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All Journal Jurnal Agroindustri JEPA (Jurnal Ekonomi Pertanian dan Agribisnis) Infotekmesin JURNAL PERIKANAN TROPIS Jurnal Nasional Teknik Elektro dan Teknologi Informasi JURNAL AGROINDUSTRI HALAL Karunia: Jurnal Hasil Pengabdian Masyarakat Indonesia Journal of Business Management
Ari Kristiningsih
Politeknik Negeri Cilacap
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering Social Sciences

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PENGARUH SEDIMENTASI BREAKWATER TERHADAP KOMUNITAS MAKROZOOBENTOS DI PESISIR SEMARANG Ari Kristiningsih; Mardiyana Mardiyana
JURNAL PERIKANAN TROPIS Vol 7, No 1 (2020)
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jpt.v7i1.1722

Abstract

Semarang is one of the main transportation crossing along the North coast of Java, which is very vulnerable to environmental damage. One of the damage is the beach abrasion that threaten in several point di Semarang coastal area. To overcome this problem then build  the construction of wave retaining buildings such as breakwater. Breakwater will reduce the rate of abrasion, because breakwater can break waves dan make its power reduced before it reaches the shoreline, so that the rate of abrasion can be compressed.Breakwater slowly will affect to the ecosystem by its sedimentation because of the  material accumulation and the become solidified. From this sediment will become a habitat to several organism. This research  was held from December 2016 - January 2017 at Semarang coastal area that divided into two station which is Station 1 at Mangkang area (West Semarang) and station 2 at Tambak Lorok area (North Semarang). The purpose of this research is to see the habitat of the organism that lived in sedimentation area around  the breakwater. The organism which is the object of research is macrozoobenthos. Macrozoobenthos is made an object of the research because of the nature of these organism whose lives are settled at the bottom of the coastal. The method used in this research is descriptive comparative. Based on research of the study makrozoobenthos has been found in each station from several classes . Polychaeta is a genus that dominates at every location because muddy sand is its main habitat.
EFFECT OF ADDITION OF CARRAGEENAN CONCENTRATION ON QUALITY OF BREADFRUIT (Artocarpus atili) AND CANNABIS (Canna edulis) WET NOODLES Ari Kristiningsih; Khoeruddin Wittriansyah; Sari Widya Utami; Santi Purwaningrum
Jurnal Agroindustri Vol 12, No 1 (2022)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.12.1.39-47

Abstract

Excessive consumption of gluten can cause disturbances in the digestive system and can increase intestinal permeability. Breadfruit flour is an alternative in making wet noodles other than wheat flour which is low in gluten. Breadfruit flour which is processed into wet noodles has low adhesion and protein content.Canna flour and carrageenan were used to improve adhesion and squid ink and eggs were used to increase the protein content of breadfruit noodles. This  study aimed to  determine the effect of adding carrageenan with different concentrations on breadfruit noodles. The ratio of addition of carrageenan in this research was 0%,1%, 3%, 4%, and 5%. Carrageenan in breadfruit noodles causes the noodles break more easily than noodles without the addition of carrageenan. The use of eggs and squid ink on breadfruit noodles increased the protein content of noodles by ± 1.1%.The results of the proximate analysis of breadfruit noodles as a whole still do not reach the SNI standard for wet noodles.
Uji sensori Mi Basah Bebas Gluten (Gluten Free) berbasis Tepung Sukun dengan Penambahan Karagenan Ari Kristiningsih; Khoiruddin Wittriansyah; Santi Purwaningrum
JURNAL AGROINDUSTRI HALAL Vol. 8 No. 1 (2022): Jurnal Agroindustri Halal 8(1)
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (334.545 KB) | DOI: 10.30997/jah.v8i1.4759

Abstract

Breadfruit is one of the alternative sources of new carbohydrates in the form of wet noodles. Breadfruit flour is a gluten-free food product, which is good for digestion and also for children with autism. Carrageenan is added to the manufacture of noodles as a substitute for gluten in the dough. To add color and taste, squid ink is added as a natural dye for breadfruit noodles. This study aims to determine consumer acceptance of breadfruit flour-based wet noodles with the addition of carrageenan as a thickener and squid ink as a dye. This study used a completely randomized design (CRD) with five treatments, namely with the addition of carrageenan 1%, 3%, 4%, 5% and without the addition of carrageenan (0%). Based on the results of the study, it was found that the water content of breadfruit flour was 2.86%, ash content was o, 2% and protein content was 6.35%. Based on the sensory test, it was found that the P value > 0.05 on all parameters, namely color, taste, aroma and texture, which means that the difference in carrageenan concentrations is not significantly different. The most preferred color by panelists on noodles with the addition of 7% carrageenan. The most preferred taste in breadfruit noodles without the addition of carrageenan and 5%. The most preferred aroma in noodles with the addition of 5% carrageenan. The most preferred texture in noodles with the addition of 1% carrageenan.
Karakteristik Struktur Kristal In2Se3 Hasil Preparasi Dengan Metode Bridgman Ulikaryani Ulikaryani; Jenal Sodikin; Nur Akhlis Sarihidaya Laksana; Unggul Satria Jati; Ari Kristiningsih
Infotekmesin Vol 14 No 1 (2023): Infotekmesin: Januari, 2023
Publisher : P3M Politeknik Negeri Cilacap

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35970/infotekmesin.v14i1.1753

Abstract

Apart from using silicon material, thin-layer solar cells can be made from various types of semiconductor materials, such as a combination of groups III and VI. In solar cell applications, these materials are usually used as n-type coatings. This study not only aimed to determine the crystal structure and the effect of annealing temperature on the crystal lattice parameters but also to determine the chemical composition and surface morphological structure of the crystals formed from the preparation. The crystal growth process was carried out using the Bridgman method with different heating patterns. The temperature in both annealing temperatures is 200oC and 250oC. The physical properties of the prepared In2Se3 crystals were characterized using XRD, SEM, and EDAX. XRD Characterization was used to determine the crystal structure, while SEM and EDAX characterization was used to determine the surface morphology and chemical composition of the crystals. The result of the XRD characterization showed that the formed In2Se3 crystals were polycrystals with a hexagonal structure. Based on the diffractogram obtained, the In2Se3 crystalline heating 1 has better quality. EDAX analysis showed that the In2Se3 crystals were composed of elements of In and Se with a mole ratio of 2:9, while the SEM characterization showed that the color of the surface morphology of the In2Se3 crystals was not homogeneous.
Analisis Faktor-Faktor Yang Mempengaruhi Pendapatan Pembudidaya Ikan Air Tawar Di Kabupaten Lima Puluh Kota Mukhlis Mukhlis; Nur Alam Kasim; Vivin Primadini; Fadly Irmawan; Dewi Merdekawati; Nurul Fatimah Yunita; Oktavia Nurmawaty Sigiro; Ari Kristiningsih; Safriyanto S Maruka; Rahmat Dhandy; Taufik Hadi Ramli
Jurnal Ekonomi Pertanian dan Agribisnis Vol 7, No 2 (2023)
Publisher : Department of Agricultural Social Economics, Faculty of Agriculture, Brawijaya University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jepa.2023.007.02.36

Abstract

The fisheries sector is one sector that has great potential in improving the economy. To increase the income of fish cultivators, farmers need to manage their business results better before they were marketed or sold. The welfare level of fish farmers was still low, this is not because the selling price of fish is low, nor is it because of the large number of imported fish, but rather due to the government's lack of attention to the fishery sector, especially freshwater fisheries. This study used a descriptive method, which was conducted in the Lima Puluh Kota Regency. The selection of the research area was carried out in purposive method. Determination of the research sample using the snowball sampling method. Collecting data using interview method using questionnaires to obtain primary data and documentation method to obtain secondary data. The data analysis method used descriptive qualitative analysis and quantitative analysis using a triangulation technique approach that tested the validity of the data using methods, sources, and theories. The results showed that the factors that significantly influenced the income of fish farmers in Nagari Andaleh, Luak District, Lima Puluh Kota Regency were the number of harvests (X1), land area (X2), production costs (X5), and the selling price of production (X6).  While the factors that do not affect the income of rice farmers are farmer education (X3), farmer age (X4) and other occupations (X7).
Pengaruh Synonym Recognition dalam Deteksi Kemiripan Teks Menggunakan Winnowing dan Cosine Similarity Santi Purwaningrum; Agus Susanto; Ari Kristiningsih
Jurnal Nasional Teknik Elektro dan Teknologi Informasi Vol 12 No 3: Agustus 2023
Publisher : Departemen Teknik Elektro dan Teknologi Informasi, Fakultas Teknik, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jnteti.v12i3.6375

Abstract

Plagiarism is an act of imitating, quoting and even copying or acknowledging the work of others as one’s own work. A final project is one of the mandatory requirements for students to complete learning at college. It must be written by the students based on their own ideas. However, there is much plagiarism because it is easy to carry out just by simply copying the text of other people’s ideas and then pasting it into a worksheet and admitting that the ideas are theirs. In addition, replacing some words in other people’s sentences with their own language style without properly acknowledging the original source of the quotation is also an act of plagiarism. A manual check for the final project also becomes an issue for the final project coordinator, i.e., it needs high accuracy and a relatively long time to check the plagiarism in the final project document. Therefore, implementing plagiarism detection mechanisms is necessary to mitigate the escalation of plagiarism occurrences. In response to those matters, this study aims to design a system capable of identifying textual similarities by focusing on sentences containing synonymous words. One of the used algorithms is synonym recognition, which detects words that possess synonymous meanings by comparing each term with the entries in a dictionary. The synonym recognition is combined with the winnowing method, functioning as a fingerprint-based text weighting. After the weight of each document is obtained, the similarity level between documents is calculated with the cosine similarity algorithm. The inclusion of synonym recognition in conjunction with the winnowing weighting method resulted in a notable gain of 3.11% in the average similarity scores for title and abstract detection, compared to the absence of synonym recognition. The results show that the used algorithms are accurate with accuracy testing and root mean squared error (RMSE).
Peningkatan Kapasitas Pengrajin Bambu desa Banjarwaru dalam Bidang Pemasaran dan Jaringan Ari Kristiningsih; Khoerudin Wittriansyah; Hety Dwi Hastuti; Theresia Evila PSR; Jenal Sodikin; Nurlinda Ayu Triwuri; Ilma Fadlilah
Karunia: Jurnal Hasil Pengabdian Masyarakat Indonesia Vol. 2 No. 4 (2023): Desember : Jurnal Hasil Pengabdian Masyarakat Indonesia
Publisher : Fakultas Teknik Universitas Maritim AMNI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58192/karunia.v2i4.1557

Abstract

Banjarwaru Village known as bamboo crafts village. Originally it was just a household product, it began to develop into a product that has aesthetic value. Sales of handicraft products are also starting to grow, they are starting to spread to other areas. Then the problem arises, namely inconsistent sales levels. To overcome this problem, the Cilacap State Polytechnic carried out Community Service activities by conducting Focus Group Discussion (FGD) activities by inviting resource persons from business actors to discuss with Banjarwaru village craftsmen. The aim of this activity is that Banjarwaru village craftsmen can find solutions to increase the level of sales of their craft products. From the results of the FGD, it was found that steps that can be taken to increase sales levels are carrying out business legality, building networks with the government, consumers, and fellow business actors, and increasing promotions through digital platforms.
Pemanfaatan Cloud Kitchen dalam Mengembangkan Model Bisnis Restoran Rahmat Dhandy; Ari Kristiningsih; Ridwan Iskandar
Journal of Business Management Vol. 1 No. 1 (2023): August
Publisher : Indonesian Journal Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47134/jobm.v1i1.5

Abstract

Studi kasus ini akan menemukan konsep cloud kitchen dalam hal model bisnis, kelebihan, dan kekurangan serta bagaimana mereka mengoperasikan bisnis mereka dengan tiga konsep berbeda, dan kami menyajikan cerita Kitopi sebagai studi kasus pelopor dalam operasi cloud kitchen. Namun, kami mempertimbangkan perbedaan antara restoran cloud dan restoran biasa untuk menemukan -dari pandangan teoretis- bagaimana kedua ide operasi yang berbeda ini dapat digabungkan bersama dan membuat model bisnis yang unik 'dapur di mana-mana'. Pada akhirnya kami menyajikan masa depan merek makanan, dan bagaimana komunikasi dan media sosial akan mempengaruhi industri ini. Kami menyimpulkan penelitian kami dengan menambahkan beberapa rekomendasi untuk pengusaha yang memiliki restoran tradisional terkemuka dan ingin mengembangkan dan mempertahankan posisi mereka di pasar.
Co-Authors Agus Susanto Fadlilah, Ilma Fadly Irmawan Hety Dwi Hastuti Jenal Sodikin Khoerudin Wittriansyah Khoiruddin Wittriansyah Mardiyana Mardiyana Merdekawati, Dewi Mukhlis Mukhlis Nur Akhlis Sarihidaya Laksana Nur Alam Kasim Nurlinda Ayu Triwuri Nurul Fatimah Yunita Rahmat Dhandy Ridwan Iskandar Safriyanto S Maruka Santi Purwaningrum Santi Purwaningrum Sari Widya Utami Sigiro, Oktavia Nurmawaty Taufik Hadi Ramli Theresia Evila PSR Ulikaryani, Ulikaryani Unggul Satria Jati Vivin Primadini Wittriansyah, Khoeruddin