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Application of Pineapple Juice as a Signature Drink in Polytechnic of Bintan Cakrawala Through Organoleptic Test Handayani, Nurul Fitri; Harahap, Nelfi Rizka Azzahra; Prasetyo, Dimas Dwi; Karuniawati, Emilia Ayu Dewi
Devotion : Journal of Community Service Vol. 3 No. 1 (2021): Devotion : Journal of Community Service
Publisher : Green Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36418/dev.v3i1.93

Generally, fruits are processed into processed products such as jam, jelly, lunkhead, fruit juice, fruit tea drinks, syrup, canned fruit, dry or wet candied jam. In addition to fruit, currently vegetables can also be used in various forms and types of food because they also have high nutrients, especially vitamins and minerals. Pineapple (Ananas comosus) contains many nutrients including vitamin A, calcium, phosphorus, magnesium, iron, sodium, potassium, dextrose, sucrose, and the enzyme bromelain (bromelain) is one of the important and useful components in the pharmaceutical field and food. Bromelain enzymes can hydrolyze proteins (proteolysis) and relatively resistant to heat. Pineapple is generally consumed directly, but in order to remind the economic value and extend a shelf of life, processing is carried out. Fruit juice is a liquid that is taken, squeezed or removed from the fruit by pressing or pressing by other mechanisms. With this research, the results of processed pineapple juice are combined with other drinks according to the composition which used as a signature drink from Bintan Cakrawala Polytechnic. In this study, it was tested using an organoleptic test that assessed the physical quality properties such as color, aroma and flavor. From the results of this test, the average results were obtained, namely for flavor with a value of 6.87 for a dose of 75 ml of pineapple juice, for color with a value of 6.88 for a dose of 50 ml of pineapple juice and finally for color with a value of 6.62 for a dose. pineapple juice as much as 75 ml.

Application of Pineapple Juice as a Signature Drink in Polytechnic of Bintan Cakrawala Through Organoleptic Test Handayani, Nurul Fitri; Harahap, Nelfi Rizka Azzahra; Prasetyo, Dimas Dwi; Karuniawati, Emilia Ayu Dewi
Devotion : Journal of Community Service Vol. 3 No. 1 (2021): Devotion : Journal of Community Service
Publisher : Green Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36418/dev.v3i1.93

Generally, fruits are processed into processed products such as jam, jelly, lunkhead, fruit juice, fruit tea drinks, syrup, canned fruit, dry or wet candied jam. In addition to fruit, currently vegetables can also be used in various forms and types of food because they also have high nutrients, especially vitamins and minerals. Pineapple (Ananas comosus) contains many nutrients including vitamin A, calcium, phosphorus, magnesium, iron, sodium, potassium, dextrose, sucrose, and the enzyme bromelain (bromelain) is one of the important and useful components in the pharmaceutical field and food. Bromelain enzymes can hydrolyze proteins (proteolysis) and relatively resistant to heat. Pineapple is generally consumed directly, but in order to remind the economic value and extend a shelf of life, processing is carried out. Fruit juice is a liquid that is taken, squeezed or removed from the fruit by pressing or pressing by other mechanisms. With this research, the results of processed pineapple juice are combined with other drinks according to the composition which used as a signature drink from Bintan Cakrawala Polytechnic. In this study, it was tested using an organoleptic test that assessed the physical quality properties such as color, aroma and flavor. From the results of this test, the average results were obtained, namely for flavor with a value of 6.87 for a dose of 75 ml of pineapple juice, for color with a value of 6.88 for a dose of 50 ml of pineapple juice and finally for color with a value of 6.62 for a dose. pineapple juice as much as 75 ml.

Pengaruh penempatan, pendidikan dan pelatihan terhadap kinerja pegawai satuan kerja penataan bangunan dan lingkungan Direktorat Jenderal Cipta Karya Kementerian Pekerjaan Umum Propinsi Riau Dimas Dwi Prasetyo; Sri Indarti; Chairul Amsal
Jurnal Online Mahasiswa (JOM) Bidang Ilmu Ekonomi Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Ilmu Ekonomi

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

This research conducted to find out the effect of job position, education’s level and job training toward actual performance of PBL’s civil servants on Public Ministery at Riau province.There are 35 civil servants of PBL use as sample, and randomly sampling use in thisresearch. The instruments of this research are questionnaires and interview. The data analyze by using descriptive quantitative and liniear regression.Based on the research finding, there is effect of job position, education’s level and job training toward actual performance. Besides, not only job position influences toward actual performance partially, but also education’s level and job training toward actual performance of PBL’s civil servants on Public Ministery at Riau province partially.Key Word: Job Position, Education’s Level, Job Training, Actual Performance

PENGEMBANGAN POTENSI WISATA REKREASI DI KAWASAN PANTAI KELURAHAN MATRAS : KEGIATAN KKN EDISI PANDEMI COVID – 19 Dimas Dwi Prasetyo; Kurniawan Kurniawan; Nandika Alfan Firdaus
Jurnal Pengabdian Kepada Masyarakat Universitas Bangka Belitung Vol 7 No 2 (2020): Jurnal Pengabdian Kepada Masyarakat Universitas Bangka Belitung
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Bangka Belitung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33019/jpu.v7i2.2085

Mahasiswa Universitas Bangka Belitung (UBB) melakukan kegiatan KKN di Pulau Bangka dan Belitung. Pada KKN UBB tahun 2020, terdapat pola pengabdian yang berbeda dengan KKN UBB di tahun sebelumnya. Hal ini dikarenakan terjadinya pandemi Corona Virus Disease 2019 (Covid19). KKN UBB XV Kelurahan Matras melakukan berbagai kegiatan pengabdian kepada masyarakat dengan ketentuan dan kesesuaian protokol kesehatan di masa Pandemi. Beberapa kegiatannya adalah meningkatkan pengembangan parawisata di kawasan pantai yang ada di Kelurahan Matras karena dengan adanya pandemi ini sektor parawisata di Kelurahan matras membuat perekonomian menjadi turun drastis sehingga membuat masyarakat yang ada di Kelurahan Matras terkena dampak 70% penurunan dari sektor perekonomiannya. Program kerja yang disusun oleh Tim KKN XV UBB 2020 meliputi pembuatan wahana permainan, pembuatan dream catcher, pembuatan plang nama, dan peresmian di Pantai Batu Berakit yang direkomendasikan langsung oleh Sekertaris Kelurahan Matras yang dimana pantai tersebut belum tereksplor di wilayah Kelurahan Matras. Selain itu pembuatan Vidio Wisata yang memanfaatkan media sosial untuk mengeksplor pantai Batu Berakit, Pantai Turun Aban, Pantai Parai, dan Pantai Matras yang tepatnya berada di Kelurahan Matras, Kabupaten Bangka

The Effect of E-Payment on Global Consumers: A Systematic Literature Review Kurniawan, Adiq Riyan; Prasetyo, Dimas Dwi; Indriani, Farida
Research Horizon Vol. 4 No. 6 (2024): Research Horizon - December 2024 (Thematic Issue)
Publisher : LifeSciFi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54518/rh.4.6.2024.392

The development of electronic technology has greatly influenced the paradigm shift in payment transactions, leading to the emergence of a payment method known as Electronic Payment (e-Payment) which is an innovation in payment transactions in this modern era. Strong and widespread connectivity plays an essential role in driving a significant transformation in the financial market and operations. Digitalization and the utilization of the internet have made the global economic system more advanced and practical, thus boosting economic growth. This research aims to examine the implementation of e-payment among consumers globally and its impact on business growth, economic growth, and productivity. This study investigates the key factors influencing patterns and trends in the implementation of e-payments. This research employs a systematic literature review related to implementation of e-payment and its influence on business growth, economic growth, and productivity, including articles published from 2020 to 2024 to ensure relevant findings. The results of this study are expected to confirm the significance of e-payment implementation on business growth, economic growth, and productivity.

Optimalisasi Skala dan Efisiensi Produk Kripik Pisang Berbasis Teknologi Perajang Pisang Otomatis untuk UMKM Kripik Pisang Songotelu Dau Kab. Malang Wijaya, Gerald Ezra Cristian; Karim, Saifuddin; Arshamelia, Augita; Sahada, Helmy; Supiyanto, Farrel Elvaretta Rafif; Izzah, Farhat Miftahkul; Pranata, Imawan Adi; Arifianto, Gissela Amanda Putri; Ali, Shaif Haidhar; Sucipto, Arief Rizky Dias; Aziz, Malik Abdul; Prasetyo, Dimas Dwi
I-Com: Indonesian Community Journal Vol 5 No 3 (2025): I-Com: Indonesian Community Journal (September 2025)
Publisher : Fakultas Sains Dan Teknologi, Universitas Raden Rahmat Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70609/i-com.v5i3.7974

Proses perajangan manual pada UMKM Kripik Pisang Songotelu di Kecamatan Dau, Kabupaten Malang selama ini membutuhkan waktu lama, menghasilkan irisan yang tidak seragam, dan menurunkan efisiensi produksi. Untuk mengatasi permasalahan tersebut, kegiatan pengabdian masyarakat ini dilaksanakan melalui penerapan mesin perajang pisang otomatis berbasis Teknologi Tepat Guna (TTG). Metode pelaksanaan meliputi observasi, perancangan dan pembuatan mesin, pelatihan, serta pendampingan. Mesin berbasis motor listrik dengan kapasitas ±100 kg/jam mampu menghasilkan irisan lebih tipis, seragam, dan higienis. Hasil penerapan menunjukkan peningkatan kapasitas produksi hampir lima kali lipat, pengurangan waktu proses sebesar 75%, serta peningkatan kualitas produk. Selain itu, program berdampak pada pemberdayaan tenaga kerja, penguatan citra merek, dan perluasan pasar. Dengan demikian, mesin perajang pisang otomatis terbukti efektif sebagai solusi permasalahan produksi UMKM sekaligus memperkuat daya saing usaha.

Application of Pineapple Juice as a Signature Drink in Polytechnic of Bintan Cakrawala Through Organoleptic Test Handayani, Nurul Fitri; Harahap, Nelfi Rizka Azzahra; Prasetyo, Dimas Dwi; Karuniawati, Emilia Ayu Dewi
Devotion : Journal of Research and Community Service Vol. 3 No. 1 (2021): Devotion: Journal of Research and Community Service
Publisher : Green Publisher Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36418/dev.v3i1.93

Generally, fruits are processed into processed products such as jam, jelly, lunkhead, fruit juice, fruit tea drinks, syrup, canned fruit, dry or wet candied jam. In addition to fruit, currently vegetables can also be used in various forms and types of food because they also have high nutrients, especially vitamins and minerals. Pineapple (Ananas comosus) contains many nutrients including vitamin A, calcium, phosphorus, magnesium, iron, sodium, potassium, dextrose, sucrose, and the enzyme bromelain (bromelain) is one of the important and useful components in the pharmaceutical field and food. Bromelain enzymes can hydrolyze proteins (proteolysis) and relatively resistant to heat. Pineapple is generally consumed directly, but in order to remind the economic value and extend a shelf of life, processing is carried out. Fruit juice is a liquid that is taken, squeezed or removed from the fruit by pressing or pressing by other mechanisms. With this research, the results of processed pineapple juice are combined with other drinks according to the composition which used as a signature drink from Bintan Cakrawala Polytechnic. In this study, it was tested using an organoleptic test that assessed the physical quality properties such as color, aroma and flavor. From the results of this test, the average results were obtained, namely for flavor with a value of 6.87 for a dose of 75 ml of pineapple juice, for color with a value of 6.88 for a dose of 50 ml of pineapple juice and finally for color with a value of 6.62 for a dose. pineapple juice as much as 75 ml.

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