Article Per Year (5 Year)
p-Index From 2021 - 2026
0.817
P-Index
This Author published in this journals
All Journal Jurnal Pertanian Agros Jurnal Kajian dan Penelitian Umum Jurnal Perikanan Edumath
Atik Nur Latifah
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Computer Science & IT Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Social Sciences Other

Published : 4 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 4 Documents
Search

 1 
Perubahan Karakteristik Organoleptik Udang Vanamei (Litopenaeus Vannamei) Dengan Menggunakan Berbagai Perlakuan Evi Liviawaty; Nitie Ismi; Ima Nur Halimah; Anjelly Maulina; Atik Nur Latifah
Jurnal Kajian dan Penelitian Umum Vol. 1 No. 6 (2023): Desember: Jurnal Kajian dan Penelitian Umum
Publisher : Institut Nalanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47861/jkpu-nalanda.v1i6.655

Abstract

Vanname shrimp (Litopenaeus vanname) is a type of seafood that has a fairly short shelf life and is susceptible to quality deterioration, therefore it is necessary to add or treat Vanname shrimp. This study aims to determine the effectiveness and which treatment is best for the shelf life of vanname shrimp. The proposed treatments are control, 20% lime, 20% salt solution, and 100g garlic, with storage for 7 days with temperatur 5 - 10℃. The parameters observed were changes in organoleptic characteristics of vanname shrimp (Litopenaeus vanname) during the 7-day shelf life. The statistical test used is the average test (Mean). The results showed that the best treatment was using lime with a concentration of 20% where the texture and appearance had the highest value to the panelists. But the aroma has a fairly good treatment of the aroma of vanname shrimp (Litopenaeus vanname) in a 7-day storage period.
ANALISIS NILAI TAMBAH PRODUK OLAHAN IKAN LELE OLEH UMKM MANG NCUN DI KOTA BANDUNG Junianto Junianto; Atik Nur Latifah; Nabil Fathi Muyassar; Nevi Widyawati; Rizka Wachida Arhab
Agros Journal of Agriculture Science Vol 26, No 2 (2024): Edisi Juli
Publisher : Fakultas Pertanian, Universitas Janabadra

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37159/jpa.v26i2.4674

Abstract

This study aims to analyze the added value of catfish processing at MSME Mang Ncun. This study was conducted in March 2024 in Ganjar Sabar Village, Nagreg District, Bandung Regency. The method used is a case study method with a purposive sampling method. The types of data used are primary data and secondary data. Primary data were obtained from interviews with business founders. Secondary data were obtained from the Bandung Regency Food and Fisheries Service, as well as literature studies related to this research. The data were analyzed descriptively quantitatively to measure the overall components of added value that could answer the research objectives. The analysis method used to calculate added value is the Hayami method. The research results show that the added value generated from processed catfish products creates an added value of IDR 178,000/kg, the ratio of added value to product value is 58%. This shows that the catfish processing business at MSME Mang Ncun in Nagreg District, Bandung Regency provides high added value.
PENGARUH MODEL PEMBELAJARAN REALISTIC MATHEMATICS EDUCATION (RME) TERHADAP HASIL BELAJAR MATEMATIKA SISWA KELAS VIII DI MTs MIDANUTTA’LIM JOGOROTO JOMBANG Atik Nur Latifah; Rifa Nurmilah; RIRIN FEBRIYANTI
Edumath : Jurnal Program Studi Pendidikan Matematika Vol 17 No 4 (2025): Volume 17 Nomor 4 Nopember 2025
Publisher : Program Studi Pendidikan Matematika Universitas PGRI Jombang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32682/8tz6nn47

Abstract

Matematika merupakan ilmu yang bersifat abstrak. Dalam pembelajaran matematika siswa juga diajarkan menggunakan ilmu matematika yang diperoleh untuk memecahkan masalah yang ada. Realistic Mathematics Education merupakan salah satu pendekatan pembelajaran matematika yang berorientasi pada siswa, bahwa matematika harus dihubungkan secara nyata terhadap konteks kehidupan sehari-hari siswa ke pengalaman belajar yang berorientasi pada hal-hal real (nyata). Tujuan penelitian ini untuk mengetahui ada atau tidaknya pengaruh model pembelajaran Realistic Mathematics Education terhadap hasil  belajar matematika siswa. Penelitian ini adalah penelitian kuantitatif  berbentuk quasi eksperimen. Sampel penelitian diambil dari kelas VIII di MTs Midanutta’lim Jogoroto Jombang. Teknik analisis data  menggunakan uji normalitas, uji homogenitas, dan uji hipotesis dengan uji t untuk menarik kesimpulan. Hasil penelitian menunjukkan diperoleh hasil nilai t hitung > t tabel yaitu  2,271 > 2,018 dan nilai Sig. (2-tailed) < α yakni 0,028< 0,05, maka Ho ditolak yang artinya bahwa terdapat perbedaan antara kelompok eksperimen dan kelompok kontrol pada materi lingkaran berpengaruh.  
ANALISIS TINGKAT KESUKAAN SNACK BAR DENGAN PENAMBAHAN TEPUNG CANGKANG RAJUNGAN Atik Nur Latifah; Emma Rochima; Rusky Intan Pratama; Iis Rostini
Vol 15 No 3 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i3.1525

Abstract

Blue Swimming Crab (Portunus pelagicus) has a calcium content in the crab shell of 19.97%, which has the potential to be used as an additional ingredient in snack bar products. This study aims to determine the concentration of blue swimming crab shell flour to produce the snack bars that panelists prefer. The study was conducted from October to December 2024 at the Fisheries Product Processing Laboratory, Faculty of Fisheries and Marine Sciences, Padjadjaran University, Nutrition Laboratory, Faculty of Animal Husbandry, Padjadjaran University, and Saraswati Indo Genetech Laboratory, Bogor. The research is classified as experimental research with a Completely Randomized Design method, namely making snack bars with the addition of crab shell flour with four treatments (0%, 1.5%, 2.5%, and 3.5%) and 25 semi-trained panelists as replications to determine the level of panelist preference for snack bars. Data analysis was done using the Friedman and Bayes tests to determine the best treatment. The parameters observed were the organoleptic and chemical content of the snack bar. The results showed that the most preferred addition of crab shell flour was the 2.5% treatment because it had the most significant alternative value of 8.61 with an average appearance of 8.0, aroma of 8.3, texture of 7.4, and taste of 7.9. The chemical characteristics produced by this treatment: 1.75% water content, 2.85% ash content, 9.62% protein content, 12.93% fat content, 72.85% carbohydrate content, and 436.48 mg/100 g calcium content
Co-Authors Anjelly Maulina Emma Rochima Evi Liviawaty Iis Rostini Ima Nur Halimah JUNIANTO JUNIANTO Nabil Fathi Muyassar Nevi Widyawati Nitie Ismi Rifa Nurmilah Ririn Febriyanti Rizka Wachida Arhab Rusky Intan Pratama