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All Journal Jurnal Online Mahasiswa (JOM) Bidang Pertanian Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan PROSIDING SEMINAR NASIONAL CENDEKIAWAN Jurnal Teknik Grouper: Jurnal Ilmiah Perikanan Journal of Marine and Coastal Science Reputasi: Jurnal Rekayasa Perangkat Lunak Jurnal Didactical Mathematics Jurnal Penelitian Sistem Informasi Jurnal Relasi Publik Jurnal Perikanan Jurnal Pengembangan Ketenagakerjaan Proceeding of the International Conference on Law and Human Rights
Eka Saputra
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Arts Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Education Electrical & Electronics Engineering Environmental Science Immunology & microbiology Law, Crime, Criminology & Criminal Justice Mathematics Veterinary

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Pelaksanaan Kompensasi Terhadap Pekerja Yang Di PHK (Studi Kasus Di Hotel X) Amanda Istianah Mutiawati; Eka Saputra
Jurnal Relasi Publik Vol. 1 No. 2 (2023): Mei : Jurnal Relasi Publik
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59581/jrp-widyakarya.v1i2.361

Abstract

Problems related to labor or labor are problems that often occur in developing countries, one of which is Indonesia. Termination of Employment (PHK) is something that is feared by workers due to economic conditions which have an impact on companies that have to go out of business and this results in unilateral layoffs by the company. One of the implementing regulations for the Job Creation Law that has been issued is Government Regulation Number 35 of 2021 concerning Work Agreements for Specific Periods, Outsourcing, Working Time, Work Relations and Rest Periods, and Termination of Employment (PHK). Article 15 states that employers are required to provide compensation money to workers or laborers whose employment relationship is based on a Specific Time Work Agreement (PKWT). Compensation money as referred to in Article 15 paragraph (1) PP Number 35 of 2021, is given to workers/laborers who have had continuous service for at least 1 (one) month. Compensation is everything that is received by workers, both physical and non-physical. The form of compensation given can be in the form of money or goods that are given directly or indirectly. Regulations regarding compensation are regulated in Law Number 13 of 2003 concerning Manpower and Government Regulation Number 35 of 2021 concerning Work Agreements for Specific Periods, Outsourcing, Working Time and Break Time and Termination of Employment. The compensation given by Hotel X to Mrs. S is in accordance with Article 16 of Government Regulation Number 35 of 2021 concerning Work Agreements for Specific Time, Outsourcing, Working Time and Break Time and Termination of Employment. Where Mrs. S demanded compensation from Hotel X with the calculation of the remaining salary withheld due to covid reasons, overtime pay, and leave money.
The Effect of Citric Acid Soaking Time on The Levels of Lead (Pb) in Lorjuk Meat (Solen sp.) Saltsa Arinda Putri; Endang Dewi Masithah; Eka Saputra
Journal of Marine and Coastal Science Vol. 12 No. 1 (2023): FEBRUARY
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jmcs.v12i1.37150

Abstract

Lead (Pb) is one of the pollutants in the aquatic environment that is often questioned because it has toxic and dangerous properties for aquatic biota and indirect impacts on humans who consume it. Lorjuk (Solen sp.) is one of the aquatic biotas that can accumulate lead in its body because it is a filter feeder. The levels of lead accumulated in the body of lorjuk can be reduced by immersion using a chelating agent, such as citric acid because can bind metals thereby freeing food from metal contamination such as lead. This study aimed to determine the effect of different soaking times with citric acid on the levels of lead (Pb) and determine the optimal soaking time to reduce the levels of lead (Pb) in lorjuk meat. This study used a Completely Randomized Design (CRD) which consisted of three treatments for soaking lorjuk meat (1.5 hours; 3 hours and 4.5 hours). The results showed that the duration of immersion in citric acid affected the levels of lead (Pb) in lorjuk meat. The best treatment is soaking for 4,5 hours because it could reduce the levels of lead with a percentage decrease of 14,38%, organoleptic values on appearance parameter 6,07 (whole, specific meat color, bright and clean); odor 7,40 (very fresh) and texture 7,07 (elastic, solid and compact), moisture content 78,25%; protein content 8,67%; lipid content 0,65% and ash content 0,61%.
The Impact Of Digital Surveillance On Privacy Rights: A Legal and Ethical Analysis Eka Saputra; Fitri Handayani
Proceeding of the International Conference on Law and Human Rights Vol. 1 No. 2 (2024): December : Proceeding of the International Conference on Law and Human Rights
Publisher : Asosiasi Peneliti dan Pengajar Ilmu Hukum Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62383/iclehr.v1i2.22

Abstract

This paper explores the implications of digital surveillance on individual privacy rights, examining the balance between national security and personal freedom. By analyzing laws and regulations on digital monitoring across various countries, the study highlights the challenges and ethical concerns associated with widespread surveillance technologies. The findings emphasize the need for stronger legal frameworks to protect privacy without compromising security.
Analisis Perjanjian Kerja Laut (PKL) Terkait Waktu Kerja, Waktu Istirahat, dan Kompensasi terhadap Aturan Ketenagakerjaan di PT X Ariibah Hanifah; Langga Lagandhy; Eka Saputra
Jurnal Pengembangan Ketenagakerjaan Vol. 3 No. 1 (2025): Maret: Jurnal Pengembangan Ketenagakerjaan
Publisher : POLITEKNIK KETENAGAKERJAAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59574/jpk.v3i1.149

Abstract

This research discusses the regulation of the Seafarers’ Employment Agreement (PKL) at PT X in relation to the provisions of labor legislation. The background of this study is based on the author’s observation regarding differences between the PKL and general employment agreements. These differences relate to administrative systems and employment terms, such as working hours, rest periods, leave, and compensation. The main focus of this study is to analyze and identify the regulation of employment terms for crew members as stipulated in the PKL, based on applicable labor law provisions. This is in reference to Article 337 of Law Number 17 of 2008 on Shipping, which states that labor provisions in the shipping sector must be implemented in accordance with the prevailing labor laws. This research uses a descriptive qualitative method with data collection techniques including in-depth interviews and the study of official company documents. The results show that the PKL at PT X still refers to maritime and shipping regulations, although in practice it adopts substantive aspects of labor law. However, regulations  regarding working hours, rest periods, and compensation are not elaborated in detail. This creates a potential legal vacuum in the implementation of employment relations. The study concludes that the PKL at PT X does not yet fully provide legal certainty. Therefore, it is recommended that the company explicitly and thoroughly state the rights and obligations of crew members in the PKL. Additionally, collaboration between the Ministry of Manpower and the Ministry of Transportation is needed to formulate specific regulations regarding employment relations in the shipping sector to avoid regulatory overlap.
Perancangan Sistem Informasi Pelaporan Barang Rusak Berbasis Website di Pengadilan Negeri Jambi Kelas 1A Sepriano Sepriano; Dewi Rahayu; Dinda Syaqilla; Eka Saputra; Indo Masse
JURNAL PENELITIAN SISTEM INFORMASI (JPSI) Vol. 4 No. 2 (2026): Mei: JURNAL PENELITIAN SISTEM INFORMASI
Publisher : Institut Teknologi dan Bisnis (ITB) Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54066/jpsi.v4i2.4008

Abstract

Currently, the management of the damaged goods reporting at the Class 1A Jambi District Court still relies on manual procedures through verbal communication and physical logbooks. This mechanism is prone to recording errors, risks of document loss, and complicates real-time monitoring of repair statuses. This study aims to design a web-based Damaged Goods Reporting Information System to improve the effectiveness, transparency, and efficiency of internal asset management. The research method employs a qualitative approach with data collection techniques consisting of interviews, observations, and documentation. System development implements the Waterfall model, comprising requirement analysis, design, implementation, and testing phases. The result of the study deliver a web-based application that integrates features for report input, proof of damage photo uploads, admin validation, and real-time monitoring of repair status. This system successfully simplifies bureaucratic workflows, accelerates response times for damage handling, and minimizes administrative errors.
The Effect of Seaweed Carrageenan (Kappaphycus Alvarezii) Concentration on Vitamin C Content, Moisture Content, pH and Sensory Characteristics of Tomato Sauce Naila Dwi Rahmasari; Andriyana Monica Sahidu; Ahmad Shofy Mubarak; Lailatul lutfiyah; Eka Saputra; Sri Subekti
Grouper Vol. 17 No. 1 (2026): Grouper: Jurnal Ilmiah Perikanan
Publisher : Universitas Islam Lamongan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30736/grouper.v17i1.411

Abstract

Tomato sauce generally requires a thickening agent to improve its viscosity. Synthetic thickeners such as carboxymethyl cellulose (CMC) may increase pH, making them less suitable for meeting the quality requirements of tomato sauce, which is naturally acidic. This study aimed to evaluate seaweed carrageenan (Kappaphycus alvarezii) as a natural thickener and to determine the effect of different concentration levels on vitamin C content, moisture content, viscosity, pH, and sensory characteristics of tomato sauce. This study used a completely randomized design with five treatments and four replications, a positive control with 0.25% CMC, and carrageenan treatments at concentrations of 0.25%, 0.30%, and 0.35%, each with four replications. Chemical and physical parameters were analyzed using one-way ANOVA followed by Duncan’s multiple range test, while sensory evaluation data were analyzed using the Kruskal–Walli’s test followed by the Mann–Whitney test at a 95% confidence level. The results showed that increasing carrageenan concentration significantly increased vitamin C content and viscosity, while significantly reducing moisture content and pH (p < 0.05). The 0.35% carrageenan treatment produced the highest vitamin C content (4.00 mg/100 g), the lowest moisture content (70.63%), the highest viscosity (15.58 cPs), and a pH of 3.25. Sensory evaluation indicated that carrageenan significantly affected texture but had no significant effect on appearance, aroma, or taste. Carrageenan at a concentration of 0.35% was considered the optimal level for producing tomato sauce with the best physicochemical quality and texture while maintaining an appropriate pH range for tomato sauce.
PHYSICOCHEMICAL CHARACTERIZATION OF PEDADA FRUIT (Sonneratia caseolaris) SLICE JAM WITH THE ADDITION OF CARAGEENAN Najma Fadila Fairuzalfa; Shinta Ainur Rochma; Sapto Andriyono; Eka Saputra
Vol 15 No 2 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i2.1228

Abstract

This study aims to evaluate the effect of carrageenan addition on the physicochemical properties of fruit slice jam made from Sonneratia caseolaris. This mangrove fruit contains 0.32% pectin, making it a potential raw material for jam production. However, conventional jam has limitations in practicality, leading to the development of fruit slice jam, which has a compact, non-sticky, and plastic-like texture. The study employed a Completely Randomized Design (CRD) with four treatments: P0 (control, 2% pectin), P1 (1.25% carrageenan), P2 (1.50% carrageenan), and P3 (1.75% carrageenan), each replicated five times. The physical parameters analyzed included hardness, cohesiveness, adhesiveness, and springiness, while the chemical parameters consisted of moisture content, ash content, reducing sugar, and pH. Data were analyzed using one-way ANOVA at a 95% confidence level, followed by Duncan's Multiple Range Test (DMRT). The results indicated that increasing carrageenan concentration significantly (P<0.05) decreased adhesiveness, springiness, and moisture content, while hardness, cohesiveness, ash content, reducing sugar, and pH increased. Thus, carrageenan addition significantly influences the physicochemical properties of fruit slice jam made from S. caseolaris, offering a promising innovation for fruit-based jam products
THE EFFECT OF LONG STORAGE ON MANGROVE (Sonneratia caseolarisi) FRUIT SLICE JAM ON TOTAL PLATE COUNT (TPC) VALUE AND ANTIOXIDANT ACTIVITY Rossa Maharani; Chandra Trisna Pangestu; Sapto Andriyono; Eka Saputra
Vol 15 No 2 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i2.1387

Abstract

The mangrove apple (Sonneratia caseolarisi) has potential as an alternative food source due to its high nutritional and antioxidant content. This study aims to analyze the effect of storage duration on mangrove apple-based fruit slices' microbiological and chemical quality by adding rosella extract, focusing on Total Plate Count (TPC) value, antioxidant activity, and proximate analysis. The slices were made by adding 50% rosella extract based on the weight of the fruit pulp and were tested during storage at 0, 7, 14, 21, and 28 days. The research methods included TPC testing to count microorganisms, antioxidant activity testing using the DPPH method, and proximate analysis to determine moisture, fat, protein, ash, and carbohydrate content. The results showed that TPC values increased significantly with longer storage time, with the highest increase in the fourth week. Antioxidant activity also decreased over time, indicating the degradation of antioxidant compounds due to oxidation. Proximate testing revealed increased moisture and fat content, while protein, ash, and carbohydrate levels decreased as storage duration increased.
Karakterisasi Mutu Permen Jeli Buah Pedada (Sonneratia caseolaris) Dengan Penambahan Karagenan Yang Berbeda Dwi Yuli Pujiastuti; Eka Saputra; Cahaya Putri Madinah; Uszhaqia Adha Rizki Nafa’ah; Dwitha Nirmala
Vol 15 No 4 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i4.1566

Abstract

Jelly candy is a type of confectionery classified as a soft candy. The main ingredients used in making jelly candy include fruit juice, sugar, citric acid, and gelling agents. Carrageenan is one of the substances used in candy production due to its ability to form gels. The addition of carrageenan at the right concentration will result in jelly candy with a firm texture. The aim of this study was to determine the effect of different addition of carrageenan on the quality characteristics of pedada fruit (Sonneratia caseolaris) jelly candy. This research used a Completely Randomized Design (CRD) with 4 treatments and 5 replications. The treatments were P0 (15 grams of gelatin), P1 (10 grams of carrageenan), P2 (15 grams of carrageenan), and P3 (20 grams of carrageenan). The results showed that the addition of carrageenan had an effect on the physical, chemical, microbiological, and organoleptic characteristics of pedada fruit jelly candy. The treatment with 15 gram of carrageenan produced the best jelly candy according to the Indonesian National Standard (SNI), with the value of gumminess 308.08 gf, hardness 773.49 gf, gel strength 220.75 gf/cm², water content 16.07%, ash content 2.61%, reducing sugar 13.68% and total plate count 1.6×10² cfu/gram
Co-Authors Abdillah, Annur Ahadi Ahmad Shofy Mubarak Amanda Istianah Mutiawati Andriyana Monica Sahidu Ari Al Amin Ariibah Hanifah Bakhtiar Rifai Cahaya Putri Madinah Chandra Trisna Pangestu Dessy Nuraini Dewi Rahayu Dinda Syaqilla Dwi Yuli Pujiastuti Dwitha Nirmala Endang Dewi Masithah Fariz Al Hafiz Fitri Handayani Indo Masse Iskandar, Julindiani Isnaini Isnaini Kristi Agust Lailatul lutfiyah Langga Lagandhy Malik Abdul Aziz Maria Immaculata Ririk Winandari Mochammad Amin Alamsjah Muhamad Yusa Muhammad Dzaky Naila Dwi Rahmasari Najma Fadila Fairuzalfa Nelvia Nelvia Puji Hartati Rossa Maharani Sahidu, Adriana Monica Saltsa Arinda Putri Sapto Andriyono Saripin &#039; Sepriano Sepriano Shinta Ainur Rochma Solehudin Solehudin Sri Subekti Sutikno, Sigit Uszhaqia Adha Rizki Nafa’ah