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All Journal Legal Opinion Jurnal Bioleuser Agrointek Jurnal Agroindustri JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Jurnal Inovasi Hasil Pengabdian Masyarakat (JIPEMAS) Jurnal Pemberdayaan: Publikasi Hasil Pengabdian Kepada Masyarakat Jurnal Sains dan Teknologi Reaksi Indonesian Journal of Halal Research BioEksakta : Jurnal Ilmiah Biologi Unsoed Media Gizi Kesmas Jurnal Buana Farma Jurnal Pengabdian Masyarakat : Pemberdayaan, Inovasi dan Perubahan Jurnal Seni dan Pembelajaran Sagu Jurnal Fisioterapi dan Kesehatan Indonesia Mega Buana Journal of Innovation and Community Service (JICS) Jurnal Ilmu Komunikasi dan Sosial Politik Jurnal Multidisiplin Indonesia Seroja Husada: Jurnal Kesehatan Masyarakat
Dewi Yunita
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TINJAUAN HUKUM KONTRAK PRINSIP SYARI’AH DIBANDINGKAN DENGAN SISTEM HUKUM PERDATA Yunita, Dewi
Legal Opinion Vol 5, No 4 (2017)
Publisher : Faculty of Law Tadulako University

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Abstract

Pola hubungan antara pihak yang terlibat dalam Lembaga Keuangan Syariah tersebut ditentukan dengan hubungan akad. Hubungan akad yang melandasi segenap transaksi inilah yang membedakannya dengan Lembaga Keuangan Konvensional, karena akad yang diterapkan di perbankan syari’ah dan lembaga keuangan syariah non bank lainnya, memiliki konsekuensi duniawi dan ukhrawi karena akad yang dilakukan berdasarkan hukum Islam. Dalam penerapan pola hubungan akad inilah sudah seharusnya tidak terdapat penyimpangan-penyimpangan dari kesepakatan yang telah dibuat oleh kedua belah pihak karena masing-masing menyadari akan pertanggungjawaban dari akad tersebut. Tetapi dalam koridor masyarakat yang sadar hukum, tidak dapat dihindari munculnya perilaku saling tuntut menuntut satu sama lain. Sehingga kuantitas dan kompleksitas perkara terutama perkara-perkara bisnis akan sangat tinggi dan beragam. Dalam hal ini kontrak disebut juga akad atau perjanjian yaitu bertemunya ijab yang diberikan oleh salah satu pihak dengan kabul yang diberikan oleh pihak lainnya secara sah menurut hukum syar’iah dan menimbulkan akibat pada subyek dan obyeknya. Dalam pelaksanaan kontrak di LKS, sering terjadi perselisihan atau persengketaan yang dipicu oleh kondisi salah satu pihak merasa dirugikan. Hal ini dapat terjadi kemungkinan disebabkan oleh tidak diterapkannya asas-asas perjanjian dalam kontrak tersebut.
PEMBUATAN TIMPHAN INSTAN DENGAN MENGGUNAKAN METODE PENGERINGAN VAKUM El Husna, Nida; Yunita, Dewi; Juliani, Juliani
Jurnal Sains dan Teknologi Reaksi Vol 10, No 1 (2012): Jurnal Sains dan Teknologi Reaksi
Publisher : Politeknik Negeri Lhokseumawe

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30811/jstr.v10i1.173

Abstract

Timphan merupakan kue tradisional aceh yang dibuat dari tepung ketan dan dibungkus dengan daun pisang yang memiliki umur simpan rendah (2-3 hari). Pembuatan timphan instan untuk memperpanjang umur simpan serta mempersingkat waktu penyajian timphan dilakukan dengan metode kombinasi antara pembekuan dan pengeringan. Untuk mengetahui pengaruh suhu (50, 60, dan 70oC) dan lama pengeringan (8, 12, dan 16 jam) digunakan metode pengeringan vakum terhadap sifat fisik, kimia, dan organoleptik timphan instan. Hasil penelitian menunjukkan semakin tinggi suhu dan lama pengeringan menyebabkan kadar air timphan instan sebelum dan setelah rehidrasi semakin rendah dan timphan yang dihasilkan semakin keras. Perlakuan terbaik diperoleh pada kombinasi suhu pengeringan 50oC dan lama pengeringan 8 jam.Kata kunci : rehidrasi, timphan instan, pengeringan vakum
PEMANFAATAN TEKNOLOGI TEPAT GUNA PADA USAHA PRODUKSI BUMBU BUBUK INSTAN “MEURASA” MASAKAN KHAS ACEH Aisyah, Yuliani; Agustina, Raida; Yunita, Dewi
Jurnal Pemberdayaan: Publikasi Hasil Pengabdian Kepada Masyarakat Vol 4, No 3 (2020)
Publisher : Universitas Ahmad Dahlan, Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jp.v4i3.1951

Abstract

Provinsi Aceh merupakah salah satu daerah yang terkenal dengan berbagai jenis masakan tradisional yang sangat banyak menggunakan rempah-rempah dan bumbu dasar. Jenis masakan Aceh yang sudah sangat terkenal antara lain Mie Aceh, Nasi Goreng Aceh, Kari Aceh, Ayam Tangkap Aceh dan lain-lain. Mitra dalam kegiatan ini adalah unit usaha yang memproduksi bumbu bubuk instan “Meurasa” masakan khas Aceh. Permasalahan utama didalam memproduksi bumbu bubuk instan adalah pada proses pengeringan bahan bumbu, penggilingan, dan pengemasan bumbu. Tujuan kegiatan pengabdian kepada masyarakat ini adalah mengintroduksi beberapa teknologi yaitu berupa alat pengering tenaga surya dengan solar cell, mesin penggiling (grinder machine) dan mesin pengemas (sealer machine). Metode yang digunakan dalam kegiatan ini mencakup beberapa metode yaitu penyuluhan, pelatihan, dan demonstrasi. Hasil pelaksanan kegiatan pengabdian kepada masyarakat antara lain telah terjadi peningkatan pengetahuan dan pemahaman tentang alat pengering, mesin penggiling bumbu (grinder machine), dan mesin pengemas (sealer machine) pada mitra, telah dapat memperbaiki mutu produk, daan terjadi peningkatan jumlah produk yang dihasilkan sekaligus dapat memperluas pemasaran dengan peningkatan jumlah produk yang disuplai ke outlet-outlet dan swalayan. 
Initial study of vinegar production made from low quality rice using a Batch type fermenter Andri Pohan; Noer Octaviana Maliza; Muhammad Ikhsan Sulaiman; Dewi Yunita
Jurnal Bioleuser VOL 3, NO 1 (2019): April 2019
Publisher : Department of Biology, Faculty of Mathematics and Natural Sciences, University of Syiah Ku

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/j. bioleuser.v0i0.18814

Abstract

Penelitian ini bertujuan untuk meningkatkan nilai tambah dari komoditi beras lokal turun mutu. Penelitian dilakukan dengan menggunakan fermentor tipe batch. Proses pembuatan cuka dilakukan dengan metode fermentasi dua tahap yaitu fermentasi alkohol dan fermentasi asam asetat. Pada fermentasi alkohol, Saccharomyces cerevisiae ditambahkan sebanyak 10% dari volume bubur beras (beras:air = 1:2, b/v) dan fermentasi berlangsung secara anaerob selama 7 hari. Pada fermentasi asam asetat, Acetobacter aceti ditambahkan sebanyak 10% dari volume bubur beras setelah fermentasi alkohol dan fermentasi berlangsung secara aerob selama 16 hari. Analisis terhadap perubahan komposisi di dalam substrat dilakukan secara triplo. Hasil penelitian menunjukkan fermentasi selama 23 hari pada formulasi yang dilakukan hanya mampu mengkonversi 50% kadar gula.  Produk akhir cuka beras yang dihasilkan memiliki kadar gula 2.62%, kadar alkohol 0.040%, dan kadar asam asetat 2.64%. Optimasi sistem aerator pada fermentor perlu dilakukan untuk mengoptimalkan kondisi anaerob.This research aimed to increase the added value of the low quality of local rice commodity. The study was conducted using a batch type fermenter. The production of rice vinegar was conducted by two-stage fermentation methods; namely, alcohol fermentation and acetic acid fermentation. In alcoholic fermentation, Saccharomyces cerevisiae was added 10% of the volume of rice porridge (rice: water = 1: 2, w/v) and it was fermented anaerobically for 7 days. In acetic acid fermentation, Acetobacter aceti was added 10% of the volume of rice porridge after alcoholic fermentation and it was fermented aerobically for 16 days. Analysis of changes in composition in the substrate was carried out in triple. The results showed that fermentation for 23 days in the formulation carried out was only able to convert 50% of the sugar content. The final product of rice vinegar produced a sugar content of 2.62%, alcohol content of 0.040% and acetic acid content of 2.64%. Optimization of the aerator system in the fermenter should be done to optimize the anaerobic conditions.
PEMBELAJARAN TARI SIGEH PENGUNTEN MENGGUNAKAN METODE LATIHAN PADA KEGIATAN EKSTRAKURIKULER Dewi Yunita; Fitri Daryanti; Susi Wedhaningsih
Jurnal Seni dan Pembelajaran Vol 3, No 4 (2015): Jurnal Seni dan Pembelajaran
Publisher : Jurnal Seni dan Pembelajaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (117.193 KB)

Abstract

The problem in this research was how the learning outcome of sigeh penguten dance in extracurricular activities in state junior high school 21 Bandar Lampung using exercise method. This study aimed to describe the learning process in student activity with assessment and observation form of student learning process by using an exercise method and to find out the students learning out comes in from of practice test after the learning process of sigeh penguten dance in extracurricular activities. Data collecting techniques that were used were participant observation (participation), interviews, documentation, and practice. Exercise method is a way of teaching in which students carry out exercise activities, so that students have higher dexterity or skill than what has been learned. Learning out comes of sigeh penguten dance by using an exercise method showed that the average of all aspects of sigeh penguten dance got a good criteria with an average percentage of 81%.Permasalahan dalam penelitian ini adalah bagaimana hasil belajar tari sigeh penguten pada kegiatan ekstrakurikuler di Sekolah Menengah Pertama (SMP) Negeri 21 Bandar Lampung menggunakan metode latihan. Penelitian ini bertujuan untuk mendeskripsikan proses pembelajaran berupa penilaian aktivitas siswa dan hasil pengamatan proses belajar siswa dengan menggunakan metode latihan serta mengetahui hasil belajar siswa berupa tes praktik setelah proses pembelajaran tari sigeh penguten dalam kegiatan ektrakurikuler. Teknik yang digunakan untuk mengumpulkan data adalah observasi berperan serta (partisipasi), wawancara, dokumentasi dan tes praktik. Metode latihan adalah suatu cara mengajar dimana siswa melaksanakan kegiatan-kegiatan latihan, agar siswa memiliki ketangkasan atau keterampilan yang lebih tinggi dari apa yang telah dipelajari. Hasil pembelajaran tari sigeh penguten dengan menggunakan metode latihan menunjukkan bahwa rata-rata dari seluruh aspek penilaian tari sigeh penguten mendapat kriteria baik dengan rata-rata persentase 81%.Kata Kunci: metode latihan, pembelajaran tari sigeh penguten, penilaian
PEMBUATAN MI KERING DENGAN PENGGUNAAN TEPUNG LABU TANAH (Cucurbita moschata) Dewi Yunita; Yanti Meldasari Lubis; Nurakmal '
Jurnal Sagu Vol 11, No 2 (2012)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (464.228 KB) | DOI: 10.31258/sagu.v11i2.1424

Abstract

This reseach purpose was to produce dried noodles by addition of pumpkin flour. The bestcombination of wheat flour and pumpkin flour with the best percentage of sodium tripoliphospate cannot only used for food diversification but also to replace the use of methanyl yellow as a colouringagent. This research was conducted using Randomized Block Design with two factors. The first factorwas the ratio between wheat and pumpkin flour (T) which consisted of three levels (T1 = 90:10, T2 =80:20, and T3 = 70:30) and the second factor was the percentage of sodium tripoliphosphate (K)which also consisted of three levels (K1 = 0.1%, K2 = 0.2%, and K3 = 0.3%).The best treatment wasshown in dried noodles with 20% of pumpkin flour and 0.2% of sodium tripoliphospate addition. Thisproduct has following physical characteristics: firmness (2585.57 g/cm3), stickiness (98.5 g/cm3),elasticity (0.52 g/cm3), cooking time (4.67 minutes), cooking loss (6.87%), and rehydration weight(219.62%). According the chemical analysis, this product has 9.85% of protein content, 2.44% of fatcontent, 2.20% of ash content, and 0.26 mg/100 ml of β-carotene rate.
TEXTURE IMPROVEMENT OF INSTANT TIMPHAN BY LIQUID MODIFICATION OF TIMPHAN DOUGH, GELATINIZATION LEVEL, AND FREEZING TREATMENTS Dewi Yunita; Nida El Husna; Rinelda '
Jurnal Sagu Vol 12, No 2 (2013)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (97.673 KB) | DOI: 10.31258/sagu.v12i2.2067

Abstract

Timphan is one of Acehness traditional cakes made from glutinous rice flour and wrapped in banana leaves.It has a short shelf life about 2-3 days. Instanisation of this product could extent the shelf life. This researchwas conducted to improvethe texture of instant timphan through liquid modification of timphan dough, levelof gelatinization and freezing treatments. The instant timphan was then examined by physical, chemical, andsensoryanalysis. The best treatment of instant timphan was found with combination between 1:1 ratio ofgrated coconut and water, 20 minutes steaming and be frozen and this instant timphanhas characteristics asfollows 27.5 minutes of cooking time, 4.33% of cooking loss, and 108.68 g/mm of hardness of timphantexture. According to proximate analysis, this product has 40.10% of water content,26.42% of starch content,3.68% of protein content, 2.87% of fat content, and 0.26% of ash content.Key words: Instant timphan, liquid modification, level of gelatinization, freezing treatment.
Penggunaan kapang Rhizopus oligosporus dalam pembuatan biofoam cup berbahan dasar sabut kelapa dan tepung kedelai Dewi Yunita; Rafiqah Rafiqah; Ismail Sulaiman; Eti Indarti
AGROINTEK Vol 17, No 1 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i1.12706

Abstract

Biofoam is an alternative packaging to replace styrofoam because it is renewable and biodegradable. In this study, the coconut fibre were used in the production of biofoam cup with addition of commercial tempe yeast (Rhizopus oligosporus). The purpose of this study was to produce biofoam cup which has the characteristics of water resistant, not easily crushed, and easily decomposed. This study was conducted with a factorial Block Randomized Design (BRD) consisting of 2 factors (the amount of soybean flour (T) amd the length of fermentation (S)). The first factor consisted of three levels (20 g, 24 g, and 28 g). The second factor consisted of three levels (3 days, 4 days, and 5 days). All treatments were carried out with 3 replications so there were 27 experimental units. The biofoam cup was analysed for physical (water absorption and porosity), mechanical (puncture strength and compressive strength), and biodegrability. The results showed that the best biofoam cup were obtained from a combination of using 28 g soybean flour and 3 days fermentation. The biofoam cup has the following characteristics: 73 % of water absorption capacity, 72.3 % of porosity value, 3.27 kg/cm2 of puncture strength value, 3.17 kPa of compressive strength value. The average value of biodegradability value of biofoam cup made from coconut fibre was 48 % suggesting that the analysis should be done more than 14 days
KADAR FERITIN PASIEN COVID-19 Dewi Astuti; Fuas Sitisari; Dewi Yunita; Eva Ayu Maharani
Jurnal Fisioterapi dan Kesehatan Indonesia Vol 3 No 1 (2023): Jurnal Fisioterapi dan Kesehatan Indonesia
Publisher : Ikatan Fisioterapi Indonesia cabang kota bekasi

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Abstract

Bacground: Coronavirus Disease 2019 (COVID-19) is an infectious disease caused by Severe Acute Respiratory Syndrome Coronavirus 2 (SARS CoV-2). COVID-19 causes death both in the world and in Indonesia. Ferritin is an iron storage protein, whose levels can increase during viral infection and can be a marker of viral replication.Methdes: The study design used was a cross-sectional study of 592 secondary data of COVID-19 patients undergoing treatment in the ICU and hospitalizations who carried out ferritin examinations from January to December 2021 at Persahabatan Hospital. Research data were analyzed using the Mann-Whitney Test.Results: The mean value of ferritin levels in ICU patients was 2,406.7 ng/mL and inpatients was 1,249.6 ng/mL. The results of the Mann-Whitney Test obtained a p value of 0.000 <0.05 so that Ho was rejected, which means that there was a significant difference between ferritin levels in patients treated in the ICU and hospitalized at Persahabatan Hospital.Conclusion: There is a significant difference between ferritin levels in COVID-19 patients treated in the ICU and hospitalized in Persahabatan Hospital. Examination of ferritin levels can indicate severe inflammation in COVID-19 patients.
APLIKASI NEAR INFRARED SPECTROSCOPY (NIRS) DALAM PENGUKURAN KEHILANGAN MINYAK DAN PENGUJIAN AKURASINYA DIBANDINGKAN DENGAN METODE SOKLET Irfan, Irfan; Aji, Iqbal Fitri; Yunita, Dewi
Jurnal Agroindustri Vol. 13 No. 2 (2023): November 2023
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jagroindustri.13.2.107-120

Abstract

Loss of oil during crude palm oil (CPO) extraction occurs among other things, due to the use of high temperature and pressure in the boiling process so that the oil from the fruit is absorbed and remains in the empty fruit bunches (EFB). This oil loss is generally measured using Soxhlet method. However, recently in several palm oil mills (POM), the Soxhlet method has been replaced by the Near Infrared Spectroscopy (NIRS) method which is equipped with free and open-source software (FOSS). Therefore, the purpose of this study was to examine the application of NIRS in measuring oil loss in EFB and to test its accuracy compared to the Soxhlet method. The data is from primary source of POM during April-June 2022 period (peak harvest times). Normality test and paired T test is used to analyze data. This research also cites case studies of CPO processing companies in Indonesia in the last 10 years (2013-2022) with a focus on oil loss in EFB. The results showed that the oil loss in EFB using NIRS and Soxhlet were 0.50% and 0.49%, respectively. These two values are below the company's oil loss standard (0.62%). Both data are normally distributed and based on the paired T test, it was found that there were no significant differences in the results of oil loss analysis using the NIRS and Soxhlet methods. Compared with data for the last 10 years, they are also below the standard limit of other companies which reaches 3%. Therefore, NIRS is more recommended in terms of time efficiency, safe and does not damage the material.
Co-Authors ', Nurakmal ', Rinelda Abriyani, Ermi Adnin, Arini Banowati Azalia Aji, Iqbal Fitri Alfayad, Afan Andri Pohan Assyifa, Cut Fatima Aulia Zulfa, Amanda A’ini, Syifa Kurotul Devi, Sarda Ika Dewi Astuti Dewi, Desak Made Sintha Kurnia El Husna, Nida Eti Indarti EVA AYU MAHARANI Fadzilah, Rochmanita Ilvanadewi Faomasi Gulo, Anasthasya Fikayuniar, Lia Fitri Daryanti Franella, Intan Ade Fuas Sitisari Halqiah, Fanny Hidayah, Himyatul Indera Sakti Nasution Ismail Sulaiman Jamil, Muhammad Machfuddin Juanda Juanda Juliani Juliastuti Juliastuti Lahmer, Rabya A Manggali, Tyas Ratna MMSI Irfan ,S. Kom Muhammad Ikhsan Sulaiman Nida El Husna Nida El Husna Noer Octaviana Maliza Nurakmal &#039; Nurazis, Alfi Syahri Nurlaila Nurlaila Pertiwi, Rina Puspikawati, Septa Indra Putra, Ricky Ananda Putri , Eka Novia Syah Rafiqah Rafiqah Raida Agustina Ratna Stia Dewi Rinelda &#039; Riska Gusmi, Astiani Riza Zainuddin Ahmad Ryan, Muhammad Saputra, Elyadin Satriana Satriana Sebayang, Susy Katikana Septiani, Mela Susi Wedhaningsih Teresa Wardoyo, Dhea Aulia Hera Yanti Meldasari Lubis Yuliani Aisyah