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KEPUTUSAN PEMBELIAN BLACKBERRY REMAJA DITINJAU DARI KELOMPOK ACUAN Agus Budiyanto
Jurnal Ilmiah Psikologi Terapan Vol. 1 No. 2 (2013): August
Publisher : University of Muhammadiyah Malang

Blackberry saat ini adalah suatu trend yang sedang menjadi topik hangat di masyarakat, khususnya pada remaja. Hal ini tentu harus menjadi perhatian khusus oleh para produsen agar dapat memasarkan produknya dengan tepat sasaran. Banyak faktor yang mempengaruhi individu dalam pengambilan keputusannya dalam konsumsi. Kelompok acuan menjadi salah satu faktor yang mempengaruhi dengan kuat seorang remaja. Tujuan penelitian ini adalah untuk mengetahui kelompok acuan mana yang lebih berpengaruh pada diri seorang remaja dalam pembelian blackberry-nya. Penelitian ini menggunakan metode deskriptif kuatitatif dengan menggunakan skala kelompok acuan dan skala keputusan pembelian dengan metode skala likert. Teknik sampling yang digunakan adalah accidental sampling dan didapatkan jumlah subjek sebanyak 106 orang remaja dengan rentang usia 17-20 tahun dan memiliki ponsel blackberry. Hasil penelitian menunjukkan bahwa ada perbedaan varian pada kelompok acuan yang diketahui dengan membandingkan p-value statistik uji F dengan taraf signifikansi (0,003 < 0,05). Nilai Asymp. Sig dari Kruskal-Wallis test yang lebih besar dari taraf signifikansi (0,171 < 0,05) membuktikan bahwa tidak ada perbedaan pengaruh yang diberikan kelompok acuan terhadap keputusan pembelian. Katakunci: Blackberry, remaja, kelompok acuan, keputusan pembelian

PENGARUH TEKNIK PELUNAKAN TERHADAP RENDEMEN, DERAJAT PUTIH, DAN BENTUK SERTA UKURAN GRANULA PATI SORGUM MANIS (Sorghum bicolor (L). Moench) Agus Budiyanto; Rahmawati Rahmawati; Abdullah bin Arif; Evan Wijaya
Jurnal Teknologi Pangan dan Kesehatan (Journal of Food Technology and Health) Vol 3, No 1 (2021): Mei
Publisher : Universitas Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36441/jtepakes.v3i1.535

ABSTRAK: Sorgum manis (Sorghum bicolor (L) Moench) merupakan salah satu serealia sumber karbohidrat yang potensial karena tahan kekeringan, kadar garam tinggi, serta daya adaptasi pertumbuhan yang baik. Kelemahannya biji sorgum keras sehingga sulit diolah dan menghasikan rendemen rendah. Untuk mengatasinya, telah dilakukan teknik pelunakan biji sorgum dengan penyosohan dan perendaman, namun belum optimal. Berdasarkan hal tersebut dipelajari 3 metode pelunakan biji sorgum, yaitu (A1) Biji sorgum tidak sosoh tapi direndam air biasa pada suhu ruang selama 12 jam; (A2) Biji sorgum tidak sosoh tapi diseduh air bersuhu 100oC dan didiamkan pada suhu ruang selama 12 jam; (A3) Biji sorgum sosoh satu kali serta direndam air biasa pada suhu ruang selama 12 jam. Mutu pati ditentukan oleh rendemen, derajat putih dan bentuk serta ukuran granula. Hasil menunjukkan bahwa nilai rata-rata rendemen, derajat putih, dan bentuk serta ukuran granula pati yang berbeda. Teknik pelunakan dengan penyosohan menghasilkan rendemen terendah (42,24%) tetapi derajat putih pati sorgum tertinggi (94,53%). Pati yang dihasilkan berbentuk bulat berukuran 7,82 – 24,26 um. Di mana teknik pelunakan dengan penyeduhan air bersuhu 100°C menghasilkan rendemen tertinggi (49,77%), dengan derajat putih lebih tinggi dibandingkan biji yang direndam air biasa (92,97%) dan pati yang dihasilkan berbentuk bulat dan poligonal dengan ukuran granula 5,02 – 22,40 um, dan teknik pelunakan dengan perendaman air biasa menghasilkan rendemen 48%, derajat putih 92,40% dan granula pati berbentuk bulat, segi lima, dan poligonal dengan ukuran 5,02-22,34 um. ABSTRACT: Sweet sorghum (Sorghum bicolor (L) Moench) is one of the cereals with potential carbohydrate sources because of its drought resistance, high salt content, and good growth adaptability. The disadvantage is that sorghum seeds are hard so that they are difficult to process and produce low yields. To overcome this, the technique of softening sorghum seeds has been carried out by grinding and soaking, but it has not been optimal. Based on this, three methods of softening sorghum seeds were studied, namely A1: Sorghum seeds were not polished but soaked in plain water at room temperature for 12 hours; A2: Sorghum seeds are not soft, but brewed with water at 98oC and allowed to stand at room temperature for 12 hours; A3: Sorghum seeds grind once and soak in plain water at room temperature for 12 hours. The quality of starch is determined by the yield, the degree of whiteness and the shape and size of the granules. The results showed that the average value of yield, degree of whiteness, and the shape and size of starch granules were also different. The softening technique by grinding resulted in the lowest yield (42.24%) but the highest whiteness degree of sorghum starch (94.53%). The resulting starch is round in size 7.82 – 24.26 um. Where the softening technique by brewing water at a temperature of 98°C resulted in the highest yield (49.77%), with a higher degree of whiteness than seeds soaked in plain water (92.97%) and the starch produced was round and polygonal with a granule size of 5 .02 – 22.40 um. The softening technique with ordinary water immersion resulted in the yield of 48%, the degree of whiteness 92.40% and the starch granules were round, pentagon, and polygonal in size with a size of 5.02-22.34 um.

Karakteristik Es Krim Labu Kuning (Cucurbita Moschata) Menggunakan Pengemulsi Pati Jagung (Zea Mays L.) Dan Pati Garut (Maranta Arundinacea L.) Nanan Nurdjannah; Sri Usmiati; Agus Budiyanto
Jurnal Penelitian Pascapanen Pertanian Vol 7, No 1 (2010): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v7n1.2010.43-52

Buah labu kuning disamping mengandung a-karoten yang tinggi juga mempunyai aroma dan rasa yang disenangi. Dalam rangka penganekaragaman produk labu kuning telah dicobakan pembuatan es krim dengan menggunakan puree labu kuning sebagai salah satu bahan baku sumber a-karoten dan penambah flavor serta pati jagung dan garut sebagai bahan pengemulsi dalam campuran es krim (ICM=lce Cream Mixture). Penelitian ini bertujuan untuk mengetahui karakteristik es krim yang dibuat menggunakan puree (bubur buah) labu kuning (Cucurbita moschata) sebagai bahan baku sumber a-karoten, serta pati jagung (Zea mays L) dan pati garut (Maranto arundinacea L) sebagai bahan pengemulsi. Penelitian didesain menggunakan Rancangan Acak Kelompok (RAK) pola faktorial 3X2 yaitu: (i) tiga konsentrasi puree labu kuning (50%, 55%, 60%), dan (ii) dua jenis bahan pengemulsi: pati garut dan pati jagung. Dua faktor tersebut dikombinasikan secara acak, setiap perlakuan diulang tiga kali. Parameter pengukuran terdiri atas sifat fisik es krim yang meliputi overrun (%), dan kecepatan meleleh (menit/100g), serta mutu organoleptik terhadap rasa dan tekstur es krim menggunakan metode hedonik oleh 15 panelis semi terlatih dengan skala penilaian 1 sampai 5 (1 = sangat tidak suka, 2=agak tidak suka, 3=suka, 4=agak sangat suka, 5= sangat suka). Hasil penelitian menunjukkan bahwa penambahan puree labu kuning serta pati jagung dan atau pati garut dalam ICM mempengaruhi persentase overrun dan kecepatan meleleh, namun tidak berpengaruh terhadap rasa dan tekstur. Diantara perlakuan yang dicobakan, penggunaan puree labu kuning 60% dan pari jagung menghasilkan es krim yang memiliki overrun tertinggi dan lambat meleleh, kandungan a-karoten yang tinggi (12,45 i g/g), serta rasa dan tekstur yang paling disukai panelis. Penggunaan pengemulsi pati jagung sebagai bahan pengemulsi dalam pembuatan es krim lebih baik dibandingkan dengan pati garut. Characteristic Of Pumpkin Ice Cream (Cucurbita Moschata) Using Starch Of Maize (Zeo Mays L.) And Arrowroot (Maranto Arundinacea L.) As StabilizerBeside a high content of a-carotene, pumpkin also has a pleasent flavor. in order to diversify pumpkin product, the observation of pumpkin as usage a source of vitamin (a-carotene) and flavoring enhancer along with maize (Zea mays L.) and arrowroot (Maranto arundinacea L.) starch as emulsifier in ice cream making was done The aim of the research was to find out the physical properties and palatability of ice cream made from puree of pumpkin (Cucurbita moschala) as the a-carotene source and flavor enhancer, and the addition of maize and arrowroot starch as emulsifier. The research was designed using Completely Randomized Block Design (CR.BD) factorial pattern 3x2 with 3 replication i.e: (i) three concentration levels of pumpkin puree (50%, 55%, 60%), and (ii) two kinds of emulsifier (maize and arrowroot starch). Parameters observed were physical properties of ice cream covering: overrun (%) and melting rate (minute/100 g), and the quality of organoleptic including taste and texture using hedonic method by 15 semi-trained panelist with five rank (1= very unlike, 2=rather unlike, 3=like, 4= rather like, 5= like very much). Research results indicated that the use of pumpkin puree with the addition of maize and arrowroot in ICM (Ice Cream Mixture) influenced the overrun percentage and melting rate, but didn't give effects on taste and texture. The use of pumpkin puree 60% and addition of maize starch produced highest ice cream overrun and lowest melting rate, high a-carotene content (12.45 i g/g), with taste and texture most preferred by panelist. The use of maize starch as emulsifier in ice cream making was better than that of arrowroot starch.

PENGARUH KONSENTRASI NaOH DAN ENZIM SELULASE: XILANASE TERHADAP PRODUKSI BIOETANOL DARI TONGKOL JAGUNG Abdullah Bin Arif; Agus Budiyanto; Wahyu Diyono; Maulida Hayuningtyas; Nur Richana; Tri Marwati
Jurnal Penelitian Pascapanen Pertanian Vol 13, No 3 (2016): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v13n3.2016.107-114

Pencarian bahan energi alternatif yang tidak berkompetisi dengan pangan dan pakan sangatlah perlu dan mendesak untuk dipikirkan. Biomassa lignoselulosa merupakan salah satu sumber energi yang potensial. Tujuan penelitian ini yaitu untuk mendapatkan perlakuan konsentrasi NaOH dan enzim selulase: xilanase yang optimum untuk produksi bioetanol dari tongkol jagung. Penelitian dilakukan pada bulan Januari 2014 sampai Nopember 2014 di Laboratorium Mikrobiologi dan Kimia Balai Besar Litbang Pascapanen Pertanian dan Pusat Penelitian Kimia LIPI. Bahan baku yang digunakan adalah tongkol jagung. Terdapat empat tahapan dalam penelitian ini, yang meliputi: 1). Karakteristik bahan baku, 2). Optimasi pengaruh perlakuan dosis NaOH pada proses delignifikasi terhadap perubahan karakteristik bahan serbuk tongkol jagung, rancangan percobaan pada tahapan ini yaitu rancangan acak lengkap (RAL) 1 faktor. 3). Optimasi pengaruh penambahan enzim selulase dan xilanase terhadap produksi bioetanol skala 500 g bahan baku, pada tahapan ini terdapat dua perlakuan penambahan perbandingan dosis enzim selulase: xilanase yang berbeda yaitu 1:1 % dan 2:2 %, analisis statistik yang digunakan pada tahapan ini yaitu analisis uji t-student. 4). Optimasi proses produksi bioetanol skala 50 kg bahan baku. Hasil penelitian menunjukkan bahwa teknologi produksi bioetanol dari tongkol jagung yaitu dengan cara serbuk tongkol jagung dilakukan pretreatment menggunakan larutan NaOH 10% dan dipanaskan menggunakan autoklaf dengan suhu 120-130 oC selama 20 menit. Selanjutnya bahan hasil delignifikasi dilakukan proses hidrolisis dan sakarifikasi menggunakan enzim xilanase:selulase dengan perbandingan 1 : 1. Proses selanjutnya yaitu proses fermentasi selama 3 hari dengan cara ditambahkan Saccharomyces cereviciae sebanyak 1%. Bioetanol yang dihasilkan sebanyak 14,65% dari total serbuk tongkol jagung yang digunakan dengan kadar alkohol 83,3%.English VersionEffect of NaOH Concentration and Cellulose:Xilanase Enzymes For Bioethanol Production From Corn cob.The effort to search an alternative for energy materials that do not compete with food and feed is necessary and urgent to think about. Lignocellulosic biomass is one potential source of energy. The aim of this study is to obtain treatments NaOH concentration and cellulase:xylanase enzymes that optimum for bioethanol production from corn cobs.. The study was conducted in January until November 2014 at the Laboratory of Microbiology and Chemistry at Indonesian center for Agricultural Postharvest Research and Development and Indonesian Center for Chemical Research of LIPI. The raw material is corn cob. There were four stages in this study: 1). Characteristics of raw materials, 2). Optimization of pretreatment effect NaOH dose on delignification process to change the characteristics of corn cob powder, experimental design at this stage is completely randomized design (CRD) 1 factor 3). Optimization effect of cellulase and xylanase enzymes to bioethanol production scale 500 g of raw materials, there are two treatment concentration of enzymes cellulase:xylanase ie 1: 1% and 2: 2%, statistical analysis that used in this stage is the analysis of t-student test. 4). Optimization of the process of bioethanol production scale 50 kg of raw material. The results showed that the production of bioethanol from corncobs that is the way to do pretreatment of corncob powder using 10% NaOH solution and heated using autoclave at temperature of 120- 130 oC for 20 minutes. Furthermore, the resulted material from delignification was procced to saccharification and hydrolysis process using enzyme xylanase: cellulase with ratio of 1:1. The bioethanol produced was 14.65% from total corn cob powder used with alcohol content of 83.3%.

Pendugaan Umur Simpan Pasta Tomat Kental Dalam Kemasan Botol Plastik Dengan Metode Akselerasi Ermi Sukasih; nFN Sunarmani; Agus Budiyanto
Jurnal Penelitian Pascapanen Pertanian Vol 4, No 2 (2007): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v4n2.2007.72-82

Pasta tomat kental merupakan salah satu bentuk olahan konsentrat buah tomat dengan total padatan terlarut tinggi sehingga bersifat kurang voluminous dan memudahkan transportasi serta distribusinya. Untuk menjamin bahwa pasta tomat belum mengalami kerusakan sampai di tangan konsumen, maka diperlukan informasi tentang masa simpan. Salah satu cara untuk menduga umur simpan secara cepat adalah dengan metode Accelerated Storage Studies (ASS) melalui pendekatan metode Arhenius. Ada empat produk pasta tomat yang diduga umur simpannya yaitu K (kontrol: pasta tomat tanpa bahan tambahan), P (pasta tomat ditambah pengawet), PP (pasta tomat ditambah pengawet dan pewarna), PPG (pasta tomat ditambah pengawet, pewarna dan gula). Pasta tomat disimpan dalam tiga suhu yakni suhu 40°C, suhu kamar (28°C) dan ruangan berpendingin udara (20°C). Penelitian diulang sebanyak tiga kali. Analisis dilakukan terhadap parameter mutu kritis yaitu tingkat kecerahan warna dan penerimaan. Analisis dilakukan setiap dua minggu selama delapan minggu penyimpanan. Pasta tomat dengan parameter kritis tingkat kecerahan warna, kontrol mempunyai dugaan umur simpan yang paling lama yaitu pada penyimpanan suhu 7°C, 15°C, 2YC dan 30°C masing-masing mempunyai dugaan umur simpan sebesar 97,93 : 91,90; 85,29 dan 82,32 hari. Sementara berdasarkan parameter kritis penerimaan konsumen, PPG (pasta tomat dengan penambahan pengawet, pewarna dan gula) mempunyai dugaan umur simpan paling lama, pada penyimpanan suhu 7°C, 15°C, 25°C dan 30°C masing-masing mempunyai dugaan umur simpan sebesar 87,72 ; 54,41; 31,05 dan 23,78 hari. Shelf Life Prediction Of Heavy Tomato Paste In Plastic Bottle Using Accelerated Storage MethodHeavy tomato paste is a concentrated product having high total soluble solid (TSS) so that it is less voluminous easy for transportation and distribution. Information on product shelf life is required to ensure that product is recei ved by consumers in excellent condition. An accelerated storage studies (ASS) with Arrhenius model was developed to predict the product shelf life. Four different types of product were employed in this study, i.e. tomato paste without preservatives and colourants (K), tomato paste with preservatives (P), tomato paste with preservatives and colourants (PP), and tomato paste with preservatives, colourant and sugar (PPG). The products were kept at 40"C, 28°C and 20°C, and the experiments were done in triplicates. Parameters observed were colour lightness and consumers acceptance. The product were analysed every two weeks for eight weeks of storage. In term of colour ligtness, K had the longest predicted shelf life at 7°C, 15°C, 25°C and 30°C with the shelf lives 97.93 : 91.90; 85.29 and 82.32 days, respectively. PPG had the longest predicted shelf life in terms of consumers acceptance at 7°C, 15'C, 25°C, 30'C with the shelf lives 87.72 ; 54.41, 31.05 and 23.78 days, respecttively. These results were confirmed with results of normal storage experiments.

Pengaruh Suhu dan Waktu Ekstraksi Terhadap Karakter Pektin dari Ampas Jeruk Siam (Citrus nobilis L) Agus Budiyanto; nFN Yulianingsih
Jurnal Penelitian Pascapanen Pertanian Vol 5, No 2 (2008): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v5n2.2008.37-44

Produksi jeruk selama tiga tahun terakhir (2005 - 2007) cenderung meningkat. Jumlah produksi jeruk yang tinggi mengakibatkan harga jual menurun sehingga perlu dilakukan pengolahan. Pengolahan jeruk dalam bentuk konsentrat dan jus jeruk akan menghasilkan limbah berupa ampas jeruk. Salah satu komponen ampas jeruk adalah pektin yang merupakan komponen fungsional pada industri makanan dan obat-obatan. Penelitian ini bertujuan untuk mengetahui suhu dan waktu ekstraksi terhadap karakteristik pektin ampas jeruk Siam. Penelitian menggunakan rancangan acak lengkap dengan dua faktor. Faktor A (suhu) dan B (waktu) terdiri atas tiga taraf, dengan masing-masing tiga ulangan. Faktor A adalah A1 = 65oC, A2 = 80oC, dan A3 = 95oC, sedangkan faktor B yaitu B1 = 40 menit, B2 = 60 menit dan B3 = 80 menit. Hasil penelitian menunjukkan bahwa pektin bermetoksil rendah yaitu 4,87 – 6,95% (kurang 7%) dengan rendemen pektin 13,67 – 16,32% dan kadar air 7,94-11,91% (kurang dari 12%). Kadar galakturonat pektin (minimal 65%) dihasilkan dari ekstraksi dengan suhu 95oC selama 40, 60 dan 80 menit serta pada suhu 80oC selama 80 menit. Berdasarkan hasil karakteristik pektin, kondisi optimum ekstraksi pektin adalah perlakuan pada suhu ekstraksi 95oC selama 40 menit. Effect of Temperature and Time of Extraction on Characters of Pektin Extracted From Siam Citrus (Citrus nobilis L) Pulp Indonesian citrus production during the last three years (2005 - 2007) tends to increase. Amount of high citrus production result price, therefore requires processing. Simple citrus processing of citrus concentrated citrus juice and juice would produce waste, such as pulp. Pectin is one of compounds of citrus pulp which has a role componens in food and pharmateutical industries. The objective of this research was to study influence of extraction temperature and time toward Siam citrus pulp pectin characteristic. The research used factorial completely randomized design with two factors. A and B factors were consisted of three levels which each the factor used three replication. A factor were A, = 65"C, A, = SO°C,A3 = 95°C, while B factor were B, = 40 minutes, B2 = 60 minutes and B3 = SO minutes. The result showed that the yield of pectin was around 13.67 _ 16.32%, low methoxyl pectin with rnethoxyl content about 4.S7 _ 6.95% «7%) and water content 7.94 _ 11.91% « 12%). The galacturonat content «65%) were produced from extraction at temperature 95uC during 40, 60 and 80 minutes and 80°C during 80 minutes. Based on pectin characteristic result, the optimum condition of pectin extraction is treatment of temperature 95'C during 40 minutes.

Purification of Biotransformation Products of Cis-Isoflavan-4-Ol by Biphenyl Dioxygenase of Pseudomonas pseudoalcaligenes Kf707 Strain Expressed in Escherichia coli Tri Ratna Sulistiyani; Agus Budiyanto
Majalah Ilmiah Biologi BIOSFERA: A Scientific Journal Vol 27, No 2 (2010)
Publisher : Fakultas Biologi | Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.mib.2010.27.2.192

Isoflavone has multiple beneficial effects on human health, especially as antioxidant and anticancer. Biotransformation of two enantiomers (CE1 and CE2) of cis-isoflavan-4-ol by E. coli JM109 (pJHF108) carrying a biphenyl dioxygenase gene from P. pseudoalcaligenes KF707 produced two products and they were designated as CM1 and CM2. They had retention time at 11.9 and 14.6 min, respectively, and same absorption peaks at 204, 220 and 275 nm. CM1 and CM2 had [M-H2O+H]+ at m/z 225. Based on the molecular mass, hydrolysis products, and previous report, this study proposed that epoxidation occurred on cis-isoflavan-4-ol. Chloroform extraction was done to improve the stability of CM1 and CM2.

The Role of Teachers in the Implementation of Online Learning in the midst of the Covid-19 Pandemic Agus Budiyanto
Prosiding University Research Colloquium Proceeding of The 14th University Research Colloquium 2021: Bidang Pendidikan
Publisher : Konsorsium Lembaga Penelitian dan Pengabdian kepada Masyarakat Perguruan Tinggi Muhammadiyah 'Aisyiyah (PTMA) Koordinator Wilayah Jawa Tengah - DIY

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (161.869 KB)

Since the emergence of the COVID-19 Pandemic in all corners of the world, there havebeen changes in all fields, spreading to the education aspect. Many schools have beenclosed, the learning process is temporarily carried out online from their respective homes.Madrasah parties are required to continue to carry out learning with a process that is nolonger face-to-face in class but with online learning. The focus of this research is todescribe the teacher's role in the implementation of online learning, from planning,implementing, and evaluating learning. This study uses a qualitative descriptiveresearch model. This research was conducted at MI Muhammadiyah Butuh I Kalikajarwith the research subjects being teachers, in this case the teachers were givenquestionnaires and interviews to find out several indicators of the teacher's role, (1) theteacher's role as a learning resource, in online learning, the teacher provides learningresources , namely the theme book and program (2) the role of the teacher as ademonstrator, in this distance learning where the teacher provides facilities such asmedia to assist students in the learning process; (3) the teacher's role as a motivator, theteacher provides motivation to students. The motivation given by the teacher is alsovarious motivations with rewards or directly to students (4) the role of the teacher as amanager, in online learning here the teacher acts as a learning manager, so that learningcan be directed according to the basic competencies and learning objectives that must beachieved; (5) the role of the teacher as an evaluator here, the teacher plays a role inproviding evaluations in order to find out the extent to which students master a learningmaterial. Not only is the support for inhibiting factors very diverse, teachers play a veryimportant role in the implementation of online learning in the midst of the Covid-19Pandemic

KARAKTERISTIK MUTU GELATIN CEKER AYAM SEBAGAI ALTERNATIF GELATIN HALAL Miskiyah - Miskiyah; Kirana Sanggrami Sasmitaloka; Elmi Kamsiati; Juniawati Juniawati; Agus Budiyanto
JURNAL STANDARDISASI Vol 22, No 3 (2020)
Publisher : Badan Standardisasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31153/js.v22i3.850

Gelatin merupakan bahan tambahan pangan asal hewani yang peranannya cukup penting dalam proses produksi pangan yang berfungsi sebagai pengemulsi, penstabil, memperbaiki tekstur produk pangan, dan pengental. Penelitian ini bertujuan untuk mengetahui karakteristik mutu gelatin ceker ayam yang diekstraksi dengan perlakuan kombinasi basa dan asam. Penelitian didesain menggunakan rancangan acak lengkap dengan perlakuan jenis pelarut ekstraksi: Perendaman pada NaOH 0,2% dan asam asetat 5% (A); Perendaman pada NaOH 0,1% dan asam sitrat 5% (B); dan Perendaman pada NaOH 1% dan Asam sitrat 5% (C). Analisis produk gelatin meliputi kadar lemak, kadar protein, kekuatan gel, pH,dan kandungan logam. Penggunaan pelarut asam dan basa untuk menghidrolisis ceker ayam menghasilkan gelatin dengan karakteristik mutu yang berbeda nyata (p<0,05). Proses produksi gelatin menggunakan perlakuan perendaman NaOH 0,2% dan asam asetat 5% menunjukkan karakteristik yang paling baik dibandingkan dengan perlakuan lainnya.Gelatin tersebut mempunyai karakteristik yang memenuhi standar SNI gelatin (06-3735:1995) dan lebih baik dibandingkan gelatin komersial.

Pelatihan dan Pendampingan Proses Pembuatan Punch and Dies dengan Menggunakan Material SKD 11 pada UMKM di CV. Gama Satya Engineering Amir Amir; Aris Munandar; Nurhalim Nurhalim; Ahmad Solihin; Agus Budiyanto; Muchammad Chusnan Aprianto
Pemberdayaan Masyarakat : Jurnal Aksi Sosial Vol. 2 No. 3 (2025): September : Pemberdayaan Masyarakat : Jurnal Aksi Sosial
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62383/aksisosial.v2i3.2216

The manufacturing process of dies and punches requires high precision to produce components that are exactly in accordance with the given design specifications. Every step in the manufacture of dies and punches must be carried out carefully to ensure that the final result meets the quality and safety standards required in the industry. The manufacture of dies requires extra precision. These are not just molds, but tools that are capable of providing consistent shape and precision in every molding operation. Punches, an equally important counterpart, are designed to fit dies and provide clean and precise cuts on the processed material. This process not only produces tools but also demonstrates a dedication to technical excellence and precision. Every step is taken diligently, from initial conception to implementation on the production line. In the world of manufacturing, dies and punches are about transforming ideas into solid reality, playing a crucial role in supporting the advancement of modern industry.

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