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PELATIHAN PENULISAN KARYA ILMIAH MAHASISWA BERBANTUAN ARTIFICIAL INTELLIGENCE (AI) Dilla Afriansyah; Firman Fajar Perdhana; Made Gendis Putri Pertiwi; Lingga Gita Dwikasari
Jurnal Pengabdian Masyarakat: Pemberdayaan, Inovasi dan Perubahan Vol 6, No 1 (2026): JPM: Pemberdayaan, Inovasi dan Perubahan
Publisher : Penerbit Widina, Widina Media Utama

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59818/jpm.v6i1.3012

Abstract

Artificial Intelligence (AI) offers new opportunities to support academic writing in higher education. This community service program aimed to improve students’ competencies in utilizing AI, prompt engineering, and digital reference management for scientific writing. The program involved 24 students from Universitas Mataram and was conducted through workshops, guided practice, and evaluation activities. The training covered the use of ChatGPT for academic writing, AI-assisted literature searching, and Mendeley for citation and reference management. The results showed an average increase of 52.4% in participants’ understanding. Furthermore, 87.5% of participants successfully created research projects using ChatGPT, while more than 90% were able to manage references and generate citations automatically using Mendeley. These findings indicate that integrating AI, prompt engineering, and digital reference management can enhance the effectiveness and quality of students’ academic writing. ABSTRAKArtificial Intelligence (AI) menawarkan peluang baru dalam mendukung penulisan karya ilmiah di perguruan tinggi. Kegiatan pengabdian ini bertujuan meningkatkan kompetensi mahasiswa dalam memanfaatkan AI, prompt engineering, dan manajemen referensi digital untuk mendukung penulisan karya ilmiah. Kegiatan diikuti oleh 24 mahasiswa Universitas Mataram melalui workshop, praktik terbimbing, dan evaluasi. Materi pelatihan meliputi penggunaan ChatGPT untuk penulisan akademik, pencarian referensi berbantuan AI, serta penggunaan Mendeley untuk pengelolaan sitasi dan daftar pustaka. Hasil evaluasi menunjukkan peningkatan rata-rata pemahaman peserta sebesar 52,4%. Selain itu, 87,5% peserta berhasil membuat project penelitian menggunakan ChatGPT dan lebih dari 90% peserta mampu mengelola referensi serta menyusun sitasi secara otomatis menggunakan Mendeley. Kegiatan ini menunjukkan bahwa integrasi AI, prompt engineering, dan manajemen referensi digital dapat meningkatkan efektivitas dan kualitas penulisan karya ilmiah mahasiswa.
ANALISIS FAKTOR YANG BERHUBUNGAN DENGAN PERILAKU KONSUMSI FAST FOOD PADA REMAJA Sabir Sabir; Hermansyah Hermansyah; Atik Sunarmi; Firman Fajar Perdhana
Ensiklopedia Research and Community Service Review Vol 5, No 3 (2026): Vol. 5 No. 3 Juni 2026
Publisher : Ensiklopedia Research and Community Service Review

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33559/err.v5i3.3920

Abstract

One of the health impacts often associated with excessive fast food consumption is an increased risk of obesity. The high rate of fast food consumption in the community is influenced by various interrelated factors, including both individual and environmental factors. The study design used in this research was cross-sectional. The study was conducted at SMPN 30 Makassar. The research was carried out in July 2025. The study population consisted of all students enrolled at SMPN 30 Makassar. The sample comprised 95 respondents. The sampling technique used was stratified random sampling. The research instrument used a questionnaire. Data analysis was performed using univariate and bivariate methods. The results indicate a significant association between knowledge (p-value: 0.000) and peer influence (p-value: 0.038) with fast food consumption behavior among students. It is recommended that parents not allow their children to buy fast food at school or reduce the frequency of fast food consumption, and not give their children excessive pocket money to buy fast food. Additionally, peers should refrain from influencing or encouraging the purchase of fast food at school.Keywords: Fast Food, Knowledge, Peers.
Mathematical Modeling and Artificial Intelligence in Smart Food Systems: A Bibliometric and Science Mapping Analysis Dilla Afriansyah; Firman Fajar Perdhana; Made Gendis Putri Pertiwi
Mandalika Mathematics and Educations Journal Vol 8 No 2 (2026): Edisi Juni
Publisher : FKIP Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jm.v8i2.12278

Abstract

This study analyzes the global development of mathematical modeling and artificial intelligence in smart food systems using bibliometric and science mapping approaches. Data were collected from 561 Scopus-indexed documents published between 1994 and 2026 and analyzed using Bibliometrix and Biblioshiny. The analysis covers publication trends, leading sources, country contributions, trend topics, thematic mapping, thematic evolution, co-occurrence networks, and Multiple Correspondence Analysis. The results show rapid publication growth, particularly after 2020, driven by machine learning, artificial intelligence, precision agriculture, predictive modeling, and smart agriculture. The conceptual structure reveals two dominant paradigms: a data-driven approach centered on AI and machine learning, and a model-driven approach emphasizing mathematical modeling, simulation, optimization, and decision-making. The findings indicate increasing convergence between these paradigms, leading to the proposed concept of Hybrid Intelligent Food Systems, which integrates AI-based prediction with mathematical optimization and interpretability to support adaptive, efficient, and sustainable food systems.
Pemodelan Matematika Dinamika Pertumbuhan Mikroorganisme dan Perubahan pH Selama Fermentasi Kopi: Mathematical Modeling of Microbial Growth and pH Dynamics during Coffee Fermentation Dilla Afriansyah; Firman Fajar Perdhana; Made Gendis Putri Pertiwi
Jurnal Kolaboratif Sains Vol. 9 No. 6: Juni 2026 - Jurnal Kolaboratif Sains (JKS)
Publisher : Universitas Muhammadiyah Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56338/jks.v9i6.11590

Abstract

Fermentasi kopi merupakan proses biokimia yang melibatkan interaksi antara pertumbuhan mikroorganisme dan perubahan kondisi kimia, khususnya pH. Penelitian ini bertujuan mengembangkan model matematika untuk menggambarkan dinamika pertumbuhan mikroorganisme dan perubahan pH selama fermentasi kopi menggunakan sistem persamaan diferensial biasa. Pertumbuhan mikroorganisme dimodelkan menggunakan model logistik, sedangkan perubahan pH dipengaruhi oleh aktivitas metabolik mikroba dan mekanisme umpan balik pH terhadap pertumbuhan mikroorganisme. Simulasi numerik dilakukan selama 72 jam menggunakan metode Runge–Kutta adaptif (RK45). Hasil simulasi menunjukkan bahwa populasi mikroorganisme meningkat dari CFU/mL menjadi CFU/mL, sementara pH menurun dari 6,2 menjadi 5,16. Analisis sensitivitas menunjukkan bahwa parameter laju pertumbuhan mikroorganisme merupakan faktor yang paling berpengaruh terhadap dinamika fermentasi. Model yang dikembangkan mampu merepresentasikan interaksi biologis dan kimia selama fermentasi kopi serta berpotensi digunakan sebagai alat prediksi dan evaluasi proses fermentasi.
Penguatan Kapasitas Masyarakat Desa Keru melalui Edukasi Standar Pengemasan dan Pelabelan Produk Pangan Lokal Made Gendis Putri Pertiwi Putri Pertiwi; Firman Fajar Perdhana; Ika Rachmayani; Emi Pertiwi; Dina Supriani; Muammar Bima Fahlevi; Iqlima Khaerunnisa; Ismi Asmawati; Muhammad Rizqi Alfian; Erika Yuliana Pratiwi; Hidayatun Nisa; Rozal Ilham; Nindya Farah Dilla Harpama; Muhammad Zikro
Rengganis Jurnal Pengabdian Masyarakat Vol. 6 No. 1 (2026): Mei 2026
Publisher : Pendidikan Matematika, FKIP Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/rengganis.v6i1.1072

Abstract

The enhancement of the added value and competitiveness of local food products in Keru Village is constrained by a limited understanding of food packaging and labeling standards. The community service activity aimed to enhance the knowledge of the community in Keru Village, Narmada District, West Lombok Regency regarding the importance of proper food packaging and labeling in accordance with established standards to improve the competitiveness of local products. The activity involved 23 participants consisting of palm sap farmers and members of the PKK women’s group. The methods used included administering an initial questionnaire (pre-test) to assess participants’ prior knowledge, delivering material through interactive lectures, and administering a final questionnaire (post-test) to evaluate participants’ understanding after the activity. The pre-test and post-test data were then analyzed descriptively. The results showed a significant increase in participants’ knowledge, where pre-test scores were categorized as low to moderate, while post-test scores improved to a high category. This indicates that the community service activity was highly effective in enhancing participants’ understanding. Therefore, the activity successfully achieved its objectives and has the potential to encourage the community to produce food products with better packaging and labeling, thereby increasing their competitiveness in the market
Sosialisasi CPPB-IRT untuk Meningkatkan Kesadaran Keamanan Pangan Produk Lokal Masyarakat Desa Bintang Rinjani Firman Fajar Perdhana; Made Gendis Putri Pertiwi; Baiq Haulia Ariyanti; Rendi Gunawan; Fitri Inayati; Alfu Laily; Rizki Muhammad Ibnu Sabilillah; Mulia Aridho; Rizal Fahmi; Nila Susila Wati; Mey Rizka R. Putri; Risna Lestari
Rengganis Jurnal Pengabdian Masyarakat Vol. 6 No. 1 (2026): Mei 2026
Publisher : Pendidikan Matematika, FKIP Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/rengganis.v6i1.1165

Abstract

Bintang Rinjani Village possesses abundant agricultural potential, yet food downstreaming is hindered by low literacy in food safety and business legality. This community service activity aims to socialize Good Manufacturing Practices for Home Industries and the licensing procedures for Food Production Certificate for Home Industry. The program was conducted in January 2024, involving 24 participants through interactive lectures and discussions using visual media. The effectiveness was measured using pre-test and post-test instruments with a 4-point Likert scale. Analysis results showed a significant increase in participants' understanding, with the average score rising by 21.35%, from 58.13% (moderate criteria) to 79.48% (high criteria). In conclusion, this program successfully enhanced community literacy toward food safety standards and legal aspects, serving as a crucial foundation for developing competitive and consumer-safe local home industries.
Rapid Detection of HDC Gene in Enterobacter aerogenes from Fish Products Using In Silico PCR for Food Safety and Allergy Risk Assessment: Deteksi Cepat Gen HDC pada Enterobacter aerogenes dari Produk Perikanan Menggunakan In Silico PCR untuk Penilaian Keamanan Pangan dan Risiko Alergi Firman Fajar Perdhana; Muhammad ‘Aidil Febriandito; Setyaning Pawestri; Made Gendis Putri Pertiwi; Mutia Devi Ariyana; Lalu Unsunnidhal; Ines Marisya Dwi Anggraini; Lulu Diani Zuhdia
Jurnal Kolaboratif Sains Vol. 8 No. 3: Maret 2025 - Jurnal Kolaboratif Sains (JKS)
Publisher : Universitas Muhammadiyah Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56338/jks.v8i3.7038

Abstract

Histamine poisoning is a significant food safety concern associated with fish and fishery products. Enterobacter aerogenes is one of the histamine-producing bacteria capable of converting L-histidine into histamine through the histidine decarboxylase (HDC) enzyme. The accumulation of histamine in fish and fishery products can lead to allergic reactions and foodborne illnesses, highlighting the need for rapid detection methods. This study aimed to design and optimize primers targeting the HDC gene in E. aerogenes and validate their specificity using in silico PCR. The HDC gene sequence was retrieved from the NCBI GenBank database, and primers were designed using Primer3Plus software. The in silico PCR analysis was performed to assess the specificity of the primers against the genome of E. aerogenes and other histamine-producing bacteria species. The optimized Primer Pair 1 successfully amplified a 230 bp target region, showing high specificity for E. aerogenes in product size and annealing position with no cross-reactivity to other histamine-producing bacteria species. These findings demonstrate the potential of in silico PCR as a rapid and cost-effective screening tool for detecting histamine-producing bacteria in fish and fishery products. However, further in vitro validation is required to confirm the applicability of these primers in real-world food safety and allergy risk assessments.
Pengembangan Potensi Kappa-Karagenan dari Kappaphycus alvarezii di Perairan Indonesia: Studi Literatur Fitry Hasan Wau; Setyaning Pawestri; Firman Fajar Perdhana
Sriwijaya FoodTech Journal Vol 3 No 01 (2026): Sriwijaya FoodTech Journal
Publisher : Prodi Teknologi Hasil Pertanian Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.64723/sftj.v3i01.30

Abstract

Kappaphycus alvarezii merupakan alga merah yang kaya karagenan tersulfatasi yang berpotensi dikembangkan sebagai sumber prebiotik berbasis laut. Kajian ini membahas karakteristik karagenan, faktor yang memengaruhi rendemen kappa-karagenan, serta potensi fungsional turunannya dalam bentuk kappa-oligosakarida. Variasi rendemen antar penelitian dipengaruhi oleh perbedaan bahan baku, strain, serta metode dan kondisi ekstraksi. Hidrolisis karagenan menghasilkan oligosakarida dengan fermentabilitas lebih tinggi dibanding karagenan utuh, sehingga mampu menstimulasi pertumbuhan bakteri probiotik, meningkatkan produksi asam lemak rantai pendek, dan menunjukkan potensi anti-hiperglikemik. Temuan ini menegaskan peran K. alvarezii sebagai bahan baku strategis untuk pengembangan pangan fungsional dan prebiotik generasi baru.
Kajian Pustaka: Potensi Rumput Laut sebagai Sumber Pangan Fungsional dan Nutrisi Firdha Yanti Tanjung; Setyaning Pawestri; Firman Fajar Perdhana
Sriwijaya FoodTech Journal Vol 3 No 01 (2026): Sriwijaya FoodTech Journal
Publisher : Prodi Teknologi Hasil Pertanian Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.64723/sftj.v3i01.31

Abstract

Keamanan pangan global menghadapi tantangan serius akibat pertumbuhan populasi, perubahan iklim, dan masalah malnutrisi, sehingga diperlukan alternatif sumber pangan fungsional yang berkelanjutan. Kajian literatur ini bertujuan untuk menganalisis potensi rumput laut sebagai sumber pangan fungsional dan nutrisi dalam mendukung ketahanan pangan dan peningkatan status gizi masyarakat. Metode yang digunakan adalah telaah sistematis terhadap berbagai publikasi ilmiah terkait komposisi gizi, senyawa bioaktif, dan inovasi pengolahan rumput laut. Hasil kajian menunjukkan bahwa rumput laut memiliki profil gizi yang unggul, mencakup protein, serat terlarut, serta mineral esensial seperti Fe, Ca, Mg, dan Zn, di mana konsumsi 8 g rumput laut kering dilaporkan mampu memenuhi lebih dari 25% kebutuhan harian mineral penting. Rumput laut juga kaya senyawa bioaktif, antara lain polisakarida sulfat, fukosantin, dan florotanin, yang berperan sebagai antioksidan, imunomodulator, agen antidiabetes, dan antikanker. Sejumlah studi turut memperkuat peran rumput laut dalam pencegahan stunting melalui dukungan asupan protein, serat, dan mineral bagi pertumbuhan linear balita. Berbagai inovasi produk olahan rumput laut, seperti mie, jelly, dodol, dan teh, juga telah dikembangkan sebagai bentuk diversifikasi pangan. Namun demikian, pemanfaatan rumput laut di Indonesia masih terkendala oleh rendahnya kualitas pascapanen dan belum adanya standar budidaya di tingkat petani. Rumput laut memiliki prospek yang sangat menjanjikan sebagai pangan fungsional masa depan dan perlu didukung oleh kebijakan serta inovasi teknologi pengolahan yang komprehensif guna mendukung pangan berkelanjutan.
Molecular Detection of Marine-Borne Pathogen Vibrio cholerae in Traditional Fermented Shrimp Paste from East Lombok using Polymerase Chain Reaction Firman Perdhana; Muhammad ‘Aidil Febriandito; Mutia Devi Ariyana; Lalu Unsunnidhal; Ines Marisya Dwi Anggraini; Baiq Rien Handayani; Lulu Diani Zuhdia
West Science Nature and Technology Vol. 4 No. 02 (2026): West Science Nature and Technology
Publisher : Westscience Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58812/wsnt.v4i02.2923

Abstract

Terasi is a traditional Indonesian fermented shrimp paste produced by local MSMEs, often under handmade conditions that raise concerns regarding the presence of marine-borne pathogens. This study aimed to perform molecular surveillance of Vibrio cholerae in matured solid block terasi from three prominent MSMEs in East Lombok using Polymerase Chain Reaction (PCR). Six samples from different production batches were evaluated. The methodology integrated physicochemical analysis ( and pH), and PCR detection targeting the F0316_RS13020 gene. Results showed that all samples possessed a low  ranging from 0.63 to 0.66 and alkaline pH levels between 7.72 and 8.07. Molecular detection yielded negative results for V. cholerae across all samples, while the positive control was successfully amplified at the 637 bp target size. The absence of this pathogen is attributed to the synergistic hurdle technology of high salinity, low , and high-temperature roasting (up to 260°C), which inhibits Vibrio survival. This study confirms that matured terasi from East Lombok meets the microbiological safety criteria. Future monitoring should focus on raw materials using viability-based PCR to further enhance regional food safety surveillance, especially from fish and fishery products.
Co-Authors A Yuniastuti Adriani, Ika Reskiana Afni, Nur' Agriananta Fahmi Hidayat Agus Supinganto Ahmad Alamsyah Alfu Laily Alfu Laily Amaliah, Wenny Amaliyah, Wenny Amaro, Moegiratul Amro, Moegiratul Amuddin Amuddin Anggraini, Ines Marisya Dwi Ansar Ansar Antesty, Sella Apriani, Tindih Ardo, Laela Atik Sunarmi Attar Riza Maulana Baiq Haulia Ariyanti Baiq Haulia Ariyanti Baiq Rien Handayani Baiq Rien Handayani, Baiq Rien Cicilia, Siska Devi Ariyana, Mutia Diah Ajeng Setiawati Diah Ajeng Setiawati Dilla Afriansyah Dilla Afriansyah Dina Supriani Dody Handito, Dody Dona Ulpa Elya Antariksana Bachmida Emi Pertiwi Endang Purnama Dewi Erika Yuliana Pratiwi Fakhrul Irfan Khalil Fakhrul Irfan Khalil Febriandito, Muhammad ‘Aidil Firda Yanti Tanjung Firdha Yanti Tanjung Fitri Inayati Fitri Inayati Fitry Hasan Wau Fuad Sauqi Isnain Fuad Sauqi Isnain Gagasage Nanaluih De Side Hanifah Ayu Hanna Salsabila Ramzi Hary Kurniawan Hary Kurniawan Hermansyah Hermansyah Hidayatun Nisa Hijayanti, Yatmi I Kadek Widi Widiastawan I Wayan Sweca Yasa Idayanti, Fitri Imam Maliki Ince Siti Wardatulatifah S Ince Siti Wardatullatifah S Ines Marisya Dwi Anggraini Ines Marisya Dwi Anggraini Ingka Wira Yuda Iqlima Khaerunnisa Iqlima Khaerunnisa Ismi Asmawati Isnaini Puspitasari Isnaini Puspitasari Joko Sumarsono Joko Sumarsono Kirtiyani, Ni Kadek Ayu Astiti Lalu Unsunnidhal Lalu Unsunnidhal Lalu Unsunnidhal Lalu Unsunnidhal Lingga Gita Dwikasari Lingga Gita Dwikasari Lingga Gita Dwikasari, Lingga Gita Lulu Diani Zuhdia Lulu Diani Zuhdia Lumbessy, Salnida Yuniarti M.Azhar Mustafid Made Gendis Putri Pertiwi Made Gendis Putri Pertiwi Made Gendis Putri Pertiwi Made Gendis Putri Pertiwi Made Gendis Putri Pertiwi Made Gendis Putri Pertiwi Made Gendis Putri Pertiwi Made Gendis Putri Pertiwi Putri Pertiwi Marisya Dwi Anggraini, Ines Mey Rizka R. Putri Mey Rizka R. Putri Miraj Fuadi Mi’raj Fuadi Mi’raj Fuadi Mi’raj Fuadi Moegiratul Amaro Moegiratul Amaro Muammar Bima Fahlevi Muhammad Rizqi Alfian Muhammad Zikro Muhammad ‘Aidil Febriandito Muhammad ‘Aidil Febriandito Mulia Aridho Mulia Aridho Murad Murad Murad Murad, Murad Mutia Devi Ariyana Mutia Devi Ariyana Mutia Devi Ariyana Mutia Devi Ariyana Mutia Devi Ariyana Mutia Devi Ariyana, Mutia Devi Namira, Afrisha Sekar Neyla Vista Maramy Nila Susila Wati Nila Susila Wati Nindya Farah Dilla Harpama Ningsi Ningsi NK Dewi Novia Rahayu Nur Hamizah Abdul Ghani Oki Saputra OKI SAPUTRA Pertiwi, Made Gendis Putri Putri Sulhana El Fiesha Balqis Qabul Dinanta Utama Rachmayani, Ika Rahmat Sabani Rahmat Sabani Rasyda, Riezka Zuhriatika Ratih Dewanti -Hariyadi Raudatul Jannah Raudatul Jannah Rendi Gunawan Rendi Gunawan Revata Anwar Reza Kusuma Nurrohman Riani Riani Rini Nofrida Rini Nofrida Risna Lestari Risna Lestari Rizal Fahmi Rizal Fahmi Rizki Muhammad Ibnu Sabilillah Rizki Muhammad Ibnu Sabilillah Rosnah Shamsudin Rossy Fortuna Rozal Ilham Rucitra Widyasari S., Ince Siti Wardatullatifah Sabir Sabir Salnida Yuniarti Lumbessy Saparudin Saparudin Satrijo Saloko Satrijo Saloko Sella Antesty Setyaning Pawestri Setyaning Pawestri Setyaning Pawestri Setyaning Pawestri Setyaning Pawestri Setyaning Pawestri Sri Widyastuti Sri Widyastuti Suharmanto Suharmanto Sukma, Dinda Galuh Sukmawaty Sukmawaty Sukmawaty Sukmawaty Surya Ananda Firmansyah Tri Isti Rahayu Tri Isti Rahayu Tri Isti Rahayu Tri Isti Rahayu, Tri Isti Unsunnidhal, Lalu USWATUN HASANAH Vrisco Harjanto Wardatullatifah , Ince Siti Wardatullatifah S., Ince Siti Wati, Husnul Wayan Sweca Yasa Wenny Amaliah Weriningsih, Wiharyani Wiharyani Werdiningsih Wiharyani Werdiningsih Wiwin Apriyanditra Yarfaryh, Uswatun Hasanah Yasa, I Wayan Sweca Yeni Sulastri Yeni Sulastri Yesica Marcelina Romauli Sinaga Yesica Marcelina Romauli Sinaga Yuhendra AP Zahra, Khoiruz Zalila, Nurfatin Zanariah Mohd Dom Zuhdia, Lalu Diani Zuhdia, Lulu Diani Zuhriatika Rasyda, Riezka Zulfiana Jayanti