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All Journal Jurnal Imajinasi Jurnal Ilmu dan Teknologi Hasil Ternak Ars: Jurnal Seni Rupa dan Desain Agrointek TEKMAPRO Journal of Industrial Engineering and Management Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Jurnal Desain Idea: Jurnal Desain Produk Industri Institut Teknologi Sepuluh Nopember Surabaya J-Dinamika: Jurnal Pengabdian Kepada Masyarakat Jurnal Ilmu Komputer dan Desain Komunikasi Visual DESKOVI : Art and Design Journal Jurnal Nawala Visual Nusantara Science and Technology Proceedings Jurnal Strategi Desain dan Inovasi Sosial Jurnal Pengbdian Teknik Mesin Journal of Innovative and Creativity J-CEKI
Widyasari
Department Of Visual Communication Design, Faculty Of Architecture And Design, University Of Pembangunan Nasional “Veteran” Jawa Timur,
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Social Sciences Other

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Optimasi waktu pemanasan awal dan waktu pasteurisasi PEF terhadap asam lemak bebas, vitamin C, dan pH pada pengolahan susu Angky Wahyu Putranto; Anugerah Dany Priyanto; Teti Estiasih; Widyasari Widyasari; Yushinta Aristina Sanjaya
AGROINTEK Vol 16, No 3 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i3.13173

Abstract

RSM (Response Surface Methodology) is one method that is widely used for process optimization. The purpose of this study was to obtain the optimum combination of treatments in milk processing. The combination of treatments given was pre-heating time and pulsed electric field time with response levels of free fatty acids (%), vitamin C (mg/ml), and pH. The pre-heating temperature used was 70ºC and the voltage of pulsed electric field was 15 kV/cm. Software Design Expert 13 was used to optimize the milk processing. The optimum condition obtained was a combination of heating time treatment for 5 minutes and pulsed electric field time of 135.608 seconds. The combination of these treatments resulted in a response of free fatty acids levels of 0.002%, vitamin C of 0.217 mg/ml, and pH value of 7.087. The desirability results or results accuracy of the optimum solution show a value of 0.441. The PEF utilization as a low-temperature milk processing can improve milk quality. Optimization of the use initial temperature in combination with PEF is usefull for the effectiveness of milk processing
Pendampingan Wawasan Sertifikasi Halal dan Izin Edar BPOM pada CV Milkinesia Nusantara Anugerah Dany Priyanto; Angky Wahyu Putranto; Widyasari; Teti Estiasih; Faiz Ramadhani
Abdi-mesin: Jurnal Pengabdian Masyarakat Teknik Mesin Vol. 2 No. 2 (2022): Abdimesin
Publisher : Program Studi Teknik Mesin Universitas Pembangunan Nasional "Veteran" Jawa Timur

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/abdi-mesin.v2i2.67

Abstract

Mayoritas penduduk Indonesia adalah memeluk agama Islam, sehingga kehalalan suatu produk pangan sangat diperhatikan. Kehalalan produk pangan dan izin edar Badan Pengawas Obat dan Makanan (BPOM) merupakan bentuk perlindungan konsumen, karena dengan adanya izin edar BPOM membuat masyarakat menjadi lebih tenang dan merasa aman ketika akan mengkonsumsi suatu produk pangan. Sertifikasi Halal dan izin edar BPOM merupakan bentuk perlindungan konsumen yang ditetapkan oleh Badan Penyelenggara Jaminan Produk Halal (BPJPH) dan BPOM. Permasalahan yang dialami oleh CV Milkinesia Nusantara adalah belum adanya sertifikasi Halal dan Izin edar BPOM. Tidak adanya sertifikasi Halal dan izin edar BPOM, produk CV Milkinesia Nusantara tidak dapat dipasarkan kedalam mini market, supermarket, dan luar daerah. Produk CV Milkinesia Nusantara juga kalah bersaing dengan produk lain yang telah memiliki sertifikasi Halal dan izin edar BPOM karena lebih dapat dipercaya oleh masyarakat. Permasalahan selanjutnya adalah kurangnya pengetahuan dan pemahaman karyawan CV Milkinesia Nusantara tentang pentingnya sertifikasi Halal dan izin edar BPOM. Tujuan dari pengabdian masyarakat ini adalah membantu karyawan CV Milkinesia Nusantara untuk meningkatkan pemahaman dan pengetahuan tentang pentingnya sertifikasi Halal dan izin edar BPOM. Hasil dari pengabdian masyarakat ini adalah karyawan CV Milkinesia Nusantara mendapatkan peningkatan pemahaman dan pengetahuan tentang pentingnya sertifikasi Halal dan izin edar BPOM yang akhirnya dalam waktu dekat CV Milkinesia Nusantara akan berusaha mendapatkan sertifikasi Halal dan izin edar BPOM.
KARAKTER ANTROPOMORFIK SENYAWA SEBAGAI MEDIA EDUKASI TEORI DASAR ASAM BASA Azis Mahmuddin; Widyasari Widyasari; Aditya Rahman Yani
JURNAL IMAJINASI Vol 6, No 2 (2022): Juli-Desember
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/i.v6i2.38401

Abstract

Pendidikan adalah hal yang penting dalam kehidupan manusia. Teori dasar asam basa adalah salah satu materi yang penting dalam Pendidikan jenjang SMA jurusan IPA, untuk itu, diperlukan inovasi pembelajaran efektif tentang teori dasar asam basa berupa animasi 2D. Perancangan ini bertujuan untuk memperlihatkan proses kreatif dalam pembuatan karakter antropomorfik dari senyawa pada animasi teori dasar asam basa. Perancangan karakter antropomorfik ini menggunakan metode deskriptif kualitatif untuk menganalisa data kualitatif dan kuantitatif berupa wawancara, kuesioner dan observasi yang dilanjutkan dengan metode produksi tekstual sebagai dasar konsep desain karakter berdasarkan data tersebut. Melalui metode tersebut dihasilkan konsep cerita fiktif berdasarkan teori dasar asam basa yang mendasari konsep karakter. Perancangan karakter antropomorfik pada animasi ini dibuat sebagai inovasi baru dalam menyampaikan materi teori dasar asam basa.
PENYUSUNAN DOKUMEN SOP PROSES PRODUKSI SUSU PASTEURISASI BERBASIS TEKNOLOGI PEF DI CV. MILKINESIA NUSANTARA Della Angelina; Teti Estiasih; Anugerah Dany Priyanto; Angky Wahyu Putranto; Widyasari .
Tekmapro : Journal of Industrial Engineering and Management Vol 18 No 1 (2023): TEKMAPRO
Publisher : UPN Veteran Jawa Timur

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/tekmapro.v18i1.318

Abstract

CV. Milkinesia Nusantara is micro scale fresh milk processing business in Ponorogo Regency. CV. Milkinesia Nusantara will develop pasteurized milk production by Pulsed Electric Field technology and build new production place. Therefore, document that must be prepared is standard operating procedure document of production to support production activities. The data collection method for preparing SOP documents in this final project is qualitative descriptive methods. In addition, the TPC of milk samples are also tested in the laboratory as data to verify the adequacy of pasteurization. The results obtained are draft of production SOP document which is consist of introduction, overview of pasteurized milk processing, and the stages of each process. The combination of pre-heating (70oC; 20 minutes) and Pulsed Electric Field (18 kV; 4 minutes; frequency 8.197 kHz; pulse width 66 μs) in pure cow’s milk as data to verify the adequacy of pasteurization is able to reduce the total number of microbes by 99% (2 log cycles) which data is in accordance to the SNI for pasteurized milk, but the microbial reduction isn’t in accordance with the minimum limit on the 5D concept. In general, the evaluation of SOP document draft in CV. Milkinesia Nusantara were responses, inputs, and suggestions related to draft of SOP.
Evaluation of Microbial Numbers and Physical Properties of Milk Preserved with Different Time of Pre-Heating and Pulsed Electric Fields (PEF) Exposure Anugerah Dany Priyanto; Teti Estiasih; Angky Wahyu Putranto; Widyasari Widyasari; Rahmawati Rahmawati
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 17 No. 3 (2022)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2022.017.03.6

Abstract

Milk production is intended for human consumption; hence preservation technology is required while maintaining the sensory and nutritional attributes. Some of technologies applied in milk are the use of pre-heating combined with pulsed electric fields (PEF) exposure. The aim of this study was to examine the effect of combination food preservation techniques using pre-heating and PEF with various conditions. The raw milk first received the pre-heating treatment at 70 ËšC, followed by PEF exposure. A completely randomized design (CDR) was applied in this research. It used two factors, namely factor I (pre-heating duration: 10, 20, and 30 minutes), and factor II (PEF exposure duration: 2, 4, and 6 minutes) with three replications, resulting in nine (9) treatments. The results reveal that there was a bacterial reduction within the range of 0.70-1.06 log CFU/mL. Besides, the increasing duration of pre-heating combined with PEF exposure decrease the values of viscosity, emulsion stability, and lightness of raw milk samples. Moreover, the most effective treatment observed in the raw milk-treated with pre-heating of 10 minutes and PEF of 2 minutes, with the level of TPC, viscosity, emulsion stability, and lightness of 1.88 log CFU/mL, 14.65 cP, and 95.65%, respectively
Infographic Design of Flow/Procedure of MBKM Guide Universitas Pembangunan Nasional “Veteran” Jawa Timur Sri Suryani Yuprapti Winasih; Widyasari; Aninditya Daniar; Muhammad Raihan Iqbal; Aisya Jasmine Defina
Nusantara Science and Technology Proceedings 7st International Seminar of Research Month 2022
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2023.3369

Abstract

The Independent Learning Campus Independent Policy (MBKM) in the world of education is a breakthrough by government to bring the world of work closer to the world of education. The MBKM learning model encourages student to be mopre adaptive in facing the world of work that demands competencies and abilities from various diciplines. To implement the MBKM program, Higher Education (PT) prepares implementation guidelines for student. The implementation MBKM activity guide book will be easy to understand if it uses effective and communicative language, for that aguide book is needed that is prepared in the form of flow/procedure infographic design. Infographics are text-shaped information media with a combination of image, graphics ilustrations and typography so that it s more attractive and easier to understand. Faculty Excellence Product Research entitled Infographic Booklet for MBKM Guide” aim to make easier for student to understand the content of procedures for implementating MBKM activities. The methods and steps for compiling infografics booklet consist of the pre-production stage, namely collecting and managing MBKM guide data information and documenting library sources about infographics. Next is the production stage, which is determining the type of information and visual design using infographic techniques packaged in the form of booklet. Finally the post production stage, namely the finishing of the MBKM guide booklert which is printed and distributed to the entire acedemic community in the form of hardcopy and softcopies uploaded on the UPN “Veteran” Jawa Timur website.
Company Profile Book Design Training for UMKM the Convection and Computer Embroidery Industry by CV. Sinar Surya Mustika, Surabaya Widyasari; Sri Wulandari; Samuel Rihi Hadi Utomo; Ramadhani Putra Viadianto; Hafidz Arya Wijaya
Nusantara Science and Technology Proceedings 7st International Seminar of Research Month 2022
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2023.3396

Abstract

Globalization requires people to be more creative in seeing opportunities and making the most of them by paying attention to sustainability factors. The era of globalization which is full of demands like today, also requires people to continue to be able to meet complex needs, not only household needs but also needs related to food, clothing, transportation, and so on. One solution to this problem is to create jobs independently, not just being a job seeker. Job creation can be in various forms, one of which is through Micro, Small, and Medium Enterprises (UMKM). UMKM is expected to be able to become the pillar of the national economy with an insight into independence and has great potential to improve people's welfare. CV. Sinar Surya Mustika is a UMKM that was established in 2020 in Surabaya and is engaged in the convection and computer embroidery industry. Through observations and interviews with Mr. Moch. Taqiyuddin Abror is the owner of UMKM computer convection and embroidery industry by CV. Sinar Surya Mustika, his convection and embroidery industry always prioritizes the best services and solutions for consumer needs, provides quality and innovative results, and implements strict quality control at every stage. However, in the marketing aspect, CV. Sinar Mustika has limitations, especially in digital marketing. This is due to the lack of human resources who master digital marketing. The company profile book design training is expected to increase digitally literate human resources so that the market reach becomes wider, easier, and more effective. The design of the company profile book can be a marketing tool for a CV. Sinar Surya Mustika is facing a high level of competition in the era of globalization. This training is based on community service activities by providing training on company profile book design for UMKM Convection and Computer Embroidery Industry by CV. Sinar Surya Mustika, Surabaya. This community service activity is based on an audience study. The methods used during the activities include presentation, demonstration and practice methods. The results achieved in this outreach activity were providing information and knowledge about the company profile design, discussions with UMKM Convection and Computer Embroidery Industry by CV. Sinar Surya Mustika and design a company profile book.
Design of Bisma Character as a Supporting Media for the Promotion of Milk Products Widyasari; Sri Wulandari; Samuel Rihi Hadi Utomo; Sharah Shabina; Brilliant Firdaus Ramadhani
Nusantara Science and Technology Proceedings 7st International Seminar of Research Month 2022
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2023.3397

Abstract

Character design is closely related to animation. Currently animation is not only popular among children, but also popular among teenagers to adults. Besides having a function as entertainment, animation can also be a medium for education and promotion. This research is a design-based research with the object of research, namely a local Indonesian dairy product called Milkaya. Milkaya is a trademark of CV. Milknesia Nusantara. This research uses descriptive qualitative method. The results of this study are the design of the character design of the Bisma figure who is the main character who will promote Milkaya implant products and educate children about the importance of drinking milk for health.
OPTIMASI OPTIMASI WAKTU ¬PRE-HEATING DAN WAKTU PULSED ELECTRIC FIELD TERHADAP TOTAL MIKROBA DAN SIFAT FISIK SUSU Angky Wahyu Putranto; Anugerah Dany Priyanto; Teti Estiasih; Widyasari Widyasari; Hadi Munarko
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Vol 10 No 1 (2022): Jurnal Ilmiah Rekayasa Pertanian dan Biosistem
Publisher : Fakultas Teknologi Pangan & Agroindustri (Fatepa) Universitas Mataram dan Perhimpunan Teknik Pertanian (PERTETA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (621.182 KB) | DOI: 10.29303/jrpb.v10i1.321

Abstract

Pulsed electric field (PEF) atau metode kejut listrik tegangan tinggi merupakan salah satu metode pengolahan non-termal yang dapat diaplikasikan untuk membunuh mikroorganisme pada susu segar. Penggunaan PEF untuk pasteurisasi susu dapat dikombinasikan dengan perlakuan pemanasan awal (pre-heating) untuk meningkatkan letalitas terhadap mikroorganisme maupun untuk menghasilkan susu dengan karakteristik mutu yang diinginkan. Penelitian ini bertujuan untuk melakukan optimasi waktu pre-heating dan waktu PEF pada pengolahan susu pasteurisasi. Optimasi dilakukan dengan menggunakan metode response surface methodology model central composite design (RSM-CCD). Susu segar dengan volume 2,5 L dipanaskan pada suhu 70°C selama 10-30 menit (perlakuan pre-heating) dilanjutkan dengan pemberian kejut listrik (15 kV/cm, 8,197 kHz, 66 µs) selama 2-6 menit. Proses pasteurisasi dilakukan di dalam bejana berpengaduk dengan kecepatan 50 rpm. Respon yang diuji terdiri dari total cemaran (TPC), viskositas, stabilitas emulsi, dan tingkat kecerahan. Hasil optimasi waktu pasteurisasi yang direkomendasikan berdasarkan analisis RSM-CCD, yaitu pre-heating selama 10 menit dilanjutkan dengan PEF selama 3,907 menit dengan nilai desirability 0,614. Optimasi proses pasteurisasi menghasilkan prediksi nilai TPC, viskositas, stabilitas emulsi, dan kecerahan susu hasil optimasi secara berurutan sebesar 2,126 log cfu/ml, 4,997 cP, 14,862 %, dan 93,703.
PERANCANGAN KONSEP DAN LAYOUT APLIKASI BERBASIS WEBSITE E-CANTEEN UPN VETERAN JAWA TIMUR I Desak Made Aprilia Anggraeni Pradanti; Widyasari Widyasari; Diana Aqidatun Nisa
Jurnal Nawala Visual Vol 5 No 2 (2023): Jurnal Navala Visual Oktober 2023
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat (LPPM) Institut Desain dan Bisnis Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35886/nawalavisual.v5i2.593

Abstract

The canteen is a place that we often encounter in various locations, one of which is in educational institutions such as campuses or universities. One of them is the East Java UPN Veterans canteen called "Warung NKRI". According to research results, this canteen has several problems related to the efficiency of the buying and selling transaction process. Existing problems have their own impact on the smooth teaching and learning process. Therefore the authors designed an application based on the e-canteen website to overcome the problems that exist in the UPN Veteran East Java canteen. The design chosen by the author was obtained from research results and adapted to current developments, namely the era of the industrial revolution 4.0. Where everything related to life undergoes a digitalization process. The type of application used in this design was chosen based on the results of the author's research, where the research results show that website-based applications are in accordance with the target audience of this design. In this design, we discuss how the author designed the concept and layout for the UPN Veterans East Java e-canteen application.
Co-Authors Ade Hilal Putra Dewanda Aditya Rahman Yani Adji Muhammad Ramadhana Ahmad Dahlan Aileena Solicitor Costa Rica El Chidtian Aisya Jasmine Defina Aldo Ardiwilaga Alnaya Tarisa Putri Angky Wahyu Putranto Anugerah Dany Priyanto Anugerah Dany Priyanto Anugerah Dany Priyanto Anugerah Dany Priyanto Anugerah Dany Priyanto Aris Sutejo Artanto, Aphief Tri Athika Dwi Wiji Utami Azis Mahmuddin Bayu Setiawan Brilliant Firdaus Ramadhani Daniar, Aninditya Della Angelina Devasya Wahyu Sudiono Diana Aqidatun Nisa Dina Mahesti Dyan Agustin Enggar Penggalih Fairuz Zuyyina Faiz Ramadhani Faiz Zachary Adiyatma Putra Hadi Munarko Hafidz Arya Wijaya Handy Octoriawan Houri Gita Semesta I Desak Made Aprilia Anggraeni Pradanti Kristian Mahardika Suryanto Masnuna, Masnuna Mochammad Al-Hadad Firmansyah Muhammad Raihan Iqbal Nanda Fitriyatul Amalia Pungky Febi Arifianto Rahmawati Rahmawati Ramadhani Putra Viadianto Rangga Kurnia Putra Ridho Febriyanto Risa Andriani Rochma Nur Hidayah Romadhona, Mahimma Romilanio Markiseldy Pratama Septian Anom Atmojo Sharah Shabina Sonja Andarini Sri Suryani Yuprapti Winasih Teti Estiasih Teti Estiasih Teti Estiasih Teti Estiasih Utomo, Samuel Rihi Hadi Wulandari, Sri Yunisya, Adibah Nurul Yushinta Aristina Sanjaya