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All Journal MEDIA PETERNAKAN - Journal of Animal Science and Technology Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan Jurnal Pengolahan Hasil Perikanan Indonesia Majalah Kedokteran Bandung Agrointek Jurnal Penelitian Pascapanen Pertanian Perspektif : Review Penelitian Tanaman Industri agriTECH Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal Teknologi & Industri Hasil Pertanian Journal of Health Policy and Management Jurnal Mutu Pangan : Indonesian Journal of Food Quality Jurnal JKFT Jurnal Ilmiah Perekam dan Informasi Kesehatan Imelda (JIPIKI) Perspektif, Review Penelitian Tanaman Industri Agro Tatanen Jurnal Pusat Inovasi Masyarakat International Journal of Medicine and Health EKMAN (JUPI) Jurnal Pendidikan Indonesia
Dian Herawati
Departemen Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Kampus IPB Darmaga Bogor 16680
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Health Professions Industrial & Manufacturing Engineering Medicine & Pharmacology Nursing Public Health Social Sciences

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Google Apps Sebagai Pemanfaatan Literasi Digital Pada Siswa SMK Dian Herawati
JUPI (Jurnal Pendidikan Indonesia) Vol 2 No 1 (2024): Edisi Maret
Publisher : Lembaga Pendidikan dan Pelatihan Sindotech

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Tujuan penelitian ini untuk mendeskripsikan Google Apps sebagai pemanfaatan literasi digital pada siswa SMK. Metode penelitian menggunakan penelitian deskriptif kualitatif dengan teknik  pengumpulan data menggunakan studi pustaka. Literasi digital sendiri merupakan kemampuan kemampuan penggunaan teknologi informasi dari perangkat digital secara efektif efisien dalam berbagai konteks kehidupan sehari-hari. Salah satu upaya literasi digital yaitu sebuah upaya untuk memanfaatkan teknologi informasi menggunakan Google Apps for education  yang telah disediakan oleh  mesin   pencari   berupa situs google   untuk   segenap   komponen  pendidikan disekolah.  Dengan  memanfaatkan  Google  Apps  dalam  proses  pembelajaran diharapkan dapat dibuka melalui smartphone dan tablet, hal ini dapat mempermudah para guru menyiapkan dan menyajikan materi pembelajarannya secara online (dan offline) yang mudah diakses siswa.
Pengembangan minuman fungsional berbasis bubuk kakao lokal berkualitas tinggi dengan penambahan madu: analisis sifat fisik, kimia, dan umur simpan Risma, Risma; Kusnandar, Feri; Herawati, Dian; Adalina, Yelin
AGROINTEK Vol 19, No 4 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i4.27514

Abstract

This study aims to evaluate the effects of combining cocoa bean extract and honey in a functional beverage formulation, focusing on physical, chemical, and antioxidant properties. Cocoa beans used were of the Sulawesi 2 clone, sourced from Donggala, Palu, while honey was sourced from Sumbawa, East Nusa Tenggara. The research methods included analysis of total phenolics, flavonoids, catechin, epicatechin, theobromine, and caffeine content using HPLC, and antioxidant activity was assessed using the DPPH method. The functional beverage was formulated by mixing cocoa powder and honey in various doses, pasteurized at 75°C, and stored at 8-10°C. The addition of honey influenced the phenolic content and antioxidant effectiveness in formulations F1 and F2. Formulation F2 (10.17% cocoa powder, 8.47% honey, and 81.36% water) showed a total phenolic content of 9.36 mg GAE/g. Meanwhile, formulation F1 (10.34% cocoa powder, 6.90% honey, and 82.76% water) had a lower total phenolic content of 6.60 mg GAE/g. Although total phenolics and antioxidant activity decreased due to pasteurization and brewing, F2 (DPPH value of 0.30 mg TEAC/g) demonstrated higher antioxidant activity than F1 (DPPH value of 0.14 mg TEAC/g). Statistical analysis revealed significant differences in total phenolic content and pH between F1 and F2 (p 0.05). However, no significant differences were observed in antioxidant activity (p 0.05). Therefore, it is essential to consider processing methods to maintain the antioxidant activity of cocoa products derived from the Sulawesi 2 clone.
Co-Authors . Sulistiono Afifah Zahra Agista Ahmad Aripin Naek Lubis1 Antung Sima Firlieyanti Aris Sulaeman Bonjok Istiaji Bonny PW SOEKARNO Briantoto, R. Dani Cahyo Budiman Christian Liguori, Christian Dede Robiatul Adawiyah Dedi Fardiaz DEWI SARTIAMI Dian Murti Minangsih Dias Indrasti Dirayati Hanifah Dodik Briawan Dwi Rahayu Elsera Br Tarigan Elsera Br Tarigan, Elsera Br Elvira Syamsir Endang Prangdimurti Endang Yuli Purwani Fairuz Fajriah Faleh Setia Budi Feri Kusnandar Hanifah Nuryani Jenie Hanifah Nuryani Lioe Harum Fadhilatunnur Heru Kristanoko Hidayati, Rima Irmansyah Joko Purnomo Joko Purnomo Lilis Nuraida Mariyani Mariyani Marko Ferdian Salim, Marko Ferdian Masjuwina Simatupang Maulana Muhammad Sirojuddin Abbas Muhammad Reza Nancy Dewi Yuliana nFN Sugiyono Nuri Andarwulan Palupi, Nurheni Sri Puspo Edi Giriwono R. Dani Briantoto Raden Hilman Wirayudha Ridwan Thahir Risma Risma, Risma Ruly Anwar Santi Ambarwati Santi Ambarwati Saraswati Saraswati Sinta Simatupang Sugeng Sulistiono Sutrisno Koswara Tasya Fitri Yunada TATI NURHAYATI Thomas Nugroho Tjahja Muhandri Tuti Suryati Ujang Sehabudin, Ujang Vina Giovani Winiati P. Rahayu Winiati Pudji Rahayu Wisnu Broto Wisnu Broto Yelin Adalina Yudi Yusdian Yuli Sukmawati Yuliansyah Yulianti Yulianti Zahra, Putri Aslamiah Zakiah Wulandari