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All Journal Industria: Jurnal Teknologi dan Manajemen Agroindustri Jurnal Review Pendidikan dan Pengajaran (JRPP) Gema Wiralodra Mitra Mahajana: Jurnal Pengabdian Masyarakat
Heliana, Almaria
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Medicine & Pharmacology Public Health Social Sciences Other

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Pengaruh Pemberian Pupuk Kandang Ayam Terhadap Pertumbuhan dan Hasil Tanaman Bayam Hijau (Amaranthus Hybridus L.) evarista; Jeksen, Julianus; Heliana, Almaria
Gema Wiralodra Vol 11 No 2 (2020): Gema Wiralodra
Publisher : Universitas Wiralodra

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31943/gemawiralodra.v11i2.170

Abstract

Tujuan dari penelitian ini adalah untuk mengetahui pengaruh pemberian pupuk kandang ayam terhadap pertumbuhan dan hasil tanaman bayam hijau, dan mengetahui dosis optimum pupuk kandang yang dapat memberikan pertumbuhan dan hasil tanaman bayam hijau (Amaratus hybridus L.) yang optimal. Metode yang digunakan dalam penelitian ini adalah Rancangan Acak Kelompok (RAK) dengan enam perlakuan dan empat ulangan yaitu : KO : 0 ton/ha, K1 : 20 ton/ha, K2 : 30 ton/ha, K3 : 40 ton/ha, K4 : 50 ton/ha, K5 : 60 ton/ha. Berdasarkan hasil analisis sidik ragam menggunakan rancangan acak kelompok (RAK) hasil penelitian diperoleh bahwa pemberian pupuk kandang ayam tidak berpengaruh nyata terhadap tinggi tanaman, jumlah daun, dan berpengaruh sangat nyata terhadap berat segar tan-1, dan berat segar ha-1. Dosis pupuk kandang ayam 60 ton/ha merupakan perlakuan pupuk terbaik untuk hasil tanaman bayam hijau (Amaratus hybridus L.) yang optimal dengan rata-rata produksi 235,06 ton/ha
Optimization of Microwave-Assisted Extraction (MAE) Time and Material to Solvent Ratio of Gembili (Dioscorea esculenta) Water-Soluble Polysaccharides (WSP) Putri, Widya Dwi Rukmi; Riyanto, Eko Isro; Heliana, Almaria; Wellang, Ambo; Zubaidah, Elok
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 10, No 1 (2021)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2021.010.01.9

Abstract

AbstractGembili (Dioscorea esculenta) is a tuber-producing plant containing 14.63% inulin, a Water-Soluble Polysaccharide (WSP). This study aims to determine the optimum point of the material to solvent ratio and Microwave-Assisted Extraction (MAE) time needed to extract gembili WSP, and determine the WSP's characteristics produced. The optimization process uses the Response Surface Methodology-Central Composite Design (RSM-CCD) with Design Expert 7.0 software. The material to solvent ratio's minimum and maximum points are 1:25 g/L and 1:45 g/L, while the minimum and maximum points of extraction time are 20 minutes and 40 minutes. This study observed 13 experimental combinations and responses from gembili WSP yield, WSP powder inulin levels, and WSP solubility. The results showed that the optimum conditions of material to solvent were at a 1:33.81 g/mL ratio, and the extraction time was 29.26 minutes. This optimum condition resulted in 32.42% WSP yield, 40.8% inulin content in WSP powder, 26.98% WSP solubility, 12.24% WSP water content, and 49.3 cp WSP viscosity. These results indicate that extraction using a microwave can increase WSP's rich inulin yield from gembili tubers.Keywords: gembili, inulin, microwave, optimization, Water-Soluble Polysaccharides AbstrakGembili (Dioscorea esculenta) merupakan tanaman penghasil umbi yang mengandung 14,63% inulin, yang merupakan Polisakarida Larut Air (PLA). Tujuan penelitian ini untuk mengetahui titik optimum rasio bahan terhadap pelarut dan lama waktu ekstraksi PLA ubi gembili yang dibutuhkan menggunakan Microwave-Assisted Extraction (MAE) serta untuk mengetahui karakteristik PLA umbi gembili yang dihasilkan. Proses optimasi menggunakan Respon Surface Methodology-Central Composit Design (RSM-CCD) dengan bantuan software Design Expert 7.0. Titik minimum dan maksimum rasio bahan:pelarut adalah 1:25 g/L dan 1:45 g/L, sedangkan titik minimum dan maksimum lama waktu ekstraksi adalah 20 menit dan 40 menit. Penelitian ini mengamati 13 kombinasi percobaan dan respon, yaitu rendemen PLA, kadar inulin pada bubuk PLA, dan kelarutan PLA. Hasil penelitian menunjukkan bahwa kondisi optimum bahan:pelarut terdapat pada rasio 1:33,81 g/mL dan lama waktu ekstraksi adalah 29,26 menit. Kondisi optimum ini menghasilkan 32,42% rendemen PLA, 40,8% kadar inulin pada bubuk PLA, 26,98% kelarutan PLA, 12,24% kadar air PLA, dan 49.3 cp viskositas PLA. Hasil tersebut menunjukkan bahwa ekstraksi menggunakan microwave berpotensi meningkatkan rendemen PLA kaya inulin dari umbi gembili.Kata kunci: gembili, inulin, microwave, optimasi, Polisakarida Larut Air
Penyuluhan Pemanfaatan Lemak Kakao untuk Pembuatan Sabun Padat Anggreni , Salcy; Wahyuni, Yuyun; Heliana, Almaria
Mitra Mahajana: Jurnal Pengabdian Masyarakat Vol. 4 No. 3 (2023): Volume 4 Nomor 3 Tahun 2023
Publisher : LPPM Universitas Flores

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37478/mahajana.v4i3.3309

Abstract

Cocoa butter is a by-product in the production process of chocolate bars and chocolate powder. In Bloro Village, Nita District, Sikka Regency, cocoa butter is produced in quite significant quantities, considering that Bloro Village is one of the largest cocoa producers in Sikka. The "Plea Puli" farming group in the village manages a production house known as "Plea Puli Chocolate House." The main objective of this research is to use cocoa butter produced from the chocolate production process as a basic ingredient for making bar soap. Soap is a chemical compound made through the reaction between fat or oil and alkali (usually sodium hydroxide). This soap has emulsifying properties that allow it to bind with dirt and oil on the skin, which can then be washed away. Therefore, the cocoa butter produced from the chocolate production process can be an absorbing soap-making base material. By using these tallow cocoa stalks to make soap, we can create added value for chocolate by-products, which have been considered waste. Apart from that, this can also make a real contribution to local economic development by helping to increase the income of cocoa farmers and encouraging the growth of the Plea Puli Farmers Group.
Pelatihan Pembuatan Sabun Padat dengan Penambahan Limbah Bubuk Coklat Kedong, Martha Yuliana; Heliana, Almaria; Wahyuni, Yuyun
Mitra Mahajana: Jurnal Pengabdian Masyarakat Vol. 4 No. 3 (2023): Volume 4 Nomor 3 Tahun 2023
Publisher : LPPM Universitas Flores

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37478/mahajana.v4i3.3319

Abstract

This paper presents the results of a community service activity conducted in the village of Bloro, Dusun Bloro, Kecamatan Nita, the activity was carried out in the Plea Puli Farmer Group with the aim of utilizing chocolate powder waste. Chocolate powder waste is a byproduct of the process of processing cocoa beans into chocolate powder, the residue from filtering fine chocolate powder that is left to mould, so it has no economic value. With this goal, it provides knowledge, skills, and innovation to the farmer group in utilizing chocolate powder waste for the manufacture of solid soap. The content in the chocolate powder has bioactive compound components in cocoa powder, which is a polyphenol compound that functions as an antioxidant. With training and mentoring to the farmer group, they were taught how to make solid soap with the addition of chocolate powder waste. So that this soap can become a superior product typical of Desa Bloro. The results of adding chocolate powder make the soap light brown and the aroma of the soap is typical of chocolate which is good for skin health. By utilizing chocolate powder waste, the opportunity to generate income can be done by utilizing the waste. One way to utilize the waste is to make solid soap.
PENGARUH LAMA PENGERINGAN TERHADAP KARAKTERISTIK ORGANOLEPTIK DAN KIMIA TEPUNG UBI JALAR UNGU (IPOMOEA BATATAS L) DENGAN MENGGUNAKAN OVEN. Heliana, Almaria; Lete, Rosaliana; Wahuni, Yuyun
Jurnal Review Pendidikan dan Pengajaran Vol. 7 No. 1 (2024): Volume 7 No 1 Tahun 2024
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jrpp.v7i1.25980

Abstract

Penelitian dengan judul pengaruh Lama Pengeringan Terhadap Karaktersitik Organoleptik Dan Kimia Tepung Ubi Jalar Ungu (Ipomoea Batatas L) Dengan Menggunakan Oven. Tujuan dari penelitian ini untuk Mengetahui pengaruh lama pengeringan terhadap kadar air dan karakteristik organoleptik tepung ubi jalar ungu (Ipomoea batatas L) dan Mengetahui lama waktu pengeringan yang tepat untuk mendapatkan tepung ubi jalar ungu (Ipomoea batatas L) dengan kadar air rendah dan warna yang baik. Penelitian ini menggunakan Rancangan Acak lengkap (RAL) dengan 1 faktor perlakuan dengan 5 level ulangan sebanyak 4 kali sehingga memperoleh 20 unit percobaan. Perlakuan pertama menggunakan lama pengeringan 1 jam, kedua 3 jam, ketiga 5 jam keempat 7 jam dan kelima 9 jam. Pengamatan terdiri dari Uji organoleptik meliputi warna dan tekstur serta respon kimia meliputi kadar air dan antosianin. Penelitian ini menghasilkan data perlakuan terbaik hasil analisis uji organoleptik warna pada perlakuan keempat (LP4) lama pengeringan 7 jam dengan nilai 3,25, tekstur pada perlakuan kelima (LP5), lama pengeringan 9 jam dengan nilai 2,85, sedangkan analisis kimia meliputi kadar air pada perlakuan kelima (LP5) lama pengeringan 9 jam dengan nilai 4,07 dan kadar antosianin pada perlakuan kelima (LP5), lama pengeringan 9 jam, dengan nilai 16,07.
Co-Authors Anggreni , Salcy Elok Zubaidah evarista Jeksen, Julianus Kedong, Martha Yuliana Lete, Rosaliana Riyanto, Eko Isro Wahuni, Yuyun Wellang, Ambo Widya Dwi Rukmi Putri Yuyun Wahyuni