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All Journal MEDIA PETERNAKAN - Journal of Animal Science and Technology Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan PROCEEDING IC-ITECHS 2014 Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) JURNAL PENDIDIKAN TAMBUSAI JURNAL CEMERLANG: Pengabdian pada Masyarakat Jurisprudensi: Jurnal Ilmu Syariah, Perundang-undangan, Ekonomi Islam Jurnal Prima Medika Sains Likhitaprajna: Jurnal Ilmiah Fakultas Keguruan Ilmu Pendidikan Universitas Wisnuwardhana Malang Jurnal Komunitas: Jurnal Pengabidian Kepada Masyarakat Jurnal Pengabdian Masyarakat (ABDIRA) Jurnal Bio-Geo Material Dan Energi Jurnal Ekonomi Jurnal Info Sains : Informatika dan Sains Edu Cendikia: Jurnal Ilmiah Kependidikan Indonesian Journal of Education Methods Development Tarbiyah Islamiyah: Jurnal Ilmiah Pendidikan Agama Islam INVENTION: Journal Research and Education Studies Journal Of Human And Education (JAHE) Taroa : Jurnal Pengabdian Masyarakat Akuntansi dan Humaniora: Jurnal Pengabdian Masyarakat JUSTER: Jurnal Sains dan Terapan Unisia Jurnal Pengabdian Kolaborasi dan Inovasi IPTEKS Journal of Engineering Science and Technology Management Aspirasi : Publikasi Hasil Pengabdian dan Kegiatan Masyarakat Indonesian Journal of Multidisciplinary Scientific Studies AlBanna: Jurnal Pendidikan Islam Anak Usia Dini JIM ( Journal International Multidiciplinary) Journal of Innovative and Creativity Marathon: Jurnal Pendidikan Jasmani Universitas Tanjungpura Zoologi: Jurnal Ilmu Peternakan, Ilmu Perikanan, Ilmu Kedokteran Hewan Tumbuhan : Publikasi Ilmu Sosiologi Pertanian dan Ilmu Kehutanan Jurnal Inovasi Dan Pengabdian Kaa Mieera Jurnal Pendidikan dan Sosial Humaniora
Masyitah Masyitah
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The Effect of Traditional Ripening Methods on Weight Loss and Sensory Characteristics of Sapodilla Fruit: The Effect of Traditional Ripening Methods on Weight Loss and Sensory Characteristics of Sapodilla Fruit Ihsan, Fikratul; Anggraini, Anna; Masyitah, Masyitah; Alhaviz, Alhaviz
JIM - Journal International Multidisciplinary Vol. 3 No. 2 (2025)
Publisher : Rumah Jurnal

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58794/jim.v4i1.1872

Abstract

-Sapodilla is a climacteric fruit that widely cultivated in tropical areas, so proper post-harvest handling is required. Natural ripening results in uneven levels of fruit ripeness. The proper ripening techniques can control fruit ripeness uniformly. This study aims to known the effect of traditional ripening methods on the percentage of weight loss and physical changes, including color and texture of sapodilla fruit. The ripening techniques used were: 1. sunlight, 2. soaked in rice, 3. wrapped in linen, and 4. wrapped in paper. Ripening was carried out for 5 days, and observations were made on days 0, 1, 3, and 5 for weight loss, color, and texture. Based on the results, the traditional ripening method significantly affected the percentage of fruit weight loss and affected color and texture during the ripening process. The rate of weight loss on the fifth day of observation from highest to lowest was sunlight treatment (10.68%), linen (10.31%), paper (9.31%), and rice (8.12%). Changes in color and firmness began to occur on the first day of ripening using linen and rice. The linen and rice ripening treatment produced the sapodilla with the fastest ripening rate, as observed in the color and firmness of the sapodilla fruit after five days of ripening.
Morfologi Bahasa Indonesia dalam Pembelajaran di Sekolah Dasar Nasution, Salsabila Putri H.; Masyitah, Masyitah; Abdha, Puteri Ramadhana; Salsabila, Syifa; Juliati, Juliati
Jurnal Pendidikan Tambusai Vol. 10 No. 1 (2026)
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai, Riau, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jptam.v10i1.36422

Abstract

Penelitian ini membahas penerapan pembelajaran materi fonologi, ejaan, morfologi, dan sintaksis Bahasa Indonesia dalam konteks pembelajaran di sekolah dasar (SD). Materi-materi tersebut merupakan dasar penting dalam penguasaan keterampilan berbahasa, baik lisan maupun tulisan. Pembelajaran fonologi membantu siswa memahami bunyi bahasa yang benar, sedangkan ejaan memperkenalkan aturan penulisan yang sesuai kaidah. Morfologi dan sintaksis berperan penting dalam pembentukan kata dan penyusunan kalimat yang efektif dan komunikatif. Melalui pendekatan kontekstual dan interaktif, guru dapat mengintegrasikan keempat aspek kebahasaan tersebut ke dalam kegiatan belajar yang menarik, seperti membaca, menulis, dan berdiskusi. Penelitian ini menekankan bahwa pemahaman mendalam terhadap struktur bahasa sejak dini akan meningkatkan kemampuan literasi siswa secara signifikan. Dengan demikian, pembelajaran fonologi, ejaan, morfologi, dan sintaksis di SD menjadi fondasi utama dalam pengembangan kemampuan berbahasa yang baik dan benar di jenjang pendidikan selanjutnya.
Peningkatan Pembinaan Pemain Muda Sepak Bola Indonesia melalui Liga 4: Implementasi Pedoman FIFA dalam Kebijakan PSSI Rahmad Hidayat; Dedi Saputra; Masyitah Masyitah; Indah Lestari Lestari; Awiesoel Karnie
Journal of Innovative and Creativity Vol. 5 No. 2 (2025)
Publisher : Fakultas Ilmu Pendidikan Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/joecy.v5i2.1620

Abstract

Pembinaan pemain muda sepak bola di Indonesia melalui Liga 4 merupakan upaya penting untuk meningkatkan kualitas sepak bola nasional. Penelitian ini bertujuan untuk mengevaluasi strategi PSSI dalam membina pemain muda melalui Liga 4, serta mengidentifikasi tantangan dan hambatan yang dihadapi dalam implementasinya. Hasil penelitian menunjukkan bahwa meskipun kebijakan PSSI sudah sesuai dengan pedoman FIFA dalam hal pengembangan pemain muda, terdapat masalah serius terkait keterbatasan fasilitas, kualitas pelatih yang kurang memadai, dan minimnya jalur pengembangan karier dalam negeri. Selain itu, fenomena pemain muda yang beralih ke liga luar negeri mengindikasikan kurangnya sistem yang jelas dan profesional di Indonesia. Pembinaan yang lebih terintegrasi, berbasis pada pengembangan fisik, mental, dan teknis yang seimbang, sangat diperlukan untuk menciptakan pemain muda yang mampu bersaing di tingkat internasional.
Analysis of Added Value Brownies Product Using the Hayami Method (Case Study: Syiaghi MSME in Pekanbaru City) Arum Rovarti Ningsih; Pramana, Angga; Putri, Nadya Novianti Dwi; Ihsan, Fikratul; Endyra, Fadlila; Masyitah, Masyitah
Journal of Engineering Science and Technology Management (JES-TM) Vol. 6 No. 1 (2026): Maret 2026
Publisher : Journal of Engineering Science and Technology Management

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jestm.v6i1.433

Abstract

Syiaghi MSMEs have turned their brownie business into a value-added and competitive venture. A study to analyze the added value and competitiveness of brownies produced by Syiaghi MSMEs in PekanbaruThis study applies a quantitative approach using both primary and secondary data. Primary data was collected through direct observation (survey) at Syiaghi MSMEs and interviews with business owners. Secondary data was collected through library studies and other documents. Respondents in this study were determined using the purposive sampling method. Respondents were selected based on the type of brownies marketed (baked brownies), high daily production volume, and marketing to several campuses and stores. The selected respondents were business actors from Syiaghi MSMEs in Pekanbaru City. The analysis of the added value of brownies used the Hayami method. Based on the results of the research conducted on Syiaghi MSMEs with brownie products, it can be concluded that processing flour into brownies provides positive added value. The added value obtained was IDR 398,792 with an added value ratio of 71%, which is relatively high. This indicates that the processing is able to significantly increase the economic value of the product compared to the raw materials. Syiaghi SME is able to manage the production process efficiently through a combination of raw materials, labor, technology, and appropriate packaging. The high added value contributes positively to business profits, production efficiency, and the competitiveness of brownies in the market, making this business viable and promising for further development.
Analysis of Customer Satisfaction at Coffee Shops Using the Quality Function Deployment (QFD) Approach Integrated with the Importance-Performance Analysis (IPA) Method Putri, Nadya Novianti Dwi; Ningsih, Arum Rovarti; Nasution, Addiena Syahvina; Endyra, Fadlila; Ihsan, Fikratul; Masyitah, Masyitah
Journal of Engineering Science and Technology Management (JES-TM) Vol. 6 No. 1 (2026): Maret 2026
Publisher : Journal of Engineering Science and Technology Management

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jestm.v6i1.434

Abstract

Coffee Shop XYZ is a coffee shop located in Lampung that provides a space for people from all walks of life to meet and gather with friends. This shop focuses on service quality because service is one of the factors that influence customer satisfaction. This study focuses on the services provided at the coffee shop using the Quality Function Deployment (QFD) method integrated with the Importance-Performance Analysis (IPA) method. This study integrates the IPA and QFD approaches as strategic tools for coffee shop management to transform findings regarding service weaknesses into concrete, systematic, and measurable technical action plans. The result of this QFD development is a House of Quality (HoQ), which contains information regarding the design and development of products or services aimed at identifying value gaps in customer satisfaction levels through the creation of a Planning Matrix within the QFD method. This study involved 100 respondents, each of whom was a general coffee shop consumer and a consumer of Coffee Shop XYZ. The results of this study indicate that there are 10 attributes that do not yet meet consumer expectations because they still have negative values, and a priority order for improvements was derived from the technical responses of Coffee Shop XYZ to enhance consumer satisfaction, particularly regarding service quality, as it has a strong relationship with consumer needs; thus, it is expected that these attributes will make a significant contribution.
Edukasi dan Pendampingan Pengembangan Mandu Berbasis Ikan Teri dan Kacang Panjang di Posyandu Kariangau: Education and Capacity Building for the Development of Anchovy- and Long Bean–Based Mandu at Kariangau Community Health Post Arista, Yuvita; Masyitah, Masyitah; Al Farizie, Adam; Kassang, Adinda Anastasya; Aldona Sabria Wahyudi; Silfiana; Siti Zahra Aulia; Vera Kurniawati; Yuan Reza Sukardi; Yuliana Galuh Ariendra
Jurnal Inovasi dan Pengabdian Kaa Mieera Vol. 4 No. 1 (2026): April: Jurnal Inovasi dan Pengabdian Kaa Mieera
Publisher : Politeknik Negeri Fakfak

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.60000/jipkam.v4i1.38

Abstract

Nutritional problems among children under five, particularly stunting, remain a significant public health challenge associated with inadequate nutrient intake and unfavorable eating behaviors such as picky eating, poor appetite, and feeding difficulties. These conditions may lead to imbalanced macronutrient and micronutrient intake, which adversely affects child growth and development. This Community Service Program (PkM) aimed to improve parental knowledge and skills in fulfilling child nutritional requirements through education and training on innovative food processing based on local ingredients, namely mandu formulated with anchovy (Stolephorus spp.) and yardlong bean (Vigna unguiculata subsp. sesquipedalis). The methods included educational sessions, hands-on training, mentoring, and evaluation using a structured questionnaire. The evaluation involved 18 participants, where 83.3% achieved an excellent category and 16.7% a good category.The practice-based educational approach combined with the utilization of locally available nutrient-dense ingredients was effective in enhancing community capacity and shows potential as a preventive strategy to reduce the risk of stunting at the household level.
Identification of the Process and Characteristics of Jackfruit Chips in Tambang District Ningsih, Arum Rovarti; Novianti, Nadya; Nasution, Addiena Syahvina; Masyitah, Masyitah; Ihsan, Fikratul; Endyra, Fadlila
Jurnal Bio-Geo Material Dan Energi Vol. 6 No. 1 (2026): Journal of Bio-Geo Material and Energy (BiGME), February 2026
Publisher : PUI BiGME Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/j-bigme.v6i1.48282

Abstract

Jackfruit chips are a promising product choice because, in addition to their relatively easy production process and low raw material costs, they can also be sold at affordable prices. However, the biggest challenge for MSMEs is maintaining consistent product quality to meet consumer expectations and maintaining competitiveness in an increasingly competitive market. This research will be conducted in Tambang District, Kampar Regency, Riau Province. Samples will be taken from three jackfruit chip MSMEs in Tambang Subdistrict, Kampar Regency, namely Usaha Baru Ibu, Sinar Hidayah, and Restu. Sample testing will be carried out at the Riau University Agricultural Product Analysis Laboratory, the Andalas University Instrumentation Laboratory, and the Pekanbaru Goods Quality Testing and Certification Technical Implementation Unit. The observation of jackfruit chip quality based on SNI 01-4269-1996 was conducted at Sinar Hidayah SME, Usaha Baru Ibu SME, and Restu SME. The parameters observed were moisture content, ash content, fat content, texture of jackfruit chips, and descriptive test. The results of identifying the processing and quality characteristics of better jackfruit chips were obtained by Restu MSME with a frying process at a temperature of 97˚C, vacuum pressure of 75 cmHg for 3 hours, resulting in a moisture content of 5.32%, ash content of 2.13%, fat content of 11.14%, hardness test of 114.70 N/cm2, and a descriptive test of 4.65.
Co-Authors A. PANANRANGI M A. Z., Wahyul AA Sudharmawan, AA Abdha, Puteri Ramadhana Ahmad Hamim Damanik Al Farizie, Adam Aldona Sabria Wahyudi Alhaviz, Alhaviz Amalia, Cut Mia Amanda Angga Pramana, Angga Anggraini, Anna Arhamni, Ade Arief, I. I. Arif Rahman Aris Iwansyah Arista, Yuvita Ariyadi, A. Aswa, Hazral Awiesoel Karnie Azaria Anggun Baiti, Noor Cut Ita Zahara, Cut Ita D Yana Daulay, Puteri Jesukma Dedi Saputra Devia Fitria Endyra, Fadlila Fajar Anugrah Fannisa Aprilia Friska Anggi Siregar Fuad Nashori G Ambartiarsari HARAHAP, Khairunnikmah I. I. Arief Ihsan, Fikratul Indah Lestari Lestari Isramaturrahmi, Isramaturrahmi Jahara, Ratna Jayawarsa, A.A. Ketut Juliati, Juliati Kassang, Adinda Anastasya Khairul Fahmi Khairuna Khairuna KHOFIFAH Lubis, Adhayani Marpaung, Hans Hotma Haposan Mowafg Abrahem Masuwd Muhammad Rizki Fadhillah Mukramah, Mukramah Mulyanti Mulyanti Munira, Intan Muzakir Nadya Novianti Nadya Novianti Dwi Putri Nasution, Addiena Syahvina Nasution, Salsabila Putri H. Natali, Oliviti Ndona, Yacobus Ningsih, Arum Rovarti Njume, Akeme Cyril Nupus, Hayatun Nur Afni Safarina, Nur Afni Nurfadillah Nurfadillah Nurhayati, Rasyedia Nurkhatijah, Nurkhatijah Pangaribuan, Wanapri Panjaitan, Linda PASARIBU, Abu Bakri Rachmad Hidayat Rahmad Hidayat Rahmah Yulianti Rahmaya Rahmaya Reza Salima Rizky Rinaldi Safaruddin Salsabila, Syifa Santika, Cut Sediken Tara Munthe Silfiana Siregar, Hoirul Amru Siti Asyura Siti Zahra Aulia Slamet Widodo Sri Agustina, Sri Sukarman Purba Sukmiah, Sukmiah T. Suryati T. Suryati Tasya Aulia Nazwa Uswatun Nisa Vera Kurniawati WAHYU ALAMSYAH, WAHYU Wildansyah lubis, Wildansyah Yuan Reza Sukardi Yuliana Galuh Ariendra Yulis, Sari ZAKI, Soufy Atma