Abstract A facility related to human travel is a pedestrian path or sidewalk. Apart from being an important facility, pedestrian paths are useful for social functions, namely as a meeting place for several individuals. The purpose of this study is to evaluate the level of service of the pedestrian path on Jalan Braga, Bandung. The method used is the methods of Greenshields and Greenberg. This study shows that, based on flow and space, the level of service varies from A to C. Meanwhile, based on speed, the level of service is E and F. Because Jalan Braga is a tourist area, speed is not a factor, so the level of service for the pedestrian path on this road is C. Keywords: pedestrians; pedestrian paths; service stays; currents; density; speed. Abstrak Suatu fasilitas yang berhubungan dengan perjalanan manusia adalah jalur pejalan kaki atau trotoar. Selain merupakan fasilitas yang penting, jalur pejalan kaki bermanfaat untuk fungsi sosial, yaitu sebagai tempat pertemuan beberapa individu. Tujuan studi ini adalah mengevaluasi tingkat pelayanan jalur pejalan kaki di Jalan Braga, Bandung. Metode yang digunakan adalah metode-metode Greenshields dan Greenberg. Studi ini menunjukkan bahwa, berdasarkan arus dan ruang, tingkat pelayanan bervariasi antara A hingga C. Sedangkan berdasarkan kecepatan, tingkat pelayanan adalah E dan F. Karena Jalan Braga merupakan kawasan wisata, kecepatan bukan merupakan, sehingga tingkat pelayanan jalur pejalan kaki di jalan ini adalah C. Kata-kata kunci: pejalan kaki; jalur pejalan kaki; tingkat pelayanan; arus; kepadatan; kecepatan.
AbstrakTelah dilakukan penelitian tentang formulasi, evaluasi, dan perbandingan intensitas kepedasan granul effervescent jahe putih (Zingiber officinale Roscoe) instan dan jahe merah (Zingiber officinale Var.Rubrum) instan yang menggunakan satu formulasi hasil dari estimasi. Metode yang digunakan ekstraksi panas yang digunakan untuk memperoleh ekstrak jahe instan dengan pengisi glukosa sebanyak 50% dari jumlah volum. Data pengamatan menunjukkan bahwa distribusi ukuran, bobot jenis benar, bobot jenis nyata, bobot jenis mampat, porositas, kompresibilitas, kadar air, kecepatan alir, dan sudut istirahat dari formula tetap stabil setelah penyimpanan selama 12 hari pada suhu ruangan. Hasil uji kepedasan dan kesukaan menyatakan bahwa granul effervescent jahe putih instan lebih pedas namun tidak memiliki aroma, warna yang kurang menarik, dibandingkan dengan granul effervescent jahe merah instan menurut para panelis relawan penguji. Kata kunci:Granul effervescent, intensitas kepedasan, jahe instan Formulation, Evaluation, and Comparison of the Spiciness Intensity of Ginger Effervescents GranulesAbstract A research on the formulation, evaluation, and comparison of the intensity of the spiciness of ginger white effervescent granules (Zingiber officinale Roscoe) instant and red ginger (Zingiber officinale Var.Rubrum) using a formulation instant results of the estimation. The method used heat extractions used to obtain instant ginger extract with glucose filler as much as 50% of the total volume. Observational data indicate that the size distribution, true specific gravity, the weight of the real kind, incompressible specific gravity, porosity, compressibility, moisture content, flow rate, and the rest of the formula angle remained stable after storage for 12 days at room temperature. Test results spiciness and A states that the effervescent granules more spicy ginger instant white but has no aroma, color less attractive, compared with red ginger instant effervescent granules according to the panelists volunteer testers.
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