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All Journal Jurnal Ilmu Perpustakaan QARDHUL HASAN: MEDIA PENGABDIAN KEPADA MASYARAKAT JURNAL EKSBIS AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) JURNAL AGROINDUSTRI HALAL Jurnal Ilmiah Pangan Halal Karimah Tauhid
Aji Jumiono
Universitas Djuanda
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Neuroscience Social Sciences Other

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LITERASI INFORMASI MAHASISWA DALAM PENULISAN SITIRAN KARYA TULIS ILMIAH: STUDI KASUS UNIT PELAKSANA KEGIATAN RESEARCH INCUBATOR CENTRE FAKULTAS SAINS DAN MATEMATIKA UNIVERSITAS DIPONEGORO Suarny, Lany; Jumino, Jumino
Jurnal Ilmu Perpustakaan Vol 6, No 3 (2017): Agustus 2017
Publisher : Jurusan Ilmu Perpustakaan, Fakultas Ilmu Budaya, Universitas Diponegoro

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Abstract

Penelitian ini membahas mengenai literasi informasi mahasiswa dalam penulisan sitiran pada karyatulis ilmiah. Tujuan dari penelitian ini yaitu untuk mengetahui bagaimana literasi informasimahasiswa Research Incubator Centre dalam penulisan sitiran karya tulis ilmiah, mengetahui upayauntuk meningkatkan literasi informasi, mengetahui peran literasi informasi terhadap karya tulisilmiah. Dalam penelitian ini digunakan desain kualitatif dan jenis penelitian studi kasus. Metodepengumpulan data yang digunakan adalah wawancara, observasi, dan penggunaan dokumen.Pemilihan informan dilakukan dengan metode purposive sampling. Hasil penelitian menunjukkanbahwa kemampuan mahasiswa dalam merumuskan, mengkonsep, dan menyampaikan kebutuhaninformasi dilakukan dengan mengerucutkan tema dari yang lebih luas ke yang lebih sempit melaluipertanyaan 5W+1H, lebih mengutamakan sumber primer berupa jurnal internasional. Kemampuanmengakses informasi dilakukan dengan menggunakan laptop dengan cara masuk ke situs jurnal danmengetikkan keyword. Kemampuan mengevaluasi dilakukan melalui evaluasi dari segi kebaruan dankebutuhan yang sesuai topik. Kemampuan menerapkan informasi dilakukan dengan memparafraseinformasi untuk dijadikan sitiran pada karya tulis. Kemampuan memahami penggunaan informasisecara hukum dilakukan dengan mencantumkan sumber informasi pada karya tulis. Upaya untukmeningkatkan literasi yaitu dengan sering berlatih menyusun karya tulis ilmiah, membaca, danberdiskusi dengan yang lebih berpengalaman. Peran literasi terhadap karya tulis yaitu untukmempermudah dalam mengeksplor dan menyusun infomasi pada karya tulis melalui langkah yangdirekomendasikan oleh ACRL.
The Influence of Soldier's Ability and Professionalism on the Performance of the Marine Corps Maritime Potential Staff Haryanto, Dwi; Ramadhan, Etwin; Jumino, Jumino
JURNAL EKBIS Vol 24 No 1 (2023): EKBIS (Jurnal Analisis, Prediksi dan Informasi
Publisher : Universitas Islam Lamongan

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Abstract

The purpose of this study was to analyze the effect of the variable of soldier's ability and professionalism of soldiers partially and simultaneously on the performance of Spotmar Kormar. As for the method carried out by researchers using a qualitative approach. Processing data obtained from questionnaires distributed to 30 respondents and analyzed using linear regression with the help of SPSS 25 program resulted that the ability of soldiers had a positive and significant effect with a value of 0.666. This means that by increasing one or part of and of course all dimensions of the ability of this HR will have an impact on increasing the ability and also on performance. Meanwhile, soldier professionalism has a positive and significant effect with a value of 0.368, meaning that an increase in professionalism will have an impact on increasing performance. While the ability and professionalism of soldiers simultaneously have a positive effect with a value of 0.369.
Karakteristik Ekstrak Gulma Suruhan (Peperomia Pellucida L. Kunth) dan Jahe Emprit (Zingiber Officinale Var. Amarum) sebagai Minuman Fungsional Febriyanti, Siti; Puspasari, Erna; Rifqi, Muhammad; Jumiono, Aji
Jurnal Ilmiah Pangan Halal Vol. 6 No. 2 (2024): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v6i2.13398

Abstract

Minuman fungsional adalah salah satu jenis pangan fungsional yang dapat dikonsumsi dan memiliki manfaat bagi tubuh manusia. Salah satu manfaatnya adalah untuk kesehatan. Tanaman yang memiliki manfaat untuk kesehatan yaitu gulma suruhan dan jahe emprit. Tujuan penelitian ini adalah untuk mengetahui bagaimana pengaruh perbandingan ekstrak gulma suruhan dan jahe emprit terhadap minuman fungsional. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) satu faktor dengan tiga taraf perlakuan yaitu A1 (60% : 40%), A2 (70% : 30%), A3 (80% : 20%) dengan dua kali pengulangan. Untuk analisa data yang digunakan adalah ANOVA dengan uji lanjut Duncan (α=0,05). Hasil percobaan menunjukkan bahwa produk terpilih adalah formulasi A3 dengan perbandingan 80% ekstrak gulma suruhan dan 20% jahe emprit yang kemudian akan dianalisis flavonoid dan tanin. Hasil analisis kimia produk terpilih menunjukkan kadar air 89,26%, kadar total gula 11,17%, pH 5,10 dan antioksidan IC50 145 ppm dalam kategori sedang. Hasil pengujian senyawa antioksidannflavonoid 12,77mg/100g dan tanin 0,0145%.
Aneka Olahan Produk Pangan dari Rempah Pala (Myristica fragrans houtt) yang Memiliki Nilai Ekonomis dan Multiguna Iznilillah, Wilna; Jumiono, Aji
Jurnal Ilmiah Pangan Halal Vol. 6 No. 2 (2024): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v6i2.15813

Abstract

Buah pala adalah salah satu jenis rempah-rempah yang terkenal dan digunakan sebagai bahan tambahan masakan. Pala merupakan salah satu rempah yang memiliki nilai ekonomis dan multiguna, karena setiap bagian dari pala mulai dari daging, biji, hingga tempurung pala dapat dimanfaatkan untuk industri makanan, minuman maupun kosmetika. Rempah pala selain berguna untuk bahan tambahan masakan tetpi juga berpotensi untuk diolah menjadi berbagai produk pangan, antara lain dapat diproses menjadi manisan pala, sirup pala, selai pala, selai lembar pala, permen keras atau hard candy pala, permen jelly pala atau jelly candy pala, dodol pala, serta mengandung minyak atsiri pala dan Oleoresin. Oleoresin biji pala dapat dimanfaatkan sebagai bumbu masak, komponen penyusun parfum, kosmetika dan sebagai bahan baku obat-obatan.
Formulasi Bumbu Kari Instan Khas Indonesia Berbentuk Blok dengan Perbedaan Komposisi Tepung Pati Termodifikasi dan Tepung Terigu Kusumaningrum, Julia; Mardiah, Mardiah; Jumiono, Aji; Amalia, Lia
JURNAL AGROINDUSTRI HALAL Vol. 10 No. 3 (2024): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v10i3.15708

Abstract

Curry is a typical Indonesian dish that requires a long process to make. Therefore, innovation in making curry in block form is needed, as has been done for Japanese curry blocks. This research aims to obtain the best curry block formulation based on sensory quality tests, hedonic tests, and chemical analysis. The research was carried out by formulating 5 formulas through trial and error (BK001, BK002, BK003, BK004, and BK005). The research treatment was the difference in ratio between modified starch and wheat flour, namely BK005A, BK005B, and BK005C. Data analysis used ANOVA and continued with Duncan at the 5% level. The trial and error stage research results showed that the best formulation was code BK 005. From the results of hedonic and sensory quality tests, BK 005 was preferred compared to curry seasoning on the market. The results of further research showed that the research treatment had a significant effect on the results of the texture and block compactness tests as well as the hedonic test results as overall. BK 005B block curry seasoning is the best treatment based on the results of texture tests, sensory quality tests, cohesiveness parameters, and overall taste. The results of the curry seasoning analysis for block BK 005B were water content 2.17%, water activity (Aw) 0.49, viscosity 0.3 dPas/s3, hardness 981.0 gr/mm2, and pH 6.00.
Penerapan Sistem HACCP di Hotel T & Y: Pengaruh Cara Penanganan Produk Terhadap Kualitas Keamanan Pangan Irmawati, Irmawati; Jumiono, Aji; Amalia, Lia
Jurnal Ilmiah Pangan Halal Vol. 7 No. 1 (2025): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v7i1.17048

Abstract

The Hazard Analysis and Critical Control Point (HACCP) Food Safety System has become an important foundation in ensuring food safety in various industrial sectors, including the hotel industry. The aim of this internship was to evaluate the level of compliance of the hotel industry with the implementation of the HACCP standards as an effort to prevent and control food safety risks. The analysis of documentation was carried out to identify the potential deviations and obstacles facing a hotel industry of achieving compliance with HACCP standards. The results showed that the compliance levels of HACCP standards at hotel T & Y still facing certain challenges. Factors influencing the compliance with the HACCP standards are the management commitment, resources, and consistency in system implementation. The findings of this internship provide better understanding on the hotel compliance with HACCP standards to improve the implementation of the food safety systems. The compliance of HACCP standards was analyzed to contribute to the basis of the food safety practices for stakeholders and industry players of hospitality sector leading to increased food safety implementation in the future.
Analisis Keamanan Pangan Segar Asal Tumbuhan (PSAT) Komoditas Beras Di Kabupaten Sukabumi Widjayanti, Widjayanti; Akil, Syahrir; Jumiono, Aji; Widowati, Sri
Jurnal Ilmiah Pangan Halal Vol. 7 No. 1 (2025): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v7i1.17049

Abstract

This research aims to evaluate the safety level of rice in Sukabumi Regency in terms of heavy metal content and how to eliminate or minimize contamination until it’s safe to consume in accordance with Minister of Agriculture Regulation No. 53 of 2018 concerning the safety and quality of fresh food of plant origin. The research results showed that rice was safe from heavy metal contamination (cadmium, lead and arsenic), where cadmium was 0.05 – 0.13 mg/kg, arsenic was 0.13 mg/kg and lead was not detected. The maximum contamination limit (BMC) for cadmium is 0.4 mg/kg, lead is 0.2 mg/kg and arsenic is 0.3 mg/kg). So the heavy metal content is still below the maximum pollution limit (BMC). The washing stage can minimize the heavy metal content in rice, where washing rice once can remove the cadmium content from 0.07 mg/kg to undetectable. Cooking process can reduce the heavy metal content in rice. Washing once quite effective in removing heavy metals and cooking using rice cooker is more effective in maintaining the nutritional composition of rice compared to using steamer. The preparation of HACPP for rice production shows that the CCP is the process stages of receiving raw materials, fumigation and packaging.
Karakteristik Gelatin dari Cangkang Kerang Hijau (Perna viridis) sebagai Alternatif Gelatin Halal Hakim, Arief Rahman; Jumiono, Aji; Akil, Syahrir
Jurnal Ilmiah Pangan Halal Vol. 7 No. 1 (2025): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v7i1.18244

Abstract

The waste of green mussel shells has potential as an alternative source of halal gelatin; however, the efficiency of production and the physicochemical characteristics of the resulting gelatin remain underexplored. This study aims to examine the production process, characteristics, and quality of gelatin extracted from green mussel shells using acetic acid (0.75 M) over 3, 4, and 5 days. The study analyzed yield, moisture content, ash content, gel strength, and the physical characteristics of gelatin. The results indicate that a 4-day extraction duration produced an optimal yield of 1.57%, with low moisture and ash content and a gel strength of 340 gForce. All parameters met SNI standards, confirming the suitability of this gelatin for food, cosmetic, and pharmaceutical applications. These findings suggest that green mussel shells can be sustainably utilized to produce high-quality halal gelatin. The study implies opportunities for diversifying halal gelatin sources while supporting environmentally friendly waste management. Future research is encouraged to optimize the production process, expand product applications, and evaluate the environmental impacts of utilizing this waste.
Senyawa Volatil Daging Celeng (Sus scrofa vittatus) dengan Berbagai Pengolahan Menggunakan Metode SPME-GC/MS Amalia, Lia; Novidahlia, Noli; Kusumaningrum, Intan; Mulya, Sahnur; Mardiah; Jumiono, Aji; Eliska, Arshyla; Ramadhan, Muhamad Fauzi; Lidiyani, Nurfitri
JURNAL AGROINDUSTRI HALAL Vol. 11 No. 1 (2025): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v11i1.18382

Abstract

Food adulteration involving the mixing of non-halal meat into halal products is a sensitive issue in Indonesia. Wild boar meat (Sus scrofa vittatus) is often found to be used in such practices, making it essential to identify its volatile compound profile. This study aims to identify volatile compounds in wild boar meat processed through boiling, frying, and roasting, using Solid-Phase Microextraction (SPME) combined with Gas Chromatography-Mass Spectrometry (GC-MS). The research was conducted qualitatively with three treatments and five replications for each cooking method. The analysis showed that boiled wild boar meat contained 156 volatile compounds, fried meat 142 compounds, and roasted meat 163 compounds, with total intensities of 779, 691, and 819, respectively. Principal Component Analysis (PCA) yielded an R²X value of 0.842 and a cumulative Q² of 0.747, indicating clear separation between samples. The main contributing volatile compounds were 2-Octenal (E)-, Longifolene, and Cyclopropyl carbinol.
Evaluasi Penerapan GMP Menggunakan Diagram Fishbone di Industri Mie Instant PT. XYZ Syahid, Fahri Rizal; Jumiono, Aji
Jurnal Ilmiah Pangan Halal Vol. 7 No. 2 (2025): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v7i2.19931

Abstract

Good Manufacturing Practices (GMP) are guidelines in food production processes aimed at ensuring product safety, quality, and consistency. Evaluating GMP implementation is essential to identify non-conformance factors and develop corrective strategies. This study aims to evaluate GMP implementation in an instant noodle industry, PT. XYZ, using the fishbone diagram approach. The methodology involved in-depth interviews and observations as primary data sources, complemented by documentation studies and literature reviews as secondary data. The analysis revealed five main aspects influencing GMP effectiveness: man, method, machine, material, and environment. Contributing factors include inadequate training, weak monitoring systems, unhygienic machine design, non-standard raw materials, and suboptimal zoning and ventilation systems. The fishbone diagram effectively categorized root causes and served as a basis for designing corrective actions. Optimal GMP implementation is crucial for ensuring food safety, enhancing production efficiency, and maintaining the reputation of food industries in a competitive market.
Co-Authors Agustina, Nurlaila Aisya, Annida Rihhadatul Angin, Rasya Monika Br Perangin Aprilliani, Tasya Arief Rahman Hakim Arivianti, Anisyah Azkia, Mila Badroen, Miftah Matlaul Baswir, Irdawati Danias , Desti Isna Dwi Haryanto Eliska, Arshyla Erna Puspasari Febriyanti, Siti Fitria, Ratu Destri Habibi, Janitra Yasmine Handayani, Dhiva Dwi Intan Kusumaningrum Irmawati Irmawati Kusumaningrum, Julia LIA AMALIA Lidiyani, Nurfitri Maesaroh, Mia Mardiah Mardiah Maulida, Dinar Siti Muhammad Rifqi Mulya, Sahnur Noli Novidahlia Nursafa, Alsya Putra, Rizki Putra, Sheva Fadillahi Rahmania, Rizka Ramadhan, Etwin Ramadhan, Muhamad Fauzi Rizkina, Dian Sabila, Putri Nur Safitri, Desi Agustina Septira, Salman Spirulina, Syifa Dwi Sri Widowati Suarny, Lany Sumirat, Weni Suryadi, Adhelya Rahmadhani Syahid, Fahri Rizal Syahrir Akil Widjayanti, Widjayanti Wilna Iznilillah Yanti, Rima Zalfa, Detya