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All Journal JUSTITIA JURNAL HUKUM TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian AGROMIX Jurnal Teknologi Pangan dan Industri Perkebunan Jurnal Pengembangan Agroindustri Terapan

Isye Selvianti

Politeknik Negeri Ketapang

Author-ID : 3889062

Agriculture, Biological Sciences & Forestry Decision Sciences, Operations Research & Management Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Other

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Articles

PENGARUH KONSENTRASI EKSTRAK BUAH PEDADA (Sonneratia caseolaris) TERHADAP MUTU TAHU PADA PENYIMPANAN SUHU RUANG Nenengsih Verawati; Isye Selvianti; Syf. Umi Kalsum

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Buah pedada adalah salah satu jenis tanaman mangrove mempunyai sifat antibakteri yang kuat yang belum banyak dimanfaatkan untuk pengawetan makanan. Tahu adalah makanan yang mudah rusak sehingga perlu diawetkan untuk memperpanjang umur simpannya. Tujuan penelitian ini adalah mengetahui pengaruh konsentrasi ekstrak buah pedada terhadap zona hambat, total bakteri uji, pH dan kadar air pada tahu selama penyimpanan suhu ruang, dan mengetahui konsentrasi ekstrak buah pedada yang tepat dalam menghambat pertumbuhan bakteri uji Escerichia coli dan Staphilococcus aureus pada tahu selama penyimpanan suhu ruang. Penelitian dilaksanakan dengan studi efektivitas antibakteri pada bakteri uji Escerichia coli dan Staphilococcus aureus dengan konsentrasi sari buah pedada 4%, 6% dan 8%, kemudian dilakukan analisa mutu tahu selama penyimpanan dengan perendaman ekstrak buah pedada pada suhu ruang pada hari ke 0, 1, 2 dan 3 penyimpanan. Penelitisn dilakukan dengan Rancangan Acak Kelompok (RAK) factorial dengan tiga kali ulangan dengan faktor pertama lama inkubasi (hari ke-0, 1, 2 dan 3) dan faktor kedua adalah jenis bakteri uji (E. coli dan S. aureus) dan factor ketiga adalah variasi konsentrasi ekstrak pedada (4,6 dan 8%). Kemudian dilakukan uji statistic Analisys of Variance (Anova), kemudian dilanjutkan dengan uji “Tukey” dengan selang kepercayaan 95%. Konsentrasi yang paling tepat dalam menghambat pertumbuhan bakteri uji adalah buah pedada 8%. Zona hambat terluas yaitu 18 mm pada tahu yang diberi perlakuan konsentrasi pedada 8% dengan bakteri uji S. aureus.

SUBTITUSI TEPUNG BLEWAH (Cucumis meloL.Var Cantapulensis) PADA PRODUK MIE BASAH Isye Selvianti; Ningrum Dwi Hastuti

Publisher : Fakultas Pertanian Universitas Yudharta Pasuruan

Blewah (Cucumis melo L.var cantalupensis.) adalah tumbuhan penghasil buah yang banyak digunakan sebagai minuman penyegar di Asia Tenggara. Blewah sejenis dengan melon namun berbeda kelompok budidaya. Penelitian ini bertujuan untuk mengetahui proses pembuatan mie basah dengan subtitusi tepung blewah dan bagaimana pengaruh penambahan tepung terigu dan tepung blewah pada pembuatan mie basah terhadap daya elastisitas dan tingkat kesukaan konsumen. Metode yang digunakan dalam penelitian ini adalah pembuatan mie basah menggunakan tiga perlakuan yaitu: 50%, 20%, dan 30%, untuk mengetahui parameter uji elastisitas mie basah dan tingkat kesukaan terhadap rasa, warna, dan aroma. Hasil uji elatisitas mie diperoleh hasil untuk perlakuan 50% tepung blewah yaitu 19%, 20% tepung blewah 22% dan 30% yaitu 6,67% dan uji organoleptik pada ketiga variasi penambahan tepung blewah adalah 50% nilai kesukaan rasa, aroma, dan warna berturut-turut adalah 5,2, 5,8, 5,68, untuk sampel 30% nilai rata-rata kesukaan rasa, warna, dan aroma berturut-turut adalah 5,16, 5,64 dan 5,92 sedangkan untuk sampel 20% nilai rata-rata kesukaan rasa, aroma, dan warna berturut-turut adalah 4,56, 6,04 dan 4,88. Kesimpulan dari penelitian ini yaitu penambahan tepung blewah terhadap mie basah berpengaruh terhadap elastisitas mie dan tingkat kesukaan konsumen

ANALISA PENGENDALIAN KUALITAS STATISTIKA ASAM LEMAK BEBAS PADA PRODUKSI MINYAK KELAPA SAWIT DI PT. SEPANJANG INTI SURYA MULIA emi arahman; irianto prawiro; Isye Selvianti; Else Nurul Adha
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 1 No 1 (2021)
Publisher : Pengelola Jurnal Politeknik Negeri Ketapang

This study aims to determine whether the parameters of free fatty acids in PT. As long as Intisurya Mulia, the Mulia Oil Mill factory is within quality control limits based on the X-bar and R-bar control chart, looking for factors that affect the value of CPO (Crude Palm Oil) free fatty acid content in production oil, as well as seeking solutions to the problem causes increase in the quality of free fatty acids. The test results using the control chart (control chart) obtained the results of the X-bar and R-bar control chart, on the X-bar control chart there is data that crosses the lower control limit, and the results data outside the upper control limits. The results of the quality of free fatty acids, there are data that are outside the control limits. Whereas the R-bar control limit states that the free fatty acid content in the production oil is still under control, because all data is still within the control limit R and there is no data outside the upper control limit or lower control limit.

KARAKTERISTIK KIMIA DAN UJI ORGANOLEPTIK BERAS (STUDI KASUS DI KECAMATAN BENUA KAYONG KABUPATEN KETAPANG) Isye Selvianti; Marisa Nopriyanti; Aas Azhari
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 2 No 1 (2022)
Publisher : Pengelola Jurnal Politeknik Negeri Ketapang

The purpose of this research is to find out the chemical characteristics of the rice moisture contents as well as consumer's acceptance of Agro rice, Siam rice, and coriander rice in Benua Kayong district, Ketapang regency. The method used in this research is the usage of the Grain Moisture Tester device, which serves as a tool for measuring moisture content, and also aid in analysis of organoleptic scoring tests on color observation parameters done by 25 untrained panelists. According to the analysis results of the moisture contents, the rice that scored the lowest in terms of moisture content is coriander rice sold in Mr. Zain's shop (11,1%), and the highest is Pulen Kampung rice sold in Mrs. Noliya's shop (15,4%). Meanwhile, the results of the organoleptic scoring test on the parameters for observing the color of rice, the best result was found in Agro rice sold in Ari's shop with the score of 7,92 (bright white), and the rice with the lowest score is Sumpit rice sold in Nando's shop with the score of 5,68 (light gray).

THE PRODUCTION OF PEDADA FRUIT JAM (SUBSTITUTION OF PEDADA FRUIT) (Sonneratia caseolaris)) WITH HAWAIIAN PAPAYA (Carica papaya L.) Isye Selvianti; Marisa Nopriyanti; Emy Arahman; Dwi Yoga
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.v2i1.2850

The purpose of this study is to find out how mangrove apple jam is made (mangrove apple (Sonneratia caseolaris) substituted with Hawaiian papaya (Carica papayaL.)). Mangrove apple jam is made through several processes which includes the preparation of ingredients, fruit smoothing, heating or cooking, and the addition of sugar that is 40% of the overall weight of the ingredients. The cooking process of the jam takes 15 minutes in 105°C temperature while being constantly stirred until it becomes thick. The method used for this study is chemical testing by analyzing the water content, ash content, the total acidity and pH. The calculation results show that the mangrove apple jam, mangrove apple (Sonneratia caseolaris) being substituted with Hawaiian papaya (Carica papaya L.) given the 50%:50% treatment was the best treatment possible. The jam had 12,47% water content, 16,89% ash content, 9,5% acidity, and pH 4.

Pengaruh Pancasila Terhadap Kehidupan Beragama dan Nasionalisme di Lingkungan Kampus Politeknik Negeri Ketapang Program Studi Teknologi Hasil Perkebunan Isye Selvianti; Marisa Nopriyanti; Khairul Muttaqin
JUSTITIA JURNAL HUKUM Vol 10 No 1 (2026): Justitia jurnal Hukum
Publisher : Universitas Muhammadiyah Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30651/justitia.v10i1.27837

This study aims to examine, from both juridical and sociological perspectives, the implementation of Pancasila values in religious life within higher education institutions, as well as to analyze the role of Pancasila as a fundamental legal norm in fostering interreligious tolerance and strengthening nationalism among university students. As the state ideology, the source of all sources of law, and the philosophical foundation of the Indonesian legal system, Pancasila occupies a strategic position in shaping national character, particularly within the context of social interaction and religious life in higher education. This research employs a normative–empirical legal research method using statutory, conceptual, and sociological approaches. The research subjects consist of students from the Agro-Industrial Technology Study Program at the Ketapang State Polytechnic, with samples drawn from second-, fourth-, and sixth-semester students. The data are analyzed to assess the relationship between the normative legal framework of Pancasila and its practical implementation in campus religious life. The findings indicate that religious diversity within the higher education environment does not result in significant conflict, as Pancasila values have been substantively internalized in students’ attitudes and behavior. Pancasila functions not merely as an ideological principle but also as an effective normative legal guideline in cultivating a culture of tolerance and reinforcing students’ sense of national identity and nationalism. These findings are consistent with the constitutional mandate, particularly Article 31 of the 1945 Constitution of the Republic of Indonesia, as well as the objectives of national education as regulated under the prevailing laws and regulations.

Co-Authors Aas Azhari Dwi Yoga Else Nurul Adha Emi Arahman Emy Arahman irianto prawiro Khairul Muttaqin, Khairul Marisa Nopriyanti Marisa Nopriyanti Ningrum Dwi hastuti Syf. Umi Kalsum

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