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All Journal Jurnal Dinamika Hukum JITRO (Jurnal Ilmiah dan Teknologi Peternakan Tropis) Jurnal Organisasi Dan Manajemen Jurnal Kolaboratif Sains Jurnal Peternakan (Jurnal of Animal Science) YUME : Journal of Management Jurnal Ilmiah Fillia Cendekia Jurnal Bakti Masyarakat Indonesia Marine Kreatif Agrokompleks Jurnal Ilmiah AgriSains Anoa: Journal of Animal Husbandry Abdimas Indonesian Journal Jurnal Ilmiah Pangan Halal Jurnal Kewirausahaan Bukit Pengharapan Society Gandhi: Jurnal pengabdian kepada Masyarakat (G-JPM)
Irmawaty, Irmawaty
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Kadar Protein dan Lemak Bakso Daging Ayam Petelur Afkir Dengan Penambahan Ekstrak Buah Patikala (Etlingera Elatior) Irmawaty, Irmawaty; Herman, Nadia; Mappanganro, Rasyidah
Anoa: Journal of Animal Husbandry Vol 3 No 2 (2024): Agustus
Publisher : Universitas Islam Negeri Alauddin Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/anoa.v3i2.50006

Abstract

Patikala (Etlingera elatior) is a local spice has a fairly high nutritional value, so it has the potential to contribute to improving nutritional values such as protein and fat in processed meal pro duccts such as meatballs. This study aims to determine the protein and fat content of meatballs from culled laying hens with the addition of patikala fruit extract. This research method used a Completely Randomized Design (CRD) cocsisting of 5 treatments and 4 replications. Namely P0 (200 g chicken meat without patikala fruit ekstract), P1 (chicken meat 200 g + 25% Patikala fruit extract), P2 (chicken meat 200 g + 50 % Patikala fruit extract), P3 (chicken meat 200 g + 75% Patikala fruit extract), P4 (chicken meat 200 g + 100% Patikala fruit extract), The data Analiysis used was Analiysis of varians (ANOVA) with Least Significant Doffrent Test (BNT). The parameters used in this study were protein content and fat content. The results of this study indicate that the utilization of Patikala fruit extract to meatballs from culledl laying hens did not have a significant effect (P>0,05) on the protein and fat content of meatballs from culedl laying hens
Perendaman Menggunakan Ekstrak Buah Mengkudu (Morinda Citrifolia L.) dan Pengaruhnya terhadap Sifat Fisik Daging Kuda Lokal yang Telah Dibekukan Lestari, Ayu; Putra, Rezki Anugrah; Mutmainna, Andi; Irmawaty, Irmawaty; Jamili, Muhammad Arsan
Anoa: Journal of Animal Husbandry Vol 3 No 2 (2024): Agustus
Publisher : Universitas Islam Negeri Alauddin Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/anoa.v3i2.50578

Abstract

Meat that has been frozen will experience a decline in physical quality, so to keep its physical properties in good condition, processing technology is needed to maintain the physical properties of horse meat. The aim of the research was to determine the effect of soaking using noni fruit extract (Morinda citrifolia l.) on the physical properties of frozen local horse meat. The research method used was a completely randomized design with 4 treatments and 3 replications. Factor A concentration of noni fruit extract (Morinda citrifolia L.) was 0% (A0), 10% (A1), 15% (A2) 20% (A3) with a soaking time of 30 minutes. Data analysis used Analysis of Variance (ANOVA) and the Honest Significant Difference (BNJ) test. Based on the results of research regarding the effect of soaking local horse meat with noni fruit extract at different concentrations using meat that had been frozen, the results were obtained that soaking with noni fruit extract had no effect on the water holding capacity, breaking strength of the meat and pH, but had a very significant effect on shrinkage cook frozen local horse meat.
PENGARUH PERENDAMAN EKSTRAK DAUN PALLIASA (Kleinhovia hospita L) TERHADAP KUALITAS FISIK TELUR AYAM KONSUMSI Imran, Al; Qurniawan, Anas; Ananda, Suci; Irmawaty, Irmawaty
Jurnal Peternakan (Jurnal of Animal Science) Vol 9, No 1 (2025): JURNAL PETERNAKAN (JURNAL OF ANIMAL SCIENCE)
Publisher : Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/jas.v9i1.18345

Abstract

Telur merupakan salah satu produk peternakan yang mudah rusak. Telur memiliki masa simpan yang relatif singkat sehingga perlu dilakukan pengawetan. Metode pengawetan yang dilakukan yaitu melakukan perendaman menggunakan bahan penyamak nabati seperti tanin. Tanin yang terkandung pada daun palliasa memungkinkan dapat digunakan pada pengawetan telur ayam konsumsi. Tujuan dari penelitian ini yaitu untuk mengetahui pengaruh perendaman pada ekstrak daun palliasa (Kleinhovia Hospita L.) terhadap kualitas fisik telur serta memperpanjang masa simpan telur ayam konsumsi. Rancangan penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan pola faktorial yang terdiri dari 2 faktor. Faktor A yaitu konsentrasi ekstrak daun palliasa (15, 25, 35%) dan faktor B adalah lama perendaman (8, 12, 24) dengan 4 ulangan. Analisis data menggunakan Analisis of Variances (ANOVA) dan Uji Duncan’s Range Test (DMRT). Parameter yang diuji pada penelitian ini yaitu eksternal (kebersihan telur, penyusutan berat telur, berat kerabang, tebal kerabang, indeks telur, kedalaman rongga udara) dan internal (berat albumin, pH albumin, indeks albumin, berat yolk, pH yolk, indeks yolk, Yolk Score, Haugh Unit). Hasil penelitian menunjukkan pemberian ekstrak daun palliasa terhadap kualitas fisik telur ayam konsumsi tidak memberikan pengaruh dan tidak terdapat interaksi antara perlakuan konsentrasi ekstrak daun palliasa dengan lama perendaman. 
Kinerja Keuangan Pada Pt Aneka Tambang Tbk Unit Bisnis Pertambangan Nikel Kendari Irmawaty, Irmawaty; Natalia, Dewi; Sucianti, Riska
YUME : Journal of Management Vol 7, No 1 (2024)
Publisher : Pascasarjana STIE Amkop Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37531/yum.v7i1.6467

Abstract

Penelitian kinerja keuangan dapat dilakukan dengan menganalisis laporan keuangan. Laporan keuangan yang digunakan adalah laporan neraca dan laporan laba rugi pada tahun 2018 sampai 2020. Salah satu analisis yang dapat digunakan untuk mengetahui keadaan keuangan perusahaan adalah analisis rasio keuangan.Tujuan penelitian ini adalah untuk mengetahui kinerja keuangan PT Aneka   Tambang Tbk ditinjau dari likuiditas dan profitabilitas berdasarkan laporan keuangan perusahaan. Metode analisis data yang digunakan adalah analisis deskriptif menggunakan pengukuran rasio likuiditas dan rasio profitabilitas. Dari hasil perhitungan rasio likuiditas pada quick rasio, current ratio, dan cash ratio menunjukkan bahwa kondisi perusahaan dalam  keadaan baik dan. Sedangkan perhitungan rasio profitabilitas rata-rata pada gross profit margin, net profit margin, dan return on equity menunjukkan bahwa kondisi perusahaan dalam keadaan kurang baik, sedangkan return on asset menunjukkan bahwa kondisi perusahaan dalam keadaan baik. Kata Kunci : Kinerja Keuangan, profitabilitas, Likuiditas
Pengaruh Penambahan Tepung Daun Kelor (Moringa oleifera) dengan Level Berbeda terhadap Kualitas Fisik Bakso Daging Ayam Broiler Yulisriani, Rina; Qurniawan, Anas; lestari, Ayu; Irmawaty, Irmawaty; Nurul Afiyah, Dyah
Jurnal Ilmiah Fillia Cendekia Vol 9 No 2 (2024): Jurnal Ilmiah Fillia Cendekia
Publisher : Universitas Islam Kadiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32503/fillia.v9i2.6145

Abstract

This study aims to determine the effect of the addition of moringa leaf flour (Moringa oleifera) with different levels on the physical quality of broiler meatballs. The study was experimental, using a Complete Random Design, with 4 treatments and 3 replicates. Each test uses 3 meatballs with the given treatment (P0): 0% moringa leaf flour (Moringa oleifera), P1 (2.5%) moringa leaf flour (Moringa oleifera), P2 (30%) moringa leaf flour (Moringa oleifera), P3 (35%) moringa leaf flour (Moringa oleifera). The parameters tested are pH, Cooking Shrinkage, Lentility. Organoleptok test (hedonic test) and hedonic quality or the level of the panelists' preference for the product. The results obtained were that the physical quality test did not have a significant effect (P>0.05) on pH, sour shrinkage and elasticity. The results of the hedonic test had a significant effect (P<0.05) on taste, aroma, color and texture. The results obtained on hedonic quality are to have a significant influence (P>0.05) on pH, sour shrinkage and elasticity. The results of the hedonic test had a significant effect (P<0.05) on taste, aroma, color and texture. The results obtained on hedonic quality are to have a real influence (P<0.05) on taste, aroma, color, texture and chewiness.
Uji Organoleptik Yoghurt Drink Dengan Penambahan Ekstrak Buah Jeruk Manis (Citrus Sinensis) Sudirman, Sudirman; Irmawaty, Irmawaty; Astati, Astati; Mursidin, Mursidin
Anoa: Journal of Animal Husbandry Vol 4 No 1 (2025): Februari
Publisher : Universitas Islam Negeri Alauddin Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/anoa.v4i1.55327

Abstract

This study aims to determine the effect of the addition of sweet orange fruit extract (Citrus sinensis) on yogurt drink with organoleptic tests. The research method used a Complete Random Design (RAL) with 4 treatments and 3 replicates, namely P0: no sweet orange extract (Citrus sinensis), P1: 5% sweet orange extract (Citrus sinensis), P2: 7% sweet orange extract (Citrus sinensis), P3: 9% sweet orange extract (Citrus sinensis). The parameters tested in this study were (color, aroma, taste, texture and level of liking). Data analysis used Analysis of Variance (ANOVA) and the Smallest Real Difference (BNT) test. The results showed that the addition of sweet orange extract (Citrus sinensis) at different levels had a very real effect (P<0.01) on color, aroma, taste and level of liking while on texture had a real effect (P<0.05). The highest organoleptic test on color, aroma, taste, texture and preference level was obtained in P3 treatment: (9%). While the lowest in the P0 treatment: without the addition of sweet orange extract (Citrus sinensis). The addition of sweet orange fruit extract with treatment (9%) is preferred by consumers.
KESIAPAN PEGAWAI DALAM MENGHADAPI PERUBAHAN ORGANISASI: STUDI KASUS PADA TRANSFORMASI PTNBH DI UNIVERSITAS TERBUKA Irmawaty, Irmawaty; Febrianti, Rini; Hermawati, Yanti; Surapto, Deni; Sunarsih, Nenah
Jurnal Kewirausahaan Bukit Pengharapan Vol. 5 No. 1 (2025): In Press
Publisher : Institut Teknologi dan Bisnis Kristen Bukit Pengharapan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61696/juwira.v5i1.677

Abstract

The success of a university in facing future challenges is highly dependent on the form of management applied. Effective management will be able to bring an organization to shine in this era of globalization. Conversely, ineffective management will make an organization helpless in facing global competition. The transformation of the organization from a State University (PTN) to a State University with Legal Entity (PTN BH) is an initial solution in responding to global trends and to carry out the function of quality higher education that is relevant to the needs of the nation and the development of universal science. This study aims to analyze employee readiness in facing organizational change, especially in the context of the transformation from a Public Service Agency University (PTN-BLU) to a State University with Legal Entity (PTN-BH) at Universitas Terbuka. This study uses a quantitative research method with SEM analysis to examine the relationship between organizational commitment, compensation, and job promotion on employee readiness to face change. The research sample consisted of 400 employees of Universitas Terbuka, who were randomly selected to represent the population. The results of the study indicate that organizational commitment, compensation, and job promotion have a positive and significant influence on employee readiness to face organizational change. These findings contribute to the development of human resource management theory and practice, particularly in the context of organizational change in higher education
Pemberdayaan Masyarakat Desa Pulau Balai Dalam Pemanfaatan Ikan Kembung Menjadi Olahan Nugget Pane, Kiki Candra; Ilham, Ilham; Irja, Mhd; Verona, Naza; Serly, Serly; Anggriani, Fitri; Safna, Safna; Irmawaty, Irmawaty; Rizal, Muhammad
Marine Kreatif Vol 9, No 1 (2025): Marine Kreatif
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/mk.v9i1.10481

Abstract

Pengabdian masyarakat ini bertujuan untuk memberdayakan masyarakat Desa Pulau Balai, Kecamatan Pulau Banyak, Kabupaten Aceh Singkil dalam memanfaatkan potensi ikan kembung yang melimpah. Melalui metode Participatory Action and Learning System (PALS), kegiatan ini fokus pada pelatihan pembuatan nugget ikan kembung dan teknik pengemasannya. Hasil pengabdiannya menunjukkan peningkatan wawasan dan keterampilan masyarakat, khususnya ibu-ibu PKK, dalam mengolah ikan kembung menjadi produk bernilai jual tinggi. Inovasi ini tidak hanya meningkatkan nilai ekonomi hasil tangkapan nelayan, tetapi juga berkontribusi pada perbaikan gizi keluarga. Kendala yang dihadapi meliputi keterbatasan dalam pemasaran digital karena kurangnya sumber daya dan infrastruktur. Kegiatan ini berhasil membuka peluang wirausaha bagi masyarakat pesisir dan menjadi langkah awal dalam diversifikasi produk perikanan lokal.
DIVERSIFIKASI PRODUK PERUSAHAAN AIR MINUM DESA BUMDES MAKMUR ANUGERAH LESTARI KECAMATAN CIOMAS, BOGOR – JAWA BARAT irmawaty, irmawaty; Khurniawan, Arie Wibowo; Sunarsih, Nenah; Nasoha, Muhammad; Surapto, Deni
Gandhi: Jurnal Pengabdian Kepada Masyarakat Vol. 2 No. 1 (2025)
Publisher : Universitas Terbuka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33830/g-jpm.v2i1.12557

Abstract

This community service activity was conducted to assist BUMDes Makmur Anugerah Lestari, Ciomas, Bogor in product diversification. BUMDes Makmur Anugerah Lestari operates several business units, including Reverse Osmosis (RO) refillable water and village PAM (Public Water Supply) systems. Recognizing the availability of several exploitable water sources and the significant community demand for drinking water, a product diversification initiative was undertaken. The objective of this program was to diversify into packaged drinking water products. The methodology employed in this community service (PkM) program involved training and water potability testing. The training focused on labelling and packaging. The results of the water potability tests indicated that the microbiological parameters for E. coli were 0 and the total coliform bacteria were 0, signifying good water quality suitable for consumption. Two packaging sizes were developed for bottling. This activity significantly impacted the diversification of drinking water products through the conducted potability tests, confirming that the water sourced for the packaged drinking water products is of good quality and safe for consumption. The PkM team diversified into 600 ML and 300 ML bottled drinking water. Based on the training outcomes, Mitra (partner) is now capable of creating appealing labels and packaging for bottled water products. Through this PkM activity, the community is empowered to be more creative and independent, contributing to the advancement of the village.
Mengoptimalkan Sumber Daya Manusia dalam Industri 5.0: Analisis Struktural Pengaruh Etika Kerja, Motivasi, dan Kepuasan Kerja terhadap Kinerja Karyawan Sunarsih, Nenah; Irmawaty, Irmawaty; Andriyansah, Andriyansah
Society Vol 13 No 1 (2025): Society
Publisher : Laboratorium Rekayasa Sosial, Jurusan Sosiologi, FISIP Universitas Bangka Belitung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33019/society.v13i1.791

Abstract

The emergence of Industry 5.0, which integrates advanced technology with a human-centered approach, has significantly reshaped organizational dynamics. This transformation underscores the critical role of human resources in sustaining organizational competitiveness. Employee performance is not solely determined by output quantity but also by output quality. Employees must operate effectively and efficiently to optimize organizational performance. This study examines the impact of work ethic, motivation, and job satisfaction on employee performance. The research population comprises all employees at Indonesia Open University (IOU), with the sample drawn from IOU’s central office and the Bandung and Yogyakarta regional offices, yielding 179 valid responses. A quantitative approach utilizing Structural Equation Modeling-Partial Least Squares (SEM-PLS) was employed for data analysis. The findings indicate that work ethic has a significant positive effect on employee performance—employees with a stronger work ethic exhibit higher performance levels. Conversely, motivation and job satisfaction do not exhibit a statistically significant effect on employee performance. Collectively, work ethic, motivation, and job satisfaction explain 56.4% of employee performance variance, while the remaining 43.6% is influenced by other external factors beyond the study’s scope.
Co-Authors Abdul Hadid Ahmad Saleh Ali, Aisyah Madiana Almakassari, Nursafanah Dzakiyah Ami Pujiwati Anas Qurniawan Andriyansah . Astati, Astati AYU LESTARI Dua, Patta Eka Lestari Fitri Anggriani Ginta Ginting, Ginta Hadiwidjaja, Rini Dwiyani Hamdani, Mailani Herman, Nadia Hidayah, Zainur Ikbal, Moh Ilham Ilham Imas Maesaroh Imran, Al Irja, Mhd Ismail, Syahrul Rezi Iswanto, Yun Jumriah Syam, Jumriah Syam Khurniawan, Arie Wibowo Koharto, Koharto Kusumawati, Nurul Dwi Lolo, Septian Mahmud Mahmud, Rizal Rizal, Mappanganro, Rasyidah Muhammad Arsan Jamili Muhammad Nur Hidayat MUHAMMAD RIZAL Muhammad, Rusny Mursidin Mursidin, Mursidin Mutmainna, Andi Mutmainnah Mutmainnah Nasoha, Mohamad Nasoha, Muhammad Nasrun, Muhammad Syaifuddin Natalia, Dewi Nenah Sunarsih Nupikso, Gunoro Nurshafa, Alifiyah Nurul Afiyah, Dyah Pane, Kiki Candra Praningtyas, Elisabeth Ria Viana Purnawati, Andi Putra, Rezki Anugrah Rahayu, Risky Rakhmini Juwita Riana, Kurnia Endah Rini Subekti Riska Sucianti Rosida Rosida Safna, Safna Sembiring, Rinawati Serly, Serly Sri Lestari Pujiastuti, Sri Lestari Suci Ananda Sudirman Sudirman Surapto, Deni Susanti, Handayani Indah Syamsul Haling, Syamsul Sylvana, Andi Verona, Naza Yanti Hermawati Yulisriani, Rina Yundari, Yundari