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All Journal Jurnal Ilmu Pangan dan Hasil Pertanian QARDHUL HASAN: MEDIA PENGABDIAN KEPADA MASYARAKAT Karimah Tauhid Jurnal Bisnis dan Pemasaran Digital
Handayani, Delis
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Neuroscience Public Health Social Sciences Other

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Literature Review: Produk Olahan Ikan Leled dalam Meningkatkan Protein Handayani, Delis; Kusumaningrum, Intan; Nurlaela, Raden Siti; Handayasari, Faridah
Karimah Tauhid Vol. 3 No. 5 (2024): Karimah Tauhid
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/karimahtauhid.v3i5.13308

Abstract

Ikan lele (Clarias sp.) merupakan salah satu komoditas perikanan air tawar yang unggul di pasaran. Ikan lele dapat diversifikasi dalam beberapa produk yang dapat meningkatkan nilai protein pada olahan pangan. Tujuan penelitian ini untuk mengetahui kadar protein produk olahan ikan lele dan mengetahui karakteristik yang dihasilkan dari perbedaan jumlah dan bahan produk yang digunakan. Metode penelitian ini yaitu bersumber dari berbagai jurnal yang sesuai dengan permasalahan. Hasil penelitian menunjukkan bahwa produk olahan ikan lele dengan penambahan bahan pangan lain dapat menambahkan kadar protein.
PENDAMPINGAN SISTEM JAMINAN PRODUK HALAL MEKANISME SELF DECLARE DAN PEMBUATAN LABEL KEMASAN PADA UMKM KANARA (KARIPIK IBU NARA): Pendampingan Sertifikat Halal dan Label Kemasan Salsabilah, Siti Kamilah; Handayani, Delis; Melati, Risma; Purbaningrum, Reza; Prayabina, Rahmadi; Harefa, Setiani; Widyastuti, Ratna; Eryanto, Nadya Septi; Aminullah, Aminullah
Qardhul Hasan: Media Pengabdian kepada Masyarakat Vol. 8 No. 3 (2022): DESEMBER
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (291.554 KB) | DOI: 10.30997/qh.v8i3.6506

Abstract

Sertifikat halal merupakan hal yang wajib dimiliki oleh setiap pelaku usaha bidang makanan dan minuman termasuk juga Usaha Mikro, Kecil, dan Menengah (UMKM). Selain itu, label kemasan yang sesuai dengan peraturan juga merupakan hal yang harus diperhatikan dari suatu produk makanan. Kegiatan pengabdian masyarakat yang dilakukan di UMKM KANARA ini bertujuan untuk menyelesaikan permasalahan mengenai kurangnya pengetahuan UMKM mengenai Sistem Jaminan Produk Halal (SJPH) dan pembuatan label produk yang sesuai standar. Metode pelaksanaan kegiatan pengabdian ini dilakukan tiga tahap yaitu persiapan, pelaksanaan, dan implementasi. Dari hasil pengabdian, pelaku UMKM telah mengetahui pentingnya menghasilkan produk halal, memiliki dokumen untuk mendapatkan sertifikat halal melalui self-declare, serta memiliki Nomor Izin Berusaha (NIB) sebagai prasyarat pembuatan sertifikat halal. Selain itu, UMKM KANARA juga telah mengetahui dan memiliki label produk yang sesuai peraturan label kemasan yang berlaku.
Physical Chemical Characteristics of Crackers with the Addition of Catfish Bone Paste (Clarias sp) and White Oyster Mushroom Flour (Pleurotus ostreatus) Nurlaela, Raden Siti; Handayasari, Faridah; Kusumaningrum, Intan; Handayani, Delis
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 8, No 2 (2024)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v8i2.20907

Abstract

Crackers are a food made from tapioca where the nutritional content, such as protein, is still low. This research aims to study and analyze the effect of adding catfish bone paste and white oyster mushroom flour on the physicochemical properties and determine the selected product. The research design used was a one-factor Completely Randomized Design (CRD), namely the comparison of the addition of catfish bone paste and white oyster mushroom flour with six treatment levels, namely (0% : 0%), (5%: 25%), (10%: 20%), (15%: 15%), (20%: 10%), and (25%: 5%). Data analysis used Analysis of Variance (ANOVA) followed by Duncan's test with a 95% confidence interval. The analysis used is physical and chemical analysis, namely efflorescence, water content, ash content, acid insoluble ash content, protein content, and calcium content. The results of the physical and chemical test analysis of catfish bone paste crackers with the addition of white oyster mushroom flour are that the efflorescence ranges between 227.793 - 384.567%, the water content ranges from 4.76-6.53%, the ash content ranges from 1.15-7.07 %, acid insoluble ash content ranges from 0.19-0.28%, protein content ranges from 1.66-11.77% and calcium content ranges from between 0.46-3.72%. The selected crackers with the addition of 20% catfish bone paste and 10% white oyster mushroom flour had an efflorescence of 311.592%, water content of 5.79%, a total ash content of 6.42%, an acid insoluble ash content of 0.27%, protein content 7.46% and calcium content 3.24%.
Pengaruh Perkembangan E-Commerce, Modal Usaha, Pengetahuan Kewirausahaan, dan Penggunaan Sistem Informasi Akuntansi terhadap Pengambilan Keputusan Berwirausaha Handayani, Delis; Rusmana, Oman; Warsidi, Warsidi
Jurnal Bisnis dan Pemasaran Digital Vol. 2 No. 2 (2023): Januari
Publisher : Penerbit Goodwood

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35912/jbpd.v2i2.2622

Abstract

Purpose: This study aims to determine and analyze the effect of the development of e-commerce, business capital, entrepreneurial knowledge, and the use of accounting information systems on entrepreneurial decision-making in Unsoed students. Methodology/approach: The type of data used is primary data using questionnaires. The sample size used in this study is 100. The sampling technique used in this study is purposive sampling based on certain criteria. Results/findings: The results of the study using SPSS version 25 show that: (1) The development of e-commerce has a positive effect on entrepreneurial decision-making, (2) Business capital has a positive effect on entrepreneurial decision-making, (3) Entrepreneurial knowledge does not have a positive effect on entrepreneurial decision making, (4) The use of accounting information systems has a positive effect on entrepreneurial decision making. Contribution: This research hopes that educational institutions can maximize programs related to entrepreneurship to increase students' ability to make entrepreneurial decisions, especially in terms of learning related to capital management of a business. Limitation: The factors that influence entrepreneurial decision-making in this research only consist of four variables, namely e-commerce development, business capital, entrepreneurial knowledge, and accounting information systems.
Co-Authors Aminullah Aminullah, Aminullah Eryanto, Nadya Septi Faridah Handayasari Harefa, Setiani Intan Kusumaningrum Melati, Risma Nurlaela, Raden Siti Oman Rusmana Prayabina, Rahmadi Purbaningrum, Reza Ratna Widyastuti, Ratna Salsabilah, Siti Kamilah