Garuda - Garba Rujukan Digital

Promosi Makanan Khas Indonesia Melalui Wirausaha Jasa Berbasis Website Indonesia-Food.com Fela, Randy Frans; Zharif, Luthfi; Arifani, Erlina Nur; Friansyah, Rizal; Syifaurrohmah, Mulia Ela
Program Kreativitas Mahasiswa - Kewirausahaan PKM-K 2014
Publisher : Ditlitabmas, Ditjen DIKTI, Kemdikbud RI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1176.115 KB)

Indonesian culinary diversity is a Godâs grace for Indonesia to develop its culture in the eyes of the world. Unfortunately,itâs not recognized massively in the world. Regarding to this problem Indonesian-Food.com was born to expose Indonesian culinary to the world. Indonesian-Food.com is a business promotion services that uses websites Indonesia-Food.com. This website uses WordPress Content Management System and Business Finder wordpress theme. The website features included culinary map, search engines, as well as a minimalist user interface. To expand the business, promoting with offline and online media, and promoting the Indonesian-Food.com website while searching partnership. Offline media used includespartnership proposals, leaflets, and merchandises while online media relies on Indonesian-Food.com websites and social networks such as Facebook, Twitter, and Google Plus. Indonesian business-Food.com managed to hook 15 partners with an income of Rp. 2,800,000.00. Break Event Point can be reachedafter gaining 19 partners within 6 months, which equivalent to Rp. 3,654,000.00. Keywords : Indonesian culinary, promotion, Indonesian-Food.com

Edible Film Based on Arrowroot Starch and Glycerol Arifani, Erlina Nur; Tamalea, Rafi Renaldy
Journal of Agri-Food Science and Technology Vol. 5 No. 1 (2024): April
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v5i1.9494

The edible film aims to improve the shelf life and safety of food by providing a physical barrier to external influences to prevent food deterioration. Arrowroot starch has high amylose content and excellent gelling ability, and it is massively produced in Indonesia. At the same time, glycerol has water-soluble and polar properties. So, studies were carried out on edible film based on arrowroot starch as the polysaccharide and glycerol as the plasticizer. This study was contributed to investigate the effect of the concentration of arrowroot starch (3, 4% w/v) and glycerol (1.25, 1.5, and 1.75% w/v) on physical properties (thickness by micrometer, functional group by FTIR, molecular structure surface by SEM) of edible film. The results showed that increasing the concentration of arrowroot starch and glycerol could increase tensile strength. Besides that, the formulations of 30% arrowroot starch with 12.5% glycerol and 40% arrowroot starch with 17.5% glycerol had the best tensile strength of 27.24 and 22.88 MPa, respectively. However, the results of the morphological analysis of the edible film on the arrowroot starch-glycerol formulation still contained pores and cracks.

Critical Points of Halal Antioxidants from the Perspective of the Qur’an, Science, and Health Nur Arifani, Erlina; Mahfudz, Muhammad Syarqim
Kaunia: Integration and Interconnection Islam and Science Journal Vol. 20 No. 1 (2024)
Publisher : Fakultas Sains dan Teknologi UIN Sunan Kalijaga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14421/kaunia.4842

Oxidation reactions in oil or fat cause changes in the fat structure and produce a rancid odor. So to prevent this rancidity reaction, antioxidants are needed. Oil or fat is a triglyceride consisting of one glycerol and three fatty acid groups. These fatty acids are easily changed by reaction with oxygen, resulting in unwanted rancidity. Antioxidants that are often used in the oil and oily food industry vary. Some come from synthetic materials, and some come from natural materials. Each has its own advantages and disadvantages, both in terms of halal and health aspects (Tayyib). Halal is a requirement in food products in Indonesia and is regulated in laws and regulations to protect Muslims who are required to eat halal food. Food ingredients must also be guaranteed halal so that the final product can be labeled halal. If we can choose, of course we prefer natural antioxidants that come from halal ingredients and are coated with halal ingredients as well. Thus, the Halal and Tayyib requirements for our bodies will be met. Bamboo Leaf Extract (Bambusa sp) is one of the Natural Antioxidants that comes from Nature. In this study, the Antioxidant in Bamboo Leaves (Bambusa sp) was obtained at 45.22 μg / mL. The critical point of halal Antioxidants can be reviewed based on the purpose of use, the source of the raw materials, and the processing method.

Pelatihan Penggunaan Perangkat Pembelajaran Huruf Braille untuk Siswa Tuna Netra Purnama, Sevia Indah; Afandi, Mas Aly; Hikmah, Irmayatul; Arifani, Erlina Nur; Puteri, Keyza Nuralifa; Elsalami, Puspa Maudi; Setiawan, Andri Juli
Madani : Indonesian Journal of Civil Society Vol. 7 No. 1 (2025): Madani : Februari 2025
Publisher : Politeknik Negeri Cilacap

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35970/madani.v7i1.2363

Visually impaired children have limitations in learning Braille due to limited resources and improper facilities. These limitations mean that independent learning activities at home cannot be carried out because they require a teacher who understands Braille. This service activity is carried out to provide training to blind children on the use of Braille learning tools. This service aims to enable blind children to learn Braille letters independently without needing a teacher. Training activities consist of an introduction to Braille letters, an explanation of Braille learning devices, and training on the use of devices for self-learning. The results of the service show that Braille learning technology devices help students in learning independently. There are 6 students and 1 blind teacher who became respondents who agreed that the learning device can be used independently without the help of a companion teacher. Respondents also agreed that the use of assistive technology in learning devices is easy to use. Students have been able to use learning tools independently without the help of a companion teacher to study outside of school.

Literature Review : Potential of Bamboo Leaves (Bambusa Sp.) as Antioxidants for Health, Especially Diabetes Erlina Nur Arifani; Andita Eltivitasari
OBAT: Jurnal Riset Ilmu Farmasi dan Kesehatan Vol. 3 No. 4 (2025): July: OBAT: Jurnal Riset Ilmu Farmasi dan Kesehatan
Publisher : Asosiasi Riset Ilmu Kesehatan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61132/obat.v3i4.1527

Diabetes mellitus, especially type 2, is a growing epidemic with almost 90% of cases reported worldwide. Antioxidants are compounds that are in lower concentrations compared to the concentration of oxidizable compounds, can significantly prevent or inhibit the oxidation of the substrate. The formation of more stable oxidant compounds through intramolecular hydrogen bonds in the further oxidation process. Data collection was carried out using Google Scholar, Science Direct and PubMed databases. The literature sources used were in the form of research results that had been published in 2011-2021 in national and international journals. Providing antioxidants is an effort to inhibit the production of intracellular free radicals or increase the ability of defense enzymes against free radicals in order to prevent the emergence of oxidative stress and diabetes-related blood vessel complications. Various supplements containing antioxidants and/or factors that can increase the production of nitric oxide (NO) have the potential to improve endothelial dysfunction and mitochondrial function in cells, as well as reduce the activity of the NAD(P)H oxidase enzyme.

Analysis of Odor and Color Parameters in the Meat Freshness Detection System Using Gas Sensor and Reaction Kinetics Methods Arifani, Erlina Nur; Purnama, Sevia Indah; Afandy, Mas Aly; Kurnianto, Danny Kurnianto; Latifasari, Nurul Latifasari
Elinvo (Electronics, Informatics, and Vocational Education) Vol. 10 No. 1 (2025): May 2025 (In Press)
Publisher : Department of Electronic and Informatic Engineering Education, Faculty of Engineering, UNY

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/elinvo.v10i1.77601

The degradation of beef is typically indicated by the presence of NH3 as ammonia and H2S as hydrogen sulfide. The NH3 and H2S level will increase in line with the meat spoilage. This research is aims to develop the new meat storage with NH3 and H2S level measurement to detect spoilage in beef. This measurement is needed to make sure the meat that are store is still in good condition or already spoil. Kinetic model of NH3 and H2S gas is used to determine the correlation between meat spoilage with time. This equipment has main parts that consist of sensor system microcontroller and computer. The MQ 137 works as detector of NH3 gas which are emitted by sample of beefs during observation. The MQ – 136 sensor works as detector of H2S gas. This research also analyzes the color change in beef spoilage. The data of meat storage develop in this research shows that it can properly measure NH3 and H2S gases that occur during the gas evolution process. The color of the meat also changes while the meat spoilage starts. The rate constants of change of H2S and NH3 follow the zero-order kinetics of H2S and NH3 with constant rates of 0.90 and 0.95, respectively. This result shows that time highly correlated with the spoilage meat.

Pelatihan Penggunaan Perangkat Pembelajaran Huruf Braille untuk Siswa Tuna Netra Purnama, Sevia Indah; Afandi, Mas Aly; Hikmah, Irmayatul; Arifani, Erlina Nur; Puteri, Keyza Nuralifa; Elsalami, Puspa Maudi; Setiawan, Andri Juli
Madani : Indonesian Journal of Civil Society Vol. 7 No. 1 (2025): Madani : Februari 2025
Publisher : Politeknik Negeri Cilacap

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35970/madani.v7i1.2363

Visually impaired children have limitations in learning Braille due to limited resources and improper facilities. These limitations mean that independent learning activities at home cannot be carried out because they require a teacher who understands Braille. This service activity is carried out to provide training to blind children on the use of Braille learning tools. This service aims to enable blind children to learn Braille letters independently without needing a teacher. Training activities consist of an introduction to Braille letters, an explanation of Braille learning devices, and training on the use of devices for self-learning. The results of the service show that Braille learning technology devices help students in learning independently. There are 6 students and 1 blind teacher who became respondents who agreed that the learning device can be used independently without the help of a companion teacher. Respondents also agreed that the use of assistive technology in learning devices is easy to use. Students have been able to use learning tools independently without the help of a companion teacher to study outside of school.

Corn Agroindustry Supply Chain Management in Indonesia: Increasing Added Value and Competitiveness through the Hayami Method Nur Arifani, Erlina; Mahfudz, Muhammad Syarqim
Spektrum Industri Vol. 22 No. 2 (2024): Spektrum Industri - October 2024
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/si.v22i2.241

The agro-industry serves as a crucial intermediary for transforming agricultural societies into industrial ones, contributing to a balanced economic structure. This sector processes agricultural products through various methods, adding value and yielding higher profits than raw commodities. Corn, a staple in Indonesian agriculture, is predominantly cultivated with limited post-harvest activities, impeding rural economic growth. This study examines the supply chain management of the corn agro-industry to enhance value addition and competitiveness. Utilizing the Hayami method, the research identifies stages in the corn processing chain, including cleaning, grinding, filtering, and drying, and evaluates the value added at each stage. The analysis reveals that the supply chain involves multiple stakeholders, from farmers to retailers, and highlights the disparity in value addition among different actors. The study concludes that effective supply chain management, risk mitigation, and strategic interventions are vital for sustaining the corn agro-industry. Recommendations include extended mentorship for farmers and the implementation of efficient production practices to ensure long-term sustainability and economic growth.

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