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Rahmawati, Siti Irma
Universitas Djuanda
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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

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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

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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.
Analisis Manajemen Risiko Pada UMKM “Mie Ayam Mas Adi” Bandung Arrachman, Hajar Chair; Karimah, Nur Rafidah; Rahmawati, Siti
Jurnal Serambi Ekonomi dan Bisnis Vol 8, No 1 (2024): September 2024 -Februari 2025
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/jseb.v8i1.8692

Abstract

Businesses that are currently developing are small businesses, where the business does not require a lot of capital, and the process of setting it up is easy. Small businesses are business activities that have small initial capital, small assets, and a small number of workers. It can be said that a small business is an individual business or legal entity that carries out simple economic activities with the aim of making a profit within certain limits. Traders are one of the micro and medium enterprises whose implementation requires relatively small capital and usually uses their own capital or loans.
Analisis Manajemen Risiko pada UMKM Apa Ya Food Karimah, Nur Rafidah; Arrahman, Hajar Chair; Rahmawati, Siti
Jurnal Serambi Ekonomi dan Bisnis Vol 8, No 1 (2024): September 2024 -Februari 2025
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/jseb.v8i1.8693

Abstract

Pempek, a traditional delicacy from Palembang, Indonesia, is made from finely ground fish mixed with tapioca flour and shaped into various forms such as pempek kapal selam and pempek lenjer. Its preparation involves mixing ingredients, shaping, and boiling, often served with cuko, a sweet, sour, and spicy sauce that enhances its flavor. Pempek is not only delicious but also nutritious, high in protein from fish. Dimsum, originating from China, has been adapted into diverse variations in Indonesia. Typically consisting of a dough filled with meat, vegetables, or other ingredients, dimsum is either steamed or fried. Known for its variety, it is often enjoyed as a snack or side dish during gatherings. Meanwhile, snacks in Indonesia encompass a wide range of small bites that can be enjoyed anytime, including chips, traditional snacks like risoles and pastel, and moist cakes. These snacks feature a variety of flavors, from sweet to savory, and frequently use local ingredients such as cassava, glutinous rice, and coconut. All three food categories pempek, dimsum, and snacks are not only popular among locals but are also gaining recognition internationally. Through innovations in recipes and presentation, they continue to evolve to suit modern consumer tastes.
Roselle and Red Ginger: A Potential Combination of Medicinal Plants for Hypertension Therapy Yunas, Ranum Wanudya; Rahmawati, Siti Irma; Saputri, Fadlina Chany; Bayu, Asep; Chianese, Giuseppina; Putra, Masteria Yunovilsa
Pharmaceutical Sciences and Research Vol. 11, No. 3
Publisher : UI Scholars Hub

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Abstract

Hypertension is a prevalent cardiovascular condition that significantly increases the risk of heart disease and stroke. Effective management is essential to prevent severe complications. Roselle (Hibiscus sabdariffa L.) and red ginger (Zingiber officinale var. rubrum) are two medicinal plants known for their antihypertensive properties. Roselle contains bioactive compounds such as anthocyanins that exhibit vasodilatory and angiotensin-converting enzyme (ACE) inhibition, while red ginger is rich in gingerols and shogaols, which possess anti-inflammatory and vasodilatory properties. The complementary mechanisms of action of these two plants, including ACE inhibition, antioxidant activity, and modulation of vascular tone, result in a more pronounced antihypertensive effect when used together. By targeting multiple pathways, the combination allows for more effective blood pressure control, which could lead to improved patient outcomes. The purpose of this study is to provide a detailed review of the evidence supporting the use of roselle and red ginger in combination as a potential therapeutic approach for hypertension. This review aims to identify gaps in the existing research and suggest directions for future studies. Understanding the synergistic effects of these plants can help in developing more effective herbal therapies that leverage their combined benefits. Further research is needed to confirm these findings through more in-depth preclinical and clinical studies. Investigations should focus on optimizing dosages, understanding long-term safety, and establishing standardized protocols for combination therapy. This review serves as a foundation for future research and encourages the integration of traditional herbal medicine into modern hypertensive management strategies, promoting a holistic approach to cardiovascular health.
Deteksi Cepat Formalin Menggunakan Zat Warna Kelopak Bunga Rosella ((Hibiscus Sabdariffa L.) Pada Berbagai Produk Pangan Basah Tirtawati, Desi; Mardiah; Rahmawati, Siti Irma
JURNAL AGROINDUSTRI HALAL Vol. 11 No. 1 (2025): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v11i1.15681

Abstract

One of the dangerous substances still used in food goods as a preservative is formalin. The public finds it challenging to identify food products that contain formalin because formalin testing has so far been done in labs using chemical reagents. Formalin may be identified using anthocyanin dyes, according to the findings of multiple studies. Anthocyanin dyes are reported to be present in rosella flowers. Finding out if rosella flower extract can be utilized to detect formalin in different wet food products was the aim of this investigation. Using water and ethanol solvents, fresh rosella flower petal extract and dried rosella were prepared in different ratios of 1: 4, 1: 6, and 1: 8. The resulting food product samples were then tested on white tofu, lontong, and yellow noodles. The color changes that transpired in samples that were provided liquid rosella flower petal extract and the paper kit test were used to conduct qualitative observations. Formalin identification was analyzed by comparing the qualitative and quantitative findings of laboratory tests. The study's findings demonstrated that food samples containing formalin with a pH of greater than 8 underwent a color shift. In the paper kit test of fresh Rosella flower petal extract, the red color turned yellow and went from red to greenish blue. While the results of observations of color changes using dried rosella flower petal extract were more difficult to detect because the color was too thick. The fresh rosella flower petals ethanol extract with a 1:8 ratio produced the best results.
Co-Authors . Anidah . Aslan . Kholik A.A. Ketut Agung Cahyawan W Abdullah, Muhamad Al Faruq Afifah Rosyidah Afifah, Diana N. Ahmad Syauqy 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. Darmawati Dalle Dharmawan, Devi Diah Anggraini Wulandari Dian Ratih Laksmitawati Diana Nur Afifah, Diana Nur Donald, Eriklex Dwi Aryanti Effionora Anwar Elke Stephanie Ella Saparianti Elok Zubaidah Endang Mahati Endang Saepudin Eris Septiana Eris Septiana Eris Septiana Eris Septiana ERIS SEPTIANA Eris Septiana Eris Septiana Fadhilah, Syifa Fadlina Chany Saputri Fariha Willisiani 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 Febriandy, Agustio Febriansyah, Ilham Ferdina Tri Laksmita Fikayuniar, Lia Fitri Amalia Fitri Nur Hikmah Fitrilia, Tiana Ghina Putri Dyanti Giriwono , Puspo Edi Gita Syahputra Hadistio, Alfin Hairida Hairida Hanifah, Ishmah Hapsari , Yatri Hendig Winarno Heni Pujiastuti Indradewa, Rhian Izzati, Fauzia Joko Hermanianto Karimah, Nur Rafidah Kharyani, R. Aldini Kristanti Indah Purwani Leny Heliawati Leo, Leviena Merlynike Lestari Makmuriana Lutfi Alhazami MADE ASTAWAN Mardiah Marhamah, Irma Siti Martha Sari Martha Sari Masteria Yunovilsa Putra Masteria Yunovilsa Putra 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 Rohmah Nuraini Nuraini Nurcahali, Fani Partomuan Simanjuntak Partomuan Simanjuntak Partomuan Simanjuntak Partomuan Simanjuntak Partomuan Simanjuntak Permatahati, Ghina Sri Putra, Masteria Yunovilsa Qisthina, Dalilah Rachmat Sahputra Rahma Micho Widyanto Rahman , Fauzy 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 Septiana , Eris Setyawati, Amalia Rani Simanjuntak , Partomuan Siregar, Maruli Siti Aminah Siti Nurhalimah Siti Nurjanah Slamet Budjianto SOETJIPTO . Soetjipto Soetjipto Sukarno Sukarno Sunaryo, Endang S. Suprayatmi, Mira Suprayatmi, Mira 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 Yohana P. Br Sianturi Yuliana, Resti Yuliana, Resti Yumi Sartika Yunas, Ranum Wanudya