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All Journal JURNAL SAINS PERTANIAN EQUATOR Jurnal Ilmiah Wahana Pendidikan Jurnal Pengabdian Multidisiplin Botani: Publikasi Ilmu Tanaman dan Agribisnis Hidroponik: Jurnal Ilmu Pertanian dan Teknologi dalam Ilmu Tanaman
Suko Priyono
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Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Earth & Planetary Sciences Economics, Econometrics & Finance Education Environmental Science Public Health Social Sciences Other

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Pengaruh Leader Member Exchange, Karakteristik Pekerjaan, dan Komitmen Organisasional Terhadap Kinerja Karyawan Alfianita Hidayatin Nafisa; Suko Priyono
Jurnal Ilmiah Wahana Pendidikan Vol 9 No 9 (2023): Jurnal Ilmiah Wahana Pendidikan
Publisher : Peneliti.net

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.7929656

Abstract

The purpose of this study was to see how much influence the leader member exchange, job characteristics, and organizational commitment have on the performance of PT. Nuclear Coating Fabric. The population in this study was taken from employees of PT. Nuclear Coating Fabric. For the sampling method used in this study using one method, namely purposive sampling, so that in this study the sample used was 100 employees. Based on the findings of this study, it shows that leader-member exchange has a negative and insignificant effect, job characteristics have a positive and significant effect, and organizational commitment has a positive and significant effect. Judging from the value of the coefficient of determination, it states that leader member exchange, job characteristics and organizational commitment have an effect of 36.1% on the performance of PT. Nuclear Coating Fabric employees.
Sosialisasi Mahasiswa Universitas Tanjungpura Terhadap Isu Kratom (Mitragyna Speciosa) Global Sulvi Purwayantie; Sholahuddin; Saputri, Nur Endah; Suko Priyono
Jurnal Pengabdian Multidisiplin Vol. 4 No. 2 (2024): Jurnal Pengabdian Multidisiplin
Publisher : Kuras Institute & Scidac Plus

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51214/00202404858000

Abstract

Kegiatan pengabdian pada mahasiswa Universitas Tanjungpura (UNTAN) berupa pendampingan dalam memberikan pengetahuan dan keterampilan keamanan konsumsi Kratom agar memenuhi syarat kesehatan. Kemampuan pengenalan Kratom dan cara kosumsi yang aman diharapkan dapat mempercepat dan mempermudah mahasiswa dalam pencegahan penyalahgunaan Kratom yang sering dianggap mirip dengan narkoba. Khalayak sasaran dalam kegiatan PKM ini adalah mahasiswa di seluruh fakultas yang ada di UNTAN, yang berjumlah 34 orang. Pendampingan dilakukan dengan metode ceramah, demonstrasi dan latihan yang disertai tanya jawab. Metode ceramah digunakan untuk menjelaskan konsep pengantar Kratom yang aman di kehidupan sehatri-hari. Metode demonstrasi dipakai untuk menunjukkan suatu proses kerja yaitu tahap-tahap proses pengolahan Kratom yang sederhana, sedangkan metode latihan untuk mempraktikkan konsumsi Kratom yang memenuhi persyaratan kesehatan. Sementara metode tanya jawab untuk memberi kesempatan para peserta berkonsultasi dalam mengatasi kendala dalam pencegahan adiktif Kratom. Kendala yang dihadapi adalah waktu liburan mahasiswa sehingga tidak optimal dalam mengumpulkan mahasiswa dari perwakilan seluruh fakultas di UNTAN dan mahasiswa sebagian besar tidak mengerti apa itu Kratom. Kesimpulan: pengetahuan, pemahaman dan cara konsumsi Kratom yang sehat dan aman menjadi ide inspirasi mahasiswa untuk bahan penelitian Kratom dimasing-masing fakultas.
Pemanfaatan Tepung Ampas Tahu dengan Penambahan Pasta Kacang Merah dalam Formulasi Snackbar Putri Septya Ningrum Chaniago; Suko Priyono; Nur Endah Saputri
Hidroponik : Jurnal Ilmu Pertanian Dan Teknologi Dalam Ilmu Tanaman Vol. 2 No. 1 (2025): Maret : Hidroponik : Jurnal Ilmu Pertanian Dan Teknologi Dalam Ilmu Tanaman
Publisher : Asosiasi Riset Ilmu Tanaman Dan Hewani Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62951/hidroponik.v2i1.283

Abstract

Snack bar is a food product made from a combination of ingredients that are bound together by a binding agent. One type of snack bar is a protein bar. A potential primary ingredient for making high-protein snack bars is tofu dregs. "The protein content in tofu dregs is relatively high about 26.6% and has not been optimally utilized and often becomes waste and pollutes the environment. The production of snack bars can incorporate various ingredients, one of which is red beans. Red beans are a source of plant-based protein, containing about 11% protein. This research aims to develop a snack bar with the best formulation of red bean paste and tofu dregs flour in terms of sensory and chemical characteristics. The research was conducted using a Randomized Block Design with one factor, that is the formulation with five ratio comparisons of tofu dregs flour to red bean paste: r1 (90:10), r2 (80:20), r3 (70:30), r4 (60:40), and r5 (50:50), each with five repetitions. The results revealed that the snack bar with a tofu dregs flour to red bean paste ratio of 60:40 was the best treatment, with physicochemical characteristics of 19.34% moisture content, 1.98% ash content, and 6.81% protein content as well as sensory characteristics including aroma 3.8 (liked), taste 4.17 (more liked), texture 3.9 (liked), and color 3.73 (liked).
Formulasi Tepung Jagung (Zea mays L.) dengan Tepung Kacang Hijau Terhadap Karakteristik Fisikokimia dan Organoleptik Flakes Nabilatasya Maya Titonia; Suko Priyono; Lucky Hartanti
Hidroponik : Jurnal Ilmu Pertanian Dan Teknologi Dalam Ilmu Tanaman Vol. 2 No. 2 (2025): Juli : Hidroponik : Jurnal Ilmu Pertanian Dan Teknologi Dalam Ilmu Tanaman
Publisher : Asosiasi Riset Ilmu Tanaman Dan Hewani Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62951/hidroponik.v2i2.361

Abstract

One of the practical foods that can fulfill nutritional needs is flakes. Flakes that available on the market are generally made from wheat and corn. The nutritional value of corn flour-based flakes can be enhanced by combining them with other ingredients that have a relatively high protein content. One such food ingredient with a high protein content is mung beans. The development of flakes products using mung bean flour is expected to be one of the way to optimize the use of local legumes in Indonesia. The aim of this study is to obtain the best formulation of corn flour and mung bean flour in terms of the physicochemical and organoleptic characteristics of the flakes. This study uses a randomized block design with 4 treatment levels, which are the formulation ratios of corn flour to mung bean flour (60:40, 65:35, 70:30, 75:25), with each treatment repeated 6 times. The observation parameters include physicochemical characteristics such as protein, water and ash content, while sensory characteristics include aroma, taste, crispiness, color, and overall preference. The best treatment is determined by the de Garmo effectiveness index. The results of the study show that the 65% corn flour and 35% mung bean flour formulation is the best treatment based on the effectiveness index test with a score of 0.77, with physicochemical characteristics of 2.717% moisture content, 3.026% ash content, and 6.891% protein content, as well as sensory characteristics of color 4.2 (more liked), aroma 3.93 (liked), crispiness 4.26 (more liked), taste 4.23 (more liked), and overall preference 4.2 (more liked).
Rasio Biji Hanjeli (Coix Lacryma-Jobi L.) dan Kacang Kenari (Canarium Indicum L.) pada Granola Stevany Angelika Putri; Suko Priyono; Maherawati Maherawati
Botani : Publikasi Ilmu Tanaman dan Agribisnis Vol. 3 No. 2 (2026): Mei : Botani : Publikasi Ilmu Tanaman dan Agribisnis
Publisher : Asosiasi Riset Ilmu Tanaman Dan Hewani Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62951/botani.v3i2.581

Abstract

Granola bar is an instant snack product in the form of a bar that has high nutritional value and generally commercial products use imported ingredients such as oats and almonds, but can be developed using local food ingredients such as Job's Tears seeds and walnuts that have high nutritional content such as carbohydrates, protein, fiber, fat, and antioxidants. This study aims to obtain the ratio of Job's Tears seeds and walnuts to produce granola bars with the best physicochemical and organoleptic characteristics. The method used is a Randomized Block Design (RBD) with one treatment factor in the form of the ratio of Job's Tears seeds and walnuts (100:0, 80:20, 70:30, 60:40, and 50:50) with five replications to obtain 25 experimental units. Data were analyzed using Analysis of Variance (ANOVA) and Honestly Significant Difference (HSD) test. The results showed that the ratio of Job's Tears seeds and walnuts significantly affected the levels of fat, protein, carbohydrate, total calories, as well as organoleptic attributes including taste, aroma, texture, and overall preference. This research contributes to efforts Granola bar is an instant snack product in the form of a bar that has high nutritional value and generally commercial products use imported ingredients such as oats and almonds, but can be developed using local food ingredients such as Job's Tears seeds and walnuts that have high nutritional content such as carbohydrates, protein, fiber, fat, and antioxidants. This study aims to obtain the ratio of Job's Tears seeds and walnuts to produce granola bars with the best physicochemical and organoleptic characteristics. The method used is a Randomized Block Design (RBD) with one treatment factor in the form of the ratio of Job's Tears seeds and walnuts (100:0, 80:20, 70:30, 60:40, and 50:50) with five replications to obtain 25 experimental units. Data were analyzed using Analysis of Variance (ANOVA) and Honestly Significant Difference (HSD) test. The results showed that the ratio of Job's Tears seeds and walnuts significantly affected the levels of fat, protein, carbohydrate, total calories, as well as organoleptic attributes including taste, aroma, texture, and overall preference. This research contributes to efforts to diversify local Indonesian food as raw materials for highly nutritious functional food products diversify local Indonesian food as raw materials for highly nutritious functional food products.
KARAKTERISTIK SENSORI STIK KERUPUK BASAH PADA BERBAGAI JENIS IKAN Aktavia, Risti; Oke Anandika Lestari; Suko Priyono
Jurnal Sains Pertanian Equator Vol. 15 No. 4: In Press
Publisher : Fakultas Pertanian Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jspp.v15i4.102783

Abstract

Kerupuk basah merupakan pangan tradisional Kapuas Hulu yang memiliki masa simpan pendek. Untuk meningkatkan daya simpan dan nilai jualnya, produk ini dikembangkan menjadi stik kerupuk basah menggunakan empat jenis ikan, yaitu ikan toman, patin, nila, dan lele. Penelitian ini bertujuan mengetahui pengaruh jenis ikan terhadap sifat fisikokimia dan organoleptik stik kerupuk basah dengan menggunakan Rancangan Acak Kelompok (24 unit percobaan). Parameter yang dianalisis meliputi kadar air, abu, lemak, protein, serta uji sensori. Data dianalisis menggunakan ANOVA, Kruskal–Wallis, dan indeks efektivitas. Hasil penelitian menunjukkan adanya perbedaan nyata antarperlakuan. Stik kerupuk basah berbahan ikan toman memberikan hasil terbaik dengan kadar air rendah (2,81%), kadar abu 3,24%, lemak 15,68%, serta protein tertinggi (16,29%). Penilaian organoleptik juga menunjukkan bahwa stik berbahan ikan toman paling disukai. Berdasarkan indeks efektivitas, ikan toman menjadi jenis ikan terbaik untuk pembuatan stik kerupuk basah. ini membuktikan bahwa perbedaan karakteristik komposisi kimia tiap jenis ikan berpengaruh signifikan terhadap mutu akhir produk. Ikan toman memiliki tekstur daging yang lebih padat dan kandungan protein yang tinggi sehingga mampu membentuk struktur adonan lebih baik, menghasilkan kerenyahan dan cita rasa yang lebih kuat dibandingkan jenis ikan lainnya.
Co-Authors Aktavia, Risti Alfianita Hidayatin Nafisa Lucky Hartanti Maherawati Maherawati Nabilatasya Maya Titonia Nur Endah Saputri Oke Anandika Lestari Putri Septya Ningrum Chaniago Saputri, Nur Endah Sholahuddin Stevany Angelika Putri SULVI PURWAYANTIE