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All Journal Jurnal Ilmu Pangan dan Hasil Pertanian TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Parole (Jurnal Pendidikan Bahasa dan Sastra Indonesia) AVERROUS: Jurnal Kedokteran dan Kesehatan Malikussaleh Jurnal Teknologi Pangan dan Industri Perkebunan
Arianti, Ira
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Dentistry Health Professions Languange, Linguistic, Communication & Media Medicine & Pharmacology Nursing Public Health Other

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HUBUNGAN LINGKAR PINGGANG DENGAN TEKANAN DARAH MASYARAKAT DI WILAYAH KERJA PUSKESMAS MON GEUDONG TAHUN 2015 Arianti, Ira; Husna, Cut Asmaul
AVERROUS: Jurnal Kedokteran dan Kesehatan Malikussaleh Averrous, Vol. 3: No. 1 (Mei, 2017)
Publisher : Fakultas Kedokteran Universitas Malikussaleh

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (89.789 KB) | DOI: 10.29103/averrous.v3i1.449

Abstract

Obesitas sentral adalah kondisi kelebihan lemak perut atau lemak pusat. Peningkatan kejadian obesitas sentral berpengaruh pada peningkatan berbagai macam penyakit termasuk hipertensi. Lingkar pinggang merupakan salah satu pengukuran antropometri yang menggambarkan obesitas sentral. Penelitian ini bertujuan untuk mengetahui hubungan lingkar pinggang dengan tekanan darah masyarakat di wilayah kerja Puskesmas Mon Geudong tahun 2015. Jenis penelitian observasional analitik dengan metode cross sectional. Jumlah sampel sebanyak 70 orang berdasarkan kriteria inklusi dan eksklusi. Sampel diambil dengan metode stratified random sampling. Berdasarkan uji statistik, dari 70 orang responden terdapat 15 orang  dengan lingkar pinggang normal, terdiri dari 60% responden dengan tekanan darah normal, 13,3%  pra hipertensi, 20% hipertensi derajat 1, dan 6,7% hipertensi derajat 2. Responden dengan lingkar pinggang tidak normal didapatkan sebanyak 55 orang, terdiri dari 41,8% responden dengan tekanan darah normal, 18,2%  prahipertensi, 27,3% hipertensi derajat 1 dan 12,7% hipertensi derajat 2. Hasil penelitian menunjukkan tidak terdapat hubungan yang bermakna antara lingkar pinggang dengan tekanan darah (p value = 0,651).
ANALISIS STRUKTURAL DAN NILAI MORAL DALAM CERPEN "GUGATAN" KARYA SUPARTIKA Arianti, Ira
Parole (Jurnal Pendidikan Bahasa dan Sastra Indonesia) Vol 3, No 1 (2020): VOLUME 3 NOMOR 1, JANUARI 2020
Publisher : IKIP Siliwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22460/p.v3i3p369-376.4112

Abstract

To study the benefits of literary works must analyze frist, in analyzing must have a special knife assessment, one of them structrular studies. A short story made by the writer for the analysis material ini this study because it discusses its unique structure and gives the impression of assessing moral values. This analysis aims to (1) describe the relationship between the intrinsic elements of the short story “Lawsuit” by Supartika (2) describe the moral values in the story. This research uses descriptive qualitative methods. With the step of collecting date (1) Reading the short story “Lawsuit” intensively (2) Analyzing the intrinsic unscored short story and describing it (3) Recording data in the form of text. Dialougue in accordance with the short story (4) The library method used in searching the literature (5) Analyzing moral values in the short story  “Lawasuit” and describe it. Form the results the analysis conducted in the shurt story “Lawsuit”by Supartika and describe it. From the result of the analysis conducted in the shurt story “Lawsuit” by Supartika has a link between elements and moral values that can be obtained by the reader.
Analisis Kelayakan Finansial Usaha Roti Labu Kuning Di Kabupaten Ketapang Kalimantan Barat Arianti, Ira; Dwi Hastuti, Ningrum; Cholid, Irfan; Mamel Lahagu, Jovan
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 2 No 2 (2022)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v2i2.1398

Abstract

The addition of yellow pumpkin to the bread making process is a form of product innovation aimed at reducing the use of flour and increasing the use of pumpkin and adding nutritional value to the product. Therefore the financial analysis of the yellow pumpkin bread business is of particular important. It was revealed that the Break Even Points was 4155 packs. the Net Present Value was positive of Rp 104.917.412, the Internal Rate of Return was 39% greater than the MARR, The B/C Ratio was 1.46 and the Payback Period of 2.2 years did not exceed the planned business period.. Therefore, based on the financial analysis, the yellow pumpkin bread business is feasible and worth to develop.
Strategi Pengembangan Komoditas Buah Nanas Lokal di Kecamatan Matan Hilir Selatan Kabupaten Ketapang Arianti, Ira; Cholid, Irfan
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 4 No 1 (2024)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v4i1.1543

Abstract

This study aims to formulate a strategy for developing local pineapple commodities in Matan Hilir Selatan Subdistrict, Ketapang District. The research method employed is qualitative, utilizing qualitative descriptive analysis to comprehend the potential and obstacles of local pineapple commodity development, and SWOT analysis to formulate development strategies. The research findings indicate that the position of local pineapple commodities in Matan Hilir Selatan Subdistrict lies within Quadrant I, with the S-O strategy being the most effective and efficient for its development. The implementable S-O strategies encompass the development of local pineapple farming by optimizing farmer expertise, maintaining pineapple as a superior product, and encouraging innovation in other processed products.
Pengaruh Penggaraman Dan Suhu Penggorengan Terhadap Karakteristik Kimia Dan Sensoris Kerang Ale-Ale (Meretrix Meretrix) Tepung Zulfahmi, A. Nova; Cholid, Irfan; Assrorudin, Assrorudin; Arianti, Ira
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 8, No 1 (2024)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v8i1.19244

Abstract

The background to this research is that ale-ale shellfish are endemic shellfish in Ketapang Regency; the results are abundant because they are available all year round. The use of ale-ale shellfish has yet to be maximized, so it does not have added economic value for the people of Ketapang Regency. The nutrition of ale-ale shellfish is quite a lot from the fatty acids and amino acids contained in ale-ale shellfish. The weakness of ale-ale shellfish is that its water content is very high, so a method is needed to reduce the water content so that it can be used as a raw material for processed products that have high economic value, one of which is ale-ale flour. The raw material in this research is fresh ale-ale shellfish meat added with 0% and 5% salt and fried at 120ËšC, 130ËšC, and 140ËšC for 15 minutes. Tests in this research consisted of tests for protein content, fat content, water content, and sensory tests. The results of this study showed that the water content was the lowest in the P3G3 treatment, namely 5.87%. The addition of salt increases fat and protein levels indirectly. The treatment with the highest fat and protein content was P3G3, namely 1.33% and 6.43%. Sensory parameters show that the addition of salt and differences in the frying temperature of flour ales can increase consumer acceptance. Ale-ale flour with the addition of 5% salt and fried at a temperature of 140ËšC (P3G3) got the highest value in all parameters. The addition of salt and the higher temperature used in processing ale-ale flour can increase the fat and protein content, which consumers like.
Pendugaan umur simpan kerupuk ale-ale (meretrix meretrix) dengan perbedaan bahan pengemas menggunakan metode accelerated shelf life test (ASLT) model arrhenius Zulfahmi, A Nova; Arianti, Ira; Hastuti, Ningrum Dwi

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v16i1.6054

Abstract

Ale-ale crackers are processed seafood products made from ale-ale shellfish (Meretrix meretrix), which have high nutritional value and economic potential as a value-added snack. However, this product is susceptible to quality degradation due to environmental factors during storage, especially exposure to oxygen and humidity, which can accelerate the degradation process. This study aims to analyze the effect of packaging type on the shelf life of ale-ale crackers using the Accelerated Shelf Life Test (ASLT) method with the Arrhenius model. The research method involves packaging ale-ale crackers in three types of materials, namely polyethene, polypropylene, and aluminium foil, which are stored at controlled temperatures (25°C, 35°C, and 45°C). Observations were carried out periodically for 35 days with test parameters for water content, free fatty acids, and organoleptic tests (texture, aroma and taste). Organoleptic data on texture parameters were analyzed using linear regression models and the Arrhenius equation to predict product shelf life. The research results showed that aluminium foil was the best packaging for maintaining the quality of ale-ale crackers, with increased water content and lower free fatty acids compared to polyethene and polypropylene. Aluminium foil can extend its shelf life up to 63 days at 25°C, while polyethene has the shortest shelf life, only 16 days at the same temperature. The conclusion of this research confirms that the use of packaging materials has a significant effect on the shelf life of ale-ale crackers. Aluminium foil is recommended as the best packaging material to maintain product quality during storage and distribution.
Co-Authors A Nova Zulfahmi Assrorudin, Assrorudin Cut Asmaul Husna, Cut Asmaul Dwi Hastuti, Ningrum Hastuti, Ningrum Dwi irfan cholid Mamel Lahagu, Jovan Zulfahmi, A. Nova