Article Per Year (5 Year)
p-Index From 2020 - 2025
1.94
P-Index
This Author published in this journals
All Journal JURNAL GALUNG TROPIKA Jurnal Crystal : Publikasi Penelitian Kimia dan Terapannya JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) Darmabakti : Junal Pengabdian dan Pemberdayaan Masyarakat Baselang: Jurnal Ilmu Pertanian, Peternakan, Perikanan dan Lingkungan KREATIF: Jurnal Pengabdian Masyarakat Nusantara Jurnal KALANDRA International Journal of Technology and Education Research Saqbe : Jurnal Sains dan Pembelajarannya
Ayu Indayanti Ismail
Universitas Sulawesi Barat
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Languange, Linguistic, Communication & Media Public Health Social Sciences Other

Published : 11 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 11 Documents
Search

 1   2 
Effect of Storange Time on the Quality of Shrimp Paste Isdaryanti Isdaryanti; Musrifah Tahar; Ayu Indayanti Ismail
Baselang Vol 2, No 2: OKTOBER 2022
Publisher : Fakultas Pertanian Universitas Muara Bungo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36355/bsl.v2i2.55

Abstract

Shrimp paste is a product of fermentation that every time it will continue to be degradated by microorganisms. The degradation has a time limit to continue to produce the best quality shrimp paste based on the value of the Indonesian National Standard. The purpose of this study was to determine the quality of shrimp paste up to a storage period of 3 months 7 days. This study was used a randomized block design (RBD) method with different storage times of 7, 37 and 67 days. The quality parameters of shrimp paste used were physicochemical value by measuring pH and salt content and proximate analysis by measuring protein, fat, carbohydrate, ash content and air content. The results were showed that the pH of the shrimp paste was in the alkaline range from 7.72 to 7.33, the proportion of salt content was 5.09%. Proximate analysis were showed protein content (37.05%), fat (3.26%), carbohydrates (4.23%), ash content (19.45%), and air content (36%). Based on the results of this study, it was found that shrimp paste with a storage period of 3 months and 7 days met national standards except for the ash content.
Effect of Storange Time on the Quality of Shrimp Paste Isdaryanti Isdaryanti; Musrifah Tahar; Ayu Indayanti Ismail
Baselang Vol 2, No 2: OKTOBER 2022
Publisher : Fakultas Pertanian Universitas Muara Bungo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36355/bsl.v2i2.68

Abstract

Shrimp paste is a product of fermentation that every time it will continue to be degradated by microorganisms. The degradation has a time limit to continue to produce the best quality shrimp paste based on the value of the Indonesian National Standard. The purpose of this study was to determine the quality of shrimp paste up to a storage period of 3 months 7 days. This study was used a randomized block design (RBD) method with different storage times of 7, 37 and 67 days. The quality parameters of shrimp paste used were physicochemical value by measuring pH and salt content and proximate analysis by measuring protein, fat, carbohydrate, ash content and air content. The results were showed that the pH of the shrimp paste was in the alkaline range from 7.72 to 7.33, the proportion of salt content was 5.09%. Proximate analysis were showed protein content (37.05%), fat (3.26%), carbohydrates (4.23%), ash content (19.45%), and air content (36%). Based on the results of this study, it was found that shrimp paste with a storage period of 3 months and 7 days met national standards except for the ash content.
Training and Assistance in Making Bokashi Fertilizer for Teachers in Polewali Mandar Regency, West Sulawesi Musrifah Tahar; Ariandi Ariandi; Mesra Damayanti; Ayu Indayanti Ismail; Sufyan Hakim
JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) Vol 7 No 2 (2023): Jati Emas (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat)
Publisher : Dewan Pimpinan Daerah (DPD) Perkumpulan Dosen Indonesia Semesta (DIS) Jawa Timur

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36339/je.v7i2.752

Abstract

Dry leaves or grass in schools are generally thrown away or burned which has an impact on pollution and environmental pollution. Prevention of this pollution can be done by utilizing the dry leaves/grass into other products that are more useful. The Biology and Science Education Study Program Community Service implementation team in collaboration with the Polewali Mandar District Mobilizing Teacher Community provided training for teachers to be able to process dry leaves/grass in the surrounding environment into bokashi fertilizer. This community service aims to provide knowledge and skills to the community regarding the processing of dry leaves/grass into bokashi fertilizer. This activity was carried out by providing material and the practice of making bokashi fertilizer. Participants in the activity gave a positive response to the implementation of the activity. The results of the lesson indicate that the majority of the participants agreed that the lesson was in line with the topic and that the instructor was capable of providing materials and answering questions appropriately. In addition to that, participants agreed that the course increased the teacher's ability to transform dry leaves/grass in the schoolyard into bokashi fertilizer.
Edukasi Pemanfaatan Lingkungan Rumah melalui Program Tanaman Buah dalam Pot (Tabulampot) kepada Masyarakat desa Balombong Ayu Indayanti Ismail; Meili Yanti; M Irfan; Isdaryanti; Alexander Kurniawan Sariyanto Putera; Nursyamsi SY; Musrifah Tahar
KREATIF: Jurnal Pengabdian Masyarakat Nusantara Vol. 3 No. 2 (2023): Juni : Jurnal Pengabdian Masyarakat Nusantara
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/kreatif.v3i2.1728

Abstract

An indicator of a good village is having a clean environment and local residents free from all diseases. In addition, local residents have commodities to be more independent in terms of economic development. This is of course not only the responsibility of village officials, but requires the support and cooperation of local residents as well. Therefore it is necessary to make use of the village environment which can realize the indicators previously mentioned. The first step that can be taken is to start with your own yard. Because based on observations, the service team found that in the partner village, namely Balombong village, it had not been used properly and there were empty lands in the residents' yards. So that the purpose of implementing this service is to provide education for residents to be able to take advantage of the yard by planting fruit in pots. This can make the environment more beautiful, healthy and the results can help the local economy
Formulasi Nugget Berbahan Dasar Ikan Terbang (Parexocoetus brachypterus), Tepung Jewawut (Setaria italica (L.) Beauv.) dan Daun Kelor (Moringa oleifera) Sebagai Menu PMT Pencegah Stunting Ismail, Ayu Indayanti; Yuniati, Dewi; Aryanti, Novi
Jurnal Galung Tropika Vol 12 No 3 (2023)
Publisher : Fakultas Pertanian, Peternakan dan Perikanan Universitas Muhammadiyah Parepare

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31850/jgt.v12i3.1152

Abstract

The high prevalence rate of stunting in West Sulawesi Province, which reached 33.8, places West Sulawesi in second place in the province with the highest stunting in Indonesia. One effort to prevent stunting is to diversify the intake of complementary foods for children aged 6-23 months by utilizing local natural resources. This research aims to formulate flying fish, barley flour, and Moringa leaves as a functional food in processed nuggets as a menu for Supplementary Feeding (PMT) for babies under two years old. The research method was carried out in three stages, namely, the nugget formulation in two formulas, namely F1 and F2. Next, an organoleptic test is carried out to select the best formula, followed by a nutritional content analysis, which includes proximate analysis and mineral testing. The research results showed that the nugget formula selected was based on organoleptic tests on 30 panelists, namely F1 nuggets with a mixture of 175 g of flying fish, 75 g of barley flour, and 10 g of moringa leaves. These nuggets contain nutrients per 100 grams, namely protein 14.36 g, carbohydrates 27.83 g, fat 5.53 g, crude fiber 1.22 g, iron 62.78 mg/kg, calcium 97.53 mg/kg, and zinc 15.52 mg/kg. Therefore, nuggets with the selected formula are rich in the nutrients needed in complementary breast milk foods to prevent stunting.
Pengolahan Ikan Berbasis Bahan Lokal untuk Makanan Tambahan Pencegah Stunting Yuniati, Dewi; Ayu Indayanti Ismail; Novi Aryanti
Jurnal Galung Tropika Vol 13 No 2 (2024)
Publisher : Fakultas Pertanian, Peternakan dan Perikanan Universitas Muhammadiyah Parepare

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31850/jgt.v13i2.1233

Abstract

Diversity of complementary food intake for children aged 6-24 months is crucial to reducing new stunting rates. The combination of the three ingredients, flying fish, millet flour, and moringa leaves, is expected to be a PMT (Supplementary Food Provision) menu to fulfill nutrition for children aged 6-24 months and prevent stunting. The study aimed to analyze the level of preference and quality of the functional food formula for nuggets through organoleptic tests and nutrient content in nuggets. This study was conducted in July - August 2024. In this study, nugget formulations, organoleptic tests, and analysis of nutrient content in nuggets were carried out. The results of the organoleptic test of the level of preference for nuggets obtained an average value of 3.67 for color and aroma, 3.43 for taste, and 3.5 for texture. The results of the proximate test showed that nuggets contain complete nutrients. Nuggets contain 20.41% protein, 0.47% fat, 2.56% ash content, 25.59% carbohydrate, 50.71% water content, 29.045 mg/kg iron (Fe), 21.01 mg/kg zinc (Zn), and 120.21 mg/kg calcium (Ca). Overall, the assessment of the level of preference for nuggets made from flying fish, millet flour, and moringa leaves is above 3, which means that the nugget product is acceptable to the panelists. Nuggets contain complete nutrition, a reasonably high protein content, and essential minerals needed to reduce the risk of stunting.
UJI ORGANOLEPTIK DAN KANDUNGAN MINERAL MIE BASAH BERBASIS TEPUNG JEWAWUT (SETARIA ITALICA L.) DAN DAUN KELOR (MORINGA OLEIFERA) Novi Aryanti; Ismail, Ayu Indayanti; Yuniati, Dewi
Jurnal Crystal : Publikasi Penelitian Kimia dan Terapannya Vol. 6 No. 2 (2024): Penelitian Kimia 2024
Publisher : Program Studi Kimia, Fakultas MIPA, Universitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36526/jc.v6i2.3606

Abstract

Mie adalah produk makanan yang digemari oleh masyarakat. Namun, mie memiliki kandungan protein, serat, dan kalsium yang rendah. Peningkatan nilai gizi pada mie dapat dilakukan dengan menggunakan tepung jewawut dan daun kelor. Tujuan dari penelitian ini adalah mengetahui tingkat kesukaan melalui uji organoleptik dan profil mutu gizi (protein, lemak, air, abu, karbohidrat, serat kasar, kalsium, zat besi, dan zink. Metode penelitian dilakukan dalam tiga tahapan yaitu formulasi mie basah dalam dua formula yaitu F1 dan F2. Selanjutnya dilakukan uji organoleptik untuk memilih formula terbaik dilanjutkan dengan analisis kandungan gizi yang meliputi analisis proksimat dan uji mineral. Hasil penelitian menunjukkan bahwa formula mie basah yang terpilih berdasarkan uji organoleptik terhadap 30 orang panelis yaitu mie F2 dengan campuran 45 g tepung jewawut, 60 g tepung terigu dan 15 g daun kelor. Mie tersebut mengandung zat gizi per 100 gram yaitu protein 11,89 g, karbohidrat 46,64 g, lemak 1,85 g, serat kasar 0,93 g, zat besi 79,34 mg/kg, kalsium 100,53 mg/kg dan seng 22,66 mg/kg. Oleh karena itu, mie dengan formula terpilih kaya akan nutrisi yang dibutuhkan hadir dalam kebutuhan zat gizi.
Diversifikasi Lerak sebagai Sabun Batang, Detergen Cair dan Sampo untuk Mendukung Gerakan Zero Waste dan Back to Nature Ismail, Ayu Indayanti; Isdaryanti, Isdaryanti
Darmabakti : Jurnal Pengabdian dan Pemberdayaan Masyarakat Vol 6 No 01 (2025): Darmabakti : Junal Pengabdian dan Pemberdayaan Masyarakat
Publisher : Lembaga Peneliian dan Pengabdian Masyarakat (LPPM) Universitas Islam Madura (UIM)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31102/darmabakti.2025.6.01.152-158

Abstract

Pencemaran lingkungan perairan serta kelangkaan air akibat perubahan iklim terjadi di beberapa titik di Kecamatan Tinambung. Kegiatan pengabdian kepada masyarakat yang bertujuan untuk memberikan edukasi secara komprehensif bagi masyarakat terkait pemanfaatan bahan alami dan daur ulang limbah rumah tangga. Kegiatan dilakukan dengan beberapa tahap FGD, edukasi, demo diversifikasi lerak dan evaluasi kegiatan. Hasil evaluasi menunjukkan bahwa masyarakat menilai kegiatan pengabdian sangat sesuai dengan nilai rata-rata sebesar 90,86%. Kegiatan ini memberikan manfaat bagi lingkungan dengan mendorong masyarakat untuk mengambil peran positif mencintai lingkungan dengan memanfaatkan bahan alami lerak dan daur ulang limbah rumah tangga sebagai bahan pembersih multifungsi.
Medicinal Importance Of Rumex Acetosa Rana Mohsin ali; Shafqat Zaidi; Syaifuddin Amir; Ayu Indayanti Ismail; Aulia Rahmadhani
International Journal of Technology and Education Research Vol. 1 No. 02 (2023): April - June, International Journal of Technology and Education Research(IJETE
Publisher : International journal of technology and education research

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63922/ijeter.v1i02.332

Abstract

Rumex acetosa, also known as sorrel, is a perennial herbaceous plant belonging to the buckwheat family. Both as a cultivated plant and as a wild species, sorrel has been used for thousands of years. Numerous bioactive substances have been discovered in recent studies that have examined Rumex's various phytochemical and pharmacological capabilities. Plants have several health benefits because of the abundance of phytochemicals found in plants, including phenylpropanoids, isoprenoids, alkaloids, sulfated compounds, peptides, and polysaccharides, they possess biological qualities including anticancer, antifungal, anti-dysenteric, antioxidant, anti-inflammatory, antiulcer, antibacterial, anti-coagulant, and antihypertensive properties. Sorrel provides a decent source of micro-and macro-nutrients in its leaves. So when we use uncooked plant components, excessive quantities of oxalic acid impair the bioavailability of some nutrients, particularly calcium. Because of their antioxidant and anti-microbial properties, Rumex species are used to preserve food. Food plants are taken into account not only both from a nutritional aspect but as a preventative measure for the most prevalent lifestyle diseases, like diabetes, cardiovascular illnesses, and cancer. To demonstrate the full impact of so many sorrel chemicals, more research is required. More research needs to be done on phytochemistry's potential as a medicine. More study is required to support these medical claims; nonetheless, this review attempts to bridge the knowledge gap and so provides sufficient data for ongoing studies on its potential as a functional food.
Pengembangan e-modul Interaktif berbasis Canva-Flipbook pada Penuntun Praktikum Kimia Dasar Ismail, Ayu Indayanti; Hasanah, Qomariah
Saqbe: Jurnal Sains dan Pembelajarannya Vol 1 No 1 (2024): Saqbe : Sains dan Pembelalajarannya (Maret 2024)
Publisher : Universitas Sulawesi Barat

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

Abstract

Cara belajar di abad 21 saat ini telah mengalami perubahan signifikan. Pembelajaran hybrid memadukan luring dan daring mendorong dosen untuk terus berinovasi pada penyajian bahan ajar yang atraktif dan mendorong daya kritis analitis mahasiswa. Oleh karena itu, peneliti berupaya untuk memberikan solusi dengan mengembangkan e-modul interaktif berbasis canva-flipbook pada penuntun praktikum kimia dasar dengan mengintegrasikan materi, tutorial video serta laporan hasil kerja di laboratorium. Metode penelitian yang digunakan yaitu Research and Development (R&D) dengan model pengembangan ADDIE (Analysis, Design, Development, Implementation, Evaluation). Responden penelitian ini adalah 75 Mahasiswa Pendidikan Biologi FKIP Universitas Sulawesi Barat. Penelitian ini menghasilkan produk e-modul dalam bentuk flipbook yang disebar berupa link dengan nilai validasi 4,13 pada aspek materi dan 4,65 pada aspek media sehingga memenuhi kategori sangat valid. Data dari responden diperoleh dengan menggunakan kuisioner berupa pengalaman setelah kegiatan praktikum terkait penerapan e-modul sebagai penuntun praktikum kimia dasar. Hasil evaluasi persentase kepuasan responden menunjukkan e-modul mengasah kemandirian belajar mahasiswa sebesar 85,1% serta media pembelajaran atraktif sebesar 83,1% . Hal ini menunjukkan bahwa e-modul penuntun praktikum kimia dasar sudah baik dan sesuai sebagai bahan ajar.
Co-Authors Alexander Kurniawan Sariyanto Putera Ariandi Aulia Rahmadhani Dewi Yuniati Haryanti Putri Rizal Hasanah, Qomariah Isdaryanti Isdaryanti Isdaryanti, Isdaryanti M Irfan Meili Yanti Mesra Damayanti Musrifah Tahar Novi Aryanti Nursyamsi SY Rana Mohsin ali Shafqat Zaidi Sufyan Hakim Syaifuddin Amir Wahyuni Adam