Article Per Year (5 Year)
p-Index From 2020 - 2025
5.701
P-Index
This Author published in this journals
All Journal Jurnal Gizi dan Pangan Jurnal Ilmu dan Teknologi Kelautan Tropis Hemera Zoa Jurnal Sain Veteriner JURNAL KIMIA SAINS DAN APLIKASI Jurnal Sains dan Seni ITS Buletin Penelitian Tanaman Rempah dan Obat Jurnal Pangan dan Agroindustri Indonesian Journal of Human Nutrition Journal of Engineering and Technological Sciences Biopropal Industri Jurnal Farmasi Sains dan Komunitas Jurnal Bioteknologi & Biosains Indonesia (JBBI) Jurnal Aplikasi Teknologi Pangan Journal of Applied Food Technology JURNAL PERTANIAN QARDHUL HASAN: MEDIA PENGABDIAN KEPADA MASYARAKAT Jurnal Tarbiyah : Jurnal Ilmiah Kependidikan Journal of Agribusiness and Community Empowerment (JACE) Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Majalah Farmasetika JURNAL Al-AZHAR INDONESIA SERI SAINS DAN TEKNOLOGI Jurnal Keperawatan dan Kesehatan Journal of Research in Business, Economics, and Education Buletin Penelitian Tanaman Rempah dan Obat Indonesian Journal of Dental Medicine Narra J ProBisnis : Jurnal Manajemen Tri Dharma Mandiri: Diseminasi dan Hilirisasi Riset Kepada Masyarakat (Jurnal Pengabdian Kepada Masyarakat) AKSARA: Jurnal Bahasa dan Sastra Lensa: Jurnal Kependidikan Fisika JURNAL AGROINDUSTRI HALAL Pharmaceutical Sciences and Research (PSR) Journal of Mandalika Literature EduChem Jurnal Ilmiah Pangan Halal Jurnal Serambi Ekonomi dan Bisnis Karimah Tauhid Journal of Natural Product for Degenerative Diseases
Rahmawati, Siti Irma
Universitas Djuanda
Agriculture, Biological Sciences & Forestry Arts Humanities Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Medicine & Pharmacology Neuroscience Nursing Physics Public Health Social Sciences Veterinary Other

Published : 56 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 56 Documents
Search

 2   3   4   5   6 
The Effect of Sacha Inchi Tempe on Blood Glucose, HOMA-IR, and TNF-ɑ in Rats with Metabolic Syndrome Setyawati, Amalia Rani; Anjani, Gemala; Mahati, Endang; Afifah, Diana Nur; Syauqy, Ahmad; Astawan, Made; Rahmawati, Irma Sarita
Jurnal Gizi dan Pangan Vol. 19 No. 2 (2024)
Publisher : Food and Nutrition Society of Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jgp.2024.19.2.97-106

Abstract

This research aimed to evaluate the impact of sacha inchi tempe (Plukenetia volubilis L.) on Fasting Blood Glucose (FBG), Homeostatic Model Assessment for Insulin Resistance (HOMA-IR), and Tumor Necrosis Factor Alpha (TNF-ɑ) levels. In addition, metabolic syndrome was induced in 36 male Wistar rats aged 2 months at 150–200 g weight by giving a High-Fat High-Fructose diet (HFFD) for 2 weeks. The extract was administered through oral gavage in dose-dependent manner and rats were allocated into 6 groups, namely: 1). Normal control or K0; 2). Negative control or K-; 3). Positive control or K+ with 0.18 mg/200 g BB of simvastatin; 4). Intervention with 0.9 g sacha inchi tempe or P1; 5). Intervention with 1.8 g sacha inchi tempe or P2, and; 6). Intervention with 3.6 g sacha inchi tempe or P3. Meanwhile, normal chow rats were used and served as the control group. After 2 and 5 weeks of induction and intervention, blood was drawn to determine FBG. Blood insulin was examined after 5 week of intervention. Rats were euthanized at the end of the intervention for hepatic TNF-α analysis before calculating HOMA-IR. The result showed that there was a significant difference (p<0.05) in FBG, HOMA-IR and hepatic TNF-α levels after sacha inchi tempe treatment. Rats receiving the highest dose of sacha inchi tempe had the most significant reduction (p<0.05) in FBG, HOMA-IR and hepatic TNF-α, when compared to simvastatin group. Therefore, sacha inchi tempe could attenuate glycemic and inflammation profiles in metabolic syndrome.
TINJAUAN KEAMANAN DAN KEHALALAN PENGEMASAN DESAIN KREATIF Siregar, Maruli; Mardiah, Mardiah; Rahmawati, Siti Irma
Jurnal Ilmiah Pangan Halal Vol. 1 No. 1 (2019): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v1i1.2002

Abstract

Cooking oil is one of the food ingredients consumed by all levels of Indonesian society. People generally use cooking oil many times so that the risk to health. The purpose of this study was to test the quality of cooking oil after repeated use. The sampling method is using 4 types of packaging brand oil and 1 type of bulk oil each type of 1 liter. The frying oil sample taken was placed in a sealed bottle, inserted into a thermos, and brought to the laboratory for testing. Type of food used for frying is tempe and mackerel as much as 3 times the frying test. The frying method is deep frying. The analyzes were peroxide number, acid number, and water content. From the research, the characteristic of the quality of cooking oil average peroxide number in the first to third repetition is 0.63-5,63 meq / kg, acid number 0,22-0,56 mg KOH / g, and moisture content 0 , 05-0.18%. In the repetition of frying tempe until fifth cooking oil is above standard, while the frying tempe on the seventh repetition is above standard.Keywords: deep frying, quality, cooking oil.
REVIEW ARTICLE: THE IMPORTANCE OF HALAL VALIDATION OF INGREDIENTS AS CRITICAL PARAMETER DURING HALAL AUDITS Sunaryo, Endang S.; Mardiah, Mardiah; Rahmawati, Siti Irma
Jurnal Ilmiah Pangan Halal Vol. 1 No. 1 (2019): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v1i1.2003

Abstract

As one of the biggest numbers of Muslim population in the world, Indonesia considering as one of potential market for food and beverages. Latest 3 years data showed products especially Food & Beverages  produced by small & micro industries increased tremendously compared to medium & large enterprises. Among of Asean countries, the growth of consumer goods market in 5 years (2012 – 2017) increased significant (10 %)  particularly packaged food and soft drinks. Therefore more challenges related with validity of raw material/ingredients Halal certification  (its authenticity), validity of GMP and HACCP certification to guarantee “thoyyiban” during food processing and validity of halal supply chain from farm to table (documents authenticity). Interesting facts that due to scarcity of getting halal ingredients, producers tends to sifting to chemical process in orders to make halal audit easy. Unfortunately they ignore the sifting may create another health concern. Others concern are incompletely requirement such as Halal Certificate of ingredients, Certificate of Analysis, Material Safety Data Sheet and Food Processing Chart. Those documents often issued by traders instead of its manufactures (supposed to be). To improve and fasten the innovation, we propose some cooperation and network among ASEAN Halal institutions. Keywords: halal validation, ingredients, critical parameter, halal audit
KRITERIA SERTIFIKASI HALAL BARANG GUNAAN DI INDONESIA Jumiono, Aji; Siti Irma Rahmawati
Jurnal Ilmiah Pangan Halal Vol. 2 No. 1 (2020): JURNAL ILMIAH PANGAN HALAL
Publisher : Universitas Djuanda

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

Abstract

Halal certification for utility goods is part of the mandatory provisions for halal certified products as contained in Law Number 33 of 2014 concerning Halal Assurance Product and its derivative regulations, namely in Government Regulation number 31 of 2019 and Regulation of the Minister of Religion Number 26 of 2019. The requirements used in the halal certification of used goods refers to the provisions of the halal certification criteria from the Indonesian Ulema Council and the LPPOM MUI as stipulated in the Decree of the Minister of Religion Number 982 of 2019 and the Decree of the Head of BPJPH Number 117 of 2019. The criteria used in the halal certification of used goods require compliance The Halal Assurance System according to the HAS 23000 standard which must guarantee that halal-certified products can maintain their halal consistency during the validity period of the halal certificate.
TITIK KRITIS HALAL & NILAI TAMBAH KOPI JAHE TERIPANG HALAL CRITICAL POINT & ADDED VALUE GINGER BEAM COFFEE Hadistio, Alfin; Siti Irma Rahmawati
Jurnal Ilmiah Pangan Halal Vol. 2 No. 2 (2020): JURNAL ILMIAH PANGAN HALAL
Publisher : Universitas Djuanda

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

Abstract

The use of sea cucumbers as an additive to coffee can add to the variety of herbal coffee products. In a published study, it was stated that consumers tended to prefer sea cucumber ginger coffee, and an observation was made of the composition of sea cucumber ginger coffee on the parameters of ash content and pH. As well as for other parameters, observations were made of the dissolution rate, infusion rate and water content. By meeting the Indonesian National Standard, coffee has the opportunity to increase profits or added value. This study aims to discuss the critical point of halalness and to get the added value of sea cucumber ginger coffee products. The Hayami method is used to calculate the added value of the product under study. The results show that the profit rate is 43% and the added value of the product is Rp. 625,858 kg. The analysis shows that sea cucumber, ginger and coffee, when combined can provide added value which is very profitable for small industries Keywords:, halal coffee, hayami, sea cucumber
IDENTIFIKASI RESIKO TITIK KRITIS KEHALALAN PADA PRODUK KOPI BUBUK Elke Stephanie; Siti Irma Rahmawati
Jurnal Ilmiah Pangan Halal Vol. 2 No. 2 (2020): JURNAL ILMIAH PANGAN HALAL
Publisher : Universitas Djuanda

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

Abstract

Halal has already become one of requirements for food products in order to penetrate the global market, including in Indonesia. The Indonesian government establishes halal certification obligations for all incoming, outstanding and traded products in the territory of Indonesia. The halal audit and certification stages of processed food are complex and have an impact on a low halal risk. Coffee is a plantation commodity which has a high economic value and plays an important role as a source of foreign exchange for the country. One of the processed coffee products that are often found is ground coffee. This study aims to determine the critical point of ground coffee products to control the risk of non-halal products. This research was conducted in 2 (two) stages, namely making flowcharts or production process flowcharts and identifying the risk of critical points for ground coffee products. The results of the study show that the critical point in the manufacture of ground coffee lies in the roasting process which is mixed with other ingredients, for example butter fat and the facilities used must be free from contamination of non-halal and unclean materials. The critical point in ground coffee products in the form of sachets is at the stage of adding additives. The halalness of other ingredients need to be considered especially related to the origin (source) and how to obtain it. Keywords: Halal, Critical Point, Coffee.
Pangan Halal dan Perilaku Higienis Dalam Kuliner: Pendekatan Filosofis Widjajanti, Widjajanti; Rahmawati, Siti Irma
Jurnal Ilmiah Pangan Halal Vol. 3 No. 2 (2021): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v3i2.9706

Abstract

Hygiene dan Sanitasi dalam menyajikan makanan menjadi hal yang penting dalam menghasilkan pangan yang bermutu dan layak dikonsumsi. Perkembangan kuliner/pangan yang begitu cepat dengan semakin mudahnya mendapatkan informasi mendorong masyarakat untuk membuka usaha dibidang pangan. Perkembangan kuliner seharusnya diikuti dengan perkembangan pengetahuan terkait hygiene dan sanitasi. Tujuan penelitian ini adalah diketahuinya prilaku hygiene sanitasi pelaku usaha pangan di Kecamatan Cibadak Kabupaten Sukabumi. Metodelogi yang digunakan adalah Fenomenalogis dengan metode Penelitian observasional mengenai masalah aktual yang terjadi yang berkaitan dengan peran ilmu dan teknologi pangan dengan mengumpulkan permasalahan yang ada. Pengamatan dilakukan terhadap 25 pelaku usaha pangan di Kecamatan Cibadak Kabupaten Sukabumi. Hasil pengamatan dianalisis secara deskriptif kualitatif yang disajikan secara naratif. Hasil penelitian menunjukan adanya ketidaksesuaian sebesar 92% pelaku usaha tidak mencuci tangan sebelum menyajikan makanan, 80% pelaku usaha tidak menggunakan masker/mengobrol saat menyajikan makanan, serta 68% pelaku usaha memiliki kuku panjang/kotor dalam menyajikan makanan. Ketiga ketidaksesuain tersebut tergolong dalam hygine sanitasi personal. Perlu mendapat perhatian berbagai elemen terutama yang terkait dengan pengeluaran izin usaha pangan lebih dititik beratkan mengenai Hygiene dan sanitasi personal yang diberikan terlebih dahulu sebelum izin usaha tersebut dikeluarkan. Penyebarluasan informasi terkait hygiene dan sanitasi ini perlu mendapat dukungan dari pemerintah, lembaga pendidikan dan juga masyarakat.
Freudian Approach to Psychological Condition and Behavior Through the Characters of Mr and Mrs White Febriandy, Agustio; Rahmawati, Irma
Aksara: Jurnal Bahasa dan Sastra Vol 25, No 2 (2024): Aksara: Jurnal Bahasa dan Sastra
Publisher : Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/aksara/v25i2.pp599-614

Abstract

This study delves into the psychological underpinnings of W.W. Jacobs' 1902 short story "The Monkey's Paw," exploring the intersection of human psychology and literary themes. The purpose of this research is to analyze the short story "The Monkey's Paw" characters' psychological behavior. This research uses a qualitative methodology and applies Sigmund Freud's theory of the Id, Ego, and Superego to analyze the characters Mr. and Mrs. White using non-numerical data. The objectives are to examine how the Id, Ego, and Superego influence individual behavior and actions; evaluate Mr. White's ability to manage his psychological mind; and determine the psychological profiles of Mr. White as an Ego character and Mrs. White as an Id character. The findings reveal significant psychological dynamics shaping the characters' behaviors and decisions. Mr. White's predominance of Ego allows him to regulate his psychological responses, contrasting with Mrs. White's Id-driven actions. In conclusion, the goal of this research is to improve knowledge of psychology, psychoanalysis, and the motivations behind people's acts and behaviors., psychoanalysis, and the motivations behind people's acts and behaviors. Keywords: Freudian Psychology; Literary Analysis; Id, Ego, and Superego.
Potential of soybean-velvet bean combination tempe in improving cognitive function Astawan, Made; Damayanti, Aprilia F.; Wresdiyati, Tutik; Afifah, Diana N.; Rahmawati, Irma S.
Narra J Vol. 4 No. 3 (2024): December 2024
Publisher : Narra Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52225/narra.v4i3.1365

Abstract

Velvet bean is a native Indonesian legume containing L-dopa, yet it remains underutilized. The aim of this study was to analyze the effects of different types of tempe (soybean, velvet bean, and their combination) on cognitive function, brain histology, dopamine levels, and serum β-amyloid in rats, as well as to identify the parameters most influencing cognitive function, including brain mass and volume, hippocampal neuron count, and dopamine and β-amyloid levels. An experimental study was conducted using a completely randomized design with one factor: the protein source of diet. Five rat groups were included based on protein sources: non-protein, casein control, soybean tempe flour, velvet bean tempe flour, and a combination of soybean and velvet bean tempe flour. This study examined cognitive performance by measuring maze completion time, while brain mass and volume, hippocampus histology for neuron cell counts in the dentate gyrus section, cornu ammonis 1 (CA1), and cornu ammonis 3 (CA3), brain dopamine and β-amyloid serum levels were measured after eight weeks of intervention. Our data indicated that rats deprived of protein had significantly slower maze completion times (p<0.001), underscoring the importance of protein in cognitive processes. Rats treated with non-protein rations had significantly lighter brain masses (p<0.001) than other treatments. Histological analysis of the hippocampus showed that the three types of tempe rations helped maintain the number and density of neuron cells in the dentate gyrus and CA3 of the hippocampus. Additionally, the protein in the ration could increase dopamine levels and suppress serum β-amyloid levels. There was a strong correlation between brain volume and neuron cell density in the dentate gyrus section of the hippocampus with cognitive function. These results highlight the promising role of combination tempe in increasing cognitive function, brain mass and volume, dopamine levels, and suppressing serum β-amyloid.
Pelatihan Ekspor dan Korespondensi Bisnis dalam Bahasa Inggris Bagi UMKM Kota Jakarta Dalam Upaya Peningkatan Pendapatan dan Produk UMKM Go Internasional Alhazami, Lutfi; Rahmawati, Irma; Abdullah, Muhamad Al Faruq; Donald, Eriklex
Journal of Mandalika Literature Vol. 5 No. 4 (2024)
Publisher : Institut Penelitian dan Pengembangan Mandalika (IP2MI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36312/jml.v5i4.3586

Abstract

Pengabdian Masyarakat Pemula ini dilakukan untuk melatih para UMKM Jakarta Barat binaan APIK dan Walkota Jakarta Barat agar mampu melakukan kegiatan ekspor serta mampu menguasai korespondensi bisnis dalam bahasa inggris sehingga mempermudah dalam transaksi ekspor. Dari analisis situasi yang dilakukan nampak bahwa permasalahan yang dihadapi mitra adalah kurangnya kurangnya memahami bisnis model kanvas, produk yang belum siap memenuhi kriteria ekspor serta kemampuan bahasa inggris dan korespondensi dalam bahasa inggris karena anggapan dasar bahwa Bahasa Inggris adalah pelajaran yang sulit. Kegiatan ini dilakukan mulai dari pretest yang dilakukan ada beberapa materi dasar bisnis yang sulit dipahami khususnya reading, kurang mengerti topic, main idea, dan menjawab WH Question serta kurang fokusnya pengusaha dalam mengikuti proses pembelajaran. Pelatihan menggunakan pendekatan komunikasi persuasif motivasional, diadakan tes awal, pengajaran topic, main idea, dan WH Question dengan pengayaan materi. Setelah proses treatment tersebut diadakan tes evaluasi (post test) yang menampakkan hasil bahwa pengusaha mulai termotivasi belajar Bahasa Inggris, fokus dan mandiri dengan hasil tes rata-rata nilai bagus. Kontribusi dan manfaat yang diperoleh khalayak sasaran adalah motivasi belajar Reading, fokus dan mandiri dalam belajar bahasa inggris untuk mendukung korespondensi untuk eksport.
Co-Authors . Anidah . Aslan . Kholik A.A. Ketut Agung Cahyawan W Abdul Latif Abdullah, Muhamad Al Faruq Afifah Rosyidah Afifah, Diana N. Ahmad Syauqy Aji Jumiono Alicia Cherie Chandra Andreayani Attamimi Anggun Hari Kusumawati Anis H. Mahsunah Anisyah, Yuni Nur Anjani, Gemala Annis Catur Adi Annisa Rizky Maulidiana Apon Zaenal Mustopa Apon Zaenal Mustopa Ardiana, Hana Ai Ariestyani, Imelda Armaiki Yusmur Arrachman, Hajar Chair Arrahman, Hajar Chair Aulanni'am, Aulanni'am Aulanni’am Aulanni’am Bayu, Asep Bugi Ratno Budiarto Bustanussalam Bustanussalam Bustanussalam Bustanussalam Bustanussalam Bustanussalam Bustanussalam Bustanussalam Bustanussalam, Bustanussalam Chianese, Giuseppina Choirun Nisa Riski Damayanti, Aprilia F. Danil Eka Fahrudin Darmawati Dalle Dharmawan, Devi Diah Anggraini Wulandari Dian Ratih Laksmitawati Diana Nur Afifah, Diana Nur Donald, Eriklex Dwi Aryanti Effionora Anwar Ekkel Lintang Aisyiyah Elke Stephanie Ella Saparianti Elok Zubaidah Endang Mahati Endang Saepudin Eris Septiana Eris Septiana Eris Septiana Eris Septiana Eris Septiana ERIS SEPTIANA Eris Septiana Eris Septiana Fadhilah, Syifa Fadlina Chany Saputri Fahad Fauzan Al Munawar Fariha Willisiani Fauzia Izzati Fauzia Nurul Izzati Fauzia Nurul izzati Fauzia Nurul Izzati Fauzia Nurul Izzati Fauzia Nurul Izzati Fauzia Nurul Izzati Fauzia Nurul Izzati Fauzia Nurul Izzati Fauzy Rachman Fauzy Rachman Fauzy Rachman Fauzy Rachman Fauzy Rachman Fauzy Rahman Febriandy, Agustio Febriansyah, Ilham Ferdina Tri Laksmita Fikayuniar, Lia Fitri Amalia Fitri Nur Hikmah Fitrilia, Tiana Ghina Putri Dyanti Ghina Putri Dyanti Gita Syahputra Hadistio, Alfin Hairida Hendig Winarno Heni Pujiastuti Husaini Maulana Ishmah Hanifah Joko Hermanianto Karimah, Nur Rafidah Kharyani, R. Aldini Kristanti Indah Purwani Leny Heliawati Leo, Leviena Merlynike Lestari Makmuriana Lola Ayu Istifani Lutfi Alhazami M. Rizky Eka Putra Vi Safrillah MADE ASTAWAN Mardiah Mardiah Marhamah, Irma Siti Martha Sari Martha Sari Masteria Yunovilsa Putra Masteria Yunovilsa Putra Melody Angel Masadi Muhammad Ilman Muhammad Surya Madani Muhibuddin, Anton Mutia Hardhiyuna, Mutia Nada Nisrina Nastiti Wijayanti Nelwan, Sindy Cornelia NFN Bustanussalam NFN Yadi Noli Novidahlia Nopita Aliani Nunik Gustini Nur Afifah Nur Rohmah Nuraini Nuraini Nurcahali, Fani Nurman Maulana Ikhsan Partomuan Simanjuntak Partomuan Simanjuntak Partomuan Simanjuntak Partomuan Simanjuntak Partomuan Simanjuntak Partomuan Simanjuntak Permatahati, Ghina Sri Puspo Edi Giriwono Putra, Masteria Yunovilsa Qisthina, Dalilah Rachmat Sahputra Rahma Micho Widyanto Ramadhaniyati, Ramadhaniyati Ratna Chrismiari Purwestri Ratna Ediati Rika Damayanti Rikno Harmoko Rikno Harmoko Rikno Harmoko Rosy Hutami Saiful Bachri Salcia Inka Nelanda Saniyya, Ashila Nasyadhiya Setyawati, Amalia Rani Siregar, Maruli Siti Aminah Siti Nurhalimah Siti Nurjanah Slamet Budjianto SOETJIPTO . Soetjipto Soetjipto St Maisarah Sukarno Sukarno Sunaryo, Endang S. Suprayatmi, Mira Suprayatmi, Mira Suryandari Suryandari Syamsiah Syamsiah Tirtawati, Desi Titi Rohmayanti Tutik Wresdiyati Udijanto Tedjosasongko Untari, Febriana Utami, Nur' Widjajanti, Widjajanti Wien Kusharyoto Wyna Nabila Yadi Yadi Yatri Hapsari Yatri Hapsari Yatri Hapsari Yatri Hapsari Yatri Hapsari Yohana P. Br Sianturi Yuliana, Resti Yuliana, Resti Yumi Sartika Yunas, Ranum Wanudya