University of Technology of Indonesia
Denpasar, Indonesia

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Nasution T.H.,University of Indonesia | Andayani U.,University of Technology of Indonesia
IOP Conference Series: Materials Science and Engineering | Year: 2017

The coffee beans roast levels have some characteristics. However, some people cannot recognize the coffee beans roast level. In this research, we propose to design a method to recognize the coffee beans roast level of images digital by processing the image and classifying with backpropagation neural network. The steps consist of how to collect the images data with image acquisition, pre-processing, feature extraction using Gray Level Co-occurrence Matrix (GLCM) method and finally normalization of data extraction using decimal scaling features. The values of decimal scaling features become an input of classifying in backpropagation neural network. We use the method of backpropagation to recognize the coffee beans roast levels. The results showed that the proposed method is able to identify the coffee roasts beans level with an accuracy of 97.5%. © Published under licence by IOP Publishing Ltd.

Hakim A.R.,PT Riset Perkebunan Nusantara | Djatna T.,University of Technology of Indonesia
Proceedings - 2015 3rd International Conference on Adaptive and Intelligent Agroindustry, ICAIA 2015 | Year: 2015

The usage of patents and journal articles for technology evaluation and monitoring are highly recognized. Unfortunately, there is a lack of identifying knowledge within. In this paper we propose an approach how to extract knowledge inside the document to develop a research map for monitoring and evaluating technology development. For this purpose, we extract vocabulary from the journal articles to represent knowledge in content of the articles and made linkage between researches represented by the articles. For case study, we used articles issued from 2004 to 2013 in Jurnal Teknologi Industri Pertanian. We was able to develop a technology map from the data to monitor the technology development and enable further network analysis from the map. © 2015 IEEE.

Hartulistiyoso E.,University of Technology of Indonesia
Acta Horticulturae | Year: 2013

Maize represents an important source of feed as well as raw material for food. One of the problems normally faced in tropical countries is pest infestation by the insect Sitophilus zeamais Motsch during the storage of maize in silo. This research aimed to study the influence of microwave treatment to the mortality of insect pest Sitophilus zeamais Motsch and to the content of starch and protein of treated maize. The research was conducted in the Laboratory of Agicultural Energy and Laboratory of Food Chemistry, Bogor Agicultural University. The sample of 200 g of dry maize was invested by 50 insects and heated in a microwave exposed at 240, 480 and 720 W, respectively, for 60, 90 and 120 s. The results showed that 100% mortality could be achieved using microwave treatment with 720 W in 60 s which generated temperature of 74°C. The treatment used a very short time (60 s) compared to the use of hot air oven which needed 22 min exposure for a similar temperature. The short time heating by microwave had an advantage to maintain 68.5% starch content, and 9.4% protein while killing the insect pest totally.

Nugrahedi P.Y.,Wageningen University | Nugrahedi P.Y.,University of Technology of Indonesia | Verkerk R.,Wageningen University | Widianarko B.,University of Technology of Indonesia | Dekker M.,Wageningen University
Critical Reviews in Food Science and Nutrition | Year: 2015

Brassica vegetables are consumed mostly after processing, which is expected to give beneficial effects on the vegetable properties, such as improved palatability and bioavailability of nutrients, or shelf life extension. But processing also results to various changes in the content of health promoting phytochemicals like glucosinolates. This paper reviews the effects of processing on the glucosinolates content by using a mechanism approach underlying processing method employed. Cultural differences between Eastern and Western preparation practices and their possible effect on glucosinolate retention are highlighted. Boiling and blanching considerably reduce the glucosinolate content mainly due to mechanisms of cell lysis, diffusion, and leaching, and partly due to thermal and enzymatic degradation. Steaming, microwave processing, and stir frying either retain or slightly reduce the glucosinolates content due to low degrees of leaching; moreover, these methods seem to enhance extractability of glucosinolates from the plant tissue. Fermentation reduces the glucosinolate content considerably, but the underlying mechanisms are not yet studied in detail. Studying the changes of glucosinolates during processing by a mechanistic approach is shown to be valuable to understand the impact of processing and to optimize processing conditions for health benefits of these compounds. © 2015, Taylor and Francis Group, LLC.

Winarti S.,University of Technology of Indonesia | Saputro E.A.,University of Surabaya
MATEC Web of Conferences | Year: 2016

There are many variations of Yam (Dioscorea spp.) which spread out in the world including Indonesia. Those variations could be categorized based on their shape, size, colour, and flavour of their tuber. The genus of Dioscorea spp. has more than 600 species, such as Dioscorea hispida, Dioscorea esculenta (lesser yam), Discorea bulbifera, Dioscorea alata (purple yam), Dioscorea opposita (white yam), Dioscorea villosa (yellow yam), Dioscorea altassima, and Dioscorea elephantipes. At the present, the utilization of yam tubers is seen to be limited. The purpose of the research was to evaluate the properties/characteristics of dried synbiotics yoghurt from lesser yam tubers. The treatment on this study was performed by the number of substitution of lesser yam tubers and the fermentation time. The results show that the dried synbiotics yoghurt that most preferred by consumers was G2F3 (lesser yam 40% and fermentation time 22 hours) with an average value 3.65. It is followed by the total LAB (lactic acid bacteria) 8,15 log cfu/g, pH 4.27, total lactic acid 1.02%, yield of dried synbiotic yoghurt 32.30%, and total soluble protein 4.53%. © Owned by the authors, published by EDP Sciences, 2016.

Yuwono B.,University of Technology of Indonesia | Vijaya A.,University of Technology of Indonesia
ICACSIS 2011 - 2011 International Conference on Advanced Computer Science and Information Systems, Proceedings | Year: 2011

The positive impact of an organization's Information Technology (IT) Governance maturity level on the organization's business performance has been stated by many researchers in the IT governance literature. However, there are reports that casted a doubt on such a claim. This study, yet another exploration on the subject, is aimed at investigating any correlation between a company's IT governance maturity level and its business performance - represented by a number of productivity measures. The company under this study is a publicly-listed company in the IT services industry. The IT governance maturity level is measured using the maturity model provided by Control Objective for Information and Related Technology (COBIT) version 4.1. The productivity measures are the profit per employee and the total factor productivity. Through a non-parametric statistical hypothesis testing method - the Spearman Rank Correlation Test - a positive correlation is found between the maturity level and the profit-based productivity measure, but not the total factor productivity measure. Investigating the latter result, we discovered an interesting observation that might explain why some studies did not find any positive correlation between the maturity level and certain business performance measures. In our case, we found that there was an apparent time lag between the improvement of the company's IT Governance maturity level and the increase in the company's productivity level. © 2011 Universitas Indonesia.

Djatna T.,University of Technology of Indonesia | Hidayat H.H.,University of Technology of Indonesia
Proceedings - 2014 6th International Conference on Information Technology and Electrical Engineering: Leveraging Research and Technology Through University-Industry Collaboration, ICITEE 2014 | Year: 2015

In flight meal services is one of the most important points to judge an airline as favorite to the passengers. It is crucial to include personal trait in designing these services. Thus, this work concentrated on formulating model of in-flight meal services. First, by using Key Element Extraction (KEE), we identify passenger's personality traits in real time from social media. And then we design model formulation of in-flight meal services, by using Quantification Theory Type 1 (QTT1). The identification of passenger's personality traits in computational experiment are based on particular type such as neophobia, variety seeking selective, and variety seeking. Variants formulation for each personality traits were designed for different categories such as menu variant, originality, appearance, suitability, cordiality, punctually and responsibility. To enabling implementation of this model, it is required to attach it to the current booking and database costumer system that running online. © 2014 IEEE.

Fetriyuna,University of Technology of Indonesia
International Journal on Advanced Science, Engineering and Information Technology | Year: 2015

Most soybean varieties are still relying on imports from abroad. Therefore, soybean prices are still fluctuating, Indonesia still depends on the high number of imports due to the lack of white soybean production in this country. It's Necessary to find an alternative of raw materials that are produced domestically. Black soybean is one of the varieties of soybeans that has many advantages, both in terms of health and economic. Since the year of 2009, Padjadjaran University has developed a superior black soybean seed which can adapt with minimal input of agriculture process namely "Darmo". Darmo black soybean varieties were characterized and compared with other types of black soybeans that had previously cultivated. The physical characteristics of Darmo black soybean varieties include sphericity 0,74; volume of seed 80 mm3 seeds / grains; bulk density 0.71 g / ml; particle density of 1.69 g / ml. Chemical characteristics of black soybean of Darmo varieties respectively: moisture 10.87%, protein 35.62%, fat 16%, ash of 5.3% and carbohydrate 32.21%. When compared to the Black Soybean Varieties of Malika, black soybean Darmo varieties has nearly the same nutritional composition so that the potential to be developed into a valuable source of food nutrition and high efficient.

Weng N.,Southern Illinois University Carbondale | Vespa L.,Southern Illinois University Carbondale | Soewito B.,University of Technology of Indonesia
Computer Networks | Year: 2011

An intrusion detection system (IDS) is a promising technique for detecting and thwarting attacks on computer systems and networks. In the context of ever-changing threats, new attacks are constantly created, and new rules for identifying them are dramatically increasing. To adapt to these new rules, IDSs must be easily reconfigurable, they must keep up with line rates of network traffic, and they must have high detection accuracy. In this paper, we propose a high-performance memory-based IDS that can be easily reconfigured for new rules. Our IDS achieves high performance and memory efficiency by utilizing deep packet pre-filtering and novel finite state encoding. We present simulation and experimental results that show the novelty and feasibility of our system. © 2011 Elsevier B.V. All rights reserved.

Gunawan D.,University of Technology of Indonesia
Proceedings of the 2015 International Conference on Technology, Informatics, Management, Engineering and Environment, TIME-E 2015 | Year: 2015

Many retailers operate their business through e-commerce. Some of them provide Application Program Interface (API) to their affiliate users in efforts to selling their products. As most affiliate usersare members to several retailersthis will lead into two problems. Firstly, an affiliate user should implement different codes suitable to the requirements of each data provider. Secondly, the response from each data provider is different. As a consequence, affiliate users need to understand data structure of each data provider. Proposed solution to these problems is by utilizing a new protocol called E-Commerce Data Harvesting (ECDH) for the purpose of e-commerce data harvesting. Using the same protocol, affiliate users can utilize the same Uniform Resource Identifier (URI) to each data provider. In addition, we suggest GoodRelations ontology to support the data interoperability. This can address more industrial segments by combining GoodRelations with other ontologies. Combining both, protocol and ontology, we can establish an e-commerce data harvesting to provide smooth data interoperability. © 2015 IEEE.

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