maupun yang berkebutuhan khusus. Dalam hal ini sudah menjadi kewajiban orang tua untuk memberikan pendidikan yang layak bagi anaknya. Terkhusus kepada anak-anak yang mengalami retardasi mental.Tujuan dari penulisan penelitian ini adalah merancang sistem cerdas dalam bidang psikologi khususnya retardasi mental dalam bentuk aplikasi melalui suatu alat komunikasi yang disebut smartphone. Alat komunikasi ini dapat sangat membantu pengguna karena dapat dibawa kemana saja sehingga aplikasi ini dapat digunakan dimana saja dan kapan saja. Dalam melakukan penelitian ini, jenis penelitian yang digunakan adalah penelitian eksperimental yaitu melakukan eksperimen terhadap variabel-variabel kontrol (input) untuk menganalisis output yang dihasilkan. Hasil dari rancangan sistem pada penulisan penelitian ini adalah sebuah aplikasi yang berjalan pada sistem operasi Android, dimana terdapat beberapa menu yang memberikan informasi mengenai retardasi mental. Pada aplikasi ini juga terdapat menu consultation yang dapat membantu pengguna untuk mendeteksi sejak dini tingkat retardasi mental pada anak disertai dengan nilai certainty factor dan juga jenis terapi yang sesuai untuk masing-masing tingkat retardasi. Pengujian yang dilakukan menggunakan metode pengujian blackbox yang berfokus pada persyaratan fungsional perangkat lunak. Setelah dilakukan pengujian, dapat ditarik kesimpulan bahwa secara fungsional sistem aplikasi ini sudah dapat menghasilkan output yang diharapkan.Key words: retardasi mental, certainty factor, android.]]>
<![CDATA[SENYAWA 4-HIDROKSI SINAMAMIDA DARI EKSTRAK ETIL ASETAT (EtOAc) KULIT AKAR PALIASA (Kleinhovia hospita Linn) ]]>
<![CDATA[Ilyas, Asriani]]>
<![CDATA[ Teknosains Vol 8, No 2 (2014): JULI ]]>
Publisher : <![CDATA[Fakultas Sains dan Teknologi UIN ALauddin ]]>
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<![CDATA[Isolation and identification of secondary metabolites from EtOac extract of the root bark of Kleinhovia hospita Linn. plant had been performed. Separation techniques used consisted of extraction, fractionation, and purification. The compounds obtained were tested and elucidated based on UV, IR, and NMR spectroscopy data. A compound obtained was 4-hydroxy cinnamamide.Keyword : Kleinhovia hospita Linn., 4-hydroxy cinnamamide]]>
<![CDATA[ISOLASI DAN IDENTIFIKASI BAKTERI Vibrio sp DARI IKAN KERAPU SUNU (Plectropomus leopardus) ]]>
<![CDATA[Hidayat, Ar. Syarif]]>
<![CDATA[ Teknosains Vol 8, No 2 (2014): JULI ]]>
Publisher : <![CDATA[Fakultas Sains dan Teknologi UIN ALauddin ]]>
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<![CDATA[This research about the isolation and identification Vibrio sp from sunu grouper fish (Plectropomus leopardus). This research aimed to observe the amount of vibrio bacteria species based on colony morphology and identificate morphological colony of vibrio isolated from grouper sunu fish (Plectropomus leopardus). Bacteria isolation was conducted by isolate some external organs (lesion on its body) and internal organ (jejenum) from grouper sunu fish (Plectropomus leopardus). Bacteria was grown on selective medium for vibrio, TCBS (Thiosulfate Citrate Bile Sucrose) agar. The incubation time was 24 hours at 30 C then the morphological colony was observed and biochemestry test was done. Morphology characteristic and biochemistry test result was matched with bacterial characteristic on Bargeyâs Manual of Determinative Bacteriology. The result showed there are 3 isolate vibrio bacteria that was coded by V1, V2, V3. V1 morphological characteristis was rounded, edge is entire, convex elevation, green colony colour with blue in the center of colony and smooth tekstur. Based on biochemistry test V1 was indetificated as Vibrio parahaemolyticus. V2 morphological characteristic was rounded, edge is entire, tortous elevation, colony colour yellow and smooth tekstur. based on the biochemistry tes V2 was indentificated as Vibrio harveyi. Morphological characteristic of V3 was Irregular; egde is Undulate, elevation hill, colony colour yellow and own the smooth tekstur. Based on biochemistry test V3 was identificated as Vibrio alginolyticus.Key words: Isolation, Identification, Vibrio, Kerapu Sunu (Plectropomus leopardus).]]>
<![CDATA[STUDI PENENTUAN NILAI KALORI PADA BUAH DURIAN (Durio zibethinus) ]]>
<![CDATA[Yanti, Resky Perdana]]>;
<![CDATA[L, Muh. Said]]>;
<![CDATA[-, Ihsan]]>
<![CDATA[ Teknosains Vol 8, No 2 (2014): JULI ]]>
Publisher : <![CDATA[Fakultas Sains dan Teknologi UIN ALauddin ]]>
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<![CDATA[Research about Study of Determination Calorie Value in Durian Fruit (Durio zibethinus) has done. This study aims to determine the calorie value of all the materials used. The materials used are durian fruit. Materials will be determined calorie performed on ripe fruit or fresh fruit and fruit that have been dried under the sunlight. Determination of calorie value using two methods: the first method: determination of calorie value by Cobra3 and method II: determination of the calorie value by joule calorimeter. The higher specific heat and heat capacity accordingly calorie value would be even higher.Key words: Specific Heat, Heat Capacity, Calorie Value, Calorimeter.]]>
<![CDATA[KAJIAN KARAKTER MORFOLOGI MIKROSPORA TEMBAKAU VIRGINIA YANG MENGALAMI CEKAMAN PELAPARAN DAN SUHU TINGGI SECARA IN VITRO ]]>
<![CDATA[-, Baiq Farhatul Wahidah]]>
<![CDATA[ Teknosains Vol 8, No 2 (2014): JULI ]]>
Publisher : <![CDATA[Fakultas Sains dan Teknologi UIN ALauddin ]]>
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<![CDATA[The effect of treatment combination by heat shock (34oC) and starvation medium on embryogenesis induction in microspore culture of selected genotype of Nicotiana tabacum L.cv. Virginia was examined.The microspores which were isolated aseptically by maceration and centrifugation, were cultured on starvation medium (B medium) without sugar and nitrogen during 6 days at 34oC. The culture contained relatively homogeneous population of developed stage microspore (late uninucleate stage). The viability and development of microspore was obsevered. DAPI (4,6-diamidino-2-phenylindole) was used to stain the nucleus. Stained microspores were examined under a fluorescence microscope.The result showed that during stress treatment by starvation and heat shock (34oC) the structure of microspore change into 3 types of embryogenic microspore. Type 1 was identical to the late uninucleate microspore stage; in type 2 the vacuole of microspore was fragmented and peripheral cytoplamic pocket contain the nucleus; and type 3 the nucleus was positioned in cytoplamic pocket in the centre of the microspore.Key words: Nicotiana tabacum L.cv. Virginia, Starvation, heat shock.]]>
<![CDATA[BAKTERIOSIN ASAL BAKTERI ASAM LAKTAT SEBAGAI BIOPRESERVATIF PANGAN ]]>
<![CDATA[-, Hafsan]]>
<![CDATA[ Teknosains Vol 8, No 2 (2014): JULI ]]>
Publisher : <![CDATA[Fakultas Sains dan Teknologi UIN ALauddin ]]>
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<![CDATA[Lactic Acid Bacteria origin Bacteriocins are protein substances that generally have small molecular weight as well as bactericidal activity that has the potential to be used as biopreservatif to prevent spoilage, and inhibit the growth of pathogenic bacteria in food. Bacteriocins as biopreservatif mechanism is to form holes in the membrane. Effect of cytoplasmic hole formation is the presence of bacteriocins impact that caused the membrane potential gradient changes and the release of intracellular molecules and influx of extracellular substance. The effect causes inhibited cell growth and cell death in the producing process that is sensitive to bacteriocins. Bacteriocins will work actively in the pH range 5-8, and are stable on heating to 80 ° C and the activity was marred by the presence of proteolytic enzymes. Advantages of the use of antimicrobial bacteriocins in mengeliminer ability of pathogenic microbes and food spoilage origin of milk and meat. Application as a therapeutic substance is possible due to its antimicrobial characteristics that are not toxic, capable of inhibiting the low levels and produced by bacteria belonging to GRAS (Generally recognised as safe) which microbes are not a health risk.]]>
