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All Journal Berkala Perikanan Terubuk JURNAL SAINS PERTANIAN EQUATOR Proceedings of Annual International Conference Syiah Kuala University - Social Sciences Chapter Primary: Jurnal Pendidikan Guru Sekolah Dasar Agrointek Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan Badamai Law Journal Jurnal Manajemen JURNAL PENDIDIKAN ROKANIA Wahana Islamika: Jurnal Studi Keislaman Adi Widya : Jurnal Pengabdian Masyarakat The Accounting Journal of Binaniaga PROSIDING SEMINAR NASIONAL PROGRAM PASCASARJANA Benchmarking: Jurnal Manajemen Pendidikan Islam Jurnal Ilmu Perilaku Sainmatika: Jurnal Ilmiah Matematika dan Ilmu Pengetahuan Alam Agroplantae: Jurnal Ilmiah Budidaya dan Pengelolaan Tanaman Perkebunan Jurnal Ekonomi Bisnis Indonesia Elementa: Jurnal Pendidikan Guru Sekolah Dasar Jurnal Riset Akuntansi Politala JURSIMA (Jurnal Sistem Informasi dan Manajemen) Journal of Economic, Public, and Accounting (JEPA) An Nisa' Jurnal Ilmiah Akuntansi Peradaban Akrab Juara : Jurnal Ilmu-ilmu Sosial Unri Conference Series: Community Engagement Enggang: Jurnal Pendidikan, Bahasa, Sastra, Seni, dan Budaya INDONESIAN JOURNAL OF HEALTH MANASA, Jurnal Ilmiah Psikologi Safari : Jurnal Pengabdian Masyarakat Indonesia JURSIMA Jurnal Ilmiah Dan Karya Mahasiswa Usada Nusantara: Jurnal Kesehatan Tradisional Aspirasi : Publikasi Hasil Pengabdian dan Kegiatan Masyarakat Jurnal Pengabdian Masyarakat Growth: Jurnal Magister Ilmu Ekonomi Universitas Palangka Raya Jurnal Manajemen dan Pendidikan Agama Islam Seurune : Jurnal Psikologi Unsyiah
Dahlia Dahlia
State University of Malang
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Medicine & Pharmacology Nursing Physics Public Health Social Sciences Veterinary Other

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The effect of industrial diversification and geographic diversification on the practice of earnings management (An Empirical Study On Manufacturing Companies Listed On Indonesian Stock Exchange Year 2011-2014) Dahlia Dahlia; Basri Hasan
Proceedings of AICS - Social Sciences Vol 6 (2016): Proceeding of 6th AIC in conjuction with ICMSA
Publisher : Proceedings of AICS - Social Sciences

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (417.122 KB)

Abstract

This research is conducted to address the prevalent issues regarding the effect of industrial diversification and geographic diversification either partially or simultaneously on the practice of earnings management. By utilizing purposive sampling techniques on the secondary data, the total of 80 sample studies are drawn from manufacturing companies listed on Indonesian Stock Exchange for the period of 2011-2014. Multiple linear regression analysis provided by SPSS 21.0 is also employed to test the hypothesis constructed within this research. The result of the multiple linear regression analysis presents evidence that industrial diversification and geographic diversification simultaneously have a significant effect on the practice of earnings management. Alongside, it also affirms that partially, industrial diversification and geographic diversification respectively has a significance effect on the practice of earnings management. These findings help to provide scholarly evidence on the implication of diversification strategies on the practice of earnings management to help financial statement users (investor, creditor, stakeholder, etc.), accounting standard setter, and regulators to assess the pervasiveness of earnings management within the company.
Physical Characteristics of Skin Powder, Chitin and Chitosan (Holothuria scabra) Tyarani Dehwie; Sumarto Sumarto; Dahlia Dahlia
Berkala Perikanan Terubuk Vol 49, No 1 (2021): Februari 2021
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/terubuk.49.1.864-870

Abstract

This study aims to determine the physical characteristics of skin powder, chitin and chitosan that prepared from skin of sea cucumber (H. scabra). The analysis parameters observed were physical characteristics, moisture content and ash content. The skin of H. scabra has blackish gray color with yellow and black spots originating from the dorsal part and white skin with yellow and brown spots originating from the ventral part. The color of skin powder was light gray. The color of chitin and chitosan were light cream. Moisture content of skin, skin powder, chitin and chitosan were 24.30%, 5.17%, 3.16% and 3.35% respectively. Ash content of skin, skin powder, chitin and chitosan were 62.92%, 61.10%, 3.05% and 1.42% respectively.
MUTU ORGANOLEPTIK DAN KIMIA PETIS UDANG REBON (Mysis relicta) DENGAN PENAMBAHAN GARAM DAN LAMA PEMASAKAN BERBEDA Dahlia Dahlia; Suparmi Suparmi; Desmelati Desmelati; Santhy Wisuda Sidauruk
Berkala Perikanan Terubuk Vol 49, No 3 (2021): November 2021
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/terubuk.49.3.1333-1342

Abstract

Shrimp paste is a source of protein because the protein of shrimp paste has a high protein (15-20 g/100 g). However, shrimp paste is only consumed as a flavor and seasoning mixture. The study was aimed to determine the quality of organoleptic and chemical of shrimp paste using the difference of salt and cooking time. The used method was an experimental method with a factorial Completely Randomized Design (CRD) consisting of 3 treatments, namely A1 (10 g salt), A2 (15 g salt) and A3 (20 g salt). Meanwhile, cooking time was 30 minutes, 45 minutes, and 60 minutes. The tested parameters were organoleptic (flavor, odor, texture, and appearance), proximate (moisture, ash, protein, and fat), and pH. The results showed that the interaction between 15 g salt and 45 minutes of cooking time was the best treatment with the organoleptic of 7.29 flavor (shrimp taste slightly reduced, less salty), 7.59 odor (the specific odor of shrimp paste), 7.21 texture (thick, homogenous, soft), 7.63 appearance (blackish brown). The proximate of shrimp paste was 38.12% moisture, 3.05% ash, 9.68% protein, 0.72% fat, and 7.05 pH.
Quality Characteristics of Seaweed Jam (Eucheuma cottonii) with Sago Sugar Substitution Dahlia Dahlia; Desmelati Desmelati; Juliansyah Juliansyah
Berkala Perikanan Terubuk Vol 50, No 1 (2022): Februari 2022
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/terubuk.50.1.1425-1430

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh substitusi gula sagu terhadap mutu selai rumput laut (Eucheuma cottonii).Metode penelitian yang digunakan eksperimen dengan rancangan acak lengkap (RAL) non faktorial menggunakan perlakuan penambahan gula sagu dengan jumlah berbeda terdiri atas G0 (0 g), G1 (100 g), G2 (200 g), G3 (300 g). Parameter analisis adalah  uji organoleptik (rasa, tekstur, warna, aroma), uji kadar air, abu, protein, serat kasar, karbohidrat, kalsium. Hasil analisis penilaian organoletik menunjukkan bahwa selai rumput laut dengan penambahan 300 g gula sagu memiliki nilai tertinggi (rasa, tekstur, warna, dan aroma) daripada penambahan gula sagu 100 dan 200 g. Dan hasil analisis kimia perlakuan terbaik pada G3 yaitu kadar air 26,00%, abu 0,41%, protein 0,62%, serat kasar 1,78%, karbohidrat 3,72, kalsium 0,93%. Penambahan gula sagu berpengaruh terhadap mutu  selai selai rumput laut. Selai rumput laut dengan penambahan gula sagu 300 g dihasilkan selai dengan karakteristik rasa manis, tekstur kental, warna bersih dan mengkilap, dan aroma spesifik selai rumput laut.
PENENTUAN SENYAWA BIOAKTIF EKSTRAK DAGING SIPUT BAKAU (Terebralia sulcata) DENGAN KROMATOGRAFI LAPIS TIPIS (KLT) Sumarto Sumarto; Desmelati Desmelati; Dahlia Dahlia; Bustari Hasan; M Azwar
Berkala Perikanan Terubuk Vol 39, No 2 (2011): Juli 2011
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (735.731 KB) | DOI: 10.31258/terubuk.39.2.%p

Abstract

This research was conducted for aims to determine the class of activecompounds contained in the mangrove snail meat that was extracted using hexaneand methanol solvents. Active compound was determined using maceration, thinlayer chromatography (TLC) and phytochemical test methods. At plate TLC haveRf 0,86 cm and 0,62 cm and active compounds derived from the mangrove snail(Terebralia sulcata) are flavonoids (polar and non polar) and non polar saponinand alkaloid .
PENERAPAN MODEL PEMBELAJARAN KOOPERATIF TIPE STUDENT TEAM ACHIEVEMENT DIVISION (STAD) UNTUK MENINGKATKAN HASIL BELAJAR MATEMATIKA SISWA KELAS VB SD NEGERI 78 PEKANBARU Dahlia Dahlia
Primary: Jurnal Pendidikan Guru Sekolah Dasar Vol 6, No 1 (2017)
Publisher : Laboratorium Program Studi Pendidikan Guru Sekolah Dasar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (621.707 KB) | DOI: 10.33578/jpfkip.v6i1.4103

Abstract

Mathematics teaching that is done in class VB SDN 78 Pekanbaru not get satisfactory results from the results of the evaluation are still many students who get the value under the KKM (70). From 36 grade VB, only reaching the KKM is as much as 11 students (30,55%), and who have not yet reached KKM as much as 25 students (69,44%) with the value of the average results of learning mathematics is 56,67. The aim of the research to improve the results of learning mathematics grade VB SDN 78 Pekanbaru with the implementation of cooperative learning model STAD types on the matter arose space. By using this method STAD has increased significantly student learning outcomes. Improving student learning results VB class at cycle I the first meeting of 11.86 from the value of the average cycle with enough pre category. Then on the second meeting of the cycle I return increased by 6.64 with enough category. After held reflection, then held the improvement at cycle II. At the first meeting of increasing the value of the average from the previous cycle of 2.25 with enough category, then held after improvement in the reflection of the second meeting of the average value increased by 3.61 with good category. Based on the analysis of the data and the discussion in obtain the conclusion that the implementation of cooperative learning model STAD types used as actions that are done in SDN 78 Pekanbaru has been able to improve the results of learning mathematics students in the classroom VB especially on the subject of learning the operation count mixed with whole numbers. It is expected that the teachers at SDN 78 Pekanbaru in order to implement cooperative learning model STAD types on the lessons of mathematics as one of the alternative learning that can improve the results of student learning.
CONSUMER ACCEPTANCE OF SEAWEED (Eucheuma cottoni) EXTRACT FROM DRAGON FRUIT SKIN(Hylocereus polyrhlzus) Nita Kristiani; Dahlia Dahlia; Sumarto Sumarto
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 7, No 2 (2020): 2 Juli - Desember 2020
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

ABSTRACTThis study aimed to determine consumer acceptance of seaweed crackers (Eucheuma cottoni) with the addition of natural dyes from the skin of red dragon fruit (Hylocereus polyrhlzus). The research design was a non-factorial Completely Randomized Design (CRD) with 4 levels of treatment, namely without the addition of red dragon fruit skin extract (W0), 10% red dragon fruit skin extract (W1), 20% red dragon fruit skin extract (W2), and 30% red dragon fruit skin extract (W3). The test parameters on seaweed cracker products were carried out on organoleptic assessment (color, aroma, taste and texture) and proximate analysis (moisture, ash, protein, and crude fiber content). The results showed that the treatment of red dragon fruit skin extract had a significant effect on consumer acceptance characteristics of seaweed crackers through organoleptic assessment (color, aroma, taste, and texture), and proximate value ( moisture, protein, ash, and crude fiber). The treatment with the addition of 10% red dragon fruit skin extract (W1) had a high level of consumer acceptance reaching 94%, with the characteristics of bright pink seaweed crackers, distinctive aroma of dragon fruit, crispy and savory taste of crackers, with a dry and crumbly texture. Seaweed cracker had a moisture content of 9.81%, 3.53% ash, 2.69% protein, and 26.79% crude fiber.Keywords:Consumer acceptance, crackers, Red dragon fruit skin extract
THE STUDY OF CONSUMER ACCEPTANCE ON EEL (Monopterus albus) NUGGET WITH THE ADDITION OF YELLOW SWEET POTATO (Ipomea batatas l ) FLOUR Adhariyah Adhariyah; Suparmi Suparmi; Dahlia Dahlia
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 5 (2018): Edisi 1 Januari s/d Juni 2018
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

 ABSTRACT                The purpose of this research was to know the level oconsumer acceptance on eel nugget with the addition of yellow sweet potato flour. The treatment was the addition of yellow sweet potato with different amount consisting of 4 levels i.e. N0 (control), N1 (25 gr of yellow sweet potato flour), N2 (50 gr of yellow sweet potato flour), and N3 (75 gr of yellow sweet potato flour). The results showed that N2 treatment was most preferable by consumer acceptance. Whereas the organoleptic value of appearance 3.64 (74% panelists) with criteria have a golden yellow colored, aroma 3.48 (52% panelists) with spice flavor criteria, the eel meat and yellow sweet potato flour was equally specific, taste 3.51 (58% panelists) taste criteria of eel and yellow sweet potato flour was equally specific, texture 3.63 (78% panelists) have a chewy and compact criteria, and for the proximate value of moisture content 64.51%, protein content 14.73%, fat content 3.85%,  ash content 1.71%, fiber content 2.81%. It can be seen that the eel nuggets with the addition of yellow sweet potato flour was very significant effect to appearance, aroma, taste, texture, moisture, protein, fat and fiber content, but no significant effect to ash content. Keywords: Nugget, Eel, Yellow sweet potato flour
STUDI KARAKTERISTIK MUTU BUBUR KONSENTRAT PROTEIN IKAN PATINN (Pangasius hypothalmus) DENGAN PENAMBAHAN TEPUNG RUMPUT LAUT (Eucheuma cottonii) Marvel Rolando Simbolon; Dahlia Dahlia; Suparmi Suparmi
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol. 9 No. 1 (2022) Edisi 1 Januari s/d Juni 2022
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh penambahan tepung rumput laut terhadap mutu bubur konsentrat protein ikan patin dan konsentrasi penambahan tepung rumput laut terbaik. Metode penelitian yang digunakan pada penelitian ini adalah metode eksperimental dengan melakukan percobaan penambahan tepung rumput laut dengan 4 konsentrasi berbeda yaitu B0 (tanpa penambahan tepung rumput laut), B1 (5g), B2 (10g), B3(15g) ke dalam bubur KPI patin. Parameter analisis pada penelitian ini adalah nilai proksimat (kadar air, kadar karbohidrat, kadar protein, kadar abu, kadar lemak dan kadar serat kasar) dan nilai viskositas bubur. Hasil penelitian ini menunjukkan pengaruh penambahan tepung rumput laut terhadap bubur KPI patin dengan nilai karateristik terbaik yaitu penambahan tepung rumput laut sebanyak 15gr dengan nilai rupa 6.97, nilai aroma 6.12, nilai tekstur 6.97, nilai rasa 6.71; nilai proksimat yaitu kadar air 21,37%, kadar abu 0,06%, kadar lemak 0,18%, kadar protein 4,50%, kadar karbohidrat 73, kadar serat kasar 1,78%; dan nilai viskositas yaitu 83,45cp.Kata kunci:  penambahan, tepung rumput laut, mutu, bubur, KPI
INFLUENCE OF FORMULATION WITH DIFFERENT BINDER MATERIAL TO QUALITY MAKARONI CATFISH (Pangasiushypopthalmus) Anggi gusdinata; Syahrul Syahrul; Dahlia Dahlia
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 5 (2018): Edisi 1 Januari s/d Juni 2018
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

ABSTRACT            This research has been done in BALITBANG Laboratory of white sand, and Laboratory of Fishery Products, Faculty of  Fisheries and Marine University of Riau in august 2017. This study aims to determine the effect of adding different flour to the quality of catfish macaroni. The method used in this research is experimental method that is doing macaroni processing with the addition of different flour. The design used was non-factorial Randomized (RAL) design with 4 treatment levels, ie M0: addition of 0g flour, 300g red rice flour, 100g sago flour, M1: 165g flour, 165g red rice flour, 50g sago flour, M2: addition of 180g wheat flour, 150g flour of rice flour sago 50g, M3: addition of wheat flour 300g red rice flour 0g 50g sago flour. The experiment was repeated 3 times, so the number of experimental units in the study was 12 units. Based on organoleptik showed that the most favored treatment of consumer that is M1 organoleptic value from each treatment seen from the value of rupa, taste, aroma, and texture are 7,47,5,7,7,37,83,83. From the results of research that has been done on the treatment of M1 has the color characteristics of dark brown, fish taste is felt, the specific aroma of macaroni, as well as a chewy texture. While the results of proximate analysis seen from moisture content, protein content, fat content, ash content and fiber content. The best are 7.70%, 12.85%, 7.99%, 3.34%, 2.73%. Keywords: Catfish, Macaroni, Red barsa, sago, Wheat flour 
Co-Authors AA Sudharmawan, AA Abdul Hamid A. Yusra Abdullah Abdullah Adhariyah Adhariyah Aegisia Sukmawati AFRIZAL AFRIZAL Agung Saputra Agus Kurniawan Agus Kurniawan Ahmad Suhairi Andri Irawan Anggi gusdinata ANGGO DOYOHARJO Annisa Choirina Annisa Tri Srilistiany Astrina Utami Auzar Auzar Axel Celvin Viralta Basri Hasan bayu kesuma dewa Bustari Hasan Charlina Charlina Desmelati Desmelati Desmelati Desmelati Desti Maharani Devi Silfianti Dewita Dewita Dicky Perwira Ompusunggu Dinda Al Husna Dyah Ayu Putriani Endah Wiji Lestari Erlin Syahril Esti P. Sari Fachruddin Azmi Fajar Theo Fernando Mirip Halimah Larekeng Harin Tiawon Hendra Mario Silaban Ikhda Novita Putri Indah Berliani Ines Saraswati Machfiroh Irham Falahudin J Andree Eko Nugroho Jainah Jainah Jepri Jepri Julia Tina Juliansyah Juliansyah komariyati komariyati Leliyanah Leliyanah Lidiae Lidiae Lilin Karmila M Azwar M. Saufi Maria Vivi Arindha Marvel Rolando Simbolon Maya Khairani Maya puspita Maya Puspita Mega Annisa Mery Sukmiwati Meslo Pardede Muhammad Ihsan Mursal Sidiq Musrifah Aliyah N Ira Sari Nela Safelia Nita Kristiani Nourma Wulanda Novie Al Muhairiah Nur Fitri Ayu Mandasari Nuraeni M Nurafny Indrawati Nurelly Noro Waspodo Nurmiaty Nurmiaty Paridah Hasibuan Parista Kristina Rahmad Rahmad Rahman Hidayat Rahmatul Hafidah Ratmini Ratmini Reta Reta Rio Febrianda Rizka Qonita Rizki Syakbana Nasution Roynaldo Pujakusuma Rusydi Ananda Sahrul Sahrul Santhy Wisuda Sidauruk Scheilla Aprilia Murnidayanti Slamed Nuryal Sri Artati Waluyati Sumarianto Sumarianto Sumarto Sumarto Suparmi Suparmi Sutardi Sutardi Syahrul Syahrul Syamsul Rizal Syarifah Faradina Tati Herlina Taufik Apriliani Tyarani Dehwie Tyarani Dehwie Wibowo Pardosi Willie Japaries Wismanto Wismanto Yance Gusriayanti Yance Gusriyanti Yudha Adrian Zaujatul Amna Zulfahmidah Zulfitriani Dwiyanti Mustaka