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All Journal Jurnal Gizi dan Pangan Kertha Wicara : Journal Ilmu Hukum Buletin Udayana Mengabdi Itepa : Jurnal Ilmu dan Teknologi Pangan Proceedings of Annual International Conference Syiah Kuala University - Life Sciences & Engineering Chapter Jurnal Santiaji Pendidikan (JSP) JUIMA : Jurnal Ilmu Manajemen ADDIN PALASTREN BIOTIK: Jurnal Ilmiah Biologi Teknologi dan Kependidikan Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Jurnal Pendidikan Matematika RAFA Jurnal Bakti Saraswati JURNAL PENELITIAN LIBRARIA Jurnal Ilmiah Teknologi Pertanian Agrotechno Jurnal Bahasa Rupa Muqtasid: Jurnal Ekonomi dan Perbankan Syariah J Statistika: Jurnal Ilmiah Teori dan Aplikasi Statistika Jurnal Delima Harapan Journal of Information Technology and Computer Engineering Interdental Jurnal Kedokteran Gigi (IJKG) Syntax Idea Jurnal Agrium JURNAL ILMIAH SIMANTEK Jurnal Penelitian Iqtishadia: Jurnal Kajian Ekonomi dan Bisnis Islam JIKEM: Jurnal Ilmu Komputer, Ekonomi dan Manajemen Jurnal Gastronomi Indonesia Fikrah: Jurnal Ilmu Aqidah dan Studi Keagamaan Prosiding Seminar Nasional Sisfotek (Sistem Informasi dan Teknologi Informasi) Jurnal Psikologi Pendidikan dan Konseling PEKBIS

Ni Luh Ari Yusasrini

Program StudiAgroekoteknologi, FakultasPertanian, UniversitasMalikussaleh

Author-ID : 3299824

Religion Aerospace Engineering Agriculture, Biological Sciences & Forestry Arts Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Post-Truth, Hoax, dan Religiusitas di Media Sosial Ulya Ulya
FIKRAH Vol 6, No 2 (2018): December 2018
Publisher : Prodi Aqidah dan Filsafat Islam, Jurusan Ushuluddin, Institut Agama Islam Negeri Kudus

This paper discusses the phenomenon of community religiosity in an era of post-truth that is thick with hoaxes. Post-truth is an era marked by the exclusion of truth and emotion into the motives of action. The rise of internet technology has actually enabled the public to freely convey their ideas, feelings, personal beliefs through social media. Critical discourse method is used to reveal the extent of the impact of hoax for the community while providing alternative solutions. Increasing tensions in the community, religious and community radicalism which are essential are the findings of this paper. Building a social life - diversity that has a mission in the midst of an era like this is very much needed by developing a tradition of religious communities that are aware that real public space cannot be replaced by virtual public space, seeing information based on logic, ethics, and use; examine each information critically, and be open.

Rancang Bangun Vending Machine Penukar Uang Koin Berbasis Mikrokontroller Firdaus Firdaus; Muhammad Irmansyah; Dikky Chandra; Era Madona
Prosiding SISFOTEK Vol 2 No 1 (2018): SISFOTEK 2018
Publisher : Ikatan Ahli Informatika Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (638.216 KB)

Vending machine money changer is made to help stalls, mini market or bank to exchange money and making easier exchange money to coins. This device based on Arduino Uno microcontroller to control the device. This tool uses TCS3200 color sensor to detect color of Rp 5,000, dc motor to withdraw money and servo motor to eject coin Rp 1,000. In this device LCD is used to view how to use vending machine and the amount of coins out.

Academic self-concept, teacher’s supports and student’s engagement in the school Nur Saqinah Galugu; Samsinar Samsinar
Jurnal Psikologi Pendidikan dan Konseling: Jurnal Kajian Psikologi Pendidikan dan Bimbingan Konseling Volume 5 Number 2 December 2019
Publisher : Program Studi bimbingan Konseling PPs UNM Makassar

Students' engagement in school is a condition where the students can engage in learning activity well, it seems by the students' ability and willingness to engage in the school activity. This research aims to examine the role of academic self-concept as the moderate variable on the relationship between teacher's support and students' engagement in school. This research uses qualitative through the correlational method. Students' engagement is measured by the student's engagement at school questionnaires (SESQ). While the teacher's support is measured by the perceived teacher academic support scale (PTASS). Academic self-concept is a moderate variable that is measured by using the academic self-concept scale (ASC) by measure on two aspects namely students' confidence and students' effort in the academic aspect. Testing hypotheses have one by using moderated regression analysis (MRA). The results show that the relationship between the teacher's support and students' engagement in school is increasingly strengthened by the presence of academic self-concept as a moderated variable. Teacher's supports such as emotional supports in the learning process can enhance academic self-concept positively. The positive self-concept among the students encourage to develop student's self-regulation and achievement academic and automatically increase student's engagement in the learning process.

ANALSIS NILAI TAMBAH KERIPIK BUAH DI KECAMATAN TAMBANG KABUPATEN KAMPAR Ermi Tety; Samsul Kamal
PEKBIS Vol 8, No 3 (2016)
Publisher : Program Studi Pendidikan Ekonomi Universitas Riau

This research used descriptive analysis, cost and income analysis, business efficiency (RCR) analysis, and added value analysis with Hayami method. The result showed that pineapple chips and jackfruit chips agroindustrial business already profitable. An average of 12 businessman ear net income of pineapple chips and jackfruit chips each of Rp. 8.350.062,26 per month and Rp. 1.243.240,79 per month. The processing efficiency of pineapple and jackfruit into pineapple chips and jackfruit chips each of 1,37 dan 1,85. The added value for pineapple processing into pineapple chips is Rp. 2.389,30 with ratio of added value to production equal to 42,79% and added value for jackfruit processing into jackfruit chips is Rp. 15.575,51 with ratio of added value to production equal to 71,61%.

Lipid Profile Improving Effect of Tenggulun Leaf (Protium javanicum) Tea Powder in Rats Fed with High-Fat Diet Ni Luh Ari Yusasrini; Luh Putu Trisna Darmayanti
Jurnal Gizi dan Pangan Vol. 17 No. 2 (2022)
Publisher : Food and Nutrition Society of Indonesia

The objective of this research was to determine the effect of tenggulun leaf tea powder in improving lipid profile in rats fed with high fat diet. We developed a tenggulun leaf tea powder and did a biochemical analysis. The in vivo study was conducted using 18 male Wistar rats grouped into three different diets, Control-Standard Feed (CSF) group, Hypercholesterol-Standard Feed (HSF) group and Hypercholesterolemia-Tenggulun Feed (HTF) group. The treatment was given for 30 days in all groups. Biochemical analysis showed that tenggulun leaf tea powder contains various cholesterol lowering substance such as dietary fibre (42.73%), phenolic content (9.42 mg GAE/g), tannins (10.80 mg TAE/g), flavonoids content (1.81 mg QE/g), and it also showed antioxidant activity (IC50 value of 67.20 ppm). In vivo analysis after treatment showed that there was no significant difference in total cholesterol levels between the HSF and HTF groups. However, in the HTF group there was a decrease in total cholesterol levels from the initial level by 16.48%. In addition, the HTF group had significantly higher HDL and lower LDL level compared to the HSF. The administration of tenggulun leaf tea powder for 30 days showed a significant effect on Low-Density Lipoprotein (LDL) and High-Density Lipoprotein (HDL) cholesterol levels, but not on serum Triglyceride (TG) levels. Therefore, the tenggulun leaf tea powder showed a significant effect in improving lipid profile in rats fed with high fat diet.

Pengaruh Waktu dan Daya Microwave pada Metode Microwave Assisted Extraction (MAE)Terhadap Aktivitas Antioksidan dan Pigmen Ekstrak Daun Ubi kayu (Manihot Utilissima Pohl.) Putu Ayu Nadyasari Putri Hidayat; Gusti Ayu Kadek Diah Puspawati; Ni Luh Ari Yusasrini
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 11 No 1 (2022): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2022.v11.i01.p14

Cassava leave is a plant that is considered an important ingredient in food products because it has bioactive components such as chlorophyll and flavonoids. Extraction time and power are important factors in Microwave Assisted Extraction (MAE) method. This research was conducted to determine the effect of time and power using microwave essisted extraction method on the characteristic of cassava leaf extract and to find the right of time and power in the MAE method to produce the best cassava leaf extract. The research design used was a factorial Completely Randomized Design (CRD) with the first factor, namely microwave power consisting of 3 levels: 100 watts, 180 watts and 300 watts. The second factor the extraction time consisted of 3 levels: 5 minutes, 9 minutes and 13 minutes. The treatment was repeated 2 times to get 18 experimental units. The data obtained were analyzed by the analysis of variance and if the treatment had a significant effect to variable observed, it was continued with Duncan’s Multiple Range Test. The parameters observed in this study were water content, yield, total chlorophyll, total flavonoids, antioxidant activity and IC50 as well as L *, a *, b * values. The results showed that theinteraction of time and microwave power had a significant effect (P<0.05) on, yield, total chlorophyll, total flavonoids, antioxidant activity and IC50 as well as L* and a* values. The extraction time of 13 minutes and power of 300 watts showed the best treatment with water content of 15.72%; yield of 30.16%; total chlorophyll of 4.17 mg / g; total flavonoids were 66.96 mg QE / g; antioxidant activity was 87.27% and L* values was 31.2; a* value was -13.55; b* value was 19.36.

Pengaruh Perbandingan Ikan Tuna (Thunnus sp.) Dengan Puree Jantung Pisang (Musa Paradisiaca sp.) Terhadap Karakteristik Nugget Dwi Ilma Daroyani; Ni Luh Ari Yusasrini; I Made Sugitha
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 11 No 2 (2022): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2022.v11.i02.p14

This study was aimed to determine the effect ratio tuna and banana blossom puree on the characteristics of nuggets, and to determine which ratio of tuna and banana blossom puree that can produce nuggets with the best characteristics. The experimental design used was Completely Randomized Design (CRD) with 5 different treatments ratio of tuna and banana blossom puree, namely 100%: 0%; 90%: 10%; 80%: 20%; 70%: 30%; and 60%: 40%. Each treatment was repeated 3 times to obtain 15 experimental units. The data obtained were analysed using Analysis of Variance (ANOVA) and if the treatment affects the variables, the analysis will be continued using The Duncan's Multiple Range Test (DMRT). The results showed that the ratio of tuna and banana blossom puree had a very significant effect to the water content, ash content, protein content, fat content, total dietary fiber, colour and taste (hedonic test), taste and texture (score test), and gave a significant effect to hedonic of the overall acceptance. Ratio of tuna and banana blossom puree 90%:10% produce the best characteristic nuggets which were: water content of 62,89%; ash content of 2,07%; protein content of 18,26%; fat content of 2,78%; total dietary fiber of 6,74%; slightly solid texture, slightly fishy taste, and preferred colour, flavour, texture, taste, and overall acceptance.

Perubahan Kadar Malondialdehid Hati Dan Ginjal Tikus Diabetik Yang Diberi Diet Rumput Laut Caulerpa Racemosa N. L. A Yusasrini; I. D. G Mayun Permana
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 8 No 1 (2021): Scientific Journal of Food Technology (March)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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

Caulerpa racemosa seaweed is a type of seaweed that can be used as an antidiabetic. Previous studies have shown that Caulerpa. sp. was able to reduce blood glucose levels and showed the regeneration of pancreatic ? cells in diabetic rats. The purpose of this study was to determine the effect of C. racemosa seaweed diet on liver and kidney malondialdehyde levels in diabetic rats. The research stages began with chemical analysis of C. rasemosa seaweed flour and continued with bioassay testing. The analysis included proximate analysis, fiber, total phenol and antioxidant activity of C. rasemosa seaweed, analysis of blood sugar in serum and malondialdehyde (MDA) in the liver and kidneys. Results showed that C. rasemosa seaweed flour contained 11.37% water, 23.24% of ash content, 12.84% of protein, 2.02% of fat, 50.45% of carbohydrate by different, 6.35% of crude fiber, total phenol 2785 mg GAE / g, and 15.68% of antioxidant activity. Diet of C. rasemosa seaweed flour for 30 days was able to reduce blood glucose levels by 53.12% in the diabetic rat group. Liver MDA levels in the group of diabetic rats fed a diet C. rasemosa decreased 17.79% compared to the control group. Renal MDA levels in the diabetic rat group fed a diet of C. rasemosa seaweed were still higher than the control group but 15.53% lower than the diabetic group fed standard diet.

Pengaruh Perbandingan Konsentrasi Asam Sitrat Dan Asam Malat Terhadap Karakteristik Granul Effervescent Bunga Telang (Clitoria ternatea L.) Audrey Sophia Rachma Putri; Ni Luh Ari Yusasrini; Putu Timur Ina
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 11 No 4 (2022): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2022.v11.i04.p18

The purposes of this research was to determine the effect of concentration ratio of citric acid and malic acid on the characteristics of the effervescent granule of butterfly pea flower and to proper concentration ratio of citric acid and malic acid to get the effervescent granule of butterfly pea flower with the best characteristics. The research used Completely Randomized Design (CRD) with the treatment of concentration ratio of citric acid and malic acid consisting of 5 levels: 5% : 25%, 10% : 20%, 15% : 15%, 20% : 10%, dan 25% : 5%. The treatment was repeated 3 times in order to obtain 15 experimental units. The data obtained were then analyzed statistically using analysis of variance and if the treatment had a significant effect on the observed parameter, then continued with Duncan's Multiple Range Test. The results showed that the comparison of concentrations of citric acid and malic acid had a very significant effect (P < 0.01) on pH, dissolution time, flow time, foam height, total flavonoid, and antioxidant activity and significantly effect (P < 0.05) on water content. Treatment 25% citric acid : 5% malic acid was the best treatment, with the characteristics of the granul effervescent including water content 5.40%, pH 6.26, total flavonoids 7.35 mg/100g, antioxidant activity 24.15%, dissolving time 12.73 seconds, flow time 2.29 seconds, foam height 2.33 cm, as well as sensory assessments of color, aroma, taste, and overall acceptance liked.

Karakteristik Teh Oolong Organik Celup (Camellia sinensis) dengan Perbedaan Waktu Oksidasi Enzimatis Komang Ayu Sri Dewi; Ni Luh Ari Yusasrini; Sayi Hatiningsih
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 12 No 2 (2023): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2023.v12.i02.p04

This research aimed to identify the effect of differences in enzymatic oxidation time on the characteristics of organic oolong tea bags and to obtain the right enzymatic oxidation time to produce organic oolong tea bags with the best characteristics. This study used a completely randomized design (CRD) with the enzymatic oxidation time as the treatment which consist of 6 levels oxidation time for 15, 30, 45, 60, 75 and 90 minutes. The treatment was repeated 3 times to produce 18 experimental units. The data obtained by analysis of variance and if the treatment had a significant effect (P<0.05) on the observed variables, it was continued with Duncan’s Multiple Range Test. The results showed that the treatment of enzymatic oxidation time had a very significant effect on water content, extract content in water, total phenolic content, total flavonoid content, tannin content, antioxidant activity, color, taste, flavor, overall acceptance, color score and bitter taste score of organic oolong tea bags. The best treatment was 30 minutes enzymatic oxidation time that produced organic oolong tea bags with the characteristics 2.59% of water content, extract content in water 87.31%, total phenolic content 405.07 mgGAE/g, total flavonoid content 7.83 mgQE/g, tannins content 119.75 mgTAE/g, antioxidant activity 54.45%, the color was liked with brownish yellow color, aroma was liked, taste was liked with slightly bitter, flavor was liked, and overall acceptance was liked.

Co-Authors . Wardiah A.A.G.N Anom Jambe A.A.G.N.A. Jambe AAGN Anom Jambe AAGNA. Jambe Agnes Citra Yolanda Simamora Agus Selamet Duniaji Ahmad Fauzi Aini Amalia Alfida Alfida Ali Sarong Anak Agung Gede Ngurah Anom Jambe Anak Agung Istri Sri Wiadnyani Anak Agung Istri Sri Wiadnyani Ariani Nisfin Kholifah Ariani Nisfin Kholifah Arif Usman Ariza Farizca Astria Kezia br Sinuhaji Audrey Sophia Rachma Putri Bellariesty Kartika Dewi Brury Apriadi Husaini Clara Sania Krisanta Clara Vita Marlina Kristina Daffaul Haqqi Dikky Chandra Dinda Riska Andini Dwi Ilma Daroyani Era Madona Ermi Tety Eva Wardah FANDY NOVRIAN Fika Amaliyah Franscixkus Jamadin Saragih S. Fredinan Yulianda G. Oka Warmana, G. Oka Gusti Ayu Kadek Diah Puspawati Hamidatul Nesya Hasbi Rohiqi Hersyah, Mohammad Hafiz Heru Heru Hesti Pratiwi I Dewa Gde Mayun Permana I Gede Cahyadi Putra I Gusti Ayu Ekawati I Gusti Ayu Kadek Diah Puspawati I Gusti Ketut Ariawan I Gusti Ngurah Arry Putra I Ketut Suter I Made Sugitha I Nengah Kencana Putra I Nyoman Agus Suarya Putra I Wayan Aditya I Wayan Rai Widarta I Wayan Widnyana I.K. Suter Ida Ayu Putu Jasmine Chandra Dewi Ikrima Rahmasari Ita . Joe Pratama Kadek Cintyadewi Permana Kanza Alfira Karina Dinda Putri KOMANG AYU NOCIANITRI Komang Ayu Sri Dewi Kusumaning Ayu, Made Ardha Levana Levana Luh Putu Trisna Darmayanti M. D. Asiah M. Marthoenis M. Saripuddin Made Aditya Dharma Maya Anita Putri Maya Anita Putri Melania Veronika Samosir Melati Gemasih Muhammad irmansyah Muhammad Wahdeni Pramana Mulyadi Mulyadi Munifah Abdat Nada Ulfa Naomi Felicia Nazimah Nazimah Nera Prabawati Ni Kadek Ayu Puspitayanti Ni Luh Putu Desy Melinia Sari Ni Made Dewi Wahyuni, Ni Made Dewi Ni Made Yusa Ni Wayan Trisna Dewi Ni Wayan Wisaniyasa Nor Norisanti Novelita Olivea Herman Nurdin Amin P Purwanto Pande Made Agus S. Diputra Paramitha, Dewa Ayu Ika Purba, Melini Pazyanita Puti Fauziyyah Putri Anggun Lestari Putu Ari Sandhi Wipradnyadewi Putu Ayu Gaudiya Waisnawi Putu Ayu Nadyasari Putri Hidayat Putu Eka Ditya Mahendra Putu Liana Dewi Putu Priyanka Saraswati Putu Sri Astuti Putu Timur Ina Putu Wirya Darsana Qurotul Ilma Yaske E. RAHMI AGINTA ULFAH Rahmi Izzati Ramadania Ramadania Respi Saputri Reza Ardiansyah Saputra Ridho Khairul Imam Rizky Ahadi Roni, Faishol Rosnina nina A.G Said Usman Samsinar Samsinar Sanjiwani, Ni Made Suksma Santoso Santoso Saputra, Irwan Sayi Hatiningsih Secretly Galih Aditya Siti Amaroh Siti Amaroh Siti Mudrikatuz Zahro Siti Nur Hikmah Surya Prangga T. Darmayanti Teddy Anderson Tirza Lewi Gunadi Tito Azhari Saputro Tri Ayu Malissa Utafiyani . Vanesha Kinayomi Wardani, Tatiana Siska Wibawa, Agung Ari Candra Winda Kustiawan Yohanna Mei Sarah Purba

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