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Methatias Ayu Moulina, Methatias Ayu
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KARAKTERISTIK PERMEN JELI BUAH PEDADA (Sonneratia caseolaris) BERDASARKAN VARIASI KONSENTRASI GELATIN Azzahra, Putri; Moulina, Methatias Ayu; Widawati, Lina
Jurnal Agriovet Vol. 7 No. 2 (2025): JURNAL AGRIOVET
Publisher : LPPM UNIVERSITAS KAHURIPAN KEDIRI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51158/8hk9rt33

Abstract

Pedada Fruit is a plant that grows in mangrove waters, is edible, has a unique aroma and sour taste. Pedada fruit can be processed into jelly candy. the aim of this research is to identify the effect of adding gelatin on the quality characteristics of pedada fruit jelly candy. The design of this study was a Completely Randomized Design (CRD) with 5 treatments, namely gelatin concentrations of 6%, 8%, 10%, 12%, 14%. Analysis was carried out yield, water content, vitamin C content, fiber content, protein content, ash content, organoleptics (color, taste, texture) and analysis of the benefits of pedada fruit jelly candy. Based on the results of calculations using a weighting test, the best treatment for pedada fruit jelly candy was with a gelatin concentration of 14%. Pedada fruit jelly candy with a gelatin concentration of 14% has a yield value of 48.03%, water content of 11.21%, vitamin C content of 0.01%, fiber content of 4.32%, protein content of 1.65%, ash content of 0.460%. color organoleptic 3.7 (like), taste organoleptic 4 (like), texture organoleptic 3.8 (like). From the analysis of profits obtained in one month of production, the best treated pedada fruit jelly candy provides a profit of Rp 1,409,000.00.
Sanitation And Hygiene Of Food Stalls In The Dehasen University Of Bengkulu Kesuma, Ogi Wijaya; Moulina, Methatias Ayu; Nur’aini, Hesti
Jurnal Multidisiplin Vol. 2 No. 2 (2025): Desember
Publisher : CV. Utami

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70963/jm.v2i2.434

Abstract

Hygiene and sanitation are actions or efforts to improve cleanliness and health through early maintenance of every individual and the environmental factors that influence them, so that individuals are protected from the threat of disease- causing germs. This research was conducted on eateries within a 200-meter radius of campus 1 and 2 of Universitas Dehasen Bengkulu. There are a total of 25 eateries in the vicinity of campus 1, while there are 10 eateries in the vicinity of campus 2. In total, there are 35 eateries within the university environment that were studied. This research used a descriptive quantitative method to achieve its objectives. The measurement method in this research used a dichotomous scale that only has 2 answer choices: yes and no. In calculating the data, the researcher used Guttman scale analysis. The application of sanitation in eateries is very good at 95%, but the application of hygiene is only 69%, which falls into the good category and still requires improvement and enhancement. The level of satisfaction of respondents towards the application of sanitation and hygiene in eateries at Universitas Dehasen Bengkulu environment is very good. Out of 105 respondents, the satisfaction rate is 94%.
Using CaCO3 and Kalamansi Squash to Improve Texture and Flavor Marning Kalamansi Orange Corn Mediansyah, Berji Cikdwi; Moulina, Methatias ayu; Prasetya, Andwini; A, Darius
SINTA Journal (Science, Technology, and Agricultural) Vol. 6 No. 2 (2025)
Publisher : Perkumpulan Dosen Muda (PDM) Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37638/sinta.6.2.363-372

Abstract

Corn is one of the crops widely planted by farmers in Indonesia, because corn is the second source of carbohydrates as a staple crop to replace rice (Permatasari, 2013). Corn is very popular because of its delicious taste. In addition to its delicious taste, corn also contains many nutrients, such as fiber, protein, carbohydrates, minerals and vitamins. The processing of Kalamansi orange corn marning products using CaCO3 was carried out, in order to improve the texture and to utilize the typical orange fruit of Bengkulu. As well as being able to make Kalamansi orange corn marning crispy and as a snack that is loved by all groups. This study consisted of 2 treatments, the first treatment using calcium carbonate (CaCO3) consisting of 3 levels, namely: 1%, 3%, 5% and the second treatment using the addition of Kalamansi squash consisting of 2 levels, namely: 25% and 50% so that it becomes 6 treatments. Indicates that the high concentration of Kalamansi squash combined with the addition of CaCO3 in small amounts can increase the high yield of marning. The yield ranges from 78.87% to 91.03%. Water content is 6.57%, fiber content is 1.66%, carbohydrate content is 21.12%, texture content is 1411.3002%, and vitamin C is 0.43%. The organoleptic test results produced have the highest values in color 3.55 (like), aroma 3.15 (somewhat like), texture 3.20 (somewhat like), and taste 3.55 (like). The largest profit obtained from this treatment is Rp. 5,306,064 with a monthly income of Rp. 8,672,064.
Co-Authors A, Darius Ade saputra Afrianti, Nanda Akbar, Amin Akbar, Anjas Siratul Alhakim, Muhammad Farid Andwini Prasetya, Andwini Apriadi, Zaky Apriansyah, Juni Arif, Hilda Meisya Aryes, Begi Azzahra, Putri Eko Sumartono, Eko Evi andriani, Evi Fretica, Dhea Oktari Hakim, Muhammad Farid Al Herri Fariadi Herri Fariadi, Herri Hesti Nur’aini Juni Afriansyah Kanata, Refal Yoriko Kesuma, Ogi Wijaya Lina Widawati Marten, Zojhi Mediansyah, Berji Cikdwi Nuraini, Hesti Nur`aini, Hesti Nur’aini, Hesti Pasaribu, Ayu Maya Sari Pitriana, Dina Rika Dwi Yulihartika, Rika Dwi Ririn Afriani Saputra, Alwi Saputra, Irem Sari, Meirita Suparti, Yulia Susanti, Apriani Taufan, Muhamad Tengku Riza Zarzani N Utama, Agustian Zahran, Muhammad Zaky Apriadi