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PENGARUH GULA TERHADAP KARAKTERISASI MINUMAN JELLY KOMBINASI PROBIOTIK DAN TEPUNG UMBI PORANG Kristantri, Rika Sebtiana; Wulansari, Devi; Wigati, Dyan
Farmasains : Jurnal Ilmiah Ilmu Kefarmasian Vol 6 No 1 (2019)
Publisher : Universitas Muhammadiyah Prof. DR. HAMKA

Minuman jeli merupakan produk pangan olahan yang memiliki konsistensi gel yang dapat diminum. Peneltian ini bertujuan mengetahui pengaruh kadar gula terhadap karakterisasi minuman jeli kombinasi tepung porang dan susu probiotik.  Kadar gula yang ditambahkan 4 %, 8 % dan 12 % dan diuji karakteristik fisik  yang meliputi analisis kadar air, pH, sineresis, tekstur, protein, gula total, uji hedonik aroma dan rasa, uji ALT (Angka Lempeng Total). Analisis data menggunakan Anova dan  LSD (Least Significance Different).Hasil penelitian menunjukkan konsentrasi gula  berpengaruh nyata terhadap karakteristik minuman jelly  dan konsentrasi 12 % dapat dipersepsi baik oleh panelis dari semua pengujian dengan hasil uji ALT sebesar 1,9 x 102 CFU/gram. Angka tersebut masih tergolong aman karena dibawah batas minimal SNI No. 01-3552 tahun 1994, yaitu maksimal 1x104 koloni per gram.

Strategi Implementasi Corporate Culture Untuk Membangun Etos Kerja yang Produktif di PT. Megah Bangunan Abadi Tulungagung Wulansari, Devi; Suwarsono, Bambang; Kusumawardhani, Mawar Ratih
Socius: Jurnal Penelitian Ilmu-Ilmu Sosial Vol 2, No 1 (2024): Agustus
Publisher : Penerbit Yayasan Daarul Huda Kruengmane

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.13310885

This company is one of the largest construction companies in Tulungagung and has a strong culture to support the achievement of strategic goals and enhance employee performance. The company's culture plays an important role in shaping the behavior, values, and attitudes of employees, which can influence the productivity and performance of the company. This research method uses a descriptive qualitative approach. Data collection was conducted using observation, interviews, and documentation methods at PT. Megah Bangunan Abadi Tulungagung. This study aims to investigate the Corporate Culture Implementation Strategy to build a Productive Work Ethic at PT. Megah Bangunan Abadi Tulungagung. These findings can help identify the implementation strategy of corporate culture, the challenges faced, and the impacts produced. The results of this study indicate that the strategy for implementing corporate culture to build a productive work ethic at PT. Megah Bangunan Abadi Tulungagung requires a deep understanding of the employees and the factors that influence them because PT. Megah Bangunan Abadi has employees with varying levels of education. However, PT. Megah Bangunan Abadi Tulungagung has already implemented open and transparent communication as one of the strategies to strengthen the work ethic. Having a positive organizational culture can reinforce the existing culture within the company, especially if employees feel valued and supported, which can enhance performance, motivation, responsibility, creativity, and loyalty of the employees.

Analysis of Albumin Content, Protein Molecular Weight Profile, Heavy Metal Content, and Escherichia coli Contamination in Liquid Extract of Snakehead Fish (Channa striata) in Karawang Regency Mukhaimin, Iman; Wulansari, Devi; Ratnaningtyas, Susi; Panjaitan, Tina Fransiskha Caroline
Jurnal Perikanan dan Kelautan Vol. 27 No. 3 (2022): October
Publisher : Faculty of Fisheries and Marine, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/

The Snakehead fish extract is one of the fish extracts that has many benefits and has been used in the health sector such as emulsifiers, skin health drugs, helping muscle formation and growth, accelerating wound healing, maintaining fluid balance in blood vessels, improving poor nutrition, and being healthy. for digestion so that the quality characteristics of the extract need to be researched and maintained to be used. This study aims to determine the quality characteristics of the liquid extract of snakehead fish (Channa striata) based on quality parameters such as protein molecular weight profile, heavy metal contamination of lead (Pb), and cadmium (Cd), and bacterial contamination of Escherichia coli. Snakehead fish extract was obtained using the steaming extraction method at a temperature of 60oC, for 6 hours to obtain albumin levels of 12.549 mg/g, protein molecular weight profile analysis detected 7 major bands and 1 minor band in the molecular weight range 19.05 kDa - 92, 72 kDa, where the molecular weight of albumin protein is suspected to be in band number 3 53.72 kDa, E.coli bacteria contamination < 3 APM/g and heavy metals lead (Pb), and cadmium (Cd) were not detected.

Analysis of Albumin Content, Protein Molecular Weight Profile, Heavy Metal Content, and Escherichia coli Contamination in Liquid Extract of Snakehead Fish (Channa striata) in Karawang Regency Mukhaimin, Iman; Wulansari, Devi; Ratnaningtyas, Susi; Panjaitan, Tina Fransiskha Caroline
Jurnal Perikanan dan Kelautan Vol. 27 No. 3 (2022): October
Publisher : Faculty of Fisheries and Marine, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/

The Snakehead fish extract is one of the fish extracts that has many benefits and has been used in the health sector such as emulsifiers, skin health drugs, helping muscle formation and growth, accelerating wound healing, maintaining fluid balance in blood vessels, improving poor nutrition, and being healthy. for digestion so that the quality characteristics of the extract need to be researched and maintained to be used. This study aims to determine the quality characteristics of the liquid extract of snakehead fish (Channa striata) based on quality parameters such as protein molecular weight profile, heavy metal contamination of lead (Pb), and cadmium (Cd), and bacterial contamination of Escherichia coli. Snakehead fish extract was obtained using the steaming extraction method at a temperature of 60oC, for 6 hours to obtain albumin levels of 12.549 mg/g, protein molecular weight profile analysis detected 7 major bands and 1 minor band in the molecular weight range 19.05 kDa - 92, 72 kDa, where the molecular weight of albumin protein is suspected to be in band number 3 53.72 kDa, E.coli bacteria contamination < 3 APM/g and heavy metals lead (Pb), and cadmium (Cd) were not detected.

Peran BKPSDM Kota Surakarta Dalam Pengelolaan Cuti ASN: Studi Kasus Pada Proses Persetujuan Cuti Tahunan Wulansari, Devi; Arinta Kusumawardhani
PESHUM : Jurnal Pendidikan, Sosial dan Humaniora Vol. 4 No. 4: Juni 2025
Publisher : CV. Ulil Albab Corp

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56799/peshum.v4i4.9613

Penelitian ini bertujuan menganalisis peran Badan kepegawaian dan Pengembangan Sumber Daya Manusia (BKPSDM) Kota Surakarta dalam pengelolaan cuti Aparatur Sipil Negara (ASN) serta kendala yang dihadapi. Administrasi kepegawaian berperan penting dalam mendukung tujuan organisasi dan pelayanan publik. Pengelolaan cuti yang baik dapat membantu menjaga hak pegawai dan kelancaran operasional instansi. Pendekatan yang digunakan adalah deskriptif kualitatif dengan tujuan untuk memperoleh pemahaman yang mendalam terkait peran BKPSDM dalam pengelolaan cuti ASN. Data dikumpulkan melalui teknik wawancara kepada informan terkait, observasi langsung terhadap proses administrasi cuti, serta dokumentasi dari arsip dan regulasi yang berlaku. Hasil penelitian menunjukkan bahwa peran BKPSDM Kota Surakarta dalam pengelolaan cuti ASN terdiri dari empat aspek utama yaitu perencanaan, pelatihan, pengawasan, dan monitoring. Perencanaan mencakup penyusunan kebijakan dan pedoman cuti, pelatihan untuk meningkatkan pemahaman pegawai terhadap prosedur, pengawasan untuk memastikan pelaksanaan cuti sesuai ketentuan, dan monitoring untuk menyelaraskan data cuti dengan kebutuhan operasional perangkat daerah. Meskipun demikian, pelaksanaannya menghadapi beberapa kendala, seperti belum adanya mekanisme monitoring khusus antara BKPSDM dan OPD lain, serta kurangnya pelatihan teknis bagi ASN di Pemerintah Kota Surakarta. Kendala ini perlu diatasi untuk meningkatkan efektivitas pengelolaan cuti ASN. Hasil ini penting untuk meningkatkan pengelolaan cuti ASN, yang akan memperbaiki kualitas pelayanan, meningkatkan produktivitas pegawai, dan mendukung pencapaian tujuan organisasi.

Analysis of Albumin Content, Protein Molecular Weight Profile, Heavy Metal Content, and Escherichia coli Contamination in Liquid Extract of Snakehead Fish (Channa striata) in Karawang Regency Mukhaimin, Iman; Wulansari, Devi; Ratnaningtyas, Susi; Panjaitan, Tina Fransiskha Caroline
Jurnal Perikanan dan Kelautan Vol. 27 No. 3 (2022): October
Publisher : Fakultas Perikanan dan Kelautan Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/

The Snakehead fish extract is one of the fish extracts that has many benefits and has been used in the health sector such as emulsifiers, skin health drugs, helping muscle formation and growth, accelerating wound healing, maintaining fluid balance in blood vessels, improving poor nutrition, and being healthy. for digestion so that the quality characteristics of the extract need to be researched and maintained to be used. This study aims to determine the quality characteristics of the liquid extract of snakehead fish (Channa striata) based on quality parameters such as protein molecular weight profile, heavy metal contamination of lead (Pb), and cadmium (Cd), and bacterial contamination of Escherichia coli. Snakehead fish extract was obtained using the steaming extraction method at a temperature of 60oC, for 6 hours to obtain albumin levels of 12.549 mg/g, protein molecular weight profile analysis detected 7 major bands and 1 minor band in the molecular weight range 19.05 kDa - 92, 72 kDa, where the molecular weight of albumin protein is suspected to be in band number 3 53.72 kDa, E.coli bacteria contamination < 3 APM/g and heavy metals lead (Pb), and cadmium (Cd) were not detected.

Analysis of Albumin Content, Protein Molecular Weight Profile, Heavy Metal Content, and Escherichia coli Contamination in Liquid Extract of Snakehead Fish (Channa striata) in Karawang Regency Mukhaimin, Iman; Wulansari, Devi; Ratnaningtyas, Susi; Panjaitan, Tina Fransiskha Caroline
Jurnal Perikanan dan Kelautan Vol. 27 No. 3 (2022): October
Publisher : Fakultas Perikanan dan Kelautan Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/

The Snakehead fish extract is one of the fish extracts that has many benefits and has been used in the health sector such as emulsifiers, skin health drugs, helping muscle formation and growth, accelerating wound healing, maintaining fluid balance in blood vessels, improving poor nutrition, and being healthy. for digestion so that the quality characteristics of the extract need to be researched and maintained to be used. This study aims to determine the quality characteristics of the liquid extract of snakehead fish (Channa striata) based on quality parameters such as protein molecular weight profile, heavy metal contamination of lead (Pb), and cadmium (Cd), and bacterial contamination of Escherichia coli. Snakehead fish extract was obtained using the steaming extraction method at a temperature of 60oC, for 6 hours to obtain albumin levels of 12.549 mg/g, protein molecular weight profile analysis detected 7 major bands and 1 minor band in the molecular weight range 19.05 kDa - 92, 72 kDa, where the molecular weight of albumin protein is suspected to be in band number 3 53.72 kDa, E.coli bacteria contamination < 3 APM/g and heavy metals lead (Pb), and cadmium (Cd) were not detected.

Kondisi Optimum Hidrolisis Menggunakan Asam Sitrat pada Gracilaria sp. dengan Metode Response Surface Methodology (RSM) untuk Produksi Biosugar Wulansari, Devi; Dewi, Eko Nurcahya; Agustini, Tri Winarni; Riyadi, Putut Har; Napitupulu, Romauli Juliana
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 20, No 1 (2025): Juni 2025
Publisher : Politeknik - Ahli Usaha Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jpbkp.v20i1.1140

Biosugar merupakan salah satu sumber nutrisi untuk fermentasi. Gracilaria sp. diketahui sebagai biomassa dengan kandungan polisakarida yang tinggi sehingga berpotensi untuk menghasilkan biosugar. Biosugar dapat diperoleh dari proses hidrolisis dengan katalisator asam, salah satunya asam sitrat. Penelitian ini ditujukan untuk mengidentifikasi kondisi optimum dari konsentrasi asam sitrat dan durasi hidrolisis dalam proses produksi biosugar dari Gracilaria sp. yang dihidrolisis menggunakan asam sitrat. Pendekatan dalam penelitian ini menggunakan Response Surface Methodology (RSM) dengan model Box Behken. Variabel yang diuji yaitu waktu hidrolisis (10-20 menit), konsentrasi asam sitrat (0,05-1 N), dan massa Gracilaria sp. yang digunakan (1-3 g). Respon hidrolisis yang diamati meliputi kadar gula reduksi dan pH, sedangkan evaluasi bahan baku meliputi kandungan proksimat, komponen fitokimia dan pengamatan mikroskopik. Model yang direkomendasikan dalam RSM adalah model 2FI (Two-Factor Interaction) dengan hasil optimal yang direkomendasikan dengan menggunakan konsentrasi asam sitrat 0,584 N, jumlah substrat 3,0 g dan waktu hidrolisis 20 menit. Validasi model menggunakan pengujian triplikat pada kondisi hidrolisis optimum yang direkomendasikan, menunjukkan hasil kadar gula reduksi sebesar 16,34 mg/mL dan pH hidrolisat sebesar 1,96. Hasil uji proksimat menunjukkan Gracilaria sp. mengandung karbohidrat sebesar 42,01-71,87 %, protein 3,26-6,03%, lemak 0,13-0,19%, kadar abu 4,66-35,15% dan kadar air 17,25-19,45%. Komponen fitokimia yang terdeteksi pada Gracilaria sp. sebelum hidrolisis meliputi alkaloid, tanin, flavonoid, saponin, fenolik, steroid dan terpenoid, sedangkan setelah proses hidrolisis terdeteksi alkaloid, saponin, steroid dan terpenoid. Model matematis pada respon kadar gula reduksi telah valid, namun perlu dievaluasi lebih lanjut untuk mendapatkan nilai pH yang memenuhi kriteria.KATA KUNCI: ABSTRACTBiosugar is a potential nutritional source for fermentation process. Gracilaria sp. is known for its high polysaccharide content, making it promising biomass for biosugar production. Biosugar can be obtained from the hydrolysis process using acid catalysts, one of which is citric acid. The study aimed to optimize the concentration of citric acid and hydrolysis duration for biosugar production from Gracilaria sp. using citric acid as the hydrolizing agent. The experimental design was based on Response Surface Methodology (RSM) with Box Behken model. The independent variables examined were hydrolysis time (10 and 20 minutes), citric acid concentration (0.05 to 1 N), and the biomass of Gracilaria sp. used (1 to 3 g). The responses observed were reducing sugar concentration and pH of the hydrolysate, while the raw material was evaluated through proximate analysis, phytochemical screening and microscopic observations. The recommended model from RSM was the 2FI (Two-Factor Interaction) model, with optimal achieved at 0.584 N citric acid, 3.0 g of substrate and a hydrolysis time of 20 minutes. Model validation through triplicate testing under optimal hydrolysis conditions, yielded a reducing sugar concentration of 16.34 mg/mL and a hydrolysate pH of 1.96. The proximate analysis revealed that Gracilaria sp. contained carbohydrate ranging from 42.01-71.87%, protein 3.26-6.03%, fat 0.13-0.19%, ash 4.66-35.15% and moisture content 17.25-19.45%. Phytochemical screening detected alkaloids, tannins, flavonoids, saponins, phenolics, steroids and terpenoids in the raw biomass, whereas only alkaloids, saponins, steroids and terpenoids remained after hydrolysis. The mathematical model for reducing sugar concentration was validated, but further optimization is needed to achieve desirable pH levels.

Karakteristik Mutu Fisik dan Hedonik Serbuk Ekstrak Ikan Gabus (Channa striata) Wulansari, Devi; Prasetyati, Sukma Budi; Ratnaningtyas, Susi; Anasri, Anasri; Holis, Nurur Rahmah
PELAGICUS Volume 3 Nomor 1 Tahun 2022
Publisher : Politeknik Kelautan dan Perikanan Karawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/plgc.v3i1.10642

Albumin berperan penting mengatur tekanan darah dalam pembuluh darah dan menjaga cairan yang terdapat dalam pembuluh darah tidak bocor ke jaringan tubuh sekitarnya. Ikan gabus mengandung albumin lebih banyak daripada ikan jenis lain. Stabilitas sediaan dalam bentuk cair cenderung kurang baik, tidak efisien, rasa obat yang tidak menyenangkan atau tidak enak dan menyebabkan penurunan mutu yang lebih besar dikarenakan mudahnya perkembangbiakan bakteri sehingga nilai nutrisinya menurun. Perlu dilakukan upaya untuk meningkatkan mutu yaitu dengan cara menyerbukan ekstrak ikan gabus. Tujuan dari penelitian ini adalah untuk mengetahui karakteristik mutu fisik dan hedonik pada serbuk ekstrak ikan gabus dengan bahan pengisi laktosa pada konsentrasi yang berbeda. Ekstrak ikan gabus dikeringkan menggunakan laktosa dengan 2 kelompok konsentrasi A (25%) dan B (20%). Proses pengeringan dengan cara pendinginan dilakukan pada suhu 10˚C hingga kering. Pengujian yang dilakukan antara lain kadar albumin, uji waktu alir, uji sudut diam dan uji hedonik. Kadar albumin tertinggi terdapat pada kelompok A sebesar 0,207 mg/ml. Hasil uji waktu alir dan sudut diam menunjukan bahwa kelompok B memenuhi syarat granul dengan skor uji waktu alir sebesar 4.64 detik dan uji sudut diam sebesar 39,35˚. Uji hedonik menunjukkan kelompok A lebih disukai oleh panelis. Kelompok dengan konsentrasi ekstrak 25% memiliki karakter mutu yang lebih baik namun perlu perbaikan formulasi untuk meningkatkan kualitas mutu fisik produk.

Study of the effect of processing techniques on the quality of galantine made from milkfish (Chanos chanos) Panjaitan, Pola Sabar Tumohom; Mukhaimin, Iman; Ratnaningtyas, Susi; Soeprijadi, Liliek; Wulansari, Devi
Depik Jurnal Ilmu Ilmu Perairan, Pesisir, dan Perikanan Vol 12, No 2 (2023): AUGUST 2023
Publisher : Faculty of Marine and Fisheries, Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13170/depik.12.2.33016

Milkfish (Chanos chanos) is one of the commonly consumed fishery commodities in Indonesia. However, diversification of processed products from milkfish, such as pindang (fish brine) and soft bone milkfish, is considered too simple. Whereas, milkfish has a high nutritional content. An innovation to attract more people to consume this highly nutritious commodity is to process it into fish galantine. Milkfish galantine is processed with the basic ingredients of milkfish, bread flour, and eggs that are seasoned then molded and processed at high temperatures. The process of making milkfish galantine includes preparing milkfish as raw materials, scaling and gutting the fish, mincing the milkfish meat, mixing it with other ingredients, molding, and processing. Fish galantine is generally made through high-temperature processing, such as roasting and steaming. Different high-temperature processing techniques can affect the quality of fish galantine. Therefore, this research aimed to assess the effect of milkfish composition and different high-temperature processing techniques: roasting and steaming. The different milkfish galantine formulations in this research were made by giving different proportions of minced milkfish meat as treatments: 5%, 10%, and 15%. After that, galantines were processed by steaming. Furthermore, the formulation with the highest hedonic scale score was duplicated by processing using the roasting technique. The results of the four treatments were then tested for proximate composition, vitamins, and minerals. The results of the hedonic evaluation of milkfish galantines processed by steaming showed that milkfish galantine with 15% fish meat proportion had the highest score. The test results showed that the addition of milkfish meat caused significant differences in water, ash, total fat, carbohydrate, protein, and potassium contents. In addition, the processing technique also caused significant differences in all parameters tested.Keywords:MilkfishFish galantineSteamingRoasting

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