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All Journal CHEMISTRY PROGRESS Jurnal Pendidikan Kimia Undiksha Sainstek Jurnal Natur Indonesia Jurnal Pilar Sains Jurnal Inovasi Pendidikan Kimia Tadris: Jurnal keguruan dan Ilmu Tarbiyah Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan Jurnal Teknologi Pertanian Biology, Medicine, & Natural Product Chemistry Proceeding 7th International Seminar on Regional Education Indonesian Journal of Chemical Science Jurnal Manajemen Pendidikan PEMBELAJAR: Jurnal Ilmu Pendidikan, Keguruan, dan Pembelajaran Journal of Natural Science and Integration Jurnal Teknologi & Industri Hasil Pertanian Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Batoboh : Jurnal Pengabdian Pada Masyarakat Chemistry Education Practice Eduproxima : Jurnal Ilmiah Pendidikan IPA Jurnal Bio-Geo Material Dan Energi Journal of Educational Sciences UNESA Journal of Chemical Education Jurnal Pengabdian Fakultas Pertanian Universitas Lampung Jurnal Agroindustri Berkelanjutan
Maria Erna Kustyawati
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Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Earth & Planetary Sciences Education Electrical & Electronics Engineering Energy Engineering Environmental Science Industrial & Manufacturing Engineering Library & Information Science Mathematics Medicine & Pharmacology Physics Public Health Social Sciences Other

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THE INFLUENCE OF THE FORMULATION OF SUCROSE SUGAR AND HONEY PINEAPPLE (Ananas comosus L) ON THE SENSORY CHARACTERISTICS OF BLACK TEA KOMBUCHA DRINKS Rahmah, Amelia Kurnia; Susilawati; Rizal, Samsul; Kustyawati, Maria Erna
Jurnal Agroindustri Berkelanjutan Vol. 4 No. 2 (2025)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v4i2.10971

Abstract

This study was conducted to determine the effect of sucrose sugar and honey pineapple formulations on the sensory characteristics of black tea kombucha, as well as to identify the best formulation in terms of sensory qualities. Kombucha is a fermented beverage believed to offer various health benefits. In this research, kombucha was produced using different proportions of sucrose sugar and honey pineapple. The experiment was designed using a Completely Randomized Block Design (RAKL) with 5 treatments and 5 replications, consisting of 5 ratios of sucrose sugar to honey pineapple: P1 (5% : 30%), P2 (10% : 25%), P3 (15% : 20%), P4 (20% : 15%), and P5 (25% : 10%). The observed parameters included pH measurement and sensory evaluation (scoring and hedonic tests covering taste, aroma, color, and overall acceptance). The best black tea kombucha formulation was further analyzed for alcohol content, vitamin C levels, and total reducing sugar. Data were analyzed for homogeneity using Bartlett’s test, , additional data using theTuckey test, analysis of variance (ANOVA), and further tested with BNT 5%. The results showed that the best treatment was P4 (20% sucrose sugar : 15% honey pineapple) with an alcohol content of 0.4%, total reducing sugar of 20%, vitamin C content of 0.5%, scoring test results for taste score 4.47, aroma score 4.14, color score 4.37, and hedonic test results for taste score 3.61, and overall acceptability score  3.71.
ANALISIS MIKROBIOLOGI, FISIKA DAN KIMIA AIR MINUM ISI ULANG DARI DEPOT DI KAMPUNG BARU, KEDATON, BANDAR LAMPUNG Suhestry, Aprillia Dyah; Rizal, Samsul; Suroso, Erdi; Kustyawati, Maria Erna
Jurnal Agroindustri Berkelanjutan Vol. 1 No. 1 (2022)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v1i1.5641

Abstract

Penelitian ini bertujuan mengetahui keberadaan cemaran mikroba E. coli dan koliform serta mengetahui kualitas air minum isi ulang secara fisika dan kimia pada depot air minum isi ulang di Kampung Baru Kecamatan Kedaton Kota Bandar Lampung. Penelitian dilakukan di Laboratorium THP Polinela Lampung dan Laboratorium Analisis Hasil Pertanian Jurusan Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung. Metode penelitian adalah deskriptif. Jumlah sampel sebanyak 8 depot. Instrumen yang digunakan adalah lembar kuesioner dan pemeriksaan laboratorium berupa pemeriksaan koliform dan E.coli, TDS (Total Dissolved Solid), suhu, dan pH. Hasil penelitian menyimpulkan bahwa air minum yang diproduksi terdapat 7 depot dengan nilai koliform 0/100 ml sampel dan 1 depot dengan nilai koliform 3.0/100 ml sampel. parameter fisika TDS memiliki nilai berkisar 82-157 mg/L, parameter suhu memiliki nilai ± 3ºC. Parameter kimia pH untuk 7 depot memiliki nilai berkisar 6,6 – 7,3 dan 1 depot memiliki nilai pH = 6,1.
EFEK COATING DENGAN KITOSAN DAN WAKTU PENCELUPAN PADA COOKING LOSS DAN SENSORI UDANG VANAME (Litopenaeus Vannamei) SELAMA PENYIMPANAN DINGIN Cahyani, Atika Dwi; Kustyawati, Maria Erna; Rizal, Samsul; Murhadi, Murhadi
Jurnal Agroindustri Berkelanjutan Vol. 1 No. 2 (2022)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v1i2.6397

Abstract

Kerusakan yang cepat pada udang segar (Litopenaeus vanname) perlu diminimalisir karena mempengaruhi kualitas. Pengembangan metode yang dapat menunda penurunan kualitas udang adalah pelapisan kitosan dengan penambahan ekstrak jahe dan penyimpanan dingin. Tujuan dari penelitian ini adalah untuk mengetahui konsentrasi kitosan dan lama perendaman terhadap susut masak dan preferensi panelis terhadap udang. Penelitian ini disusun menggunakan RAK faktorial dengan 2 faktor yaitu konsentrasi kitosan (0, 1, dan 2%) dengan penambahan ekstrak jahe 0,75% (b/v) dan lama perendaman (1, 2 dan 3 menit). Data susut masak dan uji sensoris yang diperoleh dianalisis menggunakan ANOVA dan dilanjutkan dengan uji Duncan (DMRT) dengan taraf signifikansi 5%. Hasil penelitian menunjukkan bahwa tidak terdapat kombinasi perlakuan konsentrasi kitosan dan waktu pencelupan yang tepat terhadap cooking loss udang. Kombinasi perlakuan konsentrasi kitosan dan waktu pencelupan yang tepat terhadap sensori udang yang disukai panelis pada kenampakan udang coating yaitu perlakuan konsentrasi 1% dengan waktu pencelupan 3 menit sebesar 6,79, pada bau udang coating yaitu perlakuan konsentrasi 1% dengan waktu pencelupan 2 menit sebesar 6,52 dan pada tekstur udang coating yaitu perlakuan konsentrasi 1% dengan waktu pencelupan 3 menit sebesar 6,49. Tidak terdapat kombinasi perlakuan konsentrasi kitosan dan waktu pencelupan yang tepat terhadap sensori udang yang disukai panelis pada penerimaan keseluruhan udang coating.
PRODUKSI KOPI BUBUK TERINTEGRASI UNTUK MENINGKATKAN MUTU PADA KELOMPOK SERBA USAHA SRIKANDI DI KABUPATEN TANGGAMUS Kustyawati, Maria Erna; Sri Setyani, Sri; Sugiharto, Ribut; Waluyo, Sri
Batoboh Vol 2, No 1 (2017): Batoboh -Jurnal Pengabdian Pada Masyarakat
Publisher : Institut Seni Indonesia Padangpanjang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26887/bt.v2i1.346

Abstract

Produk kopi bubuk yang diproduksi oleh Kelompok Serba Usaha (KSU) Srikandi Pekon Ngarip Kecamatan Ulu Belu Kabupaten Tanggamus dan Pemkab Tanggamus mempunyai kelemahan dalam hal warna, aroma serta rasa. Demikian juga harga yang masih rendah. Penyuluhan teknik tahapan produksi kopi bubuk dan pelatihan serta pendampingan untuk memperoleh PIRT dilakukan untuk meningkatkan mutu dan keamanan produk kopi bubuk. Target luaran yang ingin dicapai yaitu kopi bubuk dengan warna kayumanis, dan rasa khas kopi bubuk dengan harga meningkat 50%. Metode pelaksanaannya dengan penyuluhan dan pelatihan dilanjutkan dengan pendampingan pada Kelompok Serba Usaha Srikandi pada lokasi dengan jarak lebih kurang 90 km dari Bandar Lampung. Hasil kegiatan menunjukkan bahwa 90% anggota mitra melakukan pengolahan kopi beras sesuai tahapan dengan baik. Sebanyak 80% anggota melakukan praktek penyiapan dan pengolahan kopi bubuk secara higien. Perolehan PIRT masih 60%. Keuntungan yang diperoleh dari penjualan produk (100g/kemasan) adalah 87,5%. Dengan demikian peningkatan mutu dan pengemasan kopi bubuk telah tercapai. Usaha untuk memperoleh PIRT diperlukan lay out peralatan produksi di dalam rumah produksi yang sesuai dengan higienitas sehingga diperlukan rumah produksi yang sesuai
Development of Pjbl-SSI Based E-LKM on Chemical Thermodynamics Materials Aisyah, Aisyah; Erna, Maria; Futra, Dedi
Journal of Educational Sciences Vol. 9 No. 6 (2025): Journal of Educational Sciences
Publisher : FKIP - Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jes.9.6.p.4826-4839

Abstract

In the 21st century, learning in higher education must be meaningful and interactive. In physical chemistry learning, students often experience difficulties because it is theoretical. Based on this, interactive teaching materials are needed to support learning and are in accordance with the demands of the times. This study aims to develop a chemical thermodynamics E-LKM based on PjBL-SSI (Project Based Learning-Socio Scientific Issue). This research was conducted at the Chemistry Education Study Program, University of Riau in the physical chemistry course. The population in this study were 5th semester chemistry education students. The sample in this study was chemistry education students. The type of research used in this study is development research with the ADDIE model. The results of the study indicate that the developed E-LKM is valid according to the material and media validator. The developed PjBL-SSI E-LKM is practical according to the physical chemistry lecturer with a very good category and the developed E-LKM is interesting according to students with a very good category.
Effects of Soaking Time and Peppermint Oil Concentration on Chemical, Sensory, and Antibacterial Characteristics of Robusta Coffee (Coffea canephora) Thaliarinanta, Angela Saraz; Kustyawati, Maria Erna; Hidayati, Sri; AS, Suharyono; Nurdin, Samsu Udayana
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 13 No. 1 (2024): March 2024
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v13i1.288-297

Abstract

The increase in public coffee consumption is influenced by lifestyle, technological support and the emergence of various choices of coffee. Herbal coffee is generally made by adding herbal powder, infusion, and drying. Soaking techniques with peppermint oil to make herbal coffee have never been studied. The purpose of this study was to determine the effect of robusta coffee treated with soaking time and peppermint oil concentration on chemical characteristics, sensory and antimicrobial activity. Randomized Complete Group Design method with two factors was performed in this study. The first factor is soaking time (L) which consists of 0 (L0), 5 (L1), and 10 (L2) min. The second factor was peppermint oil concentration consisting of 0% (K0); 0.5% (K1); and 0.75% (K2). The results showed that the soaking time and concentration of peppermint oil can increase the water content and pH. The peppermint coffee showed antimicrobial activity against Salmonella typhi and Eschericia coli bacteria with an inhibition diameter of 8.72-13.16 mm and 9.88-12.24 mm, respectively. The peppermint coffee of L1K1 treatment (5 min soaking time; 0.5% peppermint concentration), is preferred by panelists with sensory test scores on taste (6.15), aroma (7.09), aftertaste (5.32), and overall (6.16). Keywords: Coffee bean, Concentration, Peppermint oil, Robusta coffee, Soaking time.
PENGEMBANGAN E-LKPD BERBASIS PROBLEM BASED LEARNING DENGAN PENDEKATAN SOCIO SCIENTIFIC ISSUES UNTUK MENINGKATKAN KEMAMPUAN BERPIKIR KRITIS Kurniawan, M. Andre Bintang; Erna, Maria; Anwar, Lenny
EDUPROXIMA : Jurnal Ilmiah Pendidikan IPA Vol 8, No 1 (2026)
Publisher : Universitas Bhinneka PGRI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29100/.v8i1.8711

Abstract

Penelitian ini bertujuan mengembangkan E-LKPD berbasis Problem Based Learning (PBL) dengan pendekatan Socio Scientific Issues (SSI) untuk meningkatkan kemampuan berpikir kritis peserta didik pada materi asam basa. Pengembangan dilakukan menggunakan model ADDIE yang terdiri dari tahap analisis, desain, pengembangan, implementasi, dan evaluasi. Instrumen penelitian meliputi lembar validasi, angket respon, tes berpikir kritis, dan observasi. Hasil validasi menunjukkan bahwa E-LKPD tergolong sangat valid, dengan skor rata-rata 92,4% (materi) dan 97,4% (media). Respon guru dan peserta didik menunjukkan bahwa E-LKPD dinilai sangat praktis dan menarik. Hasil uji efektivitas menggunakan desain pretest-posttest control group menunjukkan peningkatan signifikan dalam kemampuan berpikir kritis, dengan nilai N-Gain pada kelas eksperimen sebesar 0,85 (kategori tinggi) dan pada kelas kontrol sebesar 0,59 (kategori sedang). Uji t-test menunjukkan perbedaan signifikan antara kedua kelompok (p 0,05). Dengan demikian, E-LKPD berbasis PBL-SSI efektif digunakan untuk meningkatkan kemampuan berpikir kritis peserta didik dan layak dijadikan sebagai alternatif media pembelajaran kimia yang inovatif dan kontekstual.
Sensitivity Analysis in the Design of the Establishment of Mosaccha Tempe Agroindustry in Bandar Lampung Wicaksana, Bayu; Melatiningsih, Atri; Rizal, Samsul; Hidayati, Sri; Kustyawati, Maria Erna; Endaryanto, Teguh
Jurnal Bio-Geo Material Dan Energi Vol. 6 No. 2 (2026): Journal of Bio-Geo Material and Energy (BiGME), April 2026
Publisher : PUI BiGME Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/j-bigme.v6i2.54347

Abstract

Mosaccha tempeh is a fermented soybean product produced using Rhizopus oligosporus as a starter culture with the addition of Saccharomyces cerevisiae, and it has strong development potential. This study conducted financial and sensitivity analyses to evaluate the feasibility of establishing a Mosaccha tempeh agroindustry and its responsiveness to changes in key variables affecting business viability. The research aimed to assess the impact of various scenarios on business feasibility. The methods employed included surveys, observations, and interviews using a purposive sampling technique. Premium tempeh producers in Bandar Lampung were selected as prototypes, with UMKM Tempeh Cap Mobil serving as a reference to align the data with current conditions. Data were processed using Microsoft Excel and analyzed under several scenarios: increases in raw material prices (10%, 20%, and 30%), decreases in selling prices (10%, 20%, and 30%), and combinations of both factors at the same percentage levels. Under normal assumptions, the establishment of a Mosaccha tempeh agroindustry in Bandar Lampung is considered feasible, with an NPV of Rp 2,450,599,432.50, an IRR of 76%, a B/C ratio of 1.49, and a payback period of 1.67 years. Sensitivity analysis results indicate that increases in raw material costs of up to 30%, decreases in selling prices of up to 20%, and a combined 10% increase in raw material costs with a 10% decrease in selling prices do not significantly affect feasibility. However, simultaneous increases in raw material prices and decreases in selling prices are the most sensitive factors influencing the financial viability of the Mosaccha tempeh agroindustry in Bandar Lampung.
Co-Authors ', Abdullah ', Erviyenni ', Lenni ', Nur Aini ', Rasmiwetti ', Rini ', Ristiana Abdullah Abdullah Admin Alif Aisyah Aisyah Andi Dahliaty Anty Ummiyati Aprillia Dyah Suhestry Ardi, Dinda Melissa AS, suharyono Asha Aunaya La Assqiya Assqiya, Asha Aunaya La Azwendra, Yosi Baehaqi Bagus Wahyu Kuncoro Bayu Wicaksana, Bayu Betty Holiwarni Cahyani, Atika Dwi Dedi Futra Dewi Agustina Iryani, Dewi Agustina DEWI SARTIKA DEWI SARTIKA Dewi, Pitri Rahma Dyah Koesoemawardani Dyah Koesoemawardani Dyah Putri Larassati Elva Yasmi Elva Yasmi Amran, Elva Yasmi Emriadi - Erdi Suroso Erviyenni Erviyenni Erviyenni, Erviyenni Ety Testiaty Fauzi, Fajrina Firanti, Feyges Frilla Fitriah, Nafiatul Fitriani, Wahyu Fitriatul Hasanah, Fitriatul Hadi Prayitno Hadi Prayitno, Hadi Hardiani, Vira Hasanah, Asqiatul Hasnah Hasnah Helmy Hidayat, Helmy Herdiana, Novita Hestivik, Chelsi Ida Ayu Putu Sri Widnyani Ika, Risqa Putri Indraningtyas, Lathifa Irnov, Masithah Isnawati Lujeng Lestari Jimmi Copriady Johni Azmi Kuncoro, Bagus Wahyu Kurniawan, M. Andre Bintang Lenny Anwar Lisa Lestari Maharani, Ketut Oka marcella, Selly Marlisa, Lani Melatiningsih, Atri Mohd Jain Noordin Murhadi Murhadi Mursidin . Novizal, Roni Nuzuriah, Nuzuriah Oskar M. Manik Otik Nawansih Putri, Bella Listriani R. Usman Rery Rahmah, Amelia Kurnia Rahmatya, Okma Ramadani, Ramadani Rasmiwetti Rasmiwetti, Rasmiwetti RIBUT SUGIHARTO Rini Astuti RINI RINI Roza Linda Samsu Udayana Nurdin Samsul Rizal Saputri, Agustina Eka Sri Haryati Sri Hayati, Sri Sri Hidayati Sri Hidayati Sri Setyani, Sri Sri Waluyo suharyono AS Suharyono Suharyono Suhestry, Aprillia Dyah Sukrisno, Sukrisno Susilawati, Susilawati Sussi Astuti Syahrina Irya, Syahrina Syamsiana, Annisa Syarifah Syarifah, Syarifah Syukri Arief Tanto Pratondo Utomo Teguh Endaryanto Thaliarinanta, Angela Saraz Ummiyati, Anty Wildan Nur, Aditya Winanti, Diki Danar Tri Wisnu Satyajaya Yeni Yulia Sari, Yeni Yulia Yum Eryanti Yunelda, Ressi Yusup, Maulid Wahid