Article Per Year (5 Year)
p-Index From 2021 - 2026
1.607
P-Index
This Author published in this journals
All Journal Agrikultura Jurnal Penelitian Pendidikan IPA (JPPIPA) Indonesian Journal of Agricultural Research Jurnal Teknologi Pangan dan Hasil Pertanian Journal of Saintech Transfer Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) JURNAL PENGABDIAN PENDIDIKAN MASYARAKAT (JPPM)
Sinaga, Hotnida
Program Studi Ilmu dan Teknologi Pangan Fakultas Pertanian USU Medan Jl. Prof. A. Sofyan No. 3 Kampus USU Medan
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Library & Information Science Materials Science & Nanotechnology Mathematics Mechanical Engineering Physics Public Health Social Sciences Veterinary Other

Published : 13 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 13 Documents
Search

 1   2 
The effect of adding dragon fruit peel (Hylocereus polyrhizus) and red ginger extract on characteristics of jelly candy from aloe vera Fadiyah, Aisy Tsabita Hasibata; Sinaga, Hotnida; Lubis, Linda Masniary
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 7, No 1 (2024)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2024.007.01.1

Abstract

This research aimed to determine the effect of adding dragon fruit peel and red ginger extract on the characteristics of jelly candy made from Aloe vera. The study used a randomized  block design (RBD) with two factors: the ratio of Aloe vera and dragon fruit peel (100:0, 90:10, 80:20, and 70:30) and red ginger extract (0%, 5%, and10 %). The parameters analyzed were moisture content, ash content, color value (⁰Hue), reducing sugar content, pH, crude fiber, anthocyanin value, antioxidant IC50, total phenol, as well as the hedonic values of color, aroma, taste, texture, and general acceptance. The results showed that the ratio of Aloe vera and dragon fruit peel significantly affected the ash content, color value (oHue), reducing sugar content, crude fiber, anthocyanin value, antioxidant IC50, total phenol, hedonic of color, and general acceptance. The red ginger extracts significantly affected ash content, color value (oHue), reducing sugar content, antioxidant IC50, total phenol, hedonic aroma, and taste. The interaction between the two factors significantly affected the color value (oHue) and total phenol. The formulation with a ratio of aloe vera:dragon fruit peel (70:30) and  10% red ginger extract yielded the best jelly candy.
The Effect of the Addition of Guava Leaf Extract (Psidium guajava L.) to Coconut Milk Yoghurt (Niyoghurt) as A Functional Food Sinaga, Hotnida; Suryanto, Dwi; Dary, Raihan
Jurnal Penelitian Pendidikan IPA Vol 9 No SpecialIssue (2023): UNRAM journals and research based on science education, science applic
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v9iSpecialIssue.6261

Abstract

Niyoghurt is yoghurt made from coconut milk. Coconut milk has a creamier, softer texture, and provides a distinctive taste compared to cow’s milk. Guava leaf contain a flavonoid compound, quercetin, which is antibacterial. This study aimed to evaluate the effect of the addition of guava leaf extract (Psidium guajava L.) to coconut milk yoghurt (niyoghurt) as a functional food. This study aimed to identify the water content, ash content, fat content, protein content, pH, total lactic acid, antioxidant activities, and hedonic color, flavor, taste, and texture from two types guava leaves (guava leaf and crystal guava leaf) and different concentration of extract (3%, 4%, and 5%). The results of the study showed that types of guava leaves had very significantly effects (P<0.01) on protein content, total lactic acid, hedonic color, texture and taste. The concentration of guava leaf extract had a very significantly effect (P<0.01) on fat content, protein content, total lactic acid, antioxidants, hedonic color, aroma, texture and taste, but did not have a significantly effect (P>0.05) on water content and ash content. The interaction between the type and concentration of guava leaf extract had a very significantly effect (P<0.01) on the hedonic color, texture, aroma and taste.
UPAYA MENINGKATKAN KEMAMPUAN PEMECAHAN MASALAH MATEMATIKA SISWA MELALUI MODEL PEMBELAJARAN NHT (NUMBERED HEAD TOGETHER) DI KELAS VIII SMP Emiyanti, Emiyanti; Sinaga, Hotnida; Fitriah, Zuhriani
Jurnal Pengabdian Pendidikan Masyarakat (JPPM) Vol 3 No 2 (2022): Jurnal Pengabdian Pendidikan Masyarakat (JPPM) Volume 3, No 2 Oktober 2022
Publisher : LPPM UNIVERSITAS MUHAMMADIYAH MUARA BUNGO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52060/jppm.v3i2.883

Abstract

The purpose of this study was to determine the increase in mathematical problem solving ability of students after the applied learning model NHT (Numbered Head Together) in the Class VIII A SMP Negeri 2 Muara Bungo. The research subject is class VIII A SMP Negeri 2 Muara Bungo totaling 35 students. The object of this research is to improve student math problem-solving skills through learning model NHT (Numbered Head Together) in class VIII A Negeri 2 Muara Bungo T.A 2019 / 2020. The research is a classroom action research. In this study consisted of two cycles, which at the end of each cycle is given problem-solving ability test to determine students' mathematical problem solving ability. The shape is a matter for each test description. The first procedure in this study is to test the ability of the start of the classes studied, in order to see the initial mathematical problem solving ability of students. Second, with learning model application NHT (Numbered Head Together) presenting cubes and blocks. Before the act is done beforehand be given an early test for the ability of the start and the initial difficulties of students. From its initial test results obtained showed that the value - average grade VIII /A is 48.57. After giving the action through learning model Numbered Head Together in the first cycle, value - average test problem-solving abilities I is 71.78 with the number of students who have reached a level of completeness of classical study as many as 26 people (74.27%). Meanwhile, after repair of the first cycle in the second cycle, value - average test problem solving ability II is 83.21 with the number of students who have reached a level of completeness of classical study of 31 people (88.55%). Based on the results of this study indicate that by applying the learning model Numbered Head Together on the subject of cubes and blocks in class VIII A Negeri 2 Muara Bungo can improve students' mathematical problem solving abilities. Where improvement is obtained after the second cycle is done.
Co-Authors Afina, Nudiya Antika, Silvy Dary, Raihan DWI SURYANTO Emiyanti, Emiyanti Era Yusraini Fadiyah, Aisy Tsabita Hasibata Fitriah, Zuhriani Indah Sari, Fenny Jansen Silalahi Linda Masniary Lubis Lumbantobing, Roida Marchelina, Christine Meutia Nauly Mimi Nurminah Naibaho, Charolyne Antonia Nasution, Siti Kadijah Panjaitan, Ade Putera Arif Purba, Carly Rajagukguk, Pasu Ratna Saragih Silaban, Rutdiani Silitonga, Anggriani Elfrida Siregar, Putri Aminah Sri Fajar Ayu Telaumbanua, Eben Haezarni Terip Karo-Karo Tindaon, Wensdy Zulkifli Lubis