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All Journal Jurnal Mahasiswa Matematika M A T H L I N E : Jurnal Matematika dan Pendidikan Matematika Jurnal Gema Ngabdi Mandalika Mathematics and Educations Journal Euler : Jurnal Ilmiah Matematika, Sains dan Teknologi Jurnal Kolaboratif Sains Journal of Agritechnology and Food Processing
Lingga Gita Dwikasari, Lingga Gita
Program Studi Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pangan Dan Agroindustri, Universitas Mataram
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Health Professions Immunology & microbiology Law, Crime, Criminology & Criminal Justice Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Other

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HUKUM KANSELASI PADA GRUPOID-AG Dwikasari, Lingga Gita
Jurnal Mahasiswa Matematika Vol 3, No 5 (2015)
Publisher : Jurnal Mahasiswa Matematika

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Abstract

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Sosialisasi dan Pelatihan Pembuatan Pangan Sehat Lokal Berbasis Kelor Untuk Peningkatan Gizi Balita, Ibu Hamil Dan Menyusui di Desa Gerimax Indah, Kec. Narmada, Kab. Lombok Barat Satrijo Saloko; I Wayan Sweca Yasa; Dody Handito; Lalu Unsunnidhal; Lingga Gita Dwikasari
Jurnal Gema Ngabdi Vol. 5 No. 3 (2023): JURNAL GEMA NGABDI
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jgn.v5i3.387

Abstract

stunting and malnutrition in Indonesia. The prevalence of stunting in NTB reaches 37.20% (Dikes NTB, 2017), NTB has special stunting areas, one of which is Gerimax Indah Village, Narmada, West Lombok. Many children are malnourished, and pregnant and breastfeeding mothers experience deficits in energy and protein intake. On the other hand, the resource potential and productivity of local food that can be used as nutritional intake, such as corn, cassava and moringa in NTB, continues to increase, and this indicates that these local food products have great potential as alternative food sources of nutrition. Moringa leaves as a source of protein and antioxidants are very good for people with malnutrition. To save time and make serving easier, it is necessary to prepare local moringa-based food products that are easy to serve in instant form and have high nutritional content. To save time and make serving easier, it is necessary to prepare local moringa-based food products that are easy to serve in instant form and have high nutritional content. To answer this challenge, the team has carried out activities by making processed food made from Moringa leaves in the form of Moringa leaf pukis for children, pregnant women and breastfeeding mothers. Therefore, it is necessary to carry out socialization and training on making local healthy food based on Moringa to improve the nutrition of toddlers, pregnant and breastfeeding women in Gerimax Indah Village, Kec. Narmada, Kab. West Lombok. The method that will be used in implementing this service is to apply the socialization and training method for making local healthy food based on moringa. The output must be in the form of articles in nationally accredited journals and publications in the mass media, apart from that, there are also additional outputs in the form of statements about the use of research results by partners or the public
KARAKTERISTIK COOKIES DARI TEPUNG TERIGU DAN TEPUNG BIJI NANGKA DIMODIFIKASI SECARA ENZIMATIS Cicilia, Siska; Basuki, Eko; Alamsyah, Ahmad; Yasa, I Wayan Sweca; Dwikasari, Lingga Gita; Suari, Rafika
Journal of Agritechnology and Food Processing Vol 1, No 1 (2021)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (591.215 KB) | DOI: 10.31764/jafp.v1i1.5960

Abstract

This study aims to determine the characteristics of cookies made from wheat with the addition of enzymatically modified jackfruit seed flour. This study used an experimental method with a one-factor Completely Randomized Design (CRD) consisting of 6 levels of the ratio of the use of wheat flour: modified jackfruit seed flour, namely P1=100% : 0%, P2=85% : 15% , P3=70% : 30% , P4=55% : 45% , P5=40% : 60% and P6=25% : 75% with 3 repetitions. Parameters observed included chemical parameters, namely moisture, ash, protein, fat content and organoleptic (color, taste, and texture). The observed data were analyzed for variance (Analysis of Variance) with a significance level of 5%. If there is a significant difference, the Polynomial Orthogonal (MOP) further test for chemical parameters and Duncan's test for organoleptic is carried out. The results showed that the addition of modified jackfruit seed flour with different concentrations gave significantly different effects on all chemical and organoleptic parameters. The higher the addition of modified jackfruit seed flour causes an increase in water content, ash content, protein content, fat content, darker color, denser texture and bitter taste. Treatment with a ratio of 55% flour: 45% modified jackfruit seed flour was the best treatment with 6.94% moisture content; 1.13% ash content; 7.95% protein content and 17.63% fat content.
Pemodelan Matematika dalam Optimasi Laba Produksi Olahan Rumput Laut di UD Harkat Makmur: Mathematical Modeling in Production Profit Optimization of Seaweed Products at UD Harkat Makmur Dwikasari, Lingga Gita; Setyaning Pawestri; Riezka Zuhriatika Rasyda
Jurnal Kolaboratif Sains Vol. 7 No. 6: Juni 2024
Publisher : Universitas Muhammadiyah Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56338/jks.v7i6.5371

Abstract

Penelitian ini membahas tentang penerapan pemodelan matematika dalam optimasi laba menggunakan pemrograman linier. Tujuan dari penelitian ini adalah untuk menentukan model matematika yang sesuai dan menentukan penyelesaian atas model tersebut untuk mengoptimalkan produksi olahan rumput laut di UD Harkat Makmur, sehingga diperoleh laba maksimum. Metode analisis data yang digunakan dalam penelitian ini adalah metode kuantitatif deskriptif dengan melakukan pengumpulan data melalui wawancara dengan pemilik dan/ atau pengelola UD Harkat Makmur. Data yang telah diperoleh tersebut menjadi acuan dalam pembuatan model matematika. Selanjutnya, model matematika tersebut dicari solusinya dengan menggunakan metode simpleks. Sebelum model matematika dibentuk, diasumsikan bahwa setiap pak produk yang dijual berisi 100 gram produk. Hasil dari penelitian ini adalah model matematika berupa model pemrograman linier untuk 4 kuintal bahan baku utama berupa rumput laut, dengan fungsi tujuan memaksimumkan fungsi laba dan 16 kendala berupa keterbatasan bahan baku dan permintaan atas setiap produk. Penyelesaian atas model tersebut adalah untuk 4 kuintal bahan baku utama berupa rumput laut, UD Harkat Makmur perlu memproduksi sebanyak 5.031 pak manisan rumput laut, 2.791 pak jeli rumput laut, 4.950 pak dodol rumput laut, 1.200 pak tepung rumput laut, dan 600 pak tepung karagenan. Laba yang diperoleh UD Harkat Makmur dari 4 kuintal rumput laut dengan jumlah produksi tersebut adalah Rp. 123.898.900.
Analysis Of Vocational Students' Mathematics Learning Motivation In The 3T Region of West Halmahera Rahim, Abdurrachman; Azka, Dea Alvionita; Maharani, Andika Ellena Saufika Hakim; Dwikasari, Lingga Gita
Mathline : Jurnal Matematika dan Pendidikan Matematika Vol. 9 No. 2 (2024): Mathline: Jurnal Matematika dan Pendidikan Matematika
Publisher : Universitas Wiralodra

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31943/mathline.v9i2.646

Abstract

The level of students’ motivation to learn mathematics has an impact on mathematics learning outcomes. This research aims to identify the level of student learning motivation in mathematics learning for vocational school students in the frontier, outermost, and disadvantaged (3T) area. The type of research used was qualitative research with descriptive methods. The subjects of this research were 16 students from the 12th grade of Formarimoi Vocational School, West Halmahera. The data collection technique used was the distribution of questionnaires and classroom observations. Data analysis was carried out by calculating the average score and percentage of students' answers based on predetermined indicators which were then interpreted into assessment categories. Based on the research results, it was found that student learning motivation had a percentage score of 77.09% which was in the good category. In more detail, the indicator of feeling happy and diligent in learning has a percentage score of 78.90% in the good category, the indicator of willingness and interest in learning has a score of 74.41% in the good category, the indicator of self-confidence and independence in learning has a percentage score amounted to 69.87%, and the achievement indicator in learning had a score of 85.16% in the very good category.
Prediction of Protein Content and Glycemic Index of Local Food-Based Snack Bars Using Lagrange Polynomial Interpolation Dwikasari, Lingga Gita; Basuki, Eko; Saloko, Satrijo; Handito, Dody; Rasyda, Riezka Zuhriatika
Euler : Jurnal Ilmiah Matematika, Sains dan Teknologi Volume 13 Issue 2 August 2025
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/euler.v13i2.31845

Abstract

Snack bars have the potential to serve as a healthy and nutritious snack alternative. One of the key factors to consider in the development of snack bars is their protein content and glycemic index. These two attributes can be predicted using the Lagrange polynomial interpolation method. In this study, predictions were carried out using Lagrange polynomial interpolation of orders 1, 2, 3, 4, and 5. The research began with the preparation of 11 snack bar formulations, followed by measurements of their protein content and glycemic index. The obtained data were then divided into two groups: the first group was used as test points for the Lagrange polynomial interpolation process, and the second group served as a benchmark for comparing the interpolation prediction results. The predicted results from the Lagrange polynomial interpolation were compared with the actual data, and the prediction accuracy was evaluated using the NRMSE value. The results showed that Lagrange polynomial interpolation of orders 1, 2, 3, 4, and 5 was effective in predicting the protein content and glycemic index of the snack bars. Furthermore, the NRMSE values indicated that second-order Lagrange interpolation provided the highest prediction accuracy, with the smallest NRMSE values: 0.08244 for protein content prediction and 0.06798 for glycemic index prediction.
Pengembangan Model Supply Chain Pangan Berbasis Matematika di Nusa Tenggara Barat Afriansyah, Dilla; Perdhana, Firman Fajar; Dwikasari, Lingga Gita; Sukma, Dinda Galuh
Mandalika Mathematics and Educations Journal Vol 7 No 2 (2025): Edisi Juni
Publisher : FKIP Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jm.v7i2.9219

Abstract

The food supply chain in West Nusa Tenggara (NTB) faces several challenges, including poor transportation infrastructure, high distribution costs, and post-harvest losses. This study aims to design a mathematical model based on Linear Programming (LP) to improve the efficiency of the food supply chain in the region. The findings reveal that investments in transportation infrastructure, post-harvest technology, and technology-based information systems can significantly reduce distribution costs by 15%, decrease post-harvest losses by 25%, and enhance price stability. This model provides practical solutions to optimize food distribution and supports sustainable food security policies.
Co-Authors Abdurrachman Rahim Ahmad Alamsyah Azka, Dea Alvionita Cicilia, Siska Dilla Afriansyah Dody Handito Dody Handito, Dody Eko Basuki, Eko Firman Fajar Perdhana I Wayan Sweca Yasa Lalu Unsunnidhal Maharani, Andika Ellena Saufika Hakim Rasyda, Riezka Zuhriatika Riezka Zuhriatika Rasyda Satrijo Saloko Satrijo Saloko Setyaning Pawestri Suari, Rafika Sukma, Dinda Galuh Yasa, I Wayan Sweca