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All Journal Jurnal Teknologi Dan Industri Pangan Maslahah : Jurnal Hukum Islam dan Perbankan Syariah Jurnal Pelita Pendidikan Agrointek Jurnal Keteknikan Pertanian Tropis dan Biosistem Jurnal Teknologi Pertanian agriTECH Jurnal Sains dan Teknologi Pangan Jurnal Al-Khitabah Jurnal Ilmiah Universitas Batanghari Jambi JURNAL ILMIAH MATEMATIKA DAN TERAPAN EKONOMIS : Journal of Economics and Business JCES (Journal of Character Education Society) Al Qalam: Jurnal Ilmiah Keagamaan dan Kemasyarakatan Khairun Law Journal Jurnal Kolaboratif Sains Food Science and Technology Journal (Foodscitech) JPSI (Journal of Public Sector Innovations) Jurnal Pengabdian Masyarakat Sains Indonesia (Indonesian Journal Of Science Community Services) JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) Mandalika Mathematics and Educations Journal Food ScienTech Journal Jurnal Sistem Komputer dan Informatika (JSON) Jurnal Pengabdian kepada Masyarakat Nusantara Medfarm: Jurnal Farmasi dan Kesehatan Jurnal Disrupsi Bisnis Media Jurnal Informatika Kontigensi: Jurnal Ilmiah Manajemen Journal Peqguruang: Conference Series KHAIRUN LAW JOURNAL AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Lentera Perawat Mestaka: Jurnal Pengabdian Kepada Masyarakat Indonesian Chimica Letters Sospendis: Jurnal Sosiologi Pendidikan dan Pendidikan IPS Jurnal Pengabdian Kolaborasi dan Inovasi IPTEKS APLIKATIF: Journal of Research Trends in Social Sciences and Humanities Wiratani : Jurnal Ilmiah Agribisnis Sahabat Sosial: Jurnal Pengabdian Masyarakat Barongko : Jurnal Ilmu Kesehatan International Journal of Health Sciences Journal International Journal of Teaching and Learning (INJOTEL) Proceedings Series of Educational Studies JIMAD : Jurnal Ilmiah Multidisiplin Management and Business Progress Economic Development Progress Perilaku dan Promosi Kesehatan: Indonesian Journal of Health Promotion and Behavior
Rosida Rosida
Departemen Teknologi Pangan Fakultas Teknologi Industri, Universitas Pembangunan Nasional ”Veteran” Jawa Timur
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Dampak Promosi Terhadap Kepuasaan Nasabah PT. Allianz Life Indonesia Dengan Kepercayaan Sebagai Variabel Mediasi Rosida, Rosida; Nainggolan, Benhart
Economic Development Progress Vol. 1 No. 1 (2022): Economic Development Progress Edisi Juni 2022
Publisher : Sekolah Tinggi Ilmu Ekonomi Bina karya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70021/edp.v1i1.5

Abstract

This study aims to see and analyze the impact of advertising on satisfaction and trust as a mediating variable at Allianz Life Indonesia Insurance in the city of Tebing Tinggi. The effects we want to know are the direct and indirect effects. This type of explanatory research explains the causal relationship between variables through hypothesis testing. The survey method used is quantitative and uses SmartPLS (Partial Least Square) software version 3.3.3. consists of two sub-models, namely the measurement model (external model) and the structural model (internal model). Random sampling technique when taking samples of up to 97 respondents with the Cochran formula. The research results show that promotion affects customer trust and satisfaction, trust does not affect satisfaction, and trust cannot mediate promotion towards customer satisfaction
PENERAPAN SEKOLAH RAMAH ANAK DALAM MENINGKATKAN KARAKTER ANAK DI TK AL HIKMAH Rosida, Rosida; Jannah, Miftakhul; Matheus Lasarus Malaikosa, Yes
SOSPENDIS : Sosiologi Pendidikan dan Pendidikan IPS Vol. 2 No. 2 (2024): APRIL
Publisher : CV. ADIBA AISHA AMIRA

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Abstract

This study aims to explore the implementation of child-friendly schools in enhancing the character of early childhood at TK Al Hikmah. The research method employed is a qualitative approach with a case study design. The subjects in this study are early childhood students at TK Al Hikmah Ketapang Banyuwangi. Data collection techniques include observation, interviews, and literature review. The results indicate that the implementation of child-friendly schools at TK Al Hikmah has led to significant changes in school facilities and infrastructure, active participation of students in school activities, improved communication between teachers, students, and parents, as well as the formation of better character in students. Furthermore, child-friendly schools have also positively impacted the academic aspects of students, with increased motivation to learn and academic achievements. Despite facing challenges such as resistance from various parties and resource limitations, collaborative and sustainable approaches have proven effective in overcoming these obstacles. In conclusion, the implementation of child-friendly schools can contribute to shaping a generation with noble, disciplined, and responsible character, with support from all stakeholders, including schools, families, and communities.
PERAN ORANG TUA DAN GURU DALAM MENANAMKAN NILAI AGAMA MORAL DAN PENCEGAHAN PERUNDUNGAN PADA ANAK USIA DINI Rosida, Rosida; Turhan Yani, Muhammad; Sya’dullah, Achmad
SOSPENDIS : Sosiologi Pendidikan dan Pendidikan IPS Vol. 2 No. 2 (2024): APRIL
Publisher : CV. ADIBA AISHA AMIRA

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Abstract

The aim of this research is to understand the roles of parents and teachers in instilling moral and religious values and preventing bullying in early childhood. This study employs the Library Research method. Data collection techniques include gathering various journals, articles, research findings, books, and other records to address the research questions. Data analysis involves data reduction followed by data display, and finally, summarizing the research findings. The specific subject of this study pertains to the roles of parents and teachers in instilling moral and religious values and preventing bullying in early childhood. Based on the results of the Library Research, it is evident that the roles of parents and teachers are crucial in the character development of early childhood. Children at a young age exhibit unique characteristics that are often challenging for their environment to accept. When their desires are not met, they may resort to bullying behavior, which is often unnoticed by parents due to a lack of attention given to the child and insufficient interaction, leading to deviant behavior in children.
Pengaruh Kualitas Produk Dan Label Halal Terhadap Keputusan Pembelian Dengan Kepercayaan Sebagai Variabel Mediasi: Studi Kasus pada Follower Instagram Scarlett Manurung, Carnelius Ricardo; Rosida, Rosida; Sarwoto, Sarwoto
Management And Business Progress Vol. 3 No. 1 (2024): Management and Business Progress Edisi Juni 2024
Publisher : Sekolah Tinggi Ilmu Ekonomi Bina Karya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70021/mbp.v3i1.170

Abstract

The aim of this study was to examine how the impact of product quality and the presence of a halal label affect consumer purchasing choices, with trust playing a mediating role. The study focused on Scarlett's Instagram followers. The study explored both direct and indirect effects. This research falls under the category of explanatory research, aiming to elucidate causal relationships between variables through hypothesis testing. The study employed a quantitative approach utilizing SmartPLS (Partial Least Square) software version 3.0. Two sub-models were utilized: the measurement model (outer model) and the structural model (inner model). The sampling method employed was accidental, with 97 respondents chosen using the Cochran formula. The direct impact analysis revealed that product quality significantly influenced purchasing decisions, with a value of 2.246 and a significant value of 0.025. However, the presence of a halal label did not significantly affect purchasing decisions, registering a value of 0.317 and a significant value of 0.751. Product quality significantly influenced trust, with a value of 7.556 and a significant value of 0.000, while the halal label did not significantly affect trust, with a value of 1.934 and a significant value of 0.054. Trust significantly influenced purchasing decisions, with a value of 20.906 and a significant value of 0.000. Regarding the indirect effects, trust was found to mediate the relationship between product quality and purchasing decisions, with a value of 6.618 and a significant value of 0.000. However, trust was not found to mediate the relationship between halal labels and purchasing decisions, with a value of 1.943 and a significant value of 0.053.
Characteristics of Vegan Corned Beef (Study of Soybean Paste Proportions : Gluten Flour and Lecithin Addition) Marlinauli Manurung, Ruth; Rosida, Rosida
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 2 (2024)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v8i2.388

Abstract

This study aims to determine the proportion of soybean paste and gluten flour with the addition of soy lecithin on the characteristics of vegan corned beef. This research used a Completely Randomized Design (CRD) with a factorial pattern and three replications. Factor I is the proportion of soybean paste : gluten flour (65:35, 60:40, 55:45). Factor II is the addition of lecithin (0.25%, 0.50%, 0.75%). The data obtained were analyzed using ANOVA and continued with the Duncan Multiple Range Test (DMRT) at the 5% level. The results of the research show that there is a real interaction with the values ??of water content, hardness, emulsion stability, protein content and organoleptic tests. Vegan corned beef with soybean paste treatment: Gluten flour (55:45) with the addition of 0.75% lecithin is the best treatment which produces vegan corned beef with characteristics of 59.72% water content, 31.17% protein content, 17.85 N hardness, emulsion stability 1.90%, as well as a taste preference score of 3.28 (neutral), color 3.44 (neutral), and texture 4.04 (like).
Characteristics of Fruit Leather with Proportion of Carica Puree (Carica pubescens) : Lime Juice (Citrus aurantifolia) and Carrageenan and Their Shelf Life Estimation Muslimah, Yeny Andrea; Rosida, Rosida
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 2 (2024)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v8i2.394

Abstract

Fruit leather is a delectable treat crafted from pureed and dehydrated fruit. Carica fruit (Carica pubescens) contains fiber and pectin, which are requirements for making fruit leather. Lime (Citrus aurantifolia) was added as an acid in the gel formation. The addition of carrageenan is expected to improve the plasticity of fruit leather. One of the qualities of fruit leather is determined by its shelf life. This study seeks to assess the physicochemical and organoleptic attributes of carica and lime fruit leather, as well as to analyze the estimation of shelf life resulting from the optimal treatment. Factorial completely randomized design (CRD) with two factors was utilized in the study. Factor I involved the ratio of carica puree to lime juice (95:5, 90:10, 85:15), while factor II consisted of different carrageenan concentrations (0,3%, 0,6%, 0,9%) with two replications. The results were documented in English. The data was subjected to analysis of variance (ANOVA) followed by Duncan's New Multiple Range Test (DNMRT) at a significance level of 5%. The most effective treatment was found to be a blend of 95% carica puree to 5% lime juice, combined with 0.9% carrageenan. The test results revealed a moisture content of 15,33%, crude fiber content of 2,55%, pH level of 4.65, tensile strength of 4,45 N, vitamin C concentration of 12,20 mg/100g, antioxidant activity of 25,23%, color intensity of 3,24 (neutral), aroma profile of 3,04 (neutral), taste rating of 4,00 (like), texture score of 3,12 (neutral), total dietary fiber content of 4,45%, and an estimated shelf life of 70 days at 10?C (under refrigeration), 10 days at 30?C (at room temperature), and 3 days at 50?C.
Effect of the Proportion of Rice Flour; Modified White Corn Flour (Zea mays L) and Addition of Sodium Tripolyphosphate (STPP) to Vermicelli Characteristics Ramadani, Elsa Firliana; Rosida, Rosida; Wicaksono, Luqman Agung
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 2 (2024)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v8i2.400

Abstract

Vermicelli, a form of food diversification from rice, was investigated in this study using modified rice flour and white corn flour (Zea mays L). The modification of white corn flour, employing the BIMO-CF starter containing various lactic acid bacteria, aimed to increase amylose levels. Sodium Tripolyphosphate (STPP) was added to improve the vermicelli's physical properties, including stickiness, color, hardness, and chewiness. A 2-factor Complete Randomized Design (CRD) with two replicates was utilized. Data were analyzed using ANOVA at a 5% significance level, followed by a DMRT 5% post-hoc test if significant effects were observed. Results demonstrated significant interactions between the proportions of rice flour, modified white corn flour, and STPP on vermicelli’s water content, ash content, protein content, starch content, amylose content, elasticity, and rehydration power. The optimal treatment was a combination of rice flour and modified white corn flour in a 50:50 ratio with 0.3% STPP, resulting in vermicelli with 8.65% water content, 0.72% ash content, 5.60% protein content, 52.5% elasticity, 127.5% rehydration power, and average sensory scores of 4.04 for color, 4.20 for aroma, 3.88 for taste, and 4.16 for texture, indicating favorable consumer acceptance.
Study of Addition Gelatin and Egg White on The Physicochemical and Organoleptic Characteristics of Sawo Kecik Marshmallows and Telang Flower and Determining The Storage Period Using The ESS Method ( Extended Storage Studies ) Alfiansyah, Romi Angga; Rosida, Rosida
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 3 (2024)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v8i3.455

Abstract

Marshmallow is a confectionery product that has a soft, chewy texture and is white. Problems with a texture that is less soft, less chewy, and less attractive color often arise when processing marshmallows. The addition of butterfly pea flowers can help improve the color, while the use of gelatin and egg whites can be an alternative to improve the texture of marshmallows. This research aimed to determine the best treatment combination between adding gelatin and egg whites to obtain sapodilla marshmallows and butterfly pea flowers with good treatment. This research used a Completely Randomized Design (CRD) with a factorial pattern, two factors, and two replications. Factor 1 is the addition of gelatin (8%; 10%; 12% w/w) and factor 2 is the addition of egg white (4%; 6%; 8% w/w). Data were analyzed using ANOVA and further DMRT tests at the 5% level. The treatment with the addition of 12% gelatin and the addition of 6% egg white was the best treatment which produced sapodilla marshmallows and butterfly pea flowers with characteristic water content values ??of 47.962% ± 0.2942, ash content of 1.355% ± 0.1972, vitamin content of 16.340 mg/100 g ± 0.1556, reducing sugar content 9.595% ± 0.1768, Aw value 0.468% ± 0.0092, texture 3.975 N ± 0.0495 and organoleptic test color 3.60 (rather dislike), taste 4.04 (normal ), aroma 3.12 (somewhat dislike) and texture 6.12 (like) and antioxidant activity IC50 of 35.52 ppm and has a shelf life of 7 days.
Characteristics of Healthy Cornflakes (Study of the Proportion of Pre-Cooked White Corn Flour : Pre-Cooked Red Bean Flour and the Proportion of tapioca) Lihan Candra Asi, Sri Alam Syah; Rosida, Rosida; Wicaksono, Luqman Agung
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 3 (2024)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v8i3.484

Abstract

Flakes are a convenient type of food that can be developed to meet the body's nutritional needs. Cornflakes, which have a high starch content, can be combined with protein and fat from red beans and snakehead fish, as well as tapioca as a source of amylopectin that affects the texture of cornflakes. The purpose of this research is to determine the effect of the proportion of white corn flour to red bean flour and the proportion of tapioca. The Randomized Block Design (RBD) method was used with Factor I being the proportion of white corn flour to red bean flour (80:20, 75:25, and 70:30), and Factor II being different proportions of tapioca (5%, 10%, and 15%). The observational data were analyzed using ANOVA and followed by Duncan's test. The best treatment determination was carried out using the De Garmo method. The best cornflakes were obtained with a proportion of 70% pre-cooked white corn flour, 30% pre-cooked red bean flour, and 10% tapioca, resulting in a moisture content of 3.13%, ash content of 2.88%, protein content of 8.26%, carbohydrate content of 80.88%, fat content of 4.90%, starch content of 33.11%, rehydration capacity of 46.54%, and breaking strength of 15.25 N.
Characteristics of Instant Baby Porridge With a Pre-Cooked Flour Formulation (White Rice, Yellow Corn, Red Beans and Snakehead Fish) Aina, Untsa Qurrota; Rosida, Rosida
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 3 (2024)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v8i3.485

Abstract

Stunting prevention can be done by providing Complementary Foods (MP-ASI) to babies aged 6 months and above. Baby porridge is generally made from rice, to increase the nutritional content of instant baby porridge, yellow corn is substituted. Red beans and snakehead fish have high protein content to increase the nutrition of instant baby porridge. The pre-cooking process on flour needs to be done to increase water absorption and solubility in instant baby porridge products. The purpose of this study was to determine the effect of differences in pre-cooked flour formulations (white rice, yellow corn, red beans and snakehead fish) on the physicochemical and organoleptic characteristics of instant baby porridge. The study used a simple Completely Randomized Design (CRD) with one factor, with treatments P1, P2, P3, P4, P5 and P6. Data analysis using ANOVA and further testing of 5% DMRT was carried out if there was a significant difference. Instant baby porridge with pre-cooked flour formulation P3, with a water content of 3.66%, ash content of 2.91%, fat content of 11.88%, protein content of 21.64%, carbohydrate content of 59.88%, starch content of 28.41%, crude fiber content of 2.80%, bulk density of 0.49 g/ml, water absorption capacity of 222.75%, solubility of 28.88%, and organoleptic test of color 3.44 (neutral), aroma 3.36 (neutral), taste 3.64 (like), and texture 3.76 (like).
Co-Authors Aan Fardani Ubaidillah Abdul Hadid Abdurahman, R. Nur Achmad, Viyan Septiyana Ade Nusa Putra Dinata Afriani, Resa Try Afrilia, Dea Agnis Pondineka Ria Aditama Ahmad Zikri, Rizal Aina, Untsa Qurrota Ainun Jariyah Alfiansyah, Romi Angga Aliefman Hakim Amaliyah, Nur Azzatul Andara, Aulia Andarini, Sonja Andre Yusuf Trisna Putra Andreani, Mesi anggreini, riski ayu Anita Sawitri Nurasih Anugerah Dany P Anugerah Dany Priyanto, Anugerah Dany Apriani, Baiq Nurainun Aprillia Hadi, Anas Tasya Arafah, Andi Asrafiani Arfah, Andi Arianto, Steven Arifuddin Tike Aripa, Lusyana Asrianto, Asrianto Astin Nur Hanifah Atit Kanti Aulia R, Rezqiqah Ayu, Riski Balqis Rosalinda Bambang Budi Wiyono Basri Basri Bayuningrum, Pratiwi Cahyanti, Diana Chandra Rahmadi Dedin Finatsiyatul Rosida Dedin Finatsiyatull Rosida Denok Risky Ayu , Paramita Dewi Parwati Dewi Riskha Nurmalasari Dila, Gita Rachma Dinata, Ade Nusa Putra Djunaedi Djunaedi Dunggio, Abdul Rivai Saleh Ekawati, Nur Ellend Putri Kurnia Enny Karti Basuki Susiloningsih Ervan, Ervan Exda Hanung Lidiana Fadilah Fadilah, Fadilah Farabi, Fadilah Al Febrianti, Nur Hadi Barru Hakam Fajar Siddiq Hadi Munarko Hariani, Reni Harnanda, Melinda Indah Herdyansyah, Ridwan Herwanto, Patah Hilal Mahmud I Made Sudiana I. I. Purwanti Idmayanti Idmayanti Idmayanti, Idmayanti Idris Idris Imanuella, Johanna Inne Leomora A Sinaga Irawanti Irawanti Irawanti Irawanti, Irawanti Irmawaty, Irmawaty Jaya, A I Jaya, Rachmad Joni Siahaan K, Hairuddin Khoirul Azmir Kurnia, Ellend Putri Kurniawati Kurniawati La Ode, Muhamad Taufik Lailatul Husna Lasmini, Nurul Latif, Sarifudin Andi Leli, Leli Lestari, Dila Lestari, Fajar Indah lidia fitri, lidia Lihan Candra Asi, Sri Alam Syah Lilis Banowati Luqman Agung Wicaksono Mahoklory, Serly Sani Mahyudin Mahyudin Mais Ilsan, Mais Malaha, Naomi Manurung, Carnelius Ricardo Marlinauli Manurung, Ruth Marsela , P Marsela Maryam, Riskianti Astuti Masdiana Sinambela Matheus Lasarus Malaikosa, Yes Mazaya El-Maula, Ghitsna Merliana, merliana MIFTAKHUL JANNAH Muhamad Agus Maryanto Muhammad Sarjan Muhammad Turhan Yani Muhammad, Wardah Nabila Muhdar Muhdar, Muhdar Muslimah, Yeny Andrea Mustiningsih Naimah, Rifngatun Nainggolan, Benhart Napitupulu, Toga Pangihitan Nata, Edwin Triadi Nenda Marliani Ningsih, Ratih Sari Norman Norman Nugroho, Satrio Ari Nurahman Nuraida, Selvi Nurhaedah Nurhaedah Nurin Rochayati Nurul Lasmini Nurul Sakina Nurul Sakina, Nurul Nurzaman, Irfansyah Putra Pandanwangi, Aisyah Amelia Pannyiwi, Rahmat Pella, Yosin Herloheti Pitaloka, Dela Pratama, Ergi Saputra Puspa, Sonia Kumuda Putra, Andre Yusuf Trisna Putra, AYT Putri, Shinta Rachma Hasibuan Rahakbauw, Grenny Zovianny Rahmat, Rezqiqah Aulia Rahmati, Firdaus Rahmawati Rahmawati Rahmawati, Agustini Liviana Dwi Rahmayani Rahmayani Rahmayani Rahmayani Ramadani, Elsa Firliana Ramli, Rachmad Rasmita, Dina Rasyid, Djusmadi Ratulangi, Jeane Irene Levy Reffita, Lea Ingne Rian, Muhammad Rianti, Ririn Dwi Rihi, Pryati Rina Ratianingsih Rino Vanchapo, Antonius Rosa Riya Rosda, Sabila Rosdiana Rosdiana Rosmini Rosmini Rosyid, Arif Abdul Rosyidi, Irham Ruqoyyah Fitri Rusdin Alauddin Rusnita, Rusnita Saad, Rahmiyani Sabriana, Riska Sahman, Sahman Sahviya, Sahviya Saidun Umar, Muhammad Saputra, M. Khalid Fredy Sari Arie Lestari Sarofa, Ulya Sarofa Sarwoto Sarwoto, Sarwoto Sa’diah, Khalimatul Selviah, Indah Sembiring, Rinawati Serli, Serli Setyaningsih, Rahayu Setyowati, Lisus Sintha Soraya Santi Siti Juleha, Siti Siti Nur Azizah, Siti Sitti Rahbiah Busaeri Sri Ariyanti Sri Winarti Suminar, Saka Supriatin Supriatin, Supriatin Suradi Suradi Syaputra, Ramadhan Sya’dullah, Achmad Taqwa Taqwa Thalib, Kiki Uniatri Tituk Diah Widjantie Tukiman Tukiman Ulya Sarofa Urifah, Dewi Wahyudianti, Ni Luh Gede Sri Wahyuni, Ria Wirdayat, Wira Wisma Sari, Sinta Yanindra, Yuriko Titan Yulis, Dian Meiliani Yusrotul, Yosi Zaenal Zaenal, Zaenal Zhorif, Muhammad Naufal