Article Per Year (5 Year)
p-Index From 2020 - 2025
0.751
P-Index
This Author published in this journals
All Journal Jurnal Mutu Pangan : Indonesian Journal of Food Quality Journal of Education and Teaching Learning Jurnal Bio-Geo Material Dan Energi
Ramadani, Suci Putri
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Humanities Chemistry Education Electrical & Electronics Engineering Energy Public Health Other

Published : 4 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 4 Documents
Search

 1 
The Role of Distance Learning in Shaping Indonesia Golden Generation: Student Interaction, Engagement, and Satisfaction Suseno, Giri; Hendarti, Titin; Ramadani, Suci Putri
Journal of Education and Teaching Learning Vol 6 No 3 (2024): Journal of Education and Teaching Learning (JETL)
Publisher : CV. Pusdikra Mitra Jaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51178/jetl.v6i3.2076

Abstract

This research explores the critical role of student interaction in enhancing engagement and satisfaction in the context of Open and Distance Learning (ODL) at the Open University in Indonesia. Amidst the increasing adoption of digital education platforms, this study examines how dynamic and effective student interactions and engagement influence educational satisfaction outcomes in online environments. Using a quantitative approach, this study employed Partial Least Squares Structural Equation Modeling (PLS-SEM) to analyse responses from 120 students who participated in online tutorial sessions. The findings reveal that student interaction significantly increases student satisfaction and engagement, with engagement serving as a mediating factor that improves the overall educational experience. This study confirms that high-quality interactions are essential for student engagement and satisfaction and emphasises the need for educational platforms that support strong interactive features and prompt instructor feedback. This research contributes to the literature by emphasising the important role of interaction and engagement in ODL settings and suggests practical implications for educational practitioners and policy makers. Enhancing interactive experiences in online learning can facilitate higher levels of student engagement and satisfaction, thereby supporting the formation of a competitive and adaptive golden generation in Indonesia's digital era.
Meta-analysis of the Effect of Garlic on Microbial Count in Meat Products Ramadani, Suci Putri; Kusumaningrum, Harsi D.; Hasanah, Uswatun
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 12 No. 1 (2025): Jurnal Mutu Pangan
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jmpi.2025.12.1.14

Abstract

Garlic (Allium sativum L.) is a natural ingredient used for microbiological control in meat products. This study aimed to analyze the effect of garlic addition on microbial count reduction in meat products through meta-analysis. The meta-analysis was conducted using 304 extracted data points from 10 articles, analyzed with the Hedges' d method. The results showed that the addition of garlic significantly reduced microbial counts (p<0.05) in three types of meat products: raw meatballs (minced mutton), ground beef, and raw chicken meat. Among the different forms of garlic tested, freeze-dried powder, oven-dried powder, and microencapsulated essential oil were the most effective in reducing microbial counts. Garlic treatment led to a reduction in seven types of tested microbes, except for Staphylococcus aureus. The highest microbial reductions were observed for Listeria monocytogenes (-6.626 to -2.009 log₁₀ CFU/g), sulfite-reducing anaerobes (-4.521 to -2.193 log₁₀ CFU/g), and Escherichia coli (-2.771 to -1.225 log₁₀ CFU/g).
The Physicochemical and Sensory Properties of Gluten-Free Brownies Produced using Purple Yam Paste (Dioscorea alata) and Mocaf Ramadani, Suci Putri; Rahmawati, Medina Alia; Pratami, Tesy; Sulistiana, Ika Putri; Yusfi, Liza Aulia; Pamungkas, Putra; Nazarudin, Nazarudin; Ulyarti, Ulyarti
Jurnal Bio-Geo Material Dan Energi Vol. 5 No. 2 (2025): Journal of Bio-Geo Material and Energy (BiGME), September 2025
Publisher : PUI BiGME Universitas Jambi

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

Abstract

The development of gluten-free brownies with purple yam paste and mocaf is an alternative for individuals who avoid consuming gluten. This study aims to determine the effect of the ratio of purple yam paste and mocaf on the characteristics of brownies. A Randomized Block Design was used with six treatment levels of purple yam paste to mocaf ratios: 0:100, 15:85, 30:70, 45:55, 60:40, and 75:25. Each treatment was replicated three times. The data obtained were analyzed using Analysis of Variance. If a significant effect was found, the analysis was continued using Duncan new Multiple Range Test (DnMRT) at the 5% level. The results showed that the ratio of purple yam paste to mocaf significantly affected the texture, color, and the hedonic organoleptic qualities of texture and color. The best treatment was the 75:25 ratio which resulted in a texture force of 105.5 N, water content of 20.16%, and color values of L* 37.1 a* 7.8 b* -2.9. Organoleptic scores for this treatment were: texture 3.48 (rather soft), color 4.40 (purple), taste 4.00 (like), overall acceptance 4.04 (like). However, texture and overall acceptance were lower than commercial brownies. The nutritional composition of this treatment included an ash content of 1.42%, protein content of 4.82%, fat content of 29.12%, and carbohydrate of 44.49%.
Tempoyak as a Typical Fermented Food from Jambi: A Study of the Integration of Tradition with Modern Food Technology Innovation Yusfi, Liza Aulia; Ramadani, Suci Putri; Kharisma, Yulia; Sulistiana, Ika Putri; Pratami, Tesy
Jurnal Bio-Geo Material Dan Energi Vol. 5 No. 2 (2025): Journal of Bio-Geo Material and Energy (BiGME), September 2025
Publisher : PUI BiGME Universitas Jambi

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

Abstract

Tempoyak, a traditional fermented food derived from durian (Durio zibethinus), which holds considerable cultural, nutritional, and health significance, and plays an important role in Jambi’s distinctive culinary heritage. This product is generally produced through spontaneous fermentation dominated by Lactic Acid Bacteria (LAB), which plays a crucial role in shaping its sensory attributes, texture, and antimicrobial properties. Nevertheless, such traditional fermentation practices often lead to inconsistent product quality due to variability in raw materials, fermentation conditions, and microbial composition. This review provides a comprehensive examination of the integration of modern food technologies aimed at improving the quality, safety, and functional potential of tempoyak, including molecular-based microbial identification, the use of starter cultures and standardized durian raw materials, as well as the application of innovative packaging technologies such as High Pressure Processing (HPP) and vacuum packaging. These approaches are anticipated to ensure more consistent and safe production of tempoyak, while simultaneously enhancing its functional and economic value, thereby reinforcing its recognition as a heritage food with global market potential.
Co-Authors Harsi D. Kusumaningrum Hendarti, Titin Kharisma, Yulia Nazarudin Pamungkas, Putra Pratami, Tesy Rahmawati, Medina Alia Sulistiana, Ika Putri Suseno, Giri Ulyarti Uswatun Hasanah Yusfi, Liza Aulia