Article Per Year (5 Year)
p-Index From 2021 - 2026
7.758
P-Index
This Author published in this journals
All Journal Jurnal Teknologi Industri Pertanian Teknotan: Jurnal Industri Teknologi Pertanian Dharmakarya : Jurnal Aplikasi Ipteks Untuk Masyarakat Jurnal Aplikasi Teknologi Pangan Indonesian Journal of Chemistry IKRA-ITH Humaniora : Jurnal Sosial dan Humaniora JOURNAL OF APPLIED INFORMATICS AND COMPUTING SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan JURNAL TEKNIK INFORMATIKA DAN SISTEM INFORMASI Indonesian Food Science and TechnologyJournal Conference on Innovation and Application of Science and Technology (CIASTECH) Jurnal RESISTOR (Rekayasa Sistem Komputer) IKRA-ITH ABDIMAS Pontianak Nutrition Journal (PNJ) Journal of Industrial and Information Technology in Agriculture Canrea Journal: Food Technology, Nutritions, and Culinary Journal Techno Xplore : Jurnal Ilmu Komputer dan Teknologi Informasi Jurnal Abdi Insani JOURNAL OF INFORMATION SYSTEM RESEARCH (JOSH) Food ScienTech Journal Jurasik (Jurnal Riset Sistem Informasi dan Teknik Informatika) Jurnal Teknik Informatika (JUTIF) KLIK: Kajian Ilmiah Informatika dan Komputer SN-Biosper Scientific Student Journal for Information, Technology and Science Jurnal Buana Pengabdian Pontianak Nutrition Journal (PNJ) Composite Jurnal Sains dan Teknologi Pangan Jurnal Komtika (Komputasi dan Informatika)
Yana Cahyana
Fakultas Teknologi Industri Pertanian, Universitas Padjadjaran
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

Published : 65 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 65 Documents
Search

 3   4   5   6   7 
Edukasi pencegahan hoaks dan verifikasi informasi online untuk pelajar SMP/SMA di era digital Cahyana, Yana
SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Vol 10, No 1 (2026): February
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jpmb.v%vi%i.35797

Abstract

Abstrak Perkembangan era digital meningkatkan paparan informasi daring pada pelajar, namun tidak seluruh informasi yang beredar bersifat valid sehingga meningkatkan risiko paparan hoaks. Kondisi ini menegaskan pentingnya penguatan literasi digital, khususnya kemampuan verifikasi informasi secara kritis. Kegiatan Pengabdian kepada Masyarakat ini bertujuan meningkatkan pemahaman pelajar SMP/SMA mengenai pencegahan hoaks dan teknik verifikasi informasi daring. Program dilaksanakan pada 15 peserta melalui pendekatan edukasi partisipatif berbasis ceramah interaktif dan simulasi studi kasus. Evaluasi dilakukan menggunakan desain pre-test dan post-test untuk mengukur perubahan pemahaman peserta. Hasil evaluasi menunjukkan bahwa lebih dari 70% peserta mengalami peningkatan skor pemahaman setelah pelatihan. Jumlah peserta yang mampu mengidentifikasi ciri-ciri hoaks dengan benar meningkat dari 6 orang sebelum pelatihan menjadi 15 orang setelah pelatihan. Temuan ini menunjukkan bahwa pendekatan edukasi berbasis simulasi kasus efektif dalam meningkatkan kemampuan verifikasi informasi. Selain peningkatan aspek kognitif, observasi selama diskusi menunjukkan perubahan sikap peserta menjadi lebih berhati-hati dalam menerima dan membagikan informasi digital. Kata kunci: era digital; pencegahan hoaks; verifikasi informasi online. Abstract The rapid development of the digital era has increased students’ exposure to online information; however, not all circulating information is reliable, making students vulnerable to hoaxes and misinformation. This condition highlights the importance of strengthening digital literacy, particularly students’ ability to critically verify information. This community engagement program aimed to improve junior and senior high school students’ understanding of hoax prevention and online information verification techniques. The program involved 15 participants and was conducted using a participatory educational approach through interactive lectures and case-based simulation activities. Evaluation was carried out using a pre-test and post-test design to measure changes in participants’ understanding. The results showed that more than 70% of participants experienced an improvement in their comprehension scores after the training. The number of students who were able to correctly identify characteristics of hoaxes increased from 6 participants before the intervention to 15 participants after the program. These findings indicated that simulation-based educational approaches were effective in enhancing students’ information verification skills. In addition to cognitive improvement, observations during discussions suggested changes in participants’ attitudes, as they became more cautious in receiving and sharing digital information. Keywords: preventing hoaxes; the digital age; verifying information online.
Karakteristik Solid Lipid Nanoparticle Fe-Sulfat Berbasis Asam Stearat dan Lemak Kaya Monolaurin dengan Metode Evaporasi Pelarut Subroto, Edy; Hartini, Deta; Cahyana, Yana; Indiarto, Rossi
Teknotan: Jurnal Industri Teknologi Pertanian Vol 20, No 1 (2026): TEKNOTAN, April 2026
Publisher : Fakultas Teknologi Industri Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jt.vol20n1.17

Abstract

Zat besi sangat penting bagi tubuh manusia, terutama untuk mencegah anemia atau defisiansi zat besi. Hal ini dapat dicegah dengan mengonsumsi suplemen zat besi atau produk terfortifikasi zat besi, tetapi zat besi memiliki rasa dan bau menyengat sehingga tidak disukai. Nanoenkapsulasi menawarkan teknik enkapsulasi dimana bahan aktif terperangkap di dalam nanopartikel, diantaranya dalam sistem Solid Lipid Nanoparticle (SLN) berbasis asam stearat dan lemak kaya monolaurin menggunakan metode evaporasi pelarut. Penelitian ini bertujuan menentukan konsentrasi lemak kaya monolaurin dan konsentrasi Fe-sulfat yang menghasilkan SLN dengan efisiensi enkapsulasi yang optimal dan sifat fisikokimia yang baik. Lemak kaya monolaurin digunakan pada konsentrasi 20%, 30% dan 40% (b/b lipid), sedangkan Fe-sulfat pada konsentrasi 10%, 20% dan 30% b/b total lipid. Hasil penelitian menunjukkan bahwa konsentrasi lemak kaya monolaurin dan konsentrasi Fe-sulfat mempengaruhi karakteristik SLN Fe-sulfat. Perlakuan konsentrasi lemak kaya monolaurin 40% dengan konsentrasi Fe-sulfat 2% menghasilkan karakteristik SLN terbaik, yaitu nilai Z-Average sebesar 128,40 nm, polydispersity index (PI) sebesar 0,877, dan efisiensi enkapsulasi 97,38%. SLN Fe-sulfat memiliki morfologi partikel berbentuk bulat dan nilai loading capacity sebesar 0,17% dimana zat besi yang terkandung di dalamnya sebesar 12,97%. Dengan demikian, enkapsulasi Fe-sulfat berbasis asam stearat dan lemak kaya monolaurin dengan metode evaporasi pelarut efektif menghasilkan SLN dengan efisiensi enkapsulasi yang tinggi dan karakteristik fisikokimia yang baik.
Application of ResNet Architecture for Object Classification on Rice Grains Sutan Faisal; Yana Cahyana; Yusuf Eka Wicaksana
Techno Xplore: Journal of Computer Science and Information Technology Vol. 11 No. 1 (2026): Techno Xplore: Jurnal Ilmu Komputer dan Teknologi Informasi
Publisher : Informatics Engineering, Faculty of Engineering and Computer Science, Universitas Buana Perjuangan Karawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36805/grfq1824

Abstract

This research discusses the application of the ResNet architecture, a deep learning algorithm based on Convolutional Neural Networks (CNN), for classifying rice grains through digital images. The study highlights the importance of automatic classification in quality control and the rice processing industry, as manual methods are subjective and inefficient for large data volumes. A dataset of rice grain images labeled at the individual grain level was created, and image preprocessing techniques such as normalization and augmentation were applied to improve training data quality. The ResNet model with several configurations was trained to recognize visual features such as shape, color, and texture of rice grains. Evaluation results indicate that the ResNet model achieves a reasonable accuracy of around 80%, with classification errors mainly occurring between visually similar rice varieties. The research suggests expanding the dataset and optimizing hyperparameters to further enhance model performance. The findings contribute to the development of AI-based systems for automated rice grain classification and quality inspection in the food industry.
Red Palm Olein Oil-Enhanced Instant Noodle: A Functional Food Innovation for Diabetes-friendly Formulation Budiyanto, Budiyanto; Silsia, Devi; Anis, Ulfah; Fatharani, Arina; Azima, Fauzan; Cahyana, Yana; Nizori, Addion
Indonesian Food Science and Technology Journal Vol. 9 No. 2 (2026): Volume 9 Number 2, July 2026 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v9i2.49295

Abstract

The global rise in type-2 diabetes has increased interest in functional foods that can help prevent or manage the disease. Red Palm Olein Oil (RPOO), rich in antioxidants such as tocotrienols, tocopherols, and β-carotene, has shown promise in reducing oxidative stress and improving insulin sensitivity. This study aimed to develop a low-calorie, functional instant noodle using RPOO to provide anti-diabetic benefits while retaining consumer appeal. Konjac flour, a low-calorie ingredient, was combined with RPOO to create a nutritious noodle product. The production of RPOO involved fractionating crude palm oil (CPO) to yield a product rich in antioxidants, which were measured for their antioxidant activity. The noodles were formulated by replacing conventional oils with RPOO-based seasoning, and their physical, chemical, and sensory properties were analyzed. Results showed that the RPOO-substituted noodles had significantly higher vitamin E content, contributing to antioxidant effects. Sensory evaluation indicated that the 75:25 RPOO-seasoning oil ratio received the highest acceptance regarding color, aroma, and taste. Proximate analysis revealed that the noodles were low in calories (73.81 kcal per 100g), making them suitable for health-conscious consumers. The findings suggest that RPOO-enhanced instant noodles could serve as a functional food for diabetes-friendly formulation, providing a novel approach to integrating health benefits into widely consumed food products.
Advances in Red Palm Oil as Functional Food Ingredient: Composition, Stability, and Applications in Food Systems Jaluwardhana, Rivan Satria; Cahyana, Yana; Mulyono, Asep; Arifin, Heni Radiani; Marta, Herlina; Nurjayati, Ratih; Melanie, Hakiki; Khayrani, Apriliana Cahya
Teknotan: Jurnal Industri Teknologi Pertanian Vol 20, No 2 (2026): TEKNOTAN, Agustus 2026
Publisher : Fakultas Teknologi Industri Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jt.vol20n2.4

Abstract

Indonesia, as one of the world’s leading producers of palm oil, plays a strategic role and has significant potential to develop palm oil–derived products, such as red palm oil (RPO), as future functional food ingredients. The growing demand for nutritious and sustainable foods has spurred exploration of natural resources with enhanced functional and technological value. This comprehensive review summarizes recent advances in the utilization of red palm oil (RPO) as a functional food ingredient, with particular emphasis on its composition, bioactive compounds, physicochemical stability, and processing versatility The literature search was conducted using a Narrative Literature Review (NLR) approach to identify relevant publications from 2000 to 2024 across major scientific databases. Priority was given to studies published within the last ten years to capture recent developments, while earlier publications were included as foundational and theoretical references that remain relevant to the field. RPO is rich in β-carotene, tocopherols, and tocotrienols, which contribute to its antioxidant activity, distinctive red–orange colour, and oxidative stability. These characteristics support the incorporation of RPO into a wide range of food formulations, including bakery products, spreads, and emulsion-based systems. This review integrates current evidence on the role of RPO in sustainable food diversification, provides insights into its technological applications, and highlights future research opportunities to optimize its utilization in modern food innovation.
Co-Authors Abda Abda Abdullah Darussalam Addion Nizori Adi Rizky Pratama Adi Susilo Aenul Fuadah Agustin, Rachmayanti Tri Ahmad Fauzi Alifa, Naila Ratu Ambarwati, Evi Karlina Amid Rakhman amril siregar Anis, Ulfah Anisa Itiawanti Annisa Nurhalizah Aqib Zhaky Arina Fatharani Arum Galih Pertiwi Asep Mulyono Awal, Elsa Elvira Ayu Juwita Baihaqi, Kiki Ahmad Bramandito Affandi Budiyanto Budiyanto Deden Wahiddin Devi Silsia Dewi, Indah Purnama Didik Remaldhi Direja, Azhar Ferbista Duhita D Utama DWI KUSUMANINGRUM Edy Subroto Een Sukarminah Efri Mardawati Enjelia, Lola Faisal, Sutan Fauzan Azima Fauzi Ahmad Muda Fitri Nur Masruriyah, Anis Fitria, Denisa Gumilar, Rizki Bintang Hakiki Melanie Hanan, Sofiah Marwah Hanny Hikmayanti Handayani Hartini, Deta Heni Radiani Arifin Heri Hermawan Herlina Marta Hilda Novita Humaryanto, Humaryanto Iis Sadiah Imas Siti Setiasih In-In Hanidah Indira Lanti Kayaputri Indra Lasmana Tarigan Jaluwardhana, Rivan Satria Jovan Pangestu Juwita, Ayu Ratna Khayrani, Apriliana Cahya Kiki Baihaqi Kusumaningrum, Dwi Sulistya Lestari, Santi Arum Puspita M. Budi Kusarpoko Madyawati Latief Marsetio Marsetio Melia Siti Ajijah Miptahul Ulum Mochamad Djali Mohammad Djali Mohammad Djali Mohammad Djali Mohammad Djali Muhamad Amirrullah Muhammad Ramadhan Mursyid Djawas Narwan Nahrudin Nina Puspitaloka Nofie Prasetiyo Nova Wulandari Nurjayati, Ratih Praditya Putri Utami Pratiwi, Sinta Amanda Putri, Septiani Nuruldharma Rachmawati, Dhea Raden Duhita Diantiparamudita Utama Rahmat Rahmat Rahmat Rahmat Rahmat Restiana, Resti Ricky Steven Chandra Ridwan, Ridwan Rizka Ayu Permana Rizki Ananda Rizki Nur Annisa Rizky Nugraha Rizky Riyanto Robi Andoyo Rohana, Tatang Rossi Indiarto Sabirin Sandra Intan Sari Santi Lestari Seow, Eng Keng Siregar, Amril Siregar, Amril Mutoi Siregar, Amril Mutoi Siti Hanifah Khairun Nisa Suci Rahma Ajiaviaty Sukmawati, Cici Emilia Sulistya, Dwi Suningwar Mujiana Surya Martha Pratiwi Sutan Faisal Syahril, Ade Tatang Rohana Tita Rialita Tohirin Al Mudzakir Tsani Adiyanti Wahiddin, Deden Wazzan, Huda Wenda Adi Kusnaya Widiharto, Banani Yusuf Eka Wicaksana