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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

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Physical And Sensory Characteristics Of Emulsion Drinks Red Palm Oil Devi Silsia; Liza Bunaiyah; Budiyanto Budiyanto
AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Vol 8 No 2 (2021)
Publisher : UNIVED Press, Universitas Dehasen Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37676/agritepa.v8i2.1333

Red palm oil contains carotenoids (β, α, ϒ-carotene) so that it has the potential to be developed into a healthy oil. This study aims to obtain physical characteristics (viscosity and stability) and sensory of red palm oil emulsion drink at various concentrations of the addition of CMC and mango flavor. This study used a completely randomized design (CRD) with 2 factors, namely the CMC concentration (0.5%, 0.75% and 1%) and the mango flavor concentration (1.5% and 2%). Red palm oil emulsion drink has a viscosity of 137.93 - 314.92 cP and stability of 77.66 - 94.06%. Sensory score for color 3.44 - 3.80, aroma 3.0 - 3.53, taste 2.72 - 3.00 and viscosity 3.16 -3.32. The higher the CMC concentration and the added manga flavor, the higher the viscosity and stability as well as the sensor score.

THE CHARACTERISTIC OF ROBUSTA POWDER COFFE IN VARIOUS SIZE TYPES and COFFE WEIGHT ON SACHETS Tri Agustina; Devi Silsia; Lukman Hidayat
AGRITROPICA : Journal of Agricultural Sciences Vol 3, No 2 (2020)
Publisher : Badan Penerbitan Fakultas Pertanian (BPFP)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agritropica.3.2.58-69

This research aims to determine the performance influence of sachets on various sizes of bags and the weight of coffee to the characteristics of the brew of coffee bags. The study uses a completely random design with 2 treatment factors, the first factor of the volume of contents in the bag and the second factor of the packaging bag size. Analyzed With ANOVA dan when the effect is noticeable. It will be followed by using a DMRT at 5%. significant levels. The research at moisture and ash content is suitable for the raw material of coffee bags. Coffee Sari qualified SNI is on the treatment of the volume of 1/4 content and small bag size with a yield of 22.02% coffee juice. The results of the analysis on the missing coffee weight test were obtained the highest value found in the volume of the 1/3 content with a large bag size resulted in 2.73 grams of lost coffee weight. The lowest value is on the 1/2 content volume and the medium size is 0.17 grams. The sensory test was derived that the panelists preferred it to the size of a large bag and the appropriate volume of contents to fill the bag with a volume of 1/3.Keywords: Bag size and coffee weight, Coffee characteristics.

Alternatif Fortification Vitamin A for Lactating Mother Using Siomay Sauce Enriched with Red Palm Oil Budiyanto Budiyanto; Devi Silsia; A. Napitupulu
AGRITROPICA : Journal of Agricultural Sciences Vol 2, No 1 (2019)
Publisher : Badan Penerbitan Fakultas Pertanian (BPFP)

Siomay is a popular street foods in urban and rural areas of Indonesia. Due to its characteristics siomay sauce can be incorporated with RPO (RPO) for vitamin A fortification. The objective of the study were determining the effect of RPO addition to the characteristic of siomay sauce, and determining the preference of siomay sauce added with various amount of RPO. A four levels addition of RPO (0.0 g, 1.5 g, 3.0 g and 4.5 g) were added to siumay sauce. The physical characteristics (viscosity, emulsion stability), sensory evaluation (hedonic test and duo-trio test) of the sauce, and the retinol equivalent of fortified siomay sauce were evaluated. The result showed that viscosity of siomay sauce increased with increasing addition of RPO into the sauce. The hedonic test revealed that the overall preference of original siomay sauce added with 4.5 g of RPO was not significantly diferent from the controll. In addition, siomay sauce enriched with 4,5 g RPO could increase 325.22 ?g retinol equivalents (RE) or equal to 38.26 % of the RDA of vitamin A for lactating woman. The finding suggest that siomay sauce fortified with RPO could be used for combating Vitamin A deviciency.

Physical Damages of Wood Fiber in Acacia Mangium due to Biopulping Treatment Ridwan Yahya; Mucharromah Mucharromah; Devi Silsia; Septiana Septiana
Molekul Vol 11, No 1 (2016)
Publisher : Universitas Jenderal Soedirman

Biopulping is fungal pretreatment of wood chips to reduce unused chemical composition of material in pulping. Preliminary study showed that pretreatment of Phanerochaetachrysosporium to Acacia mangium Willd can reduce lignin and improve holocellulose and cellulose content of the material. Fiber dimension recognized as other important factor for paper properties. The question is how the integrity and dimensions of the wood fiber that has been pretreated with the fungus. The objectives of present study were to know effect of pretreatment of P. chrysosporium to the integrity and dimensions of the fiber. The P. chrysosporium was cultured for 14 days in growth medium, and inoculated to wood chips 5% (w/v) and incubated for 0, 15 and 30 days. The inoculated wood chips were chipped into 1 mm x 1 mm x 20 mm and macerated using franklin solution at 60 oC for 48 hours. Forty fibers from each incubated time were analized their physical damages using a light microscope at a 400 magnification. The inoculated fibers were measured theirs dimensions. The physical damage percentage of fibers pretreated using P. chrysosporium was 0%. Length and wall thickness of the pretreated fibers were can be categorized as middle class and thin fibers, respectively.

Karakteristik Selai Lembaran Dari Campuran Kolang-kaling (Arenga pinnata, M) dan Buah Terung Belanda (Solanum betaceum) Devi Silsia; Indah Yulastri; Marniza Marniza; Ulfah Anis
Jurnal Teknologi Agro-Industri Vol 9 No 1 (2022): Jurnal Teknologi Agro-Industri
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Politeknik Negeri Tanah Laut

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34128/jtai.v9i1.150

This study aims to determine the effect of the comparison between kolang kaling and dutch eggplant on the physical, chemical and organoleptic characteristics of sheet jam. This study used a completely randomized design (CRD) of one factor with 5 treatments and 3 repetitions. The research use Analysis of Variants (ANOVA), then continued with Duncan 's New Multiple Range (DNMRT) at the level of 5%. The treatment used is a mixture of kolang-kaling and dutch eggplant namely A (100%: 0%), B (90%: 10%), C (80%: 20%), D (70%: 30%) and E ( 60%: 40%). The results showed that the mixture of kaling and eggplant gave a significant different effect on water content, pH value, vitamin C, total dissolved solids and crude fiber, and gave no significant effect on the fold test. The results showed the treatment of sheet jam from a mixture of kolang-kaling and dutch eggplant Netherlands at a concentration of 70%: 30% (treatment D) is a sheet jam product which is the most preferred with a moisture content of 29.89%, 5/10 color (10R), fold test (4.00), pH 3.63, vitamin C 6.16 mg, total dissolved solids 64.23 0Brix and crude fiber 1.03% and organoleptic acceptability with color values 3.84, aroma 3.24, texture 3 , 76 and taste 4.00.

Karakteristik Emulsifier Mono-Diasil Gliserol (MDAG) dari Crude Palm Oil (CPO) yang berasal dari Fat Pit pada Berbagai Konsentrasi Katalis NaOH Devi Silsia; Fitri Electrika; Dewi Surawan; Idha Meiriska
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 9, No 2 (2017): Vol.(9) No.2, October 2017
Publisher : Agricultural Faculty

Mono - Diasilgliserol (MDAG) merupakan merupakan emulsifier yang paling banyak digunakan dalam industri makanan. Emulsifier merupakan salah satu produk oleokimia yang bernilai ekonomis tinggi. Penelitian ini bertujuan untuk mengetahui karakteristik MDAG yang dihasilkan dari etanolisis crude palm oil (CPO) yang berasal dari Fat Pit dengan menggunakan katalis NaOH. Reaksi etanolisis dilakukan pada suhu 50°C selama 30 menit. Konsentrasi katalis NaOH yang digunakan adalah 1%, 2%, 3%, 4% dan 5% dari berat minyak. Proses pemisahan dilakukan dengan menggunakan sentifus. Karakteristik MDAG yang diamati adalah kadar air, asam lemak bebas (alb) dan kemampuannya sebagai emulsifier berupa kemampuan produk menurunkan tegangan permukaan, dan menstabilkan emulsi minyak air. Kadar air MDAG yang dihasilkan antara 0,027% - 0,14%, alb antara 1,27% - 0,14%, tegangan permukaan antara 26,76 dyne/cm – 34,86 dyne/cm dan kestabilan emulsi yang terbentuk antara 135 detik – 181,2 detik.

Kajian Ekonomi Biokraft Campuran Batang dan Limbah Cabang Mangium pada Berbagai Kondisi Pemasakan Pulp Devi Silsia; Ridwan Yahya; Mucharromah Mucharromah; Jerry Antonio
Jurnal Ilmu Kehutanan Vol 5, No 2 (2011)
Publisher : Fakultas Kehutanan Universitas Gadjah Mada

Pemberian jamur P. chrysosporium pada serpih campuran batang dan cabang mangium sebelum dipulping (biopulping) mampu meningkatkan efisiensi penggunaan bahan kimia pemasak, menghemat penggunaan energi serta memperbaiki kualitas dari limbah cair pulp yang dihasilkan. Sebelum diaplikasikan dalam industri pulp maka metode ini harus dikaji secara ekonomi. Penelitian ini bertujuan untuk menentukan proses biokraft yang menguntungkan untuk diaplikasikan pada industri pulp. Dalam penelitian ini dilakukan perhitungan terhadap seluruh biaya yang dikeluarkan (capitalized cost) per ton pulp yang dihasilkan dari metode biokraft dengan modifikasi pemasakan pengurangan bahan kimia, pengurangan energi dan kombinasi pengurangan bahan kimia dan energi. Hasil yang diperoleh dibandingkan dengan biaya yang dikeluarkan pada proses kraft konvensional. Hasil penelitian menunjukkan bahwa metode biokraft dengan modifikasi pengurangan energi layak diaplikasikan pada indusri pulp karena memiliki CC/ton pulp terkecil yaitu Rp. 50.952.915,15 /ton pulp sepanjang kenaikan biaya operasi biopulping dalam rentang 5-30%.Kata kunci: Biokraft, A. mangium, analisis ekonomi, pulp. An Economic Study of Biokraft From Mixed of Trunk and Branch Wastes of Mangium on Several Pulping Process ConditionsAbstractAddition of P. chrysosporium fungus on chip mixture of mangium trunk and branch before pulping process could increase the efficiency of chemical used, save energy consumption and improve the quality of effluent. Before application in the pulp industry, it should be made sure that biokraft method of mangium trunk and branches mixture is economically feasible. This study aims to determine the proper biokraft process applied to the pulp industry. In this study, costs incurred from biokraft modified cooking methods (chemical reduction, energy reduction and the combination of chemicals and energy reduction) were calculated, capitalized and then compared with the cost incurred from conventional kraft process.The results showed that biokraft method with modifications on energy reduction was economically feasible to be applied in pulp industry because it has the smallest CC/ton of pulp (Rp. 50,952,915.15 /ton of pulp) on condition that an increase of biopulping operating cost is in the range of 5-30%.

PENGARUH PENAMBAHAN NaOH PADA WATER DEGUMMING DAN ALKALI REFINING TERHADAP KUALITAS RED PALM OIL OLEIN (RPOO) Ilham Agus Saputra; Budiyanto Budiyanto; Devi Silsia
Jurnal Agroindustri Vol. 13 No. 1 (2023): Mei 2023
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jagroindustri.13.1.85-94

Red Palm Oil Olein (RPOO), obtained from Crude Palm Oil (CPO) processing, can be a potential source of provitamin A due to its high carotene. Water degumming and Alkali refining are alternative methods that are not widely used to remove gum and Free Fatty Acids (FFA) in making RPOO with relatively low heating temperatures. This study aims to determine the effect of increasing the amount of NaOH during neutralization on RPOO yield, FFA levels, β-carotene content, vitamin A, and preference level for RPOO. This study used Complete Randomized Design (CRD) with one treatment factor, namely variations in the addition of the amount of NaOH. The results showed that the variation of the addition of NaOH had a significant effect on decreasing FFA RPOO to range from 0.24 to 0.07. The content of β-carotene produced ranges from (635.87 to 645.54 ppm) and the content of provitamin A ranges from (105.97 to 107.59 μgRE). In addition, the RPOO yield decreased with an increase in NaOH use, ranging from (53.24 to 42.26%). Organoleptic tests showed that adding NaOH significantly affects the level of liking for the color and aroma of RPOO. Increasing the use of NaOH in alkaline refining could produce RPOO with good quality, but at the same time, it could reduce the yield of RPOO produced.

INOVASI TEH HERBAL CELUP DARI DAUN KOPI SEBAGAI UPAYA PEMANFAATAN LIMBAH Silsia, Devi; Susanti, Laili; Wulandari, Sri
Jurnal Abdimas Ilmiah Citra Bakti Vol. 6 No. 1 (2025)
Publisher : STKIP Citra Bakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.38048/jailcb.v6i1.4462

Desa Babakan Bogor merupakan salah satu daerah penghasil kopi yang selama ini hanya memanfaatkan biji kopi untuk diolah menjadi kopi bubuk. Namun, daun kopi yang berlimpah sering kali dianggap sebagai limbah dan tidak dimanfaatkan. Padahal, daun kopi mengandung senyawa aktif yang bermanfaat bagi kesehatan, seperti flavonoid, alkaloid, dan antioksidan. Berdasarkan permasalahan tersebut, program pengabdian masyarakat ini bertujuan untuk mengedukasi masyarakat mengenai potensi pemanfaatan daun kopi sebagai teh herbal celup yang memiliki nilai tambah ekonomi dan kesehatan. Mitra kegiatan ini adalah petani kopi di Desa Babakan Bogor. Metode yang digunakan dalam program ini meliputi sosialisasi, demonstrasi, dan evaluasi keterlibatan peserta. Hasil dari kegiatan ini menunjukkan bahwa masyarakat memperoleh peningkatan pemahaman mengenai manfaat daun kopi dan teknik pengolahannya. Berdasarkan evaluasi, terjadi peningkatan pemahaman peserta mengenai manfaat dan cara pembuatan teh herbal celup dari daun kopi sebesar 85%. Selain itu, masyarakat juga menunjukkan ketertarikan tinggi untuk mengembangkan produk ini sebagai peluang usaha baru. Dengan adanya inovasi ini, diharapkan pemanfaatan daun kopi tidak hanya mengurangi limbah pertanian, tetapi juga memberikan alternatif sumber penghasilan bagi masyarakat lokal. Program ini membuktikan bahwa inovasi berbasis sumber daya lokal dapat menjadi solusi bagi permasalahan lingkungan dan peningkatan kesejahteraan masyarakat.

Enkapsulasi antioksidan ekstrak kelopak bunga kecombrang (Etlingera elatior) menggunakan maltodekstrin sebagai matriks Yessy rosalina; Rani Fajrin; Devi Silsia; Syafnil
Jurnal Pertanian Vol. 16 No. 1 (2025): APRIL
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jp.v16i1.15973

Antioksidan merupakan senyawa yang dapat mencegah terjadinya oksidasi. Tumbuhan merupakan sumber antioksidan alami. Salah satu tumbuhan yang memiliki kandungan antioksidan tinggi adalah bunga kecombrang (Etlingera elatior). Enkapsulasi merupakan proses pelapisan suatu zat dengan bahan lain. Proses ini dilakukan untuk melindungi senyawa aktif yang sensitif terhadap panas. Salah satu jenis matrik yang banyak diteliti untuk melindungi bahan aktif adalah maltodekstrin. Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi matrik terhadap uji fisik dan kimia enkapsulasi antioksidan ekstrak kelopak bunga kecombrang dan mengetahui konsentrasi matrik terbaik pada proses enkapsulasi antioksidan ekstrak kelopak bunga kecombrang. Rancangan penelitian yang digunakan adalah Rancangan Acak Kelompok (RAK) dengan satu faktor yaitu konsentrasi matrik yang terdiri dari 5 taraf perlakuan (5%, 10%, 15%, 20%, dan 25%). Setiap perlakuan diulang sebanyak tiga kali sehingga diperoleh 15 satuan percobaan. Parameter yang diamati meliputi kadar air, warna, vitamin C, polifenol, dan aktivitas antioksidan, serta menentukan konsentrasi matrik terbaik berdasarkan hasil perhitungan efisiensi enkapsulasi antioksidan. Analisis data dilakukan dengan menggunakan uji ANOVA dan DMRT. Hasil penelitian menunjukkan bahwa konsentrasi matrik pada enkapsulasi antioksidan kelopak bunga kecombrang memberikan pengaruh yang nyata terhadap kadar air, warna, vitamin C, polifenol, dan aktivitas antioksidan. Peningkatan konsentrasi matrik menghasilkan penurunan kadar air (dari 6,67% menjadi 4,83%), warna yang lebih cerah (dari 54,41 menjadi 65,20), aktivitas antioksidan yang lebih kuat (dari 98,31 ppm menjadi 68,66 ppm), dan peningkatan vitamin C (dari 1,22 mg/100g menjadi 2,51 mg/100g) dan polifenol (dari 5,83 mg GAE/g menjadi 8,36 mg GAE/g). Berdasarkan perhitungan efisiensi enkapsulasi antioksidan, konsentrasi matriks terbaik diperoleh sebesar 25% dengan nilai efisiensi sebesar 91,67%.

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

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