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All Journal REZ PUBLICA Saintifik : Jurnal Matematika, Sains, dan Pembelajarannya Akuatikisle: Jurnal Akuakultur, Pesisir dan Pulau-Pulau Kecil Jurnal Ekonomi INVOICE : JURNAL ILMU AKUNTANSI Agrikan: Jurnal Agribisnis Perikanan ABDIMAS KAUNIAH JURNAL RISET DIWA BAHARI Jurnal Lamellong: Pengabdian Kepada Masyarakat Jurnal Perikanan Sultra Jurnal Pengabdian Masyarakat Kajian Ilmiah Mahasiswa Administrasi Publik (KIMAP)
Harianti Harianti
Universitas Muhamadyah Pare-Pare, Jalan Jenderal Ahmad Yani Km. 6 Parepare. Telepon 0421-25524 Faks. 22757 Sulawesi Selatan.
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Environmental Science Immunology & microbiology Mathematics Physics Social Sciences Other

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BAGAIMANA IMPLEMENTASI KEBIJAKAN PROGRAM BANTUAN PELAKU USAHA MIKRO DI INDONESIA? Harianti, Harianti; Burhanuddin, Burhanuddin; Haerana, Haerana
Kajian Ilmiah Mahasiswa Administrasi Publik (KIMAP) Vol 5, No 4 (2024): Agustus 2024
Publisher : Universitas Muhammadiyah Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26618/kimap.v5i4.15568

Abstract

This research aims to determine the implementation of the Micro Business Assistance Program (BPUM) policy in the Department of Trade, Industry, Cooperatives, Small and Medium Enterprises, Bulukumba Regency by referring to the Implementation indicators by George C. Edward, namely Communication, Resources, Disposition (tendencies) , Bureaucratic structure and This type of research uses qualitative methods which aim to provide an overview of the implementation of the Micro Business Assistance Program (BPUM) policy in Trade, Industry, Cooperatives, Small and Medium Enterprises, Bulukumba Regency. Data sources consist of primary data obtained through interviews, and secondary data taken from documents, notes, reports and official archives which can be supported by the integrity of the primary data. 
Sosialisasi Dan Pelatihan Pengolahan Substitusi Tepung Singkong Menjadi Mie Pada Kelompok Wanita Tani (KWT) Mandiri Jaya Di Desa Wawohine Kecamatan Amonggedo Kabupaten Konawe Amin, Haidir; Umrawati, Wa Ode; Hasriati, Hasriati; Tao, Haeruddin; Puguh, I Wayan; Sasmita, Farra; Harianti, Harianti
Sultra Jurnal Pengabdian Masyarakat Vol 1 No 2 (2025): Sultra Jurnal Pengabdian Masyarakat
Publisher : Universitas Sulawesi Tenggara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54297/sjpm.v1i2.875

Abstract

Sosialisasi dan pelatihan pembuatan mie substitusi tepung singkong bertujuan untuk mengenalkan Fakultas Teknologi Pertanian Universitas Sulawesi Tenggara berserta program studinya, meningkatkan ilmu pengetahuan tentang pangan fungsional dan diversifikasi pangan, serta mengetahui proses pembuatan mie substitusi tepung singkong oleh kelompok wanita tani (KWT) mandiri jaya di desa Wawohine. Metode yang digunakan, ceramah, diskusi dan bintek proses pembuatan Mie Substitusi Tepung Singkong. Hasilnya adalah mie substitusi tepung singkong berwarna putih dan mie substitusi tepung singkong berwarna pink dan secara orgaleptik baik warna, aroma dan rasa lebih disukai mie substitusi tepung singkong berwarna pink dibandingkan mie substitusi tepung singkong berwarna putih. Harapan Tim, KWT mandiri jaya dengan kegiatan ini salah satu solusi meningkatkan ilmu pengetahuan tentang gizi dan pangan fungsional, ketrampilan, tapi sekaligus sumber pendapatan baru yang prospektif dan sustainable.
Umur Simpan dan Mutu Sensori Siomay Berbahan Baku Surimi Ikan Tenggiri (Scombereromorus commerson) Putri, Elis Eka; Harianti, Harianti; Angraeni, Husni
Jurnal Riset Diwa Bahari (JRDB) Volume 3, Nomor 1, 2025
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat (LPPM) Institut Teknologi dan Bisnis Maritim Balik Diwa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63249/jrdb.v3i1.77

Abstract

This study aimed to evaluate the shelf life and sensory quality of siomay made from mackerel (Scomberomorus commerson) surimi. The study involved the preparation of siomay using surimi as the main ingredient, followed by sensory evaluation and microbiological analysis to determine the shelf life. The results showed that the sensory quality of siomay decreased with storage time, with significant differences observed in appearance, color, aroma, texture, and taste. These findings suggest that the optimal storage time to maintain sensory quality is within the range of 0 to 12 hours after preparation. This study provides valuable insights for the seafood processing industry regarding the utilization of mackerel surimi in producing high-quality siomay.
Co-Authors ., Haerana Alibas, Fadhila Alwi, Siti Atika Amin, Haidir Angraeni, Husni Angreni, Husni Astika, Sri Awaluddin Awaluddin Burhanuddin Burhanuddin Cahyono, Indra Fadli, Zahri Hasrianti, Hasrianti Hasriati Hasriati, Hasriati Herlina Herlina Ibrahim, Muhammad Akmal Jamal, Besse Firma Jumrawati, Jumrawati Karim, Mutemainna Khairiyah, Zul Kustam, Sri Rukmini Muchtar, Muthahharah Muhammad Syarif Murtini Murtini, Murtini Nur Aisyah Humairah Nuraeni L Rapi Nurul Aspadilah Puguh, I Wayan Putri, Elis Eka Rajenah, Rajenah Sasmita, Farra Sinaga, Samuel Partogi Hasubungan Sofyan, Jawiana Saokani Sri Astika Tao, Haeruddin Umrawati, Wa Ode Wayan Kantun