Article Per Year (5 Year)
p-Index From 2020 - 2025
3.128
P-Index
This Author published in this journals
All Journal AGRIKAN Jurnal Ilmiah Agribisnis dan Perikanan JMM (Jurnal Masyarakat Mandiri) Jurnal Agrotek UMMat SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Jurnal Pendidikan Ilmu Pengetahuan Sosial (JPIPS) Jurnal Agro Dedikasi Masyarakat (JADM) Journal of Agritechnology and Food Processing
Marianah, Marianah
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences Other

Published : 19 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 19 Documents
Search

 1   2 
KAJIAN SUHU DAN LAMA PEMASAKAN TERHADAP MUTU PERMEN SUSU KERBAU Saputrayadi, Adi; Marianah, Marianah; Alia, Jannatun
Journal of Agritechnology and Food Processing Vol 1, No 1 (2021)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (536.969 KB) | DOI: 10.31764/jafp.v1i1.5821

Abstract

The purpose of this study is to determine what temperature and cooking time is right to produce good quality milk candy and has a longer shelf life. The method used in this research is experimental method and the design used is a completely randomized design (CRD) with 2 factors. The first factor is the cooking temperature which consists of 3 levels (1100C, 1150C and 1200C). The second factor was the cooking time which consisted of 2 levels (60 minutes and 90 minutes). The stages of this research consisted of: (1) The process of making buffalo milk candy, (2) testing the chemical properties (moisture content and reducing sugar), (3) analyzing the organoleptic properties of buffalo milk candy. Based on the analysis, the temperature and cooking time had a significant effect on the chemical properties (moisture content and reducing sugar) and organoleptic properties (color and texture) of buffalo milk candy, but did not significantly affect the organoleptic properties (aroma and taste) of buffalo milk candy. The best treatment for the analysis of chemical and organoleptic properties was obtained in the S3L2 treatment (temperature 1200C, cooking time 90 minutes) with a water content of 2.969%, a reduced sugar content of 12.08%, a taste score of 4.00 (sweet criteria), a texture score of 3.20. (hard criteria), flavour score 4.25 (like criteria) and 2.35 color score (dark brown criteria).
Effect of additional seaweed on the chemical properties of dodol pisang mas bali (Musa paradisiaca L.) Syahlan, Irfan; Sari, Desy Ambar; Marianah, Marianah
Journal of Agritechnology and Food Processing Vol 3, No 1 (2023)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v3i1.16305

Abstract

Dodol is a processed food belonging to the type of semi-wet food, consisting of a mixture of flour, coconut milk and sugar that is dried by cooking. Based on the main ingredients, dodol is divided into two groups, namely dodol made from glutinous rice and dodol made from fruits. One type of fruit that can be used to make dodol is banana. The aim of this study was to determine the effect of seaweed addition on the chemical and organoleptic properties of Mas Bali Banana Dodol. This study was designed using a completely randomised design (CRD) with a single factor, namely the addition of seaweed in the production of banana dodol, consisting of 5 treatments as follows 5% (P1), 10% (P2), 15% (P3), 20% (P4) and 25% (P5) seaweed addition. The parameters measured included chemical properties (moisture content, ash content and fibre content) and organoleptic tests (aroma, taste, colour and texture). The test results were then analysed using ANOVA at a 5% real level and, if there were significant differences between treatments, further tested using BNJ at the same real level. Based on the results of the analysis, it is known that the addition of seaweed has a significant effect on all the chemical and organoleptic properties of the grapefruit-banana dodol studied. The higher the addition of seaweed, the higher the water content, ash content and fibre content of the grapefruit-banana dodol, while the colour of the dodol becomes darker. In terms of texture, the higher the amount of seaweed used, the more chewy the texture of the resulting grapefruit banana dodol. In conclusion, P5 is the best treatment, most preferred by the panelists, with a seaweed addition of 25%, giving a moisture content of 47.33%, ash content of 2.28%, fibre content of 13.76%, with a preferred flavour and taste, a very brown dodol colour and a chewy texture.
The addition of cashew pseudo-fruit by different concentration towards chemical and organoleptic quality of dumbo catfish floss Ardiansah, Bayu; Marianah, Marianah
Journal of Agritechnology and Food Processing Vol 2, No 2 (2022)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v2i2.13311

Abstract

Shredded floss is a food product made from main raw materials, namely beef, chicken and fish. Shredded floss is generally used as an energy source because it contains a lot of protein. This study aims to determine the effect of the addition of cashew fruit on the chemical and organeleptic properties of African catfish shredded. This study was designed using a Completely Randomized Design (CRD). Data were analyzed using the Honest Significant Difference Test (BNJ) at 5% level in one aspect, namely the addition of cashew and African catfish pseudo-fruits with the following treatments: P0 0%: (100% African catfish meat as control), P1 African catfish meat mixture 100%: 20% cashew fruit, according to the weight of the ingredients, P2 A mixture of African catfish meat 100%: 30% cashew pseudo fruit, 100% P3 A mixture of African catfish meat: 40% cashew pseudo fruit, P4 African catfish 100% cashew fruit 50%. The results of this study indicate that the treatment of adding cashew fruit to the chemical and organeleptic properties of shredded catfish has an effect on significantly on chemical properties (parameters moisture content, protein content and fiber content) whereas organeleptic properties have a significant effect on parameters of color, taste and aroma, but no significant effect on texture. The best treatment was obtained in the P3 treatment (200 grams of African catfish meat 40% cashew nuts) with a water content of 14.62%, protein content of 17.10%, fiber content of 32.49%. The taste is very like, the color is slightly brownish, the aroma is like and the texture is rough.
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.
Penyuluhan dan pelatihan pengolahan minyak kelapa berbasis teknologi tepat guna di Kelompok Wanita Tani (KWT) Flora Barokah Lombok Barat Muanah, Muanah; Marianah, Marianah; Ilham, Ilham
SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Vol 8, No 4 (2024): December
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jpmb.v8i4.27594

Abstract

AbstrakPengolahan minyak kelapa menjadi produk bernilai tambah merupakan peluang ekonomi yang dapat dimanfaatkan oleh masyarakat pedesaan. Kelompok Wanita Tani (KWT) Flora Barokah di Lombok Barat memiliki potensi dalam mengembangkan keterampilan pengolahan minyak kelapa berbasis Teknologi Tepat Guna (TTG). Kegiatan penyuluhan dan pelatihan ini bertujuan untuk meningkatkan pengetahuan dan keterampilan anggota KWT dalam memproduksi minyak kelapa secara efisien dan berkualitas tinggi. Metode pelaksanaan kegiatan meliputi penyuluhan, demonstrasi, dan praktik langsung pembuatan minyak kelapa. Hasil menunjukkan peningkatan pemahaman peserta terkait teknologi pengolahan, serta kemampuan memproduksi minyak kelapa dengan kualitas yang lebih baik. Simpulan dari kegiatan ini adalah bahwa penyuluhan dan pelatihan berbasis TTG mampu meningkatkan keterampilan peserta dan memberi dampak positif terhadap kemandirian ekonomi KWT. Saran ditujukan untuk keberlanjutan program pelatihan dan dukungan pemasaran produk lokal. Kata kunci: penyuluhan; pelatihan; minyak kelapa; teknologi tepat guna; KWT AbstractProcessing coconut oil into value-added products is an economic opportunity that can be utilized by rural communities. The Flora Barokah Women Farmers Group (KWT) in West Lombok has the potential to develop appropriate technology-based coconut oil processing skills. This counseling and training activity aims to increase the knowledge and skills of KWT members in producing coconut oil efficiently and with high quality. The method of activity implementation includes counseling, demonstration, and hands-on practice of making coconut oil. The results showed an increase in participants' understanding of processing technology, as well as the ability to produce coconut oil with better quality. The conclusion of this activity is that TTG-based counseling and training can improve participants' skills and have a positive impact on the economic independence of KWT. Suggestions are aimed at the sustainability of the training program and support for marketing local products. Keywords: counseling; training, cocnut oil; appropriate technology; KWT
PENINGKATAN LITERASI KEUANGAN MELALUI PELATIHAN PEMBUKUAN SEDERHANA BAGI UMKM ANGGOTA KOPWAN ‘AISYIYYAH LOMBOK UTARA Marianah, Marianah; Suwati, Suwati; Ariani, Zaenafi
Jurnal Agro Dedikasi Masyarakat (JADM) Vol 4, No 1 (2023)
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jadm.v4i1.30794

Abstract

Telah dilaksanakan kegiatan pengabdian kepada masyarakat di Desa Gondang, Kecamatan Gangga, Kabupaten Lombok Utara, Provinsi Nusa Tenggara Barat. Mitra dari kegiatan pengabdian ini adalah para pelaku UMKM yang tergabung dalam Koperasi Wanita (Kopwan) 'Aisyiyyah Lombok Utara. Tahapan pelaksanaan pengabdian terdiri dari dua kegiatan utama, yaitu kegiatan penyuluhan dengan tema “Pentingnya Literasi Pembukuan Bagi Pelaku UMKM” dan pelatihan pembukuan sederhana, dimana para mitra secara langsung didampingi untuk mengisi buku kas sebagai salah satu unsur pembukuan sederhana. Kegiatan ini diikuti oleh perwakilan dari 14 UMKM yang merupakan anggota aktif Kopwan 'Aisyiyyah Lombok Utara. Hasil dari kegiatan ini, mitra memahami pentingnya pembukuan bagi pelaku UMKM, jenis-jenis pembukuan sederhana, dan mampu mengisi buku kas secara mandiri yang dibagikan kepada mitra secara gratis. Saran untuk kegiatan pengabdian masyarakat selanjutnya antara lain melatih mitra dalam pemasaran digital agar penjualan produk mitra dapat diperluas ke tingkat nasional bahkan internasional.
PELATIHAN PENGEMASAN SERTA DESAIN KEMASAN BAGI PELAKU UMKM UNTUK MENINGKATKAN KETERAMPILAN UMKM DI DESA SELAT KECAMATAN NARMADA Saputra, Irwan; Nusgia, Abi Hadit; Zohriah, Roviatul; Ihromi, Syirril; Nurhayati, Nurhayati; Sari, Desy Ambar; Putri, Dina Soes; Marianah, Marianah
Jurnal Agro Dedikasi Masyarakat (JADM) Vol 6, No 1 (2025)
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jadm.v6i1.29571

Abstract

Produk yang aman dan sehat merupakan produk yang terlindungi dari berbagai kontaminasi. Salah satu cara menjaga agar produk tetap aman adalah dengan cara mengemas suatu produk dengan baik dan benar. Kemasan merupakan tempat atau wadah suatu produk. Kemasan dapat beraneka ragam jenis dan bentuk tergantung dari jenis produk yang akan dikemas. Kemasan makanan harus memenuhi beberpa persyratan  salah-satunya persyaratan undang-undang keamanan pangan. Bagi pelaku UMKM harus memerhatikan hal tersebut yaitu jenis pengemasan yang dipakai serta desai kemasan yang menarik supaya konsumen dapat tertarik untuk membelinya.
The effect of maceration on the organoleptic properties of ginger-based functional beverages Ihromi, Syirril; Putri, Dina Soes; Marianah, Marianah
Journal of Agritechnology and Food Processing Vol 5, No 1 (2025)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v5i1.32926

Abstract

Functional beverages represent a category of beverages that provide both sensory satisfaction and health benefits. In Indonesia, functional beverages such as jamu or herbal drinks are typically formulated from one or more combinations of spices or herbs. One frequently utilized herb is white ginger. In this study, the herbal beverage was formulated using a combination of white ginger, lemongrass, cinnamon, cloves, and pandan leaves. The objective of this study was to determine the effect of maceration on the sensory properties of ginger-based functional beverages. The maceration process was subdivided into three treatments: soaking for 0 (T1), 6 (T2), and 12 (T3) hours. The organoleptic test results were subjected to statistical analysis using Analysis of Variance at a confidence level of 5%. Preliminary organoleptic testing results indicate that the maceration process exerts a significant influence on the sensory characteristics of the functional beverage under investigation. Specifically, an increase in maceration time was associated with elevated color and turbidity scores, while concurrently resulting in a reduction in taste scores. In conclusion, based on the preferences of the panel, treatment T3 was most preferred for color and turbidity, while T1 was most preferred for its taste.
Co-Authors Abadi, Lukman Abdillah, Wisnu Arya Ahmad Fathoni Alia, Jannatun Amirul Mukminin Apriyandi, Erwin Ardiansah, Bayu Ariani, Zaenafi Asmawati Asmawati Asmawati Asmawati Buana, Lalu Agung Gede Erni Romansyah Gatama, Arya Halimatus Sakdiah, Halimatus Hanafiah, Muhammad Ali Hardiyanti, Titi Hidayatullah, Farid Ida Wahyuni Ilham Ilham Jaka, Heri susanto Karyanik, Karyanik Molo, Hasanuddin Muanah, Muanah Muhamad Ikbal N. Nazaruddin Nurhayati Nurhayati Nurhayati, Nurhayati Nusgia, Abi Hadit Oktaviani, Baiq Santi 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