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All Journal BIOTIK: Jurnal Ilmiah Biologi Teknologi dan Kependidikan Jurnal Penelitian Pertanian Terapan Indonesian Journal of Agricultural Research Altifani Journal: International Journal of Community Engagement Journal of Global Sustainable Agriculture Edible : Jedb Prosiding Seminar Nasional Biologi, Teknologi dan Kependidikan (Biotik) SULUH ABDI : Jurnal Ilmiah Pengabdian Kepada Masyarakat
Idealistuti, Idealistuti
Department Of Food Technology, Faculty Of Agriculture, University Of Muhammadiyah Palembang,Jl. Jendral A.Yani,13 Ulu Palembang 30116,Indonesia
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Effect of Mocaf Flour Formulation (Modified Cassava Flour) and Wheat Flour with Various Cooking Methods ofthe Carbohydrate Levels of Bolu Kojo Yani, Ade Vera; Idealistuti, Idealistuti; Maghfiroh, Nur Izzatul
Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan Vol 12, No 2 (2023): Edible: Jurnal Penelitian Ilmu dan Teknologi Pangan
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jedb.v12i2.7344

Abstract

Bolu kojo is a cake originating from South Sumatra which is quite famous in the city of Palembang which has a dense and soft texture, and has a characteristic green color and is shped like a frangipani flower. This study aims to determine the effect of the formulation of mocaf flour and wheat flour with various cooking methods on the carbohydrate levels of bolu kojo. The method used was the experimental method with a Randomized Block Design (RBD) which consisted of two factors, namely the formulation of mocaf flour and wheat flour and various cooking methods with six sets of treatments and repeated three times. The observed effect factors were formulations of mocaf flour and wheat flour (=75% mocaf and 25% wheat), (=50% mocaf and 50% wheat) and (=25% mocaf and 75% wheat) and the cooking method ( = Baking) and ( = Steaming). The results showed that mocaf flour and wheat flour formulations with various cooking methods had a significant effect on carbohydrates. The highest carbohydrate value was found in the treatment with an average of 29.94%.
Analysis of Protein Levels of Fermented Sarden Fish Pempek Yani, Ade Vera; Idealistuti; Savitri, Dewi; Sebayang, Nico Syahputra
Indonesian Journal of Agricultural Research Vol. 5 No. 3 (2022): InJAR, Vol. 5, No. 3, November 2022
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/injar.v5i03.10109

Abstract

Research on the topic “conducted to find out the chemical characteristics of fermented sardine lenjer pempek”. Using a Randomized Block Design (RAK) which was arranged in a non-factorial manner with a comparison of the length of fermentation time consisting of 4 treatments and repeated 5 (five) times. Chemical parameters observed in this research is analysis protein, The tests carried out on pempek lenjer were compared with the length of fermentation time P0 (without fermentation/control), P1 (fermentation time 12hours), P2 (fermentation time 24 hours), P3 (36 hours of fermentation time). The results of the F test on chemical analysis were followed by Dunnet test. Observation parameters are chemical analysis of protein. The results showed P0: 6.86 %, P1: 7.44 %, P2: 7.86 %, the highest protein content with a value of P3: 9.03 %.
EDUKASI PENANGANAN CEMARAN FISIK DAN BIOLOGI PADA SAYURAN SELADA DI DESA SERDANG MENANG KECAMATAN SP PADANG KABUPATEN OGAN KOMERING ILIR Suyatno, Suyatno; Yani, Ade Vera; Idealistuti, Idealistuti; Antok, Antok
Suluh Abdi Vol 4, No 2 (2022): SULUH ABDI
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/sa.v4i2.5387

Abstract

Selada merupakan sayuran yang di konsumsi mentah atau lalap.  Selada adalah salah satu jenis sayuran yang mempunyai banyak keuntungan selain mudah di dapat, harga yang terjangkau dan memiliki vitamin dan serat yang dibutuhkan tubuh. Dalam mengkonsumsi selada harus memperhatikan tingkat keamanan karena terdapat berbagai cemaran pada sayuran selada mulai dari proses tanam sampai distribusi di pasar. Hasil dari pengabdian ini adalah masyarakat menjadi lebih paham tentang berbagai cemaran  fisik dan biologi  yamg terdapat pada sayuran dan bagaimana cara mengurangi cemaran  tersebut.
Economic Empowerment Of Communities Impacted By The Earthquake In Cianjur, West Java Through Creative Stalls Based On Snack Food Yani, Ade Vera; Murtado, Asep Dodo; Idealistuti, Idealistuti
Altifani Journal: International Journal of Community Engagement Vol 4, No 2 (2024): Altifani Journal: International Journal of Community Engagement
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/altifani.v4i2.8254

Abstract

The earthquake in Cianjur with a magnitude of 5.6 magnetudos, was triggered by a shift in the new fault of the Cugenang Fault. As a result, 12 sub-districts in Cianjur Regency were affected. Residents' houses were damaged, ranging from minor damage to serious damage, resulting in casualties ranging from minor injuries, serious injuries to death. Cariu Village is one of the disaster locations with a large number of victims. 12 emergency tents from the Ministry of Social Affairs of the Republic of Indonesia became shelter for 350 heads of families with a population of 1,200 people. Post-earthquake economic life is a serious matter that should be of concern to all parties. The loss of jobs for some of the earthquake victims requires immediate action so that they can immediately get out of their burden. If it is allowed to drag on, it will have implications for poor social life, increasing levels of unemployment and poverty. The activity aims to empower people affected by the earthquake through creative food stalls based on local snacks. This activity is intended for earthquake victims who previously worked as food sellers. The activity begins with data collection on prospective program participants, motivational guidance and technical guidance, to calculating product selling prices. The result was that program participants recognized the family's economic recovery, grew in self-confidence and had hope for the future.
Sensory Properties of Yellow Pumpkin Dodol with the Addition of Soy Protein Isolate Murtado, Asep Dodo; Yani, Ade Vera; Idealistuti, Idealistuti; Prayoga, Putri Regina
Journal of Global Sustainable Agriculture Vol 4, No 2 (2024)
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jgsa.v4i2.8259

Abstract

One of the traditional foods that is popular among several Indonesian communities is dodol. Processed food is made from a mixture of white glutinous rice flour, sugar, and coconut milk, which is boiled until it becomes thick and non-sticky with a dense and chewy texture.The aim of this research was to determine the best yellow pumpkin dodol based on sensory properties with the addition of soy protein isolate.The method used was a Randomized Block Design (RAK) method arranged in a non-factorial manner with five treatments, namely T0 (pumpkin dodol without the addition of soy protein isolate), T1 (addition of 2% soy protein isolate), T2 (addition of 4% soy protein isolate), T3 (addition of 6% soy protein isolate), and T4 (addition of 8% soy protein isolate). The research results showed that the addition of soy protein isolate had a significant effect on color,taste, and texturebut had no significant effect on aroma. The most preferred treatment was T0 (pumpkin dodol without the addition of soy protein isolate) with an average characteristic value of color (3.60) and aroma (3.48), the most preferred treatment was T1 (yellow pumpkin dodol with the addition of 2% soy protein isolate)with an average value of taste characteristics (4.16); and the most preferred treatment was T4 (pumpkin dodol with the addition of 8% soy protein isolate) with an average value of texture characteristics (4.24
Characteristics of Farming Families on Nutrition Choices and Stunting Incidents in Ogan Ilir Regency Sebayang, Nico; Ibrahim, Jabal Tarik; Sutanto, Adi; Hawayanti, Erni; Chuzaimah, Chuzaimah; Puspita, Diah Eka; Idealistuti, Idealistuti; Lastinawati, Endang; Sahara, Harum
Jurnal Penelitian Pertanian Terapan Vol 24 No 3 (2024)
Publisher : Politeknik Negeri Lampung.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jppt.v24i3.3591

Abstract

Government Ogan Ilir Regency is committed to alleviating the stunting problem, especially for most farming families ​ suffering from stunting. The research was conducted on mothers' toddler nutrition not aged 13 to 59 months in the Farming families in nine Posyandu (Integrated Healthcare Posts) in three different sub-districts, based on the Decree of the Regent of Ogan Ilir 2023, Number 188/KEP/DPPPAPPKB/2023 concerning Lokus Village Acceleration Reducing Stunting. The sample used a purposive sampling technique with 17 questions​ grouped into three parts. Data was analyzed using descriptive quantitative and partial least squares (PLS) analysis. The research results show that factor education is the highest for mothers​ influenced by the lack of knowledge about source nutrition for toddlers. The income factor is the highest family​ influenced by the nutrition choices menu when there is money—the priority of using cash in the house and the assumption that work no means wealthy. The schedule influences the highest consumption factor. All variables have convergent validity and are related to mutual relationships. The condition results in a social economy and farming families. The incidence of stunting in Ogan Ilir Regency was 59.8 %, significantly influenced by education and income factors. The effect of the moderation factor education is confirmed to be a significant strengthening factor of income and a factor that affects the consumption of farming families and stunts incidents in Ogan Ilir Regency. Additionally, the effects​ of moderation factor income were confirmed to be very significant, strengthening factor consumption farming families to stunting incidents in Ogan Ilir Regency.
PENGOLAHAN PANGAN DENGAN CARA FERMENTASI Alhanannasir, Alhanannasir; Sebayang, Nico Syahputra; Parameswara, Prasetyo; Berlian, Alviona; Prisiantika, Intan; Saputra, Ilham; Ayu, Fidia; Idealistuti, Idealistuti; Murtado, Asep Dodo
Prosiding Seminar Nasional Biologi, Teknologi dan Kependidikan Vol 12, No 1 (2024): PROSIDING SEMINAR NASIONAL BIOTIK XII 2024
Publisher : Universitas Islam Negeri Ar-Raniry Banda Aceh, Aceh, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22373/pbio.v12i1.27970

Abstract

Fermentation is a food processing technique that utilizes microorganisms to extend shelf life, enhance nutritional value, and produce safer products with unique flavor characteristics. The fermentation process can occur naturally or with the addition of a starter, depending on the type of product being produced. This technique has been widely applied in traditional food processing across various regions, using raw materials such as soybeans, vegetables, tubers, milk, and meat. Fermented products serve not only as food sources but also as functional foods that benefit health, including as sources of antioxidants and probiotics. This study examines the advantages of fermentation as a preservation method and explains the biochemical processes that occur during fermentation, including the role of lactic acid bacteria (LAB) in improving the quality of the final product.
KARAKTERISTIK KIMIA PEMPEK IKAN KAKAP MERAH (LUTJANUS CAMPECHANUS) DENGAN PENAMBAHAN ISOLATE SOY PROTEIN idealistuti, idealistuti; Yani, Ade Vera; Rahman, Rike
Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan Vol 14, No 1 (2025): Edible : Jurnal penelitian Ilmu dan Teknologi Pangan
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jedb.v14i1.10225

Abstract

Salah satu inovasi dalam pengembangan pempek sebagai makanan lokal Kota Palembang yaitu dengan penambahan Isolat Soy Protein (ISP). Tujuan penelitian untuk mengetahui pengaruh penambahan isolate soy protein terhadap karakteristik kimia dan sensoris pempek ikan kakap merah (Lutjanus campechanus). Penelitian ini dilaksanakan di Laboratorium Kimia Universitas Muhammadiyah Palembang dan Laboratorium Fakultas Pertanian Universitas Sriwijaya. Metode yang digunakan adalah metode eksperimen dengan Rancangan Acak Kelompok (RAK) yang disusun secara Non Faktorial dengan lima perlakuan yaitu P0 (tanpa penambahan isolate soy protein), P1 (isolate soy protein 2 %), P2 (isolate soy protein 4 %), P3 (isolate soy protein 6 %), P4 (isolate soy protein 8 %). Parameter yang diamati meliputi analisis kimia (protein dan kadar air). Hasil menunjukan bahwa penambahan isolate soy protein berpengaruh nyata terhadap kadar air dan protein. Nilai kadar air tertinggi terdapat pada perlakuan P0 dengan rata-rata 56,39 % dan terendah terdapat pada perlakuan P4  dengan rata-rata 52,31%. Nilai kadar protein tertinggi terdapat pada perlakuan P4 dengan rata- rata 23,05% dan terendah terdapat pada perlakuan P0 dengan rata-rata 10,39 %.
PEMPEK LENJER ORGANOLEPTICS FERMENTED SARDENE (Sardina pilchardus) Yani, Ade Vera; Idealistuti, Idealistuti; Savitri, Dewi; Sebayang, Nico Syahputra
Biotik Vol 11 No 2 (2023): JURNAL BIOTIK
Publisher : Universitas Islam Negeri Ar-Raniry

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22373/biotik.v11i2.19010

Abstract

This research was conducted to determine the organoleptic of fermented sardine pempek lenjer. The research was conducted at the Laboratory of the Faculty of Agriculture, University of Muhammadiyah Palembang and the Laboratory of the Faculty of Agriculture, University of Sriwijaya Palembang from October 2021 to April 2022. The research method used a non-factorial randomized block design (RBD) with research factors consisting of 4 levels P0 (without fermentation/control) , P1 (12 hours of fermentation time), P2 (24 hours of fermentation time), P3 (36 hours of fermentation time) were repeated 5 times. The results of the F test on the organoleptic test were followed by the tukey and dunnet tests. Parameter observation is organoleptic test. The results showed organoleptic test; sense of value 4.05; aroma with the highest value 4.10; and the highest value color is 3.80.
PENGOLAHAN PANGAN DENGAN CARA FERMENTASI Alhanannasir, Alhanannasir; Sebayang, Nico Syahputra; Parameswara, Prasetyo; Berlian, Alviona; Prisiantika, Intan; Saputra, Ilham; Ayu, Fidia; Idealistuti, Idealistuti; Murtado, Asep Dodo
Prosiding Seminar Nasional Biologi, Teknologi dan Kependidikan Vol. 12 No. 1 (2024): PROSIDING SEMINAR NASIONAL BIOTIK XII 2024
Publisher : Universitas Islam Negeri Ar-Raniry Banda Aceh, Aceh, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22373/pbio.v12i1.27970

Abstract

Fermentation is a food processing technique that utilizes microorganisms to extend shelf life, enhance nutritional value, and produce safer products with unique flavor characteristics. The fermentation process can occur naturally or with the addition of a starter, depending on the type of product being produced. This technique has been widely applied in traditional food processing across various regions, using raw materials such as soybeans, vegetables, tubers, milk, and meat. Fermented products serve not only as food sources but also as functional foods that benefit health, including as sources of antioxidants and probiotics. This study examines the advantages of fermentation as a preservation method and explains the biochemical processes that occur during fermentation, including the role of lactic acid bacteria (LAB) in improving the quality of the final product.
Co-Authors Abubakar, Rafeah Ade Vera Yani Adi Sutanto Alhanannasir, Alhanannasir Ambiyah, Rizal Antok, Antok Ayu, Fidia Berlian, Alviona Chuzaimah Chuzaimah, Chuzaimah Dasir, Dasir Dewi Savitri Dewi Savitri Endang Lastinawati, Endang Fahmi, Inneke Abdillah Hawa, Putri Siti Hawayanti, Erni Ika Paridawati Innike Abdillah Fahmi Jabal Tarik Ibrahim Jayanti, Ulpa khusnul khotimah Komala, Nabila Ratna M. Sidik Maghfiroh, Nur Izzatul Muchsiri, Mukhtarudin Murtado, Asep Dodo Mutatauwi’ah, Mutatauwi’ah Mutatauwi’ah Mutatauwi’ah Nugroho, Agung Ariaji Parameswara, Prasetyo Prayoga, Putri Regina Prisiantika, Intan Puspita, Diah Eka Rahman, Rike Sahara, Harum Saputra, Ilham Sebayang, Nico Suyatno Suyatno Suyatno Suyatno Tamba, Khairunnisa Br Yani, Ade Vera