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Contact Name
Marjoni Imamora
Contact Email
-
Phone
+6282169719397
Journal Mail Official
sainstek@iainbatusangkar.ac.id
Editorial Address
Fakultas Tarbiyah dan Ilmu Keguruan IAIN Batusangkar Jl. Sudirman No. 137 Kuburajo Lima Kaum Batusangkar, Sumatera Barat. 27213
Location
Kab. tanah datar,
Sumatera barat
INDONESIA
Sainstek : Jurnal Sains dan Teknologi
ISSN : 20858019     EISSN : 2580278X     DOI : http://dx.doi.org/10.31958/js
Core Subject : Science, Education,
Arjuna Subject : Umum - Umum
Articles 212 Documents
HUBUNGAN PENAMPILAN, RASA DAN KERAMAHAN PENYAJIAN TERHADAP SISA MAKANAN PADA PASIEN RAWAT INAP RSUD AROSUKA SOLOK Nurhamidah, Nurhamidah; Yensasnidar, Yensasnidar; Manora, Elsa
Sainstek : Jurnal Sains dan Teknologi Vol 11, No 2 (2019)
Publisher : IAIN Batusangkar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (191.767 KB) | DOI: 10.31958/js.v11i2.1619

Abstract

Nutrition services in the hospital are services provided and adapted to the circumstances patient based on clinical states, nutritional and the body?s metabolism status. The success of a food establishment is o often associated with the remaining food consumed by the patient. This study aims to determine the relationship of the quality, hospitality and the accuracy of serving food to the rest of soft foods in hospitalized patients at the Hospital Arosuka Solok. The desain study is a cross sectional. Samples were taken by using accidental sampling, with a total samples of 50 people (Adults around 17 and above of age). The result of univariate shows that patient leave the soft foods served. Statistical test results show the appearance of food, taste, hospitality presenter officials relationship the remaining soft food patients. While the result of statistical of the timeliness of presentation does not significant relationship (p=0.05). It is hopped installation of officers Arosuka Hospital nutrition increase the quality in the taste of food by providing training and comparative study so that the food processing personnel can produce high quality food. The nutritionist of the hospital should monitor food taste before serving it and can tace care of serving method which includes food serving color, shape and place so that, the food appearance will be attractive.
PENGARUH TEMPERATUR ANNEALING TERHADAP SIFAT FISIS BATU BATA LIMBAH SERAT ALAMI CHANDRA, ARTHA NESA; Djamas, Djusmaini; Ramli, Ramli
Sainstek : Jurnal Sains dan Teknologi Vol 8, No 2 (2016)
Publisher : IAIN Batusangkar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (314.165 KB) | DOI: 10.31958/js.v8i2.476

Abstract

This study aims to determine at what temperature annealing which will produce compressive strength and good porosity in the brick waste natural fiber. This study was an experimental study with dick variables such as the proportion of clay and waste of natural powder that is 90%: 10%, each grain size 0.18 mm material, waste natural powder used is sawdust sawmill. The independent variable is the temperature annealing while the dependent variable is the compressive strength and porosity. And wastes natural clay powder mixed and given 5 liters of water, then in print square shaped measuring 6x6x6 cm by 20 pieces to determine the compressive strength and the cylinder-shaped measuring 10 x 7 cm by 4 units to determine the value of porosity. Each of these samples with variations in-Anneal Annealing temperature 7000C, 7500C, 8000C and 8500C using Electric Furnace. After data collection and data analysis of compressive strength and porosity of the importance of the value of the maximum compressive strength of 89.5 kg / cm2 at a temperature of 8500C and this value meets the standards. While the minimum porosity value was 2.10% at the temperature of 8500C.
KOMPOSISI POHON DI BUKIT ACE KELURAHAN GUNUNG SARIK KECAMATAN KURANJI PADANG Rizki, Rizki; Safitri, Elza
Sainstek : Jurnal Sains dan Teknologi Vol 8, No 2 (2016)
Publisher : IAIN Batusangkar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (199.779 KB) | DOI: 10.31958/js.v8i2.475

Abstract

The existence of trees in a region could be threatened because of their good forest damage due to natural factors such as fires and landslides, as well as human activities mainly due to illegal logging. This study aims to determine the composition of a tree in Bukit Ace in the sub Kuranji Padang. In this study using a survey method using a combination of methods to make trransek track and map examples. Transects were observed along the 20 meter by 10 mapped sample with a size of 10x10 meter Analysis of vegetation cover density, frequency, dominance, importance and diversity index. Based on research conducted at the Mount Ace Village of Mount Sarik District of Kuranji Padang, tree composition consists of 13 species and 172 individuals where species of trees by people who at least is Anacardium ocidentale ie 3 people whereas species with people most is Xerospermum intermedium (31 people) , Important values ranging between 6.107% - 60.327%, of tree species that have significant value the highest is Xerospermum intermedium is 60.327% and tree species with important value lows are Evodia malayana namely 6.107%, while based on diversity index of forest in Bukit Ace classified as being abundant with value ID 2,351.
PEMBERIAN ANOMALI KEDALAMAN REFLEKTIF PADA SIMULASI PERSAMAAN AIR DANGKAL DENGAN KONFIGURASI SEJAJAR Pramono, Nugroho Adi
Sainstek : Jurnal Sains dan Teknologi Vol 8, No 2 (2016)
Publisher : IAIN Batusangkar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (379.885 KB) | DOI: 10.31958/js.v8i2.473

Abstract

The simulation of shallow water equation with straight configuration reflective depth anomaly has been performed. This program simulated wave absorber in the beach in order to prevent furthur abrasion of by sea. This program using modified Navier-Stokes equation and running on Matlab program. The result show that depth-anomaly reduced the amount on wave amplitudo by significant value.
KARAKTERISTIK MORFOLOGI ULAR FAMILIA ELAPIDAE DI KAMPUS UNIVERSITAS ANDALAS LIMAU MANIH PADANG Reza, Fachrul; Tjong, Djong Hon; Novarino, Wilson
Sainstek : Jurnal Sains dan Teknologi Vol 8, No 2 (2016)
Publisher : IAIN Batusangkar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (459.009 KB) | DOI: 10.31958/js.v8i2.474

Abstract

Research on the Snakes Morphological Characteristics on Campus of Andalas University Limau Manih had been done. The research was conducted using survey method and Dissemination of Information to Public accompanied by morphometric measurements and descriptions. The results of the research that had been done caught 2 species that consist of one family namely Elapidae. This family is refer to snakes which has neurotoxin venom glands, no loreal scalation, and mostly teresterial. Maticora bivirgata flaviceps (Cantor, 1839) which has no loreal scale, red coloration on tail, and head; Naja sumatrana M?ller, 1887 which has no loreal scale, black coloration with yellow coloration on it?s hood, and yelowish head.
PERANCANGAN ALAT PERAGA DIFFERENTIAL THERMAL ANALYSIS UNTUK ANALISIS TITIK LELEH MATERIAL INDIUM, TIMAH DAN SENG Hidayanti, Fitria; Yulianto, Tri; Wismogroho, Agus Sukarto
Sainstek : Jurnal Sains dan Teknologi Vol 8, No 2 (2016)
Publisher : IAIN Batusangkar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (751.155 KB) | DOI: 10.31958/js.v8i2.472

Abstract

The aims this research was to designed a differential thermal analysis props to analyze the melting point of the material. Differential Thermal Analysis props have a furnace with a maximum temperature of 600 ° C. Temperature sensor used is a K-type thermocouple with a measurement range of -200 ° C to 1200 ° C. Controller is used to control the temperature of the furnace is Autonics with digital temperature controller type TK4M. Measurement of the value of the temperature in the furnace using an Arduino Uno microcontroller connected to LabVIEW software via USB. Measurement of the melting point of the material used these props are tested on material Indium (In), tin (Sn), and zinc (Zn) with a melting point 152,50C, 231,50C and 4250C.
KARAKTERISASI BAKTERI POTENSIAL PENDEGRADASI OLI BEKAS PADA TANAH BENGKEL DI KOTA PADANG Ahda, Yuni; Fitri, Lel
Sainstek : Jurnal Sains dan Teknologi Vol 8, No 2 (2016)
Publisher : IAIN Batusangkar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (184.1 KB) | DOI: 10.31958/js.v8i2.470

Abstract

The research objective is to locate and determine the morphological and biochemical characteristics of the bacteria that could potentially degrade the used lubricant oil in the workshops in Padang. The research was conducted March to October 2016. The bacteria obtained from the workshop is cultured on selective media MSM and transferred to LB medium to obtain pure isolates. Morphological and biochemical characterization indicate three types of bacteria that live in workshop?s soil contaminated used lubricant oil, namely Bacillus sp1, sp2 and Alcaligenes Bacillus sp
ADSORPSI LIMBAH PB MENGGUNAKAN APLIKASI CARBON NANO TUBE TERINTEGRASI DENGAN SISTEM LAHAN BASAH BANTARAN SUNGAI GAJAH WONG Melati, Asih; Sulistyawati, Eka; Nugraheni, Ika
Sainstek : Jurnal Sains dan Teknologi Vol 8, No 2 (2016)
Publisher : IAIN Batusangkar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (570.193 KB) | DOI: 10.31958/js.v8i2.471

Abstract

As a heavy polluted river in Yogyakarta, Gajah Wong River has been the target of Environment Agency (BLH) for its protection and water treatment program. Our preliminary research shows it had DO 0 mg/L, BOD 27, 86 mg/L, COD 79, 49 mg/L, Pb 0,03 mg/L and PO4 3,250 mg/L. The aim of this research was exploring the effectiveness of water treatment system using carbon nano tube based on coconut shells activated carbon integrated with wetland system. The Carbon nano tube was synthesized by using CVD methods while wetland system contains plants (which absorb pollutants. The result of this research are participated from Gajah Wong community and the water become more purify signed by BOD, DO, PO4 and COD normal value.
JENIS-JENIS KATAK (AMPHIBI: ANURA) DI DESA SUKA MAJU KECAMATAN TAMBUSAI KABUPATEN ROKAN HULU PROVINSI RIAU Anisa, Susan; Purnama, Arief Anthonius; Karno, Ria
Sainstek : Jurnal Sains dan Teknologi Vol 10, No 2 (2018)
Publisher : IAIN Batusangkar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (544.008 KB) | DOI: 10.31958/js.v10i2.1265

Abstract

This research aims to determine the diversity of frog (Amphibians: Anura) in Desa Suka Maju Kecamatan Tambusai Kabupaten Rokan Hulu. This study was conducted from February to April 2018 by using visual encounter survay (capture directly to the survey) by the sampling technique samples by random sampling. Samples were collected with three repetitions at each station. The results, is three family, seven genera and eight species are Kaloula baleata, Rhacophorus margaritifer, Polypedates leucomystax, Humerana miopus, Chalcorana chalconata, Hylarana erythraea, Fejervarya limnocharis and Fejervarya cancrivora.
ANALISA KUALITATIF DAN KUANTITATIF KANDUNGAN ALKOHOL PADA TAPAI KETAN DI KOTA BATUSANGKAR Sari, Maya; Fajar, Najmiatul
Sainstek : Jurnal Sains dan Teknologi Vol 10, No 2 (2018)
Publisher : IAIN Batusangkar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (135.534 KB) | DOI: 10.31958/js.v10i2.1272

Abstract

The black sticky tapai/ Tapai ketan hitam in Batusangkar, made by fermentating black sticky rice and yeast. The fermentation of black sticky tapai take several days to produce a sweet taste. This process may some assumption that the sweetness in black sticky tapai comes from alcohol as a result of sticky rice fermentation reaction with yeast. As the time of fermentation increases alcohol content, this raises doubt the halalness of black sticky tapai, because based on MUI Fatwa Number.4 in 2003 says the drinks containing ethanol (C2H5OH) more than one persen are categorized haram. Because of that, need some research to see the impact of duration fermentation to alcohol concentration on black sticky tapai in Batusangkar city. The reaserch data was obtained by distillation from various duration of fermentation. The result data were analyzed by product moment correlation test (? = 5%). Base on the research conducted, obtained information that in black sticky tapai contain etanol which has increased alcohol concentration along with the increase of fermentation duration. However, it becomes contradictory with the result of analysis where Y = 3,635 - 15,54 X, t arithmetic ? t table, that is 0,16 ? 3,18. This conclusions that there is no relationship between duration of fermentation with alcohol concentration.

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