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All Journal JATI (Jurnal Mahasiswa Teknik Informatika) Abdibaraya: Jurnal Pengabdian Masyarakat
Isnaeni, Faul
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Computer Science & IT Social Sciences

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ANALISIS FORENSIK SMARPHONE ANDROID PADA APLIKASI TIKTOK MENGGUNAKAN METODE NIST Isnaeni, Faul; Fachri, Fahmi
JATI (Jurnal Mahasiswa Teknik Informatika) Vol. 9 No. 1 (2025): JATI Vol. 9 No. 1
Publisher : Institut Teknologi Nasional Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36040/jati.v9i1.12669

Abstract

Indonesia adalah negara yang sedang mengalami perkembangan pesat dalam pemanfaatan teknologi, termasuk penggunaan smartphone berbasis Android. Perkembangan teknologi internet dan smarphone yang semakin meningkat membuka peluang terjadinya kasus kejahatan di media sosial. Tindak kejahatan tersebut akan meninggalkan history yang dapat dijadikan barang bukti pada suatu kasus kejahatan teknologi komputer. Digital forensik adalah disiplin ilmu yang digunakan untuk membantu penegak hukum dalam menangani kejahatan digital. Tujuannya adalah untuk membuktikan tindak kejahatan tersebut dan mengumpulkan bukti digital yang sah. Penelitian ini menginvestigasi pencemaran nama baik di tiktok dengan memulihkan video, hashtag, serta pesan teks kemudian dihapus dari perangkat smartphone Android dengan menggunakan motode NIST sebagai langkah penelitian. Tahapan dari penelitian ini yaitu Collection, Examination, Analysis, dan Reporting untuk mendapatkan bukti digital pada aplikasi tiktok menggunakan tools mobiledit dan FTK Imager. Hasil yang diperoleh presense dengan tools mobiledit sebesar 25,5 % berhasil menemukan 11 data dari 43 data awal. Dan hasil presense dengan tools FTK Imager sebesar 74,4% berhasil menemukan sejumlah 32 data dari 43 data awal.
Silereng: Sistik Ikan Lele Goreng Sebagai Alternatif Olahan Pangan Berbahan Dasar Ikan Lele di Desa Sumberadi, Kebumen, Jawa Tengah Chalisty, Vian Dwi; Isnaeni, Laelatul; Isnaeni, Faul; Hidayat, Syarif; Nurrochim, Alvin; Mamluatunnajah, Ngafifah; Kholifah, Nur; Alqoroni, Moh Uwais; Nurdiana, Yuli; Rifa’i, Muhammad Mahmud; Nazila, Rokhmatun
Abdibaraya Vol 4 No 01 (2025): Abdibaraya: Jurnal Pengabdian Masyarakat
Publisher : Universitas Ma'arif Nahdlatul Ulama Kebumen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53863/abdibaraya.v4i01.1508

Abstract

Sumberadi Village is one of the villages in Kebumen District, Kebumen Regency, Central Java Province. Sumberadi Village has several facilities managed by the village government, including catfish farming using the biofloc method. The biofloc method has advantages, including reducing water usage during cultivation, reducing water waste, and increasing catfish productivity. Catfish is a type of freshwater fish that is easy to cultivate and high in nutritional content. Catfish contain high protein and are rich in omega-3 fatty acids, vitamins, and minerals for children's growth and development. Catfish cultivation in Sumberadi Village usually results in the harvest being sold live or raw. Direct sales in live or raw conditions require that the catfish are sold out because they are not fresh if stored for a long time. If the sale of catfish is made into processed products, it can increase the selling price and become a superior product of Sumberadi Village. In addition, the Sumberadi Village community can also be more productive and increase entrepreneurial spirit and income by making processed catfish products. The purpose of implementing community service in Sumberadi Village is to increase community knowledge related to the potential and benefits of catfish for health and child development and increase community skills in processing catfish into fried catfish sistik. This community service activity was carried out in several stages, namely, surveys and location observations to approach village officials and the community, socialization with the village community, and the implementation of making fried catfish sistik. Based on the community service activities that have been carried out, it can be concluded that participants' knowledge and skills in making fried catfish sistik products have increased; participants can accept fried catfish cystic products produced as consumers in terms of taste, shape, and packaging
Co-Authors Alqoroni, Moh Uwais Chalisty, Vian Dwi Fachri, Fahmi Isnaeni, Laelatul Mamluatunnajah, Ngafifah Nazila, Rokhmatun NUR KHOLIFAH Nurdiana, Yuli Nurrochim, Alvin Rifa’i, Muhammad Mahmud Syarif Hidayat