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All Journal CHEMICA Jurnal Teknik Kimia Jurnal Ilmiah Mahasiswa FEB Journal of Food and Culinary Jurnal Aplikasi Sistem Informasi dan Elektronika
Elok Rahmawati
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Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Economics, Econometrics & Finance Education Energy

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PENGARUH METODE BLANCHING PADA PROSES PENGERINGAN CABAI Khaerunnisya, Nida; Rahmawati, Elok
Journal of Food and Culinary Vol 2, No 1 (2019)
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jfc.v2i1.1569

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh pengeringan cabai dengan metode blanching, dimana proses blanching bertujuan untuk menonaktifan enzim yang terdapat didalam cabai. Peneletian dilakukan dengan tahapan berbeda yaitu dengan penjemuran langsung,dan melalui proses blanching dengan memberikan campuran larutan Natrium Metabisulfit (Na2S2O5) dan kemudian di blanching dengan beberapa waktu yang berbeda yaitu 3 menit, 7 menit, dan 11 menit. Hasilnya cabai yang melalaui proses blanching memiliki warna, aroma, dan rasa yang lebih baik dari pada cabai yang tidak melalui proses blanching.
PEMBUATAN VCO (VIRGIN COCONUT OIL) DENGAN PROSES FERMENTASI DAN ENZIMATIS Rahmawati, Elok; Khaerunnisya', Nida
Journal of Food and Culinary Vol 1, No 1 (2018)
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jfc.v1i1.1575

Abstract

Minyak kelapa murni atau lebih dikenal dengan Virgin Coconut Oil (VCO) merupakan modifikasi proses pembuatan minyak kelapa sehingga dihasilkan produk dengan kadar air dan kadar asam lemak bebas yang rendah, berwarna bening, berbau harum, serta mempunyai daya simpan yang cukup lama yaitu lebih dari 12 bulan. Penelitian ini bertujuan untuk mengetahui cara pembuatan VCO (Virgin Coconout Oil) dengan proses fermentasi, enzimatis dengan menggunakan bahan bonggol nanas, potongan papaya muda, ragi tape dan tujuan penambahan bahan-bahan tersebut terhadap proses pembuatan VCO (Virgin Coconout Oil). Metode yang digunakan adalah metode fermentasi dengan menggunkan ragi tape, dan metode enzimatis dengan menggunakan enzim papain pada potongan papaya muda, dan enzim bromeline pada bonggol nanas. Hasilnya VCO dengan metode enzimatis dengan menggunakn enzim papain dari potongan papaya muda yang memiliki berat paling banyak.
THE RHETORIC IN CORPORATE SOCIAL RESPONSIBILITY (CSR) REPORTING : A FRAME ANALYSIS ON SUSTAINABILITY REPORTING OF PT. INDOSAT Tbk. Elok Rahmawati
Jurnal Ilmiah Mahasiswa FEB Vol 1, No 2: Semester Genap 2012/2013
Publisher : Fakultas Ekonomi dan Bisnis Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (442.805 KB)

Abstract

The increasing of environmental consciousness is followed by the increasing of Sustainability Reporting disclosures which is used by company for reporting Corporate Social Responsibility (CSR) activities. Unfortunately, as profit oriented organizations, many companies have special aims while doing CSR programs, such as for avoiding tax, for violating laws, or sometimes for enhancing corporate reputation only. It can be seen that in Indonesia, the increasing of Sustainability Reporting disclosures does not followed by the environmental preservation. As a big company, ofcourse Indosat needs to report their activities, especially their CSR activities through the Sustainability Reporting. The successfulness of Indosat’s Sustainability Reporting is undeniable because they got many awards from this reporting. According to Luks (1998), actually everyone who produces sentences (written or oral), employs rhetoric. Therefore, this research intended to find what is the motivation of Indosat to disclose Sustainability Reporting. Frame analysis is used to analyzing the rhetorical data. Primary data sources are Indosat’s Sustainability Reporting 2009, 2010 and Indosat’s Annual Report 2011. Then, it is compared with the theories, news, and previous researches to find the truth. The implementation of Indosat’s CSR programs have a good assesment from their stakeholders. Based on the constitution, Indosat have not yet proven to be involved in law violation. Likewise in tax avoidance cases. However, it seems that corporation is always reduce expense, and tax is a great expense. Moreover, the profit which is allocated for CSR programs as much as approximately 1% up to 2% seems too small, although there is no certain standard which is stated by the constitution. Keywords : Rhetoric, Frame, Corporate Social Responsibility, Sustainability Reporting, Indosat
Perbedaan Aktivitas Antioksidan pada Minuman Tradisional Wedang Uwuh Original, Seduh, Celup, Instan dan Sirup Retnosyari Septiyani; Elok Rahmawati
CHEMICA: Jurnal Teknik Kimia Vol 6, No 1 (2019): Juni 2019
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26555/chemica.v6i1.14061

Abstract

Wedang uwuh as a distinctive traditional beverage from Imogiri Yogyakarta has been widely known to the wider community and even began to develop a lot like wedang uwuh in the form of the original herb, brewed, dipped, instant and syrup. However, research on wedang uwuh is still very limited. Therefore this study aims to conduct a proximate analysis test on the original wedang uwuh, brewed, dipped, instant and syrup so that the chemical content is known and to test antioxidant activity so that it can provide information to the public about the types of variants of wedang uwuh which has the best antioxidant activity. Antioxidants are important for our health. The importance of antioxidants for maintaining the physiological functions of the vital organ in our body. Based on the results of proximate testing, wedang uwuh brewed and dipped have lower energy compared to wedang uwuh original, instant, and syrup. Testing of antioxidant activity using DPPH and IC50 methods showed that the brewed water had the highest antioxidant activity value compared to the original, dip, instant and syrup variants with an IC50 value of 9195.40 ppm. Factors that influence the difference in antioxidant activity in the original, brewed, instant and syrup include mechanical treatment, heat treatment, exposure to light, and packaging used during storage.
CLUSTERING KINERJA AKADEMIS MAHASISWA PASCASARJANA UIN KHAS JEMBER MENGGUNAKAN FUZZY C- MEANS Elok Rahmawati; Deni Arifianto; Amalina Maryam Zakiyyah
IPTEQ Vol 3, No 2 (2021): JASIE
Publisher : Universitas Muhammadiyah Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32528/jasie.v3i2.9361

Abstract

Clustering mahasiswa program pascasarjana dilakukan untuk mengelompokkan mahassiwa ke dalam cluster tertentu yang memiliki kemiripan data menggunakan algoritma Fuzzy C-Means. Data yang diambil yaitu data umur dan ips (index prestasi mahasiswa). Metode validitas cluster dari hasil algoritma Fuzzy C-Means menggunakan DBI (Davies Bouldin Index) untuk mengukur seberapa bagus cluster yang dihasilkan oleh algoritma Fuzzy C-Means. Dari penelitian yang telah dibuat peneliti berikut hasil DBI cluster 2 adalah cluster yang menghasilkan nilai DBI terkecil yaitu 1,9570. Dan berdasarkan hasil dari identifikasi profil mahasiswa pada 2 cluster didapatkan bahwa cluster 1 memiliki data mahasiswa dengan rentang umur 21 sampai 45, nilai ips (index prestasi semester) 1 rentang 2,00 sampai 4,00 dan rata-rata jenis kelamin adalah perempuan. Sedangkan, cluster 2 memiliki data mahasiswa dengan rentang umur 24 sampai 45,  nilai ips (index prestasi semester) 1 rentang 1,70 sampai 3,80 dan rata-rata jenis kelamin adalah laki-laki.
Co-Authors Arifianto, Deni Khaerunnisya', Nida Khaerunnisya, Nida Retnosyari Septiyani Zakiyyah, Amalina Maryam