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All Journal Seminar Nasional Lahan Suboptimal PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal Pusat Akses Kajian Pangan dan Gizi
Parwiyanti Parwiyanti, Parwiyanti
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Agriculture, Biological Sciences & Forestry Economics, Econometrics & Finance Health Professions Immunology & microbiology Law, Crime, Criminology & Criminal Justice Public Health Social Sciences Other

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Journal : Seminar Nasional Lahan Suboptimal

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Menduga Umur Simpan Kemplang yang Dimatangkan Menggunakan Microwave berdasarkan Persamaan Arrhenius Parwiyanti, Parwiyanti; Yulistika, Efri; Rosidah, Umi; Lidiasari, Eka; Indriyani Syafutri, Merynda
Seminar Nasional Lahan Suboptimal Vol 11, No 1 (2023): Prosiding Seminar Nasional Lahan Suboptimal ke-11 “Optimalisasi Pengelolaan Lah
Publisher : Pusat Unggulan Riset Pengembangan Lahan Suboptimal (PUR-PLSO) Universitas Sriwijaya

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Parwiyanti, P., Yulistika, E., Rosidah, U., Lidiasari, E., & Syafutri, M. I. (2023). Estimation shelf life of microwavable fish crackers using the arrhenius reaction kinetics equation. In: Herlinda, S. et al. (Eds.), Prosiding Seminar Nasional Lahan Suboptimal ke-11 Tahun 2023, Palembang 21 Oktober 2023. (pp. 110-117).  Palembang: Penerbit & Percetakan Universitas Sriwijaya (UNSRI).Microwavable fish crackers had hygroscopic properties so it needs to be packaged properly. The objective of this research was to determine the shelf life of microwavable-packaged fish crackers. The fish crackers microwave was packed with three various method which are polypropylene (PP), PP + silica gel, and nylon + vacuum. Estimation of shelf life was done by calculating the parameters of degradation of microwavable fish crackers with the reaction kinetics equation and processed using the Arrhenius equation. The quality parameter was moisture content. Quality parameters are measured every 5 days during 30 days of storage at 30oC. The results showed that the kinetics of changes in the water content of microwavable fish crackers packed in three packaging combinations following reaction order one(1) and order two(2). The shelf life of microwavable fish crackers packaged in PP was 27 days, PP+silica gel packs was 29 days, and nylon+vacuum packs was 31 days. 
Karakteristik Virgin Coconut Oil (VCO) dan Protein Krim Santan yang Diektraksi dengan Metode Pancingan Parwiyanti, Parwiyanti; Lidiasari, Eka; Yudono, Bambang; Aprilia, Rantika; Debi Yora, Riska
Seminar Nasional Lahan Suboptimal Vol 10, No 1 (2022): Prosiding Seminar Nasional Lahan Suboptimal ke-10 “Revitalisasi Sumber Pangan N
Publisher : Pusat Unggulan Riset Pengembangan Lahan Suboptimal (PUR-PLSO) Universitas Sriwijaya

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Parwiyanti P, Lidiasari E, Yudono B, Aprilia R, Yora RD. 2022. Characteristics virgin coconut oil (VCO) and protein of coconut milk cream extracted by fishing method. In: Herlinda S et al. (Eds.), Prosiding Seminar Nasional Lahan Suboptimal ke-10 Tahun 2022, Palembang 27 Oktober 2022. pp. 337-345.  Palembang: Penerbit & Percetakan Universitas Sriwijaya (UNSRI).The coconut product that has high added value as a raw material for cosmetics and medicine was Virgin Coconut Oil (VCO). The objective of this research was to determine effect of the concentration induced VCO and the speed of stirring on the VCO and protein characteristics of coconut milk cream. The experiment used a Factorial Completely Randomized Design with two factors. The first factor was VCO concentration consisting of 3 levels (5%, 7%, and 10%) and the second factor was stirring speed consisting of 3 levels (500, 700, and 900 rpm). The parameters were yield, moisture, free fatty acids, degree of clarity and peroxide number for VCO and yield, moisture, ash and protein content for protein. The results for VCO showed that the concentration of induced VCO had a significant effect on the yield, stirring speed had a significant effect on the value of free fatty acids, the interaction of the two treatment factors had a significant effect on the value of the degree of clarity. The best treatment for VCO was induced VCO concentration of 5% and stirring speed of 500 rpm. For protein: the interaction of the induced VCO and stirring speed  had significant effect on water and protein content. The best treatment for protein was obtained in the 10% induced VCO concentration and stirring speed of 900 rpm.
Co-Authors Agus Wijaya Aprilia, Rantika Bambang Yudono Debi Yora, Riska Defira, Citra Dwi Budi Santoso Efri Yulistika Eka Lidiasari Filli Pratama Gatot Priyanto Hermanto Hermanto Indriyani Syafutri, Merynda Merynda Indriyani Syafutri Nura Malahayati Rosidah, Umi Sugito - Syafutri, Merynda Indriayani Syaiful, Friska Tri Wardani Widowati Yanuariati, Anny Yanuriati, Anny Yulina Sari, Yulina