Garuda - Garba Rujukan Digital

Pembentukan Bintil Akar Tanaman Kedelai (Glycine max (L) Merrill) dengan Perlakuan Jerami pada Masa Inkubasi yang Berbeda Kumalasari, Ika Dyah; Astuti, Endah Dwi; Prihastanti, Erma
JURNAL SAINS DAN MATEMATIKA Volume 21 Issue 4 Year 2013
Publisher : JURNAL SAINS DAN MATEMATIKA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (3497.454 KB)

Tanaman kedelai (Glycine max (L) Merrill) merupakan tanaman yang sudah dikenal masyarakat dan memilik potensi besar untuk dikembangkan. Tanaman kedelai termasuk tanaman legum yang pada akarnya terdapat bintil akar yang merupakan simbiosis antara akar dengan bakteri Rhizobium japonicum. Bintil akar berfungsi untuk mengikat unsur nitrogen bebas. Selain itu juga dapat menyuburkan tanah karena dapat menghemat penggunaan Nh3 yang tersedia ditanah dan penyediaan unsur nitrogen ke tanah. Tanaman kedelai agar tumbuh subur dan kaya bahan organik. Bahan organik yang digunakan dalam penelitian ini adalah jeramipadi yang merupakan limbah organik yang mempunyai rasio C/N tinggi. Jerami padi mengandung gula, pati, selulose, hemiselulose, pektin, lignin, lemak dan protein. Jerami padi jumlahnya melimpah dan biasanya dibakar dan dibenamkan kedalam sawahdan terjadi dekomposisi. Selama proses dekomposisi terjadi aminasi, amonifikasi, dan nitrifikasi. Petani biasanya menanam kedelai setelah ditanami padi sebelum kemudian ditanami padi lagi tapi belum diketahui berapa lama inkubasi jerami padi berpengaruh menguntungkan dalam pembentukan bintil akar tanaman kedelai. Diharapkan dengan masa inkubasi yang berbeda dapat diketahui tingkat dekomposisi jerami padi yang berpengaruh terhadap pembentukan bintil akar. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh pemberian jerami padi pada masa inkubasi yang berbeda pada pembentukan bintil akar tanaman kedelai (Glycine max (L) Merrill)Â dan masa inkubasi jeramiyang berpengaruh paling baik terhadap pembentukan bintil akar tanaman kedelai. Rancangan yang digunakan adalah RAL dengan faktor tunggal dengan perlakuan P1=jerami padi masa inkubasi 15hari, P2=jerami padi pada masa inkubasi 30 hari, P3=jerami padi pada masa inkubasi 45 hari, P0=jerami padi masa inkubasi 15hari (sebagai kontrol). Masing-masing perlakuan dengan 4 ulangan. Parameter yang diamati adalah jumlah bintil akar, persentase bintil akar, berat basah bintil akar dan berat kering bintil akar. Data yang diperoleh dianalisi dengan ANOVA pada taraf uji 5% dan bila terdapat beda nyata dilanjutkan dengan uji Duncan pada taraf uji 5%. Hasil penelitian ini menunjukkan bahwa jerami padi tanpa inkubasi (kontrol) dapat meningkatkan pembentukan bintil akar. Semakin lama masa inkubasi maka semakin menurunkan pembentukan bintil akar tanaman kedelai. Â Keywords: Glycine max (L) Merrill, bintil akar, dekomposisi, jerami padi

Physico-Chemical, Organoleptic, and Antioxidant Properties of Black Soybean Flour (Glycine soja (L.) Merrit) Flakes with the Addition of Bangle (Zingiber purpureum Roxb.) Kumalasari, Ika Dyah; Nurkhasanah, Nurkhasanah; Sepitriani, Sepitriani
Pharmaceutical Sciences and Research Vol. 11, No. 1
Publisher : UI Scholars Hub

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

Flakes are products that are generally made from cereals. In this study, we are interested to use black soybean (Glycine soja (L) Merrit) and bangle (Zingiber purpureum Roxb.) as flakes ingredients. Black soybeans have high antioxidant components, while bangle contains high antioxidant and fiber components, which enables it to capture free radicals. This study aimed to find the most favorable formula with good physical, chemical, and organoleptic characteristics, which also has the highest antioxidant activity. We used the Completely Randomized Design (CRD) method and the variation of formulation used was the ratio of black soybean flour to bangle as follows: T1 (100%:0%), T2 (95%:5%), T3 (90%:10%), T4 (85%:15%), and T5 (80%:20%). The parameters analyzed included physical properties (color, texture, and water absorption), chemical properties (moisture content, ash content, fat content, protein content, carbohydrate content, crude fiber content, and antioxidant activity, as well as total plate count), and organoleptic properties (color, texture, taste, aroma, and overall acceptance). The research data were analyzed using One-Way Analysis of Variance (ANOVA) at a significance level of 5% and Duncan’s multiple range test. The results showed that the best formula for color and texture is T5 L* 54.57, a*-4.22, color b*31.42, hardness 0.74N, and water absorption 30.01%. The best treatment for chemical properties is T5 (moisture: 4.26%, ash: 3.68%, fat: 18.16%, protein: 16.92%, carbohydrate: 56.98%). All formulations meet the total plate count of <2,500. The highest antioxidant activity was in the T5 formulation (49.59 %). The results of the organoleptic properties showed that the most favorable overall organoleptic reception was T1. Flakes based on black soybean flour with the addition of bangle in formulation T5 (80% black soybean flour: 20% bangle) have the potential to be a functional food high in fiber and antioxidants.

Analisis Karakteristik Fisik dan Mikrobiologi pada Sirup Faiza, Arafany; Kumalasari, Ika Dyah
Sainteks Vol 21, No 1 (2024): April
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat (LPPM)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30595/sainteks.v21i1.21164

Sirup merupakan cairan kental, yang pada biasanya terbentuk dari kombinasi air dan gula yang direbus sehingga menghasilkan larutan yang pekat. Untuk menjamin keamanan pangan produk dilakukan pengawasan kualitas. Pengawasan kualitas penting dilakukan untuk mencegah kontaminasi, menjaga proporsi bahan-bahan yang tepat, memastikan bahwa produk memenuhi standar keamanan pangan dan memenuhi harapan konsumen terkait cita rasa, warna, dan aroma yang khas. Analisis karakteristik fisik dan mikrobiologi pada produk sirup dilakukan menggunakan 3 parameter yaitu; viskositas, brix dan juga mikrobiologi. Kegiatan ini bertujuan untuk menganalisis karakteristik fisik dan mikrobiologi sirup. Metode yang dilakukan yaitu dengan observasi lapangan, pengukuran viskositas, pengukuran brix, pengecekan mikrobiologi dengan parameter Angka Lempeng Total (ALT), kapang-khamir, coliform, e.coli, dan salmonella. Berdasarkan hasil analisis viskositas sirup sebesar 143,2 Mpa.s, minggu ke-3 sebesar 122 Mpa.s dan minggu ke-4 sebesar 125,1 Mpa.s, brix sebesar 68°, 68°, dan 68°, ALT 4×10¹ CFU/mL, 1×10¹ CFU/mL dan 1×10¹ CFU/mL, kapang-khamir <10¹ CFU/mL, <10¹ CFU/mL, dan <10¹ CFU/mL, serta coliform, e.coli dan salmonella yang negatif. Karakteristik fisik sirup belum memenuhi standar viskositas perusahaan, dan karakteristik mikrobiologi sirup sudah memenuhi standar SNI 3544:2013, sehingga sudah aman untuk dikonsumsi.

Evaluating hydrogen production from glucose using graphite felt beads as a solid matrix in immobilized mixed cell reactor at thermophilic fermentation Ssatar, Ibdal; Salehmin, Mohd Nur Ikhmal; Abu Bakar, Mimi Hani; Wan Daud, Wan Ramli; Kumalasari, Ika Dyah; Aziz, Muhammad; Somalu, Mahendara Rao; Kim, Byung Hong
Communications in Science and Technology Vol 8 No 2 (2023)
Publisher : Komunitas Ilmuwan dan Profesional Muslim Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21924/cst.8.2.2023.1238

This study has successfully evaluated graphite felt (GF) beads as a solid matrix to immobilize or trap the mixed cultures in an immobilized mixed-cell reactor (IMcR). The anaerobic sludge of palm oil mill effluent was used as an inoculum source in the IMcR with mixed culture. Here, glucose, sucrose, and starch were used as the model substrates to evaluate the performance of IMcR with GF beads for producing bio-hydrogen (BioH2). BioH2, effluent, and surface morphology of GF beads were analyzed by using gas chromatography equipped with a thermal conductivity detector, high-performance liquid chromatography, and scanning electron microscopy, respectively. The highest H2 yield (YH2) and production rates were obtained at 304.0 ± 13.2 mL g?1COD (corresponding to 2.26 mol mol?1glucose) and 1403 ± 61 mL L?1 day?1, respectively. IMcR with GF beads is a new approach for generating high YH2, which can be used for more than two months in an experimental run.

Physico-Chemical and Organoleptic Characteristics of Cookies Made from Snake Fruit Cultivar Pondoh Flour (Sallaca edulis Reinw.) and Palm Stem Starch (Arenga pinnata Merr.) Kumalasari, Ika Dyah; Pradnya Paramitha, Dyah Ayu
Journal Akademik Universitas Swiss German Vol 6. No. 1 (Aug 2024)
Publisher : Swiss German University & Perhimpunan Penggiat Pangan Fungsional dan Nutrasetikal Indonesia (P3FNI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33555/jffn.v6i1.157

Snake fruit is a food that has a fairly high fiber content and also has vitamin C content. Palm stem starch has starch content so it is used to soften the texture of cookies and also has a high fiber content. The use of snake fruit and palm stem starch aims to produce a cookie formulation that is healthier than commercial cookies with high fiber and vitamin C content. The purpose of this study was to determine the physico-chemical and organoleptic properties of cookies made from snake fruit cultivar pondoh flour and palm stem starch. This study used a completely randomized design (CRD) consisting of 5 formulations with 3 replications, namely the ratio of palm stem starch flour and snake fruit cultivar pondoh flour 100%:0% (F1), 75%:25% (F2), 50%:50% (F3), 25%:75% (F4) and 0%:100% (F5). Data were analyzed using One-Way ANOVA and Duncan's further test with 5% significance level. The experiment was conducted by testing physico-chemical and organoleptic properties on 30 untrained panelists. The results showed that making cookies made from snake fruit cultivar pondoh flour and palm stem starch flour had a significant effect on the physico-chemical and organoleptic properties of cookies. The results obtained are water content 4,96%-6,77%; ash content 1,97%-2,88%; fat content 11,78%-14,37%, protein content 6,34%-8,48%; carbohydrate content 57,05%-63,66%; crude fiber content 9,45%-12,25%; vitamin C content 1,00 mg- 2,87 mg; hardness 154,55 N-523,14 N; color L* 29,39-66,05; color a* 2,27-7,84; color b* 10,92-33,86; and organoleptic test color 1,80-4,43; aroma 2,57-3,92, texture 1,87-4,43, taste 1,97-4,23, overall 2,20-4,30.

PENGARUH E-LKPD BERBASIS MODEL PROBLEM BASED LEARNING (PBL) TERHADAP HASIL BELAJAR PEMBELAJARAN IPAS KELAS IV SEKOLAH DASAR Kumalasari, Ika Dyah; Setiawan, Ari; Al-Masjid, Akbar; Khosiyono, Banun Havifah Cahyo
Pendas : Jurnal Ilmiah Pendidikan Dasar Vol. 9 No. 3 (2024): Volume 09, No. 03, September 2024
Publisher : Program Studi Pendidikan Guru Sekolah Dasar FKIP Universitas Pasundan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/jp.v9i3.15004

Problem Based Learning (PBL) model on the learning outcomes of fourth-grade students in Natural Sciences and Social Sciences (IPAS) at elementary schools. The study involved 23 fourth-grade students from Sompokan Primary School. This research utilized a one-group pretest-posttest design. Student learning outcomes were obtained through pretest and posttest exams consisting of 20 short-answer questions. The pretest results showed an average score of 56.43 with a standard deviation of 12.251, while the posttest results showed improvement with an average score of 83.70 and a standard deviation of 6.071. The Kolmogorov-Smirnov test indicated that both pretest and posttest data followed a normal distribution, with significance values of 0.200 and 0.120, respectively. The correlation between pretest and posttest scores was 0.683, statistically significant (p < 0.001). Paired samples t-test showed a significant difference between pretest and posttest scores (t = -14.156, p = 0.000). These findings suggest that the use of E-LKPD based on PBL positively influences the improvement of student learning outcomes in IPAS for fourth-grade elementary school students. This method enhances interactivity and student engagement in learning, facilitating deeper understanding and critical thinking skills. Thus, E-LKPD based on PBL can be an effective strategy to enhance the quality of elementary education.

Receiving and Storage Process Analysis Raw Materials using Check Sheet Method and Fishbone Diagram Kumalasari, Ika Dyah; Wahyudi, Maulidya Eka
Journal of Agri-Food Science and Technology Vol. 5 No. 2 (2024): November
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v5i2.7313

Raw materials are very important to make sure finished product have a good quality or as the standard Company. Storage of raw materials can cause physical and chemical damage as well as the development of microorganisms and shorten the shelf life of materials. The method of data collection is done by collecting primary data in the form of observations, interviews and documentation. Secondary retrieval in the form of literature study which is then carried out the problem-solving analysis in the form of check sheets and fishbone diagram. Raw material was compared the company's standards with SNI regarding the quality requirements of arrowroot starch. The results show that the main cause of non-compliance with the company's SOP comes from humans. It can be concluded that the incoming raw materials are weighed and quality checked by QC by storage of raw materials by the storage criteria of each raw material including temperature, storage time, room and storage position. At the same time, we have measures accident which have greater occurrence probability to eliminate the risk of rejected product.

Microbiological and Chemical Contamination Analysis of Cilok in the Southern Alun-alun of Kraton Yogyakarta Kumalasari, Ika Dyah; Maulana, Muhammad Hanin Thariq
Indonesian Journal of Human Nutrition Vol. 11 No. 1 (2024)
Publisher : Department of Nutrition, Faculty of Health Sciences, Universitas Brawijaya Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.ijhn.2024.011.01.1

Many street food vendors lack an understanding of food safety standards, resulting in cases of poisoning due to microbiological and chemical contamination. One popular snack sold is aci dicolok (cilok). This study aims to analyze microbiological contamination and hazardous chemical additives in cilok and the sauce sold in the Southern Alun-alun of Kraton Yogyakarta. The parameters of this study included calculating the total number of bacteria and salmonella using Plate Count Agar (PCA) and Salmonella Shigella Agar (SSA) media and qualitatively analyzing the content of formaldehyde, borax, and rhodamine B using Easy test brand test kits on cilok and sauce samples from 10 sellers. The results were then compared with the standards of The Indonesian Food and Drug Authority (BPOM) and the Indonesian National Standard (SNI). The results showed that 40% of cilok and 100% of sauce samples exceeded the total bacteria limit of SNI and BPOM (1 x 105 CFU/g). For the total Salmonella content, 10% cilok and 0% sauce samples exceeded the SNI and BPOM salmonella limit (0 CFU/g). The analysis of hazardous chemical additives revealed that 10 samples were negative for formaldehyde and borax, but 10% of the sauce tested positive for rhodamine B. The study results indicate that cilok and sauce are subject to microbiological and chemical contamination, so education and supervision by the authorities are needed for cilok sellers.

Microbiological and Chemical Contamination Analysis of Cilok in the Southern Alun-alun of Kraton Yogyakarta Kumalasari, Ika Dyah; Maulana, Muhammad Hanin Thariq
Indonesian Journal of Human Nutrition Vol. 11 No. 1 (2024)
Publisher : Department of Nutrition, Faculty of Health Sciences, Universitas Brawijaya Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.ijhn.2024.011.01.1

Many street food vendors lack an understanding of food safety standards, resulting in cases of poisoning due to microbiological and chemical contamination. One popular snack sold is aci dicolok (cilok). This study aims to analyze microbiological contamination and hazardous chemical additives in cilok and the sauce sold in the Southern Alun-alun of Kraton Yogyakarta. The parameters of this study included calculating the total number of bacteria and salmonella using Plate Count Agar (PCA) and Salmonella Shigella Agar (SSA) media and qualitatively analyzing the content of formaldehyde, borax, and rhodamine B using Easy test brand test kits on cilok and sauce samples from 10 sellers. The results were then compared with the standards of The Indonesian Food and Drug Authority (BPOM) and the Indonesian National Standard (SNI). The results showed that 40% of cilok and 100% of sauce samples exceeded the total bacteria limit of SNI and BPOM (1 x 105 CFU/g). For the total Salmonella content, 10% cilok and 0% sauce samples exceeded the SNI and BPOM salmonella limit (0 CFU/g). The analysis of hazardous chemical additives revealed that 10 samples were negative for formaldehyde and borax, but 10% of the sauce tested positive for rhodamine B. The study results indicate that cilok and sauce are subject to microbiological and chemical contamination, so education and supervision by the authorities are needed for cilok sellers.

Physicochemical and Sensory Evaluation of Purple Sweet Potato and Jackfruit Seed Flour-Based Food Bars Kumalasari, Ika Dyah; Yensi, Indri
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 13, No 2 (2024)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2024.013.02.5

AbstractThis study aimed to determine food bars' physical, chemical, and organoleptic characteristics based on purple sweet potato flour and jackfruit seed flour. This study used a completely randomized design (CRD). The ratio of purple sweet potato flour and jackfruit seed flour used was F1 (20%: 80%), F2 (40%: 60%), F3 (50%: 50%), F4 (60%: 40%), and F5 (80%: 20%). The parameters tested were physical parameters (texture (hardness) and color), chemical parameters (water content, ash content, carbohydrates content, protein content, fat content, fiber content, total sugar content, and antioxidant activity), and organoleptic analysis (aroma, taste, color, texture, aftertaste, and overall). Data analysis used the ANOVA test with a 5% significance level and Duncan's Multiple Range Test. The analysis showed that food bars made from purple sweet potato flour and jackfruit seed flour in each formulation significantly affected physical, chemical, and organoleptic properties. The study results showed that along with the increasing percentage of jackfruit seed flour and decreasing percentage of purple sweet potato, the water content, ash content, protein content, and antioxidant activity increased in food bars. However, the fat content, carbohydrate content, crude fiber content, and total sugar content decreased.Keywords: food bar, jackfruit seed flour, organoleptic, physicochemical, purple sweet potato flour AbstrakPenelitian ini bertujuan untuk mengetahui karakteristik fisik, kimia dan organoleptik food bar berbasis tepung ubi jalar ungu dan tepung biji nangka. Penelitian ini menggunakan Rancangan Acak lengkap (RAL). Perbandingan tepung ubi jalar ungu dan tepung biji nangka yang digunakan adalah F1 (20%:80%), F2 (40%:60%), F3 (50%:50%), F4 (60%:40%), dan F5 (80%:20%). Parameter yang diuji adalah parameter fisik (tekstur (hardness) dan warna), parameter kimia (kadar air, kadar abu, kadar karbohidrat, kadar protein, kadar lemak, kadar serat, kadar gula total, dan aktivitas antioksidan) dan analisis organoleptik (aroma, rasa, warna, tekstur, aftertaste, dan keseluruhan). Analisis data menggunakan uji ANOVA dengan taraf signifikansi 5% dengan uji lanjut Duncan. Hasil analisis menunjukkan bahwa food bar tepung ubi jalar ungu dan tepung biji nangka pada setiap formulasi memberikan pengaruh secara signifikan pada sifat fisik, kimia, dan organoleptik. Hasil penelitian menunjukan seiring dengan semakin tinggi persentase tepung biji nangka dan semakin rendah persentase tepung ubi jalar ungu, kadar air, kadar abu, kadar protein, dan aktivitas antioksidan meningkat. Namun, kadar lemak, kadar karbohidrat, kadar serat kasar, dan kadar gula total menurun.Kata kunci: fisikokimia, food bar, organoleptik, tepung biji nangka, tepung ubi jalar ungu

Title

Found 17 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 17 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 17 Documents
Search