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All Journal Biologi Edukasi : Jurnal Ilmiah Pendidikan Biologi Jurnal EduBio Tropika agriTECH Indonesian Journal of Chemistry Jurnal Serambi Engineering Teknologi dan Industri Pertanian Indonesia Jurnal Ilmiah Mahasiswa Pertanian Buletin Pengabdian Rona Teknik Pertanian KOPEMAS
Ratna Ratna
Universitas Syiah Kuala
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Education Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Public Health Social Sciences

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APLIKASI PRE-COOLING PADA PENYIMPANAN BUAH TOMAT (Lycopersicum esculentum) MENGGUNAKAN KEMASAN PLASTIK POLIETILEN Ratna Ratna; Ichwana Ichwana; Mulyanti Mulyanti
Jurnal Edubio Tropika Vol 2, No 1 (2014): Jurnal EduBio Tropika
Publisher : Jurnal Edubio Tropika

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (136.537 KB)

Abstract

Penelitian ini bertujuan untuk melihat pengaruh kemasan dan lama pre-cooling terhadap mutu simpan buah tomat yang dikemas dalam kemasan plastik polietilen. Selama penyimpanan perlakuan terbaik mampu mengurangi kehilangan susut bobot dan kekerasan buah tomat terdapat pada perlakuan pre-cooling 60 menit dan kemasan polietilen tanpa ventilasi. Uji organoleptik perlakuan yang paling disukai responden yaitu perlakuan pre-cooling 60 menit dan kemasan plastik polietilen tanpa ventilasi. Secara umum perlakuan terbaik yang mampu mempertahankan mutu simpan buah tomat yaitu perlakuan pre-cooling 60 menit dan kemasan polietilen tanpa ventilasi.
KARAKTERISTIK PENGERINGAN TEPUNG BERAS MENGGUNAKAN ALAT PENGERING TIPE RAK Rita Khatir; Ratna Ratna; Wardani Wardani
Biologi Edukasi: Jurnal Ilmiah Pendidikan Biologi Vol 3, No 2 (2011): Biologi Edukasi: Jurnal Ilmiah Pendidikan Biologi
Publisher : Universitas Syiah Kuala

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Abstract

The study aims to enhance the quality and quantity of rice flour in drying process, especially when it is compared to the conventional sun drying. The rice flour was dried for 2 hours at different thickness of 1 and 1.5 cm. The temperatures were measured at several points of the dryer’s tray that is consisted of 4 layers, which was counted from the lowest layer as the first level. The samples were weighed in a small box which was put in the near border of the tray (box A) and in the centre of the tray (box B) for each layer. All measurements were done at interval of 15 minutes. Results showed that the temperature for drying the rice flour at depth 1.5 cm was 66 °C, which was higher than that of drying the rice flour at depth 1 cm (60.5 °C). In consequence, the relative humidity in the drying room at depth 1.5 cm was 35 %, which was lower than that of at depth 1 cm (61.8 %). However, the drying rate at depth 1.5 cm was lower than the drying rate at depth 1 cm. In addition, the distance of tray to the heater was also found to cause the low drying rate.
Pengaruh Kadar Air Biji Jagung dan Laju Pengumpanan terhadap Mutu Tepung Jagung Menggunakan Alat Penggiling Tipe Disk Mill Ratna Ratna
Biologi Edukasi: Jurnal Ilmiah Pendidikan Biologi Vol 5, No 1 (2013): Biologi Edukasi: Jurnal Ilmiah Pendidikan Biologi
Publisher : Universitas Syiah Kuala

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Abstract

Tepung jagung yang diproduksi di Propinsi Aceh diolah secara tradisional dan lebih terbatas untuk kebutuhan sendiri. Jumlah dan mutu tepung jagung relatif masih rendah. Hal ini dikarenakan rendahnya pengetahuan produsen tentang teknologi penepungan jagung. Penelitian ini untuk melihat pengaruh kadar air biji jagung dan laju pengumpanan pada  penggilingan menggunakan alat penggiling tipe disk mill terhadap mutu tepung jagung. Penelitian ini menggunakan Analisis Varians faktorial yaitu rancangan acak kelompok faktorial. Diperoleh hasil bahwa kadar air berpengaruh sangat nyata terhadap kapasitas giling, rendemen, temperatur dan kadar air tepung jagung. Laju pengumpanan berpengaruh sangat nyata terhadap kapasitas giling dan temperatur. Kadar air tepung jagung terjadi peningkatan pada perlakuan kadar air biji jagung 8% sedangkan untuk perlakuan kadar air biji jagung 13% dan 16% kadar air tepung mengalami penurunan. Temperatur jagung mengalami peningkatan setelah proses penggilingan. Rendemen tertinggi sebesar 82,96% dan kapasitas giling tertinggi sebesar 16,51 kg/jam.
VARIASI JENIS BAHAN BAKAR PADA PENGASAPAN IKAN BANDENG (Chanos-chanos Forskal ) MENGGUNAKAN ALAT PENGASAPAN TIPE KABINET Ratna Ratna; Safrida Safrida; Yulinar Yulinar
Biologi Edukasi: Jurnal Ilmiah Pendidikan Biologi Vol 3, No 2 (2011): Biologi Edukasi: Jurnal Ilmiah Pendidikan Biologi
Publisher : Universitas Syiah Kuala

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Abstract

The milkfish represent one of the high commodities of protein and consumed many by society in Aceh. This research aim at to know influence of fuel type to quality of milkfish use appliance smoked of cabinet type. Time needed to degrade water concentration around 15% at coconut shell of coconut fuel is 4 hours, representing lower concentrate rate of water of smoked milkfish. Protein rate in milkfish smoked use  fuel coconut shell is 32,75%, chaff of rice  27,18%, coconut coir 37,70%, and wood 27,09%. Fat rate of milkfish smoked use coconut shell of coconut fuel is 7,84%, chaff of rice  9,18%, coconut coir 7,13%, and wood 8,85%. In the test of organoleptik shell of coconut and coconut coir shows fish product which prefer either from form, colour, aroma and feel.
Uji Alat Pengasap Tipe Rak untuk Pisang Sale dengan Variasi Bahan Bakar Ratna Ratna; Rita Khatir; Elly Shafriaty
Biologi Edukasi: Jurnal Ilmiah Pendidikan Biologi Vol 5, No 2 (2013): Biologi Edukasi: Jurnal Ilmiah Pendidikan Biologi
Publisher : Universitas Syiah Kuala

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Abstract

Selama ini kualitas pisang sale di Aceh masih belum memuaskan konsumen. Perlu adanya upaya memperbaiki mutu pisang sale misalnya melalui peningkatan kualitas pengasapannya. Penelitian ini bertujuan untuk menguji performansi alat pengasap tipe rak pada pengolahan pisang sale dengan menggunakan  bahan bakar  biomassa. Sebuah alat pengasap pisang sale dirancang dengan 2 bahagian yang masing-masing mempunyai 7 buah rak. Alat pengasap ini diuji dengan variasi 3 jenis bahan bakar yaitu kayu bakar, kayu bakau dan tempurung kelapa. Proses pengasapan dilakukan sampai kadar air maksimal 18%. Parameter analisis meliputi temperatur dan kelembaban relatif ruang pengasapan, kapasitas kerja alat, rendemen, kadar air, karbohidrat, vitamin C dan uji organoleptik terhadap karakteristik bentuk, warna, bau, rasa dan tekstur. Hasil penelitian menunjukkan bahwa temperatur dan kelembaban relatif ruang pengasap ketika alat menggunakan bahan bakar tempurung lebih baik dari bahan bakar kayu. Hal ini mengakibatkan waktu yang diperlukan untuk pengasapan pisang sale dan kapasitas kerja alat ketika alat pengasap menggunakan bahan bakar tempurung kelapa juga lebih singkat yaitu 10 jam dan 4 kg/jam. Perbedaan jenis bahan bakar tidak menyebabkan terjadinya perbedaan rendemen pisang sale. Kandungan karbohidrat pisang sale mengalami peningkatan setelah proses pengasapan menjadi 8,84%, 10,18%, dan  9,45%  masing-masing menggunakan bahan bakar kayu bakar, kayu bakau dan tempurung kelapa. Sedangkan kandungan vitamin C pisang sale mengalami penurunan menjadi 7,37 mg/100g (kayu bakar), 7,458 mg/100g (kayu bakau), dan 7,194 mg/100g (tempurung kelapa). Berdasarkan uji organoleptik, pisang sale yang proses pengasapannya menggunakan bahan bakar tempurung kelapa dan kayu bakau adalah yang paling disukai bentuk, warna, bau, rasa dan teksturnya.
Pendugaan Umur Simpan Jagung Manis Berdasarkan Kandungan Total Padatan Terlarut dengan Model Arrhenius Rita Khatir; Ratna Ratna; Mega Apriesti Puri
agriTECH Vol 35, No 2 (2015)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (287.682 KB) | DOI: 10.22146/agritech.13831

Abstract

Sweet corn has short shelf life at room temperature storage in the tropical countries (28-33°C). The quality deterioration of sweet corn can be determined by the decrease of its sugar content. The study aimed to estimate the shelf life of sweet corn based on the reduction of its total soluble solid (TSS) by using Arrhenius model. The samples were prepared from fresh harvested corn stored for 10 days at 3 different temperatures of 5, 15 and 28 °C. Total soluble solid (TSS) were analyzed every day by using abbe refractrometer. Organoleptic analysis was used by using hedonic scales from 1 to 7. The analysis was conducted until respondents had graded the samples at score 5 (dislike slightly), 6 (dislike) and approaches can be used to calculate the shelf life of sweet corn. The acceleration factor for the TSS degradation at null approach, it was estimated that if the sweet corn were stored at temperature of 30, 25, 20, 15, 10 and 5°C, the shelf temperatures, the shelf life of sweet corn would be 3.7, 4.5, 5.6, 6.8, 8.4, and 10.3 days. In conclusion, the shelf life predictions of sweet corn were valid well with the experimental results.ABSTRAKUmur simpan jagung manis relatif singkat apalagi kalau disimpan pada suhu ruang di negara-negara tropis (28-32°C). Kerusakan jagung manis dapat diindikasikan dengan penurunan kandungan gulanya. Penelitian ini bertujuan untuk menduga umur simpan jagung manis berdasarkan reaksi penurunan kandungan total padatan terlarutnya (TPT) dengan pendekatan model Arrhenius. Jagung manis segar yang baru siap panen segera disimpan selama 10 hari pada 3 kombinasi suhu yaitu 5, 15 dan 28°C. Setiap hari dilakukan analisis kandungan TPT dengan . Uji organoleptik dilakukan dengan skala hedonik 1-7. Proses pengamatan dihentikan apabila responden telah memberikan nilai 5 (agak tidak suka), 6 (tidak suka) dan 7 (sangat tidak suka). Pendekatan model Arrhenius dilakukan dengan dua persamaan yaitu persamaan orde 0 dan orde 1. Hasil analisis menunjukkan bahwa kedua persamaan tersebut dapat dipergunakan untuk menduga umur simpan jagung. Nilai faktor percepatan reaksi penurunan mutu (Q) untuk persamaan orde 0 adalah 1,49, sedangkan nilai Q10 untuk persamaan orde 1 adalah 1,51. Dengan menggunakan pendekatan orde 0, penyimpanan jagung manis pada suhu 30, 25, 20,15, 10 dan 5°C akan berpengaruh kepada umur simpan jagung manis menjadi 3,7, 4,5, 5,5, 6,7, 8,2, dan 10 hari. Sedangkan dengan pendekatan orde 1, penyimpanan jagung manis pada suhu yang sama akan berpengaruh kepada umur simpan jagung manis menjadi 3,7, 4,5, 5,6, 6,8, 8,4, dan 10,3 hari. Dapat ditarik kesimpulan bahwa hasil dugaan tersebut sangat valid dengan hasil observasi.
Produksi Asam Laktat dari Fermentasi Limbah Cair Olahan Kelapa dengan Variasi Konsentrasi Inokulum Lactobacillus acidophilus Ratna Ratna; Ulfa Triovanta; Darwin Darwin
Jurnal Serambi Engineering Vol 5, No 4 (2020)
Publisher : Fakultas Teknik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/jse.v5i4.2334

Abstract

The aim of this research is to study the fermentation technique of coconut processed liquid waste by varying the inoculum concentration of Lactobacillus acidophilus bacteria for lactic acid production. This research was carried out in several steps, namely the first step was the inoculum cultivation process of Lactobacillus acidophilus bacteria, the second step was the fermentation process of coconut water with variations in the concentration of Lactobacillus acidophilus bacteria inoculum, namely 5%, 10% and 20%. Analysis of lactic acid products, pH, glucose, Total Dissolved Solid (TDS), Total Suspended Solid (TSS) and Volatile Suspended Solid (VSS). The variation in the concentration of Lactobacillus acidophilus bacteria inoculum 20% is the most optimum to produce total lactic acid for batch and continuous systems. The results of the correlation analysis for inoculum variations of 5%, 10% and 20% had a strong relationship with lactic acid production, decreased pH and decreased glucose levels. The greater the inoculum concentration, the greater the decrease in the TDS, TSS and VSS content.
Simulasi Penurunan Kadar Asam Askorbat Buah Jambu Biji (Psidium Guajava L.) Selama Penyimpanan Menggunakan Visual Basic 6.0 Annisa Azzahra; Ratna Ratna; Agus Arip Munawar
Jurnal Serambi Engineering Vol 6, No 2: April 2021
Publisher : Fakultas Teknik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/jse.v6i2.2956

Abstract

Technological advances continue to develop rapidly and people need technology that is more efficient and faster in their work, including in the field of agriculture. Therefore, simulation is a suitable way to be implemented in the scope of modern society. This study aims to reduce the number of research and experimental trials in the laboratory because it takes a lot of time and money. This research refers to a simulation of decreasing levels of ascorbic acid in guava fruit during the storage period which is carried out by presenting data obtained from various sources, programming and simulation design using Visual Basic 6.0 and program testing. Guava fruit (Psidium guajava L) has  vitamin C content about 183.5 mg / 100 grams of material. The test results of this program, within 10 days of storage at room temperature (25oC) the levels of Ascorbic Acid in Guava fruit decreased by 56.1% and decreased levels of Ascorbic Acid by 92.26%, from 183.5 mg / 100 gr to around 12, 84 mg / 100 gr guava fruit for 720 hours. Therefore, the results of this simulation program succeeded in approaching the real number of decreases in ascorbic acid levels tested in original observations.
Extraction, Isolation, and Characterization of Nanocrystalline Cellulose from Barangan Banana (Musa acuminata L.) Peduncles Waste Ratna Ratna; Nasrul Arahman; Agus Arip Munawar; Sri Aprilia
Indonesian Journal of Chemistry Vol 23, No 1 (2023)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ijc.74718

Abstract

Microwave-assisted acid hydrolysis has an impact on the characteristics of nanocrystalline cellulose (NCCs). In this study, NCCs was prepared from banana peduncles through hydrolysis of sulfuric acid (concentrations of 1, 2, and 3 M) and hydrolysis time (0.5 and 1.5 h) assisted by microwave and ultrasonic energy to obtain the best NCCs. The characterization of NCCs properties, namely, yield, morphology, functional groups, crystallinity, heat resistance, particle size, and color. The results showed that the yield of NCCs decreased as sulfuric acid concentration and the time length of hydrolysis increased. The FTIR spectra of NCCs showed the most relevant molecular bands, namely O–H, C–H, and C–O, at the wavenumbers range of 3200–4000, 2500–3200, and 500–1500 cm−1, respectively. The TGA test showed that the decomposition of NCCs occurred at a temperature of 275.35–409.40 °C, with a weight loss ranging from 84.00% to 94.09%. Crystallinity index and crystal sizes range from 53.99% to 57.33% and 22.35 to 36.28 nm, respectively. The brightest color of NCCs powder was generated with 1 M sulfuric acid and a hydrolysis time of 0.5 h. In conclusion, barangan banana peduncles waste can be used as raw material for producing NCCs.
Aplikasi Teknologi Watertreatment Dengan Menggunakan Metode Elektrokoagulasi Untuk Perbaikan Kualitas Air Limbah Tahu Indah Nandayani; Darwin Darwin; Ratna Ratna
Jurnal Ilmiah Mahasiswa Pertanian Vol 6, No 4 (2021): November 2021
Publisher : Fakultas Pertanian, Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (552.658 KB) | DOI: 10.17969/jimfp.v6i4.18011

Abstract

Abstrak. Limbah cair industri tahu umumnya memiliki kandungan COD, BOD, Electrical Conductivity, Alkalinity, VS dan TS yang melebihi baku mutu yang dipersyaratkan. Elektrokoagulasi merupakan salah satu alternatif pengolahan limbah yang memanfaatkan listrik dan plat logam sebagai anoda dan katoda. Tujuan penelitian ini adalah untuk mengetahui pengaruh waktu kontak terhadap parameter uji Penelitian dilakukan dengan skala laboratorium menggunakan reaktor Elektrokoagulasi dengan menggunakan bantuan Plat Aluminium sebagai penghantar listrik. Waktu kontak yang digunakan 120 menit. Hasil penelitian menunjukkan proses elektrokoagulasi terbaik dengan dengan waktu pengolahan 120 menit pada proses  penelitian dengan sumber listrik konvensional (PLN). Proses elektrokoagulasi dengan biaya operasi terkecil adalah menggunakan sumber listrik dari power supplay adaptor,Penelitian ini dilakukan dengan dua kali percobaan dan sampel cairan limbah tahu  digunakan sebanyak 3500 ml.Application of Water treatment Technology Using Electroagulation Method for improving wastewater qualityAbstract : Tofu industrial wastewater generally contains COD, BOD, Electrical Conductivity, Alkalinity, VS and TS which exceed the required quality standards.Electrocoagulation is an alternative waste treatment that utilizes electricity and metal plates as anode and cathode. The purpose of this study was to determine the effect of contact time on test parameters. The research was conducted on a laboratory scale using an electrocoagulation reactor using an aluminum plate as an electrical conductor. The contact time used is 120 minutes. The results showed the best electrocoagulation process with a processing time of 120 minutes in the research process with a conventional power source (PLN). The electrocoagulation process with the lowest operating cost is to use a power source from the power supply adapter.This research was carried out with two experiments and 3500 ml of tofu waste liquid sample was used.
Co-Authors Abu Bakar Achyar Fadsy Ade Rika Marsita Agus Arip Munawar Ajrul Himawan Al Hulil Akbar Ferdynanda Alfatahillah Alfatahillah Amelia Maifani Annisa Azzahra Ashfa Achmad Ashfa Achmad Bambang Sukarno Putra Bambang Sukarno Putra Bambang Sukarno Putra, Bambang Sukarno Br Padang, Sheila Saharani Darwin Darwin Darwin Darwin Devianti Devianti Dewi Sundari Diswandi Nurba, Diswandi Elly Shafriaty Erin Karlina Faradilla Faradilla Hayati Zahra Ichwana Ichwana Ichwana Ramli Ichwana Ramli Indah Nandayani Irfan Maibriadi Kiman Siregar Kiman Siregar Lisa Maulidia Lusi Anasifa Maiful Hari Mega Apriesti Puri Mulyanti Mulyanti Murtahar Murtahar Nasrul Arahman Nurita Agustia Putra Bahrumi Putri, Cut Amelia Rahmat Fadhil Rahmat Fadhil Rahmiati Rahmiati Raida Agustina Raida Agustina Rama Niza Putri Ramayanty Bulan Ramayanty Bulan Rayhanur Wiwin Fajrina Rita Khathir Rita Khatir Rita Khatir Rita Khatir Roji Syahril Sahwi S Syafriandi Safira Elviana Safrida Safrida Siti Mechram Sri Aprilia Sri Aprilia Suhaimi Suhaimi Syafriandi Syafriandi Syafriandi Syafriandi Thahara Balqis Ulfa Triovanta Wardani Wardani Yulinar Yulinar Yunita Yunita Yusmanizar Yusmanizar Zulfahrizal Zulfahrizal