Article Per Year (5 Year)
p-Index From 2019 - 2024
0
P-Index
This Author published in this journals
All Journal Jurnal Online Mahasiswa (JOM) Bidang Ilmu Sosial dan Ilmu Politik BIOGENESIS
Apriyani "
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Education Immunology & microbiology Social Sciences Other

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
STRATEGI PEMBERDAYAAN UMKM OLEH UNIT PELAKSANA TEKNIS PUSAT LAYANAN USAHA TERPADU KOPERASI USAHA MIKRO KECIL DAN MENENGAH (UPT PLUT KUMKM) PROVINSI RIAU Apriyani "; Mayarni "
Jurnal Online Mahasiswa (JOM) Bidang Ilmu Sosial dan Ilmu Politik Vol. 5: Edisi II Juli - Desember 2018
Publisher : Fakultas Ilmu Sosial dan Ilmu Politik Universitas Riau

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

Abstract

Empowerment is an effort to prepare the community along with steps to strengthen community institutions so that they are able to realize progress, independence, and prosperity in a sustainable arrangement of justice. The concept of empowerment is not just to give assignments to the community but how to empower the community by giving direction and teaching so that people are accustomed to honing their abilities. This is what the Technical Service Unit of the Integrated Business Service Center for Micro, Small and Medium Enterprises (UPT PLUT KUMKM) of Riau Province wants to do. Empowerment is carried out by collaborating with accompanying consultants who have different capabilities in accordance with the needs of MSME actors. The purpose of this study is to formulate a small and medium micro business empowerment strategy and to find out what factors influence empowerment carried out by the Integrated Business Service Center for Micro, Small and Medium Enterprises (UPT PLUT KUMKM) in Riau Province. The research method used was descriptive qualitative which was then carried out strategy formulation using the SWOT analysis method. The results showed that the empowerment carried out was still not maximal and had not yet achieved the expected goals, the cause of which was a lack of socialization to the community about integrated business service centers that openly assisted the community in carrying out their business and human resources who were unable to compete with UMKM actors outside the area. Kata Kunci: Strategy, Community Empowerment
PENGARUH LAMA FERMENTASI TERHADAP KUALITAS SUSU TEMPE BUBUK SEBAGAI PENGEMBANGAN LKM (LEMBAR KERJA MAHASISWA) MATERI BIOTEKNOLOGI PANGAN Imam Mahadi; Darmawati "; Apriyani "
Biogenesis Vol 13, No 1 (2016)
Publisher : Program Studi Pendidikan Biologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (264.3 KB) | DOI: 10.31258/biogenesis.13.1.1-10

Abstract

ABSTRACT The aims of this research to determine the quality of tempeh milk powder by time fermentation and designing Student Worksheet relevant to a material Food Biotechnology Food Fermentation sub material. This study consisted of two phases. The first phase, were the making of  tempeh milk powder using the experimental method with completely randomized design (CRD), which consists of 5 treatments and 3 replications. Parameters measured were moisture content, protein content, fat content, pH and organoleptic test. The results obtained were analyzed by ANOVA and a further test DMRT at 5% level. The second phase were the development of  Student Worksheet from the results of the first phase. This research used ADDIE development model (Analysis, Design, Development, Implementation and Evaluation) are simplified into phases Analysis, Design and Development. Data of Student Worksheet development obtained from the validation sheet which validated by 3 validators with 5 validity criterias were analyzed descriptively. Results showed that the time of fermentation influence on moisture content, protein content, fat content, pH and organoleptic test. Fermentation time 12 hours is a long time to produce the best fermented tempeh milk powder quality. Which results in moisture content of 0.78%, 2.61% protein content, fat content 2.00% and 5.01 pH levels. As for organoleptic texture, color, aroma and flavor contained in the fermentation 36 hours. Results of the study can be used as Student Worksheet in the sub materials Food Fermentation on the material Food Biotechnology with a mean value of 3.32 validity valid category. Keywords : Student Worksheet, Food Biotechnology, Tempeh Milk Powder, Time Fermentation.                       
Co-Authors Darmawati " Imam Mahadi Mayarni "