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All Journal Jurnal Florea Jurnal Edukasi Matematika dan Sains Jurnal Terapan Abdimas CHEESA: Chemical Engineering Research Articles Hydrogen: Jurnal Kependidikan Kimia Jurnal Pengabdian Sosial
Nasrul Rofiah Hidayati, Nasrul Rofiah
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Religion Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Economics, Econometrics & Finance Education Law, Crime, Criminology & Criminal Justice Mathematics Public Health Social Sciences Other

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PENGARUH VARIASI KONSENTRASI DAN LAMA PERENDAMAN ASAM LAKTAT TERHADAP KADAR GLUKOSA DAN UJI ORGANOLEPTIK TEPUNG UBI JALAR (Ipomoea batatas) Hidayati, Nasrul Rofiah
Jurnal Florea Vol 1, No 2 (2014)
Publisher : Jurnal Florea

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Abstract

Science Skills include observing skills with all the senses, using tools and materials, planned  the exThis study aims to investigate the influence of variations in the concentration and dipping time of lactic acid to glucose and organoleptic sweet potato (Ipomoea batatas). The research method using completely randomized design (CRD) with factorial 3x3 and three replications. The first factor is the variation of concentration (K) include 1%, 1.5%, 2%, both long immersion factor (L) includes 60 minutes, 90 minutes, 120 minutes. Collecting data by calculating the glucose level using titration method using Na2S2O and organoleptic tests include color, smell, texture andlevel of preference to the 15 panelists using the enclosed questionnaire. Analysis of data using 3analysis of variance (ANOVA) two paths through SPSS version 17.0 with a significance level of 0.05, then when will significantly dilanjutkanuji LSD or LSD. The analysis showed variationin the concentration effect on glucose levels (P = 0.000 <0.05). Soaking time effect on glucoselevels (P = 0.000 <0.05). There are significant variations in the concentration of interaction and immersion duration of the glucose levels (P = 0.013 <0.05). The highest glucose levels found in K1Ltreatment (1% concentration and dipping time of 60 minutes), while the lowest glucoselevels in the treatment K1 3L2 and K3L on immersion 120 menit.Hasil organoleptic preferred on K3L 3 treatment because the typical smell of sweet potato is missing, whiter color , the texture is very soft and low glucose levels.Keywords: lactic acid, sweet potato (Ipomoea batatas), glucose, organoleptic test
PENGARUH VARIASI KONSENTRASI DAN LAMA PERENDAMAN ASAM LAKTAT TERHADAP KADAR GLUKOSA DAN KUALITAS TEPUNG UWI (DIOSCOREAALATA) Hidayati, Nasrul Rofiah
Jurnal Edukasi Matematika dan Sains Vol 2, No 1 (2014)
Publisher : IKIP PGRI MADIUN

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Penelitian ini bertujuan untuk mengetahui adanya pengaruh variasi konsentrasi dan lama perendaman asam laktat terhadap kadar glukosa dan kualitas tepung uwi (dioscoreaalata). Metode penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan factorial 3x3 dan tiga kali ulangan. Faktor pertama variasi konsentrasi (K) meliputi 1%, 1,5%, 2%, factor kedua lama perendaman (L) meliputi 60 menit, 90 menit, 120 menit. Pengambilan data dengan menghitung kadar glukosa menggunakan metode titrasi menggunakan Na2S2O3 dan uji organoleptik meliputi warna, bau, tekstur dan tingkat kesukaan kepada 15 panelis dengan menggunakan angket tertutup. Analisis data menggunakan analisis varian (anava) dua jalur melalui SPSS versi 17.0 dengan taraf signifikan 0,05, kemudian jika signifikan akan dilanjutkanuji BNT atau LSD. Hasil analisis menunjukkan variasi konsentrasi berpengaruh terhadap kadar glukosa(P= 0,000 < 0,05). Lama perendaman berpengaruh terhadap kadar glukosa(P= 0,000 < 0,05). Terdapat pengaruh interaksi variasi konsentrasi dan lama perendaman terhadap kadar glukosa(P= 0,013 < 0,05). Kadar glukosa tertinggi terdapat pada perlakuan K1L1 (konsentrasi 1% dan lama perendaman 60 menit), sedangkan kadar glukosa terendah pada perlakuan K3L2 dan K3L3 pada perendaman 120 menit.Hasil uji organoleptik yang disukai pada perlakuan K3L3 karena bau khas uwi hilang, warna lebih putih, tekstur sangat lembut dan kadar glukosanya rendah.Kata Kunci: Asam Laktat, Uwi (Dioscoreaalata), Kadar Glukosa
PENGARUH KONSENTRASI DAN LAMA PERENDAMAN ASAM LAKTAT TERHADAP KADAR GLUKOSA DAN KUALITAS TEPUNG GARUT Hidayati, Nasrul Rofiah
Jurnal Edukasi Matematika dan Sains Vol 2, No 2 (2014)
Publisher : IKIP PGRI MADIUN

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Penelitian ini bertujuan  untuk mengetahui adanya pengaruh konsentrasi dan lama perendaman asam laktat terhadap kadar glukosa dan kualitas tepung garut (Maranta arundinacea L). Metode penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan  factorial 3x3 dan tiga kali ulangan. Faktor pertama variasi konsentrasi (K) meliputi 1%, 1,5%, 2%, factor kedua lama perendaman (L) meliputi 60 menit, 90 menit, 120 menit. Pengambilan data dengan menghitung kadar glukosa menggunakan metode titrasi menggunakan  Na2S2O3 dan uji organoleptik meliputi warna, bau, tekstur dan tingkat kesukaan kepada 15 panelis dengan menggunakan angket tertutup. Analisis data menggunakan analisis varian (anava) dua jalur melalui SPSS versi 17.0 dengan taraf signifikan 0,05, kemudian jika signifikan akan  dilanjutkanuji BNT atau LSD. Hasil analisis menunjukkan variasi konsentrasi berpengaruh terhadap kadar glukosa(P= 0,000 < 0,05). Lama perendaman berpengaruh terhadap kadar glukosa(P= 0,000 < 0,05). Terdapat pengaruh interaksi variasi konsentrasi dan lama perendaman terhadap kadar glukosa(P= 0,013 < 0,05). Kadar glukosa tertinggi terdapat pada perlakuan K1L1 (konsentrasi 1% dan lama perendaman 60 menit), sedangkan kadar glukosa terendah pada perlakuan K3L2 dan K3L3 pada perendaman 120 menit.Hasil uji organoleptik yang disukai pada perlakuan K3L3 karena bau khas garut hilang, warna lebih putih, tekstur sangat lembut dan kadar glukosanya rendah.
UPAYA MENCIPTAKAN WIRAUSAHA BARU MANDIRI BERBASIS IPTEKS DAN KEARIFAN LOKAL Hidayati, Nasrul Rofiah; Nuraina, Elva; Isharijadi, Isharijadi
Jurnal Terapan Abdimas Vol 1, No 1 (2016)
Publisher : Jurnal Terapan Abdimas

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Abstract

IKIP PGRI has always had a commitment to establish an independent mindset in students, for the students equipped with the adaptive ability of science, has leadership and entrepreneurial spirit. Therefore entrepreneurships spirit among the students for the sake of the next generation job creators need to be cultivated. The realization of this commitment IKIP PGRI Madison follow science and technology program for entrepreneurship (IBK) with the aim of developing human potential as young entrepreneurs, independent, based on local knowledge of the higher education and the establishment of outcome-based self-eleven new science and technology entrepreneurs who are ready to do business in community per year, the product of new entrepreneurial students have the advantage of science and technology, better known products produced by student entrepreneurs (PKMK) by the public, increasing the business management of students who have started businesses (oyster mushroom cultivation, the creation of a variety of zipper into a bag and wallet, Pecel Origiri and Yoghurt various flavors) and the publication of the results in the journal IBK entrepreneurship programs. The methods used to recruit participants Ibk tenants based on the success of the team in the delivery of new entrepreneurs Ibk independently in the first year. The number of tenants who started the business in the first year as many as 11 people were divided into 4 groups of businesses. Realization of IKIP PGRI Madison IBK program has accomplished 100%. The work program has been implemented: Socialization, debriefing, internship, start up bussiness, implementation and monitoring of business activities on an ongoing basis by IBK Team PGRI Madison Teachers Training College and a business center complete shop means the student as a student business center, workshop, final report. Pembinanaan process, directing, monitoring and evaluation of business activities will be carried out by a team of tenants and UPPK IBK (Training and Enterprise Development Unit) on a regular basis with the aim to give birth to new entrepreneurs in the IKIP PGRI student Madison as creator of employment generation. Keywords: Entrepreneurial self, science and technology, Local Wisdom
Pengaruh Konsentrasi Asam Sulfat (H2SO4) dan Lama Fermentasi Terhadap Kadar Bioetanol Serasah Lamun Ratnasari, Devi; Hidayati, Nasrul Rofiah; Dewi, Nurul Kusuma
CHEESA: Chemical Engineering Research Articles Vol. 1 No. 1 (2018)
Publisher : Universitas PGRI Madiun

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (588.216 KB) | DOI: 10.25273/cheesa.v1i1.2626

Abstract

Energi alternatif dari bahan nabati merupakan salah satu upaya untuk mengurangi konsumsi masyarakat terhadap BBM. Bioetanol merupakan produk fermentasi yang dapat dibuat dari substrat yang mengandung karbohidrat. Indonesia merupakan negara kepulauan yang kaya akan sumber daya alam, salah satunya lamun. Serasah lamun dapat dimanfaatkan sebagai substrat bioetanol. Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi asam sulfat (H2SO4) dan lama fermentasi terhadap kadar bioetanol serasah lamun. Metode penelitian ekperimen dengan variabel terikat kadar bioetanol dan variabel bebas konsentrasi H2SO4 0,2 M, 0,3 M, 0,4 M dan 0,5 M serta lama fermentasi selama 2, 3, 4 dan 5 hari. Data diperoleh dari pengukuran kadar etanol dengan menggunakan piknometer. Analisis data dengan uji varian (ANOVA) dua jalur menggunakan 2 faktor dengan penggulangan 3 kali. Hasil penelitian menunjukkan konsentrasi H2SO4 0,5 M dan lama fermentasi 5 hari menghasilkan kadar etanol paling tinggi yaitu rata-rata 55%.
UPAYA MENCIPTAKAN WIRAUSAHA BARU MANDIRI BERBASIS IPTEKS DAN KEARIFAN LOKAL Hidayati, Nasrul Rofiah; Nuraina, Elva; Isharijadi, Isharijadi
Jurnal Terapan Abdimas Vol 1 (2016)
Publisher : UNIVERSITAS PGRI MADIUN

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (433.985 KB) | DOI: 10.25273/jta.v1i1.331

Abstract

IKIP PGRI has always had a commitment to establish an independent mindset in students, for the students equipped with the adaptive ability of science, has leadership and entrepreneurial spirit. Therefore entrepreneurships spirit among the students for the sake of the next generation job creators need to be cultivated. The realization of this commitment IKIP PGRI Madison follow science and technology program for entrepreneurship (IBK) with the aim of developing human potential as young entrepreneurs, independent, based on local knowledge of the higher education and the establishment of outcome-based self-eleven new science and technology entrepreneurs who are ready to do business in community per year, the product of new entrepreneurial students have the advantage of science and technology, better known products produced by student entrepreneurs (PKMK) by the public, increasing the business management of students who have started businesses (oyster mushroom cultivation, the creation of a variety of zipper into a bag and wallet, Pecel Origiri and Yoghurt various flavors) and the publication of the results in the journal IBK entrepreneurship programs. The methods used to recruit participants Ibk tenants based on the success of the team in the delivery of new entrepreneurs Ibk independently in the first year. The number of tenants who started the business in the first year as many as 11 people were divided into 4 groups of businesses. Realization of IKIP PGRI Madison IBK program has accomplished 100%. The work program has been implemented: Socialization, debriefing, internship, start up bussiness, implementation and monitoring of business activities on an ongoing basis by IBK Team PGRI Madison Teachers' Training College and a business center complete shop means the student as a student business center, workshop, final report. Pembinanaan process, directing, monitoring and evaluation of business activities will be carried out by a team of tenants and UPPK IBK (Training and Enterprise Development Unit) on a regular basis with the aim to give birth to new entrepreneurs in the IKIP PGRI student Madison as creator of employment generation.
PELATIHAN PEMBUATAN GOOGLE SITES SEBAGAI MEDIA PEMBELAJARAN BERBASIS WEBSITE BAGI GURU SMK CENDEKIA MADIUN Susanti, Pratiwi; Jayadi, Puguh; Hidayati, Nasrul Rofiah; Riyanto, Slamet; Kiswardianta, R. Bekti
Jurnal Terapan Abdimas Vol 8, No 1 (2023)
Publisher : UNIVERSITAS PGRI MADIUN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25273/jta.v8i1.14022

Abstract

Abstract. Learning in the current era has implemented ICT-based learning. Therefore, teachers are required to master technology in the teaching and learning process. The importance of increasing the competence and skills of teachers in utilizing and maximizing ICT-based learning media so that it is necessary to hold training in creating and using ICT-based learning media for teachers. The training carried out carrying the title "Accelerating the Digitization of Learning and School Management Through the Use of Google Sites" was applied to Cendekia Vocational Schools located at Jl. Letkol Samsudin No. 22-24 Kel Kanigoro, Kec. Kartoharjo, on June 20, 2022 with a total of 16 participants, namely Mr. / Scholar High School teacher. This training was held to improve the competence of teachers in implementing digitalization of learning. This training is carried out in 2 stages, namely the delivery of material and direct practice of making a google site website. The methods used during the training were lectures, question and answer with participants and experiments. At the end of the training session, an evaluation of questions about the material and practice that has been done is given. The results of the evaluation showed that on average only 90% of participants were able to answer questions correctly about the material presented. The results of this training program are expected that in the future teachers can compile and develop learning media with better quality and it is hoped that the quality will follow the standards  Abstrak. Pembelajaran di era saat ini telah menerapkan pembelajaran berbasis ICT. Oleh karena itu guru dituntut untuk menguasi teknologi pada proses belajar-mengajar. Pentingnya menambah kompetensi dan keterampilan guru dalam memanfaatkan dan memaksimalkan media pembelajaran berbasis ICT sehingga perlu diadakannya pelatihan dalam membuat dan menggunakan media pembelajaran berbasis ICT kepada guru. Pelatihan yang dilaksanakan mengusung judul “Percepatan Digitalisasi Pembelajaran dan Manajemen Sekolah Melalui Pemanfaatan Google Sites” diterapkan pada SMK Cendekia yang berlokasi di jl Letkol Samsudin No 22-24 Kel Kanigoro Kec Kartoharjo, pada tanggal 20 Juni 2022 dengan jumlah peserta sebanyak 16 peserta yaitu bpk/ibu guru SMK Cendekia. Pelatihan ini diselenggarakan dengan tujuan untuk meningkatkan kompetensi guru dalam menerapkan digitalisasi pembelajaran supaya menciptakan suasana belajar yang kolaboratif dan sebagai wujud transformasi layanan pendidikan dalam mewujudkan merdeka belajar. Pelatihan ini dilakukan dengan 2 tahapan yaitu penyampaian materi dan praktek langsung membuat website google site. Metode yang digunakan selama pelatihan berlangsung adalah ceramah, tanya-jawab dengan peserta dan eksperimen. Diakhir sesi pelatihan diberikan evaluasi pertanyaan seputar materi dan praktek yang telah dikerjakan. Hasil dari evaluasi diperoleh bahwa rata-rata hanya 90% peserta yang mampu menjawab pertanyaan dengan benar seputar materi yang disampaikan. Hasil dari program pelatihan ini diharapkan kedepannya guru dapat menyusun dan mengembangkan media pembelajaran dengan kualitas yang lebih baik dan diharapkan kualitas tersebut sudah mengikuti standar  
Pendampingan Higienisasi Dan Peningkatan Ketrampilan Produksi Kerupuk Wijen Pada IRT-UM Keripik Bu Nur Hayati Riyanto, Slamet; Hidayati, Nasrul Rofiah; Pujiati, Pujiati; Apriyanti, Apriyanti; Pangestu, Rama Virgie; Hasanah, Haya Nada
Jurnal Pengabdian Sosial Vol. 2 No. 2 (2024): Desember
Publisher : PT. Amirul Bangun Bangsa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59837/4yp3dm43

Abstract

Industri Rumah Tangga-Usaha Mikro (IRT-UM) Keripik Bu Nur Hayati merupakan salah satu IRT yang memproduksi olahan singkong menjadi produk kerupuk wijen. Kerupuk wijen ini terbuat dari bahan singkong yang ditaburi dengan biji wijen untuk menambah aroma dan rasa yang unit apabila disantap. Olahan singkong menjadi kerupuk wijen dinilai masih jarang ditemukan, mengingat proses produksinya yang sangat lama dan bahan adonan harus direndam dahulu selama dua hari sebelum dicetak menjadi kerupuk wijen. Dalam proses produksi yang lama ini, tentunya perlu diperhatikan proses higienis dan sanitasi dari produksi kerupuk wijen untuk mendapatkan hasil yang optimal. Proses penerapan higienisasi produksi kerupuk wijen perlu dilakukan pendampingan dan nantinya hasil pendampingan dapat menjadi bahan evaluasi dan perbaikan proses produksi yang memenuhi standar dari produksi olahan makanan. Pada penelitian ini, hasil kegiatan memberikan informasi bahwa untuk meningkatkan higienisasi produksi Kerupuk Wijen produksi IRT-UM Keripik Bu Nur Hayati, dapat dilakukan dengan cara pendampingan kegiatan usaha secara berkesinambungan untuk meningkatkan kemampuan manajemen usaha yang efektif dan efisien. Meningkatkan pengetahuan pelaku usaha terhadap proses produksi yang higienis dan meningkatkan kualitas produksi. Mengusulkan adanya pengadaan mesin produksi yang menunjang proses produksi yang higienis dan yang dapat meningkatkan kapasitas produksi.
Characterization of Activated Carbon from Mangosteen Peel (Garcinia Mangostana L.) Activated with Phosphoric Acid (H3PO4) Indrastika, Erwin Riski; Hidayati, Nasrul Rofiah; Trisnawati, Ade
Hydrogen: Jurnal Kependidikan Kimia Vol 13, No 1 (2025): February 2025
Publisher : Universitas Pendidikan Mandalika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/hjkk.v13i1.14557

Abstract

Mangosteen peel (Garcinia Mangostana L.) represents a waste that has yet to find widespread application. One effort to increase the economic value of mangosteen rind is by processing mangosteen rind into active carbon, which can be used in various industrial processes. This research will examine the manufacture of activated carbon using mangosteen peel as raw material, which is washed clean, cut, and dried, then carbonized using a furnace at a temperature of 250 0C for 1 hour. Activating activated carbon from mangosteen peel is carried out by immersion in a 5 M concentration of phosphoric acid (H₃PO₄). Next, the characteristics of activated carbon from mangosteen peel are examined, including water content, ash content, volatile matter content, and pure carbon content. The study shows that activated carbon meets the SNI-06-3730-1995 standards for its water content (2.76%), ash content (7.24%), volatile matter content (6.02%), and pure carbon content (83.98%).
Co-Authors Apriyanti Apriyanti Elva Nuraina Hasanah, Haya Nada Indrastika, Erwin Riski Isharijadi Isharijadi, Isharijadi Jayadi, Puguh Nurul Kusuma Dewi, Nurul Kusuma Pangestu, Rama Virgie Pratiwi Susanti Pujiati Pujiati R. Bekti Kiswardianta, R. Bekti Ratnasari, Devi Slamet Riyanto Trisnawati, Ade