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All Journal Quagga Jurnal Sains & Teknologi Lingkungan Al Ishlah Jurnal Pendidikan Jurnal Penelitian Pendidikan IPA (JPPIPA) Biosfer: Jurnal Pendidikan Biologi BIOEDUSCIENCE Biota Penbios: Jurnal Pendidikan Biologi dan Sains Jurnal Ilmiah Profesi Pendidikan AS-SABIQUN: Jurnal Pendidikan Islam Anak Usia Dini Jurnal Ekologi, Masyarakat dan Sains Journal of Education and Teaching Learning Bioscientist : Jurnal Ilmiah Biologi EDUSTUDENT: Jurnal Ilmiah Pendidikan dan Pembelajaran Al Kawnu : Science and Local Wisdom Journal Prisma Sains: Jurnal Pengkajian Ilmu dan Pembelajaran Matematika dan IPA IKIP Mataram Filogeni: Jurnal Mahasiswa Biologi Jurnal Teknologi Pangan dan Industri Perkebunan JIPI (Jurnal IPA dan Pembelajaran IPA) Al-Kharaj: Jurnal Ekonomi, Keuangan & Bisnis Syariah Contemporary Journal of Applied Sciences (CJAS) Journal of Fisheries & Marine Otus Education Jurnal Biologi dan Pendidikan Biologi Bioindikator: Jurnal Biologi dan Pendidikan Biologi Bhakti: Jurnal Pengabdian Masyarakat Al Hayat: Jurnal Pengabdian Masyarakat
Nining Purwati
Universitas Islam Negeri Mataram
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Library & Information Science Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Physics Public Health Social Sciences Other

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Strategi Pengelolaan Badan Usaha Milik Desa (BUMDes) dalam Meningkatkan Pendapatan Asli Desa Kembang Kerang di BUMDes Bina Sejahtera Linda Sriwahyuni; Nining Purwati; Syawahid
Al-Kharaj: Jurnal Ekonomi, Keuangan & Bisnis Syariah Vol. 7 No. 9 (2025): Al-Kharaj: Jurnal Ekonomi, Keuangan & Bisnis Syariah
Publisher : Intitut Agama Islam Nasional Laa Roiba Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47467/alkharaj.v7i9.8494

Abstract

Village-Owned Enterprises (BUMDes) are institutions established or formed by the village government whose capital ownership and management are carried out by the village government together with the village community. This research aims to determine the management strategy of BUMDes in utilizing local economic potential with various types of village potential to improve the welfare of village communities and contribute to village original income. This research uses triangulation with the processes that have been carried out, namely, data/document collection; interviews; analyzing the data that has been obtained. The results of the research show that BUMDes in increasing village revenue and BUMDes in improving community welfare is extraordinary because BUMDes Bina Sejahtera can provide community services. BUMDes Bina Sejahtera has a function as a facilitator and server and BUMDes Bina Sejahtera is expected to be more innovative in developing the management of existing village local economic potential.
The Effect of Taro Starch (Colocasia esculenta L Schoott) Edible Coating on the Quality of Red Chili (Capsicum annuum L) Nining Purwati; Ervina Titi Jayanti; Wiwik Ariska
Jurnal Penelitian Pendidikan IPA Vol 10 No 2 (2024): February
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v10i2.4078

Abstract

Edible coating is a barrier, thin layer of consumable material to maintain moisture and slow down the respiration process of a product. In order to preserve the quality of red chili, this study aims to find the ideal taro starch concentration to use as an edible covering. Six treatments of taro starch concentration—0, 1, 2, 3, 4, and 5%—were used in experimental research utilizing a completely randomized design (CRD). Hedonic organoleptic testing produced the data. Analysis of variance (ANOVA) is then performed based on the level of panelist preference, and an LSD test is applied if there is a significant difference. The findings indicated that a 5% concentration of taro starch works best as an edible covering material to preserve the quality of red chili
Etnobotani pada Upacara Adat Suku Sasak Roshiya Hilyatiy; Nining Purwati
Jurnal Ekologi, Masyarakat dan Sains Vol 7 No 1 (2026): Jan-Jun 2026
Publisher : Yayasan Ekologi Masyarakat dan Sains

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55448/pm0mvq80

Abstract

Ethnobotany is the study related to the use of plants by humans in a custom or culture. The purpose of this research is to identify the types of plants used by the Sasak tribe and their symbolic meanings in various traditional ceremonies of the Sasak tribe, namely the peraq api, ngurisan and begawe merik ceremonies. In this study, the method used is qualitative descriptive. The results of the study show that there are 41 types of plants used in the three traditions, but the most is in the tradition of begawe merart, which is as many as 19 types of plants followed by peraq api, which is 13 types of plants, finally the ngurisan tradition utilizes 9 types of plants. The use of these plants is diverse, namely as food offerings and certain traditional symbols that have symbolic meanings believed by the Sasak tribe people themselves. This is an effort to preserve the noble values contained in each tradition and plants, especially plants used in traditional ceremonies so that they can be used for continuity.
Kualitas Organoleptik Tempe Dari Kacang Tanah, Kacang Hijau, dan Kacang Komak Riana Azizah; Nining Purwati
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 5 No 2 (2025)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/bg3rmj93

Abstract

Organoleptic quality evaluation of tempeh made from groundnut, mung bean and komak bean was conducted to compare it with soybean tempeh. The research process involved tempeh making methods and organoleptic testing conducted by 10 panelists via Google Form. Tempeh from peanuts received the highest rating, with 70% of the panelists liking the color and texture, and 60% giving a positive rating for the taste. Meanwhile, mung bean tempeh only received 40% positive ratings for taste and 50% for color. Tempeh from komak beans showed similar results, with 50% of panelists dissatisfied with the color and aroma. Soybean tempeh remains the highest quality benchmark. Groundnut tempeh showed better potential in consumer acceptance, while tempeh from mung bean and komak need further evaluation and improvement to attract the public to accept the different raw materials.
Co-Authors Ali Harris Alwan Mahsul Arifin, Nurfadila Aulia Zulfaeda Baiq Sri Handayani Bq Siti Maulida Azmi Bq. Siti Maulida Azmi Citriadin, Yudin Dadan Supardan Effendi, M. Harja Ervina Titi Jayanti Ervina Titi Jayanti Fauzi Mahendra Hafidzah, Ditiyyah Hanapi Hanapi Hartono Hartono Hastiwi, Marsani Dwi Hikmah, Zulhani Karunia Ihsan, Muhsinul Jamiatul Aulia Jones, Clive Juwita Lestari Khairunnisa Al Izzati Lia Rahmatul Maulani Linda Sriwahyuni M. Harja Efendi M. Harja Efendi Masud, Riduan Megawati Meilinda Pahriana Sulastri Miftahul Jannah Mohammad Viktor Farid Hakim Muhsinul Ihsan Mujahidin, Samsul Mukminah Muliasari, Handa Nabila, Riska Nankervis, Leo Niatun, Mar Nikhla Fitriyah Nur Yuliana Nurlaila Nurul Bayanti Okta Pratama Priyambodo, Bayu Putrali Aulia Riana Azizah Risa Umami Riska Nabila Rohanah, Rohanah Roshiya Hilyatiy Siti Zubaidah Sofian Azhari Sri Sofiati Umami sri sofiati umami Suhaebatul Islamiah Susriyati Mahanal Syawahid Usnah Meilani Wiwik Ariska Zainuddin Zulianto, Indra Wahyu