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All Journal Berkala Perikanan Terubuk Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Journal of Industrial Engineering Management CONSILIA Al Qalam: Jurnal Ilmiah Keagamaan dan Kemasyarakatan Alignment: Journal of Administration and Educational Management JURNAL PANGAN Nizham Journal of Islamic Studies Riayah: Jurnal Sosial dan Keagamaan JURNAL ILMIAH AGRINECA Unri Conference Series: Community Engagement Teknologi dan Industri Pertanian Indonesia Depik Jurnal Ilmu-Ilmu Perairan, Pesisir dan Perikanan Journal of International Multidisciplinary Research Depik Jurnal Ilmu-Ilmu Perairan, Pesisir, dan Perikanan Studi Multidisipliner: Jurnal Kajian Keislaman Shine : Jurnal Bimbingan dan Konseling
Sumarto Sumarto
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Religion Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Social Sciences Other

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Evaluasi Program BK Sebagai Upaya Untuk Meningkatkan Mutu Program Layanan BK Tina Musyofah; Tri Pitri; Sumarto Sumarto
Consilia : Jurnal Ilmiah Bimbingan dan Konseling Vol 4, No 3 (2021)
Publisher : UNIVERSITAS BENGKULU

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33369/consilia.4.3.304-312

Abstract

Evaluasi bimbingan dan konseling sangat dibutuhkan untuk membenahi program-program yang kurang berhasil. Untuk menghasilkan evaluasi bimbingan dan konseling yang tepat kita harus mengetahui tujuan yang akan dicapai serta dari mana evaluasi akan dimulai. Evaluasi bimbingan dan konseling merupakan upaya untuk menentukan derajat kualitas pelaksanaan program kegiatan bimbingan dan konseling. Maka penelitian ini bertujuan untuk mengelaborasi landasan teori dan pelaksanaan evaluasi program bimbingan dan konseling di sekolah. Metode penelitian yang digunakan adalah metode penelitian kepustakaan. Metode pengumpulan data yang digunakan yakni metode dokumentasi. Teknik analisis data yang digunakan adalah analisis isi. Untuk menjaga ketepatan pengkajian dan mencegah kesalahan informasi dalam analisis data maka dilakukan pengecekan antar pustaka dan membaca ulang pustaka. Tujuan penelitian ini adalah untuk menyusun landasan teori dan pelaksanaan program bimbingan dan konseling. Hasil penelitian ini adalah terelaborasinya landasan teori dan pelaksanaan program bimbingan dan konseling secara utuh meliputi: 1) pengertian evaluasi program, 2) komponen program bimbingan dan konseling, 3) pengertian evaluasi program bimbingan dan konseling, 4) manfaat melaksanakan evaluasi program bimbingan dan konseling, 5) prosedur evaluasi program bimbingan dan konseling, 6) hambatan evaluasi program bimbingan dan konseling. 
INFORMATION SYSTEM DESIGN FOR FINAL PROJECT CONSULTATION Hirawati Oemar; Sumarto Sumarto; Aan Komariah; Maulana Malik Ibrahim; Anis Saleh
Journal of Industrial Engineering Management Vol 6, No 3 (2021): Journal of Industrial Engineering Management Vol. 6 No. 3
Publisher : Center for Study and Journal Management FTI UMI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33536/jiem.v6i3.1055

Abstract

This Final Project is one of the graduation requirements for Industrial Engineering students at the Islamic University of Bandung. Currently.  The final project consultation process is conducted manually using physical documents owned by each student as proof of consultation in the form of a consultation card. The problem faced was the difficulty in monitoring consultations and recording consultation discussions which were not well organized. The purpose of this study is to design a consulting information system using the prototyping method. The prototyping method is a system development method used to describe the system. The stages in this method consist of: (1) The planning stage is the identification of system requests. (2) the analysis phase analyzes the existing business processes in the final project section and identifies functional and non-functional requirements, (3) the design phase includes the interaction design of systems, processes, data and logical systems and physical interfaces. (4) Implementation phase of database and website development using PHP language and MySQL database. The results obtained from this study are business process consulting for the Final Project after the implementation of the proposed information system; final project consulting information system design which is expected to facilitate the consultation process in terms of time and consultation file documentation
PENGARUH DOSIS PUPUK P DAN PUPUK KANDANG KERBAU TERHADAP PERTUMBUHAN DAN HASIL TANAMAN JAGUNG HIBRIDA (Zea mays. L) Sumarto Sumarto; Teguh Supriyadi Teguh Supriyadi; Agus Budiono Agus Budiono
JURNAL ILMIAH AGRINECA Vol. 10 No. 2 (2010): jurnal AGRINEÇA
Publisher : Fakultas Pertanian, Universitas Tunas Pembangunan Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36728/afp.v10i2.96

Abstract

The research aim to know influence of dosage fertilizer Phosphor SP36) and buffalo manure to growth and result plant hybrid corn. Research was conducted since February until Juny 2008 in Kedokan Sayang Village, Sub District Tarub, District Tegal, Central Java, Altitude 25 meters from sea surface with soil type alluvials, in the Laboratory of Agriculture Faculty, Tunas Pembangunan University. Temperature 29 – 32 º C. Research used the factorial with based pattern RCBD (Randomized Completely Block Design) consist of 2 treatment factor with 3 times restating. Results of research indicates that : (1) Fertilization dosage with fertilizer SP36 influentially very significant to weight total fresh plant, weight total dry plant, number of seeds per cob, weight dry minner per plant, weight dry minner per plot and weight dry minner per 100 seeds. (2) Fertilization dosage with buffalo manure influentially significant to hight of plant and hight of 100 seeds (3) Interaction between fertilization dosage with fertilizer SP36 and buffalo manure influentially significant to hight of 100 seeds. (4) Highest dry minner seeds weight 5,467 Kg/plot (9,719 ton/Ha) obtained at treatment of P2K2 combination of fertilizer dosage SP36 150 Kg/Ha with buffalo manure 15 ton/Ha, and lowered by 3,833 Kg/plot (6.6614 ton/Ha) obtained at treatment of P0K2 combination of fertilizer dosage SP36 0 Kg/Ha with buffalo manure 15 ton/Ha
Kajian Proses Perumusan Standar dan Peraturan Keamanan Pangan di Indonesia Formulation Process Assessment on Food Safety Standards and Regulations in Indonesia Purwiyatno Hariyadi; Sumarto Sumarto; Eko Hari Purnomo
JURNAL PANGAN Vol. 23 No. 2 (2014): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33964/jp.v23i2.55

Abstract

Standar dan peraturan keamanan pangan tidak saja bertujuan untuk melindungi kesehatan publik, tetapi juga menjamin perdagangan yang adil dan meningkatkan daya saing bangsa. Penelitian ini bertujuan untuk mengidentifikasi kesenjangan antara prinsip-prinsip baik dan kenyataan penerapannya pada pengembangan standar dan peraturan keamanan pangan di Indonesia. Penelitian ini dilakukan dengan menggunakan metode survei dan diskusi kelompok terarah (focus group discussion/FGD) melibatkan pemangku kepentingan keamanan pangan. Hasil survei dan FGD menunjukkan bahwa banyak standar dan peraturan keamanan pangan yang mengalami hambatan dalam penerapannya disebabkan karena telah terjadi kesenjangan antara prinsip-prinsip baik dan kenyataan penerapannya. Kesenjangan tersebut adalah dalam hal (i) rendahnya informasi tentang proses dan perkembangan perumusan, (ii) kurangnya pembahasan yang mempertimbangkan kepentingan dan keterlibatan pemangku kepentingan, (iii) rendahnya relevansi antara tujuan perlindungan kesehatan publik dengan kondisi nyata produk dan industri pangan Indonesia, dan (iv) kurangnya kesiapan pelaku usaha dan unsur penunjangnya. Diidentifikasi pula adanya perbedaan persepsi antara pemerintah dan industri pangan tentang prinsipprinsip (i) transparansi, dan (ii) efektifitas dan relevansi. Hal ini perlu diatasi dengan perbaikan (i) sistem informasi, (ii) akses kepada pemangku kepentingan, (iii) kesiapan infrastruktur, dan (iv) kesepakatan mengenai dimensi pengembangan nasional, khususnya untuk (a) kepentingan UMKM, (b) pengembangan bahan baku lokal, dan (c) peningkatan daya saing.Food safety standards and regulations are developed not only for protecting public health but also for facilitating fair trade and nation competitiveness. The objectives of this research are to identify gap between good principles and their implementation in the development of food safety standards and regulations. Survey and focus group discussion (FGD) are used in this research. We find that gaps between good principles and actual development of food safety standard and regulation are the most frequently cited by stakeholders as the main factor hindering standard implementation. Gaps identified are lack of (i) information, (ii) intensive discussions among stakeholders, (iii) relevancy in term of consumer protection objective, and (iv) readiness of business community and its supporting system. Our results suggest that there is also a perception gap between food industry and government regulatory agencies on aspects of (i) transparency and (ii) effectiveness and relevancy. Improvement should be done by (i) improving the information system, (ii) providing access to stakeholders, (iii) making the infrastructures ready, and (iv)streamlining the consensus on national development dimensions; especially those associated with (a) interest for SMEs development, (b) development of local foods and food ingredients, and (c) improvement of competitiveness of Indonesian food products.
Pancasila Membentuk Pendidikan Karakter Bangsa Melalui Proses Pendidikan Keislaman Sumarto Sumarto
Nizham Jurnal Studi Keislaman Vol 6 No 1 (2018): Islam dan Pancasila
Publisher : Postgraduate State Islamic Institute (IAIN) Metro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (224.985 KB)

Abstract

Abstrak Pancasila membentuk pendidikan karakter bangsa melalui proses pendidikan ke-Islaman. Pancasila adalah ideologi dasar bangsa Indonesia yang diwariskan dari para pendiri bangsa. Pancasila terdiri dari dua kata dalam bahasa Sansekerta, Panca artinya lima dan Sila berarti prinsip atau asas. Perkataan Pancasila memiliki lima sendi utama yaitu Ketuhanan Yang Maha Esa, Kemanusiaan yang adil dan beradab, persatuan Indonesia, kerakyatan yang dipimpin oleh hikmata kebijaksanaan dalam permusyawaratan/perwakilan, dan keadilan sosial bagi seluruh rakyat Indonesia. Ini semua tercantum dalam paragraf keempat dalam pembukaan UUD 1945. Pancasila harus melekat dalam kepribadian setiap manusia Indonesia. Mereka yang menjalankan Pancasila bukan sebatas hafalan di ruang kelas, akan mudah menyadari ada persinggungan yang erat antara Pancasila dan kehidupan berbangsa. Pembangunan karakter di sekolah juga sangat terkait dengan manajemen atau pengelolaan sekolah. Pengelolaan yang dimaksud adalah bagaimana penguatan karakter nasionalisme direncanakan, dilaksanakan, dan dikendalikan dalam kegiatan-kegiatan pendidikan di sekolah secara memadai. Pengelolaan tersebut antara lain meliputi, nilai-nilai yang perlu ditanamkan, muatan kurikulum, pembelajaran, penilaian, pendidik dan tenaga kependidikan, dan komponen yang terkait lainnya dalam proses pendidikan Islam untuk menanamkan nilai-nilai tauhid sebagai pondasi kehidupan berbagsa dan bernegara, sebagaimana perjungan Rasulullah SAW di Makkah dan Madinah. Aktualisasi Pancasila adalah bagaimana proses nilai-nilai Pancasila benar-benar dapat tercermin dalam sikap dan perilaku seluruh warga negara mulai dari pimpinan negara, aparatur negara sampai kepada rakyat biasa. Aktualisasi nilai-nilai Pancasila dalam kehidupan bermasyarakat, berbangsa dan bernegara memerlukan situasi dan kondisi yang memungkinkan seluruh lapisan masyarakat yang dapat mencerminkan nilai-nilai Pancasila itu dan dapat terlihat dalam perilaku bermasyarakat, berbangsa, dan bernegara.
Pembinaan masyarakat desa untuk peningkatan pendapatan melalui teknologi budidaya kepiting soka di Desa Pulau Cawan Kecamatan Mandah Kabupaten Indragiri Hilir T Ersti Yulika Sari; Usman Usman; Niken Ayu Pramungkas; Mulyadi Idris; Sumarto Sumarto; Eni Yulinda; Ridar Henrik
Unri Conference Series: Community Engagement Vol 1 (2019): Seminar Nasional Pemberdayaan Masyarakat
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/unricsce.1.228-234

Abstract

Soft-shelled crabs are mangrove crabs that are cultivated and harvested while moulting so that their shells are soft and easy to consume. The purpose of this activity is to increase the income of the people of Pulau Cawan Village, Mandah District, Indragiri Hilir Regency through the cultivation of soft-shelled crabs. by introducing environmentally friendly cultivation techniques, but can produce added value in terms of improving the family's economy through soft-shelled crab cultivation. Training on softwater crab cultivation techniques and training in the construction of aquaculture ponds (crabs box). These community service activities are carried out using several approach methods, namely providing understanding to the community carried out in the form of FGD (Focus Group Discussion), as well as conducting discussions and practice on crab cultivation to dig up information about understanding environmentally friendly cultivation, protect mangrove ecosystems, increase household income through adding value to catches and solutions regarding fishermen from outside the village who use destructive fishing, by giving poison. A series of services activities conducted on soft shell crab farming techniques (shelled) can be received well by the crab catch fisherman in Desa Pulau Cawan. Increased knowledge and skills of crab catch fishermen in the cultivation of soft shell crabs placed in crab boxes can provide provisions so that these farming activities can continue, and Desa Cawan Island can become a pilot village for soft shell crab cultivation techniques for the next few years.
ORGANOLEPTIC CHARACTERISTICS OF SAGO CRACKERS WITH THE ADDITION OF BIANG (Ilisha elongata) FISH FLOUR Desti Maharani; Dahlia Dahlia; Sumarto Sumarto
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

ABSTRACT            The biang fish can experience a decrease in quality so processing is needed to maintain its quality. One of processing is the manufacture of fortified fish  flour in the manufacture of sago crackers. The addition of biang fish flour in the manufacture of sago crackers can increase the nutritional value of sago crackers which are dominant with carbohydrates. The aim of this study was to analyze the effect of adding  biang fish flour to sago crackers. The experimental research method consisted of three stages, namely: 1) Making fish flour, 2) making sago crackers, and 3) organoleptic testing with using a non-factorial complete randomized design (CRD) with 4 levels; K0 (without fish flour), K1 (2.5% fish flour), K2 (5% fish flour), K3 (7.5% fish flour). The results showed that the appearance value were K0 (7.48%), K1 (6.91%), K2 (7.03%), and K3 (6.36%). The treatments K0, K1 and K2 were not significantly different, but the treatments K3 were significantly different. odor value were K0 (7.43%), K1 (7.85%), K2 (7.90%), and K3 (8.17%). The treatment of K0 was different from other treatments, but the treatment of K1, K2 and K3 was not significantly different. The taste value were K0 (7.08%), K1 (7.11%), K2 (7.85%), and K3 (8.15%). K0 and K1 treatments had no significant effect, but the K0 and K1 were significantly different from K2 and K3 treatments. The texture value were K0 (7.08%), K1 (7.56%), K2 (7.43%), and K3 (7.32%). Each treatment K0, K1, K2  and K3 significantly affected each other with all treatments.. The best treatment was 7.5% (K3) with the characteristics of crackers in the form of flat thickness, bright brown color, quite strong odor, delicious and savory taste, crunchy and dry texture. Keywords: Crackers, Diversification, Flour, Organoleptic.
STUDY OF PROCESSING FORMULATION OF FLAVORING POWDER FISH (Ilisha elongata) Aulia Hidayati; Sumarto Sumarto; 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

ABSTRACT This study aimed to determine the best formulation of flavoring powder fish with different concentrations of biang fish powder using organoleptic parameters. The method used in this research was an experimental manufacture of flavoring powder with the formulation of ingredients consisting of biang fish powder, onion, garlic, iodized salt and white pepper with a non-factorial completely randomized design consisting of 4 levels of treatment, namely P0 (0 grams of biang fish powder), P1 (60 grams of biang fish powder), P2 (70 grams of biang fish powder), P3 (80 grams of biang fish powder). The results showed that the best formulation was P2 treatment, which was 70 grams of biang fish meal with a characteristic value of clean, normal appearance, like flavoring in general, and bright. The aroma produced was scent, specific for flavoring powder with a savory taste, the flavor of the biang fish was slightly reduced, and the texture was not lumpy, dry, and smooth. Keywords: biang fish, flavoring, formulation, organoleptic.
STUDY ON THE USE OF GREEN BETAL LEAF (Piper betle L) EXTRACT AS ANESTHETIC MATERIAL IN FRESHWATER LOBSTER (Cherax quadricarinatus) M. Haekal Tiftazani; Suparmi Suparmi; Sumarto Sumarto
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

ABSTRACT This study aimed to determine the best dose of green betel leaf extract to stun freshwater crayfish and the best transport medium. The research method used was an experimental method with green betel leaf extract treatment, namely K1 (100 mL/4L fresh water); K2 (200 mL/4L fresh water); K3 (300 mL/4L fresh water); K4 (400 mL/4L fresh water). In addition, this study also determined the best transportation media, namely the use of cold sawdust and the use of crushed ice in the first layer with a storage time of 3 hours. The parameters used were the length of time passed out and survival. The results of the study concluded that the best dose to stun the lobsters was the administration of 400 mL/4L fresh water (K4) with green betel leaf extract and 33 minutes of stunning. While the best transportation media used was the use of cold sawdust with 100% survival rate. Key words: Freshwater Lobster, Green betel leaf, Survival
THE EFFECT OF ADDING CARRAGEENAN WITH DIFFERENT CONCENTRATIONS ON CHARACTERISTICS OF REBON SHRIMP SAUSAGE (Acetes sp.) Triwandra Yolafitra; Desmelati Desmelati; Sumarto Sumarto
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

Abstract  This study aimed to determine the effect of adding carrageenan with different concentrations on the characteristics of rebon shrimp sausage and to determine the best concentration of carrageenan used in making rebon shrimp sausage. The research method was experimental using a non-factorial Completely Randomized Design, with 4 levels of treatment, namely different carrageenan concentrations, 0% (K0), 1% (K1), 2% (K2), 3% (K3). The parameters tested were sensory analysis, proximate analysis, and physical analysis. The study showed that the addition of carrageenan to rebon shrimp sausage had a significant effect on sensory analysis (texture), proximate analysis (water content, ash and carbohydrates), and  physical test of rebon shrimp sausage (gel strength and elasticity). The best addition of carrageenan to rebon shrimp sausage was a concentration of K3 (3%) with sausage characteristics which included appearance (less bright color), aroma (specific strength of rebon shrimp), texture (solid, compact and quite elastic), taste (specific strength of rebon shrimp) with moisture content of 50.07%, protein 22.32%, fat 2.56%, ash 4.50%, and carbohydrates 20.55%, gel strength 1325.3 gf and elasticity 68.17%. Keywords: carrageenan, rebon shrimp, sausage. 
Co-Authors AA Sudharmawan, AA Aan Komariah Abdurrahman Afifi Agung Saputra Agus Budiono Agus Budiono Ahmad Suni Alvin Hadi Martha Anggi Mantara Anis Saleh Aulia Hidayati Ayuningtias widia putri Bella Kharisma Beni Azwar Bustari Hasan Catur Wirawan Charles Parningotan Haratua Simanjuntak Choli Astutik Cindy kemala Sari Dahlia Dahlia Dahlia Dahlia Dandi Permai Dani Ginting Deri Wanto Desmelati Desmelati Desti Maharani Dewita Dewita Dian Febi Yolanda Dimas Prasetia Dwi Wendra Eko Hari Purnomo Emmi Kholilah Harahap Fera Yuliana Fitri Yanti Gesang Nur Ikhlas Guswanda Putra Hartini Hartini Hendri Mustari Saputra Hirawati Oemar Irsan Taufik Joshbusst hamido Jumira Warlizasusi Karnila, Rahman Karnila Laila Umaya Leona Arieska Liza Mulya Sari Lukman Asha M Azwar M. Haekal Tiftazani M. Miftakul Amin Mafruhah Mafruhah Marwah Iwada Maulana Malik Ibrahim Mayer Titus Siburian Mery Sukmiwati Mirna Ilza Mirzon Daheri Mohamad Irvan Ibrahim Muhammad Haekal Tiftazani Muhammad Ihsan Mulyadi Idris MURNI YANTO Mushelpi Mushelpi Mutia Tri Damayanti N Ira Sari N. Ira Sari Nefri Nefri Niken Ayu Pramungkas Nita Kristiani Nuzuar Nuzuar Purwiyatno Hariyadi Rara Mona Angraini Ridar Henrik Risky Amalia Roja Saputra Rulinda Rulinda Sahrul Ramadhan Santhy Wisuda Sidauruk Silvia Isma Utari MZ Suparmi Suparmi Suparmi Suparmi T. Ersti Yulika Sari Teguh Supriyadi Thessa Amaria Sari Tika Anggriani Tina Musyofah Tri Atika Sari Tri Pitri Triwandra Yolafitra Tyarani Dehwie Tyarani Dehwie Umi Afriana Usar Naely Usman Jujur Siregar Usman Usman Wahyu Riwanda Warman Warman Yeni Vincensia Lubis Zira Ielvia