cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
-
Contact Email
-
Phone
-
Journal Mail Official
heuristic@untag-sby.ac.id
Editorial Address
Fakultas Teknik Universitas 17 Agustus 1945 Surabaya Jl. Semolowaru 45 Surabaya 60118
Location
Kota surabaya,
Jawa timur
INDONESIA
HEURISTIC
Published by Universitas 17 Agustus 1945 Surabaya
ISSN : 16938232     EISSN : 27231585     DOI : 10.30996/he.v17i1
Core Subject : Engineering,
Engineering Industrial & Manufacturing Engineering
HEURISTIC: Industrial Engineering Journal HEURISTIC: industrial engineering journal is a peer-reviewed journal, published by Industrial Engineering Dept. University of 17 Agustus 1945 Surabaya. HEURISTIC Journal was first published in 2003. HEURISTIC is published biannually, in April and October.
Arjuna Subject : -
Articles 7 Documents
 1 
Search results for , issue "Vol 12 No 01 (2015)" : 7 Documents clear
KARAKTER TEPUNG HIDROLISAT PROTEIN IKAN GALAMA (Pterotolithus) HASIL HIDROLISIS ENZIMATIS MENGGUNAKAN ACID PROTEASE POWDER (SQZYME PSP-F) jianto, Mu; Revitriani, Marina; Witono, Yuli; yus, Ja
Heuristic Vol 12 No 01 (2015)
Publisher : Fakultas Teknik Universitas 17 Agustus 1945 Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30996/he.v12i01.623

Abstract

Tujuan utama penelitian ini adalah mengetahui hubungan linieritas antara Produk Maillard dengan Kadar Protein Terlarut, Warna dan Derajad Ketengikan serta karakter tepung hidrolisat protein Ikan Galama (Pterotolithus) hasil hidrolisis enzimatis acid protease powder (SQzyme PSP-F). Penelitian dirancang dalam Rancangan Acak Kelompok (RAK) dengan 2 (dua) faktor, Acid Protease Powder sebagai faktor pertama dengan 3 (tiga) level masing-masing sebesar 15.000 unit, 30.000 unit dan 45.000 unit, dan Lama Hidrolisis sebagai faktor kedua dengan 3 (tiga) level masing-masing 60 menit, 90 menit dan 120 menit, diulang 3 (tiga) kali ulangan. Konsentrasi Acid Protease Powder dan Lama Hidrolisis berpengaruh tidak nyata terhadap parameter Rendemen Tepung , terdapat hubungan asosiasi linier antara Produk Maillard dengan Kadar Protein Terlarut, Warna (L, a dan b) dan Tingkat Ketengikan yang dirumuskan dalam persamaan Y = -2.838 + 0.073 X1 + 0.872 X2 – 1.326 X3 + 0.111 X4 + 0.593 X5 – 0.247 X6 dimana ( Y = Produk Maillard, X1 = Rendemen tepung, X2 = Derajad Ketengikan, X3 = Kadar Protein terlarut, X4 = Warna L, X5 = Warna a* dan X6 = Warna b*)Kata Kunci: Asosiasi Linier, Tepung Hidrolisat Protein, Ikan Galama (Pterotolithus) , Acid Protease Powder, dan Produk Maillard
MENYIASATI FASILITAS LABORATORIUM CNC BAGI SMK YANG BERKEKURANGAN FINANSIAL mungi, As
Heuristic Vol 12 No 01 (2015)
Publisher : Fakultas Teknik Universitas 17 Agustus 1945 Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30996/he.v12i01.624

Abstract

Vocational secondary education (SMK) focused on how to yield a graduate with a high skill level so ready to use as an operator in the world of work (Samadhi, 2014). Therefore kebaradaan laboratory is one of facilities must-have. However, reality shows that there are many SMKs that do not have a CNC laboratory. Lack of adequate funds become classics reasons. This is understandable, because to have a CNC machine worth taking that simple though they should provide funds at least Rp. 350 million, CNC simulator is a highly qualified computer simulation program of CNC machining. From the financial side, this simulator is much very cheap price but in terms of its ability to go far beyond the minimum requirements most of CNC laboratories in SMK existing present. The simulator looks so lively and interesting so that users feel really were in front of actual CNC machine. Because of the strengths of that, the hypothesis could be built is CNC simulators can be used as a medium of learning in the laboratory for the SMK that because of limited funds they dont have a CNC laboratory yet. The research was designed to prove the hypothesis. By using a Likert scale analysis of qualitative data and the data pairs μ test for quantitative data, ultimately it can be seen that the respondents (students and teachers) feel very satisfied (93.33% Likert scale) when using the CNC simulator and because it was an average capability in the field of CNC programming be increased from 73.6 to 95.7 for students and from 98.9 to 87.3 for teachers. From financial aspects the CNC simulator is able to lower the cost of laboratory operations from Rp. 755,000 per month to stay Rp. 175,000 per month. And finally it can be concluded that the simulator can be used to circumvent CNC laboratory in SMK that don’t have much money.Kata kunci: laboratorium CNC, SMK berkekurangan finansial, simulator CNC
OPTIMASI KUALITAS KEMBANG GULA LUNAK DARI BUAH NANAS (Ananas comosus L) KARENA PERBEDAAN KONSENTRASI SIRUP GLUKOSA DAN PUTIH TELUR Setyono, Rahmat Edy; Sihmawati, Rini Rahayu; Rosida, Dwi Agustiyah
Heuristic Vol 12 No 01 (2015)
Publisher : Fakultas Teknik Universitas 17 Agustus 1945 Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30996/he.v12i01.625

Abstract

The aim of this research was to know the effect of glucose syrup and albumen to quality of pineapple softcandy in physical, chemical and organoleptic and to know the right glucose syrup and albumen concentration of the making pineapple softcandy.The research used Completely Randomized Block Design, with consist of 3 level with 3 times repeat , the glucose syrup ( G) ( 35%,50%, 65%) and albumen ( A) ( 2%, 4%, 6%).Chemical properties of the test include water content, reducing sugar and physic properties such as texture and sensory testing include flavor and color. Obtained data were tested using ANOVA followed by BNT if it showed the real difference in treatment and used DMRT if there were interaction between two factor. The results of this research showed that the addition of glucose syrup and egg albumen real effect on reducing sugar levels and no real effect on the moisture content and texture of pineapple softcandy . The average sugar content is highest reduction in treatment G3A3 (35 .107%) and the lowest in treatment G1A1 (34 163%). Differences in execution time trial showed no significant differences in effect on all parameters tested. Organoleptic test results showed the majority of panelists do not like to color soft confectionery pineapple. As for the taste of the most preferred in the treatment G3A3.Kata kunci : kembang gula lunak, sirup glukosa, putih telur, buah nanas
KORELASI ANTARA INTENSI TURNOVER, KEPUASAN KERJA DAN STRES KERJA PADA KARYAWAN PT. X JAMBI Kusnadi, Dedek
Heuristic Vol 12 No 01 (2015)
Publisher : Fakultas Teknik Universitas 17 Agustus 1945 Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30996/he.v12i01.621

Abstract

This study was conducted to determine: (1) the correlation between job satisfaction and turnover intention of employees of PT. X Jambi, (2) the correlation between job stress and turnover intention of employees of PT. X Jambi and (3) the correlation between job satisfaction and job stress on employees of PT. X Jambi. The results of the study are (1) between job satisfaction and turnover intention has a negative correlation was weak and not significant, it is shown by the value of the correlation coefficient of -0.295 and opportunities are not mutually correlated 0.065 greater than the maximum terms are correlated by 0.025. It can be concluded between job satisfaction and turnover intention has not had a meaningful relationship, (2) the correlation between job satisfaction and job stress also has a weak positive correlation was not significant, it is shown by the value of the correlation coefficient of 0.024 and opportunities are not mutually correlation of 0.882 is greater than the maximum terms are correlated 0.025, (3) the correlation between job stress and turnover intention has a significant positive relationship, it is shown by the value of the correlation coefficient of 0.381 and opportunities are not mutually correlated by 0,015 less than the requirement maximum mutual correlation of 0.025. It can be concluded between job stress and turnover intention is to have a meaningful relationship.Kata kunci : korelasi, intensi turnover, kepuasan kerja, stres kerja
PENGUKURAN PANJANG PLASTIK ROL BERBASIS MIKROKONTROLLER AT Mega 8535 Setyadjit, Kukuh; Hariadi, Balok
Heuristic Vol 12 No 01 (2015)
Publisher : Fakultas Teknik Universitas 17 Agustus 1945 Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30996/he.v12i01.626

Abstract

The development of a microcontroller system in the control system more advanced, more and enable people to perform the control of a device automatically without a computer device. This makes the control systems in various industries increasingly easy and cheap. In this study will be made of plastic cutting machine control system roll sensor-based optocoupler. This tool uses two dc motors, one as a driver to roll up the plastic so that the plastic to form a roll (a roll), and other dc motor to move the heater (seal) and cutter. For the heating process (seals) used a wire niklin while cutting process using a saw blade. Untukmenentukan long pieces of plastic then used an optocoupler sensor and microcontroller ATmega16 as the main control center.Kata kunci : Mikrokontroller AT Mega 8535
PENERAPAN SISTEM MANAJEMEN KESELAMATAN DAN KESEHATAN KERJA OHSAS 18001:2007 PADA PELAKSANAAN PROYEK PEMBANGUNAN FLY OVER PASAR KEMBANG SURABAYA Lokajaya, I Nyoman
Heuristic Vol 12 No 01 (2015)
Publisher : Fakultas Teknik Universitas 17 Agustus 1945 Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30996/he.v12i01.622

Abstract

The purpose of this study was (1) Know the process of applying for K3 management system development projects Fly Over Flower Market Surabaya, (2) Getting the elements associated with OHSAS 18001:2007. From the analysis it was found that (1) monitoring and evaluation process of the construction SMK3 Fly Over Flower Market, is only intended to measure the level of implementation of SMK3 in fulfilling the terms of the security, safety and health at the site of construction activities carried out to the service user (PIU ), KDP, and the service provider. By adjusting the results of the monitoring and evaluation SMK3 into the element K3 OHSAS 18001:2007 Management, implementation SMK3 more profitable. The advantage is that its elements can be used to specify the K3 policy, planning, program objectives and K3. (2) Through Gap Analysis calculations using the Radar Chart, obtained K3 Management OHSAS 18001:2007 elements associated with the results of the monitoring and evaluation is an element SMK3 K3 Policy (clause 4.2) with a value of 94.00%, Planning (clause 4.3) with values 96.30%, Implementation and Operation (clause 4.4) with a value of 96.30%, Inspection and Repair (clause 4.5) with a value of 93.34% and Management Review (clause 4.6) with a value of 93.33%. It shows very well and in accordance with the implementation of the management system K3 is done through monitoring and evaluation.Kata kunci : fly over, gap analysis, OHSAS
PENINGKATAN KUALITAS ABON NANGKA MUDA DENGAN SUBSTITUSI TEPUNG TEMPE. KAJIAN DARI KANDUNGAN PROTEIN DAN TINGKAT KESUKAAN KONSUMEN Rosida, Dwi Agustiyah; Widodo, Richardus
Heuristic Vol 12 No 01 (2015)
Publisher : Fakultas Teknik Universitas 17 Agustus 1945 Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30996/he.v12i01.627

Abstract

In recent days, a modern society especially those who live in town, trend to consumption more nutritious food with low in calorie and cholesterol free. Synthetic “abon” made from young jackfruit is one of good vegetable food which are have potentially prized to develop. The lack of protein, can be handled by protein fortification. Tempe is one of Indonesian traditional food with rich in protein can be considered as fortification agent. Research on tempe flour as fortification agent of young jackfruit “abon” has been done. The purpose of the research is to know how many tempe flour can be added to got optimum acceptability of the product. The experiment carried out in 3x2 factorial randomized block design. The first factor are 2,5 %, 5 %, and 7,5 % w/w of tempe flour, and the second factors are treatment of tempe before floured, that is steamed and not steamed. Variance analysis of protein content shows that 1) there is significant difference among the 3 level of first factor (P<0.01), either of the 2 level of the second factor (P<0.01). Combination of 7,5 % w/w and not steamed tempe flour give the best result with 9,886 % in protein content. 2) there is not significant interaction effect between the two factors analyzed against the protein content (P>0.05). 3) Sensory test of texture and flavor show no difference score among the treatments (P>0.05) while for the color of the product, the panelist give different score (P<0,01)Kata Kunci : abon nangka muda, fortifikasi, tepung tempe

Page 1 of 1 | Total Record : 7

 1 

Filter by Year

2015 2015


Reset
Filter By Issues
All Issue Vol 19, No 1 (2022) Vol 18, No 2 (2021) Vol 18, No 1 (2021) Vol 17 No 2 (2020) Vol 17, No 1 (2020) Vol 16, No 2 (2019) Vol 16, No 1 (2019) Vol 15 No 02 (2018) Vol 15 No 01 (2018) Vol 14 No 02 (2017) Vol 14 No 01 (2017) Vol 13 No 02 (2016) Vol 13 No 01 (2016) Vol 12 No 02 (2015) Vol 12 No 01 (2015) Vol 11 No 02 (2014) Vol 11 No 01 (2014) More Issue