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All Journal International Journal of Advances in Applied Sciences Jurnal Teknologi Pangan dan Gizi Jurnal Pangan dan Agroindustri Jurnal Teknologi Pertanian Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Bioeksperimen: Jurnal Penelitian Biologi Jurnal Sains dan Teknologi Pangan Jurnal Pemberdayaan Masyarakat Madani (JPMM) TRIHAYU: Jurnal Pendidikan Ke-SD-an Animal Production : Indonesian Journal of Animal Production Journal of Applied Food Technology Anuva: Jurnal Kajian Budaya, Perpustakaan, dan Informasi Jurnal Pengembangan Penyuluhan Pertanian JURNAL Al-AZHAR INDONESIA SERI SAINS DAN TEKNOLOGI Jurnal Abdi Insani Jurnal Pengabdian Masyarakat Indonesia Jurnal Pengabdian Masyarakat Hasanuddin (JPMH) Journal of Health Technology Assessment in Midwifery Jurnal Ilmiah Sains Jejak: Jurnal Pendidikan Sejarah Universitas Jambi WASATHON Berkala Ilmiah Biologi
Siti Susanti, Siti
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Effect of Diet Containing Gracilaria Sp. Waste and Multi-Enzyme Additives on Blood Lipid Profile of Local Duck Frasiska, Nurul; Suprijatna, Edjeng; Susanti, Siti
ANIMAL PRODUCTION Vol 18, No 1 (2016): January
Publisher : Universitas Jenderal Soedirman, Faculty of Animal Science, Purwokerto-Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (793.921 KB) | DOI: 10.20884/1.anprod.2016.18.1.534

Abstract

This study was aimed to evaluate the effect of diet containing waste of seaweed Gracilaria sp. on local duck blood lipid profiles including cholesterol, triglycerides, low density lipoprotein (LDL), and high density lipoprotein (HDL). The material in this study were  72 female Tegal ducks aged 22 weeks with 1,318 ± 121 gaverage body weight, diets containing Gracilaria sp. waste (GW) with 18% protein and 2900 kcal/kg metabolic energy and 150 g/ton feed commercial multi-enzyme (ME).  Data were subject to Completely Randomized Design with 6 treatments, (T0) Basal Diets, (T0+) Basal Diets with ME, (T1) Diets with 10% GW, (T1+) Diets with 10% GW + ME, (T2+) Diets with 12.5 % GW + ME, and (T3+) Diets with 15% GW + ME. The treatment was givenfor 12 weeks and blood sample was taken onthe last week. The serum was separated and analyzed for blood lipid profiles using CHOD-PAP. Results showed that diet with 12.5%GW  plus multi-enzyme additives significantly (P<0.05) affected blood lipid profiles of local duck, tended to lower triglycerides and LDL Cholesterol, but increase blood HDL levels.
AKTIVITAS ANTIOKSIDAN, SIFAT FISIK DAN SENSORIS ES KRIM DENGAN PENAMBAHAN SARI APEL Khairina, Anisa; Dwiloka, Bambang; Susanti, Siti
Jurnal Teknologi Pertanian Vol 19, No 1 (2018)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (306.226 KB) | DOI: 10.21776/ub.jtp.2018.019.01.6

Abstract

ABSTRAKPenelitian ini bertujuan untuk mengetahui proses pembutan, formulasi, aktivitas antioksidan, sifak fisik, dan sensoris es krim dengan penambahan sari buah apel agar tercipta produk es krim yang baik dengan faktor penambahan sari apel sebesar 0%; 25%; 50%; dan 75%. Rancangan Acak Lengkap (RAL) dengan 5 kali pengulangan digunakan dalam penelitian ini. Data yang diperoleh dianalisis dengan cara menguji langsung sampel sebanyak 2 perlakuan dengan masing-masing perlakuan menggunakan 2 pengulangan untuk aktivitas antioksidan, ANOVA untuk sifat fisik, sedangkan uji Kruskal Wallis digunakan untuk data organoleptik. Hasil penelitian menunjukkan penambahan sari apel menmeningkatkan aktivitas antioksidan dan berpengaruh nyata (p<0.05) terhadap overrun, resistensi pelelehan, dan total solid. Penambahan sari apel berpengaruh nyata (p<0.05) terhadap aroma, rasa, tekstur, dan warna, sedangkan pada pengamatan secara keseluruhan atau overall tidak ada perbedaan yang nyata. Semakin tinggi penambahan sari apel menghasilkan peningkatan pada aktivitas antioksidan dan overrun dengan nilai aktivitas antioksidan tertinggi sebesar 14.867% dan rerata overrun tertinggi sebesar 36.46%, serta penurunan terhadap resistensi pelelehan menjadi 65 menit 20 detik per 100 g es krim dan penurunan total solid dari 34.94% menjadi 21.18%. Semakin tingginya penambahan sari apel juga berpengaruh terhadap meningkatnya aroma apel dan warna es krim yang dari putih menjadi cream, serta menurunnya rasa manis, tekstur menjadi kasar. ABSTRACTThis research aim is to understand ice cream making process, to discover the right formulation to produce good quality ice cream, to find out antioxidant activities, physical, and sensory characteristics of ice cream with the addition of apple cider with each percentage of 0%, 25%, 50%, and 75%. Completely Randomized Design (RAL) with 5 times repetition was used for this research. Data obtained from analysis using descriptive for antioxidant activities, ANOVA for physical characteristics, and organoleptic for Kruska Wallis test. Result of the research showed that the addition of apple cider increased the antioxidant activities and had a real impact (p<0.05) towards overrun, melting resistance, and total solid. The addition of apple cider gave a significant impact (p<0.05) for aroma, flavour, texture, and colour, but did not have any visible impact to overall. Higher addition of apple cider generated growth on antioxidant activities and to overrun, resulting the highest antioxidant activities of 14.867% and the average number of highest overrun is at 36.46%, it also caused decreasing level of melting resistance to 65 minutes 20 seconds per 100 g ice cream and reduction of total solid from 34.94% to 21.18%. The higher addition of apple cider enhanced the apple aroma and changed the ice cream’s colour from white to cream. It also lowered thesweetness and turned the texture rough.
Optimization of Coffee-Clove-Ginger Formulated Powder Based on Antioxidant Activity and Physicochemical Properties Lestari, Arisa Puji; Legowo, Anang Mohamad; Susanti, Siti
Journal of Applied Food Technology Vol 5, No 1 (2018)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (33.323 KB)

Abstract

The development of coffee products as functional drinks is hoped to increase the popularity of coffee as a healthy drink. One way of improving is by adding spices into the coffee. The purpose of this research was to obtain optimization of coffee-spice formulated powder based on its antioxidant activity, water content, ash content, and extract content. The spices used in this research were ginger powder and cloves(1:1). In this research, the ratio of coffee:spices (%,b/b) tested varied with F0(100%: 0%), F1(95%: 5%), F2(90%:10%), F3(85%:15%), and F4(80%:20%) each ratios underwent 4 repetitions of tests for physic and chemical properties. F0-F4 was roasted for 35 minutes at 200 °C. The results showed that all formulas except F4 had met the SNI certifications of ground coffee. The best formula was F3 had water(6.55%), ash content(4.72%), extract content(28.13%) was the highest(p<0.05) out of all the high varying ratio of coffee: spices formula (F4), and F3 had the lowest IC50(22.42μg/mL). Thus the formula with the lowest proportion of spices was considered as the optimal formula based on the water content, ash content, and extract content, whereas of antioxidant status, the formula with the highest proportion of spices was considered the best formula. The conclusion of this research was proportion of spices in the formula, the better the antioxidant status, but less optimum in terms of its other physic and chemical properties. It is hoped that the spiced coffee formula could potentially serve as a functional beverage for the community.DOI: http://dx.doi.org/10.17728/jaft.54
PENGARUH PERBEDAAN BAHAN DAN KONSENTRASI FIKSATOR PADA PEWARNAAN KAIN MORI BATIK MENGGUNAKAN ZAT WARNA ALAMI BIJI PINANG (Areca catechu L.) Rahmah, Nur Lailatul; Wijana, Susinggih; Susanti, Siti
Jurnal Sains dan Teknologi Pangan 2017: PROSIDING SEMINAR NASIONAL FKPT-TPI 2017
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (25.875 KB)

Abstract

Tujuan penelitian ini adalah mengetahui pengaruh perbedaan bahan dan konsentrasi fiksator terhadap intensitas warna dan ketahanan luntur warna kain mori batik menggunakan pewarna alami biji pinang. Metode penelitian menggunakan Rancangan Acak Kelompok Faktorial dengan 2 faktor. Faktor pertama adalah bahan fiksator yaitu tawas, kapur tohor, dan tunjung. Faktor kedua adalah konsentrasi fiksator yaitu 10%, 15%, dan 20% (b/v). Hasil perlakuan terbaik menggunakan Multiple Attribut, yaitu perlakuan fiksator kapur tohor dengan konsentrasi 15% (b/v) dengan rerata nilai intensitas warna yaitu nilai L* (tingkat kecerahan) sebesar 40.2, nilai a* (warna merah) sebesar 19.55, dan nilai b* (warna kuning) sebesar 15.9. Hal tersebut menunjukkan bahwa proses fiksasi atau penguncian warna memberikan pengaruh besar terhadap nilai intensitas warna (L*, a*, dan b*). Rerata nilai uji ketahanan luntur warna terhadap gosokan kering dan gosokan basah menunjukkan nilai penodaan warna sebesar 8 (cukup) dan 21.5 (kurang). Rerata uji ketahanan luntur warna terhadap pencucian nilai stainning scale dan grey scale menghasilkan nilai yang sama sebesar 2.4 (cukup baik). Semakin rendah nilai GS dan SS maka ketahanan luntur warnanya semakin bagus (tidak mudah pudar). Kata kunci: Fiksasi, Intensitas warna, Ketahanan luntur. 
Blood Mineral Response of Local Duck Fed the Diet Containing Seaweed Gracilaria sp. Waste and Additives Multienzyme Frasiska, Nurul; Suprijatna, Edjeng; Susanti, Siti
ANIMAL PRODUCTION Vol 19, No 3 (2017)
Publisher : Universitas Jenderal Soedirman, Faculty of Animal Science, Purwokerto-Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (740.454 KB) | DOI: 10.20884/1.jap.2017.19.3.626

Abstract

The study aimed to evaluate the blood mineral of Tegal ducks as a response to diet containing Gracilaria sp. waste and additive multienzyme. The study used 72 laying ducks of 22 weeks old which were allotted to 6 treatments, i.e. (1) control diet, (2) diet with multienzymes, (3) diet with 10% LG (4) diet with 10% LG + multienzyme, (5) diet with 12.5 % LG + multienzymes (6) diet with 15% LG + multienzyme. Commercial Multienzyme consisted of protease, amylase, pectinase, β-glucanase, xylanase, phytase, cellulase from Altech (Allzyme SSF) at a dose of 150 g / ton of feed. Gracilaria sp. waste was given in the form  of meal.  The results demonstrated that feed Gracilaria sp. waste and additives multienzymes significantly (P <0.05) increasing the levels of phosphorus, sodium, potassium and iron in the blood of local ducks, but not blood calcium levels (P> 0.05). The use of feed containing seaweed waste multienzyme coupled to a level 15% gave a good response in the blood mineral levels of local ducks compare to control. 
Tingkat Status Pencemaran Bakteri Selama Penyimpanan Di Jalur Distribusi Telur Ayam Layer Mutiarini, Oktavia; Wahyono, Fajar; Susanti, Siti
Jurnal Pengembangan Penyuluhan Pertanian Vol 13, No 24 (2016): Desember
Publisher : UPPM Politekik Pembangunan Pertanian Yogyakarta Magelang (Polbangtan Yoma)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1193.915 KB) | DOI: 10.36626/jppp.v13i24.90

Abstract

Penelitian ini bertujuan untuk mengkaji pengaruh penyimpanan pada berbagai tempat pendistribusian telur dalam kurun waktu tertentu untuk mengetahui jumlah total bakteri dan Coliform. Rancangan yang digunakan adalah uji Ttest dan Rancangan Acak Lengkap dengan 4 perlakuan dan 5 ulangan yaitu T0 (tanpa perlakuan); T1 (penyimpanan di konsumen) ; T2 (penyimpanan di peternakan) dan T3 (penyimpanan di pasar), penyimpanan dilakukan selama 4 minggu. Data dianalisis menggunakan T Test untuk mengetahui pengaruh perlakuan pada jumlah total bakteri dan ANOVA untuk mengetahui perlakuan pada bakteri coliform. Hasil menunjukkan bahwa tingkat status cemaran bakteri T0: 0,86 ± 0,96, T1: 19,70 ± 12,56, T2: 57,20 ± 6,61, dan T3: 50,60 ± 34,8 (104 cfu/g) sedangkan Coliform T0: 16,76 ± 17,98, T1: 28,08 ± 22,24, T2: 93,24 ± 79,10, dan T3: 354± 77,05 104 (cfu/g)  berpengaruh nyata (P<0,05) terhadap tempat penyimpanan pendistribusian. Dapat disimpulkan bahwa jumlah total bakteri dan Coliform dipengaruhi oleh suhu, kelembaban, sinar matahari, angina, kontaminan dan penyimpanan.
PENINGKATAN PEMAHAMAN KONSEP MATEMATIKA KELAS IV MELALUI MEDIA BERBASIS DOLANAN ANAK DI SD NEGERI WIROSABAN Susanti, Siti; Setiana, Dafid Slamet
TRIHAYU: Jurnal Pendidikan Ke-SD-an Vol 6, No 2 (2020)
Publisher : Universitas Sarjanawiyata Tamansiswa

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (413.37 KB) | DOI: 10.30738/trihayu.v6i2.8053

Abstract

This study aims to describe the process of learning mathematics using child-based media can improve the understanding of mathematical concepts in fourth-grade students at Wirosaban State Elementary School. This type of research is Classroom Action Research (CAR). The subjects of this study were 15 Class IV students of Wirosaban State Elementary School. Data collection techniques in this study used observation, test, and documentation techniques. Data analysis techniques in this research are qualitative and quantitative descriptive techniques. The results showed the use of child-based media can improve the understanding of mathematical concepts in fourth-grade students of Wirosaban State Elementary School. This can be seen from the results of the pre-cycle measures obtained an average value of 59.9 with the completeness of 26.7% and an average achievement indicator of 59.9%. In the first cycle, the average value of 68.3 was obtained with 60% completeness and the average achievement of concept understanding indicators was 68.3%. In the second cycle, an average value of 78.8 was obtained with 80% completeness and the average achievement of concept understanding indicators was 78.8%.
STRUKTUR ANATOMIS OVARIUM DAN PERKEMBANGAN BUAH ADAS (Foeniculum vulgare Mill.) Adi, Bayu Nowo; Susanti, Siti
Bioeksperimen: Jurnal Penelitian Biologi Vol 6, No 2: September 2020
Publisher : Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23917/bioeksperimen.v6i2.8909

Abstract

Adas (Foeniculum vulgare Mill.) merupakan tanaman yang digunakan secara luas sebagai tanaman obat dan rempah terutama bagian buah. Pemahaman mengenai struktur anatomis ovarium dan perkembangannya menjadi buah dapat dijadikan sebagai dasar studi untuk pengembangan metode pemanfaatan buah. Penelitian ini dilakukan untuk mempelajari struktur anatomis ovarium dan perkembangan buah adas. Sampel ovarium dan buah adas dalam 9 fase umur difiksasi dengan larutan FAA. Preparat dibuat dengan menggunakan metode parafin dengan pewarnaan tunggal menggunakan safranin 1% dan diamati di bawah mikroskop cahaya menggunakan OptiLab. Analisis data dilakukan dengan analisis kualitatif dan deskriptif. Ovarium bunga adas memiliki dua daun buah yang terdiri atas lapisan jaringan epidermis dan lapisan jaringan parenkim dengan bentuk sel membulat dan ruang antar sel yang sempit. Terdapat lima berkas pembuluh dan vittae pada bagian tengah lapisan parenkim. Masing-masing daun buah terdapat satu kantung embrio dan akan berkembang menjadi satu merikarpium. Eksokarpium berkembang dari epidermis ovarium dan 2-3 lapis sel parenkim di bawahnya, mesokarpium berkembang dari sel parenkim pada bagian tengah, serta endokarpium berkembang dari sel parenkim yang berbatasan dengan ruang ovulum. Eksokarpium dan endokarpium tidak mengalami perkembangan dan menipis di akhir perkembangan buah. Berkas pembuluh dan vittae masih dapat diamati di akhir fase. Berkas pembuluh bermigrasi ke sudut-sudut buah adas dan membentuk rigi.
KARAKTERISTIK ES KRIM KEFIR PUREE BUAH NAGA MERAH SEBAGAI PANGAN FUNGSIONAL ANTIOBESITAS Khasanah, Siti Khuswatun; Susanti, Siti; Legowo, Anang M.
Jurnal Teknologi Pangan dan Gizi Vol 19, No 2 (2020)
Publisher : Widya Mandala Surabaya Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33508/jtpg.v19i2.2749

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh fortifikasi puree buah naga merah dengan konsentrasi yang berbeda terhadap karakteristik fisik, kimia, sensoris, dan efeknya terhadap bobot badan dan jumlah konsumsi pakan mencit sebagai hewan uji antiobesitas pada es krim kefir sebagai pangan fungsional. Materi yang digunakan yaitu puree buah naga merah, curd kefir serta bahan untuk membuat es krim dengan formulasi bahan baku yang berbeda tiap perlakuan. Rancangan percobaan yang digunakan yaitu Rancangan Acak Lengkap (RAL) dengan 5 perlakuan. Perlakuan dalam penelitian ini adalah konsentrasi fortifikasi puree buah naga merah dengan konsentrasi 0%, 10%, 20%, 30%, dan 40%. Analisis data yang digunakan yaitu Kruskal Wallis dan analisis Independent Sampel T-Test pada taraf signifikansi 5%. Hasil yang diperoleh yaitu perlakuan terbaik berdasarkan uji organoleptik dihasilkan oleh es krim kefir dengan fortifikasi PNM 30%. Es krim kefir dengan fortifikasi puree buah naga merah memberikan pengaruh nyata (p
Community Empowerment in Teluk Awur Jepara Village through the Ecopreneurship Training-Flavoring Production from the Prawn Husk Susanti, Siti; Martono, Kurniawan Teguh; Mulyani, Sri; Al-Baarri, Ahmad Ni’matullah
Jurnal Pemberdayaan Masyarakat Madani (JPMM) Vol. 7 No. 2 (2023): Jurnal Pemberdayaan Masyarakat Madani (JPMM) (DOAJ & SINTA 3 Indexed)
Publisher : Fakultas Ekonomi dan Bisnis Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/JPMM.007.2.12

Abstract

During the last decades, prawns have become an important sea commodity along the north coast of Java Island. The Marine Science Techno Park (MSTP) was known as the largest prawn pond in Jepara Regency give a good opportunity for surrounded people to create or develop the prawn based business. Although prawn is the good protein source, its utilization in the industrial food often resulted the organic waste especially husk. Community empowerment which was carried out in Teluk Awur Village-Jepara aimed to provide the ability and skill of people around the MSTP about processing of the prawn husk into the natural flavoring. Prawn husk flavoring (PHF) was economically viable and can be a business opportunity. Materials, production, packaging, and distribution process.
Co-Authors Adi, Bayu Nowo Adyania, Kartika Agus Setiadi Aisy, Jasmine Rikhdatul Al-Baarri, Ahmad Ni'matullah Al-Baarri, Ahmad Ni’matullah Amanullah, Danur Restu Amelia Ayuningtyas, Amelia Anang M Legowo Antonius Hintono Astuti, Rizka Devi Widya Bambang Dwiloka bila, salsa Bimonov, Salsabila Alya BUDI HARTOYO, BUDI Dafid Slamet Setiana Devara, Hafiz Rama Dewi Sulistianingsih Edjeng Suprijatna Endang Sri Lestari Fahmi Arifan Fajar Wahyono Farahatunnisa, Sita Hanifatur Rosyidah, Hanifatur Haristi Uswatun Nisa Heni Rizqiati Heni Rizqiati Hernawati, Euis Hidayanti, Rika Kamil, Rafli Zulfa Kania, Adira Khairina, Anisa Khasanah, Siti Khuswatun KS, Nayif Zayyaan Musyaffa’ Kurniawan Teguh Martono Kusuma Dewi, Indahsari Lestari, Arisa Puji Lestari, Fatma Puji Mutiarini, Oktavia Nakatudde, Hadijah Nandhika, Wanda Mudya Nur Lailatul Rahmah Nurul Frasiska Nurwantoro . Pamungkas, Wanda Aulia Putri, Naluri Amella Rachma, Yasmin Aulia Rama Devara, Hafiz Rosalinda Rosalinda Satria, Komang David Adi Shafira, Adrina Eka Sri Mulyani Suroso, Brian Ahmad Susanto, Farrel Ihza Noer Susinggih Wijana Syifa Adlina, Marwa Triyono Triyono Valentinus Priyo Bintoro Widya Astuti, Rizka Devi Zahra Hasan, Nashwa Zulfaidah Ariany Zuniati, Neti