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DEWI SARTIKA
(SCOPUS ID: 6123776) Universitas Lampung
Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering 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 Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Transportation Other

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PEMBUATAN DAN ANALISA TINGKAT KESUKAAN KONSUMEN TERHADAP HAND SANITIZER EKSTRAK KULIT KAKAO Nirma Diana; Dewi Sartika; Evi Dwi Setiyowati; Reyzka Aulia Wihardini; Exeldo Riyanto
Journal of Innovation Research and Knowledge Vol. 1 No. 4: September 2021
Publisher : Bajang Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (296.694 KB)

Abstract

Kulit buah kakao adalah produk sampingan dari produksi kakao, terhitung sekitar 74-76% dari kulit buahkakao biasanya dibuang sebagai limbah. Jika dibiarkan di lingkungan, limbah buah kakao ini dapat menimbulkan masalah lingkungan, seperti penyebaran penyakit tanaman busuk buah dan bau tidak sedap. Salah satu solusinya adalah dengan memanfaatkan ekstrak kulit kakao untuk membuat sediaan antibakteri berupa gel hand sanitizer. Tujuan dari penelitian ini adalah untuk mendapatkan formulasi terbaik dari produk gel hand sanitizer ekstrak kulit buah kakao yang disukai dan dapat diterima oleh konsumen. Penelitian yang dilakukan adalah menggunakan uji homogenitas, organoleptik dan tingkat penerimaan dari beberapa panelis. Sampel dibedakan berdasarkan konsentrasi ekstrak kulit kakao yang ditambahkan kedalam hand sanitizer. Berdasarkan uji hedonik (kesukaan) diketahui formulasi hand sanitizer yang paling disuka yaitu F3 dimana dalam formulasi tersebut terdiri dari kombinasi 1,5g ekstrak pektin kulit kakao dan 0,36g ekstrak kulit kakao, TEA 1g, akuadest 30mL.
Pengaruh penambahan kacang merah dan ketan hitam terhadap sifat sensori dan gizi minuman berbasis jamur tiram dan wijen hitam[[The effect of the addition of red beans and black glutinous rice on the sensory and nutritional properties of oyster mushroom and black sesame-based drinks] Anisa Yustiana; Siti Nurdjanah; Samsu Udayana Nurdin; Murhadi Murhadi; Dewi Sartika
Jurnal Teknologi & Industri Hasil Pertanian Vol 27, No 2 (2022): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v27i2.99-107

Abstract

One example of a plant-based product is mixed grain-based milk. Mixing various types of grains such as red beans, black glutinous rice, black sesame, and oyster mushrooms is expected to complement the nutritional content and improve the sensory properties of the final product. This research was aimed to determine the effect of the proportion of red beans and black glutinous rice on the mixture of grains and oyster mushrooms on the  sensory quality of mixed grain milk and find the best proportion of red beans and black glutinous rice in the mixture of grains and oyster mushrooms that produce plant-based milk with the best sensory quality. This research was conducted in a Randomized Complete Block Design (RCBD) with a single treatment in the form of a comparison of red beans, and black glutinous rice consisting of 6 formulations with 4 replications. Parameters observed were sensory properties (aroma, taste and aftertaste). The sample with the best sensory properties was further analyzed proximate content and amino acid profile. The results showed that addition of red beans and black glutinous rice to plant-based milk on oyster mushrooms and black sesame affected sensory qualities (taste, aroma, and aftertaste).  The best treatment was the proportion of 60:30 with a taste score of 7.49 (tends to be savory sweet), an aroma score of 7.73 (tends to be pleasant), an aftertaste score of 7.11 (tends to be normal); a moisture content of 85.29%; a protein content of 1.72%;  fat content 0.88%; carbohydrates 11.77%; ash 0.34%; and 61.88 kcal of calories per 100 mL.
Efek Fermentasi Basah Menggunakan Kultur Saccharomyces cerevisiae Terhadap Sifat Kimia dan Sensori Kopi Robusta (Coffea canephora) Dyah Putri Larassati; maria erna kustyawati; dewi sartika; suharyono AS
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 10, No 4 (2021): Desember
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v10i4.449-458

Abstract

High levels of caffeine in Robusta coffee beans can be reduced by Wet coffee fermentation. Saccharomyces cerevisiae an excellent hydrolytic enzyme producer has important role in food fermentation. This study aims to determine the interaction between the addition of Saccharomyces cerevisiae and fermentation time on the chemical and sensory properties of the coffee produced. This research was conducted using a complete randomized block design factorial with two factors. The first factor is was the coffee fermentation time (T) consisting of four levels, 12(T1), 24(T2), 36(T3) and 48(T4) hours. The second factor was the addition of Saccharomyces cerevisiae culture consisting of three levels, without the addition of culture (S0), addition of 1% S. cerevisiae culture (S1), and the addition of 3% S. cerevisiae culture (S2). Further data analysis was done by using the Orthogonal Polynomial test.  The best results in this study was the addition of 1% Saccharomycess cerevisiae and 48 hours of fermentation time producing the ground coffee with a water content of 6.43%, an ash content of 4.49%, a taste score of 3.17 (rather typical of coffee), a score aroma of  2.83 (somewhat typical of coffee), overall acceptance of 3.00 (somewhat typical of coffee), caffeine content of 23463.58 mg / kg and chlorogenic acid of 31769.80 mg. It can be concluded that S.cerevisiae cultured in wet coffee fermentation reduced the caffeine level of Robusta coffee and was a potential culture used for wet coffee fermentation. Keywords: coffee fermentation, fermentation time, Robusta, Saccharomyces cerevisiae
Reduction of Escherichia coli Contamination in Vannameii Shrimp (Litopenaeus vannamei) using Cassava Leaf Extract (Manihot glaziovii) and Noni Fruit (Morinda citrifolia L.) Vina Asfia Chori; Dewi Sartika; Sri Hidayati; Suharyono A. S.; Tanto P. Utomo
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 12, No 1 (2023): March 2023
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v12i1.246-254

Abstract

This research is  study of  inhibition power between rubber cassava leaves extract (Manihot glaziovii) and noni (Morinda citrifolia l.) in reducing Eschericia coli contamination in vannameii shrimps (Litopenaeus vannamei). Cassava leaves contains flavonoids, saponins and tannins while noni contains antraquinone and scolopetin which has antimicrobial activity. This research aim at determine antimicrobial activity of cassava leaves extract and noni to inhibit Eschericia coli contamination in vannamei shrimps and determine the best formulation. The research use non-factorial complete randomized block design (RAKL) experimental design with three replications. The formulation in each treatment being used contained 25% (b/v) of the solvent. The treatments used in this study were M0S0 (control), M1S1 (25: 0), M2S2 (20: 5), M3S3 (15:10), M4S4 (10:15), M5S5 (5: 20), M6S6 (0:25) .Data were tested with the Barlett test and the Tuckey test to see the homogeneity. The data analysis was carried out using fingerprints to see the effect of treatment on the parameters being observed and followed with LSD test. The observations of research contained test of  amount Eschericia Coli, Antimicrobial Inhibition, Eschericia coli Total Decrease, Antimicrobial Activity Application, pH test, and Sensory Testing (Color and Appearance). The results of this research showed that the extract of noni was more effective in inhibiting the contamination of Escherichia coli in vannamei shrimps with an inhibition zone of 7.23 mm compared to cassava leaves with an inhibition zone of 0.43 mm.  The formulation has been obtained that the ratio between extracts of rubber cassava leaves and noni was  25%: 0% is best formulation to inhibit the microbial activity zwith the zone of inhibition is 7.23 mm.  Keywords: Vannameii Shrimps, Rubber Cassava Leaves, Noni, Escherichia coli
Antibiotic Resistance of Escherichia coli Isolate from Broiler Cecum and Organic Broiler Cecum Septianita Eva Rozani; Maria Erna Kustyawati; Dewi Sartika; Subeki Subeki; Tanto Pratondo Utomo
JURNAL ILMIAH PETERNAKAN TERPADU Vol 11, No 1 (2023)
Publisher : DEPARTMENT OF ANIMAL HUSBANDRY, FACULTY OF AGRICULTURE, UNIVERSITY OF LAMPUNG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jipt.v11i1.p41-50

Abstract

This study aims to determine the level of antibiotic resistance of Escherichia coli bacterial isolates from broiler cecum and organic broiler cecum using the disc diffusion method on Muller-Hinton Agar as many as 10 cecum samples for each group.Collection of samples using purposive sampling method. Isolates suspected of being Escherichia coliwere further tested using Indole, Methyl Red Voges-Proskauer (MRVP), and Citrate (IMVIC) biochemical tests. E. coli isolates were further tested with the Antimicrobial Susceptibility Testing which aims to test antibiotic sensitivity. The results obtained from testing antibiotic resistance against Escherichia coli in broiler caecums showed a fairly high level of resistance to Gentamicin (70%), Ampicillin (100%), Cephalotin (100%), Nalixid Acid (86%), Streptomycin (80%), Erythromycin (100%), Oxytetracycline (80%), and the lowest was the antibiotic Chloramphenicol (30%), while the level of resistance in organic broilers showed Ampicillin (100%), Cefalotin (70%), Erythromycin (100%), the lowest resistance was Gentamicin (10%), Oxytetracycline (20%), Chlorampenicol (10%). Escherichia coli isolates obtained from the caecum of broiler and organic broiler showed a fairly high level of resistance. Conclusions of this study were resistance of Escherichia coli bacteria isolated from broiler cecum showed high results to almost all antibiotics except for chloramphenicol antibiotics, while resistance to Escherichia coli bacteria in organic broilers was lower than broilers but still showed a fairly high level of resistance, except for antibiotics Gentamicin, Nalixid acid , and chloramphenicol.
KAJIAN POTENSI DAN ANALISIS BIAYA PADA PEMBUATAN HAND SANITIZER EKSTRAK DAUN WARU (HIBISCUS TILIACEUS) Dewi Sartika; Puan Mutia Ayunisa; Susilawati Susilawati
Agroindustrial Technology Journal Vol. 7 No. 1 (2023): "Special issue Seminar Nasional Sains dan Teknologi (SNST) 2022"
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v7i1.9410

Abstract

Hand sanitizer merupakan cairan pembersih tangan yang memiliki kandungan antiseptik sehingga mampu menghambat serta membunuh bakteri pada tangan. Kandungan alkohol pada hand sanitizer berperan sebagai antiseptik. Alkohol dapat menyebabkan kulit kering hingga iritasi jika digunakan secara terus menerus dalam jangka panjang. Salah satu alternatif dalam mengurangi alkohol pada hand sanitizer dapat dilakukan dengan menggunakan ekstrak tumbuhan yang mengandung antimikroba alami. Ekstrak daun waru terbukti memiliki aktivitas antimikroba S. Aureus, S. Epidermis, dan Escherichia coli. Adapun, tujuan penelitian ini untuk mengetahui potensi dan analisis break even point (BEP) pada hand sanitizer waru. Rancangan analisis usaha dilakukan untuk mengetahui kelayakan usaha yang ditinjau dari modal tetap, modal kerja, investasi, biaya tetap, total biaya, dan pendapatan. Pendapatan yang dihasilkan berasal dari daun waru yang diolah menjadi hand sanitizer ekstrak daun waru. Hasil dari penelitian ini yaitu rata-rata pendapatan pada produk hand sanitizer ekstrak daun waru dalam satu kali produksi sebesar Rp 2.351.000,00 pada tingkat penjualan hand sanitizer ekstrak daun waru sebanyak 43 botol dengan harga Rp3.245,24 maka pemilik usaha akan mencapai titik impas.
ANALISIS PERHITUNGAN HARGA POKOK PRODUKSI DENGAN METODE FULL COSTING PADA PEMBUATAN SABUN MENGGUNAKAN EKSTRAK DAUN BABADOTAN (AGERATUM CONYZOIDES) Dewi Sartika; Shela Yawli Febrianda; Susilawati Susilawati
Agroindustrial Technology Journal Vol. 7 No. 1 (2023): "Special issue Seminar Nasional Sains dan Teknologi (SNST) 2022"
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v7i1.9411

Abstract

Babadotan memiliki kandungan aktif seperti alkaloid, saponin, polifenol, minyak atsiri dan flavonoid. Bagian daun memiliki sifat bioaktifitas sebagai antibakterial dan dapat digunakan sebagai penghambat miktoorganisme. Kandungan tersebut mampu melindungi kulit dari berbagai jenis infeksi mikroorganisme. Babadotan memiliki fungsi yang sangat potensial untuk meningkatkan kualitas dan nilai tambah pada sabun mandi cair. Tujuan dilakukannya penelitian ini adalah untuk mengetahui harga pokok produksi, harga jual serta laba yang didapat pada pembuatan sabun cair menggunakan daun babadotan. Metode penentuan biaya produksi menggunakan metode Full Costing. Pengumpulan data dilakukan dengan metode pengecekan pasar serta analisis yang digunakan adalah analisis kuantitatif. Hasil dari penelitian ini yaitu bahwa usaha sabun cair dari ekstrak babadotan mampu memberikan laba perbulan sebesar Rp.13.729.675 dengan harga jual Rp.19.802.
Evaluation on the effect of butternut pumpkin (Cucurbita moschata) maturity stage on the bioactive components and antioxidant activity of pumpkin flour Siti Nurdjanah; Nurbaiti Nurbaiti; Sussi Astuti; Tanto Pratondo Utomo; Sartika Dewi
Jurnal Teknologi & Industri Hasil Pertanian Vol 28, No 2 (2023): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v28i2.174-183

Abstract

Pumpkin flour is a processed product high in carotenoids and a good source of nutrients. This nutritional content of pumpkin flour was considered to be influenced by the fruit maturity stage. Therefore, this research aimed to evaluate pumpkin flour's chemical properties, bioactive components, and antioxidant activity at different maturity stages. This also used honey pumpkins with a maturity stage of 15, 20,25, and 30 days after fruit set( DAFS). The results showed that the maturity stage of butternut pumpkin affects the moisture content and bioactive components such as phenols, flavonoids, and carotenoids of flour produced. Furthermore, the highest antioxidant activity was found in pumpkin flour with a maturity stage of 25 DAFS with IC50 values of 85.31 µg/mL (DPPH) and 64.39 g/mL (ABTS). Therefore, butternut pumpkins with a maturity stage of 25 DAFS can be processed into flour with antioxidant properties.
IDENTIFIKASI KOMPONEN DALAM HIDROSOL LIMBAH AGROINDUSTRI MINYAK ATSIRI PALA DI PROVINSI LAMPUNG Utomo, Tanto Pratondo; Hartari, Widia Rini; Hidayati, Sri; Sartika, Dewi; Suharyono, Suharyono
Journal of Agricultural and Biosystem Engineering Research Vol 4 No 2 (2023): Journal of Agricultural and Biosystem Engineering Research: Regular Issue
Publisher : Program Studi Teknik Pertanian, Fakultas Pertanian, Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jaber.2023.4.2.10014

Abstract

Agroindustri minyak atsiri pala selain menghasilkan produk minyak atsiri dalam proses penyulingannya, juga menghasilkan limbah cair berupa hidrosol hasil pemisahan minyak atsiri. Hidrosol yang dihasilkan dari proses penyulingan minyak atsiri pala terdapat dalam jumlah yang besar proses penyulingan membutuhkan air sekitar 30 persen dari berat bahan baku dengan rendemen minyak atsiri pala yang dihasilkan hanya sekitar 10 persen sedangkan hidrosol, yang belum dapat dimanfaatkan sehingga hanya dibuang ke lingkungan, sekitar 20 persen dari berat bahan baku. Agroindustri minyak atsiri pala harus berproduksi secara efektif dan efisien sehingga hidrosol yang dihasilkan harus dapat dimanfaatkan sehingga menghasilkan nilai tambah. Penelitian ini bertujuan untuk mengidentifikasi komponen hidrosol sisa penyulingan minyak atsiri yang diduga masih mengandung komponen aromatik dan lainnya karena masih berbau harum khas pala. Penelitian ini dilaksanakan di salah satu agroindustriminyak atsiri pala di Kabupaten Pesawaran Provinsi Lampung. Hidrosol sisa penyulingan minyak atsiri pala diidentifikasi menggunakan GC-MS yang dilakukan perlakuan pendahuluan SPME dengan mengambil senyawa pada hidrosol dengan fibre. Hasil penelitian menunjukkan bahwa terdapat 15 senyawa yang teridentifikasi dengan persentase area tertinggi adalah Di(2-ethylhexyl)adipate 90,845 % yang berpotensi dapat dimanfaatkan sebagai bahan plasticizer, bahan pelarut kosmetik, dan tekstil. Senyawa-senyawa lain yang teridentifikasi antara lain adalah senyawa yang bersifat antioksidan dan antimikroba seperti asam karboksilat. Pada pengujian aktifitas antioksidan diperoleh % inhibisi mencapai 95,63%, yang artinya sangat tinggi dalam menangkal radikal bebas. Pada pengujian total saponindiperoleh rata-rata 0,05%.
SENSORY CHARACTERISTICS OF SHEREDDED SPICED FISH FORMULATIONS WITH DIFFERENT PROCESSING TREATMENTS Sartika, Dewi; Akhyar, Gusri; Julita, Sela
AQUASAINS Vol 12, No 2 (2024): March 2024
Publisher : Jurusan Perikanan dan Kelautan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/aqs.v12i2.p1474-1483

Abstract

Tilapia (Oreochromis niloticus) is a type of fish cultivated by local people in Lake Ranau, West Lampung Regency, Lampung Province. Fish is easily damaged by chemical and microbiological processes, so proper handling and processing is needed to extend its shelf life. Shredded spiced fish is an innovative diversification of shredded fish product made from tilapia fish ori-ginating from Lake Ranau with added of multi-spices. Multi-spices are known to have high antioxidant content, so they can improve the quality and develop the taste of shredded spiced fish product.  The multi spices seasoning formulation and process stages greatly influence the characteristics of the shredded produced.  This research aims to study the formulation and processing treatment of the sensory characteristics of the best shredded spices fish. Determining the best formulation and processing treatment was determined using the sensory test method, namely a scoring test involving 30 panelists, then the data was processed using Microsoft Excel 2021. The result showed that the shredded spiced fish product with sample code 212 (without stir-frying) produced the best characteristics with a texture parameter value of 3.85; fragrance 4.05; colors 4.85; and tasted 4 with a total score of 16.75. Keywords: Multi spices, organoleptic, process stages, sheredded fish, tilapia.
Co-Authors Aan Kurniadi Al Khasanah Anisa Yustiana Anitsa Asrining Puri Arfani, Gusman Arifannisa, Sahira Josy Arinal, Arinal Asha Aunaya La Assqiya Azhari Rangga Citra Ratri Puspita Dharma Agista pratama Dimas Ferdian Arisandi Dityamri, Arzaq Guruh Diyah Ayu Safitri Dr. Ir. Tanto Pratondo Utomo, M.Si. Dyah Koesoemawardani Dyah Putri Larassati Erdi Suroso Evi Dwi Setiyowati Exeldo Riyanto Fadli Alamsyah Fitriani, Hardianti Gusri Akhyar Ibrahim Hardianti Fitriani Harun Al Rasyid Irwan Sukri Banuwa Julita, Sela Lia Marliena Maria Erna Maria Erna Kustyawati Maria Erna Kustyawati MIRNAWATI SUDARWANTO Muhammad Nur Mumpuni Uji Kawedar Anjung Murhadi Murhadi Murhadi Murhadi Nadia Ayu Wulandari Neti Yuliana NETI YULIANA Neti Yuliana Neti Yuliana Nirma Diana Novita Herdiana Novita Herdiana Novita Mulyani Nurbaiti Nurbaiti Pramita Sari Anungputri Puan Mutia Ayunisa Puan Mutia Ayunisa Puspita Yuliandari Reyzka Aulia Wihardini Rusita Rusita rusita rusita Sahira Josy Arifannisa Samsu Udayana Nudin Samsu Udayana Nurdin Sela Julita Septianita Eva Rozani Shela Yawli Febrianda Silaturahmi Widaputri Siti Nurdjanah Siti Nurdjanah Sri Budiarti Poerwanto Sri Hidayati Sri Hidayati Sri Hidayati Sri Hidayati Sri Hidayati Subeki Subeki Subeki, Subeki Suci Hardina Rarmawati Suci Nata Kusuma Suharyono A. S. suharyono AS Suharyono Suharyono Suharyono Suharyono Susilawati Susilawati - Susilawati Susilawati Susilawati Susilawati Susilawati Susilawati Susilawati Susilawati Susilawati User Susilawati, Susilawati Sussi Astuti Sussi Astuti Sutikno Sutikno Sutoyo Sutoyo Syarifah R M Tanto Pratondo Utomo Teguh Setiawan Tulus Widodo Udin Hasanudin Valiandra, Tito Vina Asfia Chori Widia Rini Hartari Wisnu Satyajaya Yunda Apriska Ayu Zulferiyenni, Zulferiyenni