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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia JURNAL SAINS PERTANIAN EQUATOR Journal of Nutrition College Jurnal Akuatika Indonesia Jurnal Ilmu Pangan dan Hasil Pertanian Industria: Jurnal Teknologi dan Manajemen Agroindustri Jurnal Gizi dan Pangan Soedirman (JGPS) JMM (Jurnal Masyarakat Mandiri) Jurnal Agrotek UMMat AGRITEKNO, Jurnal Teknologi Pertanian FoodTech: Jurnal Teknologi Pangan Teknologi dan Industri Pertanian Indonesia
Maherawati, Maherawati
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FORMULATION AGAR AND SUCROSE SUGAR OF GREEN GRASS JELLY CANDY (Cyclea barbata Miers) Walufi, Cici Ayu; Maherawati, Maherawati; Hartanti, Lucky
Jurnal Sains Pertanian Equator Vol. 9 No. 2 (2020)
Publisher : Fakultas Pertanian Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jspe.v9i2.39323

Abstract

Jelly candy is a popular soft candy based on agar, pectin, and gum ingredient. Green grass jelly candies are one of diversify food processed. The aims of this study to obtain the best formulation of agar and sucrose in the jelly candies based on chemical and sensory properties. This study used a Randomized Block Design (RBD) by single factor that was the comparison of agar and sucrose with 5 levels consisting (2%: 41%, 2,5%: 40,5%, 3%:40%, 3,5%: 39, 5%, 4%:39%). Data was analyzed statistically by using the ANOVA test, continued by HSD test. Organoleptic data was analyzed by Kruskall Walis test. The best jelly candy produced by a formulation of 3% agar: 40% sucrose. The chemical characteristics produced were 11.99% water content, ash content 0.20%, total dissolved solids 25.33 ËšBrix, hardness level 0.09 Kgf, elasticity level 3.06 Kgf. The sensory characteristics produced were 2.97 (not green), 2.83 (no aroma), 3.63 (sweet), 3.20 (chewy), overall 3.60 (like). Keyword :grass jelly, candy, agar, sucrose
PENGENDALIAN HAMA KUMBANG BADAK PADA KEBUN KELAPA MASYARAKAT Suswanto, Iman; Sarbino, Sarbino; Maherawati, Maherawati
JMM (Jurnal Masyarakat Mandiri) Vol 4, No 5 (2020): November
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (421.586 KB) | DOI: 10.31764/jmm.v4i5.2953

Abstract

Abstrak: Kelapa sebagai tanaman yang diusahakan turun-temurun masyarakat di Kecamatan Kubu, Kabupaten Kuburaya, menghadapi masalah serangan hama. Sebagian besar pohon kelapa terserang parah hama kumbang badak (Oryctes rhinoceros Linn). Dampak serangan hama menyebabkan penurunan produktivitas kelapa sangat drastis. Kegiatan pengabdian masyarakat dilaksanakan dengan metode ceramah dan praktek. Materi ceramah bertujuan untuk memberi bekal kepada masyarakat tentang perlindungan tanaman kelapa terhadap hama kumbang badak. Metode praktek dilakukan dengan transfer teknologi berupa, perbanyakan isolat Metarhizium spp. pada media jagung dan larva kumbang serta pembuatan perangkap kumbang badak menggunakan tumpukan sisa sampah kebun kelapa dan trapping dengan feromon. Hasil kegiatan menunjukkan bahwa peserta menguasai perbanyakan Metharhizum spp. baik pada media jagung maupun larva. Peserta dapat membuat perangkap kumbang badak menggunakan sampah kebun. Pemasangan perangkap di 6 titik selama 10 minggu menunjukkan bahwa populasi kumbang badak di perkebunan kelapa tergolong tinggi. Secara keseluruhan penggunaan jamur Metarhizium dan feromon mampu mengurangi populasi kumbang badak. Pengendalian hama kumbang badak akan efektif apabila dilakukan oleh setiap petani kelapa dan dilaksanakan secara terus menerus sampai populasi hama dibawah ambang ekonomi. Abstract: As a plant cultivated from generation to generation in Kubu District, Kubu Raya Regency, coconut plants face pest attacks. Most of the coconut trees are badly affected by the rhinoceros beetle (Oryctes rhinoceros Linn). The impact of pest attacks caused a drastic decrease in coconut productivity. Community service activities are carried out using lecture and practical methods. The lecture material aims to provide provisions for the community about protecting coconut plants against rhino beetle pests. The practical method was carried out by transferring technology in the form of multiplication of isolates of Metharhizum spp. in the media of maize and beetle larvae and making rhino beetle traps using a pile of coconut garden waste and trapping with pheromones. The activity results showed that the participants mastered the propagation of Metharhizum spp both on maize and larval media. Participants can make rhino beetle traps using garden waste. Laying traps at 6 points for ten weeks shows that the rhino beetle population in coconut plantations is high. Overall, the use of Metarhizium mushrooms and pheromones was able to reduce the rhino beetle population. Rhino beetle control will be useful if done by every coconut farmer and carried out continuously until the pest population is below economic threshold
ANTIMICROBIAL ACTIVITY OF LACTIC ACID BACTERIA ISOLATE FROM TRADITIONAL FERMENTED FOOD PEKASAM FROM SAMBAS REGENCY KALIMANTAN BARAT Azzahra, Uray Qiera Zelia; Maherawati, Maherawati; Fadly, Dzul
Journal of Nutrition College Vol 13, No 2 (2024): April
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jnc.v13i2.41203

Abstract

ABSTRACTBackground: Pekasam is a fermented product made from fish through a salting process with the addition of rice and incubated in a closed container for 4-10 days. The dominant bacteria that grow in pekasam are lactic acid bacteria. LAB have the potential to produce antimicrobial compounds that can inhibit the growth of pathogenic bacteria.Objectives: The aim of this study is to isolate LAB from pekasam and determine its antimicrobial activity against Bacillus subtilis, Staphylococcus aureus, Escherichia coli, Salmonella typhi, and Pseudomonas aeruginosa.Methods: This study used a descriptive method with parameters such as total LAB colonies, microscopic and macroscopic morphology, and LAB antimicrobial activityResults: Total LAB colonies in this study ranged from 8,13×105–2,20×107 CFU/mL. The result of morphological identification showed that 32 isolates were bacilli and 1 were cocci with round-shape, flat edges, convex elevation, white and white-yellowish colors, and Gram positive. Based on antimicrobial activity, the highest (2,78 mm) inhibition zone was found in sample SB1 against Bacillus subtilis and the lowest (1,62 mm) was found in sample SB2 against Pseudomonas aeruginosa.Conclusion: The antimicrobial activity of all LAB isolates was categorized as weak because the inhibition zone was <5 mm.Keywords: Antimicrobial; lactic acid bacteria; pekasam; pathogenABSTRAKLatar belakang: Pekasam adalah produk fermentasi ikan yang dibuat melalui proses penambahan nasi dan penggaraman, kemudian diinkubasi di dalam wadah tertutup selama 4-10 hari. Proses pembuatan pekasam melibatkan BAL. BAL berpotensi menghasilkan senyawa antimikroba yang dapat menghambat pertumbuhan bakteri patogen.Tujuan: Penelitian ini bertujuan untuk mengisolasi BAL dari pekasam dan mengetahui aktivitas antimikrobanya terhadap Bacillus subtilis, Staphylococcus aureus, Escherichia coli, Salmonella typhi, dan Pseudomonas aeruginosa.Metode: Penelitian ini menggunakan metode deskriptif dengan parameter yang diamati meliputi total koloni BAL, morfologi koloni dan sel BAL, serta aktivitas antimikroba BAL.Hasil: Hasil penelitian menunjukkan total BAL berkisar antara 8,13×105–2,20×107 CFU/mL. Hasil uji morfologi menunjukkan sebanyak 32 isolat BAL berbentuk basil dan 1 isolat berbentuk kokus dengan karakteristik bulat, tepian rata, elevasi cembung, berwarna putih susu dan putih kekuningan, serta Gram positif. Zona hambat tertinggi (2,78 mm) terdapat pada sampel SB1 terhadap bakteri Bacillus subtilis dan zona hambat terendah (1,62 mm) terdapat pada sampel SB2 terhadap bakteri Pseudomonas aeurignosa.Simpulan: Aktivitas antimikroba BAL terhadap bakteri patogen tergolong dalam kategori lemah karena diameter zona hambat yang dihasilkan <5 mm.Kata Kunci: Antimikroba; bakteri asam laktat; pekasam; patogen
KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK KERUPUK SAGU DENGAN SUBTITUSI TAPIOKA DAN BUBUR RUMPUT LAUT (Eucheuma cottonii) Lestari, Endang; Maherawati, Maherawati; Rahayuni, Tri
Jurnal Gizi dan Pangan Soedirman Vol 7 No 2 (2023): JURNAL GIZI DAN PANGAN SOEDIRMAN
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jgipas.2023.7.2.10615

Abstract

Sago is a source of carbohydrates that has the potential to be used as a raw material for processed foods such as crackers. Crackers are a food that people like because they crunchy and can be used as a snack or complementary to the main daily menu. Improving the quality of sago crackers can be done by subtituting tapioca and seaweed pulp, which will provide more swelling power and higher protein levels. This research aims to determine the effect of subtituting tapioca and seaweed slurry on the physicochemical and organoleptic characteristics of sago crackers and determine the formulation that produces the best sago crackers. The design used was a Randomized Block Design (RBD) with one factor (p) ,consisting of 6 treatment levels and four replications. The results showed that subtituting tapioca and seaweed porridge affected the swelling power, water content, ash content, and protein content of sago crackers but did not affect the fat and carbohydrate content. The subtitution of tapioca and seaweed slurry produced the best physicochemical and organoleptic properties in the formulation of sago starch: tapioca: seaweed slurry (70:5:25) with swelling power of 76.78%, water content of 7.06%, ash content of 2.86%, fat content 12.88%, protein content 0.56%, carbohydrate content 77.72%, color 3.47 (like-very like), aroma 2.97 (dislike-like), taste 3.57 (like -like very much), crispness 3.73 (like-very like) and overall likeability 3.67 (like-very like).
Effect of Formulations and Sweetener Type to Characteristic of Coconut-Pineapple Isotonic Drink Aprilia, Ayu; Maherawati, Maherawati; Dewi, Yohana S K
AGRITEKNO: Jurnal Teknologi Pertanian Vol 12 No 1 (2023): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2023.12.1.40

Abstract

Isotonic drinks can replace body fluids quickly because they contain electrolytes needed by the body. This study uses young coconut water as the primary raw material with the addition of pineapple juice to improve the taste and nutritional value of isotonic drinks. This study aimed to determine the characteristics of coconut water isotonic drinks by adding pineapple juice with different formulations and sweeteners. This study used a factorial block randomized experimental design consisting of two factors; the concentration of fruit juice and variations in the type of sweetener. The total of coconut water and pineapple juice was 20 mL with the ratio of coconut water: pineapple juice (14:6); (10:10); and (6:14). The sweeteners used were sucrose (6 g), honey (0.4 g), and stevia (0.03 g). The results showed that the different formulations of coconut-pineapple water affected the antioxidant activity, total dissolved solids, and potassium content of the coconut-pineapple water isotonic drink. Different sweeteners affected the antioxidant activity and total soluble solids of pineapple coconut water isotonic drink. The interaction of formulation and type of sweetener affected antioxidant activity and potassium content. The coconut-pineapple water isotonic drink in this study has met the SNI for isotonic drinks in pH values, sodium content, and total soluble solids for sucrose and stevia sweeteners, but the potassium content still exceeds the standards set by the SNI.
Shelf-life Prediction of Canned Pacri Nanas Using the Accelerated Shelf-life Test (ASLT) Method Maherawati, Maherawati; Rahayuni, Tri; Hartanti, Lucky
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 13, No 1 (2024)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2024.013.01.5

Abstract

AbstractPacri nanas is a traditional Malay food made from fresh pineapple cooked with various herbs/spices and coconut milk. Pacri nanas can be marketed more widely if packed in cans. This study aims to estimate the shelf-life of canned pacri nanas using the Accelerated Shelf-Life Test (ASLT) method. The storage temperatures used in this study were 35 °C, 45 °C, and 55 °C. The parameters observed were sensory characteristics: color, aroma, taste, texture, and overall appearance. The results showed that all parameters decreased during storage, as indicated by the negative slope graph. The first-order reaction affects the sensory parameters decrease during storage. The lowest activation energy (Ea) value used to determine the product shelf-life is the aroma parameter with the regression equation y = -2416.4x + 5.9911, so the resulting activation energy is 4798.97 cal/mol. The shelf-life of pacri nanas at storage temperatures of 35 °C, 45 °C, and 55 °C were 11.3, 8.8, and 7.0 months, respectively. Storage of canned pacri nanas is recommended at room temperature (30 °C) with an estimated shelf-life of 12.8 months.Keywords: pineapple, storage life, traditional food AbstrakPacri nanas adalah makanan tradisional Melayu yang terbuat dari nanas segar yang dimasak dengan berbagai bumbu/rempah dan santan. Pacri nanas bisa dipasarkan lebih luas jika dikemas dalam kaleng. Penelitian ini bertujuan untuk memperkirakan umur simpan dengan metode Accelerated Shelf-Life Test (ASLT) pada pacri nanas yang dikemas dalam kaleng. Suhu penyimpanan pacri nanas tersebut pada penelitian ini adalah 35 °C, 45 °C, dan 55 °C. Parameter yang diamati adalah karakteristik sensorik, yaitu warna, aroma, rasa, tekstur, dan kenampakan secara keseluruhan. Hasil penelitian menunjukkan bahwa seluruh parameter mengalami penurunan selama penyimpanan yang ditunjukkan dengan grafik dengan kemiringan negatif. Reaksi yang memengaruhi penurunan parameter sensorik selama penyimpanan merupakan reaksi orde pertama. Nilai energi aktivasi (Ea) terkecil yang digunakan untuk menentukan umur simpan produk adalah parameter aroma dengan persamaan regresi y = -2416,4x + 5,9911 sehingga energi aktivasi yang dihasilkan adalah 4798,97 kal/mol. Umur simpan pacri nanas pada suhu penyimpanan 35 °C, 45 °C, dan 55 °C masing-masing adalah 11,3, 8,8, dan 7,0 bulan. Penyimpanan pacri nanas yang dikemas dalam kaleng dianjurkan pada suhu ruangan (30 °C) dengan perkiraan umur simpan 12,8 bulan.Kata kunci: makanan tradisional, nanas, waktu penyimpanan 
Characteristics of Goat's Milk Yoghurt With The Addition of Pineapple Juice (Ananas comosus (L.) Merr.) Rahmah, Maulia; Dewi, Yohana Sutiknyawati Kusuma; Maherawati, Maherawati
FoodTech: Jurnal Teknologi Pangan Vol 7, No 2 (2024): October
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jft.v7i2.90376

Abstract

Yoghurt is a dairy product fermented with Lactobacillus bulgaricus and Streptococcus thermophilus bacteria, which are then inoculated until the characteristic acidity, odor, and taste are achieved. Goat's milk is an alternative for making yoghurt due to its better nutritional content compared to cow's milk. The addition of pineapple juice in yoghurt production is believed to improve the physicochemical and sensory properties of the yoghurt. This study aimed to investigate the effect of pineapple juice supplementation and determine the concentration of pineapple juice that results in the best physicochemical and sensory characteristics of goat milk yoghurt. The study used a single-factor Randomized Block Design (RBD) with six treatment levels (0%, 5%, 10%, 15%, 20%, and 25%). The best treatment was 20% pineapple juice, which resulted in an average total dissolved solids of 16.50 ºBrix, pH 4.41, total acidity of 0.60%, vitamin C content of 44.00 mg/100g, antioxidant activity of 72.56%, L* of 30.75, a* of -1.48, and b* of 5.43. The sensory characteristics had average values ranging from 3.50 to 3.93, indicating a preference for the color, aroma, texture, taste, and overall characteristics.
INOVASI NORI MENGGUNAKAN RUMPUT LAUT (SARGASSUM SP.) DAN DAUN SINGKONG (MANIHOT UTILISSIMA) Rahmania, Rahmania; Maherawati, Maherawati; Hartanti, Lucky
Jurnal Sains Pertanian Equator Vol. 14 No. 2
Publisher : Fakultas Pertanian Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jspe.v14i2.90783

Abstract

Nori merupakan makanan tradisional Jepang berbentuk lembaran tipis, berwarna hijau kehitaman, dikarenakan terdapat kandungan klorofil dan phycobilin dari rumput laut Porphyra . Rumput laut porphyra tidak tumbuh di Indonesia, oleh karena itu perlunya inovasi menggunakan rumput laut Sargassum sp. Perbandingan antara rumput laut dan daun singkong diperlukan untuk memperbaiki warna nori dan meningkatkan nilai ekonomisnya. Penelitian ini bertujuan untuk mengetahui formulasi bubur rumput laut Sargassum sp. dengan penambahan bubur daun singkong yang menghasilkan karakteristik fisikokimia nori rumput laut yang terbaik. Penelitian ini dilakukan dengan metode eksperimental yang menggunakan Rancangan Acak Kelompok (RAK) dengan faktor perlakuan yaitu konsentrasi rumput laut dan daun singkong yang terdiri 5 taraf perlakuan dan jumlah ulangan sebanyak 4 kali. Mengenai perlakuan rumput laut : daun singkong (40:60, 50:50, 60:40, 70:30, 80:20). Data yang diperoleh akan dianalisis dengan indeks efektivitas (De Garmo) untuk mendapatkan formula terbaik. Hasil nori terbaik diperoleh pada formulasi rumput laut dan daun singkong (80:20) dengan nilai kadar air 12,99%, kadar abu 22,47%, serat kasar 20,79%, warna lightness 14,89%, chrome 2,25%, hue 63,36%.
ANALISIS INDIKATOR YANG PALING BERPENGARUH TERHADAP KETAHANAN PANGAN DI KABUPATEN SINTANG Faiza, Arnida Nur; Maherawati, Maherawati; Lestari, Oke Anandika
Jurnal Sains Pertanian Equator Vol. 14 No. 2
Publisher : Fakultas Pertanian Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jspe.v14i2.90406

Abstract

Ketahanan pangan merupakan kondisi terpenuhinya kebutuhan pangan bagi setiap individu. Indikator pendukung keberhasilan dalam melaksanakan ketahanan pangan meliputi 9 indikator yaitu rasio konsumsi normatif, kemiskinan, pengeluaran pangan, RT tanpa akses listrik, RT tanpa akses air bersih, angka kesakitan, stunting, lama sekolah perempuan di atas 15 tahun, dan rasio tenaga kesehatan. Kabupaten Sintang pada tahun 2020-2022 memiliki beberapa kecamatan dengan ketahanan pangan prioritas rendah atau rentan pangan. Penelitian ini bertujuan untuk mendapatkan indikator yang paling besar pengaruhnya terhadap ketahanan pangan di Kabupaten Sintang. Metode yang digunakan yakni analisis regresi linear berganda menggunakan data sekunder dari DKP Kalbar buku Peta Ketahanan Pangan dan Kerentanan Pangan (Food Security and Vulnerability Atlas) Provinsi Kalimantan Barat pada tahun 2020-2022. Hasil penelitian menunjukkan secara simultan semua variabel bebas berpengaruh signifikan terhadap ketahanan pangan. Secara parsial diperoleh enam variabel yang berpengaruh signifikan terhadap ketahanan pangan yaitu rasio konsumsi normatif, rata-rata lama sekolah perempuan diatas 15 tahun, RT tanpa akses air bersih, rasio tenaga kesehatan, stunting, dan angka kesakitan, serta pada uji R2 semua variabel memberikan kontribusi sebesar 91,2% terhadap ketahanan pangan. Variabel yang memiliki pengaruh paling besar terhadap ketahanan pangan yaitu rasio konsumsi normatif dengan nilai koefisien regresi sebesar -5,435.
PENGUJIAN SENSORI DARK CHOCOLATE DENGAN PENAMBAHAN KULIT BUAH JERUK Nuraini, Utin; Maherawati, Maherawati; Hartanti, Lucky
Jurnal Sains Pertanian Equator Vol. 14 No. 3
Publisher : Fakultas Pertanian Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jspe.v14i3.93329

Abstract

Kakao (Theobroma cacao L.) adalah salah satu komoditas perkebunan penting di Indonesia dengan potensi produksi yang tinggi. Dark chocolate adalah salah satu produk yang berasal dari olahan cokelat. Produk olahan ini memiliki nilai fungsional tinggi karena kandungan yang terdapat didalamnya. Salah satu kandungan dark chocolate yaitu sebagai antioksidan yang memiliki peran dalam menjaga kekebalan imunitas tubuh serta menurunkan tekanan darah dan dapat memperbaiki aliran darah. Langkah efektif untuk mempertahankan kandungan yang terdapat dalam dark chocolate salah satunya yaitu dengan penambahan kulit buah jeruk. Penelitian ini bertujuan untuk mengevaluasi pengaruh penambahan bubuk kulit jeruk terhadap karakteristik organoleptik dark chocolate. Bubuk kulit jeruk ditambahkan sebanyak 5% ke dalam formulasi dark chocolate, kemudian dilakukan uji sensori secara hedonik terhadap atribut warna, rasa, aroma, tekstur, dan penerimaan keseluruhan. Hasil penelitian menunjukkan bahwa penambahan bubuk kulit jeruk meningkatkan skor hedonik dengan nilai organoleptik terbaik pada aroma (4,37), warna (3,83), rasa (4,00), tekstur (3,70), dan penerimaan keseluruhan (3,70).
Co-Authors Alvionita, Neni Amina, Amina Aprilia, Ayu Aschida, Feliks Chu Junloi Astuti, Riska Frida Azis, Debby Febyola Azzahra, Uray Qiera Zelia Chaterina, Laura Dewi, Yohana S K Dwi Raharjo Endang Lestari Esalson, Dela Ogusvita EVA MAYASARI Fadilla, Annisa Ika Fadly, Dzul Faiza, Arnida Nur Febrianti, Auliadini Iman Suswanto Kapita, Puja Lucky Hartanti, Lucky Manalu, Fhebyta Solafide Maulina, Selly Muhammad Yayan, Muhammad Mutma'innah, Mustika Nindiya Nuraini, Utin Oke Anandika Lestari PASERANG, ALGUINA DORDIA Purwayantie, Sulvi Putri, Mega Carolina Rahmah, Maulia Rahmania Rahmania Rahmayani, Vivi Ramadianti, Tasya Aulia Saputri, Nur Endah Sarbino Sarbino Sari, Bella Puspita Satria, Nur Imam Simamora, Cico Jhon Karunia Suko Priyono Syifa, Atania Tri Rahayuni Tridayanti, Devi Walimah, Walimah Walufi, Cici Ayu Widiawati, Helen Yohana Sutiknyawati Kusuma Dewi Zharfa, Afika Meisya Zukhruf, Syaqinah Az