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All Journal Jurnal Dinamika Penelitian Industri Jurnal Industri Hasil Perkebunan Abdi Dosen : Jurnal Pengabdian Pada Masyarakat MAP (Jurnal Manajemen dan Administrasi Publik)
Rosniati Rosniati
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Religion Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Economics, Econometrics & Finance Education Environmental Science Industrial & Manufacturing Engineering Public Health Social Sciences

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INOVASI PEMANFAATAN TANAMAN BAMBU MENJADI LAMPU HIAS Herman Sjahruddin; Subhan Djaya; Theresia Megawati Linan Langodai; Hasmia Hasmia; Rosniati Rosniati; Nining Saniapon
Abdi Dosen : Jurnal Pengabdian Pada Masyarakat Vol. 6 No. 1 (2022): MARET
Publisher : LPPM Univ. Ibn Khaldun Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (633.201 KB) | DOI: 10.32832/abdidos.v6i1.1067

Abstract

Utilization of bamboo plants as a form of innovation by increasing the utility of bamboo into lanterns. The abundance of bamboo resources is the reason for carrying out community service activities through training activities carried out for approximately one month in Sunggumanai Village, District. Pattallassang, Gowa Regency, South Sulawesi Province. The training is carried out as an effort to support the fulfillment of the economic needs of the community through the use of abundant natural resources in the village through the use of bamboo plants. The stages of the implementation of this activity began with observation activities and then continued with training on making bamboo lantern products. This product training activity was carried out at the Village Office in collaboration with village institutions (Bumdes) which was attended by village communities who in this activity acted as training participants. From the implementation of this activity, various benefits were obtained, namely an increase in people's income, changes in behavior, increased knowledge and skills, because the slowly made lanterns gain sympathy from consumers and in turn can increase people's income
SUBTITUSI TEPUNG TERIGU DENGAN TEPUNG MAIZENA PADA PEMBUATAN PASTA Netty Duma; Rosniati Rosniati
Jurnal Dinamika Penelitian Industri Vol 21, No 2 (2010): JURNAL DINAMIKA PENELITIAN
Publisher : Balai Riset dan Standardisasi Industri Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (7304.533 KB) | DOI: 10.28959/jdpi.v21i2.3175

Abstract

Pasta is a kind of food made from wheat flour, water and other additional ingredients. This research was aimed to know the impact of wheat flour substitution with maize flour in pasta making. Preliminary research was done to found the better formulate between CMC, STPP, wheat flour and maize flour in pasta making and resulted good formula between wheat flour ad maize flour were 90% : 10%: 80%: 20%: and 70%: 30%. These formulate were used for the main research and the best formulated were resulted on 90% wheat flour and 10% maize flour water content was 9,10% which near to control value 8,14%. Rehydration potential was 9,93 minute and elasticity value 792,4 N/m2 which almost similar the elasticity control value 810,73N/m2.
KANDUNGAN ASAM AMINO DAN ASAM LEMAK KAKAO BUBUK TIDAK FERMENTASI DENGAN PERLAKUAN PENYANGRAIAN UAP PANAS SUHU RENDAH Melia Ariyanti; Rosniati Rosniati; Medan Yumas; Wahyuni Wahyuni; Dwi Indriana
Jurnal Industri Hasil Perkebunan Vol 16, No 2 (2021): Jurnal Industri Hasil Perkebunan
Publisher : BBSPJI Hasil Perkebunan, Mineral Logam, dan Maritim

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33104/jihp.v16i2.7052

Abstract

Penelitian ini bertujuan untuk mengetahui kandungan asam amino dan asam lemak pada kakao bubuk yang tidak difermentasi dengan perlakuan penyangraian uap panas suhu rendah. Metode penelitian eksperimen teknologi proses pengolahan bubuk kakao kaya flavonoid dengan perlakuan metode blanching dengan steaming (uap panas), pengeringan biji kakao, dan penyangraian (roasting) menggunakan metode Low Temperature Short Time. Bahan baku yang digunakan yaitu buah kakao berasal dari Kab. Bantaeng Sulawesi Selatan. Parameter yang dianalisis yaitu kandungan asam amino dan asam lemak kakao bubuk yang disangrai dan tidak disangrai, dibandingkan dengan biji kakao kering menggunakan metode kromatografi gas dan LCMS. Hasil penelitian menunjukkan bahwa asam lemak tertinggi pada biji kakao kering yaitu Metil Oktadekanoat (32,16%), pada kakao bubuk tidak disangrai dan disangrai yaitu Cis-9-Oleic Metil Ester (31,56%). Sedangkan asam amino tertinggi pada biji kakao kering yaitu L-Arginin (1,13%). L-Lisin sebagai asam amino tertinggi pada kakao bubuk tidak disangrai dan disangrai masing-masing sebesar 6,76% dan 4,8%. Untuk jenis asam amino terendah pada biji dan bubuk kakao yaitu L-Sistein pada biji kakao kering (0,001%), kakao bubuk tidak sangrai (0,07%) dan kakao bubuk disangrai (0,06%).
PENGARUH MOTIVASI DAN KOMPETENSI TERHADAP KINERJA PEGAWAI BADAN PERENCANAAN PEMBANGUNAN DAERAH KABUPATEN INDRAGIRI HULU Rosniati Rosniati; Mei Indrawati
MAP (Jurnal Manajemen dan Administrasi Publik) Vol 1 No 03 (2018): MAP (Jurnal Manajemen dan Administrasi Publik)
Publisher : Program Pascasarjana Universitas Wijaya Putra Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37504/map.v1i03.107

Abstract

The purpose of this study was to find out and analyze together the performance of the employees of the Regional Development Planning Agency of Indragiri Hulu Regency. In addition to knowing and analyzing the motivation and results simultaneously on the performance of employees in of the Indragiri Hulu District. This type of research is explanative research or hypothesis testing research. The population in this study were all employees in the office in Bappeda of the Indragiri Hulu District 52 people with a sample of 51 people. The results showed that motivation and ability simultaneously had significant on the performance of employees in Bappeda of the Indragiri Hulu District. Motivation and ability variables partially had a significant influence on the performance of employees in Bappeda of the Indragiri Hulu District. Among the motivation and competency variables that has dominant influence on the performance of employees in Bappeda of the Indragiri Hulu District is motivation variable. Keywords: motivation, competency, performance
Co-Authors Dwi Indriana Hasmia Hasmia Medan Yumas Mei Indrawati Melia Ariyanti Netty Duma Nining Saniapon Siti Helmyati Sjahruddin, Herman Subhan Djaya Theresia Megawati Linan Langodai