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ardy rimanda putra
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Jl. Kantor Pos No.3, Gunung Mas, Teluk Betung Utara, Kota Bandar Lampung, Lampung 35225, Bandar Lampung, Provinsi Lampung, 35212
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INDONESIA
Jurnal Inovasi Pembangunan
Published by Badan Penelitian Dan Pengembangan Daerah Provinsi Lampung
ISSN : 23545704     EISSN : 2622190X     DOI : https://doi.org/10.35450/jip
Core Subject : Economy, Humanities, Health, Science, Education, Agriculture, Social, Engineering,
Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Industrial & Manufacturing Engineering Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Transportation Other
Development Innovation Journal published starting from volume 01 of 2013 when it was still under the Bappeda Lampung Province in the Field of Research and Development under the name Journal of Development Innovation. Then since the enactment of Local Regulation of Lampung Province No. 3 of 2014 Regional Research and Development Agency of Innovation Lampung Province was formed on August 8, 2014. Field of Publication and Information one of the main tasks is the journal and journal title changed from Journal of Development Innovation to Journal of Innovation and Development. Furthermore, based on Regional Regulation No. 8 of 2016 Regional Research and Development Agency (Balitbangnovda) Lampung Province again changed into Regional Research and Development Agency (Balitbangda) Lampung Province, Division of Science and Technology oversees Sub Division Data Dissemination and Publication Kelitbangan as a manager of journals and the name of the journal was again changed to Journal of Development Innovation. Focus and Scope Development Innovation: Jurnal Kelitbangan (JIP) is a journal that provides a source of scientific information aimed at researchers, research institutions, government agencies, and stakeholders in all fields. JIP publishes original research manuscripts, reviews articles, studies, and case studies that focus on research: Public Culture Government Information and communication technology Social and Cultural Rights Health Economics Agriculture Technique Education Energy Transportation Tourism
Arjuna Subject : Umum - Umum
Articles 8 Documents
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Search results for , issue "Vol 4 No 02 (2016): August 2016" : 8 Documents clear
Manajemen Kinerja Berbasis Pohon Sasaran Kerja dan Inovasi Berlevel Adi Asmariadi Budi
Inovasi Pembangunan : Jurnal Kelitbangan Vol 4 No 02 (2016): August 2016
Publisher : Balitbangda Provinsi Lampung

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Abstract

Performance Allowance System which applied in Lampung Province has an objective to increase civil servant performance. The mechanism of this system is giving allowance beside primary salary to civil servant where the amount is based on attendance and job list and function. That system has been applied since January 2015. The problem is that system does not give a significant performance increasing. It is shown from public opinion from local newspaper which has title article “Performance Allowance Create Attendance Based Employee”. This research objectives were to provide a better understanding about management which can increase civil servant performance and to design performance assesment based on objective tree with apply innovation at work. Research method using review of literatures and theory. Control system theory in engineering is applied to analyze performance management system. Application of that theory can create a new analysis method which called performace management control system. Based on this analysis, the results showed that the problem on existing performance allowance system is on objective fullfilment method which not oriented to objective result. Analysis result through theory review found that management system design based on objective tree to increase civil servant objective result. Building innovation at work for civil servant is done by innovation with level system, which is applied in game addiction concept.
Kajian Antropologi Pariwisata dan Ethno-Ecotourism dalam Pengembangan Pariwisata di Provinsi Lampung Bartoven Vivit Nurdin
Inovasi Pembangunan : Jurnal Kelitbangan Vol 4 No 02 (2016): August 2016
Publisher : Balitbangda Provinsi Lampung

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Abstract

This paper aims to study the anthropology of tourism and build a model of ethno - ecotourism based on the potential of local knowledge for the development of local culture -based tourism in the province of Lampung. Tourism studies has been dominated by the perspective fields of physical science and economics, whereas failure of tourism management are there at the lack of socio-cultural studies that emphasize the human aspect in the development of tourism. This paper tries to analyze theoretically the relationship of culture, people and tourism in anthropology . Lampung has the abundant potential of natural resources for tourism development. All this time the strategy of tourism development rely solely on natural potentials and always featured physical potential , infrastructure and natural resources potential , but does not involve the human factor. The research method is an ethnographic approach. The results of this research showed that despite the potential of natural resources have a high sale tourism value, without being accompanied by a change in human behavior will not be succeed. Therefore, the model -based ethno - ecotourism local knowledge is highly relevant for the development of tourism in the province of Lampung , because all this time the development of tourism has not been done up. Tourism development policy must take a holistic approach , because human development is crucial progress of tourism. Besides, Lampung , have local knowledge potential in developing tourism.
Karakteristik Fruktooligosakarida (FOS) Hasil Isolasi dari Kulit Pisang sebagai Prebiotik pada Ternak Hertini Rani; Suraya Kaffi Syafura; Zulfahmi User
Inovasi Pembangunan : Jurnal Kelitbangan Vol 4 No 02 (2016): August 2016
Publisher : Balitbangda Provinsi Lampung

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Abstract

Dalam suatu usaha peternakan yang intensif, pakan merupakan faktor biaya produksi terbesar. Untuk itu peternak harus berupaya semaksimal mungkin agar pakan dapat digunakan secara optimal dengan penggunaan bahan-bahan limbah agroindustri yang masih mempunyai nilai nutrisi tinggi. Upaya yang dapat ditempuh antara lain dengan penggunaan senyawa fruktooligosakarida (FOS) dari hasil isolasi kulit pisang. Penelitian ini bertujuan untuk mengetahui kandungan fruktooligosakarida (FOS) dari kulit pisang mentah dan matang yang diperoleh dari hasil industri rumahtangga pembuatan kripik pisang dan pisang goreng yang ada di wilayah Kota Bandar Lampung dan pengaruhnya terhadap kinerja dan kualitas karkas ternak kambing peranakan Etawah (PE). Penelitian ini dilakukan dalam dua tahap yaitu tahap pertama adalah isolasi senyawa fruktooligosakarida (FOS) dari kulit pisang dan aplikasinya terhadap kinerja dan kualitas ternak kambing peranakan Etawah. Perlakuan yang digunakan adalah kulit pisang mentah, kulit pisang matang dan kontrol yang masing-masing perlakuan diulang tiga kali dengan rancangan acak kelompok. Data yang didapat dari hasil penelitian ini adalah Kadar Fruktooligosakarida pada kulit pisang mentah sebesar 35% sedangkan kadar Fruktooligosakarida pada kulit pisang matang sebesar 38%, dan pada perlakuan kulit pisang mentah didapat kadar yang ebih tinggi terhadap kandungan air yaitu 66.03%, kejernihan 93.7%,karbohidrat 22.64%, protein 1.08% dan derajat polimerasi 3.22% sedangkan kadar lemak tertinggi yaitu2.11% dan kadar gula pereduksi 25.25% didapat pada perlakuan kulit pisang matang. Dan total gula dari kedua perlakuan berdasarkan analisa sidik ragam tidak berbeda nyata pada taraf 1% dan 5%
Bioprospeksi Tumbuhan Obat Tradisional dalam Peningkatkan Potensi Obat Tradisional Berbasis Kearifan Lokal Maidinia User; V. Susirani Kusumaputri; Tommy Hendrix
Inovasi Pembangunan : Jurnal Kelitbangan Vol 4 No 02 (2016): August 2016
Publisher : Balitbangda Provinsi Lampung

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Abstract

Indonesia has a range of plant species that have the potential as a raw material of traditional medicine that had already used directly by the public. The development of traditional medicine is currently showing at a good stage, it is seen from the widespread use of herbal plants are used as commodities as drugs outside medical support. To obtain the value added benefits required bioprospecting stages so that utilization can take place in a sustainable manner and sustainable and can provide fair benefit sharing and the balance between the local community, governments, researcher, and industry. This study used a qualitative approach, the research data obtained from the literature and field studies with causality investigation system that is based observation of how the influence of bioprospeksi medicinal plants. Results indicate constraints experienced in bioprospecting activities require the regulation of access to biological resources, the concept of co-operation, monitoring and evaluation, science and technology dissemination to local communities, changing the working culture of local communities, implementation examples of technologies, and dissemination of regulations and policies to the local community. More information is needed in-depth study on bioprospecting system includes economic feasibility, availability of human resources, and the mechanism of action of bioprospecting.
Survei Cemaran Mikroba dan Mutu Ikan Tongkol (Euthynnus Affinis) Segar Dewi Sartika; Anitsa Asrining Puri; Subeki User
Inovasi Pembangunan : Jurnal Kelitbangan Vol 4 No 02 (2016): August 2016
Publisher : Balitbangda Provinsi Lampung

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Abstract

According to Lu et al. (2010), one of the fishing products that has high in nutritionis is swordfish. Swordfish poisoning that often occurs is histamine poisoning (scombroid fish poisoning). This is caused by pathogen bacterial contamination such as Escherichia coli, Salmonella, Vibrio cholerae, Enterobacteriacea, etc (Kurniawan et al, 2012). The aim ofthis researchwas to know the difference of microbes contamination and physical appearance on the swordfish (Euthynnus affinis) from traditional markets, modern and fish auction markets in Bandar Lampung.This research was done in two stages. The first stage was done collecting swordfish samples randomlyfrom traditional, modern, and auction markets in Bandar Lampung. There were 13 traditional markets, 7 modern markets, and 2 warehouse markets in Bandar Lampung. The second stage of research were do total analysis of microbes, the total plate count (TPC) test, Eschericia colitest, Salmonella sp.test, and freshness level on swordfish using organoleptic test. Then the data of observed total colony and the results data of the organoleptic test were analyzed using BNJ test. The conclusion of this research were be found a difference and swordfishfreshness level on traditional, modern, and auction markets in Bandar Lampung.The lowest value of total plate count 6,5 x 104, Eschericia coli1,53 x 104, and Salmonella sp3 x 101.
Survei Cemaran Mikrobia dan Mutu Daging Ayam (Gallus Gallus Domesticus) Segar Maria Erna; Dewi Sartika; Lia Marliena
Inovasi Pembangunan : Jurnal Kelitbangan Vol 4 No 02 (2016): August 2016
Publisher : Balitbangda Provinsi Lampung

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Abstract

Ayam memiliki peran penting sebagai sumber protein hewani. Namun kerusakan atau kontaminasi selama proses pemotongan dan distribusi ayam tidak dapat dihindari. Pencegahan dapat dilakukan dengan meminimalkan kontaminasi seperti melakukan tindakan higienis, sanitasi, baik membekukan penyimpanan dan penanganan yang tepat. Tujuan dari penelitian ini adalah untuk mengetahui kontaminasi Escherichia coli dan total mikroba pada ayam dan untuk mengetahui perbedaan ayam dari kedua pasar tradisional dan modern berdasarkan uji bakteriological dan organoleptik. Penelitian ini dilakukan dengan mengumpulkan sampel ayam secara acak dari pasar tradisional (PT1, PT2, PT3) dan pasar modern (PM1 dan PM2) maka jumlah mikroba menguji seperti TPC (Total Plate Count) tes, total Escherichia coli. Data dianalisis dengan menggunakan Least Significance Difference (LSD) pada 5 derajat%, dan tingkat kesegaran dan kelayakan Ayam dilakukan dengan uji organoleptik dan dianalisis menggunakan Honestly Significance Difference (HSD) pada gelar 5%. Penelitian yang diamati adalah total koloni dan uji organoleptik. The total plate count (TPC) pasar tradisional mengakibatkan pada 106 cfu / g dan pasar modern di 105 cfu / g. Total Escherichia coli dari seluruh sampel ayam mengakibatkan pada 102 cfu / g. Berdasarkan data rekapitulasi TPC dan uji E. coli, ayam terbaik dengan kualitas terbaik diperoleh pada sampel dari pasar modern.
Pengaruh Jenis Ikan dan Konsentrasi Garam pada Rebung Ikan Terfermentasi Ahmad Sapta Zuidar; Samsul Rizal; Kania Widyastuti
Inovasi Pembangunan : Jurnal Kelitbangan Vol 4 No 02 (2016): August 2016
Publisher : Balitbangda Provinsi Lampung

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Abstract

Bamboo shoots can be fermented fish, known as Lemea in Bengkulu. Making lemea generally use freshwater fish, but the marine fisheries sector in Bandar Lampung potent enough, so we need to try to make one. Lemea has a distinctive flavor that is affected by salt. Therefore it is necessary to investigate the exact salt concentration in producing the best fish fermented bamboo shoots. This study aims to determine the effect of fish and salt concentrations in fish fermented bamboo shoots. Research arranged as factorial in complete randomized block design (RAKL). The first factor is the type of fish (J), namely J1 (mackerel) and J2 (carp). The second factor is the concentration of salt (G), namely (G1) 5%, (G2) 7.5%, (G3) 10%, (G4) 12.5%, and (G5) 15%. Data were analyzed further by testing HSD 5% and 1%. Observations made include the value of pH, total acid, total microbes, and organoleptic (color, aroma, texture, and overall acceptance). Results of analysis of variance showed that the type of fish affect the total acid and total microbes, whereas the effect on total salt concentration of acid, acidity (pH), total microbes, and organoleptic (color, aroma, texture). The best results were obtained in this study are the two types of fish that mackerel and carp with salt concentration of 5%, with a pH value of 5.3767, 0.0662% total acid, total microbes of 7.68 log cfu / g, color scores 2, 8 (white and gray), aroma score of 2.7 (acid), and the texture score of 3.8 (slightly soft).
Pengaruh Jenis Mikroorganisme dan Lama Fermentasi Terhadap Protein Residu Produk Fermentasi Hasil Samping Udang Yudha Aditya Mahendra; Harun Al Rasyid; Subeki User
Inovasi Pembangunan : Jurnal Kelitbangan Vol 4 No 02 (2016): August 2016
Publisher : Balitbangda Provinsi Lampung

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Abstract

Shrimp byproduct is theprocessing shrimp result that still can be used by improving its content through the fermentation process using microorganism. The purpose of this research is to determine the influence of microorganism types and fermentation time using to protein residue of shrimp byproduct fermentation. The research was arranged in factorials in the design random and completed with 2 factors and 3 repetitions.The first factor is types of microorganism, that are Aspergillus niger (M1), Rhizopus oryzae (M2), and Lasiodiplodia theobromae (M3). The second factor is the times of fermentation, that are 0 hours (L0), 24 hours (L1), 48 hours (L2), and 72 hours (L3). Similarities of the data were analyzed and analyzed further by using comparison test and orthogonal polynomials at the level 1% and 5%. The result of research shows that microorganism types and fermentation time have very real impact on protein residue and total yield. Each mold has a tendency in quadratic on total yield and protein residue. But R. oryzae did not have real impact on total yield. The best value of protein residue is A. niger at 4,00% with 35,63 hours of fermentation and the best value of total yield is L. theobromae at 65,92% with 27,70 hours of fermentation.

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