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All Journal Jurnal AGROTEKNOLOGI Jurnal Ekonomi : Journal of Economic Acta Pharmaceutica Indonesia Kultivasi JURNAL PERTANIAN QARDHUL HASAN: MEDIA PENGABDIAN KEPADA MASYARAKAT Jurnal Riset Teknologi Industri Jurnal Sibermas (Sinergi Pemberdayaan Masyarakat) Food Scientia: Journal of Food Science and Technology OrchidAgro JURNAL AGROINDUSTRI HALAL Pharmaceutical Sciences and Research (PSR) Jurnal Pengabdian Masyarakat Farmasi : Pharmacare Society ELIGIBLE : Journal of Social Sciences Jurnal Ilmiah Pangan Halal Karimah Tauhid Journal Of Agriculture Sciences (Agrosci)
Lia Amalia
Universitas Djuanda Bogor
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mechanical Engineering Medicine & Pharmacology Neuroscience Public Health Social Sciences Veterinary Other

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SOSIALISASI DAN PELATIHAN PROSES SERTIFIKASI HALAL SERTA PENERAPAN SISTEM JAMINAN HALAL BAGI UMKM SOTO MI DAN KERUPUK KULIT Nurhalimah, Siti; Hutami, Rosy; Amalia, Lia; Riski Hapsari, Distya
Qardhul Hasan: Media Pengabdian kepada Masyarakat Vol. 9 No. 3 (2023): DESEMBER
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/qh.v9i3.8126

Abstract

Makanan yang banyak dijual dan diminati oleh masyarakat di kota Bogor diantaranya adalah Soto Mi dan kerupuk kulit. Soto Mi biasanya menggunakan daging ayam, daging sapi, kikil, dan jeroan. Sedangkan kerupuk kulit menggunakan kulit sapi dan kulit kerbau. Soto mi dan kerupuk kulit yang dijual di kota Bogor masih belum banyak yang memiliki sertifikat halal sehingga diperlukan sosialisasi dan pelatihan untuk meningkatkan pemahaman dan pengetahuan pedagang tentang proses sertifikasi halal dan penerapan Sistem Jaminan Halal. Kegiatan ini terdiri dari pemetaan UMKM (Usaha Kecil dan Menengah) atau pedagang soto mi dan kerupuk kulit di kota Bogor, pemberian brosur penerapan Sistem Jaminan Halal, pemberian pretest, pelatihan, pemberian pretest dan posttest, dan analisa deskriptif. Pedagang soto mi dan kerupuk kulit cukup mengetahui dan memahami tentang kehalalan pangan. Pengetahuan proses sertifikasi halal dan penerapan Sistem Jaminan Halal penjual soto mi mengalami peningkatkan setelah mengikuti pelatihan.
FORMULATION CRACKERS PASTA TALAS (Colocasia esculenta) AND PURPLE SWEET POTATO (Ipomea batatas L) Novidahlia, Noli; Amalia, Lia; Januarisca, Brida
Jurnal Pertanian Vol. 9 No. 1 (2018): APRIL
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (629.689 KB) | DOI: 10.30997/jp.v9i1.1149

Abstract

Taro is rich in nutrients and purple sweet potato is rich in anthocyanin which can be functioned as a pigment. The aims of the study were to determine the best paste formulated using taro flour and mash sweet potato based on sensory quality test, to evaluate the preference level of crackers using hedonic test and to analyze the chemical properties of selected product. The study was begun with pasta preparation assigned by three ratios of taro flour and mash purple sweet potato (1:1 , 3:1 and 1:3). The sensory qualities of paste including color, taste, and texture were analyzed. Paste made with ratio of taro flour and mash purple sweet potato 1:3 had the best sensory qualities. The paste was then used for crackers making, crackers with filler of paste (sandwich) and crackers made by mixing the dough and paste. Each crackers was then evaluated its preference level using hedonic test including color, aroma, taste, crispyness, and the preferred crackers was analyzed its chemical properties including moisture, ash, protein, lipid, and carbohydrate. The results showed that sandwich crackers was preferred than mixed dough-paste crackers and contained of moisture 3.54%, ash 0.82%, protein 8.57%, fat 7.15%, and carbohydrates 79.93%.
EFFECTS OF REDUCE SPECIFIC BAU ON KUNASIT (Curcuma Domestica Val.) AS NATURAL DYE COLOR Mardiah, Mardiah; Nurhayati, Astri; Amalia, Lia
Jurnal Pertanian Vol. 9 No. 1 (2018): APRIL
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (908 KB) | DOI: 10.30997/jp.v9i1.1151

Abstract

Turmeric is widely used as a herbal medicine, food preservation and food coloring. However, food industries have less interest to utilize turmeric as a food coloring due to its spesific aroma. The objective of this research was to obtain the proper method to eliminate the turmeric’s spesific aroma. The experimental methods consisted of 3 stages, namely distillation (A1) and non-distillation (A2) methods which then was extracted by maceration method with the addition of 96% ethanol (B1), acetone (B2) and ethanol 96% + acetone (B3) as stage 1; with (C1) and without heating (C2) as stage 2; and the addition of 3% acetic acid and 3% citric acid as stage 3. The results of stage 1, 2, and 3 were the spesific aroma of turmeric tend to be weak when use the distillation and maceration with 96% ethanol where the curcumin content was 0.50%, and with the addition of 3% acetic acid which have a brighter color, respectively. The color analysis showed that the color by adding 3% acetic acid has CIE b* (yellow) of 66.85 with pH of 3.24. So, the proper method for eliminating the turmeric’s spesific aroma was distillation process then followed by extraction using 96% ethanol and adding 3% acetic acid to increase the color brightness and homogeneity. 
The Effect of Emotional Intelligence and Spiritual Intelligence on Lecturer Work Performance Nurzaman, Lisye; Amalia, Lia
Eligible : Journal of Social Sciences Vol. 1 No. 1 (2022): ELIGIBLE : Journal of Social Sciences
Publisher : Lembaga Layanan Pendidikan Tinggi Wilayah III DKI Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53276/eligible.v1i1.11

Abstract

The purpose of this research is to observe the influence of emotional intelligence and spiritual intelligence on lecturer work performance and also to explore the moderation effect of lecturer certification on the correlation between emotional intelligence and spiritual intelligence towards the lecturer work performance. This research uses the quantitative approach by applying the survey method based on primary data. Data is collected from 306 respondents who are full-time lecturers in Pelita Harapan University, with 59 indicator questions under the category of emotional intelligence, spiritual intelligence and lecturer work performance. The sampling technique in this research is simple random sampling. The Analyzing instrument used Partial Least Squares Structural Equation Model (PLS - SEM). The result of the research reveals that emotional intelligence positively and significantly influences lecturer work performance, lecture certification does not give a positive influence in moderating between spiritual intelligence and lecturer work performance. This result of this research is beneficial for Higher Education in determining policies or descisions that will be taken in the management and the improvement of lecturer work performancer.
Optimasi Minuman Serbuk Instan Antiobesitas menggunakan Metode Response Surface Methodology (RSM) Berbasis Rosela (Hibiscus sabdariffa l) Utami, Intan; Mardiah; Amalia, Lia; Aminah, Siti
JURNAL AGROINDUSTRI HALAL Vol. 9 No. 2 (2023): Jurnal Agroindustri Halal 9(2)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v9i2.9948

Abstract

Instant rosella anti-obesity drink is a beverage product in powder form, easily soluble in water, has a short rehydration time, practical in serving. This study aims to obtain an instant rosella anti-obesity drink formulation consisting of roselle extract, mangosteen peel extract, lemon extract and EGCG. This research was optimized using the Response Surface Methodology (RSM) method with a central composite design. Analysis of the formulation includes analysis of anthocyanin levels, levels of vitamin C in each formulation treatment. Based on the results of optimization of the anthocyanin and vitamin C content of instant anti-obesity drinks using the RSM method, formula 10 was obtained containing 4.75 g roselle, 0.2 g lemon extract, 0.5 g mangosteen peel extract and 0.0625 EGCG. This formula obtained anthocyanin levels of 895.72 mg/L and vitamin C levels of 53.3 mg/L with a powder drink pH of 2.5
Karakteristik Kimia dan Sensori Bakso Goreng Menggunakan MDM (Mechanically Deboned Meat) Ayam Fitriana, Nadia; Amalia, Lia; Aminah, Siti
JURNAL AGROINDUSTRI HALAL Vol. 10 No. 2 (2024): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v10i2.10175

Abstract

ABSTRACT MDM Chicken is meat produced by separating the remaining meat on the back, head, and neck. Chicken MDM has a paste texture, fibrous, contains muscle or tendons, fat, and connective tissue. Chicken MDM is usually used as an ingredient to make meatballs, sausages, corned beef, and nuggets. The purpose of this study was to utilize chicken MDM to make fried meatballs at a more economical price. This study used a one-factor complete randomized design (CRD) design with 4 levels and 2 repetitions, with the treatment levels of chicken MDM to tapioca (30%: 44%), (40%: 34%), (50%: 24%), and (60%: 14%). Product analysis includes chemical tests including water content, ash content, protein content, and fat content, and sensory and hedonic quality tests including color, aroma, taste, texture, and overall. Data analysis used was ANOVA with Duncan's further test. The results of chemical analysis research gave a significant effect on water content, ash content, fat content and protein content. The sensory quality test significantly influenced texture, color, aroma, and taste. Hedonic test significantly affects texture, aroma, taste and overall. Keywords: MDM Chicken, fried meatballs, cemical analysis, sensory and hedonic. ABSTRAK MDM ayam adalah daging yang dihasilkan dengan cara memisahkan sisa daging pada punggung, kepala, dan leher. MDM ayam memiliki tekstur berupa pasta, berserat, mengandung otot atau urat, lemak, dan jaringan pengikat. MDM ayam biasanya digunakan sebagai bahan untuk membuat bakso, sosis, kornet, dan nugget. Tujuan dari penelitian ini ialah pemanfaatan MDM ayam untuk pembuatan bakso goreng dengan harga yang lebih ekonomis. Penelitian ini menggunakan desain rancangan acak lengkap (RAL) satu faktor dengan 4 taraf dan 2 kali pengulangan, dengan taraf perlakuan MDM ayam banding tapioka (30% : 44%), (40% : 34%), (50% : 24%), dan (60% : 14%). Analisa produk meliputi uji kimia meliputi kadar air, kadar abu, kadar protein, dan kadar lemak, dan uji mutu sensori dan hedonik meliputi warna, aroma, rasa, tekstur, dan overall,. Analisa data yang digunakan adalah ANOVA dengan uji lanjut Duncan. Hasil penelitian analisa kimia memberikan pengaruh nyata terhadap kadar air, kadar abu, kadar lemak dan kadar protein. Pada uji mutu sensori berpengaruh nyata terhadap tekstur, warna, aroma, dan rasa. Uji hedonik berpengaruh nyata terhadap tekstur, aroma, rasa dan overall. Kata kunci: MDM ayam, bakso goreng, analisa kimia, mutu sensori dan hedonik.
Karakteristik Fisikokimia dan Sensori Selai Lembaran Albedo Semangka (Citrullus lanatus.) dengan Substitusi Daging Buah Cempedak Hutami, Rosy; Guna Wibawa, Sultan; Kusumaningrum, Intan; Amalia, Lia; Riski Hapsari , Distya; Nurhalimah, Siti
JURNAL AGROINDUSTRI HALAL Vol. 10 No. 2 (2024): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v10i2.10213

Abstract

Sheet jam is a processed jam food product that is processed with the addition of hydrocolloid so that it has a semi-solid, plastic and non-sticky texture. This study aims to utilize the watermelon rind and chempedak fruit in the manufature of sheet jam as one of the food diversifications. This studi used a one-faktor Completely Randomizd Design (CRD), namely the comparison of the watermelon rind and chempedak fruit flesh with 3 treatment levels (50%:50%, 60%:40%, 70%:30%). Data analysis used ANOVA with Duncan's Advanced Test at 95% confidence interval. The analysis used included chemical test analysis (moistur content, ash content, pectin content, crude fiber content), physical tests (total dissolved solids and color test), sensory quality, and hedonic tests to determine the product with the best treatment. The best treatment of sheet jam was with a ratio of 50% watermelon rind and 50% puree of chempedak pulp, having a moistures content of 19.83%, ash content of 0.42%, pectin content of 3.23%, crude fiber of 2.92%, and TDS 21.8 % °Brix. The results of the sensory quality of sheet jam with the best treatment had a brownish yellow color, tended to be sweet, smelled of less strong watermelon albedo, had a strong aroma of chempedak, and quite springy in texture. The results of the hedonik test on sheet jam were the best for color, aroma, taste, texture, and Overall parameters in the direction of liking (6,42 – 7,30).
Dormancy of Macadamia Nut Seeds (Macadamia Integrifolia) by Drying and Soaking Water Sondari, Nunung; Abdullah, Rohana; Amalia, Lia; Ulfah, Indriana; Azizah, Rifdah; Wilujeung, Sri
Jurnal Agrosci Vol 1 No 4 (2024): Vol 1 No 4 Maret 2024
Publisher : Ann Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62885/agrosci.v1i4.215

Abstract

Macadamia nut seeds are orthodox seeds that result in a dormancy period, so breaking the seed dormancy period is necessary. This study aims to determine the effect of drying and water immersion on dormancy breaking and macadamia bean seed germination and which drying and water immersion had the best impact on dormancy breaking and macadamia bean seed germination. The research was conducted in the soil laboratory and screen house of the Faculty of Agriculture, Winaya Mukti University, Tanjungsari District, Sumedang Regency, from June to November 2022. The experimental design used was a simple randomized block design (RBD) with a combination of drying and soaking seeds with nine treatment combinations. Each was repeated three times, so there were 27 experimental units. A = P 40oC + PA 45oC, B = P 45oC + PA 50oC, C = P 50oC + PA 55oC, D = P 50oC + PA 45oC, E = P 40oC + PA 50oC, F = P 45oC + PA 55oC, G = P 45oC + PA 45oC, H = P 40oC + PA 55oC, I = P 50oC + PA 50oC. The results showed that drying and soaking in water treatments at different temperatures had no significant effect on seed moisture content, seed cracking percentage, germination percentage, radicle length, and plumula length.
Investigating, Determining Morphological Features, Development and Producing Capacity, and Linking Local Rice (Oryza Sativa L.) in Sumedang District Amalia, Lia; Sondari, Nunung; Komariah, Ai; Sukmawati, Deti; Ulfah, Indriana; Mulyana, Hudaya; Parlinah, Linlin; Hanan, Acep
Jurnal Agrosci Vol 1 No 5 (2024): Vol 1 No 5 Mei 2024
Publisher : Ann Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62885/agrosci.v1i5.272

Abstract

In order to create future superior varieties, local rice (Oryza sativa L.) is a source of germplasm. In Sumengang Regency, conservation efforts are required to prevent the extinction of native rice genotypes. This study attempts to investigate native rice in Sumedang Regency, identifying morphological characteristics, studying growth and yield, and family links. The study's sites included greenhouses and experimental paddy fields at Winaya Mukti University's Faculty of Agriculture in Tanjungsari, Sumedang Regency, and the Sumedang Regency area. A survey method, descriptive qualitative analysis, and an experimental methodology employing a Randomized Block Design (RBD) with 18 treatments of local rice cultivars and two repetitions were used to conduct the research from May 2022 to December 2022. Sixteen local rice cultivars from Sumedang and two local rice cultivars from Tuban and Probolinggo were discovered as a result of research in the form of exploration; morphological characters were identified using the UPOV criteria (2020); growth characters with high yields were discovered in Gemah and Tri Sakti cultivars, whereas Bagendit cultivars tended to have low growth but high fruitfulness. All 18 of the examined cultivars showed variations in growth and yield. The dendrogram that resulted from the phenetic analysis split the eighteen rice cultivars into two groups: Group I was made up of local rice cultivars, namely Sertani, Bagendit, Masreum, Gading, Jablay, Patenggang, Gede Wangi, Hawara salak, Mentik Susu A, Godang, and Omas Genteng; group II was made up of local rice cultivars, namely Jalur, Gemah, Mesir Super, Sri Dewi, Tri Sakti, Mentik Susu B, and Mareum. There is a 56.16% similarity between each distinct rice variety. Many Sumedang local rice cultivars, such as Gading, Jablay, and Patenggang, share morphological characteristics. The morphological character data shows a 90% similarity coefficient amongst the cultivars.
Ethnoagronomic Study of Rice Plants (Oryza Sativa L.) Based Geographic Information System in Tanjungkerta Sumedang District, West Java, Indonesia Sondari, Nunung; Putri Daliesta, Nenda Fuji; Assafaat Hadi, Roni; Amalia, Lia; Perkasa Nurlukman, Candra; Mulyana, Hudaya; Widodo, R. Wahyono; Ulfah, Indriana
Jurnal Agrosci Vol 1 No 6 (2024): Vol 1 No 6 July 2024
Publisher : Ann Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62885/agrosci.v1i6.346

Abstract

This study aims to study rice cultivation in Tanjungkerta District with an ethnoagronomic approach based on geographic information systems (GIS). This study was conducted to understand better agricultural cultural patterns, the implementation of agricultural rituals, and their relationship with specific geographical factors. The research was conducted from January 2024 to February 2024 in Tanjungkerta District. The research method involves collecting primary data through field surveys, interviews with farmers, and direct observation of agricultural practices. Geographic data is also collected and analyzed using GIS technology to map rice farming patterns and their relationship with environmental factors. The results of the study show that rice cultivation in Tanjungkerta District has its characteristics, with many traditional practices that are still maintained. The implementation of agricultural ritual culture varies depending on geographical factors, such as the availability of water sources and land topography. This study concludes that geographical factors and local cultural values influence rice cultivation in Tanjungkerta District.
Co-Authors Agus Budiyanto Ai Komariah -, Ai Komariah Aji Jumiono Akil, Syahril Al Ghifari Ramadhan, Rafly Amalia, Elsa AMINULLAH Aminullah Aminullah Anik Zumaeroh Azizah, Rifdah Bilqisthy , Salmiah Rahayu Budiasih, R Chaerunnisa, Syakira Dina Sudjana Dinda Army Trimelati Distya Riski Hapsari Dita Wulandari E. Y. Purwani Eliska, Arshyla Erna Puspasari Fanani, Muhammad Zainal Fellicia, Jovita Feranica Firdaus, Muhammad Revy Fitriana, Nadia Fitrilia, Tiana Guna Wibawa, Sultan Hanan, Acep Helmi Haris Herawati, Lia Hudaya Mulyana Hutami, Roy Indradewa, Rhian Indriani, Loli Intan Kusumaningrum Irmawati Irmawati Ismah, Nabilah Nurul Januarisca, Brida Januarisca, Brida Kurniawan, M. Fakih Kusumaningrum, Julia Lidiyani, Nurfitri Linda Mei Velina Luthfiya Azzahra, Haura Maesaroh, Mia Mardiah Mardiah Monita, Gita Muhammad Rifqi Muhammad Rifqi Muhammad Rifqi Suryana Mulya, Sahnur Nabila Oktri Sumantri Noli Novidahlia Nunuk Widhyastuti Nurhayati, Astri Nurhayati, Astri Nurlaela, Raden Siti Nursyawal Nacing Nurul, Eka Nurzaman, Lisye Papeo, Dizky Ramadani Putri Parlinah, Linlin Perkasa Nurlukman, Candra Pertiwi, Sri Rezeki Retna Putri Daliesta, Nenda Fuji Putri, Fenia Apriliani Putri, Syalwa Dania Rachmaini, Fitri Raden Haryo Bimo Setiarto Rahayu, Cherry Ramadhan, Muhamad Fauzi Rambe, Muhammad Ikbal Ria, Elly Roosma Riski Hapsari , Distya Rizki, Ahmad Miftahul Rohana Abdullah Roni Assafaat Hadi Rosy Hutami S., Hartini Saepul Adnan Salsabila Samsul, Asep Sari, Amelia Nurlaelasari Siti Aminah Siti Aminah Siti Fauziah Siti Nurhalimah Sofyan, Nurul azfy Sri Rejeki Pertiwi Sugandi, Ullyanna Rachmah Sukmawati, Deti Suradi, Alivia Veditami Syafira, Fika Putri Syifa, Nurhaeni Titi Rohmayanti Ulfah, Indriana Utami, Intan Velita, Velita Wardani, Widya Azzahra widodo, R. wahyono Wikaningtyas, Pratiwi Wilna Iznilillah Wilujeung, Sri Wiraningrum, Sekar Yasir Mokodompis Yusdianti Febriani