Article Per Year (5 Year)
p-Index From 2021 - 2026
4.302
P-Index
This Author published in this journals
All Journal Jurnal AGROTEKNOLOGI Jurnal Agroindustri AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Jurnal Aplikasi Teknologi Pangan Jurnal Teknologi Agro-Industri Jurnal Agroqua: Media Informasi Agronomi dan Budidaya Perairan Journal of Tropical AgriFood Abdimas UNWAHAS : Jurnal Pengabdian Masyarakat UNWAHAS Abdihaz: Jurnal Ilmiah Pengabdian pada Masyarakat Dharma Raflesia : Jurnal Ilmiah Pengembangan dan Penerapan IPTEKS Jurnal Agriovet SINTA Journal (Science, Technology, and Agricultural) Jurnal Multidisiplin Dehasen (MUDE) Jurnal PADAMU NEGERI (Pengabdian pada Masyarakat Bidang Eksakta) Jurnal Dehasen Untuk Negeri Sci-Tech Journal Jurnal Dehasen Mengabdi Journal of Multidisciplinary Research
Lina Widawati
Universitas Dehasen Bengkulu
Religion Aerospace Engineering Agriculture, Biological Sciences & Forestry Arts Humanities Astronomy Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Neuroscience Nursing Physics Public Health Social Sciences Transportation Veterinary Other

Published : 43 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 43 Documents
Search

 1   2   3   4   5 
KARAKTERISTIK MUTU SNACK BAR TINGGI PROTEIN BERBASIS TEPUNG JAGUNG DAN BIJI KETAPANG Herry Febrianza; Lina Widawati; Hesti Nur'aini
Jurnal Agriovet Vol. 6 No. 2 (2024): JURNAL AGRIOVET
Publisher : LPPM UNIVERSITAS KAHURIPAN KEDIRI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51158/agriovet.v6i2.1092

Abstract

Corn and ketapang seeds can be processed into snack bar because they are high in carbohydrates and contain protein and fiber. This research aims to analyze the physical, chemical, organoleptic properties, best formulation of snack bars based on corn flour and ketapang seeds. In this study, there were 6 variations in the ratio of raw material composition treatments, namely wheat flour: corn flour (0:50; 25:25; 50:0) and the addition of ketapang seeds (25, 50). The research results show that the average yield for snack bars is between 64.29% and 73.81%. The highest average snack bar texture was in the composition treatment of wheat flour: corn flour: ketapang seeds 0:50:25, namely 3.34 mm. The lowest average water content of snack bars was in the composition treatment of wheat flour: corn flour: ketapang seeds 25:25:25, namely 18.78%. The highest average protein content of snack bars in the treatment composition of wheat flour: corn flour: ketapang seeds 0:50:50 was 9.28%. The best formulation of snack bar based on organoleptic parameters is the treatment of the composition of wheat flour: corn flour: ketapang seeds 0:50:50 with a color value of 3.65 (like), taste 3.65 (like), aroma 3.80 (like, and texture 3.95 (like).
Karakteristik mutu sosis vegetarian jamur sawit (Volvariella volvaceae) dengan penambahan tepung biji durian termodifikasi Widawati, Lina; Putri, Welin Camelia; Prasetya, Andwini
Journal of Tropical AgriFood Volume 7 Nomor 2, Tahun 2025
Publisher : Department of Agricultural Products Technology, Mulawarman University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35941/jtaf.7.2.2025.19764.85-92

Abstract

Sosis merupakan bentuk olahan pangan yang dibuat dari pencampuran daging halus dan tepung atau pati dengan bumbu serta bahan tambahan makanan yang diizinkan. Penelitian ini bertujuan untuk mengkarakteristik mutu sosis jamur sawit dengan penambahan tepung biji durian termodifikasi. Penelitian ini adalah penelitian faktor tunggal (penambahan tepung biji durian termodifikasi) yang disusun dalam Rancangan Acak Lengkap dengan 6 taraf perlakuan, yaitu 15, 30, 45, 60, 75, dan 90 g. Hasil penelitian menunjukkan bahwa penambahan porsi tepung biji durian termodifikasi berpengaruh tidak nyata (p > 0,05) terhadap respons organoleptik hedonik untuk warna, aroma dan penilaian keselurahan sosis jamur sawit, namun berpengaruh nyata (p < 0,05) terhadap respons organoleptik hedonik untuk rasa dan tekstur. Menggunakan metode pembobotan aditif, perlakuan yang memberikan respons organoleptik hedonik terbaik adalah penambahan tepung biji durian termodifikasi sebanyak 45 g. Perlakuan tersebut menghasilkan sosis dengan karakteristik sensoris hedonik suka untuk atribut warna, aroma, dan rasa, sedangkan untuk atribut tekstur dan penilaian keseluruhan mendapatkan respons agak suka. Karakteristik kimia sosis jamur sawit tersebut adalah mempunyai kadar air, serat dan protein, berturut-turut 69,73%, 3,25%, dan 10,00%.
Analysist The Value Chain Of Raw Material Rubber (Rmr) From Plantation Farmers’ Auctions To Market Channels Bursamin Bursamin; Lina Widawati; Evi Andriani; Hilda Meisya Arif
AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Vol 12 No 1 (2025)
Publisher : UNIVED Press, Dehasen University Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37676/agritepa.v12i1.8257

Abstract

Objective: This study purposed for analyze value chain of raw material rubber (rmr) from plantation farmers’ auctions to market channels measuring market prices through natural rubber auctions. Methodology: this researced method used DSRS (Disproportion Stratified Random Sampling) technique, namely random sampling from population by conducting direct observation of rubber processor industry and analyzing value chain of raw material rubber based on market prices or base prices through the auction system. Results: The results analyzed of Value Chain of Raw Material Rubber (RMR) from Plantation Farmers’ Auctions to Market Channels inconsitance of the market price in the company's base price because the price through the auction system (7,000-9,000 IDR/ kgs), while the group system (10,500-12,500 IDR/ kgs). So that’s average selled value of farmers' rubber prices through of auction system is not balanced compared to selling value of farmers' rubber prices through the group system, to the average selling value of rubber prices (1,500 IDR/ Kgs). Conclusion: There are differences in the purchased system in the procurement of Rubber Processed Raw Materials Rubber (RMR) in the rubber industry at PT. Bukit Angkasa Makmur, Bengkulu Tengah Regency. The amount the Value Chain of Raw Material Rubber (RMR) from Plantation Farmers’ Auctions to Market Channels obtained by rubber farmers is not comparable between the auction system with average market price (874,447.50 IDR/week) and average group system (15.000-16.500 IDR/kgs), to average difference in the selling value of rubber (1,125,179.41 IDR/kgs). To prevent differences in the selling value of rubber prices for farmers in the middle of market prices, it is necessary to form farmer group units in each region so that the selling value of rubber processed materials increases and plays a role in increasing family income even though it is traditional in its marketing or through collectors so that the price received by farmers is relatively high. Type of Paper: Empirical Research Article.
The Investigation Impact In Rubber Wastewater Invitalized of Land Surface For Rubber Processor Industry at PT. Bukit Angkasa Makmur Bengkulu Bursamin Bursamin; Lina Widawati; Diah Azhari; Yudian Syahputra; Budi Prastia
AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Vol 13 No 1 (2026)
Publisher : UNIVED Press, Dehasen University Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37676/agritepa.v13i1.10868

Abstract

Purpose : This research aims to provide a scientific basis for controlling environmental pollution due to rubber processing industry activities and to support more environmentally sound industrial practices. Methodology: The research method used is a quantitative method with a descriptive-analytical approach including soil sampling carried out at two locations, namely points affected by waste seepage and control points (not affected) as a comparison. Soil samples are then analyzed in the laboratory to measure physico-chemical parameters including pH, Chemical Oxygen Demand (COD), nitrogen content and soil texture. Results: The results of the investigation into the impact of rubber waste infiltration show that the infiltration of untreated rubber industry liquid waste at PT. Bukit Angkasa Makmur (BAM), Bengkulu, triggers a decline in water and soil quality. This is characterized by a spike in BOD parameters (93–9343mg/L), COD, and TSS. This condition causes damage to the ecosystem and threatens the availability of clean water for local residents. Conclusion: Investigation of the impact of rubber waste infiltration shows that inadequately treated rubber industrial wastewater infiltration results in serious environmental damage, such as groundwater pollution, decreased fertility, and the formation of anaerobic conditions due to high concentrations of BOD (93-9,343 mg/L), COD, and TSS. The implementation of Waste Water Treatment Plants (IPAL) based on 3R (Reduce, Reuse, Recycle) is very urgent to minimize pollution and restore soil quality. Type of Paper : Research article.
Perceptions of Community Interest Toward the Traditional Food “Kue Cucur Bandan” in Air Teras Village, Seluma Timur Sub-District Alzen Alzen; Hesti Nur’aini; Lina Widawati
Journal of Multidisciplinary Research Vol. 2 No. 4 (2026): July
Publisher : Utami Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70963/jmr.v2i4.743

Abstract

Cucur bandan cake is a traditional food of the people of Seluma Regency, Bengkulu Province, made from rice flour and brown sugar (palm sugar), which is a typical food of the people of the area. A study has been conducted that aims to study the processing of cucur bandan cake, analyze the perception of interest of the people of Air Teras Village, East Seluma District towards cucur bandan cake, and analyze their business. Qualitative descriptive research was conducted on 100 respondents who assessed cucur bandan samples sold by 20 sellers in Air Teras Village. The results of the study revealed that cucur bandan cake is processed using a simple method that has been passed down from generation to generation. Public perception of cucur bandan cake is good, with an average value of 29.35
Penilaian Sanitasi Dan Analisis Usaha Keripik Pisang Pada Ud Puji Di Desa Parda Suka, Kecamatan Maje, Kabupaten Kaur, Bengkulu Ujang Karnadi; Lina Widawati; Hesti Nur’aini; Diah Azhari; Hilda Meisya Arif
Jurnal Multidisiplin Dehasen (MUDE) Vol 5 No 1 (2026): Januari
Publisher : LPPJPHKI Universitas Dehasen Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37676/mude.v5i1.9896

Abstract

This research aims to (1) describe the banana chips production process at UD Puji, (2) analyze and evaluate the sanitation implementation based on Good Manufacturing Practices (GMP) and Sanitation Standard Operating Procedures (SSOP) principles, and (3) analyze business aspects (cost, revenue, and efficiency). A descriptive research method was employed in Parda Suka Village, Kaur Regency, Bengkulu. Data collection involved interviews and direct observation using the SSOP questionnaire. Sanitation analysis utilized Gap Analysis comparing actual conditions with SSOP standards set by FDA (1995) and NSHATE (1999). The banana chips production process at UD Puji includes raw material preparation (kepok banana), peeling, slicing, washing, frying, draining, cooling, seasoning, packaging, and labeling. The sanitation implementation (GMP/SSOP) in aspects of location, building (floor, ceiling, ventilation), and the use of clean water for raw material washing has shown good condition. However, continuous improvement is necessary to achieve full compliance with SSOP standards. The UD Puji banana chip business has a gross income of IDR 4,600,000 with a total cost of IDR 2,355,669 (per week), indicating that the business is efficient.
Penerapan Good Manufacturing Practice (GMP) Dan Analisis Kelayakan Usaha Pada Industri Kerupuk Jangek Skala Rumah Tangga Hamizar Sayuti; Yudian Syahputra; Hesti Nur’aini; Lina Widawati; Diah Azhari
Jurnal Multidisiplin Dehasen (MUDE) Vol 5 No 1 (2026): Januari
Publisher : LPPJPHKI Universitas Dehasen Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37676/mude.v5i1.9948

Abstract

Jangek cracker products are animal-derived foods, which have a high risk of contamination, so the implementation of GMP is absolutely necessary to ensure product safety and quality. Gap analysis was conducted by comparing practices in business units with the standards of the Indonesian Ministry of Industry Number 75 of 2010, while financial feasibility was measured using cost analysis, income, and Revenue/Cost Ratio (R/C Ratio). The production process of Jangek crackers in the Etek Jas home industry is still traditional and intensive, involving critical stages such as liming and open-air drying for 2–3 days. Significant gaps were found in the packaging stage, which was not equipped with informative labels (brand, composition, production date), as well as the vulnerability of post-process contamination during the drying stage. The overall implementation of GMP was categorized as Good with an average percentage of 84%. The Building Aspect had the highest score (93%). However, there are critical gaps (Major Non-Conformities) in the Sanitation Facilities (81%) and Employees (83%) aspects, which focus on a simple liquid waste disposal system and inconsistent use of complete work attributes (PPE) by employees. This business is stated to be very efficient, profitable, and feasible to be developed. This is evidenced by the R/C Ratio value of 1.29, which indicates that every Rp 1.00 of costs generates Rp 1.29 in revenue. The cost structure is dominated by Variable Costs (99.63% of TC), with cowhide as the largest cost component (79.55% of TVC).
Pengembangan Abon Lokan Berbasis Substitusi Jantung Pisang Kepok sebagai Pangan Lokal Geri Geri; Lina Widawati; Hesti Nur’aini
Jurnal Multidisiplin Dehasen (MUDE) Vol 5 No 3 (2026): Juli
Publisher : LPPJPHKI Universitas Dehasen Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37676/mude.v5i3.11151

Abstract

Lokan abon is a dry, fiber-like processed food product made from shredded lokan fruit that is seasoned, boiled, sliced, and fried. The substitution of kepok banana blossom in the processing of lokan abon is a food diversification technique based on local food in Bengkulu Province. This study aims to analyze the effect of adding kepok banana blossom on the quality of lokan abon and determine the best formulation. The study was conducted using an experimental method using a Completely Randomized Design with five levels of lokan meat and banana blossom composition, namely 100:0, 90:10, 80:20, 70:30, and 60:40. The parameters observed included yield, water content, protein content, fiber content, and organoleptic tests including color, taste, aroma, and texture. The results showed that the yield and water content of lokan abon ranged between 22.14% -22.14% and 6.92% 13.47%, respectively. The addition of banana blossoms increased fiber content (0.51% -1.08%) and decreased protein content. (15.30%-35.00%). The best treatment was obtained with a ratio of 80% lokan meat to 20% banana blossoms.
Optimasi Pengolahan Minuman Sereal Instan Berbasis Tepung Pisang Jantan (Musa Acuminata Colla) dan Tepung Sorgum (Sorghum Spp) Hesti Nur'aini; Femmi Muharsyaida; Lina Widawati
Sci-tech Journal Vol. 5 No. 1 (2026): Sci-Tech Journal (STJ)
Publisher : MES Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56709/stj.v5i1.890

Abstract

Instant cereal is an alternative food to replace staple foods, especially for breakfast that is rich in nutrition. A study has been conducted that aims to characterize the effect of the composition of banana flour and sorghum flour on the quality of instant cereal drinks. This study used a one-factor factorial design, namely the ratio of banana flour and sorghum flour with six treatment levels, namely P1K1 (0%:100%), P2K2 (20%:80%), P3K3 (40%:60%), P4K4 (60%:40%) and P5K5 (80%:20%), P6K6 (100%:0%). Physical analysis conducted on instant cereal drinks resulted in a yield of 94.70% to 94.70%, an absorption capacity of 1.20% to 1.50%, a viscosity of 49.15 mPa.s to 89.71 mPa.s, and a humidity of 1.69% to 3.24%. Chemical analysis yielded a moisture content of 1.55% to 2.61%, a protein content of 3.30% to 6.27%, and a fiber content of 2.04% to 3.05%. The best treatment analysis for appearance parameters yielded a value of 0.87 and an effectiveness value of 1.00. The feasibility analysis yielded a R/C ratio of 1.20.
Identification of Cookies Quality Based on Banana Flour (Musa acuminata Colla) and “Selengek” Fish Flour (Anodontostoma chacunda) Hesti Nur&#039;aini; Febrian Sutata; Lina Widawati
Jurnal Teknologi Agro-Industri Vol. 12 No. 2 (2025): Jurnal Teknologi Agro-Industri
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Politeknik Negeri Tanah Laut

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34128/jtai.v12i2.237

Abstract

“Jantan” banana (Musa acuminata Colla) and “selengek” fish (Anodontostoma chacunda) have high nutritional value, so they have the potential to be used as additional ingredients in cookie processing. This study aimed to analyse the quality characteristics of banana flour and selengek fish flour-based cookies. The research design used was factorial with variations in the composition of male banana flour and “selengek” fish flour, namely 75: 25, 80 : 20, 85 : 15, 90 : 10, 95 : 5, and 100 : 0. Chemical analysis (moisture content, protein content, and fibre content) and organoleptic test (colour, taste, aroma, and texture) were conducted on the cookies produced. Processing of cookies with the addition of male banana flour and selengek fish flour produced cookies with yields between 40.58% to 41.20%, moisture content between 6.11% to 8.58%, protein content 4.23% to 5.69%, and fibre content 5.00% to 6.19%. Sensory test analysis showed that panelists' hedonic level for banana flour and “selengek” fishmeal cookies ranged from 3.35 to 2.40 for colour parameters, 2.40 to 3.70 for taste parameters, 2.90 to 4.04 for texture and 2.40 to 3.35 for aroma parameters.
Co-Authors Ageng Sanjaya Alan Oktarianto Alzen Alzen Andwini Prasetya Andwini Prasetya, Andwini Banu Mahendro Budi Prastia Budiyanto Budiyanto Bursamin Bursamin Bursamin Bursamin Darius Darius Dedi Dedi Dewi Suranti Diah Azhari Dwi S, Muhammad Efrizal Eko Sumartono, Eko Eva Ramalia Sari Eva Ramalia Sari Evi Andriani Evi andriani, Evi Fahrur Razie Febrian Sutata Febrianza, Herry Femmi Muharsyaida Geri Geri Hamizar Sayuti Hendri Hardiyanto Herri Fariadi, Herri Herry Febrianza Hesti Nur&#039;aini Hesti Nur’aini Hilda Meisya Arif Julman hadi Jurois Meksi Jusuf Wahyudi Lena Elfianty Lindah Anggraini Meirita Sari Meisya, Hilda Meta Haryani Methatias Ayu M Methatias Ayu Moulina Methatias Ayu Moulina, Methatias Ayu Mujiono Mujiono Mukmin - Mumun Mumun Munhedi Vierzhen Novian Firnando Nur'aini, Hesti Nur’aini, Hesti Nuria Zaidatur Rabiah Perata, Lusita Dian Pinardi, Jaka Puspita, Beni Putri Azzahra Putri, Welin Camelia Rabiul Armala Rifaldo Greastwonnio Ririn Afriani Riswan Mulyadi Saputra, Febry Dian Sari, Anjelia Puspita Sihite, Devi monika Siska Apriyani Siti Helmyati Sukmawati - Susi Efrianti Syahputra, Yudian syaida, Femmi Muhar Ujang Karnadi Wulandari, Suci Rahma Yossie Yumiyati Yudha Yudha Yudian Syahputra Yusun Yusun Zhazha Zhazha