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All Journal Jurnal Ilmu dan Teknologi Hasil Ternak Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Journal of Mechanical Engineering Science and Technology Communications in Science and Technology JURNAL ILMIAH PETERNAKAN TERPADU REKASATWA : Jurnal Ilmiah Peternakan Paradigma Tadris: Jurnal Pendidikan Islam Jurnal Pertanian Kepulauan Dinamika Rekasatwa: Jurnal Ilmiah (e-Journal) Jurnal Sumbangsih
Masyithoh, Dewi
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Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Earth & Planetary Sciences Education Energy Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Social Sciences Other

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Analysis of IT Service Desk Applications Using the Servqual Method at The Republic of Indonesia National Library Khasanah, Siti Nur; Masyithoh, Dewi
Paradigma - Jurnal Komputer dan Informatika Vol. 26 No. 1 (2024): March 2024 Period
Publisher : LPPM Universitas Bina Sarana Informatika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31294/p.v26i1.3155

Abstract

The National Library has implemented an Electronic-Based Government System (SPBE) so that library service operations and operations for the national library staff have used a computerized system which results in the PERPUSNAS requiring centralized management of IT problems, namely the IT Service Desk. As an IT problem service, IT Service Desk needs to be analyzed to measure the level of user satisfaction to determine the quality of its services. In this study, the measurement of the level of user satisfaction of IT service desk services was carried out using the Servqual method which has 5 dimensions of service quality, namely Tangible, Reliability, Responsiveness, Assurance, and Emphaty by looking for the value of the gap between the value of perception and the value of expectations from users. The results of the IT Service Desk measurement at PERPUSNAS RI obtained a gap of -0.78 with the category "Good Enough".
Moisture Reduction of Honey in Dehumidification and Evaporation Processes Lastriyanto, Anang; Wibowo, Sasongko Aji; Erwan, Erwan; Jaya, Firman; Batoro, Jati; Masyithoh, Dewi; Lamerkabel, JSA
Journal of Mechanical Engineering Science and Technology (JMEST) Vol 4, No 2 (2020)
Publisher : Universitas Negeri Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17977/um016v4i22020p153

Abstract

The high water content of honey can lead to fermentation and accelerate the deterioration of honey. One way to prevent fermentation in honey is to reduce the water content of honey. There are several ways to reduce the water content of honey, namely through a dehumidifier and evaporation. This study aimed to examine the relationship of reduced water content towards time in between dehumidifier and evaporation processes. The research method uses an exponential equation model to determine the value of the constant (K). The constant value (K) is used to predict the rate of reduction in moisture content between the dehumidifier and evaporation processes. The results showed that the water content value after the dehumidifier and evaporation process had met the International Standard (SI) with a moisture content value of less than 19 %. The initial moisture content of honey before processing was 21.335 %, then after going through the process, the moisture content of honey in the dehumidifier and evaporation processes were 16.397 % and 14.625 %, respectively. The processing time required for decreasing the water content of honey in between dehumidification and evaporation processes also shows a very significantly difference; In the dehumidifier process, the process takes 720 min. While in the evaporation process, it is 50 min. The exponential equation to determine the constant value of K (1/min.) for the dehumidifier is y = 21.262e-0.00037x with the value of regression R2 = 0.9943. While the exponential equation formula to determine the constant value of K (1/min.) in the evaporation process is y = 21.961e-0.007x with the regression value represent R2 = 0.9262
Tempat Persarangan Lebah Hutan (Apis dorsata F.) di Pulau Sermata Lamerkabel, Jacobus S. A.; Masauna, Esther D; Utuwaly, Imas D; Jaya, Firman; Lastriyanto, Anang; Yunus, Mochammad; Batoro, Jati; Erwan, Erwan; Masyithoh, Dewi; Ustadi, Ustadi
JURNAL PERTANIAN KEPULAUAN Vol 8 No 1 (2024): Jurnal Pertanian Kepulauan
Publisher : Fakultas Pertanian, Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jpk.2024.8.1.1

Abstract

The aim of the study was to determine the nesting sites of Apis dorsata (F) forest bees. the method used in this research was a descriptive survey. The results showed that trees and rock cliffs are nesting sites for forest bees on the island of Sermata. The Banyan tree is a tree that is preferred as a nesting place for forest bees (4 trees) in addition to Mango trees (2 trees), Salawaku (2 trees) , Kemiri (1 tree) , and Parna (1 tree). The height of the nesting places of forest bee colonies on trees and rock cliffs from the ground is at an altitude of 2.82 m to 27.40 m. The mango tree is the lowest forest bee nesting tree, while the highest is found in the banyan tree (20.51 m) and rock cliff 27.40 m. The habitat for the most forest bee colonies was 95 colonies in the range > 0-100 masl and 20 colonies in the range > 100-200 masl. The number of forest bee nests found in the locations of the villages of Regoha, Rotnama, Lelang, and Elo was 115 colony nests.
Pendidikan Islam berbasis Adiwiyata di MAN I Mojokerto: Implementasi dan Normativitas Qur’ani Thobroni, Ahmad Yusam; Masyithoh, Dewi
TADRIS: Jurnal Pendidikan Islam Vol 15 No 2 (2020)
Publisher : State Islamic Institute of Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (652.581 KB) | DOI: 10.19105/tjpi.v15i2.3625

Abstract

Environmental damage occurs due to human actions or natural events. To prevent humanity from being destructive, awareness of environmental preservation needs to be fostered through education. This article aims to discuss the relationship between human and environmental perspective of the Koran. MAN I Mojokerto became the subject of this research using the theory of developing ecological citizenship with the Talcot Parsons system approach, which was then reviewed with the perspective of the Koran to find its relevance. The results showed that the environmental education (PLH) based on Adiwiyata in MAN I Mojokerto was well implemented, manifested in the level of policy, curriculum, action activities, and fulfillment of facilities and infrastructure. The implementation of this PLH has strong relevance to the teachings of the Koran about environmental preservation, which lies in the understanding that; because man is the caliph of Allah, he is tasked with prospering the earth and its environment. As a consequence, he must carry out the mandate to prosper the earth, in addition to having the right to use the environment for the benefit of his life, he also has an obligation to preserve it.
Development of Inulin-Enriched Honey Powder for Further Application in Prebiotic Biscuits Jaya, Firman; Eka Radiati, Lilik; Setyo Prayogi , Heni; Masyithoh, Dewi; Agustini, Dini; Parlan
Jurnal Ilmu-Ilmu Peternakan Vol. 34 No. 3 (2024): December 2024
Publisher : Faculty of Animal Science, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiip.2024.034.03.9

Abstract

Maltodextrin has the drawback of increasing the glycemic index (GI), which is considered healthy during the digestion process. The incorporation of inulin, a prebiotic agent, addresses these issues while offering additional health benefits. This study aimed to characterize inulin-enriched honey powder produced via spray drying with varying ratios (100%, 75%, 50%, and 25%) of inulin and maltodextrin as carriers for potential application as a sugar substitute for prebiotic biscuit formulations. Chemical properties, including pH, moisture content, hydroxymethylfurfural (HMF) content, diastase activity, and the sugar profile, were analysed. The results revealed that formulations containing 50% inulin presented optimal characteristics, such as a balanced pH, minimal HMF levels, and favourable sugar profiles (e.g., glucose, maltose, fructose-to-glucose and glucose-to-moisture ratios). These findings suggest that inulin-enriched honey powder with balanced carrier ratios could serve as an innovative sugar substitute, contributing to the development of healthier prebiotic biscuits. Future studies should explore functional properties, including the prebiotic potential of inulin-enriched honey powder, which impacts biscuit rheology and consumer acceptability.
Klanceng Honey (Tetragonula laeviceps): Its effect on fasting blood glucose, lipid and hematological profiles, and pancreatic histopathology of diabetic rats Agussalim; Umami, Nafiatul; Nurliyani; Wan Ismail, Wan Iryani; Masyithoh, Dewi; Ustadi; Agus, Ali
Communications in Science and Technology Vol 9 No 2 (2024)
Publisher : Komunitas Ilmuwan dan Profesional Muslim Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21924/cst.9.2.2024.1503

Abstract

This study aims to assess the daily ingestion of Klanceng Honey (KH) on fasting blood glucose (FBG), high-density lipoprotein (HDL), total cholesterol (TC), triglyceride (TG), low-density lipoprotein (LDL), and pancreatic histopathology. Thirty rats were involved and divided into six groups: G1 = untreated normal rats, G2 = untreated diabetic rats (DR), G3 = DR treated with 0.9 mg/kg BW glibenclamide, G4, G5, and G6 = DR treated with 1, 2, and 3 g/kg BW KH, respectively for 28 days. The FBG level of G1 was found lower than that of diabetic rat groups (G2–G6) (p<0.01). The TC level of G1 group on 14th and 28th days was lower than that of G2–G6 groups (p<0.01). The TG levels in all rat groups showed no significant difference at 0–28 days. On 14th day, the LDL level of diabetic groups were higher than the one in G1 group (p<0.01). Meanwhile, on 14th and 28th, the HDL levels of G3–G6 groups, were higher than the one in G1 group (p<0.01). The pancreatic histopathology of all rat groups showed no abnormalities of the Langerhans islets. The daily ingestion of KH prevented FBG, TC, TG, and LDL levels from rising, increased the HDL levels, and protected the pancreatic glands against damage. T. laeviceps honey can potentially be used as a functional food for therapy of DM patients.
ANALISIS KELAYAKAN MITRA USAHA LEBAH MADU (Apis mellifera) (STUDI KASUS: DI PT KEMBANG JOYO SRIWIJAYA) Abdelrahman Hassan, Elmgdad Salih; Masyithoh, Dewi; Susilowati, Sri
Dinamika Rekasatwa: Jurnal Ilmiah (e-Journal) Vol 7, No 1 (2024): Dinamika Rekasatwa
Publisher : Dinamika Rekasatwa: Jurnal Ilmiah (e-Journal)

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

Abstract

Tujuan dari penelitian ini adalah untuk mengevaluasi apakah mengembangkan peternakan lebah madu (Apis mellifera) pada mitra usaha PT Kembang Joyo Sriwijaya di Jawa Timur adalah bisnis yang menguntungkan. Penelitian ini menggunakan studi kasus dan melibatkan lima belas peternak lebah madu. Data dikumpulkan melalui observasi langsung dan wawancara terstruktur. Analisis kelayakan dilakukan dengan menghitung biaya produksi, pendapatan, dan rasio pengembalian biaya (R/C). Hasil penelitian menunjukkan bahwa usaha budidaya lebah madu mitra menghasilkan pendapatan total sebesar Rp5.442.997.000 dengan biaya produksi sebesar Rp2.420.311.700, yang menghasilkan pendapatan bersih sebesar Rp3.022.685.300 per tahun. Dengan rasio R/C sebesar 2,24, setiap biaya yang dikeluarkan menghasilkan penerimaan sebesar Rp Oleh karena itu, mitra bisnis budidaya lebah madu ini layak secara finansial dan memiliki potensi untuk berkembang.Kata Kunci : Apis mellifera; analisis kelayakan usaha; PT Kembang Joyo Sriwijaya
FORTIFIKASI SOSIS AYAM DENGAN PENAMBAHAN TEPUNG DAUN KATUK SEBAGAI BAHAN PANGAN FUNGSIONAL DITINJAU DARI KUALITAS FISIKOKIMIA DAN MUTU ORGANOLEPTIK Pangesti, Indha Fitria; Masyithoh, Dewi; Susilo, Agus
REKASATWA : Jurnal Ilmiah Peternakan Vol. 6 No. 2 (2024): Rekasatwa : Jurnal Ilmiah Peternakan (IN PRESS)
Publisher : Universitas Islam Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33474/rekasatwa.v6i2.22437

Abstract

Sosis adalah makanan olahan dari daging yang dicincang, dihaluskan dengan bahan lain dan rempah-rempah, kemudian dimasukkan ke dalam selongsong. Sosis termasuk produk fast food karena memiliki kalori dan lemak yang tinggi dan rendah serat. Daun katuk dapat digunakan sebagai bahan tambahan dalam pengolahan daging karena daun katuk memiliki kadar serat yang tinggi dan baik untuk ibu menyusui. Tujuan dari penelitian ini adalah untuk mengetahui persentase penambahan tepung daun katuk yang terbaik pada fortifikasi sosis ayam yang ditinjau dari kualitas fisikokimia dan mutu organoleptik. Sosis ayam dibuat dari daging ayam pedaging dengan penambahan tepung daun katuk sesuai perlakuan yaitu 0% (P0), 1% (P1), 3% (P2), dan 5% (P3). Penelitian ini menggunakan metode percobaan laboratorium dengan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 4 ulangan. Variabel yang diamati meliputi kadar serat, pH, DIA, dan mutu organoleptik. Data dianalisis dengan menggunakan analisis ragam (ANOVA) single-factor dan dilanjutkan dengan Uji Jarak Berganda Duncan (UJBD). Hasil penelitian menunjukkan bahwa penambahan tepung daun katuk memberikan pengaruh yang sangat nyata (P<0,01) terhadap kadar serat dan organoleptik, namun tidak memberikan pengaruh yang nyata (P>0,05) terhadap pH dan DIA. Nilai rata-rata kadar serat yaitu 0,11-0,60%, pH 6,24-6,25, DIA 45,49-49,76%, warna dengan skor 1,67-4,44, aroma dengan skor 1,82-4,48, rasa dengan skor 1,79-4,27, dan tekstur dengan skor 2,44-3,46. Hasil penelitian ini dapat disimpulkan bahwa hasil perlakuan terbaik ditunjukkan pada perlakuan penambahan tepung daun katuk pada sosis ayam sebanyak 5% (P3) berdasarkan kualitas fisikokimia, namun P1 lebih banyak disukai oleh panelis karena tidak berbau langu dan tekstur masih kenyal.
Quality of Color, Moisture Content, Water Activity and pH Marshmallow Gelatin Candy with Addition of Skim Milk Amertaningtyas, Dedes; Kurniawan, Wahid; Al Awwaly, Khothibul Umam; Evanuarini, Herly; Widyastuti, Eny Sri; Masyithoh, Dewi
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 19 No. 3 (2024)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2024.019.03.4

Abstract

Skim milk is added to marshmallows to improve their quality because skim contains protein. This study analyzed the effect of adding skim milk to marshmallow candy made from gelatin in terms of color quality (L, a*, b*), moisture content, water activity (Aw), and pH. The research materials used were gelatin, skim milk powder and sugar. This study was a laboratory experiment a Completely Randomized Design (CRD) method consisting of 3 treatments and 4 replications P0 (0% skim milk and 100% water), P1 (25% skim milk and 75% water), and P2 (50% skim milk and 50% water). The data obtained were analyzed using analysis of variance (ANOVA) and if there was a significant difference, it continued with Duncan's Multiple Range Test (DMRT). The addition of skim milk to marshmallow candy resulted in a highly significant difference (p < 0.01) in moisture content and pH, a significant difference (p < 0.05) in color (L), and no significant difference (p > 0.05) in color (a*, b*), and water activity (Aw). The average value of the L color parameters of marshmallow candy was 83.77-86.90; a* color 2.07-2.40; b* color 10.60-12.10; moisture content 21.04-23.00%; water activity 0.79-0.80 and pH 6.09-6.39. The addition of 25% skim milk is the best treatment for making marshmallows based on beef bone gelatin with the addition of skim milk.
ANALISIS FAKTOR YANG MEMPENGARUHI KONSUMEN DALAM PEMBELIAN TELUR AYAM RAS DI PASAR TRADISIONAL KECAMATAN TUMPANG KABUPATEN MALANG Khoiriyah, Hikmatul; Masyithoh, Dewi; Dinasari, Irawati
Dinamika Rekasatwa: Jurnal Ilmiah (e-Journal) Vol 8, No 2 (2025): Dinamika Rekasatwa
Publisher : Dinamika Rekasatwa: Jurnal Ilmiah (e-Journal)

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

Abstract

Telur ayam ras merupakan salah satu sumber protein hewani yang terjangkau dan banyak dikonsumsi masyarakat Indonesia. Namun, pola konsumsi telur dipengaruhi oleh berbagai faktor sosial-ekonomi yang berbeda di setiap wilayah. Penelitian ini bertujuan untuk menganalisis pengaruh beberapa faktor terhadap jumlah pembelian telur ayam ras di Kecamatan Tumpang, Kabupaten Malang. Studi dilaksanakan pada tanggal 11 Desember 2024 sampai 12 Januari 2025 dengan melibatkan 100 responden konsumen yang dipilih melalui metode accidental sampling di tiga pasar tradisional. Variabel yang dianalisis meliputi pendapatan rumah tangga, harga telur ayam ras, share pengeluaran, jumlah anggota keluarga, harga daging ayam, dan tingkat pendidikan. Hasil survei menunjukkan bahwa mayoritas responden menganggap pendapatan dan harga sebagai faktor penting dalam menentukan kualitas, jenis, dan jumlah telur yang dibeli. Faktor promosi seperti potongan harga dan informasi kandungan gizi juga memberikan pengaruh terhadap keputusan pembelian. Analisis regresi linear berganda mengidentifikasi bahwa dari enam variabel yang diuji, hanya tingkat pendidikan (X6) yang berpengaruh signifikan terhadap jumlah konsumsi telur ayam ras, dengan nilai p sebesar 0,0348 dan koefisien positif 0,1419. Hal ini menunjukkan bahwa semakin tinggi tingkat pendidikan seseorang, maka lebih terkontrol pula konsumsi telur dalam rumah tangganya. Meskipun variabel lain seperti pendapatan dan harga telur berperan dalam persepsi konsumen, tidak semua terbukti signifikan secara statistik. Nilai koefisien determinasi (R²) sebesar 23,6% mengindikasikan bahwa model regresi hanya menjelaskan sebagian kecil variasi konsumsi telur ayam ras, sementara sebagian besar dipengaruhi oleh faktor lain di luar model. Temuan ini menegaskan bahwa pendidikan merupakan faktor kunci dalam membentuk perilaku konsumsi pangan, khususnya terhadap produk protein hewani seperti telur ayam ras.Kata Kunci : Telur Ayam Ras, Perilaku Konsumen, Pasar Tradisional, Faktor Sosial Ekonomi
Co-Authors AA Sudharmawan, AA Abdelrahman Hassan, Elmgdad Salih Agus Susilo Agussalim Agussalim Agustini, Dini Ahmad Yusam Thobroni, Ahmad Yusam Akhiroh, Puji Ali Agus Amalia, Alvina Wahyu Anang Lastriyanto Aris Sri Widati Asep Awaludin Prihanto Azkarahman, Aldyon Restu Bintari, Delita Putri Budi Hartono Dedes Amertaningtyas Dinasari, Irawati Eny Sri Widyastuti Erwan Erwan, Erwan Febrianto, Nanang Firman Jaya Herly Evanuarini Inggit Kentjonowaty Jati Batoro Khoiriyah, Hikmatul Khothibul Umam Al Awwaly Khotibul Umam Al Awwaly Kurniawan, Wahid Lamerkabel, J. S. A. Lilik Eka Radiati Masauna, Esther D Mochammad Yunus, Mochammad Muhammad Helmi Munajah, Ahmad Anang Murid, Yanuar Nafiatul Umami Nasir Shamsudin , Mad Nurliyani Pangesti, Indha Fitria Parlan Pratiwi, Dwi Mulya Premy Puspitawati Rahayu Puspita Anugra Yekti , Aulia Resfendy, Muhammad Setya Ria Dewi Andriani Rizki Prafitri Setyo Prayogi , Heni Siti Nur Khasanah Solly Aryza Sri Susilowati Ustadi Ustadi Ustadi Utuwaly, Imas D Wan Ismail, Wan Iryani Wibowo, Sasongko Aji