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All Journal Jurnal Gizi dan Pangan Jurnal Teknologi Dan Industri Pangan ENVIAGRO Jurnal Ilmu-Ilmu Pertanian Indonesia agriTECH IJFAC (Indonesian Journal of Fundamental and Applied Chemistry) Jurnal Aplikasi Teknologi Pangan Jurnal Teknologi & Industri Hasil Pertanian AGROSAINSTEK: Jurnal Ilmu dan Teknologi Pertanian Seminar Nasional Lahan Suboptimal PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Aptekmas : Jurnal Pengabdian Kepada Masyarakat Journal of Applied Agricultural Science and Technology Journal of Community Service Jurnal Pusat Akses Kajian Pangan dan Gizi Sriwijaya Foodtech Journal
Eka Lidiasari
Jurusan Teknologi Pertanian, Fakultas Pertanian, Universitas Sriwijaya
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The KARAKTERISTIK FISIK PATI GEMBILI (Dioscorea esculenta L.) DAN TALAS (Colocasia esculenta L.) TERMODIFIKASI ALKOHOL-BASA: Physico Characteristics of Lesser Yam (Dioscorea esculenta L.) and Taro (Colocasia esculenta L.) Starch Modified by Alcoholic-Alkaline Parwiyanti, Parwiyanti Parwiyanti; Mahayati, Nura; Lidiasari, Eka; Nurjannah, Tri
Enviagro: Jurnal Pertanian dan Lingkungan Vol 10 No 2 (2024): Enviagro: Jurnal Pertanian dan Lingkungan
Publisher : Program Studi Magister Ilmu Pertanian, Fakultas Pertanian, Fakultas Pertanian, Perikanan dan Biologi Universitas Bangka Belitung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33019/enviagro.v10i2.5400

Abstract

Modification of Dioscorea esculenta and Colocasia esculenta starch through NaOH-Etanol was conducted to improve and expand the use of this starch in instant product, especially as binding agent of laksa instant. This study aimed to determine the effect of varying amounts of NaOH on physical characteristics of lesser yam and taro starch. The research was conducted at Agricultural Product Chemical Laboratory, Agricultural Technology Department, Faculty of Agriculture, Sriwijaya University. This study used a Split Plot Design with two treatment factors were the types of starch (lesser yam and taro) and varying amounts of NaOH 3 M (0, 3, 6, 9 g). The parameters observed included whiteness level, water solubility, water absorption index, solubility index, and swelling power. The results showed that the type of starch had significantly affected on water absorption index, water solubility, swelling power, solubility index of modified starch. The amount of NaOH had significantly affected on whiteness level, water absorption index. water solubility, swelling power, solubility inde of modified starch. Moreover, the interaction between types of starch and the amount of NaOH had significantly affected on water absorption index, solubility in water, solubility index of modified starch. The best treatment was lesser yam starch with the addition 3 g of NaOH 3M as binding agent.
Karakteristik Yoghurt Sari Kacang Merah dengan Jenis Pemanis yang Berbeda Lidiasari, Eka; Wijaya, Agus; Malahayati, Nura; Pratama, Filli; Alif Muflih, Muhammad; parwiyanti
Sriwijaya FoodTech Journal Vol 1 No 01 (2024): Sriwijaya FoodTech Journal
Publisher : Prodi Teknologi Hasil Pertanian

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Abstract

Yoghurt kacang merah mempunyai rasa kurang enak sehingga masih perlu ditambahkan pemanis alami. Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan beberapa jenis pemanis alami pada yoghurt sari kacang merah. Metode penelitian menggunakan rancangan acak lengkap (RAL) faktor tunggal dengan perlakuan jenis pemanis (gula pasir, gula aren, madu, kurma) sebanyak 10% pada yoghurt sari kacang merah. Setiap perlakuan diulang 4 kali. Parameter yang diuji adalah warna, viskositas, pH, total bakteri asam laktat dan uji hedonik. Data yang diperoleh dianalisis menggunakan analisis keragaman (Analysis of Variance) pada taraf 5% . Apabila terdapat pengaruh nyata dilakukan uji lanjut Beda Nyata Jujur (BNJ). Hasil penelitian menunjukkan jenis pemanis berpengaruh nyata terhadap warna (yellowness), viskositas, pH, total bakteri asam laktat dan hedonik (rasa). Perlakuan yang direkomendasikan adalah penggunaan gula aren pada pembuatan yoghurt sari kacang merah yang memiliki nilai viskositas 77,9 m.pas; pH 5,25, total bakteri asam laktat 6,51 Log(Cfu/mL); dan rasa suka (2,93) secara hedonik.
Effect of Citric Acid Concentration and Boiling Time on Physicochemical Properties of Passion Fruit Jelly Drink Herlianah; Widowati, Tri Wardani; Syaiful, Friska; Lidiasari, Eka; Yanuriati, Anny; Prayitno, Citra Pratiwi; Syafutri, Merynda Indriyani
Sriwijaya FoodTech Journal Vol 1 No 01 (2024): Sriwijaya FoodTech Journal
Publisher : Prodi Teknologi Hasil Pertanian

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Abstract

The objective of this research was to learn the physical and chemical properties of passion fruit jelly drink with difference of citric acid concentration and boiling time. This research used a Factorial Completely Randomized Design with two treatment factors and three replications. First factor was the concentration of citric acid and second factor was boiling time. The observed parameters were physical properties (texture, viscosity, color), and chemical properties (total acidity, total dissolved solids, flavonoid, pH). The results showed that the concentration of citric acid significantly decreased value of texture, viscosity and pH, and increased value of chroma, total acidity and total dissolved solids. Boiling time had significant effects on increased value of texture, viscosity, total acidity and total dissolved solids. The interaction of citric acid concentration and boiling time had significant effect on increased value of total acidity. The best treatment was passion fruit jelly drink with a concentration of 0.3% citric acid addition, and a boiling time of 10 minutes.
PENGARUH VARIASI GULA PASIR DAN BAGIAN BUAH SEMANGKA (Citrullus lanatus) TERHADAP KARAKTERISTIK NATA DE CITRULLUS Eka Lidiasari; Khodijah, Citra; Parwiyanti; Syaiful, Friska; Rosidah, Umi; Hermanto; Syafutri, Merynda; Ichsan, Onne
Sriwijaya FoodTech Journal Vol 1 No 01 (2024): Sriwijaya FoodTech Journal
Publisher : Prodi Teknologi Hasil Pertanian

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Abstract

Buah semangka memiliki kandungan air yang tinggi, yang menyebabkan buah tersebut mudah rusak dan memiliki umur simpan yang pendek. Salah satu metode pengolahan yang potensial untuk diterapkan pada buah semangka adalah pembuatan nata. Penelitian ini bertujuan untuk mengevaluasi pengaruh konsentrasi gula pasir dan bagian buah semangka (Citrullus lanatus) terhadap karakteristik fisik dan kimia nata de Citrullus. Penelitian ini menggunakan Rancangan Acak Lengkap Faktorial (RALF) dengan dua faktor perlakuan, yaitu konsentrasi gula pasir pada tiga taraf (A1: 8%, A2: 10%, A3: 12%) dan bagian buah semangka pada dua taraf (B1: daging buah dan B2: albedo/kulit buah).  Hasil penelitian menunjukkan bahwa konsentrasi gula pasir berpengaruh signifikan terhadap rendemen, kadar air, dan kadar gula total. Bagian buah semangka juga berpengaruh signifikan terhadap ketebalan, rendemen, kadar air, dan kadar gula total. Selain itu, interaksi antara konsentrasi gula pasir dan bagian buah semangka memberikan pengaruh signifikan terhadap kadar air dan kadar gula total. Perlakuan terbaik diperoleh pada konsentrasi gula pasir 8% dengan bagian albedo/kulit semangka, yang menghasilkan nata dengan ketebalan 8,72 mm, rendemen 85,69%, kadar air 97,52%, kadar gula total 8,17° Brix, dan rasio C/N sebesar 19,92.
Warna, Stabilitas dan Viskositas Santan dengan Penambahan Gum Arab dan Tween 80 sebagai Emulsifier Syaiful, Friska; Erika Putri, Nadia; Lidiasari, Eka; Sugito; Hermanto; Prayitno, Citra Pratiwi; Syafutri, Merynda Indriyani
Sriwijaya FoodTech Journal Vol 1 No 01 (2024): Sriwijaya FoodTech Journal
Publisher : Prodi Teknologi Hasil Pertanian

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Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan gum arab dan tween 80 terhadap warna, stabilitas, dan viskositas santan. Penelitian ini menggunakan Rancangan Acak Lengkap Faktorial dengan dua faktor perlakuan. Faktor A yaitu jenis emulsifier (gum arab dan tween 80) dan faktor B yaitu konsentrasi emulsifier (3%, 5%, 7%). Hasil penelitian menunjukkan bahwa jenis emulsifier berpengaruh nyata terhadap warna (yellowness), stabilitas, dan viskositas, sedangkan konsentrasi emulsifier berpengaruh nyata terhadap warna (lightness dan yellowness), stabilitas, dan viskositas. Interaksi kedua faktor beperngaruh nyata terhadap viskositas. Perlakuan terbaik adalah santan dengan penambahan 5% tween 80, dengan nilai  lightness 56,69%, yellowness 10,24, stabilitas 60,59%, dan viskositas 22,03 mPa.s.
Produksi Nata de Coco Berdasarkan Kondisi dan Lama Penyimpanan Air Kelapa (Cocos nucifera L.) Lidiasari, Eka; Syaiful, Friska; Widowati, Tri Wardani; Wijaya, Agus; Parwiyanti; Nurmaseli, Tri; Aprilia, Wida Rina
Sriwijaya FoodTech Journal Vol 2 No 01 (2025): Sriwijaya Foodtech Journal
Publisher : Prodi Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.64723/sftj.v2i01.16

Abstract

Penelitian ini bertujuan untuk mempelajari pengaruh kondisi dan lama penyimpanan air kelapa terhadap produksi nata de coco. Penelitian ini menggunakan Rancangan Acak Lengkap Faktorial (RALF) dengan dua faktor, yaitu kondisi penyimpanan (ditutup plastik dan ditutup kain) dan lama penyimpanan (0 hari, 3 hari, 6 hari, 9 hari, 12 hari, dan 15 hari). Setiap perlakuan diulang tiga kali. Hasil penelitian menunjukkan bahwa total asam dan total gula air kelapa, serta ketebalan dan rendemen nata de coco dipengaruhi oleh kondisi dan lama penyimpanan air kelapa. pH air kelapa hanya dipengaruhi oleh lama penyimpanan. Interaksi kedua faktor secara nyata memberikan pengaruh terhadap total gula air kelapa. Penyimpanan air kelapa sebagai bahan baku pembuatan nata de coco masih dapat dilakukan hingga hari ke 12.
Diseminasi Teknologi Pembuatan Sabun Padat Organik di SMPIT Raudhatul Ulum Desa Sakatiga Kabupaten Ogan Ilir: Dissemination of Organic Hard Soap Making Technology at SMPIT Raudhatul Ulum Sakatiga Village, Ogan Ilir Regency Pratama, Filli; Syafutri, Merynda Indriyani; Defira, Citra; Lidiasari, Eka; Widowati, Tri Wardani; Syaiful, Friska; Sugito, Sugito; Tamrin, Tamrin; Pratiwi, Citra; Ichsan, Onne Akbar Nur
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 10 No. 9 (2025): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/pengabdianmu.v10i9.8655

Abstract

SMPIT Raudhatul Ulum is in Sakatiga Village, Ogan Ilir Regency, South Sumatra Province. One of the efforts to achieve the vision and mission, SMPIT Raudhatul Ulum collaborates with universities to improve and develop the quality of human resources, such as implementing community service activities related to the learning process. One of them is about the technology of making organic hard soap, which is part of chemistry learning. This community service activity aimed to provide knowledge, understanding, and training on the technology of making organic hard soap made from cucumber and coffee to teachers and students of SMPIT Raudhatul Ulum, Sakatiga Village, Ogan Ilir Regency. The method used was the lecture method, which was carried out through the delivery and explanation of material, accompanied by discussion, and the practice of making organic solid soap. The results showed that this activity could provide knowledge, understanding, and skills to the audience regarding organic hard soap made from cucumber and coffee powder, with an increase in the audience's understanding of organic hard soap of 26.02%, after the delivery of material and practice of making organic hard soap.
Diseminasi Proses Sertifikasi Halal pada Perajin Kemplang Desa Meranjat Ilir Kecamatan Indralaya Selatan: Dissemination of Halal Certification Process to Kemplang Crafters in Meranjat Ilir Village, South Indralaya District Syafutri, Merynda Indriyani; Syaiful, Friska; Lidiasari, Eka; Widowati, Tri Wardani; Sugito, Sugito; Pratama, Filli; Parwiyanti, Parwiyanti; Yanuriati, Anny
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 9 No. 6 (2024): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/pengabdianmu.v9i6.6695

Abstract

Meranjat Ilir Village is located in the South Indralaya District, Ogan Ilir Regency, South Sumatra Province, with one of the leading products, kemplang. The kemplang business is the main livelihood for the community, as well as an income for craftswomen in Meranjat Ilir Village. One important factor in maintaining product quality, increasing selling value in marketing, and business sustainability is halal certification. The awareness of small and medium entrepreneurs to carry out halal certification is very low. Therefore, an activity is needed to socialize the halal certification process. This community service activity aimed to provide knowledge and understanding, as well as socialize with the community of kemplang crafters in Meranjat Ilir Village regarding the halal certification process for food products, especially kemplang products. The method used was the lecturing method which was carried out through the presentation and explanation of material accompanied by discussion and question-answer. The target audience in this activity was the community of kemplang crafters in Meranjat Ilir Village. The results showed that kemplang crafters in Meranjat Ilir Village gained knowledge and understanding of the halal certification process. There was an increase in understanding of the target audience by 28.39% after the presentation of the material.
Co-Authors . Parwiyanti Agus Wijaya Agus Wijaya Alif Muflih, Muhammad Anny Yanuriati Aprilia, Rantika Aprilia, Wida Rina Bambang Yudono Bambang Yudono Citra Pratiwi Prayitno Debi Yora, Riska Defira, Citra Dela Pusvita Efri Yulistika Eka Intan Kumala Putri Erika Putri, Nadia Erlita Indah Astari Fatma Fatma Filli Pratama Friska S Gatot Priyanto Hendra Indawan Herlianah Hermanto Hermanto Hermanto Ichsan, Onne Ichsan, Onne Akbar Nur Indriyani Syafutri, Merynda Jery Mega Saputra Jery Mega Saputra Khodijah, Citra Mahayati, Nura Marieska Verawati Marieska Verawati Merynda Indriyani Syafutri Merynda Indriyani Syafutri Nura Malahayati Nurjannah, Tri Nurmaseli, Tri Parwiyanti Parwiyanti Parwiyanti Parwiyanti Parwiyanti, Parwiyanti Parwiyanti, Parwiyanti Parwiyanti Pratiwi, Citra Prayitno, Citra Pratiwi Pusvita, Dela Risma Nurul Arifa Rosidah, Umi Sari Ulfariani SUGITO Sugito - Sugito Sugito Syafutri, Merynda Syaiful, Friska Tamrin Tamrin Tri Wardani Widowati Triwardani Widowati Yanuriati, Anny Yulina Sari, Yulina