Open Access Jurnal Politeknik Negeri Jember
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Pengaruh Penggunaan Tepung Edamame dan Tepung Sorgum Terhadap Sifat Fisikokimia Mie Basah: The Effect of Using Edamame Flour and Sorgum Flour on The Physichochemical Properties of Wet Noodles
Get PDFMie basah merupakan salah satu makanan yang tinggi akan kandungan karbohidrat tetapi masih diperlukan tambahan bahan lainnya untuk dapat meningkatkan nilai gizinya. Tepung edamame dan tepung sorgum merupakan bahan yang dapat ditambahkan pada mie basah untuk meningkatkan nilai gizi terutama kandungan serat kasarnya. Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan tepung edamame dan tepung sorgum terhadap kadar air, kadar abu, dan kadar serat dari mie basah yang dihasilkan. Penelitian dilakukan dengan 6 perlakuan dan 3 kali ulangan dengan konsentrasi tepung terigu dengan tepung sorgum adalah 100%:0%,80%:20%,60%:40%,40%:60%,80%:20%.Semakin tinggi konsentrasi tepung sorgum yang digunakan maka terjadi peningkatan signifikan pada kadar air dan kadar abu mie basah. Kadar air mie basah tepung edamame dan tepung sorgum berada pada rentang 34,807% hingga 43,867% sehingga sesuai dengan standart mutu . kadar abu pada mie basah antara 0,98 hingga 2,1 %. hal ini menunjukkan bahwa kadar abu pada mie basah masih berada pada rentang yang sesuai standart mutu. Peningkatan penggunaan tepung sorgum menyebabkan peningkatan pada kadar serat kasar mie basah karena tingginya kadar serat pada tepung sorgum. Kadar serat kasar pada mie basah berada pada rentang Kadar serat kasar pada mie basah yang dihasilkan berada pada rentang 7,29 – 21,2 %
Eksplorasi Senyawa Bioaktif dari Berbagai Jenis Kombucha sebagai Inhibitor Enzim α-Amilase: Pendekatan In Silico untuk Terapi Diabetes Mellitus Tipe 2: Exploration of Bioactive Compounds from Various Types of Kombucha as α-Amylase Enzyme Inhibitors: An In Silico Approach for Type 2 Diabetes Mellitus Therapy
Get PDFDiabetes melitus tipe 2 ditandai oleh hiperglikemia kronis akibat resistensi atau gangguan sekresi insulin. Salah satu strategi pengendalian glukosa darah postprandial adalah menghambat enzim pencernaan karbohidrat, khususnya α-amilase. Penelitian ini bertujuan mengevaluasi potensi senyawa bioaktif dominan dari berbagai jenis kombucha sebagai inhibitor α-amilase melalui pendekatan metode in silico. Senyawa uji meliputi theaflavin (teh hitam), quercetin dan rutin (teh hijau/hitam), epikatekin, kurkumin (kunyit), gingerol (jahe), asam klorogenat (apel), dan antosianin (delima). Struktur ligan diperoleh dari PubChem, sedangkan α-amilase diunduh dari PDB (1B2Y). Proses molecular docking menggunakan AutoDock Vina untuk memprediksi binding affinity dan interaksi ligan-protein, dilanjutkan analisis ADMET melalui SwissADME dan ProTox-II. Hasil docking menunjukkan variasi binding affinity: theaflavin (–9,7 kcal/mol), rutin (–9,2), quercetin (–9,1), epikatekin (–8,9), antosianin (–8,7), kurkumin (–8,5), asam klorogenat (–7,8), dan gingerol (–6,6). Analisis ADMET menunjukkan gingerol dan epikatekin memiliki absorpsi GI tinggi, tidak melanggar aturan Lipinski, dan profil toksisitas lebih aman, sedangkan flavonoid berafinitas tinggi memiliki bioavailabilitas rendah dan potensi interaksi CYP3A4/CYP2C9. Temuan ini menegaskan bahwa kombinasi kekuatan pengikatan dan biofarmasetika menjadi kunci seleksi kandidat inhibitor α-amilase berbasis pangan fungsional untuk pengelolaan DM tipe 2
Intelligent System for Early Detection of Heart Disease Using XGBoost Machine Learning Algorithm on Web Application
Get PDFHeart disease remains a major contributor to global mortality, highlighting the importance of effective early detection systems that can assist both clinicians and general users. This study develops a heart disease prediction model based on the XGBoost algorithm and deploys it within a web-based application to enhance accessibility and practical usability. The research uses a dataset of 918 instances containing 12 demographic and clinical features commonly associated with cardiovascular risk. Pearson correlation analysis was performed to assess feature relevance, revealing that ExerciseAngina, Oldpeak, ST_Slope, Age, and MaxHR exhibit the strongest correlations with the HeartDisease outcome. These findings align with established clinical evidence on exercise-induced angina, ST-segment depression, and cardiac functional capacity. Following preprocessing and feature encoding, the XGBoost model was trained and evaluated. The model achieved strong predictive performance, with 88.26% accuracy, 88.32% precision, 91.66% recall, an F1-score of 89.96%, and an ROC-AUC of 0.93. The results demonstrate that XGBoost effectively discriminates between positive and negative cases and provides a good balance between sensitivity and precision. To enable real-world applicability, the final model was deployed on a Flask backend and integrated into a web application that allows users to input clinical parameters and receive real-time predictions. System testing confirmed that the application accurately delivers outputs and functions reliably across different input conditions. Overall, this study shows the feasibility of combining machine learning with web technologies to support early, accessible heart disease screening. Future work will involve usability testing and validation using real patient data to further strengthen the system’s clinical relevance
KAJIAN SIFAT KIMIA PADA BEBERAPA JENIS TEPUNG TERIGU: KADAR AIR, KADAR ABU, DAN KADAR GLUTEN BASAH: Study Of Chemical Properties Of Several Types Of Wheat Flour: Moisture Content, Ash Content, And Wet Gluten Content
Get PDFTepung terigu yang berkualitas dipengaruhi oleh sifat kimia, meliputi kadar air, kadar abu, dan kadar gluten basah. Penelitian ini bertujuan untuk mengkaji sifat kimia dari beberapa jenis tepung terigu yang umum digunakan dalam industri pengolahan pangan di Indonesia, dengan fokus pada kadar air, kadar abu, dan kadar gluten basah. Parameter tersebut penting dalam menentukan kualitas dan kesesuaian tepung terigu terhadap produk pangan tertentu. Tiga jenis tepung terigu yaitu Tulip (TT1), Bola Merah (TT2), dan Hana Emas (TT3) dianalisis kadar air, kadar abu, dan kadar gluten basahnya. Penelitian ini merupakan penelitian eksperimen kuantitatif komparatif dengan menggunakan rancangan acak lengkap (RAL) sebanyak 3 perlakuan dan 3 kali ulangan. Hasil penelitian menunjukkan terdapat perbedaan signifikan pada kadar air (11,4-12,67%), kadar abu (0,38-0,51%), dan kadar gluten basah (25,75-34,60%) di antara ketiga jenis tepung terigu. Tepung terigu dengan kadar gluten yang tinggi sesuai untuk pembuatan roti, sedangkan tepung terigu dengan kadar gluten yang rendah cocok untuk kue kering. Hasil penelitian ini dapat memberikan dasar bagi pemilihan jenis tepung terigu sesuai kebutuhan produk akhir
Student’s Perception of the Use of English in Internship Programs: Real-life Reflections
Get PDFInternship programs are expected to give many benefits to the students with the real-work experience. For students from English department, this program will be a perfect time to practice and sharpen their English proficiency as well as their capabilities in interacting and communicating with other. This recent study is trying to elicit and elaborate the students’ perspectives toward the use of English during their internship programs. A qualitative case study method was used in this research by interviewing two students who had finished doing internship program in international resorts. Moreover, their internship journal reports were used as secondary data to complete the interview. Then, the analysis of the data was done using thematic analysis. The analysis of the findings has revealed four themes regarding with their opinions on: (1) real-life English use, (2) communication challenges and strategies, (3) gaps between classroom instruction and workplace realities, and (4) suggestions in English instruction
Study of Determining Factors for the Adoption of Sustainable Agribusiness Practices among Organic and Inorganic Coffee Farmers in Kayumas Village, Situbondo Regency
Get PDFThe coffee plantation sector holds a strategic role in Indonesia’s economy, contributing to income, raw materials, and foreign exchange. In 2022, Indonesia had 1.29 million hectares of coffee plantations producing 794.8 thousand tons. East Java, particularly Kayumas Village in Situbondo with 1,500 hectares of land—partly certified organic—is a key production center. Growing environmental awareness has encouraged organic coffee cultivation, yet adoption of sustainable practices remains uneven as many farmers still apply inorganic systems. This study aims to identify the key factors influencing the adoption of sustainable agribusiness practices among organic and non-organic coffee farmers. Descriptive and analytical methods were used to systematically describe and analyze the relationship between variables using Binary Logistic Regression. The research location was purposively determined in Kayumas Village, Arjasa District. Respondents were purposively selected from two groups of organic and inorganic coffee farmers, using a quota sampling technique. The results show that, overall, the factors of land area, experience, business scale, partnerships, market access, and credit access influence coffee farmers' decisions to adopt sustainable agribusiness practices based on organic systems. However, in part, the variables of land area, experience, and medium and large business scale proved to have a significant effect. These findings confirm that farmers' resource and business capacity factors are the main determinants in the implementation of organic coffee farming systems
Excel-Based Accounting Practices in Village-Owned Enterprises (BUMDes): Enhancing Transparency of Food Security Program Funds
Get PDFVillage-Owned Enterprises (BUMDes) have a strategic role in managing food security funds sourced from the Village Fund, particularly in supporting agricultural inputs, local farming, and community food resilience programs. Despite this potential, financial management in many BUMDes remains manual, making it vulnerable to errors and a lack of transparency. This study investigates how the use of Excel-based accounting, as a simple and low-cost digital tool, enhances the accountability of BUMDes in managing food security program funds. The research employs a qualitative case study design focused on BUMDes Mandiri in Suci Village, Panti Subdistrict, Jember Regency. Data were collected through in-depth interviews with BUMDes managers, review of financial documents, and field observations. The findings indicate that Excel-based accounting improves the standardization of financial records and increases transparency by producing reports that stakeholders, including village officials and local communities, can more easily understand. However, challenges remain, particularly limited human resources and insufficient skills in operating advanced Excel functions. This study contributes to the literature on public sector accounting by highlighting the role of simple digital solutions in strengthening accountability at the village level. Practically, the results emphasize the importance of capacity building and digital literacy programs to support sustainable financial governance in BUMDes. Moreover, the study provides policy implications for enhancing the governance of Village Fund in alignment with Sustainable Development Goals (SDG 2: Zero Hunger and SDG 8: Decent Work and Economic Growth)
Pelatihan dan Pendampingan Masyarakat untuk Pengelolaan Potensi dan Optimalisasi Bank Sampah di Desa Arjasa Sebagai Upaya Pelestarian Lingkungan Berkelanjutan: Pengelolaan Bank Sampah
No full textPengelolaan sampah yang kurang optimal berpotensi menimbulkan dampak negatif bagi lingkungan dan kesehatan masyarakat. Desa Arjasa, Kecamatan Arjasa, Kabupaten Jember, menghadapi tantangan dalam keberlanjutan Bank Sampah karena rendahnya partisipasi warga, keterbatasan sarana, dan lemahnya sistem operasional. Untuk menjawab permasalahan tersebut, tim pengabdian masyarakat dari Program Studi Promosi Kesehatan Politeknik Negeri Jember melaksanakan program pelatihan dan pendampingan guna mengoptimalkan kembali fungsi Bank Sampah Arjasa. Metode kegiatan meliputi: (1) sosialisasi konsep 3R (Reduce, Reuse, Recycle) melalui penyuluhan interaktif, (2) praktik pemilahan sampah dan simulasi alur kerja bank sampah, (3) penyediaan sarana timbangan digital untuk mendukung operasional, serta (4) penguatan kelembagaan melalui Focus Group Discussion (FGD) bersama perangkat desa, pengurus bank sampah, dan tokoh masyarakat. Hasil kegiatan menunjukkan peningkatan partisipasi masyarakat, khususnya ibu rumah tangga, dalam pengelolaan sampah. Bank Sampah Arjasa berkomitmen untuk kembali beroperasi secara transparan dan profesional, sementara pemerintah desa memberikan dukungan positif terhadap keberlanjutan program. Kegiatan ini berkontribusi pada pencapaian Sustainable Development Goals (SDGs), terutama poin 11 (Kota dan Komunitas Berkelanjutan) dan poin 12 (Konsumsi dan Produksi yang Bertanggung Jawab). Kesimpulannya, pelatihan dan pendampingan efektif dalam memperkuat komitmen pengurus dan masyarakat dalam mengoperasikan kembali Bank Sampah Arjasa. Disarankan adanya pendampingan berkelanjutan, inovasi pemasaran produk daur ulang, serta pengembangan jejaring kemitraan untuk mendukung kemandirian dan keberlanjutan Bank Sampah
Pemanfaatan Kotoran Domba dengan Berbagai Konsentrasi dalam Pembuatan Briket sebagai Produk Inovatif Laboratorium Teknologi Pakan
No full textPopulasi domba cenderung meningkat setiap tahunnya seiring dengan meningkatnya usaha pemeliharaan domba di Jawa Timur. Peningkatan populasi domba tentu saja menambah angka produksi limbah dari kegiatan pemeliharaan domba tersebut. Limbah peternakan yang tidak dikelola dengan baik dapat menyebabkan pencemaran lingkungan sekitar peternakan tersebut. Limbah dari kegiatan pemeliharaan domba berupa feses, urin dan sisa pakan. Limbah peternakan yang berupa kotoran domba sering kali tidak dimanfaatkan dengan baik padahal banyak sekali potensi yang dapat ditemukan jika dapat mengolah kotoran domba tersebut. Salah satu inovasi pemanfaatan dari kotoran domba tersebut adalah sebagai bahan pembuatan briket. Tujuan penelitian ini untuk mendapatkan komposisi terbaik dalam pembuatan briket dengan bahan kotoran domba serta mewujudkan rencana Laboratorium Teknologi Pakan untuk dapat mengeluarkan produk unggulan yang dapat dikomersilkan dalam jumlah terbatas. Penelitian ini menggunakan 3 perlakuan dan 5 kali ulangan antara lain perlakuan B1 (90% kotoran domba + 10% tepung kanji), perlakuan B2 (45% kotoran domba + 45% sekam padi + 10% tepung kanji), dan perlakuan B3 (25% kotoran domba + 65% sekam padi + 10% tepung kanji). Hasil penelitian menunjukkan bahwa briket dengan komposisi 90% kotoran domba + 10% tepung kanji merupakan komposisi terbaik dari perlakuan yang lain
Tourism development and changes in life satisfaction: Case of Balinese community in Canggu traditional village, North Kuta
Get PDFExtensive research on Bali's tourism has explored its development and various impacts, yet there is limited understanding of how tourism specifically affects the life satisfaction of local communities, particularly the Balinese. This study aims to investigate the changes in life satisfaction within the Balinese community of Canggu traditional village, driven by the rapid development of tourism. Adopting a qualitative approach, the research utilized participant observation and semi-structured interviews for data collection. A total of 17 informants were purposively selected to ensure diverse perspectives, enhancing the methodological rigor. Thematic analysis was conducted to identify patterns in how life satisfaction has evolved in response to tourism growth. The findings reveal that tourism has notably influenced various aspects of life satisfaction in Canggu, with significant improvements observed in financial stability. Before tourism, life satisfaction in the community was primarily derived from simple living, a sense of gratitude, strong social bonds, and adherence to traditional values, although financial limitations often led to dissatisfaction. With the expansion of tourism, improved economic conditions have enabled the community to enhance religious rituals, gain better access to education and healthcare, enjoy more leisure activities, and improve the condition of basic needs such as food, clothing, and housing. Moreover, the growth of cultural activities has fostered stronger social interactions, further enriched social relations, and boosted overall community satisfaction. However, to sustain these benefits, balancing tourism development with community welfare is crucial through strategies that promote both economic and cultural sustainability