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All Journal AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Jurnal Pengabdian Mitra Persada
Hesti Nur’aini
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Agriculture, Biological Sciences & Forestry Decision Sciences, Operations Research & Management Dentistry Environmental Science Health Professions Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Veterinary

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PENGARUH PENAMBAHAN EKSTRAK ABU JERAMI DAN EKSTRAK KUNYIT TERHADAP ELASTISITAS DAN MUTU ORGANOLEPTIK MIE BASAH Evo Tuska Serie; Hesti Nur’aini; Rahma Hidaiyanti
AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Vol 1 No 1 (2014)
Publisher : UNIVED Press, Universitas Dehasen Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (247.415 KB) | DOI: 10.37676/agritepa.v1i1.116

Abstract

Noodles is a food favored by the public. The purpose of this study was to determine the effect of rice straw ash extract and turmeric extract to the elasticity and organoleptic quality of wet noodle. This study used a completely randomized design with the addition of straw ash extract concentration treatment variations ( 3%, 5%, and 7% ) , and the addition of turmeric extract ( 1%, and 1.5% ). The results of the analysis indicate that the elasticity of wet noodles all treatments gave a real difference at a significance level of 5%. The organoleptic analysis showed that all treatments gave significant effect on color, flavor, aroma, firmness at a significance level of 5 % , which is highest rank in the treatment of straw ash extract concentration of 5% and 1 % turmeric extract.Keywords: wet noodles, straw ash extract, turmeric extract
PENGARUH JENIS TEMPE DAN BAHAN PENGIKAT TERHADAP KARAKTERISTIK NUGGET TEMPE Novi Heridiansyah; Hesti Nur’aini; Darius -
AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Vol 1 No 1 (2014)
Publisher : UNIVED Press, Universitas Dehasen Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (222.943 KB) | DOI: 10.37676/agritepa.v1i1.122

Abstract

Nugget is one of the food products made from meat. Compared with nuggets of meat, production costs and materials needed for the processing of tempeh nuggets are much more economical. The purpose of this study was to determine the effect of the type of tempe and binder agents to protein content, texture and organoleptic properties of the product tempe nuggets. The research has done on tempe nuggets with variation treatment of raw material ( soybean tempe and benguk tempe) and variation of binder agent ( wheat flour, tapioca and cornstarch). The analysis in this research is a test protein content, texture and color parameters organileptik, flavor and texture. The analysis showed that the type of binder agent on the tempe nuggets effect on protein content and texture with the best treatment was obtained in the treatment of soybean tempe with wheat (for protein) and benguk tempe with wheat (for texture). Based on the analysis of sensory test, panelists like soybean tempe nuggets treatment and starch with an average value of 3.95 on a scale like (for color), soybean tempe nuggets and wheat with a value of 3.45 was on a scale like (for texture), while for the parameters of taste, there is no real difference.Keywords : tempe, nuggets, binder agent
Sosialisasi Peningkatan Konsumen Bahan Pangan Organik Dan Kewaspadaan Terhadap Jajanan Yang Tidak Sehat Di SMPN 17 Kota Bengkulu Saputra, Irem; Zaky Apriadi; Alhakim, Muhammad Farid; Juni Afriansyah; Kanata, Refal Yoriko; Moulina, Methatias Ayu; Hesti Nur’aini; herri Fariadi
Jurnal Pengabdian Mitra Persada Vol. 1 No. 2 (2025): April
Publisher : Utami Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70963/jpmp.v1i2.176

Abstract

SMP NEGERI 17 BENGKULU CITY is one of the junior high schools with state status located in the district. Muara Bangkahulu, Bengkulu City,. SMP N 17 Bengkulu City was founded on April 1 1993 with Establishment Decree Number 0313/0/1993 which is under the auspices of the Ministry of Education and Culture. In learning activities, this school which has 622 students is guided by 40 teachers who are professionals in their fields. Students from SMPN 17 Bengkulu City are being prepared to become skilled workers in increasing consumers of organic food and awareness of unhealthy snacks. To support the vision of the junior high school in equipping its students with awareness of the dangers of unhealthy snacks, socialization was carried out to increase consumers of organic food and awareness of unhealthy snacks. The aim of this outreach is, among other things, to provide additional knowledge regarding increasing consumers of organic food and awareness of unhealthy snacks. This activity was carried out using a seminar and question and answer method which was enthusiastically welcomed by the school. The results of this activity were able to increase the knowledge of students at SMPN 17 Bengkulu City regarding increasing consumers of organic food and awareness of unhealthy snacks.
Co-Authors Alhakim, Muhammad Farid Darius - Evo Tuska Serie Herri Fariadi Juni Afriansyah Kanata, Refal Yoriko Methatias Ayu Moulina, Methatias Ayu Novi Heridiansyah Rahma Hidaiyanti Saputra, Irem Zaky Apriadi