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All Journal Jurnal Pangan dan Agroindustri Jurnal Litbang Industri Jurnal Sains dan Teknologi Pangan Edumatsains Abdimas Talenta : Jurnal Pengabdian Kepada Masyarakat Martabe : Jurnal Pengabdian Kepada Masyarakat JURNAL AGROHITA Jurnal Pengabdian kepada Masyarakat Jurnal Abdi Masyarakat Indonesia Mejuajua Jurnal Litbang Industri Journal of Applied Agricultural Science and Technology Jurnal Agroindustri Pangan Journal of Pharmaceutical and Sciences. Jurnal Cendekia Mengabdi Berinovasi dan Berkarya GreenTech PATRIOTIK: Jurnal Inovasi dan Pemberdayaan Masyarakat Jurnal Agroindustri Halal
Dini Novita Sari
Departemen Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Universitas Andalas
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

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UJI ANTIOKSIDAN DAN DAYA TERIMA TABLET EFFERVESCENT EKSTRAK BAWANG PUTIH (Allium sativum, L.) DAN BUNGA TELANG (Clitoria ternatea) NOVITA SARI, DINI
Jurnal AGROHITA: Jurnal Agroteknologi Fakultas Pertanian Universitas Muhammadiyah Tapanuli Selatan Vol 9, No 2 (2024): JURNAL AGROHITA
Publisher : Fakultas Pertanian Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/jap.v9i2.16428

Abstract

ABSTRAK Tujuan penelitian ini adalah mengetahui kandungan antioksidan dan daya terima tablet effervescent dari ekstrak bawang putih (Allium sativum, L.) dan bunga telang (Clitoria ternatea). Metode penelitian  ini menggunakan rancangan acak lengkap yaitu terdiri dari 5 jenis perlakuan dan 3 kali ulangan yaitu perlakuan perbedaan terhadap bubuk ekstrak bawang putih, yaitu: A = 10% B = 14,28% C = 18,57% D = 22,86% E = 27,14%, tablet effervescent berbahan dasar bubuk ekstrak bawang putih dan ditambahkan ekstrak bunga telang sebanyak 0,2% pada setiap perlakuan. Sehingga menjadi 15 perlakuan. Data di analisis menggunakan Analisys of Varian (ANOVA) dan uji lanjut Duncan Multiple Range Test (DMRT) pada taraf kepercayaan 95%. Penambahan ekstrak bawang putih dan ekstrak bunga telang memberikan pengaruh yang nyata terhadap kadar antioksidan tablet. Uji aktivitas antioksidan dilakukan pada konsentasi 10.000 ppm. Daya terima tablet effervescent terbaik menurut panelis ialah pada pelakuan A (bawang putih 10%) dengan tingkat daya terima terhadap warna (4,05), aroma (3,75), rasa (3,85) dan tekstur (4,45). Sedangkan produk yang paling tidak disukai adalah perlakuan E (bawang putih 27,14%) dengan tingkat daya terima terhadap warna (4,05), aroma (3,20), rasa (3,20) dan tekstur (4,00).
DAYA TERIMA MINUMAN FUNGSIONAL INSTAN DARI DAUN BIDARA (Zizhipus mauritiana, Lam) DAN KAYU MANIS Novita Sari, Dini; Sari Sembiring, Riani
Jurnal AGROHITA: Jurnal Agroteknologi Fakultas Pertanian Universitas Muhammadiyah Tapanuli Selatan Vol 9, No 4 (2024): Jurnal Agrohita
Publisher : Fakultas Pertanian Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/jap.v9i4.19892

Abstract

Penelitian ini bertujuan untuk melihat daya terima minuman fungsional instan dari daun bidara (Zizhipus mauritiana, Lam) dan kayu manis. Penelitian ini terdiri dari perlakuan pencampuran bubuk ekstrak daun bidara, bubuk ekstrak kayu manis dan Stevia masing-masing: A = (0,2 g bubuk ekstrak daun bidara + 0,2 g bubuk ekstrak kayu manis + 0,5 g Stevia), B = (0,4 g bubuk ekstrak daun bidara + 0,2 g bubuk ekstrak kayu manis + 0,5 g Stevia), C = (0,6 g bubuk ekstrak daun bidara + 0,2 g bubuk ekstrak kayu manis + 0,5 g Stevia), D = (0,8 g bubuk ekstrak daun bidara + 0,2 g bubuk ekstrak kayu manis + 0,5 g Stevia), E = (1,0 g bubuk ekstrak daun bidara + 0,2 g bubuk ekstrak kayu manis + 0,5 g Stevia).  Pengujian daya terima dinilai oleh 25 orang panelis semiterlatih terhadap warna, rasa dan aroma. Hasil penelitian menunjukkan untuk penilaian rata rata untuk warna perlakuan A, penilaian rata rata untuk rasa pada perlakuan perlakuan D, dan penilaian rata rata untuk aroma kesukaan panelis untuk produk terbaik pada perlakuan A dengan tingkat daya terima terhadap warna (3,89), rasa (3,81), dan aroma (4,19).
Pelatihan Pembuatan Bar Soap di SMP Nahdlatul Ulama Medan Harahap, Siti Nurlani; Sari, Dini Novita; Sari, Fitri Dian Nila; Utami , Khairuna; Ritonga, Nurul Ajima; Lubis, Ruhilah; Sukapiring, Dewi Novina
PATRIOTIKA: Jurnal Inovasi dan Pemberdayaan Masyarakat Vol 1 No 2 (2025): November 2025
Publisher : Universitas Nahdlatul Ulama Sumatera Utara

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Abstract

This activity aims to provide education to students about the benefits and how to make bar soap; introduce the tools and materials used to make bar soap. This activity was carried out at Nahdlatul Ulama (NU) Medan Middle School. The method for implementing community service consists of 3 stages, namely the preparation stage, the implementation stage and the reporting stage. In the preparation stage, preparations are made for socialization, determining the location of Community Service, coordinating with the school principal, as well as preparing proposals and completing supporting documents. At the implementation stage, a pre-test was given to students on how to make bar soap. The socialization was carried out by the presenter. After the socialization was completed, a post-test was conducted on the soap, games were played, group photos were taken, and the soap that had been prepared was distributed. At the reporting stage, namely the preparation of documents in the form of activity results reports. The results of this activity have had a significant impact on increasing students' understanding, which can be seen from the pre-test and post-test data that have been carried out. Before the PKM activity was carried out, only 11% of participants knew that cooking oil could be used for other purposes besides frying. Only 9% of participants knew that cooking oil could be processed into soap, only 6% of participants knew the ingredients used to make soap, and only 14% of participants knew the process of making soap. After the PKM activity, 100% of participants knew that cooking oil could be used as a basic ingredient for making soap, 89% of participants knew that cooking oil could be processed into soap, 77% of participants knew the ingredients used in making soap, and 86% of participants knew the process of making soap.
Characteristics of Smart Packaging Film Labels from Senduduk Flower Extract (Melastoma malabathricum L.) Using Carriers from Paper, Chitosan and Starch Dini Novita Sari; Annisa Putri; Kiki Yulianto
JURNAL AGROINDUSTRI HALAL Vol. 12 No. 1 (2026): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v12i1.23633

Abstract

Smart packaging film labels are used as indicator labels to determine the freshness of a product by utilizing natural dyes. Senduduk flower extract contains anthocyanins that have the potential to be used as dyes for film labels because they are sensitive to pH changes. The type of carrier used to transport natural dyes affects the quality of the indicator film label. The purpose of this study was to determine the best type of carrier for smart packaging film labels that use senduduk flower extract as a color indicator. This study used three types of carriers (chitosan, paper, and starch). The test parameters included the label's response to NaOH and NH3, water vapor transmission rate, thickness, tensile strength, elongation percentage, moisture content, and barrier properties. Senduduk flower extract has a deep red color with a pH value of 2. The response of the indicator film label to NaOH and NH3 vapor for the three types of carriers underwent color changes based on the RGB value on each film label. These color changes were analyzed from digital photos and then read using an application to produce the average RGB color, Whatman paper had the lowest thickness was 0.05 mm, moisture content the lowest in the starch film label was 16.52%, water vapor transmission rate was the lowest in the starch film label was 0.74 g/hour m², and barrier strength Whatman paper the best was 17.67 mm, the mechanical properties of the film label with the lowest tensile strength on the chitosan film label were 26.89 N/cm2 and elongation the lowest on Whatman paper was 0.71%. All three types of carriers had good stability during five days of storage at room temperature as observed visually.
Co-Authors Alfi Asben Andriani, Gina Annisa Putri Anwar Kasim Azizah Azizah Azrifirwan, Azrifirwan Chandra Sigalingging Deivy Andhika Permata Depari, Nelfita Rizka S Depari, Nelfita Rizka S. Derosya, Vioni Dewi Novina Sukapiring, Dewi Novina Emma Fadhilah Fatahillah , Sudana Fauzan Azima Fitriani Kasim Florina Yanti, Sisilia Furqan Khalidy Harahap, Siti Nurlani Hendra Saputra Jairani, Eka Nenni Jane Melita Keliat Keliat, Jane Melita Khairani, Siti Khairuna Utami Khairuna Utami Kiki Yulianto Kirana, Kayla Sasi Kurnia Harlina Dewi Lily Novianty Lily Novianty Lubis, Ruhilah Mardiah Nelfita Rizka S. Depari Nelfita Rizka S. Depari Neswati Neswati Novianti, Lily Rahayu, Lisa Rahmi, Ira Desri Riani Sari Sembiring Riani Sari Sembiring Ridho Fahrusi Risa Meutia Fiana Ritonga, Nurul Ajima Rizka S. Depari, Nelfita Romi Fahri Rozalia Rozalia Rozalia, Rozalia Sahadi Didi Ismanto Saiful Amir Saiful Amir Santosa Santosa Sara, Ayulian Sari Sembiring, Riani Sari, FItri Dian Nila Sayuti, Kesuma Sembiring, Juhardi Sembiring, Riani Sari Septiarini Zuliati Simbolon, Heri Yusuf Sisilia Florina Yanti Siti Khairani Siti Khairani Siti Khairani Siti Khairani SITI NURLANI harahap Situmorang, Nurbaity Tuti Wardani Siregar Tuti Wardani Siregar Tuti Wardani Siregar Utami , Khairuna Utami, Khairuna Wardani Siregar, Tuti Zuliati, Septiarini