Article Per Year (5 Year)
p-Index From 2021 - 2026
0.562
P-Index
This Author published in this journals
All Journal Jurnal Riset Kimia Jurnal Penelitian Pendidikan IPA (JPPIPA) Jurnal Ilmiah Wahana Pendidikan Jurnal Agroindustri Berkelanjutan
Susilawati -
Unknown Affiliation
Religion Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Education Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Physics Social Sciences Other

Published : 14 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 14 Documents
Search

 1   2 
ANALISA VARIASI PEMBELAJARAN PADA MAHASISWA PROGRAM MAGISTER PENDIDIKAN IPA UNIVERSITAS MATARAM KOSIM -; Susilawati -; Aris Doyan; Ahmad Harjono
Jurnal Penelitian Pendidikan IPA Vol. 3 No. 1 (2017): January
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v3i1.74

Abstract

Descriptive study was conducted in order to determine the level of variation of instruction for student of Master of Science Education Program at University of Mataram. Important research carried out in connection with one of the competencies of teaching skills as a graduate Master of Science Education. Data collection method for the analysis of variations in instruction styles questionnaire used learning and teaching as well as a process for learning with multi representation approach on the subject of wave phenomena The population as well as a sample are students of Master of Science Education 2015/2016 and 2016/2017. The results of data processing of the variety of instruction based teaching style show 34.35% visual, 31.71% auditory and 33.94% kinestetic. While the level of variation of Instruction based on a total score of 45.50% in good category. Results variety of instruction with a multi representation provides a good level of 50.00%.Keywords: Variation of Instruction, Teaching style, Multi Representation Approach
PEMANFAATAN KULIT BUAH NAGA MERAH (Hylocereus polyrhizus) SEBAGAI PENSTABIL ES KRIM SUSU KAMBING ETAWA UTILIZATION OF RED DRAGON FRUIT (Hylocereus polyrhizus) SKIN AS A STABILIZER FOR ETAWA GOAT’S MILK ICE CREAM Risa Nisriinaa; Susilawati -; Fibra Nurainy; Suharyono -
Jurnal Agroindustri Berkelanjutan Vol 3, No 1 (2024)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v3i1.8852

Abstract

Red dragon fruit skin can be used as an additional ingredient in food. Red dragon fruit skin contains 10.80% pectin. The pectin content in the skin of red dragon fruit can be used as a stabilizer, one of which is an ice cream stabilizer. The aim of this research is to determine the effect of adding red dragon fruit peel flour as an ice cream stabilizer to produce ice cream with the best physical and sensory properties. The research was conducted using a Complete Randomized Block Design (RAKL) with a single factor consisting of 5 levels, namely the concentration of added red dragon fruit peel flour, namely 0.5%, 1%, 1.5%, 2%, and 2.5% and 4 repetition. As a control, 0.5% gelatin was used. The addition of red dragon fruit peel flour as an ice cream stabilizer has a significant effect on the taste, color, aroma, texture, overall acceptability, overrun, melting speed and stability of the ice cream emulsion. The addition of 1% red dragon fruit peel flour was the best treatment with a score for aroma of 2.79 (no prengus smell), texture of 3.15 (soft), color of 3.02 (liked), taste of 3.23 (liked) , overall acceptance of 3.27 (likes), overrun value of 69.69%, emulsion stability of 85.35 and melting speed of 53.83 minutes. Ice cream with the addition of dragon fruit peel flour contains 56.65% water content, 1.29% ash content, 6.32% fat, 4.96% protein and 30.78% carbohydrates.
KAJIAN FORMULASI EKSTRAK BUNGA TELANG (Clitoria ternatea) TERHADAP AKTIVITAS ANTIOKSIDAN PADA MINUMAN FUNGSIONAL STUDY OF BUTTERFLY PEA FLOWER (Clitoria ternatea) EXTRACT FORMULATION ON ANTIOXIDANT ACTIVITY IN FUNCTIONAL BEVERAGES Aan Kurniadi; Dewi Sartika; Novita Herdiana; Susilawati -
Jurnal Agroindustri Berkelanjutan Vol 3, No 1 (2024)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v3i1.8796

Abstract

Butterfly pea flower is one of the flowers that can be used as an ingredient in making functional drinks. This research aims to determine the best formulation of a combination of functional drink treatment of butterfly pea flower with the addition of different butterfly pea flower extracts and to determine the antioxidant activity of butterfly pea flower using the DPPH method. This research was structured in a Complete Randomized Block Design (RAKL) with a single factor and 4 replications. The formulation of the telang flower functional drink consists of 6 concentrations, namely 5 mL (P1), 10 mL (P2), 15 mL (P3), 20 mL (P4), 25 mL (P5), 30 mL (P6). The data obtained were analyzed for homogeneity using the Bartlett test and additional data was tested using the Tuckey test, then the data was analyzed for variance (ANARA) to determine the effect between treatments. If there is a real influence, the data is analyzed further with the Honestly Significant Difference Test (BNJ) at the 5% level. The results showed that the best drink formulation was P3 (15 mL of butterfly pea flower extract concentration) which produced a taste with a score of 3.07 (like), color with a score of 3.74 (like), aroma with a score of 3.78 (like), and overall acceptance with a score of 3.63 (likes). The antioxidant activity of the telang flower functional drink ranges between 29.9−42.2% with an IC50 value of 80.14 ppm which is classified as a strong antioxidant.
PENGARUH LAMA PEMASAKAN TERHADAP SIFAT SENSORI, SIFAT KIMIA, DAN SIFAT FISIK PERMEN JELLY SUSU KAMBING THE EFFECT OF COOKING LENGTH ON THE SENSORY PROPERTIES, CHEMICAL PROPERTIES, AND PHYSICAL PROPERTIES OF GOAT'S MILK JELLY CANDY Alfi Syahriyah Majidah; susilawati -; Otik Nawansih
Jurnal Agroindustri Berkelanjutan Vol 3, No 1 (2024)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v3i1.8855

Abstract

Goat's milk jelly candy is a snack made from a mixture of sugar, goat's milk, thickening agents and other permitted food additives, which of course can increase consumption of goat's milk. Factors that can influence the quality of jelly candy include gelling ingredients, cooking temperature, cooking length, choice of mixed ingredients, addition of sugar, etc. The aim of this research is to determine the effect of cooking length on the sensory properties, chemical properties and physical properties of goat's milk jelly candy in accordance with SNI 3547-2-2008 concerning jelly candy. This research was structured in a Completely Randomized Block Design (CRBD) with a single factor and four replications. The factor used is the cooking length. Fresh goat's milk, carrageenan, gum arabic, glucose syrup, sugar, and water are mixed and cooked for a cooking length according to the treatment after the mixture boils, starting from 15, 20, 25, 30, 35, and 40 minutes. The research results show that the cooking length for jelly candy affects the sensory properties, chemical properties and physical properties of goat's milk jelly candy. The best cooking length for goat's milk jelly candy is 20 minutes with texture characteristics of 4.00 (chewy), color 4.38 (brownish yellow), taste 4.23 (like), aroma 3.87 (rather like), water content 11.28%, ash content of 0.82%, reducing sugar content of 5.70%, sucrose sugar content of 42.79%, and springiness level of 2.925 mm have met the jelly candy quality standards according to SNI No. 3547-2-2008 regarding jelly candy.
Co-Authors Aan Kurniadi Ahmad Harjono Alfi Syahriyah Majidah Aos Santosa Hadiwijaya Aris Doyan DEWI SARTIKA Fibra Nurainy Habibi - Harry Soeprianto Hikmawati . Holyness Nurdin Singadimedja Ida Ayu Desy Adriani Khalilurrahman - Kosim - LALU RUDYAT TELLY SAVALAS Munib - Mussani - Mu’thia Mubasyira Novita Herdiana Nyoman Sridana Otik Nawansih Reknosari - Risa Nisriinaa Siswadi - Suharyono - Wayan Gunada