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All Journal Jurnal Teknik Kimia USU Jurnal Teknik Kimia USU ABDI UNISAP: Jurnal Pengabdian Kepada Masyarakat
Michael Sipayung
Universitas Negeri Medan
Humanities Automotive Engineering Chemical Engineering, Chemistry & Bioengineering Chemistry Economics, Econometrics & Finance Education Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Social Sciences Other

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Peningkatan Literasi Investasi melalui Pelatihan Analisis Matematis Pola Open Gap Up pada Investor Pemula di Kota Medan Muhammad Hafiz; Yuan Anisa; Hadijah Hadijah; Rizty Maulida Badri; Michael Sipayung
ABDI UNISAP: Jurnal Pengabdian Kepada Masyarakat Vol. 3 No. 2 (2025): ABDI UNISAP: Jurnal Pengabdian Kepada Masyarakat
Publisher : UPT Publikasi dan Penerbitan Universitas San Pedro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59632/abdiunisap.v3i2.534

Abstract

Literasi investasi merupakan kompetensi penting dalam menghadapi perkembangan pasar keuangan modern. Namun, investor pemula seringkali mengalami kesulitan memahami dinamika pergerakan harga saham, terutama dalam mengidentifikasi peluang dan risiko secara matematis. Kegiatan Pengabdian kepada Masyarakat ini bertujuan untuk meningkatkan literasi investasi melalui pelatihan analisis matematis pola Open Gap Up pada investor pemula. Metode pengabdian dilaksanakan melalui ceramah, demonstrasi, praktik langsung, dan evaluasi melalui pre-test dan post-test. Materi pelatihan mencakup konsep gap, perhitungan persentase gap, estimasi potensi keuntungan, analisis risk–reward, serta praktik menggunakan data saham riil yaitu perbankan besar di Indonesia (BBRI, BBCA, BMRI, dan BBNI)  melalui finance.yahoo.com. Jumlah peserta 50 orang. Hasil kegiatan menunjukkan bahwa peserta mengalami peningkatan pemahaman yang signifikan terhadap konsep dan analisis matematis investasi saham, serta mampu menerapkan strategi Open Gap Up secara lebih terukur yang awalnya sekitar 45,2% peserta yang faham  menjadi 68,7% peserta. Kegiatan ini diharapkan dapat menjadi kontribusi nyata bagi peningkatan literasi keuangan di masyarakat.
Pengaruh Metode Ko-Inokulasi Bakteri Asam Laktat dan Yeast terhadap Karakterisasi dan Atribut Aroma Tuak Berlian Simanjuntak; Theodora M Putri; Rachel Sinaga; Michael Sipayung
Jurnal Teknik Kimia USU Vol. 15 No. 2 (2026): Jurnal Teknik Kimia USU
Publisher : Talenta Publisher (Universitas Sumatera Utara)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jtk.v15i2.25740

Abstract

In previous research, the Friedman test on the aroma of tuak with the addition of suspected as Lactic Acid Bacteria (LAB), yeast, and a consortium showed no significant difference among the samples. However, tuak with suspected as LAB was preferred by the panelists. Due to the panelists inability to determine specific aromas, this study was conducted to identify the specific aroma attributes from the fermentation of palm sap. Following this, a multiple comparison test and a hedonic test were performed to determine if the coinoculation technique improves the aroma quality of tuak. The results of the descriptive test were consistent with the ANOVA test results, showing that the aroma of tuak with co-inoculation differed from tuak without co-inoculation. Tuak with co-inoculation detected the aroma like ethyl lactate, while tuak without co-inoculation had an aroma like lactic acid. In the multiple comparison test, the aroma of co-inoculated tuak was better with a moderate level of difference. The hedonic test showed that panelists preferred the aroma of co-inoculated tuak, specifically with a yeast to suspected as LAB ratio of 1:2. The alcohol levels of the tuak under these conditions were 0.94% ± 0.06 with pH 3.95 ± 0.03.
Pengaruh Metode Ko-Inokulasi Bakteri Asam Laktat dan Yeast terhadap Karakterisasi dan Atribut Aroma Tuak Berlian Simanjuntak; Theodora M Putri; Rachel Sinaga; Michael Sipayung
Jurnal Teknik Kimia USU Vol. 15 No. 2 (2026): Jurnal Teknik Kimia USU
Publisher : Talenta Publisher (Universitas Sumatera Utara)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jtk.v15i2.25740

Abstract

In previous research, the Friedman test on the aroma of tuak with the addition of suspected as Lactic Acid Bacteria (LAB), yeast, and a consortium showed no significant difference among the samples. However, tuak with suspected as LAB was preferred by the panelists. Due to the panelists inability to determine specific aromas, this study was conducted to identify the specific aroma attributes from the fermentation of palm sap. Following this, a multiple comparison test and a hedonic test were performed to determine if the coinoculation technique improves the aroma quality of tuak. The results of the descriptive test were consistent with the ANOVA test results, showing that the aroma of tuak with co-inoculation differed from tuak without co-inoculation. Tuak with co-inoculation detected the aroma like ethyl lactate, while tuak without co-inoculation had an aroma like lactic acid. In the multiple comparison test, the aroma of co-inoculated tuak was better with a moderate level of difference. The hedonic test showed that panelists preferred the aroma of co-inoculated tuak, specifically with a yeast to suspected as LAB ratio of 1:2. The alcohol levels of the tuak under these conditions were 0.94% ± 0.06 with pH 3.95 ± 0.03.
Co-Authors Berlian Simanjuntak Hadijah Hadijah Muhammad Hafiz Rachel Sinaga Rizty Maulida Badri Theodora M Putri Yuan Anisa