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All Journal Vegetalika Biota: Jurnal Ilmiah Ilmu-Ilmu Hayati JURNAL ILMU PERTANIAN AGRIVITA, Journal of Agricultural Science Jurnal Penelitian Karet Jurnal Ilmu Pangan dan Hasil Pertanian Jurnal Penelitian Pertanian Terapan Pro Food JMM (Jurnal Masyarakat Mandiri) Biosaintifika: Journal of Biology & Biology Education Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Jurnal Ilmu Ilmu Agribisnis: Journal of Agribusiness Science BIOEDUSAINS: Jurnal Pendidikan Biologi dan Sains AGRITEKNO, Jurnal Teknologi Pertanian Agroteknika Agro Bali: Agricultural Journal Jurnal Abdi Insani Jurnal Triton Wahana Peternakan Bioscientist : Jurnal Ilmiah Biologi Unram Journal of Community Service (UJCS) Jurnal Akademika Kimia JURNAL AGROINDUSTRI HALAL Magistrorum et Scholarium: Jurnal Pengabdian Masyarakat Teknologi dan Industri Pertanian Indonesia National Multidisciplinary Sciences Journal Of Agribusiness, Social and Economic AGRIC

Maria Marina Herawati

Universitas Kristen Satya Wacana

Author-ID : 483996

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Mechanical Engineering Public Health Social Sciences Veterinary Other

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Effect of Concentration of Pectinase on Clarification and Ascorbic Acid of Lemon Ginger Drink Chrismita B. Lusihanne; Maria Herawati
Jurnal Akademika Kimia Vol. 9 No. 3 (2020)
Publisher : Universitas Tadulako

Lemon ginger drink is a herbal drink which contains many antioxidant and ascorbic acid that good for health. However, the murky appearance of the lemon ginger drink causes a lack of consumer interest especially young people in consuming this beverage. The murky in the lemon ginger drink is due to pectin content. Therefore, clarification is needed with the aid of a pectinase enzyme. The concentration of pectinase used in this study were 0; 0.04; 0.06; 0.08; 0.1; 0.1; and 0.12%; then incubated at 500 oC temperatures for 4 hours. The results showed that the proper concentration of pectinase in the clarification of lemon ginger drink was 0.08%. The concentration of the pectinase does not affect the ascorbic acid level of the lemon ginger drink.

Respon Masyarakat terhadap Introduksi Budidaya Gandum: Studi Sistem Tumpangsari Gandum dengan Tembakau Hendrik Johannes Nadapdap; Maria Marina Herawati; Tinjung Mary Prihtanti; Theresa Dwi Kurnia; Yoga Aji Handoko
Magistrorum et Scholarium: Jurnal Pengabdian Masyarakat Vol 1 No 2 (2020)
Publisher : Universitas Kristen Satya Wacana Salatiga

Upaya diversifikasi pangan dilakukan melalui pengembangan gandum sebagai sumber pangan alternatif, mengingat gandum telah dimanfaatkan dan dikonsumsi oleh masyarakat dalam beragam produk olahan pangan. Tujuan pengabdian masyarakat ini adalah melihat pengetahuan masyarakat tentang budidaya gandum pada masyarakat petani di Timboa serta respon masyarakat terhadap introduksi budidaya tanaman gandum setelah dilakukan penyuluhan dan pelatihan introduksi budidaya gandum yang ditumpangsari dengan tembakau. Pengabdian masyarakat dilakukan di dataran tinggi Timboa, Desa Ngadirojo, Kabupaten Semarang. Metode pelaksanaan dilakukan dengan pembelajaran praktek langsung. Analisis data dengan metode deskriptif kualitatif. Hasil pelaksanaan yaitu petani mengetahui gandum, budidaya gandum, produk olahan gandum serta pemasaran gandum. Respon masyarakat ingin membudidayakan gandum sebagai alternatif tanaman yang dibudidayakan. .

Produksi Enzim Pektinase dari Limbah Kulit Pisang oleh Kapang Aspergillus niger dan Aplikasinya Terhadap Klarifikasi Minuman Fungsional Jahe Lemon Dyan Yulianti; Maria Marina Herawati
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 12, No 2 (2020): Volume 12, No. 2, Oktober 2020
Publisher : Agricultural Faculty

Pectinase enzymes are commercial enzymes that can damage pectin by breaking down polygalacturonate acid into monogalacturonate acid through the release of glycosidic bonds. Pectinase enzymes can be produced from a variety of microorganisms, especially from types of mold such as Aspergillus niger using waste as a substrate like a banana peel. Lemon ginger drink is a functional beverage innovation made from ginger with the addition of lemon to add a refreshing sensation. However, the cloudy, pale, and sedimentary appearance in lemon ginger drink causes a lack of interest in consumers, especially young people. When consuming functional drinks such as lemon ginger, there is turbidity caused by polysaccharides such as pectin. Therefore, enzymatic clarification using pectinase is an effective way to reduce pectin in this drink. This study aims to find out the concentration of Aspergillus niger in producing pectinase enzymes from banana peel waste and its application to the clarification of lemon ginger drinks. The method used in this study was a randomized design group (RAK) consisting of 1 factor, the treatment of concentrations of Aspergillus niger 0 mL, 1 mL, 2 mL, 4 mL, and 6 mL. Then followed by the application of pectinase enzymes produced in the clarification of lemon ginger drink, concentration of 0%; 0,08%; 0,10%; 0,12%; 0,16%; 0,20%; and 0.24%. The Data obtained is analyzed using a printing analysis (ANOVA), and if there is influence, then proceed using BNJ test at a real level of 5%. The results showed that the concentration of Aspergillus niger suspension is best in producing pectinase enzymes of 6 mL, with the enzyme activity of 1.83 U/ml. Then the application of pectinase enzyme in the clarification of lemon ginger drink with a concentration of 0.16% better in improving lower clarity and viscosity of the resulting lemon ginger drink.

Pengaruh Berbagai Jenis Kemasan Plastik Vakum Terhadap Umur Simpan Buah Potong Jambu Kristal (Psidium guajava L.) Adella Natasha; Maria Marina Herawati
National Multidisciplinary Sciences Vol. 2 No. 3 (2023): Proceeding SEMARTANI 2
Publisher : Universitas Muhammadiyah Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32528/nms.v2i3.275

Buah merupakan salah satu produk hortikultura yang banyak di gemari oleh masyarakat. Penanganan pasca panen pada buah memiliki peran yang sangat penting dalam menentukan kualitas buah yang akan di konsumsi oleh masyarakat. Buah yang termasuk produk hortikultura, yang memiliki sifat mudah rusak (perishable) terutama saat disimpan, sehingga dibutuhkan penanganan yang baik untuk mengatasi kerusakan pada buah. Tujuan penelitian adalah untuk mengetahui perngaruh berbagai jenis plastik vakum untuk memperpanjang umur simpan buah potong jambu kristal dan memperoleh jenis plastik vakum yang tepat untuk memperpanjang umur simpan jambu kristal. Penelitian ini menggunakan rancangan acak kelompok dengan 6 kali pengulangan. Faktor perlakuan yang dilakukan antara lain, pengemasan dengan plastik vakum PP, pengemasan dengan plastik vakum PE, pengemasan dengan plastik vakum Nylon dan control yang di simpan pada suhu kulkas selama 10 hari. Parameter yang diamati meliputi susut bobot, kadar air, vitamin C, gula reduksi dan uji organoleptik. Hasil penelitian menunjukkan penyimpanan bahwa penyimpanan menggunakan plastik vakum PP, Nylon dan PE dapat mempertahankan buah potong jambu kristal salama 10 hari pada setiap parameter, namun hasil yang terbaik diantara ketiga jenis plastik vakum adalah jenis plastik vakum polyethylene (PE)

INDUKSI KALUS DAN PROLIFERASI ARTEMISIA CINA BERG EX POLJAKOV Maria Marina Herawati; Aziz Purwantoro; Endang Sulistyaningsih; Suwijiyo Pramono
Agric Vol. 26 No. 1 (2014)
Publisher : Fakultas Pertanian dan Bisnis, Universitas Kristen Satya Wacana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24246/agric.2014.v26.i1.p45-51

Penelitian ini bertujuan untuk mengevaluasi efek kondisi terang dan gelap pada induksi dan proliferasi kalus dari kalus Artemisia cina. Eksplan steril akan dikulturkan pada media MS dengan kandungan 2.4-D 1 mg/L dan diletakkan pada kondisi terang dan gelap. Hasil penelitian menunjukkan bahwa induksi kalus akan lebih efektif pada kondisi gelap, sedangkan proliferasi kalus lebih efektif pada kondisi terang. Tahap terbaik untuk proses regenerasi adalah hari ke-48 setelah transfer dari media induksi.

SKRINING FITOKIMIA DAN AKTIVITAS ANTIBAKTERI in vitro EKSTRAK HEKSANA-PETROLEUM ETER Artemisia cina Berg. ex Poljakov Elizabeth B.E Kristiani; Sri Kasmiyati; Maria Marina Herawati
Agric Vol. 27 No. 1 (2015)
Publisher : Fakultas Pertanian dan Bisnis, Universitas Kristen Satya Wacana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24246/agric.2015.v27.i1.p30-37

The objectives of this reserch were to determine the antibacterial activity of hexane-petroleum ether (1 : 1 v/v) extract of Artemisia cinaBerg. ex Poljakov on Escherichia coli and Staphylococcus aureus and its compounds. The design of the research was using completely Randomized Design in five concentration of extract that were 0, 50, 75, 100, 150, dan 200 mg/ml with four repliceted. Ethanol 60% was used as negative control and tetracycline as positive control. There were three steps of research. First step was extracted the plant using soxhlet method with hexane-petroleum ether (1:1 v/v). Second step was determined the antibacterial activity of hexane-petroleum ether (1:1 v/v) extract in various concentration of that extracts on E. Coli and S. aureus using agar diffusion method. Analysis of Variance (ANOVA) and was used to determined the significan different of diameter of inhibition between the treatments. Thirdsteps was phytochemical analysis of extract. The highest antibactrial activity on E. Coli was at 100 mg/ml whereas on S. Aureus at 150 mg/ml. That extract was contained flavonoid, alkaloid, essential oils, saponin, sterol, tritepene, hydrolized tannin, and coumarin.

Study Of Pineapple Exocarp, Gadung Tuber And Liquid Of Pulp Cocoa Fermentation As Latex Coagulants Toward Rubber Quality Ayu Valentina; Yohanes Hendro Agus; Maria Marina Herawati
Agric Vol. 32 No. 1 (2020)
Publisher : Fakultas Pertanian dan Bisnis, Universitas Kristen Satya Wacana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24246/agric.2020.v32.i1.p1-12

Some rubber farmers in Indonesia use un-recommended latex coagulant and it causes bad quality of rubber. The utilization of organic latex coagulants has the potential way to improve rubber quality. The aim of this study was to determine the effect of pineapple exocarp extract, gadung tuber extract and liquid of pulp cocoa fermentation as latex coagulants toward rubber quality. The study was using Randomized Completely Block Design with six treatments and four replications the treatments tested was 10 ml and 20 ml pineapple exocarp extract, 10 ml and 20 ml gadung extract and 10 ml and 20 ml liquid of pulp cocoa fermentation. The parameters observed were contact time, weight of rubber and rubber characteristic which are comprised of serum clarity, rubber color and rubber stinky smell produced, ash content and volatile matter compared to Standart Indonesian Rubber (SIR) 20. The result of this study showed that 20 ml latex coagulant had faster contact time than others and increased weight of the rubber. It showed that rubbers produced a bit stinky smell as well, it was better than rubbers produced by inorganic latex coagulant.

PENGARUH KONSENTRASI DAN FREKUENSI PEMBERIAN GIBERELIN TERHADAP PERTUMBUHAN TANAMAN ARTEMISIA ANNUA Linn Fransisca Mareta Kurnia Sari; Maria Marina Herawati; Endang Pudjihartati; Martinus Andree Wijaya Setiawan
Agric Vol. 34 No. 1 (2022)
Publisher : Fakultas Pertanian dan Bisnis, Universitas Kristen Satya Wacana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24246/agric.2022.v34.i1.p15-22

Artemisia is one of the plants that can be used as an alternative medicine for malaria. The Artemisia plant contains secondary metabolites in the form of artemisinin compounds that function as antimalarials. One of the efforts that can be done to increase the growth of Artemisia annua. plants is by using a growth regulator of gibberellins (GA3). Using a Randomized Block Factorial Designs (RBFD) with the first factor being the concentration of 50 mg.L-1 (K1), mg.L-1(K2), 150 mg.L-1 (K3), 200 mg.L-1 (K4). The second factor has 3 frequencies, 1 time giving 7HSPT (F1), 2 times giving 7HSPT and 14HSPT (F2), and 3 times giving 7HSPT, 14HSPT and 30HSPT (F3). In addition, there were plants that were not given GA3 control (without treatment). Parameters observed were plant height, leaf area, glandular trichome density, and plant dry weight. The results showed that the administration of gibberellins (GA3) with different concentrations and frequencies on plant height, leaf area, glandular trichome density, and dry weight of A. annua plants had no significant effect. Plants have not been able to grow properly because the provision of gibberellins that have not been active stimulates all plant tissues and directly seeps through the roots, stems and leaves.

Kandungan Klorofil, Pertumbuhan dan Hasil Vertikultur Padi (Oryza sativa L.) Varietas Situ Bagendit Nugraheni Widyawati; Maria Marina Herawati; Theresa Dwi Kurnia; Djoko Murdono; Bistok Hasiholan Simanjuntak; Andree Wijaya Setiawan
Vegetalika Vol 12, No 3 (2023): In Publish
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/veg.83196

Salah satu cara menyiasati produksi padi efisien lahan adalah menerapkan vertikultur menggunakan rak bertingkat. Penelitian ini bertujuan untuk mengetahui pengaruh perbedaan posisi tanaman pada rak vertikal terhadap kandungan klorofil dan beberapa komponen pertumbuhan maupun hasil tanaman padi varietas Situ Bagendit dan menentukan posisi tanaman pada rak vertikal yang memberikan hasil tertinggi. Penelitian dilakukan di Kebun Percobaan Fakultas Pertanian dan Bisnis UKSW di kota Salatiga, terletak pada ketinggian 455 meter dpl. Perlakuan posisi tanaman pada rak vertikal terdiri atas 3 posisi yaitu posisi dasar (lantai 1), tengah (lantai 2) dan teratas (lantai 3) diletakkan di ruang terbuka (open field), masing-masing diulang sembilan kali. Tanaman padi dibudidayakan dalam ember plastik menggunakan media dari tanah sawah. Parameter pengamatan meliputi intensitas radiasi matahari, kandungan klorofil daun, tinggi tanaman, jumlah daun, jumlah anakan, jumlah malai, panjang malai, jumlah biji, berat biji per malai dan berat gabah bernas. Data hasil percobaan dianalisis menggunakan ANOVA, standar deviasi, korelasi dan BNT 5%. Hasil percobaan menunjukkan bahwa terdapat perbedaan dalam penerimaan intensitas radiasi matahari, kandungan klorofil, karakter pertumbuhan dan hasil tanaman padi pada vertikultur, kecuali parameter panjang malai. Hasil tanaman padi terbaik terdapat pada tanaman di posisi teratas yaitu lantai 3 dari rak vertikal.

The Effect of Application of Low-calorie Sugar on Chemical, Physical, and Organoleptic Characteristics of Red Dragon (Hylocereus polyrhizus) Fruit Syrup Dinda Sukma Wibowo; Maria Marina Herawati
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 12, No 4 (2023): December 2023
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v12i4.1010-1021

Syrup is a thick sugar solution with or without the addition of permitted food additives. Syrup usually uses high calorie cane sugar which can trigger obesity if it is not balanced by physical activity. This study aimed to determine the effect of low-calorie sugar application on chemical characteristics (including pH, vitamin C, reducing sugars, betacyanin), and physical characteristics (total dissolved solids) and organoleptic (including aroma, taste, color) in red dragon fruit syrup. The experiment was designed following randomized block design (RBD) with one-factor treatment, namely the concentration of sugar consisted of 5 treatments (K1: 3%, K2: 6%, K3: 9%, K4: 12%, K5: 15 %). Each treatment was repeated 5 (five) times to obtain 25 experimental units. The results showed that the application of low-calorie sugar significantly affected the syrup's chemical characteristics, namely reducing sugar. They had a significant effect on the physical characteristics of the syrup, namely the total dissolved solids. However, it did not significantly affect pH, vitamin C, and betacyanin levels. From the organoleptic test, the panelists liked red dragon fruit syrup the most, with a concentration of 15% for each organoleptic parameter, including aroma, taste, and color. Keywords: Low-calorie sugar, Obesity, Organoleptic, Red dragon fruit, Syrup

Co-Authors Adella Natasha Alfred Jansen Sutrisno Andre Agusta Andreas Binar Aji Sukmana Andree Wijaya Setiawan Anggrayni, Puteri Ayu Valentina Ayu Valentina Aziz Purwantoro Aziz Purwantoro Bangkit Lutfiaji Syaefullah Bayu Nuswantara Bayu Setyaji Bistok Hasiholan Simanjuntak Chrismita B. Lusihanne Clement Panji Dinda Sukma Wibowo Djoko Murdono Dwi Haryono Dwi Septian, Bagas Dyan Yulianti Ebit Eko Bachtiar Elizabeth B.E Kristiani Elizabeth Betty Elok Kristiani Endang Pudjihartati Endang Sulistyaningsih Exvaricha Exvaricha Farid Maulana Fransisca Mareta Kurnia Sari Harefa, Thessalonika Elberta Hendrik Johannes Nadapdap Herry Susanto Ivan Tjahja Pranata Jayanti, Ruth Meike Jennifer Larisa Liem Jonathan Galih Raka Kusuma Kezia Natalia Kirani, Devi Kusuma, Jonathan Galih Raka Lestari, Dyah Aring Hepiana Lim, Intan Junita Liska Simamora Maria Maria Maria Maria Maria Melycorianda H. Ndapamuri Natalia, Kezia Natallie Whihel Mita Ndruru, Celvia Carlinawati Ni Putu Vidia Tiara Timur Ni Putu Vidia Tiara Timur Novinanto, Antonius Nugraheni Widyawati Pangaribuan, Armando Beresman Purwoko, Agus Putri, Anindya N Rastosari A Sabrina Ayu Sari Setiyowati Sembiring, Etimanta Pratama Septiandhani, Anugraheni Setiyani, Catur Simanjuntak, istok Hasiholan Simarmata, Elvi Fitriani Sri Kasmiyati Suprayogi, Syahtian Suprihati Suprihati Suwijiyo Pramono Suwijiyo Pramono Theresa Dwi Kurnia Tinjung Mary Prihtanti Titaley, Naning Restiani Vincentia Irene Meitiniarti Yayi Suryo Prabandari Yoga Aji Handoko Yohanes Hendro Agus Yohanes Hendro Agus Yohanes Hendro Agus yulaekhah, siti Yuliana Pratiwi Asti Yuliawati Yuliawati Zebrina Alfacesara Dewayanti

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