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All Journal Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Jurnal Cahaya Mandalika Jurnal Ilmiah MADIYA: Masyarakat Mandiri Berkarya
Rika Wahyuni Arsianti
State Polytechnic of Medan
Agriculture, Biological Sciences & Forestry Humanities Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Mechanical Engineering Social Sciences

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Investigating the influence of drying temperature on the flavonoid profile, quercetin content, and antioxidant activity in dayak onion Arsianti, Rika Wahyuni; Argo, Bambang Dwi
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 8, No 3 (2025)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2025.008.03.10

Abstract

As a traditional medicinal plant rich in flavonoids, Dayak onion (Eleutherine bulbosa) has great potential as a functional food. However, its high water content requires a proper drying process to maintain its bioactive compounds. This study evaluated the effects of oven drying temperatures 40°C, 50°C, and 60°C on the total flavonoid content (TFC), quercetin levels, and antioxidant activity of Dayak onion. Samples were dried to a target moisture content of 12% and analyzed using UV-Vis spectrophotometry, HPLC, and the DPPH method. The results showed a positive linear relationship between drying temperature and phytochemical quality. 60°C was the most effective condition, increasing TFC from 45.05 mg/L to 101.42 mg/L (2.25-fold), quercetin levels from 9.13 ppm to 17.51 ppm (1.91-fold), and significantly increasing antioxidant activity (decrease in IC₅₀ value). Thus, controlled drying at 60°C is an effective method to improve the quality and functional value of Dayak onions.
Pelatihan Aplikasi Pencatatan Transaksi Keuangan Berbasis Android Pada Umkm Terdampak Covid-19 pratiwi, sulistya rini; Mulyadi; Arsianti, Rika Wahyuni
Jurnal Ilmiah Madiya (Masyarakat Mandiri Berkarya) Vol. 2 No. 2 (2021): Edisi November 2021
Publisher : Politeknik Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (436.315 KB) | DOI: 10.51510/madiya.v2i2.469

Abstract

Sektor usaha yang tangguh harus didukung dengan pencatatan keuangan yang memadai, namun mayoritas pelaku usaha mikro belum memiliki tata kelola administrasi maupun laporan keuangan yang memadai. Belum tersedianya pencatatan keuangan yang memadai menjadi hambatan bagi para pelaku UMKM. Mitra pada usulan ini adalah Usaha Mikro Kecil dan Menegah yang berada di Kota Tarakan. Kegiatan yang diusulkan pada PKM ini adalah pelatihan daring menyusun pencatatan transaksi keuangan yang baku selama pandemi COVID-19. Pelatihan pembuatan laporan keuangan ini memanfaatkan aplikasi pada smartphone berbasis android. Dengan diterapkannya prosedur yang sesuai anjuran pemerintah dalam physical distancing dapat mencegah penyebaran virus dan usaha tetap dapat berjalan. Hasil pelatihan dan pendampingan pelaporan keuangan melalui aplikasi berbasis android ini berjalan dengan baik, serta terjadi peningkatan pemahaman mengenai pengetahuan dasar pencatatan keuangan dan peningkatan pemahaman mengenai pengoperasian aplikasi keuangan berbasis android.
PEMANFAATAN SMART COOL BOX UNTUK MENINGKATKAN KESEGARAN UDANG WINDU PADA PETANI TAMBAK Arsianti, Rika Wahyuni; Fairul, Fairul
Jurnal Cahaya Mandalika ISSN 2721-4796 (online) Vol. 3 No. 2 (2022)
Publisher : Institut Penelitian Dan Pengambangan Mandalika Indonesia (IP2MI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36312/jcm.v3i2.1576

Abstract

Shrimp is an export commodity that contributes foreign exchange to Indonesia. Tarakan City is capable of exporting 13 thousand tons of tiger prawns every year with Japan as the main destination country. However, this shrimp commodity must meet good shrimp quality standards so that it can be exported. The most important factor in keeping shrimp fresh in the cold supply chain is temperature. This study aims to maintain the freshness of shrimp by using internet-based temperature monitoring system technology at shrimp storage posts. In this study the cool box will be maintained so that the temperature does not exceed 50C and has a feature to lower the cool box temperature automatically by flowing cold. The method used in this study was an experiment which was divided into two groups, namely the intervention group and the control group. The intervention group received temperature monitoring with an electronic system while the control group did not receive temperature monitoring. Experimental data will be analyzed by T-test. From the experimental results, it was found that all the shrimp in the intervention group were sold to the shrimp company, while not all were sold in the control group. The T-test results showed 0.07. So it can be concluded that the application of this prototype can minimize damage to shrimp at the storage post.
Co-Authors Bambang Dwi Argo Fairul, Fairul MULYADI Pratiwi, sulistya rini Syahruddin Syahruddin