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International Journal of Research Innovation and Entrepreneurship
Published by Universitas Negeri Semarang
ISSN : 27468526     EISSN : 27468534     DOI : -
Core Subject : Social,
Social Sciences
International Journal of Research Innovation and Entrepreneurship (IJRIE) is a peer-reviewed journal that published original research articles and short communication on innovations in interdisciplinary fields. IJRIE comes out to provide supports scientific research and their commercialisation efforts. This journal is also an academic publication support for entrepreneurship-goaled studies. International Journal of Research Innovation and Entrepreneurship (IJRIE) covers research innovations and their entrepreneurship as well as commercialisation efforts in the following topics: Sciences and Engineering Arts Social sciences (Anthropology, Archaeology, Economics, Geography, History, Law, Linguistics, Politics, Psychology and Sociology) Education
Arjuna Subject : Ilmu Sosial - Pendidikan
Articles 14 Documents
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The Improvement of Energy Concept Understanding of Students with Deaf in Special Needs Junior High Schools Using Energy Change Props Rusilowati, Ani; Hidayah, Isti; Ellianawati, Ellianawati; Setiani, Yuniar
International Journal of Research Innovation and Entrepreneurship Vol 1 No 1 (2020): June 2020
Publisher : Universitas Negeri Semarang

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Abstract

The learning process of deaf students requires more time than that of normal students. This also occurred in physics topics of natural science subject. In order to support the deaf students’ concept understanding, learning media such as teaching props, are needed. This support would help them to maximize their senses of sight and touch. This study aims to determine the effectiveness of energy change props in enhancing energy concept understanding for deaf students. This research was a quasi-experimental study with a single subject research design. The subjects of the study were five deaf students of grade VII in a junior school for special-needs students in Central Java, Indonesia. The effectiveness of learning has been shown from the improvement of conceptualization from base-line condition to intervention. An effect size technique was used in the data analysis. The result showed that the obtained average effect size in this study was 1.32 with a high category. This study indicated that the props for energy change were effective for enhancing energy concept understanding for deaf students.
Effect of Spinning Rate on Structure and Morphology of ZnO:Cu Thin Films Prepared using a Sol-gel Spin Coating Method Hamid, Nur; Astuti, Budi; Dharma Putra, Ngurah Made; Marwoto, Putut; Sugianto, Sugianto; Muttaqin, Rodhotul; Setyaningsih, Natalia Erna
International Journal of Research Innovation and Entrepreneurship Vol 1 No 1 (2020): June 2020
Publisher : Universitas Negeri Semarang

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Abstract

Cu-doped ZnO (ZnO:Cu) thin film was deposited on glass substrate using a sol-gel spin coating method. The film was prepared at various spinning rate followed by sintering at 250 °C for 10 min and annealing at 350 °C for 2 hours. The effect of spinning rate on structural properties was investigated by means of X-ray diffractometer (XRD), scanning electron microscope (SEM) equipped with energy dispersive X-ray (EDX). The diffraction pattern indicated that Cu-ZnO thin films showed a strong c-axis orientation, i.e. the peak attributed to (002) plane at a of corresponding to hexagonal wurtzite crystals. An increase in the spinning rate resulted in ZnO:Cu thin films with high homogeneity. It was further proved by SEM and EDX results.
Edible Film Innovation from Jackfruit Seed Starch (Artocarpus hetrophyllus) with the Addition of Sorbitol and Carrageenan Putri, Radenrara Dewi Artanti; Fitrianto, Rizqi
International Journal of Research Innovation and Entrepreneurship Vol 1 No 1 (2020): June 2020
Publisher : Universitas Negeri Semarang

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Abstract

Edible films are considered as the best alternative as an environmentally friendly and safe food packaging. Edible films could be made from plant-based (e.g. starch, cellulose and lignin) and animal-based (e.g. protein, casein and lipids) starting materials. This study investigated the production of edible films from widely available starch-based materials. In this research, the synthesis of the edible films from jackfruit seed starch was carried out by adding sorbitol as a plasticizer and carrageenan as a biopolymer. Carrageenan was added at various concentrations (0-60 wt.%). Furthermore, the effect of carrageenan concentration on the mechanical properties of the edible films (tensile strength, elongation, and modulus young) was investigated. The prepared edible films were applied on the bananas’ skin to improve the shelf life of the fruit. The edible films with the addition of sorbitol plasticizer and carrageenan biopolymer could affect the tensile strength, elongation and elasticity (modulus young) values of the edible films. The increase in the tensile strength and elasticity of the edible films was observed with increasing carrageenan concentrations. In contrast, the elongation value of the edible films decreased with increasing carrageenan concentrations.
Anthocyanin Extraction from Cockspur Coral (Erythrina crista-galli) Flowers Using a Microwave-Assisted Extraction (MAE) Method: Effect of Microwave Power and Feedstock-to-Solvent Ratio Damayanti, Astrilia; Megawati, Megawati; Syafitri, Laila; Isaroyati, Luluk
International Journal of Research Innovation and Entrepreneurship Vol 1 No 1 (2020): June 2020
Publisher : Universitas Negeri Semarang

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Abstract

Anthocyanin is a water-soluble compound as a coloring agent that can give rise colors in plants such as Cockspur Coral flowers. Cockspur Coral flowers contain antioxidants in the form of polyphenol compounds. This study investigated the effect of extraction time and the use of microwave power on anthocyanin concentrations in the microwave-assisted extraction (MAE). The use of MAE was beneficial due to its short extraction time, low need of solvent, and high yields of the target compounds. A 10 g of Cockspur Coral flowers was mixed with 4% of solvent containing citric acid and ethanol. The ratios of the feedstock to solvent were 1:5, 1:15, and 1:25. The extraction was done at various microwave powers of 300, 450, and 600 W with extraction times of 3-15 minutes. The results indicated that the extraction of Cockspur Coral flowers with a ratio of feedstock-to-solvent of 1:15 gave the highest total anthocyanin content at a microwave power of 600 W for 3 min. Whereas, the highest total phenolic (132.73 g/L) was reached at the extraction with a microwave power of 600 W for 12 min. The method of extraction of Cockspur Coral flowers using a MAE method did affect the total phenolics content. However, this method apparently did not show a significant effect on the total anthocyanin content.
Innovation of Indonesian Healthy Snacks Based on Purple Sweet Potatoes Fathonah, Siti; Rosidah, Rosidah; Paramita, Octavianti; Karsinah, Karsinah
International Journal of Research Innovation and Entrepreneurship Vol 1 No 1 (2020): June 2020
Publisher : Universitas Negeri Semarang

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Abstract

This study pointed out the innovation on Indonesian healthy snacks i.e. senteling and onde-onde made of purple sweet potatoes. The scope was focused on the quality assurance of those two snacks on two aspects of quality i.e. sensory quality and acceptability. This study used a purposive sampling technique. Different compositions of purple sweet potatoes were used for both snacks prepared in this study. In the case of sentiling, a composition of steamed purple sweet potatoes of 40-80 wt% (with a 20wt% increment) was used. In the case of onde-onde, a composition of purple sweet potatoes flour of 10-22 wt% (with a 6wt% increment) was used. The prepared snacks were examined through sequent sensory and acceptability tests involving eight panellists and 50 respondents, respectively. A single classification of variance analysis followed by Duncan test was used in the data analysis. The results revealed that sensory quality in senteling and onde-onde was almost the same, i.e. 5.5-7.4 and 5.3-7.2, respectively. The variations in acceptability of the two products differed greatly, 3.5-7.7 for senteling and 4.9-6.9 for onde-onde. The sensory quality was different for senteling in the overall aspect and elasticity, while in the case of onde-onde, it was different in the aspect of color, aroma, and flavor. The difference in acceptability in the case of senteling was observed in all aspects, whereas that difference was only observed in color and aroma aspects in the case of onde-onde. The best senteling in term of sensory quality and acceptability was obtained by the addition of 40 wt% of steamed purple sweet potatoes, while the best onde-onde was that with 16 wt% of purple sweet potatoes flour.
Optimization of Terpenoid Extraction from Bay (Syzygium polyanthum) Leaves using Ethanol as a Solvent by an Ultrasonic Wave Technology Kusumaningrum, Maharani; Prasetiawan, Haniif; Setiyorini, Nurul; Dewanti, Astiara Anis; Rengga, Wara Dyah Pita
International Journal of Research Innovation and Entrepreneurship Vol 1 No 1 (2020): June 2020
Publisher : Universitas Negeri Semarang

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Abstract

Bay is one of the medicinal plants. Bay leaves have been used in the pharmaceutical and food industry as an antimicrobial. The chemical compounds in the leaves that served as an antimicrobial were terpenoids. This study aims to determine the optimum extraction conditions of bay leaves using a response surface methodology (RSM). Ten grams of dried and mashed bay leaves was extracted for 60 minutes using ethanol as a solvent. The extraction was conducted at various temperatures (60, 70, 80 oC) and various ratios of the starting material to solvent (1: 8, 1:10, 1:12 g/g) for 60 min. The optimum extraction condition based on the RSM results was achieved at 70 °C with a ratio of the starting material to solvent of 1:12 g/g resulting in the extract yield of 9.69%. The results of the GC-MS analysis on the obtained extracts showed that 33% of terpenoids was obtained from the extraction at the optimum condition.
Innovation and Commercialization of Indonesian Traditional Food in the Industrial Era 4.0 Ardiansari, Anindya; Ahmadi, Farid; Ridloah, Siti; Ridloah, Siti; Widia, Syam
International Journal of Research Innovation and Entrepreneurship Vol 1 No 1 (2020): June 2020
Publisher : Universitas Negeri Semarang

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Abstract

The industrial revolution 4.0 considers an information technology-based human life. In this practical modern era, the choice of food types has been very diverse. Consuming modern food (fast food) has been a common choice for urban community with busy activities. In addition, restaurants that sell (Indonesian) traditional food were hard to find. Time consuming or less practical to prepare the food was the most possible reason of the decrease in the consumption of this kind of food. This phenomenon encourages efforts to improve people’s attention towards this traditional food to conserve its existence by diversification of the traditional food. It is important to introduce and incorporate Indonesian traditional food in industries, in response to the challenges of the industry's revolutionary era. This research is an exploratory study with a mixed method approach. The population in this study was small and medium size enterprises (SMSE) in Semarang city, Indonesia. Fifty SMSEs were involved in this study, with various traditional food products for sale such as Batagor, Pecel, Kupat Tahu with vegetables, Rujak, Lunpia, Rendang, Gudeg, Getuk, etc. A 12% of micro small and medium size enterprises (MSMSE) of traditional foods improved the quality of the produced food through a product innovation, whereas a 20% of SMSEs through a process innovation. Furthermore, marketing and organizational innovation were done by 78% and 4% SMSE, respectively. The traditional food producers showed a low level of innovation readiness, indicating their incapability in the implementation of innovation. Supports from many parties were needed to maintain the existence of the traditional food in their competition with the modern ones.
Color and Chemical Oxygen Demand Removal of Strobilanthes cusia Fermentation and Natural Indigo-based Batik Dyeing Wastewater Kurniawan, Cepi; Mahatmanti, F. Widhi; Mahfudz, Johar; Qonita, Ulya; Nugraha, Rizki; Bahron, Hadariah
International Journal of Research Innovation and Entrepreneurship Vol 2 No 1 (2021): June 2021
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/ijrie.v2i1.48688

Abstract

Strobilanthes cusia is the plant which has been cultivated at the District of Temanggung, Indonesia and used as a natural source for indigo dye. The use of natural dyes for Batik Industries are expected to prohibit environmental damage. However, the wastewater generated from the indigo extraction and Batik dyeing process is still showing high COD value (768-3.893 ppm). In the present study, color and COD removal from Strobilanthescusia processing (settling pond) and Indigo-based Batik dyeing (equalization tank) wastewater have been studied. The treatment involving the use of FeSO4, Alum, and Cyclea Barbata Miers. powder (CBM) as coagulation-flocculation agents. Alum was efficiently reduced color up to 97% and 93% for settling pond and equalization tank effluent, respectively. The highest COD removal efficiencies of 87 % and 63% were observed for settling pond and equalization tank effluent, respectively.
Isolation and Screening of Streptomyces spp from Soil Samples of Ekiti State University Nigeria for Antibacterial Activity Omidoyin, Kehinde Caleb; Femi-Ola, Titilayo Olufunke
International Journal of Research Innovation and Entrepreneurship Vol 1 No 2 (2020): December 2020
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/ijrie.v1i2.49626

Abstract

Actinomycetes are a versatile group of procaryotes that exist in all habitats and are widely distributed in all types of the ecosystem including the soil, water, and sediments obtained from deep sea. This group of gram-positive bacteria, especially the Streptomyces is widely known to produce a variety of secondary metabolites, including antibiotics and other therapeutically useful bioactive molecules. Therefore, the isolation and identification of new strains is crucial for the production of desirable antibiotics. The aim of this study was therefore to isolate and identify novel strains of Streptomyces exhibiting a high antibacterial activity. To achieve this objective, 60 actinomycetes colonies were isolated in pure cultures from different soil samples within Ekiti State University, Nigeria, and 12 isolates which showed a high antibacterial activity against test organisms were selected. The selected actinomycetes isolates were characterized for morphological and biochemical identifications. Analysis of morphological and biochemical characteristics indicated that all the 12 selected isolates exhibiting antibacterial properties belonged to the genus Streptomyces. Five (41.7%) of the Streptomyces isolates produced diffusible pigments of different colors. Moreover, screening of the isolates with regard to their antimicrobial activity against test bacteria indicated that all the Streptomyces isolates exhibited antimicrobial activity against at least two of the test organisms while eight isolates (66.7%) were found to have moderate to high antimicrobial activity. Two (16.7%) of the Streptomyces isolates were active against all the test organisms while the highest antibacterial activity based on zone of inhibition was observed in Klebsiella spp. with an inhibition zone of 18mm. Since 20% of the actinomycetes isolates in this study showed inhibitory effects against indicator bacteria, it was suggestive that soil of Ekiti State University, Nigeria could be used as an interesting source to be explored for novel Streptomyces strains with high potency of antimicrobial production.
Rural Entrepreneurship for Sustainable Economic Development in Chandel District, Manipur, India ‒ An Exploration Onahring, B. D.; Singh, Kh. Devananda
International Journal of Research Innovation and Entrepreneurship Vol 1 No 2 (2020): December 2020
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/ijrie.v1i2.49630

Abstract

Entrepreneurship in the rural context has got ample opportunities for capital formation, sustainable development and economic growth. In rural India, the intervention of enterprise development institutions was less, due to lack of the awareness to the beneficiaries and the technical dearth of these institutions. The Government of India has initiated various programs through many institutions under government and non-government sectors since decades. These programs ensured sufficient training and development programs on entrepreneurship development on one hand, but, the other has to adopt the effective and efficient entrepreneurial traits for entrepreneurship development. This article is a humble effort to understand the various entrepreneurial traits through a review of literature. It also focuses to draw the various entrepreneurial traits among rural entrepreneurs in the study area. The statistical population was 215 enterprises out of which 43 enterprises were selected as the sample through stratified random sampling method. Beside descriptive statistics, the study has adopted Cronbach’s Alpha test, factor analysis and Kaiser-Meyer-Olkin (KMO) as well as Bartlett’s Test through MS-Excel and SPSS Software for analyses. The paper found that the entrepreneurs in rural Chandel district wanted to enjoy more financial freedom, supports from family members, needed for achievement. Moreover, they also showed a more inner sense of responsibilities which thereby arouse passion for business. The findings of the research activity could help the policy planners to enhance the economics of rural entrepreneurs in Chandel district of Manipur, India.

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