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All Journal Jurnal Ilmiah Biosaintropis (Bioscience-Tropic) Syntax Literate: Jurnal Ilmiah Indonesia Numeracy : Jurnal Ilmiah Pendidikan Matematika Bioma : Jurnal Biologi Indonesia Jurnal SainHealth Jurnal Kridatama Sains dan Teknologi PREPOTIF : Jurnal Kesehatan Masyarakat Berkala Penelitian Hayati INSANTA: JURNAL PENGABDIAN KEPADA MASYARAKAT SUBSERVE: Community Service and Empowerment Journal Svarga Pena: Jurnal Pengabdian Kepada Masyarakat TAMPIASIH MAYARA: Jurnal Pengabdian Masyarakat
Affan Gaffar
Prodi Teknologi Pangan, Institut Teknologi Dan Kesehatan Aspirasi
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Education Engineering Environmental Science Immunology & microbiology Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

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Isolasi Dan Karakterisasi Bakteri Asam Laktat Dari Susu Kuda Bima (Equus sp.) Yang Berpotensi Sebagai Probiotik Suryani, Elsa Mega; Gaffar, Affan
Jurnal Ilmiah Biosaintropis (Bioscience-Tropic) Vol 9 No 2 (2024): January 2024
Publisher : Fakultas Matematika & Ilmu Pengetahuan Alam - Universitas Islam Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33474/e-jbst.v9i2.561

Abstract

The aim of this research is to isolate and characterize lactic acid bacteria from mare's milk which have the potential to act as probiotics. Bacterial identification includes gram staining, antimicrobial activity test, hemolytic activity test, pH and bile salt tolerance test. The research results showed that C5 isolates isolated from horse milk samples had potential as probiotics. Characterization includes the form of bacillary bacteria, antimicrobial activity against the pathogenic bacteria Escherichia coli ATCC of 0.40 mm, gamma hemolysis, tolerance to pH 2, 3, 5 and tolerance to bile salts of 0.4-1%.
BAKTERIOFAG DAN APLIKASI DALAM MENGENDALIKAN BAKTERI PATOGEN UNTUK MENINGKATKAN KEAMANAN PANGAN Gaffar, Affan; Mega Suryani, Elsa
Bioma Vol. 18 No. 2 (2022): Bioma
Publisher : LPPM Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/Bioma18(2).1

Abstract

Food safety and sustainable food production is an essential parts of the sustainable development goals of protecting the health and well-being of humans, animals, and the environment. Foodborne diseases are a significant cause of morbidity and mortality, particularly with the global crisis of antibiotic resistance. Bacteriophages as a biocontrol are a promising alternative for reducing contamination from pathogenic bacteria in food such as Escherichia coli, Bacillus cereus, Staphylococcus aureus, and Listeria monocytogenes. Bacteriophages are natural predators of bacteria that are harmless to humans and animals and are found in various environments, thus have been recognized as promising antimicrobial agents to help control specific bacterial pathogens in food production. Several bacteriophages have been applied in food to reduce the number of pathogenic bacteria. The results of this application show the efficacy of bacteriophages as biopreservation agents against foodborne pathogenic bacteria.
Praktek Kewirausahaan Mandiri Mahasiswa Institut Teknologi dan Kesehtan Aspirasi sebagai Upaya Peningkatan Skill Menuju Kemandirian Ekonomi Amrullah, Lalu; Gaffar, Affan; Warsani, Ziana; Safitri Rahman, Rahayu; Malita, Soufa; Abdul Majid, Muhip
MAYARA: Jurnal Pengabdian Masyarakat Vol. 1 No. 3 (2023): September - Desember
Publisher : Yayasan Miftahul Ulum Sangatta Kutai Timur (KEP. MENKUMHAM RI No. AHU-0014779.AH.01.04.Tahun 2018) bekerjasama dengan Jurusan Tarbiyah STAI Sangatta Kab. Kutai Timur.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.71382/mayara.jurn.peng.masy..v1i3.66

Abstract

The aim of this service is to develop the entrepreneurial abilities of students at the Aspiration Institute of Technology and Health. Entrepreneurship service activities are carried out with three series of activities, namely preparation, implementation and evaluation activities. After carrying out this service activity, there was an increase in students' understanding of entrepreneurship. The measurement results show that 31% of students really understand, 63% understand and 6% don't understand. These results indicate that student entrepreneurship service activities provide benefits in increasing student understanding
Pengaruh Customer Social Value, Customer Emotional Value, Customer Expectations, Perceived Quality dan Service Quality terhadap Customer Loyalty Dreezel Coffee Bandung Gaffar, Affan; Sakapurnama, Eko
Syntax Literate Jurnal Ilmiah Indonesia
Publisher : Syntax Corporation

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36418/syntax-literate.v9i10.16962

Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh kualitas layanan, nilai sosial, nilai emosional, harapan, dan kualitas yang dirasakan terhadap nilai yang dirasakan, kepuasan pelanggan, dan loyalitas pelanggan di Dreezel Coffee, Bandung. Menggunakan pendekatan kuantitatif, penelitian ini melibatkan 100 responden yang dipilih melalui teknik purposive dan cluster sampling. Data primer dikumpulkan menggunakan kuesioner, sementara data sekunder diperoleh dari literatur dan penelitian sebelumnya. Analisis data dilakukan menggunakan teknik statistik deskriptif dan evaluasi model pengukuran melalui validitas dan reliabilitas konstruk. Hasil penelitian menunjukkan bahwa kualitas layanan memiliki pengaruh signifikan terhadap kepuasan pelanggan dan loyalitas pelanggan. Nilai sosial dan nilai emosional pelanggan juga berpengaruh positif terhadap nilai yang dirasakan. Harapan pelanggan dan kualitas yang dirasakan memiliki korelasi positif dengan nilai yang dirasakan dan kepuasan pelanggan. Kepuasan pelanggan secara signifikan mempengaruhi loyalitas pelanggan. Kesimpulan dari penelitian ini adalah bahwa faktor-faktor seperti kualitas layanan, nilai sosial, dan nilai emosional memainkan peran penting dalam membentuk kepuasan dan loyalitas pelanggan. Implikasi dari penelitian ini adalah bahwa Dreezel Coffee perlu terus meningkatkan kualitas layanan dan menciptakan nilai emosional serta sosial yang positif untuk mempertahankan dan meningkatkan loyalitas pelanggan.
Co-Authors Abdul Majid, Muhip Amrullah, Lalu Asep Awaludin Prihanto Eko Sakapurnama Elsa Mega Suryani Lalu Amrullah Lalu Amrullah Lalu Amrullah M. Gunawan Supiarmo Malita, Soufa Marsahip Marsahip Mega Suryani, Elsa Muhamad Taqiudin Muhammad Junaedi Nur Wiji Sholikin Nurramdaniyah Nurramdaniyah Rahayu Safitri Rahman Rahayu Safitri Rahman Rahman, Rahayu Safitri Safitri Rahman, Rahayu Soufa Malita Soufa Malita Sri Harmonika Suryani, Elsa Mega Vivi Andrianingsih Warsani, Ziana Yoga Dwi Jatmiko Yuliatin Hasfiani Ziana Warsani Ziana Warsani