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All Journal Jurnal Agroindustri Jurnal Agroqua: Media Informasi Agronomi dan Budidaya Perairan Dharma Raflesia : Jurnal Ilmiah Pengembangan dan Penerapan IPTEKS
Wuri Marsigit
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Agriculture, Biological Sciences & Forestry Humanities Earth & Planetary Sciences Education Electrical & Electronics Engineering Energy Industrial & Manufacturing Engineering Social Sciences Other

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MUTU FISIK, KIMIA DAN ORGANOLEPTIK KUE PUKIS DENGAN PERBANDINGAN TEPUNG TERIGU DAN TEPUNG PISANG KEPOK ENGGANO (Musa acuminata x balbisiana) Marsigit, Wuri; Susanti, Laili; Avin Nazkia, Varizka
Jurnal Agroindustri Vol. 14 No. 1 (2024): May 2024
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jagroindustri.14.1.113-126

Abstract

This study aims to determine the effect of a composition of wheat flour and Enggano banana flour on the physical, chemical and organoleptic properties of pukis cake. The experimental design used was a completely randomized design (CRD) with a single factor, namely the composition of wheat flour and Enggano banana flour (100%:0%, 90%:10%, 80%:20%, 70%:30%, 60%:40%) carried out with 3 replications. The results showed that the composition of wheat flour and Enggano banana flour had a significant effect on water content, texture, swelling power, and ash and fiber content. The texture and swellability decreased with increasing Enggano banana flour used. On the other hand, ash content and fiber content were higher.  The color of the pukis cake became darker with increasing Enggano banana flour used.  The used of 30% kepok Enggano banana flour was the best treatment with the panelist's preference for color shows a value of 3.04 (like), aroma 3.80(like-very like), taste 3,48 (like-very like),  texture 3.32 (like-very like), and over all 3.64 (like-very like).
Pengenalan Alat Pengering Energi Surya Serbaguna Untuk Pengeringan Pakaian dan Herbal di Madrasah Aliyah Mambaul ‘Ulum Kabupaten Bengkulu Tengah Yuwana, Yuwana; Marsigit, Wuri; Hidayat, Lukman
DHARMA RAFLESIA Vol 20 No 2 (2022): DESEMBER (ACCREDITED SINTA 5)
Publisher : Universitas Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33369/dr.v20i2.21565

Abstract

The difficulty faced by the target group of Madrasah Aliyah Mambaul Ulum in drying clothes, and herbs needed to be solved. This community service activity aimed to adopt a multi-purpose solar dryer to solve this problem. The activities consisted of counseling, manufacturing, and testing the dryer, demonstration of the clothes and herb dryings, herb packaging and utilization, and assistance on the use of dryer by the target group to dry cloths and herbs independently. The counseling activities were delivered by the community service team (students and lecturers) to the target group consisting of a class of selected students along with the Madrasah Principal and 3 teachers. The manufacture and operation testing were carried out by a mechanic and students under the supervision of lecturers. The demonstration of drying was carried out by students and the target group. The dryer was then operated to dry cloth by the target group. Packaging and serving of dried herbs were practiced by students and the target group. Assistance in the utilization of the dryer to dry clothes and herbs independently was carried out by students under the supervision of the lecturers. All the community service activities were completed. It is suggested that the introduced appropriate technology may be adapted to wider target groups.
PEMBUATAN SABUN TRANSPARAN DENGAN PENAMBAHAN KITOSAN SISIK IKAN DAN JERUK KALAMANSI Elvina, Wica; Silsia, Devi; Rosalina, Yessy; Marsigit, Wuri; Anis, Ulfah
Jurnal Agroqua: Media Informasi Agronomi dan Budidaya Perairan Vol 23 No 2 (2025): Jurnal Agroqua
Publisher : University of Prof. Dr. Hazairin, SH

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32663/ja.v23i2.5289

Abstract

This study aimed to determine the effect of adding fish scale-derived chitosan and Calamansi (Citrus microcarpa), a local commodity widely available in Bengkulu Province, on the quality of transparent soap. The parameters analyzed included moisture content, pH, foam stability, and antimicrobial activity. The results showed that the physical characteristics of transparent soap differed mainly in color. Soap containing chitosan from tilapia scales exhibited a clear yellow color, while soap made with snapper scale chitosan showed a darker, orange-yellow hue. Chemically, both formulations met the Indonesian National Standard (SNI 3532:2016), with pH values ranging from 9.84 to 10.45, indicating safe use for the skin. The moisture content ranged from 10.5% to 11.2%, below the maximum SNI limit of 15%, suggesting good stability and a potentially longer shelf life. Foam stability exceeded 90%, demonstrating that fish scale chitosan contributed to the formation of stable foam. Antimicrobial testing revealed that soap containing tilapia scale chitosan exhibited stronger inhibition zones against Staphylococcus aureus (14.1 mm) and Escherichia coli (12.6 mm) compared to soap containing snapper scale chitosan.
Co-Authors Anis, Ulfah Avin Nazkia, Varizka Devi Silsia Elvina, Wica Laili Susanti, Laili Lukman Hidayat Yessy Rosalina Yuwana Yuwana