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All Journal CHEMICA Jurnal Teknik Kimia Jurnal Ilmu Pangan dan Hasil Pertanian JURNAL MANAJEMEN DAN PELAYANAN FARMASI (Journal of Management and Pharmacy Practice) Jurnal Pengolahan Pangan Jurnal Pemberdayaan: Publikasi Hasil Pengabdian Kepada Masyarakat Food ScienTech Journal SPEKTA (Jurnal Pengabdian Kepada Masyarakat : Teknologi dan Aplikasi) Prosiding Seminar Nasional Program Pengabdian Masyarakat
Amalya Nurul Khairi
Food Technology Study Program, Faculty Of Industrial Technology, Universitas Ahmad Dahlan, Jl. Ringroad Selatan, Banguntapan, Bantul, Yogyakarta 55191
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 Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Medicine & Pharmacology Public Health Social Sciences Other

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Persepsi Masyarakat terhadap Kandungan Alkohol Pada Kosmetik Nurkhasanah Nurkhasanah; Amalya Nurul; Farah Qistih Albab
JURNAL MANAJEMEN DAN PELAYANAN FARMASI (Journal of Management and Pharmacy Practice) Vol 10, No 4
Publisher : Faculty of Pharmacy, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jmpf.56147

Abstract

Perception is an individual response about something that can be influenced by knowledge. Good individual knowledge of alcohol will affect their perception of alcohol-containing product.  The MUI fatwa permits the use of alcohol in cosmetics. The purpose of this study was to observe the perception of alcohol content in cosmetics. The observation was carried out using a questionnaire technique with a nonprobability sampling technique with accidental sampling. The questionnaire was conducted by Pearson correlation test, validity test, reliability test, normality test, chi-square test, and description. In this study, using 98 respondents and get an average value of knowledge about cosmetics 6,73 with SD value of 0,49; knowledge of alcohol 4,54 with SD 1,17 and behavior with SD 1,46. There is a relationship between age with the level of cosmetic knowledge with p-value <0.05. As many as 46.94% stated, the halal label's urgency on cosmetics is very important and 39.80% is important, where the religion of the individual influences the urgency level of cosmetics halal. The urgency of halal labels on cosmetics is high in line with the behavior when buying cosmetics. The 81.63% of respondents stated that halal labels on cosmetic products affect the interest in buying cosmetics. As many as 61.24% of respondents have the perception that halal cosmetics do not contain alcohol. The Pearson halal label correlation test confirms this obtained a p-value value of 0.024 that the halal label influences respondents' perceptions. Individuals were having a perception that cosmetics with halal labels do not contain alcohol, which is influenced by halal labels' knowledge.
SISTEM INFORMASI KEUANGAN PROGRAM PENGEMBANGAN KEWIRAUSAHAAN FTI UAD Amalya Nurul Khairi; Farid Ma'ruf; Syifa Fitriani; Jefree Fahana
SPEKTA (Jurnal Pengabdian Kepada Masyarakat : Teknologi dan Aplikasi) Vol. 1 No. 2 (2020)
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/spekta.v1i2.3087

Abstract

PPK FTI provides trainings to 20 tenants consisting of students and alumni of FTI UAD, then selects them into 6 selected tenants who will obtain venture capital in the form of grants, goods, business literature, mentoring, and financial information system training. This training was carried out with the aim of assisting FTI tenants especially in making financial statements. The methods in this activity are divided into three stages, first is the development of PPK FTI UAD financial information system, discussion and practice of filling information systems through offline and online training, and evaluating financial information systems and training through questionnaires on a likert scale. The results shows that most tenants are able to use the information system easily and provide positive feedback with a percentage of the statement of ease of use, features, and access in the range of easy and very easy. PPK financial information system is assessed by tenants according to tenant's needs and greatly saves financial management time. For further development, PPK FTI UAD will continue the activities on basic accounting training, information system improvement, and development of android or iOS applications.
PENGAMATAN CACAT KEMASAN PADA PRODUK MIE KERING MENGGUNAKAN PETA KENDALI DAN DIAGRAM FISHBONE DI PERUSAHAAN PRODUSEN MIE KERING SEMARANG, JAWA TENGAH Ahadya Silka Fajaranie; Amalya Nurul Khairi
Jurnal Pengolahan Pangan Vol 7 No 1 (2022)
Publisher : Fakultas Pertanian Universitas Alkhairaat Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31970/pangan.v7i1.69

Abstract

Cacat kemasan produk mie kering merupakan salah satu masalah yang perlu dilakukan pengamatan untuk selanjutnya melakukan analisis lebih lanjut terkait penyebab masalah yang terjadi sehingga dapat dilakukan perbaikan untuk meminimalkan kerugian yang dialami oleh perusahaan akibat masalah kemasan. Tujuan dari penelitian yaitu menganalisis jumlah cacat kemasan pada produk mie kering, menganalisis faktor penyebab cacat kemasan pada produk mie kering, dan menganalisis untuk meminimalkan terjadinya cacat kemasan pada produk mie kering. Metode pengumpulan data yang digunakan yaitu metode observasi, wawancara, dan studi literatur. Hasil pengamatan cacat kemasan produk mie kering dengan metode analisis peta kendali (P-Chart) menunjukkan cacat kemasan tertinggi dan terendah yaitu 0,012158055 dan 0,00297619. Diagram tulang ikan menunjukkan faktor-faktor penyebab terjadinya cacat kemasan produk mie kering yang dipengaruhi oleh manusia, metode, mesin, dan lingkungan. Kesimpulan dari penelitian ini berdasarkan analisis peta kendali (P-Chart) menunjukkan 4 titik kemasan cacat yang melebihi batas pengendalian, diagram analisis tulang ikan menunjukkan faktor dominan yang menyebabkan terjadinya cacat kemasan yaitu faktor manusia dan mesin, adapun solusi untuk meminimalisir terjadinya cacat kemasan dengan melakukan pelatihan.
Physicochemical and Sensory Acceptance of Jelly Drink Watermelon Albedo (Citrullus vulgaris) With Soursop Juice (Annona muricata) Amalia, Putri Rizky; Khairi, Amalya Nurul
Food ScienTech Journal Vol 6, No 1 (2024)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v6i1.22322

Abstract

Red watermelon albedo (Citrullus vulgaris) is a food waste that contains antioxidants, dietary fiber and pectin so it has the potential to be used as a jelly drink. The addition of soursop (Annona muricata) can increase the sour taste, distinctive sweetness, and high vitamin C content. The purpose of this study was to determine the effect of variations in watermelon albedo juice and soursop juice on water content, antioxidant activity, dietary fiber, vitamin C, pH, viscosity and sensory acceptance in jelly drinks. This research method was divided into 3 stages, namely making watermelon albedo juice, soursop juice and jelly drinks. Furthermore, this study was conducted to analyze the physicochemical properties and sensory acceptance of jelly drinks. This study used a completely randomized design (CRD) with variations of watermelon albedo juice and soursop F1 = 100% soursop juice; F2 = 40:60%; F3 = 50:50%; and F4 = 60:40%. The results showed that the jelly drink with a variation of 60:40% had the best antioxidant activity value of 20.97ppm, 3.16% dietary fiber, pH 4.30, viscosity 430.8mPa.s. The more watermelon albedo and soursop juice, The more watermelon albedo added to the jelly drink, the higher the antioxidant activity, dietary fiber, pH, and viscosity, but the lower the water content, vitamin C and sensory acceptance. The best sensory reception results resulted from variations that used more soursop juice.
Co-Authors Agung Putra Pamungkas Ahadya Silka Fajaranie Amalia, Putri Rizky Farah Qistih Albab Farid Ma’ruf Iin Narwanti Iin Narwanti Jefree Fahana Jefree Farhana Juwitaningtyas, Titisari Juwitaningtyas, Titisari Mohammad Affan Fajar Falah Nurkhasanah Nurkhasanah Syifa Fitriani Titisari Juwitaningtyas Wahyu Nugroho