Article Per Year (5 Year)
p-Index From 2020 - 2025
0.659
P-Index
This Author published in this journals
All Journal Maritime Park: Journal Of Maritime Technology and Socienty Journal of Educational Development and Learning (JEDAL) Journal of Visionary Sharia Economy (JOVISHE)
Tiwi, Tiwi
Unknown Affiliation
Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Mathematics Mechanical Engineering Social Sciences Other

Published : 3 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search

 1 
Enhancing the Nutritional Value of Coconut Meal for Aquaculture Feed through Fermentation with Rhizopus sp. and EM4 Sigiro, Oktavia Nurmawaty; Tiwi, Tiwi; Asta, Hidayat; Marito, Shinta; Febrina, Asti; Hadipramudita , Bayu Seta; Yani, Fitri; Lidia, Lidia; Nurmiza, Nurmiza; Yuda, Yuda; Zakiah, Zakiah
Maritime Park: Journal of Maritime Technology and Society Volume 4, Issue 2, 2025
Publisher : Department of Ocean Engineering, Faculty of Engineering, Hasanuddin University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62012/mp.vi.44261

Abstract

Coconut meal is an agricultural waste that has not been widely utilized but still contains nutrients. This study aims to evaluate the effect of fermentation on the protein, fat, and carbohydrate content of coconut meal. Three main treatments were compared: unfermented coconut meal, coconut meal fermented with Rhizopus sp., and coconut meal fermented with EM4. The results of the analysis showed that unfermented coconut meal had a protein content of 34,77%, fat 8,84%, and carbohydrate 27,73%. Fermentation with Rhizopus sp. increased the protein content to 37,37%, decreased the fat content to 6.11%, and slightly increased the carbohydrate content to 23,04%. Meanwhile, fermentation with EM4 increased the protein content to 35.87%, decreased the fat content to 6.55%, and increased the carbohydrate content to 26.86%. Based on the results of the study, fermentation with Rhizopus sp. was more effective in increasing protein content and decreasing fat content compared to fermentation with EM4. Fermentation with EM4 showed a significant increase in carbohydrate content. In conclusion, the fermentation process can improve the nutritional quality of coconut meal, so that it can be a more nutritious alternative as animal feed
Laboratory Management in the Department of Office Governance Automation at SMK Nasional Makassar Tiwi, Tiwi; Niswaty, Risma; Saleh, Sirajuddin
Journal of Educational Development and Learning (JEDAL) Volume 1, Issue 2, December 2024
Publisher : ASHA Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70188/9831qg80

Abstract

Laboratories have an important role in education. The laboratory is a forum for students to develop themselves, as well as a place to practice a competency. Therefore, laboratory management must certainly be paid attention to. A laboratory with good conditions will facilitate the achievement of effective and efficient learning goals. This study aims to find out the management of the laboratory and to find out the inhibiting factors and supporting factors for the management of the office governance automation laboratory at the Makassar National Vocational High School. This research uses a qualitative approach with data collection techniques, namely observation, interviews, and documentation. The results of the study show that: 1) the planning carried out includes the planning of the laboratory use schedule, the planning of the procurement of equipment and equipment and the planning of the laboratory management officer which is carried out at the beginning of each semester. However, the planning for equipment procurement has not been fully realized due to budget limitations; 2) the organization of the office governance automation laboratory at the Makassar National Vocational High School has not taken place according to what has been made. This is evidenced by the lack of availability of laboratory management personnel; 3) Maintenance of the Office Governance Automation Laboratory at the Makassar National Vocational High School only carries out daily maintenance, for example sweeping and mopping the floor without regular maintenance. Thus, the maintenance of the office governance automation laboratory at the Makassar National Vocational High School has not been carried out optimally; and 4) supervision of the office governance automation laboratory at the Makassar National Vocational High School is only carried out preventively, namely preventing errors and damage to the use of the laboratory by applying discipline in the laboratory
Kolaborasi Digital dalam Pengembangan Sanjai Minang di Era E-Commerce pada Kabupaten limapuluh Kota Raini, Putri; Annas, Firdaus; Tiwi, Tiwi; Okra, Riri
JOVISHE : Journal of Visionary Sharia Economy Vol. 2 No. 2 (2023): Edition December 2023
Publisher : Yayasan Lembaga Studi Makwa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57255/jovishe.v2i2.519

Abstract

This research aims to design a digital collaboration hub in order to support the development of typical West Sumatran culinary products, especially sanjai minang, and introduce Aceh Coffee in the ICommerce era. Sanjai Minang, as one of the typical culinary products originating from Limapuluh kota district, has great potential to develop and introduce the distinctive taste of Minangkabau to a wider market, both domestically and internationally. On the other hand, Aceh coffee is also known for its high quality and rich flavours, which can compete in the global market. However, the biggest challenge faced by businesses of both products is the lack of access to wider markets and limitations in utilising digital technology. Therefore, this research proposes a digital collaboration hub platform that integrates various parties such as culinary entrepreneurs. By using the Research and Development (R&D) approach. The R&D method used consists of five main stages: (1) problem identification and product development potential, (2) digital hub design involving various features to support collaboration, marketing, and distribution, (3) hub prototype development, (4) implementation and field trials, and (5) evaluation and continuous improvement. It is expected that the results of this research can provide significant contributions to the development of typical Sumatran culinary products through the use of digital platforms integrated with the ICommerce ecosystem, while increasing the competitiveness of local products in the global market.
Co-Authors Annas, Firdaus Febrina, Asti Fitri Yani Hadipramudita , Bayu Seta Hidayat Asta, Hidayat Lidia Lidia, Lidia Marito, Shinta Nurmiza, Nurmiza Raini, Putri Riri Okra Risma Niswaty Sigiro, Oktavia Nurmawaty Sirajuddin Saleh Yuda, Yuda Zakiah Zakiah