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All Journal FORUM STATISTIKA DAN KOMPUTASI Media Gizi dan Keluarga Jurnal Ilmu Dasar Chemica: Jurnal Ilmiah Kimia dan Pendidikan Kimia Jurnal Online Mahasiswa (JOM) Bidang Pertanian Jurnal Agroekoteknologi JURNAL GALUNG TROPIKA Jurnal Pertanian Agros JURNAL AGROHITA Jurnal Hilirisasi IPTEKS (JHI) JERAMI Indonesian Journal of Crop Science Warta Pengabdian Andalas: Jurnal Ilmiah Pengembangan Dan Penerapan Ipteks Sagu Jurnal Siger Matematika Journal of Applied Agricultural Science and Technology Jurnal Pengabdian Masyarakat Bidang Sains dan Teknologi Jurnal Penelitian Rumpun Ilmu Teknik Teknologi dan Industri Pertanian Indonesia Vokatek : Jurnal Pengabdian Masyarakat Jurnal Penelitian Sistem Informasi Jurnal Pengabdian Bersama Masyarakat Indonesia Jagur: Jurnal Agroteknologi Jurnal Abdimas Kesehatan Jurnal Akademika Baiturrahim Jambi
Netti Herawati
Universitas Andalas
Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Transportation Veterinary Other

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PERBANDINGAN KUASA UJI PENDEKATAN BIGGERS DAN SATTERTHWAITE-COCHRAN DALAM MENGANALISIS DATA HILANG PADA RANCANGAN KELOMPOK TERACAK LENGKAP Achmad Firdaus; Mustofa Usman; Netti Herawati
FORUM STATISTIKA DAN KOMPUTASI Vol. 8 No. 1 (2003)
Publisher : FORUM STATISTIKA DAN KOMPUTASI

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Abstract

This study was aimed to compare type I error in estimating missing data by Biggers and Satterhwaite-Cochran methods in  Randomized Comple Block Design.  Simulation study using Gauss software showed that type I error for Biggers approach are over estimate.  The problem  can be overcomed by Satterhwaite-Cochran approach.Keyword:  Missing data, randomized Block design, Biggers, Satterhwaite-Cochran.
A Simple and Appropriate Dietary Scoring Method for Assessing Nutritional Quality of the Diet of Pregnant Women and Toddler . Hardinsyah; Meitycorfrida Mailoa; Netti Herawati
Media Gizi dan Keluarga Vol. 24 No. 1 (2000): Jurnal Media Gizi dan Keluarga
Publisher : Media Gizi dan Keluarga

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Abstract

The objective of this study was to identify a simple and appropriate dietary scoring method for assessing nutritional quality of the diet of pregnant women and toddler. For this purpose, two sets of food intake data were analyzed. The first data set was the food intake data of pregnant women, which consisted of 150 pregnant women (3-8 month of pregnancy) of East Bogor, and the second data set was the food intake data of toddler which consisted of 191 toddlers (1-3 years) of rural West Java. Four simple dietary scoring methods were developed based on a dietary scoring system of the five major food groups (cereals, meats, vegetables, fruit and milk) and the six major food groups (cereals, meat, legumes, vegetables, fruit and milk). Nutritional quality of the diet (NQ) which was defined as the mean nutrient adequacy of eight nutrients was considered as the gold standard for analysing the most appropriate dietary scoring method. Correlation and dummy regression was applied for this analysis. The results showed that each of the dietary scoring method developed was significantly correlated with the NQ with correlation coefficients ranging from 0.58 to 0.80. The most appropriate and simplest dietary scoring method for assessing the NQ of pregnant women and toddlers was the dietary scoring method developed based on the six major food groups and applying three categorical levels of dietary score (0, 1,2.).
Induksi Tunas In Vitro Bawang Putih pada Umur Simpan Umbi dengan Suhu Rendah dan Komposisi ZPT Berbeda Elara Resigia; Netti Herawati; Nilla Kristina
JURNAL GALUNG TROPIKA Vol 10 No 2 (2021)
Publisher : Fapetrik-UMPAR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31850/jgt.v10i2.774

Abstract

Garlic is one of the agricultural commodities needed by people in Indonesia. The productivity of local garlic produced is still low due to the limited availability of seed tubers and the non-uniform quality of tubers. Production and quality of garlic seed bulbs can be increased through the shelf life of bulbs at low temperatures by tissue culture techniques. This study aimed to determine the effect of the shelf life of tubers at low temperatures and the composition of growth regulators on garlic shoot induction. The design used was a randomized block design for two treatment factors and 15 replications. The first factor was the shelf life of tubers at low temperatures, which consisted of 4 treatments, namely 0, 10, 20, and 30 days. The second factor is the composition of growth regulators consisting of: 2.0 ppm Kinetin + 0.4 ppm 2.4-D; 2.0 ppm NAA + 2.0 ppm BAP; 0.5 ppm NAA + 2.0 ppm 2ip; and 0.2 ppm NAA + 2.25 ppm BAP. The results obtained from this study were that the shelf life of 0 days with the composition of ZPT 2 ppm NAA + 2 ppm BAP, and shelf life of 10 days 0.5 ppm NAA + 2.25 ppm BAP affected shoot emergence time, the number of explants sprouted, and percentage of explants sprouted.
PEMANFAATAN TEPUNG AMPAS TAHU PADA PEMBUATAN KUKIS MENGANDUNG MINYAK SAWIT MERAH Apriadi Kaahoao; Netti Herawati; Dewi Fortuna Ayu
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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Abstract

This study aimed to get the best formulation of substitution of wheat flour with okaraflour in making of cookies containing red palm oil, judging from the content of nutrients and organoleptic tests based on SNI 01-2973-1992. The research was conducted with an experimental method using a completely randomized design with four treatments and four replications. The treatment in this study were ratio of wheat flour and okara flour 100%:0%, 75%:25%, 50%:50%, and 25%:75%. Data were statistically analyzed by using Analysis of Variance and followed by Duncan's New Multiple Range Test at level5%.Results of the analysis showed that ratio of wheat flourand okara flour significantlyaffected on moisture, ash, protein,and crude fiber content as well as descriptive and hedonic sensory test of the cookies. Based on this research, the best treatment wasratio of wheat flourand okara flour 75%:25% which hadmoisture 2.37%, ash 1.62%, protein 6.21%,and crude fiber content 3.80%.Characteristics cookies of best treatment based on descriptive test was  golden yellow color, rather beany flavor, rathertofu tasteless, and crunchy texture. Keywords: Cookies, okara flour, wheat flour, red palm oil.
KANDUNGAN MINERAL (Fe, Ca DAN P) KUKIS SUKUN DENGAN RASIO TEPUNG TEMPE DAN TEPUNGA UDANG REBON Romdatul Sholeha; Netti Herawati; Raswen Efendi
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 2, No 1 (2015): Wisuda February 2015
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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Abstract

The aim of this study was to obtain the best formula of breadfruit cookies formulation that meet quality standart of cookies (SNI 01-2973-1992) especially mineral contents. This research used a Completely Randomized Design (CRD) with four treathments and four replications. The treatments on this study wereKP 1(small shrimp flour 1%, tempeh flour 20%), KP2 (small shrimp flour 6%, tempeh flour 15%), KP3 (small shrimp flour 11%, tempeh flour 10%), and KP4(small shrimp flour 16%, tempeh flour 5%). The results were analyzed statistically by Analysis of Variance (Anova) and further tested with DNMRT at level of 5%. The results show that the treatments significantly different ash but not significantly in iron. The best treatment on this research was KP1 with ash 1,87% and iron 0,10%. There are 4 mg iron in one cookie. Key Words :Cookies, breadfruit, tempeh flour, small shrimp flour, mineral, iron
STUDI PEMANFAATAN IKAN LELE DUMBO (Clarias gariepinus) DAN REBUNG (Dendrocalamus asper) DALAM PEMBUATAN SOSIS Siswanti Siswanti; Netti Herawati; Rahmayuni Rahmayuni
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 1 (2017): Wisuda Februari Tahun 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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Abstract

The sausage is processed products that is very popular among the community. Type of sausages in the market are beef sausage and chicken sausage.Sausages that can be also made from catfish which has good nutritional value as well as a new product which is appreciated by the public. The purposes of the study was to obtain the best sausage formulations of dumbo catfish and bamboo shoot using the SNI quality standards. The research was conducted experimentally using completely randomized design (CRD) with five treatments and four repetitions, followed by DNMRT test at 5% level. The treatment in this study were LDR1 (ratio catfish 95and bamboo shoots 5) LDR2 (ratio catfish 90 and bamboo shoots 10) LDR3 (ratio catfish 85 and bamboo shoots 15) LDR4 (ratio catfish 80 and bamboo shoots 20) and LDR5 (ratio catfish 75 and bamboo shoots 25). Parameters observed were the moisture, ash, fat, protein, carbohydrates, crude fiber contants and sensory evaluation. Results of the analysis of variance showed the addition of catfish and bamboo shoot significanlyaffectedall parameters. The results of the study found that the best treatment was LDR4 with a value of 62,68% moisture content, 1,65%ash, 4,15% fat,13,48% protein, 18,04% carbohydrates and fiber content 2,49% and an overall assessment of sensory preferred by panellists.  Keywords :sausage, catfish, bamboo shoots.
PEMBUATAN FRUIT LEATHER DARI CAMPURAN BUAH SIRSAK (Annoma muricata L.)DAN BUAH MELON (Cucumis melo L.) Andika Pranata Risti; Netti Herawati
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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Abstract

Theaim of this study wasto get the best treatment fruit leather from mixed soursop (Annoma muricata L.) and melon (Cucumis melo L.). The study used a Complete Randomized Design (CRD) with 6 treatments and 3 replications.The treatments were SM1 (soursop 100 : melon 0), SM2 (soursop80 : melon 20), SM3 (soursop60 : melon40), SM4 (soursop40 : melon60) SM5 (soursop20 : melon80) and SM6 (soursop 0 : melon 100).  The data were analyzed statistically using ANOVA and DNMRT at 5%.  Thestudyshowed that treatment significantly influence on water, ash content, degree of acidity (pH), crude fiber,and organoleptic test. The best treatment offruit leather from this research  wasSM2 which have water 12,16%, ash 0,75%, degree of acidity (pH) 3,98, crude fiber content 1,91%, , reddish yellow color,little fruit soursop and melonflavour, sweetness taste, the texture clay and overall assesment of fruit leather was  preferred by the panelist.Keywords: Fruit leather, soursop fruit and melon
EVALUASI SENSORI DAN ANALISIS USAHA KUKIS SUKUN PADAT GIZI Widia Fitri; Netti Herawati; Evy Rossi
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 2, No 1 (2015): Wisuda February 2015
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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Abstract

The objective of this research was to determine the level of preference panel and cookies descriptive characteristics and determine the feasibility business of cookies based breadfruit flour, tempe flour, rebon shrimp flour and red palm oil from its economic aspect. The treatments were TU1 (Tempe flour 20%, Rebon shrimp flour 1%), TU2 (Tempe flour 15%, Rebon shrimp flour 6%), TU3 (Tempe flour 10%, Rebon shrimp flour 11%) and TU4 (Tempe flour 5%, Rebon shrimp flour 16%).The treatments gave significant effect on descriptive test on attributes of color, shrimp aroma, salty flavor, shrimp flavor, tempe flavor and bitter end, as well as on the color attribute on the preferences test of adult panelists and the preferences test of child panelists.The best treatment on this research was TU1cookies, based on preference test of adult panelists and child panelists with consideration of the averages of ash content 1.87% has met quality standards cookies (SNI 01-2973-1992). TU1 cookies have moisture content 6,75%; protein content 13,87% andfat content 35,56%.The results of business analysis for one-time production with production scale 15 kg dough was that the business efficiency 1.37and thus the business of breadfruit cookies deserve to be established.   Keywords: Sensory evaluation, Business analysis, Breadfruit cookies
PEMANFAATAN PATI BIJI CEMPEDAK (Artocarpus champeden) UNTUK PEMBUATAN EDIBLE FILM Syahrum Syahrum; Netti Herawati; Raswen Efendi
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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Abstract

Cempedak seed was found to have high starchsof content and yet it has not been optimally utilized. Therefore this research was aimed to utilized the starchsof cempedak seed as material of edible film and to get the best formulations of added of starchscempedak seed. This research was conducted experimentaly by used Complete Randomized Design (CRD) with four treatmens and four replications which followed by Duncan’s New Multiple Range Test (DNMRT) at level 5%. The treatmens in this research include P1 (2 g starch cempedak seed), P2 (3 g starch cempedak seed), P3(4 g starch cempedak seed), and P4 (5 g starch cempedak seed). The results of research showed that addedof concentrations starchscempedak seed gave significantly affect on water content, thickness, solubility, water uptake, and water vapor transfer rateedible film. The best formulationswas obtained on the edible film with added of starch cempedak seed 5% which has water content of 21.98%, thickness of 0.15mm, solubility of 30.03%, water uptake of 62.74%,  and water vapor transfer rate of 0.18g/m2/hour.Keywords:edible film, starch cempedak seed
MUTU BAKSO IKAN EKOR KUNING (Caesio cuning) DENGAN PENAMBAHAN REBUNG (Dendrocalamus asper) Christian Sinaga; Netti Herawati; Noviar Harun
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 2, No 2 (2015): Wisuda Oktober 2015
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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Abstract

This study aims to get the exact formulation of the slurry shoots with yellowtail fish meat in the manufacture of composite flour meatballs using sago starch and tapioca starch as a filler. The expected benefits of this research is the improve of the nutritional value of the meatballs with the addition of bamboo shoots and increase the diversity of fishery product processing and dissemination of fish balls. The method used in this research is completely randomized design (CRD) with 5 treatments and 3 replications. The treatment in this study is P1 (25% bamboo shoots : 35% yellowtail fish), P2 (20% bamboo shoots : 40% yellowtail fish), P3 (15% bamboo shoots : 45% yellowtail fish), P4 (10% bamboo shoots : 50% yellowtail fish), P5 (5% bamboo shoots : 55% yellowtail fish). The results of this study showed that the addition ratio of shoots on yellowtail fish balls significant effect on water content, fiber content and protein levels as well as color, aroma, flavor and texture of the meatballs are descriptive, but no effect was not apparent to the hedonic test on the attributes of color, texture and an overall assessment. The best treatment is P1 (25% bamboo shoots : 35% yellowtail fish).   Keywords: MeatBall, yellowtail fish, bamboo shoots.
Co-Authors AA Sudharmawan, AA Abiyasa Eka Saputra Aceng Sehat Achmad Firdaus Afrima Sari Agus Sutrisno Ajeng Galuh Wuryandari Akhyar Ali Amida Citra Putri Andika Pranata Risti Annisa Najla Salsabila Apri Anwar, Aswaldi Apriadi Kaahoao Aprizal Zainal Armansyah Armansyah Armansyah Armansyah Auzar Syarif Benni Satria Chairunnisa Saragih Christian Sinaga Damayanti, Elok Dedy Insan Dewi Fortuna Ayu Edi Harapan elara resigia Fitria Marisya Gustian Gustian Hardinsyah Hayati, PK Dewi Hermansyah Silitonga Herviyanti Herviyanti Indra Dwipa Irfan Suliansyah Jamiatul Khairiyah Jumri ' Khoirin Nisa KRISTINA, NILLA Lia Artika Sari Lily Syukriani Mala Nurilmala Martinius Martinius Meitycorfrida Mailoa Michael Johnrencius Mohammad WIJAYA Muh. Syahrir Muh. Yunus Muhaiminati Adlina Musliar Kasim Mustofa Usman Nasrez Akhir Nini Marta Noviar Harun Nurwanita Eka Sari Putri Nurwanita Eka Sari Putri Nuryani Nuryani Pince Salempa Qori Oktragangga Rahmayuni Rahmayuni Rahmayuni Rahmayuni2 Rahot Manto Sinaga Ramdani Raswen Efendi Rendi Dwi Cahyo Rolia Wahasusmiah Romdatul Sholeha Rossi, Evy Ruwayda Ruwayda Sandi Eka Putra Sanna Paija Hasibuan SELVI MUSTIKA SARI Shabrina Novaindah Dwiyamti Silvia Permata S Silvia Permata Sari Siswanti Siswanti Sitti Faika Sri Rahayu Sutoyo Sutoyo Sutoyo Sutoyo Syahrum Syahrum Tasya Noor Aina Teguh Budi Prasetyo Trizelia . USMAN PATO Vonny Setiaries Johan Warnita Widia Fitri Yelmira Zalfiatri Yusmarini Yusmarini Yusniwati Yusniwati Zulfadly Syarif