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Transformation of Lebak Muncang Tourist Village: Tourism and Its Impact on Nature and Society
An International Journal Tourism and Community Review
Vol 2
, No 1
(2025)
Tourism rural become one of the development strategies that aims for increase welfare public at a time to preserve culture and environment. Lebak Muncang Tourism Village is one of example transformation the village that experienced development significant in sector tourism. Research this aiming for analyze changes that occurred in Lebak Muncang Tourism Village consequence development tourist as well as the impact to environment and society local. The research method used is studies qualitative w...
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Analisis Deteksi CRP pada Pasien Diabetes Tipe 2 yang Terkontrol dan Tidak Terkontrol di RSUD Dr. M. Ashari Kabupaten Pemalang
Vol 5
, No 1
(2025)
Diabetes Mellitus (DM) is a chronic condition characterized by inadequate insulin production or ineffective use of insulin by the body. Insulin plays a crucial role in regulating blood glucose levels, and persistent high glucose levels stimulate the release of inflammatory cytokines such as IL-6, IL-1, and TNF-????. These cytokines, in turn, increase the levels of C-Reactive Protein (CRP), which serves as a marker of inflammation in the body. The aim of this study is to examine CRP levels in pat...
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Physicochemical And Organoleptic Characteristics on Cookies Innovation with the Addition of Taro Flour (Colocasia esculenta) and Edamame Flour (Glycine max)
Febriana Ramadhan Abdi, Yenny
; Ayu Putri Pamungkas, Niken
; Nur Rochmah, Alfi
; Putri Suleman, Dininurilmi
; Widyastuti, Retno
Journal of Food and Agricultural Product
Vol 5
, No 1
(2025)
The use of taro tuber flour as a substitute for wheat flour in food processing is one of the preferences that can be made to reduce dependence on the use of wheat flour by innovating or increasing the use of non- wheat flour. One of the types of processed foods that can utilize taro tuber flour is Cookies. In addition, Cookies can also be added with additional nutritional content in the form of protein from edamame flour. The purpose of this study was to determine the effect of the addition of t...
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Prebiotics Properties of Oolong Tea
Journal of Food and Agricultural Product
Vol 5
, No 1
(2025)
Oolong tea is a semi-fermented tea derived from Camellia sinensis leaves. Oolong tea contains high polyphenol compounds that act as antioxidants and prebiotics. However, studies related to the prebiotic properties of oolong tea are still limited. This review aims to discuss scientific research that supports the concept of oolong tea polyphenol compounds as prebiotics. Oolong tea polyphenol compounds have low bioavailability. The part of the polyphenols that are not absorbed by the small intestin...
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Sensory Profile, Water Content, Fat Content and Antioxidant Activity of Pecel Sauce with Black Garlic Addition
Rochmah, Alfi Nur
; Ningrum, Widya Rafika
; Zulfa, Fitriyah
; Rukmakharisma, Prajwalita
; Abdi, Yenny Febriana Ramadhan
; Mulyani, Rizka
; Adi, Prakoso
; Suleman, Dininurilmi Putri
; Nadhilah, Dini
; Widyastuti, Retno
Journal of Food and Agricultural Product
Vol 5
, No 1
(2025)
Pecel sauce is made using peanuts and has a spicy and sweet taste. The ingredients for making pecel sauce can be innovated by adding black garlics. Black garlic is garlic that can be processed at a temperature of 600-800C for several days and has a higher antioxidant potential than garlic. Antioxidant activity is a compound that can inhibit free radical reactions. Apart from having antioxidant potential, black garlic has distinctive flavor compounds. The aim of this research is to determine the...
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Analysis of snackbar characteristic subtitute with banana flour var.raja nangka (musa paradisiaca) and mocaf flour
Prajwalita Rukmakharisma Rizki
; Bowis Fatwa Afif
; Dini Nadhilah
; Dini Nurilmi Putri Suleman
; Alfi Nur Rochmah
; Fitriyah Zulfa
; Yenny Febriana Ramdhan Abdi
Journal of Food and Agricultural Product
Vol 5
, No 1
(2025)
Snack bars are bar-shaped and solid snacks, which can be categorized as healthy snacks because they contain complete nutrition, namely protein, carbohydrates, fiber, vitamins, and minerals. Snack bars are snacks that are usually eaten to delay hunger during meal times. It is made from flour mixed with cereals, nuts, dried fruits and oats. This research substitutes wheat flour with mocaf flour and banana flour (Musa paradisiaca). The aim is to reduce the use of wheat flour and empower the potenti...
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Effect of Hydrocolloids as Emulsifiers on Nutrients, Antioxidants, and Chocolate Melting Point of Almond Milk (Prunus dulcis)
Zulfa, Fitriyah
; Rochmah, Alfi Nur
; Abdi, Yenny Febriana Ramadhan
; Suleman, Dininurilmi Putri
; Nadhilah, Dini
; Rizki, Prajwalita Rukmakharisma
; Dewi, Ella Ela Puspa Dewi
; Putri, Kurnia Risda
; Aini, Syah ZInda
; Alya, Zahra Nur
Journal of Food and Agricultural Product
Vol 5
, No 1
(2025)
This study aims to analyze the effect of using lecithin, carrageenan, and xanthan gum emulsifiers on the physicochemical characteristics of almond chocolate. Three treatments with different emulsifiers were applied, and parameters analyzed include ash, fat, protein content, antioxidant activity, melting point, and organoleptic tests. The results indicated that lecithin provided the highest ash and fat content. Xanthan gum produced the highest protein content, while carrageenan showed the best an...
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Faktor Penentu Cakupan Imunisasi Lanjutan Pada Anak Usia 18-24 Bulan
Jurnal Kesehatan Masyarakat Indonesia
Vol 20
, No 1
(2025)
Latar belakang: Imunisasi lanjutan bertujuan untuk memperpanjang masa perlindungan terhadap penyakit infeksi, namun masih menjadi masalah kesehatan masyarakat karena cakupan yang rendah. Penelitian ini bertujuan untuk mengetahui faktor yang berhubungan dengan cakupan imunisasi lanjutan pada anak usia 18-24 bulan di Wilayah Kerja Puskesmas Kuningan. Metode: Penelitian ini bersifat kuantitatif menggunakan desain cross sectional dengan jumlah sampel sebanyak 71 responden pada bulan Agustus-Oktober...
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Analisis Pengendalian Kualitas Kain Spandex Dengan Metode Statistical Process Control (SPC)
Jurnal Aplikasi Ilmu Teknik Industri
Vol 6
, No 1
(2025)
Penelitian ini bertujuan untuk menganalisis pengendalian kualitas kain spandex di PT. XYZ menggunakan metode Statistical Process Control (SPC). SPC adalah metode yang memungkinkan perusahaan memantau dan mengendalikan proses produksi secara statistik untuk mengurangi kecacatan produk. Pada produksi kain spandex di perusahaan ini, beberapa cacat yang sering muncul adalah spandex putus, jarum patah, kotor oli, dan krismak. Data cacat diperoleh melalui observasi selama 30 hari, mencatat jumlah keca...
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Perawatan dan Penjadwalan Mesin Cutting-Sawing Menggunakan Metode RCM
Jurnal Aplikasi Ilmu Teknik Industri
Vol 6
, No 1
(2025)
PT. XYZ adalah sebuah perusahaan manufaktur yang bergerak dalam produksi karung plastik jenis Polypropylene Woven Bag. Perusahaan ini mengadopsi sistem produksi berdasarkan pesanan (make to order). Penelitian ini bertujuan untuk melakukan analisis kerusakan yang terjadi di mesin cutting-sewing dan membuat penjadwalan rutin. Metode yang digunakan dalam penelitian ini adalah RCM (Reliability Centered Maintenance). Berdasarkan analisa menggunakan RCM terdapat nilai dari mean time to repair (MTTR) 0...
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