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All Journal Seminar Nasional Informatika (SEMNASIF) Pondasi Jurnal Matematika Sains dan Teknologi Jurnal Pendidikan Terbuka Dan Jarak Jauh Jurnal Pengabdian Magister Pendidikan IPA Canrea Journal: Food Technology, Nutritions, and Culinary Journal International Journal of Global Operations Research International Journal of Economics, Management, Business, and Social Science Matriks Teknik Sipil Journal of Research and Innovation In Open and Distance Learning Jakadimas
Adhi Susilo
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Agriculture, Biological Sciences & Forestry Arts Humanities Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mathematics Physics Social Sciences Transportation Other

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The effect of gembili flour (Dioscorea esculenta L.) substitution on dietary fiber contents, sensory, and chemical characteristics of cookies Eko Yuliastuti Endah Sulistyawati; Rina Rismaya; Adhi Susilo; Dini Nur Hakiki; Alutsyah Luthfian
jurnal1 VOLUME 7 ISSUE 1, JUNE 2024
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v7i1.1048

Abstract

Cookies are preferred by many people of all ages but are poor in dietary fiber. Gembili (Dioscorea esculenta L.) is a high-fiber local food ingredient, which is quite abundant in Indonesia but has not been utilized optimally. The purpose of this study was to determine the effect of gembili flour substitution on dietary fiber contents and chemical and sensory characteristics of cookies. This study used a one factor completely randomized design with three treatment levels of gembili flour substitution (0%, 50%, and 100%), which were repeated three times. Gembili flour substitution significantly increased the ash content and dietary fiber but significantly decreased the sensory quality and protein content of cookies. Based on the sensory evaluation, cookies with 50% substitution of gembili flour were the selected product because these did not differ significantly from the control cookies (0% gembili flour) for all sensory attributes tested, except for aroma. Although the hedonic ratings of gembili flour cookies were still lower than those of the control cookies, they contained a higher content of dietary fiber. Therefore, gembili flour, which is high in dietary fiber content, can be used as a functional ingredient in cookies and in other bakery products. These findings are expected to provide new insights for research and bakery industries in developing high fiber cookies from local food sources.
THE DEVELOPMENT OF WEB-BASED CREDIT TRANSFER APPLICATIONS IN THE FACULTY OF SCIENCE AND TECHNOLOGY UNIVERSITAS TERBUKA (A CASE STUDY IN THE INFORMATION SYSTEM PROGRAM) Nurdiana, Dian; Susilo, Adhi; Aprijani, Dwi Astuti; Suryadi, Andri
International Journal of Global Operations Research Vol. 2 No. 4 (2021): International Journal of Global Operations Research (IJGOR), November 2021
Publisher : iora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47194/ijgor.v2i4.84

Abstract

The implementation of credit transfer at Universitas Terbuka refers to the Rector's Regulation Number 119, 2018. This credit transfer could only be carried out once when students registered themselves at very first time. Recognition of credit transfer is accepted whn accomplishment of courses have been obtained from their previous universities. Through the provision of credit transfer recognition services, students are expected to be able to finish their study faster. Students can apply for credit transfer through the Faculty which would then be proceed by Study Program. Students are required to collect documents such as diplomas, transcripts, descriptions of courses at their previous university, and the submissions for courses intended to be transferred for credit. The documents which are in form of print out would later be processed in their respective Study Programs. During the process, the Study Program compiled the documents manually by recording and determining the courses approved for credit transfer. However, the study Program hasn’t used a special application. Due to this limitation, several problems occurred in the process, such as the absence of filing the credit transfer application documents, the ineffectiveness of storing the credit transfer master block in the Study Program, and the large number of credit transfer applications. These problems often result in delays in the credit transfer process, thus disrupting academic services for students. Therefore, it is necessary to develop a credit transfer application that can assist in the implementation of credit transfer in the Faculty of Science and Technology. The methodology used to develop this credit transfer application is the waterfall model. For design modeling using UML (Unified Modeling Language), while software testing uses Black Box Testing and usability and acceptance tests applied the PSSUQ (Post-Study System Usability Questionnaire) method. From the results of the tests, it showed that Black Box Testing got test results of 100%, while the usability and acceptance tests using the PSSUQ method got 68% of respondents. The conclusion of this study showed that the application is ready to use and the users Agree/Good/Like on the development of a web-based credit transfer application at the Faculty of Science and Technology of the Universitas Terbuka (case study of Information Systems Study Program). Kata kunci: Credit transfer, Web, Waterfall, , Black Box Testing, PSSUQ.
Enhancing Community Skills in Processing Yellow Pumpkin (Cucurbita moschata) as a Food Product for Tourists in the Ciwaluh Ecotourism Village Sulistyawati, Eko Yuliastuti Endah; Ulfah, Mutiara; Susilo, Adhi; Hakiki, Dini Nur; Maulida, Iffana Dani
JAKADIMAS (Jurnal Karya Pengabdian Masyarakat) Vol. 1 No. 2 (2024): JAKADIMAS
Publisher : Fakultas Teknologi dan Industri Pangan Unisri Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jakadimas.v1i1.9474

Abstract

Bogor Regency has vast and diverse ecotourism potential. One ecotourism in the Bogor Regency area is Ciwaluh Village, Wates Jaya Village, Cigombong District, Bogor Regency. This village produces yellow pumpkins that need to be optimally processed to attract tourists. In improving the skills of ecotourism cadres, training is carried out to enhance skills in processing yellow pumpkins (Cucurbita moschata) into snacks. The methods used in this training were surveys, identification of snack characteristics, demonstrations, and snack processing practices. The training provided is to improve skills in processing yellow pumpkin into various snacks. Based on the results of the pretest and posttest before and after the training for ecotourism cadres in Ciwaluh Village, it was found that skills in processing types of snacks increased by 66.67%. The skill improvement in processing various yellow pumpkin snacks for cadres can still be improved, considering that the variety of yellow pumpkin snacks is still growing in line with the research of yellow pumpkin’s product still being carried out
Mozzarella Cheese Processing Training for Farmers in Tonjong Village, Tajurhalang District, Bogor Regency Rismaya, Rina; Noviyanti, Rinda; Ulfah, Mutiara; Nadia, Lula; Maulida, Iffana Dani; Wicaksana, Bayu Eka; Susilo, Adhi
JAKADIMAS (Jurnal Karya Pengabdian Masyarakat) Vol. 1 No. 2 (2024): JAKADIMAS
Publisher : Fakultas Teknologi dan Industri Pangan Unisri Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jakadimas.v1i1.9475

Abstract

One of the main problems faced by farmers in Tonjong Village, Tajur Halang Regency, Bogor is that the selling price of pure milk in 1 liter is quite low. Public knowledge regarding processing technology to increase product added value is still low, which is the reason farmers sell pure milk directly. This community service training aims to determine the effect of processing pure milk into mozzarella cheese on increasing community knowledge and skills. This increase in knowledge was measured using a one group pretest posttest design which was carried out in a prametric analysis using a paired sample t-test to see the difference in the mean scores. This training activity was given to 10 people in the community around the cattle farm in Tonjong Village who had an age range of 26-70 years and had the last education from elementary to high school. The results of this training community service indicate that there is a significant effect of giving on increasing community knowledge as evidenced by the significantly different pretest (68%) and posttest (87%) values (p <0.05). The expected results of community service can be implemented independently by breeders to increase the added value of dairy products through the processing of mozzarella cheese.
Co-Authors Agus Hari Wahyudi Agus Hari Wahyudi Ahmad Suhardi, Deddy Alutsyah Luthfian Andri Suryadi, Andri Anton Pramono Bambang Trihardiyanto Aprijani, Dwi Astuti Bayu Eka Wicaksana Dini Nur Hakiki Eko Yuliastuti E.S Etty Puji Lestari Etty Riani Hakiki, Dini Nur Ludivica Endang Setijorini, Ludivica Endang Lula Nadia Maulida, Iffana Dani Mutiara Ulfah Niam, Moh Faiqun Nurdiana, Dian Nurul Huda Putra, Anak Agung Sastrawan Raharjo, Suko Basuki Wibowo Tunggul Rina Rismaya Rina Rismaya Rinda Noviyanti, Rinda Sembiring, Rinawati Siti Qomariyah Siti Qomariyah Slamet Imam Wahyudi, Slamet Imam