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ANALISIS FAKTOR PENENTU INOVASI TEKNOLOGI DI INDUSTRI PANGAN vidyatmoko, dyan; Rosadi, Husni Yasin; susetyanto, susetyanto; Hastuti, Pudji; Zubair, Manifas
Jurnal Sains dan Teknologi Indonesia Vol. 14 No. 1 (2012)
Publisher : Badan Pengkajian dan Penerapan Teknologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (98.689 KB) | DOI: 10.29122/jsti.v14i1.902

Abstract

Despite the fact that technological innovation and its role in the economic growth of developed countries have been much studied, but there is only little knowledge about the factors that determine technological innovation in Indonesia. In an effort to fill this gap, this study is conducted with the aim to analyze the factors that affect innovation in the food industry inIndonesia. Analytical methods used to achieve the research objective are regression analysis with 2 SLS (Two Stage Least) method and qualitative analysis. The results showed that there sixteen factors that influence technological innovation in the Indonesian food industry. By usingfurther 2 SLS method, empirical observation, in-depth interviews and discussions with experts, it is obtained the strong of technological innovation determinants to enhance technological innovation in the food industry. The determinants include the style of leadership, human capital,learning orientation, the company's ability to provide incentives / rewards, company relationships with outsiders and corporate location.
Profil Plumbum (Pb) dan Cadmium (Cd) sebagai Kontaminan Dampak Penggunaan Agrokimia serta Remediasi Biji Kedelai Menggunakan Swelling Agent pada Khelasi dengan Asam Sitrat Priyadi, Sapto; Darmaji, Purnama; Santoso, Umar; Hastuti, Pudji
Jurnal Natur Indonesia Vol 15, No 1 (2013)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (232.629 KB) | DOI: 10.31258/jnat.15.1.45-51

Abstract

This research were aimed to know the plumbum (Pb) and cadmium (Cd) profile on soybean seeds as contaminants of the impact use of agrochemistry material impact and to know of swelling agent of N,N-dimethylformamide (DMF) needs at certain level of pH in chelation with citric acid. The results showed that the content of Pb in soybean seeds at cultivation system agrochemistry materials i.e. 0.63 ppm, while cultivation system without agrochemistry materials i.e. 0.46 ppm. Cd content in soybean seeds at cultivation system agrochemistry materials i.e. 0.05 ppm and the cultivation system without agrochemistry materials i.e. 0.1 ppm. Acceptable daily intake in terms of Pb content in soybean after treatment increases to 2.93 times compared before treatment (11.3379 to 33.2099 g per body weight per day). Acceptable daily intake in terms of the content of the Cd in soybean after treatment increases to 5.26 times compared before treatment. The value of the bio-concentration factor which expressed an accumulation of Pb in soybean seeds on both cultivation is low system (BCF<250), while for Cd is a moderate to high level (1.000<BCF>250). Cd reduction on soybeans seeds for all chelation treatment was maximum (not detected-detection limits was 0.01 ppm), while the highest reduction of Pb occurs at swelling agent N, N-dimethylformamide 15 mL at pH 10.
Chemical composition and antibacterial properties of the essential oil of Pogostemon cablin Aisyah, Yuliani; Hastuti, Pudji; Sastrohamidjojo, Hardjono; Hidayat, Chusnul
INDONESIAN JOURNAL OF PHARMACY Vol 19 No 3, 2008
Publisher : Faculty of Pharmacy Universitas Gadjah Mada, Yogyakarta, Skip Utara, 55281, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (332.325 KB) | DOI: 10.14499/indonesianjpharm0iss0pp151-156

Abstract

The aim of this research were to evaluate the chemical compositions and antibacterial activities of patchouli. The identification of patchouli oil was carried out by using gas chromatography-mass spectrophotometer, fractionation of patchouli oil was done by vacuum fractionational distillation method. The gas chromatography mass spectra showed that the patchouli oil consisted of 15 components. It was found that the five major components were patchouli alcohol, Δ-guaiene, α-guaiene, seychellene and α-patchoulene. Patchouli oil and high boiling point fraction exhibited antibacterial activity, while the low boiling point fractions did not show the antibacterial properties. The antibacterial properties found to be more effective for the Gram-positive bacteria than that the Gram-negative bacteria.Key words : patchouli oil, patchouli alcohol, fractinational distillation, antibacterial
PENINGKATAN KEMAMPUAN MENGHITUNG PENJUMLAHAN MELALUI MODEL PEMBELAJARAN KONTEKSTUAL Hastuti, Pudji
Jurnal Inovasi Pembelajaran Karakter Vol 4, No 2 (2019): Edisi Desember 2019
Publisher : Jurnal Inovasi Pembelajaran Karakter

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Abstract

Berdasarkan hasil observasi yang telah dilakukan oleh guru dari hasil ulangan materi menghitung penjumlahan, hasil belajar siswa masih rendah. Tujuan penelitian tindakan kelas ini adalah untuk meningkatkan kemampuan menghitung penjumlahan melalui model pembelajaran kontekstual pada siswa. Bentuk penelitian ini adalah penelitian tindakan kelas yang terdiri dari dua siklus, tiap siklus terdiri dari empat tahapan yaitu perencanaan, pelaksanaan, observasi dan refleksi. Sebagai subjek penelitian adalah siswa kelas I. Teknik pengumpulan data menggunakan observasi, dokumentasi, dan tes. Teknik analisis data menggunakan teknik analisis model deskriptif  interaktif yang terdiri dari tiga komponen analisis yaitu reduksi data, sajian data, dan penarikan simpulan atau verifikasi. Hasil penelitian ini adalah: Adanya peningkatan nilai rata-rata kelas yang diperoleh siswa dari sebelumnya pada tes awal 67; kemudian pada tes siklus pertama 72,6; menjadi 89 pada siklus kedua,  adanya peningkatan persentase ketuntasan belajar siswa yang pada tes awal hanya 37,50%; dan pada tes siklus pertama 67,00%; kemudian pada siklus kedua menjadi 100%. Berdasarkan hasil penelitian di atas maka dapat disimpulkan bahwa melalui model pembelajaran kontekstual mampu meningkatkan kemampuan siswa dalam menghitung penjumlahan.
Fraksinasi dan Karakterisasi Fosfolipid dari Biji Nyamplung (Calophyllum inophyllum) (PhospholipidFractination and Characterisation of Calophylluminophyllum Kernel) Putri, Desiana Nuriza; Hidayat, Chusnul; Hastuti, Pudji
REKAPANGAN Vol 12, No 1 (2018): REKAPANGAN
Publisher : UPN VETERAN JAWA TIMUR

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Abstract

Abstract The aim of this research is to obtain the Phospholipid characteristic of Calophylluminophyllum which is suitable with the need by means of fractination process.Phospholipidcharacterisation resulted from fractination will generate recommendation of Phospholipidfractination use on suitable product and food processing. The extraction process was performed by using chloroform-methanol (1:2 v/v). The polar lipid is separated by using ethanol, then ethanol is used to extract Phospholipid. Fractination was performed based on the soluability in ethanol and acetone. There were 5 Phospholipid fraction namely crude Phospholipid (without fractination), ethanol soluble, ethanol insoluble, ethanol-acetone insoluble fraction. Each fraction was characterised for phosphatidylcholine content (PC), hydrophilic-lipophilic balance (HLB), peroxide value, viscosity and color. The result showed that the highest PC content was found on ethanol-soluble fraction, whereas highest fatty acid which arrange Phospholipid werepalmitat (C16:0) and Oleat (C:18). Phospholipid fraction which is suitable to be used as oil in water emulsifier is ethanol soluble fraction, and ethanol insoluble fraction is used as water in oil emulsifier. Keywords: Calophylluminophyllum kernel, phosphatidylcholine, phospholipid, phospholipid characteristic
Model Matematika Optimasi untuk Perbaikan Proses Penggorengan Vakum Terhadap Tekstur Keripik Buah Jamaluddin, J; Rahardjo, Budi; Hastuti, Pudji; Rochmadi, R
Jurnal Teknik Industri Vol 12, No 1 (2011): Februari
Publisher : Department Industrial Engineering, University of Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (232.315 KB) | DOI: 10.22219/JTIUMM.Vol12.No1.82-89

Abstract

Hard and crunchy are specific characteristics of fried product prefered by consumer. To have texture of crunchy product being suitable with consumer taste, it is necessary to observ characteristic change of raw material and frying condition. In frying process, the changes of hardness and crunchiness characteristics of food occur. These changes are predicted caused by free water vaporization and the decrease of starch content in food. The objective of this research is to develop mathematical model of hardness and crunchiness changes as the function of water and extract content degradation. Sample of the research is jack fruit fried in the temperature of 70–100° C, duration of 15–60 minutes, and pressure of 80–90 kPa. The parameters observed are hardness and crunchiness, water and starch content before and after frying. The result showed that hardness and crunciness change as the function of water vaporization and the decrease of starch content can be used to predict hardness and crunciness of product during vacuum frying.