A collection of journal articles from the work of the Academic Community of the Indonesian Institute of Technology (ITI) published by other institutions. http://repository.iti.ac.id/jspui/handle/123456789/352 2026-03-10T05:46:14Z 2026-03-10T05:46:14Z Alawiyah, Novi http://repository.iti.ac.id/jspui/handle/123456789/2270 2024-08-21T07:55:29Z 2024-01-01T00:00:00Z

Title: Deteksi Penyakit Alzheimer Menggunakan Metode Convolutional Neural Network (CNN) Authors: Alawiyah, Novi Abstract: Penyakit alzheimer adalah jenis penyakit yang memerlukan penanganan cepat dan terarah. Pendeteksian penyakit alzheimer bisa dilakukan dengan menggunakan image Xray dan hanya para dokter khusus yang bisa membaca citra hasil image x-ray. Pada penelitian ini dilakukan suatu perancangan sistem deteksi penyakit alzheimer dari citra hasil image x-ray menggunakan metode convolution neural network (CNN). Jaringan pada CNN mempunyai 2 lapisan utama, yaitu convolution layer yang terdiri dari konvolusi layer dan pooling layer, dan klasifikasi yang terdiri dari fully connected layer. Dalam metode ini, nilai piksel dari masukan citra akan dikonvolusi dengan sebuah filter pada lapisan konvolusi. serta diberlakukan fungsi aktivasi ReLU (Rectified Linear Unit). Selanjutnya hasil keluaran dari layer konvolusi akan masuk ke lapisan pooling untuk memperkecil ukuran spasial citra hasil image X-ray, sehingga proses komputasi akan menjadi lebih cepat. Pada fully connected layer akan diberlakukan fungsi aktivasi sigmoid untuk mengklasifikasikan citra ke dalam 2 kelas, yaitu normal dan alzheimer. Hasil akhir yang didapatkan dalam tugas akhir ini adalah performa model yang cukup baik dengan akurasi yang didapatkan yaitu sebesar 90%.

2024-01-01T00:00:00Z Rochimah, Estuti Findanavy Ridzqo, Intan Soedarno, Jerrino http://repository.iti.ac.id/jspui/handle/123456789/1646 2023-09-11T08:16:31Z 2021-06-01T00:00:00Z

Title: QUANTIFYING WINDOW EFFECTIVENESS TO AFFECT WIND VELOCITY BY EXPERIMENTAL STUDY Authors: Rochimah, Estuti; Findanavy Ridzqo, Intan; Soedarno, Jerrino Abstract: Particular ventilation design can create effective natural air movement into the indoor environment by flowing the outside wind. The window, as a kind of ventilation, has various designs. It combines three primary constructions: simple opening, vertical-pivot, and horizontal-pivot opening. Each has a particular characteristic to control air velocity and direction which flows through it. However, the wind is not always certain in the mean of its velocity and direction, which heavily relies on the season. This study is written to investigate the single window’s performance by measuring its effectiveness to control wind velocity in some directions. The effectiveness is conceived as a percentage rate that a window could maintain the outside wind velocity when it flows through the window. This experimental study employs three factors that are wind direction, window design and opening angle. This study operated 1:1 model of ten window designs, a simulation wall, and an electric fan to generate the Building Physics Laboratory's intended wind in the Department of Architecture, Institut Teknologi Indonesia. The result shows that maximum opening angle with perpendicular wind is the most effective situation to flow wind through all window—except simple casement window—with the rate ranging at 85,16% – 123,76%. The wind could also be more speeded up 109,63% – 193,90% when it aligned to all windows. Simple casement window even reaches 266,22% when the wind perpendicular.

2021-06-01T00:00:00Z Kuntolaksono, Satrio http://repository.iti.ac.id/jspui/handle/123456789/1535 2023-08-06T03:38:55Z 2023-05-01T00:00:00Z

Title: Immobilization of Saccharomyces cerevisiae in Agar Polymer Matrix to Improves The Performance of A Yeast Microbial Fuel Cell Authors: Kuntolaksono, Satrio Abstract: Encapsulation of yeast Saccharomyces cerevisiae in agar and its electrochemical characteristic of single cell with immobilized yeast S. cerevisiae were examined in this study. Yeast entrapped on agar matrix at varied concentrations was manufactured using a conventional method. The potential of yeast S. cerevisiae to produce and transmit extracellular electrons without the need of an external mediator has important implications for the construction of microbial fuel cells. With an agar concentration of 11.7 mg/mL, the current density reached 7 mA/m2 in 23 hours, resulting in an MPD of 0.91 mW/m2. The result of Km was 9.15 1.01 mg/mL, while sensitivity and Jmax were 0,39 ± 0,03 (mA/m2)/(mg/mL) and 3,53 ± 0,16 mA/m2, respectively. This demonstrates that yeast immobilization on agar as a matrix has high potential and is beneficial to MFC growth in terms of sustainability.

2023-05-01T00:00:00Z Sukotjo, Setiarti http://repository.iti.ac.id/jspui/handle/123456789/1523 2023-06-19T02:56:50Z 2021-01-01T00:00:00Z

Title: Growth dynamics of mold-yeast and bacteria during the production process of saga tauco [Adenanthera pavonina] Authors: Sukotjo, Setiarti Abstract: Sagabean as a plant protein source, Sagabean has not been used by society. Several studies regarding Sagabean being a food product have been initiated. Sagabean can be used as tauco. The study was to observe the growth dynamics of microbe in Sagabean tauco during the production process. The manufacturing of Sagabean tauco was the same as making of soybean tauco. It was soaking, boiling pealing, soaking overnight, followed by steaming, and inoculating with tempe starter. Saga tempe was crushed then mixed with glutinous rice flour that had been roasted. After drying, it was put in the brine solution for fermentation. The observation were total microbes, total yeast-mold, total lactic acids bacteria, total protein, total dissolved solids, total acid, pH value, and ash content. The aim of this research was to see the relationship between the presence of microorganisms and their metabolic processes during tauco production. The result showed that the total number of microbes had increased during the fermentation process until a certain period, then it was constant and decreased according to the growth curve of microorganisms in general. For yeast and molds being relatively fluctuating and tending to increase. This seemed to relate to the presence of halophilic microorganisms in the product. Regarding the pH of the product during fermentation, it had a relevant value, while the ash content experienced a fluctuating value. If it had been related to the presence of microorganisms, the metabolism of the existing microorganisms would have affected the chemical properties of the saga tauco.

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