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Nura Malahayati
Fakultas Pertanian, Universitas Sriwijaya
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Economics, Econometrics & Finance Education Health Professions Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Mathematics Medicine & Pharmacology Neuroscience Physics Public Health Social Sciences Other

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Journal : Seminar Nasional Lahan Suboptimal

 1 
Pertumbuhan dan Uji Organoleptik Tanaman Sawi Hijau Hasil Biofortifikasi Kalsium yang diBudidayakan Secara Hidroponik Reza Elsadai Silalahi; Munandar Munandar; Teguh Achadi; Fitra Gustiar; Nura Malahayati
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Publisher : Pusat Unggulan Riset Pengembangan Lahan Suboptimal (PUR-PLSO) Universitas Sriwijaya

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Silalahi RE, Munandar M, Achadi T, Gustiar F, Malahayati N. 2020. Growth and organoleptic test of green mustard biofortification results of calcium cultivated hydroponic. In: Herlinda S et al. (Eds.), Prosiding Seminar Nasional Lahan Suboptimal ke-8 Tahun 2020, Palembang 20 Oktober 2020. pp. xx. Palembang: Penerbit & Percetakan Universitas Sriwijaya (UNSRI).The low calcium intake of the Indonesian people is one of the causes of the high risk of osteoporosis. Therefore, support is needed to meet the body's calcium needs. This study aims to determine the growth and organoleptic test of mustard greens (Brassica juncea L.) as a result of biofortification with calcium (Ca) cultivated hydroponically by floating rafts. This study used a descriptive test with 2 treatments and 4 replications, consisting of 0 ppm (P0) control treatment and 300 ppm calcium (P1) treatment of mustard plants. The parameters observed included plant height, number of leaves, level of greenness, plant fresh weight, plant dry weight, moisture content, root crown ratio, calcium content, food fiber and organoleptic tests with components of assessment of color, taste, preference, and texture. The research treatment did not significantly affect plant growth seen from the height of the mustard greens with calcium treatment, only a slight decrease from the control mustard plant, but it greatly affected plant production as seen from the wet weight and dry weight of the control mustard plant which had a higher weight than the mustard plant with calcium. Giving a calcium concentration of 300 ppm increased the number of leaves, greenness of the leaves, increased calcium content and dietary fiber in mustard greens. The assessment of the organoleptic test results showed that mustard greens with calcium treatment were dark green, had a sweet taste, had a crunchy texture, and were preferred by panelists. So the mustard plants that get the addition of 300 ppm of calcium can be accepted and liked by the community to meet their daily calcium needs.
Pengaruh Jenis dan Konsentrasi Anti Browning Agent terhadap Warna Tepung Talas Beneng (Xanthosoma undipes K. Koch) Pardamean Samosir; Merynda Indriyani Syafutri; Nura Malahayati; Desi Aryani; Trubus Airlangga
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Publisher : Pusat Unggulan Riset Pengembangan Lahan Suboptimal (PUR-PLSO) Universitas Sriwijaya

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Samosir P, Syafutri MI, Malahayati N, Aryani D, Airlangga T. 2022. Effect of type and concentration of anti browning agent on color of taro beneng (Xanthosoma undipes K. Koch) flour. In: Herlinda S. et al. (Eds.), Prosiding Seminar Nasional Lahan Suboptimal ke-10 Tahun 2022, Palembang 27 Oktober 2022. pp. 991-999. Palembang: Penerbit & Percetakan Universitas Sriwijaya (UNSRI).Taro beneng (Xanthosoma undipes K. Koch) is a local tuber commodity that has the potential to be processed into flour. One of the problems found in flour processing is browning. Enzyme inactivation using anti browning agent is one way to prevent browning. This study aimed to learn the effect of type and concentration of anti browning agent on color of taro beneng flour. This study used a Factorial Completely Randomized Design with two treatment factors, namely type of anti browning agent (sodium metabisulfite and ascorbic acid), and concentration of anti browning agent (500 ppm, 1000 ppm, 1500 ppm, 2000 ppm). The results showed that type of anti browning agent had significant effect on values of lightness, redness, yellowness, browning index, and the degree of whiteness of taro beneng flour, while concentration of the anti browning agent had significant effect on value of redness of beneng taro flour. The interaction between type and concentration of anti browning agent had no significant effect on all parameters. Lightness and degree of whiteness values of taro beneng flour with anti browning agent sodium metabisulfite were higher than taro beneng flour with ascorbic acid.
Penurunan Kadar Oksalat Pati Talas Beneng (Xanthosoma undipes K. Koch) pada Berbagai Konsentrasi NaCl dan Lama Perendaman Agustin, Nur Aini; Indriyani Syafutri, Merynda; Yanuriati, Anny; Malahayati, Nura; Aryani, Desi; Airlangga, Trubus
Seminar Nasional Lahan Suboptimal Vol 10, No 1 (2022): Prosiding Seminar Nasional Lahan Suboptimal ke-10 “Revitalisasi Sumber Pangan N
Publisher : Pusat Unggulan Riset Pengembangan Lahan Suboptimal (PUR-PLSO) Universitas Sriwijaya

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Agustin NA, Syafutri MI, Yanuriati A, Malahayati N, Aryani D, Airlangga T. 2022. Decreasing oxalate levels of taro beneng (Xanthosoma undipes K. Koch) starch at various NaCl concentrations and soaking time. In: Herlinda S. et al. (Eds.), Prosiding Seminar Nasional Lahan Suboptimal ke-10 Tahun 2022, Palembang 27 Oktober 2022. pp. 199-207. Palembang: Penerbit & Percetakan Universitas Sriwijaya (UNSRI).Starch is a group of polysaccharides composed of amylose and amylopectin. Taro beneng (Xanthosoma undipes K. Koch) is one of local commodity tubers that has the potential to be used as starch. The problem with taro beneng is content of oxalate which is in water soluble (oxalic acid) and insoluble (calcium oxalate) forms. This study aimed to determine the effect of NaCl concentrations and soaking time on reducing oxalate levels and oxalate reduction values of taro beneng starch. This study used a Factorial Completely Randomized Design (CRD) with two treatment factors, namely NaCl concentrations (5%; 7.5% and 10%) and soaking time (30 minutes; 60 minutes and 90 minutes). The results showed that the difference in NaCl concentrations and soaking time had significant effect on the decrease in oxalate levels and the increase in oxalate reduction values of taro beneng starch. Taro beneng starch soaked for 90 minutes in 10% NaCl solution was the best treatment, because it had the lowest oxalate level (2700 ppm) and the highest reduction value (93.18%).
Co-Authors . Parwiyanti Agus Wijaya Agus Wijaya Agus Wijaya Agus Wijaya Agus Wijaya Agustin, Nur Aini Airlangga, Trubus Alif Muflih, Muhammad Anita Febrianti Anur Rohmin Basuni Hamzah Citra Pratiwi Prayitno Defira, Citra Desi Aryani desi aryani Dwi Budi Santoso Eka Lidiasari Eko Heri Purwanto Elmeizy Arafah Fakultas Pertanian Universitas Sriwijaya Filli Pratama Fitra Gustiar, Fitra Gatot Priyanto Hamzah, Ruth Samantha Hartati Hartati Hartati Hartati Hermanto Hermanto Horia Horia Indriyani Syafutri, Merynda Kiki Yuliati Leni Triana Luthfia Azhari, Salsabila Merynda Indriyani Syafutri Munandar Munandar Nazarena, Yunita - Ngudiantoro . Novriaty Mardini (Program Studi Teknologi Hasil Pertanian Jurusan Teknologi Pertanian) Pardamean Samosir Parwiyanti Parwiyanti Parwiyanti, Parwiyanti Rahmalia Afriyani Reza Elsadai Silalahi Rosidah, Umi SUGITO Syafutri, Merynda Indriayani Tarigan, Elsera Br Teguh Achadi Tri Wardani Widowati Tri Wardhani Widowati Trubus Airlangga Utami, Febriska Ditiea Yanuariati, Anny Yanuriati, Anny