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All Journal WIDYATAMA Jurnal Arbitrer Jurnal Ilmu Pangan dan Hasil Pertanian Al Ishlah Jurnal Pendidikan Jurnal Pemberdayaan Masyarakat Madani (JPMM) LET: Linguistics, Literature and English Teaching Journal IJBE (Integrated Journal of Business and Economics) Langkawi: Journal of The Association for Arabic and English Register Journal Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology BASIS (BAHASA DAN SASTRA INGGRIS) Lire journal (journal of linguistics and literature Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Cakrawala Dini : Jurnal Pendidikan Anak Usia Dini English Language and Literature International Conference (ELLiC) Proceedings Adabiyyat: Jurnal Bahasa dan Sastra EDUKATIF : JURNAL ILMU PENDIDIKAN Journal of Pragmatics Research Abdimas UNWAHAS : Jurnal Pengabdian Masyarakat UNWAHAS Jurnal Industri Kreatif dan Kewirausahaan Ethical Lingua: Journal of Language Teaching and Literature Jurnal Pengabdian kepada Masyarakat Nusantara Journal of Servite International Journal of English Linguistics, Literature, and Education (IJELLE) ENGLISH FRANCA : Academic Journal of English Language and Education Jurnal Industri Pariwisata Journal of Food Technology and Health Journal of English Development ELLITE: Journal of Education, Linguistics, Literature and Language Teaching Educate: Journal of Community Service in Education Jurnal Pengabdian Masyarakat Bestari (JPMB) Formosa Journal of Sustainable Research (FJSR) JAPI: Jurnal Akses Pengabdian Indonesia Journal on Studies in English Language Teaching (JOSELT) Lire Journal (Journal of Linguistics and Literature) REGISTER JOURNAL
Giyatmi Giyatmi
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Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Other

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KARAKTERISASI NATRIUM ALGINAT DARI BANTEN, LAMPUNG DAN YOGYAKARTA Fransiska, Dina; Akbar, Akbar; Rahmawati, Rahmawati; Giyatmi, Giyatmi
Jurnal Teknologi Pangan dan Kesehatan (The Journal of Food Technology and Health) Vol 2 No 2 (2020): Jurnal Teknologi Pangan dan Kesehatan (Journal Of Food Technology And Health) Nov
Publisher : Universitas Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36441/jtepakes.v2i2.521

Abstract

ABSTRAK: Pada penelitian ini dilakukan studi mengenai ekstraksi alginat dari beberapa lokasi yaitu Banten, Lampung dan Yogyakarta. Hal ini bertujuan untuk menemukan Na-alginat terbaik dari beberapa rumput laut coklat yang ada. Parameter mutu alginate yaitu kadar air, kadar abu dan kadar abu tak larut asam. Hasil analisis didapatkan alginat dengan mutu terbaik berasal dari daerah Yogyakarta dikarenakan memiliki CAW paling tinggi dan impurities paling rendah pada pengujian secara fisik saat berbentuk rumput laut coklat kering dan memiliki rendemen paling banyak, viskositas paling tinggi, kadar air paling rendah, kadar abu dan abu tak larut asam paling rendah pada pengujian fisik dan kimia saat telah manjadi Na-alginat. ABSTRACT: A study was conducted on alginate extraction from several locations, namely Banten, Lampung and Yogyakarta. It aims to find the best Na-alginate from some of the existing brown seaweeds. Alginate quality parameters are moisture content, ash content and acid insoluble ash content. The analysis results obtained that the best quality alginate comes from the Yogyakarta area because it has the highest CAW and the lowest impurities in physical testing when it is in the form of dry brown seaweed and has the most yield, highest viscosity, lowest water content, ash and ash content. acid insoluble was lowest on physical and chemical tests when it was Na-alginate.
PENGARUH BAHAN PENSTABIL TERHADAP MUTU BIR PLETOK SELAMA PENYIMPANAN Septina, Anggita; Giyatmi, Giyatmi; Sabrina, Nindy
Jurnal Teknologi Pangan dan Kesehatan (The Journal of Food Technology and Health) Vol 2 No 2 (2020): Jurnal Teknologi Pangan dan Kesehatan (Journal Of Food Technology And Health) Nov
Publisher : Universitas Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36441/jtepakes.v2i2.524

Abstract

ABSTRAK: Bir pletok adalah salah satu minuman tradisional Betawi yang terbuat dari herbal. Pembuatan bir pletok menghasilkan endapan yang akan mengurangi penerimaan konsumen. Tujuan dari penelitian ini adalah untuk mengetahui efek dari jenis stabilizer pada kualitas bir pletok selama penyimpanan. Penelitian telah dilakukan dengan menggunakan rancangan acak faktorial dengan dua faktor.  Faktor pertama jenis stabilizer (A) yang terdiri 3 taraf, yaitu pektin 0,15%, guar gum 0,10%  dan selulosa mikrokristalin 0,05%.  Faktor kedua periode penyimpanan (B), yang terdiri 5 taraf, yaitu 0, 7, 14, 21 dan 28 hari. Parameter yang dianalisis adalah nilai organoleptik (warna, aroma, rasa dan tekstur), total padatan terlarut, viskositas, stabilitas, pH, vitamin C dan antioksidan. Hasilnya menunjukkan bahwa jenis stabilizer berpengaruh sangat signifikan (α < (0,01)) dari nilai organoleptik (warna, aroma dan rasa), viskositas, stabilitas dan pH, tetapi tidak berpengaruh signifikan (α> (0,01)) terhadap total larut padat. Kualitas bir pletok dengan pektin 0,15% dengan lama penyimpanan 14 hari memiliki kualitas yang masih baik, dengan total padatan terlarut 10,65OBrix, viskositas 32 cPs, stabilitas 100%, pH 6,46,  vitamin C 682,64 mg / 100g, antioksidan 53,87 ppm dan memiliki nilai hedonik untuk warna (4,1), aroma (3,4), rasa (3,6), dan tekstur (3,9). ABSTRACT: Bir pletok is one of the traditional Betawi drinks made from herbs. During storage, bir pletok produces precipitate that will reduce consumer acceptance. The aim of this research was to find out the effect of the type of stabilizer on the quality of bir pletok during storage. Research has been conducted using a randomized design of factorials with two factors.  The first factor was type stabilizer (A) consists of 3 levels, namely pectin 0.15%, guar gum 0.10% and microcrystalline cellulose 0.05%.  The second factor is the storage period (B), which consists of 5 levels, is 0, 7, 14, 21 and 28 days. The parameters analyzed were organoleptic values (color, aroma, taste and texture), total soluble solids, viscosity, stability, pH, vitamin C and antioxidants. The results showed that the type of stabilizer had a very significant effect (α < (0.01)) of organoleptic values (color, aroma and taste), viscosity, stability and pH, but had no significant effect (α> (0.01)) on the total soluble solid.  The quality of bir pletok with 0.15% pectin with a 14-day storage length is still good quality, with total soluble solids of 10.65OBrix, viscosity of 32 cPs, 100% of stability, pH 6.46, vitamin C 682.64 mg/100g, antioxidants 53.87 ppm and has hedonic values for color (4.1), aroma (3.4), taste (3.6), and texture (3.9).
KARAKTERISTIK MUTU PUDING PADA BERBAGAI PERBANDINGAN TEPUNG AGAR-AGAR DAN JUS OKRA Giyatmi, Giyatmi; Zakiyah, Dieny; Hamidatun, Hamidatun
Jurnal Teknologi Pangan dan Kesehatan (The Journal of Food Technology and Health) Vol 4 No 1 (2022): Jurnal Teknologi Pangan dan Kesehatan (Journal Of Food Technology And Health) Mei
Publisher : Universitas Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36441/jtepakes.v4i1.829

Abstract

ABSTRAK: Penelitian ini bertujuan untuk mengetahui perbandingan antara jus okra dan juga tepung agar-agar yang digunakan serta persentase dari kedua bahan tersebut dalam pembuatan puding. Dengan perbandingan antara tepung agar-agar dan jus okra adalah 90:10, 80:20, 70:30, 60:40, dan 50:50. Masing-masing resep dilakukan dengan 3 (tiga) kali ulangan. Berdasarkan hasil penelitian perlakuan perbandingan antara tepung agar-agar dan jus okra berpengaruh nyata terhadap kekuatan gel, kadar air, kadar abu, kadar lemak, kadar protein, kadar karbohidrat, kadar serat kasar, aktivitas anti oksidan, hedonik, dan mutu hedonik. Perlakuan terbaik adalah perbandingan antara tepung agar-agar dan jus okra yaitu 50:50 dengan hasil uji kekuatan gel 501.1 gf, kadar air 84.3%, kadar abu0.73%, kadar protein 2.93%, kadar lemak 0.33%, kadar karbohidrat 11.71%, kadar serat kasar 26.88%, dan aktivitas anti oksidan IC50 3.93 ppm, dengan puding berwarna putih kehijauan, aroma yang tidak langu, rasa yang manis dan tekstur yang lembut.ABSTRACT: This study aims to determine the comparison between okra juice and agar-agar flour used and the percentage of the two ingredients in making pudding. With the ratio between gelatin powder and okra juice is 90:10, 80:20, 70:30, 60:40, and 50:50. Each recipe is done with 3 (three) repetitions. Based on the results of the research, the comparison treatment between agar agar and okra juice had a significant effect on gel strength, water content, ash content, fat content, protein content, carbohydrate content, crude fiber content, anti-oxidant activity, hedonic, and hedonic quality. The best treatment was the ratio between gelatin flour and okra extract, namely 50:50 with gel strength test results 501.1 gf, water content 84.3%, ash content 0.73%, protein content 2.93%, fat content 0.33%, carbohydrate content 11.71%, crude fiber content of 26.88%, and anti-oxidant activity of IC50 3.93 ppm, with a greenish-white pudding, a pleasant aroma, a sweet taste and a soft texture.
WORD FORMATION OF MESSAGING APPLICATIONS FOUND IN PLAY STORE Giyatmi, Giyatmi; Arumi, Sihindun; Setiyono, Mas Sulis
Lire Journal (Journal of Linguistics and Literature) Vol. 5 No. 1 (2021): Lire Journal (Journal of Linguistics and Literature)
Publisher : Elite Laboratory Jurusan Sastra Inggris Universitas Bangka Belitung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33019/lire.v5i1.106

Abstract

This study aims at describing the process of word formation used on messaging applications found in Play Store. This is a descriptive qualitative research. The data are messaging applications written in English and in the form of word. To collect the data, the researchers use observation. The analysis data consists of three steps namely data reduction, data display, and verification. There are 56 data found. There are 6 types of word formations; Affixation (4 data), compounding (15 data), blending (4 data), coinage (8 data), clipping (4 data), reduplication (1 data). However, there are 20 messaging application that cannot be classified into the type of word formation such as Path, Line, Lemon, etc. They are simple words that have already existed in English and have been used in everyday communication. Meanwhile, nowadays they are used as a name of messaging application and have the different meaning as the real meaning. The suffixes used in affixation process are –er, -ous, -ster. There are 6 formations of compounding used in the messaging application such as N+N, V+V, N+V, V+N, Adv. + Prep. There are 3 ways of blending process such as taking the whole part of the first word and taking the first syllable of the second, taking the first syllable of the first word and taking the whole part of the second word, taking two syllables from the front part of the first word and taking the last syllable of the second word. Coinage consists of name of company and name of product. There are two types of clipping found namely fore-clipping and back-clipping. Reduplication happens when there is a copying of the partial part of the word. Apparently, there are morphological processes used in life such as word formation to name the messaging application.
Speech Acts Found in English Tourism Slogans Used in Indonesia Giyatmi, Giyatmi; Astuti, Purwani Indri; Wijayava, Ratih
Journal of Pragmatics Research Vol 3, No 1 (2021): Journal of Pragmatics Research
Publisher : State institute of islamic studies salatiga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18326/jopr.v3i1.70-85

Abstract

The research aims at describing the types and functions of speech acts in the tourism slogan in Indonesia. There has already been much research on tourism slogan, but only a few studies focusing on linguistics. To broaden the study of tourism slogans from a linguistics perspective, the research focuses on the speech acts in the tourism slogans. It belongs to descriptive qualitative research by focusing on the phenomena of tourism slogans in society. The data of the research are tourism slogans of some cities in Indonesia found on the internet. The technique of data collection used is content analysis. The technique of data analysis consists of data reduction, data display, and verification. There is no data reduction in this research. Data is displayed in the table and the last step data is analyzed based on the problem statements. The researchers found 31 data of tourism slogans. There are 4 types of speech acts in tourism slogans namely representative speech acts (13 data), directive speech acts (7 data), commissive speech acts (3 data), and expressive speech acts (8 data). The researchers find 3 functions of speech acts in the tourism slogan such as giving information about the history of the city, nickname of the city, hope or idea of the city (19 data), asking (7 data), and promising (5 data). The findings show that there is a tendency to be very simple in the slogans found. Besides, the slogans come with an exclusive appeal by emphasizing the effective component in the message.Keywords: tourism, slogans, speech acts. 
Comparative Study of Antioxidant and Antibacterial Activities of Tropical Citrus Fruits (Juice and Peels) Amelia, Julfi Restu; Safitri, Fildzah Hashfi; Giyatmi, Giyatmi; Azni, Intan Nurul
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 13 No. 1 (2024): March 2024
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v13i1.242-249

Abstract

Tropical citrus fruits contain important bioactive compounds with health-promoting properties such as antioxidant and antibacterial properties. This study provided comparative data on the antioxidant and antimicrobial activity of tropical citrus (local lemons, imported lemons, and limes) juice and peel. Antioxidant activity of citrus fruits was determined using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and expressed as IC50. Antimicrobial activity was evaluated against pathogens (E. coli, B. subtilis, S. aureus) using agar diffusion method. The results showed that very strong antioxidants were detected in domestic and imported lemon juice (33.45 ppm; 31.43 ppm) and peel (15.89 ppm; 44.50 ppm). However, lime juice and peel had stronger antioxidant activity (60.35 ppm and 59.54 ppm). The highest zone of inhibition was observed against S. aureus and the lowest was recorded against E. coli. The diameters of the zones of inhibition of local lemon, imported lemon, and lime juice against S. aureus were 26.40 mm, 27.95 mm, and 27.31 mm; E. coli was 15.64 mm, 16.84 mm, and 16.63 mm; and B. subtilis was 17.88 mm, 21.77 mm, and 21.24 mm, respectively. Tropical citrus juice showed higher activity against Grampositive than Gram-negative bacteria tested. Local lemon, imported lemon, and lime peels did not inhibit E. coli, B. subtilis, and S. aureus. Keywords: Antibacterial, Antioxidant, Lemon, limes, Tropical citrus
The Influence of Acid and Cooking Methods on The Quality of Fish Meal Processed from by-products of Catfish Fillet Processing Suryaningrum, Theresia Dwi; Ellya, Ellya; Fateha, Fateha; Setiawati, Natalia Prodiana; Mardiyana, Indri; Supriyanto, Agus; Nurhayati, Nurhayati; Giyatmi, Giyatmi
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 18, No 3 (2023): December 2023
Publisher : :Agency for Marine and Fisheries Research and Human Resources, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/squalen.800

Abstract

Catfish fillet processing produces a by-product dominated by heads (25- 28%) and bones (11-13%). This study aims to process fish meal from by- products of catfish using different treatments, namely soaking in a 4% formic acid solution (F) and a 4% hydrochloric acid solution (H), as well as cooking techniques involving boiling (R) and steaming (K). Observations were made on the yield, pH, proximate analysis, calcium content, NPN (non-protein nitrogen), TBA (thiobarbituric acid), microbiological tests, sensory evaluation, and amino acid profiles. The research showed that soaking in acid caused a decrease in pH, protein content, and TBA and increased the fat content of the resulting fish meal. The optimal treatment for the highest quality fish meal is steaming without acid treatment. In this treatment, the protein content meet  the requirements of the SNI 01.2725.01.2013 as grade 3 fish meal, with a yield of 22.83%, a pH of 6.86, a moisture content of 6.2 ± 0.3%, an ash content  of 27.33 ± 0.7%, and a protein content of 45.5 ± 1.3%. Analysis of the amino acid profile of fish meal from that treatment showed a better amino acid composition compared to commercial fish meal. The fish meal  contained essential amino acids in sufficient quantities, with higher levels compared to the amino acid standards set by FAO/WHO 2013 for human nutritional needs, and met the requirements as a nutritional ingredient for fish and livestock feed.
Project Implementation Management of Strengthening Pancasila Student Profile (P5) Based on Local Wisdom Ahmad Rosyid; Bayu Kurnia Kurniaaji; Meidawati Suswandari; Tri Sutrisno; Giyatmi Giyatmi
AL-ISHLAH: Jurnal Pendidikan Vol 17, No 2 (2025): JUNE 2025
Publisher : STAI Hubbulwathan Duri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35445/alishlah.v17i2.4619

Abstract

The Pancasila Student Profile Strengthening Project (P5) is one of the key initiatives of the Merdeka Belajar Curriculum aimed at improving the quality of education by fostering student character development. This study investigates the implementation of P5 at SMP Negeri 3 Sidoharjo, Wonogiri, through the lens of core management functions: planning, organizing, actuating, controlling, and evaluating. Using a qualitative case study approach, data were collected through interviews, observations, and document analysis. The findings show that the planning stage involved meetings to define project objectives, timelines, and develop learning modules. The organizing stage included forming dedicated teams for facilitation, module development, and implementation. During the actuating phase, students were introduced to selected project themes, allowed to choose their preferred art form, design their creative outputs, engage in practice sessions, prepare the performance venue, rehearse, and finally present their work during the Panen Karya event. The controlling process was managed through activity journals maintained by teachers and direct monitoring by the vice principal of the curriculum. Evaluation consisted of diagnostic assessments at the beginning, formative assessments during implementation, and summative evaluations conducted at the final exhibition by the Facilitator Team. Overall, the findings indicate that the P5 implementation at SMP Negeri 3 Sidoharjo was carried out effectively and aligns with sound management practices, supporting the broader goals of the Merdeka Belajar Curriculum in cultivating well-rounded student character.
Reading the Campus Through Translation: A Critical Study of Indonesian–English Public Signs in Higher Education Widarwati, Nunun Tri; Gama, Betty; Purnomo, Budi; Arianti, Arin; Giyatmi, Giyatmi
Langkawi: Journal of The Association for Arabic and English Vol. 11 No. 2 (2025)
Publisher : Institut Agama Islam Negeri (IAIN) Kendari

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31332/lkw.v11i2.12712

Abstract

The strategic establishment of an internationalized status has led many Indonesian universities to implement bilingual policies on campus public signage. However, a significant research gap exists regarding a systematic analysis of the translation quality in this domain, despite its crucial role in projecting the institution's global image. This study aims to investigate the phenomenon of Indonesian-English translation in the public signage at a state university in Surakarta. Employing qualitative research grounded in critical content analysis, data were collected through photographic documentation of 32 public signs. The analysis was framed within the theoretical lens of translation techniques and methods to assess the correspondence between source and target texts. The findings reveal the use of four translation methods: word-for-word, literal, adaptation, and free translation, with the literal method being the most predominant. In terms of translation techniques, adaptation was the most frequently employed, alongside linguistic compression, literal translation, and established equivalence. This indicates a concurrent tendency to retain source-language structures while modifying cultural elements, occasionally leading to inconsistency. The implication is that the university must employ a more considered approach, potentially involving linguistic experts, to ensure the signage achieves clarity, accuracy, and cultural appropriateness for an international audience
ENGLISH BLENDS FOUND DURING THE COVID-19 PANDEMIC Giyatmi, Giyatmi; Wijayava, Ratih; Arumi, Sihindun
Journal of Education, Linguistics, Literature and Language Teaching Vol 6 No 01 (2023): JURNAL ELLITE ( JOURNAL OF EDUCATION, LINGUISTICS,LITERATURE AND LANGUAGE TEACHI
Publisher : Universitas Samudra

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33059/ellite.v6i01.7584

Abstract

Covid-19 pandemic seems to give us blessing disguise to the size of English vocabulary, one of which is blends. This study aims at describing the types and meanings of English blends found during the Covid-19 pandemic by using blends classification from Mattiello’s theory i.e. morphotatic as well as morphological and graphic. This research belongs to a descriptive qualitative study. The research data are English blends found in 9 articles on websites. The data collection techniques used in this research are documentation and content analysis. Technic of data analysis is carried out in three stages, namely (1) data reduction which is carried out when there are same data, (2) data display which is presented in table, (3) drawing conclusions. The researchers found 49 data of English blends. Morphotactically, the researchers found 11 total blends (with 2 blends forming processes) and 38 partial blends (with 3 blends forming processes). Morphologically and graphically, the researchers found 7 overlapping blends and 42 non-overlapping blends.
Co-Authors Adi Deswijaya Akbar Akbar Anitasari, Dhesy Annisa Retno Utami Ardian Prima Putra Arin Arianti Arin Arianti Batubara, Siti Chairiyah Bayu Kurnia Kurniaaji Betty Gama Budi Purnomo Devi Valeriani Diana Natalia Dwi Wahyuni Ekayana Sangkasari Paranita Ellya, Ellya Endang Dwi Hastuti Erlangga, Sandi Etika, Magdalena Fateha, Fateha Fransiska, Dina Hamidatun Hamidatun, Hamidatun Hapsari, Afrilia Ratna Ika Murtiningsih Iman Basriman Intan Nurul Azni Jarwanti, Jarwanti Jubaidah, Asih Julfi Restu Amelia, Julfi Restu Maharani, Maya Dewi Dyah Mardiyana, Indri Mas Sulis Setiyono Mas Sulis Setiyono Mas Sulis Setiyono, Mas Sulis Meidawati Suswandari, Meidawati Nindy Sabrina Nunun Tri Widarwati Nurhayati Nurhayati Paramitta Purbosari Purwani Indri Astuti Putri, Adinda Putri, Rahma Novianti Eka Edsa Rahayu, Martini Rahmawati, Rahmawati Ratih - Wijayava Ratih Wijaya Ratih Wijayava Ratih Wijayava Ratih Wijayava Ratnasari, Kania Rifan, Deriva Fali Safitri, Fildzah Hashfi Samuel, Reno Septina, Anggita Shanti Pujilestari, Shanti Sihindun Arumi Sihindun Arumi Siska MY, Ani Sri Katoningsih Sulistyaningsih Sulistyaningsih Suryaningrum, Theresia Dwi Tri Sutrisno Veronika Unun Pratiwi Zakiyah, Dieny