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All Journal Jurnal Teknologi Pangan dan Gizi JPAP (Jurnal Penelitian Administrasi Publik) (e-Journal) Jurnal Ilmiah Edunomika (JIE) PUBLIKASI PENELITIAN TERAPAN DAN KEBIJAKAN Tax Literacy and Leadership Agility: Indigenous Peoples Awareness in Paying Taxes
Nursanty, Nursanty
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Agriculture, Biological Sciences & Forestry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Law, Crime, Criminology & Criminal Justice Public Health Social Sciences

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PENGARUH TAUTAN SILANG STPP (SODIUM TRIPOLYPHOSPATE) PADA PATI GANYONG, SINGKONG DAN TALAS TERHADAP KADAR PATI, AMILOSA, SWELLING POWER DAN SOLUBIITY Nursanty, Nursanty; Sugiarti, Yenny
Publikasi Penelitian Terapan dan Kebijakan Vol 1 No 2 (2018): Publikasi Penelitian Terapan dan Kebijakan
Publisher : Badan Penelitian dan Pengembangan Daerah Provinsi Sumatera Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46774/pptk.v1i2.62

Abstract

Penelitian ini bertujuan untuk mengetahui Pengaruh Tautan Silang STPP (Sodium Tripolyphospate) pada  Pati Ganyong, Singkong dan Talas. Terhadap Kadar Pati, Amilosa, Swelling Power dan Solubiity Rancangan yang digunakan pada penelitian adalah rancangan acak kelompok faktorial dengan dua faktor perlakuan yaitu perlakuan A terdiri dari tiga taraf dan perlakuan B terdiri dari 4 taraf serta tiap perlakuan diulang tiga kali.  Dua perlakuan terdiri dari jenis pati (A1= pati ganyong A2= pati singkong, A3= pati talas ) dan konsentrasi STPP (B0= 0%,  B1= 0,5%, B2= 1%, B3= 1,5 %). Parameter yang diamati meliputi kadar pati, kadar amilosa, swelling power, solubility. Hasil analisis keragaman menunjukkan bahwa perbedaan jenis pati dan konsentrasi STPP berpengaruh nyata pada karakteristik pati. Karakteristik pati ganyong terbaik yaitu pada perlakuan A1B3,  dengan kadar pati 80,15%, kadar amilosa 24,42%, swelling power 16,077 dan solubility 20,67%  sedangkan karakteristik pati singkong terbaik yaitu pada perlakuan A2B3, dengan kadar pati 61,91%, kadar amilosa 23,85%, swelling power 17,157  dan solubility 24,37% kemudian karakteristik pati talas terbaik yaitu pada perlakuan A3B3,  dengan kadar pati 67,75%, kadar amilosa 23,88 %, swelling power 14,823, solubility 21,97%.
PENENTUAN PRODUKTIVITAS DAERAH KABUPATEN TERBAIK SEBAGAI PENGHASIL TANAMAN SAYURAN CABAI DI PROVINSI SUMATERA SELATAN MENGGUNAKAN DIAGRAM KARTESIUS Hatta, Hendrixon; Nursanty, Nursanty
Publikasi Penelitian Terapan dan Kebijakan Vol 3 No 1 (2020): Publikasi Penelitian Terapan dan Kebijakan
Publisher : Badan Penelitian dan Pengembangan Daerah Provinsi Sumatera Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46774/pptk.v12i1.103

Abstract

The production of chili plants in South Sumatra Province spread in seventeen regencies and cities. However, the Regency / City and South Sumatra Provincial Government do not know the productivity advantages for each region; therefore, further research needed to find out the best productive regencies/cities in producing chili vegetable crops. The method used in this research was a descriptive statistical analysis using regression analysis techniques and cartarsius diagrams. The research variables were the amount of production and productivity. The results show that Ogan Komering Ilir District was the best regency in terms of productivity, so it could use as a local reference for other districts and cities in South Sumatra Province in an attempt to increase the productivity of chili vegetables.
PENGARUH PRA PERLAKUAN DAN JENIS KEMASAN TERHADAP KARAKTERISTIK DAN MASA SIMPAN KERIPIK NANAS Nursanty, Nursanty; Komalasari, Oom; Defriyanti, Wenni Tania; Juairiyah, Oktaf; Sugiarti, Yenny; Maryani, Sri; Efriandi, Efriandi; Susanto, Tri
Publikasi Penelitian Terapan dan Kebijakan Vol 3 No 2 (2020): Publikasi Penelitian Terapan dan Kebijakan
Publisher : Badan Penelitian dan Pengembangan Daerah Provinsi Sumatera Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46774/pptk.v3i2.117

Abstract

Pineapple is a perishable fruit, has a short shelf life which is only lasted 7 days at room temperature conditions (28oC - 30oC). To overcome this problem, it is necessary to do postharvest processing of pineapple as a form of pineapple diversification, so that it can maintain the value of pineapple sales during the pineapple season and abundant pineapple. One diversification of pineapple that can be done is to make pineapple chips. Making pineapple chips is done by 2 methods, namely making chips with pineapple that was previously in the freezer first and making chips with fresh pineapple. Characteristics of fresh fruit and pineapple chips are tested in a laboratory, including test parameters: proximate (water content, ash content, fat content, protein content and carbohydrate content), total acid, vitamin C, reducing sugar, pH, total dissolved solids and% parts which is eaten. Pineapple chip shelf life test is carried out on two treatments namely freezer (through cooling) and fresh (without freezer). Each treatment was tested with a mass stored in pp-Al foil and full Al-foil packaging. Each treatment in each package was tested for ALT-bacteria and MPN coliform. From the results of the ALT Bacterial Laboratory Test it was seen that for fresh pineapple chips and freezer pineapple chips with full aluminum foil or half aluminum foil (pp-al foil) packaging there was no difference in results where bacterial growth was still 0 (no bacteria growing, only MPN Coliform but still below the eligibility standard that is <2). This proves that pineapple chips made are suitable for consumption in a storage period of 1 month.
PENGARUH KEMASAN DAN SUHU TERHADAP MASA SIMPAN BUMBU INSTAN PINDANG TULANG IGA SAPI Nursanty, Nursanty; Sugiarti, Yenny
Jurnal Teknologi Pangan dan Gizi Vol 19, No 2 (2020)
Publisher : Widya Mandala Surabaya Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33508/jtpg.v19i2.2753

Abstract

Pindang Tulang Iga Sapi merupakan salah satu jenis makanan olahan khas Sumatera Selatan. Pindang Tulang Iga Sapi diolah dengan merebus Tulang iga sapi dengan beberapa bumbu yang bertujuan untuk memberi rasa khas pindang tulang. Dengan berbagai macam bumbu yang digunakan, beberapa penikmat pindang tidak bisa atau memiliki waktu yang cukup banyak dalam membuat dan meracik bumbu tulang iga sapi. Berdasarkan hal ini CV. Haji Alim membuat alternatif agar pindang iga sapi dapat dinikmati kapan saja dan dimana saja yaitu dengan membuat bumbu instan sebagai bahan baku pembuat kuah pindang tulang iga sapi. Bentuk dari bumbu instan pindang tulang iga sapi ini mirip seperti pasta bukan bubuk. Produk pasta mudah terkontaminasi oleh bakteri patogen maupun pembusuk karena masih memiliki kadar air yang tinggi. Metode Pengumpulan Data yang dilakukan melalui Eksperimental Uji Laboratorium. Dengan metode longitudinal (pengambilan data time series) terhadap pengujian ALT dan kultur Jaringan. Pada penelitian ini suhu penyimpanan sangat mempengaruhi produk bumbu pindang tulang iga sapi. Hasil penelitian menunjukkan bahaw ALT tidak berpengaruh terhadap suhu dan jenis kemasan yang digunakan selama penyimpanan 6 minggu, sedangkan parameter kultur jamur sangat berpengaruh terhadap suhu dan kemasan. Pada suhu lemari es ± 4 oC kultur jamur tidak ada pada minggu 1 sampai minggu ke 4, namun baru ada 1 koloni/gram pada minggu ke 5 dan ke 6 baik untuk kemasan plastik maupun aluminium foil. Namun pada suhu ruang jumlah kultur jamurnya dari minggu pertama sampai minggu ke 6 semakin meningkat yaitu 180 koloni/gram pada kemasan plastik dan 115 koloni/gram pada kemasan alumunium foil. Angka tersebut sudah hampir mendekati ambang batas mutu angka kultur jamur yaitu 200 koloni/gram. Masa simpan bumbu Pindangku berkisar 6 minggu untuk kemasan plastik dan disimpan pada suhu ruang.
KARAKTERISTIK MIKROBIOLOGI DAN KIMIAWI IKAN SAGULURUNG Sugiarti, Yenny; Nursanty, Nursanty
Jurnal Teknologi Pangan dan Gizi Vol 19, No 2 (2020)
Publisher : Widya Mandala Surabaya Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33508/jtpg.v19i2.2754

Abstract

Ikan Sagulurung merupakan makanan tradisional khas Kabupaten PALI Sumatera Selatan. Penelitian dilaksanakan dengan pendekatan kualitatif di bulan Agustus – September 2018. Uji laboratorium sampel ikan Sagulurung dilakukan di Balai Besar Laboratorium Kesehatan Palembang. Data dikumpulkan melalui pengambilan sampel ikan Sagulurung di Desa Air Itam dan Desa Talang Kurung Kabupaten PALI Sumatera Selatan. Dengan perlakuan Sampel dimasukkan ke dalam kemasan Aluminium Foil, dan sampel ikan Sagulurung yang digunakan berbumbu dan tidak berbumbu. Ikan yang digunakan adalah ikan nila, ikan gabus, ikan toman dan ikan patin. Kemasan disimpan dalam suhu ruang ±25oC. Waktu yang dibutuhkan pada penyimpanan sampel selama satu bulan sejak ikan Sagulurung dibuat. Metode Pengolahan, Analisis dan Interpretasi. Parameter Mutu pada ikan Sagulurung bisa disamakan dengan ikan asap dengan pengasapan panas. Kemasan yang digunakan untuk ikan Sagulurung adalah aluminium foil, masa simpan yang diperoleh dari hasil laboratorium ikan Sagulurung bisa bertahan selama 2 minggu di suhu ruang dengan nilai ALT bakteri 2,5x105. Jenis bakteri yang diamati pada sampel ikan sagulurung terdiri dari : Klebsiella pneumonia, Pseudomonas aeruginosa, Acinetobacter sp, Staphylococcus sciuri, Bacillus sp. Jenis jamur yang diperoleh dari hasil pengamatan adalah Candida sp.
Kinerja Perwakilan Ombudsman RI Bengkulu dalam Penyelesaian Sengketa Pelayanan Publik Afriani, Dinda; Suratman, Suratman; Nursanty, Nursanty
Iapa Proceedings Conference 2024: Resiliensi Indonesia dalam Pusaran Disrupsi Global
Publisher : Indonesian Association for Public Administration (IAPA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30589/proceedings.2024.1055

Abstract

This research aims to analyze the performance of Ombudsman RI Bengkulu Representative in resolving public service disputes, focusing on five main indicators namely productivity, service quality, responsiveness, responsibility, and accountability. This research uses a qualitative approach with a case study method involving secondary data analysis and in-depth interviews with relevant parties. Triangulation techniques were used to ensure data validity and reliability. The results showed that the Ombudsman RI Representative of Bengkulu has managed to achieve a significant level of dispute resolution each year. However, the study also revealed several challenges, such as resistance from relevant agencies, lack of openness from the public in providing evidence and documentation, which affected the speed and quality of dispute resolution. The conclusion of this study confirms that, although the performance of the Ombudsman RI Representative of Bengkulu is in accordance with the established standards, there is still room for improvement, especially in terms of inter-agency coordination, as well as strengthening regulations and socialization to the public. The recommendations provided are expected to improve the effectiveness and efficiency of public service dispute resolution in the future. Penelitian ini bertujuan untuk menganalisis kinerja Perwakilan Ombudsman RI Bengkulu dalam menyelesaikan sengketa pelayanan publik, dengan focus pada lima indikator utama: produktivitas, kualitas layanan, responsivitas, responsibilitas, dan akuntabilitas. Penelitian ini menggunakan pendekatan kualitatif dengan metode studi kasus yang melibatkan analisis data sekunder dan wawancara mendalam dengan pihak-pihak yang terkait. Teknik triangulasi digunakan untuk memastikan validitas dan reliabilitas data. Hasil penelitian menunjukkan bahwa Perwakilan Ombudsman RI Bengkulu telah berhasil mencapai tingkat penyelesaian sengketa yang signifikan setiap tahunnya. Namun, penelitian ini juga mengungkap beberapa tantangan, seperti resistensi dari instansi terkait, kurangnya keterbukaan dari masyarakat dalam memberikan bukti dan dokumentasi, yang mempengaruhi kecepatan dan kualitas penyelesaian sengketa. Kesimpulan dari penelitian ini menegaskan bahwa, meskipun kinerja Perwakilan Ombudsman RI Bengkulu sudah sesuai dengan standar yang ditetapkan, masih terdapat ruang untuk peningkatan terutama dalam hal koordinasi antarinstansi, dan penguatan regulasi serta sosialisasi kepada masyarakat. Rekomendasi yang diberikan diharapkan dapat meningkatkan efektivitas dan efisiensi penyelesaian sengketa pelayanan publik di masa mendatang.
ANALISIS PERAN DINAS SOSIAL KOTA DALAM PEMBINAAN GELANDANGAN DAN PENGEMIS DI KOTA BENGKULU Ameliyah, Ulva; Tarigan, Jarto; Nursanty, Nursanty
JURNAL ILMIAH EDUNOMIKA Vol 8, No 4 (2024): EDUNOMIKA
Publisher : ITB AAS Indonesia Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29040/jie.v%vi%i.11738

Abstract

This thesis entitled "Analysis of the Role of Social Service fostering homeless and beggars in the city of Bengkulu". One of the problems with the onset of bums and beggars coaching is not optimal implementation of coaching is done by the Department of Social city in accordance with the duties and functions of the Department. Coaching is done by the Social Service conducted by the city of Bengkulu: Bengkulu Mayor Regulation Number 26 of 2008, Regulation No. 03 of 2008 on Public Peace and Order In the region of Bengkulu. The purpose of this study was to determine how the Role of Social Service in coaching vagrants and beggars in the city of Bengkulu. This type of research is descriptive qualitative research, the data is taken from sources which are determined based on purposive sampling technique. The data collection was done by using in-depth interviews, observation and document study. The results showed that the role of Social Service in fostering homeless and beggars in the city of Bengkulu has aligned with implementation instructions. But still need to make improvements and reform in order to create a better coaching. To the authors suggested that take concrete steps in terms of coaching is done on the homeless and beggars in the city of Bengkulu is conducted on an ongoing basis and communicate with the relevant agencies.
Implementation of the On The Spot Report Receipt and Verification Program (PVL OTS) by the Indonesian Ombudsman, Bengkulu Province Representative Office hafifah, elisya putri; suratman, Suratman; Nursanty, Nursanty
JPAP: Jurnal Penelitian Administrasi Publik Vol. 11 No. 1 (2025): JPAP (Jurnal Penelitian Administrasi Publik)
Publisher : Universitas 17 Agustus 1945 Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30996/jpap.v11i1.12974

Abstract

This research examines the implementation of the On The Spot (PVL OTS) report acceptance and verification program by the Ombudsman RI Bengkulu Representative, which aims to facilitate the public in submitting complaints related to public services. This research uses descriptive qualitative methods with data collection techniques through observation, interviews, and documentation. The research subjects comprised the Ombudsman RI Representative of Bengkulu and the community involved in this program. However, there are still challenges and obstacles to implementing this program. Less than optimal offline and online socialization of the program is one of the main obstacles. Furthermore, the number of people accessing services under the PVL OTS program is still low. In addition, budget fluctuations and limited infrastructure also hamper the smooth running of the program. The results showed that the PVL OTS program had been implemented as planned but not optimally. The main obstacles are unclear implementation schedules that depend on the central budget, limited socialization, and limited facilities and infrastructure. Routine evaluations are carried out for each activity, but the applied improvements still need improvement. In conclusion, for the PVL OTS program to run more effectively and efficiently, more structured schedule planning, broader socialization, and provision of adequate facilities and infrastructure are needed.
Co-Authors Afriani, Dinda Ameliyah, Ulva Defriyanti, Wenni Tania Efriandi, Efriandi hafifah, elisya putri Hatta, Hendrixon Juairiyah, Oktaf Oom Komalasari Sri Maryani Suratman Suratman Tarigan, Jarto Tri Susanto Yenny Sugiarti