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All Journal AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian Jurnal Biologi Tropis KABILAH : Journal of Social Community Health Sciences and Pharmacy Journal Journal of Food and Culinary FoodTech: Jurnal Teknologi Pangan Lumbung Inovasi: Jurnal Pengabdian Kepada Masyarakat
Lucky Hartanti
Universitas Tanjungpura
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Economics, Econometrics & Finance Education Environmental Science Health Professions Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Substitusi Tepung Terigu dengan Tepung Biji Cempedak (Artocarpus champeden) terhadap Karakteristik Fisikokimia Kue Semprit Lucky Hartanti; Selviana Putri Herawati; Tri Rahayuni
Journal of Food and Culinary Vol. 5 No. 1 [Juni 2022]
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jfc.v5i1.6293

Abstract

Kue semprit adalah salah satu kue kering jenis biskuit berlemak dan termasuk dalam klasifikasi kue kering dengan teknik semprot. Tujuan penelitian ini untuk mengetahui kecenderungan mutu dari kue semprit dengan adanya substitusi tepung biji cempedak, serta mendapatkan substitusi terbaik dari tepung terigu dengan tepung biji cempedak berdasarkan karakteristik fisikokimia dan sensori. Penelitian dilaksanakan menggunakan Rancangan Acak Kelompok (RAK) satu faktor, yaitu substitusi tepung terigu dan tepung biji cempedak (P) yang terdiri dari 6 taraf perlakuan dengan 4 kali ulangan. Berdasarkan hasil penelitian dapat disimpulkan bahwa pemanfaatan tepung biji cempedak sebagai bahan pensubstitusi tepung terigu dalam pembuatan kue semprit berpengaruh terhadap kadar air, kadar abu, protein, dan karbohidrat, namun tidak berpengaruh terhadap kadar lemak kue semprit. Perlakuan terbaik diperoleh dari substitusi tepung terigu dengan 60% tepung biji cempedak dengan hasil uji karakteristik fisikokimia berupa kadar air 2,51%, kadar abu 1,48%, kadar lemak 30,28%, kadar protein 7,99%, dan kadar karbohidrat 57,74%.
Physical Chemical Characterization, Determination of Antioxidant Activity and Phytochemical Screening of Gambir Claw Herbal Tea (Uncaria gambir) Lucky Hartanti; Asri Mulya Ashari; Rita Kurnia Apindiaty; Gusti eva Tavita; Rafdinal Rafdinal; Desriani Lestari; Warsidah Warsidah
Jurnal Biologi Tropis Vol. 22 No. 4 (2022): October - December
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v22i4.4334

Abstract

Uncaria gambir is a member of Rubiaceae family. Information related to antioxidants and the use of this plant in the food and cosmetic industry has been widely reported. This study aims to determine the physicochemical properties, phytochemical content and antioxidant activity of herbal tea made from gambir claw, which was collected from the Pontianak City area of ​​West Kalimantan. Determination of physicochemical properties is based on measuring the parameters of pH, water content, ash content and organoleptic including taste, odor and color when dissolved in water. Phytochemical screening was carried out using specific reagents to determine the presence of flavonoid compounds, tannins, alkaloids and saponins. Antioxidant activity was determined using the free radical scavenging method 2,2-diphenyl-1-picrylhydrazyl (DPPH). From the results of the measurement of the physical and chemical properties of gambir claw herbal tea, the pH, ash content, moisture content and powder conditions met the requirements of SNI No 3836 of 2013, phytochemical screening showed positive results for flavonoid and tannin compounds, and antioxidant activity was obtained at 88,398 ppm, classified as a strong antioxidant.  
Proximate and Macro Minerals Content of Gastropods in the Waters of Teluk Cina Lemukutan Island West Kalimantan Warsidah Warsidah; Mega Sari Juane Sofiana; Apriansyah Apriansyah; Lucky Hartanti; Desriani Lestari; Ikha Safitri; Shifa Helena
Jurnal Biologi Tropis Vol. 22 No. 4 (2022): October - December
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v22i4.4398

Abstract

Lemukutan Island in West Kalimantan has marine natural resources with a high level of diversity such as seagrass, coral reefs, macroalgae, and gastropods. Gastropods are one of the largest Mollusc phylum groups that are abundant in the waters of Lemukutan Island. Several types of gastropods have been reported to have high economic value and high nutritional content as well as macro minerals such as Na, Ca, K, F, and P. Therefore, these biota are more widely used as food. This study aims to analyze the proximate and mineral content of gastropods (Lambis and Monetaria) from the waters of Lemukutan Island. The moisture content and ash content of the sample were determined by the gravimetric method. The results of the study found that macro mineral content was determined in Lambis and Monetaria by Atomic Absorption Spectrophotometer (AAS). The protein content in both types of gastropods is quite high. Monetaria has a higher protein content (63.69%) than Lambis (50.06%). However, the fat content in Lambis is 1.88% and Monetaria is 1.14%. The highest mineral content of these two types of gastropods is iron (Fe). Lambis and Monetaria have Fe content of 0.2762 mg/kg and 0.1818 mg/kg, respectively.
Antioxidant Activity of Crude Protein of Xestospongia Sponge from Spermonde Sulawesi Tahirah Hasan; Mega Sari Juane Sofiana; Apriansyah; Lucky Hartanti; Desriani Lestari; Ikha Safitri; Syarif Irwan Nurdiansyah
Jurnal Biologi Tropis Vol. 22 No. 4 (2022): October - December
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v22i4.4402

Abstract

Xestospongia sp. is a barrel sponge belonging to the phylum porifera of the class Demospongia. This sponge abundant in coral reefs ecosystem. It is a filter feeder where the filtering of nutrients available in the environment occurs in the pores along the body. Various microorganisms in the seawater were exposed to sponges, so that they can produce various biological activities. This study aims to determine the antioxidant activity of crude protein from sponge Xestospongia sp from Spermonde waters of Sulawesi Island. The protein of the sponge was extracted using ammonium sulfate. Then, the protein was determined by the Lowry method in each fraction. Furthermore, the antioxidant activity was carried out by the DPPH method. The crude protein extracts in various fractions produced intermediate antioxidant activity produced from each fraction. They are fraction 1 (0-30%) of 81.31 ppm, fraction 2 (30-60%) was 180.22 ppm, and fraction 3 (60–90%) was 93.97 ppm, while crude protein was 128.33 ppm.The ascorbic acid as a positive control has antioxidant 2.98 ppm.
SOSIALISASI DAN EDUKASI MEMBANGKITKAN SEMANGAT ENTERPRENEURSHIP KAMPUS MELALUI WEBINAR PELUANG USAHA STRATEGIS DI MASA PANDEMI DAN NEW NORMAL Warsidah Warsidah; Neva Satyahadewi; Gusti Eva Tavita; Bambang Kurniadi; Lucky Hartanti; Shifa Helena
KABILAH : Journal of Social Community Vol. 7 No. 2 (2022): Desember
Publisher : LP2M IAI Nazhatut Thullab Sampang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35127/kbl.v7i2.6254

Abstract

Abstrak: Perekonomian nasional adalah salah satu sektor yang terdampak berat dengan adanya pandemic covid 19. Enterpreneurship yang berlangsung di dalam kampus atau dilaksanakan oleh mahasiswa, selama ini telah memberi warna khusus dalam kancah bisnis, telah ikut goyah dihantam tsunami pandemic, karena banyaknya pembatasan kegaiatan sebagai usaha pemerintah dalam memutus mata rantai penularan virus covid 19. Lesunya gairah bisnis sejak awal tahun 2019 sampai akhir tahun 2021, akhirnya mendorong untuk dilakukan sosialisasi dalam kampus terkait peluang-peluang bisnis selama masa pandemi yang bertujuan untuk membangkitkan kembali semangat berusaha kepada mahasiswa selama masa pandemic sampai menuju masa new normal. Kegiatan ini kemudian dirumuskan kembali dalam bentuk webinar yang diinisiasi oleh Himpunan Mahasiswa Ilmu Kelautan dan Dosen pembina kegiatan kemahasiswaan, yang dihadiri sekitar 60 mahasiswa dalam jurusan yang sama. Kegiatan dilaksanakan pada hari Jumat, 11 Maret 2022 berlangsung dengan baik, aktivitas mahasiswa bertanya dalam forum tersebut sangat tinggi dan beberapa mahasiswa juga menyampaikan ide-ide bisnis yang sedang direncanakan ataupun sudah dalam tahap akan realisasi. Kata Kunci: Kewirausahaan, bisnis, pandemi, sosialisasi, realisasi
Penguatan Literasi Numerasi dan Adaptasi Teknologi Melalui Program Kampus Mengajar Neva Satyahadewi; Amriani Amir; Asri Mulya Ashari; Rita Kurnia Apindiati; Lucky Hartanti
Lumbung Inovasi: Jurnal Pengabdian kepada Masyarakat Vol. 7 No. 4 (2022): December
Publisher : Lembaga Penelitian dan Pemberdayaan Masyarakat (LITPAM)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36312/linov.v7i4.962

Abstract

Program Kampus Mengajar (KM) adalah salah satu solusi dalam permasalahan yang dialami dunia pendidikan selama pandemic covid 19, diprogramkan untuk semua sekolah khususnya sekolah dasar dan menengah di seluruh Indonesia dalam usaha mengefektifkan proses pembelajaran. Sekolah Dasar Negeri (SDN) No 15 Segedong Kabupaten Bengkayang adalah salah satu sekolah dengan status belum terakreditasi, mendapatkan jatah penempatan peserta Kampus Mengajar 2 (KM2) sebanyak 4 orang. Tujuan dari kegiatan ini adalah untuk membantu terselenggaranya layanan pendidikan dalam usaha meningkatkan kemampuan literasi, numerasi dan teknologi dari siswa di sekolah tersebut. Pelaksanaan kegiatan ini dibagi dalam beberapa tahapan yaitu proses pembelajaran, adaptasi teknologi dan penertiban administrasi sekolah. Kegiatan dilaksanakan selama 20 minggu efektif, dimulai dari awal Agustus-20 Desember 2022. Hasil kegiatan menunjukkan adanya peningkatan kualitas sekolah, dari yang belum akreditasi menjadi terakreditasi C, selain itu semangat dan motivasi siswa dalam belajar juga semakin tinggi. Increasing Numeral Literacy and Technology Adaptation Through the Teaching Campus Program  The Teaching Campus Program (KM) is one solution to the problems experienced by the world of education during the COVID-19 pandemic, programmed for all schools, especially elementary and secondary schools throughout Indonesia in an effort to streamline the learning process. State Elementary School (SDN) No. 15 Segedong, Bengkayang Regency is one of the schools with an unaccredited status, receiving 4 participants from Teaching Campus 2 (KM2). The purpose of this activity is to assist the implementation of educational services in an effort to improve the literacy, numeracy and technology skills of students at the school. The implementation of this activity is divided into several stages, namely the learning process, adapting technology and controlling school administration. The activity was carried out for 20 effective weeks, starting from the beginning of August-20 December 2022. The results of the activity showed an increase in the quality of schools, from those that have not been accredited to become accredited C, besides that the enthusiasm and motivation of students in learning is also getting higher.
Pengujian Kualitas Parameter Fisika Kimia dan Kandungan Total Fenol dari Teh Herbal Cakar Kucing (Uncaria tomentosa Wild. Ex Schult) Sebagai Minuman Fungsional Gusti Eva Tavita; Riza Linda; Asri Mulya Ashari; Rita Kurnia Apindiati; Lucky Hartanti
AGRISAINTIFIKA: Jurnal Ilmu-Ilmu Pertanian Vol 6, No 2 (2022): Agrisaintifika
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara Sukoharjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ags.v6i2.2936

Abstract

The many side effects of consuming chemical-based drugs in maintaining human health have led to a tendency to return to nature. Consumption of medicinal plants in fresh or dried form has been considered to minimize side effects. This research will examine the feasibility of cat's claw (Uncaria tomentosa Wild. Ex Schult) tea as a functional drink based on physicochemical parameters and total phenol content. The physicochemical parameters tested included pH, water content, ash content and organoleptic examination of herbal teas including taste, odor and color of the brewed solution, while the total content of phenolic compounds was carried out based on the Folin–Ciocalteu method. Organoleptic examination showed a characteristic odor of the leaves, such as the smell of herbal teas in general with a bland and astringent taste, and the juice of the solution was yellowish green. The results of the physicochemical parameter test showed that the pH of the solution was 6.9, the water content was 7.7, the ash content was 8.00%, while the total phenol content measured was 68.77 mg GAE/g sample.  The physicochemical parameters measured from the testing of cat's claw herbal tea in this study met the quality requirements of dry tea according to SNI No 3836 BSN 2013
Determination of Physical Chemical Properties and Antioxidant Potential of Bajakah Tampala Herbal Tea (Spatholobus littoralis Hassk) Lucky Hartanti; Rafdinal Rafdinal; Asri Mulya Ashari; Rita Kurnia Apindiati; Gusti Eva Tavita; Andi Denisa Fadliah Nur; Warsidah Warsidah
Health Sciences and Pharmacy Journal Vol 6, No 3 (2022)
Publisher : STIKes Surya Global Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32504/hspj.v6i3.764

Abstract

Herbal tea is one of the functional drinks, which is consumed for the purpose of preventing or treating disease. The number of side effects that arise from the consumption of drugs made from synthetic or chemical materials has led to a tendency for people to return to consuming herbal plants as a solution to health problems. The purpose of this study is to make tea from the roots of tampala (Spatholobus littoralis Hassk) and to test the physical and chemical properties, organoleptic examination and determination of antioxidant activity. Testing of physical and chemical properties including water content, ash content and pH of the preparation, organoleptic examination including taste and odor and color of the brewed solution and determination of antioxidant activity was carried out using the DPPH method (2,2-diphenyl-1-picrylhydrazil). The results of the physicochemical test of tampala tea showed that a pH of 6.8, water content of 7.63%, ash content of 7.7%. On organoleptic examination, the tea using the brewed water showed a slightly sour taste, a characteristic wood smell and a brownish yellow color. Based on the physical and chemical character of the tampala herbal tea test results, it meets the requirements of SNI No. 3836 of the 2013 National Standardization Agency, while the antioxidant test results of the tampala herbal tea was obtained an IC50 value (Inhibition Concentration 50) of 89.63 ppm, included in the category of strong antioxidant potential, because it is in the category of strong antioxidant potential. in the range of 50-100 ppm.
The Effect Of Exselsa Coffee Roasting Temperature And Time On The Physicochemical And Sensory Properties Of Coffee Powder Remondus Rendy R. Sihombing; Suko Priyono; Lucky Hartanti
FoodTech: Jurnal Teknologi Pangan Vol 6, No 1 (2023): May
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jft.v6i1.65999

Abstract

This study aims to obtain the best combination of temperature and roasting time in processing excelsa coffee beans on the quality of the coffee powder produced. The research design used RAK which was arranged by factorial two factors, namely roasting temperatures of 190°C, 200°C, 210°C and roasting times of 10, 15, 20 minutes, so that 9 treatment combinations were obtained, 3 replications. The result data were analyzed statistically with the ANOVA test, followed by the BNJ test, the best quality coffee powder was produced at a temperature and time of 210°C 15 minutes, namely yield 84.70%, water content 1.85%, ash content 3.95%, caffeine content 6,88%, organoleptic characteristics, aroma 3.97 (strong), acidity 3.43 (slightly sour), body/mouthfeel 3.70 (thick), color 3.97 (black), and consumer preferences 3.70 (like).
MicroEssensial Content Fe, Zn and Iod of Sipunculus nudus from Samboang Beach, Bulukumba District Lucky Hartanti; Warsidah; Rita Kurnia Apindiati
Jurnal Biologi Tropis Vol. 23 No. 1 (2023): Special Issue
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v23i1.6264

Abstract

Micro minerals are a number of minerals that the body needs to carry out its functions normally, even if only in very small amounts. The high need for minerals to improve health, especially in handling stunting in children during the growth and development period, encourages the search for food sources that are cheap and easy to consume. Sipunculus nudus is a marine animal that lives immersed in sand where the waters are relatively fertile, and is often found in the East of South Sulawesi region. The aim of this research is to determine the micro mineral content of iron (Fe), zinc (Zn) and iodine (I) in the meat of S. nudus in Samboang waters. Fe and Zn were determined using an atomic absorption spectrophotometer, while iodine was determined using an HPLC instrument. The results showed that the S. nudus sample contained Fe and Zn of 221.43 ppm and 21 ppm respectively, and the mineral Iodine (I) was 14.11 ppm.
Co-Authors . Apriansyah Amriani Amir Andi Denisa Fadliah Nur Ashari, Asri Mulya Bambang Kurniadi Desriani Lestari Desriani Lestari Gusti Eva Tavita Helena, Shifa Ikha Safitri Mega Sari Juane Sofiana Neva Satyahadewi Rafdinal Rafdinal Remondus Rendy R. Sihombing Rita Kurnia Apindiati Rita Kurnia Apindiaty Riza Linda Selviana Putri Herawati Suko Priyono Syarif Irwan Nurdiansyah Tahirah Hasan Tri Rahayuni Warsidah Warsidah Warsidah