Article Per Year (5 Year)
p-Index From 2021 - 2026
2.693
P-Index
This Author published in this journals
All Journal Jurnal Agritechno Madaniya Dewantara Journal of Technology Abdimas Singkerru Abdimas Langkanae Jurnal Pengabdian Pada Masyarakat METHABDI Perbal: Jurnal Pertanian Berkelanjutan Intisari: Jurnal Inovasi Pengabdian Masyarakat GEMBIRA (Pengabdian Kepada Masyarakat)
A. Hermina Julyaningsih
Universitas Hasanuddin
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Automotive Engineering Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Medicine & Pharmacology Physics Public Health Social Sciences Other

Published : 16 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 16 Documents
Search

 1   2 
Penentuan Perlakuan Terbaik Formulasi Sari Buah Buni sebagai Minuman Fungsional Menggunakan Analytic Hierarchy Process (AHP) A. Hermina Julyaningsih; Indra Yuliana; Thitin Binalopa
Dewantara Journal of Technology Vol. 3 No. 1 (2022)
Publisher : Akademi Teknologi Industri Dewantara Palopo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59563/djtech.v3i1.143

Abstract

Buah buni merupakan sejenis buah lokal yang bisa ditemui di berbagai wilayah di Indonesia, salah satunya di Sulawesi Selatan. Buah ini kaya akan kandungan Vitamin C, asam-asam organik dan antioksidan yang sangat bermanfaat bagi tubuh sehingga buah ini bisa dijadikan alternatif bahan baku untuk minuman fungsional yang memeiliki nilai jual yang tinggi. Ada beberapa perlakuan yang mempengaruhi kualitas dan daya jual sari buah buni ketika produk ini akan dipasarkan yaitu kandungan Vitamin C, kandungan antosianin, rasa, keasaman dan aktivitas antioksidan, namun perlu diketahui terlebih dahulu perlakuan mana yang menjadi faktor dominan dalam menentukan profil produk sari buah buni yang akan diproduksi. Oleh karena itu penelitian ini dilakukan untuk menentukan perlakuan mana yang paling penting dalam menentukan kriteria profil produk sari buah buni menggunakan Analytical Hierarchy Process (AHP). Metode ini memungkin penentuan perlakuan terbaik tersebut secara lebih objektif memanfaatkan aplikasi Expert Choice dari peniliain dan pemberian skoring oleh panelis terlatih.
Studi Pengembangan Buah Jamblang (Syzygium Cumini L.) Menjadi Minuman Fungsional Kaya Antioksidan A. Hermina Julyaningsih; Rais M; Irmayani Irmayani
Jurnal Agritechno Jurnal Agritechno Vol. 15, Nomor 2, Oktober 2022
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/at.vi.744

Abstract

Coppeng is the term given by the Bugis/Makassar people to define Java Plum fruit. This fruit is a seasonal fruit that is rich in antioxidants because it contains high levels of vitamin C and anthocyanins. Due to the high antioxidant content of the java plum fruit, this fruit has many benefits that are good for health, but it turns out that this fruit is not liked by the public because of its sour and astringent taste and its properties that cannot be found all year round in the market. One of the efforts to increase the utilization of java plum fruit can be done by processing this fruit into other processed products such as functional drinks, but it is necessary to do research first regarding the determination of the formulation between the comparison of the use of java plum fruit juice, water and sweetener (fructose/sucrose). Java Plum juice was made by mixing pure fruit juice and water in a ratio of 40:60, 50:50, and 60:40, then adding 15% sweetener according to treatment (fructose/sucrose). Java plum drinks that have been prepared are tested chemically including testing for total acid, vitamin C content, pH, anthocyanin content, and antioxidants, and also through organoleptic testing including taste, aroma, and color of java plum juice. The results of the chemical analysis showed that fruit drinks with a ratio of pure fruit juice and water 60:40 and using sucrose had the highest total anthocyanins compared to other treatments. Fruit juice with a ratio of pure fruit juice and water 60:40 with the addition of fructose had the highest vitamin C content and total acid compared to other treatments, so this also caused this treatment to have the smallest pH value. The results of the organoleptic analysis showed that the ratio of pure fruit juice and water of 50:50 with the addition of sucrose was the most preferred by the panelists in terms of taste, while the ratio of 60:40 with the addition of fructose was preferred by the panelists in terms of color and aroma.
Pengaruh Penambahan Tepung Kacang Merah (Phaseolus vulgaris L.) dan Tepung Labu Kuning (Cucurbita moschata) pada Pembuatan Kue Kering: The Effect of Addition of Red Bean Flour (Phaseolus vulgaris L.) and Yellow Pumpkin Flour (Cucurbita moschata) on Cookies Production Thitin Binalopa; Baso Amir; A. Hermina Julyaningsih
Perbal: Jurnal Pertanian Berkelanjutan Vol. 11 No. 1 (2023): PERBAL: Jurnal Pertanian Berkelanjutan
Publisher : Fakultas Pertanian Universitas Cokroaminoto Palopo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (418.741 KB)

Abstract

Pemanfaatan sumber pangan lokal menjadi suatu produk olahan pangan masih sangat kurang. Salah satu produk pangan yang digermari oleh konsumen adalah kue kering. Kue kering merupakan produk olahan yang berbahan utama tepung. Penggunaan kacang merah (Phaseolus vulgaris L.) dan labu kuning (Cucurbita moschata) merupakan salah satu cara diversifikasi pangan dengan memanfaatkan bahan pangan lokal yang mudah didapatkan dan digunakan sebagai bahan utama dalam pembuatan kue kering. Tujuan dari penelitian ini adalah menghasilkan produk olahan kue kering dengan perbandingan tepung kacang merah dan tepung labu dan menganalisis karakteristik kue kering yang dihasilkan berdasarkan uji organoleptik dan analisis kimia Perlakuan penelitian ini adalah A1 (60% tepung kacang merah : 40% tepung labu), A2 (50% tepung labu kuning : 50% tepung kacang merah) dan A3 (40% tepung kacang merah : 60% tepung labu). Parameter pengamatan pada penelitian adalah uji mutu organoleptik (uji hedonik) meliputi (warna, aroma, rasa dan tekstur) dan pengujian proksimat (kadar air, kadar abu, protein, lemak, karbohidrat). Pengolahan data secara deskriptif kuantitatif dengan tiga kali ulangan dan analisis sidak ragam Annova serta uji lanjut Tukey. Perlakuan terbaik berdasarkan pegujian mutu organoleptik adalah A1 (60% tepung kacang merah : 40% tepung labu) memiliki rasa yang paling disukai oleh konsumen. Hasil uji proksimat kue kering adalah kadar air 3,45%, kadar abu 2,74%, protein 8,55%, lemak 27,78%, dan karbohidrat 57,5%. Utilization of local food sources into processed food products is still lacking. One of the food products favoured by consumers is cookies. Cookies are processed products made from flour. The use of red beans (Phaseolus vulgaris L.) and pumpkin (Cucurbita moschata) is a way of diversifying food by utilizing local food ingredients that are easily available and used as the main ingredient in making cookies. The purpose of this research is to produce processed products for cookies with a ratio of kidney bean flour and pumpkin flour and also to analyze the characteristics of the cookies produced based on organoleptic tests and chemical analysis. The treatments in this study were A1 (60% kidney bean flour: 40% pumpkin flour), A2 (50% pumpkin flour: 50% kidney bean flour), and A3 (40% red bean flour: 60% pumpkin flour) Observation parameters in this study were organoleptic quality tests (hedonic tests) including (color, aroma, taste, and texture) and proximate tests (moisture content, ash content, protein, fat, carbohydrates ) Data processing was descriptive quantitative with three repetitions and analysis of Anova's variance inspection and Tukey's advanced test. The best treatment based on organoleptic quality testing was A1 (6 0% red bean flour: 40% pumpkin flour) had the most preferred taste by consumers. The results of the cookie proximate test were 3.45% moisture content, 2.74% ash content, 8.55% protein, 27.78% fat, and 57.5% carbohydrates.
Membangun Literasi Kritis Mahasiswa dalam Era Digital: Relevansi Peran Bahasa dalam Transpolitika Andi Karman; Ibnu Mansyur Hamdani; Ulfah Zakiyah Hamdani; Nurul Fuady Adhalia H; A. Hermina Julyaningsih
Abdimas Langkanae Vol. 4 No. 2 (2024)
Publisher : Pustaka Digital Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53769/jpm.v4i2.321

Abstract

Transpolitika sebagai kajian yang mengintegrasikan politik dan komunikasi dalam era digital, menjadi fokus utama dalam kegiatan pengabdian kepada masyarakat ini. Kegiatan ini bertujuan untuk memperkuat pemahaman mahasiswa mengenai peran bahasa dalam dinamika politik kontemporer, khususnya dalam menghadapi isu-isu strategis seperti framing, retorika, propaganda, polarisasi, dan hoaks. Melalui penyampaian materi yang sistematis dan diskusi interaktif, kegiatan ini berhasil meningkatkan pemahaman peserta hingga mencapai 95%, sebagaimana tercermin dari hasil evaluasi. Selain itu, kegiatan ini juga berhasil membangkitkan minat mahasiswa untuk mengikuti program serupa di masa mendatang. Dengan demikian, kegiatan ini memberikan kontribusi signifikan dalam membangun literasi kritis mahasiswa dan memperkuat kompetensi bahasa sebagai instrumen utama dalam menghadapi tantangan politik dan sosial di era digital.
SOSIALISASI DAN PELATIHAN PEMBUATAN PERMEN JELLY TOMAT SEBAGAI PELUANG USAHA PADA PETANI TOMAT DI LEMBANNA KABUPATEN GOWA Fitri, Fitri; Rahman, Andi Nur Faidah; Tahir, Mulyati M; Langkong, Jumriah; Adiansyah, Adiansyah; Julyaningsih, Andi Hermina; Asfar, Muhammad; Muhpidah, Muhpidah; Hidayat, Sherli Hatul; Yuansah, Sunrixon Carmando
Jurnal Gembira: Pengabdian Kepada Masyarakat Vol 2 No 06 (2024): DESEMBER 2024
Publisher : Media Inovasi Pendidikan dan Publikasi

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

Abstract

Tomat merupakan salah satu komoditas hortikultura yang melimpah di Kabupaten Gowa, Sulawesi Selatan. Namun, petani tomat di daerah tersebut sering mengalami kerugian akibat sifat tomat yang mudah rusak. Oleh karena itu, diperlukan strategi untuk meningkatkan nilai jual tomat dan mengurangi kerugian petani, salah satunya melalui diversifikasi produk olahan. Program pengabdian kepada masyarakat ini bertujuan untuk mensosialisasikan dan melatih petani tomat di Lembanna, Kabupaten Gowa dalam pembuatan permen jelly tomat. Metode yang digunakan meliputi ceramah, diskusi, demonstrasi, dan praktik langsung pembuatan permen jelly tomat. Hasil kegiatan menunjukkan bahwa program ini efektif dalam meningkatkan pengetahuan dan keterampilan peserta mengenai teknologi pengolahan tomat menjadi permen jelly. Peserta juga termotivasi untuk mengembangkan permen jelly tomat sebagai produk unggulan daerah.
ANALISIS KIMIA KONSENTRAT IKAN GABUS (Ophiocepahlus striatus) DALAM KAPSUL PADA BEBERAPA KONDISI PENYIMPANAN Julyaningsih, A. Hermina; Bakar Tawali, Abu; Mansyur Hamdani, Ibnu
Jurnal Agritechno Jurnal Agritechno Vol. 16, Nomor 2, Oktober 2023
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70124/at.v16i2.1056

Abstract

Fish protein concentrate is one of the methods used in the preparation of fish for human consumption, where protein is the main and most important element. Snakehead fish has a high protein content, specifically albumin protein, which is beneficial for the human body, especially in the wound healing process. The albumin protein concentrate in snakehead fish contains high levels of soluble protein (albumin) with the lowest fat content. Treatment using 0.1 M HCl solvent with heating at temperatures of 50-60°C resulted in an albumin content of 20.80% and a fat content of 1.78%. Albumin is soluble in water, so environmental conditions, particularly temperature, will affect the albumin content in snakehead fish concentrate capsules. In addition, the naturally occurring unsaturated fat content in snakehead fish meat undergoes chemical structural changes under various temperature conditions during storage. Therefore, this research was conducted to analyze the effect of temperature changes during storage on the chemical quality of the snakehead fish concentrate in capsules, including water content, ash content, albumin content, and TBA (thiobarbituric acid) value. The results of the study showed no significant changes in ash content, water content, and albumin content during storage at 28°C, 43°C, or 53°C. However, the TBA value increased, reaching its peak in the second week of storage at 28°C, the third week at 43°C, and the sixth week at 53°C. This indicates that the duration and storage temperature can affect the chemical quality of the snakehead fish concentrate in capsules.
PENENTUAN UMUR SIMPAN METODE ACCELERATED SHELF-LIFE TESTING (ASLT) PADA KOSENTRAT IKA GABUS (Ophiocepahlus striatus) DALAM KAPSUL Julyaningsih, Andi Hermina; Mansyur Hamdani, Ibnu; Bakar Tawali, Abu
Jurnal Agritechno Jurnal Agritechno Vol. 17, Nomor 1, April 2024
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70124/at.v17i1.1303

Abstract

Concentrated albumin from snakehead fish can be made into a powder form and then packed in capsules which can be as a food supplement for the human body. Concentrated albumin in capsule is considered more efficient and economical to fulfill the body's need for albumin mainly for people suffering from degenerative disease. Determination of the shelf life of the product in addition to a guarantee the safety food product for consumers can also help producers and distributors to distribute their products. Determination of the shelf life can be a reference to the manufacturer or distributor when a product should be circulated and withdrawn from the market. Methods in determining the shelf life of the snakefish concentrate in capsule is using the Arrhenius equation. Products were stored in three different temperature, The ambient temperature (28 0C) and two extreme temperatures (43 0C and 530C). The parameters were the total microbial, TBA value, albumin, moisture content, ash content and organoleptic includes appereance and texture. Experimental design was a complete randomized design (CRD) with one factor is temperature. Based on the chemical analysis which was TBA as the key parameter, the shelf life of snakehead fish concentrate in capsule was 217 days or 7 months, while from the physical analysis (organoleptic) that appearance as a key parameter, the shelf life of the snakehead fish concentrate in a capsule was 367.6 days or 12.3 months.
Bimtek Penggunaan Aplikasi Mendeley dalam Mengelola Rujukan Karya Ilmiah Ibnu Mansyur Hamdani; Andi Karman; Ulfah Zakiyah Hamdani; Nurul Fuady Adhalia; A. Hermina Julyaningsih
Madaniya Vol. 6 No. 1 (2025)
Publisher : Pusat Studi Bahasa dan Publikasi Ilmiah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53696/27214834.1100

Abstract

Penulisan karya ilmiah adalah elemen penting dalam dunia akademik yang berperan dalam penyebaran dan pengembangan ilmu pengetahuan. Namun, pengelolaan referensi secara manual masih sering menjadi tantangan bagi mahasiswa dan penulis pemula karena rawan melakukan kesalahan format sitasi, ketidakkonsistenan, dan memakan waktu. Untuk mengatasi kendala tersebut, kegiatan bimbingan teknis Penggunaan Aplikasi Mendeley dalam Mengelola Rujukan Karya Ilmiah dilaksanakan dengan tujuan untuk membekali peserta dengan keterampilan mengimpor referensi, mengelola pustaka, membuat sitasi otomatis, serta mengintegrasikan Mendeley dengan Microsoft Word. Hasil kegiatan menunjukkan peningkatan signifikan pada kemampuan peserta, dengan rata-rata kemampuan meningkat hingga 80% dibandingkan sebelum pelatihan. Peserta berhasil memahami dan menerapkan fitur Mendeley secara efektif untuk meningkatkan efisiensi dan akurasi dalam pengelolaan referensi. Kegiatan ini memberikan kontribusi nyata dalam mendukung literasi akademik mahasiswa dan masyarakat umum serta mendorong terciptanya budaya penulisan karya ilmiah yang berkualitas dan efisien.
PENENTUAN ASPEK UTAMA DALAM MENDESAIN KEMASAN TABARO DANGE KHAS LUWU MENGGUNAKAN Julyaningsih, Andi Hermina; Hamdani, Ibnu Mansyur; Rismawati
Jurnal Agritechno Jurnal Agritechno Vol. 18, Nomor 1, April 2025
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70124/at.vi.1751

Abstract

Dange is a traditional food from Luwu that is commonly consumed by the local community as a complementary dish, often served with kapurung, pacco’, or lawak. Made from sago, dange can serve as a rice substitute, providing a satisfying meal due to the high starch content in sago. Additionally, dange can be a suitable option for a low-glycemic diet, given its low glycemic index, which offers health benefits compared to rice. Despite its benefits, dange is not highly popular in the market. This is influenced by several factors, one of which is the packaging used for dange. Cooked and cooled dange is typically packaged in small, thin plastic bags that are unappealing both in appearance and hygiene. Therefore, this study was conducted to propose an alternative packaging design for dange, with the expectation that improved packaging can enhance its market appeal. Several important aspects need to be considered when designing food packaging, including visual appeal, safety/protective capability, product pricing, environmental friendliness, and ease of use. The dominance of these aspects may vary depending on consumer needs and purchasing power, available capital, the primary purpose of the packaging, and the type of product being packaged. Thus, it is necessary to determine the most critical aspect to focus on in designing packaging that better meets the target requirements. One method that can be used to determine this key aspect is the Analytical Hierarchy Process (AHP). This method allows for more objective decision-making by utilizing the Expert Choice software to analyze and score the evaluations provided by expert respondents. Subsequently, the key aspect identified through the AHP method will be compared with survei data collected from 100 respondents/consumers of tabaro dange products. The AHP results indicate that the safety and protective capability of packaging are the primary aspects to consider in designing packaging for the Luwu specialty tabaro dange, with an inconsistency value of 0.08. This finding aligns with survei data from consumers, where 69% identified product quality as the main factor influencing their purchasing decisions. Notably, product quality is heavily influenced by the safety and protective properties of its packaging
Edukasi dan Pelatihan Data Science dan Data Preprocessing Hamdani, Ibnu Mansyur; Nurhidayat, Nurhidayat; Karman, Andi; Adhalia H, Nurul Fuady; Julyaningsih, A. Hermina
Intisari: Jurnal Inovasi Pengabdian Masyarakat Vol. 2 No. 1 (2024): Intisari: Jurnal Inovasi Pengabdian Masyarakat
Publisher : CV. Insight Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58227/intisari.v2i1.125

Abstract

Pengabdian kepada masyarakat merupakan salah satu bentuk tridarma perguruan tinggi yang bertujuan memberikan kontribusi nyata dalam peningkatan kualitas sumber daya manusia. Program Studi Teknik Komputer, Institut Teknologi dan Sains Muhammadiyah Kolaka Utara melaksanakan kegiatan pengabdian masyarakat secara daring melalui Zoom. Kegiatan ini difokuskan pada teknologi, mengangkat tema Data Science dan Data Preprocessing, relevan dengan mata kuliah Big Data. Pemateri berasal dari Akademi Komunitas Industri Manufaktur Bantaeng dengan keahlian di bidang Artificial Intelligence dan Cloud Computing. Tujuan kegiatan ini adalah meningkatkan pemahaman mahasiswa tentang konsep Data Science dan Data Preprocessing dalam pengelolaan dan analisis data di era teknologi informasi yang pesat. Metode pelaksanaan mencakup edukasi, pelatihan, dan interaksi aktif antara pemateri dan peserta. Hasil kegiatan menunjukkan peningkatan pemahaman mahasiswa, dengan nilai rata-rata pretest 67,87 meningkat menjadi 81,73 pada posttest. Kegiatan ini tidak hanya memperkaya pengetahuan mahasiswa tetapi juga mempersiapkan mereka untuk menghadapi tantangan di dunia kerja yang semakin kompleks dan berbasis data, serta mendukung perkembangan ilmu pengetahuan dan teknologi. Dengan demikian, kegiatan ini memberikan manfaat signifikan dalam meningkatkan kompetensi mahasiswa dan berkontribusi pada kemajuan pendidikan tinggi.
Co-Authors Adiansyah Adiansyah, Adiansyah Amir, Baso Andi Karman Andi Karman Andi Karman, Andi Arfina Sukmawati Arifin Arminas, Arminas Bakar Tawali, Abu Fitri Fitri Hamdani, Ibnu Mansyur Hamdani, Ulfah Zakiyah Hidayat, Sherli Hatul Indra Yuliana Irmayani Irmayani Irmayani Irmayani Irmayani Jumriah Langkong, Jumriah Muhammad Asfar Muhpidah, Muhpidah Nurhidayat Nurhidayat Nurul Fuady Adhalia H Rahman, Andi Nur Faidah Rahman, Andi Nurfaidah Rais M Rismawati Serli Hatul Hidayat Sunrixon Carmando Yuansah Syahadi, Adi Tahir, Mulyati M Thitin Binalopa Thitin Binalopa Ulfah Zakiyah Hamdani Yuansah, Sunrixon Carmando