Garuda - Garba Rujukan Digital

p-Index From 2020 - 2025

2.338

P-Index

This Author published in this journals

All Journal agriTECH Jurnal Agroindustri AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Industria: Jurnal Teknologi dan Manajemen Agroindustri Jurnal Teknologi Agro-Industri AGRITROPICA : Journal of Agricultural Sciences Agroindustrial Technology Journal JURNAL PERTANIAN Molekul: Jurnal Ilmiah Kimia Jurnal Abdi Insani Jurnal Abdimas Ilmiah Citra Bakti (JAICB) Jurnal Pepadu Teknologi dan Industri Pertanian Indonesia Jurnal Ilmu Kehutanan Jurnal AGRISEP: Kajian Masalah Sosial Ekonomi Pertanian dan Agribisnis

Devi Silsia

Dept of Agricultural Technology, Faculty of Agricultural, University of Bengkulu

Author-ID : 3003107

Religion Agriculture, Biological Sciences & Forestry Arts Humanities 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 Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Physics Social Sciences Veterinary Other

Published : 24 Documents Claim Missing Document

Claim Missing Document

Articles

1 2 3

Karakteristik Tepung Pisang dari Bahan Baku Pisang Lokal Bengkulu Yessy Rosalina; Laili Susanti; Devi Silsia; Rudi Setiawan
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 7, No 3 (2018)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

AbstrakTanaman pisang jantan (Musa paradisiaca var paradisiaca), pisang merah (Acuminata Red Dacca) dan pisang raja nangka (Musa sp.) merupakan jenis pisang yang banyak tumbuh di Provinsi Bengkulu. Salah satu alternatif pengolahan buah pisang adalah tepung pisang. Penelitian ini bertujuan untuk mendapatkan karakteristik tepung pisang yang dihasilkan dari tiga jenis pisang lokal Bengkulu, yaitu pisang jantan, pisang merah dan pisang raja nangka. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap non faktorial, dengan faktor perlakuan adalah jenis pisang. Masing-masing perlakuan dilakukan lima kali ulangan. Variabel pengamatan pada penelitian ini adalah rendemen, sifat fisik (kadar air dan densitas kamba), ukuran granula, dan sifat kimia (karbohidrat, protein, lemak, kadar abu, serat kasar dan vitamin C). Hasil penelitian menunjukan bahwa masing-masing jenis pisang menghasilkan karakteristik yang berbeda-beda. Rendemen tepung pisang tertinggi diperoleh dari bahan baku pisang jantan (20,42%) dan pisang raja nangka (20,01%). Kadar air tertinggi adalah tepung pisang raja nangka (10,04%). Sifat kimia dari ketiga jenis pisang memberikan hasil yang tidak berbeda nyata pada semua variabel yang diamati, kecuali pada variabel pengamatan vitamin C. Hasil pengukuran vitamin C diketahui bahwa kandungan vitamin C tertinggi diperoleh pada tepung pisang dengan bahan baku pisang merah (24,64 mg/100 g sampel).Kata kunci: karakteristik, pisang jantan, pisang merah, pisang raja nangka, tepung pisang AbstractThe variety of banana plant which is found in Bengkulu Province is “pisang jantan’ (Musa paradisiaca var paradisiaca), “pisang merah/pisang udang” (Acuminata Red Dacca) and “pisang raja nangka” (Musa sp.). Banana flour is one of banana product. The research aims to describe the characteristics of banana flour produced from a local Bengkulu banana (pisang jantan, pisang merah/pisang udang, pisang raja nangka) as the raw material. The research design was used as a non-factorial completely randomized design, with the treatment factor being the type of banana. Each treatment was carried out five times. Observation variables in this study were yield, physical properties (water content and kamba density), granule size, and chemical properties (carbohydrate, protein, fat, ash content, crude fiber, and vitamin C). The result showed that each banana flour has different characteristics. The highest banana flour yield was made from pisang jantan (20.42%) and pisang raja nangka (20.01%). The highest water content banana flour was made from pisang raja nangka (10.04%). While for the chemical properties of the three types of bananas, the results were not significantly different for all variables observed, except for the observation variable vitamin C. The result of vitamin C measurements revealed that the highest vitamin C content was obtained banana flour was made from pisang merah (24.64 mg / 100 g sample).Keywords: banana flour, characteristic, pisang jantan, pisang merah, pisang raja nangka

Perubahan Kandungan Β-Karoten, Asam Lemak Bebas dan Bilangan Peroksida Minyak Sawit Merah Selama Pemanasan Budiyanto Budiyanto; Devi Silsia; Zulman Efendi; Rasie Janika
agriTECH Vol 30, No 2 (2010)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The objectives of the study were to evaluate decreasing pattern of ß-carotene, determine the changes of free fatty acid content and to determine peroxide value of red plam olein oil during heating. Red palm olein oil samples were heated at four different temperatures (150°C, 160°C, 170°C, and 180°C) for ten hours. Heated samples were taken every 30 minutes for each heating treatment. The ß-carotene, FFA, and peroxide value in each sample were evaluated. The data were plotted into its curve for further evaluation. The finding indicated that ß-carotene content in red palm olein oil decreased sharply in the first three hours of heating, especially for the oil heated at 180°C. In adition, heating for 10 hours resulted in decreasing of FFA and peroxide values, especially for red palm oil samples heated above 150°C.ABSTRAKPenelitian ini bertujuan untuk mengkaji pola penurunan kandungan ß-karoten, menentukan pola perubahan kandun- gan asam lemak bebas (FFA), dan menentukan pola perubahan bilangan peroksida minyak sawit merah selama pe- manasan. Minyak sawit merah dipanaskan pada empat suhu pemanasan yang berbeda (150°C, 160°C, 170°C, dan180°C) selama 10 jam. Sampel minyak diambil setiap 30 menit dari setiap minyak yang dipanaskan. Kandungan ß-karoten, FFA, dan bilangan peroksida pada setiap sampel dievaluasi. Data yang diperoleh dituangkan secara gra- fis untuk analisa lebih lanjut. Hasil Penelitian menunjukkan kandungan ß-karoten minyak sawit merah mengalami penurunan tajam selama tiga jam pertama pemanasan, khususnya pada minyak yang dipanaskan pada suhu 180°C. Selain itu, lama pemanasan selama 10 jam mengakibatkan terhadap turunnya kadar FFA serta penurunan bilangan peroksida, khususnya pada minyak yang mengalami pemanasan lebih dari 150°C.

PEMANFAATAN ASAP CAIR UNTUK MEMPERTAHANKAN KESEGARAN BUAH PISANG AMBON CURUP Devi Silsia; Yessy Rosalina; Firman Muda
Jurnal Agroindustri Vol 1, No 1 (2011)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.1.1.8-16

Penanganan pasca panen pisang ambon curup harus benar-benar diperhatikan, karena buah pisang Ambon Curup memiliki tekstur yang lembut dan mengalami proses pematangan yang cepat sehingga sangat mudah terserang infeksi dan penyakit pasca panen. Penelitian ini bertujuan untuk mendapatkan konsentrasi asap cair yang optimal untuk mempertahankan kesegaran buah pisang Ambon Curup.Penelitian ini menggunakan asap cair dengan lima konsentrasi yaitu, C0 (asap cair 0%), C1 (asap cair 1%), C2 (asap cair 2%), C3 (asap cair 3%) dan C4 (asap cair 4%). Variabel yang diamati adalah, berat perbuah, berat persisir, warna kulit, warna daging buah, tebal kulit, rasa, tekstur, off flavor dan layak konsumsi / kesegaran, Hasil penelitian menunjukkan bahwa kesegaran buah terlama dapat dipertahankan sampai 14 hari pada perlakuan dengan konsentrasi 4%.

YIELDS AND CHARACTERISTICS OF BINTANGUR OIL FROM ENGGANO ISLAND AS RAW MATERIAL FOR MAKING BIODIESEL Devi Silsia; Ridwan Yahya
Jurnal Agroindustri Vol 9, No 1 (2019)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.9.1.1-7

The potential and dominance of the Bintangur Tree on Enggano Island is quite large. Bintangur seed has a high oil content, and is not included in the food category. Bintangur oil is one of the vegetable oils that has the potential as a biodiesel feedstock. This study aims to determine the yield of Bintangur seed oil and the characteristics of crude oil produced. Bintangur seeds are obtained from the villages of Banjar Sari, Kaana and Apoho Enggano. Bintangur oil was extracted with n-hexane solution using soxlet. The oil characteristics observed included water content, density and free fatty acid content (FFA). The extraction results in the form of yellow oil with the yield of oil obtained ranged from 48.07 - 73.71%. Characteristics of crude oil produced has water content of 1.2 - 2%, density 0.910 - 0.920 and FFA 15.51 - 17.97%

CHARACTERIZATION OF CARBOXYMETHYL CELLULOSE (CMC) FROM PALM MIDRIB Devi Silsia; Zulman Efendi; Febri Timotius
Jurnal Agroindustri Vol 8, No 1 (2018)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.8.1.53-61

Midrib is one of the palm plantation waste that has not been utilized optimally. The high cellulose content of palm midrib is potentially converted to carboxymethyl cellulose. This study aims to determine the characteristics of carboxymethyl cellulose that produced from various concentrations of trichloroacetic acid and reaction times. This study used a complete randomized design (RAL) with two factors i.e tricloroacetic acid concentration (10%, 20% and 30%) and reaction time (3 hours and 4 hours). The synthesis of carboxymethyl cellulose in this study consists of three stages i.e alkalization, carboxymethylation and purification. The carboxymethyl cellulose obtained was characterized include degree of subsitution (DS), pH, viscosity, water content, and purity. The results showed that the best carboxymethyl cellulose was obtained from the use of 20% tricloroacetic acid and 3 hours reaction time. The characterrization result include substitution degree value of 0.76, pH of 8.32, water content of 7.1%, with a viscosity of 7.8 cP, and purity of 92.62%.

PHYSICAL, ORGANOLEPTIC AND FOOD FIBER CHARACTERISTICS OF SWEET BREAD WITH ADDITION OF BAMBOO FLOUR (Dendrocalamus asper) Deska Fransiska; Marniza Marniza; Devi Silsia
Jurnal Agroindustri Vol 11, No 2 (2021)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.11.2.108-119

Bread is made from wheat flour and other ingredients whose dough is fermented and baked. Sweet bamboo flour is a food product made from sweet bread raw material with substitution variations in the concentration of bamboo shoot betung flour. This study aims to determine the effect of bamboo flour substitution on the physical, chemical and organolytic properties of sweet bread. This study used Completely Randomized Design (CRD) consisting of one factor, namely the additon of bamboo flour with concentration of 0%, 5%, 10%, 15%, 20% Each treatment was carried out 3 times so that the total number of experimental units was 15 units. The results showed that the addition of bamboo flour had an effect on the level of improvement of sweet bread with the highest value of 114.88%, and the water content less than 40%. The brightness of the sweet bread color is found without the addition of bamboo flour with a value of 7.5 Y 9/4 and the darkest result is the addition of 20% bamboo flour with a value of 2.5 Y 3/6. Based on the results of organoleptic, the bamboo shoot flour significantly affected the color and texture of sweet bread but did not significantly affect the aroma, taste and overall. The fiber content of sweet bread with bamboo shoot flour was higher than the control, namely 13.34-19.29% and the control 8.54%.

RENDEMEN AND CHARACTERISTICS OF PEKTINS RED DRAGON FRUIT LEATHER (Hylocereus costaricensis) WITH THE DIFFERENCE IN EXTRACTION METHOD AND TIME Devi Silsia; Magrisa Febreini; Laili Susanti
Jurnal Agroindustri Vol 11, No 2 (2021)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.11.2.120-132

This study aims to determine the effect of the method and time of extraction on the yield and characteristics of pektin red dragon fruit leather according to the SNI pektin (01-2238-1991) and the International Pektin Producers Association (IPPA) 2003. The experimentals design was a Completely Randomized Design with 2 factors. The first factor was the extraction method used, namely (M1 = conventional method, M2 = ultrasonik method). The second factor was extraction time (W1 = 15 minutes, W2 = 30 minutes, W3 = 60 minutes, and W4 = 90 minutes. The results showed that the extraction method had a significant effect on yield, equivalent weight, galacturonic acid content, degree of esterification, water content and ash content, but had no significant effect on methoxyl content. Extraction time significantly affected yield, equivalent weight, methoxyl content, galacturonic acid content, degree of esterification, water content and ash content. While the interaction of the two treatments had a significant effect on yield, equivalent weight, and water content. The highest yield was obtained using the ultrasonik method for 60 minutes with a value of 13.57%. The equivalent weight that meets IPPA (2003) and SNI pektin standards (01-2238-1991) is found in conventional and ultrasonik methods at 30 and 60 minutes.

EFFECT OF YEAST CONCENTRATION AND TYPE ON BIOETHANOL PRODUCTION FROM SUGARCANE BAGASSE Tuti Maryana; Devi Silsia; Budiyanto Budiyanto
Jurnal Agroindustri Vol 10, No 1 (2020)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.10.1.47-56

Sugarcane bagasse is one of the potential biomass as raw material for bioethanol production. This study aims to determine the effect of concentration and type of yeast on the characteristics of bioethanol produced from bagasse bagel delignified with a mixture of NH4OH-NaOH in a ratio of 1:20. This study uses a Completely Randomized Design (CRD) with 2 factors: yeast concentration (0.4%, 0.6% and 0.8%) and the type of yeast (tape yeast and bread yeast). The results of this study indicate that Bioethanol levels increase with increasing yeast concentration. The highest levels of bioethanol were obtainedat the use of 0.8% bread yeast, ie 14.16%

UTILIZATION OF KERNEL OIL LOSSES (PALM KERNEL OIL) AS ROW MATERIAL FOR MAKING SOLID BATH SOAP Melki Edo Sinabang; Hasan Basri Daulay; Bosman Sidebang; Devi Silsia
Jurnal Agroindustri Vol 11, No 1 (2021)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.11.1.32-42

Processing of palm kernels at the kernel station of the palm oil mill still has a loss of kernel oil in the bulk silo kernel. This oil can be used as a raw material for solid soap. This study aims to determine the characteristics of solid soap resulting from core oil losses in terms of physical, chemical and organoleptic parameters and to obtain the right concentration of NaOH and fragrance oil volume to produce solid soap according to SNI 06-3532-2016. This study used a completely randomized design (CRD) with 2 factors, namely the concentration of NaOH and the amount of fragrance oil. The variables observed were water content test, foam stability, free alkaline content, pH level, and organoleptic test. Solid soap characteristics are : moisture content 10.22% - 39.17%, foam stability 45.93% - 69.4%, free alkaline content 0.16% - 0.42%, pH 9 , 86 - 13,31. Panelist acceptance rates for texture 3 - 4.05, color 3.3 - 4.05, aroma 3.1 - 3, 85 and oerall 3.35 - 4, 05.Soaps made with 20% NaOH and 2 ml fragrance oil has met SNI 06-3532-2016

PENDUGAAN UMUR SIMPAN DAN TINGKAT PENERIMAAN KONSUMEN PADA PEMBUATAN PRODUK BIOFARMAKA BERBASIS TERIPANG PASIR (Holothuria scabra) SEBAGAI ANTI FUNGI Kurnia Herlina Dewi; Laili Susanti; Devi Silsia; Irawanto Irawanto
Jurnal Agroindustri Vol 1, No 2 (2011)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.1.2.91-97

Penelitian ini bertujuan untuk mengetahui lama umur simpan dan tingkat penerimaan konsumen terhadap produk biofarmaka (balsem, salep dan obat cair). Variabel pengamatan dalam penelitian ini meliputi uji fungi, uji keamanan produk, pengamatan umur simpan, dan tingkat penerimaan konsumen terhadap produk biofarmaka. Penelitian dilaksanakan di Laboratorium Teknologi Pertanian Universitas Bengkulu. Data yang diperoleh dari hasil pengamatan uji fungi, uji keamanan dan umur simpan produk dianalisa secara deskriptif sedangkan untuk tingkat penerimaan konsumen dilakukan dengan uji penerimaan atau uji hedonik, uji penerimaan konsumen ini melibatkan 10 orang mahasiswa Unib dan 15 orang dari masyarakat Kota Manna Kabupaten Bengkulu Selatan. Dari penelitian menunjukkan bahwa tingkat penerimaan konsumen terhadap jenis produk yang paling disukai adalah produk balsem dengan jumlah persentase sebesar 94%, sedangkan produk pilihan kedua adalah salep dengan jumlah persentase 87,6% dan diikuti oleh produk obat cair 77,6% sebagai produk pilihan ketiga sedangkan lama umur simpan terhadap masing-masing produk biofarmaka lebih dari satu bulan untuk produk balsem, salep dan obat cair dengan dosis 5% dan 10%. Sedangkan dengan dosis 1% untuk produk obat cair hanya mampu bertahan dengan umur simpan selama 23 hari untuk ulangan pertama dan 24 hari untuk ulangan kedua dan ketiga

Co-Authors A. Napitupulu Bosman Sidebang Budiyanto Budiyanto Budiyanto Budiyanto Budiyanto Budiyanto Deska Fransiska Dewi Surawan Febri Timotius Firman Muda Fitri Electrika Hasan Basri Daulay Hasanuddin Hasanuddin Idha Meiriska Ilham Agus Saputra Indah Yulastri Irawanto Irawanto Jerry Antonio Koto, Hidayat Kurnia Harlina Dewi Kurnia Herlina Dewi Laili Susanti Laili Susanti Laili Susanti Laili Susanti, Laili Liza Bunaiyah Lukman Hidayat Magrisa Febreini Marniza Marniza Marniza Marniza Melki Edo Sinabang Mucharromah Mucharromah Mucharromah Mucharromah Rani Fajrin Rasie Janika Ridwan Yahya Rudi Setiawan Selly Ratna Sari Septiana Septiana Sidebang, Bosman Silalahi, Ayu Sagita Putri Sri Wulandari Syafnil Syafnil Syafnil Tri Agustina Tuti Maryana Ulfah Anis Yessy Rosalina Yessy Rosalina Yessy Rosalina Zulman Efendi

Title

Found 24 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 24 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 24 Documents
Search