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All Journal Jurnal Keteknikan Pertanian Tropis dan Biosistem Infokes : Info Kesehatan Jurnal Agercolere PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Iqtishoduna: Jurnal Ekonomi Islam Jurnal Engine: Energi, Manufaktur, dan Material Jurnal Vokasi JURNAL PATANI: Pengembangan Teknologi Pertanian dan Informatika JURNAL AGROINDUSTRI HALAL Cross-border Jurnal Agroindustri Pangan Prosiding Seminar Hasil Penelitian dan Pengabdian Kepada Masyarakat
Andi Maryam
Politeknik Negeri Sambas
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mechanical Engineering Public Health Social Sciences Other

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ANALISIS MUTU DAN PENDUGAAN UMUR SIMPAN PENYEDAP RASA JAMUR TIRAM PUTIH Andi Maryam; Sinta Sinta
Cross-border Vol. 2 No. 1 (2019): Cross-border
Publisher : Lembaga Penelitian Dan Pengabdian Masyarakat Institut Agama Islam Sultan Muhammad Syafiuddin Sambas Kalimantan Barat

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Abstract

Oyster mushroom productivity that is too high can cause difficulties in cultivation. The rainy season with high humidity causes the growth of oyster mushrooms to be very rapid, so there is a tendency to harvest. Oyster mushrooms cannot be stored for long, either at room temperature or in the refrigerator. This study aims to determine the quality of oyster mushroom flavoring including color, texture, and taste based on shelf life and percentage of water content. This study processed white oyster mushrooms with variations in drying temperatures of 50oC and 55oC using a completely randomized design with two treatments and three repetitions. The best percentage of water content is flavoring with 50oC temperature treatment, which is 6.027%, the quality of the flavor enhancer in terms of color, texture, aroma, and taste does not decrease with a shelf life of up to 8 weeks.
ANALISIS KARAKTERISTIK MUTU NATA DE LERI DENGAN VARIASI KONSENTRASI GULA PASIR SEBAGAI SUMBER KARBON Andi Maryam
Cross-border Vol. 3 No. 2 (2020): Cross-border
Publisher : Lembaga Penelitian Dan Pengabdian Masyarakat Institut Agama Islam Sultan Muhammad Syafiuddin Sambas Kalimantan Barat

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Nata de leri is nata that is processed using rice washing water which has the potential to become a fiber-rich snack. The purpose of this study was to determine the yield, thickness, and fiber content of nata de leri with variations in the concentration of granulated sugar as a carbon source (ie 5% and 10% granulated sugar). The results showed that Nata de leri with 5% sugar concentration produced 66.14% yield, 0.62 cm thickness, and 14.21% fiber content, while the 5% granulated sugar treatment had 45.31% yield, thickness 0, 67 cm, and 12.20% fiber content.
Co-Authors ANDIYONO, ANDIYONO Asti Febrina Dian Sari Dian Sari Feby Nopriandy Gusti Randy Pratama Junardi Junardi Khadijah Khadijah Kristiandi, Kiki Mokmin Basri Perdana, Daud Rozana Rozana Sinta Sinta Suhendra Sumar’in Sumar’in Sumar’in Sumar’in Sumar’in Tritisari, Angga