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All Journal Jurnal AGROTEKNOLOGI Jurnal Ilmu Perpustakaan JATI UNIK : Jurnal Ilmiah Teknik dan Manajemen Industri JURNAL GOVERNANSI JURNAL PERTANIAN QARDHUL HASAN: MEDIA PENGABDIAN KEPADA MASYARAKAT JURNAL EKSBIS Indonesian Journal of Applied Research (IJAR) JURNAL AGROINDUSTRI HALAL Jurnal Ilmiah Pangan Halal Karimah Tauhid
Aji Jumiono
Universitas Djuanda
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT 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 Veterinary 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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (199.798 KB)

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.
DESAIN KEBIJAKAN PEMASARAN SOSIS DAGING AYAM EDIBLE CASING MENUJU INDUSTRI 4.0 DENGAN MENGGUNAKAN INTERPRETATIVE STRUCTURAL MODELLING Rosmawaty AN; Tini Sabrina Pratamaningtyas; Aji Jumiono
Jurnal Governansi Vol 8 No 1 (2022): Jurnal Governansi Volume 8 Nomor 1, April 2022
Publisher : LPPM Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jgs.v8i1.4678

Abstract

Consumption of breakfast sausage by people of Indonesia has increased about 4.46% per year. Kind of consumed breakfast sausage is chicken breakfast sausage. This research aims to design the marketing policy of edible casing chicken breakfast sausage toward industry 4.0. Design of marketing policy is based on six key elements, namely purpose, product, obstacle, institution, marketing, and technology. Method of this research uses Interpretative Structural Modelling (ISM) supported by Software ISM Profesional 2.0. Results of this research indicate that the design of marketing policy of edible casing chicken breakfast sausage toward industry 4.0 is based on six following key elements. (1) Element of purpose emphasizes the fulfilment of marketing authorization requirement and halal certification. (2) Element of product emphasizes the labelled package in accordance with the marketing authorization and the impressively-labelled package. (3) Element of obstacle emphasizes the preparation of skilled human resource. (4) Element of institution emphasizes the National Agency of Drug and Food Control as authority that issues marketing authorization and the Ministry of Religion as authority that issues halal certification. (5) Element of marketing emphasizes the marketing system of online advertisement and the advertisement system of electronic media. (6) Element of technology emphasizes the preparation of online data storage system.
The Application of Iron (Fe) from Bay Leaves (Syzgium Polyanthum) in Food Flavoring Powder Formula Aji Jumiono; Gesa Aldin Barqin; Sri Widowati; Moura Zhafarinnadia
Indonesian Journal of Applied Research (IJAR) Vol. 5 No. 1 (2024): Indonesian Journal of Applied Research (IJAR)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/ijar.v5i1.441

Abstract

Anemia caused by iron deficiency is still a nutritional problem in Indonesia. New methods are needed to help increase blood levels of iron by utilizing the habit of people consuming and processing food. Bay leaves (Syzgium polyanthum) offer a potential solution to Indonesia's iron-deficiency anemia issue by utilizing common food consumption habits This research method was a quantitative experiment by finding the best ratio of comparison of the encapsulation leaf extract formula in bay leaves powder and conducted a test of the receipt of the powder formula. The best formula ratio in making powder found in this research was a formula with 4 gr bay leaf extract and seasoning ingredients (10 gr seaweed, 10 gr fried onion, 7 gr white sesame, 5 gr oyster mushrooms, 5 gr sugar, 2 gr salt, 1 gr powder garlic, sesame oil 15 ml, and pepper 0.2 gr. The formula has an iron level (Fe) of 3.2 mg, equivalent to 24.2% RDA.
Formula dan Umur Simpan Minuman Serbuk Berbasis Rosela dengan Penyalut yang Berbeda Monita, Gita; Mardiah, Mardiah; Jumiono, Aji; Akil, Syahril; Amalia, Lia
JURNAL AGROTEKNOLOGI Vol 17 No 02 (2023)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v17i02.44170

Abstract

Research on functional foods has been conducted by many researchers for healthy benefit (as an anti-obesity, anti-inflammatory, herbal drink, etc). One interesting research is the development of roselle (Hibiscus sadbariffa Linn) based functional foods in the form of powder drinks and its shelf life during storage. So that, this study aims to determine the shelf life of powder drinks made from roselle extract, lemon extract, mangosteen peel extract, and EGCG (epigallocatechin galat). In this study, the application of roselle extract was carried out with three different types of coating materials. Determination of shelf life was tested for moisture content, anthocyanin content, and vitamin C content to obtain roselle extract formulations with selected coating ingredients. The data obtained were analyzed using oneway ANOVA. The powder drink formulation was stored at 3 different temperatures of 25, 35, and 45oC for 16 days. Tests were carried out on days 0, 4, 8, and 16 days. The shelf life calculation is calculated based on the Accelerated Shelf Life Test (ASLT) Arrhenius model. The results showed that the type of encapsulated coating had a significant effect on the characteristics of water content, anthocyanin levels, and vitamin C levels at the level of 95%. The F3 sample (roselle extract, maltodextrin, pectin, and whey) was the most stable sample and had the longest shelf life in roselle powder beverage at 512 days at a storage temperature of 25oC. Keywords: anthocyanin, coating material, roselle extract, shelf life, vitamin C
Karakteristik Fisiko Kimia dan Organoleptik Bakso Daging Sapi, Bakso Daging Tikus, dan Bakso Daging Sapi Campur Daging Tikus dengan Penambahan Bahan Pengenyal dan Bumbu Amalia, Lia; Bilqisthy , Salmiah Rahayu; Mardiah, Mardiah; Jumiono, Aji
Karimah Tauhid Vol. 3 No. 3 (2024): Karimah Tauhid
Publisher : Universitas Djuanda

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Abstract

Meatballs have been known as the favorite food product among Indonesian people. Several factors affect consumer preferences in selecting meatballs, i.e., color, taste,e and texture, and texture, to determine the physical and chemical properties of beef meatballs, rat meatballs, and rat meatballs mixed beef meatballs. This study used a Complete Randomized Design of 1 factor with three levels of treatment and two replications for each treatment. The treatment consists of A1, 100% beef; A2, 100% rat meat; and A3, beef, 50% rat meat 50%. The analyzed data used Analysis of Variance (ANOVA) and followed Duncan's advanced test at a 95% confidence interval on organoleptic tests. The quality results of sensory tests on all three treatments of differences in meat composition had a natural effect on color and had no discernible impact on the meatball seaplane. The chemical properties of rat meatballs mixed with beef meatballs have a moisture content of 69.47%, ash content of 3.64%, protein content of 11.87%, fat content of 1.29%, and carbohydrate content of 8.49%. Tests of the supply of rat meatballs mixed with beef meatballs with Texture Profile Analysis included a hardness value of 1216.9 gf, springiness of 1,000 gs, cohesiveness of 0.621, gumminess of 754.2 and chewiness of 754.2. Average value Lightness (L*) 59.13 Redness (a*) 4.36 and Yellowness (b*) 14.49.
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.
STUDI PENERAPAN HACCP PADA PRODUSEN MI GLOSOR DI KOTA BOGOR Jumiono, Aji; Dihansih, Elis; Rochmana, Iwan
Jurnal Pertanian Vol. 11 No. 1 (2020): APRIL
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (508.367 KB) | DOI: 10.30997/jp.v11i1.2704

Abstract

This study aims to examine the application of HACCP in the glossy noodle (mi glosor) home industry in CV Taruna located in Bogor City by analyzing the stages of work activities in glossy noodle producers. Evaluation of the application of HACCP was carried out using standards recommended by the National Standards Agency (BSN) in 1999. This study began by analyzing the application of Good Processed Food Production Methods (CPPB) that were applied at CV Taruna. The application of CP Taruna CV Taruna is at level 4 which is the basic assessment in improving the application of HACCP in this small business. The next step is to analyze the flow diagram of the process of making glossy noodles and the determination of critical control points, critical limits, monitoring and preventive measures. There are 8 critical control points in the process of making glossy noodles. In the final stage, documentation and monitoring are made to control the implementation of the HACCP system that is run. The results of this study provide several recommendations for improving the application of HACCP in the process of producing glossy noodles at CV Taruna to improve its food safety application program.
PROSES PEMBUATAN TEMPE TRADISIONAL Alvina, Adini; Hamdani, Dany Hamdani; Jumiono, Aji
Jurnal Ilmiah Pangan Halal Vol. 1 No. 1 (2019): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v1i1.2004

Abstract

Tempe is a food that is already familiar to the people of Indonesia. These foods are rich in nutritional value, especially protein. The production of tempeh in Indonesia is mostly still done in the traditional way. This is because the Tempe businessmen come from the Home Industry circles who still use non-standard equipment and production processes. The purpose of this study is to compare the way traditional and modern tempeh are produced. This tempe is made from soybeans, using hot water for soaking and cold water for washing, tapioca flour and tempe yeast (Rhizopus oligosporus) added to the fermantation process, wrapping (banana leaves or plastic). Washing and boiling soybeans using pan and langseng. This research shows that the government has provided a policy regarding the production of tempeh contained in SNI 3144: 2009, making it easier for national tempe producers to make tempe with national standards.Keywords: Creative Design, Food Safety, Halal Critical Points.
TEPUNG MOCAF (MODIFIED CASSAVA FLOUR) UNTUK KETAHANAN PANGAN INDONESIA Hadistio, Alfin; Jumiono, Aji; Fitri, Silvia
Jurnal Ilmiah Pangan Halal Vol. 1 No. 1 (2019): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v1i1.2005

Abstract

Nilai impor tepung terigu sebagai komoditi pangan sumber karbohidrat terus meningkat dari tahun ke tahun. Sebagai negara agraris Indonesia kaya akan sumber pangan tinggi karbohidrat. Salah satu komoditi pangan sumber karbohidrat yang melimpah di Indonesia adalah ubi kayu. Berdasarkan data BPS produksi ubi kayu Indonesia tahun 2014 mencapai 24,56 juta ton. Produk ubi kayu yang sangat besar ini berpotensi untuk dikembangkan menjadi komoditas industri pangan berbasis karbohidrat. Upaya pendayagunaan ubi kayu sebagai penyangga ketahanan pangan, diantaranya adalah melalui pengembanga teknologi pembuatan tepung ubi kayu agar produk yang dihasilkan lebih disukai konsumen dan sifat fisikokimianya meningkat sehingga cocok sebagai pengganti tepung terigu pada pengolahan produk pangan, seperti cookies, roti, dan mie. Upaya lain yang dapat dilakukan adalah dengan mengembangkan produk turunan tepung ubi kayu, yaitu tepung mocaf (Modified Cassava Fluor).Keywords: tepung mocaf, cassava, ketahanan pangan.
Studi Penerapan Cara Produksi Pangan Yang Baik (CPPB) dan Umur Simpan Mi Glosor Di Kota Bogor Soeka, Yati; Jumiono, Aji
Jurnal Ilmiah Pangan Halal Vol. 1 No. 1 (2019): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v1i1.2006

Abstract

One of the fast food sold by  small and medium businesses is noodles. Noodles are preferred by consumers because they are cheap, affordable for all levels of society, can be processed  into a variety of cuisines, and can be served quickly. One of the most common culinary noodles consumed by the people of Bogor city and its surroundings is the glutinous noodles which are widely served with various variations. However, in buying, sometimes people do not know whether the glossy noodles they consume are suitable foods to consume. This research aims to know  the making of glossy noodles by the glossy noodles maker in Bogor city, based on good food production  methods so that we can  know the shelf life of glossy noodles in the laboratory by analyzing the total plate count and organoleptic test  with packaging technique of HDPE plastic bags stored  for 5 days, heat-resistant HDPE plastic sealed stored for 10 days and heat-resistant HDPE plastic which was vacuum stored for 15 days with no dyeing and with immersion treatments in water of 100 oC for 1 minute. Data on good food production methods is obtained by means of surveys that reveal  case studies of a problem with a qualitative approach. The results of research showed that the results of observation of small and medium business in CV Taruna  have four major activities, namely procurement of materials, production process, packaging, and marketing or delivering. Small and medium businesses of  CV Taruna have 37 process flows. The conditions of implementing good food production methods  are currently at level 4. The number of serious  nonconformities of 3 elements and critical  mismatches of 2 elements. The results of the analysis of the total plate numbers with packaging technique of HDPE plastic bags stored  for 5 days, heat-resistant HDPE plastic sealed stored for 10 days and heat-resistant HDPE plastic which was vacuum stored for 15 days with no dyeing treatment and with immersion in water of 100 oC for 1 minute meet SNI requirements < 1x10-6 at room temperature for 72 hours. The results of organoleptic test with packaging technique of HDPE plastic bags stored  for 5 days, heat-resistant HDPE plastic sealed stored for 10 days and heat-resistant HDPE plastic which was vacuum stored for 15 days with no dyeing treatment and with immersion in water of 100 oC for 1 minute for color, aroma, texture, and appearance on the score from dislike to very  like. Keywords: small and medium enterprises, gloss noodles, shelf life, total plate count, organoleptic test.
Co-Authors Akil, Syahril Alvina, Adini Arief Rahman Hakim Baswir, Irdawati Bilqisthy , Salmiah Rahayu Dwi Haryanto Elis Dihansih Eliska, Arshyla Erna Puspasari Fanani, Muhammad Zainal Febriyanti, Siti fitri, silvia Fitri, Zusi Eka Gesa Aldin Barqin Hadistio, Alfin Hamdani, Dany Hamdani Harun, Asep Helmi Haris Iko Anggara, Putra Intan Kusumaningrum Irmawati Irmawati Kusumaningrum, Julia Lestari, Roswita Puji LIA AMALIA Lia Amalia Lidiyani, Nurfitri Maesaroh, Mia Mardiah Mardiah Mardiah Mardiah Mohamad Ali Fulazzaky Mohamad Ali Fulazzaky Monita, Gita Moura Zhafarinnadia Muhammad Rifqi Mulya, Sahnur Mustafa, Diana Noli Novidahlia Nuh, Gifar Muhammad Octaviannus Amen Rahmawati, Siti Irma Ramadhan, Etwin Ramadhan, Muhamad Fauzi Ratih Anggraeni Rochmana, Iwan Rosmawaty AN Sembiring, Bagem Sofianna Br Soeka, Yati Sri Endang Sri Endang Sri Widowati Sri Widowati Suarny, Lany Syahid, Fahri Rizal Syahrir Akil Tiara Amanda Lestari Tini Sabrina Pratamaningtyas Tirtawati, Desi Utama, Hendra Wicaksono, Yoedi Widjayanti, Widjayanti Wilna Iznilillah