Article Per Year (5 Year)
p-Index From 2020 - 2025
0.61
P-Index
This Author published in this journals
All Journal International Journal of Economics Development Research (IJEDR) Jurnal Teknologi Pengolahan Pertanian
Isna Safitri, Isna
Chemical Engineering Magister Syiah Kuala University
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Social Sciences

Published : 3 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search

 1 
Financial Literacy, Financial Experience, and Financial Attitudes on Financial Management Behavior of Shopee Paylater Users Safitri, Isna; Hariyanto, Dedi
International Journal of Economics Development Research (IJEDR) Vol. 5 No. 5 (2024): International Journal of Economics Development Research (IJEDR)
Publisher : Yayasan Riset dan Pengembangan Intelektual

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37385/ijedr.v5i5.6670

Abstract

This study explores the factors influencing financial management behavior among Shopee PayLater users, focusing on financial literacy, financial experience, and financial attitudes. The research was conducted in Pontianak City, targeting individuals who actively use Shopee PayLater services. By employing a purposive sampling technique, the study identifies the relative contributions of these factors to financial management behavior. The findings highlight the importance of financial attitudes as a key determinant, while financial literacy and financial experience show a less significant direct influence. These insights underscore the need for tailored interventions that prioritize shaping positive financial attitudes to improve financial behavior among digital credit users.
Pengaruh Penambahan Pasta Biji Kluwih (Artocarpus communis) dan Lama Pemanggangan Terhadap Karakteristik dan Sensori Biskuit Muhardina, Virna; Sari, Putri Meutia; Rahmiati, Tengku mia; Fitriyana, Liya; Safitri, isna; Irmayadani, Irmayadani; safiah, Safiah; Hakim, Lukmanul
Jurnal Teknologi Pengolahan Pertanian Vol 5, No 2 (2023): Jurnal Teknologi Pengolahan Pertanian
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jtpp.v5i2.8627

Abstract

Biji kluwih (Artocarpus communis) mengandung karbohidrat yang cukup tinggi sehingga dapat dimanfaat sebagai bahan susbtitusi dalam pembutan biskuit. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan pasta biji kluwih dan lama pemanggangan terhadap karateristik dan sifat sensori biskuit (Artocarpus communis). Pembuatan biskuit dilakukan dengan mencampurkan tepung terigu, pasta biji kluwih dan bahan tambahan lainnya. Penelitian ini menggunakan model Rancangan Acak Lengkap (RAL) faktorial yang terdiri dari 2 faktor yaitu penambahan pasta biji Kluwih (25%, 50%, dan 75%) dan lama pemanggangan (20, 30, dan 40 menit). Parameter yang diamati adalah kadar air, kadar protein, kadar serat dan sensori (warna, rasa, aroma dan tekstur). Hasil menunjukkan bahwa penambahan pasta biji kluwih, lama pemanggangan dan interaksi keduanya berpengaruh sangat nyata (p ≤ 0.01) terhadap kadar air, tetapi berpengaruh tidak nyata terhadap kadar protein dan nilai sensori warna, rasa, aroma dan tekstur biskuit. Penambahan pasta biji kluwih meningkatkan kadar serat biskuit sekitar 2.50%. Biskuit terbaik diperoleh dari perlakuan dengan penambahan pasta biji kluwih 25 % dan lama pemanggangan 40 menit dan hasil uji menghasilkan biskuit yang memiliki nilai kadar air 5,88 %, kadar protein 7.95 %, warna 3.33 (normal), aroma 3.47 (normal), rasa 3.03 (normal), tekstur 3.27 (normal). Pemanfaatan pasta biji kluwih sebagai bahan subtitusi dalam pengolahan biskuit selain dapat meningkatkan kadar serat biskuit.
Pengaruh Penambahan Tepung Rumput Laut (Eucheuma cottonii) dan Rasio Pasta Ubi Jalar Ungu (Ipommoea batatas var Ayamurasaki) – Tepung Terigu pada Karakteristik Mie Basah Sari, Putri Meutia; Muhardina, Virna; Hakim, Lukmanul; Rahmiati, Tengku Mia; Sunartaty, Rita; Irmayadani, Irmayadani; safitri, isna; Aprita, ika Rezvani; Luciana, Lisma
Jurnal Teknologi Pengolahan Pertanian Vol 5, No 2 (2023): Jurnal Teknologi Pengolahan Pertanian
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jtpp.v5i2.8700

Abstract

Seaweed (Eucheuma cottonii) is an abundant marine commodity in Indonesia, used for gelatin and carrageenan in food, pharmaceutical, and cosmetics industries, while sweet potato is one of crop commodities as a source of carbohydrates having potential for food diversification and agro-industry, such as noodle. The main concern characteristic of noodle is chewiness and elasticity. The aim of this study was to determine the effect of seaweed flour addition and the ratio of purple of sweet potato paste on quality of noodle. The research was conducted by using Completely Randomized Design (CRD) consisting of two factors, namely seaweed flour concentration (P) (10%, 20%, 30%), and ratio of sweet potato paste (R) (50:50, 60:40, 70:30). The results showed that the addition of seaweed flour (P) had no significant effect on water content, cooking time, organoleptic test regarding color, taste, and elasticity, but it had effect on ash content, water absorption capacity, and breaking strength. On the other hand, ratio of sweet potato had no significant effect on ash content, breaking strength, cooking time, and organoleptic tests of color, taste, and elasticity. The interaction between those two factors had effects on water and ash content. The best treatment was adding 30% of seaweed flour with ratio of sweet potato paste 60:40, in which 62.2% water content, 0.92% ash, 61% water absorption, 13 cm breaking strength, 2.15 minutes, and usual acceptance of organoleptic parameters (color, taste, elasticity). Keywords: Elasticity; noodle; purple sweet potato paste; seaweed flour
Co-Authors Dedi Hariyanto Ika Rezvani Aprita Irmayadani, Irmayadani Liya Fitriyana, Liya luciana, Lisma Lukmanul Hakim Rahmiati, Tengku Mia Safiah, Safiah Sari, Putri Meutia Sunartaty, Rita Virna Muhardina, Virna