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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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PEMANFAATAN SUSU KAMBING ETAWA DAN KEDELAI SEBAGAI BAHAN DASAR DANGKE ( KEJU KHAS INDONESIA) DENGAN KOAGULAN EKSTRAK JERUK NIPIS Suryani, Titik; Niswah, Fathun
Bioeksperimen: Jurnal Penelitian Biologi Vol 1, No 2: September 2015
Publisher : Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23917/bioeksperimen.v1i2.877

Abstract

Dangke adalah salah satu keju  tradisional mirip  tahu yang  berwarna putih kekekuningan dari susu kerbau. Tujuan penelitian ini  untuk mengetahui pengaruh variasi  bahan dasar  dangke  dengan koagulan ekstrak jeruk nipis terhadap kandungan protein, lemak, asam total, uji organoleptik (warna, rasa, aroma dan tekstur) dan daya terima masyarakat. Metode penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 1 faktoryaitu kombinasi konsentrasi susu kambing etawa dan  susu kedelai  terdiri atas 5 perlakuan yaitu  K1E0 (100% susu kedelai), K0E1 (100% susu kambing etawa), K1E1 (50% susu kedelai : 50% susu kambing etawa), K8E2 (80% susu kedelai : 20% susu kambing etawa), dan K2E8 (20% susu kedelai : 80% susu kambing etawa), masing-masing 3 kali ulangan.  Hasil penelitian menunjukkan bahwa  kombinasi  susu kambing etawa 80% : susu kedelai 20% menghasilkan dangke terbaik  dengan  kadar protein 20,30 g, kadar lemak 7,53%, dan asam total 8,29%. Kualitas dangke yang baik adalah warna kekuningan (krem), tidak berbau amis, rasa enak dan tekstur  lembut. Dangke yang disukai pada 100% susu kedelai dan susu kambing etawa20%  : susu kedelai 80%.
PEMANFAATAN BUAH LOKAL SEBAGAI KOAGULAN SOY CHEESE Rakhmah, Risza Fawzia; Suryani, Titik
Bioeksperimen: Jurnal Penelitian Biologi Vol 2, No 1: March 2016
Publisher : Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23917/bioeksperimen.v2i1.1576

Abstract

Keju merupakan salah satu produk pangan dengan proses penggumpalan  protein susu. Penelitian ini memanfaatan buah lokal sebagai koagulan untuk menggumpalkan susu kedelai menjadi keju. Penelitian ini bertujuan untuk mengetahui pengaruh buah lokal sebagai koagulan pada soy cheese terhadap kadar protein, organoleptik dan daya terima masyarakat. Rancangan penelitian menggunakan Rancangan Acak Lengkap (RAL) 2 faktor 6 taraf perlakuan  yaitu faktor 1:  jenis buah (nanas, jeruk lemon dan asam sitrat (kontrol ) dan konsentrasi (0,12 %; 2%; 3 %), masing-masing perlakuan dilakukan 3 ulangan. Metode penelitian yang digunakan adalah metode eksperimen, observasi, kepustakaan dan dokumentasi. Pengujian kadar protein menggunakan metode biuret, analisis data kadar protein menggunakan uji Two Way ANOVA dan dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT), sedangkan pada pengujian organoleptik dan daya terima masyarakat menggunakan analisis deskriptif kualitatif berupa data angket. Hasil penelitian menunjukkan bahwa Kadar protein tertinggi soy cheese  pada perlakuan ekstrak nanas 3 % sebesar 11,68g,  sedangkan kadar protein terendah soy cheese  pada perlakuan ekstrak jeruk lemon 3 % sebesar 4,57 g. keju paling dominan bertekstur lembut, warna putih tulang, rasa gurih dan sedikit asam. Daya terima panelis  menyukai keju  dengan penambahan ekstrak jeruk lemon 3 %. Penambahan ekstrak nanas dan jeruk lemon sebagai koagulan pada  soy cheese berpengaruh terhadap kadar protein.
PERTUMBUHAN DAN HASIL JAMUR TIRAM PUTIH PADA BEBERAPA BAHAN MEDIA PEMBIBITAN Suryani, Titik; Carolina, Hilda
Bioeksperimen: Jurnal Penelitian Biologi Vol 3, No 1: March 2017
Publisher : Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23917/bioeksperimen.v3i1.3674

Abstract

Penelitian ini bertujuan untuk mengetahui jenis media pembibitan yang mampu mendukung peningkatan kualitas bibit jamur tiram putih lebih baik, dan mengetahui pengaruh macam media bibit terhadap pertumbuhan dan hasil jamur tiram putih. Penelitian ini dilaksanakan di Ngemplak, Nanggulan, Kulon Progo, Daerah Istimewa Jogjakarta dengan ketinggian tempat 300 m dpl. Rancangan yang digunakan adalah faktor tunggal macam media pembibitan, dalam Rancangan Acak Lengkap (RAL), terdiri atas 4 perlakuan, yaitu : media bibit dengan serbuk kayu sengon, biji sorghum, biji jagung, dan biji padi dengan 3 ulangan. Hasil penelitian menunjukkan bahwa media bibit biji sorghum dan biji jagung mampu mendukung peningkatan kualitas bibit jamur tiram putih yang lebih baik dibandingkan dari media biji padi dan serbuk gergaji sengon. Bibit pada media substrat biji sorghum, jagung, padi dan serbuk gergaji sengon memberikan pertumbuhan jamur tiram putih yang sama. Hasil jamur tiram putih lebih baik pada bibit dengan media substrat biji sorghum, jagung, padi berturut – turut.
CHARACTERISTICS OF NATA DE SOURSOP ON THE CONCENTRATION VARIATIONS OF LIME JUICE AND MUNG BEAN EXTRACT Helmiyana, Restu; Suryani, Titik
Abdi Dosen : Jurnal Pengabdian Pada Masyarakat Vol. 9 No. 4 (2025): DESEMBER
Publisher : LPPM Univ. Ibn Khaldun Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32832/abdidos.v9i4.3133

Abstract

Nata is one of the functional foods resulting from fermentation on the growth of Acetobacter xylinum as a source of probiotics for digestion and is beneficial for health. Soursop fruit as an innovation of nata substrate contains carbohydrates, protein, fat, calcium, phosphorus and vitamin C. The study aimed was to determine the characteristics (fiber content, reducing sugar and organoleptic quality) of nata de soursop on the variations of juice lime concentration and mung bean extract. This research method was an experiment with a Completely Randomized Design (CRD), two factors. The first factor : lime juice concentration of 1.2% and 2.8%. The second factor: mung bean extract concentration of 20% and 25%. The results of statistics showed (p > 0.05), (Asymp. sig) 0.199 > 0.05 and mung bean extract 0.078 > 0.05, so H0 was accepted that lime juice and mung bean extract were not significant on the fiber content and reducing sugar content of nata de soursop.It was concluded that the best characteristics of nata soursop were the fiber content, and the reducing sugar 4.51% and 12.7% respectively, as well the organoleptic quality of cloudy white color, chewy texture, quite sour aroma and good acceptability at the J2K1 (Lime juice 2.8% + mung bean extract 20%).
Quality of Kefir Combination Between Sweet Corn Milk and Skim Milk on Variations of Sugar Types and Fermentation Duration Laela Nur Dayanti; Titik Suryani
Quagga: Jurnal Pendidikan dan Biologi Vol 17 No 1 (2025): QUAGGA : Jurnal Pendidikan dan Biologi
Publisher : Program Studi Pendidikan Biologi, Fakultas Keguruan dan Ilmu Pendidikan, Universitas Kuningan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25134/quagga.v17i1.334

Abstract

This study aims to determine the quality (total acid content and organoleptic quality) of kefir combination between sweet corn milk and skim milk on variations of sugar types and fermentation duration. The research method was experimental, with a completely randomized design (CRD) factorial pattern of 2 factors, namely the sugar types (ant sugar and granulated sugar) and the fermentation durations (36 hours and 48 hours), each treatment of 3 replications. Data analysis was the quantitative and qualitative descriptive methods. The results showed that the quality of kefir combination between sweett corn milk and skim milk was the K2T1 treatment (30 grams of granulated sugar + 36 hours fermentation duration) that was total acid content of 0.92%, pH of 3.83, and the organoleptic quality of slightly sour taste, white color, tasty aroma, smooth and thick texture, and favored acceptability.
UJI KUALITAS YOGHURT SUSU SAPI DENGAN PENAMBAHAN MADU DAN Lactobacillus bulgaricus PADA KONSENTRASI YANG BERBEDA Finarsih, Fita; Suparti, Suparti; Rahayu, Triastuti; Suryani, Titik
AGRONIMAL: Jurnal Ilmiah Pertanian dan Peternakan Vol. 3 No. 2 (2025): AGRONIMAL: Jurnal Ilmiah Pertanian dan Peternakan
Publisher : Tahta Media Group

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55080/agronimal.v3i2.1917

Abstract

This study was motivated by the fact that cow’s milk is relatively affordable and widely consumed, yet it serves as an excellent growth medium for microorganisms, making it highly perishable. Therefore, processing and preservation through fermentation are necessary. One of the most popular fermented dairy products is yogurt, which is produced using lactic acid bacteria (LAB), particularly Lactobacillus bulgaricus, which plays an essential role in the fermentation process. Yogurt naturally has a sour taste; therefore, the addition of honey as a natural sweetener is needed to improve its acceptability. Honey contains approximately 41% fructose, 35% glucose, and 1.9% sucrose, which contribute to sweetness and may support fermentation activity. The objective of this study was to determine the effect of different concentrations of honey and Lactobacillus bulgaricus on the quality of cow’s milk yogurt. The research employed a Completely Randomized Design (CRD) with a two-factor factorial arrangement. The first factor was honey concentration (0%, 3%, and 5%), and the second factor was Lactobacillus bulgaricus concentration (0%, 3%, 5%, 7%, and 9%). The study also evaluated yogurt quality based on protein content, total acidity, and sensory attributes including color, aroma, taste, and overall acceptability through organoleptic testing. The results showed that both honey and Lactobacillus bulgaricus concentrations significantly affected yogurt quality. The lowest protein content was observed in treatment M1L1 (0% honey, 0% bacteria) at 2.94%, while the highest protein content was found in treatment M3L5 (5% honey, 9% bacteria) at 5.23%. Similarly, the lowest total acidity was recorded in M1L1 (0.61%), whereas the highest total acidity was obtained in M3L5 (1.65%). Yogurt treatments that were acceptable to panelists were those containing 5% honey combined with all bacterial concentrations (M3L1, M3L2, M3L3, M3L4, and M3L5).
The Fiber Content, Reduced Sugar and Organoleptic Quality of Nata De Avocado on The Variation Types of Sugar and Nutrition Desty Sekar Prameswari; Titik Suryani
Quagga: Jurnal Pendidikan dan Biologi Vol 18 No 1 (2026): QUAGGA : Jurnal Pendidikan dan Biologi
Publisher : Program Studi Pendidikan Biologi, Fakultas Keguruan dan Ilmu Pendidikan, Universitas Kuningan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25134/quagga.v18i1.413

Abstract

Nata is a probiotic food fermented with the starter Acetobacter xylinum bacteria. Avocado has the potential as nata substrate containing carbohydrates, protein, iron, vitamin A, vitamin B and fat. The purpose of this study was to determine the fiber content, reducing sugar and organoleptic quality of nata de avocado on the type variations of sugar and nutrients. This research method was an experiment with Completely Randomized Design (CRD), 2 factors. Factor I: sugar type (G): brown sugar (25 g) and granulated sugar (25 g). Factor II: nutrient type (N): 25% mung bean extract (62.5 ml) and 25% sword bean extract (62.5 ml). The results showed the best fiber levels, reducing sugar and organoleptic quality of nata de avocado were 4.51% and 12.770%, white color, neutral aroma, chewy texture and preferred in the G1N2 treatment (25 g brown sugar and 62.5 ml sword bean extract).
Evaluation of Rejected Soybean Milk-Based Liquid Organic Fertilizer with Garlic and Turmeric Additives in Hydroponic Cultivation Titik Suryani; Lina Agustina; Santhyami; Ima Aryani; Sri Darnoto; Siti Kartika Sari
Bioscientist : Jurnal Ilmiah Biologi Vol. 14 No. 2 (2026): 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.v14i2.17468

Abstract

This study investigated the potential use of rejected soybean milk as a raw material for producing liquid organic fertilizer (LOF) for hydroponic cultivation. The research was designed as a laboratory-based experimental study. The LOF was formulated from soybean milk waste, spent mushroom baglog, turmeric, and garlic through anaerobic fermentation. It was then characterized based on sensory and chemical properties and applied to hydroponically cultivated water spinach (Ipomoea aquatica) over a 9-week growth period. Sensory evaluation showed that the resulting LOF was a brownish-orange, free-flowing, and odorless liquid, indicating the occurrence of humification processes during fermentation. Chemical analysis revealed low macronutrient concentrations, with nitrogen, phosphorus, and potassium contents of 0.18%, 0.003%, and 0.16%, respectively. These values were below the Indonesian National Standard for liquid organic fertilizer. The LOF also had an alkaline pH of 8.32. Plant growth trials demonstrated a progressive decline in growth performance as the proportion of soybean-milk-based LOF increased. The AB Mix treatment consistently produced superior results across all growth parameters, including plant height, leaf number, and leaf size. Plants treated with the LOF generally exhibited yellowish-green leaves and reduced vegetative vigor, although survival remained 100% across all treatments. These findings indicate that rejected soybean milk can be valorized into a physically stable LOF; however, the current formulation provides insufficient plant-available nutrients and may induce plant stress due to its high pH and the potential phytotoxic effects of turmeric and garlic extracts. Further optimization through nutrient enrichment, pH adjustment, and controlled additive concentrations is therefore required to develop soybean-milk-based LOF as a viable alternative to synthetic AB Mix for hydroponic cultivation.
Antioxidant Activity and Organoleptic Quality of Yellow Marigold Flower Kombucha (Tagetes erecta L.) on the Variations of Sugar Type and Fermentation Duration Herviana Yessykasari Yessy; Titik Suryani Titik
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 cici4d 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 cici4d aromatic type of kombucha and quite liked. in the G2F2 treatment (200 g palm sugar and 7 days fermentation duration).
Potensi Bunga Telang dan Daun Stevia Sebagai Bahan Teh Herbal Dengan Variasi Suhu dan Lama Pengeringan Titik Suryani; Nevia Gina Pradita
Proceeding Biology Education Conference: Biology, Science, Enviromental, and Learning Vol 21, No 1 (2024): Proceeding Biology Education Conference
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Herbal tea is a beverage product made from plant leaf  beneficial for health and  refreshing drink. One of the innovative ingredients of  herbal tea is butterfly pea flowers and stevia leaf. Butterfly pea flowers (Clitoria ternatea L) contain flavonoids, anthocyanins, glycosides, and kaempferol glycosides as antioxidant compounds that prevent free radicals. The addition of stevia leaf (Stevia rebaudiana) as a natural sweetener, low calories and as a substitute of sugar. The aim of this research was to determine the antioxidant activity and organoleptic quality of herbal tea combination between butterfly pea flowers and stevia leaf on variations of temperature and drying duration. This research method was experimental with a Completely Randomized Design (CRD), two treatment factors. The first factor was variation of drying temperature (T) at 55˚C and 60˚C and the second factor was variation of drying duration (L) 70 minutes, 90 minutes and 120 minutes. The results showed that the highest antioxidant activity of herbal tea combination between butterfly pea flowers and stevia leaf in the T2L1 treatment (temperature 60˚C and drying duration 70 minutes) was 88.811%. The best organoleptic quality of herbal tea in the T2L1 treatment was purple ,ordinary  aroma,not bitter taste and sweet, liked.
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