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All Journal CHEMPUBLISH JOURNAL Jurnal Sains dan Teknologi Pangan Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Industria: Jurnal Teknologi dan Manajemen Agroindustri Jurnal Penelitian Pendidikan IPA (JPPIPA) JMM (Jurnal Masyarakat Mandiri) Indonesian Food Science and TechnologyJournal Martabe : Jurnal Pengabdian Kepada Masyarakat SEMAR Jurnal Bio-Geo Material Dan Energi Studium: Jurnal Pengabdian Kepada Masyarakat Mediagro Jurnal Karya Abdi Masyarakat Jurnal Ilmiah Ilmu Terapan Universitas Jambi Teknologi dan Industri Pertanian Indonesia Jurnal Pengembangan Agroindustri Terapan Jurnal Sains dan Teknologi Pangan

Silvi Leila Rahmi

Unknown Affiliation

Author-ID : 356474

Religion 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 Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Medicine & Pharmacology Physics Public Health Social Sciences Other

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Formulasi Tempe Berbumbu serta Pengujian Kandungan Gizi Silvi Leila Rahmi; Mursyid Mursyid; Dian Wulansari
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 7, No 1 (2018)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

AbstrakTempe merupakan produk fermentasi kedelai asli dari Indonesia yang tinggi protein. Pembuatan tempe menggunakan bumbu diharapkan menjadi inovasi. Tujuan penelitian ini adalah (1) mengetahui formulasi terbaik pembuatan tempe yang dibuat menggunakan bumbu, (2) mengetahui mutu hedonik terbaik pada tempe yang diberi penambahan bumbu, serta (3) mengetahui kandungan zat gizi yang terdapat pada tempe berbumbu berdasarkan hasil pengujian mutu hedonik terbaik. Uji yang dilakukan pada penelitian ini yaitu uji formulasi pembuatan tempe berbumbu (bawang putih, cabai, kunyit, dan jahe), uji organoleptik untuk mengetahui mutu hedonik, serta uji sifat kimia (analisis proksimat, kandungan asam lemak dan asam amino) terhadap hasil terbaik. Hasil formulasi tempe dengan menambahkan bumbu hingga 4% memperlihatkan hasil yang baik. Uji mutu hedonik menunjukkan penambahan bawang putih dan jahe sebanyak 4% pada pembuatan tempe lebih disukai dibandingkan penambahan kunyit dan cabai. Penambahan bumbu sebanyak 4% dapat meningkatkan kandungan gizi berdasarkan kandungan asam lemak dan kandungan asam amino pada tempe. Berdasarkan pengujian dengan menggunakan metode proksimat, kandungan zat gizi yang terdapat pada tempe berbumbu tidak jauh berbeda dibandingkan tempe tanpa bumbu.Kata kunci : tempe berbumbu, kandungan gizi, asam amino, asam lemak AbstractTempe is the original fermented soybean product from Indonesia which has high protein contents. Making tempe using spices is expected to be innovative. The objectives of this research are (1) to know the best formulation of tempe making made using spices, (2) to identify the best hedonic quality in tempe with added seasoning, and (3) to know the nutrient content contained in a spiced tempe based on the best hedonic quality test result. The test which conducted in this research is the formulation test of the manufacture of spiced tempe (garlic, chili, turmeric, and ginger), organoleptic test to know hedonic quality and test chemical properties (proximate analysis, fatty acid content and amino acid) to the best result. The result of tempe formulations by adding spices up to 4% shows good results. The hedonic quality test confirmed the addition of garlic and ginger as much as 4% in the manufacture of tempeh is preferred compared to the addition of turmeric and chili. Adding spices as much as 4% can increase the nutritional content based on fatty acid content and amino acid content in tempe. Meanwhile, based on testing that using the proximate method, the nutrients content contained in spiced tempe is not much different than tempe without spice.Keywords: spiced tempe, nutrition content, amino acid, fatty acid

Pengaruh Lama Fermentasi Terhadap Rendemen dan Mutu Fisik Minyak Nilam Pogostemon cablin Benth) Slamet Slamet; Ulyarti Ulyarti; S.L Rahmi
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 11, No 1 (2019): Vol. (11) No. 1, April 2019
Publisher : Agricultural Faculty

Penelitian ini bertujuan untuk mengetahui pengaruh lama fermentasi daun nilam dengan menggunakan ragi tempe terhadap rendemen dan mutu fisik minyak nilam serta mendapatkan lama fermentasi yang tepat untuk menghasilkan minyak nilam dengan rendemen tertinggi dan mutu fisik minyak nilam yang baik. Penelitian ini menggunakan rancangan acak kelompok (RAK) dengan 5 taraf perlakuan, yaitu 0, 2, 4, 6, dan 8 hari fermentasi. Hasil penelitian menunjukkan bahwa lama fermentasi memiliki pengaruh sangat nyata terhadap rendemen, bobot jenis dan indeks bias minyak nilam. Lama fermentasi terbaik pada nilam adalah 2 hari dengan nilai rata-rata rendemen 0,98 %, karakteristik warna dengan nilai L* 34 a* 29,75 b* 44,5 bobot jenis 0,969 dan kelarutan etanol 90% larut jernih pada rasio volume 1:10.

KARAKTERISTIK MINUMAN FUNGSIONAL EKSTRAK DAUN KERSEN ( Mutingia calabura L.) DAN MADU Nopi Sri Wahyunita; Ika Gusriani; Silvi Leila Rahmi
MEDIAGRO Vol 19, No 2 (2023): MEDIAGRO
Publisher : Universitas Wahid Hasyim

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31942/mediagro.v19i2.8398

CherryÂ leaf is a leaf with strong antioxidant activity, so it is suitable for use as a functional drink. Functional drinks are drinks that have health functions, made from natural ingredients and are safe for daily consumption. This research was conducted with the aim to determine effect of the comparison of honey and cherry leaf extract (Muntingia calabura L.) on the characteristics of the functional drinks produced, as well as to determine the right formulation for the characteristics of cherry leaf extract functional drinks with the addition of honey. Parameters observed were antioxidant activity test, total dissolved solids analysis, Color Reader color analysis, degree of acidity, and organoleptic test. The results of the comparison of honey and cherry leaf extract had a significant effect on total dissolved solids, pH, color and organoleptic (taste, color and overall acceptability), but had no significant effect on antioxidant and organoleptic activity (scent). The best comparison formulation of honey and cherry leaf extract is 30% honey and 70% cherry leaf extract with a pH value of 3.66, total dissolved solids value of 26.93 0Brix, color description namely Yellow Red (YR), antioxidant activity of 85.93 %, aroma 3.10 (rather like), taste 4.05 (sweet), color 4.24 (brown) and overall acceptance 3.71 (like). In conclusion, cherry leaf extract functional drinks with honey are intended to increase the variety of functional drinks with high antioxidant characters that are easy to serve and ready to consume. Â Keywords: Antioxidants; cherry leaves; extract, functional drinks, honey. Â

THE ORGANOLEPTIK TEST EFFERVESCENT POWDER PULAI LEAVES (Alstonia scholaris (L.) R.BR. Dian Wulansari; Silvi Leila Rahmi; Fauziah Fiardilla; S. Ningsih
Jurnal Pengembangan Agroindustri Terapan Vol 2 No 1 (2023)
Publisher : Politeknik Negeri Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jupiter.v2i1.2878

This study aims to determine the effect of the comparison of citric acid-tartaric acid on the characteristics of effervescent powder of pulai leaves (alstonia scholaris). This research was conducted using a completely randomized design (crd). Each treatment was repeated 4 times to obtain 20 units of trial. The ratio of citric acid-tartaric acid significantly affected organoleptic properties of effervescent effect, sparkle effect, and overall acceptance. The results showed that the comparison of citric acid-tartaric acid 1:2 treatment yielded the best treatment with effervescent effect 4.56 (gas formed), sparkle 3,84 (somewhat soda effect), color 3.20 (somewhat like), overall acceptance of 3.12 (somewhat like), and plural comparisons of 4.08 (as good as the R)

Edukasi dan Pelatihan Pembuatan Dish Soap dari Limbah Kulit Nanas untuk Meningkatkan Kewirausahaan UMKM di Desa Tangkit Baru Rahmi, Silvi Leila; Wulansari, Dian; Mursyid; Fiardilla, Fauziah; Prihantoro, Rudi
Studium: Jurnal Pengabdian Kepada Masyarakat Vol 3 No 3 (2024): Studium: Jurnal Pengabdian Kepada Masyarakat
Publisher : WIDA Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53867/jpm.v3i3.109

This Community Service Program (PPM) aims to enhance the knowledge and skills of the residents of Tangkit Baru Village, particularly MSME entrepreneurs, in utilizing pineapple peel waste as an innovative material for dish soap production. The program also focuses on developing entrepreneurial spirit by transforming this waste into economically valuable products. The main goal of this activity is to address the issue of waste from pineapple processing and create new, sustainable products, thereby improving the local economy. The PPM activities were conducted in three stages: (1) Providing material on utilizing pineapple waste into economically viable products, (2) Demonstrating the process of making dish soap from pineapple peel, and (3) Discussing with participants the soap-making process. The results showed an increase in the community's understanding of the potential use of pineapple peel waste, as well as a high interest in this product innovation as a new business opportunity.

PENGARUH SUHU DAN LAMA PENYEDUHAN TERHADAP AKTIVITAS ANTIOKSIDAN DAN UJI ORGANOLEPTIK MINUMAN FUNGSIONAL KAYU MANIS(Cinnamon burmanii. BI) -ROSELA (Hibiscus sabdariffa L.) Yulia, Ade; Rahmi, Silvi Leila
Jurnal Sains dan Teknologi Pangan Vol 9, No 1 (2024):
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jstp.v9i1.46766

Tujuan penelitian ini adalah untuk mendapatkan suhu dan lama penyeduhan kulit kayu manis dan kelopak bunga rosella yang memberikan pengaruh terbaik terhadap aktivitas antioksidan dan sifat organoleptik minuman fungsional. Metode yang digunakan dalam penelitian ini merupakan metode experimental design dengan menggunakan Rancangan Acak Lengkap (RAL) pola faktorial. Pengamatan yang dilakukan dalam penelitian minuman fungsional kayu manis-rosella adalah aktivitas antioksidan dan pengujian organoleptik. Hasil penelitian menunjukkan suhu penyeduhan berpengaruh terhadap warna dan penerimaan keseluruhan minuman fungsional kayu manis-rosella. Tetapi suhu penyeduhan tidak berpengaruh terhadap aktivitas antioksidan dan rasa minuman fungsional kayu manis rosella. Lama penyeduhan berpengaruh terhadap aktivitas antioksidan, warna dan penerimaan keseluruhan minuman fungsional kayu manis rosella tetapi tidak berpengaruh terhadap rasa. Terdapat interaksi antara suhu dan lama penyeduhan terhadap warna minuman fungsional kayu manis rosella. Perlakuan suhu penyeduhan 100 oC selama 15 menit memberikan aktivitas antioksidan tertinggi yaitu 65,14%. Perlakuan suhu dan waktu penyeduhan yang terbaik adalah suhu 100 oC selama 10 menit dengan aktivitas antioksidan 62,12 %, kesukaan terhadap warna 4,45 (suka), Rasa 3,55 (suka), dan penerimaan kesulurahan 4,15 (suka).

Production Process Technology of Lecithin from Crude Palm Oil on The Physico Chemical Properties of Halal Dark Chocolate produced Latief, Madyawati; Nizori, Addion; Rahmi, Silvi Leila; Nabila, Annisa Candra; Tarigan, Indra Lasmana; Huda, Nurul; Yusof, Yus Aniza
Indonesian Food Science and Technology Journal Vol. 6 No. 2 (2023): Volume 6 Number 2, July 2023 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v6i2.29184

This research was conducted to determine the effect of the addition of CPO (Crude Palm Oil) lecithin as an Emulsifier on the physicochemical and sensory characteristics of dark chocolate, and to determine the amount of lecithin addition as an appropriate Emulsifier to produce chocolate with the best physico-chemical and sensory characteristics. This study used a completely randomized design (CRD) method with a treatment level of 0%. 0.1%, 0.2%, 0.3%, 0.4% with 4 repetitions to obtain 20 experimental units. Parameters observed included color degee, antioxidant activity, fat blooming, stability level, color sensory test, taste, aroma, texture and overall acceptability. The data obtained were analyzed using ANOVA levels of 1% and 5%. If there is a significant effect on the treatment, it will be continued with the Duncan's Multiple Range Test (DNMRT) at the 5% level. The best concentration of adding lecithin to dark chocolate is 0.3% which contains 66.76% antioxidant activity, color degee L*28.58, a* 13.67, b* 22.67, hue 58.75, good stability (melting properties), able to prevent fat blooming, has good color very chocolatey (4.20), very distinctive aroma of chocolate (4.44), bitter taste (2.68), smooth texture (3.36) and the overall acceptance of the panelists really liked it (8.16).

Encapsulation Properties of Red Chili Powder (Capsicum Annum L.) Using Gelatin As a Coating Agent Renate, Dharia; Rahmi, Silvi Leila; Maryani, Anis Tatik; Amelia, Tri Lola; Renesteen, Editha
Indonesian Food Science and Technology Journal Vol. 7 No. 2 (2024): Volume 7 Number 2, July 2024 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v7i2.35630

Penggunaan Gula Stevia Pada Minuman Serbuk Instan Daun Gaharu (Aquilaria Malaccensis Lamk) Berkalori Rendah Indriyani, Indriyani; Yulia, Ade; Rahmi, Silvi Leila
Jurnal Ilmiah Ilmu Terapan Universitas Jambi Vol. 2 No. 1 (2018): Ilmiah Ilmu Terapan Universitas Jambi
Publisher : LPPM Universitas Jambi

Tujuan penelitian ini adalah untuk mendapatkan minuman daun gaharu dalam bentuk serbuk agar lebih tahan disimpan lama, selain itu juga untuk mendapatkan konsentrasi gula stevia yang pas dalam menghasilkan minuman serbuk instan daun gaharu yang berkalori rendah. Metoda yang digunakan adalah penelitian di laboratorium dengan menggunakan rancangan acak kelompok dan terdiri dari 5 perlakuan yaitu konsentrasi gula stevia yang digunakan adalah : 0,025; 0,050; 0,075; 0,100 dan 0,125%. Setiap perlakuan diulang 4 kali hingga didapat 20 satuan percobaan. Parameter yang dianalisa adalah kadar air, Total Padatan Terlarut (TPT), kelarutan, uji organoleptik (warna, rasa dan aroma) dan kandungan antioksidannya dengan menggunakan metoda dpph. Setelah dilakukan uji anova dilanjutkan dengan uji Duncan New Multiple Rang Test untuk menentukan perlakuan mana yang menghasilkan minuman yang paling disukai dan masih berfungsi sebagai antioksidandalam bentuk serbuk. Hasil penelitian menunjukkan bahwa perlakuan konsentrasi gula stevia berpengaruh nyata terhadap antioksidan, warna,rasa dan aroma minuman serbuk daun gaharu yang dihasilkan. Konsentrasi gula stevia 0,125% menghasilkan minuman serbuk daun gaharu yang terbaik karena menghasilkan minuman dengan nilai warna 4,30 (agak coklat),nilai rasa4( manis) dan aroma 3,85(agak beraroma daun gaharu).

The Effect of Various Types of Natural Sweeteners in Agar with Rice Bran Addition on Organoleptic and Physicochemical Characteristics Suseno, Rahayu; Marcelina, Bangun Naomi; Rahmi, Silvi Leila
Indonesian Food Science and Technology Journal Vol. 2 No. 2 (2019): Volume 2 Number 2, July 2019 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v2i2.9452

Abstractâ€” This research was conducted in two stages, first stage, looking for the best concentration of natural sweetener with organoleptic. Second stage analyzed the physicochemical characteristics using the best concentration of first stage. This research was carried out using a Completely Randomized Design, with various natural sweeteners consisting 6 levels, namely: stevia sweetener (0.05%, 0.75%, 0.10%), sorghum sugar (10%, 15%, 20%), corn sugar (10%, 15%, 20%), coconut sugar (14%, 15%, 16%), palm sugar (7.5%, 10%, 12.5%), and honey (15%, 25%, 35%) and 3 replications so that 18 experimental units. The addition of various types of natural sweeteners significantly affected the hedonic test (taste and overall acceptance), water content, pH, total dissolved solids, total sugar, and color but did not significantly affect the hedonic quality test (texture), hedonic test (texture and color), crude fiber content, syneresis and gel hardness. Keywordsâ€” Agar, Natural Sweeteners, Rice Bran

Co-Authors AA Sudharmawan, AA Addion Nizori Ade Yulia Ade Yulia Agus Salim Amelia, Tri Lola Anis Tatik Maryani Chairunisah, Annida Rani Dewi Fortuna Dewi Fortuna Dharia Renate Dian Wulansari Dian Wulansari, Dian Diana Pebriani Daulay Diana Pebriani Daulay Eli Sovia Fauziah Fiardilla Fauziah Fiardilla FITRY TAFZI Gunawan, Muhammad Azizi Hafids, Sahrial Ika Gusriani Indra Lasmana Tarigan Indriyani Indriyani Indriyani Indriyani Indriyani Irma Rahmayani Madyawati Latief Marcelina, Bangun Naomi Melvi Viyona Mursyid Mursyid . Mursyid Djawas Mursyid Mursyid Nabila, Annisa Candra Nazarudin Ninada Ninada Nopi Sri Wahyunita Nurul Huda Purba, Daniel Tua Rafael, Fadhil Luthfi Rahayu Suseno Rahmayani, Irma Rani Permata Sari Renesteen, Editha Rudi Prihantoro S. Ningsih Slamet Slamet Suliani, Ana Surhani Suseno, Rahayu Ulyarti Yusof, Yus Aniza

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