Article Per Year (5 Year)
p-Index From 2021 - 2026
3.11
P-Index
This Author published in this journals
All Journal Agrikultura OCTOPUS : Jurnal Ilmu Perikanan JMM (Jurnal Masyarakat Mandiri) TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian AGROMIX Jurdimas (Jurnal Pengabdian Kepada Masyarakat) Royal Edubiotik : Jurnal Pendidikan, Biologi dan Terapan Jurnal Abdi Insani Jurnal Pengabdian dan Peningkatan Mutu Masyarakat (JANAYU) Bioscientist : Jurnal Ilmiah Biologi Borneo Journal of Biology Education (BJBE) Jurnal Agro Dedikasi Masyarakat (JADM) Jurnal Miyang : Ronggolawe Fisheries and Marine Science Journal Jurnal Sains dan Teknologi Jurnal Inovasi Pengabdian dan Pemberdayaan Masyarakat Dedikasi Saintek Jurnal Pengabdian Masyarakat Lempuk: Jurnal Ilmu Kelautan dan Perikanan Edubiotik : Jurnal Pendidikan, Biologi dan Terapan DEDIKASI SAINTEK Jurnal Pengabdian Masyarakat Jurnal Perikanan dan Kelautan (PERAUT)
Roisatul Ainiyah
Universitas Yudharta Pasuruan
Religion Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

Published : 25 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 25 Documents
Search

 1   2   3 
Identifikasi Kandungan Volatil Ekstrak Etanol Benalu Alpukat (Dendrophthoe pentandra) Sebagai Kandidat Antibiotik Alami Tuberkulosis Ainiyah, Roisatul; Nugroho, Endik Deni; Ardiansyah, Reza; Hamdani, Khoirul; Tarmudi, Imam; Kuswanto, Wawan; Hadi, Lukman
Bioscientist : Jurnal Ilmiah Biologi Vol. 12 No. 2 (2024): December
Publisher : Department of Biology Education, FSTT, Mandalika University of Education, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/bioscientist.v12i2.13326

Abstract

Tuberculosis is an infectious disease that spreads through the air and is caused by the bacterium Mycobacterium tuberculosis. To combat it, synthetic drugs are commonly used, which can have adverse effects, making natural alternatives like avocado mistletoe (Dendrophthoe pentandra) necessary. This study aims to explore potential tuberculosis compounds from D. pentandra. The method used in this research is an exploratory descriptive method. The identification of compound content in the ethanol extract of D. pentandra leaves was performed using GC-MS, along with potential testing as an antituberculosis agent through in silico molecular docking. The research results showed that there were 13 volatile compounds contained in the ethanol extract of D. Pentandra leaves, predominantly consisting of propane, 1-methoxy, with a concentration of 9.39%. D. pentandra has the potential as a ClpP1P2 antituberculosis agent with four promising compounds:2-amino-1-(5-bromo-2-pyridinyl)-4-(2,4-dichlorophenyl)-7,7-dimethyl-5-oxo-1,4,5,6,7,8-hexahydro-3-quinolinecarbonitrile, stigmasterol acetate, β-sitosterol acetate, and γ-sitosterol. PASSOnline predictions support the potential of ethanol extract of D. Pentandra leaves as anti-tuberculosis and anti-mycobacteria agent.
Pendampingan Penerapan Hazard Analysis Critical Control Point (HACCP) Pada UMKM Pengolahan Abon Lele Ernawati, Ernawati; Ainiyah, Roisatul; Palupi, Hapsari Titi; Syarwani, Muhammad; Hasyim, Mochamad; Huda, Miftahul; Ahwan, Zainul; Hakim, Lukman; Sulhan, Muhammad; Swasono, Muh Aniar Hari
Jurdimas (Jurnal Pengabdian Kepada Masyarakat) Royal Vol. 8 No. 2 (2025): April 2025
Publisher : STMIK Royal

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33330/jurdimas.v8i2.3630

Abstract

Suole MSME is a catfish floss producer committed to enhancing product quality through the implementation of the Hazard Analysis and Critical Control Point (HACCP) system.  Implementation is carried out by development and verification of the production process flow diagram, hazard identification, determination of Critical Control Points (CCPs), and establishment of critical limits. This community service activity aimed to provide knowledge and assistance in HACCP implementation to enhance food safety, product quality, and competitiveness. The activity was conducted from October to December 2024 at UMKM Suole, and included interviews, field observations, and HACCP assistance and analysis. The results show that the catfish floss production process involves several critical stages that require monitoring, such as raw material reception, meat separation, frying, and packaging. Hazard identification and determination of Critical Control Points (CCPs) have been carried out to prevent biological, chemical, and physical contamination. The importance of developing Standard Operating Procedures (SOPs), maintaining sanitation, and controlling processing time and temperature was emphasized. Improving the understanding of HACCP among MSME actors is a key factor in effective hazard control and achieving food safety.Keywords: catfish floss; food safety; HACCP; hazard Abstrak: UMKM Suole merupakan salah satu produsen abon lele yang berupaya meningkatkan kualitas produk melalui penerapan Hazard Analysis Critical Control Point (HACCP). Penerapan dilakukan dengan penyusunan dan verifikasi diagram alir proses produksi abon lele, identifikasi bahaya, serta penetapan CCP dan batas kritis. Kegiatan pengabdian ini bertujuan memberikan wawasan dan pendampingan penerapan HACCP guna meningkatkan keamanan pangan, mutu, dan daya saing produk. Kegiatan dilaksanakan pada Oktober hingga Desember 2024 di UMKM Suole, meliputi wawancara, observasi lapangan, serta pendampingan dan analisis HACCP. Hasil kegiatan menunjukkan bahwa proses produksi abon lele mencakup beberapa tahap penting yang memerlukan pengawasan, seperti penerimaan bahan baku, pemisahan daging, penggorengan, dan pengemasan. Telah dilakukan identifikasi bahaya dan penetapan titik kendali kritis (CCP) untuk mencegah kontaminasi biologis, kimia, dan fisik. Selain itu, ditekankan pentingnya penyusunan SOP, sanitasi, serta pengendalian suhu dan waktu proses. Peningkatan pemahaman pelaku UMKM terhadap HACCP menjadi faktor kunci dalam pengendalian bahaya dan pencapaian keamanan pangan produk.Kata kunci: abon lele; bahaya; HACCP; keamanan pangan
Perbedaan Rendemen Minyak Hati Ikan Bandeng (Chanos chanos) dengan Metode Ektraksi Dry Rendering dan Wet Rendering Jamaludin Akbar, Maulana; Ainiyah, Roisatul; Ernawati, Ernawati; Izzah, Nikmatul
OCTOPUS: JURNAL ILMU PERIKANAN Vol. 14 No. 2 (2025): OCTOPUS
Publisher : Universitas Muhammadiyah Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26618/q58kfv53

Abstract

Penelitian ini bertujuan untuk mengetahui perbedaan rendemen dan mutu organoleptik (warna dan aroma) minyak hati ikan bandeng (Chanos chanos) yang diekstrak menggunakan dua metode yaitu dry rendering dan wet rendering. Metode penelitian yang digunakan adalah eksperimental dengan rancangan acak lengkap satu faktor (metode ekstraksi), dua perlakuan, dan tiga kali ulangan. Rendemen dihitung berdasarkan perbandingan berat minyak terhadap berat hati ikan, sedangkan mutu organoleptik dinilai menggunakan uji hedonik oleh panelis tidak terlatih. Hasil penelitian menunjukkan bahwa metode dry rendering menghasilkan rendemen lebih tinggi (rata-rata 3,5%) dibandingkan dengan wet rendering (rata-rata 2,3%). Namun, dari segi parameter warna dan aroma, wet rendering memperoleh nilai lebih baik dengan rata-rata penilaian warna 6,81 dan aroma 5,85 dibandingkan dry rendering dengan rata-rata warna 5,85 dan aroma 5,37. Analisis statistik menunjukkan perbedaan signifikan pada parameter warna tetapi tidak pada parameter aroma. Penelitian ini menunjukkan bahwa pemilihan metode ekstraksi memengaruhi kuantitas dan mutu sensori minyak ikan yang dihasilkan.
Pemberdayaan Masyarakat Desa Hutan Melalui Pendampingan Digitalisasi Produk UMKM Roisatul Ainiyah; Mukhammad Ali Saputra; Evi Ratna Widya Safitri
Jurnal Pengabdian dan Peningkatan Mutu Masyarakat (Janayu) Vol. 7 No. 1 (2026): Jurnal Pengabdian dan Peningkatan Mutu Masyarakat
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/janayu.v7i1.42083

Abstract

Purpose – This activity aims to enhance the partners’ capacity in managing, marketing, and developing Non-Timber Forest Products (NTFPs) through a digitalization approach. Design/methodology/approach – The method employed in this program was Participatory Action Research (PAR), with activities consisting of product photography training, assistance in creating digital content, and guidance in establishing e-commerce accounts. The implementing team comprised lecturers and students from Yudharta University Pasuruan. The partners involved in this activity were micro, small, and medium enterprises (MSMEs) and karang taruna in Ledug Village, Prigen Sub-district, Pasuruan Regency.. Findings – This community engagement activity successfully improved the partners’ skills in product photography, digital content creation, and the utilization of social media and online marketplaces, with an average evaluation score of 3.31 (categorized as good). However, challenges related to equipment, internet connectivity, and digital literacy were still encountered, indicating the need for further assistance. Originality/value – The originality of this activity lies in the product digitalization mentoring model, which holistically integrates product photography training, digital content development, and the utilization of e-commerce to enhance digital literacy, marketing skills, and partner independence in expanding the market access of local products.
Pengaruh Urutan Proses Osmotik-Termal dan Teknik Pengeringan terhadap Mutu Sensoris Manisan Herbal Jahe Cahyaning Rini Utami; Roisatul Ainiyah; Senja Ike Rismawati
INSOLOGI: Jurnal Sains dan Teknologi Vol. 5 No. 2 (2026): April 2026
Publisher : Yayasan Literasi Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55123/insologi.v5i2.7625

Abstract

This study evaluated how the sequence of osmotic–thermal processing and the drying method influence the sensory quality of candied ginger slices. We designed four processing treatments (P1–P4) that differed in the order of sugar contact and heating, as well as the end-step method (drying or sugar crystallization). Twenty panelists rated color, aroma, taste, texture, and overall liking on a 1–5 hedonic scale. We assessed differences among treatments using the Friedman test (α = 0.05). We selected the best treatment using a modified De Garmo effectiveness index with weighted sensory parameters. The results showed significant treatment effects across all main sensory attributes. P4 consistently achieved the highest acceptance scores and demonstrated a more favorable profile in derived attributes noted by panelists, including a more uniform appearance, a more pleasant aroma, a better-balanced taste, and a more acceptable bite. Consequently, P4 produced the highest total effectiveness score in the De Garmo selection. These findings indicate that optimizing the osmotic thermal sequence  particularly when finalized through controlled crystallization can enhance consumer acceptance and support more consistent product quality for small-scale to semi-commercial production.
Co-Authors Afandi, Achmad Mujamil Ahwan, Zainul Ainur Rofiq Aji, Fafit Rahmat Amang Fathurrohman Ardiansyah, Muhammad Firman As'idah, Fizriyatul Azkal Azkiya’, Ahmad Burhan, Shokiful Dayat, Muhammad Diyono Yusuf Dwi Anggorowati Rahayu Dwi Anggorowati Rahayu Dwi Anggorowati Rahayu E Ernawati, E Endik Deni Nugroho Ernawati Ernawati Evi Ratna Widya Safitri Fafit Rahmat Aji Fafit Rahmat Aji Fafit Rahmat Aji Fidanti, Dhyan Putri Hamdani, Khoirul Hapsari Titi Palupi Izzah, Nikmatul jamaludin akbar, maulana Kasiman Kasiman Kasiman Kasiman Kasiman, Kasiman KHOIRUL ANAM Khoirul Anam Kholid Murtadlo Kuswanto, Wawan Lukman Hadi, Lukman Lukman Hakim Lukman Hakim M Dayat Matrani Miftahul Huda Mochamad Hasyim Muh. Aniar Hari Swasono Muhammad Dayat Muhammad Dayat Mukhammad Ali Saputra Mulyono Wibisono Mulyono Wibisono Mulyono Wibisono Nikmatul Izah Nur'aini, Afifah Diyah Pasaribu, Aswin Putri Pamungkas, Pinctada Reza Ardiansyah Ridha, Faishal Ananta Senja Ike Rismawati Senja Ikerismawati Sulhan, M. Syarwani, Muhammad Tarmudi, Imam Trio Ageng Prayitno, Trio Ageng Utami, Cahyaning Rini Utami, Desy Cahyaning Wibisono, Mulyono Yusebla, Agil Zaini Musthofa