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All Journal Jurnal Sain Veteriner Jurnal Ilmu-Ilmu Perikanan dan Budidaya Perairan MAJALAH BIAM Ngayah: Majalah Aplikasi IPTEKS Admisi dan Bisnis Jurnal Masharif al-Syariah: Jurnal Ekonomi dan Perbankan Syariah Jurnal SOLMA Agroindustrial Technology Journal Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Jurnal Inovasi Hasil Pengabdian Masyarakat (JIPEMAS) Sainmatika: Jurnal Ilmiah Matematika dan Ilmu Pengetahuan Alam Jambura Journal of Educational Management SAP (Susunan Artikel Pendidikan) Jurnal Dinamika Manajemen Pendidikan (JDMP) International Journal of Economics, Business and Accounting Research (IJEBAR) Authentic Research of Global Fisheries Application Journal (Aurelia Journal) Indobiosains Jurnal Manajemen Bisnis dan Keuangan DEVOSI Jurnal Pengabdian Masyarakat (ABDIRA) ALMUJTAMAE: Jurnal Pengabdian Masyarakat Journal of Management and Islamic Finance JURNAL AGROINDUSTRI HALAL Proceeding ISETH (International Summit on Science, Technology, and Humanity) Jurnal Manajemen dan Bisnis Jurnal Ilmiah Pangan Halal Karimah Tauhid Jurnal Global Ilmiah Indonesian Journal of Islamic Literature and Muslim Society
Helmi Haris
Universitas Djuanda
Religion Aerospace Engineering Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Medicine & Pharmacology Neuroscience Nursing Physics Social Sciences Veterinary Other

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Karakteristik Kimia, Organoleptik, dan Bentuk Kristal Berbagai Jenis Madu Permana, Irfan Zanuwarsa; Haris, Helmi; Rachmat, Ridwan
Karimah Tauhid Vol. 3 No. 11 (2024): Karimah Tauhid
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/karimahtauhid.v3i11.15871

Abstract

Madu merupakan salah satu bahan pangan yang berwarna kuning cerah hingga kecoklatan, memiliki tekstur yang kental, memiliki rasa yang manis karena memiliki kandungan gula yang tinggi. Pada penelitian ini, jenis madu yang digunakan yaitu madu kaliandra, madu hafidz, madu kurma TJ, dan madu sintetis. terhadap parameter organoleptik, kimia dan bentuk kristal. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) 1 faktor, dimana yang dijadikan faktornya yaitu jenis madu yang terdiri dari empat taraf perlakuan. Analisis data yang digunakan yaitu uji ANOVA dan uji lanjut Duncan. Analisis jenis madu yang dilakukan meliputi uji organoleptik (uji mutu hedonik dan uji mutu sensori) dan uji laboratoris (aktivitas enzim diastase, hidroksimetilfurfural, kadar air, kadar gula pereduksi, kadar sukrosa, keasaman, kadar abu, dan total padatan tidak terlarut). Berdasarkan parameter organoleptik, uji mutu hedonik terbaik dari keempat sampel madu yang ada, madu sintetis menunukkan hasil terbaik pada uji mutu hedonik dan madu jenis madu kurma TJ merupakan madu dengan uji mutu sensori terbaik. Berdasarkan parameter kimia, kualitas madu Kaliandra cenderung memiliki kualitas yang lebih baik dibandingkan dengan jenis madu lainnya, memiliki aktivitas enzim diastase sebesar 6,71 DN, hidroksimetilfurfural sebesar 22,57 mg/kg, kadar air sebesar 17,90%, kadar gula pereduksi sebesar 56,65%, kadar sukrosa sebesar 6,22%, keasaman sebesar 6,45 mL NaOH/kg, kadar abu sebesar 0,45%, dan total padatan tidak terlarut sebesar 0,52%. Berdasarkan pengamatan bentuk kristal madu, madu hafidz memiliki keteraturan bentuk kristal yang bentuknya seperti bola lengket karena mengandung glukosa.
Analisis Kandungan Gizi Buah Pala (Myristica fragrans) dari Varietas dan Tingkat Kematangan yang Berbeda Rohman, Hana Fauziyyah; Haris, Helmi; Rachmat, Ridwan
Karimah Tauhid Vol. 4 No. 11 (2025): Karimah Tauhid
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/karimahtauhid.v4i11.21698

Abstract

Buah pala (Myristica fragrans) merupakan salah satu komoditas rempah tropis yang memiliki nilai ekonomi tinggi, namun kualitas buah pala dipengaruhi oleh berbagai faktor, termasuk varietas dan tingkat kematangan saat panen. Oleh karena itu diperlukan analisis kandungan gizi pala pada varietas dan tingkat kematangan yang berbeda. Penelitian ini bertujian untuk menentukan buah pala terbaik diantara buah pala varietas Banda dan Nurpakuan Agribun pada tiga tingkat kematangan yang berbeda. Analisis dilakukan terhadap kandungan karbohidrat, protein, vitamin C, tanin, pH, dan total padatan terlarut dengan metode uji standar. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dua faktor, yaitu varietas (Banda dan Nurpakuan Agribun) sebagai faktor pertama, dan tingkat kematangan (muda, tua, dan matang) sebagai faktor ke dua. Hasil menunjukkan bahwa kadar karbohidrat tertinggi terdapat pada pala matang (8,528%), sedangkan kadar protein tertinggi ditemukan pada pala Banda matang (4,728%). Kadar vitamin C tertinggi terdapat pada pala Nurpakuan muda (6,453%), dan kadar tanin terendah pada pala matang (12,600%). Kandungan gizi dan senyawa kimia bervariasi signifikan antar varietas dan tingkat kematangan buah pala. Varietas Nurpakuan matang direkomendasikan sebagai bahan baku produk olahan pangan karena kandungan gizinya yang optimal. Penelitian ini memberikan kontribusi penting dalam pengembangan produk bernilai tambah dari buah pala sekaligus mendukung pemanfaatan limbah pala.
Aktivitas Madu sebagai Antibakteri Staphylococcus aureusdan Escherichia ColiO157:H7 Suwito, Widodo; Andriani, Andriani; Amelia, Iis; Rohmayanti, Titi; Haris, Helmi; Karimy, Moh Faiz
Jurnal Sain Veteriner Vol 42, No 1 (2024): April
Publisher : Faculty of Veterinary Medicine, Universitas Gadjah Mada bekerjasama dengan PB PDHI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jsv.90498

Abstract

Honey is a natural substance from flower nectar and produced by honey bees. The honey has been used as healing. The study was conducted to determine the antibacterial activity of Blora and Kaliandra honey against pathogenic bacteria such as Staphylococcus aureus (S. aureus) and Escherichia coli O157:H7 (E. coli O157:H7). As a comparison, was used commercial honey. The results showed Blora and Kaliandra honey had antibacterial activity, however the commercial honey has not antibacterial activity. Kaliandra honey has antibacterial activity against S. aureus and E. coli O157:H7 better than Blora and commercial honey. Concentration 25% of Kaliandra honey was able to inhibit S. aureus, while blora honey showed antibacterial activity at 50% and commercial honey did not show antibacterial activity until concentration 50%. Inhibition zone of S. aureus produced by Kaliandra honey with concentration 25 and 50% were 8.0 ± 0.1 mm and 9.0 ± 0.2 mm respectively and concentration 50% Blora honey was 7.3 ± 0.1 mm. Inhibition zone of E. coli O157:H7 produced by concentration 50% Kaliandra honey was 8.0 ± 0.3 mm and Blora honey was 7.7 ± 0.1 mm. The study showed that  Blora and Kaliandra honey have antibacterial activity and can be used as alternative substitution in antibiotic therapy.
Pemberdayaan Pengelola Buah Pala Berbasis Kualitas Produk untuk Keberlanjutan Usaha Gemina, Dwi; Kartini, Tini; Haris, Helmi; Sudarijati, Sudarijati; Andari, Titiek Tjahja; Nurjanah, Dewi Astri
Jurnal Pengabdian Masyarakat (ABDIRA) Vol 6, No 1 (2026): Abdira
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/abdira.v6i1.1523

Abstract

Community empowerment based on product quality as a form of community service. The method used is Focus Group Discussion (FGD) and a participatory approach is used in this activity through counseling using lectures, mentoring, instruction, question and answer, discussion, simulation and practice methods. Activities carried out include: transfer of financial management knowledge; transfer of packaging knowledge; various marketing models; transfer of quality and production capacity of nutmeg as well as providing motivation and utilizing business opportunities and financial management information. This community service program is a form of implementation of the Tri Dharma of Higher Education for Djuanda University with the work results of lecturers being used by the community.
CUSTOMER E-TRUST MEDIATION: THE ROLE OF E-SERVICE QUALITY AND LIVE STREAMING ON REPURCHASE BEHAVIOR IN THE SHOPEE MARKETPLACE Anggrahadi, Daru; Haris, Helmi
Journal of Management and Islamic Finance Vol. 5 No. 2 (2025): Journal of Management and Islamic Finance
Publisher : UIN Raden Mas Said Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22515/jmif.v5i2.13239

Abstract

This study aims to examine a research model expected to identify the effects of e-service quality and live streaming on consumer repurchase behavior on Shopee, with trust as a mediating variable. The respondent data were obtained from online questionnaires distributed to Shopee users and surveys administered to the people of Surakarta City, totaling 102 respondents over a three-month period from July to September 2025. This research employed SEM-PLS (Partial Least Squares) analysis using the SmartPLS 3 method. The analysis consisted of the outer model, inner model, and hypothesis testing. The hypothesis testing results indicate several positive and significant direct relationships, including: e-service quality has a positive and significant effect on purchases on Shopee; live streaming has a positive and significant effect on purchases on Shopee; e-service quality has a positive and significant effect on trust as a mediating variable; and live streaming has a positive and significant effect on trust as a mediating variable. However, trust does not have a positive and significant effect on consumer behavior. Regarding the mediation effect on consumer behavior, trust does not mediate the relationship between e-service quality and consumer purchasing behavior on Shopee, nor does it mediate the relationship between live streaming and consumer purchasing behavior on Shopee. This study is expected to provide beneficial theoretical implications as well as guidance for future research. In addition, the findings may serve as input for Shopee in designing trust-related programs that integrate e-service quality and live streaming
Kandungan Bakteri Asam Laktat pada Sourdough Air Fermentasi Nanas dan Pengaruhnya terhadap Mutu Tekstur Roti Tepung Beras Agustina, Nia; Haris, Helmi
JURNAL AGROINDUSTRI HALAL Vol. 11 No. 3 (2025): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v11i3.22334

Abstract

This study aimed to evaluate the utilization of pineapple fruit fermentation water as a natural starter in sourdough production and its effect on the textural properties of rice-based bread. The fermentation water was prepared from a mixture of pineapple, water, and sugar, and fermented at 30°C for 48 hours until reaching optimum microbial activity. The resulting sourdough was then applied in bread making using rice flour as the main ingredient, combined with tapioca and potato flours. The experimental design used a Completely Randomized Design with three treatments, namely control bread (commercial yeast), water-based sourdough bread, and pineapple sourdough bread, each repeated three times. Observed parameters included pH, titratable acidity, lactic acid bacteria and yeast counts, specific volume, crumb microstructure, and bread texture. The results showed that pineapple fermentation water supported the growth of lactic acid bacteria and yeast, reaching the highest population at 48 hours, indicated by a decrease in pH and an increase in acidity. Pineapple sourdough bread exhibited higher hardness, gumminess, and chewiness compared to the control and water sourdough bread, but maintained good springiness, resulting in a softer crumb structure that was not brittle. In conclusion, pineapple fermentation water can serve as a promising natural starter to improve the quality and texture of gluten-free rice bread.
THE ROLE OF SWOT ANALYSIS TO IDENTIFY INTERNAL FACTORS AND EXTERNAL IN THE STUDENT ACTIVITY UNIT (UKM) LASKAR BIMA CRAFT (LBC) STIT SUNAN GIRI BIMA Mariani, Mariani; Haris, Helmi
International Journal of Economics, Business and Accounting Research (IJEBAR) Vol 9 No 4 (2025): IJEBAR, VOL. 09 ISSUE 04, DECEMBER 2025
Publisher : LPPM ITB AAS INDONESIA (d.h STIE AAS Surakarta)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29040/ijebar.v9i4.18950

Abstract

This study aims to explore the influence of internal and external factors on the Laskar Bima Craft (LBC) Student Activity Unit (UKM) at STIT Sunan Giri Bima by using SWOT analysis techniques (Strengths, Weaknesses, Opportunities, Threats). The method used in this study is qualitative with a case study approach, aiming to provide an in-depth picture of the state of the organization. Data collection was carried out through interviews, observations, and documentation involving members, consumer LBC management. The findings of this study show that the main strength of LBC lies in its function as a forum for student skill development and entrepreneurship, innovation in local products, and has a lot of products such as sofas, batik, and many more as well as support from university institutions. However, there are weaknesses seen in the limited human resources, communication between members in the organization, and the approach to digital marketing that is still lacking. Significant opportunities arise due to the increasing interest by kansumen and students in local handicraft products and also cooperation between SMEs, while the threat comes from competition between SMEs and declining interest in members. By utilizing SWOT analysis, obtaining development strategies that can increase competitiveness between SMEs, strengthen product character, and maximize the entrepreneurial potential of students in the campus environment.
Co-Authors Adawiyah, Rafi'ah Al Ahmad Syarbaini Ahmad Syarbaini Akim, Restu Amalia, Rafishca Amar Ma’ruf Amar Ma’ruf Amelia, Iis Andriani Andriani Anggrahadi, Daru Anjasmara, Anjasmara Antonius Padua Ratu Arief Rahman Hakim Arsyad, N Arumwati Arumwati Asmawati Asmawati Asmawati Asmawati Audiya Khilya Wardah Aulia Dinda Wahyuni Aulia Rahmah, Widia Avin Septia Ayu Puspitas Sari BAGEM BR SEMBIRING, BAGEM BR Bagem Sembiring Daniel Happy Putra Dede Kardaya Delfitriani Dian Histifarina Dian Histifarina Dian Mutiara Dian Mutiara, Dian Dwi Gemina Dyah Ayu Syukma Pertiwi1 Eko Apriansyah Fanani, Muhammad Zainal Fitra Mulia Jaya Fitra Mulya Jaya Fitriani Fitriani Fitrilia, Tiana Hadi Supriyan Hanafi, Syafiq Mahmadah Hasyim, Fuad Hendarto, M.Si, Deni Hertiani, Euis Ikromatun Nafsiyah Indra Cahya Kusuma Indradewa, Rhian Jaya, Fitra Mulya Juanda, Dede Karimy, Moh Faiz Kartini, Tini Khodijah, Neng Siti Kumalasari, Rafika Kusumaningrum, Julia Lestari, Roswita Puji Lestari, Sinta Dwi Lia Amalia Ma'ruf, Amar Mariani Mariani Muhammad Husein Muliya Puti, Ade N Arsyad Naila Fathi Isnazaki Hafiyya Nia Agustina Nisa, Siska Khoirun Nurjanah, Dewi Astri Nurlaela, Raden Siti Permana, Irfan Zanuwarsa Rachmasari, Annisa Rangga Bayu Kusuma Haris Ratna Ningsih, Sri Redhina Aulia Restu Akim Ridwan Rachmat Ridwan Rachmat Ridwan Rahmat Ridwan, Muhammad Husein Afifuddin Rih Laksmi Utpalasari Rimadhani, Farras Fajria Ristika Handarini Rohman, Hana Fauziyyah Ropikoh, Siti Septiani, Bunga sri riyanti Suarman Sudarsah, Agus Sudarijati Sufyan, Moch Iqbal Sumantriyadi, Sumantriyadi Syahrir Akil Syarwani Ahmad Tirtawati, Desi Titi Rohmayanti Titiek Tjahja Andari Tri Sujianti Tri Widayatsih Tri Widayatsih, Tri Wahyu Diyono, Wahyu Wardhani, Siti Asih Wati, Rosma Putri Anggoro Wicaksono, Muhamad Abdiki Wicaksono, Muhammad Abdiki Widodo Suwito Wildan Saputra Wilna Iznilillah Yusanti, Indah Anggraini