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All Journal Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Jurnal Pendidikan Fisika Journal of Applied Civil Engineering and Infrastructure Technology (JACEIT) International Journal of Business, Economics, and Social Development MULTIPLE: Journal of Global and Multidisciplinary
Parlan
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Religion Humanities Civil Engineering, Building, Construction & Architecture Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Physics Social Sciences Transportation Other

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Efektifitas Penggunaan Media Sosial Dalam Pengembangan Profesionalitas Calon Guru Fisika Di Era Teknologi Mella Jupia Putri; Nadya Novita Sari Silaban; Parlan
MULTIPLE: Journal of Global and Multidisciplinary Vol. 1 No. 6 (2023): Desember
Publisher : Institute of Educational, Research, and Community Service

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

Abstract

Pengembangan teknologi digital dalam dunia pendidikan telah sangat meningkatkan profesionalisme calon guru fisika. Penelitian ini bertujuan untuk menganalisis efektivitas penggunaan media sosial dalam pengembangan profesionalisme calon guru fisika di era teknologi. Metodologi penelitian melibatkan pemilihan sampel calon mahasiswa guru fisika, yang merupakan bagian penting dari proses penelitian. Penelitian dilakukan di Program Studi Pendidikan Fisika, Fakultas Keguruan dan Ilmu Pendidikan, Universitas Riau dengan target penelitian adalah mahasiswa Pendidikan Fisika. Teknik pengumpulan data yang digunakan adalah teknik triangulasi sumber dengan instrumen penelitian, yaitu observasi, wawancara, dan studi dokumentasi. Hasil data yang diperoleh melalui penelitian ini menunjukkan efektivitas penggunaan media sosial dalam mengembangkan profesionalisme calon guru fisika di era teknologi.
Development of Inulin-Enriched Honey Powder for Further Application in Prebiotic Biscuits Jaya, Firman; Eka Radiati, Lilik; Setyo Prayogi , Heni; Masyithoh, Dewi; Agustini, Dini; Parlan
Jurnal Ilmu-Ilmu Peternakan Vol. 34 No. 3 (2024): December 2024
Publisher : Faculty of Animal Science, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiip.2024.034.03.9

Abstract

Maltodextrin has the drawback of increasing the glycemic index (GI), which is considered healthy during the digestion process. The incorporation of inulin, a prebiotic agent, addresses these issues while offering additional health benefits. This study aimed to characterize inulin-enriched honey powder produced via spray drying with varying ratios (100%, 75%, 50%, and 25%) of inulin and maltodextrin as carriers for potential application as a sugar substitute for prebiotic biscuit formulations. Chemical properties, including pH, moisture content, hydroxymethylfurfural (HMF) content, diastase activity, and the sugar profile, were analysed. The results revealed that formulations containing 50% inulin presented optimal characteristics, such as a balanced pH, minimal HMF levels, and favourable sugar profiles (e.g., glucose, maltose, fructose-to-glucose and glucose-to-moisture ratios). These findings suggest that inulin-enriched honey powder with balanced carrier ratios could serve as an innovative sugar substitute, contributing to the development of healthier prebiotic biscuits. Future studies should explore functional properties, including the prebiotic potential of inulin-enriched honey powder, which impacts biscuit rheology and consumer acceptability.
PENGEMBANGAN KIT FISIKA BERBASIS ETNOFISIKA MENGGUNAKAN ALAT TRADISIONAL MELAYU RIAU Fakhruddin Z; Muhammad Nasir; Dios Sarkity; Naila Fauza; Parlan; Siti Luthfiyah Mawaddah; Adinda Quratul Aini
Jurnal Pendidikan Fisika Vol. 13 No. 2 (2024)
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/jpf.v13i2.64852

Abstract

Penelitian pengembangan Kotak Instrumen Terpadu (KIT) berbasis Etnofisika dengan alat tradisional Riau untuk mengintegrasikan fisika dan kearifan budaya Melayu. Fokusnya adalah meningkatkan pendidikan fisika yang kontekstual dan bermakna. Tujuannya adalah untuk meningkatkan keterlibatan siswa dan pemahaman mereka terhadap fisika serta warisan budaya melalui pendekatan kontekstual dan praktis. Penelitian ini menggunakan pendekatan Research and Development (R&D) dengan model Analysis, Design, Development, Implementation, dan Evaluation, (ADDIE), yang berfokus pada pengembangan KIT pembelajaran berbasis etnofisika untuk pelajaran IPA SMP pada materi Usaha, Energi, dan Pesawat Sederhana. Penelitian akan dilakukan di Laboratorium Pendidikan Fisika FKIP Universitas Riau dan SMPN 23 Pekanbaru selama tahun ajaran 2024/2025. KIT akan melalui proses validasi oleh validator ahli serta uji kepraktisan bersama tiga guru IPA dan 35 siswa. Hasil penelitian menunjukkan bahwa baik KIT IPA berbasis Etnofisika maupun LKPD (Lembar Kerja Peserta Didik) dinyatakan dengan teknik pengumpulan data validitas menggunakan dua alat, yaitu LKPD dan alat penilaian lainnya, sementara praktikalitas diukur dengan LKPD dan alat evaluasi praktikalitas.dengan skor di atas 3 untuk semua kriteria, dalam rentang 2,88 ≤ skor ≤ 4,00. Namun, disarankan untuk meningkatkan pemahaman konsep dasar saat menggunakan KIT guna lebih mendukung proses pembelajaran. Penelitian ini bermanfaat meningkatkan pemahaman fisika secara kontekstual dan melestarikan budaya Melayu Riau. KIT etnofisika valid dan praktis, mendukung pembelajaran bermakna bagi siswa.
Utilization of Inulin-enriched Honey Powder as a Sugar Substitute to Enhance the Functional and Sensory Quality of Prebiotic Biscuits Jaya, Firman; Andriani, Ria Dewi; Wahyuni, Rini Dwi; Bahrun, Esthalia Kustin Pasole; Parlan
Jurnal Ilmu-Ilmu Peternakan Vol. 35 No. 1 (2025): April 2025
Publisher : Faculty of Animal Science, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiip.2025.035.01.15

Abstract

The growing concern regarding excessive sugar intake and its link to chronic health conditions has driven innovations in functional food development, particularly through the use of natural sugar alternatives. This study aimed to investigate the effects of substituting sugar with inulin-enriched honey powder on physical, sensory, and microstructural characteristics, as well as selected chemical properties (moisture and ash) of prebiotic biscuits. A laboratory experiment with a completely randomized design with five treatments and four replications was conducted. Biscuits were formulated with varying ratios of powdered sugar and inulin honey powder: 100:0, 75:25, 50:50, 25:75, and 0:100. The measurements included diameter, thickness, spread ratio, hardness, color (L*, a*, b*), sensory attributes (color, aroma, taste, hardness, overall acceptance), and microstructure by scanning electron microscopy. The results revealed that increasing the proportion of inulin honey powder significantly (P < 0.01) reduced the diameter and thickness but improved the spread ratio. The 50:50 sugar-to-honey powder ratio presented the best combination of physical characteristics and sensory acceptance. Biscuits from this formulation had a favourable spread ratio, lower hardness, and a homogeneous microstructure. Sensory evaluation indicated that moderate substitution preserved desirable taste and hardness. These findings demonstrate that inulin honey powder can serve as a viable natural sweetener in baked goods while improving textural and structural quality. This approach contributes to the development of healthier food options and supports future applications of natural prebiotic sweeteners in functional bakery products.
Evaluasi dan Re-Mapping APAR di Lingkungan Gedung Perkantoran PLN UID Jawa Timur Prastya, Deny Nurcahyo Hari; Martiana, Tri; Parlan
Journal of Applied Civil Engineering and Infrastructure Technology Vol 6 No 2 (2025): Desember 2025
Publisher : Indonesian Society of Applied Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52158/jaceit.v6i2.976

Abstract

This research aims to evaluate and re-map the Portable Fire Extinguishers (PFE) in the office buildings of PLN UID East Java. The method employed is a descriptive observational approach, gathering primary data through direct observation and structured interviews, supplemented by secondary data from document reviews. The findings reveal a gap between fire safety standards and actual conditions, such as improper PFE placement, unclear expiration dates, and an uneven distribution of PFE across buildings. Risk analysis identifies hazards from these issues, including delayed fire response and potential failure of PFE during emergencies. Calculating PFE needs based on Permenakertrans Regulation No. 04/MEN/1980 and NFPA-10 edition 2022 generates recommendations for redistributing PFE. Based on these calculations, three buildings (C, F, I) are found to have an excess of 13 PFE, while four buildings (A, B, D, E) are short by 9 PFE. The recommendation suggests transferring 11 PFE from Building F: 4 PFE to Building A, 3 PFE to Building B, and 2 PFE each to Buildings D and E. This redistribution ensures the correct number of PFE in each building, enhancing fire safety management in PLN UID Jawa Timur office buildings. This action aims to align the PFE distribution with safety requirements.
Evaluasi Sistem Proteksi Kebakaran di Gedung B PLN UID Jawa Timur Sari, Revita Dea; Prastya, Deny Nurcahyo Hari; Martiana, Tri; Ardyanto, Denny; Parlan
Journal of Applied Civil Engineering and Infrastructure Technology Vol 7 No 1 (2026): Agustus 2026 (Articles in Press)
Publisher : Indonesian Society of Applied Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52158/jaceit.v7i1.1101

Abstract

This study evaluates the fire protection system in Building B of PLN UID East Java. Fire incidents in work environments are often caused by electrical short circuits and improper waste burning, leading to both material and non-material losses, such as loss of life and operational disruptions. PLN UID East Java, being a vital national object, requires an effective fire protection system to safeguard against such risks. The evaluation covers three primary components: fire extinguishers (APAR), hydrants, and fire alarm systems. The evaluation methodology includes direct observation and comparison with established safety standards like NFPA 10, NFPA 14, and NFPA 72. The results showed that the APAR system met 85% of the standards, the hydrant system 83.12%, and the fire alarm system 79.29%. Despite being relatively well-equipped, there were several areas for improvement, such as updating expired fire extinguishers, providing clear hydrant usage instructions, and conducting fire alarm simulations more frequently. Enhancing these aspects is essential to ensure maximum safety for the building’s occupants and the continuity of operations.
Improving the Quality and Shelf Life of Tauco at CV Tauco Cap "Meong" Cianjur Through Thermal Treatment and Formulation Enhancement Parlan; Nurhadi, Bambang; Sukri, Nandi; Saputra, Rudy Adi
International Journal of Business, Economics, and Social Development Vol. 6 No. 3 (2025)
Publisher : Rescollacom (Research Collaborations Community)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46336/ijbesd.v6i3.1006

Abstract

Traditional fermented foods like tauco play a significant role in Indonesian culinary heritage. However, many micro and small enterprises (MSEs) face challenges related to inconsistent product quality and short shelf life. Tauco Cap “Meong,” a local producer in Cianjur, West Java, experiences similar limitations due to spontaneous fermentation, high water activity (Aw), and inadequate thermal treatment. These issues lead to microbial instability and sensory degradation during storage. This community engagement project aimed to optimize tauco production by improving formulation, introducing food-grade preservatives (BTP), and applying controlled thermal processing. The interventions included pH adjustment using 0.75% food acid, Aw reduction through thermal treatment, and the addition of stabilizers such as 0.1% CMC and xanthan gum, followed by hot filling and sealed packaging. Results showed that pH adjustment successfully lowered the pH from 4.6 to 4.3–4.4, shifting the product into a lower-risk microbial category while maintaining favorable color, aroma, and viscosity. Aw was reduced from 0.89 to 0.87 and 0.79 with 15 and 23 minutes of heating, respectively, although over-thickening and darker color were observed in the latter. After 75 days of storage, treated samples showed no phase separation or spoilage, with final Aw at 0.806 and total plate counts (TPC) of 1.5 × 10⁴ CFU/g, significantly lower than untreated controls. Sensory quality, particularly homogeneity and aroma, remained acceptable throughout storage. These improvements demonstrate the feasibility of simple, low-cost technological interventions to extend shelf life and enhance product stability in small-scale fermented food production.
Co-Authors Adinda Quratul Aini Agustini, Dini Bahrun, Esthalia Kustin Pasole Bambang Nurhadi Dios Sarkity Fakhruddin Z Firman Jaya Lilik Eka Radiati Masyithoh, Dewi Mella Jupia Putri Muhammad Nasir Nadya Novita Sari Silaban Naila Fauza Nandi Sukri Prastya, Deny Nurcahyo Hari Ria Dewi Andriani Rini Dwi Wahyuni Saputra, Rudy Adi Sari, Revita Dea Setyo Prayogi , Heni Siti Luthfiyah Mawaddah Tri Martiana Yustinus Denny Ardyanto