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All Journal AGRIKAN Jurnal Ilmiah Agribisnis dan Perikanan JMM (Jurnal Masyarakat Mandiri) Jurnal Agrotek UMMat Jurnal Pendidikan Ilmu Pengetahuan Sosial (JPIPS) Jurnal Agro Dedikasi Masyarakat (JADM) Journal of Agritechnology and Food Processing Rona Teknik Pertanian Journal of Community Empowerment Protech Biosystems Journal JURNAL INOVASI PENDIDIKAN DASAR DAN MENENGAH
Marianah, Marianah
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Education Energy Engineering Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Mathematics Public Health Social Sciences Other

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Journal : Jurnal Agrotek UMMat

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KAJIAN FORTIFIKASI DAGING DAN KULIT BUAH NAGA MERAH (Hylocereus polyrhizus) TERHADAP MUTU MIKROBIOLOGI DAN ORGANOLEPTIK TAPAI KETAN PUTIH Sari, Desy Ambar; Asmawati, Asmawati; Saputrayadi, Adi; Marianah, Marianah
Jurnal Agrotek Ummat Vol 11, No 2 (2024): Jurnal Agrotek Ummat
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v11i2.22816

Abstract

White glutinous tapai is a fermented food product in which yeast is added in manufacturing. Red dragon fruit can be added to increase the nutritional value, taste and product diversification of processed white sticky rice tapai. Besides being rich in nutritional value, red dragon fruit also contains antioxidant compounds, natural food fiber and natural colouring compounds that display a purplish-red colour. This study aims to determine the effect of fortification of red dragon fruit meat and skin on fiber content and organoleptic quality of white sticky rice. This study was experimental, using a completely randomized design (CRD), with the fortification of red dragon fruit meat and skin in the production of white sticky rice tapai. The type of treatment: T1 = white glutinous rice without red dragon fruit (control), T2 = white glutinous rice + red dragon fruit pulp, T3 = white glutinous rice + (flesh and skin) of red dragon fruit, and T4 = white glutinous rice + red dragon fruit skin). Observational data were analyzed by analysis of variance (ANOVA) at a 5% significance level and follow-up test with HSD at the same significant level. The results of the analysis of the quantity of microorganisms in white sticky rice tapai yeast with fortification treatment of red dragon fruit flesh and skin showed that the sticky rice tapai contained 2.9x104 microbes in T1, 6.0x104 in T2, 7.1x104 in T3 and 4.0x104 in T4 and research results organoleptic properties of the colour, aroma, taste and texture score parameters. The best treatment preferred by the panellists was the T2 treatment (fortification of red dragon fruit pulp) with a fiber content of 4.13%, a pH value of 5.13, an aroma value score of 3.39 (slightly tapai flavour), a taste of 4.11 (liked it), texture 3.29 (slightly soft) with a purplish red appearance 3.86. The use of a mixture of dragon fruit, dragon fruit skin is able to produce the most suitable organoleptic assessment for white sticky rice compared to the use of dragon fruit skin from the results of organoleptic panelists and statistical tests. The use of dragon fruit in producing aroma, taste, and homogeneity are more preferred, while other parameters of color tend not to be affected. Total microbes, log 4.85, were the highest produced by fortification using dragon fruit skin. The use of dragon fruit flesh, which causes the sour taste is not strong and good color other treatments to be more acceptable to panelists.
Uji Salinitas untuk Pengujian Kejadian Intrusi Air Laut (Studi Kasus Gili Trawangan) Fathoni, Ahmad; Romansyah, Erni; Karyanik, Karyanik; Suhairin, Suhairin; Wahyuni, Ida; Marianah, Marianah; Molo, Hasanuddin
Jurnal Agrotek Ummat Vol 12, No 1 (2025): Jurnal Agrotek Ummat
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v12i1.28125

Abstract

Seawater intrusion in Gili Trawangan, North Lombok Regency, can be identified through groundwater salinity testing. This study aims to evaluate changes in groundwater salinity values as an indicator of seawater intrusion in the region. The test was conducted by taking well water samples and analyzing them at the Lombok Island Health Laboratory. The results showed that the groundwater salinity value before the water withdrawal project by PT Berkat Air Laut in 2012 was 5.00‰. During the groundwater withdrawal project period (2013-2022), the salinity value increased to 5.71‰, and post-project, the salinity value reached 6.07‰. These findings indicate that groundwater in Gili Trawangan was classified as brackish water from the start, with increasing salinity values indicating seawater intrusion. However, this increase is still in the low category, at 0.71‰ during the project and 0.36‰ post-project, so it is not classified as significant water pollution.
Co-Authors Abadi, Lukman Abdillah, Wisnu Arya Aditiawan, Lalu Fahat Aditir, Myhammad Afrianti, Lusiana Ahadiah Agustina Ahmad Fathoni Alia, Jannatun Amil, Amil Amirul Mukminin Andri Setiawan Apriyandi, Erwin Ardiansah, Bayu Ariani, Zaenafi Asmawati Asmawati Asmawati Asmawati Basirun, Basirun Buana, Lalu Agung Gede DEWI SARTIKA Dewi, Earlyna Shintia Dewi, Novi Yanti Sandra Erni Romansyah Erwin Erwin Fitratusnnisa, Fitratunnisa Gatama, Arya Halimatus Sakdiah, Halimatus Hanafiah, Muhammad Ali Hardiyanti, Titi Hidayatullah, Farid Huda, Ahmad Akromul Ida Wahyuni Jaka, Heri susanto Julkarnain, Julkarnain Karyanik, Karyanik Molo, Hasanuddin Muanah, Muanah Muhamad Ikbal Muhammad Haikal N. Nazaruddin Nurhayati Nurhayati Nurhayati, Nurhayati Nusgia, Abi Hadit Oktaviani, Baiq Santi Purnawirawan, Indra Putri, Dina Soes Ramdani, Sigit Ridho, Ridho Rukmana, Rukmana Saputra, Irwan Saputra, Saputra Saputrayadi, Adi Sari, Desy Ambar Sudirman Sudirman Suhairin, Suhairin Sumarlin, Lalu Suwati, Suwati Syahlan, Irfan Syirril Ihromi, Syirril Vicakhsana, I Gede Satria Wibawa, Lalu Elwan Wiryono, Budy Zohriah, Roviatul