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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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Analysis of Fiber Content, Reduced Sugar and Organoleptic Quality of Nata De Avocado on The Concentration Variations of Lime Juice and Mung Bean Extract Fikriansyah, Ibnu Zulfan; 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.v13i2.15793

Abstract

The purpose of this study was to determine the content of fiber, reducing sugar and organoleptic quality of nata de avocado on the concentration variations of lime juice and mung bean extract. This research method was an experiment with Completely Randomized Design (CRD), two factors. The first factor was lime juice 2.4% of the medium volume (6ml/250ml)/J1 and lime juice 2.8% of the medium volume (7ml/250 ml)/J2. The second factor was mung bean extract 20% of the medium volume (50ml/250 ml)/H1 and mung bean extract, 25% of the medium volume (62.5ml/250 ml)/H2 and nata de coco as a control. Organoleptic quality testing included color, texture, aroma, and acceptability carried out 25 respondents. The results showed the best content of fiber, reducing sugar and organoleptic quality of nata de avocado were 4.45%, 13.425%, white in color, chewy texture, non-sour aroma and quite likes in J2H1 treatment (2.8% of lime juice + 20% of mung bean extract).
Quality of Kefir Combination Between Soy Milk and Skim Milk On Variation of Sugar and Fermentation Duration Uswatiningtyas, Masithoh; Suryani, Titik
Proceeding of International Conference on Biology Education, Natural Science, and Technology 2023: Proceeding of International Conference on Biology Education, Natural Science, and Technology
Publisher : Universitas Muhammadiyah Surakarta

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Abstract

Kefir is one of the functional beverages that has an acidic taste due to the activity of lactic acid during the fermentation process. One of the ingredient innovations for kefir was soy milk, skim milk and variations of sugar types. Soy milk protein has an amino acid structure similar to cow's milk, so it is very good for people with lactose intolerance. The aim of this study is to know the quality (total of lactic acid and the organoleptic quality) of the kefir combination between soy milk and skim milk on the variation of sugar and fermentation duration. The study used experimental methods and complete random design (CRD) with two factors. Factor I was the sugar variation (N) palm sugar and white sugar. Factor II was the variation of fermentation duration (K) 24 hours, 36 hours, and 48 hours. The results of the study showed that the lowest lactic acid of kefir combination between soy milk and skim milk was 0.896 % on N2K1 treatment (white sugar + 24-hour fermentation duration). The best organoleptic quality of kefir combination between soy milk and skim milk was N2K1 white sugar + 24-hour fermentation duration) in white color, sour taste, and soft texture.
Quality of Kefir Combination Between of Goat's Milk and Skim Milk on Variations of Sugar and Fermentation Duration Kurniawati, Erna; Suryani, Titik
Proceeding of International Conference on Biology Education, Natural Science, and Technology 2023: Proceeding of International Conference on Biology Education, Natural Science, and Technology
Publisher : Universitas Muhammadiyah Surakarta

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Abstract

Kefir is a probiotic bevarage produced by live lactic acid bacteria. One of the innovative ingredients for kefir is goat's milk, skim milk, and variations of sugar (cane sugar and palm sugar). The nutritional content of goat's milk is 2.2% protein, 14.7% fat, and 3% fiber, and 4.80% lactose. The addition of skim milk in the manufacture of kefir can increase the total sugar content. The addition of sugar as a source of nutrition for kefir grain starter bacteria. The purpose of this study was to quality of kefir combination between of goat’s milk and skim milk on variations of sugar and fermentation duration. This study used an experimental method and a completely randomized design (CRD) with two factors. The first factor is the variations of sugar (A) palm sugar and cane sugar. Factor II (B) is the variations of fermentation duration for 24 hour, 36 hour, and 48 hour. The results showed that the best total kefir acid content combined with goat milk and skim milk was 0.797%, pH 4 in the A2B1 treatment (30 g cane sugar + 24 hour of fermentation duration). The best organoleptic quality was in the A2B1 treatment (30 g cane sugar + 24 hour of fermentation duration) with a sour taste, white color, tasty flavour, and soft texture.
Quality of Herbal Tea Combination Between Corn Silk and Stevia Leaf on Variation of Temperature and Drying Duration Nafiza, Feny; Suryani, Titik
Proceeding of International Conference on Biology Education, Natural Science, and Technology 2023: Proceeding of International Conference on Biology Education, Natural Science, and Technology
Publisher : Universitas Muhammadiyah Surakarta

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Abstract

Herbal tea combination between corn silk and stevia leaf is a functional drink for health and refreshment. Corn silk contains antioxidant compounds or flavonoids that lower blood glucose levels. Stevia leaf as a natural sweetener contain stevioside, rebaudioside A, rebadioside C, and dulcoside A which are 200 to 300 times sweeter than sucrose. The aim of this study was to know the levels of glucose, antioxidant activity, and organoleptic quality of herbal tea combination between corn silk and stevia leaf with variations of temperature and drying duration. The study used experimental methods and a complete random design (crd) of two factors, factor I drying temperature 45 °C and 50 °C, factor II drying duration 2 hours and 4 hours. The results of the study showed the highest glucose of herbal tea combination between corn silk and stevia leaf on S2L2 (drying temperature 50 °C and drying duration 4 hours) is 7,212 g/100 g. The optimum antioxidant activity and best organoleptic quality of herbal tea on S1L1 (drying temperature 45 °C and drying duration 2 hours) was 83,696 % and yellow color, sweet taste, herbal tea characteristic scent, and respectively.
Glucose Levels and Organoleptic Quality Probiotic Tepache of Pineapple Peel on Variation of Sugar and Fermentation Duration Sabira, Qurota Ayuni Nuha; Suryani, Titik
Proceeding of International Conference on Biology Education, Natural Science, and Technology 2023: Proceeding of International Conference on Biology Education, Natural Science, and Technology
Publisher : Universitas Muhammadiyah Surakarta

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Abstract

The probiotic beverage tepache is a variety of natural or processed functional products that contain bioactive compounds with specific physiological functions for health. Pineapple peel is one of the plant base ingredients that can be used as a base for probiotic beverages. The levels of antibacterial compounds, carbohydrates, and sugars in pineapple peel are sufficient to be an essential medium for the growth of Lactic Acid Bacteria (LAB) in probiotic beverages. This research was aimed to determine the glucose levels and organoleptic quality of probiotic beverages tepache of pineapple peel on variation of sugar and fermentation duration. This research used experimental method Completely Randomized Design (CRD) with two-factors, Factor 1 was variation of sugar (G) palm sugar and granulated sugar. Factor 2 was the variation of fermentation duration (F) 3 and 5 days. The results of the research showed that the tepache of pineapple peel had the highest glucose levels in the treatment of G1F1 (palm sugar 100 g with 3-days fermentation duration) at 12,2 %. The best organoleptic quality of tepache pineapple peel was in G2F1 treatment (granulated sugar 100 g with 3-days fermentation duration) with light yellow color, tepache-specific aroma, and sour flavor.
Quality of Herbal Tea Combination Between Corn Silk and Mint Leaf in a Variation of Temperature and Drying Duration Husna, Imroatul; Suryani, Titik
Proceeding of International Conference on Biology Education, Natural Science, and Technology 2023: Proceeding of International Conference on Biology Education, Natural Science, and Technology
Publisher : Universitas Muhammadiyah Surakarta

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Abstract

Corn silk has high antioxidant activity so that with a combination of mint leaf it can be made into herbal tea which is beneficial for health. This research aims to determine the antioxidant activity and organoleptic quality of herbal tea combination between corn silk and mint leaf in a variations of temperature and drying duration. The method in this research used a completely randomized design (CRD) with 2 factors, factor 1 were drying temperature (J) (45 °C, 50 °C, and 55 °C) and factor 2 were drying time (K) (2 hours and 4 hours). The results of this study showed that the highest antioxidant activity of the herbal tea combination between corn silk and mint leaf on J₁K₂ treatment (temperature 45 °C and drying time 4 hours) of 85.375 %, while the best organoleptic quality of herbal tea between corn silk and mint leaf was in the J₁K₁ treatment (temperature of 45 °C and drying duration of 2 hours) with a fresh taste, mint tea aroma, and yellowish color.
Antioxidant Activity and Organoleptic Quality of Probiotic Tepache of Pineapple Peel Sugar Variation and Fermentation Duration Abdurrahman, Fithrotul Haq Rabbani; Suryani, Titik
Proceeding of International Conference on Biology Education, Natural Science, and Technology 2023: Proceeding of International Conference on Biology Education, Natural Science, and Technology
Publisher : Universitas Muhammadiyah Surakarta

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Abstract

Tepache is a probiotic beverage from fermented product beneficial to health, which can improve the balance of good bacteria and reduce the risk of gastrointestinal disease. The content of honey pineapple peel includes carbohydrates 17.53 %, protein 4.41 %, reducing sugar 13.65 % and vitamins C and E which act as antioxidant. This research was aimed to determine the antioxidant activity and organoleptic quality of probiotics tepache beverage of pineapple peel with variation of sugar and fermentation duration. This research method used experimental and Complete Random Design (CRD) with two factors. The factor I was the type of sugar is 80 g granulated sugar (G1) and 80 g palm sugar G2). Factor II was the fermentation duration in three days (F1) and five days (F2). The result showed that the highest antioxidant activity of pineapple peel tepache was 67.14 % in G2F1 (palm sugar + 3 days fermentation duration). The best organoleptic quality of pineapple peel tepache at G2F1 (palm sugar + 3 days fermentation duration) was brown color, sour taste, and slightly pineapple aroma.
The Characteristics of Herbal Tea Combination Between Butterfly Flower with Mint and Pandan Leaf on Drying Duration Variation Suryani, Titik; Rahmasari, Ria Anisa; Nisa, Riza Ainun
Proceeding of International Conference on Biology Education, Natural Science, and Technology 2023: Proceeding of International Conference on Biology Education, Natural Science, and Technology
Publisher : Universitas Muhammadiyah Surakarta

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Abstract

Herbal tea is a functional bevarage made from leaf or flower. Butterfly flowers contain flavonoids, anthocyanins and flavonol glycosides. Mint leaf contain 1-2% essential oil and 80-90% menthol. Pandan leaf contain 10% essential oil, aromatic compounds 2-acetyl-1 pyrroline, flavonoids. The purpose of this study was to determine the characteristics (antioxidant activity and organoleptic quality) of herbal tea combination between butterfly flowers with mint leaf and pandan leaf on drying duration variations. This research method was an experiment with Completely Randomized Design (CRD), two factors. Factor I: combination of flowers butterfly : mint leaf (6 g : 2 g) and combination of butterfly : pandan leaf (6 g : 2 g). Factor II : drying duration of 90 minutes and 120 minutes The results showed that the highest antioxidant activity was K1L1 treatment (combination of butterfly flower: mint leaf with drying duration of 90 minutes) that was 83.147%. The best organoleptic quality of herbal tea in K1L1 treatment ( combination of butterfly flowers: mint leaf with drying duration of 90 minutes), dark blue color, mint aromatic, not bitter taste, fresh and quite like.
Potency of Ear Mushroom and Shrimp Head as Natural Flavoring on Variations of Drying Temperature Suryani, Titik; Istiqomah, Nurul
Proceeding of International Conference on Biology Education, Natural Science, and Technology 2024: Proceeding of International Conference on Biology Education, Natural Science, and Technology
Publisher : Universitas Muhammadiyah Surakarta

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Abstract

Natural flavoring is a flavoring made from edible mushrooms as a flavor enhancer food of powder or liquid form. Ear mushrooms and shrimp heads contain high protein and glutamic acid and can be used as natural flavoring and give additional savory taste of food. The objective of this research was to analyze the total protein content and organoleptic quality of natural flavoring components of ear mushrooms and shrimp heads at various drying temperatures. This research method used a completely randomized design (CRD) and two treatment components. The first component was the ratio of ear mushroom and shrimp heads: (25g:75g), (50g:50g), and (75g:25g). The second component was different drying temperatures of 40°C and 50°C. The research results showed that the highest content of total protein and the best organoleptic quality of natural flavoring in the K1T2 treatment (25g ear mushrooms + 75g shrimp heads with 50°C drying temperature) was 35.67% ie dark brown color, savory taste, delicious aroma, very soft texture, and liked.
Use of Lime as an Acidity Regulator and Soybean Extract as a Nitrogen Source in Nata Decoco Suryani, Titik; Indratyaseta, Arsihti Dwi Putri
JUPE : Jurnal Pendidikan Mandala Vol 8, No 4 (2023): JUPE : Jurnal Pendidikan Mandala (Desember)
Publisher : Lembaga Penelitian dan Pendidikan Mandala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58258/jupe.v8i4.6244

Abstract

Nata merupakan  salah satu pangan hasil fermentasi dari pertumbuhan Acetobacter xylinum yang  mengandung selulosa. Air kelapa sebagai substrat dan sari jeruk nipis sebagai pengatur keasaman serta ekstrak kedelai sebagai sumber nitrogen dalam proses fermentasi untuk menghasilkan nata. Tujuan penelitian ini untuk mengetahui kadar serat dan kualitas organoleptik nata de coco dengan variasi kosentrasi sari jeruk nipis dan ekstrak kedelai. Metode penelitian ini menggunakan Rancangan Acak Lengkap (RAL) pola faktorial dengan 2 faktor. Faktor1: konsentrasi sari jeruk nipis (1% dan 2%) dan factor 2 :  ekstrak kedelai (10%, 15%, dan 20%) dengan 3 kali ulangan. Hasil penelitian menunjukkan bahwa kadar serat nata de coco tertinggi pada perlakuan N1K3 (sari  jeruk nipis 1% dan ekstrak kedelai 30%) sebesar 3,71 % dan kualitas organoleptik nata tekstur padat, warna putih kekuningan, cukup asam,paling disukai, dan  ketebalan 1,6 cm serta  rendemen sebesar 78,4%.
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