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All Journal AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian DE'RECHTSSTAAT QARDHUL HASAN: MEDIA PENGABDIAN KEPADA MASYARAKAT JURNAL ILMIAH LIVING LAW Jurnal Sistem Cerdas Jurnal Surya Kencana Satu : Dinamika Masalah Hukum dan Keadilan Bantara Journal of Animal Science Al-Minhaj Buletin Poltanesa Jurnal Bina Pengabdian Kepada Masyarakat Scientium Management Review Journal of Food and Agricultural Product Journal of Technology and Food Processing (JTFP) Karimah Tauhid Indonesian Journal of Multidisciplinary Scientific Studies El-Mal: Jurnal Kajian Ekonomi & Bisnis Islam Indonesian Journal of Community Services Jurnal Riset Multidisiplin Edukasi Educompassion: Jurnal Integrasi Pendidikan Islam Dan Global SCIENTIA JOURNAL : Jurnal Ilmiah Mahasiswa Fortunate Business Review
Nurwati
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PENGEMBANGAN UMKM MELALUI PROGRAM KERJA SOSIALIASASI LEGALITAS USAHA DAN MEREK DAGANG DAN PENDAFTARAN PRODUK HALAL Amalia, Nadia; Nurwati; Pratidina, Ginung; Fauzi Mukhtar, Ahmad Rafi
Qardhul Hasan: Media Pengabdian kepada Masyarakat Vol. 9 No. 3 (2023): DESEMBER
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/qh.v9i3.9961

Abstract

Kegiatan Pengabdian di Desa Cisalada kecamatan Cigombong dilakukan untuk mensosialisasikan permasalahan yang dihadapi para pelaku UMKM, termasuk dalam pembuatan Izin usaha, menyusun dokumen untuk sertifikasi halal, serta membuat brand atau label usaha. Mekanisme kegiatan pengabdian meliputi Tahapan persiapan, Tahapan pendataan, dan sosialisasi legalitas UMKM . Hasil dari kegiatan sosialisasi ini, para pelaku UMKM Desa Cisalada memberikan respon positif. Hal ini disebabkan karena melalui kegiatan ini dapat meningkatkan pengetahuan bagaimana pengurusan untuk mendapatkan sertifikat halal untuk produknya serta penting sertifikat halal dalam Upaya meningkatkan penjualan. Output lainnya pada pengembangan UMKM yang ada di Desa Cisalada seperti terdaftarnya Nomor izin berusaha para pelaku umkm, proses sertifikasi halal dan adanya brand atau label usaha.
POTENSI PERLINDUNGAN HAK ATAS MEREK BAGI PELAKU USAHA SEKTOR KULINER DI WILAYAH KOTA BOGOR Saepudin; Nurwati; J. Jopie Gilalo
JURNAL ILMIAH LIVING LAW Vol. 16 No. 2 (2024): Jurnal Ilmiah Living Law
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jill.v16i2.10418

Abstract

The research aims to find out and analyze the potential of legal protection for brands for business actors as well as the obstacles and efforts to overcome them according to Law Number 20 of 2016 concerning Trademarks and Geographical Indications, so as to find out legal protection efforts for brands for culinary sector business actors in Bogor City. The research method used in this study is empirical juridical which is analyzed qualitatively. From the research results it can be seen that the potential of legal protection for brands for business actors of the culinary sector consists of preventive legal protection and repressive legal protection. Barriers to culinary sector business actors in Bogor City in obtaining protection for their trademarks include the lack of understanding of culinary sector business actors regarding brands and their registration procedures, lack of counseling and outreach, expensive mark registration fees, and limited budget and experts in the field of IPR. Efforts to protect the law, namely through various policies, such as collaborating between the Director General of IP at the Ministry of Law and Human Rights and the Ministry of Cooperatives and SMEs in providing incentives for financing the registration of creative economy brand registration, as well as registration of collective marks for the creative economy industry
FORMULASI TEPUNG TEMPE DAN TEPUNG TERIGU TERHADAP DAYA KEMBNAG DAN KARAKTERISTIK ORGANOLEPTIK PADA FUDGY BROWNIES. Nur hidayat, Rizki Nur hidayat; Nurwati; Purwanti, Yunika
Journal of Technology and Food Processing (JTFP) Vol. 4 No. 02 (2024): Juli
Publisher : Program Studi Ilmu Teknologi Pangan Universitas Muhadi Setiabudi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46772/jtfp.v4i02.1517

Abstract

Fudgy brownies merupakan produk bakery yang didominasi cokelat dan memiliki tekstur yang padat. Pembeda utama brownies dari fugdy brownies lainnya adalah penggunaan cokelat yang banyak, tidak memiliki pengembangan yang signifikan, dan teksturnya yang unik (Hyslop, 2022). Tujuan penelitian ini adalah mendapatkan perbedaan daya kembang  dan karakteristik organolaptik fudgy brownies yang berbeda dari berbagai formulasi tepung tempe dan tepung terigu, serta mendapatkan formulasi tepung tempe dan tepung terigu yang menghasilkan fudgy brownies dengan daya kembang dan organolaptik terbaik. Penelitian ini disusun dalam Rancangan Acak Kelompok Lengkap dengan empat perlakuan dan empat ulangan. Perlakuan yang digunakan yaitu P0(100%:0%), P1 (90%:10%), P2 (85%:15%), P3 (80%:20%). Data yang diperoleh dari analisis daya kembang dan karakteristik organolaptik (hedonik) dianalisis menggunakan metode ANOVA (Analysis of Varians) dengan taraf signifikansi 5% dan apabila terdapat pengaruh dilanjutkan dengan uji Duncan Multiple Range Test (DMRT). Semua analisis data dihitung dengan bantuan komputer program SPSS 20.0 for Windows. Hasil dari penelitian ini menunjukkan bahwa formula terbaik yang diperoleh pada fudgy brownies tepung tempe dengan persentase 10% (P1) , nilai hasil penelitian mutu hedonik dan daya kembang fudgy brownies tepung tempe 10% (P1) menunjukkan daya kembang 19,5 -25,2(P0 dan P1)(nilai daya kembang terbaik), nilai mutu 4.07 (aroma coklat dan sedikit aroma tempe), nilai mutu tekstur 4.10 (agak lembut), nilai mutu warna 4.37 (agak cokelat kehitaman). Sifat hedonik rasa 4.30 (suka), sifat hedonik tekstur 4.10  (suka) dan sifat hedonik warna 4.37 (suka).
LIMBAH UDANG SEBAGAI KALDU BUBUK: ANALISIS KADAR AIR, AKTIVITAS AIR, DAN EVALUASI ORGANOLEPTIK DENGAN METODE PENYANGRAIAN Diah Eka Maulina; Nurwati; Muhamad Hasdar
Journal of Technology and Food Processing (JTFP) Vol. 4 No. 02 (2024): Juli
Publisher : Program Studi Ilmu Teknologi Pangan Universitas Muhadi Setiabudi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46772/jtfp.v4i02.1542

Abstract

Limbah udang (kulit dan kepala) dapat dimanfaatkan untuk membuat kaldu bubuk yang sering digunakan sebagai penambah rasa pada makanan. Penelitian ini bertujuan untuk memanfaatkan limbah udang dalam pembuatan kaldu bubuk dengan memperhatikan kadar air, aktivitas air, dan aspek organoleptik. Metode penelitian yang digunakan adalah rancangan acak lengkap dengan empat perlakuan berbeda dalam proses pengeringan dan tiga kali pengulangan. Keempat perlakuan tersebut melibatkan variasi waktu penyangraian, yaitu K1 (30 menit), K2 (40 menit), K3 (50 menit), dan K4 (60 menit). Hasil penelitian menunjukkan bahwa nilai kadar air yang sesuai standar terdapat pada perlakuan K4 (3,93). Aktivitas air (Aw) kaldu bubuk berkisar antara 0,4 hingga 0,52. Dalam uji organoleptik, perlakuan terbaik pada parameter kenampakan adalah K1 (dengan skor 6,48), sedangkan pada parameter aroma, perlakuan terbaik adalah K2 (dengan skor 6,25). Nilai tertinggi pada parameter rasa ditemukan pada perlakuan K3 (dengan skor 6,30). Selain itu, perlakuan K4 memberikan tekstur terbaik (dengan skor 6,87), dan parameter warna terbaik ditemukan pada perlakuan K1 (dengan skor 6,57). Dengan demikian, berbagai waktu penyangraian dapat digunakan untuk menghasilkan kaldu bubuk dengan kualitas yang seimbang dan sesuai dengan preferensi konsumen.
Utilization of Shrimp Waste (Litopenaeus vannamei) as Powdered Broth: Effects of Roasting Duration on Protein Content, Color Changes, and FTIR DIAH EKA MAULINA; Nurwati; Muhamad Hasdar
Bantara Journal of Animal Science Vol. 6 No. 1 (2024): BJAS
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/bjas.v6i1.5410

Abstract

Shrimp waste, such as shells and heads, can still be utilized to create powdered broth commonly used as a flavor enhancer in food. This research is intriguing because shrimp waste can substitute for MSG (monosodium glutamate). This study aims to investigate the impact of the roasting process duration on the protein content and physical properties of powdered broth derived from shrimp heads and shells. The primary treatment in this study involves varying roasting times, divided into four groups: K1 (30 min), K2 (40 min), K3 (50 min), and K4 (60 min). The protein content aligns with the quality requirements for flavor enhancers. Additionally, the L* color value ranges from 65-12-71.33, the a* value ranges from 2.23-5.61, and the b* value ranges from 22.71-25.32. Due to the prolonged drying process, the peaks of amide A, amide B, amide I, amide II, and amide III shift. The opportunity to utilize shrimp waste in the form of shells and heads for powdered broth is wide open for commercialization.
Pengaruh Kualitas Jasa terhadap Kepuasan Nasabah di Baitul Mall Tamwil Provinsi Riau Darmansyah; Amrizal; Nurwati
El-Mal: Jurnal Kajian Ekonomi & Bisnis Islam Vol. 5 No. 11 (2024): El-Mal: Jurnal Kajian Ekonomi & Bisnis Islam
Publisher : Intitut Agama Islam Nasional Laa Roiba Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47467/elmal.v5i11.3944

Abstract

This study aims to analyze the effect of service quality on customer satisfaction at Baitul Mall Tamwil Berlian Gansal, Batang Gansal District, Indragiri Hulu Regency, Riau Province. This type of research uses a combination research method (mixed methods research). The sampling technique uses a non-probability sampling technique and the sampling method uses Slovin's theory and produces a research sample of 82 respondents who are customers of Baitul Mall Tamwil Berlian Gansal. Data collection techniques used are two methods, namely questionnaires or questionnaires and interviews. The hypothesis of this study is that there is an effect of service quality on customer satisfaction at Baitul Mall Tamwil Berlian Gangsal, Batang Gangsal District, Indragiri Hulu Regency, Riau Province. The results of research at Baitul Mall Tamwil Berlian Gansal which is located in the Batang Gangsal sub-district show that service quality has a significant effect on customer satisfaction and has a positive relationship, that there are differences in customer perceptions of service at BMT. Even though there are satisfied customers, there are still significant complaints and input from customers regarding service, communication, and facilities. BMT Berlian Gansal has been trying to take concrete steps to improve service quality according to customer feedback. With a focus on service standards, employee training, response to feedback, and a persuasive approach  
THE IMPACT OF COMPETENCE AND ORGANIZATIONAL COMMITMENT EMPLOYEE PERFORMANCE THROUGH ORGANIZATIONAL CITIZENSHF BEHAVIOR AS INTERVENING Syafitri, Sulistiani; Nurwati; Mahrani, Sri Wiyati; Alam, Ryan Saputra
Scientium Management Review Vol. 2 No. 3 (2023): Scientium Management Review
Publisher : Scientia Integritas Utama

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56282/smr.v2i3.533

Abstract

The purpose of this study is to: (1) Analyze the effect of competence on employee performance; (2) Examine the influence of organizational commitment on employee performance; (3) Investigate how competence affects organizational citizenship behavior (OCB); (4) Assess the effect of organizational commitment on OCB; (5) Evaluate the impact of OCB on employee performance; (6) Investigate the effect of competence on employee performance with OCB as a mediating variable; (7) Analyze the effect of organizational commitment on employee performance through OCB as an intervening variable. The study focuses on the population of 43 permanent employees at the Electricity Company in Kendari City. Since the population is fewer than 100, all permanent employees were selected as respondents. Data analysis was conducted using the Partial Least Square (PLS) methodology. Based on the findings, the researcher recommends using OCB as a mediator between competence and employee performance at the Electricity Company in Kendari City and encourages the continued use of OCB as a mediator in the relationship between competence and employee performance.
Digitalization of Marketing and Simple Financial Management to Improve the Welfare of MSMEs on the Indonesia-Malaysia Border Juharsah; Arifuddin; Nurwati; Patwayati; Hamid, Wahyuniati; Aliddin, La Ode Asfahyadin
Indonesian Journal of Community Services Vol. 3 No. 2 (2024): November
Publisher : CV. Literasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47540/ijcs.v3i2.1723

Abstract

Digital marketing training and the preparation of simple financial reports are important steps in increasing the capacity of MSMEs on the Indonesia-Malaysia border. The main objective of this activity is to help MSMEs understand and implement digital-based marketing strategies and simple financial management to strengthen business competitiveness. Before the implementation of the activity, the preparation process had been carried out for one month beforehand. This training was conducted using interactive lecture methods, live demos, and practical exercises with 20 MSME participants on Sebatik Island. The results of the training showed an increase in participants' understanding of digital platforms for marketing and the importance of attractive promotional content. Participants also showed enthusiasm in participating in the activities. In addition, simple financial training helped participants recognize the importance of routine financial records to monitor the financial condition of the business. The ability to prepare simple reports such as cash books and a basic understanding of digital financial applications began to be applied by participants. Based on these results, it is proposed that there be a sustainable mentoring program to support the implementation of consistent digital marketing strategies and financial management for MSMEs on the border. With the sustainability of mentoring, it is hoped that MSMEs can optimize their potential, increase market access, and strengthen local economic stability in border areas.
DEVELOPMENT OF ANALOG RICE FROM PURPLE CORN AND SEAWEED Gracillaria sp POTENTIAL AS HIGH-FIBER FUNCTIONAL FOOD Nurwati; Sulasyi Setyaningsih; Diah Eka Maulina
Agrisaintifika: Jurnal Ilmu-Ilmu Pertanian Vol. 8 No. 2 (2024): Agrisaintifika
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ags.v8i2.5840

Abstract

Analog rice (imitation rice) is made from ingredients such as cereals and tubers whose shape and nutritional composition are similar to rice. The main ingredients that can be used to create analog rice are purple corn and seaweed which have good nutritional value. The purpose of this study was to determine the formulation of analog rice with high fiber. This study has 4 treatments, namely K1 (polished rice), K2 (seaweed 5%), K3 (seaweed 10%), and K4 (seaweed 15%). The highest dietary fiber is 5.77%, low air content is 7.09%, has an ash content ranging from 0.75 - 6.5%, fat content ranges from 1.24 - 5.66%, Carbohydrates range from 71.29 - 77, 48%., protein 7.09 - 8.35%. Color analysis of analog rice parameter L * (brightness) ranges from 38.20 - 40.66. WI value ranges from 59.43 to 60.68, a* (red) value ranges from 5.97 to 5.39, b* (yellow) value ranges from 9.8 to 10.73, and tranparancy value ranges from 59.43 to 60.68. The results of the organoleptic test of all parameters show that the highest organoleptic value is obtained in milled rice and in the analog rice formula which has the highest value, namely K2 (5% seaweed). Keywords:  Analog Rice, Purple Corn, Seaweed, Dietary Fiber
Tujuan ANALISA LABORATORIUM DAN SANITASI HIGIENE PADA PROSES PRODUKSI ROTI TAWAR DI PT MULTI STAR RUKUN ABADI Mutmainah, Syahidah; Nurwati
Journal of Technology and Food Processing (JTFP) Vol. 5 No. 01 (2025): Januari
Publisher : Program Studi Ilmu Teknologi Pangan Universitas Muhadi Setiabudi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46772/jtfp.v5i01.1113

Abstract

Tujuan pelaksanaan magang di PT Multi Star Rukun Abadi adalah mempelajari proses produksi roti secara umum, pengemasan, pemasaran, analisa laboratorium, dan proses sanitasinya. Kegiatan magang dilaksanakan pada tanggal 1 November 2022 – 31 Januari 2023 di PT Multi Star Rukun Abadi di Bandung, Jawa Barat. Cara atau metode yang digunakan pada pelaksanaan magang adalah observasi atau pengamatan, terlibat langsung dalam proses produksi (gudang bahan baku) dan analisa laboratorium, melakukan studi pustaka, dan mencatat data sekunder dari sumber-sumber yang dapat dipertanggungjawabkan dari kegiatan magang, sedangkan pengambilan lokasi magang adalah secara sengaja dan mandiri. PT Multi Star Rukun Abadi merupakan perusahaan yang bergerak dalam produksi roti dari tahun 1988 yang melewati proses penerimaan bahan baku, pencampuran, pembentukan, fermentasi, pemanggangan, pendinginan, pemotongan, pengemasan, dan pendeteksian metal/logam. Jenis roti yang diproduksi PT Multi Star Rukun Abadi meliputi roti manis, roti kering, kue, dan roti tawar dengan merek dagang sharon, paroti, mini-mini, p2p, dan multi star. Bahan-bahan untuk pembuatan roti tawar antara lain tepung terigu, air, ragi, gula, susu bubuk skim, garam, shorterning, calcium propionate, bread improver dan lain-lain. Sanitasi di PT Multi Star Rukun Abadi meliputi sanitasi bangunan, sanitasi peralatan, sanitasi tenaga kerja, sanitasi proses produksi, sanitasi di lingkungan pabrik, dan sanitasi di unit pengolahan limbah industri. Sistem sanitasi tidak akan berjalan dengan baik tanpa adanya fasilitas sanitasi yang memadai. Fasilitas sanitasi yang umum dikenal misalnya sarana cuci tangan, alat saniter, serta kamar mandi. Sedangkan untuk analisa laboratorium yang dilakukan meliputi analisa kadar oksigen kemasan, kadar pH, dan kadar air pada produk roti. Kata kunci: Sanitasi Industri, Analisa Laboratorium, PT Multi Star Rukun Abadi
Co-Authors Aal Lukmanul Hakim Achmad, Qorie Claudi Agus Setiya Alam, Ryan Saputra Alidin, La Ode Asfahyadin Amalia, Nadia Amelia, Mira Aminulloh, Muhammad Aminuloh, Muhamad Amrizal Aridhayand, M. Rendi ARIFUDDIN Arrafi, Adham Azzulyo Astuti, Aprianti Azzahra, Melani Buana, Gilang Cakra Dadang Suprijatna Darmansyah Devi, Sylvia Haura Carolina Diah Eka Maulina DIAN WULANDARI Eko Nursalim, Eko Erbiana, Nyi Mas Gianti B. Faelasup, Faelasup Fatimah Syamsul Fauzi Mukhtar, Ahmad Rafi Fera, Melly Ferdiyansyah Fery Ramadhan, Muhamad FH, Ilham Agung Nugroho Ginung Pratidina Gustini, Rucita Hananto, Dwi Handayani, Rizky Hariyamoko, Nanda Pungkas Tri Haryanda Putra, Bima Hasannah, Baiq Uswatun Henny Nuraeny Hidayat, Husain Rahmat Hosna, Asmakul Husin Husna, Lenny Ilyanawati , Yuniar Anisa Ilyanawati, R. Yuniar Anisa Juharsah Kelutur, Suparlan Khunaepi, Rivay Lingga, Dwi Wantoro M Rendi Aridhayandi M. Rendi Aridhayandi Mahrani, Sri Wiyati Maricar, Yasmin Muhamad Aminulloh Muhamad Hasdar Muhammad Nabil MULYADI Muslim, Adib Syaiful Mutmainah, Syahidah Nur hidayat, Rizki Nur hidayat Patwayati Prasja, Teguh Rama Pratama, Satria Cipta Agung Puspita, Sasi Kirana Putri, Putri Noviyanti Raden Djuniarsono Ramadhan, Mochamad Bayu Randi, Mohammad Jusuf Ridho, Muhammad Sayyid Rasyid Riswanih, Ira Rosidah, Nuraedi Rumatiga, Hidayat Saepudin Saputra, Fitrio Eko Satriya, Yanuar Hary Setiaji, Krisna Setyaningsih, Sulasyi Shiddiq, Rahmat Sihotang, Sudiman Silitonga, Perdy Sunarko Suryani, Danu Syafitri, Sulistiani Syawalina, Ratri Teguh Permana , Muhammad Teguh Rama Prasja Tulloh, David Wahyuniati Hamid Wiwin Handoko Yumarni, Ani Yunika Purwanti