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All Journal Teknologi dan Kejuruan: Jurnal teknologi, Kejuruan dan Pengajarannya Jurnal Preventia Jurnal Aplikasi Teknologi Pangan Journal of Food and Culinary Buletin Ilmiah Sarjana Teknik Elektro Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Journal of Food Technology and Agroindustry Jurnal Abdimas Pariwisata International Journal of Educational Research and Social Sciences (IJERSC) Abditeknika - Jurnal Pengabdian Kepada Masyarakat Anjoro : International Journal of Agriculture and Business International journal of education and learning Journal of Agri-Food Science and Technology (JAFoST) Prosiding Seminar Nasional Hasil-hasil Penelitian dan Pengabdian Pada Masyarakat Jurnal Farmasetis Bulletin of Culinary Art and Hospitality Journal of Business on Hospitality and Tourism Jurnal Inovasi Teknologi dan Edukasi Teknik NUTRIENT JURNAL GIZI Prosiding Seminar Nasional Pengabdian kepada Masyarakat (SINAPMAS) Jurnal Akademika Baiturrahim Jambi

Mazarina Devi

Universitas Negeri Malang

Author-ID : 2591149

Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Analisis Kadar Tanin, Saponin, dan Flavonoid Teh Herbal Daun Nangka dan Rempah Eka Ayu Mentari Putri; Mazarina Devi; Soenar Soekopitojo
Journal of Food and Culinary Vol. 5 No. 1 [Juni 2022]
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jfc.v5i1.6589

Daun nangka dan rempah-rempah seperti kapulaga, cengkeh, dan pekak diketahui memiliki kandungan antioksidan berupa tanin, saponin dan flavonoid. Tanin merupakan senyawa antioksidan sekaligus senyawa yang menjadi ciri khas rasa sepat pada teh. Pemanfaatan daun nangka dan rempah yang diolah menjadi teh herbal diharapkan mampu menjadi produk teh herbal yang kaya antioksidan. Penelitian ini dilakukan untuk menganalisis teh herbal dengan perbandingan daun nangka dibanding rempah 5:3, 6:2 dan 7:1 terhadap, kadar tanin, saponin, dan flavonoid. Metode penelitian ini yaitu eksperimen dengan menggunakan RAL, terdapat tiga perlakuan dengan dua pengulangan. Data dianalisis menggunakan One Way ANOVA dan dengan uji lanjut DMRT. Hasil penelitian menunjukkan teh herbal yang memiliki kadar tanin tertinggi 520,563 mg/l pada perbandingan 7:1, kadar saponin tertinggi 62,590 mg/l pada perbandingan 7:1, dan kadar flavonoid tertinggi 2906,793 mg/l pada perbandingan 7:1.

PELATIHAN PENGOLAHAN MINUMAN BUBUK INSTAN BUAH-BUAH BAGI IBU-IBU PKK KECAMATAN TAJINAN KABUPATEN MALANG Laili Hidayati; Mazarina Devi; Wiwik Wahyuni; Minatus Isnatur Rahmawati; Ima Wardani Hazawen; Rustiani Dwi Untari
PROSIDING SEMINAR NASIONAL LPPM UMP Vol 2 (2020): PROSIDING SEMINAR NASIONAL LPPM UMP 2020
Publisher : Lembaga Publikasi Ilmiah dan Penerbitan (LPIP)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (439.953 KB)

Tajinan merupakan salah satu kecamatan yang ada di Kabupaten Malang, yang memiliki hasil bumi melimpahberupa buah-buahan diantaranya buah nangka, salak, jambu biji, sawo, dan jeruk. Pada musim panen raya, buah-buahan tersebut dijual dengan harga murah, oleh sebab itu perlu adanya suatu tindakan untuk mendongkrak nilai ekonomis sehingga masyarakat Tajinan khususnya petani buah-buahan tidak merugi. Satgas Pengabdian Kepada Masyarakat Fakultas Teknik (PKM FT UM) mempunyai inisiatif sekaligus solusi untuk masyarakat Tajinan, yaitu mengolah buahbuahan tersebut menjadi minuman bubuk instan. Melalui kegiatan PKM Satgas FT UM yang terdiri dari dosen, mahasiswa dan alumni memberikan pelatihan pengolahan minuman bubuk instan buah. Tujuan kegiatan ini adalah meningkatkan keterampilan masyarakat khususnya Ibu-Ibu PKK tentang pengelolan usaha di bidang industri pangan dengan menggali dan memanfaatkan potensi alam Tajinan yaitu buah (nangka, jambu, jeruk dan buah naga) menjadi suatu produk yang bernilai ekonomis tinggi, dengan cara meningkatkan pemahaman, pengetahuan dan keterampilan mengolah buah menjadi minuman instan. Kegiatan dilaksanakan pada tanggal 11 September 2020 dengan dihadiri oleh 44 ibu-ibu kader PKK Desa di Kantor KecamatanTajinan.

Antioxidant capacity and phytochemical analysis of broccoli (Brassica oleracea L. var italica) powder with sun drying technology Mazarina Devi; Soenar Soekopitojo; Laili Hidayati; Rendis Trisnawan
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) 6th International Conference on Green Agro-industry and Bioeconomy (ICGAB) July 2022 - Special Issue
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar

Broccoli (Brassica oleacea L. var italica) is classified as a valueable agricultural product that contains high quality active compounds. Broccoli can be damaged easily without proper handling and post-harvest processing. The purpose of this study was to determine the phytochemical content and antioxidant capacity of broccoli stems, leaves and flowers by sun drying method. The treated samples then analyzed for the phytochemical content and antioxidant capacity. Furthermore, the data obtained were analyzed using ANOVA and DMRT. The results showed that broccoli leaf powder had the highest content of vitamin C (7,673mg/100g), chlorophyll (1746,198mg/kg), vitamin K (226,423 µg/g), phenolics (24210,120 mg/kg), flavonoids (15239,947 mg/kg) and antioxidant capacity (IC50= 25,215 ppm) compared to flowers and stems. This study shows that sun drying process maintains the quality of the phytochemical content and antioxidant capacity of broccoli plants. It can be concluded that broccoli leaf powder has the highest phytochemical content and antioxidant capacity so it can be used as a food ingredient in food processing such as noodles and bread.

PENGARUH RASIO BUNGA KECOMBRANG (Etlingera elatior) DAN JAHE (Zingiber officinale) TERHADAP MUTU KIMIA MINUMAN FUNGSIONAL WEDANG KECOMBRANG Maya Eka Pradana; Mazarina Devi; Soenar Soekopitojo
Journal of Food Technology and Agroindustry Vol 5 No 1 (2023): Journal of Food Technology and Agroindustry
Publisher : Journal of Food Technology and Agroindustry dipublikasikan oleh Universitas Wiraraja

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24929/jfta.v5i1.2401

The purpose of this study was to examine the functional drink wedang kecombrang made from kecombrang flowers, ginger, palm sugar, and water on chemical quality (flavonoids, β-carotene, tocopherols, tannins, and saponins) with different ratios of kecombrang flowers and ginger. This research is a type of experimental research using RAL with 2 repetitions. The data obtained were analyzed using ANOVA analysis of variance and DMRT follow-up test. The results showed that kecombrang wedang with a kecombrang flower : ginger ratio of 2 : 1 had the highest chemical quality including levels of flavonoids, β-carotene, tocopherols, tannins, and saponins with sequential values of 5501.087 mg/L, 123.131315 µg/ml , 6.147095 µg/ml, 1630.313 mg/L, and 356.3625 mg/L.

Cracking the code: Understanding lecturer performance and student success Tri Kuncoro; Marji Marji; Mazarina Devi; Aji Prasetya Wibawa; Ming F. Teng
International Journal of Education and Learning Vol 4, No 3: December 2022
Publisher : Association for Scientific Computing Electrical and Engineering(ASCEE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31763/ijele.v4i3.958

One of the essential factors in a learning process, especially in higher education, is lecturer performance. This study aims to discover the impact of a lecturer's performance on students learning outcomes in the online learning environment. Lecturer performance is represented by four aspects which are the lecturer's performance on learning technology (X1), the lecturer's performance on learning pedagogy (X2), the lecturer's performance on supporting learners (X3), and the lecturer's performance on supporting educators (X4). This quantitative research approach aims to discover one variable's cause-and-effect relationship to another. The subject of this study is 37 lecturers and 146 students. The result shows that the lecturer's performance contributes 43.1% to students' learning outcomes. It is known that learning technology and pedagogy aspects have a significant effect on students' learning outcomes. However, supporting learners and educators does not significantly impact students' learning outcomes. Therefore, the lecturer's performance positively impacts learning outcomes and is valuable for further online learning development. A potential research contribution could be to investigate further the relationship between specific aspects of a lecturer's performance and students' learning outcomes in an online learning environment. this study's findings have significant implications for higher education institutions seeking to improve online learning experiences for students. By identifying the specific aspects of lecturer performance that most impact learning outcomes, institutions can provide targeted support and training to their lecturers, ultimately leading to improved learning outcomes for students in online learning environments.

Analisis Kadar Antioksidan pada Sirup Honje (Etlingera Hemisphaerica) sebagai Produk Pangan Fungsional dengan Lama Blanching yang Berbeda Angel Sucaning Hikmah; Mazarina Devi; Soenar Soekopitojo
Jurnal Farmasetis Vol 11 No 1 (2022): Jurnal Farmasetis: Mei 2022
Publisher : LPPM Sekolah Tinggi Ilmu Kesehatan Kendal

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (185.005 KB)

Honje memiliki manfaat sebagai sumber antioksidan yang berpengaruh terhadap kesehatan tubuh untuk menangkal radikal bebas, sehingga dapat menghentikan reaksi oksidatif yang menjadi sebab dari penyakit degenerative. Pemanfaatan honje sebagai buah konsumsi masih sangat rendah, maka dari itu diolah sebagai pangan fungsional yaitu sirup yang diharapkan dapat meningkatkan konsumsi masyarakat terhadap honje dan memperpanjang umur simpan honje. Penelitian ini adalah penelitian eksperimen menggunakan RAL yang bertujuan untuk menganalisis kadar antioksidan sirup honje dengan 3 perlakuan yaitu lama blanching yang berbeda selama 0, 1, dan 2 menit dengan 2 kali pengulangan. Data yang didapatkan akan dianalisis menggunakan sidik ragam ANOVA dengan uji lanjut DMRT. Hasil dari analisis menandakan bahwa lama blanching yang berbeda pada buah honje berbeda nyata terhadap kadar antioksidan (flavonoid, tanin, saponin) dan kapasitas antioksidan sirup honje. Hasil penelitian menunjukkan bahwa sirup honje dengan lama blanching 2 menit memiliki kadar antioksidan tertinggi yaitu kadar flavonoid sebanyak 14138,043 mg/L, kadar tanin sebanyak 1337,3750 mg/L, kadar saponin sebanyak 400,811 mg/L dan kapasitas antioksidan tertinggi yaitu dengan nilai IC50 sebanyak 48,769 ppm, dan menurut hasil penelitian, lama blanching pada buah honje berpengaruh terhadap kadar antioksidan dan kapasitas antioksidan sirup honje.

Studi Antioksidan dan Kapasitas Antioksidan pada Ayam Goreng dengan Konsentrasi Kecombrang (Etlingera Elatior) yang Berbeda Ika Mutiara; Mazarina Devi; Budi Wibowotomo
Jurnal Farmasetis Vol 11 No 1 (2022): Jurnal Farmasetis: Mei 2022
Publisher : LPPM Sekolah Tinggi Ilmu Kesehatan Kendal

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (113.547 KB)

Ayam merupakan salah satu produk yang sangat digemari oleh seluruh kalangan, memiliki harga yang murah, mudah dijumpai, dan merupakan bagian dari tumpeng gizi seimbang yang sudah disesuaikan dengan kebutuhan gizi manusia. Memiliki banyak kandungan senyawa dan tinggi kandungan antioksidan menjadikan bunga kecombrang kini dimanfaatkan dalam berbagai kreasi produk olahan berupa makanan dan minuman. Penelitian ini merupakan penelitian eksperimen menggunakan RAL ada lima analisis sifat kimia pada ayam goreng kecombrang diantaranya adalah Kapasitas Antioksidan, Karotenoid, Flavonoid, Tanin, dan Saponin, dengan 3 perlakuan yaitu konsentrasi kecombrang 70%, 60%, 50% dengan 2 kali pengulangan. Data yang didapatkan akan dianalisis menggunakan sidik ragam ANOVA dengan uji lanjut DMRT. Hasil penelitian menunjukkan konsentrasi kecombrang 70% pada ayam goreng memiliki kadar tertinggi setiap sifat kimia yang di analisis, yaitu kapasitas antioksidan 110.911, karotenoid 152.235, flavonoid 672.229, tanin 63.901, saponin 21.025. Berdasarkan hasil penelitian, konsentrasi bunga kecombrang yang berbeda pada ayam goreng berpengaruh terhadap karakteristik kimia pada ayam goreng konsentrasi kecombrang.

The Number of Bacteria, Antioxidant Capacity, and Organoleptic Properties of Red Ginger Fried Chicken Lismi Animatul Chisbiyah; Mazarina Devi; Issutarti Issutarti
Bulletin of Culinary Art and Hospitality Vol. 1 No. 1 (2021)
Publisher : Universitas Negeri Malang

Alpinia purpurata (Vieill.) K. Schum is a spice that has the ability to inhibit bacterial growth and has a good antioxidant capacity. This study aims to determine the effect of adding Alpinia purpurata (Vieill.) K. Schum 0%, 10%, 20%, 30%, 40% on day 0, 1, and 2 on the number of bacteria, antioxidant capacity and hedonic properties which include the taste, aroma, and color of Red ginger fried chicken. This type of research was an experimental research with a completely randomized factorial design (CRD). The data obtained were then analyzed statistically using ANOVA and continued with Duncan's Multiple Range Test (DMRT) to obtained differences. Each treatment was repeated twice. The results showed that the addition of the concentration of Alpinia purpurata (Vieill.) K. Schum 0%, 10%, 20%, 30% and 40% in Red ginger fried chicken had a significant effect on the number of bacteria and antioxidant capacity on day 0, 1, 2 and had a significant effect on the hedonic properties on day 0. (taste, color and aroma) on the hedonic properties on day 0. (taste, color and aroma). The addition of Alpinia purpurata (Vieill.) K. Schum 40% gave the best results on the number of bacteria, antioxidant capacity and hedonic properties. To conclude, the higher the addition of Alpinia purpurata (Vieill.) K. Schum to Red ginger fried chicken resulted on the lower the number of bacteria and the greater the antioxidant capacity and the more preferred hedonic properties.

Business Analysis of Puff Pastry Dough as a Gluten-free Casein-free Diet based on MOCAF Flour and Moringa Leaves for Autism Children Sunsya Putri Cahyaning Gusti; Ummi Rohajatien; Soenar Soekopitojo; Budi Wibowotomo; Mazarina Devi; Rizki Yulianingrum; Wiwik Wahyuni
Bulletin of Culinary Art and Hospitality Vol. 1 No. 1 (2021)
Publisher : Universitas Negeri Malang

Autism Spectrum Disorder (ASD) has a digestive disorder called intestinal mucosal hypermeability, it happens because autism children cannot digest foods that contain gluten and casein, this problem can be overcome by implementing the GFCF (gluten-free casein-free) diet. The purpose of this study was to analyze the dream pastry business opportunity, which is a sheet-shaped puff pastry dough applying GFCF diet therapy. This puff pastry dough is in the shape of a sheet so that it is easy to make creation foods according to the autism children’s favorites. Dream Pastry product design is made from MOCAF flour as a source of gluten-free carbohydrates. It combined with Moringa leaf powder as a natural colorant. Dream Pastry's product development analysis consists of developing product concepts and developing business opportunities. The product concept development consists of processing MOCAF, Moringa leaves to the MOCAF-Moringa combination. Meanwhile, business opportunity analysis uses open a business straight in demand and the analysis of STP (Segmenting, Targeting, Positioning). The analysis were carried out using Market Sizing, while the market potential prediction used TAM (Total Available Market) of autism children recorded in Indonesia as many as 16,987 students. Then, for the SAM (Served Available Market), the author chose East Java as the initial market niche for product distribution. Also, the prediction of sales in the first month called SOM (Share of Market) as many as 106 boxes.

Utilization of Shrimp Waste as a Raw Material in Shrimp Sauce and Its Application on Shrimp Sauce Tilapia Dishes Shanti Dri Lestari; Mazarina Devi; Teti Setiawati
Bulletin of Culinary Art and Hospitality Vol. 1 No. 2 (2021)
Publisher : Universitas Negeri Malang

One of the innovations to increase the economic value of shrimp waste is the implementation of shrimp waste into shrimp sauce and its use in shrimp sauce tilapia dishes. The purpose of this study was to determine the protein and lead (Pb) content of shrimp waste and shrimp sauce, the degree to which shrimp sauce differed in aroma, taste, and color from commercial oyster sauce, and the degree to which panelists preferred shrimp sauce tilapia dishes via organoleptic tests. This was a two-repetition experimental study with a completely randomized design (CRD). The protein content was determined using the Kjeldahl semi-micro method, whereas the lead content was determined using the spectrophotometric method. The Duo-Trio Test was used to determine the difference in organoleptic properties between shrimp sauce and commercial oyster sauce, whereas ANOVA followed by DMRT was used to analyze the hedonic properties of shrimp sauce tilapia dishes. The results of this study indicate that shrimp waste contains 18.281 percent protein and shrimp sauce contains 6.107 percent protein. The content of lead (Pb) in shrimp waste was 0.750 mg/kg, while the content of lead (Pb) in shrimp sauce was 0.052 mg/kg. The organoleptic tests revealed that shrimp sauce had a distinct aroma, taste, and color from commercial oyster sauce, whereas the hedonic tests revealed no difference in the hedonic properties of the three dishes' aromas, but there were differences in the hedonic properties of their taste and properties. The three dishes exhibit hedonic color. Panelists preferred commercial oyster sauce tilapia dishes over shrimp sauce tilapia dishes and commercial oyster sauce mixed tilapia dishes in terms of aroma, taste, and color (1:1). The shrimp sauce formula should be refined further so that it more closely resembles commercial oyster sauce in terms of aroma, flavor, and color.

Co-Authors Ab Wahab, Noorakmar Abdul Hamid, Mansoor Adelianda Auliani Kamaruddin Nur Afin Regina Cahyani Afin Regina Cahyani Agung Kurniawan Ahmad, Fisal Aji Prasetya Wibawa Ananta, Sasmita Bagus Sang Kesuma Andini Santoso Angel Sucaning Hikmah Aripriharta - Bagaskoro, Muhammad Cahyo Budi Wibowotomo Cahyani, Afin Regina Chi Hong Yeap Chong , Wan Ni Devi Dwi Purwanto Djoko Kustono Dwiyono, Gunawan Eddy Sutadji Eka Ayu Mentari Putri Firlia Wahyu Puspitasari Giri Halimah Hasmadi Mamat Heri Pratikto Hong, Yeap Chi Ifa Choirunnisa Ika Mutiara Ima Wardani Hazawen Inda Riana Wulansari Indah Puspita Sari Issutarti Issutarti Issutarti Issutarti Kai Yen Lim Kit, Jason Chuah Wai Laili Hidayati Lismi Animatul Chisbiyah Mansoor Abdul Hamid Mansoor Abdul Hamid Mantony, Oslida Marji Marji Maryana Muhamad Nor Maya Eka Pradana Minatus Isnatur Rahmawati Ming F. Teng Mohd. Razali, Umi Hartina Muhammad Zaki Muladi Muntholib Narju Najah Afnany Naufal Taufiqurrahman Nonny Aji Sunaryo Nurbaya, Arindra Nurul Falah Hashim Nurwikan Sutralestari Ovi Nur Fita Sari Peppy Mayasari, Peppy Poncowuri Handayani Purnomo Purnomo Reksi Umbu Remu Samapati Rendis Trisnawan Rizki Yulianingrum Roma Idatul Koir Ronasari Mahaji Putri Rustiani Dwi Untari Salwa, Nur Fadhila Rasyida Septa Katmawanti, Septa Shanti Dri Lestari Siti Zubaidah Soenar Soekopitojo Sugiyanto - Sunsya Putri Cahyaning Gusti Tata Sekar Juang Asmarani Teti Setiawati Titi Mutiara Kiranawati Tri Kuncoro Triana, Fatimah Agus Tuatul Mahfud Ummi Rohajatien Ummi Rojahatien Umniati, Sri Wiwik Wahyuni Yeni Susanti Yunus Fandi Prasetyo Zorayda Nabila Denata

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