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Monica, Metha
Universitas Jambi
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry 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 Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Nursing Physics Public Health Social Sciences Veterinary Other

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PENGARUH KONSENTRASI TEPUNG MAIZENA TERHADAP KUALITAS FISIK SUSU KAMBING GORENG Rizki Rizki; Metha Monica; Fatati Fatati
Jurnal Riset Multidisiplin Edukasi Vol. 3 No. 4 (2026): Jurnal Riset Multidisiplin Edukasi (April 2026)
Publisher : PT. Hasba Edukasi Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.71282/jurmie.v3i4.1839

Abstract

This study aimed to determine the effect of adding cornstarch at different concentrations on the physical quality of fried milk, including pH, moisture content, and yield. The research was conducted at the Laboratory of the Faculty of Animal Science, Universitas Jambi, on March 20–21, 2025, using an experimental method with a Completely Randomized Design (CRD) consisting of four treatments and five replications, namely P0 (0%), P1 (5%), P2 (10%), and P3 (15%) based on milk weight. The production process involved heating the milk, adding cornstarch, stirring until thickened, molding, cooling, and frying. Data were collected through pH measurement using a pH meter, determination of moisture content using the thermogravimetric method, and yield calculation based on the ratio of final product weight to initial material weight. Data were analyzed using Analysis of Variance (ANOVA) followed by Duncan’s Multiple Range Test if significant effects were observed. The results showed that the addition of cornstarch significantly affected pH, moisture content, and yield (p < 0.05). The pH value decreased from 6.59 in P0 to 6.44 in P3, while the moisture content increased from 16.93% to 29.81%. The highest yield was observed in P1 (11.95%) and decreased in P3 (10.48%). Based on these results, it can be concluded that the addition of cornstarch significantly affects the physical quality of fried milk, and a 15% concentration is recommended to achieve a better texture.
SOSIALISASI DAN PELATIHAN PEMBUATAN LUMPIA VIETNAM PADA KELOMPOK WANITA SEDAP MALAM DESA SUNGAI DUREN, KABUPATEN MUARO JAMBI Monica, Metha; Setyaji, Hajar; Suryanto, Suryanto; Mukhsin, Mukhsin
PEDAMAS (PENGABDIAN KEPADA MASYARAKAT) Vol. 4 No. 03 (2026): MEI 2026
Publisher : MEDIA INOVASI PENDIDIKAN DAN PUBLIKASI

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Abstract

Desa Sungai Duren di Muaro Jambi memiliki banyak potensi lokal untuk usaha makanan rumahan. Namun, kelompok wanita di sana, seperti KWT Sedap Malam, masih kurang dalam inovasi produk makanan. Program ini bertujuan untuk meningkatkan keahlian produksi lumpia Vietnam berkualitas bagi Kelompok Wanita Sedap Malam, sekaligus mendorong kemandirian ekonomi mereka melalui pemanfaatan bahan baku lokal. Pelatihan pembuatan lumpia Vietnam bagi Kelompok Wanita Sedap Malam di Desa Sungai Duren, Kabupaten Muaro Jambi, diterapkan melalui metode partisipatif yang menggabungkan demonstrasi dan praktik mandiri. Pendekatan ini bertujuan untuk menjamin penguasaan keterampilan secara optimal oleh peserta. Pelaksanaan program disusun secara sistematis, diawali dengan pembekalan teori dasar dan dilanjutkan dengan simulasi produksi. Alur ini dirancang agar peserta tidak hanya mampu membuat produk secara mandiri, tetapi juga siap mengelola pemasarannya. Pemaparan Materi Dasar: Kegiatan diawali dengan presentasi mengenai urgensi dan keunggulan lumpia Vietnam, khususnya terkait kandungan nutrisi dan prospek ekonominya sebagai bisnis rumahan. Sosialisasi pembuatan Lumpia Vietnam untuk Kelompok Wanita Tani (KWT) Sedap Malam menghasilkan keterampilan baru dalam pengolahan makanan sehat dan berpotensi ekonomi. Peserta menunjukkan respon antusias dengan peningkatan pengetahuan dan minat usaha. Lumpia vietnam pada kegiatan ini dimodifikasi menggunakan mie, keju, nori dan wijen. Lumpia Vietnam dengan isian mie karena kelompok Wanita Sedap malam di Sungai Duren menyukai masakan mie sehingga lumpia Vietnam dengan isian mie yang bisa dibawa dan dismpan secara praktis. Semua bahannya dapat dibeli pasar dan toko terdekat. Wanita di Kelompok Sedap Malam sangat antusias mengikuti demo dan praktik, aktif bertanya tentang variasi isian dan pemasaran. Respon positif tercermin dari kepuasan tinggi terhadap materi, dengan mayoritas menyatakan berminat kembangkan sebagai usaha rumahan. Kegiatan memperkuat peran KWT dalam pemberdayaan ekonomi desa. Peningkatan kapasitas kelompok Wanita dan Pemanfaatan potensi lokal untuk ekonomi rumahan
Proximate Quality of Low-Sodium Salted Egg Hajar Setyaji; Metha Monica
Jurnal Penelitian Pendidikan IPA Vol 9 No 10 (2023): October
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v9i10.5293

Abstract

This study aims to determine the use of low-sodium salt for the proximate quality of salted eggs. The research method used a complete randomized design with P0 control treatment, 10% P1 low sodium salt treatment, 20% P2 low sodium salt treatment, and 30% P3 low sodium salt treatment. Analysis data was carried out on the contents of water, protein, lipid, and ash content. The data were analyzed using SPSS with a significance level of 0.05. The results indicated that the water content of egg whites and egg yolks was not significantly different from the treatment of ordinary salt and low sodium salt treatment. The lipid content was also not significantly different at all treatments. Protein content, ordinary salt treatment, and low sodium salt provided a noticeable difference in egg white protein content (p<0.05). Making salted eggs using low-sodium salt produces salted eggs with the similar proximate quality as the control with the lower sodium levels than the control treatment.
Kualitas Organoleptik Sosis Telur Itik dengan Penambahan Wortel (Daucus Corota L.) Mala Maulia Nabila; Metha Monica; Fatati Fatati
Jurnal Ilmu Peternakan Indonesia Vol. 3 No. 2 (2026): JIPENA - Juni
Publisher : CV. SINAR HOWUHOWU

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70134/jipena.v3i2.1347

Abstract

This study aims to determine the organoleptic quality of duck egg sausage with the addition of carrots (Daucus carota L.). The study was conducted at the Laboratory of the Faculty of Animal Husbandry, Jambi University on November 24 to December 23, 2025. The design used was a Randomized Block Design (RAK) with 5 treatments and 30 semi-trained panelists as a group. The treatment consisted of a ratio of 100% duck eggs with the addition of carrots successively at 25% (P1), 35% (P2), 45% (P3), 55% (P4), and 65% (P5). The parameters observed included color, aroma, texture, and taste using a hedonic scale of 1–5. Data were analyzed using One Way Analysis of Variance (ANOVA) with the help of the SPSS program. The results showed that the addition of carrots at various treatment levels did not provide significant differences (P>0.05) on the color, aroma, texture, and taste of duck egg sausage. This study concluded that the addition of carrots up to 65% showed the same organoleptic quality of duck egg sausage based on panelist assessments.
Kualitas Fisik Sosis Telur Itik Dengan Penambahan Wortel (Daucus Carota L.) Daryanto Daryanto; Metha Monica; Fatati Fatati
Jurnal Ilmu Peternakan Indonesia Vol. 3 No. 2 (2026): JIPENA - Juni
Publisher : CV. SINAR HOWUHOWU

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70134/jipena.v3i2.1348

Abstract

This study aims to determine the effect of adding various concentrations of carrots (Daucus carota L.) on the physical quality of duck egg sausages including water content, cooking loss, and pH. The study was conducted at the Laboratory of the Faculty of Animal Husbandry, Jambi University on November 24–28, 2025. The research method used was an experiment with a Completely Randomized Design (CRD) consisting of 5 treatments and 4 replications. The treatments given were the addition of carrots as much as 25% (P1), 35% (P2), 45% (P3), 55% (P4), and 65% (P5) with the use of sago flour of 10% in each treatment. Data were analyzed using analysis of variance (ANOVA) and continued with Duncan's test if  there  were  significant differences. The results of  the  analysis  of  variance showed  that  the  addition of  various concentrations of carrots had no significant effect (P>0.05) on the water content and cooking loss of duck egg sausages, but had a significant effect (P<0.01) on the pH value. The water content ranged from 61.44–65.54% and cooking loss between 3.09–8.05%. Treatment P3 produced the lowest cooking loss (3.09%) with the lowest water content (64.45%) and pH (7.13). Based on the results of the parameters, treatment P3 (45% carrot addition) produced good physical quality and showed significantly lower results compared to the other treatments.
Co-Authors Afzalani Afzalani akhsyar, Mhd saidi akhsyar Ani Way Ratna Daryanto Daryanto Daryanto Dwijayanti, Ratumas Sherly Elymaizar, Zulfa Endri Musnandar Fatati Fatati Fatati Fatati Fatati, * Fitriani, Ana Jaya Putra Jahidin Mala Maulia Nabila Muchsin Muchsin Muis, Ridwan Mukhsin Mukhsin Mukhsin, Moh. Nabila, Mala Maulia Putri, Afmi Raguati Raguati Rizki Rizki Setyaji, Hajar Sri Arnita Abu Tani Suryaanto Suryanto Suryanto Suryanto Suryanto Suryanto syafrida yanti