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All Journal Journal of Engineering and Technological Sciences Phi : Jurnal Pendidikan Fisika dan Terapan Jurnal Matematika Sains dan Teknologi Media Karya Kesehatan Gema Wiralodra KOMMAS: Jurnal Pengabdian Kepada Masyarakat Jakadimas
Lula Nadia
Universitas Terbuka
Agriculture, Biological Sciences & Forestry Arts Humanities Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Health Professions Mathematics Medicine & Pharmacology Nursing Physics Public Health Other

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KANDUNGAN NON NUTRISI DAN BILANGAN PEROKSIDA KERUPUK KULIT (KERUPUK JANGEK) Lula Nadia
Jurnal Matematika Sains dan Teknologi Vol. 7 No. 2 (2006)
Publisher : LPPM Universitas Terbuka

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Abstract

The aim of this research was to find the non nutrition compound of ‘kerupuk Jangek’. Several steps were used to determine: (1) the content of cholesterol, (2) the content of uric acid, (3) the content of peroxide, and (4) the hedonic value of ‘kerupuk Jangek’ storaged for several period of time. The HPLC with ELSD detector analysis showed that no cholesterol was detected in both samples of the beef skin crackers and the buffalo skin crackers. Using Photometer 4020, it was found that there was 0.64 – 0.7 mg uric acid in 100 gr of the beef skin crackers. The rate of peroxide in the beef skin cracker was 1.0 mg/kg sample after 4 – 5 weeks storage in 30°C condition. From hedonic analysis, it was found that ‘kerupuk Jangek’ being rejected by the panelist after 7 weeks storage in 30°C condition, and the content of peroxide was 1.83 mg/kg. It is suggested that, the skin crackers should be consumed before 7 week storage in room temperature and it is not recommended for hyperuricemia one.
NUTRISI DAN BEBERAPA KRITERIA HALAL KERUPUK KULIT JANGEK Lula Nadia
Jurnal Matematika Sains dan Teknologi Vol. 6 No. 2 (2005)
Publisher : LPPM Universitas Terbuka

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Abstract

The research goal was to find the nutrition content of the skin crackers ‘Kerupuk Jangek’. Several steps were used to determine the traditional production process, the nutrition content, hedonic value, and halal criteria. The research employed survey and laboratory works. Survey was conducted in Jangek area, West Sumatera to gain information on the skin cracker production process and its type industry. Laboratory works were done in IPB for organoleptic testing. Based on the BPOM guidance, the Kerupuk Jangek production process has followed the halal requirement. The beef skin cracker was more crunchy and tasty than the buffalo skin cracker. The crackers contained high level of protein which can not be digested and absorbed by human body. The crackers contained higher level of lipid than the raw. The beef skin crackers contained less mineral and water than the buffalo skin crackers.
KARAKTERISASI RASA GURIH PADA BEBERAPA PRODUK PANGAN (Characterisation of ‘Gurih’ Taste of Several Food Products) Lula Nadia; Anton Apriyantono; Winiati Puji Rahayu
Jurnal Matematika Sains dan Teknologi Vol. 5 No. 2 (2004)
Publisher : LPPM Universitas Terbuka

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Abstract

The aim of this research was to find the sensory characteristic of ‘gurih’ taste of some food models. Several steps were used to determine: (1) People perception of ‘gurih’, (2) Food ingredients which influence ‘gurih’ taste intensity, and (3) The difference between ‘gurih’ and umami taste. From 1500, 908 questionnaires were returned with complete answer by the participants. Meat, peanut and cheese were chosen as being ‘gurih’ food by 97% of participants. They also perceived that ‘gurih’ taste present in food actually by the contribution of several food ingredients mainly protein, fat, and salt. Use of oil was preferred by 100% of the participants as a type of cooking which could build ‘gurih’ taste in food. Based on participants choice of ‘gurih’ food, meat, peanut and cheese were used as food models. Meat model was made by using hydrolyzed vegetable protein (HVP), chicken fat, and chicken flavor (22.0 : 6.2 : 0.5), peanut model was made by using HVP, peanut oil, corn starch, and carboxy methyl cellulose (27.5 : 42.5 : 20.0 : 2.8); and cheese model was made by using skim milk, milk fat, salt, and cheese flavor (27.5 : 18.0 : 3.2 : 0.5). Using Omission Test for each compound of food model ingredient and t-test to compare the ‘gurih’ level of meat or peanut model, it was found that omitting HVP, salt and chicken fat or peanut oil gave significant lower level of ‘gurih’ of the models than the complete one (p < 0.01). The same result was also found in cheese model, where omitting skim milk, milk fat or salt gave significant lower level of ‘gurih’ of the model than the complete one. It was also found that the omission of protein-rich ingredient (HVP or skim milk) and salt gave significantly lower level of ‘gurih’ taste than the omission of chicken fat, milk fat or peanut oil (p < 0.01). Using the concentration which give 10% stimulus, the intensity of ‘gurih’ taste of food models (0.5% w/v for meat, 0.1% w/v for peanut, and 1% w/v for cheese) was significantly higher than umamis’ models (0.06% w/v for MSG, 0.03 : 0.17 w/v for MSG + salt, 0.03 : 0.17 : 0.11 w/v) (p < 0.01) and was the same with umamis’ models MSG + salt + oil or fat. This finding indicates that the addition of fat was importance to make ‘gurih’ taste to the both model. Meanwhile, there were no research was found that tells the influence of fat on umami taste. In conclusion, ‘gurih’ taste could be found mainly in meat, peanut, and cheese. ‘Gurih’ taste intensity was influenced by several food ingredients. The presence of ‘gurih’ taste was easy to be recognized in food models and the addition of fat in the model make ‘gurih’ taste probably has different taste from umami.
Chemical Characterization of Flour Fractions from Five Yam (Dioscorea alata) Cultivars in Indonesia Lula Nadia; M. Aman Wirakartakusumah; Nuri Andarwulan; Eko Hari Purnomo; Takahiro Noda; Koji Ishiguro
Journal of Engineering and Technological Sciences Vol. 47 No. 1 (2015)
Publisher : Institute for Research and Community Services, Institut Teknologi Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5614/j.eng.technol.sci.2015.47.1.7

Abstract

The purpose of this study was to investigate the influence of particle size on  the  chemical properties  of yam flour  in five  cultivars, yellow/YY, orange/OY, light purple/LPY, purple/PY, and dark purple/DPY. With a mesh sieve, three  flour fractions  were separated according to particle size:  small (128.6-139.7 µm), medium (228.7-257.9 µm), and large (475.4-596.3 µm). The content of moisture (6.81-11.26 %db) and lipids (4.48-9.85 %db) decreased with the increase of particle size, while proteins (4.48-9.85 %db) and carbohydrates (78.12-83.76 %db) were not influenced by particle size. Folin-Ciocalteu reagent and chlorogenic acid were used as standard to investigate the total phenolic compounds  in  the  yam  flour,  and  high-performance liquid chromatography (HPLC) was used to investigate the anthocyanin and carotene contents. It was found that there was no size influence on the content of phenolics (0.27-2.82%db), anthocyanin (2.25-15.27  mg/100g db) in LPY, PY, DPY  or  carotene (23.75-132.12 mg/100g db) in YY, OY. The differences in chemical composition were due to differences in particle size and heat treatment, but may also have been caused by the different composition of the milling process.
Pengembangan Modul Fisika Pada Materi Tekanan di MTsN Sabaruddin, Sabaruddin; Nadia, Lula
Phi: Jurnal Pendidikan Fisika dan Terapan Vol 5, No 2 (2019)
Publisher : Universitas Islam Negeri Ar-Raniry

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22373/p-jpft.v5i2.7441

Abstract

Pengembangan adalah proses atau cara yang dilakukan untuk mengembangkan sesuatu menjadi baik atau sempurna dalam pembelajaran, dimana siswa memahami konsep sendiri dengan menggunakan modul. Penelitian ini adalah penelitian pengembangan bahan ajar. Adapun tujuan yang ingin dicapai dalam penelitian ini adalah: (1) untuk menghasilkan bahan ajar fisika pada pada pokok bahasan tekanan di MTsN Rukoh Banda Aceh. (2) untuk mengetahui kelayakan penggunaan bahan ajar yang dikembangkan di MTsN Rukoh Banda Aceh. Subjek penelitian adalah siswa kelas VIII-1 MTsN Rukoh Banda Aceh. Data yang diperoleh dalam penelitian ini dianalisis dengan menggunakan statistik persentase. Berdasarkan hasil penelitian dan analisis data dapat disimpulkan bahwa: (1) Berdasarkan hasil analisis kuesioner dari dua pakar ahli mengenai bahan ajar dengan menggunakan modul yang dikembangkan menghasilkan persentase sebesar 75,33% dan tergolong dalam katagori layak. (2) Berdasarkan analisis angket respon siswa terhadap pembelajaran dengan menggunakan modul pada materi tekanan, diperoleh dengan rata-rata persentase yaitu 85,67%. Ini berarti bahwa belajar dengan menggunakan modul termasuk kategori tertarik. Dengan demikian bahan ajar yang dikembangkan layak dijadikan sebagai media pembelajaran dan dapat dimanfaatkan dalam pembelajaran Fisika pokok bahasan tekanan untuk siswa MTsN kelas VIII.
Training of Fish Nugget Processing to Prevent Stunting Rismaya, Rina; Sulistyawati, Eko Yuliastuti Endah; Ratnaningsih, Dewi Juliah; Maulida, Iffana Dani; Nadia, Lula
Media Karya Kesehatan Vol 7, No 1 (2024): Media Karya Kesehatan
Publisher : Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/.v7i1.52377

Abstract

Insufficient protein intake in children during the growth period is one of the causes of the increasing prevalence of stunting children in Indonesia. Fish has been researched to contain high levels of protein which is good for children's growth and development. In general, fish is only processed simply so it is not liked by children, whereas it can be processed into various processed products, such as nuggets. This community service aimed to determine the effect of providing fish nugget processing training on the knowledge of training participants. An increase in knowledge was measured using a one group pretest posttest design, which was then carried out with a real difference test to see the difference in the average pretest and posttest scores using the non-parametric Wilcoxon test. This training activity was given to 16 housewives and parents of Early Childhood Education School students in Situ Udik Village, Cibungbulang District, Bogor Regency with age characteristics ranging from 20-60 years and the latest education level was Elementary School-Senior High School. The results of this community service showed that providing training has a significant effect on increasing the knowledge of training participants in processing fish nuggets. The average pretest score of training participants (74.38%) showed a value that is significantly different from the average posttest score (95.63%) with significance value (Asymp. Sig.) 0.000. It is hoped that the results of this community service can be implemented by the community in producing fish-based nuggets for family consumption and sale to consumers.Keywords: Fish nuggets, food processing training, processed fish products, Situ Udik village, stunting.
Mozzarella Cheese Processing Training for Farmers in Tonjong Village, Tajurhalang District, Bogor Regency Rismaya, Rina; Noviyanti, Rinda; Ulfah, Mutiara; Nadia, Lula; Maulida, Iffana Dani; Wicaksana, Bayu Eka; Susilo, Adhi
JAKADIMAS (Jurnal Karya Pengabdian Masyarakat) Vol. 1 No. 2 (2024): JAKADIMAS
Publisher : Fakultas Teknologi dan Industri Pangan Unisri Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jakadimas.v1i1.9475

Abstract

One of the main problems faced by farmers in Tonjong Village, Tajur Halang Regency, Bogor is that the selling price of pure milk in 1 liter is quite low. Public knowledge regarding processing technology to increase product added value is still low, which is the reason farmers sell pure milk directly. This community service training aims to determine the effect of processing pure milk into mozzarella cheese on increasing community knowledge and skills. This increase in knowledge was measured using a one group pretest posttest design which was carried out in a prametric analysis using a paired sample t-test to see the difference in the mean scores. This training activity was given to 10 people in the community around the cattle farm in Tonjong Village who had an age range of 26-70 years and had the last education from elementary to high school. The results of this training community service indicate that there is a significant effect of giving on increasing community knowledge as evidenced by the significantly different pretest (68%) and posttest (87%) values (p <0.05). The expected results of community service can be implemented independently by breeders to increase the added value of dairy products through the processing of mozzarella cheese.
The influence of leadership style on employee performance through work motivation at the secretariat of Simeulue Regency Ahmadlyah, Ahmadlyah; Hasyim, Hasyim; Nadia, Lula
Gema Wiralodra Vol. 15 No. 1 (2024): Gema Wiralodra
Publisher : Universitas Wiralodra

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31943/gw.v15i1.667

Abstract

This study examines the effect of leadership style on employee performance at the Regional Secretariat of Simeulue Regency through work motivation. This study used a quantitative approach, involving 85 respondents from various units in the Secretariat. Data were collected through questionnaires covering leadership style, work motivation, and employee performance. The data that has been collected is then analyzed using a regression test with the help of the SPSS statistical program. The results of the statistical analysis show that leadership style does not significantly influence employee performance (t=1.600, sig=0.114). However, leadership style positively and significantly influences work motivation (t=4.879, sig=0.000). Work motivation, in turn, has a positive and significant impact on employee performance (t=2.609, sig=0.011). Path analysis and the Sobel test support that work motivation mediates between leadership style and employee performance. These results make an important contribution to the practical and theoretical understanding of how leadership style can influence employee performance through the mediating variable of work motivation in the local government context. Practical recommendations include developing management strategies that emphasize developing management strategies that emphasize improving work motivation, taking into account the aspects of leadership style identified in this study. This research provides a basis for further discussion and corrective action to improve leadership effectiveness and organizational performance in the Regional Secretariat of Simeulue Regency.
USAHA KULINER KEKINIAN: OTAK-OTAK MERCON DAN CHEESE MILK Noviyanti, Rinda -; Nadia, Lula; Panggabean, Donwill; Salamah, Umi
KOMMAS: Jurnal Pengabdian Kepada Masyarakat Vol. 4 No. 3 (2023): KOMMAS: JURNAL PENGABDIAN KEPADA MASYARAKAT
Publisher : KOMMAS: Jurnal Pengabdian Kepada Masyarakat

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Abstract

Semakin ketatnya persaingan dalam usaha kuliner membuat para pelaku bisnis usaha sekarang ini harus pintar membuat terobosan dan inovasi baru agar tetap terdepan dalam berbisnis kuliner. Budaya masyarakat kita yang konsumtif, termasuk dalam hal kudapan memberikan geliat usaha kuliner makin ramai. Setelah melakukan pengamatan di kampung Maruga Ciater Rt01 Rw08 Kelurahan Ciater, kecamatan Serpong, Tangerang Selatan, maka salah satu usaha kuliner yang berpeluang untuk bisa dikembangkan adalah otak-otak dengan tingkat kepedasan yang tinggi dan susu yang diberi campuran keju (cheese milk). Pemilihan kedua jenis kudapan ini didasarkan juga atas kandungan gizinya, dimana bahan dasar otak-otak adalah ikan yang banyak mengandung protein, begitu juga dengan cheese milk. Faktor-faktor yang menjadi perhatian untuk memajukan usaha ini adalah pengolahan dan pengemasan, penentuan harga yang terjangkau oleh masyarakat, dan strategi pemasaran yang kekinian. Pengolahan dan pengemasan ditingkatkan kualitasnya dengan cara menggunakan peralatan yang lebih modern. Harga terjangkau yang ditawarkan adalah Rp.7.000,- untuk 1 pouch otak-otak netto 150 gram, dan Rp.12.000,- untuk 1 botol cheese milk ukuran 250 ml. Pemasaran yang saat ini digencarkan adalah melalui sosial media: IG, Facebook, dan Twitter. Kegiatan bazaar juga dilakukan guna menjaring konsumen pencinta otak-otak dan cheese milk. Hasil usaha ini belum ada kenaikan yang signifikan, tetapi dengan semangat dan kerja keras yang konsisten, usaha ini akan sukses dan berkelanjutan. Kata kunci: Kudapan; strategi pemasaran; berkelanjutan
Co-Authors Adhi Susilo Ahmadlyah, Ahmadlyah Anton Apriyantono Bayu Eka Wicaksana Dewi Juliah Ratnaningsih Donwill Panggabean Eko Hari Purnomo Eko Yuliastuti E.S hasyim, hasyim Koji Ishiguro M. Aman Wirakartakusumah Maulida, Iffana Dani Mutiara Ulfah Noviyanti, Rinda - Nuri Andarwulan Rina Rismaya Rinda Noviyanti, Rinda Sabaruddin Sabaruddin Takahiro Noda Umi Salamah Winiati Puji Rahayu