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All Journal Jurnal Pangan dan Gizi JURNAL GIZI INDONESIA Agrointek agriTECH AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian Jurnal Aplikasi Teknologi Pangan AGRITEKNO, Jurnal Teknologi Pertanian Jurnal Surya Masyarakat JUTIS : Jurnal Teknik Informatika Andragogi: Jurnal Pendidikan Islam dan Manajemen Pendidikan Islam Jurnal Surya Masyarakat Edible : Jedb Ekalaya: Jurnal Pengabdian Kepada Masyarakat Indonesia Jurnal Manajemen Sistem Informasi AMNESIA (JURNAL MANAJEMEN SUMBER DAYA MANUSIA) Prosiding Seminar Nasional Unimus Jurnal Wicara Desa
Nurrahman Nurrahman
Program Studi S1 Teknologi Pangan Universitas Muhammadiyah Semarang
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Nursing Public Health Social Sciences Other

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Penambahan Ekstrak Kulit Buah Naga terhadap Derajat Warna, Kadar Antosianin, Aktivitas Antioksidan dan Sifat Sensoris Cendol Ainul Hasanah; Nurrahman Nurrahman; Agus Suyatno
Jurnal Pangan dan Gizi Vol 12, No 1 (2022): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.12.1.2022.25-31

Abstract

Cendol is a food product whose basic ingredients are rice flour, tapioca flour and other additives such as water and food coloring. Dragon fruit waste, namely the skin contains antioxidant compounds and anthocyanins which can be used as natural dyes in cendol. In making cendol with the addition of dragon fruit peel extract, it can be an alternative food product that is good for health. The bioactive components in dragon fruit peel are expected to increase the functional properties of cendol dragon fruit peel extract. This study aims to determine the effect of adding dragon fruit peel extract to the degree of color, anthocyanin levels, antioxidant activity and sensory properties of cendol. The steps taken were starting from making dragon fruit peel extract, making cendol dragon fruit peel extract and then analyzing the degree of color, anthocyanin levels, antioxidant activity and sensory properties of cendol. The research method was experimental using a monofactor completely randomized design (CRD) with the addition of dragon fruit peel extract using four treatments (0, 5, 10 and 15%) and six replications resulting in 24 experimental units. The results showed that there was an effect on the degree of color, anthocyanin levels, antioxidant activity and sensory cendol with the addition of dragon fruit peel extract 15% with a score of 2.82. As for the degree of color is 78.23, anthocyanin is 259.07 mg/L and antioxidant activity is 39.70% RSA.
Total fenolik dan aktivitas antioksidan formula susu kecambah kedelai dan ekstrak beras hitam terenkapsulasi dengan variasi jenis penyalut Siti Aminah; Wikanastri Hersoelistyorini; Agus Suyanto; Nurrahman Nurrahman; Ali Rosidi; Wulandari Meikawati; Diode Yonata
AGROINTEK Vol 16, No 4 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i4.13432

Abstract

Soybean sprouts and black rice have bioactive components that are beneficial for health. Both of these ingredients can be developed as functional drink ingredients. Encapsulation is one method to maintain bioactive components. This study aims to determine the total phenol content and antioxidant activity of the formula of soy sprouted milk (SKK): encapsulated black rice extract (EBH) (F1: SKK 100 %: EBH 0 %; F2: SKK 75 %: EBH 25 %; F3: SKK 50 %: EBH 50 %; F4: SKK 25 %: EBH 75 %; F4: SKK 0 %: EBH 100 %), with various coating materials: maltodextrin (MDE), Arabic gum (GA) and a mixture of MDE:GA (MGA). The results showed that the highest total phenol was obtained at F5, of all coatings: MDE (85.06 mg GAE/kg); GA (84.27 mg GAE/kg); MGA (82.49 mg GAE/kg). The highest antioxidant activity was obtained in the F3 treatment, with GA coating (58.009 % RSA). It is known that there is a tendency to increase total phenolic, in the formulation of higher concentrations of EBH. In general, MGA combined coating materials produced higher mean total phenols than MDE and GA alone. There was no tendency to increase antioxidant activity in either the formula or the type of coating
Karakteristik Kimia, Tensile Strength dan Sensoris Kulit Lumpia dengan Penambahan Tepung Kedelai Hitam. Dwi Yuliana Astriati; Nurrahman .; Muhammad Yusuf
Jurnal Pangan dan Gizi Vol 12, No 2 (2022): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.12.2.2022.55 - 66

Abstract

Black soybean is a food ingredient that has functional characteristics. Black soybeans have a relationship with health, namely in black soybeans contained anthocyanins and isoflavones. Black soybeans are a source of vegetable protein, each seed contains an average of 37% protein. The addition of black soybean flour to the spring roll skin is intended to increase the nutritional and functional value of the spring roll skin. The purpose of this study was to determine the effect of adding black soybean flour to protein content, antioxidant activity, tensile strength and sensory properties of spring roll skin. The independent variable used was the concentration variation of black soybean flour (0, 2, 4, and 6 percent) with 6 replications. The steps taken were starting with making spring roll skin with the addition of black soybean flour, then analysis was carried out on chemical characteristics (protein content and antioxidant activity), tensile strength and sensory quality (hedonic test and scoring test). The results showed that there was a significant effect of variations in the concentration of black soybean flour on protein content, antioxidant activity, tensile strength and sensory quality of spring roll skin. The conclusion of the research results of spring roll skin with black soybean flour concentration that is 6% concentration is the best treatment with the results of the analysis of protein content: 12.63%, antioxidant activity: 28.95 %RSA, tensile strength: 0.09N/mm2 and taste: 3,37 (somewhat like).
KARAKTERISTIK KIMIA DAN SENSORIS YOGHURT SARI KACANG MERAH DENGAN PENAMBAHAN SARI BUAH BIT Tri Suci Utami; Nurrahman Nurrahman; Wikanastri Hersoelistyorini
Jurnal Pangan dan Gizi Vol 13, No 1 (2023): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.13.1.2023.39-49

Abstract

Red beans have high levels of antioxidant compounds from the isoflavone, anthocyanin, and flavonoid groups. Utilizing red beans as a raw material for yogurt can increase its functional value. One alternative variation of yogurt to attract consumers is by adding beet juice. Beet juice has betalain compounds that are yellow, orange, red, and purple pigments as well as sources of antioxidants. The purpose of this study is to determine the effect of adding beet juice on the chemical and sensory characteristics of red bean yogurt. The research method used is Completely Randomized Design (CRD) single factor with 5 treatments and 5 replications. The research stages begin with the process of making red bean juice, making beet juice, and making yogurt. The addition of beet juice is carried out with varying amounts, namely 0%, 5%, 10%, 15%, and 20%. Analysis consisted of fiber content, antioxidant activity, total acid content, pH value, and sensory analysis. The results of this study indicate that the addition of beet juice has a significant effect on increasing fiber content by 8.53%, antioxidant activity by 29.96% RSA, total acid content by 0.957%, and decreasing pH value to 4.1. Adding beet juice also affects the level of preference for the color and taste of yogurt, but does not affect aroma and texture. The best treatment for red bean yogurt with the addition of beet juice determined based on sensory properties, fiber content, antioxidant activity, total acid content, and pH value; is yogurt with the addition of 15% beet juice
Sistem Pendukung Keputusan Penilaian Kinerja Guru Dengan Metode Saw Pada Man 2 Tebo Nurrahman, Nurrahman; Sarjono, Sarjono
Jurnal Manajemen Sistem Informasi Vol 7 No 4 (2022): MANAJEMEN SISTEM INFORMASI
Publisher : LPPM Universitas Dinamika Bangsa

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1120.369 KB) | DOI: 10.33998/jurnalmsi.2022.7.4.687

Abstract

MAN 2 Tebo is a high school under the auspices of the Ministry of Religion which is engaged in the field of Religion and Education. The development of a madrasa is determined by the number of students who register at the madrasa, of course with this increase it requires teachers who are competent and perform well in teaching. To improve good performance, of course, through teacher performance assessment, it is a very important thing in an educational institution. In this case, the process of assessing teacher performance is only limited to an assessment system for periodic salary and rank increases and there is no appreciation in terms of teacher performance appraisal. This is what causes the teacher to be a little unmotivated in performance. Therefore, based on these conditions, a teacher performance appraisal decision support system is needed that helps the head of madrasah in assessing teacher performance based on existing criteria. So the final result of this research is the design of a teacher performance appraisal decision support system with the SAW method which aims to facilitate decision making in determining teacher performance accurately and consistently.
Sifat Kimia dan Fisik Engay Food Berbasis Ikan Kembung dengan Penambahan Kedelai Hitam Cahyati, Anissa I; Nurrahman, Nurrahman; Aminah, Siti
AGRITEKNO: Jurnal Teknologi Pertanian Vol 11 No 1 (2022): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2022.11.1.9

Abstract

Engay food is a type of food with a distinctively soft texture that is easy to swallow. This product is classified as a texture-modified food group. The primary ingredient used is mackerel fish, with the added nutritional benefit provided by black soybeans. The purpose of this research was to determine the effect of adding various concentrations of black soybeans on the physical and chemical characteristics of material-based engay food. A completely randomized experimental design was used in this study, which included 200 g of mackerel meat formulation and varying amounts of black soybean flour (0, 5, 10, 15, and 20%). Antioxidant activity, texture, and color were all determined during this study. The results indicated that increasing the concentration of black soybeans had a substantial effect on the chemical and physical properties of engay food made with mackerel. The greater the amount of black soybean added to the formulation, the higher the antioxidant activity, the lower the cohesiveness and gumminess, and the lower brightness of the yellow-red hue. Keywords: Black soybean; chemical; engay food; mackerel fish; physical ABSTRAK Engay food adalah salah satu produk pangan dengan karakeristik tekstur yang lunak sehingga mudah ditelan. Produk ini termasuk dalam dalam kelompok makanan modifikasi tekstur. Bahan utama yang digunakan adalah ikan kembung dengan penambahan kedelai hitam yang diketahui berpotensi untuk meningkatkan nilai gizi. Tujuan penelitian ini untuk mengetahui pengaruh penambahan kedelai hitam terhadap karakteristik kimia dan fisik dari engay food berbasis ikan kembung. Rancangan yang digunakan adalah rancangan acak lengkap dengan formulasi ikan kembung 200 g dan penambahan tepung kedelai hitam sebanyak 0, 5, 10, 15, dan 20%. Analisis yang dilakukan yaitu aktivitas antioksidan, tekstur dan warna. Hasil penelitian menunjukkan bahwa ada pengaruh penambahan konsentrasi kedelai hitam terhadap karakteristik kimia dan fisik dari engay food berbasis ikan kembung. penambahan kedelai hitam yang semakin banyak dalam engay food akan meningkatkan nilai aktivitas antioksidan, menurunkan nilai cohessiveness, adhesion, dan gumminess, akan tetapi menurunkan kecerahan dengan jenis warna yellow-red. Kata Kunci: Engay food; fisik; ikan kembung; kedelai hitam; kimia
KEPEMIMPINAN ALTRUISTIK DAN KEBAHAGIAAN DI TEMPAT KERJA Nurrahman, Nurrahman; Donal Devi Amdanata
AMNESIA (JURNAL MANAJEMEN SUMBER DAYA MANUSIA) Vol. 1 No. 3 (2023): AMNESIA (Jurnal Manajemen Sumber Daya Manusia)
Publisher : Indragiri Research Center (ingreat)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61167/amnesia.v1i3.93

Abstract

The research method uses library research, by collecting data from various literature related to the research topic. This study aims to explore the relationship between altruistic leadership and happiness in the workplace, addressing this research gap. Based on Social Exchange Theory, this study investigates how altruistic leadership influences employees' workplace happiness from a holistic perspective. These findings contribute valuable insights to management studies, particularly in leadership, organizational behavior, and human resource management. Additionally, this research underscores the importance of altruistic leadership in fostering positive and happy workplace behavior among employees, providing guidance for organizational management to design strategies that increase workplace happiness.
Implementation Fuzzy Tsukamoto's method in decision support system for flight schedule Ernawati, Nindi; Nurrahman, Nurrahman
JURNAL TEKNIK INFORMATIKA UNIS Vol. 10 No. 1 (2022): Jutis (Jurnal Teknik Informatika)
Publisher : Universitas Islam Syekh Yusuf

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33592/jutis.v10i1.2327

Abstract

Pesawat adalah transportasi yang banyak digunakan oleh kalangan masyarakat dan telah menjadi transportasi pilihan yang cepat dan nyaman. Meskipun dengan harga yang dibayarkan jauh lebih mahal daripada transportasi lainnya, pesawat masih menjadi pilihan yang terbaik. Seringkali karena banyaknya orang menggunakan transportasi ini membuat manajemen tidak mudah untuk menentukan jumlah keberangkatan maupun kedatangan. Penelitian ini berfungsi untuk menyelesaikan permasalahan tersebut dengan suatu metode. Metode yang dipakai oleh penulis pada penelitian ini yaitu metode Fuzzy Tsukamoto. Dari keseluruhan hasil penelitian yang dilakukan oleh penulis dapat diperoleh hasil yaitu 1.825 penerbangan pesawat. Dapat disimpulkan dari hasil perhitungan tersebut bahwa jumlah keberangkatan lebih banyak dibandingkan dengan jumlah kedatangan. Sehingga penelitian ini dapat menjadi bahan pertimbangan untuk menghitung banyaknya jumlah penerbangan kedepannya.
EVALUASI TINGKAT SANITASI, TOTAL MIKROBA DAN E. coli PADA PERALATAN MAKAN KANTIN SEKOLAH Suyanto, Agus; Nurrahman, Nurrahman; Najmatul Laila, Nadia
Jurnal Pangan dan Gizi Vol 14, No 2 (2024): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.14.2.2024.%p

Abstract

The canteen is one of the public infrastructures that functions as a place to sell food and drinks for students and school teachers. This study aims to evaluate the level of sanitation of school canteens with indicators of total microbes and Escherichia coli found on plates, glasses, and spoons and total microbes in the canteen air. The evaluation was carried out by comparing data before and after coaching canteen traders, including testing total microbe samples, namely Total Plate Count (TPC), E. coli testing, and testing the level of sanitation using the Good Processed Food Production Method (CPPOB) form. The results of the statistical test did not affect the total microbes of equipment and air but did affect the reduction of E. coli and the level of sanitation of the school canteen.
Aktivitas Antioksidan, Warna, Viskositas, dan Tingkat Kestabilan Pada Minuman Sari Labu Kuning Dengan Penambahan Tepung Porang Tsuraya, Hasna Atika; Nurrahman, Nurrahman; Aminah, Siti
Prosiding Seminar Nasional Unimus Vol 7 (2024): Transformasi Teknologi Menuju Indonesia Sehat dan Pencapaian Sustainable Development G
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Labu kuning merupakan pangan lokal yang sangat potensial untuk dikembangkan dalam pengolahan pangan.Salah satu  pengembangan  produk labu kuning adalah minuman  sari labu  kuning  dengan  penambahan tepung  porang.  Tepung  porang diketahui memiliki kandungan glukomanan yang dapat memengaruhikarakteristik minuman  sari labu kuning. Penelitian  ini bertujuan  untuk mengetahui  pengaruh penambahantepung porang terhadap aktivitas antioksidan, warna, viskositas, dan tingkat kestabilan, yang meliputi totalpadatan  terlarut serta kestabilan suspensi (%sedimentasi). Metode penelitian ini bersifat eksperimentalmenggunakan  Rancangan  Acak  Lengkap  (RAL)  monofaktor  dengan  5 taraf perlakuan, yaitu penambahantepung porang (0; 0,25; 0,5; 0,75; dan 1%) dan 5 kali ulangan. Tahapan yang dilakukan, yaitu pembuatansari labu kuning dan  pembuatan minuman sari labu kuning, kemudian dilakukan analisis kadar aktivitasantioksidan, warna, viskositas, dan tingkat kestabilan. Hasil penelitian menunjukkan terdapat pengaruhpenambahan tepung porang terhadap aktivitas antioksidan, warna, viskositas, total padatan terlarut, dankestabilan suspensi, serta didapatkan perlakuan terbaik pada penambahan tepung porang 0,25%. Kata Kunci : Labu kuning, aktivitas antioksidan, warna, viskositas, tingkat kestabilan
Co-Authors ABD Aziz, ABD Adawiyah, Hafizah Sa’datul AFIF, NUR Agus Suyanto Agus Suyanto Agus Suyatno Ali Rosidi Cahyati, Anissa I Chairunnisa Nur Aulia Fajari Dian Eka Rahma Yulianti Diasari, Nur Reta Diode Yonata Donal Devi Amdanata Dwi Yuliana Astriati Endang , Hety Kus Ernawati, Nindi Guntur Prasetyo Hapsari Sulistya Kusuma Harman , Muafira Hilyatuzzahrah, Fadhilah Iis Istiqomah Istiqomah, Iis Katrien Arumsari Maghfiroh, Rahmi Naily Mariyam Mariyam Marlina Marlina Muh Yusuf Muhammad Yusuf Muhammad Yusuf Mustikarini, Dita Mutmainnah Mutmainnah Najmatul Laila, Nadia Nurfaidah Nurfaidah Nurhidajah - Onny Cahyasari Retno Murwani Reza Maulana Riska Ciptasari Sarjono Sarjono, Sarjono Sasmita , Yuda Wisnu Sholehatun , Syaputri Siswi Sekar Sari Siti Aminah Siti Aminah Siti Aminah Siti Asropah Sufiati Bintanah Teguh Supriyono Tri Suci Utami Tsuraya, Hasna Atika Wikanastri Hersoelistyorini Wikanastri Hersoelistyorini Wikanastri Hersoelistyorini Wulandari Meikawati