Dosen Website
Universitas Pancasila
Valid XHTML 1.0 Transitional Valid CSS!

Selamat Datang di Website Dosen

Website ini diperuntukkan untuk informasi Dosen di Universitas Pancasila. Bagi dosen yang belum tercantum dapat menghubungi PULAHTA Rektorat

Berita Dari Kami

2013-05-08 08:51:40
Untag Telah Luluskan 35.000 Sarjana
2013-05-08 08:51:25
FKIP Untirta Gelar Gebyar Hardiknas 2013
2013-05-08 08:50:53
Hasil penelitian wajib disertai sosialisasi

Publikasi Penelitian Dosen

Study of Potential Culinary Products Made From Taro as a Culinary Attraction Towards the Motivation of Tourist in Bogor
Abstrak

The tourist attraction is a main mobilization that motivates tourists to visit a certain tourism destination. One of the current progressive tourist attractions is culinary tourism. This culinary tourism is also called gastronomic tourism in which tourists satisfy themselves with various meals from the tourism destination. It is not just about to make their stomach full, but it is also to gain a certain eating experience and learn to cook special foods.Taro has been used as a main ingredient of making taro layered cake in Bogor. Thus, this cake is a culinary tourist attraction in the city. However, taro-based culinary products haven't become the main culinary tourist attraction in Bogor. Therefore, this research is aimed to observe the motivation of tourists who visit Bogor for culinary purpose. The goals of this research are to identify the taro based culinary products as a culinary tourist attraction in Bogor and analyze the relationship between taro-based culinary products and the visitors' motivation. The method used in this research is correlational descriptive method with quantitative approach. The result of this research shows that the taro based culinary products can be culinary tourist attraction in Bogor since they could meet the conditions of food qualities which cope color, appearance, portion, shape, temperature, texture, aroma, level of doneness, and taste. The connection between taro based culinary products with the tourists' motivation can be seen from the result of Pearson correlation in which each dimension of tourists' motivations has a negative correlation. Therefore, there must be improvements so that the level of tourist's motivation for taro based culinary products in Bogor would increase.

Penulis : YUSTISIA PASFATIMA MBULU, SST.Par, M.Si [PDF File] didownload : 0 x

Rancang Bangun Simulator Sistem Pengepakan Produk berbasis Programmable Logic Control
Abstrak

Otomasi adalah teknologi yang terkait dengan aplikasi mesin, elektronik, sistem control dan komputer untuk dapat mengoperasikan dan mengendalikan proses produksi. Pada penerapannya, otomasi digunakan untuk mengurangi waktu proses manufaktur, kesalahan akibat operator dan penyimpanan. Salah satu bagian dari proses produksi adalah proses pengepakan yang merupakan rangkaian proses agar produk tersimpan dalam sebuah kemasan. Tulisan ini membahas rancang bangun simulator sistem pengepakan produk pada jalur produksi. Metode perancangan yang digunakan dalam rancang bangun ini adalah metode French. Perbandingan hasil waktu desain proses dan aktual proses, yaitu: 16,69 detik dan 18,01 detik. Terdapat perbedaan waktu sebesar 1,32 detik antara waktu desain proses dan waktu aktual proses. Perbedaan waktu tersebut dibandingkan terhadap delay yang ditetapkan pada program PLC, yaitu sebesar 1,5 detik. Tingkat keakurasian delay pada program sebesar 88% dan masih dalam kategori baik, sehingga bisa diaplikasikan pada simulator pengepakan ini.

Penulis : DEDE LIA ZARIATIN , Dr. S.T. , M.T [PDF File] didownload : 4 x

An Experimental Guidline to Manufacture Micro-Impeller using Micro-Milling Process.
Abstrak

The objective of this research is to contribute an experimental guideline to manufacture micro-impellers by micro-milling process. This guideline is composed by analyzing and resuming the machining result that performed this research and related findings from other published journals. Numbers of machining process were performed in order to see the feasibility to produce micro-impellers. There are three important aspects that must be considered for manufacturing a micro-impeller, which are the geometric design of the micro-impeller, optimum cutting parameters and machining strategy to manufacture pre-eminent micro-impeller. The capability of available commercial CAD/CAM system to design micro-impeller is found adequate to confirm the design requirement in certain range of dimension. The constraints to manufacture micro-impeller such as dimensional tolerance, burrs occurrence, and work piece deflection must be considered appropriately. Indeed, this paper is an experimental reference to plan manufacturing process for micro-impeller or other micro-product.

Penulis : DEDE LIA ZARIATIN , Dr. S.T. , M.T [PDF File] didownload : 4 x

KARAKTERISASI SEDIAAN GRANUL BIJI SIRSAK (ANNONA MURICATA L.) dan UJI EFEKTIVITAS terhadap LARVA AEDES AEGYPTI L. sebagai KANDIDAT BIOLARVASIDA
Abstrak

Aedes aegypti mosquito is a vector of virus caused  dengue fever. The effort to control Aedes aegypti vector has been done so many times, including chemical, physical, and biological method. A biological control against this vector can be performed by utilizing soursop seeds which are  known to have larvicidal effect against the larvae. Previously, it has been proven that the extract  of soursop seed demonstrated larvicidal activity against Aedes aegypti . In this research, the extraction of soursop seed  has been carried out  by kinetic maceration with the solvent  70% of ethanol. Furthermore, the wet granulation of the obtained extract was used for the preparation of granules which were then tested its larvicidal activity against Aedes aegypti. Based on the activity test against the larva of Aedes aegypti,   the granules showed LC50 values of 295.434 ppm  smaller than temephos as a positive control that has larvicidal activity of 1ppm cause 100% mortality Aedes aegypti.

 

Keywords: Aedes aegypti L., Annona muricata L., granules, soursop seed, biolarvacide 

Penulis : RATNA DJAMIL , Dr MSi Apt [PDF File] didownload : 15 x

Uji Penghambatan Enzim α-Glukosidase Secara In-Vitro dari Ekstrak Etanol 70% Daun Leunca
Abstrak
Penulis : RATNA DJAMIL , Dr MSi Apt [PDF File] didownload : 4 x

<< Prev 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60 61 62 63 64 65 66 67 68 69 70 71 72 73 74 75 76 77 78 79 80 81 82 83 84 85 86 87 88 89 90 91 92 93 94 95 96 97 98 99 100 101 102 103 104 105 106 107 108 109 110 111 112 113 Next >>