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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal AGROTEKNOLOGI TEKMAPRO Journal of Industrial Engineering and Management Celt: A Journal of Culture, English Language Teaching & Literature Jurnal Aplikasi Teknologi Pangan BERDIKARI : Jurnal Inovasi dan Penerapan Ipteks Praxis : Jurnal Sains, Teknologi, Masyarakat dan Jejaring Jurnal Aplikasi Teknologi Pangan Jurnal Kreativitas PKM Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Jurnal Manajemen Bisnis dan Kewirausahaan Journal of Environmental Science and Sustainable Development Patria : Jurnal Pengabdian Kepada Masyarakat Journal of English Education Program (JEEP) Jurnal Nasional Holistic Science JOURNAL OF Qualitative Health Research & Case Studies Reports Grafting : Jurnal Ilmiah Ilmu Pertanian

Alberta Rika Pratiwi

Fakultas Teknologi Pertanian, Universitas Katolik Soegijapranata Semarang

Author-ID : 346400

Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Other

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IMPROVING STUDENTS MASTERY OF SIMPLE PRESENT TENSE IN DESCRIPTIVE TEXT BY USING KAHOOT! GAME Pratiwi, Rika; Susilawati, Endang; Wardah, Wardah
Journal of English Education Program Vol 1, No 2 (2020)
Publisher : FKIP - Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jeep.v1i2.40232

The aim of this research was to improve students mastery of simple present tense in descriptive text by using Kahoot! game. This research was a classroom action research that was done in three cycles. The subject for this research was the tenth-grade students in class X IIS 2. The writer observed students improvement in mastering the simple present tense by collecting data through observation checklist, field notes and multiple choices test. The students attitude towards the learning process was gathered by observation checklist and field notes. The data of students mastery in simple present tense was obtained by the students test which was assessed through scoring rubric. The result showed that students problems in simple present tense in the form of verb (to be) and verb (-s,-es) of the third person singular had been solved by using Kahoot! game as media for teaching, by providing picture in each question of Kahoot! game, by setting time limit in the game to encourage students participation, a music in the Kahoot! game created positive attitude in the classroom and the questioning improved the students attention and motivation in remembering the rules of simple present tense. Furthermore, the students interest in learning the simple present tense also improved. In conclusion, the media was able to improve the students mastery of simple present tense in descriptive text. The writer recommends the teacher to use Kahoot! game as media in teaching and learning process, especially in teaching simple present tense with the similar problems.

Protein dan Asam Amino pada Edible Sargassum aquifolium, Ulva lactuca, dan Gracilariopsis longissima: Protein and Amino Acid of Edible Sargassum aquifolium, Ulva lactuca and Gracilariopsis longissima Alberta Rika Pratiwi; Irma Fadlilah; Victoria Kristina Ananingsih; Meiliana Meiliana
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 24 No 3 (2021): Jurnal Pengolahan Hasil Perikanan Indonesia 24(3)
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v24i3.37085

Seaweed or macroalgae have been used by the food industry for a long time because of the components they contain such as alginate, carrageenan, and agar. In addition, seaweed contains nutrients and other bioactive components which makes seaweed a functional food. Information about its protein content and amino acid diversity is important to maximize seaweed’s potential. This study aimed to determine the protein content and amino acid profile of S. aquifolium, U. lactuca, and G. longissima. Protein was extracted using 0.4 M NaOH solvent and ultrasonication for 5 minutes with an amplitude of 70% and analyzed with the Bradford method. The amino acid composition was analyzed using ultra performance liquid chromatography. S. aquifolium had the highest protein content (4.17%) and 16 types of amino acids, which consist of 10 essential amino acids (AAEs) and 6 non-essential amino acids (AANEs). U. lactuca had 9 AAEs and 6 AANEs, while G. longissima had 8 types of AAEs and 6 types of AANEs. Glutamic acid was the highest amino acid in S. aquifolium (400.27±62.27 mg/kg), while aspartic acid was the highest in U. lactuca (274.60±50.14 mg/kg) and G. longissima (435.57±25.81mg/kg). Edible macroalgae contain protein and many types of amino acids, and some have higher concentrations than similar macroalgae protein sources from other water areas. The amino acids possessed by these three macroalgae have the potential to be further developed into plant-based food products with umami flavor and taste characteristics, such as vegetables, spices, or any processed food products.

BIOPRESERVATIF ALAMI DALAM PEMBUATAN EDIBLE FILM KARAGENAN Eucheuma cottonii DENGAN POLIETILEN GLIKOL SEBAGAI PLASTICIZER Clementia Caroline; Alberta Rika Pratiwi
JURNAL AGROTEKNOLOGI Vol 11 No 02 (2017)
Publisher : Faculty of Agricultural Technology, University of Jember

Flavored edible film can be made from carrageenan with addition of spices such as sugar, salt, garlic, pepper, and nutmeg. Flavored edible film is an instant spice product innovation to reduce plastic packaging waste. This study aims to determine the effect of adding spices to flavor, solubility, shelf life, antibacterial activity, and fungus growth on edible film. Sensory analysis was to determine the most preferred formulation. Solubility analysis used solution at 75°C and 100°C with oil and without oil. Shelf life analysis used the Accelerared Shelf-Life Testing method at 25°C, 35°C, and 40°C at 75% RH. Antibacterial activity used paper disc diffusion method with Bacillus cereus and Salmonella. Analysis of fungus growth was done with incubation for 24 hours. Flavored edible film consisting of 4 grams of sugar, 4 grams of salt, 1 grams of garlic, 0.2 grams of pepper and 0.2 grams of nutmeg has the highest score of taste and aroma attribute score of 2.20 ± 0.45. Flavored edible film had a significant difference solubility in oil treatment and no significant difference in temperature treatment. Flavored edible film had a shelf life 17 days. Flavored edible film could not inhibit bacterial activity. There was no fungal growth on flavored edible film. Keywords: flavored edile film, carrageenan, sensory, solubility, shelf life, antimicrobial activity, fungus growth

Pengaruh Deep-Fat Frying terhadap Kandungan Asam Glutamat pada Bumbu Penyedap Granul Spirulina sp. Bernadeta Pingkan Larasati; Victoria Kristina Ananingsih; Laksmi Hartayanie; Alberta Rika Pratiwi
Jurnal Aplikasi Teknologi Pangan Vol 8, No 2 (2019): Mei 2019
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

AbstrakPenelitian ini bertujuan mengetahui pengaruh deep-fat frying terhadap kandungan asam glutamat bumbu penyedap granul Spirulina sp. yang telah diaplikasikan ke dalam adonan tepung terigu. Penelitian pendahuluan dilakukan untuk menghasilkan tiga formulasi bumbu penyedap granul Spirulina sp berdasarkan kadar gula dan kadar garam bumbu 3 produk komersial. Tiga formulasi penyedap granul Spirulina sp diaplikasikan ke dalam tepung terigu yang kemudian digoreng dengan metode deep-fat frying pada suhu 140, 160, dan 180oC hingga matang. Adonan sebelum dan sesudah penggorengan dianalisis warnanya menggunakan chromameter. Kandungan asam glutamat adonan setelah penggorengan kemudian dianalisis menggunakan L-glutamate assay kit dan diuji spektrofotometer pada panjang gelombang 492 nm. Hasil penelitian menunjukkan bahwa proses penggorengan menyebabkan perubahan warna pada adonan. Peningkatan suhu penggorengan dari 140 ke 180oC menyebabkan penurunan nilai L* dari ±47 ke ±39, penurunan nilai b* dari ±26 ke ±19, serta peningkatan nilai a* dari ±8 ke ±10. Hasil penelitian juga menunjukkan peningkatan suhu penggorengan 140 ke 180oC yang menyebabkan penurunan kandungan asam glutamat adonan bumbu penyedap granul Spirulina sp. dari ±8 menjadi ±3 mg/100g. Kesimpulannya, peningkatan suhu penggorengan menyebabkan perubahan warna dan penurunan kandungan asam glutamat pada semua formulasi bumbu penyedap yang diimplentasikan pada adonan tepung terigu.Effect of Deep-Fat Frying to The Glutamic Acid Content in Spirulina sp. Granule Flavor EnhancerAbstractThis research aims to determine the effect of deep-fat frying on the content of glutamic acid in Spirulina sp. granule flavor enhancer that has been applied to the flour dough. Preliminary research was produced three formulas of Spirulina sp. granule flavor enhancer, that were formulated based on sugar and salt content on three commercial seasoning brands. Thus, three formulas were applied to wheat flour then fried with deep-fat frying method at 140, 160, and 180oC until cooked well. The color of doughs before and after frying were analyzed using chromameter. The glutamic acid content were analyzed using L-glutamate assay kit and tested by spectrophotometer at 492 nm. As results, frying process changed the color of the dough. The increase in the frying temperature from 140 to 180oC caused a decrease in value of L from ± 47 to ±39, value of b* from ± 26 to ±19, and increase the value of a* from ±8 to ±10. The increase in the temperature of frying from 140 to 180oC caused a decrease in glutamic acid content of Spirulina sp. from ±8 to ±3 mg/100 g. As conclusion, increase in the frying temperature might cause a change in color and decreased content of glutamic acid in the doughs.

Penyuluhan Pangan Sehat Remaja Sebagai Upaya Menghadapi Perubahan Iklim Mellia Harumi; Alberta Rika Pratiwi
Patria : Jurnal Pengabdian Kepada Masyarakat Vol 3, No 2: September 2021
Publisher : Universitas Katolik Soegijapranata

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24167/patria.v3i2.2555

Pengabdian Masyarakat dalam rangka Hari Pangan Sedunia yang dilakukan kepada siswa-siswi SMK SPP Kanisius Ambarawa, Jawa Tengah bertujuan untuk memberikan pengetahuan tentang cara remaja bertindak cerdas dalam memilih makanan yang sehat di era perubahan iklim dan keadaan apa yang mempengaruhi perubahan iklim tersebut. Metode yang dipakai pada kegiatan ini adalah ceramah dan diskusi tanya jawab. Melalui kegiatan ini diharapkan siswa SMP SPP mampu memahami keterkaitan perubahan iklim dan ketersediaaan bahan makanan sehat.

Aplikasi Karagenan Eucheuma cottonii dengan Penambahan Minyak Sawit dalam Pembuatan Edible Film Ignatius Dicky Adhi Wirawan; Alberta Rika Pratiwi; Victoria Kristina Ananingsih
Jurnal Aplikasi Teknologi Pangan Vol 6, No 4 (2017): November 2017
Publisher : Indonesian Food Technologists

Edible film dari karagenan Eucheuma cottonii memiliki potensi yang dapat digunakan untuk menggantikan pengemas dari plastik. Hanya saja untuk digunakan sebagai pengemas, edible film masih terdapat kekurangan, yaitu ketahanannya terhadap uap air yang masih rendah. Penambahan komponen hidrofobik seperti minyak atau lemak merupakan salah satu cara yang digunakan untuk mengurangi nilai laju transmisi uap air pada edible film. Tujuan dari penelitian ini adalah untuk mencari pengaruh penambahan minyak sawit terhadap laju transimi uap air (WVTR), umur simpan, dan tingkat ketengikan dari edible film. Penelitian ini menggunakan karagenan dari seaweed Eucheuma cottonii sebagai bahan pembuat edible film yang ditambah minyak sawit dengan berbagai konsentrasi. Analisa yang dilakukan meliputi pengujian transmisi uap air (WVTR) dan umur simpan dari edible film itu sendiri. Umur simpan edible film ditinjau dari kadar air dan nilai asam tiobarbiturat. Hasil menunjukan bahwa edible film dengan penambahan minyak sawit sebanyak 0,75% memiliki nilai WVTR paling rendah, yaitu sebesar 305,7145 ± 4,79 g/m2hari. Hasil dari pendugaan umur simpan edible film yang menggunakan parameter kadar air dan angka TBA menunjukan bahwa semakin banyak minyak sawit ditambahkan, maka akan semakin pendek masa simpannya.

ADDRESSING THE DEBATE ON THE ECO-FRIENDLINESS OF INDONESIAN BATIK BY WATER FOOTPRINT APPROACH Handayani, Widhi; Widianarko, Yohanes Budi; Pratiwi, Alberta Rika
Journal of Environmental Science and Sustainable Development Vol. 6, No. 1
Publisher : UI Scholars Hub

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

The Indonesian batik is an intangible cultural heritage that contributes to the country's economy but raises environmental pollution. Synthetic dyes are considered to cause pollution, and the natural counterpart is recommended to replace it because natural dyes are considered more eco-friendly than synthetic ones. Therefore, this study examined the Blue Water Footprint (BWF) and Grey Water Footprint (GWF) of the batik household industry by applying synthetic dyeing and comparing the result to the natural dyeing from previous studies. This research used the Water Footprint accounting approach based on the Water Footprint Network, which involves identifying the batik process followed by measuring and calculating the consumptive water use representing BWF and degradative water use representing GWF. The BWF of batik-making process applying of synthetic dyes was 1000.914 L/day or 9.223 L/pc, and the GWF was 12,877.215 – 18,003.118 L/day or 95.39 – 142.88 L/pc. Washing consumes water most responsible for the high BWF, while dilution water for dye solution and wastewater dominates the portion of GWF. Applying both dyes produces wastewater whose quality exceeds the acceptable limit the Indonesian government sets, indicating that eco-friendliness should not be directly associated with synthetic or natural dyes. The selection of synthetic or natural dyes alone for batik production is not recommended since dyeing might be related to environmental issues and market preferences. The main problem lies in the batik artisans' general assumption regarding eco-friendliness linked to specific dyes, which needs to be improved by increasing water use efficiency with technology. Future research must focus on finding innovations to reduce water use in batik processing.

Daya Saing Usaha Mikro Melalui Sertifkasi Produk Industri Rumah Tangga Wardhani, Dhiyan Krishna; Harumi, Mellia; Kumolo B, Louis Cahyo; Kristanti, Agnes Indah Suciani; Wijaya, Daniswara Agusta; Pratiwi, Alberta Rika
Berdikari: Jurnal Inovasi dan Penerapan Ipteks Vol 11, No 2 (2023): August
Publisher : Universitas Muhammadiyah Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18196/berdikari.v11i2.17354

Culinary is an important aspect of developing tourism destinations. Micro, Small, and Medium Enterprises (MSMEs) are the support for food supply that are required to fulfill requirements to ensure consumer food safety by having a Home Industry Food Production Certificate (SPP-IRT). Efforts to fulfill product quality improvements can further increase the competitiveness of micro-business actors. The provisions or requirements for obtaining this permit often make it difficult for MSME players. This program aims to train and assist food MSMEs in obtaining SPP-IRT. The approach used is focus group discussions (FGD), tutorials, nutritional composition testing, and direct assistance in filling out the official IRT permit registration application issued by the government. The activity results showed that 56 food MSMEs who took part in the FGD had received training on good manufacturing practices, processing methods for processed products, and P-IRT ownership. Twelve MSME products already have documents on nutritional content and nutritional adequacy figures, and 13 MSMEs have succeeded in obtaining Home Industry Licensing Certificates, while the rest are still in the form of Business Identification Numbers (NIB), which is the identity that business actors need to have. The nutritional content and P-IRT number can be included on the packaging to gain consumer trust.

Evaluasi Stabilitas Karakter Fisik Dan Kimia Nanodispersi Ekstrak Buah Parijoto dengan Variasi Kondisi Suhu Penyimpanan Putri, Novita Ika; Putra, Yohanes Alan Sarsita; Pratiwi, Alberta Rika; Ananingsih, Victoria Kristina; Soedarini, Bernadeta; Wijaya, Ivan
Praxis : Jurnal Sains, Teknologi, Masyarakat dan Jejaring Vol 7, No 1 (2024)
Publisher : Soegijapranata Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24167/praxis.v7i1.12684

Medinilla speciosa, atau Parijoto, adalah tanaman dengan kulit berwarna merah keunguan dan daging buah berwarna merah kekuningan yang tumbuh di sekitar Gunung Muria, Kudus, Jawa Tengah. Parijoto dikenal memiliki sifat antiinflamasi, antikanker, antibakteri, antidiabetes, dan antioksidan berkat kandungan metabolit sekundernya, terutama antosianin, yang sangat tidak stabil dan rentan mengalami degradasi selama ekstraksi, pengolahan, dan penyimpanan. Nanodispersi, sistem yang mendispersikan partikel berukuran nano, dapat meningkatkan kelarutan dan homogenitas, sehingga membantu menstabilkan antosianin. Penelitian ini mengkaji pengaruh suhu penyimpanan terhadap stabilitas nanodispersi Parijoto dengan menganalisis karakteristik fisik (ukuran partikel, zeta potensial, indeks polidispersitas) dan kimia (pH, absorbansi, efisiensi enkapsulasi, turbiditas, % transmitansi). Sampel disimpan pada suhu refrigerator (2°C ±2°C), AC (22°C ±2°C), dan suhu ruang (29°C ±2°C) dengan Tween 80 sebagai stabilisator. Analisis dilakukan selama 28 hari dengan interval 7 hari. Hasil menunjukkan bahwa penyimpanan pada suhu refrigerator memberikan stabilitas fisik dan kimia terbaik, dengan pH, turbiditas, transmitansi, absorbansi, kandungan antosianin, efisiensi enkapsulasi yang stabil, serta ukuran partikel dan indeks polidispersitas yang baik. Namun, ketidakstabilan jangka panjang mungkin terjadi akibat nilai zeta potensial dan konduktivitas yang kurang optimal.

Effect of Betel Lime (Ca(OH)₂) Concentration on the Physicochemical Characteristics of Sugar Palm Juice Alan Sarsita Putra, Yohanes; Putri, Novita Ika; Pratiwi, Alberta Rika; Ananingsih, Victoria Kristina; Franz, Nathan
Praxis : Jurnal Sains, Teknologi, Masyarakat dan Jejaring Vol 7, No 1 (2024)
Publisher : Soegijapranata Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24167/praxis.v7i1.12683

Palm sap is a sugary liquid obtained from tapping palm trees, commonly used to produce various forms of palm sugar, including liquid, solid, and powdered. Reducing sugars, such as glucose and fructose, can inhibit crystallization by binding to sucrose crystals, resulting in smaller crystals and higher water content, which limits the production of molded or powdered sugar. To control reducing sugars, laru (a buffer and antimicrobial solution) is added to prevent their formation. However, in KUP Kadhang Maju, laru is sometimes ineffective in maintaining pH and preventing microbial contamination, affecting the quality of extracted sap for palm sugar production. This study aims to optimize the amount of betel lime (Ca(OH)₂) in laru to produce optimal palm sap. Three Ca(OH)₂-to-water ratios were tested, with sap collected from afternoon until the following morning. The analyses included pH, reducing sugar content, viscosity, total dissolved solids, and color intensity. Statistical tests included normality, homogeneity, One-way ANOVA, and Duncan's post hoc tests. The optimal treatment, P2 (2 grams of Ca(OH)₂ per liter of water), resulted in ideal sap for crystallization, with a pH of 6.50, reducing sugar content of 3.76%, viscosity of 35.50 cP, total dissolved solids at 12.17 °Brix, and color values L* 26.81, a* 3.53, and b* 7.81.

Co-Authors A Halim Alan Sarsita Putra, Yohanes Arbeni, Wawan Bernadeta Pingkan Larasati Christiana Retnaningsih Clementia Caroline Dina Fatmawati Eko Wahyu Budiman Endang Susilawati Franz, Nathan Harumi, Mellia Hasrul Azwar Hasibuan Hendryanti, Dea Nathania Ignatius Dicky Adhi Wirawan Irma Fadlilah Isnainy, Usastiawaty Cik Ayu Saadiah Ivan Wijaya Kristanti, Agnes Indah Suciani Kumolo B, Louis Cahyo Laksmi Hartayanie Larasati, Bernadeta Pingkan M. Arifki Zainaro Mashadi Mashadi Meiliana Meiliana Mellia Harumi Molita, Pinkan Naomira, Dinda Putra, Yohanes Alan Sarsita Putri, Novita Ika Soedarini, Bernadeta Sri Gemawati Sumardi . Syahrapi, Ridho Bayu Victoria Kristina Ananingsih Victoria Kristina Ananingsih Wardah Wardah Wardhani, Dhiyan Krishna Widhi Handayani Widianarko, Yohanes Budi Widiatmanta , Jeka Wijaya, Daniswara Agusta

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