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All Journal The Asian Journal of Technology Management (AJTM) MPI (Media Pharmaceutica Indonesiana) Global Research on Tourism Development and Advancement (GARUDA)
Iswadi, Hazrul
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Humanities Chemistry Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Health Professions Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Social Sciences

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Tourism Route Planning Route Based on Tourist Category using Orienteering Problem with Time Windows Hapsari, Indri; Iswadi, Hazrul; Cahyadi, Yosvaldo Ongko
Stupa Vol 1 No 1 (2019): Global Research on Tourism Development and Advancement (GARUDA)
Publisher : Prasetiya Mulya Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (17.283 KB) | DOI: 10.21632/garuda.1.1.42-49

Abstract

Indonesia has a large number of favorable tourism destinations, for example like Besuki in East Java that has some potential tourist attractions. The complexity to plan a tourism travel routes for particular tourist category become a problem. Hence, travel recommendations for tourists are required. To solve this problem, the first step is accumulating data from questionnaires, Google Map, TripAdvisor, and website of the Tourism Office in Besuki. The questionnaires were distributed to respondents with dominant age between 15-24 years (60%) and most of them were students (44%). Most respondents were single (74%) and traveling with their family (52%). Using LINGO, model Orienteering Problem with Time Windows (OPTW) with objective function is maximizing scores and having restrictions in opening and closing hours of each tourist attractions. The database that required are opening and closing hours, the distance between tourist attractions, and maximum tourist’s hours per day. Score for each tourist attraction and service time will be taken from each tourist category. There are 3 tourists’ categories such as Simplicity Searchers (42%), Cultural Purists (34%), and Reward Hunters (24%). Eventhough there is no significant difference among service time for all categories, the median service time will give different results in total score and routes.
Karakterisasi Fisikokimia dan Organoleptik Tablet Effervescent Ashitaba (Angelica keiskei) Laitupa, Fajriyanti Azzura; Dewi, Ardhia Deasy Rosita; Erawati, Christina Mumpuni; Kusumawardhany, Prita Ayu; Widjaja, Lanny Kusuma; Iswadi, Hazrul
MPI (Media Pharmaceutica Indonesiana) Vol. 6 No. 1 (2024): JUNE
Publisher : Fakultas Farmasi, Universitas Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24123/mpi.v6i1.5648

Abstract

Ashitaba (Angelica keiskei) merupakan tanaman yang mengandung senyawa flavonoid (kalkon) dan tanin yang dapat berperan sebagai antioksidan. Kandungan antioksidan pada ashitaba akan mudah dikonsumsi dalam bentuk sediaan tablet effervescent. Penelitian ini bertujuan untuk mengetahui formula terbaik tablet effervescent ashitaba. Tablet effervescent merupakan bentuk sediaan yang menghasilkan gelembung gas karbondioksida sebagai hasil dari reaksi kimia dalam larutan yang mengandung senyawa asam dan senyawa karbonat atau bikarbonat hingga terdapat rasa sparkly pada minuman setelah tablet larut sempurna dalam air. Proses pembuatan diawali dengan ekstraksi senyawa flavonoid dengan metode maserasi dalam pelarut etanol 70%, lalu dikeringkan menggunakan spray dryer dengan maltodekstrin sebagai drying aid. Tablet effervescent dibuat berdasarkan formula yang telah ditentukan menggunakan penambahan ekstrak sebesar 10; 15; 20; 25% (b/v). Berdasarkan hasil analisis statistik karakteristik fisikokimia yang telah dilakukan, ditemukan adanya perbedaan signifikan. Perlakuan dengan penambahan ekstrak 15% merupakan perlakuan terbaik menurut uji indeks efektivitas dengan aktivitas antioksidan sebesar 29,43±1,84%, kadar air 3,68±0,28%, waktu larut 40±0,99 detik dan warna tablet kuning merah. Ashitaba (Angelica keiskei) is a plant that contains flavonoid compounds (chalcone) and tannins which can act as antioxidants. The antioxidant content in ashitaba can be easily consumed in the form of effervescent tablets. This research aims to determine the best formula for ashitaba effervescent tablets. Effervescent tablets are a dosage form that produces carbon dioxide gas bubbles as a result of a chemical reaction in a solution containing acid compounds and carbonate or bicarbonate compounds so that there is a sparkly taste in the drink after the tablet dissolves completely in water. The manufacturing process begins with the extraction of flavonoid compounds using the maceration method in 70% ethanol solvent, then dried using a spray dryer with maltodextrin as a drying aid. Effervescent tablets are made based on a predetermined formula using an extract addition of 10; 15; 20; 25% (w/v). Sample treatment with the addition off 15% extract was the best treatment according to the effectiveness index test with antioxidant activity of 29.43 ± 1.84%, water content of 3.68 ± 0.28%, dissolving time of 40 ± 0.99 seconds and colour of the tablet was yellow red.
Faktor Penting Preferensi Konsumen Pada Water Kefir Teh Ashitaba Kusumastuti, Benedicta Ratih; Pantjajani, Tjandra; Kusumawardhany, Prita Ayu; Widjaja, Lanny Kusuma; Iswadi, Hazrul; Dewi, Ardhia Deasy Rosita
MPI (Media Pharmaceutica Indonesiana) Vol. 4 No. 1 (2022): JUNE
Publisher : Fakultas Farmasi, Universitas Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24123/mpi.v4i1.4902

Abstract

Preferensi konsumen terhadap sebuah produk perlu diperhatikan khususnya untuk produk yang masih jarang beredar di masyarakat seperti kefir air (water kefir). Pada penelitian ini, pembuatan water kefirmenggunakan bahan dasar berupa serbuk ashitaba (Angelica keiskei). Tanaman ashitaba banyak dibudidayakan di Indonesia namun sedikit pemanfaatannya. Ashitaba memiliki banyak manfaat seperti antihipertensi, antistroke, dan kaya akan antioksidan. Penelitian ini bertujuan untuk mengetahui faktor penting penentu preferensi konsumen terhadap water kefir teh ashitaba menggunakan kuesioner daring dengan metode Principal Component Analysis (PCA) serta mengetahui pengaruh dari variasi konsentrasi serbuk ashitaba dan lama perebusan terhadap aktivitas antioksidan water kefir teh ashitaba. Hasil analisis dengan metode PCA didapatkan beberapa faktor, dari faktor yang terpenting hingga faktor yang dianggap kurang penting bagi konsumen dalam membuat keputusan untuk membeli water kefir teh ashitaba. Faktor-faktor tersebut adalah aktivitas antioksidan, kandungan vitamin C, dan total bakteri asam laktat dengan skor berturut-turut 0,854; 0,816; dan 0,778. Penelitian ini juga dilakukan untuk mengetahui pengaruh dari konsentrasi serbuk teh ashitaba (5 dan 10%) dan lama perebusan (2, 5, dan 8 menit) terhadap aktivitas antioksidan dari water kefir teh ashitaba. Hasil uji aktivitas antioksidan yang didapat dari nilai inhibisi terhadap DPPH yaitu sebesar 55,57±0,56% didapat dari konsentrasi serbuk teh ashitaba 10% b/v dan lama perebusan 8 menit.
University-Industry Collaboration and Innovation Performance: Evidence from the University of Surabaya in Indonesia Lianto, Benny; Iswadi, Hazrul; Oktaviyanti, Nina Dewi
The Asian Journal of Technology Management (AJTM) Vol. 18 No. 1 (2025): (In Progress Issue)
Publisher : Unit Research and Knowledge, School of Business and Management, Institut Teknologi Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12695/ajtm.2025.18.1.1

Abstract

Abstract. The Indonesian government, through the Ministry of Education, Culture, Research, and Technology (Kemdikbudristek) has introduced the Matching Fund (MF) program. MF is a concrete form of government support and intervention to create collaboration and strategic synergy between higher education institutions (universities) and industry. This study aims to investigate and analyze various forms of collaboration and interaction between universities and industry and their impact on innovation performance in the Matching Fund (MF) program. This study uses an interpretive qualitative methodology with eight (8) case studies of the MF program at the University of Surabaya, Indonesia, during the period 2021 to 2023. The results of the study show that the forms of interaction that occur are very diverse, ranging from informal to very formal interactions. This study also shows that the number and form of interactions are not influenced by the duration of the collaboration. The variety of forms of interaction is more determined by the quality of the company and university leaders, good relationships and mutual trust between the two parties, good relationships, coordination, and communication between the persons in charge (PICs) of the two parties. Furthermore, the results of the study show that the MF program provides direct innovation outcome (DIO) and indirect innovation outcome (IIO) results for companies. On the other hand, the MF university-industry collaboration program also provides positive results for the universities in terms of DIO and IIO, but not all university-industry collaboration projects provide maximum results for academic innovation (AI). The duration of cooperation, mutual trust, and good coordination and communication between the persons in charge (PICs) of the two parties all have a greater influence on AI. Keywords: University, Industry, Collaboration, Matching Fund, and Innovation Performance
Co-Authors Ardhia Deasy Rosita Dewi Benny Lianto Cahyadi, Yosvaldo Ongko Erawati, Christina Mumpuni Indri Hapsari Kusumastuti, Benedicta Ratih Laitupa, Fajriyanti Azzura Oktaviyanti, Nina Dewi Prita Ayu Kusumawardhany TJANDRA PANTJAJANI Widjaja, Lanny Kusuma