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14 results on '"Afifah, Amalia"'

1. Decision Making on The Organoleptic Quality of Salted Egg Products using Analytical Hierarchy Process and Simple Additive Weighting.

Author

Muliawati, Tri Hadiah, Yunanto, Andhik Ampuh, Pratama, Borneo Satria, Nugraha, Aditya Wahyu, Subara, Deni, Afifah, Amalia, and Sariati

Subjects
ANALYTIC hierarchy process, SALT, PRODUCT coding, EGG quality, DECISION making
Abstract

Chicken and duck eggs are highly nutritious food products that are popular among the Indonesian community. However, their perishable nature leads to a decline in quality if not further processed. The salting process is a simple preservation method that can also enhance the flavor of salted egg products. To produce salted egg products with high organoleptic quality preference, a combination of Analytical Hierarchy Process (AHP) and Simple Additive Weighting (SAW) is implemented as a quality decision-making method based on: (1) the experts viewpoints on the importance level of organoleptic criteria, and (2) the scores of organoleptic tests for the criteria of texture, taste, and appearance. In this study, chicken and duck eggs were processed into salted eggs using a salting mixture made of a blend of scouring ash and table salt with a mass ratio of 5:4 and 5:6, resulting in product combinations coded as CE-5/4, CE-5/6, DE-5/4, and DE-5/6. Data processing results on the importance level from the experts viewpoints using the AHP method resulted that the criteria for texture, taste, and aroma had final priority weights of 0.244, 0.617, and 0.139, respectively. Final decision-making using the SAW method indicated that the highest to lowest final preference scores were obtained by products CE-5/4, DE-5/4, DE-5/6, and CE-5/6, with the final preference scores of 0.979, 0.963, 0.931, and 0.906, respectively. The results demonstrated that AHP and SAW were successfully implemented to assist in making decisions regarding the quality of salted egg products based on their organoleptic characteristics. [ABSTRACT FROM AUTHOR]

Published
2024
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2. ISOLATION AND CHARACTERIZATION OF COLLAGEN FROM SALMON (Salmo salar) SKIN USING PAPAIN ENZYME.

Author

Afifah, Amalia, Suparno, Ono, Haditjaroko, Liesbetini, Tarman, Kustiariyah, Setiyono, Agus, and Nugraha, Aditya Wahyu

Subjects
COLLAGEN, SALMON, PAPAIN, ACETIC acid, AMINO acids
Abstract

Copyright of Indonesian Fisheries Processing Journal / Jurnal Pengolahan Hasil Perikanan Indonesia is the property of IPB University and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Published
2024
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3. Peran Bimbingan Konseling pada Pengembangan Potensi Anak Gifted

Author

Ginting, Rafael Lisinus, primary, Munthe, Ira Amanda Br, additional, Maghfirah, Syahidah, additional, Hafit, Mutyah, additional, Zahrah, Afifah Amalia, additional, Simanjuntak, Fretty, additional, Simanjorang, Vebiola Br, additional, Tamba, Natasha Lousiana, additional, Barus, Ibrena Amabel Egita, additional, and Hutasoit, Ruth Sara Panto Uli, additional

Published
2023
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8. Strategi yang Mendorong Mahasiswa Berwirausaha di Masa Pandemi Covid-19

Author

ZAHRA, Afifah Amalia and ZAHRA, Afifah Amalia

Abstract

Penelitian yang berjudul “Strategi yang Mendorong Mahasiswa Berwirausaha di Masa Pandemi Covid-19” merupakan penelitian kualitatif dengan pendekatan fenomenologi. Penelitian ini dilakukan kepada mahasiswa Akuntansi Fakultas Ekonomi dan Bisnis Universitas Jenderal Soedirman yang baru membuka bisnisnya di masa pandemi Covid-19. Penelitian ini menggunakan metode kualitatif dikarenakan penelitian ini berusaha untuk mengetahui dan menggali secara mendalam mengenai faktor-faktor yang mendorong mahasiswa berwirausaha di masa pandemi Covid-19 serta mengetahui dan menggali strategi yang digunakan dalam membangun usaha. Informan pada penelitian ini adalah mahasiswa Akuntansi FEB UNSOED yang baru membuka usaha saat pandemi Covid-19, berjumlah empat informan. Informan terdiri atas usaha kuliner sebanyak dua informan, usaha fashion sebanyak satu informan dan usaha kosmetik sebanyak satu informan. Pengambilan data pada penelitian ini dilakukan melalui proses wawancara dan observasi. Wawancara dilakukan melalui media daring, mengikuti aturan pembatasan sosial yang ditetapkan oleh pemerintah akibat melonjaknya kasus positif Corona di Indonesia. Wawancara dilakukan secara bertahap dan dilakukan secara terpisah antar informan yang dimulai dari Maret 2022 hingga Mei 2022. Wawancara secara terpisah dilakukan dengan tujuan agar informasi yang didapatkan benar-benar murni berdasarkan pemikiran dan pengalaman dari masing-masing informan tanpa adanya pengaruh dari luar. Observasi dilakukan dengan mengunjungi situs media sosial dari bisnis masing-masing informan. Data hasil wawancara dianalisis dengan mengkonversi data audio menjadi data teks, yang kemudian dilakukan reduksi dan disajikan dalam bentuk matriks. Hasil wawancara tersebut juga diuji keabsahannya dengan menggunakan teknik triangulasi, yaitu dengan membandingkan hasil wawancara antar informan dan membandingkan hasil wawancara tersebut dengan teori-teori yang ditetapkan sebagai indikator pada penelitian ini. Hasil analisis penelit

Published
2022

10. Knowledge, Attitudes and Practices Regarding Food Hygiene and Sanitation of Food Street Handlers in the Public Elementary School at Greater Jakarta, Indonesia

Author

Afifah Amalia Rizki, Laras Cempaka, and Nurul Asiah

Subjects
Food hygiene, Food handlers, Sanitation, Cross-sectional study, Environmental health, Knowledge level, General Medicine, Correlation test, Positive correlation, Psychology, Logistic regression
Abstract

This study was conducted to determine the level of knowledge, attitudes and practices of food street handlers at public elementary school in Greater Jakarta, a major capital of Indonesia, regarding food hygiene and sanitation. Data were collected from 400 food handlers using cross sectional study method through questionnaires which consisted of questions about the knowledge, attitude, and practice (KAP) of handling food. The results show that the food handlers have excellent knowledge and attitude, but slightly good practices towards food hygiene and sanitation with mean score (SD) of 82.32 (±11.55), 80.15 (±10.1), 53.04 (±10.67), respectively. There is a significant correlation between the level of education and the participation of food hygiene training on the KAP level (p

Published
2019
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14. The Potency of Plant Extracts as Antimicrobials for the Skin or Hide Preservation.

Author

Suparno, Ono, Afifah, Amalia, Panandita, Tania, Marimin, and Purnawati, Rini

Subjects
*PLANT extracts, *HIDES & skins, *ANTIBACTERIAL agents, *PHYTOCHEMICALS, *BACILLUS subtilis
Abstract

Preservation of skin or hide uses antimicrobial that will be disposed in wastewater in the skin or hide processing resulting in the environmental pollution. Extracts of some types of plants contain some antimicrobial substances which are potential to be used as biocides for the preservation of skin or hide and are more environmentally friendly. The objectives of this study were to determine the phytochemical contents of moringa, cucumber tree or wuluh starfruit, cherry, and white leadtree or lamtoro leaves and to analyse the antibacterial activities of the plant extracts against microorganisms that cause spoilage of skin or hide. Phytochemical constituents of the dried plant leaves were extracted by 70% ethanol. The resulting extracts were analysed their phytochemical contents and antimicrobial activities against gram negative and gram positive bacteria (inhibition zone test) by well diffusion method, the minimum inhibitory concentration (MIC), and the minimum bactericidal concentration (MBC). Phytochemical test showed that the four leaf extracts contained alkaloids, saponins, tannins, flavonoids, steroids, and glycosides. The inhibition zones of the extracts against Escherichia coli were 5 mm for moringa leaf, 6 mm for cucumber tree leaf, 12 mm for cherry leaf, and 17 mm for white leadtree leaf. Inhibition zone of the extracts against Staphylococcus aureus were 2.5 mm for moringa leaf, 7 mm for cucumber tree leaf, 7.3 mm for cherry leaf, and 13 mm for white leadtree leaf. Inhibition zones of the extracts against Bacillus subtilis were 8 mm for moringa leaf, 9 mm for cucumber tree starfruit leaf, 14 mm for cherry leaf, and 15 mm for white leadtree leaf. The best MIC and MBC tests were demonstrated by white leadtree leaf extract against E. coli found at concentration of 1500 μg/ml, against S. aureus at concentration of 3000 μg/ml, and against B. subtilis at concentration of 3000 μg/ml. The ethanol extract of white leadtree leaf had the best antibacterial activity and antimicrobial potency compared to the extracts of moringa, cucumber tree starfruit, and cherry leaves. Therefore, the ethanol extract of white leadtree leaf had a potency as a preservative of animal skin or hide and might be able to substitute the biocides used in the skin or hide preservation. [ABSTRACT FROM AUTHOR]

Published
2017
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