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All Journal Jurnal Akuakultur Indonesia Teknotan: Jurnal Industri Teknologi Pertanian Torani Journal of Fisheries and Marine Science Journal of Nutrition College Dharmakarya : Jurnal Aplikasi Ipteks Untuk Masyarakat Jurnal Pangan dan Agroindustri agriTECH Agricore: Jurnal Agribisnis dan Sosial Ekonomi Pertanian Unpad Prosiding Penelitian dan Pengabdian kepada Masyarakat Industria: Jurnal Teknologi dan Manajemen Agroindustri Journal of Industrial and Information Technology in Agriculture Kumawula: Jurnal Pengabdian Kepada Masyarakat JPP (Jurnal Pendidikan dan Pembelajaran) Asian Journal of Community Services (AJCS) Jurnal Kajian Budaya dan Humaniora (JKBH) Jurnal Pengabdian Bakti Akademisi
In-In Hanidah
Universitas Padjadjaran
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PENGEMBANGAN KAPASITAS MASYARAKAT DALAM MENGGUNAKAN HANJELI SEBAGAI ALTERNATIF PENGGANTI BERAS SEBAGAI PANGAN POKOK DAN PRODUK OLAHAN IMAS SITI SETIASIH; MEILANNY BUDIARTI SANTOSO; IN-IN HANIDAH; HERLINA MARTA
Prosiding Penelitian dan Pengabdian kepada Masyarakat Vol 4, No 2 (2017): Prosiding Penelitian dan Pengabdian Kepada Masyarakat
Publisher : Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jppm.v4i2.14230

Abstract

Sering kali kita dengar ungkapan: “Kalo belum makan nasi, yaa belum makan”, sebagai ungkapan yang seringkali disampaikan oleh masyarakat di pulau Jawa. Ungkapan tersebut menggambarkan begitu lekatnya kebutuhan warga masyarakat di pulau Jawa terhadap ketersediaan beras sebagai bahan makanan pokok. Peningkatan pengetahuan dasar masyarakat mengenai bahan pangan pokok selain beras merupakan pengantar untuk mengurangi ketergantungan konsumsi beras dan dapat mengaplikasikannya menjadi berbagai produk olahan non-terigu dengan memanfaatkan tepung lokal. Tanaman hanjeli memiliki kekhasan tersendiri, yaitu sebagai tanaman yang membutuhkan lebih sedikit air apabila dibandingkan dengan tanaman padi sawah. Hal ini menunjukkan bahwa hanjeli memiliki peluang besar untuk dikembangkan budidayanya di wilayah desa Karangasem dan Manggungan kecamatan Terisi. Metode yang dilakukan pada kegiatan ini adalah andragogi, yang mensyaratkan peserta pelatihan diposisikan sebagai orang dewasa dan didorong untuk berperan aktif dalam setiap tahapan pelatihan, penyuluhan, dan pendampingan membuat berbagai macam olahan pangan dari tepung hanjeli. Berdasarkan hasil penelitian pada tahun 2015, biji hanjeli memiliki kandungan kadar air 11,46%, karbohidrat 74,36%, protein 12,26%, abu 0,65 % dan lemak 1,28%. Komposisi kimia pada biji hanjeli menunjukkan bahwa hanjeli dapat dijadikan sebagai bahan pangan pengganti makanan pokok. Hasil pelatihan menunjukkan bahwa tepung tepung hanjeli, dapat digunakan sebagai bahan diversifikasi pangan olahan pengganti tepung terigu untuk produk kue kering, cake, brownies, dan mie.
EFFECT OF CONSUMING PREBIOTIC BISCUIT BASED ON PROTEIN QUALITY EVALUATION BY IN VIVO METHOD Zhafarinnadia, Moura; Sumanti, Debby Moody; Hanidah, In-In; Barqin, Gesa Aldin
Journal of Nutrition College Vol 13, No 3 (2024): Juli
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jnc.v13i3.40505

Abstract

ABSTRACTBackground: Prebiotic biscuits are biscuits made from composite flour consisting of plaintain hump flour, yellow sweet potato flour, black soybean flour and black soybean sprouts flour. The combination of the resulting composite flour is known to have a higher nutritional value when compared to wheat flour. However, prebiotic biscuits contain certain ingredients such as protein or food fiber whose structure must be known in advance to modify their functional properties after consumption. Objective: The evaluation of protein quality was carried out to determine the effect of giving “BonnisA” prebiotic biscuits with different protein sources in increasing the quality of protein in Vivo. Methods: Research method used was experimental which was analyzed descriptively with 4 treatments 5 times. The object used in this experiment are male wistar rats (Sprague Dawley) weighing 150 - 220 g, and the treatments were given were black soybean flour prebiotic biscuits, prebiotic biscuits with black soybean sprouts flour, standard rations and egg white flour. Results: The results obtained showed that the highest increase in body weight of rats was treated with the prebiotic biscuit BonnisA black soybean flour of 13.29%. Furthermore, the evaluation of protein quality on rats was increased in black soybean flour prebiotic biscuits based on true digestibility (TD) (99.21%), biological values (BV) (99.25%), and net protein utilization (NPU) (98.47%).Conclusions: The evaluation of protein quality showed that there was a significant difference (p <0.05) between the provision of black soybean flour prebiotic biscuits and prebiotic biscuits with black soybean sprouts flour and standard rations and egg white flour at true digestibility (TD), biological values (BV) and Net Protein Utilization (NPU).Keywords : Prebiotic biscuits, Evaluation of protein quality, In Vivo
A Review on Chicken Feather Flour Potential for Fish Feed Andriani, Yuli; Pratama, Rusky Intan; Hanidah, In In
Torani Journal of Fisheries and Marine Science Vol. 7 No. 2 (2024): VOLUME 7, NOMOR 2, JUNE 2024
Publisher : Hasanuddin University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35911/torani.v7i2.34396

Abstract

The escalating demand for chicken meat over the years has led to a corresponding increase in waste generation, particularly chicken feathers. While efforts such as making dusters and cocks have been undertaken to address this issue, they have yielded limited success in effectively managing chicken feather waste. Given the significant levels of nutrients, including protein and amino acids, present in this waste, it holds immense potential as a raw material for fish feed. However, the utilization of chicken feather waste remains relatively uncommon due to the challenging digestibility of its large crude protein structure, primarily composed of keratin protein. Thus, preprocessing is essential to degrade the keratin within chicken feathers, rendering it digestible for fish. This review aims to provide an overview of the potential utilization of chicken feather meal in aquaculture, particularly in fish feed formulations, by exploring its nutritional value and various processing methods to enhance the quality of this raw material.
Analysis and Strategy to Improve Student Satisfaction on Community Based Learning and Local Potential Methods Thoriq, Ahmad; Hanidah, In In; Gunawan, Wahyu
JPP (Jurnal Pendidikan dan Pembelajaran) Vol 25, No 1 (2018)
Publisher : Universitas Negeri Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17977/um047v25i12018p034

Abstract

One of the learning innovations developed by Padjadjaran University is a community-based learning method and local potential applied to arts and entrepreneurship courses (OKK). In order to improve the quality of academic services in the learning process it is necessary to analyze student satisfaction. The research design used in this study was a cross sectional study with a total sample of 133 first-degree students selected using the convenience sampling method. Data on satisfaction and expectations were collected through questionnaires and processed using the Importance Performance Analysis (IPA) and Custumer Satisfaction Index (CSI) which were then analyzed descriptively. Based on the results of the IPA analysis, the attributes that enter into quadrant I (top priority) are improvement in creativity and thinking patterns (c2) and understanding of culture, art, and local sports (c6), quadrant II (maintaining achievement), that is caring (c4 ) and the increase in soft skills (c7), quadrant III (low priority), namely the effectiveness of implementation (c1) and the spirit of entrepreneurship (c5), quadrant IV (excessive), namely teamwork (c3). Overall student satisfaction with the seven attributes that affected the implementation of OKK lectures was 74.20%.
Physical, Chemical, and Functional Characteristics of Composite Flours from Banana Corm and Tempeh Sumanti, Debby Moody; Hanidah, In-In; Abdullatif, Muhammad Aziz
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 11, No 2 (2022)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2022.011.02.5

Abstract

AbstractThis study aimed to determine composite flour's physical, chemical, and functional properties from Sumedang Roid banana corm and tempeh. The sample consisted of five different treatments with ratios of banana corm flour to tempeh flour 100:0, 0:100, 80:20, 70:30, and 60:40. The research data were analyzed using a Randomized Block Design and the Duncan Multiple Range Test (DMRT) at 5% level. Parameters observed included bulk density, color degree, ash content, moisture content, carbohydrate content, fat content, protein content, and pasting properties. The results showed that composite flour with a ratio of banana corm flour to tempeh flour of 60:40 could produce the best composite flour characteristics with a bulk density of 0.44 g/ml, color degree L* 67.86, a* 5.64 and b* 23.34, 5.47% ash content, 8.66% moisture content, 57.60% carbohydrates content, 10.62% fat content, 17.64% protein content, pasting temperature 80.86 °C, peak viscosity 1,265.33 cP, hold viscosity 858.00 cP, final viscosity 1,109.00 cP, breakdown viscosity 407.33 cP, setback viscosity 251.0 cP. The produced composite flour is suitable to be applied on biscuits, cookies, and semi-moist cakes.Keywords: banana stem, composite, flour, Roid banana, tempeh AbstrakPenelitian bertujuan untuk mengetahui sifat fisik, kimia, dan fungsional tepung komposit dari bonggol pisang Roid asal Sumedang dan tempe. Sampel terdiri lima perlakuan berbeda dengan rasio perbandingan tepung bonggol pisang dengan tepung tempe adalah 100: 0, 0:100, 80:20, 70:30, dan 60:40. Data hasil penelitian dianalisis dengan Rancangan Acak Kelompok dan uji lanjutan Duncan Multiple Range Test (DMRT) pada taraf 5%. Parameter pengamatan meliputi densitas kamba, derajat warna, kadar abu, kadar air, kadar karbohidrat, kadar lemak, kadar protein, dan karakteristik pasting. Hasil penelitian menunjukkan bahwa tepung komposit dengan rasio tepung bonggol pisang dengan tepung tempe 60 : 40 mampu menghasilkan karakteristik tepung komposit terbaik dengan densitas kamba 0,44 g/ml, derajat warna L* 67,86, a* 5,64 dan b* 23,34, kadar abu 5.47%, kadar air 8,66%, kadar karbohidrat 57,60%, lemak 10,62%, protein 17,64%, pasting temperature 80,86 °C, peak viscosity 1265,33 cP, hold viscosity 858,00 cP, final viscosity 1.109,00 cP, breakdown viscosity 407,33 cP, setback viscosity 251,0 cP. Tepung komposit yang dihasilkan tersebut sesuai untuk diaplikasikan pada produk biskuit, kukis, dan kue semi basah.Kata kunci: bonggol pisang, komposit, pisang Roid, tempe, tepung 
The Functionality of Probiotic Bacteria Microencapsulation by Spray Drying: A Literature Review Hanidah, In-In; Kirana, Annisa Indah; Nurhadi, Bambang; Sumanti, Debby Moody
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 10, No 3 (2021)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2021.010.03.8

Abstract

AbstractProbiotic-based products are associated with many health benefits. The viability of probiotics is necessary to provide health benefits, but it is lost during processing, storage, and gastrointestinal tract. The viability of probiotics can be maintained by applying the spray drying encapsulation technique. This review article discusses probiotic bacteria, encapsulant ingredients, the principle of spray drying in microencapsulation, and the functional properties of spray drying probiotic microcapsules. This article uses a non-research method with a literature review of various sources such as research journals and related books. Based on existing studies, the viability of probiotic spray drying results is influenced by the bacterial culture used, the type and concentration of the encapsulated material, and the spray drying conditions (feed temperature, inlet temperature, and outlet temperature). Probiotic microcapsules spray drying has excellent potential in functional food formulations, and its commercial applications will benefit both the industry and consumers.Keywords: functionality, microencapsulation, probiotics, spray drying, viability AbstrakProduk berbasis probiotik sering dikaitkan dengan banyak manfaat kesehatan. Viabilitas probiotik diperlukan untuk memberi manfaat kesehatan, tetapi hal tersebut hilang selama pemrosesan, penyimpanan, dan melewati saluran pencernaan. Viabilitas probiotik dapat dipertahankan dengan penerapan teknik enkapsulasi pengeringan semprot. Review artikel ini membahas mengenai bakteri probiotik, bahan enkapsulasi, prinsip pengeringan semprot dalam mikroenkapsulasi, dan sifat fungsional mikrokapsul probiotik pengeringan semprot. Penulisan artikel ini menggunakan metode non-research dengan literature review berbagai sumber, seperti jurnal penelitian dan buku yang terkait. Hasil review artikel memberikan informasi bahwa viabilitas probiotik hasil pengeringan semprot dipengaruhi oleh spesies dan strain bakteri yang digunakan, jenis dan konsentrasi bahan enkapsulasi, serta kondisi pengeringan semprot (suhu umpan, suhu masuk, dan suhu keluar). Mikrokapsul probiotik pengeringan semprot memiliki potensi besar dalam formulasi pangan fungsional sehingga aplikasi komersialnya akan menguntungkan industri dan konsumen.Kata kunci: fungsionalitas, mikroenkapsulasi, pengeringan semprot, probiotik, viabilitas
PENDUGAAN UMUR SIMPAN AMPLANG IKAN REMANG DALAM KEMASAN METALIZED DAN POLIPROPILEN DENGAN PENDEKATAN MODEL ARRHENIUS Moody, Sumanti Debby; Hanidah, In-In; Rahimah, Souvia; Lianna, Angela Ferren; Utami, Annisa Ratni
Jurnal Pangan dan Agroindustri Vol. 12 No. 4: Oktober 2024
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2024.012.04.4

Abstract

  Tujuan dari penelitian ini adalah untuk menentukan umur simpan amplang ikan remang dengan metode ASLT (Accelerated Shelf Life Testing) dengan pendekatan model Arrhenius dalam jenis kemasan plastik polipropilen dan metalized. Amplang remang disimpan dalam suhu akselerasi 28oC, 38oC, dan 48oC selama 35 hari dan dilakukan analisis pada parameter kadar air, asam lemak bebas, dan total plate count (TPC) setiap 7 hari. Hasil penelitian menunjukkan terjadinya kenaikan kadar air, kenaikan kadar asam lemak bebas, dan kenaikan total mikroorganisme pada amplang remang selama penyimpanan. Parameter asam lemak bebas digunakan sebagai parameter kritis penentuan umur simpan. Hasil menunjukan pada suhu penyimpanan 28oC, 38oC, dan 48oC, kemasan metalized lebih baik dalam mempertahankan mutu dan memperpanjang umur simpan amplang remang yaitu 130 hari, 118 hari, dan 108 hari, sedangkan dengan kemasan pastik PP amplang memiliki umur simpan 92 hari, 86 hari, dan 80 hari.
Sharing Session: Successful Student Entrepreneurshi Management at the University Level Halim, Hendra; Hanidah, In In; Fadhil, Rahmat; Ramadhani, Evi; Rahimi, Sayyid Afdhal El; Khairi, Fitrah; Sari, Nurma; Muftahuddin, Muftahuddin; Amri, Khoirul; Raisa Ullya Nisva
Asian Journal of Community Services Vol. 3 No. 12 (2024): December 2024
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/ajcs.v3i12.12299

Abstract

At the local level, student entrepreneurship management at Syiah Kuala University (USK) faces problems that align with these global challenges. This community service activity, a sharing session on student entrepreneurship management at Universitas Syiah Kuala, aimed to enhance the capacity of entrepreneurship program managers in integrating technology and innovation. Using the service learning method, participants were introduced to digital platforms and business management tools. The session involved collaborative efforts from various departments, focusing on improving the understanding and skills of the participants. Data collection included pre- and post-tests, showing a significant increase in participant competence. The results indicate that this approach is effective and can be replicated for broader applications, contributing to SDGs by promoting inclusive economic growth and supporting young entrepreneurs.
Entrepreneurship Workshop: Guide to Successful Entrepreneurship Competitions Rivani, Rivani; Halim, Hendra; Fadhil, Rahmat; Sitepu, Novi Indriyani; Hanidah, In In; Zikran, Ghrina
Jurnal Pengabdian Bakti Akademisi Vol 2, No 1 (2025): Jurnal Pengabdian Bakti Akademisi
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/jpba.v2i1.43559

Abstract

The Entrepreneurship Workshop: Guide to Successful Entrepreneurship Competitions was conducted to address the challenges faced by university mentors in providing effective guidance to entrepreneurial students. These challenges include a lack of strategic methods and limited exposure to best practices in entrepreneurship mentoring. The workshop aimed to enhance the competencies of 100 entrepreneurship mentors at Universitas Syiah Kuala by providing practical knowledge and tools.The activity employed a Service Learning (SL) method, integrating theoretical and practical approaches through case-based learning, simulations, and discussions. Participants were introduced to project-based mentoring strategies, digital and financial literacy, and entrepreneurial ecosystems. The workshop also incorporated insights from successful entrepreneurship programs implemented at Universitas Padjadjaran's OoRange Business Incubator.The results showed a significant improvement in participants' understanding and readiness, evidenced by an increase in average pre-test scores from 65 to post-test scores of 85. Additionally, 92% of participants reported high satisfaction with the workshop. The activity has contributed to enhancing mentoring effectiveness and preparing students for entrepreneurship competitions. This initiative supports the development of entrepreneurial ecosystems in universities and aligns with the goals of quality education and economic growth as outlined in the Sustainable Development Goals (SDGs).
Training on WhatsApp Business Optimization for Student Entrepreneurs of Universitas Syiah Kuala Rivani, Rivani; Halim, Hendra; Fadhil, Rahmat; Ramadhani, Evi; Agustina, Raida; Purnami, Ni Made; Dinaroe, Dinaroe; Hanidah, In In; Maulana, M. Rizki; Saleha, Sitti
Jurnal Pengabdian Bakti Akademisi Vol 1, No 4 (2024): Jurnal Pengabdian Bakti Akademisi
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/jpba.v1i4.42348

Abstract

This community service activity aimed to enhance the digital marketing skills of student entrepreneurs at Universitas Syiah Kuala by optimizing the use of WhatsApp Business. Many young entrepreneurs lack familiarity with digital tools that can streamline business operations and expand market reach. This training was designed to address this gap by introducing participants to the practical features of WhatsApp Business. Utilizing the Service Learning (SL) method, the activity included presentations, hands-on practice, and evaluations. The training covered key WhatsApp Business features such as profile setup, product catalog management, and customer messaging. Results showed a marked increase in participants' understanding, with 85% reporting improved competence in using the app for business purposes and 90% expressing greater confidence in leveraging digital marketing tools. This activity highlights the potential of simple, accessible digital tools in supporting young entrepreneurs and contributes to the achievement of Sustainable Development Goals, particularly in promoting economic growth and digital literacy.
Co-Authors - Fakhrurrazi Abdullatif, Muhammad Aziz Agung Tri Mulyono Agung Tri Mulyono Ahmad Thoriq Aldiano Alham Amri, Khoirul Ary Okta Aditya Bambang Nurhadi Barqin, Gesa Aldin Dahlan, Haris Bin Darkam Musaddad Debby M Sumantri Dimas Erlangga Dinaroe Dinaroe Dwi Wahyudha Wira Een Sukarminah Efri Mardawati Fadhil, Rahmat Fauziah Agustina Sa&#039;ban Fitrah Khairi Gemma Zulhaida Ghoffar Cahya Madani Ginting, Ledy Mahara Halim, Hendra Hana Raswanti Hendri Hermawan Adinugraha Herlina Marta Imas Siti Setasih Imas Siti Setiasih Indira Lanti Kayaputri Intan Pratama, Rusky Irfan Ardiansah Kesuma, T. Meldi Kirana, Annisa Indah Lianna, Angela Ferren Maulana, M. Rizki Meilanny Budi Santoso Meilanny Budiarti Santoso Meilanny Budiarti Santoso, Meilanny Budiarti Meyllianawaty Pratiwy, Fittrie Mochamad Djali Mohammad Djali Muftahuddin, Muftahuddin Mulyono, Agung Tri Mulyono, Agung Tri Najla, Najla Ni Made Purnami Nisva, Raisa Ullya Nizam, Ahmad novindra . Nurma Sari, Nurma NURUL ANNISA Nurul Annisa Othman, Razali Bin Rahimi, Sayyid Afdhal El Raida Agustina Raisa Ullya Nisva Ramadhani, Evi Renita Dwi Aprilani Revena Denia Putri Ridwan Nurdin Rihadatul Nabila, Shela Risa Anggreini Rivani, Rivani Robi Andoyo Roni Kastaman Rusky I. Pratama Rusky Intan Pratama Saban, Fauziah Agustina Samsul Huda Samsul Huda Santoso, Meilanny Budi Sarah R. O. Aisyah Sartika Azhari Selly Harnesa Putri Setasih, Imas Siti Siregar, M. Ridha Sitepu, Novi Indriyani Sitti Saleha, Sitti Souvia Rahimah Sumanti Debby Moody Sumanti Debby Moody Surya Martha Pratiwi Suryawardana, Ameera Xaviera Sakinah Syamsul Huda Tita Rialita Tita Rialita Utami, Annisa Ratni Utami, Annisa Ratri Wahyu Gunawan Wendry Setiyadi Putranto Willa Kusumah Wardani Yana Cahyana Yuli Andriani Yusuf, Novy Prakusya Zhafarinnadia, Moura Zikran, Ghrina