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All Journal IJOG : Indonesian Journal on Geoscience Jurnal Geologi dan Sumberdaya Mineral (Journal of Geology and Mineral Resources) Jurnal Kolaboratif Sains Jurnal Ilmiah Inovasi Jurnal Public Policy JPP Jurnal Kesehatan Poltekkes Palembang MALANG JOURNAL OF MIDWIFERY (MAJORY) D Nursing and Health Journal (DNHJ) HEALTHY: Jurnal Inovasi Riset Ilmu Kesehatan Journal Of Safety and Health Abdi Cendekia: Jurnal Pengabdian Masyarakat Innovative: Journal Of Social Science Research JPNM : Jurnal Pustaka Nusantara Multidisiplin Holistic: Journal of Tropical Agriculture Sciences Jurnal Inovasi Global International Journal of Technology, Food and Agriculture Journal of Food Industrial Technology
Syaiful Bachri
Geological Survey Institute, Geological Agency, Jln. Diponegoro 57, Bandung 40122
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Hubungan Dukungan Suami Dengan Sikap Ibu Hamil Trimester I Dalam Mengatasi Emesis Gravidarum Di Wilayah Kerja Puskesmas Kasiyan Deviyanti, Serly; Bachri, Syaiful; Palupi, Jenie
Innovative: Journal Of Social Science Research Vol. 5 No. 6 (2025): Innovative: Journal Of Social Science Research
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/innovative.v5i6.21291

Abstract

Latar Belakang : Emesis Gravidarum pada kehamilan merupakan salah satu keluhan yang sering dialami oleh ibu hamil trimester 1. Emesis garvidarum dapat diatasi antara lain dengan mengkonsumsi makan, minuman dengan cara yang tepat sesuai dengan anjuran, dan ini dipengaruhi salah satunya di pengaruhi oleh sikap. Dukungan suami memberikan peran penting dalam membentuk sikap ibu hamil. Tujuan Penelitian : menganalisis hubungan dukungan suami dengan sikap ibu hamil trimester I dalam mengatasi emesis gravidarum di wilayah kerja Puskesmas Kasiyan. Metode: Desain penelitian adalah survei analitik dengan pendekatan cross sectional dengan populasi sebanyak 40 ibu dengan sampel sebanyak 36 ibu dengan teknik pengambilan sample yaitu proportionate random sampling. Alat ukur yang digunakan yaitu kuisioner. Hasil : dari perhitungan hampir seluruh ibu hamil mendapatkan dukungan suami sebanyak 55.56% dan sebagian besar ibu hamil trimester I memiliki sikap positif dalam mengatasi emesis gravidarum sebanyak 55.56%. Kesimpulan : Hasil uji Chi Square didapatkan p value 0,009 < 0,05 artinya ada hubungan dukungan suami dengan sikap ibu hamil trimester I dalam mengatasi emesis gravidarum di wilayah kerja Puskesmas Kasiyan dengan keeratan hubungan cukup kuat. Saran : Bidan wilayah perlu memberikan informasi dan edukasi kepada suami untuk selalu memberikan dukungan terutama dukungan emosional.
Evaluation of Chemical Composition of Three Potential Fresh Milk Raw Materials From Local Indonesian Regions Bachri, Syaiful; Sutantio, R. Alamsyah; Hasanah, Niswatin; Karimah, Rinda Nurul; Nurfitriani, Rizki Amalia; Andriyani, Fitriya; Utomo, Budi; Aji, Hutama Puranto
International Journal of Technology, Food and Agriculture Vol. 2 No. 3 (2025): October
Publisher : P3M Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/tefa.v2i3.6546

Abstract

Milk is a nutrient-rich product produced by dairy cattle and plays an important role in preventing stunting in children under five years of age. In the production of milk-based products for toddlers, the quality of raw materials is a critical factor, particularly in terms of standardization and consumer acceptance. East Java Province is one of the largest milk-producing regions in Indonesia, with potential fresh milk sources originating from Jember, Probolinggo, and Banyuwangi Regencies. This study aimed to determine the best fresh milk raw material from these local sources by integrating chemical quality evaluation and hedonic analysis. A quantitative descriptive method was applied using Lactoscan analysis to assess the chemical composition of fresh milk samples. The results showed that all samples met the Indonesian National Standard (SNI) requirements for fresh milk, indicating comparable chemical quality across regions. Although minor variations in nutritional components were observed, these differences were not decisive in determining overall quality. Based on hedonic analysis, fresh milk from Banyuwangi Regency was identified as the most preferred sample. This finding highlights the novelty of the study, demonstrating that when chemical quality among milk samples is relatively similar, sensory preference becomes the determining factor in selecting the best raw material for toddler-oriented milk products.
Analisis Kelayakan Usaha Produksi Dimsum Roll Sawi Ayam dengan Penambahan Jamur Kuping: The Analysis of Production Business Feasibility of Chicken Mustard Dim Sum Roll Production with the Addition of Wood Ear Mushrooms Mita Sari, Ayu; Bachri, Syaiful
Journal of Food Industrial Technology Vol. 3 No. 1 (2026): Januari
Publisher : Journal of Food Industrial Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofit.v3i1.6850

Abstract

Dimsum roll sawi ayam dengan penambahan jamur kuping merupakan inovasi produk pangan hasil modifikasi dari dimsum yang populer di era modern. Produk ini dibuat dari daging ayam yang dihaluskan, dicampur bumbu dan jamur kuping, kemudian digulung menggunakan sawi putih. Produk ini memiliki keunggulan berupa kandungan protein yang tinggi, penggunaan bahan pangan bernilai gizi, cita rasa kekinian yang lebih sehat, harga terjangkau, serta nilai ekonomis yang potensial. Proyek Usaha Mandiri (PUM) ini bertujuan untuk mengetahui proses produksi, menganalisis kelayakan usaha, dan menentukan strategi pemasaran dimsum roll sawi ayam. Pemasaran dilakukan secara online dan offline melalui WhatsApp dan Instagram. Hasil analisis menunjukkan bahwa usaha dimsum roll sawi ayam memperoleh keuntungan sebesar Rp427.693 dengan laju keuntungan 43% serta nilai B/C ratio sebesar 1,43, sehingga usaha ini dinyatakan layak untuk dijalankan.
Pengaruh penambahan Albumen dan STTP Terhadap Sifat Fisik , Kimia, dan sensory Bakso Ikan Subtitusi Pasta Edamame Suryaningsih, Wahyu; Galuh Rakhmadevi, Ade; Suryanegara, Muhammad Ardiyansyah; Bachri, Syaiful; Rosa Dima Al-Amilast, Yogin
Jurnal Ilmiah Inovasi Vol 26 No 1 (2026): April
Publisher : Politeknik Negeri Jember

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Abstract

Mutu bakso dipengaruhi bahan baku dan bahan tambahan.  Penelitian ini bertujuan mengetahui pengaruh albumen dan Sodium Tripolyphosphate (STPP) terhadap sifat kimia, fisik, dan sensorik bakso ikan dengan pasta edamame. Metode penelitian menggunakan rancangan acak lengkap factorial. Faktor A konsentrasi albumen :  0%, 3%, 6%, dan 9%, dan faktor B konsentrasi  STPP :  0%, 0,22%, dan 0,44% , diulang 2 kali.   Parameter pengamatan, terdiri  tekstur, warna, uji lipat, kadar air, kadar protein, sensory  warna, aroma, dan rasa. Penambahan albumen dan STPP  berpengaruh nyata terhadap sifat kimia, fisik dan sensori bakso.     Kombinasi penambahan albumen 9% dan STPP 0.22% menghasilkan bakso ikan dengan pasta edamame terbaik, mempunyai warna hijau muda, rasa gurih, tekstur kenyal (nilai 18.21 N) , elastis (nilai 5,00), kadar air 67.54 %, dan  kadar protein 11,06%. Formulasi ini direkomendasikan sebagai kondisi optimal.
Peningkatan Mutu Kemasan Produk Roti SIP Menggunakan Metode Quality Function Deployment (QFD) untuk Meningkatkan Kepuasan Konsumen (Studi Kasus pada Teaching Factory Bakery Politeknik Negeri Jember): Improving the Packaging Quality of SIP Bread Products Using the Quality Function Deployment (QFD) Method to Enhance Consumer Satisfaction (A Case Study at the Teaching Factory Bakery, Politeknik Negeri Jember) Eka Ardhi Pratama, Fredy; Bachri, Syaiful; Wahyu Winadi Atmajaya, Aditya; Kusuma Wardani, Dyah; Andini, Paramita
Jurnal Ilmiah Inovasi Vol 26 No 1 (2026): April
Publisher : Politeknik Negeri Jember

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Abstract

This study aimed to analyze consumer requirements for SIP bread packaging and determine technical improvement priorities using the Quality Function Deployment (QFD) method. The research was conducted at the Teaching Factory Bakery of Politeknik Negeri Jember using a quantitative descriptive approach. Data were collected through observation, interviews, and questionnaires distributed to 50 consumers, then analyzed using the House of Quality (HOQ) matrix. The results showed that the most important packaging attributes were the ability to protect bread quality, packaging safety and cleanliness, and the completeness of label information. Competitive assessment indicated that SIP bread packaging was still relatively comparable to competing products. Based on absolute weights, the main improvement priorities included packaging safety and cleanliness, completeness of label information, packaging design attractiveness, and packaging material strength. On the technical side, the highest priorities were packaging material type and visual design..
Co-Authors Abdul Muis Aidah, Hasnah Aji, Hutama Puranto Alfarishy, Salman Ana Amalia, Ana Andini, Paramita Andriyani, Fitriya Asep Kurnia Permana Atik Maryanti, Syska Budi Utomo Deru, Fadlun Deviyanti, Serly Edi Slameto, Edi Eka Ardhi Pratama, Fredy Eko Ruddy Cahyadi Fitriya, Fitriya Galuh Rakhmadevi, Ade Gumiarti Gumiarti, Gumiarti H. A., Haliza Amera Hadi Nugroho Haeruddin Haeruddin Haeruddin Haeruddin Hasanah, Niswatin Hermes Panggabean Heryadi, Heryadi I Gusti Ayu Karnasih Idris, Fahmi Indra Indra Indra Nurdiana, Indra Irman Idrus J, Jamhariyah Jamhariyah Jenie Palupi jumiaty, Sri Jumiyati, Sri Kamal, Zakiyah Ainul Kartikawati, Febriana Kiswati Kurniyanti, Meiranda Tria kusuma Wardani, Dyah Lailiya, Farhah Ma’ruf, Ma’ruf Malinda Malinda, Malinda Meli Meli, Meli Mita Sari, Ayu Muarif, M. Ari Mushofah, Laely Nasrun, Muhammad Syaifuddin Nawir, Burhanuddin Noviana, Febi Nugraha, Andi Fitra Nurdiana, Ika Nurma Widyawati, Rita Oktaf, Celine Oktoviyana, Winstin Prabawati, Candrika Eka Putri Ifada, Loladianis Putri, Dea Ayunda Rahmawaty, Dede Ayu Rinda Nurul Karimah, Rinda Nurul Rizki Amalia Nurfitriani Rosa Dima Al-Amilast, Yogin Sabda Wahab Senjani, Ratu Shafara, Dona Shalahuddin, Annisa Rahma Shulkhah, Shulkhah Skripsiwati, Lulus Eka Sofronia, Corazon Sri Jumiati, Sri Subhi, M. Sugijati Sugijati Surono Martosuwito, Surono Suryanegara, Muhammad Ardiyansyah Suryaningsih, Wahyu Sutantio, R. Alamsyah Ulzanah, Sifa Wahyu Winadi Atmajaya, Aditya Yuniasih Purwaningrum Yunus Triyonggo, Yunus