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All Journal Cannarium (Jurnal Ilmu-ilmu Pertanian) Seminar Nasional Hasil Riset dan Pengabdian (SNHRP) Formosa Journal of Science and Technology (FJST) Indonesian Journal of Interdisciplinary Research in Science and Technology (MARCOPOLO)
Yulian Andriyani
Universitas Mulawarman
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Industrial & Manufacturing Engineering Social Sciences Other

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Analisis Proksimat Dari Kombinasi Daun Kelor (Moringa Oleifera) Dan Buah Sirsak (Annona Muricata L.) Rahmadi Bambang Premadi; Aswita Emmawati; Yulian Andriyani
SNHRP Vol. 5 (2023): Seminar Nasional Hasil Riset dan Pengabdian (SNHRP) Ke 5 Tahun 2023
Publisher : LPPM Universitas PGRI Adi Buana

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Abstract

Tanaman kelor mengandung zat gizi makro hingga zat gizi mikro. Sirsak memiliki manfaat untuk kesehatan, berupa kandungan vitamin C yang bermanfaat sebagai antioksidan. Tujuan penelitian untuk mengetahui pengaruh perbandingan daun kelor dan buah sirsak terhadap kukis, proksimat, serat dan kalori kukis. Penelitian menggunakan rancangan acak lengkap 3 kali ulangan dan 2 faktor. Pengolahan data menggunakan anova dan jika berpengaruh nyata dilanjutkan dengan uji lanjut Duncans Multiple Range Test. Parameter yang dianalisis yaitu kadar air, abu, lemak, protein, karbohidrat, serat, dan kalori. Hasil penelitian menunjukan bahwa perbandingan daun kelor dan buah sirsak berpengaruh nyata terhadap kadar air, abu, protein, serat dan kalori, tetapi tidak berpengaruh nyata terhadap kadar lemak, dan karbohidrat. Nilai kalori dan jumlah serat kukis pada penelitian ini lebih rendah dibandingkan nilai kalori dan jumlah serat pada kukis komersial.
Carbohydrate Analysis and Acceptability Test of Purple Sweet Potato Pudding with Palm Sugar as a Healthy Snack Alternative for Teenagers Nadia Nomaneci; Aminah Toaha; Astri Ayu Novaria; Yulian Andriyani
Indonesian Journal of Interdisciplinary Research in Science and Technology Vol. 1 No. 8 (2023): September 2023
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/marcopolo.v1i8.5968

Abstract

One of the problems that occurs in teenagers is obesity. One way to overcome the problem of obesity in teenagers is to consume healthy and nutritious food. The aim of this research was to determine the sensory evaluation and nutritional content (carbohydrates) of pudding with the addition of purple sweet potato. This research used a Completely Randomized Design (CRD) with three formulations and four repetitions. The three formulations used in making pudding with the addition of purple sweet potato have the formulations (85 grams), (80 grams) and (75 grams). Laboratory tests are carried out to determine nutritional content (carbohydrates). The results of this research show that the best purple sweet potato pudding with palm sugar is the addition of 85 grams of purple sweet potato which has a nutritional content (carbohydrate) of 12.94%.
The Effect of Adding Gotu Kola Leaves (Centella asiatica L.) on the Nutrient Content of Tilapia Fish Meatballs (Oreochromis niloticus) as a Healthy Snack for Teenagers Selinda Mahdalia; Rieska Indah Mulyani; Astri Ayu Novaria; Yulian Andriyani
Formosa Journal of Science and Technology Vol. 2 No. 9 (2023): September 2023
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/fjst.v2i9.5979

Abstract

One of the eating behaviors in teenagers is the habit of snacking in the form of snacks. Snacks have a negative impact if consumed excessively, namely they can cause excess energy intake. The aim of this research was to determine the sensory evaluation and nutritional content of tilapia fish meatballs with the addition of gotu kola leaf flour. This research used a Completely Randomized Design (CRD) with four treatments and three repetitions. Four treatments were used in making fish meatballs with the addition of gotu kola leaf flour, namely 10 gr; 15 gr; 20 gr; 25 gr. The results of the research showed that the best fish meatballs were the treatment concentration of 5% gotu kola leaf flour which had an energy content of 223.37 kcal, protein 45.2 grams, fat 0.29 grams, carbohydrates 10.08 grams, water content 62.8%, ash content 1.33% and fiber 2.36%.
STUDI PENDAHULUAN: PENGUJIAN ALAT PENGEPRES BUAH KELAPA SAWIT (Elaeis guineensis Jacq) DENGAN VARIASI LAMA PENGUKUSAN DAN PENGEPRESAN Panggulu A.R. Utoro; Wiwit Murdianto; Agustu Sholeh Pujokaroni; Yulian Andriyani; Maghfirotin Marta Banin; Dwi Sulistiawan; Muhammad Rinaldy Rahmansyah
Cannarium Vol 21, No 2 (2023)
Publisher : Universitas Khairun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33387/cannarium.v21i2.6969

Abstract

Penelitian ini dilakukan untuk mengevaluasi dampak durasi pengukusan dan penekanan pada kinerja alat pengepres buah kelapa sawit (kapasitas 5 kg) dalam produksi minyak kelapa sawit mentah (CPO). Pengujian melibatkan kombinasi durasi pengukusan buah kelapa sawit (15, 30, dan 45 menit) dan durasi pengepresan (10 dan 15 menit). Berdasarkan hasil uji menggunakan umpan buah kelapa sawit sebanyak 3 kg, diperoleh rata-rata hasil rendemen padatan sekitar 79,44%. Rata-rata volume CPO yang dihasilkan adalah sekitar 9,42%, dengan hasil minyak tertinggi pada kombinasi 45 menit pengukusan dan 15 menit pengepresan, menghasilkan sekitar 410 ml. Persentase CPO dari proses penyaringan adalah 74,93%, sementara viskositas rata-rata CPO sekitar 30,72 Mp.S, dengan kadar air sebesar 5,80%. Intensitas warna tertinggi dicapai pada kombinasi 30 menit pengukusan dan 15 menit pengepresan, dengan nilai sekitar 0,26 pada panjang gelombang pengujian 600 nm. Nilai analisis warna rata-rata untuk L* (kecerahan), a* (merah), dan b* (kuning) adalah sekitar 19,70, 7680,00, dan 6287,06. Untuk penelitian masa depan, hasil ini dapat dimanfaatkan dalam produksi Minyak Sawit Merah.
Co-Authors Agustu Sholeh Pujokaroni Aminah Toaha Astri Ayu Novaria Astri Ayu Novaria Aswita Emmawati Dwi Sulistiawan Maghfirotin Marta Banin Muhammad Rinaldy Rahmansyah Nadia Nomaneci Panggulu Ahmad Ramadhani Utoro Rahmadi Bambang Premadi Rieska Indah Mulyani Selinda Mahdalia Wiwit Murdianto