Garuda - Garba Rujukan Digital

KARAKTERISTIK JELLY DRINK SELEDRI DENGAN VARIASI KONSENTRASI KARAGENAN DAN AGAR Hasanah, Nadlifatul; Hidayah, Isti Nurul; Muflihati, Iffah
Journal of Food and Culinary Vol 2, No 1 (2019)
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jfc.v2i1.1436

Jelly drink merupakan salah satu alternative untuk memenuhi kebutuhan akan minuman yang praktis Salah satu bahan pangan yang dapat dimanfaatkan yaitu seledri karena sebagian besar seledri hanya digunakan sebagai campuran sup dan bahan makanan berkuah. Tujuan penelitian ini untuk mengetahui pengaruh perbandingan karagenan dan agar terhadap nilai sineresis, pH, total padatan terlarut, dan uji organoleptik dari jelly drink seledri. Penelitian menggunakan Rancangan Acak Lengkap dengan 4 perlakuan yaitu jenis seledri A. Graveolens L. var sacalinum dan A. Graveolens L. var sylvestre Alef serta konsentrasi karagenan:agar yaitu 80%:20%, 60%:0,4%. Hasil penelitian menjukkan rerata sineresis yaitu 2,33-6,39%, rerata pH berkisae 6,5-6,91, total padatan terlarut berkisar antara 7,66-12° Brix, dan perlakuan terbaik dari uji organoleptic yaitu konsentrasi 60%-40% jenis seledri A. Graveolens L. var sylvestre Alef.

Pendampingan Program Strategi Digital Marketing dan Pengelolaan SDM Pada Bisnis “Mie Lethek Cap Garuda” Putriana, Witnes Disnari; Pramesti, Anis Dyah; Bukit, Febina Br; Hidayah, Isti Nurul; Setiowati, Dwi Agus Sulis; Octisa, Ayu Romauli; Sianipar, Dwina Elvrida E; Fachkri, Nawal; Novita, Veronika Angel Hera; Setyaningsih, Rila
Abdimas Awang Long Vol. 7 No. 2 (2024): Juni, Abdimas Awang Long
Publisher : Sekolah Tinggi Ilmu Hukum Awang Long

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56301/awal.v7i2.1259

Era digital membawa tantangan dan peluang bagi bisnis, terutama UMKM seperti "Mie Lethek Cap Garuda". Masalah utama yang dihadapi UMKM adalah terkait dengan pemasaran dan akses informasi pasar. Program pendampingan strategi digital marketing dan pengelolaan SDM dilakukan untuk membantu UMKM mengatasi masalah ini. Program dilakukan selama satu hari dengan melibatkan 6 karyawan dan pemilik pabrik Mie Lethek. Kegiatan meliputi rebranding logo, sosialisasi digital marketing melalui Instagram, dan pembuatan akun media Instagram. Metode Community Development digunakan untuk menganalisis kebutuhan mitra dan memberikan solusi. Program pendampingan memberikan pelatihan digital marketing kepada pemilik dan karyawan Mie Lethek, serta pembaruan logo. Tujuan program ini adalah meningkatkan visibilitas dan daya saing UMKM melalui implementasi digital marketing. Diharapkan program ini dapat membantu Mie Lethek berkembang lebih luas baik di dalam maupun di luar negeri.

The Influence of the TikTok Poison Phenomenon as a Glow Up Trend on Interest in Buying Beauty Products Hidayah, Isti Nurul; Setiowati, Dwi Agus Sulis; Sianipar, Dwina Elvrida Estefani; Anisa, Najwa
APLIKATIF: Journal of Research Trends in Social Sciences and Humanities Vol. 2 No. 1 (2023): APLIKATIF: Journal of Research Trends in Social Sciences and Humanities
Publisher : Lembaga Junal dan Publikasi, Universitas Muhammadiyah Buton

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59110/aplikatif.v2i1.119

The lifestyle offered by information changes new patterns in the behavior of human life to suit the times. This occurs in buying interest in a product which is influenced by many factors such as the glow up trend. One of them is the TikTok poison phenomenon, this has resulted in an increase in one's buying interest in beauty products as seen in the TikTok poison phenomenon. The purpose of this study was to find out whether the TikTok toxic phenomenon as a glow up trend has an influence on buying interest in beauty products. The population in this study were female students of the Faculty of Communication and Multimedia, Mercu Buana University, Yogyakarta, class of 2021. The sample was female students who used the TikTok app and had bought beauty products. The instrument used in this research is the ticktock poison phenomenon questionnaire as a glow up trend and buying interest. The data obtained were then analyzed using the Statistical Package for Social Science (SPSS). The results of this study state that the phenomenon of TikTok poisoning has a relationship with the buying interest of female students, where a Pearson Correlation value of 0.410 is obtained, which means that there is a strong relationship between the variable of the TikTok toxic phenomenon and the buying interest of female students. In addition, it was also shown that the TikTok poison phenomenon affected female students' buying interest by 16.8%. So that the other 83.2% is influenced by other variables not examined.

Pendampingan Program Strategi Digital Marketing dan Pengelolaan SDM Pada Bisnis “Mie Lethek Cap Garuda” Putriana, Witnes Disnari; Pramesti, Anis Dyah; Bukit, Febina Br; Hidayah, Isti Nurul; Setiowati, Dwi Agus Sulis; Octisa, Ayu Romauli; Sianipar, Dwina Elvrida E; Fachkri, Nawal; Novita, Veronika Angel Hera; Setyaningsih, Rila
Abdimas Awang Long Vol. 7 No. 2 (2024): Juni, Abdimas Awang Long
Publisher : Sekolah Tinggi Ilmu Hukum Awang Long

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56301/awal.v7i2.1259

Era digital membawa tantangan dan peluang bagi bisnis, terutama UMKM seperti "Mie Lethek Cap Garuda". Masalah utama yang dihadapi UMKM adalah terkait dengan pemasaran dan akses informasi pasar. Program pendampingan strategi digital marketing dan pengelolaan SDM dilakukan untuk membantu UMKM mengatasi masalah ini. Program dilakukan selama satu hari dengan melibatkan 6 karyawan dan pemilik pabrik Mie Lethek. Kegiatan meliputi rebranding logo, sosialisasi digital marketing melalui Instagram, dan pembuatan akun media Instagram. Metode Community Development digunakan untuk menganalisis kebutuhan mitra dan memberikan solusi. Program pendampingan memberikan pelatihan digital marketing kepada pemilik dan karyawan Mie Lethek, serta pembaruan logo. Tujuan program ini adalah meningkatkan visibilitas dan daya saing UMKM melalui implementasi digital marketing. Diharapkan program ini dapat membantu Mie Lethek berkembang lebih luas baik di dalam maupun di luar negeri.

Interaksi Hidrokoloid dan Garam Terhadap Karakteristik Organoleptik Salty Cookie Bebas Gluten Substitusi Tepung Sukun dan Tepung Maizena Hidayah, Isti Nurul; Ferdiansyah, M. Khoiron; Ujianti, Rizky Muliani Dwi
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 5, No 2 (2021)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v5i2.8596

Breadfruit flour (Artocarpus communis) is a gluten-free flour which is good to be used as an alternative in making cookies for people with gluten intolerance. The processing of non-gluten cookies has a weakness because there is no function of gluten so that a substitute is needed to improve the properties of cookies with hydrocolloids. Hydrocolloid can form elasticity and compactness well if salt is added. This study aims to determine the interaction of adding hydrocolloid and salt to the sensory properties of gluten-free cookies. The study used a completely randomized design with 2 factorials. The first factor is the type of hydrocolloid (Guar Gum and Xanthan Gum). The second factor is the type of salt (NaCl and CaCl2). The results showed the best treatment on guar gum and NaCl treatment. The addition of hydrocolloid and salt showed (p0,05) and Ho was accepted, so there was no difference in interaction in determining the sensory properties of salty cookies with the parameters of breadfruit aroma, savory taste, salty taste, crunchiness, and brown color.

Antioxidant Activity of Parijoto Fruit Extract at Various Temperature of Food Processing Pertiwi, Rizki Bhakti; Hidayah, Isti Nurul; Andrianty, Deby; Hasbullah, Umar Hafidz Asy'ari
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 3, No 1 (2019)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v3i1.3839

Parijoto (Medinilla speciosa) is a tropical plant that is used as traditional medicine by the community. This fruit contains many bioactive compounds. This study aims to analyze the effect of food processing temperature on the total phenolic compounds and antioxidant activity in parijoto extract. Tests are carried out at temperatures of 10, 30, 60, 75 and 100 ÂºC. Total phenolic compounds were analyzed by Folin-Ciocalteu method. Antioxidant activity were analyzed by DPPH (1,1-Diphenil-2-pikrilhidrazil) radical scavenging method. The results showed that the increased processing temperature causes a decrease in total phenolic compounds. This causes antioxidant activity to decrease. Processing at low temperatures is able to maintain the content of phenol compounds (33.02 Î¼g/ml) and the greatest antioxidant activity.

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