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All Journal Jurnal Online Mahasiswa (JOM) Bidang Ilmu Sosial dan Ilmu Politik Al-Jabar : Jurnal Pendidikan Matematika FaST : Jurnal Sains dan Teknologi JURIKOM (Jurnal Riset Komputer) Jurnal Ilmiah Bina Edukasi Management Studies and Entrepreneurship Journal (MSEJ) Jurnal Abdi Masyarakat Saburai (JAMS) IBLAM Law Review NIKAMABI : Jurnal Ekonomi & Bisnis JUMATISI : Jurnal Mahasiswa Teknik Sipil BATIK: Jurnal Pengembangan dan Pengabdian Masyarakat Multikultural Journal of Geosciences and Applied Geology
Ryan Pratama
UK PETRA
Religion Agriculture, Biological Sciences & Forestry Humanities Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Law, Crime, Criminology & Criminal Justice Mathematics Social Sciences Transportation Other

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PEMBUATAN TAHU SUSU MENGGUNAKAN KOAGULAN DARI BONGGOL NANAS (Ananas comosus L.) [MANUFACTURING MILK TOFU USING COAGULANTS FROM PINEAPPLE HUMPS (Ananas comosus L.)] Pratama, Ryan; Handayani, Ratna
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol. 7 No. 1 (2023): NOVEMBER
Publisher : Universitas Pelita Harapan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19166/jstfast.v7i2.6064

Abstract

Bromelain enzyme is a protease enzyme that can coagulate casein in milk. The use of pineapple waste, namely pineapple humps, can be used as a coagulant in making milk tofu. This research aimed to determine the best bromelain enzymes from two types of pineapple humps based on protein content and enzyme activity, as well as to analyzed the effect of bromelain enzyme crude extract concentration as a coagulant in making tofu with different heating temperatures. In phase I of the research, crude extract of bromelain enzymes was isolated and analyzed by yield, protein content, and enzyme activity. In phase II, milk tofu was made using a crude enzyme extract concentration of 0.50%; 1,00%; and 1.50% with a clotting temperature of 60 oC and 80 oC which were then analyzed by yield, water content, fat content, ash content, protein content, color and texture. The results of phase I analysis showed that the best type of humps was Queen pineapple humps with protein content of 0.12 ± 0.007 µg/ml and activity of 76.27 ± 4.43 U/ml, subsequently the humps were used for phase II analysis. The best treatment from phase II research was a crude enzyme extract concentration of 1.0% and a clotting temperature of 80oC with a yield value of 24.27 ± 0.01%, a moisture content of 68.89 ± 3.30% and a protein content of 4.64 ± 0.008%. Bahasa Indonesia Abstract:Enzim bromelin merupakan enzim protease yang dapat menggumpalkan kasein pada susu. Penggunaan limbah nanas yaitu bonggol nanas dapat digunakan sebagai koagulan dalam pembuatan tahu susu. Penelitian ini bertujuan untuk menentukan ekstrak kasar enzim bromelin terbaik dari dua jenis bonggol nanas berdasarkan kadar protein dan aktivitas enzimnya, serta untuk menganalisis pengaruh konsentrasi ekstrak kasar enzim bromelin sebagai koagulan dalam pembuatan tahu dengan suhu pemanasan yang berbeda. Pada penelitian tahap I dilakukan ekstrak kasar enzim bromelin diisolasi dan dianalisis secara rendemen, kadar protein, dan aktivitas enzim. Pada tahap II dilakukan pembuatan tahu susu menggunakan konsentrasi ekstrak kasar enzim 0,50%; 1,00%; dan 1,50% dengan suhu penggumpalan 60 oC dan 80 oC yang selanjutnya dianalisis secara rendemen, kadar air, kadar lemak, kadar abu, kadar protein, warna dan tekstur. Hasil analisis tahap I menunjukkan bahwa jenis bonggol terbaik adalah bonggol nanas Queen dengan kadar protein 0,12 ± 0,007 µg/ml dan aktivitas 76,27 ± 4,43 U/ml, selanjutnya bonggol tersebut digunakan untuk analisis tahap II. Perlakuan terbaik dari penelitian tahap II adalah konsentrasi enzim 1,0% dengan suhu penggumpalan 80 oC dengan nilai rendemen 24,27 ± 0,01%, nilai kadar air 68,89 ± 3,30% dan nilai kadar protein 4,65 ± 0,008%.
Evaluating chatGPT’s accuracy in understanding statistical concepts: Performance and implications for learning Rahmawati, Fitriana; Noviyana, Hesti; Mauliana, Yunita; Pradana, Kenny Candra; Pratama, Ryan; Zakia, Atiqo Haya
Al-Jabar: Jurnal Pendidikan Matematika Vol 16 No 2 (2025): Al-Jabar: Jurnal Pendidikan Matematika
Publisher : Universitas Islam Raden Intan Lampung, INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24042/ajpm.v16i2.28828

Abstract

Purpose: This study examines students’ ability to comprehend statistical concepts explained by ChatGPT and explores both students’ and lecturers’ perceptions regarding the clarity and instructional appropriateness of ChatGPT’s explanations within the framework of Intelligent Tutoring Systems (ITS), particularly in learning contexts that require high cognitive engagement. Method: A qualitative approach with a quasi-experimental design was employed. Participants were divided into an experimental group that utilized ChatGPT during learning activities and a control group that received conventional lecturer-led instruction. Data were gathered through quizzes, classroom observations, and Focus Group Discussions (FGDs) involving students and lecturers. The collected data were analyzed descriptively using the Miles and Huberman model to identify recurring themes related to conceptual understanding, learning behavior, and instructional effectiveness. Findings: The results reveal that most students experienced substantial difficulty in understanding statistical explanations generated by ChatGPT. Students frequently relied on copying answers without critically engaging with the reasoning process. Major obstacles included fragmented explanations, unfamiliar symbolic representations, and the use of technical language that exceeded students’ conceptual readiness, leading to weak conceptual understanding. Conversely, students who possessed a solid foundation in statistical concepts demonstrated better learning outcomes, even when using ChatGPT. Lecturers consistently emphasized that ChatGPT cannot substitute the pedagogical role of lecturers but may provide limited support when its use is guided and supervised. Significance: This study underscores that ChatGPT should be positioned as a supplementary instructional tool rather than a primary source of explanation in statistics education. Effective integration requires structured guidance, conceptual reinforcement, and the cultivation of students’ critical thinking skills to avoid misconceptions. These findings contribute to the discourse on responsible human AI collaboration in higher education and offer practical implications for implementing generative AI within ITS based learning environments.
Pengaruh Lokasi, Fasilitas, dan Citra Merek Terhadap Keputusan Pembelian Pada Bakso Bandi Kota Tangerang Pratama, Ryan; Sutrisna, Sutrisna
NIKAMABI: Jurnal Ekonomi dan Bisnis Vol. 2 No. 1 (2023): NIKAMABI: Jurnal Ekonomi dan Bisnis
Publisher : LPPM UBD

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31253/ni.v2i1.2373

Abstract

Penelitian ini ditujukan untuk mengetahui pengaruh dari Lokasi, Fasilitas dan Citra Merek Terhadap Keputusan Pembelian Pada Bakso Bandi Kota Tangerang. Penelitian ini penulis menggunakan metode kuantitatif. Data yang dipakai adalah data primer dan data sekunder. Data yang sudah diperoleh dengan menyebarkan kuisioner kepada konsumen. Sampel yang dipakai pada penelitian berjumlah 100 pelanggan Bakso Bandi. Pemilihan Metode dalam penelitian ini yaitu simple random sampling. Skala yang dipakai penelitian adalah skala Likert. Dapat disimpulkan variabel lokasi terhadap keputusan pembelian yaitu  dengan signifikansi  dapat disimpulkan bahwa tidak ada pengaruh signifikan secara parsial antara lokasi terhadap keputusan pembelian, kemudian variabel fasilitas terhadap keputusan pembelian yaitu    dengan signifikansi  dapat disimpulkan bahwa ada pengaruh signifikan secara parsial antara fasilitas terhadap keputusan pembelian, kemudian variabel citra merek terhadap keputusan pembelian yaitu t hitung  dengan signifikansi  disimpulkan terdapat pengaruh signifikan secara parsial antara citra merek terhadap keputusan pembelian. Dari uji F didapat  dengan signifikansi  disimpulkan bahwa terdapat pengaruh signifikan antara lokasi, fasilitas, dan citra merek terhadap keputusan pembelian.
Co-Authors AGUS WIDODO Agustian Nugroho, Risky Alisah, Alisah Ammar, Ammar Andrian Dektisa Hagijanto Arman, Marcella Devara Bayu Hardiono Bulantika, Siti Zahra Cantika Putri, Rossa Caribu Hadi Prayitno Danti Indriastuti Purnamasari Deca Pratama, Rian Eka Prasetya, Rifqi Erandaru Erandaru Erman M Ervansyah Tedjaseputra, Ervansyah Fitriana Rahmawati Gaol, Selamat Lumban Goey Stefany Gunawan Harisa, Zeni Irvan Sophian, Irvan Kenny Candra Pradana Khairunnisa Khairunnisa Martinus, Martinus Mauliana, Yunita Novalia Novalia Noviyana, Hesti Rahayu, Futri Ratna Handayani Saputra, Ferdi Sarintan Nurcahyati Kaharu Shalehuddin, Shalehuddin Sudarto Sudarto Sutrisna Sutrisna Tara, Renata Tri Rahardjo Sutardi Yuniwinarsih, Daning Yusdin Gagaramusu Yusi Firmansyah, Yusi Zakaria, Zufialdy Zakia, Atiqo Haya