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All Journal Jurnal Penelitian Pendidikan IPA (JPPIPA) Madaniya Ganec Swara
Elita Maydasari
Universitas Nahdlatul Wathan Mataram
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Education Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Physics

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Pengembangan Destinasi Wisata Melalui Pemberdayaan Masyarakat Desa di Lombok Timur Bambang Triaji; Didin Hadi Saputra; Rabiyatul Adawiyah; M Nurdin; Lale Yaqutunnafis; Meiyanti Widyaningrum; M Nasuhi; Mufida Mufida; Elita Maydasari; Abdul Gafar; Muhamad Galang Isnawan; Muhammad Madani; Lailatul Hidayah; Zainudin Zainudin; Wina Rosida Ariska
Madaniya Vol. 4 No. 2 (2023)
Publisher : Pusat Studi Bahasa dan Publikasi Ilmiah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53696/27214834.473

Abstract

Dalam mengembangkan salah satu desa wisata, upaya pengembangan adalah merupakan salah satu upaya yang bisa ditempuh untuk memberdayakan masyarakat serta memacu untuk mengembangkan potensi desa yang mengarah pada peningkatan produktivitas masyarakat agar lebih mandiri. Nusa Tenggara Barat merupakan salah satu daerah destinasi wisata yang sangat terkenal di Indonesia bahkan dunia. Hal ini tergambar dari data kunjungan wisatawan ke NTB. Desa Pringgasela Selatan yang terletak di sebelah timur Pulau Lombok, tepatnya terletak di Kabupaten Lombok Timur. Kegiatan ini bertujuan untuk memberikan pemahaman mengenai usaha untuk mengembangkan sektor pariwisata dengan memanfaatkan potensi–potensi desa yang memang tersedia, guna mengembangkan desa wisata di desa Pringgasela Selatan. Melalui pariwisata masyarakat bisa melakukan perubahan, yang semula masyarakat terpinggirkan, kurang diberdayakan diharapkan setelah adanya pengembangan pariwisata masyarakat dapat terlibat dalam pengelolaan dan kegiatan desa wisata.
Bahasa Inggris Hernawati; Elita Maydasari; Riki Sahman
Jurnal Penelitian Pendidikan IPA Vol 11 No 12 (2025): December
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v11i12.13740

Abstract

The demand for garlic is increasing along with population growth The increase in garlic consumption over time if not balanced with an increase in domestic production will lead to increasing dependence on imports. The purpose of this paper is to analyze: Analyze production factors that influence productivity; Estimate the level of technical efficiency; and Analyze socio-economic factors that influence technical inefficiency in garlic farming. The sample was 40 samples. The sample was determined intentionally (purposive). Estimation of technical efficiency used Stochastic Frontier (SFA) with the Cobb-Douglas production function model. The results of the study indicate that factors that influence increasing garlic production are land area, urea fertilizer, ZA fertilizer, NPK fertilizer, and family labor. Input factors that have a significant influence as risk inducing factors are ZA fertilizer, insecticides, herbicides, and labor within and outside the family. Input factors that have a significant influence in reducing technical inefficiency are NPK fertilizer. There are no input factors that significantly increase technical inefficiency; Technical efficiency reaches an average of 0.87 which indicates that there is still a 13% opportunity for farmers to increase production to their frontier using existing technology; and Socio-Economic Factors that influence technical inefficiency are influenced by experience.
KARAKTERISTIK KIMIA DAN ANALISIS POTENSI PASAR YOGURT NABATI BERBASIS SANTAN KELAPA DENGAN PENAMBAHAN KARAGINAN SEBAGAI ALTERNATIF PANGAN FUNGSIONAL: Chemical Characteristics and Market Potential Analysis of Coconut Milk Yogurt with Carrageenan Addition as a Functional Food Alternative Ni Luh Putu Sherly Yuniartini; Elita Maydasari; Ahmad Suriadi
Ganec Swara Vol. 20 No. 2 (2026): Juni 2026
Publisher : Yayasan Al-Amin Qalbu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59896/gara.v20i2.667

Abstract

Dairy-based yogurt is less suitable for individuals who suffer from lactose intolerance, have allergies to cow's milk protein, or follow a strict vegetarian (vegan) diet. Therefore, plant-based alternatives are needed, one of which is made from coconut milk. However, coconut milk yogurt faces challenges related to its physical stability, such as syneresis or water separation, which can be minimized by adding carrageenan as a stabilizer. This study aimed to examine the chemical characteristics including pH, moisture content, fat content, and protein content, as well as to analyze the market potential of plant-based yogurt made from coconut milk with carrageenan fortification. A descriptive-exploratory method was employed with three variations of carrageenan concentration, namely Y1 (0.2% w/v), Y2 (0.4% w/v), and Y3 (0.6% w/v). The results showed that the higher the concentration of carrageenan added, the higher the pH value (increasing from 4.68 to 4.95), but conversely, it decreased moisture content (from 85.77% to 83.15%), fat content (from 3.89% to 3.25%), and protein content (from 2.90% to 2.60%). The best treatment was found in sample Y2 with a carrageenan concentration of 0.4% w/v, which produced a pH of 4.83, moisture content of 84.98%, fat content of 3.70%, and protein content of 2.75%, all of which met the quality requirements of SNI 2981-2009. This product is considered to have high market potential, supported by the increasing trend in plant-based product consumption, the advantage of coconut milk as a lactose-free raw material, and its potential as a functional food.
Co-Authors Abdul Gafar Ahmad Suriadi Bambang Triaji Hernawati Isnawan, Muhamad Galang Lailatul Hidayah Lale Yaqutunnafis M Nurdin Meiyanti Widyaningrum Mufida Mufida Muhammad Madani Nasuhi, Nasuhi Ni Luh Putu Sherly Yuniartini Riki Sahman Saputra, Didin Hadi Wina Rosida Ariska Zainudin Zainudin