Article Per Year (5 Year)
p-Index From 2021 - 2026
1.463
P-Index
This Author published in this journals
All Journal Indonesian Journal of Educational Studies Jurnal Penelitian Pendidikan IPA (JPPIPA) Jurnal Review Pendidikan dan Pengajaran (JRPP) Jurnal Pendidikan Teknologi Pertanian Canrea Journal: Food Technology, Nutritions, and Culinary Journal Seminar Nasional Pengabdian Kepada Masyarakat Indonesian Journal of Fundamental Sciences Journal of Agroscience Indonesia Jurnal Pendidikan Teknologi Pertanian
Fadilah, Ratnawaty
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Immunology & microbiology Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Nursing Physics Social Sciences Other

Published : 12 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 12 Documents
Search

 1   2 
PENGARUH JENIS KEMASAN DAN LAMA PENYIMPANAN TERHADAP KUALITAS MINUMAN PANGAN FUNGSIONAL BERBAHAN DASAR JAHE (ZINGIBER OFFICINALE) Nilakrisna, Nadila; Patang, Patang; Fadilah, Ratnawaty
Jurnal Review Pendidikan dan Pengajaran Vol. 7 No. 3 (2024): Volume 7 No 3 Tahun 2024
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jrpp.v7i3.29088

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh jenis kemasan dan lama penyimpanan terhadap Kualitas Minuman Pangan Fungsional Berbahan Dasar Jahe (Zingiber officinale). Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL) Faktorial, yang terdiri 2 faktor yaitu jenis kemasan (Plastik polipropilen, Botol Kaca dan Plastik Polyethylen Terephthalate) dan lama penyimpanan (0,3 dan 6 Hari). Teknik analisis data yang digunakan dalam penelitian ini adalah analisis sidik ragam yang selanjutnya diolah menggunakan SPSS versi 22. Parameter yang diamati dalam penelitian ini adalah analisis kimia meliputi kadar antioksidan, kadar gula total, angka lempeng total (ALT), Escherchia coli dan pH. Dan uji orgaoleptik meliputi rasa, aroma dan warna. Hasil Penelitian Menunjukkan jenis kemasan dan lama penyimpanan berpengaruh terhadap kualitas minuman pangan fungsional berbahan dasar jahe, perlakuan terbaik pada pengujian yaitu penggunaan kemasan botol kaca dengan lama penyimpanan 0 hari, akan tetapi layak dikonsumsi pada lama penyimpanan 3 hari.
Pengaruh Konsentrasi Bakteri Asam Laktat Lactobacillus Casei dan Lactobacillus Plantarum Terhadap Mutu Minuman Probiotik Sari Tape Ubi Jalar Ungu (Ipomea batatas L.) Nurhikmah, Nurhikmah; Lahming, Lahming; Fadilah, Ratnawaty
Jurnal Pendidikan Teknologi Pertanian Vol. 10 No. 1 (2024): Februari
Publisher : Agricultural Technology Education Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/jptp.v10i1.1782

Abstract

Thel purpolsel olf this study was tol deltelrminel thel elffelct olf thel colncelntratioln olf lactic acid bactelria oln thel quality olf thel prolbioltic drink with purplel swelelt poltatol juicel. Thel startelr useld in this study was thel culturel olf Lactolbacillus caseli and Lactolbacillus plantarum which was inselrteld intol thel purplel swelelt poltatol tapel juicel meldia. Thel melthold useld in this study was a colmpleltelly randolmizeld delsign (CRD) with 6 trelatmelnts and 3 relplicatiolns. Thelrel welrel six folrmulas folr prolbioltic drinks with thel additioln olf diffelrelnt colncelntratiolns olf Lactolbacillus caseli and Lactolbacillus plantarum, which welrel 6%, 7%, and 8% relspelctivelly. Thel relselarch data welrel analyzeld statistically using thel ANOlVA variancel telst at a significant lelvell olf = 0.05. Thel relsults sholweld that thel additioln olf Lactolbacillus caseli and Lactolbacillus plantarum had an elffelct oln thel quality and antiolxidant activity olf purplel swelelt poltatol tapel drink and coluld bel colnsidelreld as a prolbioltic drink. Thel belst trelatmelnt was Lactolbacillus plantarum 8% with toltal LAB 11.25 Lolg cfu/ml, ALT 11.27 Lolg cfu/ml, Toltal Titrateld Acid (TAT) 0.47%, pH valuel 2.88, antholcyanin valuel 64, 84%, and 67.12% antiolxidants. With thel relsult olf olrganollelptic telst, collolr was 2.92 (slightly likeld), tastel was 2.82 (slightly likeld), and arolma was 2.78 (slightly likeld).
Co-Authors Algiffari, M. Fauzhan Amirah Mustarin Andi Sukainah Bukhari Bukhari Fitrianto, Imam Hambali, Amiruddin Hamka, Muhammad Iqbal Hartati, Bunga Resa Has, Dini Hardiani Husni Husni Iis Yulianti, Iis Jati, Erwika Dhora Lahming, Lahming Lubis, Dita Anggriani Muhammad Wiharto Musdalifah Musdalifah Nilakrisna, Nadila Nugroho, Septian Putra Adi Nurfaillah, Nurfaillah Nurhikmah Nurhikmah Patang Patang, Patang Putra, Reski Praja Rahmayanti, Fetty Dwi Rahmila, Yulizar Ihrami Simanjuntak, Asnika Putri Sutan Sahala Muda Marpaung Syam, Husain Tawakal, Intan Syafinaz Mohamen Amin Wahdayani, Efi Yanto, Subari