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All Journal STUDIA ISLAMIKA Progresiva : Jurnal Pemikiran dan Pendidikan Islam Jurnal Online Mahasiswa (JOM) Bidang Teknik dan Sains Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan JURNAL MITRA SWARA GANESHA Jurnal Al-Qadau: Peradilan dan Hukum Keluarga Islam Al Qodiri : Jurnal Pendidikan, Sosial dan Keagamaan JPKMI (Jurnal Publikasi Kesehatan Masyarakat Indonesia) Jurnal Geografi Indonesian EFL Journal Aquasains : Jurnal Ilmu Perikanan dan Sumberdaya Perairan Halaman Olahraga Nusantara : Jurnal Ilmu Keolahragaan Journal Analytica Islamica TEKTRIKA - Jurnal Penelitian dan Pengembangan Telekomunikasi, Kendali, Komputer, Elektrik, dan Elektronika 2-TRIK: TUNAS-TUNAS RISET KESEHATAN Tabyin; Jurnal Pendidikan Islam JMECS (Journal of Measurements, Electronics, Communications, and Systems) Bada'a: Jurnal Ilmiah Pendidikan Dasar Lahjah Arabiyah: Jurnal Bahasa Arab dan Pendidikan Bahasa Arab El-Wasathiya: Jurnal Studi Agama Budapest International Research and Critics Institute-Journal (BIRCI-Journal): Humanities and Social Sciences Rausyan Fikr : Jurnal Pemikiran dan Pencerahan Jurnal JEETech Didaktika: Jurnal Pemikiran Pendidikan Jendela Pendidikan Jurnal Pengabdian Masyarakat Abdimas Madani Journal of Food Technology and Health Akademika: Jurnal Manajemen Pendidikan Islam Natural Sciences Engineering and Technology Journal Edusiana : Jurnal Manajemen dan Pendidikan Islam Khidmatuna : Jurnal Pengabdian Kepada Masyarakat Binawan Student Journal Journal of Management and Islamic Finance JUMANTIK (Jurnal Ilmiah Penelitian Kesehatan) J-Innovation Jurnal Riset Rumpun Agama dan Filsafat SEUNEUBOK LADA: Jurnal ilmu-ilmu Sejarah, Sosial, Budaya dan Kependidikan Al-Hukmi : Jurnal Hukum Ekonomi Syariah dan Keluarga Islam E-JRM Jurnal Ilmiah Sultan Agung MULTIPLE: Journal of Global and Multidisciplinary Sintaksis: Publikasi Para Ahli Bahasa dan Sastra Inggris Jurnal Akademik Pengabdian Masyarakat Mengabdi: Jurnal Hasil Kegiatan Bersama Masyarakat International Journal of Humanities and Social Science Studies International Journal of Law and Society J-CEKI GURUPEDIA: Journal of Teacher and Education
KHOIRUL ANWAR
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Journal : Journal of Food Technology and Health

 1 
ANALISIS PENYELENGGARAAN MAKANAN PADA RUMAH QUR’AN DAARUT TARBIYAH DEPOK Dadi H Maskar; Khoirul Anwar; Nindy Sabrina; Adi Iskandar; Neneng Munifah S
Jurnal Teknologi Pangan dan Kesehatan (Journal of Food Technology and Health) Vol 3, No 2 (2021): November
Publisher : Universitas Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36441/jtepakes.v3i2.574

Abstract

ABSTRAK: Manajemen sistem penyelenggaraan makanan yang baik pada sebuah institusi berpengaruh pada ketersediaan makanan dan asupan zat gizi siswa sehingga institusi penyelenggara makanan perlu memperhatikan tahapan penyelenggaraan makanan yang meliputi input, proses, dan output. Penelitian ini bertujuan untuk menganalisis input, proses, dan output penyelenggaraan makanan di Rumah Qur’an Daarut Tarbiyah Depok. Penelitian ini menggunakan desain cross-sectional, dengan subjek penelitian meliputi penyelenggara makanan dan siswa. Data input dan proses diperoleh dari hasil wawancara dengan kuesioner dan observasi. Data tingkat kesukaan diperoleh menggunakan kuesioner uji hedonik. Pengolahan dan analisis data dilakukan secara deskriptif dengan menggunakan Microsoft Excel 2016. Hasil penelitian menunjukan bahwa penyelenggaraan makanan dilakukan dengan secara swakelola dengan metode konvensional meliputi makan pagi, makan siang, dan makan malam. Hasil analisis input diperoleh hasil penyelenggara makanan terdiri dari satu orang yang bertanggung jawab terhadap seluruh tahapan penyelenggaraan makanan. Hasil analisis proses, diketahui bahwa tidak terdapat siklus menu yang tetap, pengadaan bahan dilakukan secara mandiri membeli ke pasar setiap 3 hari, perencanaan menu ditentukan ketika bahan sudah tersedia, penyimpanan bahan masih belum terstandar, persiapan dan pengolahan makanan dilakukan pada tempat yang sama, pendistribusian makanan menggunakan sistem sentralisasi dan desentralisasi. Hasil analisis tingkat kesukaan pada menu makanan termasuk kategori biasa.  ABSTRACT: A good food management system in an institution affects the availability of food and nutrient intake of students so that food service institutions need to pay attention to the stages of food administration which include input, process, and output. This study aims to analyze the input, process, and output of food service at Rumah Qur'an Daarut Tarbiyah Depok. This study used a design cross-sectional, with research subjects including food organizers and students. The data were input and process obtained from the results of interviews with questionnaires and observations. The level of preference data was obtained using a hedonic test questionnaire. Data processing and analysis was carried out descriptively using Microsoft Excel 2016. The results showed that the administration of food was self-managed with conventional methods including breakfast, lunch, and dinner. The results of the analysis input show that the food organizer consists of one person who is responsible for all stages of food administration. The results of the process analysis, it is known that there is no fixed menu cycle, procurement of materials is carried out independently by buying to the market every 3 days, menu planning is determined when materials are available, material storage is still not standardized, food preparation and processing is carried out in the same place, distribution food using a centralized and decentralized system. The results of the analysis of the level of preference on the food menu include the usual category.
FORMULASI JAHE (ZINGIBER OFFICINALE) DAN KAYU MANIS (CINNAMOMUM BURMANNII) SEBAGAI MINUMAN FUNGSIONAL UNTUK PENURUNAN DERAJAT DISMENOREA Neneng Munifah Sholilah; Khoirul Anwar
Jurnal Teknologi Pangan dan Kesehatan (The Journal of Food Technology and Health) Vol 4, No 2 (2022): November
Publisher : Universitas Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36441/jtepakes.v4i2.1324

Abstract

ABSTRAK: Dismenorea merupakan keadaan seorang wanita mengalami nyeri di perut bagian bawah pada saat menstruasi. Dismenorea dapat ditangani dengan terapi non-farmakologis menggunakan obat tradisional dari bahan tanaman diantaranya jahe dan kayu manis. Tujuan penelitian ini adalah membuat formulasi jahe dan kayu manis sebagai minuman fungsional untuk penurunan derajat dismenorea. Penelitian ini terdiri dari pembuatan serbuk jahe dan kayu manis, kemudian serbuk terbaik digunakan dalam pembuatan formulasi minuman dengan 3 perbandingan jahe dan kayu manis (gram) yaitu F1 (1:1), F2 (1:2), F3 (2:1) dan dilakukan uji flavonoid, saponin, tanin serta uji organoleptik meliputi uji hedonik dan mutu hedonik. Penelitian ini merupakan penelitian eksperimental dengan menggunakan Rancangan Acak Lengkap (RAL) dengan tiga kali pengulangan. Analisis data menggunakan uji ANAVA, apabila terdapat perbedaan nyata maka dilanjutkan dengan uji Duncan Multiple Range Test (DMRT). Hasil penelitian menunjukkan bahwa setiap formulasi minuman fungsional jahe dan kayu manis berpengaruh nyata pada nilai Sig 0.05 terhadap uji total flavonoid, uji total saponin, uji total tanin, uji hedonik warna dan uji mutu hedonik warna, namun tidak berpengaruh nyata terhadap uji hedonik aroma, uji hedonik rasa, uji mutu hedonik aroma dan uji mutu hedonik rasa. Formulasi minuman fungsional jahe dan kayu manis terbaik yang didapatkan dalam penelitian ini yaitu F3 dengan nilai total flavonoid sebesar 82,96%, total saponin 204,44%, total tanin 77,83%, nilai rata-rata uji hedonik warna 3,06, uji hedonik aroma 3,52, uji hedonik rasa 2,87, uji mutu hedonik warna 4,11, uji mutu hedonik aroma 3,65 dan uji mutu hedonik rasa 3,76.ABSTRACT: Dysmenorrhea is a condition in which a woman experiences pain in the lower abdomen during menstruation. Dysmenorrhea can be treated with non-pharmacological therapy using traditional medicines from plant materials such as ginger and cinnamon. The purpose of this study was to make a formulation of ginger and cinnamon as a functional drink to reduce the degree of dysmenorrhea. This research consists of making ginger and cinnamon powder, then the best powder is used in making beverage formulations with 3 ratios of ginger and cinnamon (grams) which are F1 (1:1), F2 (1:2), F3 (2:1) and tested for flavonoids, saponins, tannins as well as organoleptic tests including hedonic tests and hedonic quality tests. This research is an experimental study using a completely randomized design (CRD) with three repetitions. Data analysis using the ANOVA test, if there is a significant difference, then it is continued with the Duncan Multiple Range Test (DMRT). The results showed that each functional drink formulation of ginger and cinnamon had a significant effect on the value of Sig 0.05 on the total flavonoid test, total saponin test, total tannin test, color hedonic test and color hedonic quality test, but did not significantly affect the aroma hedonic test. taste hedonic test, aroma hedonic quality test and taste hedonic quality test. The best ginger and cinnamon functional drink formulations obtained in this study were F3 with a total flavonoid value of 82.96%, total saponins 204.44%, total tannins 77.83%, the average value of the color hedonic test 3.06, hedonic aroma test 3.52, taste hedonic test 2.87, color hedonic quality test 4.11, aroma hedonic quality test 3.65 and taste hedonic quality test 3.76.
Co-Authors Abdillah Afabih Abdillah Nurul Bahri Abdullah . Achmad Agus Priyono Adi Iskandar Aditya Ramadhan Ahmad Hariyadi, Ahmad Ahmad Muthohar Ahmadi M Akhsan Akhsan Alif Rahman Habibi Anggia Azizah Ani Rosita Aqnes Budiarti Asa Alvi Zahroh Asrorul Mais Avivah Nur Avnida Maulana Awali Nur Misbahudin Ayu Shabrina Azizul Berlyansah Badjuri Badjuri Bidzlamira Dita Centrisia Budi Prasetya Candra Hadi Asmara Dadi H Maskar Dharmawan Dharmawan Dharu Arseno Dian Ahkam Sani Dimas Ersantyo Dio Resya Baaqii Dwi Prebrianti Dwi Sasongko Mardiono Endang Tyasmaning Eni Winarsih Faiq Fauzilla Faradilla Ulya Mudyana Fitria Mauilida Gatut Setiadi Hadi Sunaryo Haryadi Haryadi Heni Pujiastuti Heni Yuli Handayani Heroweti, Junvidya Hery Sahputra Hidayatullah, Fajar Hilman Auzan Mulyono Hufron Ibrahim Arifin Inna Hamida Zusfindhana Isti Rahayu Jamhuri Jihan Fitriyah Junaidin Sirza, La Ode Muhammad Latifatul Karimah Lazim N Lazim N Lisatul Aulia Lusmino Basia M. Aji Sadewo M. Darul Fathoni M. Lathif Bashar M. Naqsyabandi S Mahdum Zahid MARIA ULFAH Meyla Nur Vita Sari Moh Alif Rizkiyanto Moh Ata Khoirlana Moh. Mofid Mohamad Khoiron Mohammad Zoqi Sarwani Mona Fathia Muawanah, Arofatul Muhamad Subhi Apriantoro Muhamad Zainudin Abdul Medjid Muhammad Fajar Purnama Muhammad Ikhsan Muhammad Mahrus Ali Muhammad Ridha Irsyadillah Muhammad Rifqy Asrul Muhammad Salman Alfarisi Muhammad Udin Nachwan Mufti Adriansyah Neneng Munifah S Neneng Munifah Sholilah Nihayatut Tasliyah Nindy Sabrina Nirwanto Maruf Nisa Noor Amalia Nola Gabriella Hutapea Novy Inti Fauziah Rahma Amalia Aslam Rahmad Nur Setiawan Ratna Kumala Setyaningum Rifki Khoirudin Rindra Risdiantoro Salwiyah . Septyaningrum Septyaningrum Siti Dahlia Sri Irawati Sri Mulyani Sri Suwarni Sulthon Faryabi Nurbadri suparman suparman Syakilah Al Mutawakkil Arifin Titiek Suheta Urva Fresiva Vivien Carin Wahyu Ramadhani Rambe Wira Fazri Rosyidin Witri Winanda Wiwik Sri Handayani Wulida Ainur Rofiq Yeshika Maharani Yusnita Rahayu Zaenah Amala Ummi Robihah Zizi Nurhikmah