Daily rainfall characteristics is important in the anticipation of natural hazard events, such as floods and landslides. In this study, daily rainfall data from the Global Precipitation Climatology Project One Degree Daily (GPCP1DD) dataset are used to analyze the rainfall frequency, intensity and extreme rainfall indicators over the Indonesian Maritime Continent. A threshold of 1 mm is used to define a wet day. The analysis is conducted over the whole domain and several sub domains. It is revealed that the rainfall patterns over Indonesia are shaped by the frequency distribution of rainfall intensity over different seasons. Heavy rainfall (greater than 15 mm/day) generally determines the rainfall peak season over a specific region. It is also shown that the land areas receive more frequent and more intense rainfall than the ocean areas.

Fluid flow velocity in physics can be found on the principle of venturi meter. The Fluid flow concept is easy to understand if visualized. We need a learning media of fluid velocity, so the concept can understanding. Design of this tool aims to help students understand the fluid flow velocity. Data is taken automatically by Arduino-based water flow sensor, with speed change at the speed knop. Based on the design result of the tool which can be obtained by measuring the fluid flow velocity at a speed greater than 0.36 m/s, and proved by graph analysis logarithmic between velocity values of magnitude theory (Vtheory = 0.5x + 0.7934 m/s ) and tool speed (Vtool = 0.5825x + 1.129 m/s). The speed difference between the theory and the tool indicates the magnitude of the frictional speed due to the turbulent flow. So it can be concluded the design of this tool can be used as a learning media  to help students in understanding the topic of fluid.

A musical instrument is a device created to produce sound. The price of musical instruments themselves varies depending on the type of instrument and the quality of the material used to make the instrument. At NU 07 Brangsong Middle School, there were no instruments except tambourines. That is because there is no funds to buy a musical instrument. The school allocates more funds to buildings or school buildings and scholarship assistance for underprivileged children and intelligent children. Thus students at the school cannot practice or hone their skills in music. From these problems can actually be solved by an arduino-based Piano, Harp, Marching Bell Digital instrument using laser light and LDR. Because this tool can be made at a low cost and can function more than one musical instrument. The working system of this tool is that there are several lasers that will emit light directly on the LDR sensor (in pairs). And when a pair of laser beams and LDR number one are blocked by an object or hand it will emit a piano sound with a "DO" motif. Furthermore, when a pair of laser beams and LDR number two are blocked, it will emit piano sound with the "RE" orientation and so on. This tool is also equipped with buttons that function as a selector of the type of sound that will be generated and the desired octave.

Whiteboard is one of the learning medias used by the teacher in classroom. It has a great role in physics teaching and learning process. As media of learning, a whiteboard also has an important role in students’ thinking process. This paper discussed about the design of sliding whiteboard based on students’ assimilation of thinking in information processing that written on the whiteboard. The result of sliding whiteboard designs served as a prototype. The prototype was made from 10 cm x 18 cm plywood and rope as a slider. This prototype is expected to became an alternative model in addition to fix stage or theater seat model. In addition, the whiteboard sliding model will be accompanied by a module and user manual. Impact of the prototype on student learning was discussed.

The objective of the study is to determine the characteristic of moisture sorption isotherm from "gaplek" flour fortified with protein from red bead tree flour using various modeling and being observed from the monolayer moisture content and its absorption types. This research used 5 salt solutions and storage temperature of 298K, 308K, and 318K. The models used were Brunauer-Emmet-Teller (BET), Guggenheim-Anderson-de Boer (GAB) and Caurie model. The monolayer moisture content was around 5.07 – 8.53% db. kb value of GAB model was around 0.5941-0.6252. c value of GAB model was around 16.0588-23.4111. C value of BET was around 32.7241-306.5000. Whereas the c value in Caurie model was around 1.1419-1.2769. The equilibrium and monolayer moisture content on ‘gaplek" flour fortified with protein from red bead tree flour was decreasing as the temperature going up. GAB constant value indicated that the process of moisture absorption on the "gaplek" flour fortified with protein from red bead tree flour categorized in type II.

Tujuan dari penelitian ini adalah untuk mengetahui pengaruh penggunan formulasi sari semangka : gelatin pada pembuatan permen marshmallow terhadap kadar protein kadar air, kadar abu, vitamin A, kekenyalan dan sifat organoleptik. Data  yang   didsapat  dianalisa  secara  statistik  dengan  rancangan  acak  lengkap (RAL) dengan 6 perlakuan dan diulang sebanyak 3 kali. Sebagai perlakuan formulasi sari semangka  : gelatin P1 (94gr:6gr); P2(92gr:8gr); P3 (90gr : 10gr); P4 (88gr : 12gr); P5 (86gr : 14gr); P6 (84gr : 16gr). Hasil penelitian menunjukan formulasi sari semangka : gelatin memberi pengaruh pada kadar protein, kadar air, vitamin A, kekenyalan dan sifat organoleptik. Hasil uji menunjukkan perlakuan P6 disukai oleh panelis dengan kadar air 40.87 %, kadar protein sebesar 10.18%, kadar abu 0.21%, vitamin A 11.59%.

Tingginya nilai gizi pada ikan bandeng menjadikan ikan ini berpotensi sebagai salah satu sumber makanan untuk manusia. Pada umumnya konsumen menghendaki ikan segar, padahal ikan termasuk komoditas yang sangat mudah busuk (highly perishable). Kunyit berpotensi untuk dijadikan sebagai pengawet alami. Senyawa bioaktif yang berperan sebagai antimikrobia adalah minyak atsiri, kurkumin, desmetoksikumin dan bidestometoksikumin. Tujuan penelitian ini adalah untuk pengaruh berbagai konsentrasi ekstrak kunyit ekstrak kunyit terhadap kadar air, kadar protein, kadar lemak, tekstur, TPC, dan organoleptik (warna dan aroma) pada fillet ikan bandeng dan untuk mengetahui perlakuan terbaik. Penelitian menggunakan metode experimental design Rancangan Acak Kelompok (RAK) satu factor yaitu konsentrasi ekstrak kunyit yang terdiri dari 5 perlakuan dengan 4 kali ulangan, yaitu P1 (Perendaman ekstrak kunyit 5%), P2 (Perendaman ekstrak kunyit 10%), P3 (Perendaman ekstrak kunyit 15%), P4 (Perendaman ekstrak kunyit 20%), P5 (Perendaman ekstrak kunyit 25%).  Hasil dari penelitian menunjukkan bahwa perlakuan berpengaruh nyata (p<0.05) terhadap variabel pengamatan kadar protein, kadar lemak, dan organoleptik (warna dan aroma), tetapi tidak berpengaruh nyata (p>0.05) terhadap variabel pengamatan kadar air, tekstur, dan TPC. P4 adalah perlakuan terbaik dengan kadar air 65,9850%, kadar protein 19.3979%; lemak 7.9669%, tekstur 1.289,523 mm.g/dt, TPC 6,937 log CFU/ml, skor warna 4.004.00 (Kuning, cemerlang, sedikit mengkilap, lendir jernih) dan skor aroma 4.10 (Segar, sedikit aroma kunyit).  

This research generally aims to design a system that can overcome the problem at Wisma Menoreh Sampangan Hotel Semarang. In addition to the process of using bathroom equipment, a gas controller is needed in the bathroom, especially the ammonia and other gas levels in the bathroom . The bathroom control system at the Wisma Menoreh Sampangan Hotel in Semarang is currently considered ineffective, in the use of the bathroom equipment to hotel guests and hotel staff.The research method that I use is a Research and Development (R&D) research method that goes through stages of preliminary studies, planning, product development, testing, product design, product revision, and product testing. This system is made with the Arduino programming language. Based on the analysis, the ammonia gas detector in the Arduino-based bathroom can overcome the existing problems and help the hotel in controlling the bathroom, both to guests and hotel staff effectively and efficiently, as well as making it easier to manage bathroom rooms in the Hotel Wisma Menoreh Sampangan Semarang.

Jl Karanglo RW 03 Pedurungan Semarang is a densely populated environment, its people are very hungry for fast and accurate information. The internet is available which is relatively expensive as the main choice in finding the information needed. However, the cost is very expensive for a connection that must be paid every month. Although currently many CDMA and GSM modems available on the market are not enough to meet the need for speed of an internet connection. Although there are internet cafes established, they have not streamlined the cost and time of internet users in the area. The purpose of this study is to save the cost of bandwidth rental per month for unlimited connections, provide a stable internet connection that can be used for 24 hours straight, provide data transfer with bandwidth management, so as to better guarantee the quality of the internet connection. The system development method used is Prototyping which stages include identifying user needs, making a prototype, agreeing to the user, using a prototype. As a server, using Mikrotik Os where in Mikrotik Os there are several important and interesting features provided by Mikrotik itself, among those features are bandwidth management, firewall, DNS client chacing, and many other features provided by Mikrotik. With this Mikrotik provides stability of internet data transfer in accordance with the management of Mikrotik Os as a server. The client uses a Windows-based operating system, this is because the driver tool used is more compatible using a Windows operating system than using a Linux-based operating system, because it has to compile the driver.

Tujuan penelitian ini adalah untuk mengethui pengaruh berbagai rasio natrium bikarbonat dan asam sitrat terhadap    jumlah CO ‚‚ terlarut, jumlah asam tertritrasi, waktu larut, pH, dan sifat organoleptik pada serbuk effervescent berbasis teh hitam dan kayu secang. Diduga bahwa berbagai rasio Natrium bikarbonat dan asam sitrat dapat berpengaruh nyata terhadap waktu larut, asam tertritrasi, CO ‚‚ terlarut, pH, dan Organoleptik produk.Rancangan  percoban  yang  digunakan  adalah  Rancangan  acak  lengkap  dengan  limaperlakuan rasio natrium bikarbonat dan asam sitrat dalam formula F1(1:1,2), F2(1:0,8), F3(1:0,6), F4(1:0,4), F5(1:0,2), dengan tiga kali ulangan. Jika sidik ragam menunjukkan berbeda nyata maka dilanjutkan dengan uji DMRT dengan taraf 5%, untuk mengetahui pengaruh antar perlakuan.Hasil analisa menunjukkan bahwa rasio natrium bikarbonat dan asam sitrat berpengaruh nyata (p<0,05) terhadap CO ‚‚ terlarut, total Asam tertitrasi, dan waktu larut, serta berpengaruh nyata (p<0,05) terhadap sifat organoleptik aroma, dan   rasa namun tidak berpengaruh nyata (p>0,05) terhadap warna produk.Semakin tinggi rasio natrium bikarbonat dengan asam sitrat sejalan dengan semakin tinggi CO ‚‚ terlarut, semakin cepat waktu larut, dan semakin tinggi pH, namun semakin turun total asam tertitrasi,