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Politeknik Negeri Lampung
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Karakteristik Fisik dan Kandungan Gizi Tepung Pisang Lokal Lampung dengan Metode Perebusan Nirmagustina, Dwi Eva; Hidayat, Beni; Zukryandry, Zukryandry
JURNAL AGROTEKNOLOGI Vol 18 No 1 (2024)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v18i01.40286

Abstract

Lampung Province is the third largest banana producer in Indonesia with various types of bananas. It affects the differences of physical characteristics and nutritional content. Besides the type of banana, the processing can also affect the differences in its characteristics. The objective of the research was to determine the physical characteristics and nutritional content of banana flour from 8 types of bananas grown in Lampung Province as a source of local flour with the boiling method. The study was designed in a completely randomized block design with 3 replications. The results showed that the type of banana affected the physical characteristics and nutritional content of banana flour. Nangka bananas had the highest yield (42.06%) and muli bananas had the lowest yield (24.45%). Ambon kuning and tanduk had the highest degree of whiteness (44.60 and 41.20) and this is influenced by the color of the black pith. Muli banana flour was the highest protein content (3.54%). Fat content in nangka banana flour is the highest (1.09%). Ash of muli banana and ambon banana flour were the highest content (2.99% and 2.68%). Crude fiber of muli banana flour and kepok manado banana flour were the highest content (3.17% and 3.21%). The starch, amylose, and ratio of amylose/amylopectin of kepok manado and tanduk banana flour were the same and the highest content (respectively ranging between 74.53–76.29%, 26.18–28.92%, and 0.35–0.41). Vitamin C and total acid in local banana flour ranged from 0.51–2.34 mg/100 g and 0.62–2.25 respectively, muli bananas had the highest content of vitamin C and total acid with values of 2.34 mg/100 g and 2.25%. The boiling process can be applied as one of pre-treatment before making local Lampung banana flour. Keywords: banana flour, boiling method, local banana, nutritional
BIMTEK INOVASI PRODUK BEKU HASIL PERIKANAN DALAM MENINGKATKAN PENDAPATAN KELOMPOK WANITA NELAYAN DI DESA SUKARAJA LAMPUNG SELATAN Zukryandry, Zukryandry; Hidayat, Beni; Muslihudin, M.; Verdini, Liana
Jurnal Pengabdian Nasional Vol 5 No 1 (2024)
Publisher : Politeknik Negeri Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jpn.v5i1.3525

Abstract

Desa Sukaraja merupakan salah satu desa yang berada di kawasan pesisir Kecamatan Rajabasa, Kabupaten Lampung Selatan, Provinsi Lampung. Seperti kawasan pesisir pada umumnya, desa ini mempunyai potensi besar dalam bidang hasil perikanan. Potensi tersebut kurang dimanfaatkan dengan baik, dimana ketika musim panen tiba, ikan hasil tangkapan melimpah, namun tidak semua ikan hasil tangkapan dapat dimanfaatkan dengan baik, bahkan dibuang begitu saja karena sudah rusak, sedangkan pada musim paceklik ikan sulit untuk diolah. diperoleh, sehingga masyarakat kekurangan sumber pangan. protein untuk dikonsumsi. Hal ini disebabkan kurangnya pengetahuan masyarakat dalam mengolah produk perikanan untuk menjaga kualitas dan umur simpannya. Kegiatan ini bertujuan untuk memberikan pengetahuan dan keterampilan kepada masyarakat Desa Sukaraja khususnya kelompok perempuan nelayan mengenai cara penanganan, pengolahan dan pemasaran hasil perikanan. Metode yang digunakan berupa pemberian materi, pelatihan dan praktek. Data yang diperoleh dari rata-rata skor evaluasi awal dan akhir peserta pelatihan adalah 32,50 dan 85,00. Jika dilihat dari peningkatan skornya terlihat terjadi peningkatan skor sebesar 52,50 poin. Peningkatan skor pada evaluasi akhir menunjukkan bahwa kegiatan pelatihan berjalan cukup baik. Oleh karena itu, pelatihan ini sangat tepat diberikan kepada masyarakat untuk menambah pengetahuan dan keterampilannya. Hasil dari sosialisasi ini adalah masyarakat memperoleh peningkatan pengetahuan mengenai pengolahan hasil perikanan, makanan beku, pengemasan, legalitas dan pemasaran produk, serta peningkatan keterampilan dengan mempraktekkan langsung pembuatan hasil perikanan. produk.
Pelatihan Pengemasan Produk Untuk Mendukung Digitalisasi Pemasaran Pada Kelompok Penyandang Disabilitas Desa Suak Lampung Selatan Zukryandry, Zukryandry; Arifin, Oki; Fitri, Annisa; Fanti, Firli Nur; Fitri, Aulia Raey; Alim, M. Fathin Abdul
Abdimas Galuh Vol 6, No 2 (2024): September 2024
Publisher : Universitas Galuh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25157/ag.v6i2.16177

Abstract

Kegiatan PkM pada kelompok penyandang disabilitas di Desa Suak Lampung selatan adalah untuk memperluas IPTEK dan keterampilan anggota kelompok dalam melakukan pengemasan produk dan digitalisasi pemasaran. Dalam menyelesaikan berbagai persoalan yang dihadapi mitra (Kelompok penyandang disabilitas) metode pendekatam yang digunakan yaitu pendekatan partisipatif aktif dan berkesinambungan antara tim PkM dan mitra. Tim pengusul sebagai ketua Program PkM berperan aktif dalam memberikan dukungan yaitu mendampingi dan membina secara rutin dan berkelanjutan ke mitra. Hasil PkM bagi kelompok penyandang disabilitas Desa Suak Lampung Selatan menunjukan peningkatan Iptek dan keterampilan para anggota kelompok, mulai dari teori, praktik desain kemasan, hingga praktik digitalisasi pemasaran dengan meggunakan media marketplace seperti tik tok, whatsapp, facebook dan Instagram.
Kinetika Ekstraksi Minyak Atsiri Lada Hitam (Piper nigrum) Secara Hidrodistilasi Shintawati, Shintawati; Analianasari, Analianasari; Zukryandry, Zukryandry
CHEESA: Chemical Engineering Research Articles Vol. 3 No. 2 (2020)
Publisher : Universitas PGRI Madiun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25273/cheesa.v3i2.7388.63-70

Abstract

Lada hitam dikenal dengan nama King of Spices yang merupakan salah satu komoditi unggulan ekspor asal Provinsi Lampung. Lada hitam memiliki aroma dan rasa pedas yang khas. Kontribusi aroma berasal dari senyawa volatile yang terkandung pada minyak atsiri dalam lada hitam. Minyak atsiri lada diperoleh dari ekstraksi pelarut, hidrodistilasi, distilasi uap, distilasi fluida super kritik dan  hidrodistilasi menggunakan microwave. Nilai konsentrasi minyak atsiri selama ekstraksi serta laju ekstraksi dapat diprediksi dari model kinetika. Tujuan penelitian ini adalah mempelajari ekstraksi minyak atsiri lada hitam dan mengetahui model kinetika ekstraksi minyak atsiri lada hitam secara hidrodistilasi. Hidrodistilasi dilaksanakan selama 5 jam dengan pengambilan data setiap 15 menit. Hasil penelitian memperlihatkan kinetika ekstraksi lada hitam mengikuti model kinetika ekstraksi orde kedua.  Nilai parameter kinetika orde kedua dari ekstraksi minyak atsiri lada hitam yaitu kapasitas ekstraksi minyak atsiri lada,Cs, laju awal ekstraksi, h, dan konstanta laju ekstraksi, k masing-masing adalah 4,9 gL-1, 0,206 g L-1menit-1 dan 0,0086 g-1L menit-1 dan nilai determinasi sebesar 99,97%. Hasil eksperimen didapat perolehan ekstraksi sebesar 5,14%.
Pemodelan Kondisi Optimum Ekstraksi dan Identifikasi Senyawa Penyusun Minyak Atsiri Lada Hitam Shintawati, Shintawati; Analianasari, Analianasari; Zukryandry, Zukryandry
Jurnal Agro Industri Perkebunan Vol. 9 No. 2 (2021)
Publisher : Politeknik Negeri Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jaip.v9i2.2132

Abstract

Black pepper is a spice with a spicy taste and a distinctive aroma that has become known as the King of Spices. The distinctive aroma of black pepper comes from the volatile compounds that make up the essential oil of pepper. Black pepper essential oil has antimicrobial properties that can relieve respiratory infections and relieve muscle disorders. The acquisition of pepper essential oil from the distillation process is influenced by operating conditions. The aim of this study was to identify the composition of black pepper essential oil compounds using GCMS and to optimize the operating conditions (material size, solvent ratio, and distillation time). The method used to determine the optimum condition is using the Response Surface Method (RSM). The results showed that the highest yield of black pepper essential oil from this experiment is 5.14%. The empirical model was also suitable for the experiment and the optimum conditions for producing the maximum pepper oil yield 5,81% were 40 mesh of material size, 0.12 (g.ml-1) of solvent ratio and 162 minutes of distillation time. GCMS test results showed that the main constituents of pepper essential oil are caryophyllene, ocimene, limonene, carene, and a-pinene.
Pengembangan Brownies Substitusi Tepung Pisang Modifikasi terhadap Sifat Sensori dan Kandungan Gizi sebagai Salah Satu Alternatif Makanan Tambahan bagi Ibu Hamil: Development of Brownies Substituted with Modified Banana Flour towards Sensory Properties and Nutritional Content as Alternative Supplementary Food for Pregnant Women Zukryandry, Zukryandry; Vidyarini, Andra; Firdawati, Firdawati; Fitri, Annisa
Amerta Nutrition Vol. 9 No. 4 (2025): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v9i4.2025.698-709

Abstract

Background: Regardless of social background, brownies are popular snack among people of all ages, including adults and children. The goal of developing brownies with modified banana flour is to lessen reliance on wheat flour and provide a gluten-free, healthier substitute. More inventive product creation is required because of disparity in sensory qualities of brownie items that are currently on the market. Since starch makes up majority of banana flour, modifying the starch can help to improve the flour's quality. Physical modification is one technique that can be applied to enhance the quality and functionality of banana flour in brownie recipes. Objectives: To determine the sensory properties and nutritional content of brownies with modified banana flour (Musa paradisiaca) substitution. Methods: The research design used a Completely Randomized Design (CRD) with 5 treatments (K=5), 1 experimental unit and 3 repetitions. The treatment carried out was by substituting modified banana flour for wheat flour in brownies products with various different formulations. The resulting brownies products were then analyzed for sensory tests and nutritional content including water content, protein content, fat content, fiber content, ash content, carbohydrates and energy. Results: The results showed that the addition of 80% modified banana flour provided the most preferred sensory properties by respondents in terms of color, aroma, texture, and taste. The nutritional content of 80% modified banana flour substitute brownies including water content, protein content, fat content, fiber content, ash content and carbohydrates were respectively 11.77%; 5.69%; 20.31%; 2.25%; 1.08% and 58.90%. Conclusions: Brownies substituted with modified banana flour have high nutritional content, making it a good choice to meet daily nutritional needs.
Pemberdayaan Wanita Nelayan Wai Muli Timur melalui Pengolahan Nugget Ikan Tanjan Firdawati, Firdawati; Zukryandry, Zukryandry; Vidyarini, Andra; Verdini, Liana
Yumary: Jurnal Pengabdian kepada Masyarakat Vol. 6 No. 2 (2025): Desember
Publisher : Penerbit Goodwood

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35912/yumary.v6i2.5447

Abstract

Purpose: This community service activity was carried out in Wai Muli Timur village, Rajabasa District, South Lampung Regency. The implementing team consisted of lecturers and students from politeknik negri lampung, involving 4 lecturs and 2 students, as well as 25 members of the women fisher group. The purpose of the activity was to empower fisherwomen by improving their skills. Methodology: the method of this community service activity was carried out through coordination with cillage government facus group discussion (FGD), lectures, question-and-answer sessions, and direct practice. The training materials covered the importance of fish product diversification, nutritional aspects of fish nuggets, and entrepreneurship opportunities. Results: The results showed that participants’ knowledge and skills increased significantly. Pre-test results indicated only 45% of participants understood, while post-test results reached 100%, Participants were able to process tanjan fish into nuggets with good sensory   acceptance.  The    program als motivated participants to innovate and product. The active support of the Wai Muli Timur village government and the collaborative role of lecturers and students. Conclusions: This initiative successfully empowered fisherwomen Wai Muli Timur to utilize local resources more optimally, promoted entrepreneurship spirit, and    opened new opportunities to increase household income. In addition, the activity fostered collaboration. Limitations: The limitation of this activity was the lack of advanced marketing practice and business management training. Contribution: This activity is able to achieve previously desired
Pengaruh Asupan Gizi, Aktivitas Fisik, Pengetahuan, dan Sikap Terhadap Status Gizi Remaja SMKN 1 Penawartama Tulang Bawang Firdawati, Firdawati; Zukryandry, Zukryandry; Puspasari, Kiki; Vidyarini, Andra; Dalimunthe, Nathasa Khalida
Jurnal Kesehatan Indonesia Vol 16 No 1 (2025): November 2025
Publisher : HB PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33657/jurkessia.v16i1.1067

Abstract

Proper nutrition is essential for adolescents to ensure they grow and develop to their full potential. When adolescents don't get enough to eat, it may affect their health and nutritional condition, and those effects can last into adulthood. Teens enrolled in SMKN 1 Penawartama, a public school in Tulang Bawang Regency, Lampung Province, will have their dietary habits, levels of physical activity, nutritional knowledge, and attitudes studied. In order to get nutritional status data, body mass index (BMI) calculations were performed. Two 24-hour food recall questionnaires were used to measure students' dietary consumption, and another set of questionnaires was used to measure their physical activity, nutritional knowledge, and attitudes. Using Fisher's Exact Test, we examined the data to find out how dietary consumption, exercise, nutritional awareness, and attitudes affected nutritional status. Although they have a strong understanding of nutrition and a positive mindset, the majority of students do not get enough exercise and eat poorly. The bivariate analysis did not uncover any correlation between the students' nutritional status and their carbohydrate, protein, fat, physical activity, knowledge, or attitude intakes (p = 0.572, p = 0.645, p = 109, p = 0.649, respectively). The results of this study did not find any significant association in the variables analyzed, so further research is recommended to assess what factors are related to the nutritional status of adolescents with more respondents in various different school environments to see a broader picture of nutrition in adolescents.
Co-Authors Alim, M. Fathin Abdul Analianasari Analianasari Annisa Fitri Annisa Fitri, Annisa Beni Hidayat Dwi Eva Nirmagustina Fanti, Firli Nur Firdawati, Firdawati Fitri, Aulia Raey Liana Verdini Muslihudin, M. Nathasa Khalida Dalimunthe Oki Arifin Puspasari, Kiki shintawati, shintawati Vidyarini, Andra