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All Journal AcTion: Aceh Nutrition Journal Jurnal Penelitian Pendidikan Indonesia
Firdaus, M Lutfi
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Health Professions Immunology & microbiology Medicine & Pharmacology Public Health Other

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Optimizing field work practices in vocational schools by developing a management information system Liana, Mutia; Firdaus, M Lutfi; Somantri, Manap
JPPI (Jurnal Penelitian Pendidikan Indonesia) Vol 10, No 2 (2024): JPPI (Jurnal Penelitian Pendidikan Indonesia)
Publisher : Indonesian Institute for Counseling, Education and Theraphy (IICET)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29210/020243609

Abstract

The management information system is not yet optimal. This research aims to develop a work practice management information system for vocational school students. The method used in development is the SLDC waterfall model. Management, database, and website feasibility data are obtained through feasibility sheets. Trial data via questionnaire. Descriptive data analysis. The results of the feasibility assessment of the work practice management information system carried out by management experts, database experts and website experts indicate that it is suitable for use. Respondents gave positive responses. The developed management information system can simplify data management and make it easier to make decision data on vocational school students' field work practice.
Effect of high temperature heating on free fatty acid content and peroxide number of packaged and bulk palm cooking oil Amanda, Tiara Dia; Firdaus, M Lutfi; Nursaadah, Euis; Nurhamidah, Nurhamidah; Ruyani, Aceng
AcTion: Aceh Nutrition Journal Vol 11, No 1 (2026): March
Publisher : Department of Nutrition at the Health Polytechnic of Aceh, Ministry of Health

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/action.v11i1.3158

Abstract

Palm cooking oil is widely used in food processing, particularly for high-temperature frying. Although the thermal degradation of palm oil has been extensively studied, no previous study has specifically compared the degradation rates of bulk and packaged palm oil under extreme heating conditions. Repeated use at high temperatures may induce chemical changes that affect food safety and public health. This study aimed to analyze the effect of heating on changes in free fatty acid (FFA) levels and peroxide value (PV) in palm cooking oil and assess their implications for food quality. An experimental study was conducted in January 2026 at the Chemistry Education Laboratory, University of Bengkulu, using a factorial design with two main factors: oil type (packaged and bulk) and heating temperature (100, 180, and 200°C). Six repetitions were performed at 10-minute intervals over a total heating duration of 60 min. Data were analyzed using the Shapiro–Wilk normality test and two-way ANOVA in SPSS (version 25). At 200°C after 60 min, the packaged oil showed an increase in FFA to 0.31% and PV to 13.6 meqO₂/kg. Bulk oil exhibited more severe deterioration, with FFA and PV reaching 0.37% and 19 meqO₂/kg, respectively. Temperature significantly affected the increase in FFA (p = 0.000) and PV (p = 0.004) values. In conclusion, both parameters exceeded the national safety standards (SNI) threshold. Limiting the repeated use of heated palm oil is essential for protecting consumer health.
Co-Authors ACENG RUYANI Amanda, Tiara Dia Liana, Mutia Nurhamidah Nurhamidah Nursaadah, Euis Somantri, Manap