A lecturer assistant is expected to be professional when dealing with the score or decision. Being professional, the lecturer assistant will be constantly respected by the students. The lecturer assistant should be able to make use of the time to keep the disciplinary. Selecting and determining the lecturer assistant at Computer Science of Unika St. Thomas Medan are conducted by the phases of selecting and taking value of the test score, the semester of lecturer assistant candidate, the number of classes to be assisted, cumulative grade point achievement, and the score of the assisted course. The Method of Multi-Objective Optimization on the Basis of Ratio Analysis (MOORA) is in the part of Decision Support System introduced by Brauers dan Zavadkas. This method is the multi-objective optimization technique which is successfully applied to solve the various complicated decision-making and well-used in terms of lecturer assistant selection due to its simple calculation and easiness to understand.

Physical and sensory quality of Java Arabica green coffee beans W B Sunarharum, S S Yuwono, N B S W Pangestu et al. Abstract. Drying agricultural product is a post-harvest process that consumes significant energy. It can affect the quality of the product. This paper deals with literature review and field survey of drying methods of coffee beans of Indonesia farmers. The objective is to supply the necessary information on developing continuous solar drier. The results show that intermittent characteristic of sun drying results in a better quality of coffee beans in comparison with constant convective drying. In order to use energy efficiently, the drying process should be divided into several stages. In the first stage when the moist content is high, higher drying air temperature is more effective. After this step, where the moist content is low, lower drying air temperature is better. The field survey of drying coffee beans in Sumatera Utara province reveals that the used drying process is very traditional. It can be divided into two modes and depend on the coffee beans type. The Arabica coffee is firstly fermented and dried to moisture content of 80% using sun drying method, then followed by Green House model of drying up to moisture content about 12%. The latter typically spends 3 days of drying time. On the other hand, The Robusta coffee is dried by exposing to the sun directly without any treatment. After the coffee beans dried follow by peeled process. These findings can be considered to develop a continuous solar drying that suitable for coffee beans drying.

No abstract

No abstract