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All Journal Jurnal Teknologi Pertanian Journal of Food Technology and Agroindustry Jurnal Pengendalian Pencemaran Lingkungan (JPPL) SOCIAL : Jurnal Inovasi Pendidikan IPS International Journal of Tourism and Hospitality in Asia Pasific Journal of International Conference Proceedings Prosiding Seminar Nasional Kusuma Jurnal Ners dan Kebidanan (Journal of Ners and Midwifery) Refleksi: Jurnal Riset dan Pendidikan
Heni Adhianata, Heni
Akademi Kuliner Dan Patiseri OTTIMMO Internasional Surabaya
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Nursing Public Health Social Sciences

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Production and Identification of Antimicrobial Compounds from Microalgae Tetraselmis chuii with Ultrasound Assisted Extraction Method (Study Type of Solvent and Total Cycle Extraction) Maligan, Jaya Mahar; Adhianata, Heni; Zubaidah, Elok
Jurnal Teknologi Pertanian Vol 17, No 3 (2016)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (779.501 KB)

Abstract

Pada ekosistem air, mikroalga merupakan penghasil alami energi dan senyawa metabolit potensial. Mikroalga ekstraseluler memiliki fungsi sebagai penghambat dan memicu pertumbuhan senyawa. Tetraselmis chuii memiliki komponen bioaktif seperti asam lemak dan ester yang digunakan sebagai agen antibakteri. Antimikroba adalah senyawa yang dapat menghambat pertumbuhan mikroba. Proses ekstraksi dipengaruhi oleh metode ekstraksi, berbagai pelarut, dan kondisi ekstraksi. Tujuan penelitian ini adalah untuk mendapatkan informasi tentang penggunaan berbagai pelarut dan ekstraksi siklus total terhadap hasil ekstrak Tetraselmis chuii, mengetahui aktivitas antimikroba ekstrak Tetraselmis chuii terhadap S. aureus, E. coli, A. flavus dan C. Albicans, dan mengidentifikasi senyawa bioaktif ekstrak Tetraselmis chuii yang bertindak sebagai agen antimikroba dengan menggunakan metode GC-MS. Hasil penelitian menunjukkan bahwa rendemen tertinggi dihasilkan dari pelarut aseton pada 3 siklus ekstraksi, yaitu sebesar 35.19%. Uji aktivitas antimikroba terbaik menghasilkan ekstrak dari pelarut kloroform dengan ekstraksi 3 siklus dengan diameter zona hambatan 16.43 mm pada S.aureus, 16.07 mm pada E. coli, 15.46 mm di C. albicans, dan 15.8 mm di A.flavus. Senyawa bioaktif dari ekstrak Tetraselmis chuii berpotensi sebagai senyawa antimikroba, termasuk asam lemak, ester, alkohol, keton, benzene, dan alkana.
Karakteristik Fisik Lignin pada Serat Tandan Kosong Kelapa Sawit PT. Tunggal Perkasa Plantataions Provinsi Riau Menggunakan Metode Organosolv Angga Pramana; Muhammad Nur Cahyanto; Heni Adhianata; Yelmira Zalfiatri
Jurnal Pengendalian Pencemaran Lingkungan (JPPL) Vol 2, No 1 (2020): JPPL,Maret 2020
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat (P3M)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35970/jppl.v2i1.153

Abstract

Oil palm empty fruit bunches (OPEFB) are solid waste from the palm industry that contains linocellulose in the form of lignin, cellulose and hemicellulose. Lignin using as a binder, adhesive, filler, surfactant, polymer product, dispersant and source of ingredients. The method of isolating lignin can be done by the organosolv method. In the organosolv process, temperature is a factor that will affect the speed of the lignin dissolution reaction. This study aims to determine the physical characteristics of oil palm empty fruit bunches of PT. Tunggal Perkasa Plantations, Regency of Indragiri Hulu, Riau Province. In the study conducted effect of cooking temperature on the isolation process of OPEFB with the organosolv method using acetic acid solvents with 0.1% HCl catalyst. The experimental design used in this study was a Completely Randomized Design consisting of 4 treatments  temperature of  cooking  (60°C,  85°C,  100°C  and  121°C).  L value indicates the brightness of lignin, the higher the L value means that the color of lignin is brighter. The value of Lignin at  100 ̊C was  35.14 while the value of L lignin at 121 C  was  32.245. If  ‘a’ values indicate lignin redness and  ‘b’ values indicate yellowish. The highest yield of OPEFB lignin was obtained using a temperature of 85 °C is 15.87%.
THE FACTORS OF SURABAYA CITY REGION ENCOURAGE IN RESERVATION THROUGH OFFLINE TRAVEL AGENT (TRAVEL AGENT BUREAU): CASE STUDY AT PT ANEKA KARTIKA TOURS AND TRAVEL SERVICES SURABAYA Irra Chrisyanti Dewi; Heni Adhianata; Arnold Suwignyo
Journal of International Conference Proceedings (JICP) Vol 1, No 1 (2018): Proceedings of the 1st International Conference of Project Management (ICPM) Mal
Publisher : AIBPM Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (49.664 KB) | DOI: 10.32535/jicp.v1i1.166

Abstract

This study want to know clearly about making a reservation through offline travel agent (Travel Agency)” and the study was conducted at PT. Aneka Kartika Tours and Travel Services Surabaya. Which is the mainstay of this research is the rise of online business travel agent in Indonesia that make entrepreneurs of offline travel agents or travel agency must be competed. This competition aims to make travel agency can remain superior to online travel agents. However, although online travel agent has been growing rapidly but still found the customers who come and requires the existence of a travel agency. Therefore the aim of this study was to determine: what are the factors that drive and influence the people of Surabaya to continue to use the service of offline travel agents. There are four main variables used in this study that are marketing mix, psychological factors, situational factors and social factors. The method used in researching is confirmatory factor analysis which it is a part of the SEM (Structural Equation Modeling). The population in this study are customers of PT. Aneka Kartika Tours and Travel Services Surabaya by distributing questionnaires to 120 customers, while the technique used is judgmental sampling. After distributing the questionnaire, the questionnaire results are calculated and processed using SPSS ver 21 and AMOS ver 21 thus it is produced a result that variable marketing mix, psychological factors, and situational factors are affected positively towards purchasing decisions through an offline reservation except on fourth variable that is social factors that should be eliminated because it has negative influence or do not contribute significantly. Keywords: offline travel agent, online travel agent, marketing mix, psychological factors, situational factors, social factors.
POTENSI UMBI GANYONG DAN RUMPUT LAUT SEBAGAI BAHAN BAKU DALAM PEMBUATAN LASAGNA Adhianata, Heni; Alberto, Marcellinus
Journal of Food Technology and Agroindustry Vol 6 No 1 (2024): Journal of Food Technology and Agroindustry
Publisher : Journal of Food Technology and Agroindustry dipublikasikan oleh Universitas Wiraraja

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24929/jfta.v6i1.3364

Abstract

Canna tuber (Canna discolour L.) is a source of carbohydrates and resistant starch (RS) related to its starch phosphate and amylose content. Meanwhile, seaweed (Eucheuma spinosum) is a type of hydrocolloid high in dietary fibre. This study aims to see the acceptability based on the results of organoleptic test and to evaluate the nutritional profile of lasagna made from canna tuber flour and seaweed flour. The raw materials used are canna tuber flour and seaweed flour with a ratio 60:40; 70:30; and 80:20 (w/w). The nutritional aspects observed included the levels of protein, fat, water, ash and dietary fibre. The result of the analysis showed that lasagna with a ratio of canna tuber flour: seaweed flour 70:30 (w/w) has the most favourable organoleptic properties. The result of the analysis of nutritional aspects of the sample also showed a significant increase in dietary fibre content (15.36%), ash content (1.25%), and lower fat content (0.16%) compared to commercial lasagna. Based on the result of this study, it can be concluded that canna tuber flour and seaweed flour have a potential as raw materials for lasagna production with favourable organoleptic properties and high dietary fibre content.
FACTORS THAT ENCOURAGE SURABAYA’S CITIZEN IN RESERVATION THROUGH OFFLINE TRAVEL AGENT (TRAVEL BUREAU) (Case Study on PT ANEKA TOURS AND TRAVEL SERVICES SURABAYA) Dewi, Irra Crisyanti; Adhianata, Heni; Suwignyo, Arnold
International Journal of Tourism and Hospitality in Asia Pasific Vol 1, No 1 (2018): October 2019
Publisher : AIBPM Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (420.872 KB) | DOI: 10.32535/ijthap.v1i1.105

Abstract

This study want to know clearly about “The factors that encourage Surabaya’s citizen in making a reservation through offline travel agent (Travel Agency)” and the study was conducted at PT. Aneka Kartika Tours and Travel Services Surabaya. Which is the mainstay of this research is the rise of online business travel agent in Indonesia that make entrepreneurs of offline travel agents or travel agency must be competed. This competition aims to make travel agency can remain superior to online travel agents. However, although online travel agent has been growing rapidly but still found the customers who come and requires the existence of a travel agency. Therefore the aim of this study was to determine kind of factors that drive and influence Surabaya’s citizen to continue to use the service of offline travel agents. There are four main variables used in this study that are marketing mix, psychological factors, situational factors and social factors. The method used in researching is confirmatory factor analysis, which it is apart of SEM (Structural Equation Modeling). The populations in this study are customers of PT. Aneka Kartika Tours and Travel Services Surabaya by distributing questionnaires to 120 customers, while the technique used is judgmental sampling. After distributing the questionnaire, the questionnaire results are calculated and processed using SPSS ver 21 and AMOS ver 21 thus it is produced a result that variable marketing mix, psychological factors, and situational factors are affected positively towards purchasing decisions through an offline reservation except on fourth variable that is social factors that should be eliminated because it has negative influence or do not contribute significantly.
EFIKASI EDUKASI GIZI MELALUI COOKING DEMO DAN POSTER GIZI SEIMBANG PADA IBU BALITA STUNTING Wibowo, Moh. Ari; Adhianata, Heni; Iskandar, Zaldy
Refleksi: Jurnal Riset dan Pendidikan Vol. 2 No. 1 (2023)
Publisher : UNIVERSITAS PGRI MADIUN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25273/refleksi.v2i1.18897

Abstract

Prevalensi stunting merupakan masalah gizi kronis yang ada di Indonesia. Anak yang menderita stunting lebih rentan terkena penyakit dan gangguan kesehatan lainnya. Dampak stunting terhadap anak tidak hanya masalah kesehatan saja, namun juga berpengaruh terhadap tingkat kecerdasan. Salah satu upaya penanggulangan dan pencegahan stunting dapat dilakukan melalui  edukasi gizi terhadap ibu dan anak. Jenis dan metode edukasi gizi akan sangat berpengaruh terhadap efektivitas program edukasi gizi yang diberikan terhadap masyarakat. Pemilihan metode harus sesuai dengan sasaran audien agar materi dapat dengan baik tersampaikan kepada masyarakat target. Poster merupakan media edukasi gizi yang mudah diaplikasikan serta dapat menarik minat masyarakat untuk memperhatikan kegitan penyampaian materi. Cooking demo merupakan metode edukasi yang komunikatif dan menarik yang dapat diaplikasikan dalam pemberian edukasi gizi. Metode yang digunakan dalam penelitian ini adalah kuasi eksperimen. Penelitian ini bertujuan untuk mengetahui efikasi dari edukasi gizi menggunakan poster gizi dan cooking demo dalam meningkatkan pengetahuan gizi ibu balita stunting. Hasil penelitian menunjukkan bahwa terdapat peningkatan pengetahuan gizi ibu yang signifikan pada perlakuan intervensi gizi dengan menggunakan poster dan cooking demo pada kelompok intervensi. Sehingga dapat disimpulkan bahwa edukasi gizi dengan menggunakan poster gizi dan cooking demo merupakan metode yang efektif dalam peningkatan pengetahuan gizi ibu balita.Kata Kunci:  Stunting; Edukasi gizi; Cooking demo; Poster gizi seimbang
IMPLEMENTASI P5 (PROJEK PENGUATAN PROFIL PELAJAR PANCASILA) SEBAGAI UPAYA PENGUATAN KEMANDIRIAN SISWA DI SMP NEGERI 3 SAMPANG Melinda, Melinda Ayu Lucianing; Desiyanto, Jatim; Adhianata, Heni
SOCIAL : Jurnal Inovasi Pendidikan IPS Vol. 5 No. 3 (2025)
Publisher : Pusat Pengembangan Pendidikan dan Penelitian Indonesia (P4I)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51878/social.v5i3.6902

Abstract

This study aims to describe the implementation of the Pancasila Student Profile Strengthening Project (P5) as an effort to develop student independence at SMP Negeri 3 Sampang. The study focuses on the planning process and implementation strategies for P5, the types of activities that support student independence, and the impact of P5 implementation on the development of student independence in learning and daily life at school. This study used a qualitative approach with a descriptive study. Data collection techniques included in-depth interviews with the principal, P5 implementing teachers, and students, direct observation of P5 activities, and documentation in the form of photographs and activity archives. Data analysis was conducted through the stages of data reduction, data presentation, and conclusion drawing. Data validity was achieved through source triangulation. The results indicate that P5 implementation was carried out through systematic and collaborative planning among teachers, with adjustments to student characteristics. The activities implemented were contextual and based on direct practice, such as vegetable planting, food bazaars, and creative gymnastics, which encouraged students to be responsible, collaborative, and make independent decisions. As a result, students show a significant increase in independence, both in academic and social aspects, such as increased self-confidence, initiative, and responsibility in completing group and individual assignments. ABSTRAKPenelitian ini bertujuan untuk mendeskripsikan implementasi Projek Penguatan Profil Pelajar Pancasila (P5) sebagai upaya dalam mengembangkan sikap kemandirian siswa di SMP Negeri 3 Sampang. Fokus kajian mencakup proses perencanaan dan strategi implementasi P5, bentuk kegiatan yang mendukung kemandirian siswa, serta dampak implementasi P5 terhadap perkembangan kemandirian siswa dalam pembelajaran dan kehidupan sehari-hari di sekolah. Penelitian ini menggunakan pendekatan kualitatif dengan jenis studi deskriptif. Teknik pengumpulan data meliputi wawancara mendalam dengan kepala sekolah, guru pelaksana P5, dan siswa, observasi langsung terhadap pelaksanaan kegiatan P5, serta dokumentasi berupa foto dan arsip kegiatan. Analisis data dilakukan melalui tahapan reduksi data, penyajian data, dan penarikan kesimpulan. Keabsahan data diperoleh melalui triangulasi sumber. Hasil penelitian menunjukkan bahwa implementasi P5 dilaksanakan melalui perencanaan yang sistematis dan kolaboratif antar guru dengan penyesuaian terhadap karakteristik siswa. Bentuk kegiatan yang diterapkan bersifat kontekstual dan berbasis praktik langsung, seperti tanam sayur, bazar makanan, dan senam kreasi, yang mendorong siswa untuk bertanggung jawab, bekerja sama, serta mengambil keputusan secara mandiri. Dampaknya, siswa menunjukkan peningkatan kemandirian yang signifikan, baik dalam aspek akademik maupun sosial, seperti meningkatnya rasa percaya diri, inisiatif, dan tanggung jawab dalam menyelesaikan tugas kelompok maupun individu.
Kreasi, Kolaborasi, dan Aksi Penguatan Inovasi Produk UMKM Kuliner sukmawati, kiky navy; Adhianata, Heni; Sari, Novi Indah Permata; Andariesta, Nursita Fierdiana Dwi
Prosiding Seminar Nasional Kusuma Vol 3 (2025): Prosiding Seminar Nasional Kusuma
Publisher : LPPM UWKS

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Latar belakang: Pelaku UMKM di sektor kuliner memiliki kontribusi penting terhadap pertumbuhan ekonomi daerah. Namun, sebagian besar UMKM masih menghadapi kendala dalam pengelolaan keuangan dan inovasi produk. Kurangnya pengetahuan tentang pencatatan keuangan sederhana dan terbatasnya kemampuan mengembangkan produk baru menyebabkan rendahnya daya saing di pasar. Oleh karena itu, kegiatan pengabdian kepada masyarakat ini dilaksanakan untuk menjawab permasalahan tersebut melalui pelatihan terpadu. Tujuan: Kegiatan ini bertujuan untuk meningkatkan kompetensi pelaku UMKM kuliner dalam aspek pengelolaan keuangan usaha dan inovasi produk agar mampu mengembangkan bisnis yang berkelanjutan dan kompetitif. Metode: pelaksanaan meliputi penyuluhan, diskusi interaktif, dan hands-on workshop. Kegiatan diikuti oleh 56 peserta binaan Dinas Koperasi dan UMKM Kota Surabaya. Materi pertama diberikan oleh FEB UPN “Veteran” Jawa Timur mengenai pengelolaan keuangan, sedangkan materi kedua oleh Akademi Kuliner dan Patiseri OTTIMMO Internasional mengenai inovasi produk Crispy Green Tea Chocolate Pie. Evaluasi kegiatan dilakukan menggunakan kuesioner kepuasan peserta dan observasi langsung. Hasil: menunjukkan bahwa 91% peserta mengalami peningkatan pemahaman dalam pengelolaan keuangan, sementara 94% menyatakan pelatihan inovasi produk sangat menarik dan bermanfaat. Peserta juga berhasil menciptakan produk olahan cokelat inovatif dengan nilai jual tinggi. Kesimpulan: Artinya, kegiatan ini berhasil meningkatkan kemampuan manajerial dan kreatif pelaku UMKM kuliner. Kolaborasi antara perguruan tinggi, pemerintah daerah, dan mitra industri terbukti efektif dalam memperkuat daya saing UMKM serta memberikan kontribusi positif bagi pemberdayaan ekonomi lokal yang berkelanjutan.
Efficacy of Balanced Nutrition Comic as a Learning Medium in Nutrition Education Intervention for Primary School-Age Children in Sampang District Moh. Ari Wibowo; Heni Adhianata
Journal of Ners and Midwifery Vol 10 No 2 (2023)
Publisher : STIKes Patria Husada Blitar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26699/jnk.v10i2.ART.p254-259

Abstract

Indonesian skipping breakfast is common among school-age children. Several studies have revealed the importance of breakfast and its positive effects on health and productivity, especially for school-aged children. Schools are the most efficient place for health education targeting dietary or other health-related changes in school-age children. Balanced nutrition education can teach and demonstrate the importance of breakfast, healthy consumption and a balanced diet for the health of school-age children. The purpose of this study was to provide a balanced nutrition education intervention for elementary school-aged children in Sampang regency as an effort to improve the quality of nutrition knowledge and practices of children. Nutrition education interventions are carried out using comic compiled based on balanced nutrition guidelines in Indonesia. A quasy-experiment using pretest-posttest and control group and descriptive design were used in this research. A structured questionnaire which comprised of personal/demographic information, nutrition knowledge, attitude towards nutrition and nutritional practices was conducted to 75 students. The average score of nutrition knowledge from both the control and intervention group was still below 50%. Nutrition education intervention using nutrition balanced comic was significantly increase nutrition kowledge and nutritonal practices of students, 75.73 ± 10.33 and 52.31 ± 10.61 respectively.  Nutrition education through balanced nutrition comics provides new knowledge in a more interesting way for students. Fun learning conditions will make student more attentive and able to capture applicative value from the messages conveyed, so that students’ nutrition practices are also higher compared to before the intervention
Co-Authors Alberto, Marcellinus Andariesta, Nursita Fierdiana Dwi Angga Pramana Arnold Suwignyo Arnold Suwignyo Desiyanto, Jatim Elok Zubaidah Irra Chrisyanti Dewi Irra Crisyanti Dewi Iskandar, Zaldy Jaya Mahar Maligan Melinda, Melinda Ayu Lucianing Muhammad Nur Cahyanto Sari, Novi Indah Permata sukmawati, kiky navy Suwignyo, Arnold Wibowo, Moh Ari Yelmira Zalfiatri