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All Journal Jurnal Teknologi Pangan dan Hasil Pertanian SCAFFOLDING: Jurnal Pendidikan Islam dan Multikulturalisme Pro-Stek SAGA: Journal of Technology and Information Systems Jurnal Difusi Ipteks Legowo
Bambang Sigit
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Computer Science & IT Control & Systems Engineering Education Electrical & Electronics Engineering Environmental Science Library & Information Science Social Sciences

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Principal Professionalism in Improving the Quality of Education in Senior High School Susanti, Ani; Riyanto, Yatim; Sigit, Bambang
Scaffolding: Jurnal Pendidikan Islam dan Multikulturalisme Vol 5 No 1 (2023): Pendidikan Islam dan Multikulturalisme
Publisher : Institut Agama Islam Sunan Giri (INSURI) Ponorogo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37680/scaffolding.v5i1.2291

Abstract

This research aims to analyze and describe the professionalism of school principals in improving the quality of education based on the Regulation of the Minister of Education and Culture of the Republic of Indonesia Number 40 of 2021. The research method is a qualitative case study approach. Data collection techniques with interviews, observation, and documentation. Data processing techniques with reduction, data presentation, and concluding. Data validity technique with source and technique triangulation. Based on the research conducted, the following research results were obtained: aspects of learning development, the principal of Hang Tuah 1 Senior High School Surabaya conducts an annual performance evaluation and competency improvement program for teachers and education staff. In terms of school culture, the principal of Hang Tuah 1 Senior High School Surabaya develops a vision and mission, creates a safe, disciplined school environment, works according to duties, and collaborates. In terms of improving the quality of learning processes and outcomes, the principal of Hang Tuah 1 Senior High School Surabaya conducts coaching, training, supervision, file examination, and evaluation of school programs. In terms of entrepreneurship development, the principal of Hang Tuah 1 Senior High School Surabaya opened a hotel school. In terms of assessing the performance of teachers and education staff, the principal of Hang Tuah 1 Senior High School Surabaya formed a performance appraisal team. In the aspect of teacher guidance and coaching, the principal of Hang Tuah 1 Senior High School Surabaya provided mentoring and teacher competency training.
Chemical And Organoleptic Quality Of Suction Pudding With Variations In The Type And Concentration Of Carrot Extract (Daucus carota L.) L Listiana; Kurnia Hartati, Fadjar; Bambang Sigit
SAGA: Journal of Technology and Information System Vol. 1 No. 4 (2023): November 2023
Publisher : CV. Media Digital Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58905/saga.v1i4.234

Abstract

Carrots are one type of vegetable that is rich in vitamin A. In order to increase carrot consumption, it is necessary to diversify carrot-based preparations, among others, by adding carrots to the pudding suction. This study aims to determine the effect of the interaction of the type and concentration of wotel extract on the chemical and organoleptic quality of lipo pudding as functional food. The research method used is experimental laboratory with Complete Random Design (RAL) research design which is arranged factorially with 2 (two) factors. The first factor is the type of carrot extract, namely boiled carrot extract and fresh carrot extract. The second factor is the difference in carrot extract concentration, which is 7%, 10% and 13% carrot extract. Each treatment factor was repeated 3 (three) times resulting in 18 trials. Observational variables include β-carotene tests, crude fiber tests, reduction sugar tests, and organoleptic tests. Based on the results of the study showed that the interaction between different types and carrot extracts had no real effect on β-carotene levels, crude fiber levels, sugar reduction levels. The best treatment in this study was the F2B treatment, namely suction pudding with the addition of fresh carrot extract with a concentration of 10% with the highest Yield Value (NH) of 0.87. The criteria for the parameters of the study were β-carotene content = 983.0 ppm, crude fiber content = 2.1%, reduced sugar content = 14.37%, color = 5.05 (somewhat like), taste = 5.07 (somewhat like), aroma = 4.67 (somewhat like), and chewiness = 4.71 (somewhat like).
PENGABDIAN UNTUK MENINGKATKAN MUTU PRODUK, PEMASARAN DAN PENDAPATAN HANDICRAFT GHANIM Hartati, Fadjar Kurnia; Sigit, Bambang; Besari Dj, Arlin
Jurnal Difusi Ipteks Legowo Vol. 1 No. 2 (2024): Jurnal Difusi Ipteks Legowo
Publisher : Perkumpulan Legowo Cerdas Sejahtera

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62242/jdil.v1i2.7

Abstract

The purpose of this service activity is to help Partners in efforts to improve quality, marketing and ultimately increase Partners' income. The implementation of community service activities is carried out by counseling, mentoring, and direct practice on how to improve marketing, prepare workshops, increase product attractiveness and obtain capital. This service activity has the main work results, namely Partners already have marketing methods for the work, have a place to carry out adequate production activities and showrooms/workshops, have more types and numbers of products and are more attractive to consumers, and have received capital assistance that will used to develop their business.
Variasi Kadar Ekstrak Buah Kelengkeng (Dimacarpus longan) dan Lama Fermentasi Terhadap Karakteristik Fruit Wine Anjelina, Febrina; Rahmiati, Retnani; Sigit, Bambang
Jurnal Teknologi Pangan dan Hasil Pertanian Vol. 19 No. 2 (2024): September
Publisher : Faculty of Agricultural Technology, Universitas Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26623/jtphp.v19i2.9006

Abstract

Wine merupakan minuman hasil fermentasi yang dibuat dari sari buah anggur, tetapi  dapat dibuat dengan buah lainnya yang mengandung gula contohnya buah kelengkeng. Buah kelengkeng merupakan buah yang memiliki rasa yang manis, akan tetapi buah kelengkeng memiliki umur simpan yang pendek karena memiliki kadar air yang tinggi, sehingga buah kelengkeng diolah menjadi produk minuman seperti fruit wine. Tujuan penelitian ini adalah untuk mengetahui interaksi antara lama fermentasi dan kadar ekstrak buah pada proses pembuatan fruit wine agar menghasilkan fruit wine yang berkualitas baik dan disukai oleh masyarakat. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang disusun secara faktorial dengan 3 level pada setiap faktornya. Faktor pertama variasi ekstrak buah kelengkeng dengan level 50, 75, 100% dan faktor kedua lama fermentasi dengan level 8, 11, 14 hari. Masing-masing perlakuan diulang 3 kali. Analisis kimia yang diujikan adalah total padatan terlarut, pH, total asam, gula reduksi dan kadar alkohol serta uji organoleptik yang meliputi warna, rasa dan aroma alkohol. Uji yang digunakan untuk menentukan perlakuan terbaik menggunakan uji efektifitas. Hasil uji ansira menunjukkan terdapat interaksi antar perlakuan pada kosentrasi ekstrak buah kelengkeng dengan lama fermentasi pada hasil uji kimia total padatan terlarut, total asam, gula reduksi dan kadar alkohol, sedangkan pada pH tidak terdapat interaksi. Perlakuan kosentrasi ekstrak buah kelengkeng 75% dan lama fermentasi 14 hari merupakan perlakuan terbaik dengan Nilai Hasil (NH) 0,846 dengan kriteria variabel penelitian total padatan terlarut 8°brix, pH 5,057, total asam 0,59 g/100ml, gula reduksi 1,89%, kadar alkohol 20.667%, warna 5 (agak suka), rasa 5 (agak suka), dan aroma 5 (agak suka).
MUTU KIMIA DAN ORGANOLEPTIK YOGURT KAJIAN DARI JENIS DAN KONSENTRASI PEWARNA ALAMI YANG BERBEDA Martcelia, Sally; Rahmiati, Retnani; Sigit, Bambang; Saroso, Juwono; Agustian, Yuda
Pro-STek Vol 7, No 1 (2025): June
Publisher : Fakultas Sains Terapan Universitas Suryakancana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35194/prs.v7i1.4755

Abstract

Hasil penelitian menunjukkan bahwa terdapat interaksi antara jenis pewarna alami dengan konsentrasi pada kandungan total asam, total gula, dan nilai pH, sedangkan pada kandungan bakteri total (TPC) tidak menunjukkan adanya interaksi. Hasil uji organoleptik tingkat kesukaan warna, rasa, aroma dan kekentalan berpengaruh nyata terhadap yogurt dan tingkat kesukaan dengan angka terbaik adalah P1 dengan konsentrasi 40% dengan nilai warna=3.90 (suka), rasa=4.03 (suka), aroma=3.51(suka) dan kekentalan=3.70 (suka).
Rasio Tapioka : Tepung Tulang Ikan Mujahir (Oreochromis mossambicus) Terhadap Sifat Fisik, Kimia dan Organoleptik Kerupuk yang Dihasilkan Agusta, Gyan; Rahmiati, Retnani; Sigit, Bambang; Kejora
Jurnal Teknologi Pangan dan Hasil Pertanian Vol. 20 No. 2 (2025): September
Publisher : Faculty of Agricultural Technology, Universitas Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26623/jtphp.v20i2.12144

Abstract

Kerupuk adalah cemilan bertekstur kering, memiliki rasa yang enak dan renyah sehingga dapat membangkitkan selera makan dan disukai oleh semua lapisan masyarakat. Salah satu alternatif untuk meningkatkan kandungan kalsium pada kerupuk adalah memanfaatkan tepung tulang ikan dalam bentuk produk kerupuk. Penelitian ini bertujuan untuk mengetahui pengaruh subtitusi tapioka : tepung tulang ikan mujahir terhadap sifat fisik, kimia dan organoleptik kerupuk yang dihasilkan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) non faktorial yaitu rasio tapioka : tepung tulang ikan mujahir terdiri dari 4 perlakuan, yaitu P1 10% (80:10 g), P2 20% (70:20 g), P3 30% (60:30 g) dan P4 40% (50:40 g). Tiap perlakuan diulang sebanyak 3 kali. Variabel pengamatan meliputi uji daya serap minyak, daya kembang kerupuk, kadar air, kadar protein, kadar kalsium, organoleptik serta uji efektivitas. Hasil penelitian menunjukkan bahwa subtitusi tapioka : tepung tulang ikan mujahir memberikan pengaruh nyata terhadap sifat fisik. kimia dan organoleptik kerupuk yang dihasilkan. Rasio tapioka : tepung tulang ikan mujahir P2 20% (70:20 g) merupakan perlakuan dengan indeks efektivitas tertinggi dengan jumlah Nilai Hasil (NH) yaitu 0,943 yang memberikan nilai daya serap minyak 56%, daya kembang kerupuk 15,33%, kadar air 7,79%, kadar protein 4,94%, kadar kalsium 223,33 mg/100 g, organoleptik yang disukai panelis dengan nilai warna 3 (cukup suka), rasa 3 (cukup suka), aroma (suka) dan tekstur (cukup suka). Hasil penelitian menunjukkan tepung tulang ikan mujahir dapat digunakan sebagai subtitusi dalam pembuatan kerupuk.
Co-Authors Agusta, Gyan Agustian, Yuda Ani Susanti Anjelina, Febrina Besari Dj, Arlin Fadjar Kurnia Hartati, Fadjar Kurnia Kejora Kurnia Hartati, Fadjar L Listiana Martcelia, Sally Rahmiati, Retnani Saroso, Juwono YATIM RIYANTO