Article Per Year (5 Year)
p-Index From 2020 - 2025
0.23
P-Index
This Author published in this journals
All Journal Jurnal Pangan dan Gizi e-Journal BUDIDAYA PERAIRAN
Mardiana M
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Environmental Science

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Kajian Kelayakan dan Pengembangan Lahan Budidaya Kepiting Bakau (Scylla spp) di Desa Kabupaten Minahasa Utara M, Mardiana; Mingkid, Winda; Sinjal, Hengky
e-Journal BUDIDAYA PERAIRAN Vol 3, No 1 (2015)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/bdp.3.1.2015.6951

Abstract

This research intended to evaluate the area suitability of  Scylla spp at Likupang II Village, North Minahasa. The research was done descriptively by observing water quality, area availability. SWOT analysis was used to determine the development strategy.   Data were collected by interview, observation and questionnaire.  Research result showed that the potential of Likupang II Village was suitable for Scylla spp culture.  SWOT analysis showed internal factors affected the development of Scylla spp culture.  The strength were location, water quality, government support; the weakness were seed availability, opportunity, government policy and treating were season and safety.   Keywords : Scylla spp, SWOT analysis, , Likupang II, area suitability
Karakteristik Set Yogurt Sinbiotik dengan Penambahan Variasi Konsentrasi Ekstrak Kacang Hijau Alawiyah, Iin Siti Siti; M, Mardiana; Tubagus, Robi; Quddus, Ati Atul
Jurnal Pangan dan Gizi Vol 14, No 1 (2024): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.14.1.2024.44-53

Abstract

Synbiotic set yogurt with the addition of mung bean extract has the potential as an alternative functional food that can meet the needs of people who want to have a healthy life. Mung beans are a source of prebiotics because they contain oligosaccharides in the form of raffinose and stakiose. The addition of mung bean extract concentration in the synbiotic set yogurt aims to determine the effect of increasing the concentration of mung bean extract on the microbiological, chemical, and acceptability characteristics of the synbiotic set yogurt and determine the concentration of mung bean extract that produces the best synbiotic set yogurt based on SNI. This study used a completely randomized design (CRD) with four treatments, namely P1 (15% mung beans extract), P2 (20% mung beans extract), P3 (25% mung beans extract) and P4 (30% mung beans extract). Based on the results of the research that has been done, it can be concluded that the addition of mung bean extract to the synbiotic set yogurt has a significant effect on microbiological values (prebiotics, pH, and total lactic acid bacteria), acceptability values (taste, color, texture, and overall attributes) and chemical values (ash and lactic acid content). But not significantly different from the aroma attribute. The best concentration of synbiotic set yogurt with the addition of varying concentrations of mung bean extract is found in treatment P1 (mung bean extract 15%), namely prebiotic levels of 2.6 x 108 CFU/ml, pH 3.83, total Bal 3.2 x 107 CFU/ml, ash content 0.73%, total lactic acid 0.54%, taste 1.84, aroma 2.16, color 1.60, texture 1.72 and overall 1.84
Co-Authors Alawiyah, Iin Siti Siti Hengky Sinjal Quddus, Ati Atul Tubagus, Robi Winda Mingkid