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All Journal Jurnal Teknologi Dan Industri Pangan Prosiding Seminas Competitive Advantage agriTECH Jurnal Agroindustri JPSriwijaya Jurnal Penelitian Sains Seminar Nasional Lahan Suboptimal Aptekmas : Jurnal Pengabdian Kepada Masyarakat
. Parwiyanti
Jurusan Teknologi Pertanian, Fakultas Pertanian Universitas Sriwijaya
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Implementasi Program Iptek bagi Kewirausahaan di Universitas Sriwijaya Tahun 2012 ., Parwiyanti; ., Ermanovida; Ammar, Muhammad
Prosiding Seminas Vol 1, No 2 (2012): Seminas Competitive Advantage II
Publisher : Unipdu Jombang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (47.218 KB)

Abstract

Abstrak Lulusan perguruan tinggi sebagian besar masih mendambakan bekerja sebagai PNS atau pegawai swasta ketimbang menjadi seorang wirausaha. Padahal peluang untuk menjadi PNS sangat kecil bila dibandingkan jumlah lulusan perguruan tinggi tiap tahunnya, sehingga jumlah pengangguran lulusan perguruan tinggi masih menduduki tempat tertinggi dibanding lulusan pendidikan lainnya. Program Iptek bagi kewirausahaan (IbK) di Unsri diharapkan mampu menghasilkan wirausaha mandiri pada tahun 2012. Kajian ini bertujuan mengamati implementasi program IbK di UNSRI. Desain penelitian deskriptif kualitatif dan kuantitatif. Pengumpulan data dengan cara wawancara mendalam, kuesioner dan pemeriksaan dokumen. Analisis data dengan cara reduksi data dan analisis SWOT. Temuan yang didapat dalam penelitian ini: motivasi mahasiswa untuk berwirausaha masih perlu ditingkatkan, metode jemput bola terbukti efektif sebagai sosialisasi dan seleksi program IbK, metode Coaching NLP terbukti berhasil meningkatkan usaha mahasiswa menjadi wirausaha mandiri. Dari 26 orang peserta IbK , 6 peserta telah berhasil menjadi wirausaha baru yang siap berkompetisi di masyarakat. Kata kunci: IbK, jemput bola, Coaching NLP,   Abstract The purpose of the research is to observe the implementation of the IbK program in UNSRI,the factors supparting dan inhibiting program, and found improvement strategy implementation IbK program. Design descriptive qualitative and quantitative research. Data collection by way of in-depth interviews, questionnarires and desk study. While the process of data analysis through data reduction and SWOT analysis. The implementation of IbK in 2012 UNSRI already running but is not optimal, mainly because of the student motivation to entrepreneurship still need to be improved, the method proved effective pick up the ball as sosialization and selection program, NLP coaching method proved successful in increasing student effort become independent entrepreneurs. Keywords: IbK, pick up the ball, NLP Coaching.
Implementasi Program Iptek bagi Kewirausahaan di Universitas Sriwijaya Tahun 2012 ., Parwiyanti; ., Ermanovida; Ammar, Muhammad
Prosiding Seminas Vol 1, No 2 (2012): Seminas Competitive Advantage II
Publisher : Unipdu Jombang

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

Abstract

Abstrak Lulusan perguruan tinggi sebagian besar masih mendambakan bekerja sebagai PNS atau pegawai swasta ketimbang menjadi seorang wirausaha. Padahal peluang untuk menjadi PNS sangat kecil bila dibandingkan jumlah lulusan perguruan tinggi tiap tahunnya, sehingga jumlah pengangguran lulusan perguruan tinggi masih menduduki tempat tertinggi dibanding lulusan pendidikan lainnya. Program Iptek bagi kewirausahaan (IbK) di Unsri diharapkan mampu menghasilkan wirausaha mandiri pada tahun 2012. Kajian ini bertujuan mengamati implementasi program IbK di UNSRI. Desain penelitian deskriptif kualitatif dan kuantitatif. Pengumpulan data dengan cara wawancara mendalam, kuesioner dan pemeriksaan dokumen. Analisis data dengan cara reduksi data dan analisis SWOT. Temuan yang didapat dalam penelitian ini: motivasi mahasiswa untuk berwirausaha masih perlu ditingkatkan, metode jemput bola terbukti efektif sebagai sosialisasi dan seleksi program IbK, metode Coaching NLP terbukti berhasil meningkatkan usaha mahasiswa menjadi wirausaha mandiri. Dari 26 orang peserta IbK , 6 peserta telah berhasil menjadi wirausaha baru yang siap berkompetisi di masyarakat. Kata kunci: IbK, jemput bola, Coaching NLP,   Abstract The purpose of the research is to observe the implementation of the IbK program in UNSRI,the factors supparting dan inhibiting program, and found improvement strategy implementation IbK program. Design descriptive qualitative and quantitative research. Data collection by way of in-depth interviews, questionnarires and desk study. While the process of data analysis through data reduction and SWOT analysis. The implementation of IbK in 2012 UNSRI already running but is not optimal, mainly because of the student motivation to entrepreneurship still need to be improved, the method proved effective pick up the ball as sosialization and selection program, NLP coaching method proved successful in increasing student effort become independent entrepreneurs. Keywords: IbK, pick up the ball, NLP Coaching.
SIFAT KIMIA DAN FISIK GULA CAIR DARI PATI UMBI GADUNG (Dioscorea hispida Dennts) [Chemical and Physical Properties of Liquid Sugar from Yam (Dioscorea hispida Dennts) Starch] . Parwiyanti; Filli Pratama; Renti Arnita
Jurnal Teknologi dan Industri Pangan Vol. 22 No. 2 (2011): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (327.408 KB)

Abstract

The objective of this research was to determine chemical and physical properties of liquid sugar made from yam starch (Dioscorea hispida Dennst) through enzymatic hydrolysis by using α-amylase. The experiment was designed as a Factorial Block Randomized Design with two factors and three replications. The first factor was concentrations of α-amylase (0.1, 0.3, and 0.5%), and the second was the time course of enzymatic hydrolysis (30, 60, 90, 120, and 150 min). The liquid sugar was analyzed in term of reducing sugar content, equivalent dextrose value, pH, and viscosity. The addition of different concentrations of α-amylase had significant effects (p >0.05) on reducing sugar contents and equivalent dextrose values. Enzymatic hydrolysis time course had significant effects (p >0.05) on reducing sugar content, equivalent dextrose values, pHs, and viscosity of the liquid sugar. The best liquid sugar was obtained by 0.5% α-amylase treatment for 60 min of hydrolysis. The liquid sugar had reducing sugar of 103.92 g/L, equivalent dextrose value of 34.64, pH of 5.36, and viscosity of 112.00 Poise.
PROFIL PASTING PATI GANYONG TERMODIFIKASI DENGAN HEAT MOISTURE TREATMENT DAN GUM XANTHAN UNTUK PRODUK ROTI - Parwiyanti; Filli Pratama; Agus Wijaya; Nura Malahayati
Jurnal Teknologi dan Industri Pangan Vol. 27 No. 2 (2016): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (309.523 KB) | DOI: 10.6066/jtip.2016.27.2.185

Abstract

The purpose of this study was to determine the pasting properties of modified canna starch produced with heat moisture treatment (HMT) and addition of xanthan gum (XG) for gluten free bread. This research used a Factorial Randomized Completely Design with two factors as treatments for pasting properties and one factor of starch’s type for bread dough formulation. The first factor (A) was HMT temperatures (80 and 100oC) for 8 hours at canna starch water content of 15% and the second (C) was the concentration of XG (0; 0.5; 1; 1.5; 2% w/w). The parameters determined were pasting properties and specific volume, texture, and sensory analysis for bread. The results showed that all treatments and their interaction had significant effect on the pasting properties, while XG concentration had no significant effect on the gelatinization time. Meanwhile, interaction between HMT temperatures and XG concentration had no significant effect on the setback. The best treatment was canna starch modified by HMT at 80oC and added with 1.5% of xanthan gum, with 72.25±0,23oC of gelatinization temperature; 6.16±0.04 minutes of gelatinization time, 4556±107.01 cP of peak viscosity, 5141±64.00 cP of final viscosity, 2235±27.51 cP of breakdown, and 2818±15.52 cP of setback. The specific volume of the bread produced was 2.85±0.017 cm3/g, texture of 109.03±7.50 gf and average hedonic scores for taste, color, texture and aroma of 5.34; 5.46; 5.56 and 5.80 respectively (5=least liked, 6=liked).
Modifikasi Profil Pasta Pati Ganyong dengan Heat Moisture Treatment dan Gum Xanthan untuk Produk Roti Parwiyanti Parwiyanti; Filli Pratama; Agus Wijaya; Nura Malahayati
Jurnal Penelitian Sains Vol 19, No 1 (2017)
Publisher : Faculty of Mathtmatics and Natural Sciences

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (361.292 KB) | DOI: 10.56064/jps.v19i1.11

Abstract

Modifikasi pati ganyong dengan Heat Moisture Treatment (HMT) dan gum xanthan (GX) diharapkan dapat mengubah profil pasta pati ganyong sehingga dapat diaplikasikan sebagai bahan baku atau tambahan dalam pengolahan produk roti.  Penelitian ini menggunakan rancangan acak kelompok faktorial dengan 2 perlakukan dan 3 ulangan.  Perlakuan yang diberikan adalah suhu HMT (80oC dan 100oC) pada kadar air pati 15%, waktu 8 jam dan konsentrasi GX (0, 0,5; 1; 1,5; 2 %).  Data dianalisis dengan sidik ragam (ANOVA) pada α=0.05, dilanjutkan dengan uji BNJ (α=0.05).  Parameter yang diamati adalah profil pasta (suhu gelatinisasi, waktu gelatinisasi, viskositas puncak, viskositas akhir, breakdown, dan setback).  Hasil penelitian menunjukkan bahwa modifikasi pati ganyong dengan kombinasi perlakuan suhu HMT dan konsentrasi GX menghasilkan pati termodifikasi dengan profil pasta yang berbeda nyata antar perlakuan, kecuali perlakuan konsentrasi GX berpengaruh tidak nyata terhadap waktu gelatinisasi dan interaksi suhu HMT dan konsentrasi GX berpengaruh tidak nyata terhadap setback.  Perlakuan terbaik sebagai bahan roti adalah suhu HMT 80oC dan konsentrasi GX 1,5%.  Profil pasta pada perlakuan terbaik adalah suhu gelatinisasi 72,25±0,23oC; waktu gelatinisasi 6,16±0,04 menit, viskositas puncak 4556±107,01 cP, viskositas akhir 5141±64,00 cP, breakdown 2235±27,51 cP, setback 2818±15,52 cP.
Sifat Fisik Pati Ganyong (Canna edulis Kerr.) Termodifikasi dan Penambahan Gum Xanthan untuk Rerotian Parwiyanti Parwiyanti; Filli Pratama; Agus Wijaya; Nura Malahayati; Eka Lidiasari
agriTECH Vol 36, No 3 (2016)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (615.65 KB) | DOI: 10.22146/agritech.16606

Abstract

Modification of Canna starch through heat-moisture treatment (HMT) and gum xanthan (GX) treatment was conducted to improve the disadvantage of natural Canna starch in order to expand its usage in food industry, especially for bakery products. The research was arranged in a factorial randomized complete block design with three factors (temperature, incubation time, and GX concentrations) and three replications for each factor.  The modified Canna  starch by HMT possessed water content of 15 % as well as combination of temperature (80 °C and 100 °C), periods (8 and 16 hours) and concentration of GX (0; 0.5; 1; 1.5 and 2 %). The observed variables were the swelling power, water solubility index, water absorption index, baking expantion, and bulk density of modified Canna starch. The result showed that the modification of Canna starch by temperature, time of HMT and concentration GX produced modified starch with physical properties that significantly differ among treatments and natural starch.  Modified Canna starch by treatments of 80 °C, 8 hours, and 1 % xanthan gum concentration showed had swelling power 16.90 ± 0.48 g/g, water solubility index 10.28 ± 0.25 %, water absorption index 112.58 ± 0.38 %, baking expantion 0.94 ± 0.11 mL/g and bulk density 0.73 ± 0.026 g/mL which alike with wheat flour so that it can be further developed as wheat flour substitute on bakery products. ABSTRAKPenelitian modifikasi pati ganyong melalui perlakuan heat-moisture-treatment (HMT) dan penambahan gum xanthan (GX) dilakukan untuk memperbaiki kelemahan pati ganyong alami sehingga menjadi luas aplikasinya dalam industri pangan terutama produk rerotian.  Penelitian menggunakan rancangan acak kelompok faktorial dengan 3 perlakukan dan 3 ulangan.  Perlakuan yang diberikan adalah waktu (8 dan 16 jam), suhu (80 °C dan 100 °C), kadar air 15 % dan konsentrasi gum xanthan (0, 0,5; 1; 1,5; 2 %).  Data dianalisis dengan sidik ragam (ANOVA) pada α = 0,05, dilanjutkan dengan uji BNJ (α = 0,05). Parameter yang diamati swelling power (SP), indeks kelarutan dalam air (IKA), indeks absobsi air (IAA), derajat pengembangan (DP), dan densitas kamba (DK) pati ganyong termodifikasi. Hasil penelitian menunjukkan bahwa modifikasi pati ganyong dengan kombinasi perlakuan suhu dan waktu HMT serta konsentrasi GX menghasilkan pati termodifikasi dengan sifat fisik yang berbeda nyata antar perlakuan maupun pati alaminya.  Modifikasi pati ganyong dengan HMT pada suhu 80 °C, waktu 8 jam, kadar air pati 15 % dan konsentrasi gum xanthan 1 % dapat menghasilkan pati ganyong yang sifat fisiknya mendekati tepung terigu kadar protein sedang dan berbeda dengan pati ganyong alami. Sifat fisik pati ganyong termodifikasi tersebut adalah SP 16,90 ± 0,48 g/g, IKA 10,28 ± 0,25 %, IAA 112,58 ± 0,38 %, DP 0,94 ± 0,11 mL/g, dan DK 0,73 ± 0,026 g/mL.
Karakteristik Roti Bebas Gluten Berbahan Dasar Pati Ganyong Termodifikasi Parwiyanti Parwiyanti; Filli Pratama; Agus Wijaya; Nura Malahayati
agriTECH Vol 38, No 3 (2018)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (257.974 KB) | DOI: 10.22146/agritech.16946

Abstract

Modified canna starch by Heat Moisture Treatment (HMT) and xanthan gum (GX) showed had potential used in the formulation of gluten-free breads. This study aimed to explore the phyiscals and sensory caharacteristics of gluten-free breads from some types of modified canna starch. The main material was some types of modified canna starch. The study was applied Completely Randomized Design with one treatment factor of starches type (HMT-GX and HMT modified canna starches, natural canna starch with and without 1.5% of xanthan gum addition, corn starch, and wheat flour). While the characteristics of bread determined include: specific volume, color, texture, ratio between height and diameter of bread, and sensory. The results showed that the best treatment based on physical and sensory characteristics was produced using HMT-GX modified canna starch. The characteristics of gluten free bread produced have a specific volume of 2.85 ± 0.017 cm3/g, color (L *, a *, b * 75.13, +9.370; +29.40, respectively), texture of 109.03 ± 7.50 gf, bread high and diameter ratio of 0.74, hedonic score for taste, color, texture and aroma respectively 5.34; 5.46; 5.56, and 5.80 repectively (range of hedonic values from 1 = very dislike to 7 = very like).
PHYSICAL AND CHEMICAL PROPERTIES OF ARUK CASSAVA RICE Budi Santoso; Carles Carles; Parwiyanti Parwiyanti; Rindit Pambayun
Jurnal Agroindustri Vol 2, No 2 (2012)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.2.2.99-107

Abstract

The objective of the research is to determine the effect of peeling methods and different periods of immersion on physical and chemical characteristics of aruk rice cassava. The research used Factorial Block Randomized Design with two factor treatments and three replications. A factor was the method of peeling (tubers washed with skin and peeled, tubers peeled and washed, and tubers peeled, washed and scraped the mucus layer) and the B was the long immersion (3 days, 5 days, and 7 days). The parameters observed were included yield, color, texture, water content, protein content and levels of cyanide. The results showed that the method of peeling had significant affect the yield, lightness, crude fiber content, and water content. The long immersion treatirent had significant influenced the yield, chroma, crude fiber content, and water content. Interaction farktor A and B have significant real impact on yield, lightness, hue and crude fiber content. Treatment A2B3 (Tubers peeled and washed, and 7 days immersion) is the best trearment is obtained with characteristics yield 17%, lightness 77.63%, chroma 14.13%, hue 82.47 . texture 28.53 gf, the crude fiber content 6.19%, and water content 11 .28%.
INTRODUKSI TEKNOLOGI PENGOLAHAN SARI BUAH DAN PERMEN JELLY ASAM JAWA Parwiyanti .
Jurnal Pengabdian Sriwijaya Vol 7, No 1 (2019)
Publisher : Lembaga Pengabdian pada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37061/jps.v7i1.7537

Abstract

Pohon asam jawa merupakan pohon penghijauan di lingkungan Pondok Pesantren Raudhatul Ulum (PPRU) Sakatiga kecamatan Indralaya kabupaten Ogan Ilir. Pohon ini menghasilkan buah asam jawa yang belum diolah sehingga belum mempunyai nilai ekonomis. Buah asam jawa mengandung zat fitokimia seperti flavonoid, tanin, glikosida dan saponim yang berfungsi sebagai antioksidan. Aktivitas antioksidan yang terdapat pada asam jawa menjadi salah satu alasan buah asam jawa dimanfaatkan sebagai minuman atau makanan fungsional. Olahan buah asam jawa yang prospektif dikembangkan adalah minuman sari buah dan permen jelly asam jawa. Program pengabdian ini dilakukan melalui tiga tahapan pemecahan masalah yaitu: (1) sosialisasi program, (2) pemaparan materi dan demonstrasi serta (3) evaluasi dan pendampingan usaha. Hasil evaluasi kegiatan pengabdian menunjukkan bahwa guru SMP IT PPRU menguasahi dan mampu mengajarkan serta mengaplikasikan teknologi pengolahan sari buah dan permen jelly sebagai sarana pembelajaran kewirausahaan. Ada 2 kelompok siswi SMP IT yang telah mengaplikasikan teknologi pembuatan sari buah dan permen jelly.
PENJERNIHAN AIR DI DESA TANJUNG PERING, KECAMATAN INDERALAYA UTARA, KABUPATEN OGAN ILIR Marieska Verawati; Eka Kandi Lidiasari; Parwiyanti Kandi Parwiyanti; Friska Syaiful
Aptekmas Jurnal Pengabdian pada Masyarakat Vol 2 No 3 (2019): APTEKMAS Volume 2 Nomor 3 2019
Publisher : Politeknik Negeri Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (520.645 KB) | DOI: 10.36257/apts.v2i3.1841

Abstract

Tanjung Pering Village, one of fostered villages under Sriwijaya University development programs,  is a village partner for this community service (PPM) activities as part of The Higher Degree Education Devotion for Community or Tri Dharma Perguruan Tinggi. The village is located 40 km from Palembang City and 8 km from the Sriwijaya University Indralaya campus. The village is part of the North Inderalaya District that is located in Ogan Ilir Regency, South Sumatra Province. The area of Tanjung Pering Village is ± 29.75 Km2 or around 6% of the area of North Inderalaya District. The population of Tanjung Pering Village in 2017 was 1,720 people, with a composition of 859 men and 861 women. The population of this village mostly still uses water from wells that poor in quality that is characterized by its yellowish color and rusted smells. The purpose of this activity is for introducing and training the community in the manufacturing a simple water purification equipment. This program was targeted to delivere a solution for the community in providing the need for clean water for their daily needs.
Co-Authors ., Ermanovida Agus Wijaya Agus Wijaya Agus Wijaya Agus Wijaya Budi Santoso Budi Santoso Carles Carles Eka Lidiasari Filli Pratama Friska S Herfriyanti Ronasari Hermanto Hermanto Malahayati N Marieska Verawati Marieska Verawati Muhammad Ammar Nura Malahayati Renti Arnita Rindit Pambayun Silalahi R Syaiful, Friska