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All Journal Research Journal of Life Science agriTECH TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Jurnal Abdi Masyarakat (JAM) Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)
Jhauharotul Muchlisyiyah
Universitas Brawijaya
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Engineering Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering Medicine & Pharmacology

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Penyuluhan Kegiatan Perilaku Hidup Bersih dan Sehat (PHBS) kepada Siswa Kelompok Bermain BAIPAS CERIA, Kota Malang dalam Upaya Pencegahan Penularan COVID-19 di Lingkungan Siswa Tanalyna Hasna; Latifa Putri Aulia; Jhauharotul Muchlisyiyah; Abid Zamzami
Jurnal Abdi Masyarakat (JAM) Vol 7, No 2 (2022): JAM (Jurnal Abdi Masyarakat)-MARET
Publisher : Universitas Mercu Buana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22441/jam.2022.v7.i2.009

Abstract

COVID-19 is a pandemic disease caused by severe acute respiratory syndrome coronavirus 2 (SARS-COV-2) infection that infects the respiratory tract of the sufferer. The disease can be transmitted through splashing when talking, sneezing, cough, and is also transmitted through intense physical contact (face, mouth, nose). In daily activities, children are suspected to have not been so aware of the threat of COVID-19 transmission around it, especially if it is not equaled by knowledge and self-awareness of the important role of maintaining cleanliness and self-health. Thus, the extension of PHBS in schools is one of the initial efforts to empower teachers and students, as well as the community environment around the school to be self-aware and willing to familiarize clean and healthy living behaviors to create a healthy school environment.COVID-19 merupakan penyakit pandemik yang disebabkan oleh infeksi virus severe acute respiratory syndrome coronavirus 2 (SARS-COV-2) yang menginfeksi saluran nafas penderitanya. Penyakit ini dapat menular melalui percikan pada saat berbicara, bersin, batuk dan juga ditularkan melalui kontak fisik yang intens (wajah, mulut, hidung). Dalam aktivitas sehari-hari, anak-anak diduga belum begitu memperhatikan akan adanya ancaman penularan COVID-19 di sekitarnya, terlebih jika tidak dibersamai dengan pengetahuan dan kesadaran diri terhadap peran penting dari menjaga kebersihan dan kesehatan diri. Maka, penyuluhan PHBS di sekolah merupakah salah satu upaya awal untuk memberdayakan guru dan siswa, juga lingkungan masyarakat sekitar sekolah agar sadar diri dan mau membiasakan perilaku hidup bersih dan sehat guna menciptakan lingkungan sekolahan yang sehat.
The Effect of Processing and Cooling Methods on Coleus tuberosus in vitro Starch Digestibility Jhauharotul Muchlisyiyah; Tri Dewanti Widyaningsih; Retno Wulansari; Hera Sisca Prasmita
agriTECH Vol 41, No 3 (2021)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (302.564 KB) | DOI: 10.22146/agritech.44596

Abstract

Coleus tuberosus, also known as black potato, is one of the Indonesian local tubers consumed as a carbohydrate substituent. Therefore, this study aimed to examine the effect of processing and cooling methods on the in vitro digestibility of black potato starch. Furthermore, two factors Randomized Block Design with a 2x3 experimental design was used, which consisted of processing methods (boiling, roasting, and microwave) and cooling at room temperature and 4 °C for 24 hours with 3 repetitions. Black potato flour was compared with the raw form, by assessing some parameters, namely Resistant Starch (RS), Slowly Digestible Starch (SDS), Rapidly Digestible Starch (RDS), and Glycemic Index (GI). Also, the analysis of total starch, moisture, and color was performed, hence raw black potatoes generally have 10% resistant starch (%wb). Different treatments of cooking and cooling had a significant effect (α = 0.05) on moisture content, total starch, RS, RDS, SDS, GI, brightness (L), and yellowness (b). Black potatoes subjected to the processing method followed by cooling had lower RDS and increased RS content. Furthermore, refrigeration at 4°C for 24 hours reduced the digestibility of black potato starch more than cooling at room temperature. Contrarily, microwaved black potato cooled at room temperature showed a higher digestion rate compared to the raw counterpart. Conclusively, processing followed by cooling reduces the GI and increases the RS content of Coleus tuberosus.
The Effect of Pregelatinization with Heat and Moisture Treatment on Physicochemical and Pasting Characteristics of Red Glutinous Rice Flour Jhauharotul Muchlisyiyah; Hera Sisca Prasmita; Teti Estiasih; Ratna Palupi Nurfatimah
Research Journal of Life Science Vol 7, No 3 (2020)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.rjls.2020.007.03.7

Abstract

Red glutinous rice is native from Pacitan and is still limited to local region consumption. The color of the rice flour showed that it has bioactive content, which is the potential to wider the use. The effect of pregelatinization using heat and moisture treatment by boiling on physicochemical (starch, amylose, anthocyanin, gel consistency, Lab color, SEM figure) and pasting properties of red glutinous rice flour was determined. The time and temperature of pregelatinization were 5, 10, and 15 minutes and 50°C, 60°C, and 60°C. The experiment was done with a completely randomized design with three replications. Starch content range to 62-77%, amylose content 3.29-5.75%, anthocyanin 2.64-6.71 mg/100g, Moisture 6.16-7.45, L 72.5-73.95, redness 5.11-6.00, yellowness 8.87-9.62, and gel consistency 9.7-12 cm. the increase of time and temperature of pregelatinization lead to decrease of amylose, starch, and anthocyanin content, and viscosity. After pregelatinization, the setback viscosity was lower it means that the rate of retrogradation is lower than native starch. SEM figure also showed that pregelatinization using heat and moisture treatment did not destroy the starch granules.
PENINGKATAN KINERJA PADA PROSES PRODUKSI KERIPIK PARU DAN UNTHUK YUYU Hera Sisca Prasmita; Jhauharotul Muchlisyiyah

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (293.693 KB) | DOI: 10.35891/tp.v8i2.908

Abstract

Beef lungs chips and unthuk yuyu are local snack from Kanigoro, Blitar, East Java. Beef lungs chips is made of beef lungs that boiled and stored in freezer. Frozen beef lungs is cut into pieces, dipped in spices, coated in flour and then fried in oil until golden. Unthuk yuyu is local snack made of glutinous rice flour, eggs, sugar and coconut milk. The process of making unthuk yuyu are all ingredients are mixed and then molded using cake mold that specific for unthuk yuyu, and the last is fried this molded dough until golden. The problems of producing beef lungs chips are the low capacity of frying beef lungs and still using conventional knife to cut the beef lungs. The problems of producing untruk yuyu are butter mixing still use small mixer, sugar grinding and coconut shreding still using traditional implementation and need more labour.. There are several solution to overcome those problems by introduce the new advance technology in food processing After introduction of meat slicer and high pressure stove in beef lungs chips processing can increase the efficiency and capacity of cutting frozen beef lungs four times higher and increase of frying capacity two times higher than before. By introducing of grinding meachine, shreding meachine and planetary mixer also can increase the efficiency and capacity of producing untruk yuyu. By using planetary mixer 15 L in size, the capacity of mixing process could be increase.
Physicochemical and functional characteristics of black potato (Coleus tuberosus) flour from some locations in East Java Indonesia Jhauharotul Muchlisyiyah; Teti Estiasih; Dita Puspa Arinta; Hera Sisca Prasmita
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 5, No 1 (2022)
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.2022.005.01.10

Abstract

Coleus tuberous (local name: kentang hitam/black potato) is widely available in Indonesia. Commonly, black potatoes are only boiled and made into side dishes. Black potatoes have the potential to be the ingredient of functional foods. However, black potatoes can only be harvested once a year. Therefore, a low moisture form (flour) storage is required for longer shelf life. Research on physicochemical and functional characteristics of black potato flour is expected to widen the use of black potato flour as raw materials in various food products. This study was aimed to analyze the chemical, physical, and functional  characteristics of black potato flour originating from Sunthi (Jaten), Begal, and Kopenan Forest villages in East Java, Indonesia. All the measurements were carried out with three replications and analyzed using one-way ANOVA, then followed by the Tukey test to find the difference from each sample at a 0.05 significance level. The correlation analysis and principal component analysis were also subjected to study the relationship between each character of the samples. The result indicated that the tuber and starch have relatively high ash, amylose, and total phenol concentration. Several high correlations were found between the characteristics of the black potato flours. One of the high correlations was the water absorption index with starch, amylose, and total phenolic content. The principal component analysis (PCA) also found that the three samples were loading differently in the score plot. Two first principal components (PCs) were the contributing factor for 100% of the differences.
Co-Authors Abid Zamzami Dita Puspa Arinta Hera Sisca Prasmita, Hera Sisca Latifa Putri Aulia Ratna Palupi Nurfatimah Retno Wulansari Tanalyna Hasna Teti Estiasih Teti Estiasih Tri Dewanti Widyaningsih