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All Journal Jurnal Dinamika Penelitian Industri Biopropal Industri Journal of Biology Learning Warta AKAB
Rosniati Rosniati, Rosniati
Balai Besar Industri Hasil Perkebunan Jl. Prof. Dr. H. Abdurahman, Basa Lama, No. 28, Makassar, 90231
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Education Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology

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The Effect of Starter Concentration and Fermentation Period of Cocoa Pulp on Ethanol Production Yumas, Medan; Rosniati, Rosniati
Biopropal Industri Vol 5, No 1 (2014)
Publisher : Balai Riset dan Standardisasi Industri Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (186.414 KB)

Abstract

The study of starter concentration effect and fermentation period of cocoa pulp on ethanol production has been carried out in order to determine the concentration of Saccharomyces cereviceae as a starter and optimum fermentation period to produce bioethanol from cocoa pulp. Variables in this research were S. cereviceae consentration of 6, 7, 8 and 9%; and fermentation periods 3, 5 and 7 days. The results showed that 5 days of fermentation period and the addition of S. cereviseae with a concentration of 9% obtained the highest ethanol content as much as 5.93% by the end of fermentation acidity of 6.0.
SUBTITUSI TEPUNG TERIGU DENGAN TEPUNG MAIZENA PADA PEMBUATAN PASTA Duma, Netty; Rosniati, Rosniati
Jurnal Dinamika Penelitian Industri Vol 21, No 2 (2010): JURNAL DINAMIKA PENELITIAN
Publisher : Balai Riset dan Standardisasi Industri Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (7304.533 KB) | DOI: 10.28959/jdpi.v21i2.3175

Abstract

Pasta is a kind of food made from wheat flour, water and other additional ingredients. This research was aimed to know the impact of wheat flour substitution with maize flour in pasta making. Preliminary research was done to found the better formulate between CMC, STPP, wheat flour and maize flour in pasta making and resulted good formula between wheat flour ad maize flour were 90% : 10%: 80%: 20%: and 70%: 30%. These formulate were used for the main research and the best formulated were resulted on 90% wheat flour and 10% maize flour water content was 9,10% which near to control value 8,14%. Rehydration potential was 9,93 minute and elasticity value 792,4 N/m2 which almost similar the elasticity control value 810,73N/m2.
Analysis of Biology Learning Media Needs at SMA Negeri 4 Tanjungpinang Berliawanti, Fadinda; Safika, Nurul; Aprilia, Dina; Salsabilla, Jilan Zahwa; Fa U, Sabrina Thresia Gustianti; Hindrasti, Nur Eka Kusuma; Rosniati, Rosniati; Amran, Rita Arnel
Journal of Biology Learning Vol. 5 No. 1 (2023): March 2023
Publisher : Universitas Veteran Bangun Nusantara Sukoharjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jbl.v5i1.4136

Abstract

The urgency of analyzing the needs of learning media is very important to analyze the needs of student learning media because there is a possibility that future learning will increase. For this reason, it is important to conduct further research on school policies in meeting student learning needs during the learning process. This study aims to analyze the needs of learning media in biology subjects at SMAN 4 Tanjungpinang. The research method used was descriptive and quantitative analysis with data collection through questionnaires and interviews with biology teachers. The subject of this study was a grade 11 science student of SMAN 4 Tanjungpinang. The results showed that teachers always use learning media in every meeting and with the existence of learning media makes students motivated and not easily bored in the learning process. However, students still need a variety of learning media to support learning needs. This article emphasizes the importance of effective learning through the use of appropriate media and materials.  
Physical and Chemical Characteristics of Sulawesi Cocoa Beans 2 (Theobroma cacao L) Fermented and Unfermented Result Khaerunnisa, Khaerunnisa; Rosniati, Rosniati; Kalsum, Kalsum
Journal Warta AKAB Vol 47, No 2 (2023): Warta AKAB
Publisher : Politeknik AKA Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55075/wa.v47i2.205

Abstract

This study aims to determine the physical and chemical characteristics of fermented and unfermented BR 25 clone dry cocoa beans. The treatment in this study was the fermented treatment (Treatment A) and the unfermented treatment (Treatment B). The fermented and unfermented treatments were processed from wet cocoa beans with 10 kilograms of beans for each treatment. The fermentation treatment uses a box of Styrofoam, while the unfermented treatment is directly dried in the sun after removing the mucus (pulp). The parameters for fermented and unfermented dry cocoa beans were water, pH, fat content, protein, polyphenols, antioxidant activity (IC50), and ALT. The results showed that fermented cocoa beans had a moisture content of 5.77%, pH of 6.41; fat content of 55.63%; protein of 14.36%; polyphenol content of 4.62%; antioxidant activity (IC50) of 21.96%; and ALT value of 1.0 x 102 colonies/gram. Unfermented cocoa beans have a moisture content of 6.52%, pH of 5.20; fat content of 59.63%; protein of 17.83%; polyphenol content of 2.06%; antioxidant activity (IC50) of 62.23%; and ALT value of 1.1 x 102 colonies/gram.Keywords: cacao beans; fermented; unfermented; characteristics
Co-Authors Amran, Rita Arnel Berliawanti, Fadinda Dina Aprilia, Dina Duma, Netty Fa U, Sabrina Thresia Gustianti Kalsum Kalsum Khaerunnisa Khaerunnisa, Khaerunnisa Medan Yumas, Medan Nur Eka Kusuma Hindrasti Safika, Nurul Salsabilla, Jilan Zahwa