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All Journal Jurnal AGROTEKNOLOGI Microbiology Indonesia Agrointek agriTECH Biopropal Industri Jurnal Teknologi Agroindustri Darussalam Nutrition Journal Jurnal Penelitian Pertanian Terapan Briliant: Jurnal Riset dan Konseptual Jurnal Teknologi & Industri Hasil Pertanian Majalah Tegi JURNAL AGROINDUSTRI HALAL Jurnal Pengabdian Fakultas Pertanian Universitas Lampung Communication in Food Science and Technology Jurnal Agroindustri Berkelanjutan
Siti Nurdjanah
Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Lampung
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Education Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Social Sciences

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Perbaikan Mutu Emping Mlinjo Dengan Menjaga Sanitasi dan Hygenitas Di Desa Hajimena Natar Lampung Selatan Koesoemawardani, S.Pi., M.P., Dyah; Nurdjanah, Siti; Nurainy, Fibra; Hidayati, Sri
Jurnal Pengabdian Fakultas Pertanian Universitas Lampung Vol. 4 No. 2 (2025): Jurnal Pengabdian Fakultas Pertanian Universitas Lampung Vol 4 No 2, September
Publisher : Agriculture Faculty, Universitas Lampung

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

Abstract

Desa Hajimena termasuk salah satu wilayah di Kecamatan Natar Kabupaten Lampung Selatan dengan jarak kurang lebih 50 km dari ibu kota Kabupaten Lampung Selatan dan 20 km dengan Ibu Kota Provinsi Lampung jumlah penduduk mencapai 1435 KK.  Luas lahan desa Hajimen yang bukan areal persawahan mencapai 13,189 Ha, lahan ini di antaranya ditanami pohon mlinjo, sedangkan di Dusun Sidorejo  terdapat beberapa pengrajin emping mlinjo yang masih bertahan.  Permasalahan yang timbuh pada mitra yaitu proses pengolahan emping mlinjo belum memperhatikan sanitasi dan htgienitas, produk yang dihasilkan mempunyai ukuran yang belum seragam, belum ada kemasan emping mlinjo yang menarik, belum ada pengetahuan tentang pemasaran secara digital Oleh karena itu, kegiatan pengabdian oleh tim dosen THP FP Universitas Lampung memberikan penyuluhan tentang teknologi pengolahan emping mlinjo dengan tepat beserta pemutaran video, penyuluhan tentang penanganan bahan baku yang tepat, penyuluhan tentang kemasan danpemasaran emping mlinjo secara digital. Hasil pre tes peserta menghasilkan nilai 50, setelah dilakukan penyuluhan hasil post tes menunjukkan peningkatan nilai yaitu mencapai nilai 90.  Hal itu berarti peserta sudah memahami beberapa hal yang disampaikan oleh tim pengabdian.  Selanjutnya, setelah kegiatan pelatihan tentang kemasan emping mlinjo berhasil memasarkan emping hingga bisa dipajang digerai café Agriku jurusan Agribisnis Fakultas Pertanian Universitas Lampung.
Dialect Geography of Shallots Agriculture’s Language Variation in Brebes Regency Nurdjanah, Siti; Suryadi, M.
BRILIANT: Jurnal Riset dan Konseptual Vol 6 No 3 (2021): Volume 6 Nomor 3, Agustus 2021
Publisher : Universitas Nahdlatul Ulama Blitar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (36.716 KB) | DOI: 10.28926/briliant.v6i3.667

Abstract

The purpose of this study was to find out whether there was the significant relationship between digital media literacy and students' perception of hoax. This research uses descriptive correlation methods with surveys as data collection. Respondents in this study were students of diploma, undergraduate, and graduate from 18 study programs at the Faculty of Letters, Universitas Negeri Malang. This study uses surveys conducted online using the Google Form website. The data were then analyzed by using Pearson’s Product Moment Correlation in SPSS software. The results showed that there was a significant relationship between the level of digital media literacy and the perception of hoaxes, and it was in the moderate correlation. Based on the review of related literature, moderate correlation was occur due to several factors such as biased thinking, easily provoked age group, and difficulties in finding accurate media agencies. 
Characteristics of liquid sugar from old oil palm trunk sap as affected by processing methods Nurdjanah, Siti; Hasanudin, Udin; Setiyoko, Febri; Yuliandari, Puspita; Nawansih, Otik; Utomo, Tanto Pratondo
Jurnal Teknologi & Industri Hasil Pertanian Vol. 29 No. 2 (2024): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v29i2.190-199

Abstract

The sap of old oil palm trunks contains appreciable sugar, but it has not been considered a potential sugar source. This study aimed to find the best method for producing oil palm liquid sugar that complies with the Indonesian National Standard (SNI) The non-factorial experiment was arranged in a Completely   Randomized Block Design (CRBD) with 6 replications. The treatments were a combination of lime-rotary vacuum evaporation (P1), without lime-vacuum rotary evaporation (P2), lime-atmospheric evaporation (P3); without lime-atmospheric evaporation (P4).  The parameters observed were pH, °brix, reducing sugar, color,  aroma, and overall acceptance. The data were subjected to ANOVA to determine the effects of the treatments and then, continued testing using HSD at α 0,05 for means separation.  The best treatment was found on liquid sugar processed using lime, and atmospheric evaporation with brix of 68.75%, pH of 5.4, moisture content of 17.74, ash content of 0.86%, reducing sugar of 44.31%, sensory score of color, aroma, and overall acceptance were f 3.42 (brownies yellow), 4.4 (like), and 4.04 (like).Keywords: lime, liquid sugar, old oil palm trunk, sensory, vacuum rotary evaporator
Kajian Konsentrasi Gelatin dan Sirup Glukosa Terhadap Mutu Sensori Permen Jelly Nira Batang Kelapa Sawit Tua (Elaeis guineensis Jacq) Nurdjanah, Siti; Hidayat, Alif Fikri Nur; Hasanudin, Udin
JURNAL AGROINDUSTRI HALAL Vol. 11 No. 3 (2025): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v11i3.18922

Abstract

Old palm oil palm sap contains an appreciable amount of sugar. An alternatif to utilize the sap from old palm trunks is to process into jelly candy. This research was aimed to determine the right formulation of gelatin and glucose sugar to produce jelly candy made from palm tree sap with the best sensory quality and chemical properties. The research was carried out as a non-factorial, arranged in a Completely Randomized Design (CRD) with 5 replications. The experiment was conducted through two stages. The first stage was the addition of gelatin concentration of 2%, 3%, 4%, 5% and 6% with glucose syrup of 10 %. The best result from the first stage was then continued to find the best concentration of glucose syrup at 0%, 2.5%, 5%, 7.5% and 10% in the second stage. The test results show that the best gelatin concentration was 6%. In the second stage, the best glucose syrup concentration was 2.5%.
In Vitro Antidiabetic Activity of Herbal Beverage Containing Turmeric and Guava Leaves Nurdin, Samsu; Zuidar, Ahmad Sapta; Nurdjanah, Siti
Communication in Food Science and Technology Vol. 4 No. 2 (2025): Communication in Food Science and Technology, December Chapter
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat, Institut Teknologi Sumatera

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35472/cfst.v4i2.2279

Abstract

Herbs have widely used in beverages. This study aimed to develop an herbal beverage for diabetics and to study the effect of guava leaves (G) and turmeric (K) proportions in an herbal beverage mixture on the inhibition of α-amylase and α-glucosidase enzyme activity and the organoleptic quality of the beverage. The proportions of G and K used in the beverage were C1: 0% G and 100% K; C2: 20% G and 80% K; C3: 40% G and 60% K; C4: 60% G and 40% K; C5: 80% G and 20% K; C6: 100% G and 0% K. The greater the proportion of K, the inhibition of the α-amylase enzyme increased. Increasing G proportion from 0% to 20% increased the inhibition of the α-glucosidase enzyme by 38.49% (from 21.05% to 59.54%), but no changes were observed on G proportion higher than 20%. Panelists’ reacted ‘dislike’ or ‘neither like nor dislike’ to the taste, aroma, and color of the beverages. The best beverage formulation with high inhibitory activities against α-amylase and α-glucosidase enzymes (64.15% and 68.58%, respectively) was a mixture of 40% G and 60% K, which was assessed to be ‘neither liked nor disliked’ in terms of taste, aroma, and color.
Co-Authors Adi Sucipto, Adi Ahmad Sapta Zuidar Ahmad Sapta Zuidar Anisa Yustiana Aulia Putri Ayu Anitasari Azhari Rangga Beni Hidayat Catharina Triwikatmani Danita Aprisia Deary Amethy Zahrotinufus Joen DEWI SARTIKA Dyah Koesoemawardani Fahmi Indrarti Febiyanita, Anggun Fibra Nurainy Fibra Nurainy Haryanto Rahardjo Hemi Senorita Hidayat, Alif Fikri Nur Husniati Husniati Indradewa, Rhian Ira Ervinda Naim Kidnem, Dara Mutiara Mylan Koesoemawardani, S.Pi., M.P., Dyah Kuncara, Akhmad Surya Larassati, Dyah Putri M. Suryadi, M. Mardika Sari, Puspita Maya Ratna Sabatini Maya Sari Medikasari Medikasari MIKA MARGARETA Muhammad Muslihudin Murhadi Murhadi Naim, Ira Ervinda Nanti Musita Nanti Musita Naomi Lintang C S Nastri Dila Saniati Neneng Ratnasari Neti Yuliana Neti Yuliana NETI YULIANA Nurdin, Samsu Otik Nawansih Purwoko, Agus Putut Bayupurnama R M Arjono Rachmad Aji Saksana Redy Destian Revialdy Retnaningsih, Listyana Natalia RIBUT SUGIHARTO Riska Humardewayani Adie Rohmawati, Dwi Asih Ryan Prakasa Samsu Udayana Nurdin Samsu Udayana Nurdin Samsul Rizal SATRIYAS ILYAS Setiyoko, Febri Sigit Widyatmoko Sri Hidayati Suharjo B Cahyono Suharjo Broto Cahyono Suharyono Suharyono Suryo Taroeno Susilawati - Susilawati Susilawati Susilawati Susilawati Susilawati, Susilawati Sussi Agustin, Dieffa Sussi Astuti Sutanto Maduseno Syamsu Akmal Tanto Pratondo Utomo Tri Febriyaningsih Tri Widiastuti Udin Hasanudin Viani, Tri Okta Widarti, Sulis Mukaryanah Winanti, Diki Danar Winny Elfira Yuliandari, Puspita Zuidar, Ahmad Sapta