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All Journal Jurnal Riset Industri Hasil Hutan Jurnal Hutan dan Masyarakat Jurnal Agrotek UMMat SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan EMBRIO : Jurnal Kebidanan Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat MONSU'ANI TANO Jurnal Pengabdian Masyarakat Jurnal Ilmiah Kebidanan Indonesia (Indonesian Midwifery Scientific Journal) Jurnal Pengabdian UNDIKMA Lumbung Inovasi: Jurnal Pengabdian Kepada Masyarakat Jurnal Silva Samalas: Journal of Forestry and Plant Science Jurnal Ilmiah Sangkareang Mataram Journal of Agritechnology and Food Processing Jurnal Penelitian dan Kajian Ilmiah Kesehatan Politeknik Medica Farma Husada Mataram Prosiding Seminar Nasional Unimus Biosaintifika: Journal of Biology & Biology Education Sasambo: Jurnal Abdimas (Journal of Community Service)
I Gusti Agung Ayu Hari Triandini
Universitas Bhakti Kencana
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Pola Pikir & Kebiasaan Ibu Hamil dalam Mengkonsumsi Obat Herbal selama Pandemi Covid-19 di Lingkungan Karang Pule Triandini, I Gusti Agung Ayu Hari; Hairani, Hairani
Jurnal Ilmiah Kebidanan Indonesia Vol 12 No 02 (2022): Jurnal Ilmiah Kebidanan Indonesia (Indonesian Midwifery Scientific Journal) Uni
Publisher : Q PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33221/jiki.v12i02.1478

Abstract

Herbal traditional medicine is a plant that has medicinal properties and has been clinically proven or based on the experience of previous people. In Asian countries, 80% of the population uses traditional medicine as an alternative to health. In Indonesia there are many people who consume herbal medicines such as herbs, around 61.87% women and 33.3% of them are pregnant women. The pregnant women are one of the special groups that are high risk to the COVID-19. The purpose of this study was to determine the level of knowledge and behavior of pregnant women about the consumption of herbal medicines during pregnancy during the COVID-19 pandemic in the Karang Pule environment in 2021. This type of research was a descriptive study. The research design used was a cross sectional method with data collection techniques, namely in-depth interviews, and distributing questionnaires. From the results of the study, it was found that the level of knowledge of respondents about consuming herbal medicines during pregnancy was in the sufficient category (50%), and the behavior of respondents in consuming herbal medicines during pregnancy was also in the sufficient category (66.7%).
Hedonic test of tree leaf herbal tea using various statistical approaches Wangiyana, I Gde Adi Suryawan; Triandini, I Gusti Agung Ayu Hari
Journal of Agritechnology and Food Processing Vol 2, No 2 (2022)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v2i2.12442

Abstract

This research compares the hedonic assay of several tree-plant herbal teas with different statistical approaches. Leaves of cacao, muntingia, guava, avocado, and moringa were processed into the raw material of herbal tea. Herbal tea beverage made by boiling raw material at 80°C for 5 minutes with 5% w/v sweetener. Thirty panelists aged of 18 – 33 years old were given a response on the hedonic test. There were five scales of the hedonic test: like extremely (5), like slightly (4), neither like nor dislike (3), dislike slightly (2), and dislike extremely (1). Hedonic test results were analyzed using Kruskal-Wallis, Friedman, ANOVA-CRD, ANOVA-RBD, LSD, error standard, and spider web. The numeric score of the hedonic test from panelists based on color and taste parameters has shown correlated results among Kruskal-Wallis, Freidman, and ANOVA methods. However, the Friedman method has different analysis results from other statistical methods on the numeric score of the aroma parameter. LSD, error standard, and spider web  have shown that cacao tea has the best color and taste parameter score among other herbal tea. It could be concluded that cacao tea is the best tree-plant herbal tea based on a hedonic test analyzed by several statistical methods.
Mini-review Teknologi Produksi Teh Herbal Gaharu Wangiyana, I Gde Adi Suryawan; Triandini, I Gusti Agung Ayu Hari
Journal of Agritechnology and Food Processing Vol 1, No 2 (2021)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v1i2.6997

Abstract

     Agarwood tea is a prospective herbal tea product in the Indonesian marketplace. This product was made from agarwood trees, especially Aquilaria and Gyrinops genera. Agarwood leaves were the primary raw material of agarwood tea products. The leaves processing method into herbal tea products has adopted the conventional tea production method. This method has an essential contribution to maintaining the quality of agarwood tea products. This mini-review emphasizes the importance of systematic procedure and its effect on agarwood tea production technology. Agarwood tea production started with the standardization of raw material preparation. Raw material selection and sterilization were the essential procedure at this stage. Agarwood tea production after raw material preparation involves three steps: drying, chopping, and oxidizing. Dried leaves could produce agarwood tea with more robust characteristics than fresh leaves. Chopping the leaves is essential for agarwood tea product packaging. Oxidizing the leaves could produce agarwood tea with a better tannin concentration. It could be concluded that leaf preparation, drying, chopping, and oxidizing the leaves is an essential processing technology for agarwood leaves to produce a good quality tea.
Hedonic test of Lombok Island palm sugar candy formulated with Multi-Purpose Tree Species (MPTS) leaves infusion Baharudin, Baharudin; Triandini, I Gusti Agung Ayu Hari; Wangiyana, I Gde Adi Suryawan
Journal of Agritechnology and Food Processing Vol 3, No 2 (2023)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v3i2.21167

Abstract

The purpose of this research is to conduct a hedonic test of palm sugar candy mix with multi-purpose tree species (MPTS) leaves infusion using various statistical approaches. This research used Arenga pinata sap water as raw material. MPTS leaves infusion is the treatment that was added to a palm sugar candy, including I1= Addition of cacao (Theobroma cacao) leaves infusion, I2 = addition of agarwood (Gyrinops versteegii) leaves infusion, I3 = addition of coffee (Coffea robusta) leaves infusion, I4 = addition of soursop (Annona muricata) leaves infusion. Respondents gave evaluations using a 5-scale hedonic score for the treatments in 3 parameters, including appearance, aroma, and taste. Evaluation scores were analyzed using four statistical approaches: Kruskal-Wallis, Freidman, ANOVA-CRD, and ANOVA-RCBD. The results show that different treatments resulted in significantly different respondent evaluation scores. Treatment I1 has the highest score, while I3 has the lowest score. However, respondents give evaluation scores higher than the threshold value (numeric score >3) in all parameters. This shows that the Addition of MPTS leaf infusion has promising prospects for developing palm sugar candy products. Adding cacao leaves infusion to palm sugar candy can give the highest hedonic score from respondents in all parameters, including appearance, aroma, and taste. 
Sensory evaluation of palm sugar candy from Arenga sap water and agarwood leaves infusion using a 9-point hedonic scale Wangiyana, I Gde Adi Suryawan; Kurnia, Nova; Triandini, I Gusti Agung Ayu Hari; Fatihatum, Fatihatum
Jurnal Agrotek Ummat Vol 11, No 2 (2024): Jurnal Agrotek Ummat
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v11i2.22756

Abstract

Agarwood (Gyrinops versteegii) and sugar palm (Arenga pinata) are essential non-timber forest products from Lombok Island, Indonesia. This research aims to conduct a 9-point hedonic scale on palm sugar candy made from a formulation of agarwood leaves infusion and Arenga sap water with different proportions. Four formulations are used as a treatment in this research, including F1 (agarwood infusion: sap water=1:2), F2 (agarwood infusion: sap water=1:3), F3 (agarwood infusion: sap water=1:4), and F4 (agarwood infusion: sap water=1:5). The 9-point hedonic scale is used in this research range from 9 (Like extremely) to 1 (Dislike extremely). Four statistical approaches were used, including Kruskall-Walllis, Freidman, ANOVA-CRD, and ANOVA-RCBD. Duncan Multiple Range Test and spider chart analysis were also used as analytical tools. Respondents were evaluated in 4 parameters: appearance, aroma, taste, and texture. The result shows that treatment significantly affects numerical hedonic scores given by the respondents in all statistical approaches. F3 has the highest numerical hedonic score in aroma and taste parameters, while F4 has the highest appearance and texture parameters. However, based on the overall evaluation, F4 is the best formulation. It could be concluded that a mixture of agarwood leaves infusion and Arenga sap water with a proportion 1 of 5 was the best formulation to produce palm sugar candy with the highest sensory evaluation score based on a 9-point hedonic scale.
Population Genetic Study of Gyrinops versteegii from Two Agarwood Distribution Regions on Lombok Island Based on DNA Fingerprinting Wangiyana, I Gde Adi Suryawan; Kurnia, Nova; Triandini, I Gusti Agung Ayu Hari
Biosaintifika: Journal of Biology & Biology Education Vol. 16 No. 1 (2024): April 2024
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/biosaintifika.v15i1.3517

Abstract

Gyrinops versteegii tends to grow naturally in the western region of Lombok Island, while cultivated G. versteegii tends to spread over the eastern region. These two distribution patterns cause different characteristics of this species that can be excellent sources for genetic population study including genetic diversity and population inbreeding. This research aims to conduct a genetic population analysis of G. versteegii from western and eastern agarwood distribution on Lombok Island using the RAPD marker. G versteegii samples were taken from west region (8o 31ʹ 26ʺ S, 116o 07ʹ 03ʺ E) and east region (8o 42ʹ 28ʺ S, 116o 27ʹ 11ʺ E). RAPD PCR of genomic DNA was conducted using primers: OPA-01, OPA-02, OPA-04, OPA-08, OPA-09, and OPA-18. Genetic population analysis (allele frequencies, heterozygosity, Shannon index, band pattern, and AMOVA) was performed by GenAlEx 6.5. OPA-02 has an ideal discriminative power based on the number of alleles per locus and the Shannon information index. Observed heterozygosity was higher than expected heterozygosity in both the west and east populations of G. versteegii. Based on banding pattern analysis, the eastern population has higher genetic diversity than the western population. AMOVA has shown that molecular variation within the population was higher than molecular variation among the population. It could be concluded that the west and east populations of G. versteegii have a particular genetic variation that could be discriminated by RAPD primer. Despite the genetic diversity, inbreeding between those two populations has occurred constantly. This result could give new insight into the gene flow between two G. versteegi populations, which could support the development of this commodity.
THE USE OF LOCAL HERBAL IN ALTERNATIVE AND COMPLEMENTARY THERAPIES AS MIDWIFERY CARE SYNERGISTIC THERAPY IN SASAK ETHNIC Triandini, I Gusti Agung Ayu Hari; Hairani, Hairani
Jurnal Silva Samalas Vol 7, No 2 (2024): Desember 2024
Publisher : Universitas Pendidikan Mandalika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/jss.v7i2.14226

Abstract

Traditional healers are still the main choice of the Sasak tribe to assist with childbirth. The city of Mataram ranks second lowest in terms of the percentage of births assisted by health workers and the third lowest in the West Nusa Tenggara region in terms of the percentage of births in health service facilities because of holistic service experience, culture, education, and outreach to health facilities factors. Traditional health services have been proven for a long time and are used by the community in preventive, promotive, curative, and rehabilitative efforts. This is very useful, especially in areas where access to health services is limited. The term "integrative medicine" in synergistic therapy is used to refer to the combination of conventional and alternative medicine practices that meet the requirements of scientific evidence, safety, and effectiveness. A descriptive, cross-sectional, quantitative method was used to assess 30 traditional healers in the Mataram city area. The complementary therapies in midwifery care help to reduce symptoms such as nausea vomiting and lower back pain, prepare for labor and increase the chances of an uncomplicated birth, increase milk production or reduce pain in perineum wounds, and also to accelerate the recovery of postpartum maternal health conditions using traditional herbal therapy such as pilis, parem, tapel, serbat, boreh. It has many benefits and needs to be introduced to midwives to be more optimal in providing holistic midwifery services.
Edukasi Pencegahan Pernikahan Dini dan Anemia untuk Menurunkan Risiko Stunting di Desa Cikawao Isviyanti, Isviyanti; Triandini, I Gusti Agung Ayu Hari; Hairani, Hairani; Gumangsari, Ni Made Gita; Hidayati, Diana; Gustiya, Sherly Dwi
Lumbung Inovasi: Jurnal Pengabdian kepada Masyarakat Vol. 9 No. 4 (2024): December
Publisher : Lembaga Penelitian dan Pemberdayaan Masyarakat (LITPAM)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36312/linov.v9i4.2172

Abstract

Artikel ini melaporkan hasil dari sebuah program pengabdian masyarakat yang bertujuan untuk mengurangi risiko stunting melalui edukasi pencegahan pernikahan dini di Desa Cikawao tepatnya di SMPN 2 Pacet dengan menggunakan pendekatan partisipatif. Program ini memberikan informasi tentang dampak pernikahan dini terhadap kesehatan ibu dan anak serta menawarkan solusi untuk mengatasi masalah stunting dengan mengkonsumsi tablet Fe dan edukasi kesehatan reproduksi untuk pencegahan pernikahan dini. Penilaian dilakukan melalui survei awal dan akhir program untuk mengukur perubahan pengetahuan remaja. Dari hasil perbandingan pre-test dan post-test menunjukkan adanya peningkatan pengetahuan sebelum dan sesudah edukasi sebesar 16.83%. Terdapat perbedaan yang signifikan antara tingkat pengetahuan sebelum dan sesudah penyuluhan pada siswa pada materi yang diberikan. Dengan demikian edukasi dinilai efektif dalam mengubah persepsi tentang pernikahan dini. Education on the Prevention of Early Marriage and Anemia to Reduce the Risk of Stunting in Cikawao Village Abstract This article reports the results of a community service program which aims to reduce the risk of stunting through education on preventing early marriage in Cikawao Village, specifically at SMPN 2 Pacet using a participatory approach. This program provides information about the impact of early marriage on maternal and child health and offers solutions to overcome the problem of stunting by consuming Fe tablets and reproductive health education to prevent early marriage. Assessments are carried out through surveys at the beginning and end of the program to measure changes in youth knowledge. From the results of the pre-test and post-test comparison, it shows that there is an increase in knowledge before and after education (16,83%). There is a significant difference between the level of knowledge before and after counseling students on the material provided. Thus, education is considered effective in changing perceptions about early marriage.
Sensory evaluation of cookies formulated with rhizopora propagules flour using 9-point hedonic scale Triandini, I Gusti Agung Ayu Hari; Wiranto, Wiranto; Wangiyana, I Gde Adi Suryawan
Journal of Agritechnology and Food Processing Vol 4, No 2 (2024)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v4i2.28256

Abstract

This research aims to evaluate sensory using a 9-point hedonic scale and different statistical approaches on cookies made from Rhizopora propagule flour. This research used flour made from Rhizopora propagule and wheat flour with varying compositions to make cookies (C1= Rhizophora flour 100% wheat flour 0%, C2 = Rhizophora flour 75% wheat flour 25%, C3 = Rhizophora flour 50% wheat flour 50%, C4 = Rhizophora flour 25% wheat flour 75%). Respondents gave evaluations using a 9-scale hedonic score for the treatments in 4 parameters, including appearance, aroma, taste, and texture. Evaluation scores were analysed using four statistical approaches: Kruskal-Wallis, Freidman, ANOVA-CRD, and ANOVA-RCBD. The results show that different treatments resulted in significantly different respondent evaluation scores. All respondents give evaluation scores higher than the threshold except for C1. This result means that the addition of wheat flour is still needed in Rhizophora cookie production. All treatments have the same evaluation score in appearance treatment, while C3 and C4 treatments have the highest evaluation scores in aroma, taste, and texture. It could be concluded that the potency of Rhizophora flour from its propagule as an ingredient in cookies is confirmed based on sensory evaluation using a 9-point hedonic scale and the ANOVA-RBCD statistical approach.
Pelatihan Responden Sensori Pangan untuk Mahasiswa Program Studi Kehutanan Universitas Pendidikan Mandalika Menggunakan Variasi Skala Hedonik I Gde Adi Suryawan Wangiyana; Nova Kurnia; I Gusti Agung Ayu Hari Triandini; Putu Surya Wedra Lesmana
Sasambo: Jurnal Abdimas (Journal of Community Service) Vol. 5 No. 4 (2023): November
Publisher : Lembaga Penelitian dan Pemberdayaan Masyarakat (LITPAM)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36312/sasambo.v5i4.1567

Abstract

Responden sensori merupakan suatu profesi esensial yang berperan penting dalam pengembangan produk pangan di era industri modern saat ini. Tujuan kegiatan pengabdian kepada masyarakat ini adalah untuk memberikan pelatihan responden sensori kepada mahasiswa strata 1 Program Studi Kehutanan Universitas Pendidikan Mandalika dengan menggunakan variasi skala hedonik. Kegiatan ini menggunakan pendekatan assessing learning yang dibagi menjadi tiga tahap: teori, praktek, dan evaluasi. Sebanyak 30 orang partisipan dari mahasiswa Program Studi Kehutanan Universitas Pendidikan Mandalika dipilih dengan menggunakan purposive sampling. Pelatihan responden sensori menggunakan 2 skala hedonik yaitu: skala hedonik tingkat 5 dan skala hedonik tingkat 9. Sampel yang dijadikan bahan penilaian adalah teh herbal. Partisipan memberikan penilaian dalam parameter warna, aroma, dan rasa. Teh herbal dibuat dalam 4 konsentrasi berbeda untuk melatih sensitifitas partisipan dalam melakukan uji sensori. Hasil evaluasi menggunakan pre-test dan post-test menunjukkan bahwa partisipan memperoleh peningkatan skor rata – rata sebesar 50% berdasarkan aspek kompetensi: penilaian kuantitatif uji sensori, penilaian deskriptif uji sensori, tingkat skala hedonik uji sensori, dan sensitifitas penilaian uji sensori. Skala hedonik tingkat 9 memiliki tingkat kesulitan lebih tinggi dibandingkan skala hedonik tingkat 5 bagi partisipan. Hal ini terlihat dari nilai variabilitas data skala hedonik tingkat 9 (simpangan baku, standard error, dan varian) yang lebih tinggi dibandingkan skala hedonik tingkat 5. Dapat disimpulkan bahwa pelatihan responden sensori pada mahasiswa strata 1 Program Studi Kehutanan Universitas Pendidikan Mandalika mampu meningkatkan pemahaman partisipan terkait uji sensori sebesar rata – rata 50% dengan efektifitas lebih tinggi pada skala hedonik tingkat 5 dibandingkan skala hedonik tingkat 9. Direkomendasikan untuk menggunakan skala hedonik tingkat 5 dalam pelatihan hingga partisipan mahir dibandingkan memaksakan menggunakan skala hedonik tingkat 9. Food Sensory Respondent Training for Forestry Student of Universitas Pendidikan Mandalika Using Various Hedonic Scale  Sensory respondents are an essential profession that is vital in developing food products in today's modern industrial era. The purpose of this community service activity is to provide sensory respondent training to undergraduate students of the Mandalika Education University Forestry Study Program using a variety of hedonic scales. This activity uses an assessing learning approach divided into three stages: theory, practice, and evaluation. A total of 30 participants from Student of Forestry Study Program of Universitas Pendidikan Mandalika are chosen using purposive sampling. The training of sensory respondents used hedonic scale level 5 and hedonic scale level 9. The sample used as the assessment material was herbal tea. Participants rated the color, aroma, and taste parameters. Herbal tea was made in 4 different concentrations to train participants' sensitivity in conducting sensory tests. Evaluation results using pre-test and post-test showed that participants obtained an average score increase of 50% based on competency aspects: quantitative assessment, descriptive assessment, hedonic scale level, and sensitivity of sensory test assessment. Hedonic scale level 9 has a higher difficulty level than the hedonic scale level 5 for participants. This result can be seen from the value of the hedonic scale 9 data variability (standard deviation, standard error, and variance), which is higher than the hedonic scale level 5. It can be concluded that the training of sensory respondents increased participants' understanding of sensory testing by an average of 50% with higher effectiveness on the hedonic scale level 5 than the hedonic scale level 9. It is recommended that sensory training for participant should be focused on hedonic scale level 5 instead of hedonic scale level 9
Co-Authors Adib Ahmad Shammakh Amelia Kandisa Anita Nugraheni, Yosephin Martha Maria Anri Anri Astuti, Ni Luh Budi Baharudin Baharudin Cep Ahmad Muhtar Denni Fransiska Helena Diana Hidayati Diana Hidayati dirgahayu, inggrid ED. Yunisa Mega Pasha ED. Yunisa Mega Pasha Fatihatum, Fatihatum Febriyan Tari Gumangsari, Ni Made Gita Gunawan, Frendi Gustiya, Sherly Dwi H, Hairani Hairani Hairani Hairani Hairani Hairani Hairani Hairani Hairani Herlina Husein Hidayati, Diana I Gde Dharma Atmaja I Gede Budiharta Isviyanti Isviyanti Isviyanti Isviyanti Isviyanti Isviyanti, Isviyanti Kadek Mulyawan Kandisa, Amelia Kemas Usman Kurnia, Nova M Karjono Mayasari, Astri Melysa, Melysa Mutiara Desika Wardani nening listari Ni Luh Budi Astuti Ni Luh Budi Astuti Ni Made Gita Gumangsari Ni Made Gita Gumangsari Ni Made Gita Gumangsari Nova Kurnia Nur Intan Hayati Nur Intan Hayati Nurmalasari Nurrun Hasanah Putri, Dina Soes Putu Surya Wedra Lesmana Raden Roro Narwastu Dwi Rita Rahma Ziska Rani Ayu Mulya Sari, Mela Mustika Sembiring, Rinawati Siti Ruqqayah Soni Muhsinin Suryadi, Bambang Fajar Susilawati, Elis Tambunan, Irisanna Wangiyana, I Gde Adi Suryawan Widhya Aligita Widhya Aligita Wiranto Wiranto Yani Mulyani Yani Mulyani Yanyan Mulyani Yulia Ratnaningsih Yulia Ratnaningsih Yulia Ratnaningsih Yuni Widyastuti