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All Journal Jurnal Ilmu Informasi Perpustakaan dan Kearsipan Jurnal Ilmiah Pangan Halal
Hartono, Yogi
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Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Industrial & Manufacturing Engineering Library & Information Science Other

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Perancangan Prototipe Website Arsip Digital Berbasis Google Sites sebagai Solusi Pengelolaan Arsip di Media Online BandungBergerak Khoirina, Fathia; Adnans, Abdhy Aulia; Hartono, Yogi
Ilmu Informasi Perpustakaan dan Kearsipan Vol 14, No 2 (2025): Jurnal Ilmu Informasi Perpustakaan dan Kearsipan
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jiipk.v14i2.135973

Abstract

Transformasi digital menciptakan tantangan kompleks dalam manajemen arsip, khususnya bagi media online dengan volume konten tinggi. Penelitian ini bertujuan merancang model website arsip digital berbasis Google Sites sebagai solusi sentralisasi dan temu kembali arsip di BandungBergerak. Observasi awal menunjukkan bahwa arsip digital di BandungBergerak masih tersebar di perangkat pribadi staf, yang mengancam memori institusional dan menghambat efisiensi kerja. Metode kualitatif digunakan untuk menganalisis kebutuhan fungsional website. Pengumpulan data dilakukan melalui observasi, wawancara, dan studi dokumentasi. Wawancara melibatkan empat informan: pengelola editorial, pengelola multimedia, pengelola data dan media sosial, serta pengelola bisnis dan kemitraan. Hasilnya adalah prototipe website arsip minim biaya yang mengintegrasikan Google Sites, Google Drive, dan Google Spreadsheets. Model ini berhasil menyediakan platform untuk temu kembali arsip dalam empat kategori: Persuratan, Keuangan, Multimedia, dan Artikel. Penelitian ini memberikan kontribusi ilmiah berupa model pemanfaatan platform non-kearsipan sebagai solusi manajemen arsip digital bagi organisasi dengan keterbatasan sumber daya. Meskipun memiliki keterbatasan, Google Sites merupakan solusi strategis untuk pengelolaan arsip di organisasi media independen.
Sineresis, Daya Ikat Air, dan Whey Bebas Yoghurt Susu Kambing dengan Fortifikasi Jahe Merah: Syneresis, Water Holding Capacity, and Whey-Free Goat Milk Yogurt with Fortification of Red Ginger Hartono, Yogi; Setyawardani, Triana; Fadhlurrohman, Irfan
Jurnal Ilmiah Pangan Halal Vol. 8 No. 1 (2026): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v8i1.22799

Abstract

The study of the effect of fortification with red ginger extract (Zingiber officinale var. rubrum) in the manufacture of goat milk-based yogurt on syneresis, water holding capacity, and free whey aims to determine the effect of adding red ginger extract (Zingiber officinale var. rubrum) with different concentrations on syneresis, water holding capacity, and free whey of goat milk yogurt. The study used a Completely Randomized Design (CRD) with four treatments of red ginger extract concentration (2%, 4%, and 6%) and five replications. The variables measured were syneresis, water-holding capacity, and free whey obtained, which were analyzed using analysis of variance. The results of the analysis of variance (ANOVA) showed that the addition of red ginger extract had no significant effect (P>0.05) on the value of syneresis, water holding capacity, or free whey in goat milk yogurt. The average values obtained were 41.97% for syneresis, 58.19% for water holding capacity, and 65.69% for free whey. The conclusion of the study was that the addition of red ginger extract had no significant effect on syneresis, water binding capacity, and free whey.
Co-Authors Adnans, Abdhy Aulia Fadhlurrohman, Irfan Khoirina, Fathia Triana Setyawardani