Article Per Year (5 Year)
p-Index From 2021 - 2026
3.37
P-Index
This Author published in this journals
All Journal Jurnal Ilmu Pertanian Indonesia Pro Food JURNAL KONVERSI Jurnal Teknologi & Industri Hasil Pertanian Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) JISIP: Jurnal Ilmu Sosial dan Pendidikan ComTech: Computer, Mathematics and Engineering Applications Abdi Masyarakat Community Development Journal: Jurnal Pengabdian Masyarakat Jurnal Industri Pariwisata Journal of Food Technology and Health El-Mujtama: Jurnal Pengabdian Masyarakat Jurnal Abdi Masyarakat Indonesia International Journal of Travel, Hospitality and Events JURNAL AGROINDUSTRI HALAL
Shanti Pujilestari, Shanti
Sahid University
Religion 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 Energy Engineering Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Public Health Social Sciences Transportation Other

Published : 38 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 38 Documents
Search

 1   2   3   4 
DAMPAK INTERVENSI TERHADAP ASPEK KEAMANAN PANGAN SERTA DIVERSIFIKASI PRODUK OLAHAN DI SENTRA USAHA TEMPE Shanti Pujilestari; Giyatmi Giyatmi; Iman Basriman; Siti Chairiyah Batubara
Jurnal Teknologi Pangan dan Kesehatan (Journal of Food Technology and Health) Vol 1, No 2 (2019): November
Publisher : Universitas Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36441/jtepakes.v1i2.204

Abstract

Bantuan berupa peralatan dan lingkungan kerja yang hygienis, tidak mempunyai dampak yang berarti bila tidak diiringi dengan perubahan pengetahuan, sikap dan praktek dari pengrajin tempe pada terwujudnya keamanan pangan dan diversifikasi produk olahan tempe demi peningkatan produksi tempe. Tujuan penelitian adalah untuk: 1) Mengetahui karakteristik pengrajin tempe; 2) Mengetahui perbedaan antara pengetahuan, sikap dan praktek sebelum dan setelah intervensi; dan 3) Mengetahui diversifikasi produk olahan tempe setelah intervensi. Metode penelitian ini adalah quasy experimental dengan pendekatan pre-post test design. Data dianalisis dengan uji paired t test untuk membandingkan pengetahuan, sikap dan praktek keamanan pangan sebelum dan sesudah intervensi. Hasil penelitian menunjukkan karakteristik pengrajin tempe di sentra produksi tempe mayoritas adalah dewasa tengah (41 – 65 tahun) (72%), laki-laki (56%) dan lulusan SD (40%), posisi pengrajin tempe adalah pemilik dan terlibat dalam pengolahan, pengemasan serta pemasaran (32%), dan penghasilan Rp. 2.000.000 ≤ Rp. 3.000.000 sebanyak 36%. Hasil penelitian menunjukkan bahwa setelah dilakukan intervensi pelatihan keamanan pangan maka terjadi peningkatan pengetahuan dan praktek keamanan pangan (p=0.01 dan p=0.00 (p0,05)). Diversifikasi olahan produk tempe sampai pada tahap telah melakukan produksi dalam skala kecil setelah dilakukan pelatihan pengolahan produk olahan tempe, masalah yang dihadapi dalam kegiatan produksi dan pemasaran. ABSTRACT: The assistance in the form of hygienic equipment and working environment has no significant impact if it is not accompanied by the change of knowledge, attitude and practice of tempe craftsmen in the realization of food safety and diversification of tempe processed products to increase tempe production. The research objectives are: 1) Knowing the characteristics of tempe craftsmen; 2) Knowing the difference between knowledge, attitude and practice before and after intervention; and 3) Knowing the diversification of processed products tempe after intervention. This research method is aquasy eksperiment with pre-post test design approach. Data werw analyzed by paired t test to compare knowledge, attitude and practices of food safety before and after the intervation. The results showed that the characteristics of tempe craftsmen are mostly middle adult (41-65 years old) is 72%, males is 56%, and elementary school graduates is 40%, tempe craftsmen are the most owner and involved in processing, packaging and marketing is 32% ; and Rp. 2.000.000 ≤ Rp. 3.000.000 income is 36%. The results showed that after the intervention of food safety training there was an increase of knowledge and practice of food safety p = 0.01 and p = 0.00 (p 0.05). Diversification of processed products tempe until the stage has been doing production on a small scale, the problems encountered are in the production and marketing activities.Keywords: intervention, knowledge, attitude, practice, food savety, diversification
PENGARUH FORMULASI TEPUNG BERAS (ORYZAE SATIVA) DAN TEPUNG KACANG MERAH (PHASEOLUS VULGARIS L.) TERHADAP MUTU KUE KEMBANG GOYANG Shanti Pujilestari; Septika Fajri; Nindy Sabrina
Jurnal Teknologi Pangan dan Kesehatan (Journal of Food Technology and Health) Vol 3, No 1 (2021): Mei
Publisher : Universitas Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36441/jtepakes.v3i1.531

Abstract

ABSTRAK. Kue kembang goyang merupakan kue tradisional dari Betawi. Bahan baku kue kembang goyang adalah tepung beras. Kelemahan produk ini adalah rendah kandungan protein. Penambahan sumber protein nabati dapat menurunkan kerenyahan. Oleh karena itu dilakukan formulasi dengan tepung kacang merah. Tujuan dari penelitian ini adalah untuk mengetahui formulasi beras dan tepung kacang merah terhadap mutu kembang goyang (100:0, 90:10, 80:20, 70:30 dan 60:40), berapa formulasi terpilih.  Metodologi dalam penelitian ini adalah eksperimen menggunakan Rancangan Acak Lengkap (RAL) satu faktor dengan 5 (lima) taraf x 3 (tiga) ulangan. Uji yang dilakukan pada sampel kue kembang goyang adalah uji fisik (kerenyahan) dan uji kimia (kadar air, abu, protein, lemak, karbohidrat, dan kadar serat). Uji organoleptik dilakukan pada mutu hedonik dan hedonik warna, aroma, rasa, tekstur, serta kesukaan umum. Hasil penelitian menunjukkan bahwa semua parameter mutu kue kembang goyang dipengaruhi oleh formulasi tepung beras dan tepung kacang merah yang berbeda (α=0.05 dan α=0.01). Formulasi tepung beras dan kacang tanah terpilih adalah 60:40 dengan kesukaan secara umum sama dengan suka. Karakteristik kue kembang goyang terpilih adalah nilai kerenyahan 15,73 g/mm², kadar air 2,45%, abu 2,53%, protein 10,66%, lemak 17,21%, karbohidrat 58,3%, serat kasar 5,17%, warna coklat (2,7), aroma agak langu (3,3), rasa manis (3,9), dan tekstur renyah (3,7). Kadar air  dan kadar protein kue kembang goyang memenuhi persyaratan kue kering SNI 2973-2011.ABSTRACT: The kembang goyang cake is a traditional cake from Betawi. The raw material for the kembang goyang cake is rice flour. The lack of this product is the low protein content. The addition of vegetable protein sources can reduce the crunchiness. Therefore, it was formulated with red bean flour. The purpose of this study was to determine the formulation of rice and red bean flour on the quality of the kembang goyang cake (100:0, 90:10, 80:20, 70:30, and 60:40), how many formulations were selected. The methodology in this study is an experiment using a one-factor Completely Randomized Design (CRD) with 5 (five) levels x 3 (three) replications. The tests carried out on the samples of the cakes were physical (crisp) and chemical tests (moisture, ash, protein, fat, carbohydrate, and fiber content). Organoleptic tests were carried out on the hedonic and hedonic qualities of color, aroma, taste, texture, and general preference. The results showed that all the quality parameters of the kembang goyang cake were influenced by different formulations of rice flour and red bean flour (α=0.05 and =0.01). The selected formulation of rice and peanut flour is 60:40 with general preference equal to liking. Characteristics of the selected cakes are crunchy value 15.73 g/mm², water content 2.45%, ash 2.53%, protein 10.66%, fat 17.21%, carbohydrates 58.3%, crude fiber 5, 17%, brown color (2.7), slightly unpleasant aroma (3.3), sweet taste (3.9), and crunchy texture (3.7). Moisture content and protein content of the kembang goyang cakes fulfilled the requirements of SNI 2973-2011 cookies.
MUTU PERMEN KERAS DENGAN KONSENTRASI EKSTRAK TEH HIJAU YANG BERBEDA Shanti Pujilestari; Irnawati Agustin
JURNAL KONVERSI Vol 6, No 2 (2017)
Publisher : Universitas Muhammadiyah Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24853/konversi.6.2.9

Abstract

ABSTRAKDaun teh hijau (Camellia sinensis) yang dibuat ekstrak mempunyai efek positif yaitu pada kandungan senyawa polifenolnya, tetapi teh hijau kurang disukai karena memiliki rasa pahit dan sepet. Salah satu cara agar teh hijau lebih disukai adalah melakukan diversifikasi produk menjadi permen keras. Tujuan dari penelitian ini adalah untuk mengetahui mutu permen keras yang dipengaruhi oleh konsentrasi ekstrak teh hijau yang berbeda (0.5; 1; 1.5; 2 dan 2.5%). Metodologi dalam penelitian ini adalah eksperimen menggunakan Rancangan Acak Lengkap (RAL) satu faktor dengan 5 (lima) taraf x 3 (tiga) ulangan. Pada penelitian ini, uji fisika kimia yang dilakukan pada sampel permen keras adalah kekerasan, total polipenol dan gula pereduksi. Uji organoleptik dilakukan pada mutu hedonik warna, aroma, rasa  dan tekstur serta uji rangking. Hasil penelitian menunjukkan bahwa  kekerasan, total polifenol, total gula pereduksi, mutu warna, aroma, rasa dan uji rangking permen keras sangat dipengaruhi oleh konsentrasi ekstrak teh hijau yang berbeda (α=0.01). Konsentrasi 0.5% ekstrak teh hijau adalah konsentrasi terpilih pada pembuatan permen keras dengan total polifenol 1.9%. Kadar gula pereduksi permen keras terpilih telah memenuhi persyaratan SNI 3547.1:2008 Permen keras. Kata kunci : ekstrak teh hijau, permen keras, polifenol, gula pereduksi ABSTRACTGreen tea leaves (Camellia sinensis) made extract has a positive effect on the content of polyphenol, but green tea is not preferred because it has a bitter taste. It makes the product diversification require green tea in increasing preferred into hard candy. The objective of this research was to research weather the quality of hard candy effected by   various concentrations of green tea extract (0.5; 1; 1.5; 2 dan 2.5%). The methodology in this research is experiment using Completely Randomized Design (CRD) of one factor with 5 (five) level x 3 (three) replications. In this research, the hard candy samples were analyzed for its chemical physics quality performed on hardness, total polyphenols and content of reducing sugars. Sensory test performed on hedonic quality (color, aroma, taste and texture) and rank test. The result shows hardness, total polyphenols, reducing sugar, color, odor, taste and rank score a significant effected by green tea extract in various concentration (α=0.01). The selected concentration of green tea extract is 0.5%, with total of 1.9% polyphenols on hard candy. Reducing sugar content of selective hard candy have fulfilled the SNI  3547.1:2008 hard candy.  Keywords : green tea extract, hard candy, polyphenol, sugar reduction 
KARAKTERISTIK BUBUR BAYI INSTAN BERBAHAN DASAR TEPUNG GARUT DAN TEPUNG KACANG MERAH Restiara Tamrin; Shanti Pujilestari
JURNAL KONVERSI Vol 5, No 2 (2016)
Publisher : Universitas Muhammadiyah Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24853/konversi.5.2.49-58

Abstract

Bayi memerlukan bubur bayi instan untuk memenuhi kebutuhan gizinya. Penggunaan tepung garut diperlukan untuk menggantikan karbohidrat dari beras dan penggunaan kacang merah sebagai sumber protein. Tujuan dari penelitian ini adalah untuk mengetahui karakteristik bubur bayi instan dengan formulasi tepung garut dan tepung kacang merah yang terbaik. Hasil penelitian ini menunjukkan bahwa karakteristik bubur bayi instan dipengaruhi oleh formulasi tepung garut dan tepung kacang merah yang berbeda (70:30%, 60:40%, 50:50%, 40:60%, 30:70% (b/b)), yaitu pada kadar air, abu, protein, lemak, karbohidrat, kekentalan, daya serap air dan densitas kamba, uji organoleptik pada viskositas bubur bayi instan yang dicairkan, dan pada warna, aroma dan tekstur bubur bayi instan yang tidak dicairkan. Formulasi terbaik adalah tepung garut 70% (b/b) dan 30% (b/b) tepung kacang merah, dengan karakteristik kadar air (6,47% (b/b)), abu (3,71% (b/b)), protein (16,38% (b/b)), lemak (6,62% (b/b)), karbohidrat (66,82% (b/b)), serat pangan (9,64%(b/b)), and calcium (360,49 mg/100 g (b/b)), viscosity (556,67 cp), water absorption (161,49% (v/b)), densitas kamba (0,56 g/ml (b/v)), dan waktu rehidrasi (39,8 s). Karakteristik bubur bayi instan sesuai dengan SNI 01-7111.1-2005 pada lemak, protein dan kalsium, bahkan densitas kamba dan waktu rehidrasi lebih baik dari bubur bayi instan komersil.Kata-kata kunci : bubur bayi instan, karakteristik, tepung garut, tepung kacang merah
Chemical Characteristics of Pumpkin Seed Tempeh from Soybean and Pumpkin Seeds Shanti Pujilestari; Diny A. Sandrasari; Rimmaria Marida
ComTech: Computer, Mathematics and Engineering Applications Vol. 8 No. 2 (2017): ComTech
Publisher : Bina Nusantara University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21512/comtech.v8i2.3757

Abstract

The aim of this research was to find the effect of the combination of soybean and pumpkin seeds on the chemical characteristics of pumpkin seed tempeh. The pumpkin seed tempeh samples were analyzed for its water, ash, protein, fat, carbohydrate and crude fiber. Meanwhile, support data were isoflavone and zinc. Sensory hedonic was conducted by 25 untrained panelists for selecting the best formulation of soybean and pumpkin seeds in tempeh. The result shows the formulation of soybean and pumpkin seeds in various combinations (100:0, 85:15, 70:30, 55:45, and 40:60). It gives a significant effect on the water, protein, fat, carbohydrate, and crude fiber. Moreover, all acceptance on pumpkin seed tempeh is on the level of α = 0,01 and α = 0,05. The best combination of soybean and pumpkin seeds is 40:60, with chemical analysis results which are water (33,7%), ash (5,31%), protein (65,65%), fat (54,57%), carbohydrate (5,94%), crude fiber (14,06%) (db), zinc (30,05 ppm), and isoflavones (42,10 mg/100g). Chemical characteristics of the selective pumpkin seed tempeh have fulfilled SNI 3144-2015 regarding water, protein and fat.
Sintesis Nanopartikel ZnO dan Aplikasinya sebagai Edible Coating Berbasis Pektin untuk Memperpanjang Umur Simpan Buah Belimbing Muhammad Fajri Romadhan; Shanti Pujilestari
JURNAL AGROINDUSTRI HALAL Vol. 5 No. 1 (2019): Jurnal Agroindustri Halal
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (495.431 KB) | DOI: 10.30997/jah.v5i1.1712

Abstract

ABSTRAKNanopartikel ZnO (NP-ZnO) merupakan partikel yang mempunyai aktivitas antimikroba cukup luas yaitu dapat menghambat pertumbuhan bakteri Gram negatif, Gram positif, khamir dan kapang. Nanopartikel ZnO dapat digunakan sebagai bahan tambahan untuk memperbaiki sifat mekanik dan fungsional dari edible coating yang berbasis pektin. Tujuan dari penelitian ini adalah untuk melihat pengaruh edible coating pektin+NP-ZnO terhadap masa simpan buah belimbing. Nanopartikel disintesis dengan metode presipitasi menggunakan tiga suhu pemanasan yang berbeda yaitu 60, 80 dan 100°C selama 2 jam dan ditanur pada suhu 500°C selama 5 jam. Nanopartikel yang terbentuk dikarakterisasi menggunakan Fourier Transform Infra Red (FTIR), Particle Size  Analyzer (PSA) dan Scanning Electron Microscopy (SEM). Hasil analisis FTIR menunjukkan bahwa nanopartikel ZnO telah terbentuk dengan adanya puncak pada panjang gelombang 474 cm-1. Suhu sintesis nanopartikel ZnO terbaik adalah 800C dengan ukuran partikel rata-rata 43.1 nm. Hasil analisis SEM memperlihatkan bahwa nanopartikel yang terbentuk mempunyai morfologi bulat. Hasil uji antimikroba dengan metode Total Plate Count (TPC) memperlihatkan nanopartikel ZnO dapat menghambat pertumbuhan bakteri Bacillus cereus, Escherichia Coli dan kapang Penicillium Sp. Aplikasi edible coating pektin+ Nanopartikel ZnO 1% pada buah belimbing memperlihatkan penurunan susut bobot,  menjaga warna buah lebih stabil dan mencegah kerusakan buah yang ditimbulkan kapang selama delapan hari penyimpanan. Kata kunci: nanopartikel ZnO, edible coating, antimikroba, umur simpan, belimbing
Analysis of Lodging and Competition on the Island of Bali during Covid-19 with Big Data Moch Sambas; Shanti Pujilestari; Listijono Setyopratignjo; Rina Kurniawati
International Journal of Travel, Hospitality and Events Vol. 1 No. 3 (2022): International Journal of Travel, Hospitality and Events
Publisher : The Postgraduate School of Tourism Sahid Polytechnic

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56743/ijothe.v1i3.172

Abstract

Purpose: This study aims to count the number of lodgings, map lodging density and its supporting facilities, and rank the county, as well as the lodgings available on the island of Bali during covid-19. Research methods: This study uses data related to lodging and its supporting facilities such as tourist attractions, gas stations, malls, and marts. The data were collected using the web scrapping method utilizing big data sourced from hotel.com and booking.com. The data were collected during the Covid-19 period is from August to September 2021. Spatial analysis is employed using Geographic Information Systems. Also, it uses the scoring of lodgings, their supporting facilities, and consumer reviews. Results and Discussions: The results showed that the number of lodgings on Bali Island during the Covid-19 period was 5,389 properties in a high-density area in South Bali. By taking into account the tourist supporting facilities of Badung, it has the highest level of competition. Implication: The property with high competition is the Sol House Bali Legian hotel by Melia Hotels International. Keywords: Big data, Covid-19, lodging, dispersion, competition.
Physical Characteristics of Local Light-Brown Waxy Sorghum with Varying Levels of Polishing Rahmawati Rahmawati; Shanti Pujilestari; Julfi Restu Amelia
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 12, No 3 (2023): September 2023
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v12i3.632-640

Abstract

Sorghum contains a high level of tannins and is known to be anti-nutritional and give rise to an astringent flavour, so polishing is needed. This study aimed to characterize local light-brown waxy sorghum from Lamongan due to varying levels of polishing. An experimental procedure with five replications was used. The results showed that the weight of 1000 grains, seed volume, bulk density, and true density one-time polishing was 20.3109±0.3606 g, 0.016±0.000 ml, 0.755±0.015 g/ml, and 1.70±0.02 g/ml, respectively, whereas the two-time polishing was 12.6072±0.6172 g, 0.010±0.000 ml, 0.843±0,011 g/ml, and 1.67±0,02 g/ml, respectively. The sorghum seed size after one-time polishing was length 4.64±0,23 mm, width 2.98±0,17 mm, height 2.38±0,08 mm, and sphericity 69.04%, whereas after two-time polishing it was 2.90±0.12 mm, 2.89±0.09 mm, 1.84±0.11 mm, and 85.82%, respectively. More polishing resulted in a decrease in 1000 seed weight, hardness, volume, porosity, and true density of sorghum. The results also revealed that sorghum was red after one-time polishing and yellow-red after two-time polishing. Tannin content was 8971.59±42.87 mg/L and 915.88±11.64 mg/L, respectively for one-time and two-time polishing. Light-brown waxy sorghum from Lamongan should be polished two-time to be developed into flour and instant sorghum rice. Keywords: Lamongan, Light-Brown Waxy Sorghum, Polishing, Physical characteristics, Tannins
Karakterisasi mutu minuman jeli okra nanas dengan kombinasi karagenan-konjak[Characterization of pineapple okra jelly drink quality with different concentrations of carrageenan-konjac combination] Amelia, Julfi Restu; Pujilestari, Shanti; Hamidatun, Hamidatun; Monica, Putri
Jurnal Teknologi & Industri Hasil Pertanian Vol 28, No 2 (2023): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v28i2.140-149

Abstract

ABSTRACTOkra-pineapple jelly drink requires hydrocolloid as a gelling agent. The combination of carrageenan-konjac hydrocolloid used was 75:25 in order to produce acceptable and good quality jelly drink characteristics. This study aimed to characterize the quality of pineapple okra jelly drink with the addition of hydrocolloid (carrageenan-konjac combination). The concentration treatments of the carrageenan-konjac combination 75: 25 in this study were 0.6%, 0.7%, 0.8%, 0.9% and 1%. The research was carried out using a completely randomized design (CRD) experimental method with one factor and 3 replications. Data were analyzed statistically with ANOVA and Duncan multiple range test. The results showed that the concentration of the carrageenan-konjac combination had a significant effect on viscosity, water content, total dissolved solids, hedonic and scoring texture quality tests, but had no significant effect on pH, hedonic and scoring tests for color, taste and aroma. The best concentration of carrageenan-konjac combination in pineapple okra jelly drink was a concentration of 0.9% which had characteristics: viscosity 2488.33 cP, pH 4.05, water content 94.22%, total dissolved solids 5.10º Brix and sensory score from 3.9-4.2 (like) for color,  aroma ,  taste and texture.   This best treatment had greenish yellow color, fragrant aroma,  sweet taste and slightly chewy texture. The supporting test in the form of antioxidant activity test (IC50) was 16.47 ppm indicated  in the very strong category. 
STRATEGI PENGEMBANGAN SDM DALAM MENDUKUNG KEBIJAKAN MBKM DI FAKULTAS TEKNOLOGI PANGAN DAN KESEHATAN Rahmawati, Rahmawati; Pujilestari, Shanti; Hamidatun, Hamidatun
JISIP: Jurnal Ilmu Sosial dan Pendidikan Vol 6, No 3 (2022): JISIP (Jurnal Ilmu Sosial dan Pendidikan)
Publisher : Lembaga Penelitian dan Pendidikan (LPP) Mandala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58258/jisip.v6i3.2770

Abstract

Independent Learning Independent Campus (MBKM) was initiated by The Ministry Education and Culture in 2020 is one of the policy in order to prepare a great generation in againts of the industrial revolution 4.0. The success of MBKM program requires a synergistic role from all elements of human resources in university including lecturer and education staff.  Faculty of Food Technology  and Health, Sahid University, Jakarta has implemented MBKM program since 2021 with 2 main programs namely entrepreneurship and humanitarian projects. The aims of this study were to analyze the strengths and weaknesses of lecturers and education staff and prepare startegies to develop the quality of  lecturers and education staff in supporting MBKM policies. The result show that there will be further sozialization about MBKM policy for lecturers and education staff. The faculty also encourage lecturers to meet the qualifications and competencies as supervisors of MBKM program. Educational staff will be strengthen in the function as administration, management, supervision and technical services regarding MBKM activities
Co-Authors Afrilia Ratna Hapsari Aulia, Malika Husni Batubara, Siti Chairiyah Bayuadji, Handono Chendi Liana, Chendi Diny A Sandrasari, Diny A Ekaterina Setyawati, Ekaterina Euis Widiati Fajri, Septika Fifi Anggia Sari Giyatmi Giyatmi Giyatmi Giyatmi Hamidatun Hamidatun, Hamidatun Haniza, Thifani Hapsari, Afrilia Ratna Iman Basriman Intan Nurul Azni Irnawati Agustin Ismi Asih Joni Munarso, Joni Julfi Restu Amelia, Julfi Restu Listijono Setyopratignjo Listijono Setyopratignjo Marida, Rimmaria Moch Sambas Moch Sambas Monica, Putri Muhammad Fajri Romadhan Muhammad Fajri Romadhan Niken Larasati Niken Larasati Nindy Sabrina Putri, Sekar Selasih Ayuningtyas Rahmawati Rahmawati Rahmawati, Rahmawati Restiara Tamrin Rimmaria Marida Rina Kurniawati Rina Kurniawati Romadhan, Muhammad Fajri Sabariman, Mohammad Sandrasari, Diny A. Sari, Fifi Anggia Septika Fajri Setyawat, Ekaterina Syahril Makosim Zuhria, Siti Aminatu