Specifying with Interface and Trait Abstractions in Abstract State Machines: A Controlled Experiment

2021 ◽  
Vol 30 (4) ◽  
pp. 1-29
Author(s):  
Philipp Paulweber ◽  
Georg Simhandl ◽  
Uwe Zdun
Keyword(s):  
Formal Methods ◽  
Formal Method ◽  
Object Oriented ◽  
Controlled Experiment ◽  
Specification Languages ◽  
Randomized Design ◽  
Textual Description ◽  
Efficiency And Effectiveness ◽  
Completely Randomized Design ◽  
Experimental Group

Abstract State Machine (ASM) theory is a well-known state-based formal method. As in other state-based formal methods, the proposed specification languages for ASMs still lack easy-to-comprehend abstractions to express structural and behavioral aspects of specifications. Our goal is to investigate object-oriented abstractions such as interfaces and traits for ASM-based specification languages. We report on a controlled experiment with 98 participants to study the specification efficiency and effectiveness in which participants needed to comprehend an informal specification as problem (stimulus) in form of a textual description and express a corresponding solution in form of a textual ASM specification using either interface or trait syntax extensions. The study was carried out with a completely randomized design and one alternative (interface or trait) per experimental group. The results indicate that specification effectiveness of the traits experiment group shows a better performance compared to the interfaces experiment group, but specification efficiency shows no statistically significant differences. To the best of our knowledge, this is the first empirical study studying the specification effectiveness and efficiency of object-oriented abstractions in the context of formal methods.

Towards the Integration of a Formal Object-Oriented Method and Relational Unified Process

2011 ◽  
pp. 101-133
Author(s):  
Jing Liu ◽  
Zhiming Lui ◽  
Xiaoshan Li ◽  
He Jifend ◽  
Yifeng Chen
Keyword(s):  
Formal Methods ◽  
Formal Method ◽  
System Development ◽  
Scale Up ◽  
Object Oriented ◽  
Use Case ◽  
Object Oriented Method ◽  
Unified Process ◽  
Sound Foundation

In this chapter, we study the use of a formal object-oriented method within Relational Unified Process (RUP). Our purposes are (a) to unify different views of UML models; (b) to enhance RUP and UML with a formal method to improve the quality of software; (c) to scale up the use of the formal method with the use-case driven, iterative and incremental aspects of RUP. Our overall aim is to establish a sound foundation of RUP and UML and scale up the use of formal methods in software-intensive system development.

scholarly journals Teaching Coloured Petri Nets - a Gentle Introduction to Formal Methods in a Distributed Systems Course

1997 ◽  
Vol 26 (520) ◽  
Author(s):  
Søren Christensen ◽  
Kjeld Høyer Mortensen
Keyword(s):  
Distributed Systems ◽  
Petri Nets ◽  
Formal Methods ◽  
Case Studies ◽  
Formal Method ◽  
Object Oriented ◽  
Coloured Petri Nets ◽  
Basic Concepts

<p>This paper is about the two compulsory project assignments set to the students in an undergraduate course on distributed systems. In the first assignment the students design and validate a non-trivial layered protocol by means of Coloured Petri Nets, and in the second they implement the designed protocol in an object-oriented language. From the two assignments the students experience that Coloured Petri Nets, as a formal method, are useful for designing and analysing distributed systems. In the course students are introduced to basic concepts and techniques for distributed systems, and it is explained that such systems are often too complex to manage without using formal methods. In this paper we also report on our experience with teaching the course and describe the didactic methods applied. Based on the obtained experience we conclude that the combination of distributed systems and Coloured Petri Nets is fruitful --- the two areas complement each other. Although our experiences origin in Coloured Petri Nets, we believe that many of our observations hold for other formal methods as well.</p><p><strong>Topics.</strong> Education issues related to nets; Coloured Petri Nets; distributed systems; experience with using nets,case studies; applications of nets to protocols.</p>

scholarly journals PENGARUH SUSU SKIM TERHADAP PENAMPILAN AYAM PETELUR JANTAN

2017 ◽  
Vol 11 (1) ◽  
pp. 2
Author(s):  
Sulis Dianto ◽  
Agustina Widyasworo Kunharjati
Keyword(s):  
Body Weight ◽  
Weight Gain ◽  
Body Weight Gain ◽  
Skim Milk ◽  
Feed Consumption ◽  
Poultry Feed ◽  
Feed Conversion ◽  
Randomized Design ◽  
Efficiency And Effectiveness ◽  
Completely Randomized Design

One effort to improve the efficiency and effectiveness of the production of roaster of broiler, can be done by improving the quality of feed is one of the skim milk dairy products in the solid form with the potential to supply poultry feed. Skim milk contains all the nutrients of milk except fat and vitamins that are fat soluble. This study aims to determine the effect of skim milk on the growth of roaster of broiler. Research using experimental design completely randomized design (completely randomized design). The material used in this study were male laying hens as much as 60 head aged 30 days to harvest at the age of 58 days. Skim milk from KUD Cement. Feed used is BR 1 of PT. Cargill Indonesia. Stage enclosure for maintenance, measuring 2m x 1.5m and is divided into 12 plots and each 1 plot size is 50cm x 50cm, each plot contained 5 chickens. The variables in this study were feed consumption, body weight gain and feed conversion ratio (FCR). Research results obtained three conclusions that the addition of skim milk significant effect (P> 0.01) on increasing body weight roaster of broiler P1 = 120 g / head / week. The addition of milk skin significant (P> 0.01) in penurunkan figures feed convertion ratio (FCR) roaster of broiler by P1 = 1.90. Treatment addition of 7.5% skim milk gives the best effect on improving body weight gain and feed convertion ratio (FCR) of roaster of broiler. Based on the results of the study suggested, adding skim milk can be used up to the level of 7.5% in the diet of roaster of broiler, but need considering economic efficiency.Keywords: Skim milk, appearance, roaster of broiler.

scholarly journals PENGARUH SUSU SKIM TERHADAP PENAMPILAN AYAM PETELUR JANTAN

2017 ◽  
Vol 11 (1) ◽  
pp. 2
Author(s):  
Sulis Dianto ◽  
Agustina Widyasworo Kunharjati
Keyword(s):  
Body Weight ◽  
Weight Gain ◽  
Body Weight Gain ◽  
Skim Milk ◽  
Feed Consumption ◽  
Poultry Feed ◽  
Feed Conversion ◽  
Randomized Design ◽  
Efficiency And Effectiveness ◽  
Completely Randomized Design

One effort to improve the efficiency and effectiveness of the production of roaster of broiler, can be done by improving the quality of feed is one of the skim milk dairy products in the solid form with the potential to supply poultry feed. Skim milk contains all the nutrients of milk except fat and vitamins that are fat soluble. This study aims to determine the effect of skim milk on the growth of roaster of broiler. Research using experimental design completely randomized design (completely randomized design). The material used in this study were male laying hens as much as 60 head aged 30 days to harvest at the age of 58 days. Skim milk from KUD Cement. Feed used is BR 1 of PT. Cargill Indonesia. Stage enclosure for maintenance, measuring 2m x 1.5m and is divided into 12 plots and each 1 plot size is 50cm x 50cm, each plot contained 5 chickens. The variables in this study were feed consumption, body weight gain and feed conversion ratio (FCR). Research results obtained three conclusions that the addition of skim milk significant effect (P> 0.01) on increasing body weight roaster of broiler P1 = 120 g / head / week. The addition of milk skin significant (P> 0.01) in penurunkan figures feed convertion ratio (FCR) roaster of broiler by P1 = 1.90. Treatment addition of 7.5% skim milk gives the best effect on improving body weight gain and feed convertion ratio (FCR) of roaster of broiler. Based on the results of the study suggested, adding skim milk can be used up to the level of 7.5% in the diet of roaster of broiler, but need considering economic efficiency.Keywords: Skim milk, appearance, roaster of broiler.

Herba Reudeuep With Modification of Heating In Virgin Cocanut Oil

2020 ◽  
Vol 2 (1) ◽  
Author(s):  
Wahyuzan Wahyuzan ◽  
Lukmanul Hakim ◽  
Rahmat Afrizal ◽  
Asmeri Lamona ◽  
Khairuni Khairuni ◽  
...  
Keyword(s):  
Modern Medicine ◽  
Heating Time ◽  
Agricultural Product ◽  
Average Yield ◽  
Herbal Products ◽  
The Public ◽  
Randomized Design ◽  
Herbal Plants ◽  
Medicinal Properties ◽  
Completely Randomized Design

Traditional medicine in Indonesia has been known by the public before formal health services using modern medicine. Indonesia has many type of herbal plants which have medicinal properties including dadap (Erythrina orientalis). This study aims to utilized dadap herbal liniment by modifying heating in Vigin Cocanut Oil. The study conducted in the laboratory of Agricultural Product Processing using a Factorial Completely Randomized Design (CRD). The first factor is the addition of 250 ml (M1), 375 ml (m2), and 400 ml (M3) Virgin Cocanut Oil treatment. The second factor is the heating tim of 5 minutes (L1), 10 minutes (L2), and 15 minutes (L3). Observation variable consisted of yield, Specific gravity, and organoleptic test of aroma and colored. The result showed an average yield of 87.70-91.88%. The highest yield was found in the treatment of adding 400 ml Virgin Cocanut Oil and 15 minutes of heating time. The highest type of weight was found in the treatment of addition of 325 ml Virgin Cocanut Oil and 5 minutes heating time. Based on the organoleptic scent test, the everage penalist gives a like answer. Organoleptic colors of reudeuep herbal products is according to SNI number 06-23-2006.

The Utilization of Red Dragon Fruit Peel Extract (Hylocereus costaricencis) As A Natural Colorant of Dried Noodle

2020 ◽  
Vol 2 (1) ◽  
Author(s):  
Silaturahmi Silaturahmi ◽  
Zaidiyah Zaidiyah ◽  
Tengku Mia Rahmiati
Keyword(s):  
Product Diversification ◽  
Fruit Peel ◽  
Physical Quality ◽  
Natural Colorant ◽  
Randomized Design ◽  
Solid Loss ◽  
Dragon Fruit ◽  
Completely Randomized Design ◽  
Peel Extract

The use of colorants in the dried noodle manufactures is an effort of product diversification. Besides of being used as a natural coloring agent, this peel extract is also used to improve nutritional value of the expected product. The purpose of this study was to determine the effect of red dragon fruit peel extract on the physical quality of dried noodle.  The study was conducted by using Completely Randomized Design (CRD) method with one factor, namely concentration of red dragon fruit peel extract (N1 = 10 ml, N2 = 15 ml, N3 = 20 ml, N4 = 25 ml, N5 = 30 ml).  The observations of its physical quality consisted of water absorption, solid loss during cooking, and organoleptic tests (aroma and color).  The best quality of dried noodle was obtained by using 30 ml red dragon fruit peel extract (N5) with physical properties, namely DSA levels of 351.92%, solid loss during cooking 4.78%, aroma 3.79 (like) and color 3.89 (like).

PEMANFAATAN KARBON AKTIF UNTUK MENGURANGI CEMARAN FORMALIN PADA IKAN ASIN JAMBAL ROTI

2020 ◽  
Vol 5 (1) ◽  
Author(s):  
Erma Ayu Nurcahyani ◽  
Merkuria Karyantina ◽  
Nanik Suhartatik
Keyword(s):  
Active Carbon ◽  
Food Preservation ◽  
Hazardous Substances ◽  
Salted Fish ◽  
Hazardous Chemical ◽  
The People ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Safe Food ◽  
Chemical Material

Ikan asin adalah metode untuk pengawetan makanan menggunakan kombinasi penggaraman dan pengeringan matahari. Di kalangan masyarakat, pembuatan ikan asin banyak menggunakan bahan kimia berbahaya seperti formalin. Penambahan bahan berbahaya mempengaruhi kualitas terutama keamanan. Makanan yang aman didefinisikan sebagai makanan yang terbebas dari cemaran biologi, kimia, mikrobiologi, yang dapat mempengaruhi kesehatan. Karbon aktif diduga bersifat polar yang mampu mengadsorpsi formalin. Tujuan penelitian ini adalah untuk mengetahui pengaruh pemberian karbon aktif dalam mengurangi cemaran formalin pada “jambal roti”. Rancangan percobaan yang digunakan untuk percobaan yaitu Rancangan Acak Lengkap (RAL) 2 faktorial, dengan faktor pertama yaitu konsentrasi karbon aktif 0, 3, dan 6% serta perlakuan kedua yaitu lama perebusan selama 5, 10, dan 15 menit. Penelitian ini dimulai dari pembuatan “jambal roti” dengan penambahan formalin dan perebusan dengan karbon aktif kemudian dianalisis uji kadar formalin, NaCl, protein, dan air. Hasil penelitian menunjukkan bahwa konsentrasi karbon aktif dan lama perebusan memberikan pengaruh yang signifikan pada kualitas jambal roti. Semakin tinggi konsentrasi karbon aktif dan lama perebusan maka semakin berkurangnya kadar formalin pada jambal roti. Hasil terbaik penelitian ini adalah karbon aktif 6% dan lama perebusan 15 menit. Menghasilkan formalin 3.21 ppm, NaCl 9.40%, protein 42.00%, dan air 30.02%. Kata kunci: Karbon Aktif, Formalin, Jambal Roti, Lama Perebusan. ABSTRACT                 Salted fish was a method for food preservation using combination of salting and sun drying. Among the people, the manufacture of salted fish use hazardous chemical material such as formaldehyde. The addition of hazardous substances affects the quality especially the safety. Safe food define as food that free from biological, chemical, microbiological contaminants that can affect health. Active carbon suspected to be polar which able to adsorb formaldehyde. The purpose of this research was to determine the influence of active carbon in reducing formaldehyde in salted fish “jambal roti”. The research used completely randomized design (CRD) with 2 factors, the first factor was the concentration of active carbon 0, 3, and 6% and the second was the boiling time (for 5, 10, and 15 min). This research was started from making “jambal roti” with the addition of formaldehyde and boiling with active carbon then analyzed for formaldehyde content, NaCl, protein, and moisture. The result showed that the concentration of active carbon and boiling time had a significant effect in quality salted fish “jambal roti”. The higher the concentration of active carbon and boiling time the more formaldehyde in “jambal roti” were removed. The best results of the research was 6% active carbon and 15 min of boiling time. Resulting 3.21 ppm of formaldehyde, 9.40% of NaCl, 42.00% of protein, and 30.02% of moisture. Keywords: Active Carbon, Formaldehyde, Jambal Roti, Boiling Time

KARAKTERISTIK BROWNIES KUKUS TEPUNG JEWAWUT (Setarica italica) DAN TEPUNG MAIZENA DENGAN PENGARUH LAMA PROSES PENGUKUSAN

2020 ◽  
Vol 5 (1) ◽  
Author(s):  
Bernaulli Putri Mulyanto ◽  
Yustina Wuri Wulandari ◽  
Akhmad Mustofa
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Ash Content ◽  
Total Sugar ◽  
Gluten Free ◽  
Corn Flour ◽  
Process Duration ◽  
Flour Protein ◽  
Randomized Design ◽  
Completely Randomized Design

      Brownies merupakan cake coklat yang terbuat dari tepung terigu, lemak, telur, gula pasir dan coklat. Metode pemasakan brownies ada dua yaitu pemanggangan dan pengukusan. Penelitian ini menggunakan tepung jewawut dan tepung maizena agar dihasilkan brownies kukus bebas gluten. Penelitian ini bertujuan untuk mengetahui formulasi tepung yang memiliki kadar protein tertinggi pada brownies dan untuk mengetahui lama pengukusan yang optimal sehingga menghasilkan brownies kukus tepung jewawut dan tepung jagung yang paling disukai. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan dua faktorial yaitu faktor pertama ratio tepung jewawut dan tepung jagung (50:50, 40:60 dan 30:70), sedangkan faktor kedua lama pengukusan (30 menit, 40 menit dan 50 menit). Hasil penelitian menunjukkan Brownies kukus tepung jewawut dan tepung jagung dengan ratio 50:50 dan lama pengukusan 50 menit merupakan ratio yang terbaik karena memiliki kadar protein paling tinggi yaitu 5.828%.  Pada perlakuan ini menghasilkan 19.967% kadar air, 1.585% kadar abu, 1.786% gula total, serta uji organoleptik terhadap warna 3.590 (coklat gelap), tekstur 3.340 (lembut), flavor jewawut 2.855 (sedikit terasa) dan kesukaan keseluruhan 3.285 (disukai). Kata kunci : Brownies, tepung jewawut, tepung jagung, kadar protein.  ABSTRACT      Brownies is chocolate cakes made from flour, fat, eggs, sugar and chocolate. There are two methods of cooking brownies namely roasting and steaming. This study uses millet flour and maizena flour to produced gluten free steamed brownies. This study aims to determine the best of flour formulated which has highest protein content in steamed brownies and to knew the optimal steaming time that produced the most favored  of  steamed brownies millet flour and  corn flour. This study used a completely randomized design (CRD) with two factorials, the first factor is ratio of millet flour and corn flour (50:50, 40:60 and 30:70), while the second factor was the duration of steaming process (30, 40 and 50 minutes). The result of the study showed steamed flour of millet flour and corn flour with ratio of 50:50 and with steamed process duration 50 minutes is the best ratio because it had the highest protein content of 5.828%.  In this treatment yielded 19.97% moisture content, 1.585% ash content, 1.786% total sugar and organoleptic test is 3.590 (dark chocolate) colors, 3.340 (soft) texture, 2.855 (slightly felt) millet flavors and 3.285 (preferred) overall preferences. Keywords :  Brownies, millet flour, corn flour, protein content

Pengaruh Pemberian Moringa oleifera Terhadap Kuantitas dan Kualitas Semen Sapi Peranakan Ongole

2020 ◽  
Vol 7 (2) ◽  
pp. 119
Author(s):  
Lukman Affandhy ◽  
Muchamad Luthfi ◽  
Dian Ratnawati ◽  
Frediansyah Firdaus
Keyword(s):  
Data Analysis ◽  
Analysis Of Variance ◽  
Research Method ◽  
Moringa Oleifera ◽  
The Third ◽  
Randomized Design ◽  
Leaf Powder ◽  
Completely Randomized Design ◽  
Second Period

ABSTRAK  Penelitian bertujuan untuk mengetahui pengaruh pemberian bubuk daun Moringa oleifera (MO) terhadap kuantitas dan kualitas semen sapi peranakan ongole (PO). Metode penelitian menggunakan percobaan lapang dengan rancangan acak lengkap dengan tiga perlakuan pemberian MO sebesar 0 kg/ekor/hari (P1); 0,05 kg/ekor/hari (P2) dan 0,1 kg/ekor/hari (P3). Analsis data menggunakan one way analysis of variance. Masing-masing perlakuan terdiri atas empat ekor dengan tiga periode pengamatan sebagai ulangan, yaitu periode pertama dan ketiga tanpa MO, dan periode kedua diberikan MO pada P2 dan P3. Hasil penelitian menunjukan bahwa volume dan pH semen perlakuan P1, P2 dan P3 tidak berbeda semua periode pengamatan. Motilitas massa spermatozoa P2 dan P3 periode kedua dan ketiga menunjukan nilai +++ berbeda nyata (P<0,05) dibandingkan dengan P1 (++); motilitas individu  perlakuan P1 menunjukkan nilai terendah 60,56±2,94 % (P<0,05) dibandingkan P2 dan P3 pada periode kedua dan ketiga (75,50±2,29 dan 72,50±2,34%). Konsentrasi spermatozoa P2 dan P3 periode kedua dan ketiga menunjukkan rata-rata  >1.350 juta/ml berbeda nyata (P<0,05) daripada P1 (876±152juta/ml), sedangkan total spermatozoa motil menunjukkan nilai tertinggi 5.647±829 juta/ml pada P3 periode kedua.Viabilitas spermatozoa P2 dan P3 menunjukkan nilai >88-89 % beda nyata (P<0,05) daripada P1 (<84 %) pada periode kedua dan ketiga, sedangkan nilai abnormalitas spermatozoa yang terbaik adalah P2 sebesar 4,30% pada periode kedua dan P3 sebesar 5,33% pada periode ketiga. Disimpulkan pemberian bubuk daun MO dengan dosis 0,1 kg/ekor/hari dapat memperbaiki kuantitas dan kualitas semen (viabilitas dan total spermatozoa motil) sapi pejantan PO.Kata kunci:  kuantitas dan kualitas semen, Moringa oleifera, sapi pejantan ABSTRACTThe research aimed to determine the effect of Moringa oleifera (MO) leaf powder on the quantity and quality of semen of ongole crossbreed. The research method used was a field experiment with a completely randomized design with three treatments giving MO of 0 kg/head/day (P1); 0.05 kg/head/day (P2) and 0.1 kg/head/day (P3). Each treatment consisted of four heads with three periods of observation as replications, namely the first and third periods without MO, and the second period was given MO on P2 and P3. Data analysis used a one-way analysis of variance. The results showed that the volume and pH of semen treated P1, P2, and P3 didn’t different in all observation periods. The second and third period spermatozoa mass motility of P2 and P3 showed that the value of +++ was significantly different (P<0.05) compared to P1 (++); Individual motility of P1 treatment showed the lowest value 60,56±2,94 % (P<0.05) compared to P2 and P3 in the second and third periods (75,50±2,29 and 72,50±2,34%). The second and third periods of P2 and P3 spermatozoa concentrations showed an average of >1,350 million/cc significantly different (P<0.05) than P1 (876±152 million/cc), while the total motile spermatozoa showed the highest value of 5,647±829 million/cc in the second period P3. The spermatozoa viability of P2 and P3 showed values >88-89% significantly different (P<0.05) than P1 (<84%) in the second and third periods, while the best spermatozoa abnormalities were P2 at 4.30% in the second period and P3 at 5.33% in the third period. It was concluded that the giving of MO leaf powder at a dose of 0,1 kg/head/day could improve the quantity and quality of semen (viability and total motile spermatozoa) of Ongole Crossbreed bulls. Keywords: bulls, Moringa oleifera, quantity and quality of semen

Effect of planting date and density on calendula and peppermint herbs

2014 ◽  
Vol 1 (1) ◽  
pp. 25-29
Author(s):  
Rahim Mohammadian ◽  
Behnam Tahmasebpour ◽  
Peyvand Samimifar
Keyword(s):  
Mutual Effect ◽  
Dry Weight ◽  
Planting Date ◽  
Mass Reduction ◽  
Flower Number ◽  
Planting Dates ◽  
Randomized Design ◽  
Significant Difference ◽  
Completely Randomized Design ◽  
Total Maximum

A factorial experiment was conducted with a completely randomized design to evaluate the effects of planting date and density on calendula herbs and peppermint. It had 3 replicates and was done in Khosroshahr research farm, Tabriz in 2006. Under studied factors were: 3 planting dates (10 May, 25 May and 10 June) in 4 densities (25, 35, 45, 55) of the plant in square meters. The results of variance a nalysis showed that there was 1% probability significant difference between the effects of planting date and bush density on the leave number, bush height and the bush dry weight. But the mutual effect of the plant date in mentioned traits density was insignificant. Regarding the traits mean comparison, the total maximum dry weight was about the 55 bush density in mm. Also, the bush high density in mm causes the bush growth and its mass reduction. When there is the density grain, the flower number will increase due to bush grain in surface unit. Overall, we can conclude that 10 June planting and 45 bush density in mm is the most suitable items and results in favored production with high essence for these crops.

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