Garuda - Garba Rujukan Digital

p-Index From 2021 - 2026

0.983

P-Index

This Author published in this journals

All Journal Jurnal Keperawatan Berkala Ilmiah Pertanian agriTECH Jurnal Teknologi Informasi dan Bisnis Pengabdian Masyarakat Darmajaya Heuristic UNEJ e-Proceeding JFIOnline JURNAL BIOSHELL Jurnal Pengmas Kestra (JPK)

Herlina .

Fak. Teknologi Pertanian Universitas Jember

Author-ID : 280282

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Medicine & Pharmacology Nursing Public Health

Published : 16 Documents Claim Missing Document

Claim Missing Document

Articles

1 2

Karakteristik Tiwul Instan Subtitusi Ubi Jalar Kuning (Ipomoea batatas L.) sebagai Sumber β–Karoten Herlina Herlina; Nita Kuswardhani; Ahmad Nafi'; Muhammad Syaiful Adzim
agriTECH Vol 41, No 2 (2021)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

This study aims to examine the effect of percentage substitute of yellow sweet potato (Ipomoea batatas L.) on the physical, chemical and organoleptic characteristics of instant tiwul. It also aims to determine the exact percentage of yellow sweet potato in instant tiwul with high β-carotene content and favored by panelists. The completely randomized design (CRD) method was used with a single factor, namely the percentage substitution of yellow sweet potato (0, 10, 20, 30, 40, and 50%). Each treatment was repeated 3 (three) times while the data obtained were analyzed using the analysis of variance (ANOVA). In addition, when significant differences exist between treatments (α ≤ 0,05), the Duncan new multiple range test (DNMRT) is used, organoleptic data were analyzed using the chi-square test (α ≤ 0.05), meanwhile, to determine the best treatment, an effectiveness test was performed. The results showed that the percentage substitution of yellow sweet potato significantly affected the water content, total β-carotene content, rehydration and swelling power, bulk density, panelists’ preference for color, aroma, taste, texture, elasticity and overall. Based on the effectiveness test, the best percentage substitution of yellow sweet potato in instant tiwul production was P3 treatment (yellow sweet potato substitution by 30%), which has a total β-carotene content of 0.336 mg/100 g, panelists’ preference for color, aroma, taste, texture, suppleness, and overall of 28, 32,40, 32, 36, and 32% respectively.

Karakteristik sifat Fisik Kimia dan Organoleptik Tiwul Instan Protein Tinggi Bersubtitusi Tepung Koro Pedang (Canavalia ensiformis L.) Herlina Herlina; Triana Lindriati; Nurhayati Nurhayati; Sulistyani Sulistyani; Manik Nur Hidayati; Elok Sri Utami; Siswoyo Soekarno
agriTECH Vol 41, No 4 (2021)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Penelitian ini bertujuan untuk mengetahui pengaruh persentase subtitusi tepung koro pedang pada pembuatan tiwul instan protein tinggi terhadap karakteristik fisik, kimia dan organoleptik tiwul instan dan menentukan persentase subtitusi tepung koro pedang yang tepat sehingga dihasilkan tiwul instan yang disukai. Penelitian ini dilakukan dengan Rancangan Acak Lengkap (RAL) faktor tunggal, yaitu persentase subtitusi tepung koro pedang pada pembuatan tiwul instan dan setiap perlakuan dalam penelitian diulang 3 (tiga) kali. Data pengamatan yang didapatkan dianalisis menggunakan uji keragaman (ANOVA) taraf kepercayaan 95% (α≤0,05) dan apabila ada perbedaan yang nyata antar perlakuan (α≤0,05) dilanjutkan dengan uji beda Duncan. Data uji organoleptik dianalisis menggunakan uji chi-square (α≤0,05). Hasil penelitian ini menunjukkan, bahwa peningkatan persentase subtitusi tepung koro pedang menyebabkan peningkatan daya rehidrasi, daya kembang dan kadar protein tiwul instan protein tinggi, namun menyebabkan penurunan terhadap densitas kamba, kecerahan warna dan kadar air tiwul instan protein tinggi yang dihasilkan. Uji organoleptik kesukaan panelis didapatkan persentase tertinggi pada perlakuan P3 (persentase subtitusi tepung koro pedang 30% ) dengan atribut memiliki daya rehidrasi 347%, densitas kamba 0,51 g/mL, daya kembang 35,14%, kecerahan warna 69,87, kadar air 6,05%, dan kadar protein 8,15%, serta persentase kesukaan warna, aroma, rasa, tekstur, dan kekenyalan berturut turut 56, 40, 62, 68, dan 64%.

KARAKTERISTIK BROWNIES YANG DIBUAT DARI KOMPOSIT TEPUNG GEMBOLO (Dioscorea bulbifera L.) Tutik Windaryati; . Herlina; Ahmad Nafi
Berkala Ilmiah Pertanian Vol 1 No 2 (2013): NOVEMBER
Publisher : Jember University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar

[ENGLISH] Gembolo bulbs were an inferior crop which development has not been optimal. Gembolo bulbs rich in bioactive components such as glucomannan which were a water-soluble dietary fiber because it can absorb 200 times its weight of water. Brownies is a very popular food and flour composites research gembolo on making brownies has never been done, so the presence of composite flour in making gembolo brownies expected to improve the quality and flavor of brownies as a product that safe and good for consumers. The purpose of this study was to determine the influence of the type and percentage of composite gembolo flour physical chemical properties and organoleptic brownies generated. Parameters measured were ash content, moisture content, protein content, fat content, carbohydrate content, overrun, texture, baking loss, stanleness, sliced appearance and WHC. Data were analyzed by ANOVA. The best treatment of compsite treatment is A2B2 treatment (composite flour soaking gembolo 5% citric acid for 24 hours at 20%). Brownies of treatment had 0.68% ash content, water content of 16.83%, 5.15% protein, 23.78% fat content, carbohydrate content of 53.57%, 39.76% flower power, texture 77, 67%, baking loss 5.02%, and 33.96% WHC. Keywords: Brownies; Composite; Gembolo flour [INDONESIAN] Umbi gembolo merupakan tanaman inferior yang pengembangannya belum optimal. Umbi gembolo kaya akan kandungan komponen bioaktif berupa glukomanan yang merupakan serat pangan larut air karena dapat menyerap 200 kali berat air. Brownies merupakan makanan yang sangat digemari dan penelitian komposit tepung gembolo pada pembuatan brownies belum pernah dilakukan, sehingga dengan adanya komposit tepung gembolo dalam pembuatan brownies diharapkan dapat meningkatkan kualitas dan citarasa brownies sebagai produk yang aman dan baik untuk konsumen. Tujuan dari penelitian ini adalah mengetahui pengaruh jenis dan persentase komposit tepung gembolo terhadap karakteristik fisik, kimia dan organoleptik brownies yang dihasilkan. Parameter yang diamati adalah kadar abu, kadar air, kadar protein, kadar lemak, kadar karbohidrat, daya kembang, tekstur, baking loss, stanleness, kenampakan irisan, dan WHC. Data yang diperoleh dianalisis dengan ANOVA. Perlakuan terbaik dari perlakuan komposit adalah perlakuan A2B2 (komposit tepung gembolo perendaman asam sitrat 5% selama 24 jam sebesar 20%). Brownies dari perlakuan tersebut memiliki kadar abu 0,68%, kadar air 16,83%, kadar protein 5,15%, kadar lemak 23,78%, kadar karbohidrat 53,57%, daya kembang 39,76%, tekstur 77,67%, baking loss 5,02%, dan WHC 33,96%. Kata Kunci: Brownies; Komposit; Tepung Gembolo How to citate: Windaryati T, Herlina, A Nafi. 2013. Karakteristik brownies yang dibuat dari komposit tepung gembolo (Dioscorea bulbifera L). Berkala Ilmiah Pertanian 1(2): 25-29.

COUNSELING ON THE USE OF INFUSED WATER FOR BODY HEALTH IN JUNIOR HIGH SCHOOLS AMAL LUHUR MEDAN: COUNSELING ON THE USE OF INFUSED WATER FOR BODY HEALTH IN JUNIOR HIGH SCHOOLS AMAL LUHUR MEDAN Ritonga, Ahmad Hafizullah; Aritonang, Barita; Harefa, Karnirius; Sitorus, Rotua Sumihar; ., Herlina; Meilani, Debi
JURNAL PENGMAS KESTRA (JPK) Vol. 2 No. 2 (2022): Jurnal Pengmas Kestra (JPK)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat (LP2M) Institut Kesehatan Medistra Lubuk Pakam

Kegiatan pengabdian masyarakat berupa penyuluhan pemanfaatan infus water bagi kesehatan tubuh ini telah dilaksanakan di Sekolah Emenegah Pertama (SMP) Amal Luhur Medan. Adapun kegiatan ini meliputi persiapan awal, pemberian materi terkait infused water dan manfaatnya, serta pemberian contoh cara membuat infused water yang diikuti dengan pembagian infused water kepada peserta kegiatan. Kegiatan ini diikuti oleh para siswa-siswi dan staf/guru yang ada di lingkungan SMP Amal Luhur Medan. Kegiatan ini telah berhasil memberikan edukasi kepada masyarakat khususnya kawula muda generasi masa depan yang mengetahui manfaat dari mengkonsumsi infused water secara rutin bagi kesehatan. Kegiatan ini juga telah memberikan informasi terkait pembuatan infused water secara mandiri.

Socialization and Providing Motivation on Health Professionals at National and International Levels: Challenges and Strategies for Students of State Vocational High School 3 Medan Ritonga, Ahmad Hafizullah; ., Herlina; Harefa, Karnirius; Sitorus, Rotua Sumihar
JURNAL PENGMAS KESTRA (JPK) Vol. 3 No. 1 (2023): Jurnal Pengmas Kestra (JPK)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat (LP2M) Institut Kesehatan Medistra Lubuk Pakam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35451/jpk.v3i1.1698

Community service activities in the form of socializing and providing motivation regarding professional health workers at the national and international levels have been carried out at the Vocational High School (SMK) Negeri 3 Medan. This activity aims to provide participants with an understanding of the challenges of becoming professional health workers and strategies for becoming professional health workers at both the national and international levels, especially students of SMK Negeri 3 who have just graduated. This community service activity includes initial preparation, socialization related to health workers and the importance of becoming professional health workers, providing motivation related to challenges and strategies in becoming professional health workers both at national and international levels to activity participants, as well as distributing flyers related to information on private universities that affiliated with many health fields and successfully sending graduates abroad every year. This activity was attended by final-year students of SMK Negeri 3 Medan and teachers in the SMK Negeri 3 Medan environment. This activity has succeeded in providing information related to professional health workers and motivating them to become professional health workers at the national and international levels SMK students who are about to finish their education (graduate) and are interested in continuing to higher education, which is marked by the enthusiasm of the activity participants asked about tips on becoming professional health workers at the national and international levels.

Isolasi Dan Karakteristik Bakteri Pendegradasi Selulosa Dari Serasah Daun Tebu (Saccarum officinarum) AA, Arwin; Hasyim, Ahmad; ., Herlina
JURNAL BIOSHELL Vol 12 No 1 (2023): April
Publisher : Universitas Islam Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56013/bio.v12i1.2052

Jenis penelitian ini adalah penelitian deksriptif yaitu menjelaskan isolasi bakteri yang berasal dari serasah daun tebuh (Saccarum officinarum). Bertujuan untuk mengetahui bakteri-bakteri yang terdapat dalam serasah daun tebuh (Saccarum officinarum) dengan isolasi bakteri dan mengkarakterisasinya. Pengambilan sampel uji berdasarkan ciri-ciri yang sudah ditentukan oleh peneliti sebelumnya. Adapun langkah penelitian mulai dari pengambilan sampel, steriliasi alat, pembuatan medium tumbuh bakteri, isolasi hingga identifikasi bakteri dan analisis data.Teknik analisis data dalam penelitian ini dilakukan dengan cara teknik analisis data deksriptif. Berdasarkan hasil penelitian yang telah dilakukan diperoleh bakteri dengan ciri-ciri sel berwarna merah keunguan, berbentuk, batang (basil) dan koma (comma) dan tergolong sebagai bakteri gram positif.

Co-Authors AA, Arwin Agrina ., Agrina Ahmad Hasyim Ahmad Nafi Ahmad Nafi Ahmad Nafi' Aritonang, Barita Ayu Anggraini Debi Meilani Herry Purnomo, Bambang Karnirius Harefa Luh Putu Ratna Sundari Maharlika Pemuda Bhakti Nagara Manik Nur Hidayati Miftahul Choiron Muhammad Syaiful Adzim Nita Kuswardhani Noer Novijanto Nurhayati Nurhayati Nuri, . Nuri, . Prahasbynar Prahasbynar Reni Zulfitri Rotua Sumihar Sitorus Sagita, Rita Siswoyo Soekarno Sulistyani Sulistyani Triana Lindriati Tutik Windaryati Tutik Windaryati Yudi Wicaksono Yuli Witono

Title

Found 16 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 16 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 16 Documents
Search