Article Per Year (5 Year)
p-Index From 2020 - 2025
0.61
P-Index
This Author published in this journals
All Journal SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan SEIKO : Journal of Management & Business Akuatikisle: Jurnal Akuakultur, Pesisir dan Pulau-Pulau Kecil
Rasmini, Rasmini
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Computer Science & IT Control & Systems Engineering Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences Other

Published : 3 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search

 1 
Shelf-life analysis of lawa mairo frozen as tradisional food from South Sulawesi Rasmini, Rasmini; Susilowati, Aryanti; Khairiyah, Zul
Akuatikisle: Jurnal Akuakultur, Pesisir dan Pulau-Pulau Kecil Vol 8, No 1 (2024)
Publisher : Sangia Research Media and Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29239/j.akuatikisle.8.1.43-47

Abstract

This study aims to determine the frozen shelf life of Lawa’ Mairo by analyzing the total plate number. This research was carried out in June 2022, the manufacture and testing of Lawa 'Mairo was carried out at the Laboratory of the Fishery Product Quality Application Center, Makassar, South Sulawesi. This research is classified as quantitative research with experimental method, with four treatments (storage time). Three lengths of frozen storage, namely 1 day, 3 days, and 5 days, as well as 0 days as control (fresh lawa' mairo). Data analysis used the t test to see the effect of storage time on microbial growth and the effect of sensory values on treatment. The results of this study indicate that the shelf life of frozen lawa' mairo from ALT testing that has been carried out is classified as safe for consumption. Lawa’ mairo can last as long as in cold or frozen conditions. Based on the t test, the storage time was declared to have a significant effect on microbial growth in frozen lawa' mairo products. The results of the sensory test on the hedonic scale showed that the panelists' preference level was highest on fresh lawa' mairo (0 days storage). Based on the panelists' assessment of frozen lawa' mairo, there was a change in taste due to an oxidation process during the storage period. Based on the t test performed, it is stated that it has a significant effect between the sensory values of the hedonic scale on the storage time (p<0.05).
Optimizing Employee Performance at TVRI West Sulawesi: The Impact of Effective Communication and Work Abilities Rasmini, Rasmini; Heryati, Yati; Amalia, Amalia
SEIKO : Journal of Management & Business Vol 6, No 2.1 (2023)
Publisher : Program Pascasarjana STIE Amkop Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37531/sejaman.v6i2.5477

Abstract

Penelitian ini mengeksplorasi dampak gabungan dari Komunikasi Efektif dan Kemampuan Kerja terhadap kinerja karyawan, dengan menggunakan pendekatan uji simultan. Nilai F-hitung yang diperoleh sebesar 77,852, secara signifikan melampaui nilai F-tabel, dan nilai p-value sebesar 0,002, menunjukkan signifikansi gabungan dari variabel-variabel ini. Oleh karena itu, hipotesis alternatif (H1) diterima, yang menegaskan bahwa faktor-faktor ini secara bersama-sama mempengaruhi kinerja karyawan. Temuan ini membawa implikasi penting: mengakui sifat saling ketergantungan antara kemampuan komunikasi dan kemampuan kerja akan membantu manajemen sumber daya manusia yang strategis, efisiensi operasional, dan kepuasan karyawan. Mengakui keterbatasan dalam konteks penelitian meningkatkan kepraktisan wawasan ini. Pada intinya, penelitian ini berkontribusi pada pemahaman yang komprehensif mengenai faktor-faktor yang mendasari kinerja karyawan, memandu organisasi untuk mengembangkan tenaga kerja yang lebih efektif dan terlibat. Kata Kunci: Komunikasi Efektif, Kemampuan Kerja, Kinerja Karyawan, TVRI Sulawesi Barat
PEMANFAATAN LIMBAH PERTANIAN TERFERMENTASI SEBAGAI PAKAN TERNAK DI DESA TERSIDILOR KECAMATAN PITURUH, PURWOREJO Wibawanti, Jeki Mediantari Wahyu; Utami, Efrilia Tri Wahyu; Fadhiliya, Lukman; Miftahudin, Afrigh; Windasih, Septia; Hilmi, Khaidar Mohamad; Rasmini, Rasmini; Tristiyanti, Vivi; Achmad, Iqbal Junaid Arridho; Baharudin, Mohamad; Mustajib, Ahmad Nurul; Priyanto, Miskan; Khasbiyana, Muruni
SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Vol 7, No 4 (2023): December
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jpmb.v7i4.17587

Abstract

ABSTRAKDesa Tersidilor Kecamatan Pituruh Kabupaten Purworejo merupakan daerah dataran yang rendah dengan potensi limbah pertanian yang melimpah seperti jerami padi, kedelai dan kacang hijau. tetapi , belum dimanfaatkan secara optimal.  Mayoritas peternak memberikan limbah pertanian yang belum diolah sehingga kebutuhan nutrisi ternak belum tercukupi.  Berdasarkan permasalahan tersebut kegiatan pengabdian ini bertujuan agar masyarakat di Desa Tersidilor dapat memanfaatkan limbah pertanian melalui penerapan teknologi fermentasi sehingga dapat memenuhi kebutuhan nutrisi ternak. Metode yang dilakukan yaitu survei lapangan, penyuluhan, pelatihan pembuatan pakan dari limbah pertanian, evaluasi dan monitoring. Hasil kegiatan penyuluhan dan pelatihan telah terlaksana dengan baik. Peserta pelatihan menyadari pentingnya pemenuhan kebutuhan nutrisi ternak dan antusias dalam mengikuti kegiatan. Terjadi peningkatan pemahaman dan keterampilan pembuatan pakan ternak dari fermentasi limbah pertanian.  Secara umum limbah pertanian yang difermentasi menunjukan hasil yang baik dan uji palatabilatas pada ternak menunjukan pakan fermentasi disukai ternak. Alternatif penggunaan bahan dari limbah-limbah pertanian yang lain perlu dilakukan untuk mengatasi ketersedian pakan.          Kata kunci: pakan; jerami; dedak; fermentasi. ABSTRACTTersidilor Village, Pituruh District, Purworejo Regency is a lowland area with abundant potential for agricultural waste, but it has not been utilized optimally. The majority of farmers provide agricultural waste that has not been processed so the nutritional needs of livestock have not been fulfilled. Based on these problems, this community service activity aims to enable the people in Tersidilor Village to utilize agricultural waste through the application of fermentation technology so that they can meet the nutritional needs of livestock. The methods used are field surveys, counseling, training in making feed from agricultural waste, evaluation, and monitoring. The results of counseling and training activities have been carried out well. The training participants realized the importance of meeting the nutritional needs of livestock and were enthusiastic about participating in the activity. There is an increase in understanding and skills in making animal feed from fermented agricultural waste. In general, fermented agricultural waste showed good results and palatability tests on livestock showed that fermented feed was favored by livestock. Alternative use of materials from other agricultural wastes needs to be done to overcome the availability of feed. Keywords: feed; rice straw; rice bran; ferentation.
Co-Authors Achmad, Iqbal Junaid Arridho Amalia Amalia Baharudin, Mohamad Heryati, Yati Hilmi, Khaidar Mohamad Khairiyah, Zul Khasbiyana, Muruni Lukman Fadhiliya, Lukman Miftahudin, Afrigh Mustajib, Ahmad Nurul Priyanto, Miskan Susilowati, Aryanti Tristiyanti, Vivi Utami, Efrilia Tri Wahyu Wibawanti, Jeki Mediantari Wahyu Windasih, Septia