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All Journal Seminar Nasional Lahan Suboptimal PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Sriwijaya Foodtech Journal
Yanuriati, Anny
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Penurunan Kadar Oksalat Pati Talas Beneng (Xanthosoma undipes K. Koch) pada Berbagai Konsentrasi NaCl dan Lama Perendaman Agustin, Nur Aini; Indriyani Syafutri, Merynda; Yanuriati, Anny; Malahayati, Nura; Aryani, Desi; Airlangga, Trubus
Seminar Nasional Lahan Suboptimal Vol 10, No 1 (2022): Prosiding Seminar Nasional Lahan Suboptimal ke-10 “Revitalisasi Sumber Pangan N
Publisher : Pusat Unggulan Riset Pengembangan Lahan Suboptimal (PUR-PLSO) Universitas Sriwijaya

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Agustin NA, Syafutri MI, Yanuriati A, Malahayati N, Aryani D, Airlangga T. 2022. Decreasing oxalate levels of taro beneng (Xanthosoma undipes K. Koch) starch at various NaCl concentrations and soaking time. In: Herlinda S. et al. (Eds.), Prosiding Seminar Nasional Lahan Suboptimal ke-10 Tahun 2022, Palembang 27 Oktober 2022. pp. 199-207. Palembang: Penerbit & Percetakan Universitas Sriwijaya (UNSRI).Starch is a group of polysaccharides composed of amylose and amylopectin. Taro beneng (Xanthosoma undipes K. Koch) is one of local commodity tubers that has the potential to be used as starch. The problem with taro beneng is content of oxalate which is in water soluble (oxalic acid) and insoluble (calcium oxalate) forms. This study aimed to determine the effect of NaCl concentrations and soaking time on reducing oxalate levels and oxalate reduction values of taro beneng starch. This study used a Factorial Completely Randomized Design (CRD) with two treatment factors, namely NaCl concentrations (5%; 7.5% and 10%) and soaking time (30 minutes; 60 minutes and 90 minutes). The results showed that the difference in NaCl concentrations and soaking time had significant effect on the decrease in oxalate levels and the increase in oxalate reduction values of taro beneng starch. Taro beneng starch soaked for 90 minutes in 10% NaCl solution was the best treatment, because it had the lowest oxalate level (2700 ppm) and the highest reduction value (93.18%).
Penambahan Ekstrak Daun Gambir pada Pembuatan Permen Jelly Antioksidan Anggraini, Meylin Saputri; Santoso, Budi; Yanuriati, Anny
Seminar Nasional Lahan Suboptimal Vol 11, No 1 (2023): Prosiding Seminar Nasional Lahan Suboptimal ke-11 “Optimalisasi Pengelolaan Lah
Publisher : Pusat Unggulan Riset Pengembangan Lahan Suboptimal (PUR-PLSO) Universitas Sriwijaya

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Anggraini, S.M., Santoso, B., dan Yanuriati, A.  2023. Adding gambir leaves extract to the making of antioxidant jelly candy In: Herlinda S et al. (Eds.), Prosiding Seminar Nasional Lahan Suboptimal ke-11 Tahun 2023, Palembang 21 Oktober 2023. (pp. 345-357). Palembang: Penerbit & Percetakan Universitas Sriwijaya (UNSRI).This study aimed to determine the effect of gambier leaf extract addition on the physical, chemical, and functional and sensory characteristics of antioxidant jelly candy. This study used a factorial completely randomized design (CRD) with two treatment factors and each treatment was repeated three times. Factor A was gambier leaf position (young gambier leaves, old gambier leaves, and mixed gambier leaves) and factor B was gambier leaf extract concentration (17.5%, 35%, and 52.5%). Data were processed using analysis of variance (ANOVA), treatments that had a significant effect were further tested using the Honest Differential Test (BNJ) %. The results showed that treatment A (gambir leaf position) had a significant effect on the antioxidant activity of jelly candy, while treatment B (gambir leaf extract concentration) had a significant effect on total phenol and antioxidant activity of jelly candy. The best treatment was A1B3 (mixed gambier leaves; 52.5% gambier leaf extract) with a total phenol value of 142.02 mgGAE/g, ash content 0.55%, pH 5.64, moisture content 17.62%, antioxidant activity 58.10 ppm.
Effect of Citric Acid Concentration and Boiling Time on Physicochemical Properties of Passion Fruit Jelly Drink Herlianah; Widowati, Tri Wardani; Syaiful, Friska; Lidiasari, Eka; Yanuriati, Anny; Prayitno, Citra Pratiwi; Syafutri, Merynda Indriyani
Sriwijaya FoodTech Journal Vol 1 No 01 (2024): Sriwijaya FoodTech Journal
Publisher : Prodi Teknologi Hasil Pertanian

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The objective of this research was to learn the physical and chemical properties of passion fruit jelly drink with difference of citric acid concentration and boiling time. This research used a Factorial Completely Randomized Design with two treatment factors and three replications. First factor was the concentration of citric acid and second factor was boiling time. The observed parameters were physical properties (texture, viscosity, color), and chemical properties (total acidity, total dissolved solids, flavonoid, pH). The results showed that the concentration of citric acid significantly decreased value of texture, viscosity and pH, and increased value of chroma, total acidity and total dissolved solids. Boiling time had significant effects on increased value of texture, viscosity, total acidity and total dissolved solids. The interaction of citric acid concentration and boiling time had significant effect on increased value of total acidity. The best treatment was passion fruit jelly drink with a concentration of 0.3% citric acid addition, and a boiling time of 10 minutes.
Pengaruh Konsentrasi Natrium Karbonat (Na2CO3) pada Pembuatan Karbon Aktif Ampas Tebu Sherendita, Nabila; Yanuriati, Anny; Santoso, Budi; Priyanto, Gatot; Yuliati, Kiki; Ichsan, Onne Akbar Nur; Pranata, Boby; Hermanto, Hermanto
Sriwijaya FoodTech Journal Vol 2 No 01 (2025): Sriwijaya Foodtech Journal
Publisher : Prodi Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.64723/sftj.v2i01.15

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi aktivator natrium karbonat (Na2CO3) terhadap kualitas karbon aktif ampas tebu yang dihasilkan. Metode penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) non faktorial dengan perlakuan konsentrasi natrium karbonat (A = 4,5%, B = 5,0%, C = 5,5%, D = 6,0%, dan E = 6,5%). Setiap perlakuan diulang sebanyak 3 kali. Parameter yang diamati terdiri dari kadar air, abu, zat mudah menguap, karbon terikat dan daya serap terhadap iodium. Hasil penelitian menunjukkan bahwa perlakuan berpengaruh nyata terhadap semua parameter yang diuji.
Diseminasi Proses Sertifikasi Halal pada Perajin Kemplang Desa Meranjat Ilir Kecamatan Indralaya Selatan: Dissemination of Halal Certification Process to Kemplang Crafters in Meranjat Ilir Village, South Indralaya District Syafutri, Merynda Indriyani; Syaiful, Friska; Lidiasari, Eka; Widowati, Tri Wardani; Sugito, Sugito; Pratama, Filli; Parwiyanti, Parwiyanti; Yanuriati, Anny
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 9 No. 6 (2024): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/pengabdianmu.v9i6.6695

Abstract

Meranjat Ilir Village is located in the South Indralaya District, Ogan Ilir Regency, South Sumatra Province, with one of the leading products, kemplang. The kemplang business is the main livelihood for the community, as well as an income for craftswomen in Meranjat Ilir Village. One important factor in maintaining product quality, increasing selling value in marketing, and business sustainability is halal certification. The awareness of small and medium entrepreneurs to carry out halal certification is very low. Therefore, an activity is needed to socialize the halal certification process. This community service activity aimed to provide knowledge and understanding, as well as socialize with the community of kemplang crafters in Meranjat Ilir Village regarding the halal certification process for food products, especially kemplang products. The method used was the lecturing method which was carried out through the presentation and explanation of material accompanied by discussion and question-answer. The target audience in this activity was the community of kemplang crafters in Meranjat Ilir Village. The results showed that kemplang crafters in Meranjat Ilir Village gained knowledge and understanding of the halal certification process. There was an increase in understanding of the target audience by 28.39% after the presentation of the material.
Co-Authors Agustin, Nur Aini Airlangga, Trubus Anggraini, Meylin Saputri Citra Pratiwi Prayitno desi aryani Dwi Budi Santoso Eka Lidiasari Filli Pratama Gatot Priyanto Herlianah Hermanto Hermanto Ichsan, Onne Akbar Nur Indriyani Syafutri, Merynda Kiki Yuliati Merynda Indriyani Syafutri Nura Malahayati Parwiyanti Parwiyanti, Parwiyanti Pranata, Boby Sherendita, Nabila Sugito - Syaiful, Friska Tri Wardani Widowati