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All Journal Sagu Jurnal Akuntansi Syariah
Rahmawati Ulfah
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Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Environmental Science Industrial & Manufacturing Engineering

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EVALUASI MUTU DAN DAYA SIMPAN ROTI MANIS YANG DIBUAT MELALUI SUBSTITUSI TEPUNG TERIGU DENGAN PATI SAGU DAN MOCAF Usman Pato; Fajar Restuhadi; Akhyar Ali; Rahmawati Ulfah; Mukmin '
Jurnal Sagu Vol 11, No 1 (2012)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (211.812 KB) | DOI: 10.31258/sagu.v11i1.1423

Abstract

Sago starch has been long used as a staple food for making traditional foods such askapurung, pepeda, sagu bakar etc. especially for people living in the eastern part of Indonesia.Nowadays there is also a novel flour called Mocaf (Modified cassava flour) made from cassava. Thepurpose of the present study was to find out the best formulation in production of sweet bread madefrom wheat flour substituted with sago starch and Mocaf. The research was done by using CompletelyRandomized Design with six treatments. Parameters observed were contents of moisture, ash, andstarch as well as leavening power of dough, gelatinous filament, self life and organoleptic assessmentof sweet bread. The data obtained were analyzed by ANOVA and was continued with DNMRT test at5% level. Meanwhile the organoleptic data were analyzed by Friedman Test and data of gelatinousfilament, flavor and rancidity were presented by descriptive analysis. Results showed that substitutionof sago starch and mocaf significantly affected the contents of moisture, ash and starch as well asleavening power of dough, however they did not influence the organoleptic assessment of sweet bread.The treatment of TSM3 was the best substitution formula which produced sweet bread that meets theIndonesian quality standard of sweet bread (SNI 01-3840-1995). The self life of sweet bread in thetreatment TSM3 (wheat flour 70%, 15% sago starch and 15% mocaf) and commercial sweet breadwas the same.
PERKEMBANGAN DAN DAMPAK FINANCIAL TECHNOLOGY (FINTECH) TERHADAP PERILAKU MANAJEMEN KEUANGAN DI UMKM SEMARANG Ulfah, Rahmawati; Dewi, Nur Fitri; Udriyah, Udriyah
Jaksya: Jurnal Akuntansi Syariah Vol 3, No 1 (2025): Jaksya : Jurnal Akuntansi Syariah
Publisher : UIN Syekh Ali Hasan Ahmad Addary Padangsidimpuan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24952/jaksya.v3i1.12458

Abstract

This study examines the development of fintech and its impact on financial management behavior in Micro, Small, and Medium Enterprises (MSMEs) in Semarang. Fintech, encompassing technologies such as digital payments, peer-to-peer (P2P) lending, financial management, crowdfunding, and digital insurance, has provided more inclusive and efficient access to financial services for MSMEs. Findings from various literatures indicate that fintech can enhance the operational efficiency of MSMEs through more accurate transaction recording, better financial planning, and more effective cash flow management. In Semarang, MSMEs have begun adopting fintech, although challenges such as limited digital infrastructure and low technological literacy still affect its effectiveness. This review also highlights the importance of policies that support fintech development and digital literacy education for MSMEs. This study contributes to the existing literature by integrating findings on the impact of fintech on MSMEs and identifying research gaps that require further exploration, such as the influence of local factors on technology adoption and risk mitigation strategies that can be applied. Future research recommendations include a deeper exploration of how fintech can be optimized to support the growth and resilience of MSMEs, particularly in local contexts like Semarang.
Co-Authors ', Mukmin Akhyar Ali Dewi, Nur Fitri Fajar Restuhadi Mukmin ' Udriyah, Udriyah USMAN PATO