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Optimasi Sterilisasi Eksplan Umbi dan Bulbil Porang (Amorphopalus muelleri Blume.) pada Kultur In Vitro Ayuni Adawiyah; Ateng Supriyatna; Nenden Nur Amalia; Muchfa Eprilia Muhsin; Reni Annisa; Sri Fitri Solihah
AGROSCRIPT: Journal of Applied Agricultural Sciences Vol. 3 No. 2 (2021): December
Publisher : Universitas Perjuangan Tasikmalaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36423/agroscript.v3i2.833

Sterilisasi merupkan salah satu faktor penting keberhasilan kultur in vitro. Tujuan dari penelitian ini adalah untuk menentukan metode sterilisasi yang optimum dan tepat untuk perbanyakan porang secara in vitro. Eksplan yang digunakan adalah umbi dan bulbil. Penelitian ini melakukan lima model perlakuan sterilisasi dengan eksplan berupa umbi dan bulbil. hasil penelitian menunjukkan bahwa sterilisasi umbi dan bulbil yang paling optimal adalah perendaman menggunakan fungisida 3 g/l + bakterisida 3 g/l (12 jam), kemudian clorox 30% (15 menit) ditambah perlakuan didalam LAF berupa perendaman alkohol 70% (1 menit), asam askorbat 100 mg/l (1 jam), alcohol 70% (5-10 detik), clorox 1% (10 menit), betadine 10% (10 menit), dan betadine 15 tetes (10 menit) berturut-turut, dengan eksplan yang digunakan berupa bulbil dengan dilakukan teknik pengupasan kulit dan pemotongan menjadi bagian yang lebih kecil sebelum perlakuan sterilisasi didalam LAF. Ditunjukkan hasil eksplan yang bertahan hingga Â± 90 HST tanpa adanya kontaminasi.

Pelatihan Inovasi Produk Pangan Abon Pepaya Muda di Dusun Pamagersari Desa Tanjungsari Sumedang Ana Widiana; Tri Cahyanto; Ateng Supriyatna; Astuti Kusumorini; Anggita Rahmi Hafsari; Yani Suryani; Ucu Julita; Ida Kinasih; Mohamad Agus Salim; Risda Arba Ulfa; Ayuni Adawiyah; Isma Dwi Kurniawan; Rahmat Taufik MA; Yuni Kulsum; Adisty Virakawugi Darniwa
JPM PAMBUDI Vol 3 No 1 (2019): JPM Pambudi
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat (P2M) IKIP Budi Utomo Malang

Papaya is a familiar fruit in Indonesia. During this time, papaya fruit is consumed by direct eating and sold at low prices. Young papaya can be processed into a form of creative food products such as abon. The manufacturing process includes preparation of material tools, stripping, steaming for 40 minutes, thin slicing, addition of complementary spices, drying, frying, and serving. The implementation of PKM activities included the dissemination of material and the practice of making abon papaya. Based on the results of the activity, it was obtained information that the participants in the activity didn’t know much about the nutrients contained in papaya fruit, even the participants had never known that papaya fruit could be processed into shredded fruit. The community service activities on the topic of making shredded papaya fruit can increase awareness, knowledge, skills, and also the motivation of the business of Pamagersari Hamlet Community in Tanjungsari Village, Sumedang.

Inventarisasi dan Identifikasi Tumbuhan Famili Cyperaceae di Sekitar Laboratorium Terpadu UIN Sunan Gunung Djati Bandung Riana Qodariah Hasanah; Rini Rini; Ateng Supriyatna
Konstanta : Jurnal Matematika dan Ilmu Pengetahuan Alam Vol. 1 No. 2 (2023): Juni : Jurnal Matematika dan Ilmu Pengetahuan Alam
Publisher : Universitas Katolik Widya Karya Malang

The Cyperaceae family is a puzzle or "papayungan" family. The Cyperaceae family are weeds because they can grow in different environmental conditions. Many species of this family grow in terrestrial and near-water ecosystems. Plant inventory is an activity that aims to classify a plant species found in an area. This activity is carried out to provide information which is used as a reference for the species of this family that exist in the area, with the aim of knowing the distribution of the species of this family and identifying them. This observation uses the exploration method around the UIN Sunan Gunung Djati Bandung Integrated Laboratory. The Cyperaceae family around the UIN Sunan Gunung Djati Bandung Integrated Laboratory obtained 3 species, namely the species Cyperus rotundus L, Cyperus kyllingia Endl, and Fimbristylis globulosa.

Pelatihan Inovasi Produk Pangan Abon Pepaya Muda di Dusun Pamagersari Desa Tanjungsari Sumedang Ana Widiana; Tri Cahyanto; Ateng Supriyatna; Astuti Kusumorini; Anggita Rahmi Hafsari; Yani Suryani; Ucu Julita; Ida Kinasih; Mohamad Agus Salim; Risda Arba Ulfa; Ayuni Adawiyah; Isma Dwi Kurniawan; Rahmat Taufik MA; Yuni Kulsum; Adisty Virakawugi Darniwa
JPM PAMBUDI Vol 3 No 1 (2019): JPM Pambudi
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat (P2M) IKIP Budi Utomo Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33503/pambudi.v3i1.538

Papaya is a familiar fruit in Indonesia. During this time, papaya fruit is consumed by direct eating and sold at low prices. Young papaya can be processed into a form of creative food products such as abon. The manufacturing process includes preparation of material tools, stripping, steaming for 40 minutes, thin slicing, addition of complementary spices, drying, frying, and serving. The implementation of PKM activities included the dissemination of material and the practice of making abon papaya. Based on the results of the activity, it was obtained information that the participants in the activity didn’t know much about the nutrients contained in papaya fruit, even the participants had never known that papaya fruit could be processed into shredded fruit. The community service activities on the topic of making shredded papaya fruit can increase awareness, knowledge, skills, and also the motivation of the business of Pamagersari Hamlet Community in Tanjungsari Village, Sumedang.

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