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All Journal PINUS: Jurnal Penelitian Inovasi Pembelajaran Journal of Tropical AgriFood Jurnal Sistem Teknik Industri Jurnal Teknologi Pangan dan Industri Perkebunan
Syarifah Umi Kalsum
Politeknik Negeri Ketapang
Agriculture, Biological Sciences & Forestry Control & Systems Engineering Decision Sciences, Operations Research & Management Education Engineering Industrial & Manufacturing Engineering

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Pemanfaatan Limbah Kulit Pisang Kepok Sebagai Bahan Dasar Dalam Pembuatan Pupuk Cair (Kajian penambahan EM4 dengan metode an aerob) Syarifah Umi Kalsum; Marisa Nopriyanti
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 1 No 1 (2021)
Publisher : Pengelola Jurnal Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (583.814 KB) | DOI: 10.58466/lipida.v1i1.113

Abstract

Liquid fertilizer is a fertilizer whose basic ingredients come from animals or plants that have undergone fermentation and the form of the product is in the form of a liquid. Kepok banana peel is one of the basic ingredients used for the manufacture of liquid fertilizer because it contains macro elements N, P, and K. this study aimed to determine the nutrients contained in the liquid fertilizer from barangan banana peels. This research was conducted by mixing brown sugar, water, and the effectiveness of microorganisms (EM4) with the fixed variables used were banana peels. The method used in this study was to mix 80 grams of brown sugar, 1 liter of water, and the effectiveness of microorganisms (EM4) with a variation of the composition of 200 ml, 300 ml and 400 ml with the fixed variable used was banana peels. The parameters observed were pH, yield, and total N. The results showed that the liquid fertilizer produced had a pH of 4 liquid fertilizer, the yields obtained from the 3 treatments were 2.4%, 2.5%, and 2.6%. While the total N content from the analysis process was 1.26%, 2.38, and 4.48.
PENERAPAN METODE SERVICE QUALITY & QUALITY FUNCTION DEPLOYMENT (QFD) DALAM UPAYA PENINGKATAN PELAYANAN KEPADA MAHASISWA POLITEKNIK KETAPANG Anhar, Muh; Kalsum, Syarifah Umi
Jurnal Sistem Teknik Industri Vol. 18 No. 2 (2016): JSTI Volume 18 Number 2 July 2016
Publisher : TALENTA Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (471.142 KB) | DOI: 10.32734/jsti.v18i2.352

Abstract

Penggunaan Servqual dan QFD untuk mengidentifikasi keinginan dan kebutuhan mahasiswa jurusan Perawatan Dan Perbaikan Mesin Politeknik Ketapang serta upaya peningkatan mutu layanan meliputi: penentuan atribut layanan, pembuatan kuesioner, pengumpulan dan pengolahan data, pembuatan HOQ, analisa dan Interprestasi dan identifikasi upaya perbaikan kualitas layanan. Dari hasil penelitian diperoleh servqual-gap secara berurutan adalah: Assurance (-1,491), Empathy (-1,462), Responsiveness (-1,459), Reliability (-1,457) dan Tangibles (-1,422). Hal ini berarti mahasiswa menaruh harapan sangat besar akan pelayanan yang baik dari lembaga. Namun demikian masih ada kesenjangan antara kualitas layanan yang diharapkan oleh mahasiswa dan tingkat kebaikan pelayanan yang diberikan sehingga belum sepenuhnya seperti yang diharapkan. Perbaikan dan peningkatan kualitas layanan sangat mungkin dilakukan mengingat improvement ratio nya sebesar 1,188 (Moderately Difficult Improvement) yang berarti sumber daya yang dimiliki oleh Jurusan perawatan dan perbaikan mesin Politeknik Ketapang mampu menunjangnya dengan baik.
PEMANFAATAN LIMBAH KULIT PISANG KEPOK SEBAGAI BAHAN DASAR DALAMPEMBUATAN PUPUK CAIR (KAJIAN PENAMBAHAN EM4 DENGAN METODE AN AEROB) Nopriyanti, Marisa; Umi Kalsum, Syarifah
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 1 No 1 (2021)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v1i1.1367

Abstract

Liquid fertilizer is a fertilizer whose basic ingredients come from animals or plants that have undergone fermentation and the form of the product is in the formof a liquid. Kepok banana peel is one of the basic ingredients used for the manufacture of liquid fertilizer because it contains macro elements N, P, and K. this study aimed to determine the nutrients contained in the liquid fertilizer from barangan banana peels. This research was conducted by mixing brown sugar, water, and the effectiveness of microorganisms (EM4) with the fixed variables used were banana peels. The method used in this study was to mix 80 grams of brown sugar, 1 liter of water, and the effectiveness of microorganisms (EM4) with a variation of the composition of 200 ml, 300 ml and 400 ml with the fixed variable used was banana peels. The parameters observed were pH, yield, and total N. The results showed that the liquid fertilizer produced had a pH of 4 liquid fertilizer, the yields obtained from the 3 treatments were 2.4%, 2.5%, and 2.6%. While the total N content from the analysis process was 1.26%, 2.38, and 4.48.
Penerapan Model Pembelajaran Scientific Inquiry Berbasis Budaya Melayu untuk Meningkatkan Hasil Belajar Mahasiswa Harahap, Saima Putrini R; Umi Kalsum, Syarifah
PINUS: Jurnal Penelitian Inovasi Pembelajaran Vol 10 No 1 (2024): Volume 10 Nomor 1 Tahun 2024
Publisher : Universitas Nusantara PGRI Kediri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29407/pn.v10i1.21447

Abstract

The problem found in learning is low student learning outcomes. The research aims to determine the effect of a scientific learning model based on Malay culture on improving student learning outcomes. In this research, researchers used a quantitative approach. The sample used was 55 third semester students consisting of 2 classes. Class A is an experimental class with 27 students. Class B is a control class with 28 students. This research was carried out in the Hydrology Course. The data collection technique used is a test. The data analysis technique uses the help of IBM SPSS Statistics 23, namely the normality test, homogeneity test and Independent Sample t-test with a significance level of 5% or 0.05. Based on the research results, the average pretest score for the experimental class was 35.41 and the control class was 35.14. Then given different treatment, the experimental class was taught with a scientific learning model based on Malay culture and the control class with conventional learning. After learning was completed, the average post-test score for the experimental class was 74.85 and the control class was 63.14. After carrying out the Independent Sample t-test, a significant value of 0.000 <0.05 was obtained, so it can be concluded that the scientific learning model based on Malay culture has an effect on improving student learning outcomes.
Karakteristik nata de coco dengan penambahan ekstrak buah durian Verawati, Nenengsih; Aida, Nur; Kalsum, Syarifah Umi
Journal of Tropical AgriFood Volume 7 Nomor 1 Tahun 2025
Publisher : Jurusan Teknologi Hasil Pertanian Universitas Mulawarman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35941/jtaf.7.1.2025.14941.52-58

Abstract

Nata de coco dihasilkan dari fermentasi air kelapa memiliki penampakan seperti jeli, berwarna putih hingga bening dan bertekstur kenyal. Nata de coco biasanya digunakan sebagai hidangan penutup. Nata de coco berasal dari Filipina, produk pangan ini tergolong produk probiotik yang berasal dari Acetobacter xylinum, dan baik untuk kesehatan tubuh karena memiliki kadar serat tinggi sehingga sangat baik untuk pencernaan dan sangat cocok untuk dikonsumsi oleh orang yang menginginkan makanan rendah kalori. Inovasi nata de coco dengan penambahan ekstrak buah durian (EBD) dicobakan pada penelitian ini untuk menambah variasi produk nata de coco. Penambahan EBD sampai dengan 20% dicobakan menggunakan Rancangan Acak Lengkap dengan tiga kali ulangan. Parameter yang diamati adalah yield, kadar air, dan karakteristik organoleptik hedonik. Data dianalisis dengan uji Kruskal-Wallis dilanjutkan dengan uji Dunn. Hasil penelitian menunjukkan bahwa penambahan EBD sampai dengan 20% secara signifikan (p < 0,05) meningkatkan yield nata de coco, tetapi menurunkan kadar airnya. Sedangkan respons karakteristik organoleptik hedoniknya menunjukkan perubahan yang tidak nyata (p > 0,05), penambahan EBD sampai 20% tetap mendapatkan respons suka untuk setiap atribut (warna, rasa dan tekstur) organoleptik hedonik.
Co-Authors Harahap, Saima Putrini R Marisa Nopriyanti Muh Anhar Nopriyanti, Marisa Nur Aida