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Studi Pengaruh Model Distribusi Hujan Terhadap Hidrograf Banjir di DAS Progo
Dimas Gustoro
; Muhamad Reza Robby Nugraha
; Rahma Nindya Ayu Hapsari
; Nurti Kusuma Anggraini
; Farhan Sholahudin
; Amjel Oberto Simanungkalit
Jurnal Teknik Sipil
Vol 18
, No 1
(2025)
Hidrograf banjir umumnya digunakan dalam ilmu hidrologi untuk menganalisis dan menentukan besarnya debit banjir rencana. Salah satu masukan penting dalam analisis ini adalah model distribusi hujan jam-jaman, yang mengubah hujan rancangan menjadi hujan jam-jaman. Meskipun data hujan per jam hasil pengukuran dapat digunakan untuk mengembangkan model ini, metode empiris alternatif seperti Mononobe dan Alternating Block Method (ABM) dapat digunakan ketika data pengamatan tidak tersedia. Penelitian i...
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Pemodelan Banjir untuk Perencanaan Jembatan Hauling Road Pengangkutan Bauksit di Kabupaten Mempawah, Kalimantan Barat Menggunakan Kombinasi Data Terestris, DEMNAS, dan HEC-RAS 2D
Robby Nugraha, Muhamad Reza
; Andityo Nurrachman Halim
; Fahriza Anshary
; Dimas Gustoro
; Rahma Nindya Ayu Hapsari
; Nurti Kusuma Anggraini
; Farhan Sholahudin
; Alfita Ilfiyaningrum
; Amjel Oberto Simanungkalit
Jurnal Teknik Sipil
Vol 18
, No 1
(2025)
Banjir merupakan bencana hidrometeorologi yang paling sering terjadi di Indonesia, dengan frekuensi kejadian yang terus meningkat setiap tahun. Dalam perencanaan infrastruktur, khususnya bangunan air, analisis banjir penting untuk menjamin keamanan struktur. HEC-RAS 2D banyak digunakan dalam pemodelan banjir karena efisien dan mampu memodelkan sebaran genangan secara akurat. Salah satu tantangan utama adalah keterbatasan data berkualitas, seperti Digital Elevation Model (DEM). Penelitian ini ber...
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PENINGKATAN PENDAPATAN TAMBAHAN ANGGOTA PKK MELALUI AFFILIATE MARKETING
Adi Kusuma, Yudha
; Adi Kusuma, Yudha
; Tri Yuniahastuti, Irna
; Talitha, Tita
; Putri Lestari, Rahayu
Jurnal Pengabdian Multidisiplin dan Pemberdayaan Masyarakat: Abdikes Trada
Vol 2
, No 1
(2025)
Kegiatan Pengabdian Kepada Masyarakat (PkM) ini bertujuan untuk meningkatkan kesejahteraan ekonomi anggota Pemberdayaan Kesejahteraan Keluarga (PKK) Desa Babadan melalui pelatihan affiliate marketing. Anggota PKK menghadapi tantangan berupa minimnya akses informasi, keterampilan teknologi, dan fasilitas pendukung. Kegiatan PkM menggunakan metode pendekatan partisipatif dengan empat tahapan, yaitu observasi awal, persiapan kegiatan, implementasi kegiatan, dan evaluasi hasil. Kegiatan PkM dilaksan...
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Empowerment of Coffee Processing Business Actors of the Central Lawu Nature Lovers Group as a Form of Utilization of Local Commodities in Sukowidi Village, Panekan District, Magetan Regency
Rochmah, Alfi
; Febriana Ramadhan Abdi, Yenny
; Choiroel, Anam
; Putri Suleman, Dininurilmi
; Rukmakharisma Riski, Prajwalita
; Zulfa, Fitriyah
; Nadhilah, Dini
Indonesian Journal of Empowerment and Community Service
Vol 6
, No 1
(2025)
Sukowidi Village, located in Panekan District, Magetan Regency, is known as the largest coffee commodity-producing area. The sale of this coffee is one of the economic drivers for the residents of Sukowidi Village. Sukowidi Village already has a fairly active Central Lawu nature lovers group that can be an agent in overcoming coffee problems, but the lack of insight into entrepreneurship, food processing techniques, and marketing techniques is an obstacle to developing coffee. The UNS PKM Team w...
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Determination of pH value and Vitamin C Levels in Spontaneous Fermented Kimchi and Pickles by Acid Lactic Bacteria
Suleman, Dininurilmi
; Rizki, Prajwalita Rukmakharisma
; Susanto, Fika
; Rahmawati, Ayu
; Zhulaikah, Hanif Nur
; Aulia, Maulida
; Puspitasari
; Firdaus, Nova Novia
; Ajeng, Shavira
; Hapsari, Alifia Karina
Journal of Food and Agricultural Product
Vol 5
, No 1
(2025)
Fermentation is the process of chemical transformation in an organic substrate through the activity of enzymes produced by microorganisms. Food fermentation provides some nutritional benefits. It also helps to maintain and increase the nutritional value of food such as vitamin C. Vitamin C, which satisfies the nutritional needs of a balanced diet, is found in abundance in fruits and vegetables. However, there is currently no preservation method that can maintain the amounts of ascorbic acid that...
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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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CHARACTERISTICS OF SLIP POWER, ANTIOXIDANT POTENTIAL, AND ORGANOLEPTIC PROPERTIES OF PINEAPPLE JAM WITH THE ADDITION OF PECTIN AND AGAR-AGAR THICKENERS
Nadhilah, Dini
; Rochmah, Alfi Nur
; Abdi, Yenny Febriana Ramadhan
; Riski, Prajwalita Rukmakharisma
; Suleman, Dininurilmi Putri
; Zulfa, Fitriyah
; Aprilia, Intan Dwi
; Aprilia, Wulan
Agrisaintifika : Jurnal Ilmu - Ilmu Pertanian
Vol 9
, No 1
(2025)
Pineapple jam is a processed fruit product that is popular among various groups of people because of its distinctive sweet and sour taste and chewy texture. The process of making pineapple jam involves several important stages, starting from selecting and preparing the raw materials, namely ripe pineapples. After that, the pineapple is grated or crushed, then cooked with sugar and other additional ingredients such as pectin, citric acid and preservatives. The cooking process is carried out by he...
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CHEMICAL AND SENSORY QUALITY CHARACTERISTICS OF CHICKEN NUGGET PRODUCTS SUBSTITUTED WITH MOCAF FLOUR (MODIFIED CASSAVA FLOUR): KARAKTERISTIK MUTU KIMIA DAN SENSORIS PRODUK NUGGET AYAM SUBTITUSI TEPUNG MOCAF (MODIFIED CASSAVA FLOUR)
Abdi, Yenny Febriana Ramadhan
; Rochmah, Alfi Nur
; Nurfadila, Irma Dwi
; Faiz, Muhammad Nurul
; Suleman, Dininurilmi Putri
; Nadhilah, Dini
; Zulfa, Fitriyah
; Riski, Prajwalita Rukmakharisma
Agrisaintifika : Jurnal Ilmu - Ilmu Pertanian
Vol 9
, No 1
(2025)
Diversification of processed chicken meat is a strategic step in utilizing its nutritional content and extending its shelf life. One of the diversifications of processed chicken meat is chicken nuggets. Generally, nuggets use wheat flour and tapioca as filler. The used of wheat flour can potentially cause health problems. In order to reduce dependence on the use of wheat flour, it can be replaced with mocaf flour. The aim of this research is to determine the effect of substituting wheat flour us...
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