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All Journal JOURNAL AGRIBUSINESS AGRITEKNO, Jurnal Teknologi Pertanian Bioma : Jurnal Biologi dan Pembelajaran Biologi Jambura FIsh Processing Journal Jurnal Mutu Pangan : Indonesian Journal of Food Quality Jurnal Manajemen Dirgantara Dinasti International Journal of Economics, Finance & Accounting (DIJEFA) Jurnal Teknologi Pendidikan : Jurnal Penelitian dan Pengembangan Pembelajaran Jurnal Akuntansi, Ekonomi dan Manajemen Bisnis JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Flight Attendant Kedirgantaraan: Jurnal Public Relation, Pelayanan, Pariwisata Jurnal Manajemen Dan Bisnis Ekonomi Dedication : Jurnal Pengabdian Masyarakat Jurnal Mahasiswa Kreatif JAMPARING: Jurnal Akuntansi Manajemen Pariwisata dan Pembelajaran Konseling El-Mal: Jurnal Kajian Ekonomi & Bisnis Islam Journal of Humanities Education Management Accounting and Transportation Journal of Management Education Social Sciences Information and Religion Journal of Ekonomics, Finance, and Management Studies Jurnal Mahasiswa: Jurnal Ilmiah Penalaran dan Penelitian Mahasiswa Edubiotik : Jurnal Pendidikan, Biologi dan Terapan Jurnal Wicara Desa Jurnal Akuntansi, Ekonomi dan Manajemen Bisnis
Rosiana Ulfa
Program Studi Teknologi Hasil Pertanian, Universitas PGRI Banyuwangi, Banyuwangi, Indonesia
Religion Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Physics Public Health Social Sciences Transportation Other

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PENGARUH SUBTITUSI TEPUNG AMPAS TAHU DAN TERIGU PADA KERUPUK TERHADAP KUALITAS HEDONIK DAN KANDUNGAN GIZI: The Effect of Substituting Tofu Dregs and Wheat Flour in Crackers on Hedonic Quality and Nutritional Content Inang Ariawan; Bagus Setyawan; Rosiana Ulfa
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 6 No. 1 (2024): JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG)
Publisher : Program Studi Teknologi Hasil Pertanian Universitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Crackers are a popular and popular food among people. Tofu dregs are often considered waste with low economic value and are easily damaged. In fact, tofu dregs have quite a high protein content. This research aims to determine the protein content in tofu dregs flour crackers and the results of hedonic tests on these products. The four treatments tested were: (K) control 100% wheat flour, (P1) 40% tofu dregs flour, (P2) 50% tofu dregs flour, (P3) 60% tofu dregs flour. The hedonic test results show gacor777 that for the parameters of crispness, color and taste, P2 is most preferred with average values ​​of 5,81% and 5.68% respectively. In terms of aroma parameters, control is preferred with an average value of 5,48%. In terms of shape parameters, P3 is preferred with an average value of 5,21%. For taste parameters, P2 was preferred with an average value of 5,65%, although control was also preferred with an average of 5,8%. The chemichal test results showed the highest protein content in P3 with an average of 17,10%, while the control had the lowest with 5.84%. The highest moinsture content was in the control with an average of 4,74%, and the lowest was in P3 with 4,5%. The overall assessment showed that crackers with 50% tofu dregs substitution (P2) were most preferred.  
PENGARUH PENGGUNAAN TIPE PENGEMAS YANG BERBEDA TERHADAP KARAKTERISTIK KERIPIK JAMUR TIRAM: The Effect of Using Different Types of Packaging on the Characteristics of Oyster Mushroom Chips Hardiyanto; Rosiana Ulfa; Bagus Setyawan
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 6 No. 1 (2024): JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG)
Publisher : Program Studi Teknologi Hasil Pertanian Universitas PGRI Banyuwangi

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Abstract

Snacks can help meet caloric needs, apart from main meals. One alternative food that is now favored by the community is processed food from mushrooms, especially oyster mushrooms. Oyster mushroom is one type of plant that is rich in nutritional big77 content and its cultivation is easy and economical. Besides being rich in vitamins and fiber, mushrooms also contain minerals such as potassium, calcium, sodium, phosphorus, iron and magnesium. The purpose of this study is to give the effect of the type of packaging on the chemical characteristics of oyster mushroom chips. And there is an effect of the type of packaging on consumer preferences. This study used a completely randomized design (CRD) method with 5 treatments and 4 replications. As treatment, the types of packaging include Polypropylene (PP), Polyethylene (PE), Low Density Polyethylene (LDPE), Aluminum foil and Aluminum + plastic. The test parameters used were Moisture Content, Free Fatty Acid (FFA), and Organoleptic. The results showed that the test with Aluminum foil + plastic packaging gave the best value of 0.65%. The best test on Polyethylene packaging with a value of 0.028%. For the best results in the organoleptic test, the aroma of the Aluminum foil packaging was 3.27%, the color in the Aluminum foil + plastic package was 3.4%, the texture in the Polypropylene package was 3.32%.
KUALITAS ORGANOLEPTIK BAGIAK DENGAN FORTIFIKASI TEPUNG KACANG GUDE (Cajanus cajan) Setyawan, Bagus; Rosiana Ulfa; Arfiati Ulfa Utami
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 6 No. 02 (2024): Jurnal Teknologi Pangan dan Ilmu Pertanian (JIPANG)
Publisher : Program Studi Teknologi Hasil Pertanian Universitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36526/jipang.v6i02.4716

Abstract

Bagiak is a typical snack from Banyuwangi and is one of the archipelago's culinary heritages that is still a favorite. However, to improve the nutritional content and quality of Bagiak, there is a need for new innovations in making Bagiak. One alternative solution is to make Bagiak through fortification of mung bean flour. The challenge is that the utilization of pigeonpea to be processed into food is still rare, so it is still less common in the community. Therefore, this study aims to analyze the organoleptic quality of fortified pigeonpea flour. This research is a type of experimental research conducted in July-September 2024. The experimental design uses one factor, namely the addition of mung bean flour at P0 (0%), P1 (15%), P2 (30%), P3 (45%), P4 (60%), P5 (75%). The panelists used were 75 people who were untrained panelists. The organoleptic parameters studied were the quality of taste, aroma, texture, and color. Data analysis used a Likert scale to determine the acceptability of panelists for the pigeonpea. Based on the results of organoleptic testing that has been carried out on 75 panelists, it can be seen that the P2 treatment (addition of 30% pigeon pea flour) is the most favored by panelists. This can be seen from the score of the flavor parameter of 91%, aroma of 92%, color of 91%, and texture of 88%. The conclusion of this study is that Bagiak with fortification of mung bean flour is very well received by panelists, especially in the P2 treatment (30%) where the final average acceptance score of panelists is 91% which means very good. Therefore, there is a need for more utilization of mung beans as an additional ingredient in various foods.
Fortifikasi Kacang Gude (Cajanus cajan) pada Bagiak (Osing Etnich’s Snack) Sebagai Camilan Diet Tinggi Nutrisi Ulfa, Rosiana; Arista, Yuvita L V; Setyawan, Bagus; Utami, Arfiati U
AGRITEKNO: Jurnal Teknologi Pertanian Vol 13 No 2 (2024): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2024.13.1.224

Abstract

Bagiak is one of the traditional cakes or snacks originating from Osing Etnich’s Snack, made from sago starch, tapioca, arrowroot starch, and flavoring. The results of a Snapchart study show that Indonesians generally choose snacks with high calories and low nutrition, which can be a severe problem. One effort that can be made to overcome this problem is fortification. Fortification of bagiak can be done by enriching the mineral, crude fiber, and protein sourced from pigeon peas (Cajanus cajan). Therefore, this study was conducted to determine the effect of adding pigeon pea flour on the nutritional content of bagiak, especially moisture content, protein, ash, crude fiber, and fat. The study used the completely randomized design method of 5 levels, including adding pigeon pea flour 0, 15, 30, 45, 60, and 75%. The test results were subjected to variance analysis and continued with DMRT. The results showed that the addition of pigeon pea flour (C. cajan) at various concentrations has a significant impact (p < 0.005) on the moisture content, protein, fat, ash, and crude fiber content of bagiak. The higher addition of pigeon pea flour was directly proportional to the increase in the nutritional content of bagiak. Adding 75% pigeon pea (G5) produced bagiak with the highest nutritional content; the protein content was 15.07%, moisture content 4.52%, ash 4.02%, crude fiber 10.96%, and fat 19.36%. The bagiak produced exceeded the quality standards set by BSN in SNI 2973:2022.
ANALISIS PERAN PETUGAS AVIATION SECURITY (AVSEC) DALAM PEMERIKSAAN PENUMPANG DAN BARANG PADA ERA NEW NORMAL DI BANDAR UDARA H. ASAN SAMPIT KALIMANTAN TENGAH Wahyu Indro Prasetyo; Rosiana Ulfa
Jurnal Mahasiswa: Jurnal Ilmiah Penalaran dan Penelitian Mahasiswa Vol. 5 No. 1 (2023): Maret : Jurnal Mahasiswa: Jurnal Ilmiah Penalaran dan Penelitian Mahasiswa
Publisher : Universitas Sains dan Teknologi Komputer

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51903/jurnalmahasiswa.v5i1.577

Abstract

During the Covid-19 virus outbreak, there were many obstacles faced by aviation companies, especially the Aviation Security Unit (Avsec) as the spearhead in maintaining flight security and safety. Aviation security must carry out its duties seriously and thoroughly by obeying flight rules, especially those relating to passengers and goods especially in the new normal era, so that the Covid-19 virus does not spread further. The purpose of this research is to find out the role of aviation security officers (Avsec) and what factors are the obstacles in inspecting passengers and goods during the new normal era at H. Asan Sampit airport, Central Kalimantan. This study used a qualitative method in which data was collected by interviewing several Avsec officers, observing the work area of the Avsec unit, and documenting data in the form of SOP or work procedures. Data analysis techniques in this study include data collection, data reduction, and conclusions. The results of the study show that the role of Avsec officers in the new normal era is basically the same as officers who maintain the security and safety of passengers from acts against the law but pay more attention to the health of passengers and officers so they don't participate in spreading the Covid-19 virus, and there are health protocols that become a new habit for the community after the pandemic. Obstacles faced by officers in inspecting passengers and goods in the new normal era include the lack of awareness of passengers about the rules that have been set. Another obstacle is passenger inspection which is less than optimal due to minimizing physical contact to prevent the spread of Covid-19.
ANALISIS PERAN UNIT OPERASIONAL PERUM AIRN NAVIGATION DALAM PELAYANAN LALU LINTAS UDARA UNTUK KESELAMATAN PENERBANGAN DI BANDAR UDARA ADI SOEMARMO SOLO Yhollyza Azhari; Rosiana Ulfa
Jurnal Mahasiswa: Jurnal Ilmiah Penalaran dan Penelitian Mahasiswa Vol. 5 No. 2 (2023): Juni: Jurnal Mahasiswa: Jurnal Ilmiah Penalaran dan Penelitian Mahasiswa
Publisher : Universitas Sains dan Teknologi Komputer

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51903/jurnalmahasiswa.v5i2.591

Abstract

In order to create aviation work safety, the role of competent human resources is needed. Airnav Operations is one of the aviation security and safety personnel who is required to have a license who is given duties and responsibilities in aviation safety. The increase in the number of airlines today has led to the opening of routes or flight routes to various regions and abroad. So that a good air traffic service is needed to create security and safety for aviation transportation. Aviation air traffic services aim to expedite and maintain the flow of air traffic, preventing accidents on flights. This research is a qualitative type research. By conducting observations, interviews, and documentation with Airnav officers at the Solo branch of the Airnav Public Housing Office. This study aims to determine the role of Airnav officers and the obstacles they face in carrying out their duties. It is hoped that all officers will carry out their duties according to the SOP. Based on the results of the research, it shows that the role of Airnav operational officers is in accordance with the applicable SOPs, but there are still obstacles to be faced.
Pengaruh Lingkungan Kerja Terhadap Kinerja Karyawan Pada Unit Penyelenggara Bandar Udara Tunggul Wulung Cilacap Niken Afiana; Rosiana Ulfa
Jurnal Mahasiswa: Jurnal Ilmiah Penalaran dan Penelitian Mahasiswa Vol. 5 No. 2 (2023): Juni: Jurnal Mahasiswa: Jurnal Ilmiah Penalaran dan Penelitian Mahasiswa
Publisher : Universitas Sains dan Teknologi Komputer

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51903/jurnalmahasiswa.v5i2.593

Abstract

ABSTRACT, The influence of the work environment on employee performance is closely related to the process of achieving company goals. Employees will work productively or not depending on motivation, job satisfaction, stress levels, physical conditions of work, social pressures, and changes that occur that affect employee performance. The changes that have occurred at Tunggul Wulung Cilacap Airport include a decrease in the number of commercial aircraft passengers since the COVID-19 pandemic. So that the maintenance of the facility does not run intensively and the work is still done manually. The purpose of this study was to determine how much influence the working environment has on employee performance at UPBU Tunggul Wulung Cilacap. This study used an associative quantitative method using data from the results of distributing questionnaires to 74 employees with a sample selection using a simple random sampling approach. Data analysis techniques used in this study were validity tests, reliability tests, normality tests, homogeneity testing, simple linear regression tests, and the coefficient of determination using IBM SPSS Statistics 26. Based on the results of the research that has been done, the results of testing the work environment hypothesis show a t-count value of 6,180, or positive, with a significant level of 0.000. So with a t-count > t-table (6.180 > 1.993) and a significant level of less than 0.05 (0.000 0.05), the hypothesis in this study accepts H and rejects Ho. Through the results of simple linear regression calculations, the value of Y = 35,843 + 0,346X is obtained. Level 0.000 0.05, so the conclusion is that there is an influence of the work environment on employee performance. Based on the results of the determination coefficient, the value of R (R Square) 0.347 is equal to 34.79%, which means that the influence of the working environment on employee performance is 34.7%.
Analisis Situation Awareness pada Aktivitas Kerja Petugas AMC di Bandar Udara Internasional Komodo Labuan Bajo Soleha, Halifatun; Ulfa, Rosiana
Journal of Humanities Education Management Accounting and Transportation Vol 2, No 2 (2025): Agustus 2025
Publisher : CV. Rayyan Dwi Bharata

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57235/hemat.v2i2.6362

Abstract

Situation Awareness merupakan sebuah persepsi atau tanggapan petugas AMC untuk dapat memahami kondisi atau keadaan pada wilayah airside bandar udara. Situation Awareness sangat penting karena dapat berpengaruh pada kinerja petugas AMC dan keberhasilan mereka dalam melaksanakan tugas dan tanggung jawab terhadap keamanan dan keselamatan saat kegiatan operasional penerbangan berlangsung. Petugas AMC harus bisa mencegah potensi bahaya yang akan terjadi sedini mungkin. Maka memerlukan kemampuan kesadaran yang tinggi dan respons cepat untuk dilakukan penencegahan. Penelitian ini bertujuan untuk mengetahui bagaimana petugas AMC melakukan proses penerapan Situation Awareness, kendala yang dihadapi, solusi serta upaya untuk meningkatkan Situation Awareness di Bandar Udara Komodo Labuan Bajo. Penelitian ini menggunakan metode penelitian kualitatif, dengan teknik pengumpulan data melalui wawancara, observasi dan dokumentasi. Sedangkan teknik analisis data menggunakan reduksi data, penyajian data dan penarikan kesimpulan. Menguji keabsahan data menggunaan teknik triangulasi. Penelitian ini dilakukan pada periode Angustus – September 2024. Hasil penelitian menunjukkan bahwa penerapan Situation Awareness di Bandar Udara Komodo Labuan Bajo telah dilaksanakan dengan baik, yang mencakup deteksi awal, pengumpulan data, penilaian risiko, tindakan cepat, serta evaluasi. Meskipun telah sesuai SOP, masih terdapat kelemahan seperti dalam pendeteksian gangguan dini dan komunikasi antar unit. Upaya peningkatan dilakukan melalui patroli rutin, optimalisasi CCTV, koordinasi dengan unit terkait, sosialisasi, serta pelatihan berbasis situasi nyata guna memperkuat kemampuan pengamatan dan pengambilan keputusan. Kendala utama meliputi keterbatasan sistem pengawasan, komunikasi yang kurang efektif, kekurangan personel dan kurangnya pemahaman terhadap SOP bagi personel junior. Solusi yang diusulkan adalah perbaikan CCTV jarak jauh dapat efektif, peningkatan komunikasi antar unit terkait, penambahan personel dan pelaksanaan pelatihan rutin.
Peningkatan Ekonomi Masyarakat Melalui Teknologi Huller-Pulper dan Pemanfaatan Kebun Kopi Sebagai Wisata Edukasi di Desa Bangunsari Kecamatan Songgon Kabupaten Banyuwangi Ulfa, Rosiana; Amin, Muhammad Zainal Roisul; Setyawan, Bagus; Utami, Arfiati Ulfa
Dedication : Jurnal Pengabdian Masyarakat Vol 8 No 2 (2024)
Publisher : LPPM Universitas PGRI Argopuro Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31537/dedication.v8i2.1989

Abstract

Pengabdian masyarakat yang diusulkan melalui Program Kemitraan Masyarakat (PKM) DRTPM adalah konsep implementasi IPTEK huller-pulper yaitu berupa mesin otomatis yang digunakan untuk mengupas kulit basah kopi. Kegiatan pada program pengabdian masyarakat dilaksanakan melalui tahapan untuk merealisasikan kegiatan yaitu (1) Survei awal sebelum kegiatan berlangsung (2) Sosialisasi rencana kegiatan PkM pada mitra (3) Sosialisasi dan penggunaan teknologi huller-pulper (4) Pelatihan manajemen usaha (5) Pelatihan pemasaran produk dan (6) Pemanfaatan kebun kopi sebagai wisata edukasi. Metode pelaksanaan yang digunakan dalam pelatihan ini adalah praktek secara langsung yang memiliki tujuan untuk meningkatkan skill atau keterampilan dalam menggunakan teknologi huller-pulper. Kegiatan pengabdian masyarakat ini memberikan dampak yang baik pada mitra. Berdasarkan hasil kegiatan 80% produksi kopi meningkat, artinya terjadi peningkatan menggunakan teknologi huller-pulper. Hasil kegiatan 80% manajemen usaha meningkat, 80% pemasaran meningkat, dan adanya sarana wisata edukasi kebun kopi.
Level Perception of Elementary School Students Towards Food in The School Environment of Banyuwangi Public Elementary School 2 Tukang Kayu Utami, Arfiati Ulfa; Setyawan, Bagus; Chastelyna, Agnes Juniarti; Arista, Yuvita Lira Vesti; Ulfa, Rosiana
Jurnal Teknologi Pendidikan : Jurnal Penelitian dan Pengembangan Pembelajaran Vol. 9 No. 1 (2024): Januari
Publisher : UNDIKMA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/jtp.v9i1.9898

Abstract

Elementary school students' understanding of healthy food is very important because this will have an impact on the health of students and the school environment. This study aims to measure the extent to which students' perceptions of snacks in the school environment at SD Negeri 2 Tukang Kayu Banyuwangi. This research used survey method. The subjects in this study were 50 fifth grade students of SD Negeri 2 Tukang Kayu Banyuwangi. The research instrument was a questionnaire or questionnaire sheet. The analysis used is descriptive qualitative. The results of student perceptions obtained 72% of students can understand healthy snacks in the school environment.
Co-Authors Agnes Juniarti Chastelyna, Agnes Juniarti Ahmad Mahda Vikia Alfano Bagus Gumelar Alvin Aditya Rinaldi Amalia, Djingga Amin, Muhammad Zainal Roisul Ansori, Mufid Arfiati Ulfa Utami Arista, Yuvita L V Arista, Yuvita Lira Aulia Apriani, Aulia Azis, Mohammad Rifkhi Bagus Setyawan BAGUS SETYAWAN Dinda Septia Permata Putri Dini Yulianti Eko Agung Purnomo Febrian Huda Hariansyah Galuh Setianingrum Hardiyanto Harsanti, Restiani Sih Hesti Meydawati Inang Ariawan Jurnal Wicara Lailianisa Wahyu Prasiwi Maulana, Adipura Danang Mauliditya, M. Mochammad Rilo Pambud Mochammad Rilo Pambud Mohammad Rifkhi Azis Nandya Fitri Rachmawati Niken Afiana Nur Ana Putri Fidyah Nur Cahya Wulandari Odi Saputra Purwiyatno Hariyadi Putra, Dodik Rachmawati, Desiana Rifqi Mufarrochah Wardani Risky Sulung Risky Sulung Salsabilla, Hecha Saputro, Wira Sari, Zeti Satia, Merry SETYAWAN, BAGUS Siti Tsaniyatul Miratis Sulthoniyah Soleha, Halifatun Tjahja Muhandri Utami, Arfiati U Wahyu Indro Prasetyo Yhollyza Azhari Yuvita Lira Vesti Arista Zaenal Abidin