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All Journal Aquacoastmarine Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan TREUBIA ZOO INDONESIA Journal of Medicine and Health Jurnal Abdimas BSI: Jurnal Pengabdian Kepada Masyarakat Jurnal Ilmiah Universitas Batanghari Jambi Jurnal Analisa Jurnal Akuntansi Jurnal Ilmiah Dikdaya Zoo Indonesia Jurnal Kajian Pariwisata Jurnal Sains Manajemen Jurnal Ilmu Sosial, Pendidikan Dan Humaniora Populer: Jurnal Penelitian Mahasiswa Protasis: Jurnal Bahasa, Sastra, Budaya, dan Pengajarannya JELT: Journal of English Language Teaching Mandub: Jurnal Politik, Sosial, Hukum dan Humaniora Liberosis: Jurnal Psikologi dan Bimbingan Konseling Gastronomy and Culinary Art (Gastronary) JURNAL MULTIDISIPLIN ILMU AKADEMIK Journal of Medicine and Health
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UJI VIABILITAS, ANTIBAKTERI dan ENZIM HIDROLITIK DARI BAKTERI ASAM LAKTAT (BAL) PETIS Intan Feby Nurhaliza; Kartika Dewi
JURNAL MULTIDISIPLIN ILMU AKADEMIK Vol. 2 No. 1 (2025): Februari
Publisher : CV. KAMPUS AKADEMIK PUBLISHING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jmia.v2i1.4027

Abstract

The processing of petis commodities begins with fermentation by-products which are then processed with sugar and salt until they have a distinctive aroma. The involvement of probiotic microbes, bioactive chemicals, and micronutrients produced by microbes is very important in fermentation. When food is fermented, lactic acid bacteria play an important role. The development of LAB in fermented foods causes a decrease in pH, which protects food from damage or interference from bacteria that cause spoilage and dangerous infections, including Vibrio spp. In addition, Lactic Acid Bacteria have the potential to produce hydrolase enzymes needed in the manufacture of probiotics. Hydrolase enzymes produced by LAB include cellulase, protease, mannanase, and cellulase. The purpose of this study was to determine the LAB isolate as an antibacterial against the pathogenic bacteria Vibrio sp, to determine the potential of the isolate against the pathogenic bacteria and to determine the potential of LAB as a producer of hydrolase enzymes. The stages carried out in the study consisted of 3 stages, namely refreshing the LAB isolate that had been isolated and preserved. The second stage is testing BAL as a producer of hydrolase enzymes and antibacterial testing on BAL against pathogenic bacteria Vibrio sp. The third stage is data analysis of all data obtained. The target in this study is to be a source of data in the development of the field of biotechnology. This research is one of the priority activities of maritime research in the 2020-2024 UTM RIP with research topics: product diversification, utilization and preservation of marine and fisheries resources.
Analisis Akar Penyebab Pembunuhan dalam Masyarakat Indonesia: Perspektif Teori Anomie Durkheim Husnul Khotimah; Kartika Dewi; Lia Karunia Lam Uli Lubis; Muhammad Daffa Adi Prayogo; Santika Virdi; Siti Umi Khoiriah
JISPENDIORA Jurnal Ilmu Sosial Pendidikan Dan Humaniora Vol. 2 No. 3 (2023): Desember : Jurnal Ilmu Sosial, Pendidikan Dan Humaniora (JISPENDIORA)
Publisher : Badan Penerbit STIEPARI Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56910/jispendiora.v2i3.983

Abstract

Homicide is one of the most serious crimes that threaten the security and welfare of Indonesian society. This study aims to explore the root causes of homicide in the Indonesian context by adopting the perspective of anomie theory developed by Émile Durkheim. Anomie theory highlights the role of social factors in influencing crime rates, including homicide. In Indonesia, a number of social factors can be linked to an increase in homicides, including significant economic inequality, ethnic and religious conflict, changing social norms, psychological disorders, and easy access to weapons. These factors are interrelated and influence homicide rates in Indonesia. This study aims to provide in-depth insight into the issue and explore both the impact and effective prevention strategies. It is hoped that further understanding of the root causes of homicide will assist in efforts to improve the security and well-being of Indonesian society.
Pengaruh Bee Pollen terhadap kadar SGOT, SGPT dan gambaran histopatologis hepar pada tikus yang diinduksi pakan tinggi lemak Sijani Prahastuti; Jeanny E Ladi; Kartika Dewi; Felicia Albertina; Muhammad K Imam
Journal of Medicine and Health Vol 2 No 5 (2020)
Publisher : Universitas Kristen Maranatha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.28932/jmh.v2i5.2040

Abstract

Dyslipidemia is a risk factor for Non Alcoholic Fatty Liver Disease causing hepatocyte damage. Bee pollen has hypolipodemic, anti-inflammatory effects. The purpose of the study was to analyze the effects of Bee Pollen on the levels of SGOT, SGPT, and its effects on the liver’s histopathologic. The experimental laboratory research method, 30 rats divided into 6 groups (n = 5). HFD was given for 28 days, Simvastatin and Bee Pollen were given from 15 until 28 days. SGOT, SGPT were examined at 0, 15, 29 days by spectrophotometry (340 nm). Histopathological liver examination at 29 days. Results: The levels of SGOT, SGPT between Bee pollen 1 (18 mg/kgBW/day), 2 (36 mg /kgBW/day), 3 (72 mg /kgBW/day) with HFD were very significant differences. The levels of SGOT Bee Pollen 1,2,3 compared to simvastatin were not significantly different. SGPT Bee Pollen 3 levels compared to simvastatin there were no significant differences. Measurement of the degree of cloudy swollen cells, portal inflammation, bridging fibrosis, periportal fibrosis between Bee Pollen 1, 2 with HFD there is a significant difference, Bee Pollen 3 and HFD differ very significantly. Conclusion: Bee Pollen can reduce levels of SGOT, SGPT, its potential effects is equivalent to simvastatin on reducing levels of SGOT, SGPT and improved the histopathological image of the liver on male rats wistar induced by high-fat diet. . Keywords : Dyslipidemia, SGOT, SGPT, Bee pollen, Histopatological Image
Pelabelan Sosial dan Respons Komunitas Tasawuf Underground di Ciputat Ciek Julyati Hisyam; Mayang Puti Seruni; Alma Miftaqiyah; Husnul Khotimah; Kartika Dewi; Muhammad Sufyan Rabbani; Santika Virdi; Sylmi Adila
Mandub : Jurnal Politik, Sosial, Hukum dan Humaniora Vol. 3 No. 2 (2025): Juni: Mandub: Jurnal Politik, Sosial, Hukum dan Humaniora
Publisher : STAI YPIQ BAUBAU, SULAWESI TENGGARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59059/mandub.v3i2.2569

Abstract

This research aims to understand the dynamics of social labeling of the Tasawuf Underground community in Ciputat and how this community responds to the stigma attached by society. This community consists of punk kids who previously received negative stigma due to street lifestyle, psychotropic use, and family conflicts. This research uses a qualitative approach with a case study method and data collection techniques through in-depth interviews, participatory observation, and documentation. The results showed that the negative labeling of punk kids is not only based on deviant behavior, but is more influenced by appearances that do not conform to dominant norms. The Tasawuf Underground Community provides a safe space for the social reintegration process through a tasawuf-based spiritual approach, moral development, and job training. The theory of labeling is used to analyze how the identity of punk kids is renegotiated through community support, behavior change, and resistance to stigma. This research concludes that the social reintegration of punk kids depends not only on individual change, but also on changing the paradigm of society in seeing the potential of the future, not the past. The Tasawuf Underground community plays an important role as a reframing agent that allows the redefinition of the identity of punk kids from being labeled deviant to socially and spiritually accepted individuals.
Pengaruh Price dan Promotion terhadap Keputusan Menginap Wisatawan pada Hotel Berbintang: (Studi Kasus Kota Bandung) Hidayat, Fanny Agustina; Apip Pudin; Ramdani Setiyariski; Kartika Dewi
Jurnal Sains Manajemen Vol. 7 No. 2 (2025): Jurnal Sains Manajemen
Publisher : LPPM Universitas Adhirajasa Reswara Sanjaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51977/zmr6vt03

Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh variabel harga (price) dan promosi (promotion) terhadap keputusan menginap wisatawan pada hotel bintang lima di Kota Bandung. Latar belakang penelitian ini adalah meningkatnya tren konsumsi ramah lingkungan dan bagaimana strategi harga serta promosi dapat memengaruhi preferensi wisatawan. Penelitian ini menggunakan pendekatan kuantitatif dengan metode deskriptif-verifikatif. Data diperoleh dari 100 responden menggunakan teknik non-probability sampling, kemudian dianalisis menggunakan Partial Least Squares Structural Equation Modeling (PLS-SEM). Hasil penelitian menunjukkan bahwa price dan promotion berpengaruh positif dan signifikan baik secara parsial maupun simultan terhadap keputusan menginap. Penelitian ini memberikan implikasi penting bagi pengelola hotel dalam menyusun strategi pemasaran yang efektif dan berkelanjutan
Product Innovation of Purple Sweet Potato Flour-Based Cookie Ingredients to Improve Product Quality Kartika Dewi; Hanifah Salma, Farah; Abdul Ghani, Yosef
Gastronomy and Culinary Art Vol. 4 No. 2 (2025): Gastronary: Gastronomy and Culinary Art
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Ampat Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Product innovation refers to the creation of products that have never existed before, with the aim of meeting customer needs and desires. The quality of a product is the level of compatibility between desires and needs and the specifications of the goods produced. Meanwhile, cookies are a type of food processed using flour as the main ingredient. To date, there have been many innovations in the addition of ingredients to cookies themselves. Alternative ingredients can be used as a substitute for wheat flour from local sources. The author chose purple sweet potatoes because they are known to have a short shelf life and spoil easily when left at room temperature. Therefore, the author decided to use purple sweet potatoes to make flour to extend their shelf life, given their high carbohydrate content and ease of processing. This study aims to explore and analyze innovations in the production process of purple sweet potato-based cookies to improve product quality. The object of this study is purple sweet potato flour as a substitute for wheat flour in cookie products. This study applies a descriptive method, with data collection techniques that include observation, interviews, and literature review. The research sample consisted of 20 respondents selected through sampling, which included a consumer panel and a children's panel to evaluate purple sweet potato-based cakes through sensory testing. Consumer responses were evaluated based on the taste, texture, and aroma of purple sweet potato-based cakes. The results of this study indicate that product innovation has an impact on product quality.
Co-Authors Alika Fasha Priandini Alma Miftaqiyah Apip Pudin Ciek Julyati Hisyam Desrita Desrita Efa Silfia Faizal Hamzah Felicia Albertina Fitri Ayuningsih Hanifah Salma, Farah Hidayat, Fanny Agustina Hideo Hasegawa HUSNUL KHOTIMAH Intan Feby Nurhaliza Jeanny E Ladi Karnila, Rahman Karnila Lia Karunia Lam Uli Lubis Mayang Puti Seruni Mitsuhiko Asakawa Muhammad Daffa Adi Prayogo Muhammad K Imam Muhammad Sufyan Rabbani Nasywa Az Zahra Sopyan Nur Agustina Setiani Putri Pratiwi Indah Sari Rama Wijaya Abdul Rozak Rosmaria, Rosmaria Santika Virdi Setiyariski, Ramdani Sijani Prahastuti Siti Umi Khoiriah Suardi Loekman Sylmi Adila Ternala Alexander Barus Tri Widyastuti Wati Susilawati Yeni Fitriani Rahayu Yosef Abdul Ghani