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Nadya Mara Adelina
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Departmen of Food Technology, Faculty of Science and Technology, University of Al Azhar Indonesia Fakultas Sains dan Teknologi Universitas Al Azhar Indonesia, Lt. 5. Kompleks Masjid Agung Al Azhar, Jalan Sisingamangaraja, Kebayoran Baru, Jakarta Selatan 12110
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INDONESIA
Exhibition and Seminar on Science and Creative Technology – Al Azhar Proceeding
Published by Universitas Al Azhar Indonesia
ISSN : -     EISSN : 30326958     DOI : http://dx.doi.org/10.36722/exc.v1i1
Core Subject : Science, Engineering,
Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Electrical & Electronics Engineering Industrial & Manufacturing Engineering
Focus and Scopes: Food Technology: Halal and Thayyib Food, Food Innovation Nutrition: Community Nutrition, Food Security Biology: Bioconservation, Biotechnology, Informatics Engineering Data Science: Artificial Intelligence Electrical Engineering: Communiication System and Networks, Mechatronics, Instrumentation, and Power System Industrial Engineering: Ergonomics, Supply Chain Management, Managemnet Engineering, Product Development
Arjuna Subject : Teknik (semua kategori) - Teknik (Lain-Lain)
Articles 21 Documents
 1   2   3 
Effect of Time Fermentation on The Microbiological Properties of Coconut Water Kefir Muhammad Raafi; Maryam Jameelah; Analekta Tiara
EXSACT-A Vol 1, No 1 (2023)
Publisher : Universitas Al Azhar Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36722/exc.v1i1.2350

Abstract

Coconut water is one of the popular drinks in tropical countries, it has been used widely as an isotonic drink, nutrient-rich, and has other beneficial functions. Many advantages of coconut water also make this product explored by many researchers as a synbiotic or even probiotic drink. This research investigates the impact of time fermentation on the microbiological properties of coconut water kefir. The study employs various time intervals during the fermentation process to explore changes in mesophilic bacteria, lactic acid bacteria, and total yeast and mold. By analyzing the microbiota present at different fermentation times (6, 12, 18, 24, and 48 hours), this research aims to elucidate how time affects the number of beneficial potential probiotic strains, such as lactic acid bacteria and yeast. The findings of this study showed that 24 hours of fermentation time gave the highest number of lactic acid bacteria (7.23 Log CFU/mL), the highest number of mesophilic bacteria (7.52 Log CFU/mL), and total yeast and mold (7.14 Log CFU/mL). Additionally, the inhibitory effects of coconut water kefir on two different kinds of pathogenic bacteria were examined using well diffusion, even though there was no inhibition zone. In conclusion, 24 hours is the best fermentation time to produce coconut water kefir which showed the highest increase of lactic acid bacteria, mesophilic bacteria, and total yeast and mold.
Overview of Dietary Quality in Adolescents at State Junior High School 4 Depok, Sleman Regency, Yogyakarta Desy Fitria Wardani; Yunita Indah Prasetyaningrum; Sri Kadaryati; Yuni Kartika Wulan
EXSACT-A Vol 1, No 1 (2023)
Publisher : Universitas Al Azhar Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36722/exc.v1i1.2251

Abstract

Adolescents are categorized into nutritionally vulnerable age. Dietary quality is one factors that influence nutritional status in adolescents. Poor dietary quality will have impact on development that is not optimal and more susceptible to non-communicable diseases, such as obesity and diabetes melitus. This study aims to describe dietary quality of adolescents at Junior High School 4 Depok, Sleman, Yogyakarta. This was descriptive quantitative observational study with cross-sectional design. The study site was state junior high school 4 Depok, Sleman, Yogyakarta, which is located in obesogenic sub-urban area, on May–June 2023.The were 90 respondents of Junior High School students in 7th and 8th grades, who were determined using purposive sampling. The instrument used Dietary Quality Index for Adolescents (DQI-A) form and 24-hour recall form. The results showed that mostly adolescents had poor dietary quality category (80%). The results of Dietary Quality (DQ) category were 44.77% and 56.69%, Dietary Diversity (DD) category were 66.67% and 55.56%, Dietary Equilibrium (DE) category were 29.97% and 24.27% (respectively in weekday and weekend). The final DQI-A score showed that average weekdays were 45.17% and median weekends were 46.71%. In conclusion, adolescents at state junior high school 4 Depok Sleman Yogyakarta mostly has a poor category.Keywords: Dietary Quality, Adolescents, and School Children
Comparison Of Liquid Luria Broth Media and Molasses Media on Recombinant L-Arabinose Isomerase Enzyme Production From Geobacillus Stearothermophilus Maulida, Aulia; Puspitasari, Riris Lindiawati; Noriko, Nita
EXSACT-A Vol 2, No 1 (2024)
Publisher : Universitas Al Azhar Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36722/exc.v2i1.2374

Abstract

L-Arabinose isomerase (L-AI) is a type of intracellular enzyme catalyzes the reversible isomerization reaction of L-arabinose to L-ribulose, besides that it can convert D-galactose to D-tagatose. One of the bacteria that can produce this enzyme is Geobacillus stearothermophilus. The high price of instant media, which reaches IDR 1,500,000 to IDR 3.000.000,- for every 500 g and the abundance of natural resources that can be used as a medium for the growth of microorganisms encourages researchers to find alternative media from materials that are easy to get and do not require expensive costs. The researchers compared the effectiveness of liquid Luria Broth (LB) media and molasses media for enzyme production. The research involved inoculating bacteria in both media types, followed by subculture and incubation. IPTG was added to induce enzyme production, followed by cell harvesting through centrifugation and sonication. Enzyme activity was evaluated using SDS PAGE and the cysteine carbazole method. Molasses showed promising results due to water solubility, enzyme activity, abundance, and cost-effectiveness. Molasses appears as an alternative with active enzymes, water solubility, abundant availability, and significant cost savings, making it a viable choice for enzyme production.Keywords— L- Arabinose Isomerase, Molasses, Enzyme
Enhancing Environmental Sustainability of Airports in Indonesia through Green Technology: Strategies for Pollution Reduction and Climate Change Adaptation Rohimah, Siti Mimah; Effendi, Yunus
EXSACT-A Vol 2, No 1 (2024)
Publisher : Universitas Al Azhar Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36722/exc.v2i1.4277

Abstract

Climate change and pollution generated by the transportation sector, particularly airports, present major challenges in achieving environmental sustainability. This article discusses the application of green technology at Indonesian airports as a strategy to reduce pollution and adapt to climate change. The main focus of this study is to identify various environmentally friendly technologies that can be implemented at airports, such as the use of renewable energy, efficient waste management, and energy-efficient building design. Additionally, this article explores the policies and challenges faced in the implementation of green technology at Indonesian airports. The findings show that implementing green technology can significantly reduce airport carbon footprints, improve operational efficiency, and reduce negative environmental impacts. Therefore, the development and application of green technology at Indonesian airports is a crucial step in supporting climate change mitigation and achieving environmental sustainability in the air transportation sector.Keywords – Environmental Sustainability, Indonesian Airports, Green Technology, Pollution Reduction, Climate Change Adaptation, Renewable Energy, Waste Management, Energy Efficiency
The Effect of Crude Nipa Leaf Extract (Nypa fruticans) on the Quality and Shelf Life of Fresh Milkfish (Chanos chanos) Ramadhani, Aji Fajar
EXSACT-A Vol 2, No 1 (2024)
Publisher : Universitas Al Azhar Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36722/exc.v2i1.2244

Abstract

In the fishermen's environment, in general, fresh fish is preserved so that it does not spoil quickly by using ice, but the durability of ice is limited, so fishermen usually add formalin; formalin is generally used as a preservative for corpses and is prohibited from being added to food. Nipah leaf extract is very good to be used as an anti-bacterial compared to the fruit, so that it can be used as a natural preservative. This study aimed to determine the optimum concentration of the addition of crude nipa leaf extract on the quality of fresh milkfish. The sample in this study used milkfish preserved using nipa leaf extract as a natural preservative. This research was divided into two stages, namely, in the first stage, it was used to find the best concentration in making nipah leaf extract solution, and the second stage was carried out to determine the effectiveness of nipa leaf solution as a natural preservative. This study found that Nipah leaf extract with a concentration of 22.5% could increase the shelf life for 24 hours with a bacterial growth rate of 5.63±0.03 log cfu/g. This study concludes that Nipah leaf extract can inhibit decay in milkfish.Keywords— milkfish, nipah, anti-bacterial
Development of ETNOCHEM Application for Chemistry Learning with STEAM-2C Approach based on Local Wisdom Nareswari, Tsalis Jauza; Alfaruq, Muhammad Syiham; Laili, Nurul; Anggraini, Lutfia; Putri, Vanesa Kusuma; Setiawan, Nur Candra Eka
EXSACT-A Vol 2, No 1 (2024)
Publisher : Universitas Al Azhar Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36722/exc.v2i1.2289

Abstract

Chemical substances containing complex and abstract concepts make it difficult for students to understand, while the existing teaching media have not been able to be a solution for them until now. The development of technology in the digital era is very rapidly affecting various fields including education, which plays an important role in producing quality human resources with the use of technology, one of which is mobile application. The application of mobile application intended for teachers and students in studying chemistry should be designed in accordance with the needs so that learning can take place, so that the ETNOCHEM application is made. The research method used is qualitative with the development using the System Development Life Cycle (SDLC) method that uses the Waterfall model. The development is carried out with the aim that previously abstract and difficult to understand chemicals can be solved using a combination of graphic objects, audio, visual interesting materials, through projects that will be applied by students. The delivery of the material in it uses the STEAM-2C approach to lift various disciplines and is able to connect local wisdom with science.Keywords— chemistry, Mobile, Education, SLDC, STEAM-2C
Implementation and Evaluation of Purchase Module Using Odoo at The Directorate of Facilities and Infrastucture of Al-Azhar Indonesia University Khoirunisa, Amanda; Hidayat, Syarif; Arifin, Miftah; Aribowo, Budi
EXSACT-A Vol 2, No 1 (2024)
Publisher : Universitas Al Azhar Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36722/exc.v2i1.2321

Abstract

Enterprise Resource Planning (ERP) is an integrated management information system that can provide specific information system requirements for each department in a company. However, its implementation requires high costs, so some companies switch to using Open ERP. Seeing this, Al-Azhar Indonesia University began to integrate its data by creating an ERP system called Application World Wide (AWW) at the Directorate of Facilities and Infrastructure. However, based on the results of interviews with the staff, it was stated that, in the management process, all Purchase Order (PO) data recorded in the system could not be downloaded, so the staff recorded data manually. To overcome this, it is necessary to develop an ERP system to support the procurement process, so that the process of recording and storing documents can be well integrated. In this study, the authors used the ERP system implementation, namely Rapid Application Development (RAD) and used the Odoo software version 16.0. A User Acceptance Test (UAT) is also carried out to find out whether the system meets the user's needs or not. After implementing Odoo at the Directorate of Facilities and Infrastructure at Al-Azhar University Indonesia, it can be concluded that all procurement activities can be recorded in a complete, correct, up-to-date, and valid/legal manner due to the implementation of the Odoo ERP system which is integrated and adapted to user needs, such as customize 4 of 12 features in the purchase module. Then with the purchase report module it can simplify the process of recording, and reporting PO data. Based on the UAT results, it can be seen that the whole question have an average score of 4.22 so it can be said that the user understands how to operate the Odoo ERP system and the features in Odoo can meet user needs.Keywords – Enterprise Resource Planning (ERP), Odoo, Rapid Application Development (RAD), User Acceptance Test (UAT) 
Synthesis of Eco Enzyme as a Technology for Making Biodegradable Detergent Moringa Leaves (Moringa oleifera) in Supporting Green Antibacterial Products Sulfa, Devi Mariya; Anggarani, Dinar Arsy Arsy; Susanto, Hendra; Daniarsih, Ajeng
EXSACT-A Vol 2, No 1 (2024)
Publisher : Universitas Al Azhar Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36722/exc.v2i1.2283

Abstract

The organic waste from plants is currently increasing and has not been optimally processed. One of the solutions to save the earth from waste by processed the organic waste into eco enzymes. Eco enzyme is processed through fermentation of a mixture of leftover organic waste which can be used in the manufacture of biodegradable detergents. The manufacture of biodegradable detergents requires natural surfactants as materials that are safe for the environment and humans to replace the chemical compounds. Moringa leaves contain saponins as surfactants which have function as antibacterial and antioxidants. The purpose of this research is to produce biodegradable detergents which are processed through the synthesis eco enzymes and mix the moringa leaf surfactants, as well as to determine the antibacterial compounds found in biodegradable detergent. The method used is experimental research. Detergent biosurfactant is obtained from the process of maceration and evaporation of moringa leaves. The result of mixing detergent with eco enzyme is light brown color, has a distinctive fruity scent, and has a pH value of 10. The liquid detergent produced is according to SNI standard with strong antibacterial power. The results showed that biodegradable detergent can effectively remove bacteria and stains on clothes.Keywords— Liquid detergent, Eco enzyme, evaporation, fermentation
Analysis of The Effectiveness of Casting Machine Using OEE Method and 5 Whys Analysis Rydhoni, Rydhoni; Aribowo, Budi; Nurhasanah, Nunung
EXSACT-A Vol 2, No 1 (2024)
Publisher : Universitas Al Azhar Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36722/exc.v2i1.2340

Abstract

Casting machine is a production tool with the function of molding liquid aluminum into velq products used at PT XYZ. In carrying out the production process, casting machines often experience failures that affect the high machine downtime and also the ineffective use of machines to run the production process. The purpose of this research is to implement Total Productive Maintenance by analyzing the use of machines with the OEE method to determine the value of their effectiveness and conducting breakdown analysis using the 5 why's analysis method to find the root of the problem that affects the calculation of the OEE value of the machine so that a solution can be formulated to overcome these problems. Based on OEE calculations on the casting machine for the January-June 2022 period, the performance rate measurements in January and May were 89. 19% and 83.28% which were below the Nakajima standard. The results of the May performance rate calculation have an impact on the OEE value which does not reach the standard of 82.17%. By using 5 Why's analysis, the cause of the low performance rate value in both months is the operator who makes changes to the machine settings so that the actual cycle time of machine operation is higher than before and causes reduced speed losses.Keywords - Casting machine, OEE, performance rate, 5 why’s analysis, reduce speed losses
Decision Model of Interest in Buying East Asian Food Products based on Halal Awareness and Religiosity Values using the Classification Machine Learning Algorithm Method Fairuz, Salsa; Aribowo, Budi
EXSACT-A Vol 2, No 1 (2024)
Publisher : Universitas Al Azhar Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36722/exc.v2i1.2341

Abstract

Indonesia has not yet developed a strong halal food industry despite its potential and remains more of a target market. With rapid digital transformation, cultural influences, and social media trends, halal awareness among Indonesians needs to be strengthened. This study aims to explore the most influential factors on buying interest in East Asian food products based on halal awareness and religiosity values, to model purchase decisions, and stimulate the model. A descriptive quantitative method was used with 302 Muslim respondents aged 15-60+ in Jabodetabek who are active social media users. Data were analyzed using five machine learning classification algorithms: Naïve Bayes, Decision Tree, Support Vector Machine (SVM), K-Nearest Neighbors (KNN), and Logistic Regression. Validity and reliability test were conducted to ensure the quality of the instruments. Results show that the key factors influencing buying interest are halal certification, certification institutions, and brand image. Among the models tested, the K-Nearest Neighbors algorithm delivered the performance with 97% accuracy and an AUC of 0,91. This model effectively classifies consumer interest in East Asian food products. The findings highlight the importance of halal assurance and brand trust in shaping consumen behavior in Indonesia’s growing halal market.Keywords– East Asian food products, Halal awareness, Machine learning classification, Purchase intention, Religious values

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