. Ardiansyah
Study Program of Nutrition and Feed Science, Faculty of Animal Science, Graduate School, Bogor Agricultural University

Published : 6 Documents
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IMPLEMENTASI ALGORITMA GREEDY UNTUK MELAKUKAN GRAPH COLORING: STUDI KASUS PETA PROPINSI JAWA TIMUR Ardiansyah, .; Efendi, Fery Sofian; Syaifullah, .; Pinto, Mateus; Pujianto, .; Tempake, Hendro Steven
Jurnal Informatika Vol 4, No 2: July 2010
Publisher : Universitas Ahmad Dahlan

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Abstract

Paper ini akan memperlihatkan sebuah teknik penggunaan algoritma Greedy untuk melakukan pewarnaan graf (graph coloring) pada peta Propinsi Jawa Timur. Dari penelitian ini diperoleh bahwa untuk melakukan pewarnaan graph di Propinsi Jawa Timur dibutuhkan sebanyak empat buah warna yang berbeda.
Earthquake Resistant House Building Structure Ardiansyah, .
International Conference on Engineering and Technology Development (ICETD) 2012: 1st ICETD 2012
Publisher : Bandar Lampung University (UBL)

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Earthquakes are unpredictable when it comes so anticipation is needed as early as possible. One way to anticipate earthquakes is to design buildings or houses that are resistant to earthquakes. After a small earthquake, the building must still be able to fully functional within a short time and repairing costs are not expensive. After a medium earthquake, the building can function again after repairing and strengthening of the main parts of the structure is completed. Meanwhile, after a major earthquake, the building may no longer can be used but the occupants of the building can be saved and the items inside the building can be protected. Any additional security value of a house requires adequate additional cost. Security value is not simply a house that is free from thieves, but natural disturbances such as floods, earthquakes, tsunamis, hurricanes and others. But all of those values are fair price for the security and comfort. 
Analisis Rancangan Norman Foster Pada Bangunan Chek Lap Kok Airport (Hong Kong) Dalam Konteks Arsitektur High-Tech Ardiansyah, .
JA! UBL Vol 2, No 2 (2012): Juni
Publisher : Universitas Bandar Lampung (UBL)

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Teknologi sering kali diartikan sebagai perwujudan dari imajinasi manusia, dimana hal yang tidak mungkin  dapat menjadi sebuah kenyataan. Hal ini dapat dibuktikan melalui penemuan-penemuan manusia yang memberikan dalam penggunaannya. Teknologi bagi seorang arsitek  sangat berarti, hal ini dikarenakan teknologi dapat menjadi salah satu pemecahan dalam perwujudan imajinasinya yang akan diterapkan pada hasil karyanya, berarti dengan teknologi seorang  arsitek dapat leluasa dan lebih berkembang dalam menciptakan sebuah hasil karya arsitektur yang spektakuler.Karya-karya besar seorang arsitek dapat terwujud dikarenakan adanya pendukung dan pengaruh dari kemajuan teknologi yang saat sekarang ini semakin canggih. Hal inilah yang menjadi motivasi sekelompok orang untuk mengembangkan pola pikir dan penggunaan teknologi.Norman Foster dalam mendesain unsur yang muncul dalam setiap karyanya yang identik dengan perkembangan teknologi, disamping itu kedua unsur tersebut dalam penggunaanya sangat tepat untuk efisiensi waktu dan biaya. Bagaimana ia dapat memanfaatkan kedua unsur material tersebut, yang berupa logam dan kaca menjadi suatu hasil karya yang berteknologi tinggi, karena kedua unsur tersebut tidak hanya di pakai pada desain-desainya tetapi juga banyak digunakan pada karya-karya arsitek yang lain.Walaupun logam dan kaca merupakan bahan-bahan bangunan yang biasa digunakan dalam karya arsitektur, namun ia mampu memamfaatkannya menjadi suatu tampilan yang mempunyai nilai tinggi karena ia sendiri juga mendesain pengolahan dari bahan-bahan tersebut hingga menjadi komponen-komponen bangunan yang nantinya akan menghasilkan suatu bangunan yang berteknologi tinggi.
PENGARUH PELATIHAN TERHADAP KOMPETENSI DAN KINERJA (Studi pada Karyawan Departemen Research and Development PT.Gatra Mapan Malang) Ardiansyah, .
Jurnal Administrasi Bisnis Vol 9, No 1 (2014): APRIL
Publisher : Fakultas Ilmu Administrasi Universitas Brawijaya

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Abstract

The purpose of this study was to describe and analyze the influence of On The Job Training Methods Training for Employee Competence, To describe and analyze the effect on Employee Competency Training Materials, To describe and analyze the effect of Training Methods On The Job Training the Employee Performance, To describe and analyze the effect on Employee Performance Training Content, and To describe and analyze the effect on Employee Performance Employee Competency. This research is explanatory research conducted in the Department of Research and Development PT. Gatra Mapan Malang, primary data obtained from questionnaires. Respondents of this study distributed by the total of all employees in the department of Research and Development, amounting to 58 respondents. Data analysis methods used are descriptive statistical analysis and path analysis. The results showed the effect of Training Methods On the Job Training significantly influence employee competence variables; Training Materials influential significantly to the Employee Competence; influences Training Methods On the Job Training significantly influence employee performance variable; the effect of training materials significantly influence employee performance variable; Effect of Employee Competency variable significantly influence employee to variable Employee Performance. Key Words: Training, Competence, Performance ABSTRAK Tujuan penelitian ini adalah Untuk menjelaskan dan menganalisis pengaruh Metode Pelatihan On The Job Training terhadap Kompetensi Karyawan; Untuk menjelaskan dan menganalisis pengaruh Materi Pelatihan terhadap Kompetensi Karyawan; Untuk menjelaskan dan menganalisis pengaruh Metode Pelatihan On The Job Training terhadap Kinerja Karyawan; Untuk menjelaskan dan menganalisis pengaruh Materi Pelatihan terhadap Kinerja Karyawan, dan Untuk menjelaskan dan menganalisis pengaruh Kompetensi Karyawan terhadap Kinerja Karyawan. Jenis penelitian ini adalah explanatory research yang dilakukan di Departemen Research and Development PT. Gatra Mapan Malang, Data primer diperoleh dari penyebaran kuesioner. Responden penelitian ini disebar berdasarkan total semua karyawan di departemen Research and Development yang berjumlah 58 responden. Metode analisis data yang digunakan adalah analisis statistik deskriptif dan analisis jalur. Hasil penelitian menunjukkan pengaruh Metode Pelatihan On The Job Training berpengaruh secara signifikan terhadap variabel Kompetensi Karyawan; Materi Pelatihan  berpengaruh secara signifikan terhadap Kompetensi Karyawan; Pengaruh Metode Pelatihan On The Job Training berpengaruh secara signifikan terhadap variabel Kinerja Karyawan; Pengaruh Materi Pelatihan berpengaruh secara signifikan terhadap variabel Kinerja Karyawan; Pengaruh variabel Kompetensi Karyawan  berpengaruh secara signifikan terhadap variabel Kinerja Karyawan. Kata Kunci: Pelatihan, Kompetensi, Kinerja
Chemical Composition and Protein Quality of Fish Sauces (Kecap Ikan and Nampla) Ahmad Puat, Siti Nurfarhana; Huda, Nurul; Wan Abdullah, Wan Nadiah; Mubarek Al-Karkhi, Abbas Fadhl; Ardiansyah, .
Asia Pacific Journal of Sustainable Agriculture, Food and Energy Vol 3, No 2 (2015)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy Network (SAFE Network)

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Abstract

Chemical analyses were carried out on two commercial fish fermented products; kecap ikan which made from Indonesia and nampla from Thailand. Chemical composition, colour and amino acid composition were determined and the result shows the significant difference (p<0.05) in the parameters between two commercial fish sauces. Protein content in kecap ikan and nampla were 1.60 and 10.85 % respectively. Degree of protein hydrolysis was determined by precipitating the soluble nitrogen in 10% trichloroacetic acid (TCA) with 64.62% for kecap ikan which higher (p<0.05) than 56.10% degree hydrolysis in nampla. To assess the protein quality of these products, amino acid composition was determined. Total amino acid constitute for 707.8 mg/100mL protein in kecap ikan and nampla containing 8480.3 mg/100mL protein. Chemical score, amino acid score and essential amino acid index were 0.00, 0.00 and 0.56 for kecap ikan and 4.22, 5.88 and 7.32 for nampla. Protein digestibility is high in kecap ikan and nampla with 66.51 and 66.26% respectively. Protein digestibility-corrected amino acid score value was only 10.70 % in kecap ikan while 100% in nampla. The quality of protein in nampla indicates that it can provide complete essential amino acid to human. However, the quantity of protein and amino acid was not significant as source of essential amino acid in human diet because of limited daily intake. Keywords— Fermented fish product, fish sauce, kecap ikan, nampla, protein quality
SILAGE QUALITY OF SORGHUM HARVESTED AT DIFFERENT TIMES AND ITS COMBINATION WITH MIXED LEGUMES OR CONCENTRATE EVALUATED IN VITRO Ardiansyah, .; Wiryawan, K. G.; Karti, P.D.M.H.
Media Peternakan Vol. 39 No. 1 (2016): Media Peternakan
Publisher : Faculty of Animal Science, Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (564.971 KB) | DOI: 10.5398/medpet.2016.39.1.53

Abstract

The experiment was designed to evaluate the silage quality of sorghum forage varieties of Citayam and BMR 3.6 strain at different harvesting times and the effectiveness of a legumes addition as a concentrate substitute in sorghum forage silage-based diets on in vitro fermentability using rumen fluid of beef cattle. Experimental design for silage quality was completely randomized design with 2 x 3 factorial, i.e., forage sorghum types (Citayam and BMR 3.6) and time of harvesting the forage sorghum (85, 95, and 105 d). Experimental design for in vitro fermentability and digestibility was randomized block design with 2 x 2 factorial arrangement, i.e. types of ration (with 2 levels i.e., a mixture of legumes and concentrate) and types of sorghum forage silages (with 2 levels i.e., Citayam and BMR 3.6). All silages had a good odor, color, and texture. Silage of sorghum harvested at 105 d had better grades and was selected for in vitro studies. The treatment had no effect on pH and organic matter digestibility. BMR 3.6 based silage had greater values of NH3, total VFA, rumen microbial population, methane, and dry matter digestibility. Substitution of concentrate with a mixture of legumes did not affect fermentability, microbe population and digestibility in the rumen. Silage of sorghum strain BMR 3.6 harvested at 105 d had a very good quality and mixing with legumes could replace concentrate in forage sorghum silage based diet on in vitro fermentability and digestibility using beef cattle rumen fluid.