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All Journal Journal of Tropical Life Science : International Journal of Theoretical, Experimental, and Applied Life Sciences Sainstek Agroteknika JGCI Technologica
Irwan Roza
Programme Studies Food Technology, Department of Agricultural Technology, Agricultural Polytechnic State Payakumbuh, West Sumatra, Indonesia
Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Control & Systems Engineering Education Electrical & Electronics Engineering Energy Engineering Environmental Science Mechanical Engineering Public Health Social Sciences

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PENGARUH PERBEDAAN PROSES PENYEDIAAN SERAT DENGAN CARA MEKANIS LIMBAH TANDAN KOSONG SAWIT TERHADAP PAPAN SERAT Roza, Irwan
Sainstek Vol 12, No 1 (2009): Vol. XII No. 1, September 2009
Publisher : Lembaga Penelitian Universitas Negeri Padang

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Abstract

The research about the influence of the difference fiber provider process from the empty stem palm sludge to the fiber board has been done in the laboratory of forestry faculty on the Muhamadyah university, West Sumatera, and the laboratory of agriculture output technology in the agriculture faculty of Andalas University, also in the civil enginering laboratorium of Padang polytechnic. The research done since March until June 2008. the research’s purpose is to understand the influence of the difference fiber provider from the empty stem palm sludge to create the fiber board where the result arranged from the differ components (mass material as same as the treatment) to the fiber board and to evaluate the characteristic from the fiber board that has been created. To understand the influence of the difference fiber provider from the empty stem palm sludge to create the fiber board to distinguish the mass material among others: 100% mass material, 94% mass material, 62% mass material, and 32% mass material. The research use the complex random design with 4 treatment ang 5 times repeatation, then continued by using duncan’s new multiple range test (DNMRT) at the 5% significant extent to test the water content and the fiber board density and continued at the 15% significant extent. The result shows that the fiber provider with 94% has qualified the SNI 1996 except for the absorbtion capability and the development of thick. Althougth the fiber provider with the mass material of 62% and 32% contribute more value but does not effective to be applied in the wood panel industry. The fiber characteristic from the palm’s empty stem with the mass material 94% as follows: 9.59% water content, 4.25% extractive substances, 23.14% lignin content, 65.09% degree holosellulosa, 46.49% degree sellulosa. Physical characteristic of fiberboard with a mass of 94% as follows: 8.70% water content, 0.7477 g/cm3 density, 73.40% the absorption capability of water, and  50.92% the value of the development of thick. While for the mechanical characteristic of fibreboard produced as follows: 80.8720 kg/cm2 broken persistence, 49.1767 kg/cm2 persistence press and 6.4863 kg/cm2 internal fortitude sticking. Key Words:     Papan serat, selulosa, lignin, serat
PENERAPAN BIMBINGAN KELOMPOK DENGAN TEKNIK MODELING UNTUK MENINGKATKAN RASA PERCAYA DIRI PADA SISWA KELAS VIII SMP NEGERI 29 BANDAR LAMPUNG Roza, Irwan; Harjanto, Ambyah; Widayanti, Herni Yuli
Jurnal Inspirasi Bimbingan dan Konseling (JGCI) Vol 1 No 1 (2020): Journal of Guidance and Counseling Inspiration (JGCI)
Publisher : LPPM STKIP PGRI Bandar Lampung

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Abstract

The problem in this study is that there are students who lack confidence. The method in this study uses the research study method, namely research that is reflective by taking certain actions in order to be able to improve and / or improve teaching practices in the classroom in a professional manner. The subjects in this study were 29 Bandar Lampung Junior High School students, totaling 30 students consisting of 20 female students and 10 male students. Data collection techniques in this research use observation techniques of teachers, students and research collaborators. While the data analysis used is comparative descriptive, because it compares the confidence between the initial conditions with the first cycle and the first cycle with the second cycle. Based on the results of the research it can be explained that the actions of the supervising teacher carried out during group guidance services in the initial conditions there were 15 students who lacked confidence, but at the time of group guidance services in the first cycle there were 8 students whose code was quite good and 3 students whose conditions were lacking well so it was concluded that after group guidance services were carried out there was a decrease in the number of students who lacked confidence. Whereas at the time of group II guidance services it was shown that there were only 5 students who lacked confidence.
Pengaruh Subtitusi Tepung Terigu Dengan Tepung Bengkuang (Pachyrizus erosus) Terhadap Karakteristik Mi Instan Violalita, Fidela; Purnama Sari, Indah; Fitri Yanti, Henny; Evawati; Roza, Irwan
Technologica Vol. 3 No. 2 (2024): Technologica
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/technologica.v3i2.154

Abstract

Tepung terigu yang asalnya dari gandum merupakan salah satu bahan dasar pada pembuatan mi. Selama ini kebutuhan gandum Indonesia dipenuhi melalui impor. Pemanfaatan pangan lokal non terigu seperti bengkuang (Pachyrrhizus erosus) sebagai bahan campuran dalam pembuatan mi dapat dilakukan untuk menurunkan impor gandum. Dengan menggunakan uji sensori dan uji proksimat, akan didapat karakteristik mi instan yang disubstitusi dengan tepung bengkuang. Perlakuan dalam penelitian ini adalah penggantian tepung terigu dengan tepung bengkuang 10 %, 15 %, 20 % dan 25 %. Berdasarkan pengujian sensori yang telah dilakukan, penggantian tepung terigu dengan tepung bengkuang memberikan pengaruh nyata terhadap tekstur, aroma, warna, rasa dan kenampakan. Mi yang disubstitusi dengan tepung bengkuang sebanyak 15 % merupakan perlakuan terbaik, dengan penilaian panelis terhadap aroma 3,92 (agak suka), warna 4,76 (suka), rasa 4,04 (agak suka), tekstur 4,08 (agak suka), dan kenampakan 4,2 (agak suka). Mi yang disubstitusi dengan tepung bengkuang 15 % memiliki kadar air 8,03 %, kadar protein 16,98 %, kadar lemak 30,05 %, kadar abu 1,09 % dan kadar karbohidrat 43,84. Berdasarkan SNI 3551-2018, mi yang dihasilkan sudah memenuhi standar mutu
Identification of Gene Candidates in Diterpenoid Biosynthesis of Curcuma longa: An mRNA Sequencing Approach: Identification of Gene Candidates in Diterpenoid Fadhullah, Hafizh; Purwoko, Devit; Zulaeha, Siti; Hanifah, Nurul Fitri; Hartuti, Endah Dwi; Rahmadara, Gemilang; Safarrida, Anna; Reninta, Rikania; Evawati, Evawati; Roza, Irwan; Tajuddin, Teuku
Journal of Tropical Life Science Vol. 14 No. 3 (2024): In Press
Publisher : Journal of Tropical Life Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/jtls.14.03.08

Abstract

Curcuma longa is a medicinal plant renowned for its therapeutic properties and potential treatment of cancer. This study focused on the biosynthesis of diterpenoids in the rhizome and leaves of C. longa. The genes responsible for producing these medicinal compounds were analyzed using BLASTx, Gene Ontology (GO) annotation, differential expression, and homology. The substantial dataset was obtained from the National Center for Biotechnology Information (NCBI), comprising 151,730,334 clean reads and 167,264 transcripts for the analysis. The results of the BLASTx analysis were as follows: NR yielded 65.93%, Swiss-Prot yielded 44.52%, and COG yielded 17.35%. Subsequently, GO annotation was performed using Blast2GO, resulting in an annotation rate of 56.79%. Differential expression analysis revealed a total of 636 genes that were significantly differentiated between the rhizome and leaves. The homology analysis resulted in 11 proteins associated with diterpenoid biosynthesis and nine proteins related to CYP450. Approximately three class I proteins were highly expressed in the rhizome. Additionally, seven CYP450 enzymes from the CYP71D and CYP726 subfamilies were identified; three were highly expressed in the rhizome. The expression patterns of these enzymes were similar to the aforementioned three class I diTPSs, indicating their potential involvement in macroditerpenoid biosynthesis in C. longa. These findings provide valuable genomic resources for future functional genomics research on C. longa, facilitating targeted efforts to enhance the production of bioactive compounds.
Identification of Gene Candidates in Diterpenoid Biosynthesis of Curcuma longa: An mRNA Sequencing Approach: Identification of Gene Candidates in Diterpenoid Fadhullah, Hafizh; Purwoko, Devit; Zulaeha, Siti; Hanifah, Nurul Fitri; Hartuti, Endah Dwi; Rahmadara, Gemilang; Safarrida, Anna; Reninta, Rikania; Evawati, Evawati; Roza, Irwan; Tajuddin, Teuku
Journal of Tropical Life Science Vol. 14 No. 3 (2024)
Publisher : Journal of Tropical Life Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/jtls.14.03.08

Abstract

Curcuma longa is a medicinal plant renowned for its therapeutic properties and potential treatment of cancer. This study focused on the biosynthesis of diterpenoids in the rhizome and leaves of C. longa. The genes responsible for producing these medicinal compounds were analyzed using BLASTx, Gene Ontology (GO) annotation, differential expression, and homology. The substantial dataset was obtained from the National Center for Biotechnology Information (NCBI), comprising 151,730,334 clean reads and 167,264 transcripts for the analysis. The results of the BLASTx analysis were as follows: NR yielded 65.93%, Swiss-Prot yielded 44.52%, and COG yielded 17.35%. Subsequently, GO annotation was performed using Blast2GO, resulting in an annotation rate of 56.79%. Differential expression analysis revealed a total of 636 genes that were significantly differentiated between the rhizome and leaves. The homology analysis resulted in 11 proteins associated with diterpenoid biosynthesis and nine proteins related to CYP450. Approximately three class I proteins were highly expressed in the rhizome. Additionally, seven CYP450 enzymes from the CYP71D and CYP726 subfamilies were identified; three were highly expressed in the rhizome. The expression patterns of these enzymes were similar to the aforementioned three class I diTPSs, indicating their potential involvement in macroditerpenoid biosynthesis in C. longa. These findings provide valuable genomic resources for future functional genomics research on C. longa, facilitating targeted efforts to enhance the production of bioactive compounds.
The Effect of the Ratio of Mocaf and Soybean Flour with Addition of Glucomannan on Physical, Chemical and Sensory Properties of Gluten-Free Wet Noodles Violalita , Fidela; Yanti, Henny Fitri; Evawati, Evawati; Roza, Irwan; Ermiati, Ermiati; Fahmy, Khandra; Yuswilara, Yuswilara; Saputra, Afdal
Agroteknika Vol 7 No 4 (2024): Desember 2024
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/agroteknika.v7i4.446

Abstract

The primary ingredient used to make noodles is typically wheat flour. However, not everyone can consume wheat flour. Gluten-free noodles are suitable for individuals who avoid gluten, particularly those with celiac disease and autism. Some ingredients used to make gluten-free noodles include mocaf, soybeans, and glucomannan. This study aims to determine the characteristics and optimal formulation of gluten-free wet noodles made from mocaf, soybean, and glucomannan flour. This research method uses a Completely Randomized Design (CRD) factorial with two factors and three replications. The first factor is the ratio of mocaf flour to soybean flour, consisting of 3 levels: 80:20 (A1), 75:25 (A2), and 70:30 (A3). Another factor is the addition of glucomannan flour, consisting of 3 levels: 2% (B1), 5% (B2), and 8% (B3). The analysis performed on these wet noodles includes physical, chemical, and sensory evaluations. The comes about of the study appeared that noodles with the ratio of mocaf flour to soybean flour 75:25 and the addition of 2% glucomannan flour (A2B1) is the best treatment based on the highest elasticity with elasticity 73.3%, water absorption, 89.3%, swelling index 271%, cooking loss 8.78%, water content 36.8%, protein 6.44%, ash 1.89%, fat 0.74%, carbohydrate 50.4%, sensory test results appearance 3.76 (somewhat like), color 3.72 (somewhat like), aroma 3.2 (neutral), texture 3.36 (neutral), and taste 3.36.
Co-Authors Anna Safarrida, Anna Ermiati Ermiati Evawati Evawati Evawati Fadhullah, Hafizh Fidela Violalita Fitri Yanti, Henny Hanifah, Nurul Fitri Hartuti, Endah Dwi Khandra Fahmy Purnama Sari, Indah Purwoko, Agus purwoko, devit Rahmadara, Gemilang Reninta, Rikania Saputra, Afdal Siti Zulaeha, Siti Teuku Tajuddin Violalita , Fidela Widayanti, Herni Yuli Yanti, Henny Fitri Yuswilara, Yuswilara