Article Per Year (5 Year)
p-Index From 2020 - 2025
0.61
P-Index
This Author published in this journals
All Journal Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal Sumberdaya Hayati Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) FoodTech: Jurnal Teknologi Pangan
IRA ERDIANDINI, IRA
Fakultas Pertanian, Universitas Tanjungpura, Jl. Prof. Dr. Hadari Nawawi, Pontianak, Kalimantan Barat, 78124 Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Engineering Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering

Published : 4 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 4 Documents
Search

 1 
Seleksi Bakteri Asam Laktat dan Pemanfaatannya Sebagai Starter Kering Menggunakan Matriks Tapioka Asam Ira Erdiandini; Titi Candra Sunarti; Anja Meryandini
Jurnal Sumberdaya Hayati Vol. 1 No. 1 (2015)
Publisher : Departemen Biologi, Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jsdh.1.1.26-33

Abstract

The development of industrial fermentation food could not separate with the availability of culture starter that suffice to support its production. Dried starter can be an option to use in fermentation industry because it can be stored for longer time without rejuvenation. However, in the process of production of dried starter needs the matrix to maintain cell viability, economically and availability of raw material. This research was conducted to use selected dried starter of indigenous lactic acid bacteria by using sour cassava starch matrix. Eleven local isolates lactic acid bacteria isolates from spontaneous fermentation of carbohydrates commodity were selected based on their acid production capabilities and antibiotics susceptibilities. Isolate of E 1222 showed the best result and was identified as Pediococcus pentosaceus. The isolate was encapsulated with sour cassava starch matrix for making dried starter by using freeze dryer and spray dryer. Freeze dried starter culture could maintained the cell viability higher than spray dried starter culture i.e 10.34 log CFU/g and 8.91 log CFU/g, respectively. Finally, freeze dried starter culture could maintain the percentage of cell viability until 89.38% during four-weeks storage at 4 oC.
Biotoilizer automatic system prototype : automatic fertilization system integrated with bio-toilet based on Internet of Things (IOT) Ira Erdiandini; Rizamel Rizamel; Angelic Kusuma Nagari; Ahmad Dzakiyuddin Muhaimin; Lusi Lusi
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 4, No 2 (2021)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2021.004.02.2

Abstract

Human urine is one of the primary wastes in urban areas, which has not been maximally processed and utilized until now. Human urine can be processed into biofertilizer with special processing procedures to minimize the negative impact of using urine as fertilizer and avoid odor, dirt, and contamination of pathogenic bacteria in the processing process. This prototype aims to design a Biotoilizer Automatic System with processing human urine into a biofertilizer and an automatic fertilization system. This system is equipped with a DC water pump, pH sensor, YL-69 sensor, ultrasonic sensor, real-time clock (RTC) NodeMCU microcontroller, and Arduino Uno. The method used in this research is an experimental method by designing technical designs and making prototypes of an Internet of Things (IoT) based automatic fertilization system that utilizes solar panels and is integrated with Bio toilets and designing software. The system's test results can process urine into a biofertilizer and fertilize automatically 95% based on regulated conditions and can be monitored with an application via a smartphone
Enkapsulasi Pediococcus pentosaceus Menggunakan Matriks Kombinasi Tapioka Asam dan Tapioka nanokristalin dengan Susu Skim Ira Erdiandini
FoodTech: Jurnal Teknologi Pangan Vol 4, No 1 (2021): May
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jft.v4i1.47055

Abstract

Pati dan modifikasinya potensial untuk digunakan sebagai matriks enkapsulasi bakteri asam laktat (BAL), di antaranya yaitu tapioka asam dan tapioka nanokristalin. Studi ini bertujuan untuk membandingkan penggunaan matriks tapioka asam dan tapioka nanokristalin dengan kombinasi susu skim untuk enkapsulasi Pediococcus pentosaceus menggunakan freeze drying. Perlakuan yang diujikan yaitu tapioka asam+susu skim 3%, tapioka asam+susu skim 10%, tapioka nanokristalin+susu skim 3% dan tapioka nanokristalin+susu skim 10%. Parameter yang diamati yaitu viabilitas sel sebelum dan sesudah freeze drying, tingkat ketahanan sel, dan kadar air. Enkapsulasi menggunakan matriks tapioka asam dan tapioka nanokristalin menunjukkan hasil yang tidak berbeda nyata. Namun, perlakuan konsentrasi susu skim yang digunakan menunjukkan hasil yang berbeda nyata. Tingkat ketahanan sel Pediococcus pentoseceus meningkat dengan peningkatan konsentrasi susu skim yang ditambahkan, Hasil terbaik diperoleh dengan penambahan susu skim 10% yaitu menghasilkan tingkat ketahanan sel sebesar 97% pada matriks tapioka asam dan 96,46% pada matriks tapioka nanokristalin. Hasil penelitian ini menunjukkan bahwa baik matriks tapioka asam maupun tapioka nanokristalin baik digunakan untuk enkapsulasi Pediococcus pentosaceus dengan menghasilkan tingkat ketahanan sel > 87% dan kadar air 10-18%.
Sosialisasi Produk Hasil Olahan Ternak sebagai Upaya Pencegahan Stunting Bayi dan Anak di Pontianak Utara Dela Heraini; Ira Erdiandini
Agrokreatif: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 9 No. 2 (2023): Agrokreatif Jurnal Ilmiah Pengabdian Kepada Masyarakat
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/agrokreatif.9.2.225-231

Abstract

This service is carried out to provide information about processed livestock products as an effort to prevent stunting in infants and children. The service was held on February 28, 2021 with female participants who were members of the Family Welfare Development (PKK) in the Siantan Hilir sub-district, North Pontianak. The method used in this service is socialization in the form of delivering information on processed livestock products as an effort to prevent stunting in infants and children. There are three stages carried out namely the stages of preparation, implementation, and evaluation. The outreach was carried out as targeted. All participants gained additional knowledge and understanding related to stunting and its prevention through consumption of processed livestock products which are not difficult to find. The low understanding before this socialization was carried out then the participants became more aware of the importance of preventing stunting starting from babies in the womb to post-delivery. There is an opportunity to change the behavior of participants in neglecting the food and snacks consumed by their children. Therefore, it is necessary to do the same thing at various levels of society as participants in a wider socialization.
Co-Authors Ahmad Dzakiyuddin Muhaimin Angelic Kusuma Nagari Anja Meryandini Dela Heraini Lusi Lusi Rizamel Rizamel Titi Candra Sunarti