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All Journal Teknotan: Jurnal Industri Teknologi Pertanian Jurnal Keteknikan Pertanian Jurnal Pangan dan Agroindustri Jurnal Dampak Akuisisi : Jurnal Akuntansi Pro Food Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian Jurnal Teknologi & Industri Hasil Pertanian Jurnal Teknologi Pertanian Jurnal Katalisator Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Hilirisasi IPTEKS (JHI) Jurnal Teknologi Pertanian Andalas Menara Ilmu Agroteknika IJORER : International Journal of Recent Educational Research AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Indonesian Journal of Innovation Studies Jurnal Hasi Penelitian Dan Pengkajian Ilmiah Eksakta - JPPIE Jurnal Sains dan Teknologi Jurnal Ekonomika Manajemen Dan Bisnis Jurnal Pengabdian Masyarakat Dharma Andalas Teknologi dan Industri Pertanian Indonesia Jurnal Katalisator Indonesian Scholar Journal of Nursing and Midwifery Science Jurnal Research Ilmu Pertanian GreenTech
Ruri Wijayanti
Program Studi Teknologi Industri Pertanian, Universitas Dharma Andalas, Padang, Indonesia
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Karakteristik Minuman Kopi Celup Robusta dengan Penambahan Berbagai Rempah Malse Anggia; Ariyetti Ariyetti; Ruri Wijayanti
Agroteknika Vol 8 No 4 (2025): Desember 2025
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/agroteknika.v8i4.526

Abstract

Tujuan dari inovasi minuman kopi celup dengan penambahan berbagai rempah yaitu untuk memperoleh aroma dan citarasa baru serta memperoleh efek atau nilai kesehatan bagi penikmatnya. Penelitian ini bertujuan untuk mengetahui karakteristik secara kimia dari bubuk kopi celup dengan adanya berbagai rasa rempah (sereh, jahe, kapulaga dan cengkeh) dari pengujian organoleptik terbaik. Tahapan penelitian ini meliputi: 1) persiapan bahan baku: penyangraian kopi, pengeringan rempah dan pengecilan ukuran rempah menjadi bubuk, 2) penentuan formulasi dari bubuk kopi celup dengan penambahan rempah, 3) pengemasan bubuk kopi rempah celup, 4) analisis karakteristik kimia bubuk kopi rempah celup dari pengujian organoleptik terbaik. Metode yang digunakan untuk pengujian organoleptik yaitu hedonik/kesukaan. Analisis kimia kopi celup rempah menggunakan metoda eksperimen dan data diolah serta disajikan secara deskriptif yang meliputi kadar air, kadar abu, kadar kafein dan kadar antioksidan. Hasil analisis bubuk kopi rempah celup dari uji organoleptik terbaik untuk kadar air berkisar antara 0,99 % - 1,80 % (memenuhi SNI). Nilai kadar abu dari bubuk kopi rempah celup yang dihasilkan berkisar antara 5,48 % - 7,30 %. (tidak memenuhi standar SNI). Kadar kafein dari bubuk kopi rempah celup yang dihasilkan 0,61 % - 0,83% (memenuhi SNI). Aktivitas antioksidan dari bubuk kopi rempah celup yang dihasilkan 248,81 ppm – 601,06 ppm. Minuman kopi jahe celup menunjukkan perlakuan terbaik.
Management of Handling Deviant Student Behavior Through Innovation of the Gerbat (Inner Movement) Program: A Study at Srondol Wetan 2 Public Elementary School, Semarang City Wijayanti, Ruri; Nurkolis, Nurkolis; Egar, Ngasbun
IJORER : International Journal of Recent Educational Research Vol. 7 No. 3 (2026): May
Publisher : Faculty of Teacher Training and Education Muhammadiyah University of Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46245/ijorer.v7i3.1449

Abstract

Objective: The purpose of this study is to describe and analyze the planning, organization, implementation, and evaluation of the management of student deviant behavior through the Gerbat (Inner Movement) program innovation at Srondol Wetan 2 Public Elementary School, Semarang City. Method: The research approach used was qualitative. This type of research is phenomenological. The qualitative research design consists of three stages: orientation, focused exploration, and data analysis. Data collection techniques included interviews, observation, and documentation. This study used source triangulation. Data analysis with three steps: data reduction, data presentation, and drawing conclusions. Results: The results of the study indicate that: 1) Planning is carried out by forming a team, identifying deviant behavior, conducting direct observation of student case records and SOPs integrating spiritual, emotional, and psychological approaches. 2) Organization is carried out by considering personality competencies, concern for students, and experienced teachers. Then forming the Inner Movement Team, school organizational structure and holding training and workshops. 3) Implementation is carried out by implementing the Heart Movement (spiritual) by habituating religious values, praying together, self-reflection, and strengthening moral values. The Emotional Movement (emotional) by habituating empathy, positive communication between teachers and students. The Mind Movement (psychological) with a dialogical approach, simple counseling by teachers and BK teachers. 4) Supervision is carried out by daily and weekly monitoring of changes in student behavior. Follow-up is carried out by improving coaching strategies, adjusting SOPs, mentoring students, and training teachers. Novelty: This research is novel in its approach, namely the application of deviant behavior management through the Gerakan Batin program, which is based on the internalization of spiritual and moral values.
Co-Authors A, Ariyetti Almiah, Tuti Anggia , Malse Anwar Kasim Anwar Kasim Ariyeti Ariyeti Ariyetti Ariyetti Ariyetti Ariyetti Ariyetti Ariyetti, Ariyetti Arsan Arsan Arziya, Dewi Arziyah, Dewi Aulia Putri, Nazira Bayu Kurniawan bila, salsa Dewi Arziyah Dewi Arziyah Emriadi Emriadi - Fitri, Anisa I Wayan Budiastra Ilham Syukri Erdiman Kamal, Sefrianita Lisa Yusmita Lisa Yusmita Lisa Yusmita, Lisa Malse Anggia Mutiar, Sri Nalwida Rozen Ngasbun Egar Nur Kholis Nurjasmi, Nurjasmi Nurkolis Nurkolis, Nurkolis Purba, Jamian Putra, Fahmi Ananda Putri, Nazira Aulia Rokhani Hasbullah Sri Mutiar Sri Mutiar, Sri Wiesa, Fujie Syukrillah Wulandari, Dian Sulistyorini Yudianto, Nofit Yulhendri Yulhendri