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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Media Teknologi Hasil Perikanan Jurnal Ilmiah Pendidikan dan Pembelajaran Jambura FIsh Processing Journal Journal of Agritechnology and Food Processing Journal of Applied Agriculture, Health and Technology
Indrati Kusumaningrum, Indrati
Universitas Negeri Padang
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Earth & Planetary Sciences Education Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Medicine & Pharmacology Public Health

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KESIAPAN GURU VOKASI SMKN 1 SUMATERA BARAT DALAM MENGHADAPI ERA REVOLUSI INDUSTRI 4.0 Yuara, Yunda Permatha; Rizal, Fahmi; Kusumaningrum, Indrati
Jurnal Imiah Pendidikan dan Pembelajaran Vol 3, No 3 (2019): Oktober 2019
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (286.066 KB) | DOI: 10.23887/jipp.v3i3.21836

Abstract

Penelitian ini bertujuan untuk mengungkapkan faktor-faktor yang mempengaruhi kesiapan guru vokasi dalam menghadapi era Revolusi Industri 4.0. Penelitian ini merupakan penelitian korelasi dengan empat variabel bebas dan satu variabel terikat. Teknik pengambilan sampel menggunakan Total Sampling sebanyak 58 orang. Data dikumpulkan menggunakan angket dengan Skala Likert yang terdiri dari 4 pilihan jawaban. Metode yang digunakan dalam penelitian ini adalah teknik analisis korelasional dan regresi. Teknik korelasional tunggal dilakukan untuk melihat hubungan antar varibel x dengan variabel y, lalu dilanjutkan dengan regresi. Hasil analisis diperoleh nilai F regresi sebesar 16.773 pada taraf signifikansi 0,00 < 0,05, yang berarti variabel X1, X2, X3, dan X4 secara bersama-sama memiliki hubungan yang positif denganva riabel Y. Maka dapat disimpulkan bahwa komunikasi, kolaborasi, kreativitas dan inovasi berpengaruh nyata terhadap kesiapan guru dalam menghadapi era Revolusi Industri 4.0. Kata kunci: kesiapan guru, guru vokasi, revolusi industri 4.0
PENGARUH PENAMBAHAN BUAH NAGA SEBAGAI PEWARNA ALAMI TERHADAP KARAKTERISTIK FISIKOKIMIA DAN HEDONIK PADA PERMEN JELLY DARI RUMPUT LAUT Kappaphycus alvarezii Reni, Zepherina; Kusumaningrum, Indrati; Asikin, Andi Noor; Diachanty, Seftylia; Zuraida, Ita
Media Teknologi Hasil Perikanan Vol. 12 No. 2 (2024)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/mthp.12.2.2024.34947

Abstract

Jelly candy has a characteristic sweet taste and a chewy texture. Another factor that determines the quality of jelly candy besides the taste and texture is the color. One of the ingredients that has the potential as a natural dye is red dragon fruit which has a sweet taste and is good for increasing endurance. This study aims to determine the addition of dragon fruit as a natural dye to the physicochemical and hedonic characteristics of jelly candy from seaweed Kappaphycus alvarezii. The concentration of dragon fruit juice used is P0: dragon fruit juice 0%, P1: dragon fruit juice 7.5%, P2: dragon fruit juice 10%, P3: dragon fruit juice 12,5%, P4: dragon fruit juice 15%, and P5: dragon fruit juice 17.5%. This study used a completely randomized design for proximate and color tests, and Kruskal-Wallis for hedonic tests. The results showed that the addition of dragon fruit juice had a significant effect (p<0.05) on moisture content, ash content, protein content, fat content, color and hedonic value (color, taste, texture, aroma). The moisture content of the jelly candy ranges from 14.81-22.80%, the ash content ranges from 1.60-3.66% and has met the standard of SNI 3547.2-2008. The brightness value of jelly candy ranges from 12.51-14.06%. The hedonic sensory test (scale 1-5) showed that the jelly candy was well received by the panelists, based on the parameters of color (4.30), taste (3.97), texture (3.97), and aroma (3.77).
Implementation of Standard Sanitation Operating Procedure in the process Stik Jaleee making in UMKM Kube Amanah Samarinda Rusdin, Ilmiani; Sulistiawati, Septiana; Kusumaningrum, Indrati
Journal of Agritechnology and Food Processing Vol 3, No 1 (2023)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v3i1.15771

Abstract

Sanitation Standard Operating Procedure (SSOP) is an important step that plays a role in maintaining the quality of a food product and fulfilling food safety guarantees according to standards. There are 8 key aspects of SSOP that must be met by a food business unit to produce good product quality and safety. The purpose of this study was to determine the application of SSOP in the production of Stik Jaleee at UMKM Kube Amanah Snack Samarinda. The method used in this research is descriptive qualitative with primary data collection through observation, interviews and active participation. The production process of Stik Jaleee includes the preparation of raw materials, weighing, grinding, mixing ingredients, printing, frying, draining, sorting and packaging. The results of this study indicate that the application of 8 key aspects of SSOP has not been fully implemented in Kube Amanah. Aspects that have been implemented according to the SSOP key are water safety, condition and cleanliness of surfaces in contact with food, protection or protection from chemicals, labelling and storage, employee health and pest control. Aspects that have not been properly implemented are the prevention of cross-contamination and the provision of hand washing, sanitation and toilet facilities.
Penerapan Sistem Good Manufacturing Practices (GMP) Pada Proses Pembekuan Ikan Layur DI CV. Sinar Harapan Berau Surya, Dwi Agus Ade; Zuraida, Ita; Pamungkas, Bagus Fajar; Irawan, Irman; Kusumaningrum, Indrati
Jambura Fish Processing Journal Vol 6, No 1 (2024): VOLUME 6 NOMOR 1, JANUARY 2024
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jfpj.v6i1.18082

Abstract

The freezing industry requires a basic eligibility program to provide guarantees for a food safety system. The application of GMP or Good Manufacturing Practices in the food industry is a requirement to produce products that are safe for consumption. The aim of the study was to examine the application of GMP in freezing layur fish at CV. Sinar Harapan Berau and identify non-compliance factors in the implementation of GMP. The results showed that the application of GMP in CV. Sinar Harapan Berau has largely complied with the CPPOB guideline requirements. Based on the analysis of non-conformity, there are 14 aspects that are suitable and 4 aspects that are not suitable with the percentages of 77.8% and 22.2%, respectively. Several factors cause non-compliance with GMP, namely puddles of water on the road leading to the production site, the road has not been cemented, and without laying stones. There are no washing facilities in the toilet area, there is still rust on the tables and pans in the production area. CV. Sinar Harapan also does not yet have laboratory facilities for quality control and safety of raw materials, but only inspects organoleptically.
Profil tekstur dan uji hedonik bakso ikan lele dengan penambahan tepung ubi kelapa (Dioscorea alata): Texture profile and hedonic test of catfish meatballs with purple yam (Dioscorea alata) flour addition Khotimah, Khusnul; Kusumaningrum, Indrati; Afiah, Rahmania Nur
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 27 No 8 (2024): Jurnal Pengolahan Hasil Perikanan Indonesia 27(8)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v27i8.50811

Abstract

Generally, meatballs use tapioca flour as a filler and a water binder in the dough to form a denser, more compact, and chewy texture. Starch other than tapioca flour can be used as a filler and binder in making meatballs, one of which is purple yam (Dioscorea alata). The aim of this study was to determine the best purple yam flour for catfish meatballs in terms of texture and hedonic and proximate profiles. The meatball formula with the percentage of purple yam flour added was based on the weight of tapioca flour: 0% (F0), 10% (F1), 20% (F2), 30% (F3), 40% (F4), and 50% (F5). The parameters tested included Texture Profile Analysis (TPA), which included hardness, cohesiveness, springiness, chewiness, gumminess, and fracturability. The meatball hedonic test was performed on 30 untrained panelists using the multiple comparison method. The nutritional value of the fish balls in this study was based on the water, ash, fat, protein, and carbohydrate content. The texture value test results show hardness value is 20.23-24.89 N, cohesiveness 0.68-0.78 gf, springiness 0.84-0.89 mm, chewiness 12.48-14.33 mJ, gumminess 14 .80-18.40 N and fracturability 1.98-2.09 N. Overall, the panelists' hedonic test results for catfish meatballs with the addition of purple yam flour chose treatment F1 (10%) with an average value of 3.6, which was somewhat preferable to F0 (without the addition of purple yams). The selected treatment had a protein content that met the SNI of 7.26%.
Chemical characteristics of fish sticks from different parts of catfish (Clarias sp.): Karakteristik kimia stik ikan dari bagian ikan lele (Clarias sp.) yang berbeda Kusumaningrum, Indrati; Sulistyawati, Septiana
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 27 No 7 (2024): Jurnal Pengolahan Hasil Perikanan Indonesia 27(7)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v27i7.52274

Abstract

Catfish is a widely cultivated freshwater fish because of its quick and easy farming and stable market price. Catfish is consumed by frying, grilling, or processing into meatballs, nuggets, shredded meat, and fish sticks. This study aimed to assess the best treatment for different parts of catfish used to make fish sticks based on their calcium and phosphorus content. A Completely Randomized Design (CRD) was employed with three treatments: minced catfish (MC), HFC (head and fishbone catfish (HFC), and WGGC (whole gilled and gutted catfish (WGGC). The parameters analyzed included proximate, calcium, and phosphorus content. The tests showed significantly different results (p<0.05) in terms of moisture, ash, fat, carbohydrate, calcium, and phosphorus content of the three treatments. Meanwhile, the protein content of fish sticks in this study was not significantly different, namely 10.67-10.92%. Fish sticks made from gilled and gutted whole fish (meat and bones) had a calcium content of 0.68±0.02% and a phosphorus content of 0.083±0.00%, thus having the potential to be an alternative processed product with minimal waste (zero-waste).
Kesiapan Guru Vokasi SMKN 1 Sumatera Barat dalam Menghadapi Era Revolusi Industri 4.0 Yuara, Yunda Permatha; Rizal, Fahmi; Kusumaningrum, Indrati
Jurnal Ilmiah Pendidikan dan Pembelajaran Vol. 3 No. 3 (2019): Oktober 2019
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jipp.v3i3.21836

Abstract

Penelitian ini bertujuan untuk mengungkapkan faktor-faktor yang mempengaruhi kesiapan guru vokasi dalam menghadapi era Revolusi Industri 4.0. Penelitian ini merupakan penelitian korelasi dengan empat variabel bebas dan satu variabel terikat. Teknik pengambilan sampel menggunakan Total Sampling sebanyak 58 orang. Data dikumpulkan menggunakan angket dengan Skala Likert yang terdiri dari 4 pilihan jawaban. Metode yang digunakan dalam penelitian ini adalah teknik analisis korelasional dan regresi. Teknik korelasional tunggal dilakukan untuk melihat hubungan antar varibel x dengan variabel y, lalu dilanjutkan dengan regresi. Hasil analisis diperoleh nilai F regresi sebesar 16.773 pada taraf signifikansi 0,00 < 0,05, yang berarti variabel X1, X2, X3, dan X4 secara bersama-sama memiliki hubungan yang positif denganva riabel Y. Maka dapat disimpulkan bahwa komunikasi, kolaborasi, kreativitas dan inovasi berpengaruh nyata terhadap kesiapan guru dalam menghadapi era Revolusi Industri 4.0. Kata kunci: kesiapan guru, guru vokasi, revolusi industri 4.0
Pengaruh Penambahan Tepung Kacang Merah dan Tepung Ubi Jalar Ungu (Ipomoea batatas var Ayumurasaki) terhadap Sifat Fisik, Sensoris serta Kimia Chewy Cookies Rakhmayati, Oktavianisa; Khotimah, Khusnul; Mulyani, Rizka; Kusumaningrum, Indrati
Journal of Applied Agriculture, Health, and Technology Vol. 2 No. 1 (2023): June
Publisher : Sekolah Vokasi, Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jaht.v2i1.712

Abstract

Cookies are a dry cake with a crunchy texture and refined grains. Cookies are usually made from the main ingredient, flour and other additives, sugar, eggs, and fat such as butter or margarine. Wheat flour contains a lot of gluten which, if consumed too much, will damage the lining of the small intestine, prevent the absorption of food nutrients, and cause diarrhea, anemia, osteoporosis, infertility, and several other diseases. The substitution of purple sweet potato flour high in anthocyanin and red bean flour high in fiber is one of the efforts to produce good quality chewy cookies which are beneficial for health. This study aim to determine the composition of the addition of red bean flour and purple sweet potato flour to chewy cookies in terms of physical, sensory, and chemical properties. This study used a completely randomized design with 1 factor, namely the ratio of wheat flour: kidney bean flour: purple sweet potato flour A1 (50% : 30% : 20%), A2 (50%: 25%: 25%) and A3 (50% : 20% : 30%) with a total of 300 g. The results show that overall the most preferred chewy cookies are A2 which includes color, aroma, taste and texture. While the chemical composition showed moisture content, ash content, protein, crude fiber, fat, and carbohydrates respectively 6.94%, 0.98%, 5.44%, 2.38%, 24.85%, 59.94%.
Co-Authors Afiah, Rahmania Nur Andi Noor Asikin Diachanty, Seftylia Fahmi Rizal Irawan, Irman Ita Zuraida khusnul khotimah Mulyani, Rizka Pamungkas, Bagus Fajar Rakhmayati, Oktavianisa Reni, Zepherina Rusdin, Ilmiani Septiana Sulistiawati Sulistyawati, Septiana Surya, Dwi Agus Ade Yuara, Yunda Permatha