Article Per Year (5 Year)
p-Index From 2020 - 2025
1.431
P-Index
This Author published in this journals
All Journal Jurnal Ilmiah Ekonomi Islam Authentic Research of Global Fisheries Application Journal (Aurelia Journal) Jurnal Pendidikan dan Kewirausahaan Cakrawala InSTEM Mantis Journal of Fisheries
Nasrudin, Abdul Rohman
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Astronomy Biochemistry, Genetics & Molecular Biology Chemistry Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Environmental Science Immunology & microbiology Materials Science & Nanotechnology Mathematics Physics Social Sciences Other

Published : 8 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 8 Documents
Search

 1 
Role of Entrepreneurship Education and Family Environment on Entrepreneurial Skills of Vocational Business Students Sinaga, Samuel Partogi Hasudungan; Ilham, Ilham; Alamsyah, Misdar; Nasrudin, Abdul Rohman; Ananda, Yosep Yuswanto Tri; Samsidar, Samsidar
JURNAL PENDIDIKAN DAN KEWIRAUSAHAAN Vol 12 No 1 (2024)
Publisher : STKIP PGRI SITUBONDO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47668/pkwu.v12i1.1095

Abstract

This research is motivated by the phenomenon of high interest in business vocational students wanting to become entrepreneurs. Related to this study's objective is to examine and gather empirical information on the relationship between college students'Entrepreneurship Education and Family Environment at Vocational Business. BusinessAdministration Department students in semesters 2, 4, and 6 participated in this study as respondents at Politeknik Negeri Nunukan. In this case study, 54 Business Administration students were selected as a sample. Based on the purposive sampling technique. Multiple linear regression analysis approaches are used to test the hypothesis in this case study. The findings indicated that Entrepreneurship Education and Family Environment all had an impact on Entrepreneurial Skills. This research demonstrates that Entrepreneurial Skills is simultaneously influenced by Entrepreneurship Education and Family Environment.
RECOMMENDATIONS FOR FISHERIES EXTENSION STRATEGIES IN MANGROVE MANAGEMENT ON THE DIMENSIONS OF ORGANIZING FISHERIES EXTENSION IN REMBANG SUB-DISTRICT Nasrudin, Abdul Rohman; Pamaharyani, Luchiandini Ika; Samsidar, Samsidar; Ananda, Yosep Yuswanto Tri; Wardana, Novar Kurnia
Aurelia Journal Vol 5, No 2 (2023): Oktober
Publisher : Politeknik Kelautan dan Perikanan Dumai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/aj.v5i2.13833

Abstract

Fisheries-marine extension in mangrove forest management in Rembang has been conducted for some time, namely in 1988 until now. The problem identified is that the results of the extension program allegedly have not been implemented optimally and have never been assessed the status of its success thoroughly and especially in its sustainability status so that a fisheries extension strategy is needed. This study aims to formulate recommendations for fisheries extension strategies in mangrove management in Rembang. The analysis method used is Multi-Dimensional Scalling (MDS) through the RAPFISH (Rapid Assessment Technique for Fisheries) approach, this method is used to determine the sustainability status of fisheries extension. Sampling using purposive sampling method, with respondents from mangrove management communities and fisheries communities including fishermen, fish farmers and other fisheries business actors, as well as from the Rembang Regency Marine and Fisheries Agency. The results of this study obtained the sustainability status of fisheries extension in mangrove management in Rembang for organizing fisheries extension in Rembang which includes 5 (five) attributes of 69.89, meaning that sustainability is in the status of "quite sustainable" in supporting mangrove management in Rembang. Substance material in the form of fisheries management and technology and conservation is an attribute with the highest sensitivity value that most affects the sustainability dimension of organizing fisheries extension in Rembang with a value of 11.80.
Zotero’s Training to Improve Citation Skills in the Preparation of Students' Final Project Ananda, Yosep Yuswanto Tri; Samsidar, Samsidar; Nasrudin, Abdul Rohman; Sinaga, Samuel Partogi Hasudungan; Ilham; Misdar Alamsyah
Jurnal Inovasi Sains dan Teknologi untuk Masyarakat Vol. 1 No. 2 (2023): November
Publisher : Faculty of Mathematics and Natural Sciences, University of Jember. Jl. Kalimantan No.37, Krajan Timur, Jemberlor, Kec. Sumbersari, Jember Regency, East Java 68121

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/instem.v1i2.478

Abstract

This activity was carried out focusing on managing references using the Zotero application. The target of this training is the final semester students of the Fishery Product Technology of Nunukan State Polytechnic who are preparing for the preparation of the final project. Initial observations showed that students experienced difficulties related to reference management. This training uses a participatory approach. The stages carried out are preparation, implementation, and closing. The preparation is used to design materials and teaching materials. The implementation stage was divided into two sessions. After being given a description of the material, the speaker and the participants practiced using the Zotero. Zotero’s practice starts from the installation process to creat a bibliography. The participants were instructed to follow directly every step exemplified by the speaker. Participants can directly ask if they have difficulty following the instructions. The implementation of the training was conducive and most participants were able to participate well. Participants were able to apply citation-making in scientific papers and were able to follow directions with enthusiasm. Based on the response questionnaire, 80% stated that the Zotero training was very helpful for students to manage the references used to prepare of the final project.
Implementation of Entrepreneurship Course through Fishery Product Defersification to Gen-Z in Nunukan Ananda, Yosep Yuswanto Tri; Samsidar, Samsidar; Nasrudin, Abdul Rohman; Sinaga, Samuel Partogi Hasudungan; Ilham, Ilham; Alamsyah, Misdar; Fazli, Akhmad; Luthfiyah, Mardhiyatul; Iswan, Muhammad
Jurnal Inovasi Sains dan Teknologi untuk Masyarakat Vol. 3 No. 1 (2025): Mei
Publisher : Faculty of Mathematics and Natural Sciences, University of Jember. Jl. Kalimantan No.37, Krajan Timur, Jemberlor, Kec. Sumbersari, Jember Regency, East Java 68121

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/instem.v3i1.1606

Abstract

This activity focused on introducing diversification of processed fishery products. The target of this training is Gen-Z (junior high school students) in Nunukan Island so that they have additional insight into processed fishery products. This training activity is an implementation of the students' entrepreneurial spirit ability to enrich processed fishery products in the Nunukan Island area. This fishery product diversification training uses a participatory approach. The stages carried out are preparation, implementation, and closing. The preparation stage was used to design materials and practical materials that would be used during the training. The implementation stage was divided into two sessions. After being given a description of the material, pengabdi and the participants practiced making vannamei shrimp dumplings. The practice of making vannamei shrimp dumplings starts from the introduction of tools and materials to presentation. The participants and presenters made vannamei shrimp dumplings together. In this activity, questions and answers were also asked regarding the obstacles faced by participants during the making of vannamei shrimp dumplings. The implementation of the training was conducive and most participants were able to participate well. Participants were able to follow the training with enthusiasm and produce good products. Based on the response questionnaire, 100% stated that this kind of training on making processed fishery products needs to be held on an ongoing basis.
Perbandingan hasil uji hedonik abonikan nila (Oreochromis niloticus) dan ikan layang (Decapterus sp) Rahim, Arini Ayu Wulansari; Pamaharyani, Luchiandini Ika; Nasrudin, Abdul Rohman; Jemri, Jemri; Suseno, Dewi Nurmalita
Cakrawala Vol 2, No 2 (2023): Desember
Publisher : Institut Teknologi Dirgantara Adisutjipto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.28989/cakrawala.v2i2.1996

Abstract

Abon adalah makanan tahan lama yang memiliki protein tinggi dan memiliki kadar kolestrol yang rendah, yang dibuat dari daging disuwir atau dipisahkan seratnya, kemudian ditambahkan bumbu dan digoreng. Tujuan dari penelitian ini adalah untuk mengetahui perbedaan uji hedonik pada abon ikan air tawar (ikan nila) dan abon ikan air laut (ikan layang). Menggunakan analisis uji hedonik dengan hasil uji deskripsi pada score sheet dikomplikasi dan dianalisis serta ditentukan nilai mutunya dengan mencari hasil rata-rata pada setiap panelis pada tingkat kepercayaan 95%. Berdasarkan hasil uji hedonik menunjukkan bahwa abon ikan air laut memiliki nilai lebih tinggi dengan nilai warna 4,1, aroma 4,8, rasa 4,5 dan tekstur 4,6 dibandingkan dengan ikan air tawar dengan nilai warna 4,4, aroma 4,0, rasa 2,6 dan tekstur 3,8.
Strategi Pengembangan Nilai Tambah Produk Perikanan sebagai Pendukung Ketahanan Pangan di Kabupaten Belu Novar Kurnia Wardana; Nasrudin, Abdul Rohman; Isdianto, Andik; Adiprayoga, Shofian Nanda
Mantis Journal of Fisheries Vol. 1 No. 02 (2024): Desember 2024
Publisher : Department of Fisheries, Animal Science Faculty, Universitas Jambi.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/mjf.v1i02.38628

Abstract

Kabupaten Belu, Nusa Tenggara Timur, memiliki potensi besar di sektor perikanan yang berperan penting dalam ketahanan pangan dan ekonomi lokal. Dengan kekayaan biota laut dan garis pantai yang panjang, sektor ini dapat mendukung pemenuhan kebutuhan pangan serta peluang ekspor. Namun, pengembangan sektor ini pada tantangan infrastruktur terbatas, ketergantungan pada teknik penangkapan tradisional, dan akses pasar yang terbatas. Penelitian ini mengeksplorasi strategi peningkatan nilai tambah produk perikanan melalui inovasi, pelatihan teknologi modern, serta kolaborasi dengan berbagai pemangku kepentingan. Dengan menggunakan pendekatan deskriptif kualitatif, data dikumpulkan melalui wawancara, diskusi kelompok, dan analisis dokumen. Analisis SWOT menunjukkan bahwa potensi sumber daya ikan yang tinggi dan dukungan pemerintah dapat menjadi penggerak utama untuk mengatasi kelemahan internal. Implementasi strategi berbasis inovasi dan keberlanjutan diharapkan dapat memperkuat peran sektor perikanan Kabupaten Belu sebagai tulang punggung ketahanan pangan di Indonesia.
THE EFFECT OF HALAL CERTIFICATION ON BRAND LOYALTY BY MEDIATION OF PURCHASE INTENTION TOWARDS LOCAL INDONESIAN PRODUCTS : THE CASE OF GEN-Z INDONESIA MALAYSIA BORDER Sinaga, Samuel; Astika, Sri; Nasrudin, Abdul Rohman
Jurnal Ilmiah Ekonomi Islam Vol. 11 No. 05 (2025): JIEI : Vol. 11, No. 05, 2025
Publisher : ITB AAS INDONESIA Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Indonesia, as the country with the largest Muslim population in the world, places great importance on halal certification in its food industry. The halal certification issued by the Indonesian Ulema Council (MUI) serves as official proof that food products comply with Islamic law, and it has become a key requirement for producers operating in this sector. This study aims to analyze the influence of Halal Certification on Brand Loyalty, both directly and indirectly through Purchase Intention as a mediating variable. Focusing on domestic consumers in a predominantly Muslim market, the research employs path analysis to examine the relationships among these variables. The findings show that Halal Certification positively and significantly affects both Purchase Intention and Brand Loyalty, while Purchase Intention also has a positive and significant impact on Brand Loyalty, confirming its mediating role. These results suggest that halal-certified products enhance consumer trust, stimulate purchasing intentions, and build long-term loyalty toward the brand. Consequently, Halal Certification emerges as a strategic element for strengthening brand competitiveness and consumer confidence in Indonesia’s food industry.
ALYSIS OF MICROBIAL CONTAMINATION IN RED SNAPPER (Lutjanus sp.) AS EXPORT COMMODITY IN TARAKAN CITY Samsidar, Samsidar; Nasrudin, Abdul Rohman; Megawati, Megawati; Pamaharyani, Luchiandini Ika
Aurelia Journal Vol 6, No 2 (2024): October
Publisher : Politeknik Kelautan dan Perikanan Dumai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/aj.v6i2.15009

Abstract

Red snapper (Lutjanus sp.) is one of the most popular fish species because of its delicious taste with thick and dense meat and high nutritional content such as protein, omega 3 fatty acids, vitamins, and minerals known to be very productive for heart health, brain, bones, and endurance. Red snapper (Lutjanus sp.) as a fishery product is perishable and requires good handling to maintain the quality standards of the fish. Fish quality is an important requirement in the export process based on predetermined standards to prevent biological, chemical, and physical hazards. One of the fish quality testing processes carried out is microbiological testing by looking at the Total Plate Number (ALT) of bacteria. The calculation is carried out based on the SNI 2332:2015 (How to tet microbiology-part 3: Determination of total plate count). Testing was carried out in the laboratory of the Fish Quarantine Centre, Quality Control and Safety of Fishery Products (BKIPM) in Tarakan City. The results showed that the tested red snapper samples contained 3,3 x 103 colonies/g and were still below the maximum limit of 5x105 colonies/g. Red snapper (Lutjanus sp.) in Tarakan City is considered safe and suitable for export in accordance with SNI fresh fish quality requirements in SNI 2729: 2021 and SNI 7388:2009 on the maximum limit of microbial contamination in food.
Co-Authors Alamsyah, Misdar Ananda, Yosep Yuswanto Tri Andik Isdianto Astika, Sri Fazli, Akhmad ILHAM Ilham Ilham Iswan, Muhammad jemri, jemri Luthfiyah, Mardhiyatul Megawati - Misdar Alamsyah Nurwijayanti Pamaharyani, Luchiandini Ika Rahim, Arini Ayu Wulansari Samsidar Samsidar Shofian Nanda Adiprayoga Sinaga, Samuel Sinaga, Samuel Partogi Hasudungan Suseno, Dewi Nurmalita