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All Journal Bioeksperimen: Jurnal Penelitian Biologi Pendas : Jurnah Ilmiah Pendidikan Dasar BIOEDUSAINS: Jurnal Pendidikan Biologi dan Sains AL-HAYAT: Journal of Biology and Applied Biology JUPE : Jurnal Pendidikan Mandala Agroteknika Abdi Dosen : Jurnal Pengabdian Pada Masyarakat Community Development Journal: Jurnal Pengabdian Masyarakat Jurnal Dinamika Administrasi Bisnis Jurnal Pengabdian kepada Masyarakat Nusantara Community Empowerment Bioscientist : Jurnal Ilmiah Biologi Proceeding Biology Education Conference Journal of Agri-Food Science and Technology (JAFoST) Prosiding SNPBS (Seminar Nasional Pendidikan Biologi dan Saintek) JURNAL PENGABDIAN MASYARAKAT AKADEMISI Quagga: Jurnal Pendidikan dan Biologi Sasambo: Jurnal Abdimas (Journal of Community Service) Proceeding of International Conference on Biology Education, Natural Science, and Technology AGRONIMAL: Jurnal Ilmiah Pertanian dan Peternakan
Titik Suryani
Universitas Muhammadiyah Surakarta
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Physics Public Health Social Sciences Other

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Aktivitas Antioksidan dan Kualitas Organoleptik Kombucha Daun Ciplukan pada Variasi Jenis Gula dan Lama Fermentasi Seyla Dk Rindiani; Titik Suryani
BIOEDUSAINS:Jurnal Pendidikan Biologi dan Sains Vol 6 No 2 (2023): BIOEDUSAINS:Jurnal Pendidikan Biologi dan Sains
Publisher : Institut Penelitian Matematika, Komputer, Keperawatan, Pendidikan dan Ekonomi (IPM2KPE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31539/bioedusains.v6i2.6884

Abstract

This research aims to determine the antioxidant activity of ciplukan leaf kombucha on variations in sugar type and fermentation time and to determine the organoleptic quality of ciplukan leaf kombucha on variations in sugar type and fermentation time. The research method used was descriptive quantitative and qualitative using experimental methods and a Completely Randomized Design with 2 factors with 3 replications. The results of the research showed that the antioxidant activity of ciplukan leaf kombucha was highest in the G1F2 treatment (225 grams of ciplukan leaf kombucha with palm sugar and 7 days of fermentation), namely 47.4%. Meanwhile, the highest organoleptic quality of ciplukan leaf kombucha in the G1F2 treatment (225 gram palm sugar ciplukan leaf kombucha and fermentation time of 7 days) was that it had a pleasant taste, sour taste, had a typical kombucha aroma and was brown in color. In conclusion, the type of sugar has no significant effect on the antioxidant activity of ciplukan leaf kombucha and the fermentation time has a significant effect on the antioxidant activity of ciplukan leaf kombucha. Keywords: Antioxidant Activity, Ciplukan Leaves, Fermentation, Kombucha
Kadar Total Asam dan Sifat Organoleptik Kefir Kombinasi Ekstrak Buah Sukun dan Susu Skim dengan Variasi Jenis Gula dan Lama Fermentasi Firda Amanah; Titik Suryani
BIOEDUSAINS:Jurnal Pendidikan Biologi dan Sains Vol 7 No 1 (2024): Bioedusains: Jurnal Pendidikan Biologi dan Sains
Publisher : Institut Penelitian Matematika, Komputer, Keperawatan, Pendidikan dan Ekonomi (IPM2KPE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31539/bioedusains.v7i1.10136

Abstract

The aim of this research was to determine the total acid content and organoleptic quality of kefir combined with breadfruit extract and skim milk, with variations in the type of sugar and fermentation time. This research method uses a Completely Randomized Design (CRD) with two factors. The first factor is the variation in the type of sugar (G): granulated sugar (G1) and ant sugar (G2), and the second factor is the fermentation time (F): 36 hours (F1) and 48 hours (F2). The results of the research showed that the best total acid content in kefir combined with breadfruit extract and skim milk was found in the G1F1 treatment (30 grams of granulated sugar + 36 hours of fermentation time) of 0.76% with a pH of 3.3. The best organoleptic quality of kefir combined with breadfruit extract and skim milk is found in the G1F2 treatment (30 grams of granulated sugar + 48 hours of fermentation time) with a sour taste, white color, pleasant aroma, soft texture, and a favorable level of preference. Keywords: Type of Sugar, Total Acid Content, Kefir, Fermentation Time, Probiotic Drink, Breadfruit
Kualitas Kefir Kombinasi Susu Kacang Tunggak dan Susu Skim dengan Variasi Jenis Gula dan Lama Fermentasi Fransiska Fransiska; Titik Suryani
BIOEDUSAINS:Jurnal Pendidikan Biologi dan Sains Vol 7 No 1 (2024): Bioedusains: Jurnal Pendidikan Biologi dan Sains
Publisher : Institut Penelitian Matematika, Komputer, Keperawatan, Pendidikan dan Ekonomi (IPM2KPE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31539/bioedusains.v7i1.10569

Abstract

This research aims to determine the quality (total acid content and organoleptic properties) of kefir combined with cowpea milk and skim milk with variations in sugar and fermentation time. The research used experimental methods and a completely randomized design (CRD) with two factors. Factor I is variations in the type of sugar (G), granulated sugar, and ant sugar. Factor II is the variation in fermentation time (L) between 36 hours and 48 hours. The results of the research showed that the best total acid content of kefir combined with cowpea milk and skim milk was 0.96%, pH 3.5, in the G1L1 treatment (granulated sugar + 36-hour fermentation time). The best organoleptic quality of kefir was in the G1L1 treatment (granulated sugar + fermentation time of 36 hours), with a pleasant aroma, sour taste, less viscousness, and a white color. Keywords: Cowpea, Kefir, Organoleptic, Skim Milk, Total Acid
The Substitution of Purslane Weed (Portulaca oleracea L.) Flour and Glucomannan Powder on Organoleptic and Proximate Test of Instant Noodles Wati, Dini Prastyo; Fajrina, Meinira Dinar; Putra, Sahasika Sean; Suryani, Titik
Journal of Agri-Food Science and Technology Vol. 5 No. 1 (2024): April
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v5i1.9380

Abstract

Instant noodles are a food product that the public highly favors because of their diverse taste, easy presentation, and economical price. Instant noodles cannot be considered whole food because they do not meet the needs of balanced nutrition for the body. Purslane flour (Portulaca oleracea L.) contains macronutrients and micronutrients in the form of carbohydrates, protein, dopamine, potassium salts, tannins, saponins, vitamin A (β-carotene), Vitamin B, Vitamin C, nicotinic acid and natural antioxidants related to fatty acids omega 3 by 44.29%. This study contributed to compare the effectiveness of the substitution of Purslane flour and glucomannan powder on organoleptic test instant noodles. This study was an experiment with a completely randomized design of two-factorial with six treatments including the formulation of purslane flour 25%, 30%, and 35%, while glucomannan formulation of 5%, 10%, 15% with two temperature treatments, 50 °C, and 60 °C. We conducted an organoleptic test with statistical analysis t-test and descriptive. The substitution of purslane flour and glucomannan in instant noodles gave the best organoleptic characteristics in the K2S2 treatment (the formulation of 60% wheat flour, 30% purslane flour, and 10% glucomannan at a drying temperature of 60 °C) with proximate analysis content of 12.26% moisture, 5.53% ash, 5.13% fat, 13.91% protein, and 63.14% carbohydrates.
Pemberdayaan Siswa SMP Muhammadiyah 7 Program Unggulan Colomadu Karanganyar Dalam Program Pilih Pilah dan Pulih Sampah Santhyami Santhyami; Efri Roziaty; Triastuti Triastuti; Rahayu Rahayu; Endang Setyaningsih; Titik Suryani; Ima Aryani; Siti Kartika Sari; Eriza Putri Ayu Ning Tias; Feby Istifarini; Bagas Adityaradja; Muhammad Reisa Andika; Muhammad Galih Wicaksono; Arum Dyah Ripdiyanti
Sasambo: Jurnal Abdimas (Journal of Community Service) Vol. 4 No. 2: May 2022
Publisher : Lembaga Penelitian dan Pemberdayaan Masyarakat (LITPAM)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36312/sasambo.v4i2.664

Abstract

SMP Muhammadiyah 7 (Mutu) Program Unggulan Colomadu, Karanganyar, Jawa Tengah berorientasi pada lingkungan dengan adanya program Jumat Bersih dan partisipasi pada kegiatan Bank Sampah. Walaupun sudah ada program berbasis lingkungan, kesadaran siswa terhadap isu lingkungan belum maksimal. Adanya usaha dari pihak sekolah untuk berpartisipasi dalam program Bank Sampah kelurahan belum memiliki rencana pengelolaan maksimal karena belum adanya usaha untuk memanfaatkan potensi sampah menjadi  barang yang memiliki manfaat lebih. Solusi yang ditawarkan: Dibutuhkan mekanisme pengelolaan sampah berbasis komunitas siswa peduli lingkungan. Pada kegiatan pengabdian kepada masyarakat ini, program pemulihan sampah difokuskan pada pemanfaatan sampah kering anorganik. Program yang ditawarkan adalah pembuatan dan pemanfaatan bata ramah lingkungan (eco brick). Nilai manfaat: Tambahan wawasan mengenai pengelolaan sampah sederhana bagi guru dan siswa yang menunjang materi kurikulum di sekolah khususnya Kelas VII Kompetensi Dasar 3.7. Interaksi antara Mahluk Hidup dan Lingkungannya. Metode Pelaksanaan dnegan transfer of knowledge and technology dengan tahapan. Pengabdian dilaksanakan sebanyak 13 kali pertemuan, dilaksanakan setiap akhir pekan dengan metode sosialisasi (kegiatan hibrid daring dan luring), pelatihan pembuatan eco brick dan pelatihan pembuatan berbagai produk dari ecobrick. Hasil kegiatan: Siswa menyetorkan sampah plastik ke sekolah. Setelah disetor, setiap hari Sabtu, siswa bersama tim membuat ecobrick dan menimbang untuk kontrol kualitas. Dari 4 minggu penyetoran, didapat total 123 buah ecobrick dengan total berat 28,7 kg. Pada akhir fase kegiatan, siswa membuat 5 buah produk terdiri dari 3 rak buku dan 2 kursi. Kegiatan ini mampu menginisiasi siswa SMP Mutu Colomadu untuk menghasilkan produk dari sampah kering sebagai usaha untuk pilih pilah dan pulih sampah. Student Empowerment of SMP Muhammadiyah 7 Colomadu Karanganyar on Waste Recycling Program  SMP Muhammadiyah 7 (Quality) Colomadu Excellence Program, Karanganyar, Central Java is environmentally oriented with the Clean Friday program and participation in Waste Bank activities. Although there are already environmental-based programs, students' awareness of environmental issues has not been maximized. The existence of an effort from the school to participate in the village Garbage Bank program does not yet have a maximum management plan because there has been no attempt to utilize the potential of waste into goods that have more benefits. The solution offered: It takes a community-based waste management mechanism for students who care about the environment. In this community service activity, the waste recovery program is focused on the utilization of inorganic dry waste. The program offered is the manufacture and use of environmentally friendly bricks (eco-bricks). Value of benefits: Additional insight on simple waste management for teachers and students who support curriculum materials in schools, especially Class VII Basic Competence 3.7. Interaction between Living Things and Their Environment. Implementation method with the transfer of knowledge and technology with stages. The service was held for 13 meetings, held every weekend with socialization methods (online and offline hybrid activities), training on making eco-bricks, and training on making various products from eco-bricks. Result of activity: Students deposit plastic waste at school. After being deposited, every Saturday, students and their team make eco-bricks and weigh them for quality control. From 4 weeks of deposit, a total of 123 eco-bricks were obtained with a total weight of 28.7 kg. At the end of the activity phase, students make 5 products consisting of 3 bookshelves and 2 chairs. This activity was able to initiate Colomadu Quality Middle School students to produce products from dry waste in an effort to sort and recover waste
Antioxidant Activity and Organoleptic Quality of Purple Chrysanthemum (Chrysanthemum morifolium) Kombucha on the Variation of Sugar Types and Fermentation Duration Ikromi, Aflah; Suryani, Titik
Agroteknika Vol 8 No 2 (2025): Juni 2025
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/agroteknika.v8i2.523

Abstract

Kombucha is one of the probiotic beverages resulting from the fermentation of tea with a consortium of bacteria and yeast (Symbiotic Culture of Bacteria and Yeast / SCOBY) as the starter culture requiring sugar as source of nutrients and carbon. One innovation of kombucha raw materials is purple chrysanthemum flowers containing active compounds such as carotenoids, flavonoids, and anthocyanins. The aim of this study was to determine the antioxidant activity and organoleptic quality of kombucha from purple chrysanthemum flower on the variation of sugar types and fermentation duration. This research method used an experimental method with 2 factors, Completely Randomized Design (CRD). Factor I: variation of sugar types (G): palm sugar and Javanese sugar. Factor II: fermentation duration (F): 5 days and 7 days, green tea kombucha as control. Data analysis of antioxidant activity and vitamin C used quantitative descriptive methods, while organoleptic quality used qualitative methods. It was concluded that the highest antioxidant activity and the best organoleptic quality of purple chrysanthemum kombucha was 76.37% with brown color, quite fragrant of kombucha, quit sour taste, and preferred by the panelists in the G1F2 treatment (200g of palm sugar with fermentation duration of 7 days).
Improving marketability and quality of Sulemu soy milk: A community engagement approach to product diversification Rahayu, Triastuti; Nurcahyanto, Guntur; Aryani, Ima; Suryani, Titik; Tyastuti, Erma Musbita; Sari, Siti Kartika; Maimun, Muhammad Halim; Ripdianti, Arum Dyah; Hardianto, Alden Ganendra Madhava Priya
Community Empowerment Vol 10 No 6 (2025)
Publisher : Universitas Muhammadiyah Magelang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31603/ce.13197

Abstract

Original "SuleMu" soy milk currently has limited shelf life without refrigeration. Therefore, it is crucial to assist partners in enhancing product competitiveness and diversification. The primary objectives of this community engagement activity were to improve SuleMu's marketability through the addition of new flavors and the provision of nutritional value analysis, as well as to enhance product quality by developing derivative products such as soyghurt and frozen yogurt. The activity stages included: (1) mentoring for the diversification of SuleMu derivative products, (2) nutritional value analysis of derivative products, (3) designing product labels compliant with standards, and (4) conducting a market survey on consumer preferences for SuleMu derivative products. Results indicate that SuleMu is now available in new flavors: melon, chocolate, and strawberry. The nutritional content per 100 grams is 3.4–3.5 grams of soluble protein, 3.3–3.7 grams of fat, 5–5.7 grams of reducing sugars, 2.6–3.6 grams of crude fiber, and approximately 39–40 mg of calcium. SuleMu production increased from 5 kg of soybeans to 6 kg per day. Furthermore, consumers showed high interest in the "Soyoghurt" frozen yogurt derivative product, with 42.4% being very interested and positive evaluations regarding taste (36.1%) and affordable price (29.2%). Overall, this community engagement activity successfully increased SuleMu's production by 17%, and soyghurt demonstrates significant potential for development as a highly competitive new innovation.
Antioxidant Activity and Organoleptic Quality of Yellow Marigold Flower Kombucha (Tagetes erecta L.) on the Variations of Sugar Type and Fermentation Duration Yessy, Herviana Yessykasari; Titik, Titik Suryani
Al-Hayat: Journal of Biology and Applied Biology Vol. 8 No. 1 (2025)
Publisher : Fakultas Sains dan Teknologi, UIN Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/ah.v8i1.26086

Abstract

Kombucha is a fermented beverage made from a mixture of sweet tea using kombucha microbes known as SCOBY (Symbiotic Colony Of Bacteria and Yeast). One of the flowers that has the potential developed as kombucha ingredient is yellow marigold flower (Tagetes erecta L.). The purpose of this study was to determine the antioxidant activity and organoleptic quality of yellow marigold flower kombucha on variations of sugar types and fermentation duration. This study used an experimental method with a Completely Randomized Design (CRD) with 2 factors. Factor I: variation of sugar types (G): palm sugar and Javanese sugar. Factor II: fermentation duration (F): 5 days and 7 days. The results of the study showed that the highest antioxidant activity of yellow marigold flower kombucha was 71.44% in G1F2 treatment (200 g palm sugar and 7 days fermentation duration) and the highest organoleptic quality of yellow marigold flower kombucha was brown color, quite sour taste, quite aromatic type of kombucha and quite liked. in the G2F2 treatment (200 g palm sugar and 7 days fermentation duration).
Pengembangan Aplikasi Mobile Plant-tagging ‘Pelurutaloka’ sebagai Media Pembelajaran Biologi Keanekaragaman Hayati Hidayat, Muhammad Luthfi; Mahatama, Duta Saksena; Suryani, Titik; Sari, Siti Kartika
Bioscientist : Jurnal Ilmiah Biologi Vol. 13 No. 2 (2025): June
Publisher : Department of Biology Education, FSTT, Mandalika University of Education, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/bioscientist.v13i2.14948

Abstract

This research aims to develop a web-based mobile plant-tagging application that connects local plant species to scientific information through QR codes, which emphasizes contextual, technology-assisted learning grounded in local potential. The resulting educational media, titled Pelurutaloka (an acronym for Pembelajaran Luar Ruang Tanaman Lokal, or Outdoor Learning of Local Plants), is specifically designed to be pedagogically relevant and to serve as a foundation for future studies in local natural resources.This study adopts a Research and Development (R&D) methodology using the 4D model (Define, Design, Develop, Disseminate), with development limited to the evaluation/revision stage. The evaluation phase employed a 14-item Likert-scale questionnaire, which demonstrated high levels of validity and reliability based on expert review and Rasch model analysis (reliability = 0.72). Further Rasch analysis revealed a unidimensionality value of 40.2%, exceeding the acceptable threshold of 20%, indicating that the instrument effectively measured a single construct. The primary contribution of this research lies in the creation of a web-based, mobile-accessible biology learning media designed for outdoor contexts, offering an engaging, technology-enhanced learning experience that promotes student activity and interaction with the environment. This study recommends broader dissemination of the Pelurutaloka platform and its implementation in outdoor biology education, particularly through collaborative, active learning models such as problem-based learning (PBL) and project-based learning (PjBL).
Antioxidant Activity, Vitamin C, and Organoleptic Quality of Flower Kecombrang (Etlinger elatior) Kombucha on Variations of Sugar Types and Fermentation Duration Novitasari, Hana; Suryani, Titik
Bioscientist : Jurnal Ilmiah Biologi Vol. 13 No. 2 (2025): June
Publisher : Department of Biology Education, FSTT, Mandalika University of Education, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/bioscientist.v13i2.15304

Abstract

The purpose of this study was to determine the antioxidant activity, vitamin Cand organoleptic quality of torch ginger flower kombucha on variationsof sugar types and fermentation duration. This research method was experiment withCompletely Randomized Design (CRD) with 2 Factors. The first factor was the variations of sugar types (G): palm sugar (200g) and Javanese sugar (200g). The second factor was fermentation duration(F): 5 days and 7 days and green tea kombucha as control. Organoleptic quality testing included color, aroma, taste, and acceptability carried out 20 respondents. The results of the study showed that the highest of the antioxidant activity and vitamin C levels as well as the best organoleptic quality of the torch ginger flower kombucha were 82.54% and 62.65 mg/100 ml as well reddish browncolor, reddish brown color, typical kombucha aroma, sweet and sour taste, and preferred acceptability in the G1F2 treatment (200g palm sugar withfermentation duration of 7 days).
Co-Authors Abdurrahman, Fithrotul Haq Rabbani Afiah Septiana, Nisaul Aminah Asngad Anggraini, Prili Dwi Arum Dyah Ripdiyanti Ayu Kurnia Putri Ayun Maduwinarti Bagas Adityaradja Carolina, Hilda Carolina, Hilda Desty Sekar Prameswari Efri Roziaty Eka Winingsih Endang Puji Lestari, Endang Puji Endang Setyaningsih Eriza Putri Ayu Ning Tias Erma Musbita Tyastuti Evy HanifahHanifah Fajrina, Meinira Dinar Farida Hikmawati Fathun Niswah Fathun Niswah, Fathun Feby Istifarini Fikriansyah, Ibnu Zulfan Finarsih, Fita Firda Amanah Fiyana, Siti Nur Ari Fransiska Fransiska Guntur Nurcahyanto Hana Novitasari, Hana Hardianto, Alden Ganendra Madhava Priya Helmiyana, Restu Herviana Yessykasari Yessy Hilda Carolina HUSNA, IMROATUL I Ishe Trianjari, Ling Ikromi, Aflah Ima Aryani Indratyaseta, Arsihti Dwi Putri Istiqomah, Rizqi Joko Purwanto Khasanah, Aulia Nurul Kurniawati, Erna Laela Nur Dayanti Lina Agustina Mahatama, Duta Saksena Muhamad Wisnu Muhammad Galih Wicaksono Muhammad Halim Maimun Muhammad Luthfi Hidayat Muhammad Reisa Andika Mulyati, Awin Nafiza, Feny Nastiti, Kintan Aulia Nela Annofi Kusuma Nevia Gina Pradita Nisa, Riza Ainun Nurul Istiqomah Paramitha Cahyani Prasetyo, Andika Dwi Pratitaningsih, Nitya Andini Puspita, Ari Metalin Ika Putra, Sahasika Sean Raden Danang Aryo Putro Satriyono Rahayu Rahayu Rahmasari, Ria Anisa Rina Astuti Ripdianti, Arum Dyah Risza Fawzia Rakhmah Risza Fawzia Rakhmah, Risza Fawzia Rizki Nurilyas Ahmad Sabira, Qurota Ayuni Nuha Santhyami Santoso, Eka Andy Saputry, Agnes Rindi Dila A. Sari, Siti Kartika Seyla Dk Rindiani Siti Kartika Sari Sri Darnoto Suparti Suparti Swasono, Muhamnad Nur Triastuti Rahayu Triastuti Triastuti Tyastuti, Erma Musbita Untsa Uzlifah Uswatiningtyas, Masithoh Wahyuni, Antrik Wati, Dini Prastyo Yessy, Herviana Yessykasari