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All Journal Abdimas Universal Bantara Journal of Animal Science
Rizki Prasetya
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Earth & Planetary Sciences Economics, Econometrics & Finance Education Immunology & microbiology Law, Crime, Criminology & Criminal Justice Social Sciences

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Penerapan Sikap Kerja 5S (Seiri, Seiton, Seiso, Seiketsu, dan Shitsuke) di Balai Desa Suko Mulyo, Sepaku, Penajam Paser Utara (PPU) Manaseh Manaseh; Novia Febryantri Wahono; Putri Amelia; Wahyunita Putri Ardini; Poetra Aizhul Haq Oktavian; Rizki Prasetya; Puspita Caroline; Prastio Tri Utomo; Riani Agustin; Oky Dwi Mardani; Syarifa Annisa
Abdimas Universal Vol. 6 No. 2 (2024): Oktober (In Press)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Balikpapan (LPPM UNIBA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36277/abdimasuniversal.v6i2.466

Abstract

Real Work Lectures (KKN) is a community service by going directly into the field carried out by lecturers and students. In providing service to the Suko Mulyo Village community, the Balikpapan University P2-B group implemented 5S at the village hall. 5S (Seiri, Seiton, Seiso, Seiketsu, and Shitsuke) is a series of workplace activities in the form of selecting, arranging, cleaning, stabilizing and habituating activities which are all needed to carry out good work. The aim of this community service is to be able to implement the application of 5S (Seiri, Seiton, Seiso, Seiketsu and Shitsuke) at the Village Hall, to know how to reduce waste by implementing 5S (Seiri, Seiton, Seiso, Seiketsu and Shitsuke ) at the Village Hall, and to find out the differences in the 5S work attitude before and after it was implemented and increased productivity, safety, occupational health and consumer satisfaction at the village hall.  This community service uses the 5S method approach. It is hoped that the results of the community seervice will show that the implementation of 5S can bring positive perceptions, which means a shift in work culture towards a better direction. So the implementation of 5S needs continuity so that it can survive and provide even better results.
Effect of Freeze-Dried and Oven-Dried Cilembu Sweet Potato Flour on the Antioxidant Activity of Chicken Meatballs Azchar Prianka Piawan Putra; Muhammad Mar'ie Sirajuddin; Hotlan Malik; Muhammad Husein; Riskayanti Riskayanti; Rizki Prasetya; Stefani Fitri Haryati; Fitri Armianti Arief; Juni Claudia Dami; Ditasari Amalia; Alvin Masruri
Bantara Journal of Animal Science Vol. 8 No. 1 (2026)
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/bjas.v8i1.8106

Abstract

This study evaluated the effect of different dehydration methods, specifically oven drying (60°C) and freeze-drying (-20°C to 65°C), on the antioxidant activity of Cilembu sweet potato (Ipomoea batatas L. Lam) flour and its functional application in chicken meatballs. The antioxidant capacity was measured using the DPPH radical scavenging assay, with results showing that freeze-drying significantly preserved higher levels of bioactive compounds compared to thermal evaporation. Freeze-dried tuber flour reached a radical scavenging activity of 55.74 mg/ml, and when applied to meatballs as a 15% substitute for tapioca flour, it exhibited a superior antioxidant activity of 41.7%. This value was significantly higher (P<0.01) than the oven-dried treatment (28.85%) and the control group (13.22%). The enhanced retention of antioxidants in freeze-drying is attributed to the sublimation process, which minimizes the oxidation and thermal degradation of heat-sensitive molecules such as beta-carotene and phenolic compounds inherently found in Cilembu sweet potatoes. In conclusion, freeze-drying is the more effective processing method for maintaining the functional integrity of local Indonesian tubers, providing a high-quality ingredient for the development of standardized functional foods.
Co-Authors Alvin Masruri Azchar Prianka Piawan Putra Ditasari Amalia Fitri Armianti Arief Hotlan Malik Juni Claudia Dami Manaseh Manaseh Muhammad Husein Muhammad Mar&#039;ie Sirajuddin Novia Febryantri Wahono Oky Dwi Mardani Poetra Aizhul Haq Oktavian Prastio Tri Utomo Puspita Caroline Putri Amelia Riani Agustin Riskayanti Riskayanti Stefani Fitri Haryati Syarifa Annisa Wahyunita Putri Ardini