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All Journal Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Composite Journal Jurnal Pengabdian Masyarakat dan Riset Pendidikan
S. Ramadhani
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Education Languange, Linguistic, Communication & Media Mathematics Veterinary Other

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Alternatif Desain Fondasi pada Gedung MTsS Al-Khairaat Desa Balamoa Pasca Gempa di Kabupaten Sigi T.A. Rampaminanga; S. Ramadhani
Composite Journal Vol. 4 No. 1 (2024): Composite Journal
Publisher : Jurusan Teknik Sipil, Fakultas Teknik, Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/cj.v4i1.96

Abstract

Gempa yang terjadi pada tanggal 28 September 2018 menyebabkan salah satu sekolah di Kabupaten Sigi mengalami kerusakan. Sekolah tersebut adalah MTsS Alkhairaat Balamoa yang terletak di Jalan Poros Palu Bangga, Balamoa, Kecamatan Dolo Barat, Kabupaten Sigi, Provinsi Sulawesi Tengah. Akibat kerusakan tersebut maka perlu dilakukan rekonstruksi kembali dengan menggunakan RISHA. Saat ini konstruksi pondasi yang ada di gedung MTsS Al-Khairaat Balamoa menggunakan fondasi sumuran, karena kedalaman tanah keras berdasarkan hasil uji Cone Penetration Test (CPT) letaknya dangkal dan beban yang bekerja tidak besar, maka dicoba kaji menggunakan fondasi telapak. Penelitian ini bertujuan untuk menganalisis kapasitas dukung fondasi telapak berdasarkan nilai CPT dan memperoleh dimensi fondasi. Metode yang digunakan yaitu perhitungan daya dukung berdasarkan data CPT. Dimensi fondasi telapak yang direncanakan 0,8m x 0,8m. Berdasarkan hasil perhitungan diperoleh daya dukung tanah yang diijinkan tidak boleh kurang dari beban kolom terbesar (Pu) yaitu 6.289,82 kg.
Keterkaitan Teks Proposal Bahasa Indonesia Dengan Keterampilan Penyusunan Proposal Bisnis Mahasiswa Akuntansi: Penelitian T. K. A. Br Purba; S. Ramadhani; S. F. A. Sitorus; A. V. D. Simbolon; R. R. P. Nasution; R. Situmorang; M. A. J. Daulay
Jurnal Pengabdian Masyarakat dan Riset Pendidikan Vol. 4 No. 2 (2025): Jurnal Pengabdian Masyarakat dan Riset Pendidikan Volume 4 Nomor 2 (October 202
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jerkin.v4i2.2934

Abstract

This study aimed to analyze the relationship between proposal texts in Indonesian language courses and accounting students’ business proposal writing skills. The research applied a qualitative descriptive method, collecting data through observation, literature review, and analysis of student proposals. The findings revealed that mastery of proposal text structure in Indonesian significantly influenced the quality of business proposals prepared by students. Those who understood linguistic rules, writing systematics, and logical argumentation were able to produce business proposals that were more systematic, persuasive, and feasible. In addition, students with better mastery of academic writing skills demonstrated stronger critical thinking and creativity in formulating business ideas. These results confirm that academic Indonesian language proficiency serves as a crucial foundation for developing entrepreneurial competencies, ensuring that accounting graduates are not only competent in theory but also prepared to compete in real business practices.
Karakteristik Fisik dan Sensori Nuget Tahu dengan Penambahan Keju Cedar dan Keju Cedar Pupa Eri S. Ramadhani; E. Taufik; A. Apriantini; Taufik, Epi; Apriantini, Astari
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 13 No. 3 (2025): Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan
Publisher : Department of Animal Production and Technology, Faculty of Animal Science, IPB University in associated with Animal Scientist's Society of Indonesia (HILPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jipthp.13.3.152-158

Abstract

The increasing demand for nutritious food has driven innovations such as tofu nuggets, yet their blandtaste and limited sensory appeal remain a challenge. The addition of cheddar cheese can enhance flavor,while eri pupae provide high protein and sustainability benefit, making eri pupae cheese a promisingingredients to improve both sensory quality and nutritional value. This study evaluate the physicaland sensory characteristics of tofu nuggets with the addition of cheddar and eri pupae cheese. Fiveformulations were tested, including control and combinations with 5% and 10% cheddar or eri pupaecheese. Physical parameters such as pH and water activity (aw), and sensory attributes, including color,odor, taste, texture, and overall preference, were assessed using hedonic and hedonic quality tests with 35 semi-trained panelists. Results showed that adding cheddar and eri pupae cheese significantly increased pH (P<0.05), while aw remained unchanged. Nuggets with 10% eri pupae cheese (P5) obtained the highest scores for color, texture, and overall liking, due to natural pigments and emulsifying properties, while taste remain unchanged. These findings suggest that combining cheddar and eri pupae cheese can enhance the sensory quality of tofu nuggets, supporting the use of alternative proteins in sustainable food innovation.
Co-Authors A. Apriantini A. V. D. Simbolon Apriantini, Astari E. Taufik Epi Taufik M. A. J. Daulay R. R. P. Nasution R. SITUMORANG S. F. A. Sitorus T. K. A. Br Purba T.A. Rampaminanga