Article Per Year (5 Year)
p-Index From 2021 - 2026
0.61
P-Index
This Author published in this journals
All Journal BIOMA Abdimas Galuh: Jurnal Pengabdian Kepada Masyarakat Greenation International Journal of Law and Social Sciences
Sofyan, Hadiyan Nur
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Economics, Econometrics & Finance Education Law, Crime, Criminology & Criminal Justice Nursing Social Sciences

Published : 3 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search

 1 
Analysis Organoleptik Eco Enzim From Organic Waste Based on Fruits and Vegetables Ismail, Agus Yadi; Adhya, Ilham; Hendrayana, Yayan; Nurdin, Nurdin; Nurlaila, Ai; Herlina, Nina; Kosasih, Dede; Dzulfannazhir, Fauzan; Sofyan, Hadiyan Nur; Aminudin, Sukron
Bioma : Jurnal Ilmiah Biologi Vol 12, No 2: October 2023
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/bioma.v12i2.17445

Abstract

Waste processing, especially organic waste, which in practice is still not optimal in Indonesia. One method of processing organic waste is using eco enzymes, which are made by fermenting vegetable and fruit waste combined with water and sugar. The raw materials for making eco enzymes vary and have different characteristics so they have high potential to be used in various fields. This research aims to examine the properties of organoleptic eco enzymes their raw materials and their application to human requirements. This study used an experimental method by repeating twice for each raw material including vegetables, a mixture of fruit peels (mango, pineapple, durian), pineapple peel, banana peel, and orange peel. Then the eco enzyme data is analyzed for characteristics based on parameters such as color, aroma, taste, and pH. According to the findings, the eco enzyme has a distinct brown color that ranges from light brown to dark brown, the aroma and taste produced show from very sour and smelly to a slightly sour and characteristic smell, and than the pH levels range from 2.98 to 3.50. The characteristics that have been analyzed organoleptic in this study indicate that the eco enzymes produced are very good, namely brown color, sour aroma, slightly doormat taste, and a pH value of 4. Eco enzymes are used in various fields such as household needs as cleaning fluids, the environment as a wastewater purifier, health is used to improve well water quality, and agriculture as a fertilizer and plant disinfectants
MENGGALI POTENSI EKONOMI PENGEMBANGAN TANAMAN SACHA INCHI Andayani, Sri Ayu; Wijaya, Acep Atma; Prasetyo, Tri Ferga; Sukmasari, Miftah Dieni; Umyati, Sri; Sofyan, Hadiyan Nur; Wahono, Syiffa Safiera; Fernanda, Billy Adrian; Purwanto, Muhamad Dendi; Imanulyaqin, Taufik; Isyanto, Agus Yuniawan; Amalia, Lidya Nur
Abdimas Galuh Vol 5, No 2 (2023): September 2023
Publisher : Universitas Galuh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25157/ag.v5i2.11930

Abstract

Tanaman sacha inchi berpotensi dikembangkan secara ekonomi dengan melihat berbagai peluang manfaat bagi kesehatan, sector industry makanan, dan farmasi. Namun bukan karena belum begitu marak dibudidayakannya tanaman ini tetapi masyarakat masih belum memahami peluang-peluang komersial dan manfaat serta peluang produk turunan dari tanaman ini. Tema dari kegiatan pengabdian yaitu menggali potensi ekonomi dari pengembangan tanaman sacha inchi. Peningkatan pengetahuan, pemahaman dari potensi ekonomi tanaman sacha inchi dengan berbagai produk turunannya merupakan maksud dari kegiatan pengabdian ini. Metode dalam kegiatan pengabdian dengan menggunakan pendekatan edukasi, ceramah, penyuluhan melalui focus group discussion yang interaktif. Hasil akhir dari kegiatan ini para peserta berperan aktif dalam kegiatan melalui diskusi interaktif dan diperolehnya pengetahuan dan pemahaman yang lebih dari sebelum dilakukan kegiatan ini.
Analysis of E-Service Quality on Customer Satisfaction Impact on Banking Image Sofyan, Hadiyan Nur; Sofiati, Nunung Ayu; Ali, Mochammad Mukti; Azis, Dadan Abdul; Dayon, Gurawan; Sumawidjaya, Riyadi Nur; Alfarisi, Ade Salman; Sakti, Anggono Raras Tirto
Greenation International Journal of Law and Social Sciences Vol. 3 No. 4 (2025): (GIJLSS) Greenation International Journal of Law and Social Sciences (December
Publisher : Greenation Research & Yayasan Global Resarch National

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.38035/gijlss.v3i4.723

Abstract

This study aims to analyze the influence of E-Service Quality on customer satisfaction and its impact on banking image. The research methods used are descriptive and verification methods. The descriptive method is used to describe the condition of E-Service Quality, customer satisfaction, and banking image at the time of the study, while the verification method is used to test the relationship and influence between the variables studied. E-Service Quality is measured through the dimensions of efficiency, responsiveness, compensation, and contact, while customer satisfaction is measured based on expectation and perception. The population in this study were 487 customers using electronic banking services. The sampling technique used simple random sampling, so that each member of the population has an equal opportunity to be selected as a respondent. The results show that banking E-Service Quality is in the good category, customers are satisfied with the services provided, and the banking image is assessed positively. Statistically, E-Service Quality has a significant effect on customer satisfaction with a direct effect of 67.7%. In addition, E-Service Quality also has a significant effect on banking image by 9.4%. Customer satisfaction has a significant effect on banking image with a contribution of 50.8%. Simultaneously, e-service quality has a strong impact on customer satisfaction, with an influence of 83.2%. This finding underscores the importance of improving e-service quality in building customer satisfaction and banking image.
Co-Authors Acep Atma Wijaya, Acep Atma Agus Yuniawan Isyanto Ai Nurlaila, Ai Alfarisi, Ade Salman Amalia, Lidya Nur Aminudin, Sukron Anggono Raras Tirto Sakti Azis, Dadan Abdul Dayon, Gurawan Dede Kosasih Dzulfannazhir, Fauzan Fernanda, Billy Adrian Ilham Adhya Imanulyaqin, Taufik ISMAIL, AGUS YADI Mukti Ali, Mochammad Nina Herlina Nunung Ayu Sofiati (Efi) Nurdin Nurdin Purwanto, Muhamad Dendi sri ayu andayani, sri ayu Sukmasari, Miftah Dieni Sumawidjaya, Riyadi Nur Tri Ferga Prasetyo Umyati, Sri Wahono, Syiffa Safiera Yayan Hendrayana