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All Journal BIOEDUSAINS: Jurnal Pendidikan Biologi dan Sains Community Development Journal: Jurnal Pengabdian Masyarakat Prosiding SNPBS (Seminar Nasional Pendidikan Biologi dan Saintek) Sasambo: Jurnal Abdimas (Journal of Community Service) Proceeding of International Conference on Biology Education, Natural Science, and Technology
Titik Suryani
Universitas Muhammadiyah Surakarta
Humanities Biochemistry, Genetics & Molecular Biology Chemistry Economics, Econometrics & Finance Education Environmental Science Health Professions Physics Public Health Social Sciences

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Uji Total Asam dan Organoleptik Water Kefir Ekstrak Buah Apel Hijau (Pyrus malus L.) Dengan Variasi Lama Fermentasi dan Konsentrasi Kristal Alga Titik Suryani; Aulia Nurul Khasanah
Prosiding SNPBS (Seminar Nasional Pendidikan Biologi dan Saintek) 2022: Prosiding SNPBS (Seminar Nasional Pendidikan Biologi dan Saintek)
Publisher : Universitas Muhammadiyah Surakarta

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

Abstract

Water kefir merupakan minuman hasil fermentasi buah dengan kultur kristal alga berasa asam, aroma seperti alkohol, serta mengandung probiotik yang bermanfaat terhadap pencernaan. Buah apel hijau mengandung protein, lemak, karbohidrat, serat, dan vitamin sebagai bahan dasar water kefir dan sumber nutrisi bakteri asam laktat. Tujuan penelitian ini untuk mengetahui kadar total asam dan kualitas organoleptik water kefir ekstrak buah apel hijau dengan variasi lama fermentasi dan konsentrasi kristal alga. Metode yang digunakan penelitian ini eksperimen dengan Rancangan Acak Lengkap (RAL) terdiri atas dua faktor. Faktor 1: lama fermentasi (14 jam dan 18 jam), sedangkan faktor 2 : konsentrasi kristal alga (3%, 5%, dan 7%). Hasil penelitian menunjukkan bahwa kadar total asam tertinggi water kefir ekstrak buah apel hijau pada perlakuan F2K3 (lama fermentasi 18 jam dengan konsentrasi kristal alga 7%) sebesar 0.68% dan pH 4.1. Semakin lama waktu fermentasi dan semakin tinggikonsentrasi kristal alga, kadar total asam semakin meningkat dan pH semakin menurun. Kualitas organoleptik water kefir ekstrak buah apel hijau terbaik pada perlakuan F1K2 (lama fermentasi 14 jam dengan konsentrasi kristal alga 5%) yaitu warna kuning kecoklatan, aroma asam sangat kuat, rasa asam, dan disukai panelis. Kadar total asam dan kualitas organoleptik water kefir ekstrak buah apel hijau sesuai dengan SNI.
ECOPOUNDING SEBAGAI TEMA PROYEK MERDEKA BELAJAR SISWA SMP MUHAMMADIYAH AL-KAUTSAR GUMPANG KARTASURA Triastuti Rahayu; Titik Suryani; Guntur Nurcahyanto; Rina Astuti; Erma Musbita Tyastuti; Siti Kartika Sari; Muhamad Wisnu
Community Development Journal : Jurnal Pengabdian Masyarakat Vol. 4 No. 4 (2023): Volume 4 Nomor 4 Tahun 2023
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/cdj.v4i4.18562

Abstract

SMP Muhammadiyah Al Kautsar Kartasura akan menerapkan proyek merdeka belajar pada semester II 2022/2023 dengan tema kewirausahaan (KWU), tetapi sekolah belum siap karena ketiadaaan tutor.  Tim P2AD UMS menawarkan topik ecoprint sebagai tema KWU karena mempunyai praktisi di bidang tersebut. Tujuan kegiatan ini adalah membekali ketrampilan KWU bagi siswa-siswa SMP Muhammadiyah Al Kautsar Gumpang Kartasura dalam membuat batik alami menggunakan teknik ecopounding. Obyek kegiatan adalah seluruh siswa kelas VII. Tahapan kegiatan diawali dengan sosialisasi, penyiapan materi, bahan, dan alat, pelaksanaan, penilaian, dan perlombaan. Data yang dikumpulkan berupa nilai proses dan hasil kerja siswa yang ditabulasi menjadi nilai Projek Penguatan Profil Pelajar Pancasila (P5) dalam rapor, nilai produk, dan evaluasi kegiatan menggunakan angket.  Pendampingan secara langsung oleh tim P2AD UMS di sekolah dilakukan sebanyak 4 kali dan pemberian video tutorial melalui youtube. Hasil nilai P5 menunjukkan ketrampilan siswa dengan kategori “SB” (sangat berkembang) sebanyak 64,52-96,77% dan kategori “BSH” (berkembang sesuai harapan) sebanyak 3,23-35,48%, sedangkan nilai produk menunjukkan kategori cukup dengan nilai 70-80 sebanyak 45% dan 12% dengan nilai >80. Hasil evaluasi menunjukkan bahwa 71% siswa mengalami peningkatan ketrampilan menggunakan teknik ecopounding dan 76% siswa menyatakan bahwa video tutorial sangat membantu siswa. Kegiatan pengabdian P2AD terlaksana sesuai rencana dengan beberapa penyesuaian. Hasil penilaian P5 komponen kreativitas sudah mencapai 96,77% tetapi nilai produk masih cukup dan kegiatan ini dapat meningkatkan ketrampilan siswa untuk mempraktekkan teknik ecopounding.
Aktivitas Antioksidan dan Kualitas Organoleptik Kombucha Daun Ciplukan pada Variasi Jenis Gula dan Lama Fermentasi Seyla Dk Rindiani; Titik Suryani
BIOEDUSAINS:Jurnal Pendidikan Biologi dan Sains Vol 6 No 2 (2023): BIOEDUSAINS:Jurnal Pendidikan Biologi dan Sains
Publisher : Institut Penelitian Matematika, Komputer, Keperawatan, Pendidikan dan Ekonomi (IPM2KPE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31539/bioedusains.v6i2.6884

Abstract

This research aims to determine the antioxidant activity of ciplukan leaf kombucha on variations in sugar type and fermentation time and to determine the organoleptic quality of ciplukan leaf kombucha on variations in sugar type and fermentation time. The research method used was descriptive quantitative and qualitative using experimental methods and a Completely Randomized Design with 2 factors with 3 replications. The results of the research showed that the antioxidant activity of ciplukan leaf kombucha was highest in the G1F2 treatment (225 grams of ciplukan leaf kombucha with palm sugar and 7 days of fermentation), namely 47.4%. Meanwhile, the highest organoleptic quality of ciplukan leaf kombucha in the G1F2 treatment (225 gram palm sugar ciplukan leaf kombucha and fermentation time of 7 days) was that it had a pleasant taste, sour taste, had a typical kombucha aroma and was brown in color. In conclusion, the type of sugar has no significant effect on the antioxidant activity of ciplukan leaf kombucha and the fermentation time has a significant effect on the antioxidant activity of ciplukan leaf kombucha. Keywords: Antioxidant Activity, Ciplukan Leaves, Fermentation, Kombucha
Kadar Total Asam dan Sifat Organoleptik Kefir Kombinasi Ekstrak Buah Sukun dan Susu Skim dengan Variasi Jenis Gula dan Lama Fermentasi Firda Amanah; Titik Suryani
BIOEDUSAINS:Jurnal Pendidikan Biologi dan Sains Vol 7 No 1 (2024): Bioedusains: Jurnal Pendidikan Biologi dan Sains
Publisher : Institut Penelitian Matematika, Komputer, Keperawatan, Pendidikan dan Ekonomi (IPM2KPE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31539/bioedusains.v7i1.10136

Abstract

The aim of this research was to determine the total acid content and organoleptic quality of kefir combined with breadfruit extract and skim milk, with variations in the type of sugar and fermentation time. This research method uses a Completely Randomized Design (CRD) with two factors. The first factor is the variation in the type of sugar (G): granulated sugar (G1) and ant sugar (G2), and the second factor is the fermentation time (F): 36 hours (F1) and 48 hours (F2). The results of the research showed that the best total acid content in kefir combined with breadfruit extract and skim milk was found in the G1F1 treatment (30 grams of granulated sugar + 36 hours of fermentation time) of 0.76% with a pH of 3.3. The best organoleptic quality of kefir combined with breadfruit extract and skim milk is found in the G1F2 treatment (30 grams of granulated sugar + 48 hours of fermentation time) with a sour taste, white color, pleasant aroma, soft texture, and a favorable level of preference. Keywords: Type of Sugar, Total Acid Content, Kefir, Fermentation Time, Probiotic Drink, Breadfruit
Kualitas Kefir Kombinasi Susu Kacang Tunggak dan Susu Skim dengan Variasi Jenis Gula dan Lama Fermentasi Fransiska Fransiska; Titik Suryani
BIOEDUSAINS:Jurnal Pendidikan Biologi dan Sains Vol 7 No 1 (2024): Bioedusains: Jurnal Pendidikan Biologi dan Sains
Publisher : Institut Penelitian Matematika, Komputer, Keperawatan, Pendidikan dan Ekonomi (IPM2KPE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31539/bioedusains.v7i1.10569

Abstract

This research aims to determine the quality (total acid content and organoleptic properties) of kefir combined with cowpea milk and skim milk with variations in sugar and fermentation time. The research used experimental methods and a completely randomized design (CRD) with two factors. Factor I is variations in the type of sugar (G), granulated sugar, and ant sugar. Factor II is the variation in fermentation time (L) between 36 hours and 48 hours. The results of the research showed that the best total acid content of kefir combined with cowpea milk and skim milk was 0.96%, pH 3.5, in the G1L1 treatment (granulated sugar + 36-hour fermentation time). The best organoleptic quality of kefir was in the G1L1 treatment (granulated sugar + fermentation time of 36 hours), with a pleasant aroma, sour taste, less viscousness, and a white color. Keywords: Cowpea, Kefir, Organoleptic, Skim Milk, Total Acid
Pemberdayaan Siswa SMP Muhammadiyah 7 Program Unggulan Colomadu Karanganyar Dalam Program Pilih Pilah dan Pulih Sampah Santhyami Santhyami; Efri Roziaty; Triastuti Triastuti; Rahayu Rahayu; Endang Setyaningsih; Titik Suryani; Ima Aryani; Siti Kartika Sari; Eriza Putri Ayu Ning Tias; Feby Istifarini; Bagas Adityaradja; Muhammad Reisa Andika; Muhammad Galih Wicaksono; Arum Dyah Ripdiyanti
Sasambo: Jurnal Abdimas (Journal of Community Service) Vol. 4 No. 2: May 2022
Publisher : Lembaga Penelitian dan Pemberdayaan Masyarakat (LITPAM)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36312/sasambo.v4i2.664

Abstract

SMP Muhammadiyah 7 (Mutu) Program Unggulan Colomadu, Karanganyar, Jawa Tengah berorientasi pada lingkungan dengan adanya program Jumat Bersih dan partisipasi pada kegiatan Bank Sampah. Walaupun sudah ada program berbasis lingkungan, kesadaran siswa terhadap isu lingkungan belum maksimal. Adanya usaha dari pihak sekolah untuk berpartisipasi dalam program Bank Sampah kelurahan belum memiliki rencana pengelolaan maksimal karena belum adanya usaha untuk memanfaatkan potensi sampah menjadi  barang yang memiliki manfaat lebih. Solusi yang ditawarkan: Dibutuhkan mekanisme pengelolaan sampah berbasis komunitas siswa peduli lingkungan. Pada kegiatan pengabdian kepada masyarakat ini, program pemulihan sampah difokuskan pada pemanfaatan sampah kering anorganik. Program yang ditawarkan adalah pembuatan dan pemanfaatan bata ramah lingkungan (eco brick). Nilai manfaat: Tambahan wawasan mengenai pengelolaan sampah sederhana bagi guru dan siswa yang menunjang materi kurikulum di sekolah khususnya Kelas VII Kompetensi Dasar 3.7. Interaksi antara Mahluk Hidup dan Lingkungannya. Metode Pelaksanaan dnegan transfer of knowledge and technology dengan tahapan. Pengabdian dilaksanakan sebanyak 13 kali pertemuan, dilaksanakan setiap akhir pekan dengan metode sosialisasi (kegiatan hibrid daring dan luring), pelatihan pembuatan eco brick dan pelatihan pembuatan berbagai produk dari ecobrick. Hasil kegiatan: Siswa menyetorkan sampah plastik ke sekolah. Setelah disetor, setiap hari Sabtu, siswa bersama tim membuat ecobrick dan menimbang untuk kontrol kualitas. Dari 4 minggu penyetoran, didapat total 123 buah ecobrick dengan total berat 28,7 kg. Pada akhir fase kegiatan, siswa membuat 5 buah produk terdiri dari 3 rak buku dan 2 kursi. Kegiatan ini mampu menginisiasi siswa SMP Mutu Colomadu untuk menghasilkan produk dari sampah kering sebagai usaha untuk pilih pilah dan pulih sampah. Student Empowerment of SMP Muhammadiyah 7 Colomadu Karanganyar on Waste Recycling Program  SMP Muhammadiyah 7 (Quality) Colomadu Excellence Program, Karanganyar, Central Java is environmentally oriented with the Clean Friday program and participation in Waste Bank activities. Although there are already environmental-based programs, students' awareness of environmental issues has not been maximized. The existence of an effort from the school to participate in the village Garbage Bank program does not yet have a maximum management plan because there has been no attempt to utilize the potential of waste into goods that have more benefits. The solution offered: It takes a community-based waste management mechanism for students who care about the environment. In this community service activity, the waste recovery program is focused on the utilization of inorganic dry waste. The program offered is the manufacture and use of environmentally friendly bricks (eco-bricks). Value of benefits: Additional insight on simple waste management for teachers and students who support curriculum materials in schools, especially Class VII Basic Competence 3.7. Interaction between Living Things and Their Environment. Implementation method with the transfer of knowledge and technology with stages. The service was held for 13 meetings, held every weekend with socialization methods (online and offline hybrid activities), training on making eco-bricks, and training on making various products from eco-bricks. Result of activity: Students deposit plastic waste at school. After being deposited, every Saturday, students and their team make eco-bricks and weigh them for quality control. From 4 weeks of deposit, a total of 123 eco-bricks were obtained with a total weight of 28.7 kg. At the end of the activity phase, students make 5 products consisting of 3 bookshelves and 2 chairs. This activity was able to initiate Colomadu Quality Middle School students to produce products from dry waste in an effort to sort and recover waste
Quality of Kefir Combination Between Soy Milk and Skim Milk On Variation of Sugar and Fermentation Duration Masithoh Uswatiningtyas; Titik Suryani
Proceeding of International Conference on Biology Education, Natural Science, and Technology 2023: Proceeding of International Conference on Biology Education, Natural Science, and Technology
Publisher : Universitas Muhammadiyah Surakarta

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Abstract

Kefir is one of the functional beverages that has an acidic taste due to the activity of lactic acid during the fermentation process. One of the ingredient innovations for kefir was soy milk, skim milk and variations of sugar types. Soy milk protein has an amino acid structure similar to cow's milk, so it is very good for people with lactose intolerance. The aim of this study is to know the quality (total of lactic acid and the organoleptic quality) of the kefir combination between soy milk and skim milk on the variation of sugar and fermentation duration. The study used experimental methods and complete random design (CRD) with two factors. Factor I was the sugar variation (N) palm sugar and white sugar. Factor II was the variation of fermentation duration (K) 24 hours, 36 hours, and 48 hours. The results of the study showed that the lowest lactic acid of kefir combination between soy milk and skim milk was 0.896 % on N2K1 treatment (white sugar + 24-hour fermentation duration). The best organoleptic quality of kefir combination between soy milk and skim milk was N2K1 white sugar + 24-hour fermentation duration) in white color, sour taste, and soft texture.
Quality of Kefir Combination Between of Goat's Milk and Skim Milk on Variations of Sugar and Fermentation Duration Erna Kurniawati; Titik Suryani
Proceeding of International Conference on Biology Education, Natural Science, and Technology 2023: Proceeding of International Conference on Biology Education, Natural Science, and Technology
Publisher : Universitas Muhammadiyah Surakarta

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Abstract

Kefir is a probiotic bevarage produced by live lactic acid bacteria. One of the innovative ingredients for kefir is goat's milk, skim milk, and variations of sugar (cane sugar and palm sugar). The nutritional content of goat's milk is 2.2% protein, 14.7% fat, and 3% fiber, and 4.80% lactose. The addition of skim milk in the manufacture of kefir can increase the total sugar content. The addition of sugar as a source of nutrition for kefir grain starter bacteria. The purpose of this study was to quality of kefir combination between of goat’s milk and skim milk on variations of sugar and fermentation duration. This study used an experimental method and a completely randomized design (CRD) with two factors. The first factor is the variations of sugar (A) palm sugar and cane sugar. Factor II (B) is the variations of fermentation duration for 24 hour, 36 hour, and 48 hour. The results showed that the best total kefir acid content combined with goat milk and skim milk was 0.797%, pH 4 in the A2B1 treatment (30 g cane sugar + 24 hour of fermentation duration). The best organoleptic quality was in the A2B1 treatment (30 g cane sugar + 24 hour of fermentation duration) with a sour taste, white color, tasty flavour, and soft texture.
Quality of Herbal Tea Combination Between Corn Silk and Stevia Leaf on Variation of Temperature and Drying Duration Feny Nafiza; Titik Suryani
Proceeding of International Conference on Biology Education, Natural Science, and Technology 2023: Proceeding of International Conference on Biology Education, Natural Science, and Technology
Publisher : Universitas Muhammadiyah Surakarta

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Abstract

Herbal tea combination between corn silk and stevia leaf is a functional drink for health and refreshment. Corn silk contains antioxidant compounds or flavonoids that lower blood glucose levels. Stevia leaf as a natural sweetener contain stevioside, rebaudioside A, rebadioside C, and dulcoside A which are 200 to 300 times sweeter than sucrose. The aim of this study was to know the levels of glucose, antioxidant activity, and organoleptic quality of herbal tea combination between corn silk and stevia leaf with variations of temperature and drying duration. The study used experimental methods and a complete random design (crd) of two factors, factor I drying temperature 45 °C and 50 °C, factor II drying duration 2 hours and 4 hours. The results of the study showed the highest glucose of herbal tea combination between corn silk and stevia leaf on S2L2 (drying temperature 50 °C and drying duration 4 hours) is 7,212 g/100 g. The optimum antioxidant activity and best organoleptic quality of herbal tea on S1L1 (drying temperature 45 °C and drying duration 2 hours) was 83,696 % and yellow color, sweet taste, herbal tea characteristic scent, and respectively.
Glucose Levels and Organoleptic Quality Probiotic Tepache of Pineapple Peel on Variation of Sugar and Fermentation Duration Qurota Ayuni Nuha Sabira; Titik Suryani
Proceeding of International Conference on Biology Education, Natural Science, and Technology 2023: Proceeding of International Conference on Biology Education, Natural Science, and Technology
Publisher : Universitas Muhammadiyah Surakarta

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Abstract

The probiotic beverage tepache is a variety of natural or processed functional products that contain bioactive compounds with specific physiological functions for health. Pineapple peel is one of the plant base ingredients that can be used as a base for probiotic beverages. The levels of antibacterial compounds, carbohydrates, and sugars in pineapple peel are sufficient to be an essential medium for the growth of Lactic Acid Bacteria (LAB) in probiotic beverages. This research was aimed to determine the glucose levels and organoleptic quality of probiotic beverages tepache of pineapple peel on variation of sugar and fermentation duration. This research used experimental method Completely Randomized Design (CRD) with two-factors, Factor 1 was variation of sugar (G) palm sugar and granulated sugar. Factor 2 was the variation of fermentation duration (F) 3 and 5 days. The results of the research showed that the tepache of pineapple peel had the highest glucose levels in the treatment of G1F1 (palm sugar 100 g with 3-days fermentation duration) at 12,2 %. The best organoleptic quality of tepache pineapple peel was in G2F1 treatment (granulated sugar 100 g with 3-days fermentation duration) with light yellow color, tepache-specific aroma, and sour flavor.
Co-Authors Arum Dyah Ripdiyanti Aulia Nurul Khasanah Bagas Adityaradja Efri Roziaty Endang Setyaningsih Eriza Putri Ayu Ning Tias Erma Musbita Tyastuti Erna Kurniawati Feby Istifarini Feny Nafiza Firda Amanah Fithrotul Haq Rabbani Abdurrahman Fransiska Fransiska Guntur Nurcahyanto Ima Aryani Imroatul Husna Masithoh Uswatiningtyas Muhamad Wisnu Muhammad Galih Wicaksono Muhammad Reisa Andika Nurul Istiqomah Qurota Ayuni Nuha Sabira Rahayu Rahayu Ria Anisa Rahmasari Rina Astuti Riza Ainun Nisa Santhyami Santhyami Seyla Dk Rindiani Siti Kartika Sari Triastuti Rahayu Triastuti Triastuti