Article Per Year (5 Year)
p-Index From 2020 - 2025
2.862
P-Index
This Author published in this journals
All Journal BIOTIK: Jurnal Ilmiah Biologi Teknologi dan Kependidikan Indonesian Journal of Agricultural Research Altifani Journal: International Journal of Community Engagement Journal of Global Sustainable Agriculture Edible : Jedb Prosiding Seminar Nasional Biologi, Teknologi dan Kependidikan (Biotik) SULUH ABDI : Jurnal Ilmiah Pengabdian Kepada Masyarakat
Yani, Ade Vera
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Environmental Science Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Medicine & Pharmacology Neuroscience Nursing Public Health Social Sciences Veterinary Other

Published : 26 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 26 Documents
Search

 1   2   3 
MEMPELAJARI PENGARUH PERBANDINGAN BUAH PEPAYA DAN KELOPAK ROSELA SEBAGAI BAHAN BAKU PEMBUATAN SAUS “CASELA” Putra, Adhe Dharma; Muchsiri, Mukhtarudin; Yani, Ade Vera
Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan Vol 1, No 1 (2012): Edible
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jedb.v1i1.485

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan buah pepaya dan kelopak rosela sebagai bahan baku pembuatan saus “casela”. Metode penelitian ini menggunakan rancangan acak kelompok yang disusun secara non faktorial terdiri dari enam tingkat faktor perlakuan dan diuji sebanyak empat kali. Dengan masing-masing perlakuan adalah R0 (100% buah pepaya dan 0% kelopak rosela), R1 (90% buah pepaya dan 10% kelopak rosela), R2 (80% buah pepaya dan 20% kelopak rosela), R3 (70% buah pepaya dan 30% kelopak rosela), R4 (60% buah pepaya dan 40% kelopak rosela) dan R5 (50% buah pepaya dan 50% kelopak rosela). Parameter yang diamati terdiri dari analisis kimia meliputi kadar air dan kadar vitamin C, uji fisik yaitu tingkat kekentalan. Sedangkan uji organoleptik terdiri dari rasa, warna, dan aroma. Hasil penelitian, bahwa perbandingan buah pepaya dan kelopak rosela berpengaruh sangat nyata terhadap kadar air, kadar vitamin C dan tingkat kekentalan. Penilaian uji organoleptik menunjukkan bahwa perbandingan buah pepaya dan kelopak rosela berpengaruh nyata terhadap rasa, warna, dan aroma saus “casela”. Perlakuan R2 menghasilkan saus “casela” terbaik dengan kadar air (60,109%), kadar vitamin C (12,135mg/100g), tingkat kekentalan (15,30cPs), rasa (3,95), warna (4,14) dan aroma (3,69) dengan kriteria agak disukai sampai disukai oleh panelis.
PENGARUH JENIS KEMASAN PLASTIK DAN PENYIMPANAN TERHADAP KIMIA DAN MIKROBIOLOGI KUE LAPIS TAPIOKA Yani, Ade Vera; idealistuti, idealistuti; Komala, Nabila Ratna
Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan Vol 10, No 2 (2021): Edible: Jurnal Penelitian Ilmu dan Teknologi Pangan
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jedb.v10i2.4297

Abstract

Kue lapis merupakan jajanan khas Indonesia yang dibuat dengan dua atau lebih warna yang berbeda dan disusun secara berlapis-lapis, memiliki tekstur lembut dan kenyal. Umumnya, memiliki masa simpan yang rendah karena dikemas secara tradisional. PolyEthylene (PE) merupakan jenis kemasan plastik berbentuk film yang lunak, transparan dan fleksibel yang mempunyai kekuatan benturan serta kekuatan sobek yang baik, serta memiliki sifat barrier terhadap uap air pada produk. Penelitian ini bertujuan untuk mengetahui pengaruh jenis kemasan plastik dan penyimpanan terhadap kimia dan mikrobiologi kue lapis tapioka. Metode yang digunakan adalah  Rancangan Acak Kelompok (RAK) Faktorial yang terdiri dari dua faktor yaitu faktor jenis kemasan plastik dan waktu penyimpanan yang membentuk enam kombinasi perlakuan dan diulang sebanyak tiga kali. Perlakuan jenis kemasan plastik, lama penyimpanan dan interaksinya  berpengaruh tidak nyata terhadap bilangan peroksida kue lapis tapioka sebelum penyimpanan dan berpengaruh sangat nyata setelah penyimpanan 2 hari, 4 hari dan 6 hari.  Bilangan peroksida  tertinggi pada perlakuan P1 (Polyethylene/PE) dengan nilai rata-rata 21.69 meq/kg dan perlakuan W3 (waktu simpan 6 hari) dengan nilai rata-rata 34.09 meq/kg serta interaksi perlakuan P1W3 (Polyethylene/PE dan waktu simpan 6 hari) dengan nilai rata-rata 44.64 meq/kg. Perlakuan jenis kemasan plastik, lama penyimpanan dan interaksinya  berpengaruh tidak nyata terhadap total mikroba (TPC) kue lapis tapioka sebelum penyimpanan dan berpengaruh sangat nyata setelah penyimpanan 2 hari, 4 hari dan 6 hari. Total mikroba (TPC) terendah pada perlakuan P2 (Polyprophylene/PP) dengan nilai rata-rata 7.84x104 CFU/g, perlakuan W1 (waktu simpan 2 hari) dengan nilai rata-rata 0.02 X104 CFU/g dan interaksi perlakuan P2W1 (Polyprophylene/PP dan waktu simpan 2 hari) dengan nilai rata-rata 0.01x104 CFU/g.
APLIKASI TEKNOLOGI PENCUCIAN SEBAGAI NILAI TAMBAH DALAM HIGIEN DAN SANITASI SELADA PADA TINGKAT PEDAGANG PASAR TRADISIONAL DI KOTA PALEMBANG Ade Vera Yani; Hasbi Hasbi; Gatot Priyanto; Rindit Pambayun; Agus Wijaya
Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan Vol 5, No 1 (2016): Edible
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jedb.v5i1.638

Abstract

Penelitian ini bertujuan untuk menghitung nilai tambah dari perlakuan pencucian sebagai aplikasi dari higien dan sanitasi terhadap sayuran selada pada tingkat pedagang pasar tradisional yang ada di kota Palembang. Penelitian ini menggunakan perhitungan nilai tambah metode Hayami. Hasil penelitian menunjukkan bahwa rasio nilai tambah tertinggi pada Pasar Jaka Baring 48,72% ; diikuti Pasar Perumnas 42,58% ; Pasar Km5 33,45% ; dan Pasar AAL 29,06%.
Counseling in the Processing of Catfish Into Catfish Nuggets Yani, Ade Vera; Dasir, Dasir; Idealistuti, Idealistuti; Suyatno, Suyatno; Khotimah, Khusnul; Tamba, Khairunnisa Br
Altifani Journal: International Journal of Community Engagement Vol 3, No 2 (2023)
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/altifani.v3i2.6405

Abstract

Catfish is a fish that is well known in the community and has high nutritional value. Plaju Darat Village, Plaju District is a city in Palembang where many people raise catfish. Catfish are generally processed into catfish pecel or catfish mangut. The implementation of this service activity aims to increase the potential of catfish and diversify processed catfish. The service method is carried out by counseling and accompanied by the practice of making catfish nuggets. The results obtained from this service increase the knowledge and skills of processing catfish into catfish nuggets. It is hoped that the catfish farming community in Plaju Darat Village, Plaju District, can implement their knowledge and skills to increase the added value of catfish into catfish nuggets and increase family income.
Education Regarding Food Additives for Residents of RT 29 Kelurahan 15 Ulu, Jakabaring District, Palembang City, South Sumatra Province Idealistuti, Idealistuti; Suyatno, Suyatno; Yani, Ade Vera; Fahmi, Inneke Abdillah; Hawa, Putri Siti
Altifani Journal: International Journal of Community Engagement Vol 2, No 2 (2022)
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/altifani.v2i2.4508

Abstract

Food Additives (BTP) According to the Regulation of the Minister of Health of the Republic of Indonesia Number. 33 of 2012 it is explained that BTP is an ingredient that is not usually used as food and is usually not a typical food ingredient, has or does not have nutritional value, which is intentionally added to food. The location for Community Service was held at RT.29 Kelurahan 15 Ulu, Jakabaring District, Palembang City, on September 2, 2021. The method used was counseling to participants about food additives. The implementation of the activity was attended by 15 participants, with enthusiasm and discussions and questions and answers during the extension. The results of this Community Service show that the service method in the form of counseling, and question and answer is very appropriate in providing motivation to the community to add insight into food additives.
ANALISIS SIFAT KIMIA DODOL LABU KUNING DENGAN PENAMBAHAN ISOLATE SOY PROTEIN SEBAGAI MAKANAN TRADISIONAL TINGGI PROTEIN Prayoga, Putri Regina; Murtado, Asep Dodo; Yani, Ade Vera
Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan Vol 12, No 1 (2023): Edible: Jurnal Penelitian Ilmu dan Teknologi Pangan
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jedb.v12i1.8215

Abstract

Dodol merupakan makanan tardisional yang cukup popular di berbagai kalangan masyarakat Indonesia yang dikenal dengan olahan pangan yang dibuat dari campuran tepung beras ketan putih, gula, santan kelapa, yang dididihkan hingga menjadi kental dan tidak lengket dengan tekstur padat dan kenyal. Tujuan penelitian ini adalah untuk mengetahui dodol labu kuning terbaik berdasarkan sifat kimia dengan penambahan isolate soy protein. Metode yang digunakan adalah metode Rancangan Acak Kelompok (RAK) yang disusun secara Non Faktorial dengan lima perlakuan yaitu T0 (dodol labu kuning tanpa penambahan isolate soy protein), T1 (penambahan isolate soy protein 2%), T2 (penambahan isolate soy protein 4%), T3 (penambahan isolate soy protein 6%), dan T4 (penambahan isolate soy protein 8%). Hasil penelitian menunjukkan bahwa penambahan isolate soy protein berpengaruh nyata terhadap kadar air dan kadar protein. Nilai kadar air tertinggi terdapat pada perlakuan T0 dengan rata-rata 24,98%. Nilai kadar protein tertinggi terdapat pada perlakuan T4 dengan rata-rata 30,15%.
Effect of Mocaf Flour Formulation (Modified Cassava Flour) and Wheat Flour with Various Cooking Methods ofthe Carbohydrate Levels of Bolu Kojo Yani, Ade Vera; Idealistuti, Idealistuti; Maghfiroh, Nur Izzatul
Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan Vol 12, No 2 (2023): Edible: Jurnal Penelitian Ilmu dan Teknologi Pangan
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jedb.v12i2.7344

Abstract

Bolu kojo is a cake originating from South Sumatra which is quite famous in the city of Palembang which has a dense and soft texture, and has a characteristic green color and is shped like a frangipani flower. This study aims to determine the effect of the formulation of mocaf flour and wheat flour with various cooking methods on the carbohydrate levels of bolu kojo. The method used was the experimental method with a Randomized Block Design (RBD) which consisted of two factors, namely the formulation of mocaf flour and wheat flour and various cooking methods with six sets of treatments and repeated three times. The observed effect factors were formulations of mocaf flour and wheat flour (=75% mocaf and 25% wheat), (=50% mocaf and 50% wheat) and (=25% mocaf and 75% wheat) and the cooking method ( = Baking) and ( = Steaming). The results showed that mocaf flour and wheat flour formulations with various cooking methods had a significant effect on carbohydrates. The highest carbohydrate value was found in the treatment with an average of 29.94%.
Analysis of Protein Levels of Fermented Sarden Fish Pempek Yani, Ade Vera; Idealistuti; Savitri, Dewi; Sebayang, Nico Syahputra
Indonesian Journal of Agricultural Research Vol. 5 No. 3 (2022): InJAR, Vol. 5, No. 3, November 2022
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/injar.v5i03.10109

Abstract

Research on the topic “conducted to find out the chemical characteristics of fermented sardine lenjer pempek”. Using a Randomized Block Design (RAK) which was arranged in a non-factorial manner with a comparison of the length of fermentation time consisting of 4 treatments and repeated 5 (five) times. Chemical parameters observed in this research is analysis protein, The tests carried out on pempek lenjer were compared with the length of fermentation time P0 (without fermentation/control), P1 (fermentation time 12hours), P2 (fermentation time 24 hours), P3 (36 hours of fermentation time). The results of the F test on chemical analysis were followed by Dunnet test. Observation parameters are chemical analysis of protein. The results showed P0: 6.86 %, P1: 7.44 %, P2: 7.86 %, the highest protein content with a value of P3: 9.03 %.
EDUKASI PENANGANAN CEMARAN FISIK DAN BIOLOGI PADA SAYURAN SELADA DI DESA SERDANG MENANG KECAMATAN SP PADANG KABUPATEN OGAN KOMERING ILIR Suyatno, Suyatno; Yani, Ade Vera; Idealistuti, Idealistuti; Antok, Antok
Suluh Abdi Vol 4, No 2 (2022): SULUH ABDI
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/sa.v4i2.5387

Abstract

Selada merupakan sayuran yang di konsumsi mentah atau lalap.  Selada adalah salah satu jenis sayuran yang mempunyai banyak keuntungan selain mudah di dapat, harga yang terjangkau dan memiliki vitamin dan serat yang dibutuhkan tubuh. Dalam mengkonsumsi selada harus memperhatikan tingkat keamanan karena terdapat berbagai cemaran pada sayuran selada mulai dari proses tanam sampai distribusi di pasar. Hasil dari pengabdian ini adalah masyarakat menjadi lebih paham tentang berbagai cemaran  fisik dan biologi  yamg terdapat pada sayuran dan bagaimana cara mengurangi cemaran  tersebut.
Economic Empowerment Of Communities Impacted By The Earthquake In Cianjur, West Java Through Creative Stalls Based On Snack Food Yani, Ade Vera; Murtado, Asep Dodo; Idealistuti, Idealistuti
Altifani Journal: International Journal of Community Engagement Vol 4, No 2 (2024): Altifani Journal: International Journal of Community Engagement
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/altifani.v4i2.8254

Abstract

The earthquake in Cianjur with a magnitude of 5.6 magnetudos, was triggered by a shift in the new fault of the Cugenang Fault. As a result, 12 sub-districts in Cianjur Regency were affected. Residents' houses were damaged, ranging from minor damage to serious damage, resulting in casualties ranging from minor injuries, serious injuries to death. Cariu Village is one of the disaster locations with a large number of victims. 12 emergency tents from the Ministry of Social Affairs of the Republic of Indonesia became shelter for 350 heads of families with a population of 1,200 people. Post-earthquake economic life is a serious matter that should be of concern to all parties. The loss of jobs for some of the earthquake victims requires immediate action so that they can immediately get out of their burden. If it is allowed to drag on, it will have implications for poor social life, increasing levels of unemployment and poverty. The activity aims to empower people affected by the earthquake through creative food stalls based on local snacks. This activity is intended for earthquake victims who previously worked as food sellers. The activity begins with data collection on prospective program participants, motivational guidance and technical guidance, to calculating product selling prices. The result was that program participants recognized the family's economic recovery, grew in self-confidence and had hope for the future.
Co-Authors Adriansyah, Novales Agus Wijaya Alhanannasir, Alhanannasir Antok, Antok Boby Muslimin, Boby Dasir, Dasir Dewi Savitri Fahmi, Inneke Abdillah Farado, Chairiel Gatot Priyanto Haisa, Haisa Handayani, Suarmi Harmilia, Elva Dwi Hasbi Hasbi Hawa, Putri Siti Helmizuryani Helmizuryani, Helmizuryani Idealistuti, Idealistuti Isnaim, M Junifa, Febyanca khusnul khotimah Komala, Nabila Ratna Lestari, Refin Maghfiroh, Nur Izzatul Maulana Malik, Maulana Ma’ruf, Irkhamiawan Muchsiri, Mukhtarudin Murtado, Asep Dodo Nanda Wulandari, Nanda Nurayni, Nanda Oktarini, Dwi Prayoga, Ananda Riski Prayoga, Putri Regina Puspitasari, Meika Putra, Adhe Dharma Rahman, Rike Rindit Pambayun RR. Ella Evrita Hestiandari Sebayang, Nico Suyatno Suyatno Tamba, Khairunnisa Br Wahyono, Lilik Wibowo, Niki Agung Wibowojo, Ari