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All Journal JURNAL ILMIAH PLATAX KURVA S JURNAL MAHASISWA Jurnal Pengabdian Kepada Masyarakat Sakai Sambayan Mutiara Medika: Jurnal Kedokteran dan Kesehatan Jurnal Sains dan Teknologi Pangan JISPO (Jurnal Ilmu Sosial dan Ilmu Politik) RETORIKA: Jurnal Bahasa, Sastra, dan Pengajarannya SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Jurnal Fish Protech Jurnal Chemurgy Jurnal Peternakan (Jurnal of Animal Science) Techno-Fish Seminar Nasional Lahan Suboptimal PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat EKUITAS (Jurnal Ekonomi dan Keuangan) Yustisia Merdeka : Jurnal Ilmiah Hukum Indonesian Physical Review JIKAP PGSD: Jurnal Ilmiah Ilmu Kependidikan Ensiklopedia Social Review Pedagogiana - Jurnal Pendidikan Dasar Jurnal Onoma: Pendidikan, Bahasa, dan Sastra Jurnal Keperawatan (JKEP) Jurnal Kesehatan Panrita Husada Jurnal Bébasan Jurnal Ners Widya Husada Jurnal Pengabdian kepada Masyarakat Nusantara Tekper: Jurnal Teknologi dan Manajemen Industri Pertanian MAHESA : Malahayati Health Student Journal Jurnal Pengabdian Perikanan Indonesia Edible : Jedb FOCUS: Journal of Social Studies LANGUAGE: Jurnal Inovasi Pendidikan Bahasa dan Sastra Widya Publika Nuances of Indonesian Language Almufi Jurnal Pengabdian kepada Masyarakat Jurnal Pengabdian Masyarakat Ilmu Terapan (JPMIT) Jurnal Agricultural Biosystem Engineering LEBAH JOURNAL OF CHEMICAL NATURAL RESOURCES (JCNaR) JMLS: Journal of Medical Laboratory and Science Teknologi Sipil : Jurnal Ilmu Pengetahuan dan Teknologi Jurnal Salamata Depik Jurnal Ilmu-Ilmu Perairan, Pesisir dan Perikanan Jurnal Lanskap Politik AL-SULTHANIYAH POMA JURNAL Strata Social and Humanities Studies At-Tajdid: Journal of Islamic Studies Welfare State Jurnal Hukum Research and Innovation in Applied Linguistics MADIKA: Jurnal Politik dan Governance Jurnal Penelitian Pendidikan Indonesia Jurnal Pengabdian Fakultas Pertanian Universitas Lampung Indonesian Journal of Community Empowerment Depik Jurnal Ilmu-Ilmu Perairan, Pesisir, dan Perikanan Bakti Hayati Jurnal Suara Politik Journal of Fisheries & Marine Jurnal Akademika Kimia Jurnal Ragam Pengabdian JARI : Jurnal Akuakultur Rawa Indonesia SEMINAR TEKNOLOGI MAJALENGKA (STIMA)

Tamrin Tamrin

UNTAG Samarinda

Author-ID : 400808

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INTERFERENSI TATARAN SINTAKSIS BAHASA DAERAH KE DALAM BAHASA INDONESIA PADA PEMAKAIAN BAHASA REMAJA DI KOTA PALU Tamrin, Tamrin
BEBASAN Jurnal Ilmiah Kebahasaan dan Kesastraan Vol 3, No 1 (2016): BÃ‰BASAN Edisi Juni 2016
Publisher : Kantor Bahasa Banten

Salah satu fenomena kontak bahasa adalah interferensi. Proses interferensi dapat terjadi dalam segala tataran kehidupan, termasuk dalam interferensi tataran sintaksis pemakaian bahasa Indonesia oleh para remaja di Kota Palu. Penelitian ini bertujuan untuk mendeskripsikan interferensi nonbahasa Indonesia ke bahasa Indonesia pada penggunaan bahasa para remaja di Kota Palu dalam tataran sintaksis. Metode yang digunakan adalah pendekatan sosiolinguistik dengan teknik simak, rekam, dan catat, kemudian diklasifikasikan berdasarkan jenis interferensi lalu dianalisis secara berstruktur. Hasil analisis menunjukkan bahwa penggunaan bahasa Indonesia oleh para remaja di Kota Palu terinterferensi pada tataran sintaksis yaitu adanya pemakaian preposisi yang tidak tepat dan penggunaan partikel-partikel yang berasal dari bahasa daerah. Hal-hal yang menyebabkan interferensi oleh pemakaian bahasa Indonesia oleh remaja di Kota Palu adalah faktor kedwibahasaan, tipisnya kesetiaan pemakai bahasa penerima, prestise bahasa sumber dan gaya bahasa, dan terbawanya kebiasaan dalam bahasa ibu.

PENGARUH PERENDAMAN ASAP CAIR TEMPURUNG KELAPA TERHADAP SIFAT FISIK DAN MASA SIMPAN DAGING SAPI Prasetya, Lisa Adum; Pagala, Muhammad Amrullah; tamrin, tamrin
Jurnal Sains dan Teknologi Pangan Vol 4, No 6 (2019): JURNAL SAINS DAN TEKNOLOGI PANGAN
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACT This study aimed to analyze the effect of soaking beef on liquid smoke on the physical properties and shelf life ofbeef. This study used a Completely Randomized Design (CRD) consisting of four treatments, using liquid smoke withconcentrations of 0% (P0 – control), 10% (P1), 20% (P2), and 30% (P3). Each treatment was repeated three times so thattwelve trial units were used in this study. The results show that panelists favored beef immersed in 20% concentration of liquidsmoke (P2) with mean preference scores of color, aroma, and texture reached 4.19 (like), 4.16 (like), and 4.03 (like),respectively. Organoleptic descriptive results show that the average color scores were Quality 1: P0 (2.71), P1 (3.57), and P2(4.57). Meanwhile, the average scores of aroma and texture were 4.27 (smokey aroma) and 4.28 (soft). Beef has pH levels of6.15, 5.63, 5.43, and 4.92 in P0, P1, P2, and P3 treatments, respectively. Meanwhile, the respective water binding capacity inP0, P1, P2, and P3 treatments reached 45.97, 57.11, 73.52, and 87.58 while the respective water contents reached 82.34%,84.89%, 87.18%, and 89.72%. The higher the concentration of liquid smoke, the lower the pH value but the higher the waterbinding capacity and water contents. Beef shelf-life test with H2S showed a positive (+) value with the latest initial decay signthat appeared at P3 treatment (Day 2). Keyword :Beef, Liquid Smoke, shelf life, Physical Properties. ABSTRAKTujuan penelitian ini yaitu untuk mempelajari pengaruh perendaman daging sapi pada asap cair terhadap sifat fisik dan masa simpan daging sapi. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari empatperlakuan, penggunaan asap cair P0 (control 0%), P1 (10 %), P2 (20 %) dan P3 (30 %) masing–masing perlakuan diulangsebanyak 3 kali sehingga di peroleh 12 unit percobaan. Hasil penelitian menunjukan bahwa panelis menyukai daging sapidengan perendaman pada asap air konsentrasi P2 (20 %), dengan rerata kesukaan warna sebesar 4.19 (suka), aromasebesar 4.16 (suka), dan tekstur sebesar 4.03 (suka). Hasil deskriptif organoleptik menunjukan bahwa rerata penilaian skorwarna Mutu 1 P0 (2.71), P1 (3.57), P2 (4.57), aroma sebesar 4.27 (berbau asap), dan tekstur sebesar 4.28 (empuk). DagingSapi memiliki kadar pH P0 (6.15), P1 (5.63), P2 (5.43) dan P3 (4.92) memiliki nilai daya ikat air (DIA) P0 (45.97), P1 (57.11), P2(73.52) dan P3 (87.58) dan Kadar Air ) P0 (82.34%), P1 (84.89%), P2 (87.18%) dan P3 (89.72%). Semakin tinggi konsentrasiasap cair maka nilai pH makin menurun, Daya Ikat Air meningkat dan kadar air juga meningkat. Uji masa simpan daging sapidengan H2S menunjukan positif (+) mengalami awal tanda pembusukan paling lama yaitu pada perlakuan P3 (Hari ke 2). Kata kunci: Daging Sapi, Asap Cair, Masa Simpan,Sifat Fisik.

KAJIAN PENGOLAHAN COKELAT BATANG DENGAN PENAMBAHAN BUBUK KOPI ARABIKA TERHADAP ORGANOLEPTIK DAN KARAKTERISTIK KIMIA COKELAT BATANG Sesa, Alfreski Sangri; tamrin, tamrin; Asyik, Nur
Jurnal Sains dan Teknologi Pangan Vol 4, No 6 (2019): JURNAL SAINS DAN TEKNOLOGI PANGAN
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACT This study aimed to study and determine the effect of Arabica coffee powder addition on the organoleptic andchemical characteristics of chocolate bars. This study used a completely randomized design (CRD) with the addition of Arabica coffee powder: K0 as the control treatment (without addition of arabica coffee powder), K1 (2% arabica coffee powderaddition), K2 (4% arabica coffee powder addition), K3 (6% arabica coffee powder addition), K4 (8% arabica coffee powderaddition), and K5 (10% arabica coffee powder addition). The observation variables in this study were organoleptic (color,aroma, texture, and taste) and chemical characteristics (moisture, ash, and fat contents as well as antioxidant activity).Organoleptic assessment results data were analyzed using Analysis of Variance (ANOVA). The results show that thetreatment of arabica coffee powder addition had a very significant effect on the color, texture, aroma, and taste of thechocolate bar. The most preferred chocolate product based on its organoleptic assessment was the K2 treatment (2%arabica coffee powder addition) with assessment scores of color, aroma, texture, and tastes of 4.08, 4.28, 4.23, and 4.28,respectively. The nutritional value of the selected chocolate bar product included the water, ash, and fat contents as well asantioxidant activity with the values of 1.37%, 2.04%, 52.42%, and 15.00%, respectively. The chocolate bar product had waterand fat contents that meet the national standard.Keywords: chocolate, cocoa, arabica coffee powder ABSTRAK Penelitian ini bertujuan untuk mempelajari dan mengetahui pengaruh penambahan bubuk kopi arabika terhadaporganoleptik dan karakteristik kimia cokelat batang. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) denganpenambahan bubuk kopi arabika : K0 Kontrol (Tanpa penambahan bubuk kopi arabika), P1(Penambahan bubuk kopiarabika 2%), K2 (Penambahan bubuk kopi arabika 4%), K3 (Penambahan bubuk kopi arabika 6%), K4 (Penambahan bubukkopi arabika 8%), K5 (penambahan bubuk kopi arabika 10%). Variabel pengamatan pada penelitian ini yaitu organoleptik(warna, aroma, tekstur dan rasa), dan karakteristik kimia (kadar air, kadar abu, kadar lemak, dan aktivitas antioksidan). Datahasil penilaian organoleptik dianalisis menggunakan Analysis of Varians (ANOVA). Hasil penelitian menunjukkan bahwa perlakuan penambahan bubuk kopi arabika berpengaruh sangat nyata terhadap warna, tekstur, aroma dan rasa cokelatbatang. Cokelat batang terpilih berdasarkan penilaian organoleptik terdapat pada perlakuan K2( Penambahan bubuk kopiarabika 2 %) dengan skor penilaian terhadap karakteristik organoleptik warna (4,08), aroma(4,28), tekstur(4,23) dan rasa(4,28). Nilai gizi dari produk cokelat batang terbaik meliputi kadar air, kadar abu, kadar lemak, dan aktivitas antioksidandengan nilai yaitu 1,37%, 2,04%, 52,42%, 15,00.%. Produk cokelat batang nilai karakteristik kadar air, kadar abu dan kadarlemak telah memenuhi SNI.Kata kunci : cokelat, kakao, bubuk kopi arabika

PENGARUH PERENDAMAN DALAM BERBAGAI KONSENTRASI LARUTAN KAPUR DANGARAM TERHADAP PENURUNAN KADAR ASAM SIANIDA (HCN) UMBI GADUNG (Dioscorea hispida Dennst) Rusli, Solfian; tamrin, tamrin; hermanto, hermanto
Jurnal Sains dan Teknologi Pangan Vol 4, No 6 (2019): JURNAL SAINS DAN TEKNOLOGI PANGAN
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACT The purpose of this study was to determine the effect of the solvent concentration on the cyanide acid (HCN) levelsof yam tubers (Dioscorea hispida Dennst) after immersion using salt and lime solution. This study used a randomized blockdesign with a combination of salt solution and lime concentration of 15% at the same time that was 48 hours. Theobservation variables in this study were cyanide (HCN) test and chemical analysis (ash, water, and starch contents). Datawere analyzed statistically using analysis of variance (ANOVA). The data that were significant then further analyzed byDuncan's Multiple Range Test (DMRT) at a 95% confidence level (α = 0.05). The results show that the concentration andtype of solvent had a very significant effect (p <0.05) on levels of cyanide acid (HCN) of yam flour. The lowest HCN level(3.22 ppm) was obtained in the treatment of salt and lime solution immersion with a concentration of 15% (G2K2). Thechemical content of the best treatment of yam tuber flour (G2K2) was 3.35% water, 1.50% ash, and 38.78% starch. It can beconcluded that the yam tuber flour had an HCN level that is lower than the standards set by SNI 01-7152-2006, which is amaximum of 50 ppm.Keywords: yam’s tuber, cyanide, salt, lime ABSTRAK Tujuan penelitian ini untuk mengetahui pengaruh konsentrasi jenis pelarut terhadap kadar asam sianida (HCN)umbi gadung (Dioscorea hispida Dennst) setelah perendaman dengan menggunakan larutan garam dan larutan kapur.Penelitian ini menggunakan rancangan acak kelompok dengan kombinasi perendaman larutan garam dan kapur konsentrasi 15% dengan waktu sama yaitu 48 jam. Variabel pengamatan pada penelitian ini yaitu uji kadar sianida (HCN) dan analisiskimia (kadar abu, air dan pati). Data dianalisis secara statistik menggunakan analysis of varians (ANOVA). Hasil analisisdata berpengaruh nyata dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95% (α =0,05). Hasil penelitian menunjukan bahwa konsentrasi dan jenis pelarut berpengaruh sangat nyata (p<0,05) terhadap kadarasam sianida (HCN) tepung umbi gadung. Kadar HCN terendah diperoleh pada perlakuan perendaman larutan garam dankapur dengan konsentrasi 15%(G2K2) yaitu sebesar 3,22 ppm. Kandungan kimia tepung umbi gadung perlakuan terbaik (G2K2) meliputi kadar air 3,35%, kadar abu 1,50%, Kadar pati 38,78%. Berdasarkan hasil analisis tersebut bahwa tepung umbi gadung dengan kadar HCN ini lebih rendah dibandingkan dengan standar yang ditetapkan oleh SNI 01-7152-2006yaitu maksimal 50 ppm.Kata kunci : Umbi Gadung, Sianida, Garam, Kapur.

PENGARUH SUBSTITUSI TEPUNG JANTUNG PISANG (Musa paradisiaca) TERHADAP KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK BAKSO DAGING AYAM Hasmawati, Hasmawati; tamrin, Tamrin; hermanto, hermanto
Jurnal Sains dan Teknologi Pangan Vol 5, No 1 (2020): JURNAL SAINS DAN TEKNOLOGI PANGAN
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACT This study aimed to analyze the effect of banana (Musa paradisiaca) heart flour substitution on the physical, chemical and organoleptic characteristics of chicken meatball. This study used a Completely Randomized Design (CRD) with a various proportion of chicken meat and banana heart flour, namely B0 (100%:0%), B1 (90%:10%), B2 (80%:20 %), B3 (70%:30%), and B4 (60%:40%). The results show that the proportion of chicken meat and banana heart flour significantly affected (p <0.05) the organoleptic characteristics. The highest average organoleptic test values were obtained by B2 treatment, with the average scores of color, aroma, taste, and texture reached 4.17 (like), 3.90 (like), 4.13 (like), and 3.96 (like), respectively. The results of the nutritional content analysis of B2 treatment show that it had 5.28% water, 7.91% protein, 8.06% fat, 2.54% carbohydrate, pH of 5-5.2, and water holding capacity of 4.31%. Therefore, the higher concentration of the banana heart flour addition will increase the water holding capacity and protein content of chicken meatball products. Keywords: Chicken meat, banana heart flour, meatballs, nutrition. ABSTRAK Penelitian ini bertujuan untuk mempelajari pengaruh substitusi tepung jantung pisang (Musa paradisiaca) terhadap karakteristik fisik, kimia dan organoleptik bakso daging ayam. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan taraf perlakuan yaitu proporsi daging ayam dan tepung jantung pisang (Musa paradisiaca) dengan perbandingan BO (100% : 0%), B1 (90% : 10%), B2 (80% : 20%), B3 (70% : 30%) dan B4 (60% :40%). Hasil penelitian menunjukkan bahwa perbedaan perbandingan penambahan daging ayam dan tepung jantung pisang (Musa paradisiaca) berpengaruh nyata (p <0,05) terhadap kualitas organoleptik dan dapat diterima (disukai), oleh panelis. Hasil rerata nilai uji organoleptik tertinggi yaitu pad perlakuan B2 yaitu perlakuan : warna 4,17 (suka), aroma 3,90 (suka), rasa 4,13 (suka) dan tekstur 3,96 (suka). Hasil analisis kandungan gizi tertinggi pada perlakuan B2 yaitu kadar air (5,28%), kadar protein (7,91%), kadar lemak (8,06%), kadar karbohidrat (2,54%), uji pH (5,52%) dn kandungan daya ikat air (4,31%). Jadi, semakin tinggi penambahan tinggi penambahan tepung jantung pisang akan meningkatkan kandungan daya ikat air dan kandungan kadar protein pada produk bakso daging ayam.. Kata kunci: daging ayam, tepung jantung pisang pisang, bakso, zat gizi

PENGARUH PENAMBAHAN KAYU MANIS (Cinnamomum Verum) TERHADAP KARAKTERISTIK ORGANOLEPTIK DAN ANTIOKSIDAN MINUMAN SARI BUAH ALPUKAT (Perseaamericana Mill) Apriliani, Rini; tamrin, tamrin; hermanto, hermanto
Jurnal Sains dan Teknologi Pangan Vol 4, No 6 (2019): JURNAL SAINS DAN TEKNOLOGI PANGAN
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACTThis study aimed to analyze the antioxidant activity and organoleptic assessment of avocado juice with the addition of cinnamon. This study used a Completely Randomized Design (CRD) with the addition of cinnamon (AM) consisting of AM0(control) = 0%, AM1 = 0.1%, AM2 = 0.3%, and AM3 = 0.5%. The results show that the best treatment of avocado juice drink wasAM2 (0.1% cinnamon addition) with average preference scores for color, aroma, taste, and thickness reached 3.97 (like), 3.29(slightly like), 3.43 (slightly like), and 3.57 (slightly like), respectively. Based on the analysis performed on the best avocado juicedrink treatment, the sample had a viscosity of 2.98 cP, pH of 5.91, and antioxidant activity of IC50 that reached 34.70 ppm. Theresults show that the addition of cinnamon has a very significant effect on organoleptic color, aroma, taste, texture, and has asignificant effect on viscosity, pH, and antioxidant activity of avocado juice drinks. Keywords : avocado, cinnamon, antioxidant, organoleptic. ABSTRAK Penelitian ini bertujuan untuk mempelajari aktivitas antioksidan dan penlilaian organoleptik minuman sari buah alpukatdengan penambahan kayu manis. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yaitu penambahan kayu manis(AM) yang terdiri dari AM0 (kontrol) = 0%, AM1 = 0,1%, AM2 = 0,3% dan AM3 = 0,5%. Hasil penelitian yang diperolehmenunjukan bahwa perlakuan terbaik minuman sari buah alpukat yaitu AM2 (penambahan kayu manis 0,1%) dengan rata-ratakesukaan terhadap warna sebesar 3,97 (suka), aroma sebesar 3,29 (agak suka), rasa sebesar 3,43 (agak suka) dan kekentalansebesar 3,57 (agak suka). Berdasarkan analisis yang dilakukan pada minuman sari buah alpukat perlakuan terbaik, parameteryang diamati yaitu analisis viskositas sebesar 2,98 cP, pH sebesar 5,91 dan aktivitas antioksidan sebesar IC50 34,70 ppm.Berdasarkan hasil penelitian menunjukkan bahwa penambahan kayu manis mempunyai pengeruh sangat nyata terhadaporganoleptik warna, aroma, rasa, tekstur, dan mempunyai pengaruh nyata terhadap viskositas, pH dan aktivitas antioksidanminuman sari buah alpukat.Kata kunci: alpukat, kayu manis, antioksidan, organoleptik.

ANALISIS KANDUNGAN RHODAMIN B PADA SAUS TOMAT (Solanum Lycopersicum Linn.,) YANG BEREDAR DI BEBERAPA PASAR TRADISIONAL KOTA KENDARI Triantari, Novi; Karimuna, La; tamrin, tamrin
Jurnal Sains dan Teknologi Pangan Vol 5, No 1 (2020): JURNAL SAINS DAN TEKNOLOGI PANGAN
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACTThis study aimed to determine the presence of Rhodamine B content in tomato sauce traded in the Kendari City traditional markets, including the Mandonga KOREM Market, the Mandonga Wet Market, the Old City Central Market, Andonohu Market, the Wua-Wua Central Market, and or the Baru Market. This study also aimed to determine the Rhodamine B content in the tomato sauce samples. This study used purposive sampling by determining specific criteria, namely the striking red color of the tomato sauce. The population used in this study were all types of tomato sauce traded in the traditional markets of Kendari City. This study used wool yarn as a test tool with the principle of drawing dyes into fat-free wool yarn. The method used in this study was the gravimetric method and the research data were tabulated and then analyzed descriptively. The results show that some tomato sauces traded in the traditional markets of Kendari City positively contained synthetic Rhodamine B dyes. Two out of ten positive tomato sauce samples were containing synthetic Rhodamine B dyes with different levels, where the highest Rhodamine B levels were found in SL1 samples with a concentration of 194 ppm and the lowest levels were found in BM1 samples with a concentration of 116 ppm. Keywords: Rhodamine B, Tomato Sauce, and Kendari Traditional MarketABSTRAKPenelitian ini bertujuan untuk menentukan adanya kandungan Rhodamin B pada saus tomat yang beredar di Pasar Tradisional Kota Kendari khususnya pada Pasar Korem Mandonga, Pasar Basah Mandonga, Pasar Sentral Kota Lama, Pasar Andonohu, Pasar Sentral Wua-Wua atau Pasar Baru dan untuk mengetahui kadar Rhodamin B pada sampel saus tomat yang positif mengandung Rhodamin B. Pengambilan sampel pada penelitian ini menggunakan purposive sampling yaitu pengambilan sampel dengan menentukan kriteria khusus yaitu warna merah yang mencolok pada saus tomat yang akan diteliti. Populasi dan sampel pada penelitian ini yaitu semua jenis saus tomat yang diperjualbelikan di pasar tradisional kota kendari. Penelitian ini menggunakan benang wol sebagai alat uji dengan prinsip penarikan zat warna ke dalam benang wol bebas lemak. Metode yang digunakan pada penelitian ini yaitu metode gravimetri dan data hasil penelitian ditabulasi dengan menggunakan tabel kemudian dianalisis secara deskriptif. Hasil penelitian menunjukkan bahwa beberapa saus tomat yang diperdagangkan dipasar-pasar tradisional Kota Kendari positif mengandung pewarna sintetis Rhodamin B. Terdapat dua dari sepuluh sampel saus tomat yang positif mengandung pewarna Sintetis Rhodamin B dengan kadar yang berbeda, dimana kadar Rhodamin B tertinggi terdapat pada sampel SL1 dengan konsentrasi 194 ppm dan kadar terendah terdapat pada sampel BM1 dengan konsentrasi 116 ppm. Kata Kunci : Rhodamin B, Saus Tomat, dan Pasar Tradisional Kota Kendari

KAJIAN PENGEMBANGAN PRODUK COOKIES BERBASIS TEPUNG UBI JALAR UNGU (Ipomoea batatas L) FERMENTASI DENGAN SUBSTITUSI BUBUK KAKAO (Theobroma cacao) UNTUK MENGHASILKAN PRODUK COOKIES Fitriani, Lili; tamrin, tamrin; Sadimantara, Muhammad Syukri
Jurnal Sains dan Teknologi Pangan Vol 5, No 2 (2020): JURNAL SAINS DAN TEKNOLOGI PANGAN
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

The purpose of this research was to develop cookies based on fermented purple sweet potato (Ipomoea batatas) flour with cocoa (Theobroma cacao) powder substitution. The study was conducted using a Completely Randomized Design (CRD) with the formulation of purple sweet potato flour with cocoa powder of 100% (K0), 95%:5% (K1), 90%:10% (K2), 85%:15% (K3), and 80%:20% (K4). Data were analyzed using analysis of variance (ANOVA) followed by DMRT (Duncan's Multiple Range Test) at a 95% confidence level (α = 0.05). The results show that the composition of 95% fermented purple sweet potato flour and 5% cocoa powder had a very significant effect on the organoleptic assessment of color, aroma, and taste but it had no significant effect on texture. The most preferred treatment was the K1 (90 + 5%) samples with organoleptic scores of color, aroma, taste, and texture reached 1.36 (very dislike), 3.69 (like), 3.69 (like), and 3.41 (slightly like), respectively. The nutritional analysis shows that the K1 sample had 4.53% water, 3.05% ash, 9.27% protein, 31.22% fat, 51.93% carbohydrate, and antioxidant activity of 1609 ppm. The results show that cookies made from fermented purple sweet potato flour and cocoa powder substitution was accepted (preferred) by panelists and met national standards, except for carbohydrate content. Keywords: cookies from fermented purple sweet potato flour, organoleptic, nutritional valueABSTRAKTujuan dari penelitian ini adalah untuk pengembangan produk cookies berbasis tepung ubi jalar ungu (Ipomoea batatas) fermentasi dengan penambahan bubuk kakao (Theobroma cacao), penelitian dilakukan menggunakan Rancangan Acak Lengkap (RAL). Dengan formulasi Tepung Ubi jalar ungu dengan bubuk kakao100%(K0), 95% : 5% (K1), 90% : 10% (K2), 85% : 15% (K3), 80% : 20% (K4).Data dianalisis menggunakan analysis of variances (ANOVA) dilanjutkan dengan uji beda nyata yaitu DMRT (Duncan’s Multiple Range Test) pada taraf kepercayaan 95% (α=0,05). Hasil penelitian menunjukan bahwa komposisi tepung ubi jalar ungu fermentasi 95% dan bubuk kakao 5% berpengaruh sangat nyata terhadap penilaian organoleptik warna, aroma dan rasa serta tidak berpengaruh nyata pada tekstur. Perlakuan terpilih diperoleh pada penambahanK1(90+5%) dengan kategori penilaian warna dengan nilai 1,36 (sangat tidak suka), aroma 3,69 (suka), rasa 3,69 (suka), dan tekstur 3,41 (agak suka). Nilai gizi yaitu kadar air sebesar 4,53%, kadar Abu 3,05%, kadar protein 9,27%, kadar lemak 31,22%, kadar karbohidrat 51,93%, dan aktivitas antioksidan 1609 ppm.Berdasarkan hasil penelitian produk cookies formulasi tepung ubi jalar ungu fermentasi dan substitusi bubuk kakao dapat diterima (disukai) oleh panelis dan telah memenuhi standar SNI terkecuali kadar karbohidrat.

Eksplorasi Pengalaman Remaja yang Menjadi Korban Bullying di Sekolah Wardani, Devi Kusuma; Mariyati, Mariyati; Tamrin, Tamrin
Jurnal Ners Widya Husada Vol 6, No 1 (2019): MARET
Publisher : Universitas Widya Husada

Hubungan yang tidak baik seringkali terjadi disekolah seperti guru yang selalu memberikan kata jelek dan menghukum fisik terhadap peserta didik yang tidak bisa mengerjakan tugas, kakak kelas yang merasa dirinya senior dan berkuasa yang selalu menindas adik kelasnya, sesama teman yang sering mengejek bahkan sampai mengucilkan, menimbulkan muculnya perlakuan bullying. Kasus bullying di sekolah dilakukan oleh peneliti di SMP Muhammadiyah 8 Semarang, terdapat 136 siswa kelas VII dan ada 40 siswa pernah menjadi korban bullying. Sebagian besar terjadinya bullying karena kondisi fisik dan kurang menonjol. Perilaku bullying yang dilakukan adalah bullyingfisik dan bullying verbal. Penelitian ini berjenis studi kualitatif dengan pendekatan fenomenologi. Pemilihan subjek penelitian dilakukan melalui purposive sampling. Subjek dari penelitian ini adalah 6 partisipan di SMP Muhammadiyah 8 Semarang yang menjadi korban bullying, dengan kriteria inklusi siswa yang menjadi korban bullying secara langsung (fisik, verbal, dan psikologis). Hasil analisa data didapatkan tiga tema yaitu penyebab remaja menjadi korban bullying, dampak tindakan bullying, dan pertahanan diri remaja yang mendapatkan perlakuan bullying. Penyebab siswa menjadi korban bullying karena siswa memiliki kekurangan fisik dan lemah dalam bersosialisasi, sehingga korba menerima ejekan, pukulan, dan juga ancaman. Perlakuan bullying berdampak pada fisik, psikologis, dan sosial.Â Kata kunci: dampak bullying, pertahanan diriÂ EXPLORATION OF ADOLESCENT EXPERIENCE THAT BECAME VICTIMS OF BULLYING IN SCHOOLABSTRACTBad relationships often occur in schools such as teachers who always give bad words and punish students physically who cannot work on assignments, classmates who feel themselves senior and powerful who always oppress their younger siblings, fellow friends who often mocked and even isolated, cause bullying. Bullying cases at school were conducted by researchers at SMP Muhammadiyah 8 Semarang, there are 136 class VII students and there are 40 students who have been victims of bullying. Most bullying occurs due to physical conditions and is less prominent. Bullying behavior is physical bullying and verbal bullying.Thisstudy has a qualitative study with a phenomenological approach. The selection of research subjects was carried out through sampling. The subjects of this study were students at SMPMuhammadiyah 8 Semarang who were victimsofbullying, with the inclusion criteria for students who are victims of bullying directly (physical, verbal, and psychological).The results of data analysis obtained three themes namely there are reasons for teenagers to receive bullying treatment, the impact of adolescents who receive bullying treatment, and forms of self-defense of teenagers who get bullying treatment.Causes of students being victims of bullying because students have physical deficiencies and are weak in socializing, so the victim receives ridicule, blow, and also threats. Bullying treatment has physical, psychological and social impacts.Â Keywords: teenagers, bullying effect, coping mechanism

Peran Kader Dalam Memotivasi Ibu Balita Yang Berkunjung Ke Posyandu Widyaningsih, Tri Sakti; Windyastuti, Windyastuti; Tamrin, Tamrin
Jurnal Keperawatan Vol 5 No 1 (2020): Vol 5 No 1(2020)
Publisher : Poltekkes Kemenkes Jakarta III

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32668/jkep.v5i1.225

Integrated service post as one of the health services that serves to facilitate public especially for pregnant women and toddlers to implement happy little family. This study aims to determine the relationship between the role of cadres and the motivation of mothers who visit Posyandu, Tambakharjo Village, West Semarang District. This research used Cross Sectional. The sample was 39 people. The sampling technique used purposive sampling. Statistical test using Rank Spearman correlation. The results show that a relationship between the role of cadres and maternal motivation = 0.565 and p-value = 0,000 (<Î± = 0.5). The meaning is that, the stronger the role of the posyandu cadre under five, the higher the motivation of mothers under five to visit the posyandu. Recommendation: providing information about the role of cadres and the Posyandu program for under-fives, it is expected that mothers will have the motivation to visit the Posyandu RW VII, Tambakharjo Sub-District, West Semarang District.

Co-Authors - Afrizal A.A. Ketut Agung Cahyawan W AA Sudharmawan, AA ABDU RAHMAN BACO, ABDU RAHMAN Abdul Gafur Marzuki Abdul Haliq, Abdul Abdullah, Nursanti Acep, Sujatnika Adipa, Rakha Aditya, Rizki Andri Ahmad Adriani, Rovina Adrianti, Yulis Afrilia, Yuliani Agung, Amy Pratiwi Agus Haryanto Ahmad, Khamsiah Aisah, Mutiara Nur Aisyah, Deva Ayu Aji, Armadito Abilawa Cipta Ali Akbar Alpandi, Alpandi Amalia, Anggun Clarisa Amanda, Ikko Putri Anas, Ismail Andayani, Siti Andi Bahrun Andriyani, Yulita Andina Anggereni, Kustia Angggraini, Dewi Anggraini, Serly Angraeni, Rini Annisa Fitriani, Annisa Annisa, Wa Ode Siti Nur Ansharullah ansharullah Ansori, Ardy Setya Aprilya, Dea Aprinal, Fery Aras Syazili Arif, Marhana Aris, M. Aris Aris, Muhammad Ariyani, Gusniar Paulin AS Aku, AS Asdar Asdar Ashar, Fitriyani Asnani Asnani Asranudin Asranudin, Asranudin Asri B, M. Asri, Ahmad Asrinaldi Asrinaldi Astuti, Wa Ode Reni Atlantic, Mia Ayu, Melani K Ayuningsih, Fitria Azra, Muhammad Rizki Basri, Nur Waqiyah Bidul, Sayang Budianto Lanya Budy Wiryawan Cahyani, Devi Reskita Cicih Sugianti Damayanti, Eko Regita Darsan, Ismi Musdalifah Daud, Asmar Hi Davitri, Nessia Defira, Citra Demato, Pingkan Najua Deni Karsana Desyandri Desyandri Doni saputra Dwi Dian Novita Dwi Ermawati Rahayu Dwi Retnaningsih, Dwi Eka Lidiasari Elhamida Rezkia Amien Eny Kurnia Erni Danggi Evametha Vitranilla, Yudith Fadila Fadila, Fadila Fahlani, Wd Wd Sitti Aisyah Nurul Faizah, Intan Nurul Fajri, Fadhlan Fajriani Suaib, Yermia Nur Faradillah, F Fatinah, Siti Febriana, Elma Ferdin, Ferdin Filli Pratama Fropitasari, Irna Gemilang, Tirta Satria Ghufroni, Muhammad Afif GP, Muhammad Wahyudi Gusprinadi, Hanes Gustina, Risma Haisen Hower Haka, Yogi Hamente, Darwin Hanif, Anwar Hasiah, Hasiah Hasni Hasni Hayati, Wa Ode Rosmila Helmi Helmi Hermanto Hermanto Herni, Sitti Hery Widijanto Hidayatullah, Martin Sulung Hutriani, Nur Iba, Wa Ibrahim Ibrahim Ibrahim, Mohammad Nuh Ichsan, Onne Akbar Nur Idaman Idaman Idris Patekkai Ikbal, La Ode Ilma Sarimustaqiyma Rianse Imran Imran INDAH PUSPITASARI Iralistari, Waode Iralistar Irawati Irawati Irma Setiawan, Irma Irma Yanti Irman Irman Irmayanti Irmayanti, Irmayanti Isamu, Kobajashi Togo Isamu, Kobajashi Togo Ishak, Andi Abdul Azis Jamhari Jamhari Jamrudin, Hasrin Jannah, Nur Iffatul Jayadi, Muhammad Juairiah Juairiah, Juairiah Juharni, Juharni Jumadin ., Jumadin Karyatin Karyatin, Karyatin Kasim, Nurdin Kiromah, Isrofiatul Kuncoro, Sapto Kurniawan, Yoni Kuswanta Futas Hidayat L, Mariani L, Mariani. La Aba La Karimuna La Ode Nafiu La Oge La Rianda Labenua, Rusmawati Laibu, Hartina Landika, Wahyu Aditiawan Lestari, Wa Ode Mazwin Lili Fitriani Linasari, Linasari Madiki, A Maharani Maharani, Maharani Maktub, Zana Azalia Malan, Sudirto Mardianta, I Gede Mareli Telaumbanua Mariana, Nining Marisi, Esther Lenny Dorlan mariyati mariyati Marpongahtun, Marpongahtun Mataputun, Donny Richard Ma’bar, M. Fadin Meli, Wa Ode Merynda Indriyani Syafutri Mintarsih, Endah mondo, Firdawati Muchdar, Fatma Mufti Abdul Murhum Muh. Aris Muhammad Amin Muhammad Amrullah Pagala MUHAMMAD MASKUR, MUHAMMAD Muhammad Natsir Muhammad Ridwan Arif Muhammad Zakir Muhammad, Hardin Muntahar, Waisya Ade Muzuni, Muzuni Nabila, Leila Nahak, Gradiana Eny najar, najar Najarudin, Najarudin Nalefo, La Ngaropa, Siti Ntia, Wa Nugraha, Moch Isnaeni Nur Asyik, Nur Nur M, Wa Ode Dewiyanti Nur, Rahman Nurhasim, Agus Nurlin Nurlin, Nurlin Nurmadhani Fitri Suyuthi Ode Zuit, Wa Ode Oktafri Oktafri, Oktafri ottong, yuliana Panga, La Parwansyah, Parwansyah Patadjai, Andi Besse Pauzan, Muh Pirna, Pirna Pirnando, Heri Prasetya, Lisa Adum Pratiwi, Citra Prayoga, Agung Prayoga, M. Ilham Dio Purba, Rio Edy Saputra Putri, Cahyani Cahyanti Qadar Hasani Raden, Mustopa . Rahayu, Cicielia Ernawati Rahmad Hari Purnomo Rahmah, Fadhlilla Monica Rahmat, Saleh Rahmatang, Rahmatang Ramadhani, Imes Suci Ramadhon, Azkiya Putri Ramlan, H. Ranat, Zahratul Wardha Ranggawati, Mustika Ratna Ratna Rattagi, Risma Rego Reski, Reski Restu Libriani RH. Fitri Faradilla Ria Ariany Rima Berlian Putri Rimbun, Lenny Rosbi Rini Apriliani Rinto Rinto Ririn Ririn Ritonga, Irene I. C. Riyadi Subur, Riyadi Rosdiana Rosdiana Rovina Andriani Rudhan, Andi Rudi Febriamansyah Rumpa, Arham Rusalim, Muhammad Mifthah Ruslan B, Ruslan B Ruslan Ruslan Rusli, Solfian S, Rizki Kurniawan Sabrin, Muhammad Sadimantara, Muhammad Syukri sadimantara, muhammad syukri Safitri, Yuniar Andini Sakira, Yuviza Samadan, Gamal M Sandi Asmara Saputri, Rizky Ayu Sari, Fadilah Kurnia Sari, Lusi Puspika Sariati Sariati, Sariati Sarinah Sarinah Sarma, Irfan Santosa Sarmin Sartika Sartika Sasmara, Minche Satria Satria, Satria SATRIYAS ILYAS Septemberiadi, Lando Sesa, Alfreski Sangri Shihab, Shihab Siala, Muhammad Arwan Sihombi, Oryana Silvianti, Elvi Sinaga, Elisabeth Intan Sipa, Nandar Kusrail Sismiati, Sismiati Sitepu, Mia Anjelina Siti Suharyatun Sitti Aminah Somiadi, Somiadi Sri Cahyani, Sri Sri Rejeki Sri Rejeki Sri Sudono Saliro Sri Wahyuni Sri Waluyo St. Rukaiyah Sudarto Sudarto Sudirman, Nirwan Sugito - Sul, Muhammad Sulaiman, Syarifuddin Sulistiani, Puspita Novia Sulistianti, Wa ODe Nova Sulsia, Sulsia Sumarni, Sitti Surya, Aufa Suryani Suryani Susanti, Afryani Susanti, Kadek Intan Arni Sutrianingsih, Susi Suwarjoyowirayatno, Suwarjoyowirayatno Suwarjoyowirayatno, Suwarjoyowirayatno Swy, Ignatio Katriel Syaiful, Friska Syarthibi, Ahmad TAKDIR SAILI Takzim, Faris Taufiq Abdullah Taufiq Abdullah, Taufiq Tri Wardani Widowati Triantari, Novi Ufrianto, Ufrianto Ulinsa, Ulinsa Usman Rianse Usmar Usmar, Usmar Utami, Nadya Virera, Julian Imelda WA KUASA Wahab, Djukrana wahab, djukrna Wahidin Wahidin Wahyu, Rizky Wahyunus, Wahyunus WAODE MUNAENI Wardani, Devi Kusuma Warji Warji Waryati, Waryati Weka Gusmiarty Abdullah, Weka Gusmiarty Wicaksono, Yoga Arif Widyaningsih, Tri Sakti Wijaya, Riky Yan Winda Rahmawati Windyastuti Windyastuti, Windyastuti Wisaksono, Muaffan Alfaiz Wisnumurti, Yogie Wiweka Wiwied Widyastuti Wulandari, Tri Laela Yanti, Indri Yudi Haryono Yudistira Yudistira Yuga, Ahmad Yudha Yuliana Yuliana Yundari, Yundari Yuni Safitri Zakaria, Rizky

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