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All Journal Jurnal Teknologi Pertanian Jurnal Pengembangan Rekayasa dan Teknologi Journal of Agricultural and Biosystem Engineering Research Jurnal Ilmiah Pengabdian Kepada Masyarakat Fokus Abdimas
Sani, Elly Yuniarti
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Agriculture, Biological Sciences & Forestry Humanities Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Industrial & Manufacturing Engineering Mechanical Engineering Transportation Other

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EKSTRAKSI BUAH PARIJOTO (MEDINILLA SPECIOSA BLUME) BERBANTU ULTRASONIK PADA BERBAGAI SUHU, WAKTU DAN KONSENTRASI PELARUT ETANOL Kunarto, Bambang; Sani, Elly Yuniarti
Jurnal Teknologi Pertanian Vol 21, No 1 (2020)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (284.987 KB) | DOI: 10.21776/ub.jtp.2020.021.01.4

Abstract

ABSTRAK Senyawa bioaktif dalam buah parijoto (Medinilla Speciosa Blume) berpotensi sebagai antioksidan. Agar lebih efektif dalam aplikasi buah parijoto sebagai antioksidan maka perlu dilakukan ekstraksi. Ekstraksi berbantu gelombang ultrasonik akan merusak dinding sel buah parijoto dan membebaskan kandungan senyawa yang ada didalamnya dan terjadi pemanasan lokal pada cairan  sehingga meningkatkan difusi ekstrak. Tujuan penelitian ini adalah  optimasi ekstraksi buah parijoto berbantu gelombang ultrasonik yang dilakukan pada berbagai lama, suhu dan konsentrasi  pelarut etanol. Optimasi dilakukan dengan metoda response surface methodology (RSM). Hasil optimasi kondisi ekstraksi buah parijoto berbantu gelombang ultrasonik adalah suhu 35,30oC, waktu 31,02 menit dan konsentrasi pelarut etanol sebesar 70,23%. Pada kondisi ini diperoleh yield ekstrak 9,49±0,05%, total fenolik sebesar 0,562±0,13mg GAE/g, flavonoid total 0,312±0,07mg CE/100g, dan aktivitas antioksidan (RSA-DPPH) 75,15±0,41%. Kata Kunci:  Antioksidan; Parijoto; Ultrasonik   ABSTRACTBioactive compounds in parijoto fruit (Medinilla speciosa Blume) has potential as antioxidants. To be more effective in application of parijoto fruits as antioxidants, extraction needs to be done. Ultrasonic-assisted extraction will damage the cell wall of the Parijoto fruit and free the contents of compounds contained therein and local heating occurs in the liquid, so it can increase the extract diffution. The purpose of this study is to optimize the extraction of ultrasonic-assisted extraction in parijoto fruit which is carried out at various times, temperatures and ethanol solvent concentrations. Optimization is done by the response surface methodology (RSM) method. The optimization result of extraction conditions of ultrasonic-assisted parijoto are temperature 35.30oC, time 31.02 minutes and ethanol solvent concentration 70.23%. In this condition, extract yield 9.49 ± 0.05%, phenolic total 0.562 ± 0.13 mg GAE / g, flavonoid total 0.312 ± 0.07 mg CE / 100g, and antioxidant activity (RSA-DPPH) 75.15 ± 0.41%.
EKSTRAKSI ANTIOKSIDAN CASCARA ARABICA MENGGUNAKAN METODA ULTRASONIC-ASSISTED EXTRACTION kunarto, bambang; Sani, Elly Yuniarti; Larasati, Dewi
Journal of Agricultural and Biosystem Engineering Research Vol 5 No 1 (2024): Journal of Agricultural and Biosystem Engineering Research: Regular Issue
Publisher : Program Studi Teknik Pertanian, Fakultas Pertanian, Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jaber.2024.5.1.10114

Abstract

ABSTRAK Cascara merupakan produk samping dari komoditas biji kopi, yaitu bagian kulit dan pulp hasil pengupasan pengolahan basah. Cascara kaya fenolik, flavonoid dan tannin, sehingga berpotensi sebagai sumber antioksidan. Tujuan penelitian ini adalah untuk mengetahui pengaruh lama waktu ekstraksi cascara Arabica menggunakan metoda ultrasonic-assisted extraction terhadap aktivitas antioksidan ekstrak etanolik yang dihasilkan. Ekstraksi dilakukan menggunakan ultrasonic bath (Branson 3800) pada suhu 30oC dan frekwensi 40 kHz. Pelarut yang digunakan adalah etanol 70% dengan rasio cascara Arabica dan pelarut 1:10 (b/v). Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan 6 perlakuan lama ekstraksi (10, 20, 30, 50, 50 dan 60 menit) dan diulang sebanyak 3 kali. Variabel yang diamati meliputi yield, fenolik total, flavonoid total, dan aktivitas antioksidan (RSA-DPPH dan reducing power). Data yang diperoleh dianalisis dengan ANOVA. Apabila terdapat pengaruh yang nyata maka pengujian dilanjutkan dengan uji DMRT dengan tingkat signifikansi α = 5% untuk mengetahui perbedaan antar perlakuan. Hasil penelitian menunjukan lama waktu ekstraksi etanolik cascara Arabica berpengaruh nyata (p<0,05) terhadap yield, fenolik total, flavonoid total, dan aktivitas antioksidan (RSA-DPPH dan reducing power). Ekstraksi cascara Arabica selama 30 menit menghasilkan aktivitas antioksidan yang kuat
PKM PASCA PANEN UBI JALAR UNGU DAN OLAHANNYA BAGI SISWA SISWI NEGERI 1 BAWEN SEMARANG Sagitaning Putri, Aldila; Larasati, Dewi; Sani, Elly Yuniarti
Jurnal Ilmiah Pengabdian Kepada Masyarakat Vol. 2 No. 3 (2023): JIPAM : Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : STAI Darul Qalam Tangerang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55883/jipam.v2i3.58

Abstract

Students of SMK Negeri 1 Bawen in gaining knowledge about postharvest handling and horticultural preparations are only given in general for horticultural crops and practicum given only certain fruits, so that postharvest handling and purple sweet potato preparations have not been given specifically. This community service activity aims to: Provide information to the community, especially at SMK Negeri 1 Bawen Semarang Regency, about the importance of handling purple sweet potato postharvest and how to process it and provide skills in processing purple sweet potatoes into purple rice and purple sweet potato ice cream. The target audience in community service is students of SMK Negeri 1 Bawen Semarang Regency who are in accordance with the Department of Agricultural Product Technology.  The results of the implementation showed that the target was students of SMK Negeri 1 Bawen increased their knowledge and understanding of the importance of post-harvest handling and tomato processing with practice. This is based on questions and answers, interviews and questionnaires distributed before and after the activity. The evaluation was carried out using questionnaires before and after the implementation given to 70 participants who participated. The results of the evaluation show that: a. Before the implementation of the activity, 80% of participants had never received counseling on post-harvest handling, b. Before the implementation 75% did not know about the processing of purple sweet potatoes and 25% knew, after the implementation 85% knew and 20.67% knew very much about the processing of purple sweet potatoes, c. 100% of participants did not know about processing purple sweet potatoes into purple rice and after counseling 3.33% did not know, 96.67% knew and 10% knew very well, d. 100% of extension participants did not know how to process purple sweet potatoes into ice cream and after counseling 86.67% knew and 13.33% knew how to process purple sweet potato becomes ice cream, e. Knowledge of the benefits of purple sweet potatoes of extension participants before the activity 66.7% did not know, 33.33% knew and 6.67% knew very well, and after the activity 73.33% knew and 26.66% knew very well, and f. Knowledge of processed purple sweet potatoes in addition to being purple rice and purple sweet potato ice ream states 100% tofu
PENYULUHAN PENGOLAHAN SELAI BAGI SISWA SMK NEGERI 1 BAWEN KABUPATEN SEMARANG Larasati, Dewi; Putri, Aldila Sagitaning; Sani, Elly Yuniarti
Fokus ABDIMAS Vol 1, No 1: OKTOBER 2022
Publisher : STIE Pelita Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34152/abdimas.1.1.47-51

Abstract

This community service activity is partnered with SMK Negeri 1 Bawen, Semarang Regency. The partner location is in Bawen District, Semarang Regency. Our target is students majoring in Agribusiness Processing of Agricultural Products (APHP) at SMK Negeri 1 Bawen who are accompanied by their teachers. One of its visions is to educate and train students to be skilled, independent and able to develop themselves in the competence of Agribusiness Processing Agricultural Products. So that counseling is needed about the knowledge of various kinds of agricultural products, while the subject matter given does not cover all agricultural products, one of which is tomatoes. The solution method is to provide counseling about processed tomato jam and the practice of making it for students of SMK Negeri 1 Bawen. The results of this activity can improve the knowledge and skills of the students of SMK Negeri 1 Bawen so as to increase their competence. Keywords: processing, tomato jam, students of SMK Negeri 1 Bawen
PENYULUHAN PENANGANAN PASCA PANEN DAN PENGOLAHAN UBI JALAR UNGU BAGI SISWA SMK NEGERI 1 BAWEN KABUPATEN SEMARANG Putri, Aldila Sagitaning; Larasati, Dewi; Sani, Elly Yuniarti
Fokus ABDIMAS Vol 2, No 2: OKTOBER 2023
Publisher : STIE Pelita Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34152/abdimas.2.2.156-159

Abstract

SMK Negeri 1 Bawen is located in the Bawen District area which is located in Semarang Regency and has six Expertise Programs, namely the Agricultural Product Agribusiness Expertise Program, Plant Production Agribusiness, Livestock Production Agribusiness, Agricultural Mechanization, Culinary Planning and Tourism. graduates of SMK Negeri 1 Bawen are scattered throughout the archipelago and work in various sectors of the Business and Industry World. This community service activity aims to provide information to students at SMK Negeri 1 Bawen Semarang Regency about the importance of post-harvest handling of purple sweet potatoes and how to process them and provide skills on how to process purple sweet potatoes into purple rice and purple sweet potato ice cream. The partner's problem is that so far purple sweet potato has not been diversified, so this extension activity will increase knowledge about purple sweet potato processing. The activities carried out in the community service program entitled "Counseling on Post-harvest Handling and Processing of Purple Sweet Potatoes for Students of SMK Negeri 1 Bawen, Semarang Regency" are intended to broaden the knowledge of students of SMK Negeri 1 Bawen, so that it can become a provision for them to work and disseminated to the surrounding community. Therefore the targets in this community service activity are: a. Increased knowledge of students at SMK Negeri 1 Bawen about post-harvest handling of purple sweet potato by 98.7%, b. increased knowledge of students at SMK Negeri 1 Bawen in processing purple sweet potatoes into purple rice and purple sweet potato ice cream as much as 88.93%, c. increasing the skills of students in processing purple sweet potatoes into purple rice and purple sweet potato ice cream by 93.24%. The solution is that partners experience an increased understanding of how to process purple sweet potatoes into products that are rich in nutritional value such as purple rice and purple sweet potato ice cream. Keywords: Post harvest, processing, purple sweet potato, purple rice, ice cream
EKSTRAKSI ANTOSIANIN KULIT MELINJO MERAH DAN STABILITAS WARNANYA PADA BERBAGAI LAMA PEMANASAN Sani, Elly Yuniarti; Kunarto, Bambang
Jurnal Pengembangan Rekayasa dan Teknologi Vol. 1 No. 2 (2017): November (2017)
Publisher : Universitas Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26623/jprt.v13i2.928

Abstract

Pigmen merah antosianin kulit melinjo bersifat antioksidan dan lebih aman dibandingkan dengan pigmen sintetik. Untuk mengekstraksi pigmen antosianin kulit melinjo perlu dipilih pelarut yang aman dan menghasilkan rendemen tinggi dengan kualitas warna dan   aktivitas antioksidan yang baik. Tujuan penelitian ini adalah untuk   mengekstrak antosianin kulit melinjo merah menggunakan berbagai rasio etanol:   air dan mengetahui stabilitas warna dan aktivitas antioksidatif   antosianin pada berbagai lama pemanasan. Ekstraksi dilakukan menggunakan rasio pelarut etanol:air dengan perbandingan (100:0); (75:25); (50:50); (25:75); (0:100). Ekstrak antosianin dianalisis rendemen, antosianin dan aktifitas antioksidannya. Hasil terbaik dipakai sebagai penelitian tahap kedua dengan mengukur stabilitas warna antosianin dan aktivitas   antioksidatifnya berbagai lama pemanasan (10, 20, 30, 40 dan 50 menit).      Hasil penelitian menunjukkan bahwa pelarut etanol dan air   dengan rasio (100:0)) menghasilkan ekstrak   antosianin kulit melinjo merah terbaik dengan rendemen 12,95%, kadar total antosianin 43,52 mg/L dan aktivitas   antioksidan (penghambatan DPPH) 66,29%. Ekstrak   antosianin kulit merah antosianin   stabil pemanasan 10-30 menit.
KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK KERUPUK SUBTITUSI SUSU DAN TEPUNG TAPIOKA DENGAN METODE CAIR Haryati, Sri; Sudjatina, Sudjatina; Sani, Elly Yuniarti
Jurnal Pengembangan Rekayasa dan Teknologi Vol. 3 No. 1 (2019): Mei (2019)
Publisher : Universitas Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26623/jprt.v15i1.1506

Abstract

Milk is one type of beverage that has great benefit to health. Milk is a consumable ingredient that must be given to babies to support their growth and development. In general, milk is used more for ingredients of beverage products, but with culinary creativity, we can also use milk ingredients for processed food products that are non-sweetness. . One that will be tried is the making of milk crackers. Dairy products in the form of crackers have a savory and crispy taste and as food ingredients they are quite unique and interesting, so research needs to be done. This study aims to determine the physicochemical and organoleptic characteristics of milk crackers derived from liquid milk substitute and tapioca flour with liquid methodThe experimental design used was a completely randomized design (CRD) of one factor namely liquid milk substitution and tapioca flour with a liquid method with 4 treatments and 5 replications. treatment as follows: P1: Milk 25 g: Tapioca flour: 75 g, P2: Milk 30 g: tapioca flour 70 g, P3: Milk 35 g: tapioca flour: 65 g, P4: milk 40 g: tapioca flour 60 g, If there is a real effect, then a further test with an Honestly Real Difference Test is carried out with a test level of 5%.The results showed that substitution of liquid milk and tapioca flour, in the manufacture of milk crackers with liquid method had a significant effect (p <0.05) on chemical properties (water content, protein content, reducing sugar content, calcium, vitamin A), physical properties ( baking power and texture), and organoleptic (color, taste, crispness, and preference). And after further testing with a HRD test at level of 5% all treatments were significantly different.Based on the analysis results obtained the best treatment is P4 with a substituted amount of 60 gram of tapioca flour and 40 grams of liquid milk which produces a value of chemical properties namely water content 6.42%: protein content: 5.62% and calcium levels: 148.38 mg / 100g , Vitamin A 13.42 IU, the value of physical properties of baking power 83.41% and texture 1259.25g / mm and color organoleptic, taste 3.8 (flavor of milk - very taste of milk), crispness 3.82: crunchy - very crunchy, and preference 3.82. The best treatment result is P4; and many people or consumers like the most.
Co-Authors Bambang Kunarto Dewi Larasati, Dewi Putri, Aldila Sagitaning Sagitaning Putri, Aldila Sri Haryati Sudjatina, Sudjatina