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All Journal MEDIA PETERNAKAN - Journal of Animal Science and Technology Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal AGROTEKNOLOGI Jurnal Natur Indonesia Jurnal Perikanan dan Kelautan Berkala Perikanan Terubuk Jurnal Ilmu dan Teknologi Hasil Ternak Jurnal Penelitian Pascapanen Pertanian Jurnal Penelitian Tanaman Industri Perspektif : Review Penelitian Tanaman Industri Jurnal Teknologi Pertanian Journal of Engineering and Technological Sciences agriTECH Warta IHP (Warta Industri Hasil Pertanian) UNEJ e-Proceeding Informatika Pertanian Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Seminar Nasional Lahan Suboptimal Molekul: Jurnal Ilmiah Kimia Jurnal Sains dan Teknologi Reaksi Jurnal Mutu Pangan : Indonesian Journal of Food Quality Jurnal Penelitian Tanaman Industri (Littri) Perspektif, Review Penelitian Tanaman Industri Journal of Food Technology and Health Jurnal Penyuluhan Pertanian KEYNESIA : INTERNATIONAL JOURNAL OF ECONOMY AND BUSINESS Eduvest - Journal of Universal Studies International Journal of Multidisciplinary Sciences
Dedi Fardiaz
Ilmu Pangan, Institut Pertanian Bogor
Religion Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Neuroscience Public Health Social Sciences Other

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PENGGUNAAN AGENS BIOKONTROL Bacillus polymyxa DAN Trichoderma harzianum UNTUK PENINGKATAN MUTU BENIH CABAI DAN PENGENDALIAN PENYAKIT ANTRAKNOSA* Siregar, Amelia Nani; Ilyas, Satriyas; Fardiaz, Dedi; Murniati, Endang; Wiyono, Suryo
Jurnal Penyuluhan Pertanian Vol 2 No 2 (2007)
Publisher : Politeknik Pembangunan Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (479.268 KB) | DOI: 10.51852/jpp.v2i2.228

Abstract

Biological seed treatment using B. polymyxa BG25 and T. harzianum Th05 is one ofefforts to improve seed quality and health in order to carry the seed to many places withoutspreading seedborne diseases. This study aimed to improve physical and physiological seedquality and seed health of hot pepper (Capsicum annuum L.) seed as well as eliminateseedborne pathogen caused by antracnose disease (C. capsici). The result indicates that seedtreatment with film coating carrying B. polymyxa and T. harzianum can improve physical seedquality (seeds are more attractive color and shining), physiological quality (increase ofgermination capacity, vigor index, maximum growth potential, uniform growth and dry weightof normal germination) and can reduce of percentage of C. capsici in surface or inside hotpepper seed. This method can be used to protect hot pepper seed and prevent from spreadingseedborne disease.
Evaluation Of The Role Of Consumer - Atmosphere Congruence And Social Media Influence On Purchase Intention And Recommendation Intention – Case Of Pizza Hut Nurlena, Nurlena; Fardiaz, Dedi
International Journal of Multidisciplinary Sciences Vol. 2 No. 1 (2024)
Publisher : Jayapangus Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37329/ijms.v2i1.2717

Abstract

Due to its growing popularity, social media has become a marketing channel and has been shown to influence consumer purchasing decisions. Furthermore, Consumer will prefer to visit culinary places with an atmosphere of Instagram able concept attractive to create an impression on consumers through visual communication, color, lighting, music, and aroma. Many culinary industries use Instagram to maximize their performance by communicating their products, include Pizza Hut. Changes in people's lifestyles today, which lead to mobile working, have resulted in business people, especially in the culinary field, only sometimes having to promote products or services traditionally but can use social media as a means of promotion. The purposes of this reserach are to know consumer atmosphere congruence influence the consumer's decision on purchase intention and recommendation intention, and to know social media influence the consumer's decision on purchase intention and recommendation intention. Qualitative research method used in this thesis to evaluate the role of consumer atmosphere congruence and social media influence on purchase intention and recommendation intention, specifically for Pizza Hut restaurants. Data from Pizza Hut consumers were collected through both in-depth face-to-face interviews and online survey using questionnaires. The  findigs of this research that by evaluating three different indicators for assessing the consumer atmosphere congruence and social media influence, this study shows that design factors, ambient factors, and social factors, can attract and generate interest in buying visitors. Furthermore, consumers agree that Pizza Hut social media influence which are attractive and trustworthy can attract and generate interest in buying visitors at Pizza Hut. The results of this study are expected to be used by store managers to increase the number of consumer visits to Pizza Hut. It was found that social media marketing has a positive effect on purchase intention which is the basis for researchers to provide information to improve performance for the Pizza Hut restaurant.
KARAKTERISTIK KIMIA, FISIK DAN SENSORI INSTANT MASHED SWEET POTATO Afni, Sabri Ella; Fardiaz, Dedi; Andarwulan, Nuri
Jurnal Teknologi Pangan dan Kesehatan (The Journal of Food Technology and Health) Vol 5 No 1 (2023): Jurnal Teknologi Pangan dan Kesehatan (Journal Of Food Technology And Health) Mei
Publisher : Universitas Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36441/jtepakes.v5i1.1825

Abstract

ABSTRAK: Instant mashed sweet potato merupakan makanan cepat saji berbahan dasar ubi jalar hasil dari inovasi instant mashed potato. Instan mashed sweet potato dibuat untuk mendukung program pemerintah yaitu program diversifikasi pangan berbasis pangan lokal. Tujuan dari penelitian ini adalah mengevaluasi proses produksi instant mashed sweet potato (IMSP) sebagai subtitusi untuk instant mashed potato.  Pengujian dilakukan dengan dua pembagian pada kondisi berbeda: IMSP dan MSP (IMSP hasil rehidrasi) ubi jalar kuning dan ungu yang berasal dari Cianjur dan Cikarawang. Data yang diperoleh dianalisis dengan rancangan acak lengkap pola faktorial. Hasil penelitian menunjukkan bahwa ubi jalar 70%, margarin 2,5%, susu bubuk full cream 1,73% air mineral 25%, garam 0,7% dan lada 0,07% adalah formula optimal untuk pembuatan IMSP. Hasil pada penelitian ini memperlihatkan bahwa sifat kimia pada produk dipengaruhi oleh warna daging ubi jalar (P<0,05). Selanjutnya, sifat fisik IMSP Cianjur (densitas kamba, indeks penyerapan air dan kekuatan gel) lebih rendah dibandingkan IMSP Cikarawang (P<0,05). Karakteristik sensori pada parameter warna terungkap bahwa warna ungu mashed sweet potato (MSP) lebih diterima dan disukai panelis dibandingkan warna kuning (P<0,05). Pada parameter tekstur, ratio terbaik IMSP dan air untuk MSP Cianjur dan MSP Cikarawang adalah 1:1,5 dan 1:2,5 masing-masingnya (P<0,05). Analisa profile tekstur MSP menunjukkan bahwa hardness, springiness, cohesiveness, adhesiveness dan gumminess dipengaruhi oleh jumlah penambahan air IMSP. 
Effect of Chitosan-Beeswax Edible Coating on Microbiological Profile of Chicken Thigh Meat at Freezer Storage Salwa Haneefah Fauzia; Dedi Fardiaz; Laprianika Retha Hapita Sari; Dewi Masyithoh
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 19 No. 1 (2024)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2024.019.01.7

Abstract

This research examined the effect of chitosan and beeswax edible coating with different percentages on the microbiological value (aerobic bacteria, Staphylococcus aureus, Coliform, and Escherichia coli) of chicken thigh meat in two days of storage at freezer temperature (-18oC to -20oC). The study used Completely Randomized Design with 4 treatments and 5 replications. Treatments included were A0 (control), A1 (chitosan 2%), A2 (chitosan 2% + beeswax 1%), and A3 (chitosan 2% + beeswax 2%). Variables observed were the number of aerobic bacteria, S. aureus, Coliform, and E. coli using 3MTM PetrifilmTM Plates. Results showed significant differences (p<0.05) in the number of aerobic bacteria colonies with the least colony on treatment A1. S. aureus and Coliform colonies showed significant differences (p<0.05) with the least colony on treatment A2 and A3, sequentially. There was no significant difference (p>0.05) in E. coli count due to no colonies detected on all treated samples. However, compared to controlled samples, it was found to decrease. The decrease in colony numbers shows that edible coating treatments can be used to help preserve or extend the shelf life of chicken thigh meat.
The Effect of Feeding Formula in Honey Bees (Apis mellifera) Using Flow Hive Technology on Honey Production and Quality at PT Kembang Joyo Sriwijaya Fanisa, Aulia Fahnaz; Dedi Fardiaz; Dewi Masyithoh
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 19 No. 1 (2024)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2024.019.01.6

Abstract

Bee feeding has long been known and applied in honey bee farming. One way of feeding bees is to give sugar syrup mixed with water. This study aims to determine the effect of supplementary feeding on bees that have been formulated on the production and quality of honey produced. This study also applies one of the artificial hive technologies, namely flow hive. This study also observed how the adaptation of bees and the added value of the flow hive using Apis mellifera honey bees which is known for its high production rate and high adaptability. This research was conducted from September to December 2023 at PT Kembang Joyo Sriwijaya, Malang Regency. The experiment was conducted using 3 flow hives with the same feed formula.  The study showed good feed consumption in stup 1 and decreased feed consumption in stup 2 and stup 3. Honey obtained in stup 1 was 1.5 kg from 1 flow frame. Laboratory test results showed pH levels of 3.4, moisture content of 18.2 %, reducing sugar levels of 55.44 % and 56.71 % and diastase enzyme activity of 3.18 DN and 3.19 DN. In conclusion that formula feeding did not show high honey production when compared to the time taken to reach harvest and also did not show fulfilling reducing sugar content and diastase enzyme activity test results.
Effectiveness of Family Support In Antiretroviral Therapy and Complications of HIV/AIDS (Clinical Research at the VCT Polyclinic Gambiran Regional Kediri City Hospital) Hayati, Anis Khoirin; Indrawati, Dwi Wahyu; Fardiaz, Dedi; Haryanto, Joni; Falah, Agus Hayatal
Eduvest - Journal of Universal Studies Vol. 4 No. 12 (2024): Journal Eduvest - Journal of Universal Studies
Publisher : Green Publisher Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59188/eduvest.v4i12.1627

Abstract

HIV/AIDS is a frightening disease for Indonesian society today, so that people with HIV/AIDS often get excessive stigma and discrimination. The design of this study was an observational quantitative study with a cross sectional approach with a research focus directed at analyzing family support and service quality on the utilization of the VCT Poly and compliance of HIV / AIDS patients in undergoing antiretroviral therapy (ARV). at Gambiran Hospital, Kediri City with a sample of 109 respondents taken by Accidental Sampling technique. The results showed that most respondents had sufficient family support, namely 56 respondents (51.4%). Most respondents rated the quality of service in the moderate category as many as 56 respondents (51.4%). Most respondents had moderate utilization as many as 55 respondents (50.5%). Most respondents were not compliant with antiretroviral therapy (ARV), as many as 65 respondents (59.6%). The results of the study using the Path Analysis Test showed a p-value <0.05, so H0 was rejected and H1 was accepted, so it was concluded that there was a significant effect of family support and service quality through the use of VCT Poli on the compliance of HIV / AIDS patients in undergoing antiretroviral therapy (ARV) at Gambiran Hospital, Kediri City. Compliance of HIV / AIDS patients in undergoing antiretroviral therapy (ARV) is influenced by family support, service quality and utilization in the VCT Poly itself. So that patients need to be given good support and improve the quality of services available at the VCT Poly.
The Addition Effect of Parijoto (Medinilla speciosa) Puree for Postbiotic-Probiotic Yogurt and Extract for Nanoparticle Yogurt on the Physicochemical, Microbiological, Antibacterial, and Organoleptic Properties Armeyliasari, Fara Brilian; Sinaga, Kresentia Verena; Noronha, Wihelmina Fransisca Pascoela; Dewi, Cecilia Shinta; Saleha, Rischa Amalia; Fardiaz, Dedi
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 20 No. 3 (2025)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2025.020.03.6

Abstract

Various forms, including puree and extract nanoparticles, affect the physicochemical, microbiological, and sensory properties of yogurt. Yogurt was produced from fresh cow’s milk fermented with Lactobacillus bulgaricus and Streptococcus thermophilus, with parijoto added at concentrations of 0%, 5%, 10%, 15%, and 20%. The studies were conducted using a Completely Randomized Design (CRD) with 4 replications. Parameters observed included pH, soluble protein, microstructure and mineral profile (postbiotic yogurt with puree); pH, Lactic Acid Bacteria (LAB) and antimicrobial (probiotic yogurt with puree); fat content, total acidity, and organoleptic properties (nanoparticle yogurt with extract). Data were analyzed using ANOVA, followed by Duncan’s Multiple Range Test (DMRT) or regression analysis when significant differences occurred. Results showed that postbiotic yogurt with puree significant affected (p < 0.05) the pH value (3.65-4.12); soluble protein (6.00-6.98 mg/mL) remained unaffected; FESEM-EDS analysis revealed a homogeneous microstructure with evenly distributed mineral elements; mineral mapping of carbon, oxygen, calcium, potassium, chlorine, magnesium, sodium and phosphorus. The result of probiotic yogurt with puree with the pH 3.53-3.58; LAB viability (8.11-9.41 log CFU/mL), while the highest LAB growth occurred at 10% parijoto concentration, whereas higher concentrations reduced bacterial viability due to phenolic compounds; fortified yogurt exhibited strong antibacterial activity against Escherichia coli and Salmonella typhi (11-20 mm inhibition zones). The result of nanoparticles yogurt with extract significantly reduced fat content (3.76-2.56%) and slightly decreased total acid (1.3315-1.2142%) with higher concentrations leading to lower sensory acceptance in taste, color, texture, and aroma. In conclusion, parijoto fruit fortification enhanced probiotic viability and antibacterial activity while influencing pH, fat, and sensory properties. Yogurt fortified with parijoto shows potential as a functional food with improved probiotic and antimicrobial characteristics, though optimization of concentration is needed to maintain desirable sensory quality.
Effect of Parijoto (Medinilla speciosa) Fruit Nanoparticle Extract on Physicochemical Properties, Microstructure, and Functional Characteristics of Yogurt Simanjuntak, Tirza Lamtiar Anastasia; Setyowati, Ayumi; Sari, Widya Yuni Puspita; Habibah, Vindy Nur; Dewi, Cecilia Shinta; Saleha, Rischa Amalia; Fardiaz, Dedi
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 21 No. 1 (2026)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2026.021.01.6

Abstract

Milk is a widely consumed and nutritious food, while parijoto fruit (Medinilla speciosa) contains bioactive compounds such as flavonoids, tannins, alkaloids, saponins, and anthocyanins with antioxidant and antimicrobial properties. However, the effectiveness of these compounds may decrease when incorporated into dairy products. Nanoparticle technology offers a promising approach to enhance their stability, availability, and functionality. This study aimed to evaluate the effects of parijoto fruit extract nanoparticles on the physicochemical, microbiological, microstructural, mineral, and functional properties of yogurt. The experiment used a Completely Randomized Design (CRD) with five concentrations of parijoto extract nanoparticles (0%, 2.5%, 5%, 7.5%, and 10%) and four replications. Yogurt was produced using Streptococcus thermophilus and Lactobacillus bulgaricus as starter cultures. Observed parameters included pH, moisture content, soluble protein, total lactic acid bacteria (LAB), total titratable acidity, color characteristics (L*, a*, b*), antimicrobial activity against Escherichia coli and Salmonella typhi, antioxidant activity (DPPH), microstructure, and mineral composition. Data were analyzed using ANOVA followed by Duncan’s Multiple Range Test (DMRT) or non-parametric tests when appropriate. Results showed that nanoparticle addition significantly affected (p < 0.01) pH, total LAB, color, antioxidant activity, microstructure, and mineral profile. Increasing concentrations lowered pH (3.95–3.62), reduced LAB counts, and enhanced antioxidant activity, with the strongest effect at 10% (IC?? 38.57 ppm). Other parameters showed no significant differences. Overall, parijoto extract nanoparticles improved yogurt functionality and quality, indicating strong potential as a functional dairy ingredient.
Co-Authors - Mursalin . Fachraniah . Mappiratu . Mursalin A.A. Ketut Agung Cahyawan W Afni, Sabri Ella Agus Hayatal Falah Ai Mahmudatussa&#039;adah Ai Mahmudatussa’adah Andarini Diharmi Anis Khoirin Hayati Anton Apriyantono Anton Apriyantono Armeyliasari, Fara Brilian Asriani Hasanuddin Atjeng M. Syarief C Hanny Wijaya Cahyo Budiman Daniel Happy Putra Dedin F R Dewi Masyithoh Dewi Monita Sari Dewi Sarastani Dewi, Cecilia Shinta Dewi, Fitriya Nur Annisa Dhiah Nuraini Dian Herawati Dian Laksamana Hati Edy Hartulistiyoso Eko Hari Purnomo Elvira Syamsir Ema Hastarini Ema Hastarini ENDANG MURNIATI Endang Sri Heruwati Endang Sri Heruwati Endang Yuli Purwani Evita Tri Handayani Fachraniah, Fachraniah Fanisa, Aulia Fahnaz Farida Ariyani Farida Ariyani Farida Laila Febriansyah, Muhammad Irfan Feri Kusnandar Fujio Lamtarida Panggabean Habibah, Vindy Nur Haliza, Winda Hanifah Nuryani Lioe Hari Eko Irianto I Nyoman Adi Putra Indrawati, Dwi Wahyu Ineke Kusumawaty Inneke Kusumawaty Inneke Kusumawaty, Inneke Irianti Amin Irianti Amin Irmanida Batubara Joni Haryanto Laksmi Istikasari Laprianika Retha Hapita Sari Lilik Eka Radiati Luh Puspitasari, Ni M. Syarief, Atjeng Maggy Thenawidjaja Suhartono Maggy Thenawijaya Muhammad Ana Syabana MURSALIN MURSALIN Nadia T. Hendartina Nampiah Sukarno Nancy Dewi Yuliana ndang Sri Heruwati Ni Luh Puspitasari Noronha, Wihelmina Fransisca Pascoela Noryawati Mulyono Nugroho Indrotristanto Nun . Nur Pratiwi Rasyid Nur Richana Nuraini, Dhiah Nuri Andarwulan Nurlena, Nurlena Purwani, Endang Yuli Purwiyatno Hariyadi Puspo Edi Giriwono Rahman . Rahmawati Rahmawati Ratih Dewanti -Hariyadi Rijanti Rahaju Maulani Rijanti Rahaju Maulani Rijanti Rahaju Maulani Rini Hustiany Sabri Ella Afni Saleha, Rischa Amalia Salwa Haneefah Fauzia Santi Dwi Astuti Sari, Widya Yuni Puspita Setyowati, Ayumi SHANNORA YULIASARI Shannora Yuliasari Simanjuntak, Tirza Lamtiar Anastasia Sinaga, Kresentia Verena Siregar, Amelia Nani Siti Zakiyatul Khamidah Slamet Budhijanto Slamet Budijanto Slamet Budiyanto Soewarno T. Soekarto Sri Widowati SRI YULIANI Sri Yuliani Sukarno Sukarno Suryo Wiyono Suyanto Suyanto Tami Idiyanti Tami Idiyanti Tami Idiyanti Tien R. Muchtadi Titi Candra Sunarti Titri Siratantri Mastuti Tuti Suryati Winda Haliza Wuryaningsih Sri Rahayu Yuliani, Sri YULIASARI, Shannora Yundari, Yundari Zakiah Wulandari