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All Journal Jurnal Penelitian Pendidikan IPA (JPPIPA) Pendas : Jurnah Ilmiah Pendidikan Dasar Journal Of Chemical Process Engineering
Gusnawati
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Aerospace Engineering Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Education Energy Engineering Materials Science & Nanotechnology Physics Other

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Edible Coating Application Based on Snail Shell Chitosan in the Effort to maintain the Quality and Storage of Tofu Artiningsih, Andi; syarif, Takdir; Gusnawati; Febrian; Efendy, Moh. Irsal
Jurnal Penelitian Pendidikan IPA Vol 11 No 7 (2025): July
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v11i7.11597

Abstract

Tofu also has a weakness, namely its high water content, so it is easily damaged because it is easily overgrown by microbes. Preservatives added are not limited to preservatives that are allowed, but many businessmen are naughty by adding formalin. White tofu is one that is circulating in the market. At room temperature the yower storage knows an average of 1-2 days. Efforts to preserve tofu by means of steaming and storing in a refrigerator can only preserve tofu for 1 day. This causes traders to commit fraud, one of which is preserving tofu so that it is durable, one of which is the addition of chemicals. According to the Food and Drug Supervisory Agency (BPOM). The treatment research method with the application of chitosan as an edible coating on white tofu is carried out in four stages, namely the preparation stage, immersion stage, storage stage, and testing stage. The preparation stage is carried nut by preparing all the materials and tools that will be used in the immersion, storage and testing stages. The immersion stage was done by soaking white tofu with concentrations varying of 0.5%  The results of the long storage test for tofu coated with chitosan showed that the tofu soaked with chitosan solution with the addition 0.01 %.
The Effect of Temperature and Storage Time on the Quality of Frozen Food Nuggets Lastri Wiyani; Gusnawati; Muhammad Fauzan; Nur Annisa
Journal of Chemical Process Engineering Vol. 10 No. 1 (2025): Journal of Chemical Process Engineering
Publisher : Fakultas Teknologi Industri - Universitas Muslim Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33096/jcpe.v10i1.1656

Abstract

This study aims to determine the effect of storage temperature on the quality of nuggets (frozen food) and the effect of storage time on their quality.The test results showed that the Total Plate Count at room temperature (28ºC-30ºC) on day 1 did not meet the standard. Similarly, at refrigerator temperature (10ºC), the values on days 12 and 16 did not meet the standard. Meanwhile, at freezer temperature (-16ºC), all samples met the standard of <105 cfu/g. For the Yeast and Mold test, the results did not meet the standard at room temperature (28ºC-30ºC) on day 1 and at refrigerator temperature (10ºC) on days 12 and 16. However, at freezer temperature, the nugget samples met the standard requirement of a maximum of 1 × 10⁴ cfu/g.The E. coli test results for all storage conditions (room temperature, refrigerator, and freezer) met the requirement of <3 cfu/g. For the Coliform test, the sample stored at room temperature on day 1 did not meet the requirement, whereas samples stored at refrigerator and freezer temperatures met the standard of 10 cfu/g. In the Proximate Analysis, nuggets stored at room temperature had a moisture content of 51.66%, protein content of 9.62%, and fat content of 10.05%. Meanwhile, those stored at freezer temperature had a moisture content of 61.48%, protein content of 10.23%, and fat content of 10.36%. However, some proximate components, such as moisture and fat content, increased during storage.
IMPLEMENTASI GAYA KEPEMIMPINAN TRANSFORMASIONAL KEPALA TAMAN KANAK-KANAK ALFASIHI Suhartini; Gusnawati; Rosmini; Damayanti; Andi Hartati; Syamsiar; Besse Herlina
Pendas : Jurnal Ilmiah Pendidikan Dasar Vol. 10 No. 03 (2025): Volume 10 No. 03 September 2025
Publisher : Program Studi Pendidikan Guru Sekolah Dasar FKIP Universitas Pasundan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/jp.v10i03.30300

Abstract

This paper discusses the implementation of transformational leadership by the Principal of Alfasihi Kindergarten (TK Alfasihi). Transformational leadership is considered crucial in creating an innovative and adaptive educational environment, particularly at the early childhood education level. This research employs a qualitative approach with a case study method to analyze how the Principal of TK Alfasihi applies the four dimensions of transformational leadership: idealized influence, inspirational motivation, intellectual stimulation, and individualized consideration. Data were collected through observations, interviews with the principal and teachers, and document analysis. The results show that the Principal of TK Alfasihi has successfully implemented a transformational leadership style, which has had a positive impact on teacher performance, student learning motivation, and the overall organizational culture of the school. The implications of these findings provide insights into the importance of transformational leadership in enhancing the quality of early childhood education.
Co-Authors Andi Artiningsih Andi Hartati Arifin Sanusi Damayanti Efendy, Moh. Irsal Fachry Abda El Rahman Herlina, Besse Lastri Wiyani Muhammad Fauzan Nur Annisa Rihi, Ayub Rosmini Suhartini Syamsiar Takdir Syarif