Article Per Year (5 Year)
p-Index From 2020 - 2025
2.81
P-Index
This Author published in this journals
All Journal Teknotan: Jurnal Industri Teknologi Pertanian agriTECH Jurnal Pengabdian Kepada Masyarakat (Indonesian Journal of Community Engagement) Jurnal Fitofarmaka Indonesia Jurnal Pertanian Agros Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal Bisnis Tani Jurnal Sosial dan Teknologi Devotion: Journal of Research and Community Service Jurnal Teknologi Pengolahan Pertanian
Maya Indra Rasyid
Universitas Teuku Umar
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Civil Engineering, Building, Construction & Architecture Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Engineering Environmental Science Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Public Health Social Sciences Other

Published : 18 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 18 Documents
Search

 1   2 
Efek Perbedaan Pelarut terhadap Uji Toksisitas Ekstrak Pineung Nyen Teusalee Hilka Yuliani; Maya Indra Rasyid
Jurnal Fitofarmaka Indonesia Vol 6, No 2 (2019): JURNAL FITOFARMAKA INDONESIA
Publisher : Faculty of Pharmacy, Universitas Muslim Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (623.783 KB) | DOI: 10.33096/jffi.v6i2.453

Abstract

Smoked young areca nut seed or pineung nyen teusalee is a material commonly used by the Acehnese as medicine, especially diabetes medicine. This study aims to determine the phytochemical content and toxicity level of pineung nyen teusalee extracted using ethanol and aquadest. The concentration of pineung nyen teusalee extract solution used as the toxicity test concentration was 0 mg / L, 50 mg / L, 100 mg / L, 500 mg / L, and 1000 mg / L. Qualitative methods were used in testing phytochemical compounds while the toxicity level of LC50 using probit analysis using SPSS version 16.0 software. From the results of phytochemical analysis tests (flavonoids, tannins, and saponins) positive results were obtained for ethanol extract and aquadest extract for all phytochemical test parameters. Probit analysis showed that the concentration of ethanol extract of pineung nyen teusalee had a toxic effect on 50% of the population of Artemia salina Leach larvae with LC50 values of 115.71 mg/L. While the concentration of aquadest extract of pineung nyen teusalee gave an LC50 value of 338.40 mg/L.
Karakteristik Sensori dan Fisiko-Kimia Beras Analog Sorghum dengan Penambahan Rempah Campuran Maya Indra Rasyid; Nancy Dewi Yuliana; Slamet Budijanto
agriTECH Vol 36, No 4 (2016)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (768.06 KB) | DOI: 10.22146/agritech.16762

Abstract

The purpose of this study was to obtain the formula of sorghum rice analogue by mixed spices addition with acceptable sensory and physico-chemical characteristics.  The selection of sorghum rice analogue formula was tested by using hedonic test with 70 untrained panelists. The addition of mixed spices powder was as follows: 30 % onion, 20 % garlic, 10 % bay leaves, 20 % ginger and 20 % lemongrass. Those mixed spices powder were added to the sorghum rice analogue at percentage of 0.25 %, 0,5 %, 1 %, 2 %, 3 % and 0 % (control)  from total dough weight. The sorghum rice analogue was made using extrusion technology (a twin screw extruder). The overall sensory evaluation result showed that the addition of spice mixed had significant effect (p ≤ 0.05) on the characteristics of sorghum rice analogue. The panelists accepted the sorghum rice analogue with 1% mixed spice. The preferred formulation was the addition of 1% mixed spice which contain of  9.56 % moisture, 0.72 % ash, 0.53 % fat, 6.22 % protein, 92.53 % carbohydrate, 26.48 % amyloseand 6,67 % dietary fiber. Sorghum rice analogue enriched by spices is a potential as a rich fiber source.ABSTRAKTujuan penelitian adalah mendapatkan formula beras analog berbahan dasar sorgum dengan penambahan rempah campuran yang dapat diterima secara sensori. Pemilihan formula dilakukan dengan uji hedonik menggunakan 70 orang panelis tidak terlatih. Rempah yang ditambahkan berupa bubuk rempah campuran yang terdiri atas bawang merah 30%, bawang putih 20 %, daun salam 10 %, jahe 20 % dan sereh 20 %. Penambahan bubuk rempah campuran untuk pembuatan beras analog sorghum berturut-turut 0,25 %, 0,5 %, 1 %, 2 %, 3 % dan kontrol (tanpa rempah) dari total berat adonan diluar air. Beras analog sorghum dibuat dengan teknologi ekstrusi menggunakan ekstruder ulir ganda. Hasil uji sensori secara keseluruhan menunjukkan bahwa penambahan rempah campuran berpengaruh nyata (p <0,05) terhadap nasi beras analog yang dihasilkan. Panelis menyukai formula beras analog sorghum dengan penambahan 1 % rempah campuran. Beras analog sorghum dengan penambahan 1% rempah campuran memiliki kadar air 9,56 %, abu 0,72 %, lemak 0,53 %, protein 6,22 %, karbohidrat 92,53 %, amilosa 26,48 % dan serat pangan 6,67 %. Beras analog sorgum yang diperkaya dengan rempah campuran memiliki potensi sebagai pangan kaya serat.
Socialization of Personal Hygiene for Danu’s Tofu Home Industry Workers in Alue Peunyareng, Meureubo Subdistrict, West Aceh Regency, Aceh Maya Indra Rasyid; Devi Agustia; Nanda Triandita; Hilka Yuliani; Lia Angraeni; Desi Susanti
Jurnal Pengabdian kepada Masyarakat (Indonesian Journal of Community Engagement) Vol 7, No 2 (2021): June
Publisher : Direktorat Pengabdian kepada Masyarakat Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1165.074 KB) | DOI: 10.22146/jpkm.59716

Abstract

Tofu is one of the favorite foods of Indonesian people. Tofu processing has been carried out in several home industries in West Aceh Subdistrict. This community engagement program focused on the tofu home industry starting from a survey and mapping of the business condition followed by training and supervision activity. This training was given to tofu home industry owners and their workers. This training and supervision aimed to improve partners' knowledge and understanding about the importance of applying personal hygiene to the workers. Increased knowledge will in turn raise the awareness and motivation of the workers to apply personal hygiene procedures in tofu processing.
PENGOLAHAN ABON JANTUNG PISANG SEBAGAI UPAYA DIVERSIFIKASI PANGAN BAGI MASYARAKAT DI DESA SEUNEUBOK ACEH BARAT Lia Angraeni; Nanda Triandita; Maya Indra Rasyid; Hilka Yuliani
LOGISTA - Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 4 No 2 (2020)
Publisher : Department of Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Andalas Kampus Limau Manis - Padang, Sumatera Barat Indonesia-25163

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/logista.4.2.550-555.2020

Abstract

Jantung pisang merupakan bagian dari tanaman pisang yang selama ini masih kurang dimanfaatkan. Jantung pisang berpotensi untuk diolah menjadi abon yang bergizi, di samping harganya juga cukup murah. Abon jantung pisang diharapkan dapat meningkatkan diversifikasi pangan. Kegiatan pengabdian masyarakat ini dilakukan oleh Dosen Program Studi Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Teuku Umar. Tujuan dari kegiatan ini adalah untuk memperkenalkan jantung pisang sebagai bahan alternatif untuk pembuatan abon dan mempraktekkan cara pengolahan jantung pisang menjadi abon. Peserta kegiatan ini berjumlah 20 orang yang merupakan ibu rumah tangga di lingkungan Desa Seunebok, Aceh Barat. Peserta dapat memahami potensi dan manfaat jantung pisang sebagai bahan pangan yang menyehatkan serta mampu mengolah jantung pisang menjadi produk abon yang bergizi. Kata kunci: Abon, Jantung pisang, Diversifikasi pangan ABSTRACT Banana flowers is part of the banana plant that is still underutilized. It has the potential to be processed into a nutritious shredded, besides the price is also quite cheap. Shredded banana flower is expected to increase food diversification. This community service activity was carried out by lecturer from Department of Agricultural Product Technology, Faculty of Agriculture, Teuku Umar University in Seuneubok Village, West Aceh. The purpose of this activity was to introduce banana flowers as an alternative material for making shredded and to practice the processing of banana flowers into shredded. The participants in this activity were 20 housewives in Seunebok Village, West Aceh. Participants could understand the potential of banana flowers as healthy food and be able to process banana flowers into nutritious shredded products. Keywords: Shredded, Banana flowers, Food diversification
PENGEMBANGAN PRODUK PANGAN FUNGSIONAL DALAM MENINGKATKAN KESEHATAN DAN KESEJAHTERAAN MASYARAKAT DI DESA SUAK PANDAN ACEH BARAT Nanda Triandita; Khori Suci Maifianti; Maya Indra Rasyid; Hilka Yuliani; Lia Angraeni
LOGISTA - Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 4 No 2 (2020)
Publisher : Department of Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Andalas Kampus Limau Manis - Padang, Sumatera Barat Indonesia-25163

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/logista.4.2.457-464.2020

Abstract

Kegiatan pengabdian kepada masyarakat (PKM) merupakan media penyampaian iptek kepada masyarakat. Pelaksanaan pengabdian ini dilakukan oleh dosen Fakultas Pertanian, Universitas Teuku Umar di Desa Suak Pandan Kabupaten Aceh Barat. Tema PKM ini adalah pengembangan produk pangan fungsional dalam meningkatkan kesehatan dan kesejahteraan masyarakat. Tujuan PKM ini adalah memperkenalkan pangan fungsional, manfaat pangan fungsional bagi kesehatan dan mempraktekkan cara mengolah pangan fungsional berbasis mie labu kuning dan kunyit asam. Peserta PKM merupakan ibu rumah tangga di desa suak pandan, Aceh Barat yang berjumlah 12 orang. Peserta PKM mengikuti pelatihan pembuatan mie labu kuning dan minuman fungsional kunyit asam serta melakukan pemeriksaan glukosa darah. Luaran dari PKM ini adalah meningkatnya keterampilan ibu rumah tangga di desa Suak Pandan, Aceh barat dalam mengolah produk pangan untuk menunjang diversifikasi produk pangan. Kata kunci: Diversifikasi, Mie labu kuning, Minuman kunyit asam, Pangan fungsional, Pengabdian kepada masyarakat ABSTRACTCommunity service activities are a medium for delivering science and technology to the community. The implementation of this service is carried out by lecturer from the Faculty of Agriculture, Teuku Umar University in Suak Pandan Village, West Aceh Regency. Theme of this activities is the development of functional food products in improving public health and prosperity. The purpose of this activities is to introduce health benefit of functional food and to practice the processing of functional food based on pumpkin noodles and tamarind turmeric. Participants were 12 housewives in Suak Pandan village, West Aceh. The participants attended training on making pumpkin noodles and tamarind turmeric functional drinks and carried out blood glucose checks. Output of this activities was to increase skills of housewives in Suak Pandan village, West Aceh in processing food products to support food product diversification. Keywords: Diversification, Community service, Functional food, Pumpkin noodles, Tamarind turmeric drink
Application of Good Manufacturing Practices in Nutmeg Syrup Business in South Aceh Regency Salman Farisi; Maya Indra Rasyid
Devotion : Journal of Research and Community Service Vol. 3 No. 7 (2022): Devotion: Journal of Research and Community Service
Publisher : Green Publisher Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36418/dev.v3i7.159

Abstract

Nutmeg syrup is one of the processed nutmeg flesh products that has high selling potential, one of the producers of nutmeg syrup in the South Aceh area is Usaha Diyanti. The purpose of this research activity is to determine whether or not there is GMP application in the nutmeg syrup production process at Diyanti Enterprises, Hilir Village, Tapaktuan District, South Aceh Regency, Aceh Province through the Kedai Reka internship program, Merdeka Campus, Teuku Umar University 2021. This study uses a study method. field and interviews with Diyanti Business owners to find out the existing problems. The problem-solving method is done by making a questionnaire to the business owner. The application of Good Manufacturing Practices (GMP) aims to improve product quality and employee hygiene when processing products at home businesses and is safe for consumption by consumers. Aspects that are considered by consumers to be unfavorable really need to be observed and need to be improved, namely production room facilities, storage areas for finished products, employee hygiene in producing products in the home industry and aspects of product design and packaging to attract consumers' attention and want to consume beverage products nutmeg syrup.
MODEL EKONOMI SWASEMBADA DAGING DI KABUPATEN ACEH BARAT Sri Handayani; Maya Indra Rasyid
Jurnal Bisnis Tani Vol 3, No 2 (2017): Jurnal Bisnis Tani Desember 2017
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (116.732 KB) | DOI: 10.35308/jbt.v3i2.438

Abstract

Meat is a strategic commodity. West Aceh district has considerable potential for the development of cattle and buffalo farms, this is not independent of the support of local resources owned. The purpose of this research is to analyze the economic model of meat commodity in supporting self-sufficiency of meat in West Aceh. Data used in this research is secondary data year 2000-2016 (time series data). Analysis of the economic model of beef is done by the approach of econometric model, which is formulated in the form of simultaneous equations. Model estimation using two stage least squares (2SLS) method. The results show that the demand for meat in West Aceh is influenced by the price of beef, the price of beef, the price of chicken meat, the population and the income per capita. Beef production in West Aceh is influenced by the price of chicken meat, the price of beef, the price of buffalo meat, the population of cattle, the dummy of meat self-sufficiency and artificial insemination. The production of buffalo meat in West Aceh is influenced by the price of chicken meat, the price of beef, the price of the buffalo meat, the meat self-sufficiency dummy, the demand for meat, buffalo population and buffalo meat production in the previous year.
Karakteristik Sensori Cookies Mocaf dengan Substitusi Tepung Labu Kuning Maya Indra Rasyid; Sri Maryati; Nanda Triandita; Hilka Yuliani; Lia Angraeni
Jurnal Teknologi Pengolahan Pertanian Vol 2, No 1 (2020): Jurnal Teknologi Pengolahan Pertanian
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jtpp.v2i1.2043

Abstract

Cookies merupakan salah satu bentuk sediaan pangan instan yang dibuat dari campuran terigu dan tepung-tepungan dengan penambahab gula, butter dan lainnya dengan bantuan proses pengovenan. Dalam penelitian ini dilakukan pembuatan cookies menggunakan tepung mocaf dengan substitusi tepung labu kuning yang diharapkan memiliki karakteristik sensori yang baik dari panalis. Penelitian ini bertujuan untuk mengetahui karakteristik sensori (tingkat kesukaan) terdiri dari warna, aroma, rasa, kerenyahan dan overall  dari berbagai formulasi cookies berbahan baku mocaf dan tepung labu kuning. Pembuatan cookies mocaf  dengan  presentase penambahan formula tepung labu kuning yaitu 0% (cookies A);  20%  (cookies B); 30% (cookies C); dan  40% (cookies D), kemudian dilakukan pengujian sensori dengan uji hedonik meliputi warna, aroma, rasa, tekstur dan overall. Berdasarkan karakteristik sensori produk cookies terbaik adalah produk cookies A (100% tepung mocaf dan 0% tepung labu kuning). Dari hasil penelitian diketahui panalis lebih menyukai produk cookies tanpa penambahan tepung labu kuning. Kata kunci: Cookies; mocaf ; labu kuning;  sensori
Analisis Kimia dan Tingkat Kesukaan terhadap Abon Daun Singkong dengan Perlakuan Lama Perebusan Nela Eska Putri; Nanda Triandita; Maya Indra Rasyid; Reno Irwanto; Didit Hadisiswaya; Nyimas Rupiah; Supriyadi Supriyadi
Jurnal Teknologi Pengolahan Pertanian Vol 2, No 2 (2020): Jurnal Teknologi Pengolahan Pertanian
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jtpp.v2i2.2739

Abstract

Cassava leaves have a high nutritional content, including carbohydrates, proteins, fats and minerals.Cassava leaves can be processed into chopped dry food like a floss. The treatment of long time boiling cassava leaves (P1=0, P2=10, P3=20, and P4=30 minutes) was studied to observe the characteristics of the formed cassava leaf floss, including water content (%), ash content (%), pH, antioxidant capacity (%), and sensory value. The result showed that treatment of long time boiling cassava leaves 10-20 minutes did not significantly affect the water content, but boiling for 30 minutes had a significant effect on the resulting water content (13.52%). Boiling time did not significantly affect ash content, pH, and antioxidant capacity of cassava leaf floss. Based on the analysis of the hedonic ranking test, it showed that the P1 was the most preferred by the panelists. P1 has a moisture content of 5.16 ± 0.32%, an ash content of 8.85 ± 2.95%, a pH of 5.76 ± 0.16, and an antioxidant capacity of 66.47%.
Karakteristik Organoleptik Mie Kering Berbasis Tepung Terigu Pada Berbagai Tingkat Penambahan Pure Bonggol Pisang Hilka Yuliani; Maya Indra Rasyid; Nanda Triandita; Lia Angraeni
Jurnal Teknologi Pengolahan Pertanian Vol 2, No 1 (2020): Jurnal Teknologi Pengolahan Pertanian
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jtpp.v2i1.2105

Abstract

Bonggol pisang merupakan bagian dari tanaman pisang yang dapat dimanfaatkan sebagai bahan baku alternatif dalam pengolahan pangan, terutama dalam pemanfaatan bahan pangan lokal. Penelitian ini menggunakan tepung terigu dan pure bonggol pisang dalam pembuatan produk mie kering. Penilaian elastisitas yang paling tinggi diperoleh pada T4B4 (terigu 90% : pure bonggol pisang 10%). Semakin tinggi persentase pure bonggol pisang yang digunakan akan menghasilkan elastisitas mie yang semakin kecil dan daya terimanya juga semakin rendah karena mie semakin mudah putus saat ditarik. Kriteria warna yang paling disukai yaitu pada T0B0 (terigu 100%) dan T4B4 (terigu 90% : pure bonggol pisang 10%) dengan karakteristik warna yang cerah dan menarik. Penggunaan pure bonggol pisang dalam persentase tinggi menyebabkan warna yang dihasilkan menjadi lebih gelap akibat pengaruh warna pure bonggol pisang sehingga kurang disukai. Penilaian tingkat kelengketan yang paling tinggi diperoleh pada T4B4 (terigu 90% : pure bonggol pisang 10%). Semakin tinggi persentase pure bonggol pisang, maka daya terima nilai kelengketan akan semakin rendah karena mie akan semakin lengket sehingga susah untuk dipisahkan antara satu helai mie dengan helai mie yang lain. Uji hedonik menunjukkan tingkat kesukaan panelis terhadap atribut keseluruhan dari mie kering sagu dan mie kering terigu tidak berbeda nyata, yaitu mie kering terigu dan pure bonggol pisang memiliki skor 4.56 sementara mie kering terigu memiliki skor 4.90.
Co-Authors Anggriawin, Mirza Anhofiah, Nida Dekka swandika Desi Susanti Devi Agustia Didit Hadisiswaya Hayuningtyas, Afwa Hilka Yuliani Hilka Yuliani Hilka Yuliani, Hilka Husin, Hasanuddin Khori Suci Maifianti Lia Angraeni Lia Angraeni Lia Angraeni Mustafa Kamal Nancy Dewi Yuliana Nanda Triandita Nanda Triandita Nela Eska Putri, Nela Eska Novriaman Pakpahan Nurhidayatullah Nurhidayatullah Nyimas Rupiah Rahmi, Suci Reno Irwanto Salman Farisi Salman Farisi Sari, Dyah Puspita Slamet Budijanto Sri . Handayani Sri Maryati Sri Maryati Supriyadi Supriyadi Zardi Rahman