Article Per Year (5 Year)
p-Index From 2021 - 2026
2.808
P-Index
This Author published in this journals
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
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

Published : 23 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 23 Documents
Search

 1   2   3 
Yam Starch and Chitosan-Based Bioplastics to Improve Shelf Life of Pempek Ulyarti Ulyarti; Ninada Ninada; Silvi Leila Rahmi; Agus Salim; Nazarudin Nazarudin
Jurnal Penelitian Pendidikan IPA Vol 9 No 8 (2023): August
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v9i8.3163

Abstract

This study aimed to determine the effect of yam starch and chitosan based-bioplastics packaging on the microbiological and sensory qualities of pempek during storage. This research was carried out by packing pempek using 2 different packaging: bioplastics and polyethylene plastic. Pempek in each group was stored for 0, 8, 16, 24, 48 hours at room temperature. The total of Staphylococcus aureus bacterial was determined using colony forming unit. Sensory quality was obtained by determination of color, texture and aroma of pempek using 5 skilled panelists. The result showed that the use of bioplastics packaging from yam starch and chitosan decreased the growth of Staphylococcus aureus bacteria in pempek compared to the use of polyethylene plastic packaging. The decrease in pH was in line with the growth of S.aureus that is higher in pempek packaged with polyethylene plastics. The use of bioplastics also maintained sensory qualities of pempek during storage better than polyethylene plastics
Pengaruh Penggunaan Microwave Oven terhadap Proses Sterilisasi Buah Kelapa Sawit Eli Sovia; Silvi Leila Rahmi; Dewi Fortuna
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Vol 12 No 1 (2024): Jurnal Ilmiah Rekayasa Pertanian dan Biosistem
Publisher : Fakultas Teknologi Pangan & Agroindustri (Fatepa) Universitas Mataram dan Perhimpunan Teknik Pertanian (PERTETA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jrpb.v12i1.585

Abstract

The sterilization of oil palm fresh fruit bunch (FFB) purpose is to deactivate the lipase enzyme, soften the fruit pulp, and loosen the fruit from the bunch, an important process affecting oil quality. Palm oil mills generally require around 410-455 tonnes of water to produce steam in the sterilization process using boiling vessels and produce 36 tonnes of liquid waste. One way to reduce liquid waste is the development of the use of microwaves. Research on the use of microwaves in palm fruit sterilization will be the basis for developing microwave designs that are suitable for the CPO industry with capacities of hundreds or thousands of tonnes. The aim of this research was to determine the effect of microwave oven sterilization time on the characteristics of oil palm fruit. This research used a completely randomized design with 7 treatment levels and 4 replications to obtain 28 experimental units. The treatment used was sterilization using a boiling vessel (T0) and the sterilization time for oil palm fruit using a microwave oven: 3, 5, 7, 9, 11 and 13 minutes will be analyzed using SPSS at 5% level. Based on the results of the research that has been carried out, it can be concluded that sterilization of oil palm fruit using boiling vessels and microwave ovens have a significant effect on sterilization temperature, water content, yield, Free Fatty Acid, Deterioration of Bleachability Index (DOBI) and carotene. The best treatment is sterilization of oil palm fruit using a microwave oven for 7 minutes with sterilization temperature parameters 94.06ºC, water content 0.55%, yield 17.81%, FFA 0.51%, DOBI 3.88nm and carotene 675.52ppm.
AKTIVITAS ANTIMIKROBA EKSTRAK ETIL ASETAT BUAH DAN DAUN BELIMBING WULUH (Averrhoa bilimbi Linn) TERHADAP MIKROBA Salmonella tyhipimurium dan Aspergillus flavus Suliani, Ana; Latief, Madyawati; Rahmi, Silvi Leila
Chempublish Journal Vol. 1 No. 2 (2016): Chempublish Journal
Publisher : Department of Chemistry, Faculty of Science and Technology Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (542.923 KB)

Abstract

Penelitian ini bertujuan untuk mengetahui aktivitas senyawa antimikroba ekstrak etil asetat buah dan daun belimbing wuluh (Averrhoa bilimbi Linn)  terhadap mikroba Salmonella thypimurium dan Aspergillus flavus. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan konsentrasi ekstrak 0%, 2%, 4%, 6%, 8%, dan 10%  dengan 3 x ulangan. Pengujian aktivitas antimikroba dilakukan dengan metode difusi cakram. Hasil penelitian menunjukkan bahwa penggunaan ekstrak etil asetat buah dan daun belimbing wuluh menunjukkan aktivitas antimikroba terhadap Salmonella thypimurium, tetapi tidak dapat menunjukkan aktivitas antimikroba terhadap Aspergillus flavus. Konsentrasi 6% pada ekstrak etil asetat buah dan daun belimbing wuluh menunjukkan aktivitas antimikroba terhadap Salmonella thypimurium dengan diameter zona hambat 2,83 mm pada buah dan 2 mm pada daun.
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