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All Journal Media Kesehatan Masyarakat Indonesia Jurnal Geografi Jurnal Serambi Engineering JURTEKSI Pepatudzu : Media Pendidikan dan Sosial Kemasyarakatan Indonesian Journal of Clinical Pathology and Medical Laboratory (IJCPML) JURNAL PEMBELAJARAN DAN MATEMATIKA SIGMA (JPMS) Maspul Journal of Community Empowerment Budapest International Research and Critics Institute-Journal (BIRCI-Journal): Humanities and Social Sciences Serambi Journal of Agricultural Technology Proceedings of International Conference on Multidiciplinary Research Prosiding Seminar Nasional Universitas Serambi Mekkah Jurnal Kesehatan Delima Pelamonia Jurnal Pelayanan dan Pengabdian Masyarakat Indonesia Seminar Nasional Hasil Penelitian LP2M UNM Jaksa: Jurnal Kajian Ilmu Hukum Dan Politik Jurnal Medika Veterinaria
Irmayanti Irmayanti
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The Effect of Lactobacillus Casei and Sucrose Concentrations on the Microbiology and Chemical Characteristics of Tofu Waste-Based Probiotic Drinks Irmayanti Irmayanti; Lukmanul Hakim; Teuku Makmur; Paqrul Rizki; chairuni Ar
International Conference on Multidisciplinary Research Vol 3, No 1 (2020): ICMR
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/pic-mr.v3i1.2618

Abstract

One industry that produces waste is tofu industry which produces solid waste and liquid waste from the washing, soaking, and cooking processes. To increase the added value of tofu industrial waste, tofu liquid waste can be used as a probiotic drink because it still contains relatively high protein in food processing.Making probiotic drinks from tofu wastewater requires the addition of carbohydrates in the form of sucrose. This research used factorial completely randomized design(CRD) consisting of two factors. The first factor was the addition ofsucrose (S) consisting of 3 levels:S1 = 10%, S2 = 12%, S3 = 14%.The second factor was the concentration of lactobacillus casei consisting of 3 levels: L1 = 4%, L2 = 7%, L3 = 10%.The addition of sucrose (S) was found to have a very significant effect on the total microbes, total acid, but have no significant effect on thepH of tofu liquid waste probiotic drink. The best treatment of probiotic drinks was that resulting from the addition of 10% sucrose and a concentration of Lactobacillus casei 7% (S1L) to produce good quality probiotic drinks with chemical properties, namely lactic acidbacteria 4.88, with pH of 3.57%, and total acid of 1.84%.Keywords: probiotic, lactobacillus casei, sucrose, tofu waste.
Value Added Analysis and Quality Test of Cassava Crackers (Manihot Esculenta Crantz) in the Household Agroindustry in Cot Glie Aceh Besar District Chairuni AR; Teuku Makmur; Asmeri Lamona; Zakya Ahyar; Irmayanti Irmayanti
International Conference on Multidisciplinary Research Vol 3, No 2 (2020): ICMR
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/pic-mr.v3i2.2691

Abstract

In Indonesia, especially in Aceh Province, cassava is often used as raw material for the food industry, so the food is considered crucial in various businessesfood product. The purpose of processing cassava into a food product is to increase the durability of the cassava plant so that the selling price of cassava is more economical. One of the examples of the diversifying processed products from cassava is cassava cracker; and one of the centers of production in Aceh Province. It is located in Cot GlieAceh Besar. The present study aimed to measure the added value and test the quality of cassava crackers produced in Cot Glie District. Particularly, this study aimed to answer the following questions: (1) How is cassava manufactured into cassava crackers?, (2) How is the added value generated from processing cassava into cassava crackers in Cot Glie region?, (3) How is the quality of cassava cracker produced in household agro-industry of Cot Glie Aceh Besar?. The Snowball Sampling method was employed in determining the samples, and value-added analysis the Hayami method was employed. The findings of the research can be concluded as follows: (1) The process of processing cassava into cassava crackers on a household industrial scale in the study area is still relatively simple, (2) The added value generated from processing cassava into cassava crackers on a home industry scale in the study area is also still relatively simple,(3) The quality test of the water content and ash content produced in the business cassava crackers in the household industry scale of the study area has met the standard of SNI 0272-1990, with a maximum water content of 11% and a maximum ash content of 2%. Keywords: cassava, crackers, value-added, quality, agroindustry 
Analysis of the Addition of CMC to Biodegradable Plastics from Banana Hump Chairul Amni; Ismet Ismet; Irmayanti Irmayanti; Joli Supardi; Miftahurrahmah Miftahurrahmah
International Conference on Multidisciplinary Research Vol 4, No 1 (2021): ICMR
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/pic-mr.v4i1.3772

Abstract

The use of banana hump flour as a raw material for making biodegradable plastic is an alternative to using banana starch plastic in an effort to reduce plastic waste. Bananas contain 66% carbohydrates, protein, water and essential minerals . To get biodegradable plastic, starch is added along with CMC (carboxy methylcellulose), glycerol and citronella oil as anti-bacterial and antioxidant. In this research, a research was conducted on the manufacture of biodegradable plastic mixture of starch, carboxy methyl cellulose (CMC), glycerol as a plasticizer and citronella oil by modifying CMC, glycerol and citronella oil. This study includes two variables, namely fixed variables and variable variables. Fixed variables include starch concentration with water 1:5, stirring speed 100 rpm and starch gelatinization temperature 70oC, while variables including CMC concentration include levels (5.5; 6.5 ; and 7.5) % (w/w), Citronella oil concentrations included (15; 20; and 25) % (w/v), and glycerol concentrations included (25; 35; and 45)% (w/v). This study aims to determine the effect of adding CMC citronella oil and glycerol as a plasticizer to the mechanical properties, morphology, and biodegradability tests , as well as the antioxidant activity of the resulting plastic . The results of this study indicate that biodegradable plastic has a tensile strength value of 0.210.38 kgf/mm2; elongation value between 16.3-54.20%; Morphological examination showed that the surface of the plastic was smooth and the plastic completely decomposed in the soil within 27 days. Keywords: Biodegradable plastic, CMC, banana starch.
The Antioxidant Effect of Nanoparticle Gels Grounds Arabica Coffee (Coffea arabica L.) Salfauqi Nurman; Ruka Yulia; Irmayanti Irmayanti; Erliza Noor; Titi Candra Sunarti
International Conference on Multidisciplinary Research Vol 3, No 1 (2020): ICMR
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/pic-mr.v3i1.2599

Abstract

Arabica coffee’s grounds are the wastes from the production of coffee beverages and are known to contain several active compounds that can be used as an antioxidant. This research is therefore a follow-up work on the use of these coffee grounds nanoparticles as an active compound in gel production. This study focuses on the antioxidant effects of the gel product, using Box-Behnken Design with 3 factors(x) (carbopol 940, TEA, and coffee grounds nanoparticles) at 3 levels. Based on the results of this study, it is found that the high antioxidant effect with an average inhibition value was 43.485%.Furthermore, data analysis on the other hand showed a significant effect of linear Box-Behnken Design model on percentage inhibition with a p-value greater than 0.0001 and insignificant lack of fit validated by an F-value of 0.60, in addition to a p-value of 0.7621. The optimal solution of about 0.50% carbopol, 940 formulation, 0.40% TAE, and 2,313% nanoparticles produced 45,636% inhibition value with 0.812 desirability. Moreover, this arabica coffee grounds can be claimed as a new invention that has great potential in the health sector as an active compound for pharmaceutical preparations.Keywords: Inhibition, Nanogel, Coffee Grounds, Box-behnken
PENERAPAN FRAMEWORK CODEIGNITER PADA SISTEM ABSENSI QR CODE DISKOMINFO KABUPATEN LABUHANBATU SELATAN Dicky Wahyudi; Angga Putra Juledi; Irmayanti Irmayanti
JURTEKSI (Jurnal Teknologi dan Sistem Informasi) Vol 7, No 3 (2021): Agustus 2021
Publisher : STMIK Royal

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33330/jurteksi.v7i3.1182

Abstract

Abstract: Attendance is evidence of the presence of an activity carried out by an employee. The attendance system at the Diskominfo Kabupaten Labuhanbatu Selatan office is currently still manual, namely by signing an attendance form. This raises various problems namely; data input errors, attendance manipulation, inefficient recapitulation processes, and waste in the use of paper. This study aims to apply the codeigniter framework to the attendance system that uses QR Code at the Communication and Information Office of South Labuhanbatu Regency. The system development applies the Waterfall method, and the design uses the UML modeling language. This system is designed to make the attendance process effective for employees at the Diskominfo Kabupaten Labuhanbatu Selatan office. From the results of the study, it was found that the codeigniter framework can be applied to an attendance system that uses a QR Code with a more efficient program code processing process.            Keywords: attendance; codeigniter; information system; qr code; web  Abstrak: Absensi merupakan bukti kehadiran dari suatu kegiatan yang dilakukan oleh seorang karyawan. Sistem absensi pada kantor Diskominfo Kabupaten Labuhanbatu Selatan saat ini masih manual yaitu dengan menandatangani formulir absensi. Hal ini menimbulkan berbagai masalah yakni; kesalahan penginputan data, manipulasi absensi, proses rekapitulasi yang tidak efisien, serta pemborosan dalam penggunaan kertas. Penelitian ini bertujuan untuk menerapkan framework codeigniter pada sistem absensi yang menggunakan QR Code di Dinas Komunikasi dan Informatika Kabupaten Labuhanbatu Selatan. Pengembangan sistem menerapkan metode Waterfall, dan perancangan menggunakan bahasa pemodelan UML. Sistem ini dirancang untuk membuat efektif proses absensi kehadiran karyawan pada kantor Diskominfo Kabupaten Labuhanbatu Selatan. Dari hasil penelitian didapatkan bahwa framework codeigniter dapat diterapkan pada sistem absensi yang menggunakan QR Code dengan proses pengerjaan kode program yang lebih efisien. Kata kunci: absensi; codeigniter; qr code; sistem informasi; web
FORMULASI DAN UJI EFEK ANTIOKSIDAN GEL EKSTRAK AIR AMPAS KOPI ARABIKA (Coffea arabica L.) Salfauqi Nurman; Ruka Yulia; Irmayanti Irmayanti; Erliza Noor; Titi Candra Sunarti
Prosiding Seminar Nasional USM Vol 2, No 1 (2019): Semnas Multidisiplin Ilmu
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2668.551 KB)

Abstract

Senyawa antioksidan sangat dibutuhkan oleh tubuh untuk menangkal radikal bebas dari lingkungan, salah satu bahan alam yang mengadung senyawa antioksidan adalah ampas kopi arabika. Penelitian ini bertujuan untuk membuat formulasi gel antioksidan dari ekstrak air ampas kopi arabika dan menguji efektivitas antioksidan dari gel yang dihasilkan. Penelitian ini menggunakan Box-Behnken Design dengan 3  faktor (x) (carbopol 940, TEA dan ekstrak ampas kopi) dan 3 level untuk optimasi. % inhibisi yang dihasilkan oleh gel ekstrak ampas kopi arabika rata-rata adalah 32,650%. Model desain quadratic dipilih dalam penelitian karena berpengaruh signifikan terhadap % inhibisi dengan nilai p-value yaitu 0,0013 dan ketidaksignifikan lack of fit  dengan F-value 1,24 dan nilai p-value 40,54%. Solusi optimal yang dihasilkan dari Box-Behnken Design adalah dengan formulasi carbopol 940 0,500 gram; TAE 0,600 mL; dan ekstrak 2,408 mL akan menghasilkan inhibisi 39,282% dengan desirability 0,965. Ampas kopi arabika memiliki potensi besar dalam bidang kesehatan sebagai sumber senyawa aktif dalam sedian farmasi.
Hubungan Tingkat Kepuasan Belajar Dengan Menggunakan Metode Daring Terhadap Prestasi Belajar Mahasiswa Akbid Pelamonia Kota Makassar Tahun 2020 Basuki Rahmat; Irmayanti Irmayanti
JURNAL KESEHATAN DELIMA PELAMONIA Vol 4 No 1 (2020): Jurnal Kesehatan Delima Pelamonia
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Institut Ilmu Kesehatan Pelamonia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37337/jkdp.v4i1.176

Abstract

Kepuasan mahasiswa adalah sikap positif mahasiswa terhadap pelayanan lembaga pendidikan tinggi karena adanya kesesuaian antara harapan dari pelayanan dibandingkan dengan kenyataan yang diterimanya.Tujuan dilakukannya penelitian ini adalah untuk mengetahui hubungan tingkat kepuasan belajar mahasiswa dengan menggunakan metode daring terhadap prestasi belajar mahasiswa Akbid Pelamonia Makassar tahun 2020. Penelitian ini menggunakan metode penelitian analitik dengan pendekatanCross Sectional Study dengan jumlah populasi sebanyak 154 orang dan jumlah sampel 114 orang dengan menggunakan teknik Accidental Sampling. Dari hasil uji statistic dengan menggunakan uji Chi-Square (Continuity Correction) diperoleh nilai ρ(0,001) <(0.05), sehingga Ha diterima dan Ho ditolak, penelitian ini menunjukkan bahwa ada hubungan antara tingkat kepuasan belajar mahasiswa dengan menggunakan daring terhadap prestasi belajar mahasiswa. Sehingga diharapkan bagi institusi pendidikan perlunya peningkatan evaluasi hasil belajar mahasiswa melalui monitoring setiap akhir semester dan bagi peneliti diharapkan dapat melanjutkan penelitian ini dengan variable yang berbeda seperti variable motivasi belajar, metode pembelajaran yang lain, hubungannya dengan prestasi belajar.
Karakteristik Fisik Permen Keras Rendah Kalori dari Madu Kelulut (Trigona Itama) dan Minyak Nilam (Pogostemon Cablin Benth) Sebagai Permen Fungsional Juliani Juliani; Irmayanti Irmayanti; Musliyadi Musliyadi
Prosiding Seminar Nasional USM Vol 3, No 1 (2022): SEMNAS MULTIDISIPLIN ILMU
Publisher : Universitas Serambi Mekkah

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

Abstract

Permen merupakan produk berbahan baku utama gula yang dapat meyebabkan permesalahan kesehatan. Proporsi gula dengan kalori tinggi dapat diganti dengan isomalt yang berkalori rendah dan madu yang bermanfaat terhadap kesehatan. Selain itu, penggunaan flavor sintetik pada permen dapat digantikan dengan minyak atsiri seperti minyak nilam. Analisis produk meliputi uji rendemen, uji keseragaman bobot, dan uji keseragaman ukuran dilakukan untuk mengetahui karakteristik fisik permen. Penelitian ini dilakukan menggunakan dua faktor yaitu formulasi gula terdiri dari G1, G2, dan G3. Faktor kedua konsentrasi minyak nilam yang terdiri dari N1, N2, N3, dan N4. Data hasil uji rendemen, uji keseragaman bobot dan uji keseragaman dianalisis statistik dengan menggunakan ANOVA (Analysis of varians). Perlakuan yang berpengaruh terhadap parameter yang diuji akan dilanjutkan dengan uji Duncan. Hasil Penelitian menunjukkan perolehan rendemen yang berkisar 85,04 % – 87,67 %, keseragaman bobot berkisar antara 1,32% – 1,46%, dan keseragaman ukuran berkisar 1,32%-9,71%. Hasil analisis sidik ragam menunjukkan pengaruh nyata (P0,05) terhadap keseragaman bobot dan berpengaruh tidak nyata (P0,05)  terhadap rendeman maupun keseragaman ukuran. Kata kunci: Sugar Subtitute; Minyak Atsiri; Flavor Alami; Isomalt; Patchouli oil 
Innovation Utilization of Tofu Waste Into Flour With The Addition of Sodium Metabisulfit As Antibrowning Nailul Hidayat; Rita Sunartaty; Salfauqi Nurman; Irmayanti Irmayanti; Sholihati Sholihati
Serambi Journal of Agricultural Technology Vol 1, No 1 (2019): Juni
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/sjat.v1i1.1096

Abstract

Tofu waste has a high nutritional value because in the manufacturing process, not all protein content can be extracted. At present the use of tofu waste is used as a manufacture of gusts, crackers, soy sauce and animal feed. Even though 100 grams of tofu waste still has a carbohydrate content of 11.07%, 4.71% protein, 1.94% fat and 0.8% ash. Tofu waste can be processed into flour by passing the bleaching process using sodium metabisulfite. The purpose of this study is to find out the making the flour  from tofu waste using sodium metabisulfite as anti browning. This research was carried out using factorial Randomized Complete Design (RAL) with variations in the concentration of sodium metabisulfite namely 0, 100,300 and 500 ppm and immersion duration of 30, 45, and 60 minutes. In this study, the best treatment was produced by soaking sodium p-metulfulfite 500 ppm with 60 minutes immersion time producing tofu flour with moisture content 9.43%, ash content 2.17%, organoleptic test aroma 3.87 (likes) color (4, 03) like it.
Formulasi Pembuatan Edible Spoon Dengan Penambahan Varian Ekstrak Pewarna Alami Serta Bubuk Kayu Manis (Cinamomum Burmanii) Sebagai Anti Mikroba Puja Arismawanti; Irmayanti Irmayanti; Chairuni AR Chairuni AR
Serambi Journal of Agricultural Technology Vol 3, No 2 (2021): Desember
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/sjat.v3i2.3529

Abstract

Edible spoon is one kind of edible cutlery, which is a disposable meal made of biodegradable materials so that it can reduce the neighborhood use of inhospitable plastic diets. Natural dyeing is safer than synthetic dyes. For example (leaves of pandan, carrots and purple sweet potatoes. The purpose of the study is identify the effects of adding a natural pigment extract, adding cinnamon powder and an interaction between a natural dye extract and cinnamon powder as anti microbial against edible spoon. The study uses a full random design (RAL) prosecuting patterns of 3 levels with 2 factors. The factor I is a natural dye extract with three levels of it: P1 = extract of pandan leaves (3%), P2 = carrot extract (3%) and P3 = extract of purple sweet potato (3%). The factor II is cinnamon powder with 3 levels of yatiu K1 =1%, K2 =1.5% and K3 =2%.  The parameters analyzed in the study are for tests of water levels and hedonic organoleptic tests (color, taste and aroma). Studies have shown that the effects of adding a variant extracted from natural dyes have a very real impact on water levels, hedonic organoleptic tests (colors and scents), but have no real effect on hedonic organoleptic tests. The effect of cinnamon powder is particularly evident on water levels tests, hedonic organoleptic tests (color and taste), but it has no real effect on scent hedonic organoleptic tests. Whereas the mixing of variant extracts of natural dyes and cinnamon powders does not make a real difference in water levels, organoleptic tests (color, taste and aroma). The best treatment based on adding extract of pandan leaves and cinnamon powder 2% (P1K3) is edible spoon with the chemical properties of water 9.90%, hedonic organoleptic {color 1.87 (not like), 4.58 (likes) and scent 4.40 (likes)}.
Co-Authors Akbar Fauzan Angga Putra Juledi Ardin Sialagan Asmeri Lamona Asvin Nurulita Basuki Rahmat Chairul Amni, Chairul Chairuni AR Chairuni AR Dewi Indriani Dicky Wahyudi Erliza Noor Hamidah Suryani I Gusti Wayan Murjana Yasa Imam Mursyid Ismet Ismet Juliani Juliani Lili Rohanita Hasibuan Liya Fitriyana Lukmanul Hakim M Daud AK Masrizal Masrizal Musliyadi Musliyadi Nailul Hidayat Nurhayana Sennang Paqrul Rizki Puja Arismawanti Putri Meutia Sari Rita Sunartaty Ruka Yulia Saifuddin Saifuddin Salfauqi Nurman, Salfauqi Santy Fitnawati WN Sholihati Sholihati Solly Aryza Sri Munarsih Suarti Djafar Suriyati, Suriyati Suryadi Ishak Suryani, Aisyah Teuku Makmur Tika Ade Kusuma Titi Candra Sunarti Virna Muhardina Yunisari, Ulfa Zakaria Zakaria Zakya Ahyar