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STRUKTUR KLAUSA VERBAL DALAM BAHASA INDONESIA DAN BAHASA JEPANG: SUATU ANALISIS KONTRASTIF -, Wahya; Sunarni, Nani; Purnamasari, Endah
Sosiohumaniora Vol 3, No 1 (2001): SOSIOHUMANIORA, MARET 2001
Publisher : Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/sosiohumaniora.v3i1.5198

Abstract

Penelitian ini menggunakan metode deskriptif. Pendeskripsian data bahasa Indonesia dan bahasa Jepang menggunakan metode distribusional. Hasil pendeskripsian dibandingkan secara kontrastif. Berdasarkan hasil penelitian, struktur klausa verbal bahasa Indonesia dan bahasa Jepang berbeda. Perbedaan yang menonjol ditunjukkan oleh relasi verba dengan objek. Dalam bahasa Indonesia, objek berposisi pascaverbal (VO), sedangkan dalam bahasa Jepang, objek berposisi praverbal (OV). Relasi predikat verbal dengan argumen (subjek dan objek) tidak ditandai dengan partikel dalam bahasa Indonesia, sedangkan dalam bahasa Jepang relasi itu ditandai dengan partikel (joshi), yakni wa atau ga dalam predikasi; o atau ga dalam komplementasi. Kata kunci: klausa verbal, pra-verbal, pasca-verbal
EFEKTIVITAS PERENDAMAN DAGING SAPI DALAM EKSTRAK PEGAGAN (Centelia asiatica L.) Irdha, Yunardi; dan, Mirdhayati; Purnamasari, Endah
JURNAL PETERNAKAN Vol 4, No 1 (2007): Februari 2007
Publisher : JURNAL PETERNAKAN

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Abstract

Meat preservation generally carries put by refrigeration, heating and adding chemical preservation materials. Purpose of the· preservation is to keep meat quality, because meat is one of high nutrient food materials. The content of nutrient in meat is good media for the growth of bacteria, and then they can decrease meat quality. Hence; it needs some treatments, one of them is a natural preservation such as extract of Centella asiatica L. that content salt minerals and bacterial compound, and it can block and remove bacteria.The purpose of this research is to determine influence extract of Centella asiatica 1. with different concentrations to water content, pH, and total bacterial colony, and sensorial value (color, texture, and aroma) of beef. This research uses a Complete Random Design that consists of four treatments with three repeat. The treatments are adding extract of Centella asiatica L. for 0 ml, 10 ml, 20 ml, 30 m1. Submersion of beef within the extract of Centella asiatica L. takes about 30 minutes. Resulted variables data statically processed by using various analysis. If the differences happen among the treatments, then must be perform following test by using Duncan Multiple Range Test (DMRT). Theresult of this research show that the beef submersions with adding 30 ml of extract of Centella asiatica L. is most effective in decreasing water content of beef to 61.32%, pH to 5.17, total bacterial colony to 5:1 x 105 CFU / gram and color change to undesirable brownish red. But its not influential to texture and aroma. Beef have in a row pattern, approximately soft and nice look, fresh blood aroma.
SIFAT FISIK DAGING AYAM PETELUR AFKIR YANG DIRENDAM DALAM EKSTRAK KULIT NENAS (Ananas comosus L. Merr) DENGAN KONSENTRASI YANG BERBEDA Purnamasari, Endah; Zulfahmi, Muhammad; Mirdhayati, Irdha
JURNAL PETERNAKAN Vol 9, No 1 (2012): Februari 2012
Publisher : JURNAL PETERNAKAN

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Abstract

The aims of this study were to determine the effect of immersing culled layer chicken meat into the pineapple skinextract with different concentrations on the water holding capacity (WHC), water content (WC), pH, tenderness, odor andcolor. The experimental design was Completely Randomized Design (CRD) with four replications. Treatments wereconcentrations of pineapple skin extract which consisted of four levels that is 0%, 15%, 27,5% and 40%, respectively.Results showed that immersion of culled layer chicken meat into the pineapple skin extract had significant effect (P<0,01) onWHC, pH, tenderness. The concentration of 27,5% of pineapple skin extract could increase tenderness, decreased WHC andpH.
NILAI THIOBARBITURIC ACID (TBA) DAN KADAR LEMAK DENDENG DAGING KAMBING YANG DIRENDAM DALAM JUS DAUN SIRIH (Piper betle L.) PADA KONSENTRASI DAN LAMA PENYIMPANAN YANG BERBEDA Purnamasari, Endah; Nurhasni, Nurhasni; Zain, Wieda Nurwidada Haritsah
JURNAL PETERNAKAN Vol 9, No 2 (2012): September 2012
Publisher : JURNAL PETERNAKAN

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Abstract

This research was conducted from December 2011 until April 2012 in Post-Harvest Technology Laboratory, Laboratory Nutrition Science and Chemistry Faculty of Agriculture and Animal Science of Islamic State University of Sultan Syarif Kasim Riau and Chemical Fisheries Product Laboratory of Fisheries and Marine Sciences Faculty of Riau University. This study aims to determine the effect of soaking dried meat (dendeng) goat in juice of betel leaves to TBA and fat value with different concentration and storage time. The research used a Completely Randomzed Design with 2 x 2 factorial with two replications. The factors were concentration of betel leaf juice (0%, 10%, 20%, 30% and 40%) and storage time (0, 1, 2, 3 and 4 months). Observed variables were the TBA score and fat of dried goat meat (dendeng). The results indicated that dried meat goat (dendeng) soakied in the juice of betel leaves and storage time influence significantly (P< 0.05) on TBA score and fat of dried meat goat. The best result was soaking dried meat goat (dendeng) on 20% of betel leaf juice during 1 months storage
SIFAT FISIK DAGING AYAM PETELUR AFKIR YANG DIRENDAM DALAM EKSTRAK KULIT NENAS (Ananas comosus L. Merr) DENGAN KONSENTRASI YANG BERBEDA Purnamasari, Endah; Zulfahmi, Muhammad; Mirdhayati, Irdha
JURNAL PETERNAKAN Vol 9, No 1 (2012): Februari 2012
Publisher : JURNAL PETERNAKAN

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Abstract

The aims of this study were to determine the effect of immersing culled layer chicken meat into the pineapple skinextract with different concentrations on the water holding capacity (WHC), water content (WC), pH, tenderness, odor andcolor. The experimental design was Completely Randomized Design (CRD) with four replications. Treatments wereconcentrations of pineapple skin extract which consisted of four levels that is 0%, 15%, 27,5% and 40%, respectively.Results showed that immersion of culled layer chicken meat into the pineapple skin extract had significant effect (P<0,01) onWHC, pH, tenderness. The concentration of 27,5% of pineapple skin extract could increase tenderness, decreased WHC andpH.
MUTU KIMIA DENDENG SEMI BASAH DAGING AYAM YANG DIRENDAM JUS DAUN SIRIH (Piper betle L.) DENGAN KONSENTRASI DAN LAMA PERENDAMAN BERBEDA Purnamasari, Endah; Munawarah, Dewi Saadatul; Zam, Syukria Ikhsan
JURNAL PETERNAKAN Vol 10, No 1 (2013): Februari 2013
Publisher : JURNAL PETERNAKAN

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Abstract

 This research was conducted in September until October 2012 in the Laboratory of Post-Harvest Technology; Laboratory of Patology, Entomology and Microbiology Islamic State University of Sultan Syarif Kasim Riau, and in the Food Chemistry Laboratory Faculty of Fisheries and Marine Science Riau University. The aims of this research was to know the protein content, fat content, water content and ash content. This research was based on Completely Randomized Design with factorial pattern (two factors) with two repetitions. The first factor was the concentration of  betle leaf juice ( 0%, 5%, 10% and 15% ) and the second factor was the soaking duration (0, 5, 15 and 15 hours). The results showed that increasing betle leaf juice and soaking duration gave very significant effect (P<0,01) to increase protein content, to lower fat content and water content but no significant effect on ash content. The best treatment of protein content 15% and soaking duration 15 hours (29,35%), fat content 15% and soaking duration 15 hours (0,50%), water content 15% and soaking duration 15 hours (45,45%) and ash content 15% and soaking duration 5 hours (1,40%).
KUALITAS FISIK DAN NUTRISI ECENG GONDOK (Eichornia crassipes) DENGAN LAMA FERMENTASI YANG BERBEDA Irawati, Evi; Purnamasari, Endah; Arsyad, Fadly
JURNAL PETERNAKAN Vol 16, No 1 (2019): Februari 2019
Publisher : Universitas Islam Negeri Sultan Syarif Kasim Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24014/jupet.v16i1.3679

Abstract

Pakan merupakan salah satu faktor yang penting dalam usaha peternakan. Eceng gondok dapat dijadikan sebagai salah satu pakan alternatif dengan cara fermentasi. Penelitian ini bertujuan untuk mengetahui pengaruh lama fermentasi terhadap kualitas fisik dan nutrisi eceng gondok. Penelitian ini dilaksanakan pada bulan April sampai Mei 2016 di Laboratorium Agrostologi, Industri Pakan dan Ilmu Tanah serta Laboratorium Ilmu Nutrisi dan Kimia Fakultas Pertanian dan Peternakan Universitas Islam Negeri Sultan Syarif Kasim Riau. Penelitian ini dilakukan dengan metode eksperimen. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) yang terdiri dari 3 perlakuan dan 6 ulangan. Perlakuan pada penelitian ini adalah lama fermentasi A = 7 hari, B = 14 hari dan C = 21 hari. Parameter yang diamati berupa fisik (pH, warna, aroma, tekstur dan jamur) dan nutrisi (protein kasar dan serat kasar). Hasil penelitian ini menunjukkan bahwa lama fermentasi memberikan pengaruh dalam meningkatkan kualitas pH, warna, aroma dan protein kasar. tetapi tidak dapat meningkatkan tekstur, dan menurunkan serat kasar. Disimpulkan bahwa fermentasi sampai 41 hari sudah mampu meningkatkan protein kasar dan belum mampu menurunkan serat kasar. 
EMISI CO2 PADA PERKEBUNAN KELAPA SAWIT (Elaeis guineensis Jacq) YANG DITUMPANGSARIKAN DENGAN TANAMAN PANGAN FASE BERBEDA DI TANAH MINERAL Misbahuddin, Muhammad; Aryanti, Ervina; Purnamasari, Endah; Permanasari, Indah; Irfan, Mokhamad; Arminudin, Ahmad Taufiq
JURNAL AGROTEKNOLOGI Vol 8, No 2 (2018): Februari 2018
Publisher : Universitas Islam Negeri Sultan Syarif Kasim Riau

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Abstract

Land changes become oil palm plantations accused of contributing greenhouse gas emissions (GHG) included in the mineral soil, therefore it is very important to gather information in mineral soil CO2 emissions to support mitigation and adaption to climate change. This purpose of this research determine the CO2 emissions in the oil palm plantations planted crops in the vegetative stage and generative phase, as well as to determine the ratio of CO2 emissions in the oil palm plantations planted crops in the vegetative stage and generative phase. This research was conducted in November 2015 to February 2016 in Subdistrict of Tambang, District of Kampar, Province Riau. The method used in this research was Random Block Design with four treatments and replications. The treatments were oil palm-bera, oil palm-corn, oil palm-soy bean, oil palm-intercropping corn soy bean. The research showed that CO2 emissions in the oil palm plantation intercropped with crops (corn and soybeans) in the vegetative phase showed no significantly different. Comparison large of CO2 emissions indicated oil palm-corn vegetative phase.
IMPLEMENTASI BRILL TAGGER UNTUK MEMBERIKAN POS-TAGGING PADA DOKUMEN BAHASA INDONESIA Christanti M, Viny; Pragantha, Jeanny; Purnamasari, Endah
Teknik dan Ilmu Komputer vol. 1 no. 3 July-September 2012
Publisher : Teknik dan Ilmu Komputer

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Abstract

Part-of-speech (POS) tagging is the process of marking up a word in a text. The aim of this program application is to design a system that is able to proceed POS-Tagging in Indonesian documents by implementing Brill Tagger program. The results showed that of 11.411 words (20 news) used in testing process, 154 words underwent incorrect tagging and 11.257 words were properly labeled according to their part of speech. This indicated that the accuracy of POS-Tagging application program which implemented Brill Tagger Program was 98.65%. The accuracy became 99.75 % after being adapted with lexical and contextual rules.     Keywords:             Brill Tagger, natural language processing, part-of-speech tagging, rule based, transformation based learning
PHYSICAL QUALITY OF BUFFALO MEAT MARINATED IN LIQUID SMOKE AND CITRIC ACID WITH DIFFERENT CONCENTRATION Purnamasari, Endah; Putri, Rifni; Handoko, Jully
Jurnal Sagu Vol 12, No 1 (2013)
Publisher : Jurnal Sagu

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Abstract

The purpose of this research was to evaluate the effect of combinated liquid smoke and citric acidwith different concentration on the physical quality namely pH value, cooking losses, water holding capacityand sensory characteristics. The method used in this research was Completely Randomized Design with 3 x 3factorial and three replications. The first factor was concentration of liquid smoke (0%, 1%, and 3%) and thesecond factor was citric acid (0%, 3% and 6%). The results indicated that buffalo meat sub merged in thecombinated liquid smoke and citric acid significantly affected (P<0,01) the pH value, water holding capacityand sensory characterictics but did not significantly (P>0.05) the cooking losses. Concentration ofcombinated liquid smoke 3% and citric acid 3% can increased water holding capacity, and soaling in theconcentration citric acid 6% gave the best sensory characteristics.Key words: buffalo meat, liquid smoke, citric acid.