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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
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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Aplikasi Edible Coating Gel Lidah Buaya (Aloe vera L.) untuk Mempertahankan Jambu Biji Varietas Getas Merah (Psidium guajava L.) Selama Masa Simpan Pangaribuan, Armando Beresman; Herawati, Maria Marina
BIOEDUSAINS:Jurnal Pendidikan Biologi dan Sains Vol 8 No 1 (2025): BIOEDUSAINS:Jurnal Pendidikan Biologi dan Sains
Publisher : Institut Penelitian Matematika, Komputer, Keperawatan, Pendidikan dan Ekonomi (IPM2KPE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31539/bioedusains.v8i1.13416

Abstract

This study aims to determine the effect of Aloe vera Gel edible coating concentration on the quality of getas merah guava during storage and to identify the optimal concentration for maintaining fruit quality. The method used in this study was a Completely Randomized Block Design (CRBD) with five treatment concentrations of Aloe vera Gel edible coating: K1 (control), K2 (20%), K3 (25%), K4 (30%), and K5 (35%). The measured parameters included fruit moisture content, respiration rate, weight loss, firmness, reducing sugar, and vitamin C content. Measurements were conducted on days 0, 3, 6, 9, and 12 of storage. The results showed that the concentration of Aloe vera Gel edible coating significantly affected fruit moisture content, respiration rate, firmness, reducing sugar, and vitamin C levels in getas merah guava. However, there was no significant effect on fruit weight loss. The 35% Aloe vera Gel edible coating concentration (K5) was the most effective treatment in maintaining the quality of getas merah guava during storage. Keywords: Edible coating, Aloe vera Gel, Getas merah guava.
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.
Karakteristik Kimia dan Sensori Crispy Cookies Kacang Hijau (Vigna radiata) dengan Penambahan Tepung Pisang Susu (Musa acuminata var. Silk) Anggrayni, Puteri; Herawati, Maria Marina
JURNAL AGROINDUSTRI HALAL Vol. 11 No. 1 (2025): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v11i1.14041

Abstract

Crispy cookies are processed pastries that are usually made from wheat flour. Flour in making crispy cookies can use other alternatives, namely local food-based flour such as mung bean flour and milk banana flour. The researcher aims to determine the chemical and sensory characteristics and obtain the best treatments according to chemical analysis (analysis of water, carbohydrate, protein, ash, and fat content, E.coli contamination,) and organoleptic tests. This research used a Randomized Block Design (RAK) including 5 treatments and 5 replications. The five treatments had the following ratio of green bean flour to milk banana flour, P0 (100% : 0%), P1 (90%: 10%), P2 (80%: 20%), P3 (70%: 30%), and P4 (60%: 40%). Addition of milk banana flour has a significant effect on increasing water content, but does not have a substantial effect on protein, ash, fat, and carbohydrat content. The best treatment according to chemical analysis and organoleptic tests is P2 treatment.
Potential of Foliar Fertilizer and Organic Additives for Vanda tricolor Protocorm Regeneration yulaekhah, siti; Herawati, Maria Marina; Pudjihartati, Endang
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 14 No. 4 (2025): August 2025
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtepl.v14i4.1424-1433

Abstract

Vanda tricolor orchid is propagated by in vitro culture using Vacin & Went (VW) media. The price of this media is quite high, so research is needed on alternative media that can replace VW media. The objectives of this study were to (1) determine the effect of foliar fertilizer concentration and addition of organic materials on in vitro protocorm regeneration in to planlets, (2) obtain a combination of foliar fertilizer concentration and organic materials that can be used to subtitude VW as a medium for Vanda tricolor protocorm regeneration. The treatments tested were the concentration of NPK foliar fertilizer (21:21:21), namely:     1 g/L, 1.5 g/L, 2 g/L, and 2.5 g/L and various organic materials, namely: no organic material, banana, potato, banana+potato. VW was use as a control. Data analysis to compare VW control with all treatments used Orthogonal Contrast further test, while to compare between treatment combinations using Analysis of Variance (ANOVA) and DMRT further test at the 5% level. The results showed that leaf fertilizer at a concentration of 2.5 g/L was able to accelerate the formation of shoots and roots without the addition of organic material. In addition, leaf fertilizer media plus potatoes can be used to replace VW as a protocorm regeneration media at affordable cost.
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.
Pengaruh Konsentrasi Gelatin dan Karagenan Terhadap Karakteristik Fisik, Kimia dan Organoleptik Pada Velva Jambu Biji Septiandhani, Anugraheni; 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.v13i1.14650

Abstract

This research aims to determie the effects of gelatin and carrageenan concentrations on the quality of red guava velva based on physical, chemical, and organoleptic properties, and to find the best concentration of gelatin or carrageenan on the quality in red guava velva based on physical, chemical, and organoleptic properties. This research used a non-factorial Randomized Block Design (RBD) technique by varying the concentration of gelatin and carrageenan used in guava velva. Data analysis of test results was tested using analysis of variance ANOVA (Analysis of Variance) test with a significance level of 5%, if it was significant then a further test was carried out using the Duncan Multiple Range Test (DMRT). The research results showed that (1) the best treatment for physical characteristics was Carrageenan 0.75% which had the highest overrun value of 15.5%; total dissolved solids 19.5 brix; melting power 21.61 minutes and viscosity 3698.25cP; (2) The best treatment for chemical characteristics is 0.50% Gelatin treatment, namely 186.30; (3) The best organoleptic test results were that 0.75% Carrageenan produced a soft and smooth texture that was liked by the panelists.
Identification and Characterization of Ralstonia solanacearum Species Complex from Ginger (Zingiber officinale) in Semarang Regency, Indonesia Setiawan, Andree Wijaya; Jayanti, Ruth Meike; Herawati, Maria Marina; Natalia, Kezia; Kusuma, Jonathan Galih Raka
Agro Bali : Agricultural Journal Vol 7, No 2 (2024)
Publisher : Universitas Panji Sakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37637/ab.v7i2.1731

Abstract

The Ralstonia solanacearum species complex is a highly destructive plant pathogen with a remarkably broad range of hosts, and ongoing discoveries continue to expand its host list. In May 2023, a new type of bacterial wilt affecting ginger (Z. officinale) crops in Semarang Regency, Central Java was reported. Early symptoms included sudden withering of leaves in adult plants followed by complete wilting and darkening of the vasculature, ultimately leading to plant death. This research specifically investigates the spread of Ralstonia solanacearum Species Complex within ginger cultivation in Semarang Regency. Twenty bacterial isolates were collected from soil and diseased Z. officinale plants at twenty different locations. Physiological and biochemical analyses confirmed that the causative agent for Z. officinale bacterial wilt was Ralstonia solanacearum belonging to biovar 3 and 4. The study also revealed that the distribution of this pathogen remains focused in the Banyubiru and Sumowono sub-districts. These findings will enhance our understanding of how Ralstonia solanacearum Species Complex spreads among ginger crops and its impact on them.
THE EFFECT OF SOAKING SALTS CONCENTRATION TO CANDIED GARLIC (Sativum allium L.) Titaley, Naning Restiani; Herawati, Maria Marina
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 3, No 2 (2019)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v3i2.4947

Abstract

Garlic has a bitter taste, which makes people reluctant to eat one whole garlic clove. The salt soaking technique used to reduce the bitter taste of the garlic, and the garlic processed into wet candied garlic, so it became more edible than not process. The process of candied garlic could preserve the durability level, which allows it to be stored longer at low temperatures. The research materials used were salt and sugar. The purpose of the research was to know the effect of salt concentration on reducing bitterness and the right concentration to reduce the bitter taste of garlic. This research used the RAK method, and DMRT (Duncan’s Multiple Range Test), and the samples of salt were 3%; 3.5%; 4%; 4.5%. The test included chemical tests (water content and total microbes) and organoleptic tests (taste, aroma, and texture). The water content of the product showed the result, which was not significantly different, and the total microbes test showed no microorganism was found or grew on the product. The organoleptic test of taste was obtained on 3.5% salt, with an average of 2.75% (likes), while the aroma and texture did not show a significant difference in the result. The aroma and texture data obtained on 2.90 (likes) and 2.40 (likes) with 3.5% salt. Keywords: Candied; Garlic; Salt; Soaking; Sugar.
Increasing the Knowledge of Women Farmer Through Household Counseling on Food Safety in Sumberejo Village, Magelang Regency Herawati, Maria Marina; Handoko, Yoga Aji; Sutrisno, Alfred Jansen; Maria, Maria; Simamora, Liska; Yuliawati, Yuliawati; Nuswantara, Bayu; Simanjuntak, Bistok Hasiholan
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
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