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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 Agriprima : Journal of Applied Agricultural Sciences 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 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
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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Increasing the Knowledge of Women Farmer Through Household Counseling on Food Safety in Sumberejo Village, Magelang Regency Maria Marina Herawati; Yoga Aji Handoko; Alfred Jansen Sutrisno; Maria Maria; Liska Simamora; Yuliawati Yuliawati; Bayu Nuswantara; Bistok Hasiholan Simanjuntak
Unram Journal of Community Service Vol. 5 No. 2 (2024): June
Publisher : Pascasarjana Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/ujcs.v5i2.655

Abstract

Food safety is the condition and effort needed to prevent food from three possible contaminations, namely: biological, chemical and other contamination that can disturb, harm and endanger human health. Sumberejo Village is a Partner of Faculty of Agriculture and Business, Universitas Kristen Satya Wacana. Sumberejo Village has potential resources in the form of vegetables. It is supported by climate and temperature conditions that are suitable for vegetable production. One of the superior commodities produced in Sumberejo Village is beetroot fruit. Processing agricultural products into processed food products is an effort to increase economic value when prices fall or during harvest time. Processing beet tubers into processed products such as cookies, beetroot tea bags, cakes are one way to reduce losses due to falling prices and increase the selling value of beet tubers. Knowledge and safe food processing practices are very necessary in food processing activities. Through food safety education activities, it is hoped that the women farming community in Sumberejo village will be able to process beet tubers in accordance with the concept of food safety. The aim of this Community Service activity is to provide knowledge and understanding of female farmers in Sumberejo Village regarding food safety and efforts to prevent contamination during food processing and producing food that is safe for consumption by the community. Based on the results of implementing safety education activities in Sumberejo Village, it can be concluded that there has been an increase in knowledge about food safety. It can be seen in the results of the questionnaire that knowledge about food safety is important because it concerns health
Perbandingan Perlakuan Berbagai Jenis Pisang dan Jenis Coating terhadap Kualitas dan Sensori Dried Banana Putri, Anindya N; Herawati, Maria M
AGRITEKNO: Jurnal Teknologi Pertanian Vol 13 No 2 (2024): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2024.13.1.127

Abstract

Dried banana is processed banana fruit with its moisture content removed by drying, either naturally or using a special tool (food dehydrator), without removing the original flavor and aroma of the banana fruit. Three banana varieties were used in this study: “tanduk” banana, “kepok” banana, and “susu” banana. Coatings were also added to determine the best coating between artificial and natural sweeteners. The artificial sweetener was saccharin, while the natural sweetener was longan honey. This study aimed to find suitable varieties for dried bananas and appropriate coatings based on chemical and consumer preferences through sensory analysis (organoleptic). The analysis utilized a factorial randomized block design with two factors: banana variety and coating type, resulting in nine treatments and three replications. The nine treatments consisted of P1C0 (‘tanduk’ banana without coating), P2C0 (‘kepok’ banana without coating), P3C0 (‘susu’ banana without coating) as control, P1C1 (‘tanduk’ banana with saccharin coating), P2C1 (‘kepok’ banana with saccharin coating), P3C1 (‘susu’ banana with saccharin coating), P1C2 (‘tanduk’ banana with honey coating), P2C2 (‘kepok’ banana with honey coating), and P3C2 ( ‘susu’ banana with honey coating). Based on the research results, the best-dried banana product was the P2C2 treatment, the honey-coated kepok banana variety.
PROYEK PENCEGAHAN STUNTING MELALUI EDUKASI PERTANIAN PERKOTAAN DAN PENGANEKARAGAMAN PANGAN PADA TINGKAT RUMAH TANGGA Andree Wijaya Setiawan; Yohanes Hendro Agus; Nugraheni Widyawati; Endang Pudjihartati; Maria Marina Herawati; Suprihati Suprihati; Djoko Murdono; Kezia Natalia; Jonathan Galih Raka Kusuma; Sabrina Ayu; Exvaricha Exvaricha; Yuliana Pratiwi Asti
JMM (Jurnal Masyarakat Mandiri) Vol 8, No 1 (2024): Februari
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jmm.v8i1.20414

Abstract

Abstrak: Pertanian perkotaan merupakan tema lintas sektoral yang mencakup dimensi sosial, ekonomi, dan lingkungan dari pembangunan berkelanjutan. Perubahan lanskap yang cepat diiringi masyarakat yang kehilangan apresiasi terhadap jasa ekosistem, menyebabkan rendahnya ketahanan dalam hal mitigasi masalah yang timbul akibat urbanisasi seperti stunting. Melalui kegiatan ini diharapkan dapat meningkatkan hardskill berupa pengetahuan dan kemampuan penyelesaian masalah terkait dengan stunting yang ada di masyarakat terutama pada skala rumah tangga. Metode yang diterapakan dalam pengabdian masyarakat ini adalah berdasarkan metode pembelajaran orang dewasa (Andragogi) melalui ceramah dan praktek langsung beberapa teknologi tepat guna (TTG) berbasis pertanian perkotaan untuk pencegahan stunting. Target kegiatan ini adalah kelompok masyarakat sejumlah 50 orang meliputi siswa siswi SMA – SMK, guru SMA – SMK, anggota PKK dan perangkat desa di Kabupaten Semarang. Hasil evaluasi kegiatan berdasarkan angket menunjukan 84% peserta kegiatan mendapatkan pengetahuan berkaitan dengan materi yang telah diberikan dan 86% peserta kegiatan juga menjadi terampil dan ingin mengaplikasikan ilmu yang telah didapat.Abstract: Urban agriculture is a cross-cutting theme encompassing sustainable development's social, economic, and environmental dimensions. Rapid landscape changes accompanied by people who lose appreciation for ecosystem services lead to low resilience in mitigating problems arising from urbanization, such as stunting. This activity is expected to increase hard skills in the form of knowledge and the ability to solve community stunting problems, especially at the household scale. The method applied in this community service is based on adult learning methods (Andragogy) through lectures and direct practice of several appropriate technologies (TTG) based on urban agriculture for stunting prevention. The target of this activity is a community group of 50 people, including high school students, high school teachers, PKK members, and village officials in Semarang Regency. The activity evaluation results based on the questionnaire showed that 84% of the participants gained knowledge related to the material given, and 86% of the participants also became skilled and wanted to apply the knowledge they had gained.
Pengaruh Penambahan Nanas Madu (Ananas comosus) Terhadap Karakteristik Fisik dan Kimia Velva Buah Naga Super Merah (Hylocereus costaricensis) Zebrina Alfacesara Dewayanti; Maria Marina Herawati
Agroteknika Vol 7 No 2 (2024): Juni 2024
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/agroteknika.v7i2.258

Abstract

Velva merupakan produk olahan pangan yang terbuat dari bubur buah dan kemudian dibekukan sehingga berbentuk seperti es krim. Penggunaan buah naga super merah dan nanas madu dikarenakan dua buah tersebut mengandung air yang tinggi dan mudah busuk lalu salah satu cara menanganinya adalah diolah menjadi suatu produk makanan. Tujuan penelitian ini untuk memperoleh pengaruh dan perlakuan terbaik berdasarkan karakteristik fisik dan kimia yang meliputi overrun, daya leleh, total padatan terlarut, total betasianin, dan vitamin c. Metode menggunakan Rancangan Acak Kelompok (RAK) 4 perlakuan penambahan nanas madu dan satu kontrol buah naga super merah (K0:0 gr, K1:25 gr, K2:50 gr, K3:75 gr, K4:100 gr), yang diulang 5 kali dan memperoleh 25 unit percobaan. Data dianalisis menggunakan analisis sidik ragam dan apabila beda nyata dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT) taraf 5%. Perlakuan terbaik pada karakteristik kimia adalah K1 (Buah naga super merah 175gr:nanas madu 25gr) dikarenakan menghasilkan kadar betasianin tertinggi yaitu 22,9540μg/g dan vitamin C tertinggi yaitu 0,718000%. Perlakuan terbaik pada karakteristik fisik adalah K4 (Buah naga super merah 100gr:nanas madu 100gr) dikarenakan menghasilkan overrun tertinggi yaitu 53,432%, total padatan terlarut tertinggi yaitu 25,4 brix, dan daya leleh terendah yaitu 10 menit/5gr sehingga velva tidak cepat mencair.
Analisis Karakteristik Fisik dan Kimia Es Krim Beras Merah (Oryza nivara) dengan Substitusi Sari Kedelai (Glycine max) Natallie Whihel Mita; Maria Marina Herawati
Agroteknika Vol 7 No 2 (2024): Juni 2024
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/agroteknika.v7i2.260

Abstract

Es krim merupakan macam olahan susu hewani yang banyak digemari oleh masyrakatat. Susu hewani mengandung laktosa yang sulit dicerna bagi orang intoleran laktosa. Sari kedelai memiliki kandungan gizi yang hampir sama dengan susu sapi, sehingga dapat menjadi pengganti susu hewani dipenelitian ini. Tujuan penelitian ini adalah untuk menentukan jumlah sari kedelai yang tepat berdasarkan karakteristik fisik (overrun, kecepatan leleh, total padatan, stabilitas emulsi) dan karakteristik kimia (kadar lemak, kadar protein, sukrosa), serta untuk mengetahui kuantitas gizi utama yaitu lemak dan protein pada es krim beras merah substitusi sari kedelai. Rancangan percobaan penelitian ini menggunakan Rancangan Acak Kelompok (RAK) non faktorial yang menggunakan 4 perlakuan sari kedelai dan 1 kontrol susu sapi. Taraf perlakuan sari kedelai tersebut meliputi K0:250 ml, K1:125 ml, K2:250 ml, K3:375 ml, dan K4:500 ml, yang diulang sebanyak 5 kali dan memperoleh 25 unit sampel. Metode untuk analisis data menggunakan SAS dan DMRT apabila hasilnya menunjukan beda nyata. Hasil riset menunjukan bahwa perlakuan K1 (sari kedelai 125 ml) merupakan perlakuan terbaik dalam meningkatkan nilai overrun, kecepatan leleh, total padatan, stabilitas emulsi, dan sukrosa. Hasil riset juga menunjukan kuantitas kadar lemak pada perlakuan K1=1,68%, K2=2,37%, K3=2,48%, K4=3,11%, dan kadar protein perlakuan K1=4,86%, K2=4,75%, K3=4,66%, K4=4,33%.
Perbandingan Komposisi Tepung Ubi Jalar Cilembu (Ipomoea batatas L.) dengan Tepung Terigu Terhadap Kualitas Krekers Harefa, Thessalonika Elberta; Herawati, Maria Marina
Pro Food Vol. 10 No. 2 (2024): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v10i2.388

Abstract

Crackers are a type of biscuit whose manufacture requires a fermentation process or not, as well as going through a lamination process to produce a flat shape and when broken the cross-section appears layered. The main ingredient in making crackers is wheat flour. With increasing prices and limitations in importing, local flour is needed which can help reduce the use of wheat flour and one of them is Cilembu sweet potato flour. This study aimed to determine the effect of the composition of Cilembu sweet potato flour (Ipomoea batatas L.) and wheat flour on the quality of crackers produced. The research method used was Randomized Block Design with 5 treatments, namely 100%T (use of 100% wheat flour), 25%U (use of 25% Cilembu sweet potato flour: 75% wheat flour), 50%U (use of 50 % Cilembu sweet potato flour: 50% wheat flour), 75%U (use of 75% Cilembu sweet potato flour: 25% wheat flour) and 100%U (use of 100% Cilembu sweet potato flour). The results showed that the substitution of wheat flour with Cilembu sweet potato flour had no significant effect on ash content, moisture content, carbohydrate content, and fat content. However, it had a significant effect on carotenoid content and protein content. The cracker produced also did not contain E. coli. The benefit of this research is that it can be an innovation and increase the use of local flour.
RISET PASAR TEH BIT CELUP “BIETEN THEE” Dwi Septian, Bagas; Maria; Herawati, Maria Marina; Handoko, Yoga Aji; Nuswantara, Bayu; Simanjuntak, istok Hasiholan; Sutrisno, Alfred Jansen; Simamora, Liska; Yuliawati
Journal of Agribusiness, Social and Economic Vol. 4 No. 2 (2024)
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jase.v4i2.5413

Abstract

Produk teh bit “Bieten Thee” dibuat untuk membantu menaikkan nilai tambah dari komoditas bit yang kurang diserap pasar. Penelitian ini bertujuan untuk melakukan riset pasar produk baru yaitu minuman teh dari bit “Bieten Thee” dengan mengetahui karakteristik dan perilaku konsumen terhadap atribut produk yang diberikan apakah dapat diterima serta memuaskan konsumen. Data penelitian didapatkan melalui kuesioner yang diisi oleh 30 calon konsumen bieten thee dengan syarat sudah mencoba dan tertarik untuk membeli produk kedepannya. Metode analisis yang digunakan yaitu IPA (Importance Performance Analysis) dan CSI (Customer Satisfaction Index). Hasil pengukuran karakteristik konsumen dari data menunjukkan minat terbesar berasal dari rentan usia 20-30 yang memiliki keterbukaan besar terhadap inovasi baru dan mulai sadar tentang kesehatan tubuh. Mayoritas calon konsumen berjenis kelamin laki-laki (60%), dimana mayoritas-nya memiliki latar belakang pendidikan layak yang tergolong SMA ke atas. Penghasilan dari calon konsumen bieten thee mayoritas berada pada Rp.1.000.000-Rp.2.500.000 dimana pada tingkat pendapatan ini konsumen akan cenderung lebih selektif terhadap pembelian produk yang dibutuhkan. Perilaku dari konsumen terhadap atribut produk terlihat dari hasil olah data dari metode IPA pada kuadran I (manfaat produk membuat konsumen tertarik dan rasa produk dapat diterima dan dinikmati) dan III (aroma produk mernarik, aroma dapat diterima, rasa produk memuaskan, dan harga produk terjangkau) perlu diperbaiki dan kuadran II (warna produk menarik, warna dapat menjadi ciri khas, manfaat dari produk menjadi kelebihan, model kemasan mendukung keawetan produk, dan tampilan kemasan menarik) dan IV (harga produk sesuai dengan kelebihan yang ditawarkan) perlu dipertahankan.
The Impact of Yellow Leaf Curl Disease Stage During Vegetative and Generative Phases on The Growth and Yield of Curly Red Chili Pepper OR Twist 42 Suprayogi, Syahtian; Widyawati, Nugraheni; Herawati, Maria Marina
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 14, No 2 (2025): April 2025
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v14i2.483-493

Abstract

Curly chili (Capsicum annum L.) is one of the vegetable commodities widely cultivated in Indonesia which has a high selling value. Although it has a high selling value, chili cultivation has many obstacles, one of which is the attack of pathogens that reduce the yield of curly chili, especially yellow curly leaf disease on agricultural land. Yellow curly leaf disease is always found in chili cultivation and is the main production obstacle in Indonesia that reduces the harvest. This study aims to see the impact of yellow curly disease attacks in the vegetative and generative phases on the growth and yield of curly red chili cultivation. The study was conducted from August 2023 to March 2024 using the field observation method from the beginning of growth to harvest. Observations were made by measuring the parameters of plant height, stem diameter, number of branches, number of productive branches, fallen flowers, fruit weight, fruit length and observation of yellow curly disease pathogens. The results of the study showed that attacks of yellow curly disease in the vegetative and generative phases had a significant effect on the growth parameters and yield of curly red chili plants. From the results of the analysis of yellow curly disease attacks in the vegetative phase, the number of fruits and fruit weight were lower, namely 10.90 and 32.04 grams/tree, compared to attacks in the generative phase which produced 24.27 and 77.67 grams/tree. Keywords: Begomovirus, Generative, Vegetative, Whitefly, Yellow curl.
PENINGKATAN PEMAHAMAN PEREMPUAN TENTANG GIZI DAN KEAMANAN PANGAN SEBAGAI UPAYA AWAL PENCEGAHAN STUNTING Pudjihartati, Endang; Herawati, Maria Marina; Prihtanti, Tinjung Mary; Novinanto, Antonius
Jurnal Abdi Insani Vol 12 No 8 (2025): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v12i8.2797

Abstract

The problem of stunting is still a global concern to be addressed by various parties. Overcoming stunting requires a multi-sectoral approach, including nutrition education and better access to nutritious food. Educating women about nutrition and food safety is the first step in preventing stunting. Kalibening urban village in Salatiga City has the highest number of stunting cases among other urban villages. This community service activity aims to educate the female community, especially members of the Kalibening Village PKK, about nutrition and food safety as an initial effort to prevent stunting. This community service activity applies the extension technique, which is a technique to increase the knowledge and insight of community service activity participants through original explanation tutorials. A total of 28 women who are members of the PKK RW III attended as counselling participants in community service activities. The materials presented in the counselling activities include the types of nutrients needed by the body, nutritional values in various types of food, introduction to the B2SA menu (Diverse, Nutritious, Balanced, and Safe), especially nutritious food for children and pregnant women, and how to store and process safe food. Evaluation of the response to the results of extension activities carried out through filling out questionnaires showed good results, including satisfaction with the material presented in the extension activities, satisfaction with the resource persons, satisfaction with the extension facilities or infrastructure used, satisfaction with the extension activities as a whole. The response of PKK members to extension activities is very good, with a mode of satisfaction score of 3.
Pengaruh Konsentrasi Zat Pengatur Tumbuh Sitokinin Dalam Pertunasan Jahe Emprit (Zingiber officinale var. Amarun) Kirani, Devi; Herawati, Maria Marina
Bioscientist : Jurnal Ilmiah Biologi Vol. 13 No. 1 (2025): March
Publisher : Department of Biology Education, FSTT, Mandalika University of Education, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/bioscientist.v13i1.14525

Abstract

This study aims to determine the effect of cytokinin growth regulator concentration on the sprouting of ginger emprit, as well as to determine the most effective concentration in stimulating the growth of ginger emprit shoots optimally. This study was conducted during five months of observation from February 2024 to June 2024. Sampling was done with a group randomized design. The growth regulator used was cytokinin BAP (6-benzyln amino purine) with concentrations of 0 mg L-1, 200 mg L-1, 400 mg L-1, 600 mg L-1 and 800 mg L-1. The results showed that (1) there is a significant relationship between the growth of emprit ginger shoots and the concentration of cytokinin growth regulators; (2) the provision of cytokinin growth regulator BAP the higher the concentration given affects the growth of the number of shoots, shoot height, shoot growth, number of leaves and shoot weight of emprit ginger; (3) the treatment of cytokinin growth regulator immersion concentration of 800 mg L-1 gives a real effect on the growth of the number of shoots, the growth of the number of leaves and the height of ginger plants, but does not support the appearance of shoot growth and shoot weight.
Co-Authors Adella Natasha Alfred Jansen Sutrisno Andre Agusta Andreas Binar Aji Sukmana Andree Wijaya Setiawan Anggrayni, Puteri Armando Beresman Pangaribuan Ayu Valentina Ayu Valentina Aziz Purwantoro Aziz Purwantoro Bangkit Lutfiaji Syaefullah Bayu Nuswantara Bayu Setyaji Bistok Hasiholan Simanjuntak Catur Setiyani 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 Etimanta Pratama Sembiring Exvaricha Exvaricha Farid Maulana Fransisca Mareta Kurnia Sari Harefa, Thessalonika Elberta Hendrik Johannes Nadapdap Herry Susanto Inggil Setyo Nugroho 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 Purwoko, Agus Putri, Anindya N Rastosari A Ruth Meike Jayanti Sabrina Ayu Sari Setiyowati Septiandhani, Anugraheni Simanjuntak, istok Hasiholan Simarmata, Elvi Fitriani Siti Yulaekhah Sri Kasmiyati Suprayogi, Syahtian Suprihati Suprihati Suwijiyo Pramono Suwijiyo Pramono Syahtian Suprayogi Theresa Dwi Kurnia Tinjung Mary Prihtanti Titaley, Naning Restiani Verrel Santosa Vincentia Irene Meitiniarti Yayi Suryo Prabandari Yoga Aji Handoko Yohanes Hendro Agus Yohanes Hendro Agus Yohanes Hendro Agus Yuliana Pratiwi Asti Yuliawati Yuliawati Yuniel Melvanolo Zendrato Zebrina Alfacesara Dewayanti