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All Journal Buletin Udayana Mengabdi Research Report - Engineering Science The Journal of Pure and Applied Chemistry Research JURNAL PENGABDIAN KEPADA MASYARAKAT Jurnal Pengabdian Kepada Masyarakat (Indonesian Journal of Community Engagement) Jurnal Mirai Management Jurnal Sinergitas PkM & CSR Indonesian Journal of Electrical Engineering and Computer Science ARBITER: Jurnal Ilmiah Magister Hukum Nusantara Science and Technology Proceedings International Journal of Social Science, Educational, Economics, Agriculture Research, and Technology (IJSET) Indonesian Journal of Life Sciences CEMERLANG :Jurnal Manajemen dan Ekonomi Bisnis
Katherine Kho
Indonesia International Institute Of Life Sciences (i3L)
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Medicine & Pharmacology Public Health Social Sciences

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PENGARUH PRETREATMENT SACCHAROMYCES CEREVICEAE DAN SUHU ENKAPSULASI DALAM ENKAPSULASI EKSTRAK TEMULAWAK DENGAN SACCHAROMYCES CEREVICEAE Katherine Katherine; Asaf Kleopas Sugih
Research Report - Engineering Science Vol. 2 (2015)
Publisher : Universitas Katolik Parahyangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (880.462 KB)

Abstract

Penelitian ini bertujuan untuk mengeksplorasi kemungkinan meningkatkan nilai tambah tumbuhan herba lokal Indonesia, yaitu temulawak. Ekstrak temulawak mudah rusak bila terkena paparan sinar matahari, pH dan udara. Untuk memperpanjang waktu penyimpanan ekstrak temulawak, ekstrak dienkapsulasi dalam medium enkapsulasi. Medium enkapsulasi yang dipilih adalah ragi Saccharomyces cereviceae dengan mempertimbangkan proses enkapsulasi dengan ragi relatif sederhana dengan menggunakan bahan yang mudah diperoleh dan murah.Pada penelitian ini akan dipelajari pengaruh pretreatment ragi dalam proses enkapsulasi dan pengaruh suhu enkapsulasi terhadap enkapsulasi ekstrak temulawak. Selain itu parameter enkapsulasi, yaitu konsentrasi yeast dan suhu enkapsulasi akan dipelajari menggunakan kurkumin murni. Efisiensi proses enkapsulasi dan yield proses enkapsulasi diperkirakan dengan mengukur kadar kurkumin yang ada di dalam mikrokapsul ragi.Hasil penelitian menunjukkan bahwa ekstrak temulawak dan kurkumin murni dapat dienkapsulasi dengan yeast. Adapun % EE dan % EY kurkumin murni ditentukan oleh konsentrasi yeast dan suhu enkapsulasi.Semakin tinggi konsentrasi yeast, semakin tinggi % EE dan % EY. % EE dan % EY ekstrak temulawak bergantung pada suhu enkapsulasi dengan suhu optimum adalah pada 45 °C. Analisis profil pelepasan kurkumin menunjukkan bahwa kurkumin dilepaskan secara bertahap di dalam waktu beberapa jam. Selain itu kelarutan kurkumin dari kurkumin murni dan ekstrak temulawak meningkat setelah dienkapsulasi.
Preparation and Characterization of Highly Water Soluble Curcumin – Dextrose Cocrystal Katherine Kho; Denny Nugroho; Asaf Kleopas Sugih
The Journal of Pure and Applied Chemistry Research Vol 7, No 2 (2018): Edition May-August 2018
Publisher : Chemistry Department, The University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (780.424 KB) | DOI: 10.21776/ub.jpacr.2018.007.02.401

Abstract

Curcumin is a natural food colorant isolated from rhizomes of turmeric (Curcuma longa). Despite its many favorable properties, curcumin is practically insoluble in water and relatively unstable, thus limiting its application. In this research, a potential method to improve curcumin solubility and stability, i.e. cocrystallisation of curcumin with dextrose was investigated.. The effect of curcumin content in the cocrystals on solubility and yield of the product was studied. The morphology of the cocrystals was observed using SEM. In addition, stability in different pH range was investigated.  Crystal structure and curcumin – dextrose interaction were analyzed using FT-IR spectra and DSC thermograms. The result shows that curcumin – dextrose cocrystal is a potential food colorant that could be applied to water – based food at various pH range. 
PENERAPAN TEKNOLOGI PENYARINGAN AIR SEDERHANA DI DESA CUKANGGENTENG H. Kristianto; Katherine Katherine; J. N. M. Soetedjo; C. W. Handriono; V. J. Guntoro; R. J. Farand; B. Y. Suhendar; E. D. Puspitorini
Buletin Udayana Mengabdi Vol 15 No 3 (2016)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (417.594 KB)

Abstract

Desa Cukanggenteng di Ciwidey, Kabupaten Bandung memiliki akses air bersih yang terbatas, sehinggawarga menggunakan air sungai yang keruh untuk memenuhi kebutuhan sehari-sehari. Warga telah berupayauntuk menjernihkan air dengan cara menggunakan bak-bak sedimentasi. Akan tetapi bak sedimentasi yangsudah dipasang tidak berhasil. Dalam kegiatan pengabdian ini, penyaring air sederhana skala kecil dipasanguntuk mengatasi masalah air bersih warga. Penyaring air dibuat dari pipa PVC dengan menggunakan pasir,kerikil, arang batok, sabut kelapa dan spons sebagai media penyaring. Unit penyaring yang dipasang berhasilmenjernihkan air dengan menurunkan turbiditas dari 68,06NTU menjadi 0,81NTU, dengan pH air stabil pada7,41. Air hasil penyaringan telah memenuhi standard air bersih berdasarkan PERMENKES RI No.416/MENKES/PER/IX/1990, bahkan turbiditasnya memenuhi standard air minum yang tertuang di SKMENKES No 907/MENSKES/SK/VII/2002.
KAJIAN AWAL PENGAWETAN IKAN PINDANG BANDENG DAN MOJANG DENGAN PENGEMASAN VAKUM DI DESA CUKANGGENTENG Hans Kristianto; Ariestya Arlene Arbita; Jenny N M Soetedjo; Budi H Bisowarno; Katherine Katherine; Sharon Pricillia; Hanna Priescilia
JURNAL PENGABDIAN KEPADA MASYARAKAT Vol 23, No 2 (2017): APRIL - JUNI
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/jpkm.v23i2.7026

Abstract

                                          AbstrakWarga Desa Cukanggenteng, Ciwidey, Kabupaten Bandung memproduksi panganan khas berupa ikan pindang sebagai penghasilan tambahan. Berbagai jenis pindang yang dihasilkan di antaranya pindang mojang, pindang bandeng dan pindang ikan mas. Produk pindang ikan yang dihasilkan dijajakan secara berkeliling dan laku terjual. Masalah yang dihadapi adalah produk pindang ikan relatif tidak tahan lama, sehingga pemasarannya terbatas. Pemindangan ikan sendiri sebetulnya sudah merupakan suatu upaya pengawetan. Akan tetapi tanpa pengemasan yang baik, produk pindang ikan akan cenderung mudah rusak dan tidak tahan lama. Kegiatan pengabdian ini berupa kegiatan tahun pertama yang melakukan kajian awal terhadap masalah pengawetan ikan pindang Desa Cukanggenteng. Kegiatan yang dilakukan terdiri atas studi awal kondisi produksi ikan pindang, uji coba laboratorium pengemasan ikan pindang dan sosialisasi kepada masyarakat. Berdasarkan uji coba laboratorium, diketahui bahwa pengemasan vakum untuk produk ikan pindang bandeng dan mojang memberikan umur simpan 14 hari pada suhu ruang, dibanding ikan yang tidak dikemas (5 hari). Pada tahap sosialisasi dijelaskan cara pengemasan yang dilakukan, serta memperkenalkan Good Manufacturing Practices (GMP), selain menjaring aspirasi mengenai kebutuhan warga untuk pengembangan produksi ikan pindang. Kata kunci: GMP; ikan pindang; pengemasan vakum                                                     AbstractPeople in Cukanggenteng Village, Ciwidey, Bandung, produce indigenous food product, which is cooked salted fish. Various salted cooked fish is available, such as milk fish, mojang fish, carp, etc. The products is sold from house to house and well sold. However this product has relatively short shelf life, thus limiting its marketing area. Salting is known as easy preservation method, but in this case, without proper food packaging, the fish shelf life is still not long enough for business expansion. This community service activity was the first year activity to do initial study about salted cooked fish preservation problem in Cukanggenteng Village. In this stage we did initial study of salted cooked fish production process, laboratory test to observe the shelf life of salted cooked fish with and without vaccuum packaging, and socialization of its result to fish producer in the village. Based on the test, we obtained that vaccuum packaged fish had 14 days shelf life, compared to ones not packaged. This result had been socialized to the fish producer, along with introduction of good manufacturing practices. Keywords: good manufacturing practices, salted cooked fish, vacuum packaging
Penyediaan Air Bersih Masyarakat Sekitar Masjid Al-Iklas Desa Cukanggenteng Ciwidey dengan Menggunakan Penyaringan Air Sederhana Hans Kristianto; Katherine Katherine; Jenny N. M. Soetedjo
Jurnal Pengabdian kepada Masyarakat (Indonesian Journal of Community Engagement) Vol 3, No 1 (2017): September
Publisher : Direktorat Pengabdian kepada Masyarakat Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (809.168 KB) | DOI: 10.22146/jpkm.28148

Abstract

Cukanggenteng Village, Ciwidey, Bandung has problem with availability of clean water. The villagers use water from Cisondari River near the village and shallow well which has high turbidity. Usage of high turbidity water could cause various health problems, such as cholera, dysentery, typhus, and so on. There is some effort done by the villager to reduce the water turbidity, by utilizing sedimentation process. However the sedimentation process does not work effectively. In this community service project, a sand filter and pipe filter was utilized to solve the clean water scarcity problem. The sand filter was operated up flow, and its overflow was fed into the pipe filter. The pipe filter consisted of three 4” pipes with sand, coconut shell carbon, and sponge. This system was designed with easily obtained filter media, and simple construction, so that it could be taken care, operated, duplicated by the villagers. Analysis of the water showed that the filtration could remove 91.06% of water turbidity from 94.55 NTU to 8.445 NTU, with pH 6.55. The water after this simple filtration process could be categorized as clean water, based on the standards in PERMENKES RI No. 416/MENKES/PER/IX/1990. The results obtained showed that the filtration process has successfully implemented to reduce the water turbidity. 
LATIHAN MANAJEMEN PENGOLAHAN SAMPAH BAGI MASYARAKAT KELURAHAN CEMPAKA PUTIH TIMUR, JAKARTA [WASTE MANAGEMENT TRAINING FOR CEMPAKA PUTIH TIMUR VILLAGE, JAKARTA] Katherine Kho; Solmaz Aslanzadeh; Siti Muslimatun; Putu Virgina Partha Devanthi
Jurnal Sinergitas PKM & CSR Vol 4, No 1 (2019): October
Publisher : Universitas Pelita Harapan

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Abstract

DKI Jakarta is currently in a state of waste emergency because Bantar Gebang landfill is estimated to reach its full capacity by 2021. This problem should not be solely solved by the city’s administrator but must also involve all citizens. As one of the efforts to contribute to the solution, training was given to representatives from RW 1 – 4 in Cempaka Putih Timur village. These representatives consist of community groups (RW) leaders, neighborhood groups (RT) leaders, and environmentalist. The goal of the training was to educate the representatives on how to manage waste properly, starting from reducing waste until the method of handling waste before it is disposed of. The final goal is to apply the content of the training in the village and reduce the amount of waste delivered to Bantar Gebang landfill. The approach used in the training was student – centered learning to improve the participants’ understanding. The activity was started with a discussion, followed by sharing of waste management method, followed by games for deeper understanding. The analysis of the result of the training, analyzed by the difference in pre – game and post game’s score and survey to the trainees, indicates an increased understanding of the participants.
Development of Selective Media for Komagataeibacter intermedius and Dekkera bruxellensis from a Mixed Culture Ferren Pratama; Putu Virgina Partha Devanthi; Katherine Kho
Nusantara Science and Technology Proceedings Join Proceeding "Basic and Applied Science Conference (BASC) 2021 & 1st Education Research and Appli
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2021.1106

Abstract

Komagataeibacter intermedius and Dekkera bruxellensis are some of the most commonly found bacteria and yeast, respectively, during Kombucha fermentation. The development of selective media for separating both species is essential to make an accurate cell enumeration. This study aimed to develop a selective media for the enumeration of K. intermedius and D. bruxellensis from a mixed culture sample. Hestrin and Schramm (HS) agar and Potato Dextrose Agar (PDA) were chosen as the enumeration media for K. intermedius and D. bruxellensis, respectively. To select for K. intermedius, HS agar was added with various concentrations of cycloheximide (0, 1, and 10 mg/mL), NaCl (2% and 5%), and acetic acid (1%). To select for D. bruxellensis, PDA was added with various concentrations of chloramphenicol (0, 0.3, and 3 ?g/mL) and NaCl (2% and 5%). Each culture (~106 log CFU/mL) was serially diluted and plated on the respective agar media, followed by incubation at 30°C for 1-6 days. The results showed that PDA containing 2% NaCl could completely suppress K. intermedius growth while permitting complete recovery of D. bruxellensis. However, it took 6 days until visible growth was observed by D. bruxellensis. Moreover, HS with the addition of 1% acetic acid successfully inhibited D.bruxellensis while allowing the complete recovery of K. intermedius. The findings suggested that the two media were suitable for separating K. intermedius and D. bruxellensis on agar media, thus allowing a more accurate cell counting in studies involving the mixed cultures of both species.
Analisa Pengaruh Penerapan Manajemen Resiko Bisnis Terhadap Biscotti Cakery & Coffee Yuswardi Yuswardi; Defen Defen; Deviana Deviana; Febbryan Zhangrinto; Jesty Jesty; Katherine Katherine
Jurnal Mirai Management Vol 7, No 3 (2022)
Publisher : STIE AMKOP

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37531/mirai.v7i3.3312

Abstract

Abstrak Penelitian ini bertujuan untuk menganalisis pengaruh penerapan manajemen resiko bisnis terhadap UMKM Biscotti Cakery & Coffee. Penerapan yang dimaksud adalah menganalisis resiko bisnis yang memungkinkan untuk terjadi sehingga dapat menjadi penghambat operasional suatu bisnis. Cafe Biscotti adalah cafe yang sudah berdiri di Batam sejak tahun 2016, dimana cafe ini menjual berbagai produk kue dan makanan dengan kisaran harga yang maksimal. Cafe Biscotti memiliki visi untuk membuat Biscotti sebagai merek yang paling diakui secara nasional dan misi dengan menjadikan Biscotti tetap menjadi perusahaan yang terbaik dalam bidang layanan dan kualitas. Beberapa analisis yang akan dibahas lebih lanjut yaitu analisa jenis resiko, seperti resiko strategi, pasar, operasional, finansial, murni, reputasional, dan resiko kepatuhan. Selain itu, analisa resiko bisnis 4T yaitu transfer, tolerate, terminate, treat. Metode penelitian yang digunakan adalah metode wawancara dan observasi dengan jenis penelitian kualitatif. Kata Kunci: metode penelitian, manajemen resiko, analisis
Pengaruh Penerapan Sistem Manajemen Sumber Daya Perusahaan (ERP) dalam Meningkatkan Kinerja Manajemen Rantai Pasok (SCM) Kafe Catarina Immanuel Zai; Stefhani Susanto; Fionna Angeline; Keltine Richelle Chan; Katherine Katherine; Michelle Go; Putry Surya
Jurnal Mirai Management Vol 8, No 1 (2023)
Publisher : STIE AMKOP

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37531/mirai.v8i1.4564

Abstract

In an era where all of these technological improvements have become commonplace, business movements are becoming very competitive. To maintain its competitiveness, a business must implement a competent and appropriate enterprise resource management (ERP) system that affects the performance of the business's Supply Chain Management (SCM). Catarina Cafe is a food and beverage business that has been operating since 1996. Catarina Cafe was chosen as the research subject in this project because of the consistency of product quality, high food taste, and comfortable cafe interior design, as well as its strategic location because it is in the middle of city, easy to find, has a large parking lot, and is frequently visited, so it has high opportunities for future business development. In this study, the authors will examine the performance of supply chain management (SCM) which is affected by the application of Catarina Cafe's enterprise resource management system (ERP) from the point of view of the sales process. This research was conducted using a qualitative descriptive research method and data collection was carried out through observation and interviews. Based on the research conducted, it can be concluded that Catarina Cafe has adopted effective enterprise resource management (ERP) sales procedures that result in customer satisfaction for Catarina Cafe's business. The limitations that the authors have in this study, namely the lack of quantitative data that can be analyzed so that the research cannot be carried out optimally. This research is expected to produce a solution to achieve the expected goals and stages of activities that can develop the Catarina Cafe business, especially in supply chain management (SCM) performance activities. This report discusses the supply chain management (SCM) performance activities of Catarina Cafe which are identified in the literature with the sales process theory or sales process under the influence of enterprise resource management (ERP) implementation. Keywords: Catarina Cafe, ERP, SCM, Sales Process
Analisa Kompetitor hingga Dinamika Kompetitif pada Bisnis Kafe Catarina Adi Neka Fatyandri; Stefhani Susanto; Fionna Angeline; Keltine Richelle Chan; Katherine Katherine; Michelle Go; Putry Surya
Jurnal Mirai Management Vol 8, No 2 (2023)
Publisher : STIE AMKOP

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37531/mirai.v8i2.4653

Abstract

Perjalanan bisnis memang tak semudah membalikkan telapak tangan. Walau sudah berhasil membangun suatu bisnis, pelaku bisnis perlu mengatasi segala permasalahan yang hadir dalam perjalanan bisnis. Contohnya adalah hadirnya beberapa bahkan banyak pesaing bisnis hingga memasuki kompetisi atau persaingan bisnis. Pada penelitian ini, penulis akan mengkaji Kafe Catarina dalam pergerakan persaingan bisnis hingga dinamika persaingan. Dengan menggunakan metode pengumpulan data berupa wawancara dan observasi kemudian diteliti menggunakan metode penelitian data kualitatif deskriptif, penulis berhasil menyimpulkan bahwa Kafe Catarina telah baik dalam pemberlakuan sistem-sistem yang diterapkan dalam menghadapi alur kompetitor hingga mencapai dinamika kompetitif. Hal tersebut baik dari menyadari kompetitor baik dari kesamaan pasar dan kesamaan sumber daya, kesadaran, motivasi, dan kapabilitas Kafe Catarina untuk menghadapi persaingan yang ada, menghadapi kemungkinan serangan dan respon dalam persaingan antar perusahaan atau antar bisnis, dan sikap kompetitif yang diluncurkan. Keywords: Kompetitor, Kompetisi, Kafe Catarina.
Co-Authors A, Aivyanca Adi Neka Fatyandri Anny Setijo Rahaju, Anny Setijo Ariestya Arlene Arbita Asaf Kleopas Sugih B. Y. Suhendar Budi H Bisowarno Budi Husodo Bisowarno C. W. Handriono Chikmah Dona Sunita Defen Defen Defen, Defen Denny Nugroho Dessy Mita Mariana Malau DEVIANA DEVIANA Deviana Lie Dewi, Rosa Amalia Dungus, Charlivo Mikaichi E. D. Puspitorini Edy Purnomo Erni Lubis Febbryan Zhangrinto Ferren Pratama Fionna Angeline H. Kristianto Hamid, Jason Jonathan Hanna Priescilia Immanuel Zai Irawati Jenny Novianti M. Jesty Jesty Jesty, Jesty Josefano, Richelle Bertly Keltine Richelle Chan Kristianto, Hans M. Oscar Michelle Go Muammar Khaddafi Muhlizar Muhlizar Osmalina Nur Rahma Putry Surya Putu Virgina Partha Devanthi R. J. Farand Rayessandi Riries Rulaningtyas Rony, Zahara Tussoleha Sharon Pricillia Shirleen, Deborah Siti Muslimatun Soetedjo, Jenny Novianti M Solly Aryza Solmaz Aslanzadeh Stefhani Susanto Susanti, Nia Syamsudin Ummi Hanifah V. J. Guntoro Yuswardi Yuswardi