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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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Mini Review: Various Processing of Organic Waste into Food Packaging
Journal of Food and Agricultural Product
Vol 5
, No 1
(2025)
The presence of organic waste from both food and non-food products has been identified as a significant contributing factor to environmental pollution. Several processing methodologies have been employed for organic waste, including producing biogas, compost, animal feed, and recycling materials for use in packaging. The potential for processing organic waste into food packaging is also interesting. This study aims to provide a comprehensive overview of the types of organic waste that can be uti...
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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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Implementation of “Si Pemenang” (Sistem Pembelajaran Renang) Application to Improve Chest Style Swimming Learning Outcomes
Journal of Emerging Technology in Teaching and Learning
Vol 1
, No 1
(2025)
This research aims to address the challenge of comprehending swimming material, which students at SMP Negeri 7 Pati find to be difficult. This difficulty arises from the complexity of the process. The process cannot be understood solely through books or worksheets. Additionally, there is a lack of optimized learning strategies and in-depth material on the techniques. The study utilized a quantitative approach with a quasi-experimental design involving 34 students from class VIII H, divided into...
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Masyarakat Sipil dalam Pemilihan Umum 2024 di Kecamatan Banyuwangi Kabupaten Banyuwangi: Studi di Dapil 1 pada Pemilihan Calon Legislatif
Jurnal Riset sosial humaniora, dan Pendidikan (Soshumdik)
Vol 3
, No 4
(2025)
Indonesia has just held a general election, precisely on February 14, 2024. The public is faced with the election of candidates for President/Vice President, DPR RI, DPD RI, Provincial DPR, Regency/City DPR, in accordance with the Election Law, backed by the Constitutional Court Decision Number 14/PUU-XI/2013. This study uses the theory of political participation by A. Rahman H.I (2007). This study is a qualitative study, with data collection from interviews and documentation, data analysis usin...
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Analisis Positioning Produk Madu Berdasarkan Berdasarkan Perceptual Mapping dengan Metode Analisis Multidimensional Scalling (MDS)
Jurnal Aplikasi Ilmu Teknik Industri
Vol 6
, No 1
(2025)
Menurut data dari Badan Pusat Statistik, bidang industri yang semakin berkembang pada saat ini adalah bidang industri makanan atau pangan, hal ini dibuktikan dengan adanya kenaikan jumlah perusahaan makanan sebesar 12% setelah pandemi, salah satu industri yang mengalami kenaikan adalah indsutri produk madu, Hal tersebut berbanding lurus dengan persaingan pangsa pasar dan menuntut perusahaan agar terus menjaga dan meningkatkan standar kualitas produknya, masalah lain yang muncul adalah produk yan...
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Development of Foreign Languages in the Cigadung Batik Tourism Village Area
An International Journal Tourism and Community Review
Vol 2
, No 1
(2025)
This study aims to analyze the development of foreign languages in the Cigadung Batik Tourism Village as an impact of increasing foreign tourist visits. The method used in this study is a qualitative approach with interviews and direct observation of local people and visitors. The results of the study indicate that increased interaction between villagers and tourists has encouraged foreign language lessons, especially English, among the community. In addition, language training held by the touri...
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Effectiveness Training Employee to Improvement Service Hotel at Pullman Bandung
An International Journal Tourism and Community Review
Vol 2
, No 1
(2025)
One form of employee development is to provide training to employees to improve hotel services. This training is very beneficial for employees because not only will their performance develop but they will also be ready when they will lead a company. Providing training to employees is an investment for the company not only for individuals, but for the company as a whole, with this training employees are helped to do the existing work, and improve their ability to carry out their work. It was foun...
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PENGARUH SISTEM MANAJEMEN RISIKO KESEHATAN KESELAMATAN KERJA TERHADAP SIKAP PENCEGAHAN NEEDLE STICK INJURY PADA PERAWAT RSUD UMAR MAS’UD PULAU BAWEAN
Jurnal Kesehatan Masyarakat Indonesia
Vol 20
, No 1
(2025)
Latar Belakang: Needle Stick Injury (NSI) adalah luka yang terjadi akibat tertusuk jarum suntikyang secara tidak disengaja. Menurut World Health Organization (WHO) mengungkapkan setiaptahun sekitar 2,5% tenga kesehatan di seluruh dunia terpapar HIV, dan sekitar 40% mengalamipaparan virus Hepatitis B dan Hepatitis C akibat kontak dengan darah dari jarum suntik bekas.Penelitian ini bertujuan untuk mengevaluasi pengaruh SMK3RS dan kejadian needle stick injuryterhadap sikap pencegahan needle stick i...
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Efektivitas Promosi Kesehatan Mengenai Makanan Pendamping ASI Melalui Media Booklet Pada Ibu Balita di Desa Tambatan Kabupaten Sambas
Jurnal Kesehatan Masyarakat Indonesia
Vol 20
, No 1
(2025)
Latar Belakang: Pemberian makanan pendamping ASI merupakan langkah penting dalam mendukung perkembangan anak, terutama selama 1.000 hari pertama kehidupan. Namun, praktik pemberian makanan pendamping ASI yang tidak tepat baik di tingkat nasional maupun lokal, seperti di Desa Tambatan, Kabupaten Sambas, masih menjadi masalah serius. Faktor budaya, mitos, dan pemberian makanan pendamping ASI yang tidak tepat berkontribusi pada tingginya angka stunting di daerah tersebut, yang mencapai 30,8%. Penel...
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