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All Journal Jurnal Pemberdayaan Masyarakat Madani (JPMM) Indonesian Food and Nutrition Progress Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering)
Giyatmi Giyatmi
Sahid University
Agriculture, Biological Sciences & Forestry Arts Humanities Economics, Econometrics & Finance Education Engineering Social Sciences Other

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 1 
Empowerment of Homestay Owners for Business Standards Fulfilment Levyda Levyda; Ekayana Sangkasari Paranita; Giyatmi Giyatmi
Jurnal Pemberdayaan Masyarakat Madani (JPMM) Vol 4 No 1 (2020): Jurnal Pemberdayaan Masyarakat Madani (JPMM) (DOAJ & SINTA 3 Indexed)
Publisher : Fakultas Ekonomi Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (764.522 KB) | DOI: 10.21009/JPMM.004.1.04

Abstract

Increasing the number of tourists to Harapan Island in the Kepulauan Seribu triggers an increase in the number of homestays. But there are still many homestays that do not meet operational standards. The purpose of empowerment is to increase the capability of homestay owners in meeting business standards. The analytical method used is a method of self reflection. The participants are guided by the facilitators for self-reflection on the homestay and its management. Most homestays have two rooms. Most homestays are separate from where the owner lives, only a few offer homestays with the owner. Most homestays do not have signage, do not provide kitchen facilities for guests, and have no complaint records. The majority of homestay owners have not yet attended homestay and ‘sapta pesona’ training. The interaction between homestay owners and guests is relatively low because most guests book rooms through travel agents. Therefore, most homestay owners do not record guest identity. Most homestay owners also do not have a special room for administrative activities, and do not do regular guest and financial administration activities. The capabilities of homestay owners in meeting business standards vary so that empowerment activities are strongly recommended.
The Influence of Arabic Gum on the Quality of Instant Ginger (Zingiber officinale Roscoe) Rahmawati Rahmawati; Giyatmi Giyatmi; E. Marliah
Indonesian Food and Nutrition Progress Vol 10, No 2 (2003)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.98

Abstract

nstant ginger was traditionally made by crystallizing ginger extract and sugar. The product was easily reconstituted into ginger beverage by dissolution in warm water. The atsiries on this beverage would refresh and warming the body. Unfortunately, the atsiries are unstable during storage. The research is aimed to study the influence of arabic gum on the stability of the product. The method being used was complete random design with two replications. The concentration of the arabic gum was 0, 0.02, 0.04, 0.06 and 0.08%. The parameter being analyzed were moisture content, ash content, total soluble solute, viscosity, and sensory (aroma, color, viscosity, solubility and taste). The result showed that addition ofArabic gum would influence all of the parameters except solubility, color and taste. The best formula was obtained by the addition of 0.04% Arabic gum with the following criteria: ginger strong – ginger stronger aroma, yellowish brown color, slightly viscous, slightly soluble, sweet and slightly warm taste, moisture content 4. SS%, ash content 3.95%, total soluble solute 49.43%and viscosity 21.70 cps. For all criteria the preferences are like moderately.
Comparative Study of Antioxidant and Antibacterial Activities of Tropical Citrus Fruits (Juice and Peels) Julfi Restu Amelia; Fildzah Hashfi Safitri; Giyatmi Giyatmi; Intan Nurul Azni
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 13, No 1 (2024): March 2024
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v13i1.242-249

Abstract

Tropical citrus fruits contain important bioactive compounds with health-promoting properties such as antioxidant and antibacterial properties. This study provided comparative data on the antioxidant and antimicrobial activity of tropical citrus (local lemons, imported lemons, and limes) juice and peel. Antioxidant activity of citrus fruits was determined using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and expressed as IC50. Antimicrobial activity was evaluated against pathogens (E. coli, B. subtilis, S. aureus) using agar diffusion method. The results showed that very strong antioxidants were detected in domestic and imported lemon juice (33.45 ppm; 31.43 ppm) and peel (15.89 ppm; 44.50 ppm). However, lime juice and peel had stronger antioxidant activity (60.35 ppm and 59.54 ppm). The highest zone of inhibition was observed against S. aureus and the lowest was recorded against E. coli. The diameters of the zones of inhibition of local lemon, imported lemon, and lime juice against S. aureus were 26.40 mm, 27.95 mm, and 27.31 mm; E. coli was 15.64 mm, 16.84 mm, and 16.63 mm; and B. subtilis was 17.88 mm, 21.77 mm, and 21.24 mm, respectively. Tropical citrus juice showed higher activity against Grampositive than Gram-negative bacteria tested. Local lemon, imported lemon, and lime peels did not inhibit E. coli, B. subtilis, and S. aureus. Keywords: Antibacterial, Antioxidant, Lemon, limes, Tropical citrus
Co-Authors E. Marliah Ekayana Sangkasari Paranita Fildzah Hashfi Safitri Intan Nurul Azni Julfi Restu Amelia, Julfi Restu Levyda Levyda Rahmawati Rahmawati