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Paper writing with the existing writing format causing excessive paper usage. Excessive paper usage could lead to environmental destruction. Therefore, it is necessary to find an alternative in the writing procedure by doing an experimental design based on student reading comprehensive. This study uses Completely Randomized Factorial Experimental D...
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The study aimed to investigate the differences between face-to-face and online teaching, as well as the effect of middle term points in total score in the context of face-to-face and online teaching. Correlational research design and a database of students' attendance and results to get secondary data were used in the study. A random cluster sample...
Citations
... Experimental design methodology is an important way in modern research and development efforts [5]. Experimental design started with determining desired responses and will be followed with determining factors and levels and what kind of experimental design that will be used in this research [6]. One of the experimental design models is a completely randomized factorial design. ...
One of the company in industrial product is orange syrup company. The quality of orange syrup can determine the success rate of company. Orange fruits contain acidic pH that can affect syrup quality depending on affecting factors. By using randomized factorial design, which consists of 3 factors, each factor consists of 2 factor levels, sugar concentration (50 gr and 70 gr), citric acid concentration (0.5 gr and 1 gr) and storage time (1 day and 3 days), this experiment was conducted using the axbxc fixed model with factorial 2x2x2 and 3 replications. Based on ANOVA table, there is a significant effect given by sugar concentration, citric acid concentration and storage time with F result = 0.532 > F table = 0.476. but there are no significant effect by conducted one or two factor only. The regression equation obtained is Y = 3.317 + 0.002 X1 + (-0.717) X2 + (-0.046) X3. For the correlations coefficient this research concluded that sugar concentration with value of 0.095 gives very low effect, citric acid concentration with value of -0.813 gives very strong opposite effect and storage time with value of -0.208 gives very low opposite effect on orange syrup’s pH.
