Politeknik NSC Surabay Repository
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Analysis of the Uncertainty of the Tipping Bucket Type of Rainfall Sensor Measurement
Full text linkSaat ini, hujan sangat sulit untuk diprediksi dikarenakan adanya fenomena perubahan iklim pada dekade terakhir ini. Jika curah hujan dapat diprediksi maka ini bisamenambahwaktu untukkegiatanmitigasi banjir. Jadi, sangat penting untuk mendapatkan data curah hujanyang teliti. Penelitian ini akan membuat sebuah sensor curah hujan bertipe tipping bucket. Penelitian ini akan berfokus pada analisa penyebab kesalahan pengukuran yang terjadi pada jenis sensor curah hujan tipping bucketini. Dua buah sensor telah dibuat pada penelitian ini dimana keduanya memiliki bahan dan ukuran yang berbeda. Sensor pertama memiliki bahan akrilik dan ukuran tampungan 5 ml dengan sensor photo interrupter, sensor kedua memiliki bahan ASA dan ukuran tampungan 10 ml dengan sensor magnet. Keduanya akan mengukur volume hujan yang sama. Hasil menunjukan bahwa sensor pertama memiliki rata-rata kesalahan pengukuran yang kecil yakni sebesar 0.86% dibandingkan sensor kedua yang memiliki rata-rata kesalahan sebesar 1.7%. Analisis menunjukkan bahwa kesalahan pengukuran yang terjadi adalah kesalahan mekanik, kesalahan elektronik, kesalahan resolusi, dan kesalahan adhesi. Dari penelitian ini dapat disimpulkan bahwa jika kesalahan ini diminimalisir maka pengukuran sensor akan lebih teliti
METODE PENGOLAHAN PASTA DI DEMANDAILING CAFE SURABAYA
Full text linkThe purpose of writing this Final Project is to know the processing of pasta at Demandailing Cafe Surabaya. The author observes the processing of pasta at the Demandailing Cafe. From the discussion of the final assignment, the author can conclude that the pasta processing at Demandailing Cafe Surabaya is in accordance with the standard recipes at Demandailing Cafe Surabaya
MESIN PENIUP GELEMBUNG SABUN MENGGUNAKAN ARDUINO DAN PICTOBLOX
Full text linkIn this final project, the author makes a bubble blowing machine that will
be used as a training material and example for STEM approach and introduction
that can help teachers and students in the learning and teaching process, this
project can also be used and developed as a prototype for tools that can beautify
photos
METODE PENGOLAHAN HIDANGAN PANCAKE DI DEMANDAILING CAFÉ SURABAYA
Full text linkThe purpose of this writing is to find out how the processing of pancake desserts at Demandailing cafe Surabaya. The author observes the processing of pancakes at the Demandailing Cafe. The author can conclude that the processing of pancake desserts at Demandailing Café Surabaya is as follows: Processing of pancakes is done according to existing standard recipes. Thus, pancakes have the same shape and taste
PROSEDUR PENJUALAN ONLINE DI PT BAGCRUISERACC INTERNATIONAL SURABAYA
Full text linkThis study aims to determinemthe online sales procedure at PT Bagcruiseracc International. The method used in this study uses a qualitative descriptive method, which describes how online sales at PT Bagcruiseracc International. Based on the
results of research conducted at PT Bagcruiseracc International, it can be concluded that the online sales procedure has gone well and is fully in accordance with the procedure according to Ginee Indonesia
TUGAS ROOM ATTENDANT DI HOTEL QUDS ROYAL SURABAYA
Full text linkThe purpose of writing this Final Project is to know the duties of Room
Attendant at Hotel Quds Royal Surabaya. The writer who was an intern as a
Room Attendant at the Quds Royal Hotel Surabaya also made observations on the
duties of the Room Attendant at the Quds Royal Hotel Surabaya. The author can
conclude that the task of the Room Attendant at Hotel Quds Royal Surabaya is to
prepare Linen Supplies, prepare Guest Amenities, clean guest rooms, handle
cleaning tools, use linen, and room amenities, handle special areas, handle room
back service areas
SEQUENCE OF SERVICE DI MARIPOSA RESTORAN BEST WESTERN PAPILIO HOTEL SURABAYA
Full text linkThe purpose of writing this final project is to find out the Sequence of
Service at the Mariposa Restaurant Best Western Papilio Hotel Surabaya. one
supervisor and one waiter at the Mariposa Best Western Papilio Hotel Restaurant.
Besides that, the author also made direct observations at the Mariposa Best
Western Papilio Hotel Restaurant. The author concludes that the sequence of
service at the Mariposa Best Western Papilio Hotel Surabaya restaurant in
normal and low season conditions can apply all 18 point sequences of service
sequentially and systematically, but when conditions are peak season, the point
sequence of service for point up selling is run simultaneously with point when
taking orders and for point guest comment cards are executed at the same time as
the point when escorting guests from the restaurant so that all point sequences of
service can be executed during peak season
PENGOLAHAN ABON DARI JANTUNG PISANG DAN LORJUK (KERANG BAMBU)
Full text linkBanana heart shredded is a processed product innovation by utilizing raw
materials that are rarely used. Bamboo shells (lorjuk) itself is a commodity that is
often found in the coastal areas of Bangkalan Regency. The purpose of this study
was to determine the process of making shredded banana heart and bamboo shells
(lorjuk), as well as knowing the results of organoleptic tests which included color,
aroma, taste and texture. Making shredded banana heart with a mixture of bamboo
shells (lorjuk) using standard tools and materials to produce good quality
shredded. Based on the results obtained, the conclusion is that the color, aroma,
taste and texture that are in great demand by the panelists are the A3 formula with
a ratio of 75%: 25% consisting of 188 grams of banana heart and 62 grams of
bamboo shells (lorjuk). With the composition of the abon, which is brown in color,
typical of shredded meat, has a savory aroma from the protein, namely the
bamboo shells, but not fishy, then the taste is spicy, savory and sweet, and has a
texture similar to meat
TAHAPAN PELAYANAN DI RESTO PADA HOTEL 88 EMBONG KENONGO SURABAYA
Full text linkThe purpose of this Final Project is to find out the Resto Service at Hotel 88
Embong Kenongo Surabaya. The author made observations and worked as a waiter
at the restaurant at Hotel 88 Embong Kenongo Surabaya. The author can draw the
conclusion that the Resto Service at Hotel 88 Embong Kenongo Surabaya is very
good, which includes welcoming guests who come, giving greetings, asking about
reservations, taking guests, providing menu lists, receiving guest orders, repeating
guest orders, preparing food utensils, serving Drinks, Serves food, Takes dirty plates
on the guest table, Delivers the bill, Gives thanks