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All Journal International Journal of Science and Environment Perbal: Jurnal Pertanian Berkelanjutan FISHIANA Journal of Marine and Fisheries
Mariani H. Mansyur
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Environmental Science Mathematics Physics Social Sciences

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Kandungan Asam Amino Ikan Kerapu (Epinephelus merra) Menggunakan Kromatografi Penukar Ion Suhartin Dewi Astuti; Juni Astuti; Nurul Muchlisah Zainuddin; Sri Hajriani; Mariani H. Mansyur; Fadilah Achmad; Ravika Mutiara Mansyur
FISHIANA Journal of Marine and Fisheries Vol. 2 No. 1 (2023): Mei
Publisher : Fakultas Perikanan UCM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61169/fishiana.v2i1.49

Abstract

Penelitian ini bertujuan untuk mengetahui jenis dan kandungan asam amino esensial dan non esensial pada ikan kerapu dan ikan kembung. Asam-asam amino dianalisis dengan Amino Acid Analizer, suatu instrumen berkecepatan tinggi dengan metode HPLC untuk mendeteksi reaksi Postcolumn Ninhidrin berdasarkan prinsip Pertukaran Ion. Hasil penelitian menunjukkan bahwa ikan kerapu mengandung asam-asam amino esensial dan non esensial yang kadarnya berbeda-beda. Asam-asam amino esensial yang terdapat pada ikan kerapu adalah treonin (3,30%) metionin (0,14%), valin (3,42%), isoleusin (3,31%), leusin (6,10%), fenilalanin (3,06%), lisin (6,34%), histidin (2,23%) dan arginin (4,36%). Asam Amino Non Esensial yang yakni: aspartat (7,50%), serin (2,96%), glutarnin (13,85%), glisin (3,25%), alanin (4,13%), sistein (0,34%), tirosin (2,02%), dan prolin (2,17%).
Karakteristik Nilai Gizi dan Sensorik pada Brownies Kukus dengan Penambahan Tepung Beras Merah: Characteristics of Nutritional and Sensory Value of Steamed Brownies with the Addition of Red Rice Flour Fadhilah Achmad; Nurul Muchlisah Z; Marliana S. Palad; Mariani H. Mansyur
Perbal: Jurnal Pertanian Berkelanjutan Vol. 12 No. 2 (2024): Perbal: Jurnal Pertanian Berkelanjutan
Publisher : Fakultas Pertanian Universitas Cokroaminoto Palopo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30605/perbal.v12i2.3980

Abstract

Brownies kukus merupakan kue yang sangat disukai dan digemari oleh semua kalangan masyarakat dengan proses pembuatan yang relatif mudah. Berkembangnya teknologi tepung-tepungan, pembuatan tepung beras merah juga menjadi produk olahan yang menunjang program diversifikasi konsumsi pangan. Penelitian ini bertujuan untuk mengetahui karakteristik nilai gizi dan sensorik pada brownies kukus dengan penambahan tepung beras merah. Penelitian ini dilaksanakan di Universitas Cokroaminoto Makassar pada bulan April hingga Juni 2023. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL) dengan penambahan tepung beras merah yang terdiri dari 3 perlakuan yaitu T1 (100g tepung beras merah:200g tepung terigu), T2 (150g tepung beras merah:200g tepung terigu), T3 (200g tepung beras merah:200g tepung terigu). Penelitian ini dilakukan dengan dua tahapan yaitu pembuatan tepung beras merah dan pengolahan brownies kukus. Hasil penelitian menunjukkan bahwa analisis karakteristik nilai gizi (kadar air dan karbohidrat) perlakuan terbaik adalah perlakuan T3 dengan 200g tepung beras merah. Semakin banyak penambahan tepung yang diberikan maka semakin tinggi nilai gizi yang dihasilkan. Pada uji sensorik (warna/kenampakan dan tekstur) diperoleh perlakuan terbaik adalah perlakuan T3 dengan 200g tepung beras merah, sedangkan untuk aroma dan rasa diperoleh perlakuan terbaik adalah perlakuan T1 dengan 100g tepung beras merah. Steamed brownies are a cake that is very popular and loved by all levels of society with a relatively easy manufacturing process. With the development of flour technology, making brown rice flour has also become a processed product that supports food consumption diversification programs. This research aims to determine the nutritional and sensory value characteristics of steamed brownies with the addition of brown rice flour. This research was conducted at Cokroaminoto Makassar University from April to June 2023. This research used the Completely Randomized Design (CRD) method with the addition of brown rice flour which consisted of 3 treatments, namely T1 (100g brown rice flour: 200g wheat flour), T2 (150g brown rice flour: 200g wheat flour), T3 (200g brown rice flour: 200g wheat flour). This research was carried out in two stages, namely making brown rice flour and processing steamed brownies. The research results showed that the analysis of nutritional value characteristics (water and carbohydrate content) of the best treatment was the T3 treatment with 200g of brown rice flour. The more flour added, the higher the nutritional value produced. In the sensory test (color/appearance and texture), the best treatment was T3 treatment with 200g of brown rice flour, while for aroma and taste the best treatment was T1 treatment with 100g of brown rice flour.
Karakteristik Nilai Gizi dan Sensorik pada Brownies Kukus dengan Penambahan Tepung Beras Merah: Characteristics of Nutritional and Sensory Value of Steamed Brownies with the Addition of Red Rice Flour Fadhilah Achmad; Nurul Muchlisah Z; Marliana S. Palad; Mariani H. Mansyur
Perbal: Jurnal Pertanian Berkelanjutan Vol. 12 No. 2 (2024): Perbal: Jurnal Pertanian Berkelanjutan
Publisher : Fakultas Pertanian Universitas Cokroaminoto Palopo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30605/perbal.v12i2.3980

Abstract

Brownies kukus merupakan kue yang sangat disukai dan digemari oleh semua kalangan masyarakat dengan proses pembuatan yang relatif mudah. Berkembangnya teknologi tepung-tepungan, pembuatan tepung beras merah juga menjadi produk olahan yang menunjang program diversifikasi konsumsi pangan. Penelitian ini bertujuan untuk mengetahui karakteristik nilai gizi dan sensorik pada brownies kukus dengan penambahan tepung beras merah. Penelitian ini dilaksanakan di Universitas Cokroaminoto Makassar pada bulan April hingga Juni 2023. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL) dengan penambahan tepung beras merah yang terdiri dari 3 perlakuan yaitu T1 (100g tepung beras merah:200g tepung terigu), T2 (150g tepung beras merah:200g tepung terigu), T3 (200g tepung beras merah:200g tepung terigu). Penelitian ini dilakukan dengan dua tahapan yaitu pembuatan tepung beras merah dan pengolahan brownies kukus. Hasil penelitian menunjukkan bahwa analisis karakteristik nilai gizi (kadar air dan karbohidrat) perlakuan terbaik adalah perlakuan T3 dengan 200g tepung beras merah. Semakin banyak penambahan tepung yang diberikan maka semakin tinggi nilai gizi yang dihasilkan. Pada uji sensorik (warna/kenampakan dan tekstur) diperoleh perlakuan terbaik adalah perlakuan T3 dengan 200g tepung beras merah, sedangkan untuk aroma dan rasa diperoleh perlakuan terbaik adalah perlakuan T1 dengan 100g tepung beras merah. Steamed brownies are a cake that is very popular and loved by all levels of society with a relatively easy manufacturing process. With the development of flour technology, making brown rice flour has also become a processed product that supports food consumption diversification programs. This research aims to determine the nutritional and sensory value characteristics of steamed brownies with the addition of brown rice flour. This research was conducted at Cokroaminoto Makassar University from April to June 2023. This research used the Completely Randomized Design (CRD) method with the addition of brown rice flour which consisted of 3 treatments, namely T1 (100g brown rice flour: 200g wheat flour), T2 (150g brown rice flour: 200g wheat flour), T3 (200g brown rice flour: 200g wheat flour). This research was carried out in two stages, namely making brown rice flour and processing steamed brownies. The research results showed that the analysis of nutritional value characteristics (water and carbohydrate content) of the best treatment was the T3 treatment with 200g of brown rice flour. The more flour added, the higher the nutritional value produced. In the sensory test (color/appearance and texture), the best treatment was T3 treatment with 200g of brown rice flour, while for aroma and taste the best treatment was T1 treatment with 100g of brown rice flour.
The Effect of the Old Fermentation of Liquid Organic Fertilizer with Rice Waste on Nitrogen Content, Phosphorus, and Potassium With the Addition of Human Urine Fadhilah Achmad; Mariani H. Mansyur
International Journal of Science and Environment (IJSE) Vol. 1 No. 1 (2021): November 2021
Publisher : CV. Inara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (295.44 KB) | DOI: 10.51601/ijse.v1i1.5

Abstract

One source of organic fertilizer that is abundantly available in the environment is urine from humans. Urine is believed to affect the quality of the soil as a plant growing media. In addition, fertilizers are processed from stale rice waste too widely used by farmers in increasing crop productivity. In general, this research was conducted to produce liquid organic fertilizer made from waste rice and human urine. In particular this research implemented to determine the length of fermentation of liquid organic fertilizer made from the best waste of rice and human urine based on chemical content analysis (nitrogen, phosphorus, and potassium) and look for the concentration of waste rice and urine humans are good for fertilization. The stage of this research methodology began by performing a liquid organic fertilizer formulation made from rice waste human urine is added and stored in a closed container for 4, 6, and 8 days then chemical analysis was carried out. The result show that the longer the fermentation of liquid organic fertilizer, the higher the content of N, P, and K produced. The 8-day fermentation time with a human urine concentration of 250 ml produced the best content with a nitrogen content of 3.17%, a phosphorus content of 2.68%, and a potassium content of 3.48%. Therefore, it is expected that the use of stale rice waste with the addition of human urine as a source of liquid organic fertilizer which is abundant in everyday life is easier to apply by the community and can contribute to entrepreneurship.
Co-Authors Fadhilah Achmad Fadilah Achmad Juni Astuti Nurul Muchlisah Z Nurul Muchlisah Zainuddin Palad, Marliana S. Ravika Mutiara Mansyur Sri Hajriani Suhartin Dewi Astuti