Article Per Year (5 Year)
p-Index From 2020 - 2025
0.444
P-Index
This Author published in this journals
All Journal Jurnal Ruaya : Jurnal Penelitian dan Kajian Ilmu Perikanan dan Kelautan Journal of Learning Technology
Saifudin, Irfan
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Library & Information Science Social Sciences Veterinary

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
SISTEM INFORMASI PONDOK PESANTREN AL-MUKHLIS KALIREJO LAMPUNG TENGAH BERBASIS WEB MOBILE Saifudin, Irfan; Arifin, Ahmad
JELTec (Journal of Learning Technology) Vol. 1 No. 2 (2023): JELTec (Journal of Learning Technology)
Publisher : YHMM PUBLISHING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56327/jeltec.v1i2.41

Abstract

Children are the responsibility of parents given by the Creator, therefore it is only right that parents should look after and supervise them, especially when parents decide to enroll their children in a boarding school. On that basis, sometimes time and long distances are usually the main obstacles for parents in obtaining information, coupled with the weak storage of data on student activities by the instructor. For this reason, the purpose of this study is to design a system that helps parents participate in monitoring their children in terms of obtaining information related to students, and this is also a form of responsibility of the boarding school, especially the instructor in providing student information to parents in real time, so that unwanted things such as late information, scattered student data or forgetting factors so that the data provided is incomplete do not happen again. The results of this study are an Android-based Student Activity Monitoring Application using qualitative research with the Design and Creation concept, while the data collection method uses Observation, interviews, and literature studies. The design method uses the Software Development Life Cycle (SDLC) method and testing this application uses the Black Box and White Box methods. The conclusion obtained from this study is that the Pantau Santri Application makes it easier for parents to obtain information about students during their stay so that parents can obtain more detailed student data.
KARAKTERISTIK ORGANOLEPTIK DAN KIMIAWI MIE IKAN PATIN (Pangasius sp.) DENGAN PENAMBAHAN TEPUNG PORANG (Amorphophallus muelleri) Wijayanti, Arlin; Rahmawati, Suci Hardina; Saifudin, Irfan; Larasati, Ellen
Jurnal Ruaya : Jurnal Penelitian dan Kajian Ilmu Perikanan dan Kelautan Vol 13 No 2 (2025): Jurnal Ruaya : Jurnal Penelitian dan Kajian Ilmu Perikanan dan Kelautan
Publisher : UNIVERSITAS MUHAMMADIYAH PONTIANAK

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29406/jr.v13i2.8074

Abstract

ABSTRAK Inovasi produk mie ikan patin dengan penambahan tepung porang menawarkan prospek yang menarik dalam upaya meningkatkan nilai gizi dan penerimaan masyarakat terhadap makanan. Penelitian ini bertujuan untuk mengidentifikasi hasil uji organoleptik dan profil nilai gizi (protein, lemak, karbohidrat, serat kasar, kadar air, kadar abu) mie ikan patin dengan penambahan tepung porang yang berbeda. Metode penelitian dilakukan 4 perlakuan dengan 3 kali ulangan yaitu: P1(penambahan tepung porang 0%), P2 (penambahan tepung porang 25%), P3 (penambahan tepung porang 50%), dan P4 (penambahan tepung porang 75%). Data uji organoleptik dianalisis secara deskriptif, data pengujian proksimat dianalisis dengan ANOVA, apabila pada masing-masing formulasi terdapat perbedaan nyata, maka dilakukan uji lanjut DMRT (Duncan Multiple Range Test) dengan taraf 5%. Hasil penelitian menunjukkan bahwa tingkat kesukaan panelis terhadap hasil uji organoleptik pada perlakuan P2 (penambahan tepung porang 25%) kategori tekstur dan aroma disukai panelis dengan persentase 48 – 67%, untuk kategori rasa perlakuan P1 (penambahan tepung porang 0%) disukai panelis dengan persentase 55 %, untuk kategori warna perlakuan P1 (penambahan tepung porang 0%) sangat disukai panelis dengan persentase 60%. Penambahan tepung porang dalam mie ikan patin memberikan pengaruh nyata terhadap kadar air, protein, lemak, karbohidrat, abu dan serat kasar dalam mie ikan patin. Semakin banyak konsentrasi tepung porang meningkatkan kadar air, lemak, abu, dan serat kasar, sedangkan kadar protein dan karbohidrat cenderung menurun. Kata kunci: Ikan Patin, Mie, Tepung Porang.
Co-Authors ahmad arifin Larasati, Ellen rahmawati, suci hardina Wijayanti, Arlin