Article Per Year (5 Year)
p-Index From 2020 - 2025
5.296
P-Index
This Author published in this journals
All Journal Jurnal Teknologi Dan Industri Pangan JURNAL SAINS PERTANIAN EQUATOR Perkebunan dan Lahan Tropika Jurnal Floratek Proceedings of Annual International Conference Syiah Kuala University - Life Sciences & Engineering Chapter Jurnal Keteknikan Pertanian Jurnal Pendidikan Indonesia Jurnal Ilmiah Teknologi Pertanian Agrotechno LINGUA: Jurnal Bahasa dan Sastra Journal of English Literacy Education Jurnal Pertanian Agros PROSIDING SEMINAR NASIONAL PROGRAM PASCASARJANA Menara Perkebunan Jurnal Agrotek Lestari Jurnal Pengabdian Masyarakat Bumi Raflesia Jurnal Agribis Jurnal Agriculture Journal of Community Dedication Jurnal Pengabdian Kolaborasi dan Inovasi IPTEKS Jurnal Pendidikan dan Pengabdian Masyarakat Jurnal Ilmiah Mahasiswa Pertanian Journal International Journal of Teaching and Learning (INJOTEL) INTERNATIONAL JOURNAL OF SOCIETY REVIEWS (INJOSER) International Journal of Social and Education (INJOSEDU) Prosiding Seminar Nasional Indonesia
Rita Hayati
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Mathematics Social Sciences Other

Published : 53 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 53 Documents
Search

 1   2   3   4   5 
Analysis of Critical Moisture and Water Activity of Malaysian Sata and Its Implication to Product Characteristics and Shelf Life Rita Hayati; Aminah Abdullah; Mohd Khan Ayob; Soewarno T Soekarto
Jurnal Teknologi dan Industri Pangan Vol. 16 No. 3 (2005): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (3543.534 KB)

Abstract

Critical moisture and water activity of Sata. a Malaysian traditional food made of fish and young coconut meats, were analyzed for the first and second critical points of transition among the primary, secondary and tertiary bound water fractions in the Sata. It was found out that the first critical points of moisture content and water activity were M, of 5.09 % db (4.73 % wb) and ar of 0.44 respectively. The second critical points were water content M5 of 19.38 % db(15.2 % wb) and water activity as of 79 % respectively. The upper limit of he tertiary bound water (Mt) was 75.3 % db (43.0 % wb). Sate sample in the primary bound water fraction (represented by moisture content at 5.0 % rib / 4.73 % wb), was stable in color and appearance, but slightly rancid due to molecular mobility of the liquid oil content The sample in the secondary bound water fraction (represented by moisture content of 15.0% db / 13.0% wb), has a color change to darker brown: and in the tertiary bound water fraction (represented by moisture of 30.5 % db / 23.4 % wb), mold growth appeared on the 10th day storage. The characteristics of the Malaysian Sate indicated an intermediate moisture food (IMF) with water content of 37.5% wb, water activity of 0.9 and limited shelf tile to, few days at room temperature. Key words : Malaysian sata critical aw. critical moisture, sorption isotherm, shelf life  
Moisture Sorption Isotherm and Shelf Life Analysis of Dried Tongkol (Euthynnus affinis) from Aceh Rita Hayati; Aminah Abdullah; Mohd Khan Ayob; Soewarno T Soekarto
Jurnal Teknologi dan Industri Pangan Vol. 15 No. 3 (2004): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (3523.97 KB)

Abstract

Tongkol dried fish (Ikan Kayu Tongkol) is lumps of less salted dried fish usually used as popular ingredient for some traditional fish dishes in Aceh as well as in Malaysia. In Japan it is further processed into Katsou-bushi for preparation of special soup. The objective of this research was to find out water relation parameters in the less salted dried fish as related to shelf life, characteristic changes during storage and estimate analysis of it’s expired date. Dried fish samples were equilibrated in 15 levels of RH at 28oC and their equilibrium moisture contents were determined. Moisture sorption isotherm derived from the correlation of equilibrium moisture content data indicated a typical sigmoidal curve implying 3 regions of water adsorption. The water sorption regions accounted for three fractions of bound water as analyzed using three different mathematical models. The first water fraction ranged 0 – 5.95 %, the second 5.95 – 17.52 % and the third fraction ranged 17.52 – 91.12 % dry basis, equivalent to 0 – 5.6 %, 5.6 – 14.9 % and 14.9 – 47.4 % wet basis respectively. Storage simulation experiment in two packaging materials as carried out at 30oC and 90 % RH resulted shelf life of 2749 days (91 months) in the packaging of plastic impregnated allumunium and 1204 days (40 months) in plastic packaging. These very long shelf life was due to the added salt in the produt which increased Mc as high as 46.9 % to cause mold growth. This estimate analysis of shelf life using the mathematical model of Labuza (1984) is one of the appropriate methods to determining expired date of dry food products. Key words : “ Ikan kayu “, skip jack, water sorption isothermi, water fraction, shelflife. 
PENGARUH PEMUPUKAN TERHADAP PERTUMBUHAN BEBERAPA VARIETAS PADI GOGO (Oryza sativa L.) Ade Alavan; Rita Hayati; Erita Hayati
Jurnal Floratek Vol 10, No 1 (2015): April 2015
Publisher : Program Studi Agroteknologi, Fakultas Pertanian, Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (179.871 KB)

Abstract

Effects of fertilization on growth of several varieties of upland rice have been studied.  The experiment was arranged in a randomized complete block design, 3 x 4 factorial design with three replications. Factors studied were fertilization i.e. 100% compost, 100% inorganic fertilizers, and mixture of 50% organic and inorganic fertilizers. Upland rice varieties consisted of Cirata, Limboto, Situ Bagendit, and Situ Patenggang. Results showed that mixture of 50% organic and inorganic was the best on plant height at  ages of 2, 3, 4, 5, 6, 7, 8 and 9 week after planting (WAP) and tiller numbers per hill. Meanwhile, 100% organic fertilizer was the best for flowering and harvesting ages. The best variety for plant height was Cirata and Situ Patenggang, while for tiller numbers was Situ Bagendit. There were interactions between fertilization and variety on plant height and tiller numbers.  The best combination for plant height was Situ Patenggang and mixture of 50% organic and inorganic, while for tiller numbers was Situ Bagendit and mixture of 50% organic and inorganic.
Pengaruh Lama Perendaman Edible Coating Gel Aloe Vera (Aloe vera L.) Terhadap Kualitas Cabai rawit (Capsicum frutescens L.) Nuayak Nuning; Rita Hayati; Hasanuddin Hasanuddin
Jurnal Floratek Vol 17, No 1 (2022): April 2022
Publisher : Program Studi Agroteknologi, Fakultas Pertanian, Universitas Syiah Kuala

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

Abstract

Penelitian ini bertujuan untuk melihat pengaruh perendaman edible coating gel lidah buaya terhadap kualitas cabai rawit, yang dilakukan di Laboratorium Ilmu dan Teknologi Benih Program Studi Agroteknologi Fakultas Pertanian Universitas Syiah Kuala mulai bulan Maret sampai Juni 2021. Penelitian ini menggunakan rancangan acak lengkap non faktorial dengan 3  ulangan. Faktor yang diteliti adalah lama perendaman gel lidah buaya yang terdiri dari 7 taraf yaitu tanpa perendaman, 5, 10, 15, 20, 25 dan 30 menit. Hasil penelitian menunjukkan bahwa lama perendaman gel lidah buaya berpengaruh sangat nyata terhadap kadar air, berpengaruh  nyata terhadap organoleptik (warna, aroma) dan tidak berpengaruh nyata terhadap susut bobot, kadar vitamin C, warna (L, a , b) dan uji organoleptik (tekstur). ). Kualitas cabai rawit terbaik diperoleh pada saat perendaman dalam gel lidah buaya selama 5 menit (P1).
PENGARUH SUHU PENGERINGAN TERHADAP MUTU ROSELLA KERING (Hibiscus sabdariffa) Rita Hayati
Jurnal Floratek Vol 6, No 1 (2011)
Publisher : Program Studi Agroteknologi, Fakultas Pertanian, Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (281.397 KB)

Abstract

The objective of the research was to study effects of drying temperatures (sun drying, 50°C, and 60°C) on quality of dried rosella. Moisture content analysis showed that there were not significantly different among all treatments. However, antocianin and vitamin C content were significantly different in all treatments, and the best drying temperature was 50°C. The brightest color of dried rosella was produced by sun drying.  However, all treatments were browning due to Millard reaction.
PERBANDINGAN SUSUNAN DAN KANDUNGAN ASAM LEMAK KELAPA MUDA DAN KELAPA TUA (Cocos nucifera L.) DENGAN METODE GAS KROMATOGRAFI Rita Hayati
Jurnal Floratek Vol 4, No 1 (2009): Vol 4 No 1, 2009
Publisher : Program Studi Agroteknologi, Fakultas Pertanian, Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (302.201 KB)

Abstract

Comparation of Composition and Content of Fatty Acid in Young Coconut and Mature Coconut (Cocos Nucifera L.) with Chromatografi Method Rita Hayati Fakultas Pertanian Unsyiah, Darussalam Banda Aceh ABSTRACT Objectives of this research was to evaluate the differences in composition and contents of fatty acid between the young and mature coconut and to provide information for health aspects.  Results showed that  content of  lauric acid and myristic acid of young coconut were lower than those of mature coconut.  Medium Chain Glycerides (MCT) C8 of young coconut was also lower than that of mature coconut.  Coconut oil rate of mature and young coconut at this study was 131,80 %. 
PENGOPTIMUMAN TIGA FORMULASI SATA PADA BANGSA INDONESIA, MELAYU DAN CINA MELALUI PENILAIAN SENSORI Rita Hayati
Jurnal Floratek Vol 3, No 1 (2008)
Publisher : Program Studi Agroteknologi, Fakultas Pertanian, Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (193.921 KB)

Abstract

Optimization of Three Sata Formulation on Indonesian, Malayan, and Chinese through Sensory Evaluation Rita Hayati Fakultas Pertanian Unsyiah, Nanggroe Aceh Darussalam  ABSTRACT Result of the study showed that optimum region for sata production using boiled tuna fish, katsoubushi and surimi were 36-40%, 39-85% and 0-12%, respectively.  Three formulations were selected for validation study.  Two formulation were from acceptance region (F1=0.37 of boiled fish, 0.46 katsoubushi, 0.17 surimi, F2 =0.37 of boiled fish, 0.40 katsoubushi, 0.22 surimi), and one formulation from rejection region (F3 =12.5 of boiled fish, 75 katsoubushi, and 12.5 surimi). The validation of the three optimum points using sensory evaluation showed that formulation F1 was most acceptable followed by F2 and F3. There was significant difference (P≤0.05) between F1 and F2 when compared to F3, thus model equation was able to predict the optimum points.  
Effect of Leaf Extract Sirih (Piper betle L.) and on Future Soaking Time Freshness of Flowers Rose (Rosa sinensis L.) Devi Wahyuni; Rita Hayati; . Nurhayati
Proceedings of The Annual International Conference, Syiah Kuala University - Life Sciences & Engineering Chapter Vol 5, No 2 (2015): Life Sciences
Publisher : Syiah Kuala University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (452.596 KB)

Abstract

Rose (Rosa sinensis L.) is one commodity florikulture important as a component in agribusiness systems and as an ornamental plant. Roses as an ornamental plant has two types, namely roses for the garden and roses for cut flowers. Cut flowers are marketed must have a good quality. One aspect of the desired quality is the life of a cut flower freshness long. Age freshness of cut flowers can be done by granting long soaking solution which is natural as a preservative. This study aims to get the right composition of the soaking solution between betel leaf extract, citric acid and sugar to prolong the freshness of roses. Results showed that betel leaf extract very significant effect on the diameter of the roses in full bloom at 2, 6, 8, and 10 DAT (Days After Treatment), 8 and 10 flower sepals DAT, the index rose florescence 8 and 10 DAT, the index kelayuan rose 6.8 and 10 DAT and organoleptic (color), real influence on organoleptic (texture) and had no significant effect on the diameter of flowers in full bloom 4 DAT, petal number 2, 4, 6, 8 and 10 DAT, sepals index flower 2, 4 and 6 DAT, and florescence index rose2, 4 and 6 DAT. The best treatment is found in the treatment of betel leaf extract 200 g / L of water. Soaking time no real effect on the diameter of roses in full bloom, the number of petals, sepals index, the index rose florescence, indexes wilted roses and organoleptic (color and texture). Soaking time is best found in the soaking time of 9 days. There is a significant interaction between treatment betel leaf extract and soaking time on indexes sepals on 10 DAT and florescence index rose at 4 DAT.
Kajian Fermentasi dan Suhu Pengeringan pada Mutu Kakao (Theobroma cacao L.) Rita Hayati; . Yusmanizar; . Mustafril; Harir Fauzi
Jurnal Keteknikan Pertanian Vol. 26 No. 2 (2012): Jurnal Keteknikan Pertanian
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (650.765 KB) | DOI: 10.19028/jtep.026.2.%p

Abstract

ABSTRACT A study on the Fermentation and drying temperature in cacao quality was carried out. From result of research was fermentation 8 day at temperature 60 0C representing best treatment from all treatment. However accelerate drying the higher content 1.32%/hours and the decrease amount equal to 0.39%/hours. The best colour of quality cacao was produced using the fermentation (8 day) and drying temperature (40 0C). It met the standard attributes rating the higher the texture was fermentation (4 day) and drying temperature (60 0 C). However the fermentation 6 day and drying temperature 60 0C with high panelist acceptance. Keywords: Fermentation, temperature, drying, cacao  ABSTRAK Kajian fermentasi dan suhu pengeringan terhadap mutu kakao telah dilakukan. Hasil penelitian menunjukkan bahwa fermentasi 8 hari pada suhu 60 0C merupakan perlakuan terbaik dari semua perlakuan. Namun laju pengeringan lebih tinggi 1,32%/jam dan jumlah penurunan sebesar 0,39%/ jam. Warna terbaik kualitas kakao yang diproduksi menggunakan fermentasi (8 hari) dan suhu pengeringan (40 0C), tetapi nilai atribut tertinggi adalah atribut tekstur  yang ditemukan pada fermentasi (4 hari) dan suhu pengeringan (60 0C), bagaimanapun penerimaan panelis tertinggi didapati pada perlakuan  fermentasi 6 hari dan suhu pengeringan 60 0C. Katakunci: Fermentasi, temperatur, pengeringan, kakao.
Students’ Attitudes toward Drama Activities and Its Correlation to Their Narrative Reading Achievement Astiara Larasati; Rita Hayati; Fiftinova Fiftinova
Jurnal Bahasa dan Sastra Vol 21, No 1 (2020)
Publisher : LINGUA: Jurnal Bahasa dan Sastra

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

Abstract

Abstract: The objectives of this study were to fid out: (1) how the attitude toward drama activities of the seventh semester students of English Education Study Program of Sriwijaya University was,(2) the level of the students’ narrative reading achievement, (3) whether or not there was a signifiant correlation between students’ attitudes toward drama activities and their narrative reading achievement, and (4) whether or not there was a signifiant contribution of students’ attitudes toward drama activities to their narrative reading achievement. The population of this study was all of the seventh semester students of English Education Study Program of Sriwijaya University in academic year 2016/2017 with the total number of 93 students. Purposive sampling was applied and 45 students were chosen as the sample. The correlational research design was used in this study. The data were collected by using a questionnaire about attitudes toward drama activities and narrative reading test. Pearson product moment correlation coeffient of SPSS version 22 was used for analyzing the data. The results showed that (1) the students gave positive attitudes toward drama activities, (2) the level of students’ narrative reading achievement was categorized into good to average categories, (3) there was a weak signifiant correlation between students’ attitudes toward drama activities and the students’ narrative reading achievement (r= 0.333), and (4) it was also determined that there was 11.1% contribution of students’ attitudes toward drama activities to students’ narrative reading achievement.Keywords: attitude, drama activities, narrative reading achievementAbstrak: Tujuan penelitian ini adalah untuk mengidentifiasi: (1) bagaimana sikap mahasiswa semester tujuh Program Studi Pendidikan Bahasa Inggris Universitas Sriwijaya terhadap kegiatan drama, (2) tingkat prestasi mahasiswa dalam membaca naratif, (3) ada atau tidak ada hubungan signifian antara sikap siswa terhadap kegiatan drama dan prestasi membaca naratif mereka, dan (4) ada atau tidak ada kontribusi signifian sikap siswa terhadap kegiatan drama pada prestasi membaca naratif mereka. Populasi dari penelitian ini adalah seluruh mahasiswa semester tujuh Program Studi Pendidikan Bahasa Inggris Universitas Sriwijaya tahun ajaran 2016/2017 yang berjumlah 93 mahasiswa. Teknik purposive sampling diterapkan dan 45 siswa dipilih sebagai sampel penelitian. Desain penelitian korelasional digunakan dalam penelitian ini. Pengumpulan data dilakukan dengan menggunakan angket mengenai sikap siswa terhadap kegiatan drama dan tes membaca naratif. Koefiien korelasi Pearson Product Moment dari SPSS versi 22 digunakan untuk menganalisis data. Hasil penelitian menunjukkan bahwa: (1) siswa menunjukkan sikap positif terhadap kegiatan darama, (2) tingkat prestasi membaca naratif siswa berada dalam kategori baik hingga sedang, (3) terdapat hubungan signifian yang lemah antara sikap siswa terhadap kegiatan drama dan prestasi membaca naratif (r = 0,333), dan (4) juga terdapat 11,1% kontribusi sikap siswa terhadap kegiatan drama pada prestasi membaca naratif siswa.Kata-kata kunci: sikap, kegiatan drama, prestasi membaca naratif
Co-Authors . Mustafril . Nurhayati . Yusmanizar ABDUL MUJIB ALHADAD Abdul Mujib Alhaddad Ade Alavan Ainun Marliah Al-Amin Alim Hardiansyah Aminah Abdullah Anne Valentine Anwar, Aswaldi Asrifin Aspan Astiara Larasati Auzar SYARIEF Bambang Widiarso Deisye Supit Despianto Hutapea Dessy Nuke Wulandari Devi Wahyuni Diding Nurdin, Diding Diemroh Ihsan Djoko Santoso Dwi Apriyanti Kumalasari Dwi Wahyuni E. Caroline Edi Efrita Engelbertus Kukuh Widijatmoko Erita Hayati Farida Aryani Feby Zahira Rizki Feni, Rita Fiftinova Fiftinova Florensius Irwan Afendy Frenky Meilando Hadenan Towpek Harir Fauzi Hasanuddin Hasanuddin Icha Triska Puteri Ida Rosmalina Imam Syafei Ismahan Umran ISMAIL NAZIPIN Ismail Petrus Iyad Abdallah Al- Shreifeen Jafrizal Jafrizal Judijanto, Loso Junaidi Junaidi Kurnia Kurnia Mahidin Fahmie Marai Rahmawati Marai Rahmawati Mariana Mariana Melyana R. Pugu Mohd Khan Ayob Mokhamad Eldon MUHAMMAD AGUS SUPRAYUDI Muhammad Mahfud Neti Kesumawati, Neti Nuayak Nuning PETRUS YONAL Podesta, Fiana Putri Hanny Andrieni Putri Nabila Sukma Al Yamani Riduan Riduan Riduansyah Riduansyah Rilwan Hafis Rinaldi Purba Risvan Anuar Rita Inderawati Saddam Gusty Mandala Sigit Sugiardi Siti Hafsah Soewarno T Soekarto Soni Mirizon Sudarmo Sufia Widi Kasetyaningsih Sulakhudin Sulakhudin Suryadi , Suryadi Suryadi, Suryadi Suvita Arispa Tetty CHAIDAMSARI Tirta Yuliardi Syafitri Tita Ratna Wulan Dari Yadi Suryadi Yeni Yukiman Armadi Yukiman Armadi Zaitun Zaitun Zeni Zainal Muis