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All Journal Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Pangan dan Gizi Diponegoro Journal of Management Perspektif : Review Penelitian Tanaman Industri Nexus Kedokteran Komunitas Jurnal Teknologi Pertanian Prosiding Semnastek agriTECH Jurnal Sains dan Teknologi Pangan IDEAS: Journal on English Language Teaching and Learning, Linguistics and Literature EKSPANSI Indonesian Food Science and TechnologyJournal Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Jurnal Ilmiah Sekolah Dasar Jurnal Mutu Pangan : Indonesian Journal of Food Quality El-Usrah: Jurnal Hukum Keluarga Perspektif, Review Penelitian Tanaman Industri Jurnal Ilmu Manajemen Retail Universitas Muhammadiyah Sukabumi (JIMAT UMMI) Journal of Food Technology and Health Jurnal Manajemen DIVERSIFIKASI Indonesian Journal of Innovation Studies Jurnal Pendidikan Dasar Jurnal Hukum Ekonomi Syariah : AICONOMIA Journal of Economic Education and Entrepreneurship Studies Jurnal Healthy Mandala Waluya IPSSJ Jurnal Wicara Desa
Nur Wulandari
Departemen Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pertanian Dan Southeast Asian Food And Agricultural Science And Technology (SEAFAST) Center, Institut Pertanian Bogor, Kampus IPB Darmaga Bogor 16680
Religion Agriculture, Biological Sciences & Forestry Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Medicine & Pharmacology Public Health Social Sciences Other

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Ketersediaan Tempe yang Menerapkan Cara Produksi Pangan yang Baik di Jabodetabek serta Pengetahuan Konsumen untuk Membelinya Komala, Kemal; Dewanti-Hariyadi, Ratih; Wulandari, Nur
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 11 No. 1 (2024): Jurnal Mutu Pangan
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jmpi.2024.11.1.1

Abstract

Tempe is a nutritious, healthy, and affordable food. Tempe production is simple, but less hygienic under traditional production, therefore can have inconsistent quality, safety, and reduce consumer interest. In Indonesia, Good Manufacturing Practices (GMP) implementation is a basic requirement for food industries, including tempe industries, in producing safe food products. It is yet unknown the availability of GMP tempe, especially in Jabodetabek area and how it relates to consumers' willingness to purchase. This study aimed to determine the availability of GMP tempe in Jabodetabek and to analyze the knowledge, perceptions, and willingness of Jabodetabek consumers to purchase GMP tempe. The research method included observing the GMP-applying tempe availability and surveying consumers' knowledge and willing-ness to purchase GMP-applying tempe using google form questionnaire. Data analysis used descriptive and Spearman correlation test. The results showed that GMP-applying tempe was available in almost half (38%) of market sample in Jabodetabek. GMP-applying tempe was available in small number (1%) of traditional markets and most (72%) supermarkets. Most of the respondents (54%) were used to consuming good quality tempe. Almost all respondents (78%) understood the advantage of GMP-applying tempe. Most respondents (67%) were willing to purchase GMP-applying tempe with a maximum price increase of 20% from regular tempe.
Pengaruh Harga, Distribusi Dan Promosi Terhadap Volume Penjualan Motor Honda Beat (Studi Kasus Pada PT. Tunas Dwipa Matra Tulang Bawang Barat) Wulandari, Nur; Fuadi, Selamet
Jurnal Manajemen DIVERSIFIKASI Vol. 2 No. 4 (2022): Desember
Publisher : Universitas Muhammadiyah Metro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24127/diversifikasi.v2i4.1333

Abstract

Abstrak Sebagai upaya peningkatan volume penjualan beberapa upaya yang diterapakan oleh perusahaan diantaranya yaitu menentukan tingkat harga yang rasional, menyediakan jalur distribusi yang baik dan melakukan promosi untuk meningkatkan minat beli konsumen. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh harga, distribusi dan promosi terhadap volume penjualan motor Honda Beat pada PT. Tunas Dwipa Matra Tulang Bawang Barat.Metode yang digunakan dalam penelitian ini adalah metode explanatory survey. Jenis penelitian adalah penelitian kuantitatif dengan objek penelitian adalah harga, distribusi, promosi dan volume penjualan. Populasi dan sampel dalam penelitian ini adalah laporan mengenai harga produk, biaya promosi dan biaya distribusi di PT. Tunas DwipaMatra Kabupaten Tulang Bawang Barat tahun 2019-2020. Pengumpulan data teknik dokumentasi. Alat analisis yang digunakan adalah menggunakan analisa kualitas data dan analisis regresi linier berganda.Hasil penelitian menunjukkan secara partial distribusi dan promosi berpengaruh positif dan signifikan terhadap volume penjualan, sedangkan harga tidak berpengaruh terhadap volume penjualan. Secara simultan harga, distribusi dan promosi secara simultan mempunyai pengaruh yang positif dan signifikan terhadap volume penjualan. Berdasarkan angka coefisiensi dan nilai thitung dapat diketahui bahwa faktor yang paling berpengaruh terhadap volume penjualan adalah faktor distribusi
PENGARUH HARGA, DISTRIBUSI DAN PROMOSI TERHADAP VOLUME PENJUALAN MOTOR HONDA BEAT Wulandari, Nur; Suwarto, Suwarto; Fuadi, Selamet
Jurnal Ilmu Manajemen Retail Universitas Muhammadiyah Sukabumi Vol. 2 No. 2 (2021): Jurnal Ilmu Manajemen Retail (JIMAT) Universitas Muhammadiyah Sukabumi
Publisher : Fakultas Ekonomi Universitas Muhammadiyah Sukabumi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37150/jimat.v2i2.1339

Abstract

In an effort to increase sales volume, several efforts have been made by the company, namely determining a rational price level, providing a good distribution channel and conducting promotions to increase consumer buying interest. The purpose of this study was to determine the effect of price, distribution and promotion on the sales volume of Honda Beat motorcycles at PT. Tunas Dwipa Matra Tulang Bawang Barat.The method used in this research is explanatory survey method. This type of research is quantitative research with the research objects are price, distribution, promotion and sales volume. Population and sample in this study are reports on product prices, promotional costs and distribution costs at PT. Tunas Dwipa Matra, Tulang Bawang Barat Regency, 2019-2020. Documentation technique data collection. The analytical tool used is to use data quality analysis and multiple linear regression analysis with the SPSS program.The results showed that partially distribution and promotion had a positive and significant effect on sales volume, while price had no effect on sales volume. Simultaneously price, distribution and promotion simultaneously have a positive and significant effect on sales volume. Based on the coefficient number and the tcount value, it can be seen that the factor that most influences the sales volume is the distribution factor.
THE PROCESSING TECHNIQUE AFFECTS THE PHYSICOCHEMICAL AND TEXTURAL CHARACTERISTICS OF PURPLE YAM BASED GLUTEN-FREE DOUGH Ulyarti; Nazarudin; Lisani; Wulandari, Nur
Jurnal Teknologi Pertanian Vol. 25 No. 2 (2024)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jtp.2024.025.02.4

Abstract

Purple yam tuber in the form of flour has been applied for functional food products. Processing purple yam tubers into flour eliminates many beneficial compounds of the tubers. Another alternative for processing purple yam tubers is to process them directly into a paste to be mixed into the dough. This study was carried out to determine the effect of the processing technique of yam tuber on the texture profile of gluten-free dough made up of yam tuber and modified cassava flour (mocaf). Four (4) types of processing techniques were applied to produce purple yam+mocaf dough. First (ST), steaming yam tuber, mashing + mocaf + water. Second (SST), steaming slice of yam tuber, mashing + mocaf + water. Third (SCT0.5), soaking slices of yam tuber in citric acid 0.5%, mashing + mocaf + yam tuber mucus. The last (SCT1) is soaking slices of yam tuber in citric acid 1%, mashing + mocaf + yam tuber mucus.  The result showed that the amount of water, the ratio between purple yam paste and mocaf, the lead time, and the processing technique play important roles in shaping the texture of the dough. The third technique (SCT0.5) produced higher hardness, adhesiveness, springiness, and cohesiveness dough than the other techniques. However, none of the texture profiles strongly correlate with the dietary fiber content. These results can be used better to understand the free gluten food application of yam tuber.
Ada Apa dengan Tax Avoidance di Indonesia? Rahayu; Nur Wulandari; Ghaliah Jalwaa Insyirah Zainal
Journal of Economic Education and Entrepreneurship Studies Vol. 4 No. 2 (2023): VOL. 4, NO. 2 (2023): JE3S, DESEMBER 2023
Publisher : Department of Economics Education, Faculty of Economics, Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/je3s.v4i2.1870

Abstract

The purpose of this study is to identify, assess and provide interpretation of the results of the condition of tax avoidance in Indonesia and the potential - the potential behind the occurrence of tax avoidance or tax avoidance in Indonesia. The method used in this research is a qualitative meta-analysis method of several findings related to tax avoidance. The process of analysis with meta-analysis is carried out with the stages of formulating research problems, exploration, data search, determining appropriate data, and controlling quality. The results showed that the potential managerial and operational conditions of the company, the characteristics of the company and the inequality of the system and performance and Indonesian tax law are potentials that can make the continuation of the phenomenon of tax avoidance in Indonesia. The synergy of managerial improvement by the company, supervision of company characteristics, improvement of systems, laws and performance, by the government and equality of views between taxpayer actors and the government are things that must be done to suppress the phenomenon of tax avoidance in Indonesia.
Faktor yang Mempengaruhi Stigma Masyarakat pada Penderita HIV/AIDS di Wilayah Kerja Puskesmas Lepo-Lepo Wulandari, Nur; Ulva, Sitti Marya; Dode, Hartian
Jurnal Healthy Mandala Waluya Vol. 3 No. 3 (2024): Jurnal Healthy Mandala Waluya
Publisher : Program Studi Sarjana Kesehatan Masyarakat Universitas Mandala Waluya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54883/

Abstract

Kasus HIV/AIDS di Kota Kendari tahun 2019 sebanyak 57 kasus, tahun 2020 sebanyak 79 kasus,tahun 2021 yaitu sebanyak 108 kasus Puskesmas Lepo-Lepo merupakan tempat layanan rujukan pemeriksaan HIV/AIDS di Kota Kendari, kasus HIV/AIDS yang diperiksa tahun tahun 2022 sebanyak 100 kasus dan tahun 2023 (Januari sampai Mei) mencapai 170 kasus. Tujuan penelitian untuk mengetahui faktor yang mempengaruhi stigma masyarakat pada penderita HIV/AIDS di wilayah kerja Puskesmas Lepo-Lepo. Jenis penelitian analitik dengan rancangan cross sectional study. Populasi berjumlah 23.211 orang. Teknik sampling yaitu Stratified Random Sampling  dengan jumlah sebanyak 100 responden. Analisis data menggunakan uji chi-square. Hasil penelitian yaitu pengetahuan berpengaruh terhadap stigma pada penderita HIV/AIDS dengan nilai p = 0,001 (p<0,05). Persepsi berpengaruh terhadap stigma pada penderita HIV/AIDS dengan nilai p = 0,000 (p<0,05) dan pendidikan berpengaruh terhadap stigma pada penderita HIV/AIDS dengan nilai p = 0,034 (p<0,05) di wilayah kerja Puskesmas Lepo-Lepo Kota Kendari. Sehingga, dapat disimpulkan bahwa pengetahuan, persepsi dan pendidikan berpengaruh terhadap stigma pada penderita HIV/AIDS di wilayah kerja Puskesmas Lepo-Lepo Kota Kendari.
KARAKTERISTIK TEPUNG ROTI BASAH PANKO YANG DISUBSTITUSI DENGAN TEPUNG TERIGU PROTEIN SEDANG Wulandari, Nur; Fathullah, Aufar; Rahmatunnisa, Ratu
Jurnal Teknologi Pangan dan Kesehatan (The Journal of Food Technology and Health) Vol 6, No 1 (2024): Mei
Publisher : Universitas Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36441/jtepakes.v6i1.2773

Abstract

Tepung roti merupakan ingridien pangan yang banyak digunakan.  Salah satu jenisnya yang populer yaitu tepung roti basah panko yang diproses dengan oven electro bake. Substitusi bahan baku dalam formulasi dengan tepung terigu protein sedang diharapkan dapat menurunkan penggunaan tepung terigu protein tinggi yang harganya lebih mahal. Penelitian ini bertujuan untuk mengetahui pengaruh substitusi bahan baku tepung roti (dengan menggantikan tepung terigu protein tinggi dengan tepung terigu protein sedang), terhadap karakteristik tepung roti basah panko yang dihasilkan,  beserta  aplikasinya pada  produk  ebi furai.   Penelitian terdiri tahap pembuatan tepung roti basah dengan perlakuan substitusi; tahap karakterisasi tepung roti basah yang dihasilkan; dan tahap aplikasi pada produk ebi furai. Hasil penelitian menunjukkan bahwa substitusi bahan baku dengan tepung terigu protein sedang dapat meningkatkan densitas kamba, akan tetapi persentase tepung roti utuh yang dihasilkan lebih rendah.  Aplikasi tepung roti basah panko pada produk ebi furai dipengaruhi perlakuan substitusi yang ditunjukkan dengan penempelan tepung roti (bread crumbs pick up) yang lebih rendah.  Penerimaan panelis terhadap ebi furai yang dilapis dengan tepung roti basah panko tersubstitusi berbeda signifikan pada atribut kerenyahan dan aroma.
A Nutritional, Physicochemical, and Sensory Evaluation of Tempe Combination from Cowpea and Soybean Sundari, Fitria Suci; Khoirunnisa, Khoirunnisa; Prayudani, Ayu Putri Gitanjali; Wulandari, Nur; Syukur, Muhamad; Astawan, Made
Indonesian Food Science and Technology Journal Vol. 8 No. 1 (2024): Volume 8. Number 1, December 2024 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v8i1.36386

Abstract

Tempe is a traditional Indonesian food typically made from soybeans fermented by the mold Rhizopus spp. Indonesia heavily relies on imported soybeans, and substituting soybeans with cowpea (Vigna unguiculata) could reduce this dependency while promoting local raw materials. This study aimed to develop an optimal tempe formula combining cowpea and soybean, ensuring quality parameters comparable to conventional soybean tempe (the gold standard). Formula optimization was conducted using response surface methodology, facilitated by Design Expert 12 software. The recommended optimal formula consists of 30% cowpea and 70% soybean, achieving a desirability value of 0.87. This formulation resulted in tempe with L* (brightness), a* (red-green), b* (yellow-blue), hardness, water activity, and pH values that were not significantly different from those of soybean tempe. The proximate composition of the optimally formulated tempe complies with the quality standards of SNI 3144:2015, with moisture, ash, fat, protein, and carbohydrate contents of 60.28, 0.64, 10.28, 17.67, and 11.67% respectively. Sensory evaluation using a 1-7 hedonic scale (ranging from "very dislike" to "very like") on fresh and fried tempe from the optimal combination indicates that attributes such as color, aroma, texture, and overall acceptability fall within the range of "somewhat liked" to "like" by consumers. The favorable reception of the soybean-cowpea tempe suggests its potential for reducing soybean imports by substituting 30% of the soybean with cowpea.  
ANALISIS KEMAMPUAN TECHNOLOGICAL PEDAGOGICAL AND CONTENT KNOWLEDGE (TPACK) CALON GURU SEKOLAH DASAR Linda Zakiah; Wulandari, Nur; Hidayat, Elyana
Jurnal Pendidikan Dasar Vol. 12 No. 02 (2021): JPD - Jurnal Pendidikan Dasar
Publisher : Pendidikan Dasar - Pascasarjana Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (316.124 KB) | DOI: 10.21009/jpd.v12i02.24645

Abstract

The ability of an educator in adjusting to the development of 21st-century learning must be met and becomes a challenge in itself. Therefore, students as prospective teachers must be able to meet these challenges. This effort is carried out so that students as prospective elementary school teachers can prepare superior human resources with global competencies and can adapt to the era of 21st-century learning. can be used to measure the mastery of Technological Pedagogical And Content Knowledge (TPACK) possessed by prospective elementary school teachers in elementary Civics learning courses by 21st-century learning. This study uses mixed methods. The method of approach used is explanatory sequential mixed methods. An explanatory sequential mixed methods research, the data collection procedure is divided into two stages, namely the preparation stage and the implementation stage.
Pengembangan Produk Olesan Menggunakan Oleogel Minyak Sawit Merah sebagai Pensubstitusi Lemak Padat Rachmawati, Annisa Noor; Wulandari, Nur; Purnomo, Eko Hari
Jurnal Teknologi dan Industri Pangan Vol. 35 No. 2 (2024): Jurnal Teknologi dan Industri Pangan
Publisher : Perhimpunan Ahli Teknologi Pangan Indonesia bekerjasama dengan Departemen Ilmu dan Teknologi Pangan, IPB University Bogor, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.6066/jtip.2024.35.2.139

Abstract

Red palm oil (RPO) is a derivative product of crude palm oil rich in carotenoids, which can be developed into food products as a source of provitamin A. Although RPO is liquid at room temperature, it is often applied in the form of solid fat, generally through the addition of solid fat fractions containing a large quantity of saturated fatty acids. Therefore, RPO must be modified to turn it into solid at room temperature without changing its fatty acid composition, resulting in RPO oleogel. This study aimed to obtain a spread product formula using RPO oleogel made with beeswax oleogelator to substitute stearin and to characterize the quality of the spread product. The research consisted of two main stages, namely formulation and characterization of RPO oleogel and spread product samples. As a result, oleogelation increased the RPO resistance to temperature changes. Moreover, RPO slip melting point increased from 16.33±0.58–18.00±0.00 to 38.00±0.00–39.33±0.58 °C when it became RPO oleogel. RPO oleogel, which is substituted in spread products, produced higher total carotenoids and spreadability compared to spread products with stearin as a raw material. The hedonic sensory test showed that the most preferred product was 60% RPO oleogel substitution, resulting in spreadability of 285.0±0.6 mm/min, despite not significantly different from commercial one (257.4±3.0 mm/min) and carotenoid content of 462.93±10.32 ppm. However, the taste attribute of the selected spread product still needs to be improved (acceptance score 3.65±1.31 from a maximum score of 7).
Co-Authors . Sugiyono A.A. Ketut Agung Cahyawan W AA Sudharmawan, AA Ahmad Fanani, Labib Alfiyani, Novi Alhamah, Isnaini Amanda, Tria Amrullah Amrullah Angka, Stephanie Annisa Hayyu Fatmawati Aolia, Milna Arisandhy, Andira Asep Supena. Ashar, Aisyah Aulia Ul Haque, Sayidah Awaludin, Mohamad Barbara Gunawan Bukhari Ali Darmawan, Arry Dede R. Adawiyah Dede Robiatul Adawiyah Devara A. Nugraha Dian Santika Chandra Dias Indrasti Diniyatushoaliha, Ainun Dode, Hartian Eko Hari Purnomo Endang Warsiki Erianti, Nahara Erna Rusliana Muhamad Saleh Ezer Nainggolan, Eben Faleh Setia Budi Farah Nadhifa Tyas Djatmika Faris Hidayatullah, Azka Fathoni, Rohiana Fathullah, Aufar Fatrisiah, Elisa Faturrahman Feri Kusnandar Fitri Ghaliah Jalwaa Insyirah Zainal Hafiszah Asfahani Hendra Saputra Hendri Hermawan Adinugraha Hidayat, Elyana Hunaefi, Dase Ihsoni, Baital Indah Rodianawati Islamawan, Praboyo Ardin Istiarini, Yunita Joni Munarso Joni Munarso, Joni Khadijah Khadijah Kholda A. P Komala, Kemal Linda Zakiah Lisani MADE ASTAWAN Mario Wibowo Marlianti, Rosyana Mudiantono Mudiantono Muhamad Syukur Muhammad Assagaf Nazarudin Nindya Atika Indrastuti Novi Alfiyani Nurhidajah - Nurhidayat Nurhidayat Nuri Andarwulan Nurrahmah Jannatun, Desi Oktapiana, Cici Palupi, Nurheni Sri Prastyanty, Rini Prayudani, Ayu Putri Gitanjali Pridilla, Utari Purwiyatno Hariyadi Rachmawati, Annisa Noor Rahayu Rahmatunnisa, Ratu Ratih Dewanti -Hariyadi Ray Suryadi, Ray Reksi, Ni Kadek Dwi Okta Virana RR. Ella Evrita Hestiandari Sahrial Sahrial Sari, Neti Kumala Selamet Fuadi Siti Nurhasanah Siti Nurjanah Sitti Aisyah Slamet Budijanto Soenar Soekopitojo Soewarno T Soekarto Sugiarto, Anto Tri Sugiyono . Sujatmiko, Harumi Sundari, Fitria Suci Susi Susanti Suwarto Suwarto Tien R. Muchtadi Ulva, Sitti Marya Waysima . Winiati P. Rahayu Wulan, Nur Lili Nia Wulandari, Radhitia Yulianto Hartono Yundari, Yundari Yusniati, Baiq Kayul Putri Zakaria