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All Journal Jurnal Gizi Jurnal Pangan dan Gizi PROSIDING SEMINAR NASIONAL Geo Media: Majalah Ilmiah dan Informasi Kegeografian Perkebunan dan Lahan Tropika JURNAL HAMA DAN PENYAKIT TUMBUHAN TROPIKA Jurnal AKP Jurnal Ilmu Budaya Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) AGRITEKNO, Jurnal Teknologi Pertanian Ijtimaiyah: Jurnal Ilmu Sosial dan Budaya Edible : Jedb JURNAL INOVASI DAN PENGABDIAN MASYARAKAT INDONESIA PERTANIAN TROPIK JAPI: Jurnal Akses Pengabdian Indonesia Jurnal Pengabdian Masyarakat Teknologi Pertanian The International Journal of Education Management and Sociology Journal of Artificial Intelligence and Digital Business Ekalaya: Jurnal Pengabdian Kepada Masyarakat Indonesia Buletin Pengabdian Jurnal Internasional IJEB Prosiding Seminar Nasional Unimus IJLRSA Environmental Insight Journal Jurnal Pengabdian pada Masyarakat
Agus Suyanto
Yogyakarta School Of Environmental Engineering (STTL YLH), Jl. Janti Km 4, Gedong Kuning, Yogyakarta
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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.
Karakteristik Kimia, Viskositas, dan Sensori Yoghurt Instan Berbahan Labu Kuning dengan Variasi Konsentrasi Tepung Porang Mustikarini, Dita; Nurrahman, Nurrahman; Suyanto, Agus
AGRITEKNO: Jurnal Teknologi Pertanian Vol 14 No 1 (2025): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2025.14.1.40

Abstract

Pumpkin is a rich source of dietary fiber and provitamin A, particularly β-carotene, and has potential for development into functional food products such as instant yoghurt. However, a thickening agent is required to enhance the texture and stability of the product. Porang flour, which contains a high concentration of glucomannan, can function effectively as natural thickener, binder, and substitute for commonly used gelling agents such as agar and gelatin. The research aimed to improve the chemical quality, viscosity and sensory properties of pumpkin yoghurt powder with differebt concentration of porang flour. The experimental procedure involved preparing pumpkin juice, fermenting it into yoghurt with porang flour added at varying concentrations (0.1%, 0.2%, 0.3%, and 0.4%), followed by instantization using the foam-mat drying The resulting products were analyzed for pH, moisture content, antioxidant activity, viscosity, and sensory properties. The results showed that the addition of porang flour significantly influenced all evaluated parameters. Including viscosity, pH, moisture content, antioxidant activity and sensory characteristics. The formulation containing 0.3% porang flour demonstrated the most favorable combination of physicochemical and sensory properties, indicating its potential as the optimal concentration for producing high-quality instant pumpkin yoghurt powder.
PEMBINAAN PEDAGANG KANTIN SEKOLAH TERHADAP PERUBAHAN SANITASI, TOTAL MIKROBA, SERTA ESCHERICHIA COLI Maghfiroh, Rahmi Naily; Nurrahman, Nurrahman; Suyanto, Agus
Ekalaya: Jurnal Pengabdian Kepada Masyarakat Indonesia Vol. 2 No. 3 (2023): Ekalaya Journal
Publisher : Nindikayla Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57254/eka.v2i3.115

Abstract

The sanitary condition of the canteen has an impact on food safety and the health of school residents. Foodstuffs contaminated with microorganisms cause unwanted damage and are therefore unfit for consumption. This study aims to determine the role of coaching school canteens on changes in sanitation levels, total microbes, and Escherichia coli. Counseling on food safety was given to the five canteen traders. Then training was carried out for thirty days with nine meetings. During the training, the canteen traders were given instructions regarding safe food processing and facilities to support hygiene and sanitation in the canteen. In order to determine the success rate of coaching, tests on the level of sanitation, total microbes, and Escherichia coli contamination in food and water sources were carried out before and after the coaching activities. The score of the five canteen sanitation level questionnaires increased after coaching. There was a change in the total microbes in the food samples but not significantly. Total microbes of water samples experienced a significant decrease in the four canteens, while one canteen did not change. Escherichia coli contamination test results decreased in the three canteens, while the two canteens experienced an increase. Coaching has an influence on the level of sanitation, decreased total microbes, and Escherichia coli contamination.
Effects of Gluconacetobacter xylinus Concentrations on the Physicochemical Properties of Bacterial Cellulose from Coconut Water Medium Sya'di, Yunan Kholifatuddin; Wicaksono, Damar Bima; Suyanto, Agus
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 14 No. 4 (2025): August 2025
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtepl.v14i4.1415-1423

Abstract

Utilization of coconut water into a bacterial cellulose product is promising to take advantage of the abundant natural resources. The synthesis of bacterial cellulose using coconut water media requires optimal conditions to achieve the best characteristics as a bioplastic component. This study aims to determine the effect of variations in the concentration of Gluconacetobacter xylinus starter. The type of research is experimental using a one-factor Complete Random Design (RAL) by going through a fermentation process influenced by variations in starter concentrations (5%, 7%, 9%, 11%, 13%, 15%) with test parameters including water vapor permeability, tensile strength, and crystallinity index. The results showed a significant influence (p≤0.05) of water vapor permeability testing, tensile strength testing, and yield testing. The crystallinity index test of the best treatment obtained a concentration of 15%. The best treatment of 15% resulted in the average water vapor permeability (3.84x10-7 g/(m2/day)), tensile strength (69.25 MPa), crystallinity index (91.35%), and yield (75.70%). Bacterial cellulose produced using a 15% starter can be used as bioplastic packaging material and allows for further research by combining it with other materials to obtain the best and most affordable bioplastic formulation.
Pengaruh Gaya Hidup Mahasiswa Dan Literasi Keuangan Terhadap Perilaku Konsumtif (Kajian Studi Literatur) Suyanto, Agus; Hafifuddin, Hafifuddin; Asiyah, Dewi; Warsiati, Wiwi; Kusumaningrum, Arini
Indonesian Journal of Economic and Business Vol. 3 No. 1 (2025): JUNE- IJEB
Publisher : PDPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58818/ijeb.v3i1.133

Abstract

Penelitian ini bertujuan untuk mengkaji pengaruh gaya hidup dan literasi keuangan terhadap perilaku konsumtif mahasiswa melalui pendekatan studi literatur. Perilaku konsumtif di kalangan mahasiswa menjadi fenomena yang semakin meningkat seiring dengan perkembangan gaya hidup modern dan rendahnya kesadaran pengelolaan keuangan. Kajian ini dilakukan dengan menganalisis artikel ilmiah dari jurnal nasional dan internasional yang relevan. Hasil kajian menunjukkan bahwa gaya hidup yang cenderung hedonis dan mengikuti tren berdampak signifikan terhadap peningkatan perilaku konsumtif. Sementara itu, literasi keuangan berperan penting sebagai pengendali dalam perilaku konsumsi. Mahasiswa dengan literasi keuangan yang baik cenderung lebih rasional dan bijak dalam mengelola keuangannya. Kedua variabel, gaya hidup dan literasi keuangan, secara simultan berpengaruh terhadap perilaku konsumtif, dengan literasi keuangan memiliki potensi untuk menekan dampak negatif gaya hidup yang konsumtif. Kajian ini merekomendasikan pentingnya edukasi literasi keuangan di lingkungan perguruan tinggi sebagai upaya preventif untuk mengurangi perilaku konsumtif berlebihan di kalangan mahasiswa.
Pengaruh Marketplace dan Sosial Media terhadap Penjualan Produk UMKM di Kota Cimahi Suyanto, Agus; Susilowati, Susilowati; Riyanto, Slamet; Purnawan, Lesna
RIGGS: Journal of Artificial Intelligence and Digital Business Vol. 4 No. 3 (2025): Agustus - October
Publisher : Prodi Bisnis Digital Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/riggs.v4i3.2920

Abstract

Penelitian ini dimaksudkan guna mengkaji pengaruh Marketplace dan Sosial Media terhadap penjualan produk Usaha Mikro, Kecil, dan Menengah (UMKM) di Kota Cimahi. Penelitian ini dilatarbelakangi oleh fenomena digitalisasi yang mendorong UMKM untuk beradaptasi dengan perubahan perilaku konsumen, khususnya dalam memanfaatkan platform digital sebagai sarana promosi dan transaksi. Penelitian ini menerapkan metode kuantitatif dengan pengumpulan data melalui teknik kuesioner yang dibagikan kepada pelaku UMKM di Kota Cimahi. Responden dalam penelitian berjumlah 150 UMKM yang diperoleh dengan menggunakan rumus Cochran. Analisis data dilakukan melalui uji regresi berganda, setelah sebelumnya dilaksanakan uji validitas, reliabilitas, serta normalitas melalui pemanfaatan software statistik. Hasil penelitian menemukan bahwasanya baik marketplace maupun sosial media berpengaruh signifikan terhadap peningkatan penjualan UMKM, baik secara parsial maupun simultan. Marketplace berperan penting dalam memperluas jangkauan pasar dan mempermudah proses transaksi, sedangkan sosial media efektif dalam membangun interaksi, melakukan promosi, meningkatkan brand awareness, dan menarik minat konsumen. Secara simultan, sinergi antara penggunaan marketplace dan sosial media terbukti mampu meningkatkan kinerja penjualan UMKM secara lebih optimal. Temuan ini mengindikasikan bahwa strategi pemasaran digital melalui kombinasi marketplace dan sosial media merupakan langkah strategis yang perlu dioptimalkan oleh pelaku UMKM selain untuk memperluas market juga untuk memperkuat daya saing dan sebagai kesinambungan usaha di era digital.
Co-Authors Agus Suyanto Aini, Fitriana Ajeng Larasati amrullah, Rully Amrullah Arinachaque, Faridha Asiyah, Dewi Asti Asti Asysyifa, Rayyana Aurora Nur Ayen, Rosalina Yuliana Caesar Rismanto Cahya S. Utama Darmanijati, Maria R Srah Dewi, Tiara Arista Dian Anggisari Dominikus Bancin, Hardi Ellyta Ellyta Endang Mugiastuti Erik Febriarta F. Tamtomo F. Tamtomo Fandhi Adi Wardoyo Faridha Arinachaque Fitriyanti, Addina Rizky hafifuddin hafifuddin, hafifuddin Ida Ayu Suci Ida Ayu Suci Irianti, Agnes Tutik Purwani Irwansyah , Novi Ismail Astar Jaka Slametan Khamdi, Ali Klarisa, Ica Kumar, Saurav Kusumaningrum, Arini Lenia W Audrea Lesna Purnawan Loekas Soesanto Maghfiroh, Rahmi Naily Muh Yusuf Muhamad Haripin, Muhamad MUHAMMAD YUSUF Mustikarini, Dita Najmatul Laila, Nadia Nurcahyono Nurcahyono, Nurcahyono Nurfitria, Rima Nurhidajah - Nurrahman Nurrahman Oktarianti, Sherly Purnawan, Lesna Purwandari, Wd. Vitha Putri, Septi Wulan Adi Radjali Amin Ratih Handayani Rini Suryani, Rini Ruth Feti Rahayuniati Sabaruddin Sabriana, Dona Sari, Mei Wulan Setia Iriyanto Setiawan Setiawan Setiawan, Aries Siti Aminah Siti Aminah Slamet Riyanto spinkte, diona Sri Andayani SRI RAHAYU Sri Widarti, Sri Stalis Norma Ethica Sukowiyono Sukowiyono Sulistyaningrum, Hersanti Suryono Suryono Susilowati Susilowati Susilowati Sya’di, Yunan Kholifatuddin Tatik Musdianingwati Triyono Tutik Purwani Irianti Tutik Purwani Irianti, Agnes Vienastra, Septian Wahyu Imam Santoso Warsiati, Wiwi Wicaksono, Damar Bima Wikanastri Hersoelistyorini Yuliana Ayen, Rosalina Yuliana Noor Setiawati Ulvie Yunan Kholifatuddin Sya’di