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All Journal JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Tangible Journal
Agustin, Nur
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Economics, Econometrics & Finance Education Environmental Science Neuroscience Other

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Penerapan Sistem Pengendalian Intern Pemerintah (SPIP) pada Dewan Perwakilan Rakyat Daerah (DPRD) Kota Makassar Astiti, Suci Putri; Agustin, Nur
Tangible Journal Vol. 9 No. 2 (2024): Vol. 9 No. 2, Desember 2024
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat (LPPM) STIE Tri Dharma Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53654/tangible.v9i2.539

Abstract

Penelitian ini bertujuan untuk untuk menganalisis Penerapan Sistem Pengendalian Intern Pemerintah (SPIP). Metode yang digunakan dalam penelitian yaitu metode deskriptif kualitatif, menggunakan data yang berupa kata- kata atau kalimat dengan teknik pengumpulan data menggunakan observasi, wawancara, dan dokumentasi pada Dewan Perwakilan Rakyat Daerah (DPRD) Kota Makassar. Kemudian menganalisis dan membandingkan antara penerapan Sistem Pengendalian Intern Pemerintah yang telah diatur dalam Peraturan Pemerintah Nomor 60 Tahun 2008 dengan penerapan Sistem Pengendalian Intern Pemerintah yang terdapat pada Dewan Perwakilan Rakyat Daerah (DPRD) Kota Makassar. Hasil penelitian ini menunjukkan bahwa penerapan sistem pengendalian intern pemerintah pada Dewan Perwakilan Rakyat Daerah (DPRD) Kota Makassar berdasarkan unsur-unsur yaitu lingkungan pengendalian, penilaian risiko, kegiatan pengendalian, informasi dan komunikasi, dan pemantauan pengendalian intern sudah berjalan dengan baik dan telah sesuai dengan Peraturan Pemerintah Nomor 60 Tahun 2008.
The effect of pineapple peel and chicken bone flours on the physicochemical properties and sensory acceptability of noodles: Pengaruh tepung kulit nanas dan tepung tulang ayam terhadap sifat fisikokimia dan penerimaan sensorik mie Agustin, Nur; Mahmudah, Nur Aini; Purnomo, Panji
JITIPARI Vol 11 No 1 (2026): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jitipari.v11i1.11833

Abstract

Wheat has limited nutritional content, therefore fortification with other ingredients is required to complement these nutrients, one of which is fortification with pineapple peel flour and chicken bones in noodle products. Thus, this study was conducted to investigate the impact of adding chicken bone and pineapple peel flours on the characteristics of wheat flour noodles, with the goal of developing a product enriched in fiber and minerals, and exhibiting acceptable sensory qualities. The research design used a completely randomized design (CRD) with 2 experimental factors, namely pineapple peel flour concentration (0%,3%,5%) and chicken bone flour concentration (0%,5%,10%) with triplicate replication. Based on the optimal treatment by Zeleny method, sample N1T3 emerged as the most favorable formulation. This sample exhibited the following chemical profile: a moisture content of 8.77%, an ash content of 4.52%, a protein content of 14.45%, a fat content of 1.52%, and a fiber content of 0.4%. Furthermore, sensory evaluation of Sample C yielded scores of 3.11 for color, 3.11 for aroma, 3.00 for taste, 2.89 for texture, and 2.89 for overall acceptance.
Co-Authors Astiti, Suci Putri Mahmudah, Nur Aini Purnomo, Panji