p-Index From 2021 - 2026
11.081
P-Index
This Author published in this journals
All Journal Jurnal Al Bayan: Jurnal Jurusan Pendidikan Bahasa Arab Fon: Jurnal Pendidikan Bahasa dan Sastra Indonesia Jurnal Farmasi Galenika (Galenika Journal of Pharmacy) As-syifaa Jurnal Farmasi Jurnal SOLMA IQRO: Journal of Islamic Education Jurnal Penamas Adi Buana AGRITEKNO, Jurnal Teknologi Pertanian Sketsa Bisnis JURNAL PERTANIAN QARDHUL HASAN: MEDIA PENGABDIAN KEPADA MASYARAKAT Ensiklopedia of Journal JUPE : Jurnal Pendidikan Mandala Al - Tadabbur: Jurnal Ilmu Al-Qur'an dan Tafsir GANEC SWARA Maspul Journal of English Studies (Majesty) Borneo Engineering: Jurnal Teknik Sipil JIKAP PGSD: Jurnal Ilmiah Ilmu Kependidikan Jurnal Review Pendidikan dan Pengajaran (JRPP) Jurnal Sporta Saintika Auladuna : Jurnal Prodi Pendidikan Guru Madrasah Ibtidaiyah Performance : Jurnal Bisnis dan Akuntansi Mandalika Mathematics and Educations Journal Fitrah: Jurnal Studi Pendidikan FORUM PAEDAGOGIK SUPERMAT (JURNAL PENDIDIKAN MATEMATIKA) Jurnal Pengabdian kepada Masyarakat Nusantara JIHAD : Jurnal Ilmu Hukum dan Administrasi Ulumuna Cokroaminoto Journal of Primary Education Majesty Journal Indo-MathEdu Intellectuals Journal JUSTIN (Jurnal Sistem dan Teknologi Informasi) Studi Akuntansi, Keuangan, dan Manajemen Ar-Rosikhun: Jurnal Manajemen Pendidikan Islam Discourse of Physical Education Nuras : Jurnal Pengabdian Kepada Masyarakat Indonesian Research Journal on Education Jurnal Pengabdian Masyarakat Bangsa Journal of Applied Plant Technology Al-Aqlu : Jurnal Matematika, Teknik dan Sains Al Ghafur : Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Konseling Pendidikan Islam Al-Qalbu: Jurnal Pendidikan, Sosial dan Sains Tashdiq: Jurnal Kajian Agama dan Dakwah Jurnal Penelitian, Pengembangan Pembelajaran dan Teknologi (JP3T) Journal of Language Intelligence and Culture Al-Amal: Jurnal Pengabdian Masyarakat Al-Qalam: Jurnal Kajian Islam Dan Pendidikan An-Nuqthah As-sunniyyah PANDALUNGAN : Jurnal Pengabdian kepada Masyarakat Journal of Education Counseling Proceeding Of International Conference On Education, Society And Humanity Journal of Islamic Economics and Finance Al-Bahtsu: Jurnal Penelitian dan Pendidikan Islam Berbakti Jurnal Manajemen dan Ilmu Administrasi
Claim Missing Document
Check
Articles

Found 4 Documents
Search
Journal : JURNAL PERTANIAN

CHANGES IN PHYSICOCHEMICAL PROPERTIES OF USED PALM OIL (JELANTAH) ON CHICKEN FRYING Aminullah, Aminullah
Jurnal Pertanian Vol. 9 No. 1 (2018): APRIL
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (609.689 KB) | DOI: 10.30997/jp.v9i1.1153

Abstract

Cooking oil was one of the basic needs which consumed by the whole of Indonesian society. The high price of palm cooking oil and the lack of knowledge caused the repeated using of palm cooking oil which is harmful to health. The objective was to determine the physicochemical changes of used palm oil (Jelantah) on chicken frying. This research was using purposive sampling method. The experimental design used completely randomized design with one factor of frying frequency which were 0, 3, 7 and 10 times. Statistical analysis showed that the physicochemical tests (color analysis, peroxide value, acid value and moisture content) in each test was significant or significantly different, from the linear regression predicted that the frying frequencies which were used in fried chicken vendors were 16-54 times. In addition, it can be seen the characteristic qualities of used palm oil on chicken frying namely: color analysis L from 39.40% to 46.49%, a from 5.80% to 9.26%, b from 16,57% to 22.82%; peroxide value from 1.599 meq/kg to5.623 meq/kg; acid value from 0.076% to 0.153%; and water content from 0.021% to 0.267%. The physicochemical tests of used palm oil sample from fried chicken vendors namely: color analysis at L of 27.11%, a of 9.63%, b of 18.02%; peroxide value of 10.07 meq / Kg; acid value 0.434%; and water content of 0.166%.
STUDY OF GUAR GUM, ALUM, AND WATER ADDITION ON PHYSICAL CHARACTERISTICS OF EXTRUDED WET CORN NOODLE Aminullah, Aminullah; Muhandri, Tjahja
Jurnal Pertanian Vol. 10 No. 1 (2019): APRIL
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2621.224 KB) | DOI: 10.30997/jp.v10i1.1622

Abstract

Corn noodle was a form of food diversification, especially food that usually used wheat flour as its raw material. The objective of this research was to study the effects of guar gum, alum, and water addition on physical properties of extruded wet corn noodle. It was made by mixing wet and dried flours, steaming dough, pressing it using an paste extruder, and steaming the noodles. The alum, guar gum, and water concentrations were 0% and 0.01%; 0%, 1%, and 2%; and 60%, 70%, and 80%, respectively. The physical analysis of wet corn noodle were color, elongation, hardness, adhesiveness, and cooking loss analysis. The analysis showed that wet corn noodles have a reddish yellow color with °Hue of 83.21° - 86.42°. The statistical analysis showed that the higher the guar gum concentration led to the lower the hardness and cooking loss of wet corn noodle, while the greater the elongation. Alum addition increased the hardness and elongation of wet corn noodles, while it decreased the adhesiveness.
UTILIZATION OF LEMONGRASS EXTRACT (CYMBOPOGON CITRATUS) AGAINST THE ANTIOXIDANT CONTENT AND SENSORY PROPERTIES OF DARK CHOCOLATE PRODUCTS Pratiwy, Amelya Eka; Kusumaningrum, Intan; Aminullah, Aminullah
Jurnal Pertanian Vol. 10 No. 2 (2019): OKTOBER
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (503.349 KB) | DOI: 10.30997/jp.v10i2.1927

Abstract

The use of lemongrass extract on dark chocolate products is a diversification of processed chocolate products to increase the antioxidant content and sensory pofile. This research aims to study the effect of comparison chocolate and spice extracts, interaction chocolate and spice extracts comparison of lemongrass to antioxidant compounds and organoleptic characteristics, and to know the chemical properties of selected products. This study consisted of two phases: the first stage is to prepare lemongrass extract with the steam distillation method, the second stage is to make products that include chocolate melting, mixing and molding, then antioxidant tests and organoleptic to determine the selected products with quality sensory tasts and hedonic tests/preferences, chocolate product selected test chemical (moisture, ash, fat, protein, carbohydrate, and calories). The results of the study by testing the antioxidant different uses of chocolate on antioxidant components showed couverture chocolate types have a higher %inhibition compared to the chocolate kind of compound, the higher the addition of lemongrass extract, the higher antioxidant activity, in the organoleptic tests showed significantly different the parameters of aroma, taste and after taste, but not significantly different from the parameters of melt, interactions between different types of chocolate use, as well as the ratio of chocolate and lemongrass extract significantly influence antioxidant activity, but do not significantly affect organoleptic test results, couverture chocolate products with the addition of 0.3% spice extract are declared as selected products with antioxidant activity of 83.594%, 1.41% moisture, 1.04% ash, 20.96% fat, 3.40% protein content, 73.19% carbohydrates and total calories 495 kcal/100 grams.
GUAR GUM ADDITION ON PHYSICAL CHARACTERISTICS OF EXTRUDED DRY CORN NOODLE FROM MIXTURE OF WET AND DRY CORN FLOURS Aminullah, Aminullah; Muhandri, Tjahja; Subarna, Subarna
Jurnal Pertanian Vol. 11 No. 1 (2020): APRIL
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (705.544 KB) | DOI: 10.30997/jp.v11i1.2524

Abstract

The drying process of corn noodles was an effort to increase the shelf life and it was a form of noodles diversification. The objective of this research was to study and analyze the effect of guar gum addition on the physical quality of the extruded dry corn noodle made from a mixture of wet and dry corn flour. Manufacturing dry corn noodles was conducted using wet corn noodles from a mixture of wet and dry corn flour, which was then dried in a tray dryer at a temperature of 60-70 °C for 1 - 1.5 hours. The treatments used were a combination of alum levels of 0.01%; moisture content of 80% (dry base); and guar gum concentration of 0%, 1%, and 2%. Physical properties of dry corn noodles included rehydration time, hardness, adhesiveness, suppleness, elongation, and cooking loss. The results showed that the optimum rehydration time for dry corn noodles was about 9 minutes. The addition of guar gum to the physical qualities of dry corn noodles tended not to be significant statistically, but as a score, an increase in guar gum levels tended to increase the elongation of dry corn noodles. While, increasing levels of guar gum tended to reduce the stickiness and cooking loss levels of them.
Co-Authors 'Ulumiyah, Savinatul Abdul Haris Adriana, I Gde Sukanti Afifah, Susmaniar Afrilyana, Maya Agussalam, Agussalam Agussalim, Agussalim Agustiawan, Dedi AHMADI Ahmaludin Ainul Yaqin Al Amin Aldi, Zahrul Alfiah, Evi Alfiatul Aliyah, Aliyah Alwahedi, Mohammad Abdul Aziz Amalina, Fitria Anggi Srimurdianti Sukamto, Anggi Srimurdianti Anggun Anggun, Anggun Ap, A. Herpiana APRIANI, TITIN Apriani, Yasri Apriansyah, Agung Hidayat Arahmah, Siti Anissa ARDIKA, GEDE TUSAN Ardo, Okilanda Ari Irawan Asnawan Asnawan, Asnawan Astuti, Ni Kadek Puji Asy’ari, Muhammad Azis, Nur Asmi Azmi, Irham A’yun, Khoiro A’yun, Rista Rokhmania Bagus Widhi Dharma S Baharun, Hasan Balqis, Rizqiyah Ratu Basir, Zhafira Basten, Hengky Leo Van Dadang Warta Candra Wira Kesuma Darajat, Aditya DAVID CESARE FAJDUANI Dedi Setiawan Delfitriani DEWI, NI MADE NIA BUNGA SURYA Durrin Ni’am, Muhammad Dwi Haryanta Ekajayanti Kining Eryanto, Nadya Septi Fadholi, Amak Fadillah Fadillah Faizatul Izza, Faizatul Fardam, Nur Oshyana Farida Ariany Fattah, Gebby Norsari Febrianto, Febi Fikri, Ahmad Rausan Filanda Azizi, Zilvi Firdiani, Dian Fitri Fitri Fitriatun, Erna Garnika, Eneng Ghofur, M.Abdul Gollu, Albina Alfrida Haerazi, Haerazi Hafidhah Hafidhah Halimun, Riana Zenida Hambali Hambali Hamid Hamid Hamid, Mutmainnah Handayani, Delis Haniatur Rohmah, Dian Harefa, Setiani Hasan Hasan Hasanah, Asifah Mu’til Hasri, Tiara Hayyen, Moh Hidayat, Khaldun Hidayati, Rospin Himmah, Ro'fat Hizmatul Hipriono, M. Doni Hulfian, Lalu Hunaepi, Hunaepi I GUSTI NGURAH OCTOVA SEVENTILOFA . I Wayan Karmana, I Wayan Idris Sardi Ifanka, Ifanka Ikhsan Maulana imah, Kamilatun Ni'mah Imam Bukhori Imam Wahyudi Indrawan, Imam Wahyudi Iman, Miftahul Indarwati Indarwati Indradewa, Rhian Inna, Mudma Intan Kusumaningrum Irma Indriani Ismail Ismail Isnaeni Isnaeni Isnasari, Wiriyanti Izzah, Robchatul Jaya, Nenet Natasudian Kaka, Yumensi Kasjim Salenda, Kasjim Kesuma, Dadang Warta Candra Wira KETUT MARINI, IDA AYU KETUT SUKARMA . Khairi, Ahmad Zul Khalid, Muhammad Idham Kholisussa’di, Kholisussa’di Khumaidah, Sofkhatin Khumaidi Khumaidi Kurnia, Nova Lailisabila, Madina Latif, Idrus Lestari, Lia LIA AMALIA liyanto, Liyanto LOILEWEN, ALINE FEBRIANY M. Khairan Katsiran M. Zainuddin Maghfiroh, Anita Harishotul Maidah, Anik Nur Malo, Agata Mamada, Sukamto Salang Mannan, Ahmad Mizan Rosyadi Abdul Jalil MARIA BINTANG Marwah, Asriatul Masrukhin, Akhmad Rudi Maulana, Puji Maulani, Arum Maulina, Arum Melati, Risma Mirawati, Baiq Mohammad Firmansyah Mohammad Herli Mohar, Mohar Mohlas, Moh Muda, I Nengah Aditya Dwi Ade Sanjaya Mudarris, Badrul Muhamad Bisri Ihwan Muhamad Yamin Muhammad Ikhsan Muhammad Muslih Muhammad Salabi Mujahidin Mujahidin Mujriah Munawir Munawir Musleh Wahid Nafiah, Ulfa Ilmiyana Nahrowi, Moh. Ningsih, Diarti Andra Nirmala, Deti Nirmala, Deti Ni’am, Muhammad Durrin Noli Novidahlia Nopiari, Ida Ayu Novi Safriadi Novita Listyaningrum, Novita Nur Rohmad Nuzil Nur Sayidah Nurhayati, R Nursyawal Nacing Pangandian, Gusti Pratiwi Pangandian, Gusti Pratiwi Pasti, I Wayan Pertiwi, Sri Rejeki Pertiwi, Sri Rejeki Pertiwi, Sri Rejeki Retna Pratama, Yogi Pratiwy, Amelya Eka Prayabina, Rahmadi Prayogi, Saiful Pulungan, Dhia Nurmiyah Purba, Risdelita Purbaningrum, Reza Putra, I Gede Maji Arya Duta Edy Putri, Dwi Maulida R, Rahmi Rafid Abbas Rahayu, Ayu Indah Rahman Rahman Ramdhan, Tri Wahyudi Ramli . Ramli Ramli Rasyid, Nurlina Ratna Widyastuti, Ratna Ratnasari, Khurin'in Ratu Balqis, Rizqiyah Rausyan Fikri, Rausyan Riska Riska Robbi, Mochammad Asep Rofik, Moh Rohmat, Saepul Rosid, Moh Rosy Hutami Rukiah Rukiah Ruwaidah, Ruwaidah Sabriadi HR HR Safarudin Safarudin, Safarudin Sahudi, Sahudi Salampe, Mirnawati Saleha Saleha Salsabilah, Siti Kamilah Sari, Arlina Maya SARI, NI LUH ARININGSIH Sativa, Denianto Yoga Sembiring, Rinawati Setyawan, Wawan Herry Seventilova, I G N Octava Shalihah, Imra`atus Sholihah, Mar'atus Sholihah, Nila Ma'rifatus Shomadani, Haikalus Sibua, Sulami Silpia, Mega Siti Azizah Siti Hanifah Siti Marwiyah Siti Zainab, Siti Slamet Riyadi Sohihah, Huri Iftihatus Solihun, Siti Subakti, Subakti Subarna Subarna SUBRATA, I GUSTI MADE Suhartani, Rini Suhartani, Rini Suhendar, Yusep Suherman, Ardiyanti Sujendra, I Nengah Eka Sukesi . Sukma, Sukma Sulistyowati Sulistyowati Supana, Supana Suta, I Gede Junianta Suyanto Suyanto Syafi’i, Ahmad Mundir Syahabuddin, Syahabuddin Syahrial, Oni Syobri, Nazalus Taruna Huda, Hidayati Taufik Samsuri TITAWATI, TITIN Titi Rohmayanti Tjahja Muhandri Uke, Ora Gorez Ulfa, Syarifatul Umami, Siska Umar Sagar Usmar Usmar, Usmar Uun Yusufa, Uun Vita Sari, Friska Wardana Wardana Widjayanti, Widjayanti widya kartika sari Wijaya, Lalu Hardi Winardi, Agus Wulandari, Dita Wulandari, Dita Yanuarningsih, Riska Yuliansyah Yuliansyah Yussuf, Ahmad Zainuri Zainuri, Zainuri Zkiyul Ali, Ahmad Zulaifi, Reza Zulkifli Zulkifli