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Agus Suyanto
Yogyakarta School of Environmental Engineering (STTL YLH), Jl. Janti km 4, Gedong Kuning, Yogyakarta
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EFEKTIFITAS JUICE MENTIMUN (CUCUMIS SATIVUS LINN) TERHADAP PENURUNAN TEKANAN DARAH PADA PENDERITA HIPERTENSI Suryono, Suryono; Suyanto, Agus
Jurnal AKP Vol 2, No 1 (2011): Jurnal AKP - Juni 2011
Publisher : Akademi Keperawatan Pamenang

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

Abstract

Hypertension is a persistent increase in blood pressure above normal limits agreed upon, namely 90 mm Hg diastolic or 140 mmHg systolic. Lifestyle, environmental factors, uncontrolled eating, obesity, high stressors and lack of exercise is an early pioneer of high blood pressure. This study aims to determine the effectiveness of cucumber to reduce hypertension.In this study population are people who suffer from hypertension, some 20 people, the sample is some people who suffer from hypertension in the village of Brenggolo. This research design is experimental by design Pre One group pre-post test design with no comparison group. Calculations carried out from pre and post test and then taken the average value and deviation standart. From this study, the reduction of hypertension with significant levels of 0,000 hypertensive patients with total degree one as much as 100% or 20 respondents pendrita hypertension. including pre-hypertension is as much as 12 respondents (60%), and a small portion of respondents who included first-degree hypertension are there three respondents (15%) and there are respondents who included the normal five respondents (25%)From the above description can be concluded that the cucumber is effective to reduce hypertension in the village Brenggolo.
APPLICATION OF RAW SECONDARY METABOLITES FROM TWO ISOLATES OF Trichoderma harzianum AGAINST ANTHRACNOSE ON RED CHILI PEPPER IN THE FIELD Soesanto, Loekas; Mugiastuti, Endang; Suyanto, Agus; Rahayuniati, Ruth Feti
JURNAL HAMA DAN PENYAKIT TUMBUHAN TROPIKA Vol. 20 No. 1 (2020): MARCH, JURNAL HAMA DAN PENYAKIT TUMBUHAN TROPIKA
Publisher : Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/j.hptt.12019-27

Abstract

Anthracnose on red chili pepper is one of the highly damaging diseases that difficult to control bypesticides. This study aimed to determine the effect of raw secondary metabolites isolated from two isolates of Trichodermaharzianum towards anthracnose as well as the growth and yield of red chili pepper plants in the field. The research used arandomized block design with five treatments and seven replicates. The treatments tested were control, raw secondarymetabolites of T. harzianum T10 and T213, and their combination. The observed variables were incubation period, diseaseintensity, the late population density of T. harzianum, plant height, root length, fresh and dry weight of the plant and root,flowering time, number of fruits per plant, fresh weight of fruit, and phenolic compound content analysis. The result showedthat the raw secondary metabolites from the combination of the two T. harzianum isolates were the best treatments that couldlengthen the incubation period and decrease the disease intensity as 30.2 and 87.05%, respectively. However, these applicationscould not increase the growth components; while for the yield components, the application could improve the number of fruitsper plant and fresh weight of fruit as 15.33 and 34.53%, respectively.
ANALISIS KOMPONEN UTAMA DALAM PEMETAAN KARAKTERISTIK SENSORI MI BASAH TEPUNG BERAS MENIR TERMODIFIKASI DENGAN PENAMBAHAN XANTHAN GUM Suyanto, Agus; Hersoelistyorini, Wikanastri; Arinachaque, Faridha; Santoso, Wahyu Imam; Khamdi, Ali
Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan Vol 12, No 1 (2023): Edible: Jurnal Penelitian Ilmu dan Teknologi Pangan
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jedb.v12i1.7788

Abstract

Analisis Kompoenen Utama (AKU) merupakan salah satu analisis statistik multivariat yang mentransformasikan variabel-variabel asli menjadi variabel baru  yang disebut komponen utama (Principal Component). Mie basah subsitusi tepung beras menir termodifikasi dengan penambahan Xanthan Gum dapat menggantikan bahan utama Mi yaitu tepung terigu. Tujuan penelitian adalah memetakan atribut sensori produk Mi Basah sesuai perlakuan menggunakan AKU. Metode penelitian adalah Rancangan Acak Lengkap dengan perlakuan penambahan konsentrasi Xanthan Gum: P0=0%; P1=1%; P2=1,5%; P3=2%; dan P4=2,5%. Hasil diuji karakteristik sensori mutu pada warna, aroma, rasa, dan tekstur selanjutnya dianalisis  statistik multivariat metode AKU untuk pemetaan produk. Hasil AKU adalah pemetaan perlakuan P3 dan P3 berada dalam satu group dengan penciri mutu sensori warna, rasa, dan tekstur; perlakuan P2 group tersendiri dengan penciri sensori aroma; sedangkan perlakuan P0 dan P1 tidak memiliki penciri khusus. Hasil AKU diverifikasi dengan Teknik pemeringkatan metode Bayes diperoleh hasil yang sama bahwa perlakuan terbaik adalah P4 yaitu penambahan Xanthan Gum 2,5%. Teknik AKU memiliki keunggulan yaitu dapat memetakan produk dengan parameter penciri.
SEKILAS KAJIAN APLIKASI PERPUSTAKAAN DIGITAL BERBASIS OPEN SOURCE Suyanto, Agus
Jurnal Ilmu Budaya Vol. 9 No. 1 (2012)
Publisher : Universitas Lancang Kuning

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31849/jib.v9i1.1044

Abstract

As information institution which develops fast, libraiy shows its development from its application of information technology, starting from conventional library, automated library to digital library. The usage and development of digital library should use software as tools of collecting, processing and distributing processes used by users. There are some digital library softwru·es from the conunercial ones up to the open source. Considering the high prize of commercial software and,the limited budget of a library, it needs reconsideration and wise choice. The appearance of OSS (Open Source Sofrware) which is free can be good solution for libraries such as Ganeha Digital Library, Greenstone, DSpace, and Eprints in creating and developing digital library.
Kadar Protein, Kadar Albumin, dan Tingkat Kesukaan Brownies Mocaf Ikan Gabus Asysyifa, Rayyana Aurora Nur; Fitriyanti, Addina Rizky; Sulistyaningrum, Hersanti; Suyanto, Agus
Jurnal Gizi Vol 13, No 1 (2024): Jurnal Gizi Unimus
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jg.13.1.2024.17-29

Abstract

Background: Brownies are generally made from wheat flour, but can be made with local food mocaf flour. Mocaf protein is lower than wheat flour, wheat flour has 8-13% protein while mocaf has 1.2% protein content.   Objectives: The purpose of the study was to determine the addition of snakehead fish to protein levels, albumin levels, and preference test for mocaf brownies.The addition of snakehead fish to mocaf brownies aims to increase protein levels. Snakehead fish contains high protein and albumin,protein of 16.2g/100g and albumin content of 6.224g/100g. Preference test is researched to find out brownies are acceptable to consumers.  Method: The study used the Complete Randomized Design experimental method with the additionof snakehead fish 0%;7.3%;9.6%;11.7%, repetition 6 times. Protein content testing is carried out by the kjeldahl method, albumin levels by the biuret method and preference levels by organoleptic tests. Data analysis of protein levels and albumin levels using the ANOVA one-way test, and analysis of favorability data using the Friedman Test test then proceed to the Wilcoxon test.   Results: The test results of protein levels and albumin levels get a value of p >0.05, namely the addition of snakehead fish does not have a significant effect. The results of the favorability leveltest on color, aroma, taste get a value of p < 0.05 that the addition of snakehead fish has a significant effect and the texture of p > 0.05 is not significant. Test results with the addition of snakehead fish with the highest protein content and albumin content treatment 11.7%, the highest color test at 7.3% and 9.6%, the highest aroma test at 9.6%, the highest taste and texture test at 7.3%.  Keywords : Albumin Levels, Mocaf Brownies, Preference Levels, Protein Levels, Snakehead Fish
Labor Exploitation in HR Management Wage Receipts U.D Karyati Jaya Tangerang - South Suyanto, Agus; Irwansyah , Novi; Riyanto, Slamet; Setiawan, Aries; Kumar, Saurav
The International Journal of Law Review and State Administration Vol. 2 No. 3 (2024): May - June : The International Journal of Law Review and State Administration
Publisher : PDPI (Perkumpulan Dosen Peneliti Indonesia)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58818/ijlrsa.v2i3.148

Abstract

The aim of this research is to determine the exploitation of workers in receiving wages from an Islamic economic perspective (case study at UD Karyati Jaya Tangerang - South). This type of research is descriptive qualitative. The data sources used by researchers are primary and secondary. Data collection methods use interviews, observation, documentation. The technique for guaranteeing data validity uses deductive thinking. Empirical qualitative research methods. field observation, studying, analyzing, interpreting, and drawing conclusions. The research results show that at UD Karyati Jaya Tangerang - South the work carried out by workers at UD. Karyati Jaya has been said to be good and in line with expectations, they have fulfilled their obligations as workers and are in accordance with the applicable theories regarding the obligations that workers should carry out, namely: (a) Doing the work themselves as stated in the agreement. (b) Work according to the agreed time. (c) Doing work diligently. However, the rights received by workers are not in accordance with applicable humanitarian theory and customs, they work well according to the regulations set, the applicable working hours are carried out in an orderly manner, but the wages they receive are not in accordance with the effort they put in.
KADAR SERAT, AKTIVITAS ANTIOKSIDAN, VISKOSITAS DAN SIFAT SENSORIS JELLY DRINK SUSU KECAMBAH KEDELAI DENGAN VARIASI KONSENTRASI DAUN CINCAU HIJAU amrullah, Rully Amrullah; Aminah, Siti; Suyanto, Agus
Jurnal Pangan dan Gizi Vol 14, No 1 (2024): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.14.1.2024.88-96

Abstract

Soybeans have a fairly high protein content. The derivative product of soybean sprouts is soy sprouted milk. One of the product developments from soy sprouted milk is a jelly drink. This requires additional ingredients that function as jellying agents. Cyclea barbata leaves are one of the natural jellying agents, besides that green jelly is high in fiber and rich in antioxidants. The purpose of this study was to determine the effect of Cyclea barbata concentration on fiber content, antioxidant activity, viscosity, and sensory jelly drink of soy sprouted milk. This study used a single-factor Complete Randomized Design (RAL), namely the concentration of green grass grass leaves (2%,3%,4%,5%,6%). The variables analyzed were fiber content, antioxidant activity, viscosity, and sensory (hedonic quality). The results of this study showed that the concentration of Cyclea barbata leaves had a significant effect on fiber content, antioxidant activity, viscosity, and sensory (taste, color, texture), but did not have a real effect on sensory (aroma). The best treatment is at a concentration of green jelly leaves of 6% with a value of fiber content of 7.83%, antioxidant activity of 14.95%, viscosity of 4.70 mpa.s, and sensory 3.43 (close to like).
Variasi Substitusi Rumput Laut Terhadap Kadar Serat Dan Mutu Organoleptik Cake Rumput Laut (Eucheuma cottonii) Handayani, Ratih; Aminah, Siti; Suyanto, Agus
Jurnal Pangan dan Gizi Vol 2, No 1 (2011): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.2.1.2011.%p

Abstract

Seaweed can be applied as an added ingredient in cake because that is contains a dietary the fiber. Cake is baked with the dough ingredients flour, sugar, eggs and margarine. Research Design with the independent variables substitution seaweed 0%, 10%, 20%, 30%, and the dependent variable dietary fiber and organoleptic value with 5 replications. There is a significant effect on the added of seaweed on dietary fiber at the cake, whereas not significant on organoleptic value. The dietary fiber highest at 30% substitution (4.05%) and the lowest at 0% substitution (2.27%). Cake seaweed most preferred is 30% with an average assessment score highest at 3.8 (like). The most preferred organoleptic value from seaweed cake is brownish yellow, fragrant, soft texture and sweet taste.
KAJIAN KADAR PROTEIN, SERAT, HCN, DAN SIFAT ORGANOLEPTIK PROL TAPE SINGKONG DENGAN SUBSTITUSI TAPE KULIT SINGKONG Putri, Septi Wulan Adi; Hersoelistyorini, Wikanastri; Suyanto, Agus
Jurnal Pangan dan Gizi Vol 3, No 1 (2012): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.3.1.2012.%p

Abstract

This study aims to analysis the contents of protein, fiber, HCN, and the organoleptic propertiesof Cassava Tapae Cake with Substitution with Cassava Peel Tapae. The method used was experimentaland research design is completely randomized design (CRD) with varition of cassava peel tapae are 0,20%, 40%, 60%, 80%, and 100%. Results of protein analysis are 0.9608%, 1.2354%, 1.5099%,1.7844%, 1.9217%, and 2.1962%. fiber contents respectively it was 87.88%, 93.36%, 93.81%, 94.00%,94.90% and 94.93%. HCN content obtained negative results. The higher the substitution of cassavapeel tapae the higher the protein content and fiber content. Organoleptic properties mixed withcassava peel tapae that is taste a little bitter, compact texture, aroma is not sour and color tendency ofblack.
EVALUASI TINGKAT SANITASI, TOTAL MIKROBA DAN E. coli PADA PERALATAN MAKAN KANTIN SEKOLAH Suyanto, Agus; Nurrahman, Nurrahman; Najmatul Laila, Nadia
Jurnal Pangan dan Gizi Vol 14, No 2 (2024): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.14.2.2024.%p

Abstract

The canteen is one of the public infrastructures that functions as a place to sell food and drinks for students and school teachers. This study aims to evaluate the level of sanitation of school canteens with indicators of total microbes and Escherichia coli found on plates, glasses, and spoons and total microbes in the canteen air. The evaluation was carried out by comparing data before and after coaching canteen traders, including testing total microbe samples, namely Total Plate Count (TPC), E. coli testing, and testing the level of sanitation using the Good Processed Food Production Method (CPPOB) form. The results of the statistical test did not affect the total microbes of equipment and air but did affect the reduction of E. coli and the level of sanitation of the school canteen.
Co-Authors amrullah, Rully Amrullah Arinachaque, Faridha Asiyah, Dewi Asysyifa, Rayyana Aurora Nur Darmanijati, Maria R Srah Endang Mugiastuti Fitriyanti, Addina Rizky hafifuddin hafifuddin, hafifuddin Irwansyah , Novi Ismail Astar Khamdi, Ali Kumar, Saurav Kusumaningrum, Arini Loekas Soesanto Maghfiroh, Rahmi Naily Mustikarini, Dita Najmatul Laila, Nadia Nurrahman Nurrahman Purnawan, Lesna Purwandari, Wd. Vitha Putri, Septi Wulan Adi Radjali Amin Ratih Handayani Ruth Feti Rahayuniati Sabaruddin Setiawan Setiawan Setiawan Setiawan, Aries Siti Aminah Slamet Riyanto spinkte, diona SRI RAHAYU Sulistyaningrum, Hersanti Suryono Suryono Susilowati Susilowati Triyono Wahyu Imam Santoso Warsiati, Wiwi Wicaksono, Damar Bima Wikanastri Hersoelistyorini Youlla, Donna Yunan Kholifatuddin Sya’di