scholarly journals IMPLEMENTASI ALGORITMA SUBEXPONENTIAL CODE UNTUK KOMPRESI FILE GAMBAR

2019 ◽  
Vol 3 (1) ◽  
Author(s):  
Amir Maniur Silitonga ◽  
Surya Darma Nasution ◽  
Putri Ramadhani
Keyword(s):  
Transfer Process ◽  
Storage Space ◽  
File Size ◽  
K Value ◽  
Image File ◽  
Code Algorithm ◽  
And Storage

Image file size is sometimes relatively large where the better the quality of the image produced, the pixel shape needed to record the image is bigger. With a very large image file size, at the time of the transfer process the transfer process could fail because the storage space media exceeds its limit. As for the Solution in this problem is how the image file can be compressed in order to accelerate the transfer and storage of image files. compression on image files is done by reducing the shape of the image file by reducing the bit in the image file, but does not eliminate the information data in it. By running compression, large files will shrink in size so that it can save storage space. In this study, the algorithm used is Subexponential Code, by using this method, the compression results from the k value have different results from each value, and the compression results will be advantageous in sending, and transferring image files will be easier.Keywords: image file compression, subexponential code algorithm

PERANCANGAN DAN IMPLEMENTASI ALGORITMA ELIAS GAMMA CODE UNTUK MENGKOMPRESI RECORD DATABASE PADA APLIKASI RANGKUMAN PENGETAHUAN UMUM LENGKAP

2019 ◽  
Vol 3 (1) ◽  
Author(s):  
Hikka Sartika ◽  
Taronisokhi Zebua
Keyword(s):  
Compression Ratio ◽  
General Public ◽  
Storage Capacity ◽  
Storage Space ◽  
File Size ◽  
Compression Technique ◽  
Code Algorithm ◽  
Database File ◽  
Large File

Storage space required by an application is one of the problems on smartphones. This problem can result in a waste of storage space because not all smartphones have a very large storage capacity. One application that has a large file size is the RPUL application and this application is widely accessed by students and the general public. Large file size is what often causes this application can not run effectively on smartphones. One solution that can be used to solve this problem is to compress the application file, so that the size of the storage space needed in the smartphone is much smaller. This study describes how the application of the elias gamma code algorithm as one of the compression technique algorithms to compress the RPUL application database file. This is done so that the RPUL application can run effectively on a smartphone after it is installed. Based on trials conducted on 64 bit of text as samples in this research it was found that compression based on the elias gamma code algorithm is able to compress text from a database file with a ratio of compression is 2 bits, compression ratio is 50% with a redundancy is 50%. Keywords: Compression, RPUL, Smartphone, Elias Gamma Code

scholarly journals Pendampingan Penerapan GMP Pada Pengolahan Terasi Tutok Di Desa Kuala Pusing Kapal

2021 ◽  
Vol 4 (1) ◽  
pp. 1
Author(s):  
Rindhira Humairani ◽  
Dewi Maritalia ◽  
Zara Yuniza ◽  
Sonny M. Ikhsan
Keyword(s):  
Human Resources ◽  
Community Service ◽  
Good Manufacturing Practice ◽  
Protective Equipment ◽  
Storage Space ◽  
Self Help ◽  
Production Space ◽  
Service Activity ◽  
And Storage

Tujuan pengabdian pada masyarakat ini adalah untuk melakukan pendampingan penerapan Good Manufacturing Practice (GMP) pada mitra sebagai salah satu syarat dalam memperoleh sertifikat P-IRT dan legalitas produk lainnya. Mitra kegiatan pengabdian adalah masyarakat pengolah dan produksi terasi tutok di Desa Kuala Pusong Kapal Kecamatan Seruway Kabupaten Aceh Tamiang berjumlah 40 orang. Metode yang digunakan dalam kegiatan pengabdian masyarakat ini adalah pendampingan penerapan GMP dalam proses pengolahan dan produksi terasi tutok, dengan bentuk kegiatan yang dilakukan antara lain : 1) Peningkatan kualitas SDM, 2) Pemisahan ruang produksi dan ruang penyimpanan, 3) Pembuatan rak pengering yang terstandarisasi, 4) Penggunaan Alat Pelindung Diri, 5) Pengadaan wadah fermentasi yang sesuai standar,  dan 6) Pengadaan mesin penggiling/penghancur. Hasil kegiatan adalah adanya peningkatan pengetahuan dan pemahaman tentang proses produksi terasi tutok yang terstandar, selain itu pasilitas produksi tersi tutok yang terstandar dapat diadakan dengan kerjasama antara tim pengabdian dan swadaya mitra. Kegiatan pendampingan masih perlu dilakukan secara kontinu sehingga mitra benar-benar dapat memproduksi tersi tutok secara mandiri.Assistance for the Implementation of GMP in Tutok Shrimp Processing in Kuala Pusing Kapal VillageAbstractThe purpose of this community service is to provide assistance to the implementation of Good Manufacturing Practice (GMP) to partners as one of the requirements for obtaining a P-IRT certificate and other product legality. The community service partners consist of 40 people who process and produce shrimp paste in Kuala Pusong Kapal Village, Seruway District, Aceh Tamiang Regency. The method used in this community service activity is assistance in implementing GMP in the processing and production of terasi tutok, with the following activities: 1) Improving the quality of human resources, 2) Separation of production space and storage space, 3) Making standardized drying racks ,4) Use of Personal Protective Equipment, 5) Procurement of fermentation containers in accordance with standards, and 6) Procurement of grinding / crushing machines. The result of the activity is an increase in knowledge and understanding of the standardized tutu terasi production process, besides that standardized terasi tutu production facilities can be held in collaboration between the community service team and partner self-help. Assistance activities still need to be carried out continuously so that partners can actually produce teri tutok independently.

Establishment of a model for evaluating shelf life of Pseudosciaena crocea in simulated logistics and storage

2021 ◽  
Author(s):  
Yanan Liu ◽  
Simin Zhao ◽  
Feng Guan ◽  
Yongjun Yuan
Keyword(s):  
Shelf Life ◽  
Skin Color ◽  
Cold Chain ◽  
Pseudosciaena Crocea ◽  
Storage Process ◽  
K Value ◽  
Slurry Ice ◽  
And Storage ◽  
Storage Temperatures

Cold chain logistics is a common way of fresh-keeping transportation at present, but in the actual transportation and storage process, temperature control is often not accurate, which leads to shortened shelf life. We evaluated the changes in the quality of Pseudosciaena crocea at different temperature during transportation. Specimens of P. crocea, were immersed in slurry ice for 20 min, and stored at 22℃, 4℃, or -1℃ for 4 days. During this period, the development of rancidity of P. crocea was measured by sensory (odor, skin, color, and flesh appearance) and biochemical (total number of colonies, TVB-N value, and K-value) analyses. A combination of sensory and biochemical parameters, and the Arrhenius equation were used to predict the shelf-life of P. crocea during storage. After verification under different storage temperatures, the relative error between the predicted and the measured values was found to be within 15%. The present work provides theoretical guidance for the quality control of P. crocea during transportation and storage.

scholarly journals Evaluation of biochemical, chemical, physical and microbiological quality of tilapia (Oreochromis niloticus) muscle during storage at 0 and 5 °C

Biotecnia ◽  
2021 ◽  
Vol 23 (2) ◽  
pp. 127-133
Author(s):  
Nathaly Montoya Camacho ◽  
Francisco Javier Castillo-Yáñez ◽  
Enrique Márquez-Ríos ◽  
Saúl Ruíz-Cruz ◽  
Aldo Alejandro Arvizu-Flores ◽  
...  
Keyword(s):  
Shelf Life ◽  
Oreochromis Niloticus ◽  
Storage Temperature ◽  
Microbiological Quality ◽  
Total Count ◽  
K Value ◽  
And Storage ◽  
Water Holding ◽  
Quality And Shelf Life

Fishing products are characterized for being highly perishable; therefore, preservation methods are used to retain freshness and quality and extend shelf life. One of the factors that most impact the loss of freshness, quality, and shelf life is storage temperature. This study evaluated the effect of storage temperature (0 ºC and 5 °C) on the quality and shelf life of tilapia (Oreochromis niloticus) muscle during 20 days of storage. Adenosine 5’-triphosphate (ATP) and related compounds, K-value, pH, color, texture, water holding capacity (WHC), total volatile bases (TVB-N), and total count of mesophilic microorganisms were monitored. Both time and storage temperature had a significant effect (P < 0.05) on the K-value, TVB-N, and total count of mesophilic microorganisms. The overall results of this study indicated that the edible quality of tilapia muscle was affected by storage temperature, observing a shelf life of 16 days at 0°C and 8 days at 5 ºC.

EFEK PENAMBAHAN EKSTRAK AIR JAHE (Zingiber officinale Roscoe) DAN PENYIMPANAN DINGIN TERHADAP MUTU SENSORI IKAN TUNA (Thunnus albacores)

2010 ◽  
Vol 6 (1) ◽  
pp. 36
Author(s):  
Silvana Dinaintang Harikedua
Keyword(s):  
Sensory Quality ◽  
Zingiber Officinale ◽  
The Other ◽  
Ginger Extract ◽  
Other Hand ◽  
Storage Treatment ◽  
Zingiber Officinale Roscoe ◽  
Hedonic Scale ◽  
And Storage

The objective of this study was to investigate the effect of ginger extract addition and refrigerate storage on sensory quality of Tuna through panelist’s perception. Panelists (n=30) evaluated samples for overall appearance and flavor attribute using hedonic scale 1–7. The sample which is more acceptable by panelists on flavor attributes having 3% gingers extract and storage for 3 days. The less acceptable sample on flavor attribute having 0% ginger extract and storage for 9 days. On the other hand, the sample which is more acceptable by panelists on overall appearance having 0% ginger extract without storage treatment. The less acceptable sample on overall appearance having 3% ginger extract and storage for 9 days.

Sugar beet from field clamps -harvest quality and storage loss

2018 ◽  
pp. 639-647 ◽  
Author(s):  
Christa Hoffmann
Keyword(s):  
Sugar Beet ◽  
Surface Damage ◽  
Invert Sugar ◽  
Root Tip ◽  
Soil Conditions ◽  
Storage Losses ◽  
Commercial Sugar ◽  
And Storage ◽  
High Storage

Harvest quality of sugar beet varies according to soil conditions, harvester type and setting, and variety, too. Harvest quality may affect storage losses, in particular when injuries occur. To determine the harvest quality of commercial sugar beet and to quantify resulting storage losses, 92 commercial sugar beet clamps were sampled across Germany and information about harvest conditions were gathered. At IfZ, soil tare, leaf residues, topping diameter, root tip breakage and surface damage of the beets were determined. The beets were stored in 6 replicates in a climate container at 9°C for 10 weeks. The results demonstrate a rather good harvesting quality of sugar beet in Germany. Soil moisture at harvest did not affect harvest quality and storage losses. Very light, but also heavier soils lead to inferior harvest quality (soil tare, root tip breakage, damage) and slightly higher storage losses compared to the typical loam soils. Significant differences occurred between the three harvester types (companies). In general, high root tip breakage and severe surface damage of the beet was related to a high infestation with mould and rots, high invert sugar contents after storage and high sugar losses. Out of the five most planted varieties, in particular one turned out to be very susceptible to damage, resulting in high storage losses. The factor analysis suggests that the effect of harvester / harvester setting and of variety is more important for harvest quality and storage losses of sugar beet than soil conditions at harvest. Therefore, attention should be paid to optimize these conditions.

scholarly journals Effect of Methyl Jasmonate, Cytokinin, and Lavender Oil on Antioxidant Enzyme System of Apricot Fruit (Prunus armeniaca L.)

2021 ◽  
Vol 13 (15) ◽  
pp. 8565
Author(s):  
Seyda Cavusoglu ◽  
Nurettin Yilmaz ◽  
Firat Islek ◽  
Onur Tekin ◽  
Halil Ibrahim Sagbas ◽  
...  
Keyword(s):  
Enzyme Activity ◽  
Methyl Jasmonate ◽  
Prunus Armeniaca ◽  
Lavender Oil ◽  
Defense Systems ◽  
Antioxidant Enzyme System ◽  
Prunus Armeniaca L ◽  
Antioxidant Defense Systems ◽  
And Storage

Various treatments are carried out in order to extend both the shelf life and storage life of fresh fruit and vegetables after harvest and among them non-toxic for humans, environmentally and economically friendly alternative treatments are gained more importance. In the current study, methyl jasmonate (MeJA), cytokinin, and lavender oil which are eco-friendly and safe for human health were applied on apricot fruit. The treated fruit were stored at 0 °C and 90–95% relative humidity for 25 days and catalase (CAT), superoxide dismutase (SOD), and ascorbate peroxidase (APX) enzyme activities and lipid peroxidation of apricots after treatments were studied. According to the findings obtained from the study, it was observed that 5 ppm cytokinin and 1000 ppm lavender oil treatments of apricot fruit gave better APX and CAT enzyme activity, respectively. In addition, better SOD enzyme activity in fruit was obtained with MeJA+lavender oil treatments. As a result, it can be emphasized that the product quality of apricot fruit is preserved as both the eco-friendly application of MeJA, cytokinin, and lavender oil separately from each other and the treatment of combinations between these compounds activate the enzymatic antioxidant defense systems of apricot fruit after harvest.

scholarly journals Effect of Herbal Addition on the Microbiological, Oxidative Stability and Sensory Quality of Minced Poultry Meat

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1537
Author(s):  
Danuta Jaworska ◽  
Elżbieta Rosiak ◽  
Eliza Kostyra ◽  
Katarzyna Jaszczyk ◽  
Monika Wroniszewska ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Sensory Quality ◽  
Meat Products ◽  
Black Pepper ◽  
Poultry Meat ◽  
Piper Nigrum ◽  
Thymus Vulgaris ◽  
Processing And Storage ◽  
And Storage

The study aimed to assess the effect of herbal additions with antioxidant properties (pepper, thyme and oregano) on the microbiological and oxidative stability as well as the sensory quality of minced poultry meat. Meatballs treatments without additives and treatments with the addition of three types of spices in two forms—dry spices and industrial extracts were examined. Popular seasoning additives of oregano (Origanum vulgare), thyme (Thymus vulgaris) and black pepper (Piper nigrum) at 0.3% of dry herbal or 0.003% as industrial extract were added to minced meat. The microbiological, chemical and sensory tests were performed at specified times and storage temperature. Based on the studied criteria, products maintained constant and adequate quality by up to 10 days while stored in 4 °C. In the case of all tested samples, the overall sensory quality began to deteriorate after 10 days of storage. The preservative role of herbs and extracts in meat products during processing and storage was observed. Oregano and black pepper in both forms maintained good microbial quality and showed their inhibitory effects on the growth of psychrotrophic bacteria. It was observed that dried herbs revealed a stronger antioxidant effect than additives in the form of extracts. The studied dried herbs played an antioxidant, antimicrobial and preservative role in meat products during processing and storage.

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