Proses pelaksanaan kegiatan pembelajaran di tahun ajaran 2020 telah mengalami perubahan, sejak terjadinya Pandemi Covid-19 yang telah masuk ke Indonesia sejak Bulan Maret 2020. Perubahan model pembelajaran yang terjadi berupa kegiatan pembelajaran tatap muka menjadi model pembelajaran daring (dalam jaringan), guna mencegah penyebaran Covid-19. Universitas Bengkulu dalam kegiatan pembelajaran memiliki ruang kuliah resource sharing yang memiliki perutuntukkan ruangan dan kapasitas yang berbeda-beda, sehingga pada kondisi new normal saat ini diperlukan adanya penataan penggunaan, dan sirkulasi ruangan yang menerapkan protokol Covid-19, agar proses kegiatan pembelajaraan dapat dilakukan tanpa mengurangi efektivitas dan tidak menjadi sarana penyebaran Covid-19. Penelitian dilakukan berupa; (1) mengimplementasikan Algoritma Simple Additive Weighting (SAW) pada optimasi distribusi ruang pembelajaran; (2) melakukan analisis distribusi dan sirkulasi ruang pembelajaran dengan penerapan protokol Covid-19. Adapun hasil distribusi penggunaan resource sharing ruang perkuliahan pada penelitian ini diharapkan dapat menjadi contoh penerapan Protokol Covid di kondisi new normal di lingkungan institusi pendidikan Perguruan Tinggi dan dapat menjadi kebijakan khususnya di Universitas Bengkulu tentang kebutuhan sarana prasarana penunjang kegiatan pembelajaran
Stunting is a part of wider nutrition crisis found in one out of four children under five in Indonesia. Functionally, the bread made from red bean, soy bean, and corn was categorized as functional bread. As a functional food, it contains nutritional components that are useful and effective for health, such as amino acid, protein, vitamin, and mineral. It also supports physical growth and brain development of stunting children. The study design was True Experimental Design using Completely Randomized Design (CRD). This study was initiated with the analysis of biochemical nutrition value at Food Technology Laboratory in Andalas University. The result shows that a total of 100 grams of bread contains additional flour of 30 grams of red bean, 30 grams of soya bean, and 20 grams of corn. It has nutritional value of 43,64 grams of carbohydrate, 16,91 grams of protein, 10,38 grams of fat, and 335,6 kcal of calories. Nutrients in the bread with additional red bean, soy bean, and corn are potential as food supplementation, especially for stunting children under five.
The potency of the ultra-low head hydro resource is quite huge in the world. In Indonesia, only 1.8% of the Pico hydro potency with head of less than 5m is utilized as electric resource [1]. Archimedes screw is one of the promising technology that could be used to extract this low head hydro resource. One prominent factor which is affecting the performance of the Archimedes turbine screw is the ratio of the hub diameter (d) to the diameter of the screw (D). In this paper, the ratio d/D were varied as 0.22, 0.29, 0.33, 0.42. In addition, flow rate (Q), were varied as well as 1.8 l/s, 1.4 l/s, 1.0 l/s. The blade configuration that used in this test is a single blade. The result shows that the highest efficiency is achieved with the diameter ratio of d/D = 0.42 with the eficiency off 40.23%.
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