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All Journal Jurnal Pangan dan Gizi BIOTIK: Jurnal Ilmiah Biologi Teknologi dan Kependidikan SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan 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 SURYA EDUKASI Journal of Global Sustainable Agriculture Altifani Journal: International Journal of Community Engagement
Yani, Ade Vera
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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%.
BIMBINGAN PENGELOLAAN GUDANG LOGISTIK DI PENGUNGSIAN DAMPAK GEMPA BUMI DI KABUPATEN CIANJUR JAWA BARAT Asep Dodo Murtado; Ade Vera Yani
SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Vol 7, No 1 (2023): March
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jpmb.v7i1.12953

Abstract

ABSTRAKGempa di Cainjur dengan kekuatan 5,6 magnetudo, terjadi pada tanggal 21 November 2022 yang dipicu oleh pergeseran sesar baru Patahan Cugenang. Akibatnya mereka harus mengungsi di tenda tenda penampungan dengan menggantungkan para donator untuk memenuhi kebutuhan kehidunya.. Bantuan mengalir dari berbagai pihak, pemerintah maupun swasta. Kebutuhan pangan menjadi prioritas para donator. Beras, minyak goreng,mie instan, telur, biscuit, air minum dll  datang tiap hari yang ditampung dalam tenda darurat.  Penumpukan barang yang tidak teratur mulai terjadi yang  berdampak pada kerusakan dan sulit dalam pencatatn dan pengawasan barang di dalam gudang.. Diperlukan penataan dan pengelolaan gudang yang baik untuk meminimalisir kerusakan dan memudahkan pengontrolan dan pendistribusiannya. Untuk itu dibutuhkan bimbingan untuk parta relawan pengelola logistic. Bimbingan dilakukan dengan memberikan pengarahan dan diskusi serta melakukan bimbingan langsung saat penurunan barang dari angkutan dan saat penyusunan di dalam gudang. Dihasilkan gudang menjadi tertata rapi, seluruh barang tercatat menurut jenis dan jumlahnya, kerusakan barang akibat penumpukan berkurang, barang kadaluwarsa tidak lagi ditemukan, pendistribusian lebih mudah, pencatatan dan pengawasanpun lebih mudah dilakukan Kata kunci: pengelolaan; logistic; gempa ABSTRACTAn earthquake in Cainjur with a magnitude of 5.6 magnetudo, occurred on November 21, 2022 which was triggered by a new shift in the Cugenang Fault. As a result, they had to take refuge in shelter tents by depending on donors to meet their needs. Assistance flowed from various parties, government and private. Food needs are a priority for donors. Rice, cooking oil, instant noodles, eggs, biscuits, drinking water etc. came every day which were accommodated in the emergency tents. Irregular stockpiling of goods began to occur which resulted in damage and uncontrolled warehouse. Good warehouse arrangement and management is needed to minimize damage and facilitate control and distribution. For this reason, guidance is needed for volunteer logistics managers. Guidance is carried out by providing directions and discussions as well as conducting direct guidance when unloading goods from transport and when preparing them in the warehouse. The resulting warehouse is neatly organized, all goods are recorded by type and quantity, damage to goods due to accumulation is reduced, expired goods are no longer found, distribution is easier, recording and monitoring are easier to do Keywords: management; logistics; earthquake
PEMPEK LENJER ORGANOLEPTICS FERMENTED SARDENE (Sardina pilchardus) Ade Vera Yani; Idealistuti Idealistuti; Dewi Savitri; Nico Syahputra Sebayang
BIOTIK: Jurnal Ilmiah Biologi Teknologi dan Kependidikan Vol 11, No 2 (2023): JURNAL BIOTIK
Publisher : Universitas Islam Negeri Ar-Raniry

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22373/biotik.v11i2.19010

Abstract

This research was conducted to determine the organoleptic of fermented sardine pempek lenjer. The research was conducted at the Laboratory of the Faculty of Agriculture, University of Muhammadiyah Palembang and the Laboratory of the Faculty of Agriculture, University of Sriwijaya Palembang from October 2021 to April 2022. The research method used a non-factorial randomized block design (RBD) with research factors consisting of 4 levels P0 (without fermentation/control) , P1 (12 hours of fermentation time), P2 (24 hours of fermentation time), P3 (36 hours of fermentation time) were repeated 5 times. The results of the F test on the organoleptic test were followed by the tukey and dunnet tests. Parameter observation is organoleptic test. The results showed organoleptic test; sense of value 4.05; aroma with the highest value 4.10; and the highest value color is 3.80.
Proses Pembuatan Tepung Pempek A.D. Murtado; Ade Vera Yani
Jurnal Pangan dan Gizi Vol 13, No 2 (2023): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.13.2.2023.64-69

Abstract

Pempek is known as a food originating from the city of Palembang which is made from a mixture of ground fish and tapioca flour. Pempek which is made from snakehead fish is the most popular pempek in the community because it doesn't smell fishy. . Pempek can be found in big cities in Indonesia, especially Jakarta, although the taste is not as delicious as in Palembang. This is due to the limited availability of fresh ground fish, especially snakehead fish. The research aims to make pempek flour as an ingredient for pempek, so that making pempek becomes easier and simpler. The method used is the experimental method, trying several ways of making pempek flour. The treatments applied were: a) variations in the ratio of ground fish and tapioca, namely 1:08 (R1), 1:1 (R2), 1:1.2 (R3), 1:1.4 (R4), 1:1.6 (R5), 1 :1.8 (R6), 1:2 (R7), b) variations in the mixing method (dry and wet), and c) variations in drying temperature, namely: 35oC (T1), 40oC (T2), 45oC (T3), 50oC ( T4), 55oC (T5) and 60oC (T6). Parameters measured were the yield, odor and degree of whiteness of pempek flour. It was found that the use of tapioca and ground fish ingredients with a ratio of 1:1.6 which were processed with stirring at a speed of 3000rpm and using a drying temperature of 40oC for 8 hours, produced the best pempek flour, produced pempek flour which was preferred by the panelists with a yield of 76.92% and a degree of whiteness of 89.70%.
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 %.
Co-Authors A.D. Murtado Adriansyah, Novales Agus Wijaya Alhanannasir, A. Amelia, Prisilla Anggun Putri Sabrina Antok, Antok Asep Dodo Murtado Asep Dodo Murtado Asep Dodo Murtado Asep Dodo Murtado Boby Muslimin, Boby Dasir Dasir Dasir Dasir Dasir Dasir Dasir Dasir Dasir, Dasir Dewi Savitri 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 Idealistuti idealistuti idealistuti Idealistuti Idealistuti Idealistuti Idealistuti Idealistuti, Idealistuti Inneke Abdillah Fahmi Irkhamiawan Ma’ruf Isnaim, M Januar Triwobowo Junifa, Febyanca Khairunnisa Br Tamba Khusnul Khotimah khusnul khotimah Komala, Nabila Ratna Lestari, Refin Maghfiroh, Nur Izzatul Maulana Malik, Maulana Ma’ruf, Irkhamiawan Minarni, Rosalia Muchsiri, Mukhtarudin Muhammad Nizar Mukhtarudin Muchsiri Murtado, Asep Dodo Nanda Wulandari, Nanda Nico Syahputra Sebayang Nur Izzatul Maghfiroh Nurayni, Nanda Oktarini, Dwi Prayoga, Ananda Riski Prayoga, Putri Regina Puspitasari, Meika Putra, Adhe Dharma Rahman, Rike Rika Puspita Sari MZ Rika Puspita Sari MZ Rindit Pambayun RR. Ella Evrita Hestiandari Saputra, Dio Suyatno Suyatno Suyatno Suyatno Suyatno Suyatno Syah Putra, Nico Tino, Tino Wahyono, Lilik Wibowo, Niki Agung Wibowojo, Ari Yunita, Fera