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All Journal Tekno - Pedagogi : Jurnal Teknologi Pendidikan Reaktor Jurnal Teknologi Pertanian agriTECH Widyariset Jurnal Pendidikan Agama Islam Edufisika: Jurnal Pendidikan Fisika Konversi Berkala Ilmiah Pendidikan Fisika IJFAC (Indonesian Journal of Fundamental and Applied Chemistry) Science and Technology Indonesia Jurnal Penelitian Pendidikan IPA (JPPIPA) Indonesian Journal of Science and Mathematics Education Jurnal Ekonomi Integra Indonesian Food Science and TechnologyJournal Jurnal Teknologi Pertanian Jurnal Teknologi Pertanian Andalas An Naba Jurnal Pemikiran dan Penelitian Pendidikan Islam Jurnal Ilmiah Lingkungan Kebumian Jurnal Studi Islam Lintas Negara (Journal of Cross-Border Islamic Studies) Jurnal Bio-Geo Material Dan Energi Journal of Education Research Jurnal Teknologi Pangan Jurnal Economica: Media Komunikasi ISEI Riau Makara Journal of Science Jurnal Karya Abdi Masyarakat Jurnal Ilmiah Ilmu Terapan Universitas Jambi Physics and Science Education Journal (PSEJ) JURNAL ILMIAH PENELITIAN MAHASISWA Bulletin of Chemical Reaction Engineering & Catalysis Digulis: Jurnal Pengabdian Pada Masyarakat Jurnal Teknologi dan Inovasi Industri Jurnal Pengabdian Masyarakat Manage
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Chemical Engineering Department, Faculty Of Sain And Technology, Universitas Jambi, Jambi Department Of Agriculture Product Technology, Faculty Of Agriculture, University Of Jambi Centre Of Excellent In Bio-Geo Material, University Of Jambi
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Characteristics of Bread with The Substitution of Fermented Purple Yam Flour (Dioscorea alata) Ulyarti Ulyarti; Mursyid Mursyid; Lavlinesia Lavlinesia; Iqbal Ridho Juliandri; Nazarudin Nazarudin
agriTECH Vol 43, No 4 (2023)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.76976

Abstract

Fermented purple yam flour is known to have high swelling power, which is capable of improving its ability as a substitute for wheat flour in bread production. Therefore, this study aimed to determine the effect of the substitution of wheat flour with fermented purple yam flour (FF), at 0%, 10%, 15%, 20%, 25%, and 30% concentrations on the physical, chemical, and sensory characteristics of bread. The result showed that FF concentration has no significant effect on the moisture content, specific loaf volume, hedonic aroma, and taste but significantly affected porosity, anthocyanin content, antioxidant activity, hedonic color, texture, and overall acceptance of the bread. Furthermore, the best treatment obtained was at the 25% substitution level, which produced bread with 29.30% moisture content, 27.18% porosity, 3.06 cm 3 /g specific loaf volume, and 5.30 mg/g anthocyanin. It also produced 61.03% antioxidant activity, color 3.88, texture 4.00, taste 3.92, and overall acceptance 4.00 (Likes). The maximum substitution rate of fermented purple yam flour was 25%.
The Effect of the Project-Based Learning (PjBL) Model based on an Integrated STEM Approach with Entrepreneurial Character on Students' Creative Thinking Ability Winda Ananda; Asni Johari; Nazarudin Nazarudin
Berkala Ilmiah Pendidikan Fisika Vol 12, No 1 (2024)
Publisher : Universitas Lambung Mangkurat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/bipf.v12i1.17937

Abstract

This research aims to measure students' creative thinking abilities using the Project-Based Learning (PjBL) model based on an integrated STEM approach with entrepreneurial character in dynamic electrical material. This type of research is quasi-experimental with a none-equivalent pre-test and post-test control group design research model. The population in this study was all students in class XII phase F, with a total of 8 classes. The sampling was taken using cluster random sampling. Class F4 is an experimental class with 35 people, and class F3 is a control class with 35 people. The experimental class implemented STEM-based PjBL integrated entrepreneurial character and the control class with conventional learning. The instrument used was a 4 question description test to measure creative thinking. Based on the t-test, it was found that the initial abilities in both classes were the same in terms of creative thinking skills. The average post-test score for the experimental class and control class. Based on the t-test, there is a significant difference, which means there is an influence of STEM-based PjBL integrated with entrepreneurial character on creative thinking skills.
Peningkatan Kualitas Edible Film Menggunakan Pati Uwi (Dioscorea Alata L) Hasil Modifikasi Ulyarti, U; Indriyani, I; Nursela, S; Rahmayani, I; Nazarudin, N
Jurnal Teknologi Pangan Vol 7, No 1 (2023)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jtp.2023.29257

Abstract

Edible film dari pati uwi masih memiliki kualitas yang rendah ditunjukkan dengan nilai WVTR yang tinggi dan kekuatan mekanik yang rendah. Penurunan WVTR dan peningkatan sifat mekanisnya dapat dilakukan dengan penambahan pati modifikasi. Penelitian ini bertujuan untuk mendapatkan rasio volume pasta pati terhadap volume etanol yang menghasilkan pati uwi modifikasi dan untuk memperbaiki kualitas edible film dari pati uwi menggunakan penambahan pati uwi modifikasi.  Penelitian ini dilakukan dalam 2 tahap yaitu modifikasi pati uwi menggunakan metode presipitasi dan pembuatan edible film menggunakan beberapa taraf konsentrasi pati uwi modifikasi Penelitian tahap pertama didesain untuk menghasilkan pati modifikasi dengan menggunakan perlakuan rasio volume pasta pati terhadap volume etanol. Terdapat 5 taraf perlakuan rasio yang digunakan yaitu 1:5, 1:7,5, 1:10, 1:12,5 dan 1:15. Hasil penelitian menunjukkan bahwa rasio volume pasta pati terhadap etanol yang berbeda menghasilkan pati modifikasi dengan ukuran yang berbeda-beda. Rasio volume etanol 1:5 menghasilkan granula pati dengan morfologi yang paling rusak dan ukuran partikel paling kecil yaitu 1,135x1,767 µm hingga 17,601x20,359µm dan rendemen pati modifikasi 80,5%.  Penambahan pati uwi modifikasi hasil proses modifikasi pati menggunakan rasio volume pasta terhadap volume reagent non solven 1:5, sebanyak 25% berhasil memperbaiki kualitas edible film dari pati uwi alami dengan menurunkan nilai laju transmisi uap air dan meningkatkan kuat tekan
Efektivitas Project Based Learning dan Realistic Mathematics Education Berbasis Asesmen Projek terhadap Literasi Numerasi Siswa SD di Lingkungan Lahan Basah Syadzali, Ahmad; Darmiyati, Darmiyati; Sunarno, Sunarno; Mahmuddin, Mahmuddin; Dewantara, Dede; Nazarudin, Nazarudin
Journal of Education Research Vol. 5 No. 4 (2024)
Publisher : Perkumpulan Pengelola Jurnal PAUD Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37985/jer.v5i4.1637

Abstract

Matematika memiliki peran krusial dalam pendidikan dasar hingga perguruan tinggi, tidak hanya sebagai mata pelajaran tetapi juga sebagai keterampilan penting dalam kehidupan sehari-hari. Tujuan pengajaran matematika adalah untuk membekali siswa dengan kemampuan berpikir kritis dan pemecahan masalah. Namun, hasil Program for International Student Assessment (PISA) 2022 menunjukkan rendahnya skor kompetensi matematika siswa di Indonesia termasuk di Kabupaten Banjar, yang menghadapi tantangan serius dalam literasi numerasi. Penelitian ini bertujuan untuk mengkaji efektivitas kombinasi Project-Based Learning (PjBL) dan Realistic Mathematics Education (RME) berbasis asesmen proyek dalam meningkatkan literasi numerasi siswa di SDN Sungai Miai 10 Banjarmasin, melibatkan 60 siswa kelas IV. Metode yang digunakan adalah quasi-eksperimen dengan desain faktorial 2x2. Hasil penelitian menunjukkan bahwa penerapan PjBL dan RME secara bersamaan dapat secara signifikan meningkatkan keterampilan berpikir kritis matematika siswa. Penilaian berbasis proyek terbukti lebih efektif dibandingkan tes tertulis dalam mengukur pemahaman konsep matematika. Temuan ini memberikan kontribusi penting bagi pengembangan strategi pembelajaran yang lebih efektif dalam pendidikan dasar di Indonesia, terutama di daerah dengan konteks lingkungan lahan basah yang kaya akan relevansi kehidupan nyata.
Catalytic cracking of crude palm oil using Cr/palm shell charcoal impregnation catalyst Suryadri, Hadistya; Juanda, Adrisma; Nazarudin, Nazarudin
Konversi Vol 12, No 2 (2023): OKTOBER 2023
Publisher : Universitas Lambung Mangkurat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/k.v12i2.15893

Abstract

The study of synthesizing Cr/activated palm shell charcoal catalyst by impregnation method has been done. Cr/Activated Charcoal was made using variation of chromium concentration (1%, 2% and 3%). Change in diffraction pattern in XRD analysis for charcoal before modification and after modification showed chromium has been successfully impregnated to the catalyst. The higher the chromium compound concentration used, the greater %-weight of chromium in the catalyst. It was found that the use of Cr-2%/Charcoal catalyst was able to increase the percentage of cracking liquid yield at the temperature of 550oC  as much as 62,44% compared to the percentage of liquid yield from thermal cracking was 60,1% at the same temperature. It was also observed, using the Cr/Charcoal catalyst from impregnation method is more effective than catalyst from ion exchange method. However, the density of the cracking liquid yield is not yet close to the standard density range for fuel. 
The Application of Purple Yam Flour for Stick Crackers Armando, Yunta Gombang; Ulyarti, Ulyarti; Rulaini, Melati; Mursyid, Mursyid; Tafzi, Fitry; Surhaini, Surhaini; Nazarudin, Nazarudin
Indonesian Food Science and Technology Journal Vol. 6 No. 2 (2023): Volume 6. Number 2, July 2023 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v6i2.21133

Abstract

This study was conducted to determine the effect of substitution of wheat flour with purple yam flour on the physicochemical and organoleptic characteristics of sticks cracker and to obtain the appropriate concentration of purple yam flour for the best physicochemical and organoleptic characteristics of stick crackers. This study used a completely randomized design (CRD) with 6 levels of purple yam flour (0, 12.5%, 25%, 37.5%, 50%, and 62.5%) and 4 replications. The purple yam flour substitution gave a significant effect on physical parameters, namely hardness and color (L*, a*, b* and hue), anthocyanin content of stick crackers, and on the color and texture of sticks cracker, but gave no significant effect on its taste and aroma. The purple yam flour substitution increased the water, ash, fat, and crude fiber content, but decreased the value of carbohydrate and protein content when compared to the control. It is suggested that stick crackers be made with substitution of 50% purple yam flour. This level of substitution produced stick crackers with hardness value 1.55 gF, L* 14.58, a* 4.60, b* 0.19, 54.87% carbohydrate, 4.35% water, 28.87% fat, 9.34% protein, 2.57% ash, 0.67% crude fiber and anthocyanin 62.48 mg cyanidin3-glucoside equivalent/g.
THE PROCESSING TECHNIQUE AFFECTS THE PHYSICOCHEMICAL AND TEXTURAL CHARACTERISTICS OF PURPLE YAM BASED GLUTEN-FREE DOUGH Ulyarti; Nazarudin; Lisani; Wulandari, Nur
Jurnal Teknologi Pertanian Vol. 25 No. 2 (2024)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jtp.2024.025.02.4

Abstract

Purple yam tuber in the form of flour has been applied for functional food products. Processing purple yam tubers into flour eliminates many beneficial compounds of the tubers. Another alternative for processing purple yam tubers is to process them directly into a paste to be mixed into the dough. This study was carried out to determine the effect of the processing technique of yam tuber on the texture profile of gluten-free dough made up of yam tuber and modified cassava flour (mocaf). Four (4) types of processing techniques were applied to produce purple yam+mocaf dough. First (ST), steaming yam tuber, mashing + mocaf + water. Second (SST), steaming slice of yam tuber, mashing + mocaf + water. Third (SCT0.5), soaking slices of yam tuber in citric acid 0.5%, mashing + mocaf + yam tuber mucus. The last (SCT1) is soaking slices of yam tuber in citric acid 1%, mashing + mocaf + yam tuber mucus.  The result showed that the amount of water, the ratio between purple yam paste and mocaf, the lead time, and the processing technique play important roles in shaping the texture of the dough. The third technique (SCT0.5) produced higher hardness, adhesiveness, springiness, and cohesiveness dough than the other techniques. However, none of the texture profiles strongly correlate with the dietary fiber content. These results can be used better to understand the free gluten food application of yam tuber.
Study on Ratio of Jerbung Shrimp Waste Powder (Fenneropenaeus Merguiensis de Man) and Purple Yam Starch in the Production of Bioplastics: Yam starch bioplastics Widiyawati, Sri; Nazarudin; Ulyarti
Jurnal Bio-Geo Material Dan Energi Vol. 4 No. 2 (2024): Journal of Bio-Geo Material and Energy (BiGME), September 2024
Publisher : PUI BiGME Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/jbigme.v4i2.36918

Abstract

This research aims to determine to study the ratio of Jerbung shrimp waste powder and purple yam starch in the production of bioplastics. This research used a Completely Randomized Design (CRD) with 5 levels of ratio of jerbung shrimp waste powder and purple yam, namely 0:5; 0.5:4.5; 1:4; 1.5: 3.5 and 2:3. Each treatment was repeated 3 times to obtain 15 experimental units. The results showed that the ratio of Jerbung shrimp waste powder and starch had a significant effect on tensile strength, elongation, thickness, water resistance and WVTR. The best bioplastic characteristics was best produced using the ratio 0.5:4.5 with tensile strength of 18.17 N/mm2, elongation of 68.06%, thickness of 0.35 mm, water resistance of 75.15 %, WVTR 22.29 g/m2.hour.
Problem Penerapan Pembelajaran Pendidikan Agama Islam dengan Pendekatan Saintifik pada Mahasiswa Magang di Madrasah Aliyah Paradigma Palembang Nazarudin, Nazarudin
Jurnal Pendidikan Agama Islam Vol. 17 No. 1 (2020): Jurnal Pendidikan Agama Islam
Publisher : Yogyakarta: Jurusan Pendidikan Agama Islam Fakultas Ilmu Tarbiyah dan Keguruan UIN Sunan Kalijaga Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14421/jpai.2020.171-04

Abstract

This study is a case report primarily conducted to analyze the factors which brought about the unsuccessful implementation of learning with an optimal scientific approach administered by the Faculty of Tarbiyah and Teacher Training students during the Internship III at Senior Islamic School Paradigma in Palembang. The research method employed was qualitative research. Data collection was carried out by direct communication techniques through observation and interviews. Meanwhile, the tools employed for data collection were observation guides and interview guides. The final results showed that the majority of Internship III students had inferior knowledge and practice in carrying out scientific learning. Some factors that dominated the lack of optimal learning with a scientific approach were incomprehension, unpreparedness, and the students' inability to manage time effectively. Only 3 (three) out of 15 (fifteen) respondents really understood, were ready and able to carry out procedural and scientific learning at its utmost.
PENGARUH KEPUASAN KERJA, DISIPLIN KERJA DAN MOTIVASI KERJA TERHADAP LOYALITAS KARYAWAN PT. BARAKA SARANA TAMA Bilady, Royhan; Recky, Recky; Ismail, Gurawan Dayona; Nazarudin, Nazarudin
JURNAL ECONOMICA: Media Komunikasi ISEI Riau Vol. 12 No. 2 (2024)
Publisher : Ikatan Sarjana Ekonomi Indonesia Cabang Pekanbaru

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46750/economica.v12i2.289

Abstract

This study aims to analyze the impact of job satisfaction, work discipline, and work motivation on employee loyalty at PT. Baraka Sarana Tama. The research uses a quantitative approach with descriptive and verificative methods, and data collection techniques are conducted cross-sectionally. Data analysis is performed using Partial Least Square (PLS-SEM). The sample consists of 90 employees selected through Simple Random Sampling. The results show that job satisfaction, work discipline, and work motivation have a positive and significant effect on employee loyalty. Work discipline and work motivation are found to have a more significant impact on loyalty, with high discipline and strong motivation playing an essential role in increasing employees' commitment to the company. These findings emphasize that companies focusing on improving job satisfaction, recognizing achievements, and providing career development opportunities are more successful in building a loyal and dedicated team. This study also suggests that companies should ensure fair and consistent application of work discipline to support employee loyalty. Keywords: Job Satisfaction, Work Discipline, Work Motivation, Employee Loyalty, SEM PLS
Co-Authors -, Maison AA Sudharmawan, AA Abu Bakar Abu Bakar Achmad, E Adang, Ferry Ade Yulia Afreni Hamidah Afrida Afrida Agus Ari Setiawansyah Agus Salim Agus Salim Agustini, Yetty Ahmad Syadzali Amalia, Rahma Andi Aderus Andrilolo, Andrilolo Arafi Satria Nugraha Ardina, V Aris Doyan Aris Doyan Asep Bambang Susanto asih, yekti purwo Asni Johari Asrial Asyhar, R Balqis Rahmatullah Putri Bilady, Royhan Darmiyati Dedi Gusriadi Degirmenci, Volkan Deni Irawan Dewantara, Dede Dian Wulansari Dian Wulansari Dwina, Dila Oktarise Dyah Kumalasari E. Maryana Edy Panda Erawaty, Lela Ervan Johan Wicaksana Evita Anggereini Firdaus Muhammad FITRY TAFZI Friani, Desi Gusriadi, Dedi Hadi Nur Hadistya Suryadri Hesti Megawati Hutwan Syarifuddin I. Rahmayani Ibnatun Rif'ah Ilham Falani Indra Agung Pratama Indra Indra Indriyani Indriyani, I Iqbal Ridho Juliandri Ira Galih Ira Galih Prabasari Irma Rahmayani Irma Rahmayani Ismail, Gurawan Dayona Juanda, Adrisma Jumardi Budiman Junri anton Situmorang Kanto, Rizky Khusnelia, Jeni Kurniaty, Dwi Lai, Sin Yuan Lavlinesia Lavlinesia Lavlinesia, lavlinesia Leny Marlinda Lisani Lisani, Lisani M. Rizki Mahardini, Angger Putri Mahmuddin Mahmuddin Marlinda, Leny Muhammad Agus Muljanto Mukhamad Nurhadi, Mukhamad Mundarti, Sri Murdia, Agus Miranda Mursalin, M Mursyid . Mursyid Mursyid N Panjaitan Nawahdani, Ahmad Mansur Ninada Ninada Nova Andriani Nova Kafrita Nur Wulandari Nursela, S Oki Alfernando Pamungkas, Putra Panda, Edy Pratami, Tesy Putri Sakinah Harahap Putri, Niken Tasya Clara Ra'ida Raudhatussya'rifah Rahayu Suseno Rahmawati, Medina Alia Rahmayani, I Ramadani, Suci Putri Rara Ayu Lestary Recky, Recky Ria Amelia Yolanda Rifqi Oktarianda Rizky Kanto Rosmawati Sipayung Rosyani Rulaini, Melati S.P. Amalia Said Sanimubarak Al'qudusi Salsabila Setyaningsih Seftiananda Pratama Septikasari, Anisa Nur Septina Yuri Cahyati Silvi Leila Rahmi Siregar, Nurainun Siti Nursela Soerja Koesnarpadi Sri Widiyawati Sulistiana, Ika Putri Sunarno Sunarno Surhaini Surhaini, Surhaini Suripto Dwi Yuwono SUSENO, JOKO Susilawati - Teguh Wirawan, Teguh Tezar, Muhammad Tomara, Anggel Ulyarti Wahyu Ningrum, Wulan Wahyudi Zahar Widyaningsih, Atria Tiffany Widyastuti, Nita Winda Ananda Wirhanuddin, Wirhanuddin Y. G. Armando Yani, Zunarta YG Armando Yogie Yogendra Hans Yuana yuana, Yuana Yuniar Ponco Prananto Yusfi, Liza Aulia Zunarta Yani