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Rozana, Rozana
Universitas Tribhuwana Tunggadewi
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Pengaruh Konsentrasi Gula dan Natrium Metabisulfit terhadap Mutu Manisan Nangka Kering(Artocarpus Heterophyllus) Kaka, Heleria Ambu; Ahmadi, KGS; Rozana, Rozana
Fakultas Pertanian Vol 7, No 1 (2019)
Publisher : Universitas Tribhuwana Tunggadewi

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Candied fruit is a products that is processed by adding sugar with the aim of giving it a sweet taste, and preventing the growth of microorganisms (fungi, yeasts, and bacteria), so that it can extend its storage time. The purpose of this study was to obtain the best concentration of sugar and sodium metabisulfite on the quality of candied dry jackfruit. This research used a Factorial Completely Randomized Design, the first factor was the concentration of sugar solution, with 3 levels, namely: 50%, 60%, and 70%. While the second factor was the concentration of sodium metabisulfite solution with 3 levels, namely: 100 ppm, 200 ppm, and 300 ppm. The results showed that the best treatment (60% sugar and sodium metabisulfi 200 ppm) with physicochemical parameters of water content (0.2758%), sugar content (0.0548%), yield (0.1055%) while organoleptic tests were obtained taste (4,1), aroma (3,8), color (3,8), and texture (3,9). Manisan adalah produk yang diolah dengan menambah gula dengan tujuan untuk memberi rasa manis, dan mencegah tumbuhnya mikroorganisme (jamur, khamir, dan bakteri), sehingga dapat memperpanjang daya simpan. Tujuan penelitian ini adalah menganalisis pengaruh konsentrasi gula dan natrium metabisulfit yang terbaik terhadap mutu manisan nangka kering. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) Faktorial, Faktor pertama konsentrasi larutan gula, dengan 3 taraf yaitu : 50%, 60%, dan 70%. Faktor kedua adalah konsentrasi larutan natrium metabisulfit dengan 3 taraf yaitu: 100 ppm, 200 ppm, dan 300 ppm. Hasil penelitian menunjukkan bahwa perlakuan terbaik (gula 60 % dan natrium metabisulfi 200 ppm) dengan parameter fisiko kimia kadar air (0,2758 %), kadar gula (0,0548 %), rendemen (0,1055 %), sementara uji organoleptik diperoleh rasa (4,1), aroma (3,8), warna (3,8), dan tekstur (3,9).
PRODUKSI KOPI BUBUK RENDAH ASAM DARI KOPI LIBERIKA (Coffea liberica) DENGAN METODE FERMENTASI MENGGUNAKAN RAGI (Saccharomyces sp.) Wijayanti, Puput; Mushollaeni, Wahyu; Rozana, Rozana
Fakultas Pertanian Vol 7, No 1 (2019)
Publisher : Universitas Tribhuwana Tunggadewi

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Liberika coffee is one of the most popular types of coffee because of its distinctive taste, besides having advantages, Liberika coffee also has many disadvantages, namely the value of caffeine and high organic acids contained in liberika coffee, so that if excessive coffee consumption can have a negative impact on health. One alternative for coffee to be enjoyed by all people is to produce low-acid coffee with a fermentation method using yeast. However, if the duration of fermentation and the concentration of yeast are not appropriate will result in the formation of aliphatic acids which can result in fermentation defects and the taste of coffee decreases. The purpose of this study was to m endapatkan k onsentrasi yeast and fermentation time is rightto produce low-acid coffee powder from liberika coffee after going through the fermentation process. This study uses Factorial RAK pattern with two factors namely Yeast Concentration (1.5%; 2.5%; 3.5%) and Fermentation Duration (4 hours, 8 hours, 12 hours) each treatment was repeated 3 times. The data obtained was analyzed by ANOVA. Then a further test using BNT 5% is carried out and if the results are significantly different, it will be continued using 1% BNT. The results showed that the best yeast concentration and fermentation time were found in the treatment with 1.5% yeast concentration and 8 hours fermentation time which produced a total acid of 0.58% and water content of 5.49%. levels of caffeine, k adar ash, and kealkalian ash, with successive values 1, 1 %, 1.8% , and 61 1N NaOH. Kopi liberika adalah salah satu jenis kopi yang banyak digemari dikarenakan citarasanya yang khas, Selain memiliki kelebihan, kopi liberika juga memiliki banyak kekurangan yaitu nilai kafein dan asam organik yang tinggi terkandung dalam kopi liberika, sehingga apabila mengkonsumsi kopi dalam jumlah yang berlebih dapat berdampak negatif untuk kesehatan. Salah satu alternatif agar kopi dapat dinikmati oleh semua kalangan adalah dengan memproduksi kopi rendah asam dengan metode fermentasi menggunakan ragi. Namun jika lama fermentasi dan konsentrasi ragi tidak tepat akan mengakibatkan terbentuknya asam alifatik yang dapat mengakibatkan cacat fermentasi dan cita rasa kopi semakin menurun. Tujuan dari penelitian ini adalah untuk mendapatkan konsentrasi ragi dan lama fermentasi yang tepat untuk menghasilkan bubuk kopi rendah asam dari kopi liberika setelah melalui proses fermentasi. Penelitian ini menggunakan RAK pola Faktorial dengan dua faktor yaitu Konsentrasi Ragi (1,5%; 2,5%; 3,5%) dan Lama Fermentasi (4 jam, 8 jam, 12 jam) setiap perlakuan diulang sebanyak 3 kali. Data yang didapat dianalisa dengan ANOVA. Kemudian dilakukan uji lanjut mengggunakan BNT 5% dan bila hasilnya berbeda nyata akan dilanjut menggunakan BNT 1%. Hasil penelitian menunjukkan bahwa konsentrasi ragi dan lama fermentasi terbaik terdapat pada perlakuan dengan dengan konsentrasi ragi 1,5% dan lama fermentasi 8 jam yang menghasilkan total asam sebesar 0,58% dan kadar air sebesar 5,49%. kadar kafein, kadar abu, dan kealkalian abu, dengan nilai berturut-turut 1,1 %, 1,8%, dan 61 1N NaOH.
ANALISA KELAYAKAN USAHA LAMA PERENDAMAN DAN BENTUK IRISAN TERHADAP MUTU MANISAN NANGKA KERING Idris, Fajir; Handayani, Sri; Rozana, Rozana
Fakultas Pertanian Vol 7, No 2 (2019)
Publisher : Universitas Tribhuwana Tunggadewi

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Candied fruit is one form of processed food that is liked by many people. And has a distinctive taste of fruit so it is suitable to be enjoyed in various occasions. The purpose of this study was to determine the feasibility of a dried jackfruit candied business. The calculation of business feasibility analysis on dried jackfruit candles is BEP Unit 676 and BEP Price of 30,399,592. HPP is 35,738.05 (1000 gr / pack) and the selling price is Rp. 45,000 / kg. NPV is 23.147.941, Net B/C is 1.44 equal to R/C ratio 1.26. 14% IRR and 1.12 year payback period. Manisan buah merupakan salah satu bentuk makanan olahan yang banyak disukai oleh masyarakat. Dan memiliki rasa yang khas buah sehingga sangat cocok untuk dinikmati diberbagai kesempatan. Tujuan dari penelitian ini adalah untuk mengetahui kelayakan usaha manisan nangka kering. Perhitungan analisa kelayakan usaha pada pembutan manisan nangka kering yaitu BEP Unit 676 dan BEP Harga 30.399.592. HPP sebesar 35.738,05(1000 gr/bungkus) dan harga jual Rp 45.000/kg. NPV yaitu 23.147.941, Net B/C seebesar 1,44 sdeangkan R/C ratio 1,26. IRR 14% dan payback period selama 1,12 tahun.
SUBTITUSI PARSIAL TEPUNG TERIGU DENGAN TEPUNG UMBI KELADI (Colocasia Esculenta) PADA PEMBUATAN BROWNIES PANGGANG Jon, Patrisius Sunardi; Ahmadi, Kgs; Rozana, Rozana
Fakultas Pertanian Vol 7, No 2 (2019)
Publisher : Universitas Tribhuwana Tunggadewi

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Yam is a local food that has not been utilized optimally and can be used as raw material for flour substitution. The objective of this research is to obtain a partial substitution of flour with yam tuber flour which is appropriate for making baked brownies. This research used a completely randomized design with 5 treatment levels and 3 replications. The treatment applied in this researchis the partial substitution of flour with yam flour. The levels of partial substitution of yam tuber flour 0% (P0), yam tuber flour 15% (P1), yam tuber flour 30% (P2), flour tuber 45% (P3), yam tuber flour 60% (P4). The results research showed that the partial substitution of wheat flour with the best yam tuber flour was found in substitution 15%, characteristics are: water content (14.49%), ash content (0.32) protein content (5.09%), texture (628.17 g / mm2). Keladi merupakan bahan pangan lokal yang belum termanfaatkan secara optimal padahal dapat dijadikan sebagai bahan baku untuk substitusi terigu. Tujuan penelitian ini adalah untuk mendapatkan subtitusi parsial tepung terigu dengan tepung umbi keladi yang tepat pada pembuatan brownies panggang. Penelitian ini menggunakan Rancangan Acak Lengkap (Randomized complete Design)) dengan 5 taraf perlakuan dan 3kali ulangan. Perlakuan yang diterapkan dalam penelitian ini yaitu substiusi parsial tepung terigu dan tepung umbl keladi dengan taraf sebagai berikut subtitusi tepung umbi keladi 0%(P0), tepung umbi keladi 15%(P1), tepung umbi keladi 30%(P2), tepung umbi keladi 45%(P3), tepung umbi keladi 60%(P4). Hasil penelitian menunjukkan bahwa substitusi parsial tepung terigu dengan tepung umbi keladi terbaik, terdapat pada substitusi 15%, dengan karakteristik kadar air (14,49%), kadar abu (0,32) kadar protein (5,09%), tekstur (628,17g/mm2).
PENGARUH VARIETAS CENGKEH TERHADAP KADAR MINYAK DAUN CENGKEH Walus, Rikardus; Tirtosastro, Samsuri; Rozana, Rozana; Tantalu, Lorine
Fakultas Pertanian Vol 4, No 2 (2016)
Publisher : Universitas Tribhuwana Tunggadewi

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Clove plant flowers (Syzygium aromaticum (L) is one of the spices that have long been used as raw material for cigarette, food, beverage, cosmetics and pharmaceutical industries. The utilization for those purposes is come by clove bud, steam and leaf contain clove oil which have specific flavour and it could be used as the stimulan, anaesthetic, carminative, antiemetic, antiseptic and antispasmodic. Clove leaf were considered as waste only and not fully utilized yet. The clove leaf has 1 - 4% essential oil, which is possible to produce oil by distillation. One of the essential oil distillation is process steam distillation. Steam distillation give proven could produced more maximal essential oil. In this research, the extraction process used steam distillation, use clove leaf are 500 gr, were used and distillation time 6 hours. Research results show that the Ambon variety had the highest oil yield of 2.26%, zanzibar 2.20%, siputih 1.90%, and the lowest yield of sikotok variety was 1.36%. Bunga tanaman cengkeh (Syzygium aromaticum (L) adalah salah satu rempah yang telah lama digunakan untuk bahan baku industri kretek, makanan, minuman, kosmetik dan farmasi. Penggunaan cengkeh untuk tujuan di atas adalah karena bunga cengkeh, dan daun cengkeh mengandung minyak cengkeh yang memiliki rasa spesifik dan dapat digunakan sebagai stimulan, anestesi, karminatif, antiemetik, antiseptik dan antispasmodik. Daun cengkeh selama ini dianggap sebagai limbah saja dan belum dimanfaatkan sepenuhnya, untuk itu perlu upaya memanfaatkan limbah tersebut menjadi produk lain yang lebih efisien. Daun cengkeh mengandung minyak esensial 1 - 4%, dengan senyawa ini dimungkinkan untuk melakukan penyulingan minyak. Salah satu penyulingan minyak atsiri adalah penyulingan dengan uap. Distilasi uap memiliki keunggulan karena dapat diproduksi minyak atsiri lebih maksimal. Dalam penelitian ini, proses ekstraksi menggunakan destilasi uap, dengan daun cengkeh 500 g, dan waktu destilasi 6 jam. Analisis yang dilakukan setelah perlakuan adalah kadar air cengkeh, rendemen dan Massa Jenis. Hasil penelitian menunjukkan bahwa varietas Ambon memiliki hasil minyak tertinggi 2,26%, zanzibar 2,20%, siputih 1,90%, dan hasil terendah dari varietas sikotok adalah 1,36%.
ANALISA KELAYAKAN USAHA PEMBUATAN NATA DE COCO MENGGUNAKAN SUMBER NITROGEN DARI KECAMBAH Mandasari, Fika; Santosa, Budi; Rozana, Rozana
Fakultas Pertanian Vol 6, No 2 (2018)
Publisher : Universitas Tribhuwana Tunggadewi

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Nata de coco is a coconut based food product produced by the bacterium Acetobacter xylinum. The purpose of this study was to analyze the feasibility of business in the manufacture of nata de coco by utilizing sprouts as an alternative nitrogen source. Sprouts have a nitrogen content of 20-30%. Calculation of business feasibility analysis on the nata de coco extraction from sprouts, namely BEP Unit of 2.528 and BEP Price, namely Rp 29.330.290 for 5 years of production. The HPP is Rp 10.026,82 and the selling price is Rp 11.600 per 1000 grams. The NPV calculation is Rp 8.350.151, Net B/C is 1,6 while the R/C ratio obtained is 1,16. The IRR for the nata de coco business is 19% and the Payback Period or the time period needed to return all costs incurred in investing in nata de coco products for 1,03 years. Nata de coco merupakan produk pangan berbahan dasar air kelapa yang dihasilkan oleh bakteri Acetobacter xylinum. Tujuan dari penelitian ini adalah untuk menganalisa kelayakan usaha pada pembuatan nata de coco dengan memanfaatkan kecambah sebagai sumber nitrogen alternatif. Kecambah mempunyai kandungan nitrogen sebesar 20-30%. Perhitungan analisa kelayakan usaha pada pembutan nata de coco dari kecambah yaitu BEP Unit sebesar 2.528 dan BEP Harga yaitu Rp 29.330.290 selama 5 tahun produksi. HPP sebesar Rp 10.026,82 dan harga jual yaitu Rp 11.600 per 1000 gram. Perhitungan NPV sebesar Rp 8.350.151, Net B/C sebesar 1,6 sedangkan R/C ratio yang diperoleh sebesar 1,16. IRR pada usaha nata de coco sebesar 19% dan Payback Period atau jangka waktu yang dibutuhkan untuk mengembalikan semua biaya yang telah dikeluarkan dalam berinvestasi produk nata de coco selama 1,03 tahun.
NTRM (NON TOBACCO RELATED MATERIAL) TEMBAKAU RAJANGAN MADURA PADA PETANI NON KEMITRAAN Mustafa, Junius Velly; Tirtosastro, Samsuri; Rozana, Rozana
Fakultas Pertanian Vol 6, No 2 (2018)
Publisher : Universitas Tribhuwana Tunggadewi

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NTRM (Non Tobacco Related Material) is the others material beside tobacco that have big opportunity to become the dangers material source, besides distruping the production process and aesthetics. This study aims to identify the NTRM kinds on Madura cut tobacco from non-partner farmers or free farmers which has nothing to do with the company in the tobacco production process. The location of this research is in Pamekasan county madura island. Sampling in this research used non-probability sampling technique method. Selected farmers who met the criteria for planting and processing their own tobacco leave then will be sold to the free market. Farmers plan and process their own tobacco leaves in to ranjangan Madura tobacco. Selected farmers are from Galis village and Kadur village of Galis district, Asampitu village, Kretek village, and Bulai village of Pademawu district, respectively in Pamekasan regency. The result of this research in the five village showed a high NTRM content, average organic NTRM, synthetic NTRM, and non-synthetic NTRM, respectively 1,53gr/kg, 1,07gr/kg, 8,59gr/kg. The highest NTRM is non-synthetic 76,80% in the form of stone and ceramic fractions. Synthetic NTRM 9,55% especially plastic and rubber bands and Organic NTRM 13,66% like grass, banana stem, mat and mango leaves. High content NTRM tobacco ranjangan Madura especially synthetic NTRM requires attention in the guidance of free farmers especially from local government. NTRM (Non Tobacco Related Material) adalah bahan lain selain tembakau yang berpeluang besar ikut menjadi sumber bahan berbahaya, selain mengganggu proses produksi dan estetika. Penelitian ini bertujuan mengidentifikasi NTRM pada tembakau rajangan madura. Pengambilan sampel menggunakan metode non-probability sampling technique. Petani responden dipilih yang memenuhi kriteria menanam dan mengolah daun tembakaunya sendiri kemudian akan dijual ke pasar bebas. Petani menanam dan mengolah sendiri daun tembakau menjadi tembakau rajangan madura. Petani yang dipilih berasal dari Desa Galis dan Desa Kadur Kecamatan Galis, Desa Asampitu, Desa Kertek dan Desa Bulai Kecamatan Pademawu, masing-masing di Kabupaten Pamekasan. Hasil penelitian menunjukan ada kandungan NTRM yang cukup tinggi. NTRM Organik, NTRM Sintetik dan NTRM Non-Sintetik masing-masing 1,53gr/kg, 1,07gr/kg, 8,59gr/kg. NTRM paling tinggi adalah Non-Sintetik 76,80%, yang berupa batu dan pecahan keramik, NTRM Sintetik 9,55% terutama plastik dan karet gelang dan NTRM Organik 13,66% seperti rumput, pelepah pisang, tikar dan daun mangga. Tingginya kandungan NTRM tembakau rajangan madura, khususnya NTRM Sintetik, memerlukan perhatian dalam pembinaan petani bebas khususnya dari Pemerintah Daerah.
ANAK USIA 5-6 TAHUN MELALUI PERMAINAN MENEMPEL HURUF DI PAPAN FLANNEL DI KELOMPOK B1 TK BHAYANGKARI BAGANSIAPIAPI KABUPATEN ROKAN HILIR Rozana, Rozana; Indarto, Wusono; Risma, Devi
Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan Vol 2, No 2 (2015): Wisuda Oktober Tahun 2015
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan

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Abstract: The background of this research is an underdeveloped ability to recognize letters in children aged 5-6 years optimally among children has not been able to: mention the letter symbols familiar, familiar voice initial letter of the name of the existing objects mentioned by teacher , understand the relationship between sound and form of letters and have not been able to read his own name and mention the initial letter of the name by using a flannel board.Therefore, researchers make improvements and optimize the child's ability to recognize letters according to the level of development of age. The purpose of the implementation of this study was to determine the ability of children recognize letters through the flannel board games, and to know the high increase in the ability of children through the game recognize letters attached letter in flannel board in children aged 5-6 years in kindergarten B1 group Bhayangkari Bagansiapiapi Rokan Hilir. This research is a classroom action research conducted in two cycles. In one cycle there are three meetings. Data collection tool used in this study is in the form of observation sheet. The number of samples in this study were 15 children consisting of 9 boys and 6 girls. Based on the analysis of the assessment process there was an increase of 2 cycles. Improvement occurred, ie from before the action to the first cycle of 33.90%, the first cycle to the second cycle of 36.90%, and increased from the prior cycle to cycle II of 83.40%. From the results of these studies concluded that through the game to stick the letters on the flannel board can improve the ability to know the letters in children aged 5-6 years in kindergarten Bhayangkari Bagansiapiapi Rokan Hilir.Keyword: Sticking Games, Flannel Boards
PENGARUH EMPLOYEE ENGAGEMENT DAN BUDAYA ORGANSASI TERHADAP KINERJA PEGAWAI PADA BADAN KESATUAN BANGSA DAN POLITIK KABUPATEN LAMPUNG TENGAH Rozana, Rozana; Mazni, Afdal; Suhada, Bambang
SIMPLEX: Journal of Economic Management Vol 3 No 2 (2022): November
Publisher : Universitas Muhammadiyah Metro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24127/simplex.v3i2.3208

Abstract

Tujuan penelitian ini adalah untuk memperoleh data dan mengetahui pengaruh positif employeeengagement dan budaya organisasi terhadap kinerja pegawai pada badan kesatuan bangsa dan politik kabupaten lampung tengah. Teknik pengambilan sampel yaitu accidental samplingdidapat 150 sampel. Metode yang digunakan adalah mix methoddengan pendekatan kuantitatif yaitu dengan wawancara atau kuesioner. Dalam penelitian ini alat analisis yang digunakan adalah analisis regresi linier berganda untuk mengetahui variabel dependen dan independen dengan alat bantu program SPSS 25 for windows.Hasil penelitian yang dilakukan oleh peneliti menunjukan bahwa ada pengaruh employeeengagaement dan budaya organisasi terhadap kinerja pegawai pada badan kesatuan bangsa dan politik kabupaten lampung tengah.. Berdasarkan analisis data diperoleh Fhitung42.855> 0,000 yang ditunjukan dengan regresi linier dengan koefisien determinasi (R2) 0,716 yang berarti kinerja pegawai dipengaruhi oleh variabel employeeengagement dan budaya organisasi kerja sebesar 71,6% dan sisanya 28,4% dipengaruhi oleh faktor lain.
MENINGKATKAN MOTIVASI BELAJAR MELALUI MEDIA KONKRET DAN PEMBERIAN BINTANG PRESTASI Sari, Putri; Andani, Putri; Pujianti, Pujianti; Fitri, Ramadini Eka; Hafizo, Rina; Rozana, Rozana; Camellia, Camellia; Juliana, Juliana
Autentik : Jurnal Pengembangan Pendidikan Dasar Vol 9 No 1 (2025)
Publisher : Elementary School Teacher Education (PGSD), STKIP PGRI Sumenep

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36379/autentik.v9i1.571

Abstract

Motivation to learn is needed in the learning process at school so that learning objectives can be achieved as expected. Learning motivation This research was conducted on the basis of findings of problems that arise in the school environment, especially in the education of elementary school children, namely related to students' learning motivation. This has been proven at school, where some children show a lack of enthusiasm and even do not want to participate in the learning process, for example children do not pay attention to the teacher's explanations and are busy telling stories with their friends. This problem demands the need for a learning media that provides Achievement Star rewards. The method used is a comparative descriptive method with a qualitative approach and a quantitative approach which aims to compare the motivation of students' learning levels without using achievement stars. This research involved 29 children. Data was collected through classroom observations during learning and documentation. Based on analysis of previous research data, it was found that before there was concrete media with awarding achievement stars, children were less enthusiastic about participating in learning activities. The research results show that using concrete media by giving Achievement Stars can motivate children's learning. For example, children are enthusiastic about learning, active when asking questions or asking questions during learning activities, carrying out assignments given by the teacher until they are finished. By giving this achievement star, educators are helped so that they can increase children's learning motivation. The research results showed that there was an increase from pre-cycle, to cycle 1, then cycles II, and III. It can be seen from the percentage of students' learning motivation in the pre-cycle, 28% was categorized as very poor, in cycle I it was 51.72% categorized as poor, in cycle II it reached 69%, it was categorized as sufficient and in cycle III it reached 93.10%, it was categorized as very good. Thus, it can be stated that the application of learning using concrete media and achievement stars can increase students' learning motivation in class II Elementary School Civics learning
Co-Authors Afdal Mazni Andani, Putri ANDIYONO, ANDIYONO Budi Santosa Budi Santosa Camellia Camellia, Camellia Devi Risma Fitri, Ramadini Eka Hafizo, Rina Idris, Fajir Isrofatin, Isrofatin Jon, Patrisius Sunardi Juliana Juliana Junardi Junardi Kaka, Heleria Ambu Kgs Ahmadi Lorine Tantalu Mandasari, Fika Maryam, Andi Mustafa, Junius Velly Pujianti Pujianti Puput Wijayanti Samsuri Tirtosastro Sari, Putri Sri Handayani Suhada, Bambang Tritisari, Angga Wahyu Mushollaeni Walus, Rikardus Wusono Indarto