Article Per Year (5 Year)
p-Index From 2021 - 2026
0.444
P-Index
This Author published in this journals
All Journal IJFAC (Indonesian Journal of Fundamental and Applied Chemistry) ABDIMAS SILIWANGI
Lusi Marlina
Politeknik TEDC Bandung
Arts Humanities Biochemistry, Genetics & Molecular Biology Chemistry Education Environmental Science Library & Information Science Social Sciences

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Pelatihan pembuatan yoghurt dan sabun sebagai ide wirausaha panti asuhan Ulul Azmi Cimahi bersama Teras Ruhama Myra Wardati Sari; Nunik Ekawandani; Cengristitama Cengristitama; Lusi Marlina; Retno Diah Utari
Abdimas Siliwangi Vol 5, No 3 (2022): Oktober 2022
Publisher : IKIP SILIWANGI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22460/as.v5i3.10119

Abstract

Wirausaha saat ini menjadi hal utama dalam menambah keterampilan dalam mengembangan bakat atau hobi yang dapat menjadi penghasilan. Banyak masyarakat tertarik mengikuti berbagai macam pelatihan/kursus untuk dapat berwirausaha. Dalam kegiatan ini dosen Teknik Kimia Politeknik TEDC bekerja sama dengan Teras Ruhama untuk memberikan pelatihan singkat untuk anak-anak Panti asuhan Ulul Azmi untuk mendapatkan ilmu yang bermanfaat dan dapat di terapkan. Pelatihan ini adalah pelatihan membuat yoghurt dengan cara yang sesederhana mungkin dan menggunakan bahan baku yang semudah mungkin. Pembuatan sabun yang dijadikan materi lain dalam pelatihan ini. Beberapa jenis sabun diperkenalkan dan diperagakan proses pembuatannya. Diharapkan dengan adanya pelatihan ini para pengurus Panti Asuhan Ulul Azmi Cimahi dapat memproduksi sabun untuk kebutuhan intern panti, seperti sabun mandi dan sabun cuci piring. Sehingga dapat menekan biaya hidup rutin yang dibutuhkan.
The Effect Of Purple Sweet Potato Starch Variation On Marshmallow Characteristics Ayu Puspita Ningsih; Lusi Marlina
IJFAC (Indonesian Journal of Fundamental and Applied Chemistry) Vol 9, No 3 (2024): October 2024
Publisher : IJFAC (Indonesian Journal of Fundamental and Applied Chemistry)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24845/ijfac.v9.i3.130

Abstract

Purple sweet potato contains antioxidants such as beta-carotene and anthocyanins that have health benefits. This study utilizes purple sweet potato that has been processed into starch as a raw material for making marshmallows. This study aims to determine the best variation of purple sweet potato starch on marshmallow characteristics and its effect by referring to standards on soft confectionery. The research conducted was experimental with a Completely Randomized Design (CRD). The tests carried out include water content test, organoleptic test, acidity (pH) test and antioxidant activity. In the organoleptic test, there were significant differences in taste and texture, while in color and aroma, there were no significant differences. Hedonic test showed that panelists preferred the taste of marshmallows with 10 grams of purple sweet potato starch in sample a1. The best moisture content was found to be 17.74% in sample a1 dp and 17.81% in sample a2. The acidity (pH) value was found to be 6.88 in samples a1 and a1 dp and 6.5 in sample a3. Antioxidant activity in sample a1 was 50.11% and sample a3 was 38.73%. Based on the results of all tests, the results are in accordance with SNI 3547.2: 2008 Keywords: Marshmallow, Purple Sweet Potato Starch, Purple Sweet Potato, Kruskall Wallis Test, Variation of Purple Sweet Potato Starch
Co-Authors Ayu Puspita Ningsih Cengristitama Cengristitama Myra Wardati Sari Nunik Ekawandani Retno Diah Utari