Article Per Year (5 Year)
p-Index From 2019 - 2024
0.882
P-Index
This Author published in this journals
All Journal Jurnal Keteknikan Pertanian Jurnal Jatiswara Journal of Food Engineering Prosiding Seminar Nasional Universitas Serambi Mekkah
Elly Kurniawati
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Earth & Planetary Sciences Electrical & Electronics Engineering Energy Environmental Science Law, Crime, Criminology & Criminal Justice Mechanical Engineering Other

Published : 7 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 7 Documents
Search

 1 
Penentuan Konstanta Resesi Hidrograf Menggunakan Metode Plot Semi Logaritmik (Studi Kasus di Sub DAS Goseng) Putu Sudira; Sukresno .; Elly Kurniawati
Jurnal Keteknikan Pertanian Vol. 23 No. 1 (2009): Jurnal Keteknikan Pertanian
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19028/jtep.023.1.%p

Abstract

Recession curve is a spesific part of stream hygrograph after it reachs peak flow and it represents the withdrawal of groundwater from storage. Daily recession constant of surface runoff, interflow, and baseflow have been derived for 15 segments on Goseng subwatershed with area approximately 596 ha.Semi logarithmic plot is recession analysis method which plotting stream discharge in y-ordinate and time in x-coordinate in semi logarithmic scale. The start of time recession is denoted by a straight line in the graphic. This method was used for separating a hydrograph into linear components of surface runoff, interflow, and baseflow. The results of the research shows that recession segment from daily hydrographhas short time and does not have all three stream components. A short segment can only be divided into two flow components. Separation pattern for water catchment area are baseflow-interflow, baseflow-surfacerunoff, and interflow-surface runoff. Recession constant value differ from year to year but the differences do not have great influence in determining the average value of recession constant.Keywords : surface runoff, interflow, base flow, recession constant, semi logarithmic plotDiterima: 26 Agustus 2008; Disetujui: 3 Pebruari 2009
Faktor Penyebab Terjadinya Kekerasan Dalam Rumah Tangga Dan Upaya Penanggulangannya Elly Kurniawati
Jatiswara Vol 26 No 3 (2011): Jatiswara
Publisher : Fakultas Hukum Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (169.848 KB)

Abstract

In practice pukum enforcement in Indonesia, the rules of law which are used in penangulangan domestic violence is not just limited to the provisions in the Book of Criminal Law (Penal Code) and Act No.. 23 Year 2002 on Child Protection. As for the articles about crime in the Penal Code which can be used against perpetrators of domestic violence are the provisions that define the special requirements to be the occurrence of criminal acts such as the relationship of father and son or mother and child, as well as the articles that are not determine the presence of these special requirements. Some of the acts that included the scope of domestic violence and has been formulated as a criminal act in Article 304-309 of the Criminal Code is that it formulates a crime against children, Article 356 Paragraph 1, which regulates criminal acts against women as a wife who is only limited to physical violence. Article 285-296 of the Criminal Code governing rape and lewd acts, not fully accommodate other forms of sexual violence and other forms of outside approval. The violence causes violence in the household is the economic factor, namely the demands of subsistence resulting in frequent occurrence of violence, excessive jealousy of the wife or husband, excessive emotions or the hardness of the husband to his wife, a view which assumes that men males higher degree than women. Besides the lack of legal knowledge as well be the cause of domestic violence as for prevention efforts undertaken is an effort perfentif and prevention efforts are refresif namely prevention efforts undertaken after the occurrence of criminal domestic violence.
Penerapan SOP Higiene dan Sanitasi di Teaching Factory (Tefa) Canning Politeknik Negeri Jember (Polije) Elly Kurniawati; Yossi Wibisono; Saiful Anwar; Silvia Oktavia Nur Yudiastuti
Prosiding Seminar Nasional USM Vol 3, No 1 (2022): SEMNAS MULTIDISIPLIN ILMU
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Pangan yang aman adalah pangan yang bebas dari kontaminan dan tidak menimbulkan penyakit atau bahaya. Semua individu yang terlibat dalam proses pengolahan produk pangan perlu dilatih dalam menangani keamanan pangan. Hal tersebut diperlukan untuk menciptakan dan memelihara kondisi higienis dan sanitasi produk makanan. Proses pengolahan pangan yang sesuai prinsip higiene dan sanitasi merupakan upaya mencegah terjadinya bahanya kontaminasi pada produk pangan. Sebagai upaya untuk meningkatkan kualitas dan mutu produk, Tefa canning memerlukan suatu pedoman dalam menerapkan higiene dan sanitasi dalam proses produksinya. Kegiatan pengabdian masyarakat ini bertujuan untuk memberikan peningkatan tata manajemen Tefa canning melalui pelatihan penyusunan SOP (Standart Operation Procedure) Higiene dan Sanitasi. Lokasi kegiatan dilaksanakan di Tefa canning Polije  Jalan Mastrip Kotak Pos 164 Jember. Kegiatan pelatihan penyusunan SOP selanjutnya diperkaya dengan kegiatan sosialisasi dan penerapan higiene dan sanitasi pada uji coba produksi pengalengan ikan lemuru. Metode yang diguanakan adalah ceramah, tanya jawab, dan diskusi. Hasil dari kegiatan ini adalah peningkatan manajemen Tefa canning Polije yaitu dimilikinya SOP Higiene dan Sanitasi dalam proses pengalengan ikan lemuru.Kata kunci :  manajemen resiko, pelatihan, sumber daya manusia
Penerapan Six Sigma untuk Pengendalian Kualitas Keripik Singkong Di IKM Gazal Makmur Kurniawati, Elly; Agustiningtyas, Dwi Wahyu; Kusumasari, Findi Citra
JOFE : Journal of Food Engineering Vol. 3 No. 1 (2024): January
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofe.v3i1.4076

Abstract

The purpose of this research was to determine the quality control of cassava chips at IKM Gazal Makmur located in the Kotaanyar sub-district, Probolinggo. There were several findings of the type of defect which also became the reason why this research was carried out. The types of defects found consisted of burnt products, crushed products and product defects in the form of scraps. This research uses the Six Sigma method with the DMAIC Define, Measure, Analyze approach, and is limited to the Improve stage. The results show that the most types of defects are in the cassava chips production process. There were product defects in the form of 67.2% remaining pieces, 19.0% crushed chips and 13.8% burnt chips. Based on the calculation of the final yield, the results of the analysis are 82.7% for frying, 76.2% for packaging and 15.7% for chopping. The results of the analysis of the causes of product defects are damage due to unsharp blades and careless handling when inserting the product.
PENERAPAN METODE STATISTICAL QUALITY CONTROL DAN FAULT TREE ANALYSIS PADA PROSES STERILISASI DI CV. PASIFIC HARVEST BANYUWANGI Kurniawati, Elly; Jannah, Faridatul
JOFE : Journal of Food Engineering Vol. 3 No. 1 (2024): January
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofe.v3i1.4077

Abstract

The purpose of this research is to find out the application of Statistical Quality Control and Fault Tree Analysis methods to control the types of defects that occur during the sterilization process, find out the causes of their occurrence, and provide suggestions for improvement. The research methods used were research preparation (literature study), field observations, problem solving, interviews, data collection, data processing, and data analysis. Application of the Statistical Quality Control method to control the types of defects that occur by using the seven tools. While the application of the Fault Tree Analysis method is by making a fault tree and determining the minimum cut set then analyzing it quantitatively. The results of the fishbone diagram analysis found that there are 3 factors that cause defects in the sterilization process, namely machines, materials, and humans. Proposed improvements to reduce the level of defects that often occur, namely carrying out daily inspection and maintenance of the machine, the machine must be calibrated, carrying out more thorough checks on cans sent from suppliers, disciplining employees by holding briefings once a week, conducting training on how to handle them properly and correct every 3 months or 6 months to employees, the seamer operator monitors the time during the draining process to the seamer process, checks the seamer machine before using the production process so as not to hinder the can closing process, and performs temperature sensors on a monthly basisThe purpose of this research is to find out the application of Statistical Quality Control and Fault Tree Analysis methods to control the types of defects that occur during the sterilization process, find out the causes of their occurrence, and provide suggestions for improvement. The research methods used were research preparation (literature study), field observations, problem solving, interviews, data collection, data processing, and data analysis. Application of the Statistical Quality Control method to control the types of defects that occur by using the seven tools. While the application of the Fault Tree Analysis method is by making a fault tree and determining the minimum cut set then analyzing it quantitatively. The results of the fishbone diagram analysis found that there are 3 factors that cause defects in the sterilization process, namely machines, materials, and humans. Proposed improvements to reduce the level of defects that often occur, namely carrying out daily inspection and maintenance of the machine, the machine must be calibrated, carrying out more thorough checks on cans sent from suppliers, disciplining employees by holding briefings once a week, conducting training on how to handle them properly and correct every 3 months or 6 months to employees, the seamer operator monitors the time during the draining process to the seamer process, checks the seamer machine before using the production process so as not to hinder the can closing process, and performs temperature sensors on a monthly basis
Multigrain rice instan sebagai pangan fungsional dengan tinggi protein dan serat panga: Multigrain Rice Instant as fungsional food with high protein and dietary fiber Kurniawati, Elly; Nur Rochmah, Afrillia Vita
JOFE : Journal of Food Engineering Vol. 3 No. 2 (2024): April
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofe.v3i2.4079

Abstract

The objective of this research was to produce instant multigrain rice which has the potential as a functional food with high protein content, and as a source of dietary fiber. The design used in this study was a non-factorial Randomized Block Design (RBD), using 1 factor 5 treatments and 3 repetitions including F1 with concentrations (40% sorghum, 10% brown rice, 40% soybeans, 10% edamame) F2 (40% sorghum, 10% brown rice, 10% soybeans, 40% edamame) F3 (25% sorghum, 25% brown rice, 2 5% soybeans, 25% edamame) F4 (10% sorghum, 40% brown rice, 40% soybeans, 10% edamame) F5 (10% sorghum, 40% brown rice, 10% soybeans, 40% edamame). The analysis used in data processing is the ANOVA test followed by the Duncan test and analysis of the effectiveness index. The results showed that there was a significant effect on protein and dietary fiber content of several formulations. The resulting instant multigrain rice formulation has problems as a functional food, due to its high protein content and sufficient dietary fiber.
Tepung Premix Cookies Berbahan Dasar Mocaf dan Sagu Dengan Perlakuan Penyangraian Suhu Yang Berbeda: Flour Premix Cookies Made from Mocaf and Sago with Different Roasting Temperatures Kurniawati, Elly; Agustina, Anis
JOFE : Journal of Food Engineering Vol. 3 No. 1 (2024): January
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofe.v3i1.4275

Abstract

Flour premix cookies are used as an alternative to making processed food in an instant way. Flour premix cookies are made by mixing mocaf, sago, powdered sugar, milk powder, and baking powder. This study aims to determine the relationship between mocaf and sago formulations and different roasting temperatures on the value of water content (premix flour), texture (cookies), and organoleptic (cookies) based on the best formulation. Formulation of mocaf and sago as the main factor F1 (75:25), F2 (50:50), and F3 (25:75) and roasting temperature as the second factor P1 (no roasting), P2 (700C), and P3 (800C). This resulted in 9 treatments P1F1, P1F2, P1F3, P2F1, P2F2, P2F3, P3F1, P3F2, and P3F3. The results of this study are that the higher the roasting temperature, the lower the water content, texture, and the decrease in the level of preference.
Co-Authors Agustina, Anis Agustiningtyas, Dwi Wahyu JANNAH, FARIDATUL Kusumasari, Findi Citra Nur Rochmah, Afrillia Vita Putu Sudira SAIFUL ANWAR Silvia Oktavia Nur Yudiastuti Sukresno . Yossi Wibisono