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All Journal agriTECH Teknologi dan Industri Pertanian Indonesia Jurnal Ilmiah Mahasiswa Pertanian Rona Teknik Pertanian Jurnal Pengabdian Mahakarya Masyarakat Indonesia

Melly Novita

Program Studi Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Syiah Kuala

Author-ID : 2764747

Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Decision Sciences, Operations Research & Management Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology

Published : 6 Documents Claim Missing Document

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Articles

Kandungan Antosianin dan Aktivitas Antioksidan Ubi Jalar Ungu Segar dan Produk Olahannya Nida El Husna; Melly Novita; Syarifah Rohaya
agriTECH Vol 33, No 3 (2013)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Purple fleshed sweet potato is a potential source of anthocyanins which is as an antioxidant, antimutagenic, and anticarcinogenic. Anthocyanins can be damaged by high temperatures. However, traditionally a number of processed sweet potato products involve heat treatment. This study aimed to assess the reduction of anthocyanins content in processed sweet potato products (flour, chips, sweet potato, steamed, boiled, and fried pieces) from two types of local purple fleshed sweet potato (light purple and dark purple), therefore it might provide useful information stages in order to maintain the content of anthocyanins. The experiment was arranged in a Randomized Complete Block Design (RCBD) of factorial arrangement treatments (two types of purple fleshed sweet potato, and five types of purple fleshed sweet potato processed products). The main analysis parameter are anthocyanins content and antioxidant activity. The anthocyanins content of dark purple fleshed sweet potato was 61.85 mg/100g, 17 times higher than light purple fleshed sweet potatoes 3.51 mg/100g. Dark purple fleshed sweet potatoes have antioxidant activity approximately 59.25%, greater than light purple fleshed sweet potatoes 56.64%. Decrease in anthocyanins content for processed products from both types of purple sweet potatoes showed the same trend. Purple sweet potato processed products that able to maintain fairly high the content of anthocyanins (the lowest rate of decline in anthocyanin levels) were obtained on a steamed sweet potato (34.14% for dark purple and 42.16% for light purple), while the highest reduction obtained on the product chips (95.21% for dark purple and 88.47% for light purple). Reduction of antioxidant activity showed a directly proportion of the decrease in anthocyanins content of processed products, with the exception of processed products chips.ABSTRAKUbi jalar ungu potensial sebagai sumber antosianin yang dapat berfungsi sebagai antioksidan, antimutagenik, dan antikarsinogenik. Antosianin dapat rusak akibat suhu tinggi (pemanasan) yang biasa digunakan dalam pembuatan sejumlah produk olahan ubi jalar. Penelitian ini bertujuan untuk mengkaji pengurangan/kehilangan antosianin pada produk olahan ubi jalar (tepung, keripik, ubi jalar kukus, rebus, dan goreng) dari dua jenis ubi jalar ungu lokal di Saree, Aceh Besar (ungu muda dan ungu pekat) sehingga dapat memberikan informasi proses pengolahan yang paling dapat mempertahankan kandungan antosianin. Penelitian disusun dengan Rancangan Acak Kelompok (RAK) faktorial 2 faktor, yaitu jenis ubi jalar ungu dan jenis produk olahan ubi jalar. Parameter analisis utama adalah kandungan antosianin dan aktivitas antioksidan. Ubi jalar ungu pekat mengandung antosianin 61,85 mg/100 g, 17 kali lebih tinggi dibandingkan dengan kandungan antosianin ubi jalar ungu muda 3,51 mg/100 g. Ubi jalar ungu pekat memiliki aktivitas antioksidan 59,25 %, lebih besar dibandingkan dengan ubi jalar ungu muda 56,64 %. Penurunan kandungan antosianin pada produk olahan dari kedua jenis ubi jalar menunjukkan kecenderungan yang sama. Produk olahan ubi jalar ungu yang paling mampu mempertahankan kandungan antosianin diperoleh pada ubi kukus yaitu 34,14 % (ungu pekat) dan 42,16 % (ungu muda), sedangkan tingkat penurunan tertinggi diperoleh pada produk keripik yaitu 95,21 % (ungu pekat) dan 88,47% (ungu muda). Penurunan aktivitas antioksidan juga berbanding lurus dengan penurunan kadar antosianin pada semua produk olahan, kecuali pada produk olahan keripik.

Pengaruh Pelapisan Kitosan terhadap Sifat Fisik dan Kimia Tomat Segar (Lycopersicum pyriforme) pada Berbagai Tingkat Kematangan Melly Novita; Satriana Satriana; Martunis Martunis; Syarifah Rohaya; Etria Hasmarita
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 4, No 3 (2012): Vol.(4) No.3, October 2012
Publisher : Agricultural Faculty

Tomato fruit undergoes many physicochemical changes after harvest caused by the process of metabolism. The method used to inhibit the metabolic processes in tomatoes can be overcome by controlled atmosphere storage. However, this method requires a high cost. Therefore there is another method that is more practical and economical to imitate the mechanism of the controlled atmosphere is by the use of coating materials (coating). Coating material must be able to form a barrier layer of the loss of water content and can maintain fruit quality and does not pollute the environment. Chitosan is a natural alternative as a coating material that is non-toxic and safe for health. This study aimed to observe the effect of chitosan coating on quality and shelf life of fresh tomatoes at different maturity levels. The study design used was completely randomized design (CRD) factorial with two factors. The factor I was the maturity stages which consisted of 3 (three) levels : K1 = full green (0-10% red skin), K2 = light red (30-60% red skin), K3 = ripe ( 70% red skin). Factor II is storage duration which consisted of 5 (five) level : P1 = 0 day, P2 = 5 days, P3 = 10 days, P4 = 15 days, P5 = 20 days, with 2 (two) replications. The analysis conducted on tomatoes were weight loss, solusble solids concentration, total acid, and vitamin C. The results showed that the tomatoes were coated chitosan could inhibit weight loss, soluble solids concentration, total acid, and vitamin C than untreated tomatoes (control). Chitosan coating with a concentration of 1% and a long soaking for 10 minutes on the tomatoes with the maturity stages of 0-10% skin red and 30-60% skin red could maintain in good condition for 20 days of storage. But the tomatoes with the maturity stage 70% red skin only able to survive 10 days of storage.

Pengaruh Konsentrasi Natrium Asetat dan Lama Penyimpanan terhadap Mutu Mi Basah Muhammad Hendra; Nida El Husna; Melly Novita
Jurnal Ilmiah Mahasiswa Pertanian Vol 2, No 4 (2017): November 2017
Publisher : Fakultas Pertanian, Universitas Syiah Kuala

Abstrak. Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi natrium asetat dan lama penyimpanan terhadap mutu mi basah matang. Selain itu penelitian ini juga bertujuan untuk menentukan konsentrasi natrium asetat yang sesuai untuk digunakan sebagai bahan pengawet mi basah matang. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) faktorial yang terdiri atas dua faktor. Faktor pertama adalah konsentrasi natrium asetat (N) yang terdiri atas empat taraf yaitu N1 = 0%, N2= 0,3%, N3 = 0,6%, N4 = 0,9% . Faktor kedua adalah lama penyimpanan (P) terdiri atas empat taraf yaitu P1= 0 hari, P2= 1 hari, P3= 2 hari, P4= 3 hari. Kombinasi penelitian dalam penelitian ini adalah 4 x 4 = 16 kombinasi perlakuan dengan menggunakan tiga (3) kali ulangan, sehingga diperoleh 48 satuan percobaan. Berdasarkan hasil penelitian, diperoleh nilai rata-rata hasil analisis mi basah yaitu: kadar air 64,33%, total mikroba 7,11 cfu/ml, pH (derajat keasaman) 7,06. Uji organoleptik diperoleh nilai rata-rata pada warna 3,01 (putih kekuningan), aroma 3,80 ( tercium aroma khas mi,tapi agak asam) tekstur 3,62 (agak tidak lunak) dan penampakan 3,46 (agak berlendir). Analisis kadar abu dan kadar protein dilakukan dari hasil perlakuan terbaik berdasarkan uji organoleptik, nilai terbaik diperoleh pada penambahan konsentrasi natrium asetat 0,9 % dimana mampu mempertahankan organoleptik tekstur dan penampakan mi basah matang selama 2 hari pada suhu ruang. Hasil analisis rata-rata kadar abu mi basah adalah 1,93% dan rata-rata kadar protein 12,26 %The effects of sodium acetat consentration and storage time on quality of wet noodlesAbstract. This research is aimed to determine the effect of sodium acetate concentration and storage time on the quality of wet noodles. In addition, this research also aims to determine the appropriate concentration of sodium acetate to be used as a preservative of wet noodles. This research uses Factorial Random Design (RAL) which consists of two factors. The first factor is the concentration of sodium acetate (N) consisting of four levels, namely N1 = 0%, N2 = 0.3%, N3 = 0.6%, N4 = 0.9%. The second factor is the length of storage (P) consists of four levels ie P1 = 0 days, P2 = 1 day, P3 = 2 days, P4 = 3 days. The combination of the research in this study was 4 x 4 = 16 treatment combinations using three (3) replications, so that 48 experimental units were obtained. Based on the research, obtained the average value of wet noodles analysis results are: water content 64.33%, total microbe 7.11 cfu / ml, pH (acidity degree) 7.06. The organoleptic test obtained an average value of 3.01 (yellowish white), 3.80 (smelled of typical aroma, but slightly acidic) texture 3.62 (mildly not tender) and 3.46 appearance (slightly slimy). Analysis of ash content and protein content was performed from the best treatment based on organoleptic test where the best value was obtained in addition of 0.9% sodium acetate concentration. The mean analysis of wet noodle ash content was 1.93% and the mean protein content of 12.26%

Pengemasan Manisan Kolang-Kaling Basah (Arenga pinnata L.) dengan Bahan Kemas Plastik dan Botol Kaca pada Penyimpanan Suhu Ruang Novi Safriani; Melly Novita; Ismail Sulaiman; Wenny Ratino
Rona Teknik Pertanian Vol 7, No 1 (2014): Volume 7, No. 1, April 2014
Publisher : Department of Agricultural Engineering, Syiah Kuala University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/rtp.v7i1.2644

Abstrak. Penelitian ini bertujuan untuk menentukan jenis kemasan terbaik yang dapat mempertahankan mutu manisan kolang-kaling (Arenga pinnata L.) basah selama penyimpanan pada suhu ruang. Pada penelitian ini telah dikaji pengaruh jenis kemasan (plastik polipropilen (PP), botol plastik polipropilen (PP), dan botol kaca) dan lama penyimpanan (0, 5, 10, dan 15 hari) terhadap mutu manisan kolang-kaling basah. Hasil penelitian menunjukkan bahwa manisan kolang-kaling basah dengan mutu terbaik berdasarkan uji organoleptik dan kimia diperoleh dari kombinasi perlakuan manisan kolang-kaling basah yang dikemas menggunakan botol kaca dan lama penyimpanan 5 hari pada suhu ruang dengan karakteristik sebagai berikut: kadar air 35,75%, kadar gula 50,56 mg/L, kadar total asam 0,16%, nilai pH 4,40, total mikroba 0,34 CFU/ml, nilai organoleptik warna 3,83; aroma 3,90; dan tekstur 3,87. Wet ‘Kolang-Kaling’ Sweets (Arenga pinnata L.) Packaging Using Plastic Material and Glass Jar in Room Temperature Storage Abstract. The aim of this study was to determine the best type of packaging to maintain the quality of wet “kolang-kaling”(Arenga pinnata L.) sweets during storage at the room temperature. The effects of the type of packaging (polypropylene plastic (PP), polypropylene plastic cup (PP),and glass jar (jam jar)), and storage duration (0, 5, 10, and 15 days) on the quality of the wet “kolang-kaling” sweets were investigated.The results showed that the best quality of the wet “kolang-kaling” sweets based on the organoleptic and chemical analysis obtained from the wet “kolang-kaling” sweets were packed by using glass jars, and storage of 5 days at room temperature with the following characteristics: water content of 35,75%, sugar content of 50,56 mg/L, total acid content of 0,16%, pH value of 4,40, the total microbial of 0,34 CFU/ml. The organoleptic value of the best treatment: color of 3,83; flavor of 3,90; texture of 3,87.

EDUKASI SISTEM JAMINANAN HALAL PADA KOPERASI ATJEH INTERNASIONAL KOMODITI Husna, Nida El; Novita, Melly; Anwar, Sri Haryani; Rohaya, Syarifah
JURNAL PENGABDIAN MAHAKARYA MASYARAKAT INDONESIA Vol 2, No 1 (2024): JURNAL PENGABDIAN MAHAKARYA MASYARAKAT INDONESIA
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/pemasi.v1i1.37740

Keberadaan sertifikat halal selain bermanfaat bagi pelaku usaha agar produknya bisa dipasarkan lebih luas, juga membantu masyarakat agar tidak khawatir terhadap kehalalan dalam membeli produk. Pada pengabdian ini mitra yang menjadi sasaran edukasi sistem jaminan halal adalah salah satu usaha di Kota Banda Aceh yaitu Koperasi Atjeh Internasional Komoditi (Aterkom) yang memproduksi ikan olahan dan saat ini belum memiliki sertifikat halal. Permasalahan mitra terkait sistem jaminan halal adalah kurangnya informasi mengenai tata cara dan administrasi dari pengajuan sertifikasi halal produk terutama terkait adanya perubahan regulasi terhadap sertifikasi halal. Oleh karena itu pengabdian ini bertujuan untuk memberikan pemahaman yang lengkap kepada pemilik usaha mengenai pentingnya sertifikasi halal dan prosedur dan dokumen yang diperlukan untuk pengajuan sertifikasi halal bagi produk yang dihasilkan. Pelaksanaan kegiatan pengabdian dimulai dengan tahap persiapan yaitu melakukan survey awal dan persiapan bahan sosialisasi, selanjutnya diikuti dengan pelaksanaan edukasi dan evaluasi yang seluruhnya dilakukan pada bulan Oktober-November 2023. Kegiatan pengabdiani pada mitra koperasi telah memberikan informasi dan pengetahuan yang berkaitan dengan Sistem Jaminan Halal, meliputi persyaratan, tata cara pengajuan, dan dokumen yang dibutuhkan untuk mendapatkan sertifikasi halal. Setelah kegiatan berlangsung, mitra menyatakan keinginannya untuk mengajukan sertifikasi halal terhadap produk yang dihasilkan dan berharap dapat didampingi dalam proses pengurusannya.

Penguatan Usaha UMKM Baby Crab di Kota Banda Aceh Melalui Edukasi Sistem Jaminan Halal Hasni, Dian; Lubis, Yanti Meldasari; Noviasari, Santi; Novita, Melly; El Husna, Nida
JURNAL PENGABDIAN MAHAKARYA MASYARAKAT INDONESIA Vol 1, No 1 (2023): JURNAL PENGABDIAN MAHAKARYA MASYARAKAT INDONESIA
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/pemasi.v1i1.31084

Halal food is food that does not contain elements or ingredients that are haram or prohibited for consumption by Muslims, both regarding food raw materials, food additives, others auxiliary materials and whose management is carried out in accordance with the provisions of Islamic religious law. In Indonesia, processed food is required to have a halal label. This regulation is regulated as a form of protection for Indonesian citizens, in accordance with the implementation of Article 29 paragraph 2 of UUD 1945. Regulation of halal labels on processed food is carried out based on UU No. 33 of 2014. Furthermore, to guarantee the traceability of halal labels on processed food is regulated by halal certification system. This certification is an acknowledgment of the halalness of a product issued by the Halal Product Assurance Organizing Body (BPJPH). Unfortunately, this certification system is still not widely known by food producers, especially MSMEs, which has an impact on limiting sales of their products and reducing its potential markets. This service activities aim to provide an understanding of the importance of halal guarantee certification for BABY CRAB SMEs in Aceh City. This activities consists of several stages, started from interview, kitchen visit, material presentation and discussions related to assistance in preparing administrative requirements. The partners of this service activity stated that this socialization fostered a strong desire for partners to take care of the halal guarantee certification of their products as soon as possible. From the visiting and discussion, it can be recommended that our partner is ready and able to provide all admnistrative requirements to apply halal certification

Co-Authors Dian Hasni, Dian El Husna, Nida Etria Hasmarita Etria Hasmarita Ismail Sulaiman Martunis - Muhammad Hendra Muhammad Ikhsan Sulaiman Nida El Husna Novi Safriani Santi Noviasari Satriana Satriana Satriana Satriana Saufa Yura Sri Haryani Anwar Syarifah Rohaya Ulul Azmi Wenny Ratino Yanti Meldasari Lubis

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