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All Journal Jurnal Abdidas JAMAS: Jurnal Abdi Masyarakat Jurnal Riset, Inovasi, Teknologi & Terapan PESHUM
Jufrinaldi, Jufrinaldi
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Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Education Health Professions Industrial & Manufacturing Engineering Mathematics Public Health Social Sciences Other

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Pelatihan Menjahit Kepada Siswa SLB Insan Mulia Kota Payakumbuh Apriliana, Apriliana; Hendratno, Hendratno; Kurniawan, Rama Dhani; Hamzah, Hamzah; Jufrinaldi, Jufrinaldi; Irja, Irja; Hanafi, Hanafi; Sumadi, Sumadi
Jurnal Abdidas Vol. 5 No. 6 (2024): Desember
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/abdidas.v5i6.1071

Abstract

Pelatihan keterampilan praktis, seperti menjahit, kuliner, automotiv memiliki peranan penting dalam pendidikan anak berkebutuhan khusus. Jurnal ini akan  menggambarkan pelaksanaan pelatihan menjahit di Sekolah Luar Biasa (SLB) Insan Mulia Payakumbuh, yang berlokasi di Jalan Khatib Sulaiman, Kecamatan Payakumbuh Selatan. Peserta didik di sekolah ini memiliki berbagai keistimewaan,  tunagrahita, tuna runggu, tuna daksa, dan autisme. Melalui metode demonstrasi, praktik langsung, dan pendekatan kolaboratif, pelatihan ini dirancang untuk memenuhi kebutuhan beragam siswa. Hasil pelatihan menunjukkan bahwa keterampilan menjahit tidak hanya meningkatkan kemampuan teknis peserta, tetapi juga berkontribusi pada pengembangan kepercayaan diri, keterampilan sosial, dan kemandirian. Dengan demikian, pelatihan ini tidak hanya memberikan manfaat praktis, tetapi juga meningkatkan kualitas hidup siswa nantinya . Jurnal ini bertujuan untuk memberikan wawasan bagi pendidik dan masyarakat tentang pentingnya pendidikan yang inklusif dan pemberdayaan bagi siswa dengan kebutuhan khusus, serta menunjukkan dampak positif dari pelatihan keterampilan dalam mendukung pendidikan mereka
Kopi, Trend Minuman Kekinian Dengan Banyak Manfaat Komponen Bioaktif Jufrinaldi, Jufrinaldi; Indrawati, Wiwik; Nurmaida, Nurmaida
Jurnal Riset, Inovasi, Teknologi & Terapan Vol 3, No 1 (2024): Desember
Publisher : Politeknik Negeri Lhokseumawe

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30811/ristera.v3i1.6169

Abstract

Coffee is a widely enjoyed beverage in Indonesia and around the world, holding a significant role as a key commodity in Indonesia's plantation sector. This beverage is popular not only for its distinctive flavor but also for its various health benefits. This article reviews several main bioactive components in coffee, including caffeine, chlorogenic acid, ferulic acid, and caffeic acid, as well as the potential health benefits of each. Caffeine is known as a stimulant that can enhance alertness, reduce drowsiness, and acts as a potential antioxidant. Chlorogenic acid functions as an anti-inflammatory, antihypertensive, antidiabetic, and anti-obesity agent, helping to reduce the risk of cardiovascular diseases. Ferulic acid has strong antioxidant effects and is used as a diabetes therapy due to its ability to reduce oxidative stress, while caffeic acid is known for its anticancer, antioxidant, and antibacterial activities, supporting the prevention of atherosclerosis and cardiovascular diseases. This article also discusses the mechanisms of action for each bioactive component within the body, particularly on the nervous system, lipid metabolism, and antioxidant activity. Through this review, coffee is understood not only as a refreshing beverage but also as a potential agent in the therapy and prevention of various chronic diseases.
Pengaruh Fortifikasi Nanokalsium Terhadap Karakteristik Reologi Mie Jufrinaldi, Jufrinaldi; First, Lourenty; Dias Septaningrum, Laura Ryan; Pangestuti, Kinanti; Sulistiawaty, Lilis; Faridah, F.
Jurnal Riset, Inovasi, Teknologi & Terapan Vol 2, No 1 (2023): Desember
Publisher : Politeknik Negeri Lhokseumawe

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30811/ristera.v2i1.4966

Abstract

Noodles have become a very popular food ingredient among the people. It is hoped that the addition of nano calcium powder in making noodles is a solution for people to meet their calcium needs. The purpose of this research is to see the effect of nanocalcium fortification on the rheological characteristics of noodles. The stages of this research consist of the synthesis of nanocalcium from broiler chicken bones, nanocalcium fortification of noodle dough and characterization of noodles using a texture analyzer. The results show that the addition of 0.7 grams of nanocalcium to 250 grams of noodle dough shows differences in rheological characteristics both by means of significance tests and principal component analysis.
PENTINGNYA HALAL DALAM PANGAN UNTUK KEHIDUPAN: The Importance of Halal in Food for Life Jufrinaldi, Jufrinaldi; Rahmawati, Dian Suci; Lanita, Lanita; Utami, Dhea Maharani; Affandi, Lutfi Surya; Sakinah, Gina; Mudzakir, Mudzakir
JAMAS : Jurnal Abdi Masyarakat Vol. 3 No. 2 (2025)
Publisher : Forind Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62085/jms.v3i2.170

Abstract

Kegiatan ini bertujuan untuk meningkatkan kesadaran dan pemahaman masyarakat tentang pentingnya kehalalan pangan dalam kehidupan sehari-hari. Kegiatan ini dilaksanakan di Perumahan Pondok Benda Indah, Tangerang Selatan, dengan pendekatan edukasi berbasis Sistem Jaminan Produk Halal dan Halal Assurance System 23000. Materi yang disampaikan meliputi kriteria halal untuk bahan, produk, dan fasilitas produksi yang harus memenuhi prinsip syariah. Selain itu, pelatihan ini juga dirancang untuk memberdayakan pelaku Usaha, Kecil dan Menengah dalam memahami prosedur sertifikasi halal, sehingga mereka mampu meningkatkan daya saing produk di pasar lokal maupun internasional. Metode pelaksanaan kegiatan mencakup survei lokasi, pemaparan materi, diskusi, serta monitoring dan evaluasi melalui pre-test dan post-test. Peserta pelatihan yang terdiri dari 20 orang menunjukkan peningkatan pemahaman yang signifikan terhadap konsep kehalalan pangan, sebagaimana diukur dari hasil evaluasi. Program ini menghasilkan luaran berupa laporan kegiatan, artikel publikasi di jurnal PkM, serta dampak nyata berupa peningkatan kesadaran masyarakat terhadap gaya hidup halal. Hasil dari kegiatan ini menunjukkan bahwa edukasi tentang halal tidak hanya berdampak positif bagi konsumen muslim, tetapi juga bagi masyarakat umum yang peduli terhadap kebersihan dan kualitas produk yang mereka konsumsi. Dampak program juga dirasakan oleh pelaku usaha yang mendapatkan wawasan untuk meningkatkan daya saing produk halal. Program ini diharapkan dapat menjadi langkah strategis dalam mendukung pertumbuhan industri halal di Indonesia dan memperkuat posisi Indonesia di pasar global. Dukungan berkelanjutan dari pemerintah, industri, dan masyarakat sangat diperlukan untuk memperluas cakupan program ini di masa mendatang.
Optimasi Suhu Pembuatan Arang Aktif Dari Ampas Kopi Terhadap Penurunan Kadar COD Dan BOD Pada Air Limbah Tahu Adlin, Irman Ansari; Ismet, Rhahmasari; Amalia, Syara; Putri, Amanda; Jufrinaldi, Jufrinaldi
Jurnal Riset, Inovasi, Teknologi & Terapan Vol 3, No 2 (2025): Juni
Publisher : Politeknik Negeri Lhokseumawe

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30811/ristera.v3i2.7444

Abstract

The tofu industry in Indonesia faces significant challenges in managing liquid waste, which typically contains high levels of Biochemical Oxygen Demand (BOD) and Chemical Oxygen Demand (COD), exceeding the government-set maximum limits. This study aims to explore the optimization of activated carbon-making temperature from coffee grounds and evaluate its ability to reduce COD and BOD levels in tofu industry wastewater. The methods used in this study include the preparation and characterization of activated carbon produced from coffee grounds with temperature variations from 150°C to 550°C. The results showed that the optimal temperature for preparing active carbon was 450°C, resulting in an active carbon yield of 32.56%. At this temperature, the measured water content was 2.96%, ash content was 2.96%, and iodine absorption was 787.24 mg/g, all of which met the standards of SNI No. 06-3730-1995. Evaluation of the impact of using the resulting activated carbon on tofu industry wastewater revealed a decrease in COD levels from 373.25 mg/L to 122.86 mg/L, corresponding to a 67% decrease, as well as a decrease in BOD levels from 191.65 mg/L to 20.02 mg/L, equivalent to an 89% decrease. These findings suggest that activated carbon derived from coffee grounds can be an effective and sustainable alternative for wastewater treatment, providing a more environmentally friendly waste management solution.
Tren Penelitian dan Perkembangan Daging Analog: Analisis Bibliometrik tentang Teknologi Pengolahan dan Keberlanjutan Pasar Jufrinaldi, Jufrinaldi; Zahran, Rizal Muhammad; Nada, Sayyidah Sofiyah; Wibowo, Muhammad Abdul Malik; Afrozi, Agus Salim; Harwanto, Untung Nugroho; Triandita, Nanda; Faridah, Faridah
Jurnal Riset, Inovasi, Teknologi & Terapan Vol 3, No 2 (2025): Juni
Publisher : Politeknik Negeri Lhokseumawe

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30811/ristera.v3i2.7447

Abstract

In the last two decades, research on analog meat and plant-based meat alternatives has undergone significant transformation, driven by advances in science, shifts in consumer behavior, and the growing global urgency regarding the availability of sustainable protein sources. This study presents a systematic bibliometric analysis to identify trends in scientific publications, countries with the most significant contributions, the most productive authors, and the main thematic developments in the field of analog meat. Using a reputable citation database and a structured keyword search approach, scientific publications from 1966 to 2025 were mapped. The findings reveal exponential growth in the number of publications per year, a shift in regional leadership toward Asia and Europe, and the expansion of global collaborative networks. Authors and institutions with the highest citation rates are profiled, along with the identification of prominent research themes such as sustainability, sensory analysis, protein structuring, and precision fermentation. The results of this study are expected to contribute strategically to scientific advancement, industry innovation, and policy formulation that supports the transformation of food systems based on sustainable alternative proteins in the future.
Eksplorasi Daging Analog Dari Berbagai Jenis Protein Nabati Lia Wildatus Sholihah; Ikha Handayani; Usi Susila; Jufrinaldi, Jufrinaldi
PESHUM : Jurnal Pendidikan, Sosial dan Humaniora Vol. 4 No. 1: Desember 2024
Publisher : CV. Ulil Albab Corp

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56799/peshum.v4i1.7023

Abstract

Analog meat is a sustainable solution designed to mimic the texture, taste and appearance of animal meat using the main ingredient of plant protein. Along with increasing awareness of the environmental impact of the livestock industry and the need for alternative protein sources, the development of plant-based protein-based meat analogues has become very relevant. Vegetable proteins commonly used in making meat analogues include soybeans, peas and microalgae. This journal reviews several unique characteristics in protein content, texture, taste, and challenges of each of these ingredients. Soybeans, having a high protein content, produce meat analogues with a taste and texture resembling beef through the extrusion process and Maillard reaction. Peas, have a lower protein content, but contribute to the creation of a meat analogue with its own characteristics. Microalgae, such as Spirulina and Chlorella, contain protein as well as essential amino acids, and offer a superior nutritional profile compared to other protein sources. This research aims to explore the potential and challenges in developing meat analogues based on soybeans, peas and microalgae.
Pelatihan Anyaman Bambu di Kantor Wali Nagari Sumpur Kudus Kabupaten Sijunjung Kurniawan, Ramadhani; Hamzah, Hamzah; Jufrinaldi, Jufrinaldi; Malik, Kendall; Fernando, Ferry; Yandri, Yandri; Murni, Novia; Fajrina, Rahma Melisha
Jurnal Abdidas Vol. 6 No. 2 (2025): April 2025
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/abdidas.v6i2.1138

Abstract

Kegiatan pengabdian yang menarik dan menyentuh kepada masyarakat yakni kreativitas unik dan mempunyai nilai estetika dan bermanfaat yaitu pelatihan anyaman bambu, ini merupakan kegiatan Wali Nagari Sumpur Kudus dengan memanfaatkan sumber daya alam seperti bambu menjadi ranah kerajinan yang dapat bermanfaat bagi masyarakat pariwisata daerah. Pengabdian ini dalam rangka memberikan motivasi dan spirit lokalitas daerah Sumpur Kudus dalam menciptakan produk anyaman bambu yang bernilai ekonomi dan memberikan edukasi baik perangkat daerah maupun Nagari. Dimulai dari menyediakan bahan utama bambu serta alat seperti parang, gergaji, pisau, lem korea dan benang jagung, kemudian secara metode kerja yakni memotong bambu, membuat iratan dan menganyam sesuai pola anyam yang sudah dibuat dengan sederhana. Menggunakan metode diskusi, ceramah dan eksperimen praktik, dengan tim pengabdian adalah Dosen/Pengajar di Jurusan Seni Murni dan Kriya Seni FSRD ISI Padangpanjang, mempunyai tanggung jawab mengisi ruang ilmu seni rupa dan kerajinan sekaligus beban akademis dalam mengemban Tridarma Perguruan Tinggi
Co-Authors AA Sudharmawan, AA Adlin, Irman Ansari Affandi, Lutfi Surya Afrozi, Agus Salim Amalia, Syara APRILIANA, APRILIANA Dias Septaningrum, Laura Ryan F. Faridah Fajrina, Rahma Melisha Faridah Faridah Ferry Fernando, Ferry First, Lourenty Hamzah Hamzah Hanafi Hanafi Harwanto, Untung Nugroho Ikha Handayani Irja, Irja Ismet, Rhahmasari Kurniawan, Rama Dhani Lanita, Lanita Lia Wildatus Sholihah Lilis Sulistiawaty Malik, Kendall Mudzakir Mudzakir Murni, Novia Nada, Sayyidah Sofiyah Nanda Triandita, Nanda Nurmaida Nurmaida, Nurmaida Pangestuti, Kinanti putri, amanda Rahmawati, Dian Suci Ramadhani Kurniawan Sakinah, Gina SUMADI SUMADI Usi Susila Utami, Dhea Maharani Wibowo, Muhammad Abdul Malik Wiwik Indrawati, Wiwik Yandri Yandri Zahran, Rizal Muhammad