Article Per Year (5 Year)
p-Index From 2021 - 2026
5.121
P-Index
This Author published in this journals
All Journal Jurnal Gizi dan Pangan Martabe : Jurnal Pengabdian Kepada Masyarakat JURNAL REKAYASA Management Studies and Entrepreneurship Journal (MSEJ) JURNAL PIONIR Ekasakti Jurnal Penelitian dan Pengabdian (EJPP) AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Sagu Journal of Scientech Research and Development Journal of Community Service Jurnal Embrio Jurnal Katalisator Jurnal Research Ilmu Pertanian
Leffy Hermalena
Program Studi Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Ekasakti
Agriculture, Biological Sciences & Forestry Arts Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Library & Information Science Public Health Social Sciences Veterinary Other

Published : 33 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 33 Documents
Search

 1   2   3   4 
Pengolahan Rambut Jagung Untuk Teh Herbal Dan Strategi Pemasarannya Leffy Hermalena; Herda Gusvita; Nita Yessirita; Bustari Badal; Rera Aga Salihat; Rera Agung Syukra; Inawaty Sidabalok; Henny Puspita Sari; Rina Febrinova
Ekasakti Jurnal Penelitian dan Pengabdian Vol. 5 No. 1 (2024): Ekasakti Jurnal Penelitian dan Pengabdian
Publisher : LPPM Universitas Ekasakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31933/ejpp.v5i1.1234

Abstract

Corn silk (Zea mays L.), commonly considered agricultural waste, contains bioactive compounds with potential health benefits, including flavonoids, phenols, and tannins. These compounds exhibit antioxidant properties that can help prevent degenerative diseases such as cardiovascular disorders, diabetes mellitus, and cancer. This community service program focuses on utilizing corn silk as a raw material for producing herbal tea with economic value and health benefits. The program employs participatory and collaborative approaches, involving local farmers to develop skills in production, marketing, and product quality assurance. The innovation supports sustainable health practices and contributes to local economic development by transforming agricultural waste into valuable products.
SUBSITUSI TEPUNG SEMOLINA DENGAN TEPUNG KULIT PISANG KEPOK (Musa balbisiania L.) DALAM PEMBUATAN SPAGETI HITAM Sandi Hendra Yodi; Eddwina Aidila Fitria; Rera Aga Salihat; Inawaty Sidabalok; Leffy Hermalena; Wawan Sumarno
SAGU Vol. 23 No. 2 (2024): SAGU Journal – Agri. Sci. Tech., September, 2024, Vol. 23 : No. 2
Publisher : Fakultas Pertanian Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

This study aims to determine the effect of the substitution of semolina flour with kepok banana peel flour in making black spaghetti and to determine the best substitution treatment in making black spaghetti based on panellists assessment. A completely randomized design (CRD) including three replications and five treatment levels was employed in this investigation. ANOVA and DNMRT additional tests were used to examine the observation data at a 1% significance level. The observation data were analyzed using ANOVA and DNMRT further test at a significant level of 1%. The treatments in this study were the substitution of semolina flour with kepok banana peel flour (A=95% and 5%, B=90% and 10%, C=85% and 15%, D=80% and 20%, E=75% and 25%). The study's findings demonstrated that the water, ash, fat, protein, and carbohydrate content were significantly impacted by the substitution of semolina flour and banana peel flour. All treatments met the spaghetti quality requirements set by SNI 8777-2019, except for ash content and protein content in treatments D and E. The most preferred spaghetti was spaghetti with treatment C with a moisture content of 11.97%, ash content of 4.30%, fat content of 16.18%, protein content of 16.49%, and carbohydrate content of 79.54%. The results of this study are expected to contribute to the diversification of processed products based on semolina flour.
Inovasi Penyedap Rasa Berbasis Protein Nabati dan Hasil Samping Udang Fiki Maideja; Yurnalis; Eddwina Aidila Fitria; I Ketut Budaraga; Nita Yessirita; Leffy Hermalena
Jurnal Research Ilmu Pertanian Vol. 6 No. 2 (2026): Jurnal Research Ilmu Pertanian (Agustus 2026)
Publisher : Fakultas Pertanian, Universitas Ekasakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31933/g9jr9035

Abstract

Tujuan penelitian ini adalah untuk: 1) mengetahui pengaruh perbandingan kacang merah dengan cangkang dan kepala udang terhadap karakteristik penyedap rasa alami, 2) mengetahui berapa perbandingan kacang merah dengan cangkang dan kepala udang terbaik untuk menghasilkan penyedap rasa alami. Data pengamatan dianalisis menggunakan ANOVA dan uji Ducan’s New Multiple Range Test (DNMRT) pada taraf 1%. Perlakuan pada penelitian ini adalah perbandingan kacang merah dan limbah cangkang udang yaitu : A = 15:85%, B = 30:70%, C = 45:55%, D = 60:40%, E = 75:25%. Hasil penelitian ini menyatakan bahwa , perbandingan kacang merah dengan cangkang dan kepala udang berpengaruh sangat nyata terhadap kadar air, kadar protein, NaCl, sedangkan berpengaruh tidak nyata terhadap kelarutan penyedap rasa. Semua perlakuan dalam penelitian ini menghasilkan penyedap rasa alami yang memenuhi mutu yang ditetapkan SNI 01-4273-1996. Bumbu penyedap rasa terbaik berdasarkan uji organoleptik adalah perlakuan E dengan nilai rasa 4,93, aroma 4,96 tekstur 4,29 dan warna 5,36, serta uji kimia terbaik dengan kadar air 4,29%, protein 22,18%, NaCl 5,04%, kelarutan 54,83%.
Co-Authors Basalius Budaraga, I Ketut Bustari Badal Dakhi, Yernita Dani Rahmadhan Darsono - Saogo Dwi Andrizal Ramadani Eddwina Aidila Fitria Efrinelti, Sintia Fiki Maideja Fitria, Eddwina Aidila Gusriati Hafiva Reski Oktavia Henny Puspita Sari Herda Gusvita Hijaz Jalil I Ketut Budaraga Ihsan Nurhakim Inawati Sidabalok Inawaty sidabalok Inawaty Sidabalok, Inawaty Ivonne Ayesha Ivonne Ayesha Johanres Daulay Kurnia Sari, Suci Lara Usdaya Sutra Melinda Noer Murnita Murnita Murnita Murnita Murnita, Murnita Nadia Saputri Nela Putriana Nita Yessirita Nita Yessirita Novizar Nazir Rahmadhan, Dani Rera Aga Salihat Rera Agung Syukra Rika Ampuh Hadiguna Rina Febrinova Risti, Mella Roosganda Elizabeth Sandi Hendra Yodi Suci Kurnia Sari Susanti Susanti Syamsuwirman Syamsuwirman Syamsuwirman Toni Junaedi Wawan Sumarno Yulfi Desi Yurnalis Yurnalis Zainur Romadan