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All Journal Jurnal Sains dan Teknologi Pangan Indonesian Journal of Halal Research Altifani Journal: International Journal of Community Engagement ARRUS Journal of Social Sciences and Humanities Karimah Tauhid
Adnan, Saepul
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Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Education Environmental Science Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Neuroscience Social Sciences Other

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PENGARUH SUBSTITUSI SOURDOUGH TEPUNG HANJELI (Coix lacryma-jobi L) TERHADAP KARAKTERISTIK ROTI Faturochman, Hadi Yusuf; Adnan, Saepul
Jurnal Sains dan Teknologi Pangan Vol 7, No 5 (2022): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (594.514 KB) | DOI: 10.33772/jstp.v7i5.28416

Abstract

ABSTRACT This study aimed to determine the effect of hanjeli flour sourdough substitution on the characteristics of the bread produced, especially its volume and organoleptic characteristics. The study used a completely randomized design with two variables, namely the substitution of hanjeli flour with and without fermentation in four replications. The results show that hanjeli flour sourdough contained an exopolysaccharide of 70.70 mg/g which was produced at a 24-hour fermentation time with a dough pH reaching 3.66. Bread substituted with 50% hanjeli flour sourdough showed an increase of specific volume to 1.88 cm3 /g and improved organoleptic quality. Thus, the use of hanjeli flour sourdough can improve the quality of the bread. Keywords: Bread, Exopolysaccharides, Hanjeli flour, Sourdough ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh substitusi sourdough tepung hanjeli terhadap karakteristik roti yang dihasilkan, khususnya volume roti dan karakteristik organoleptiknya. Rancangan penelitian yang digunakan adalah RAL dengan dua variabel yaitu substitusi tepung hanjeli tanpa fermentasi dan substitusi sourdough tepung hanjeli dengan empat kali ulangan. Hasil penelitian menunjukkan bahwa sourdough tepung hanjeli mengandung eksopolisakarida sebesar 70,70 mg/g yang dihasilkan pada waktu fermentasi 24 jam dengan pH adonan mencapai 3,66. Roti yang disubstitusi dengan sourdough tepung hanjeli sebanyak 50% mampu meningkatkan volume spesifik roti menjadi 1,88 cm3 /g dan juga mampu meningkatkan kualitas organoleptik roti yang dihasilkan. Dengan demikian, penggunaan sourdough tepung hanjeli diketahui mampu meningkatkan kualitas roti yang dihasilkan. Kata kunci: Eksopolisakarida, Roti, Sourdough, Tepung hanjel
Analisis Konsep Biaya Diferensial dan Relevansi Terhadap Penutupan Perusahaan SB Nabila, Siti Rahma Sawalia; Putri, Bunga; Puspa, Aulia; Nurfadila, Siti; Anwar, Saepul; Adnan, Saepul; Wadud, Abdul
Karimah Tauhid Vol. 3 No. 10 (2024): Karimah Tauhid (On Proses)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/karimahtauhid.v3i10.15020

Abstract

Dalam beberapa situasi perusahaan yang mendapat indikasi kerugian memerlukan analisis biaya diferensial guna terhindar dari kerugian yang lebih besar. Analisis biaya differensial dapat membantu perusahaan untuk meminimalisir kerugian yang mungkin terjadi dengan perhitungan selisih laba dan rugi usaha dengan memutuskan mempertahankan atau menutup perusahaan. Penelitian ini bertujuan untuk meningkatkan pemahaman penulis mengenai konsep analisis biaya differensial dan melakukan analisis terhadap objek penelitian yaitu kasus penutupan perusahaan SB. Metode studi pustaka digunakan dalam penelitian untuk mengumpulkan data berupa kajian teori yang relevan dengan subjek yaitu analisis biaya differensial, yang kemudian digunakan untuk melakukan analisis relevansi teori analisis biaya differensial dengan objek penelitian. Dalam melakukan analisis objek penulis menggunakan metode deskriptif analis. Penulis menyimpulkan bahwa hasil dari pada penelitian ini ialah analisis biaya differensial mengarahkan perusahaan kepada keputusan yang paling tepat dan membantu perusahaan untuk  meminimalisir kerugian.
Assistance with Business License Number Registration for Potential Village SME to Upgrade Sugiartiningsih, Sugiartiningsih; Dwi Larasati, Rizky; Suparjiman, Suparjiman; Yunan, Arief; Adnan, Saepul; Suarsa, Abin; Erfiansyah, Erfan; Kusumawati, Eni; Supriatna, Reren; Arum Kanti, Khaerani; Anandari Ladysta, Hilmiah
Altifani Journal: International Journal of Community Engagement Vol 4, No 2 (2024): Altifani Journal: International Journal of Community Engagement
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/altifani.v4i2.8251

Abstract

Micro businesses, which are the backbone of the Indonesian economy, must be legalized so that they move up a class in improving the economic welfare of the people. To make this happen, government leadership through the empowerment function by creating PIRT for Micro Enterprises. As an initial stage, Micro Businesses must register their Business Identification Number (NIB) to increase consumer confidence and facilitate business transactions. The aim of PkM is to increase the legality of Micro Businesses in Rancatungku village in the culinary, grocery and service sectors through assistance with NIB registration. The PkM implementation method is a lecture to refresh partners about the benefits of NIB in capital, legal strength, increased production and marketing. Meanwhile, for assistance with NIB registration via Online Single Submissions (OSS), a question and answer method is used which is guided by the head of the UMBandung IPR Study Center and accompanied by the PkM head, students and village government representatives through good collaboration by dividing tasks and providing supporting infrastructure for laptops, cellphones and printers. The results of the assistance have resulted in the successful issuance of four NIB certificates for Micro Business actors in the culinary and grocery sectors. It is hoped that having an NIB certificate will motivate them to move up to a higher level in the trade and entrepreneurship sectors. The ease of implementing OSS in licensing services has encouraged other sectors such as BUMDES and student businesses to be registered with NIB.
The Digital Marketing Through Instagram to Increase Online Engagement (Virtual Ethnographic Study with Cyber ​​Media Analysis on Rotiyu's Instagram Account) Intan Primasari; Yuniati, Ulfa; Adnan, Saepul
ARRUS Journal of Social Sciences and Humanities Vol. 3 No. 6 (2023)
Publisher : PT ARRUS Intelektual Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35877/soshum2335

Abstract

The goal of this research is to analyze the effectiveness of digital marketing through Instagram in increasing Online Engagement on Rotiyu's Instagram account. This research is an ethnographic survey research conducted online. The research was conducted on the @rotiyu account which utilizes Instagram social media for digital promotion media. The types of data in this research are primary and secondary. Primary data collection was carried out using a questionnaire and the results of mechanical observations. Secondary data was obtained through literature study from various journals and articles related to research. This study uses virtual ethnography with cyber media analysis methods to find out digital marketing through Instagram in increasing online engagement. In the results of the study, researchers made categorizations to make it easier to present findings in the field, either through interviews or observational data on social media. Keywords: Instagram, Netnography, Online Engagement.
Characterization of Banana Peel Pectin (Musa acuminata Colla) as a Potential Halal Pharmaceutical Excipient Tugon, Titian Daru Asmara; Larasati, Rizky Dwi; Adnan, Saepul; Sucimilawati, Eris; Agustiani, Fuji Sintya; Jaswir, Irwandi
Indonesian Journal of Halal Research Vol 5, No 1 (2023): February
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ijhar.v5i1.21285

Abstract

Indonesian Halal Product Assurance Law No. 33 of 2014 states all products circulating in Indonesia must be halal-certified, including pharmaceuticals. Banana peel waste has the potential to produce pectin compounds as pharmaceutical excipients. This study is aimed at determining the characteristics of banana peel pectin as a potential halal pharmaceutical excipient. It has involved qualitative tests and established characteristics of extract pectin by organoleptic test, acidity (pH) test, solubility, equivalent weight, methoxyl concentration, galacturonic acid concentration, esterification degree, moisture content, and ash content. The yield of pectin produced was 17.19%. The qualitative test showed positive pectin, the characteristics of a white powder that is slightly ash, odorless, has a pH of 6.02, is soluble in water, insoluble in ethanol 96%, has an equivalent weight of 5,000 mg, methoxyl concentration of 2.6%, galacturonic acid concentration of 73.92%, esterification degree of 20.19%, moisture content of 7.139% and ash content of 1.6%. Based on the characterization results, banana peel pectin is, by pectin quality standards, a pharmaceutical excipient, especially as a raw material for manufacturing capsule shells, thickeners, and coating and gelling agents.
Co-Authors Abdul Wadud, Abdul Abin Suarsa Agustiani, Fuji Sintya Anandari Ladysta, Hilmiah Arum Kanti, Khaerani Dwi Larasati, Rizky Erfiansyah, Erfan Hadi Yusuf Faturochman Intan Primasari Jaswir, Irwandi Kusumawati, Eni Larasati, Rizky Dwi Nabila, Siti Rahma Sawalia Nurfadila, Siti Puspa, Aulia Putri, Bunga Saepul Anwar Sucimilawati, Eris Sugiartiningsih, Sugiartiningsih Suparjiman, Suparjiman Supriatna, Reren Tugon, Titian Daru Asmara Yunan, Arief yuniati, ulfa