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All Journal International Journal of Advances in Applied Sciences Jurnal Gizi dan Pangan 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 Humanism : Jurnal Pengabdian Masyarakat Jurnal Pengabdian Masyarakat Indonesia Jurnal Pengabdian Masyarakat Hasanuddin (JPMH) ALSYS : Jurnal Keislaman dan Ilmu Pendidikan Journal of Health Technology Assessment in Midwifery Jurnal Ilmiah Sains Jejak: Jurnal Pendidikan Sejarah Universitas Jambi Indonesian Journal of Accounting and Business WASATHON Berkala Ilmiah Biologi Communication in Food Science and Technology
Siti Susanti, Siti
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Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Physics Public Health Social Sciences Veterinary Other

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Proportion optimization of honey pineapple juice on the custard organoleptic and chemical properties Susanti, Siti; Tiaswuni, Lutviana; Al-Baarri, Ahmad Ni’matullah; Rachma, Yasmin Aulia
International Journal of Advances in Applied Sciences Vol 13, No 3: September 2024
Publisher : Institute of Advanced Engineering and Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11591/ijaas.v13.i3.pp655-661

Abstract

Custard is categorized as a dairy product that has a sweet taste, soft, and thick texture. The addition of honey pineapple to custard making is an innovation to improve the organoleptic and chemical characteristics of custard. The purpose of this study is to know the effect of adding honey pineapple juice on the organoleptic and chemical properties of pineapple custard. The experimental design used 5 treatments and 4 replications. The study began with the process of making custard products according to the addition of honey pineapple juice treatments there are P0 (control), P1 (20%), P2 (40%), P3 (60%), and P4 (80%). The test method is done by organoleptic and proximate analysis tests. The results of the organoleptic test showed that the addition of honey pineapple juice affects the color, taste, aroma, and overall preference of pineapple custard. Proximate analysis showed that the addition of pineapple juice honey affected the water content, ash content, fat content, and carbohydrate content of pineapple custard. This study concludes that the difference in the proportion of pineapple honey affects the organoleptic and chemical characteristics of pineapple custard.
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.
Perspektif Siswa terhadap Peran Moderasi Beragama dalam Membentuk Siswa Moderat di MTsN 16 Jombang Susanti, Siti; Huda, Saihul Atho Alaul; Waslah, Waslah
ALSYS Vol 5 No 4 (2025): JULI
Publisher : Lembaga Yasin AlSys

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58578/alsys.v5i4.6564

Abstract

This study is motivated by the importance of instilling religious moderation values within educational environments, particularly at MTsN 16 Jombang, which is situated in a diverse community. The objective of the research is to explore the process of embedding religious moderation values, the role of teachers and the school environment in supporting this effort, as well as students’ perspectives on the importance of adopting a moderate attitude in daily life. The study also identifies the challenges faced in shaping tolerant students capable of living harmoniously amidst diversity. Using a qualitative approach with observation, interviews, and documentation techniques, the study finds that MTsN 16 Jombang promotes religious moderation through regular religious activities, teacher role modeling, and instructional practices that emphasize tolerance and inclusivity. Students demonstrate understanding and a positive attitude toward religious moderation values. However, the school faces challenges such as its remote geographical location and external influences that conflict with the principles of moderation. The study concludes that the implementation of religious moderation at MTsN 16 Jombang is effectively carried out through integrated strategies embedded in school life, with teachers and a supportive environment playing crucial roles in fostering inclusive character. The findings imply that religious moderation education must continue to be strengthened as part of broader efforts to build a tolerant and peaceful society.
Characteristics of Yogurt Ice Cream Fortified with Red Dragon Fruit Puree as Anti-Obesity Functional Food Susanti, Siti; Legowo, Anang M.; Mulyani , Sri; Pratama, Yoga
Jurnal Gizi dan Pangan Vol. 17 No. 2 (2022)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (298.594 KB) | DOI: 10.25182/jgp.2022.17.2.115-122

Abstract

This study aimed to determine the effect of Red Dragon Fruit Puree (RDP) added to yogurt ice cream on its sensory, physical and chemical characteristics as well as its anti-obesity effect on mice fed with high-fat diet. To obtain the optimal addition level, RDP was added to the yogurt-based ice cream dough in various proportions: 0 (control), 10, 20, 30, and 40%. The sensory evaluation signifies that 30% RDP addition results in the best yogurt ice cream because it produces favorable flavor, attractive color (purplish pink), and the most preferable taste for the panelist. Data on physical and chemical characteristics showed that RDP yogurt ice cream has lower overrun, total solid, fat, carbohydrate, and calorie content than non-RDP yogurt ice cream (p<0.05). The animal test identified that consumption of RDP yogurt ice cream for 14 days could reduce the mice’s (a xenograft model) body weight under normal and high-fat diet conditions (p<0.05). Thus, RDP yogurt ice cream with specific physical and chemical characteristics potentially results in anti-obesity effects in pre-clinic setting. RDP yogurt ice cream merits further studies, especially for clinical test, before the commercialization stage.
Co-Authors Adi, Bayu Nowo Adib Fachri 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 Arwinda Nugraheni Astuti, Rizka Devi Widya Bambang Dwiloka bila, salsa Bimonov, Salsabila Alya BUDI HARTOYO, BUDI Dafid Slamet Setiana Devara, Hafiz Rama Dewi Sulistianingsih Donna Hermawati Edjeng Suprijatna Endang Sri Lestari Esti Ayu Fahmi Arifan Fajar Wahyono Farahatunnisa, Sita Hanifatur Rosyidah, Hanifatur Haristi Uswatun Nisa Heni Rizqiati Heni Rizqiati Hernawati, Euis Hidayanti, Rika Huda, Saihul Atho Alaul 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 Muhammad Iqbal Fasa Mulyani , Sri Mutiarini, Oktavia Nakatudde, Hadijah Nandhika, Wanda Mudya Nur Lailatul Rahmah Nurul Frasiska Nurwantoro . Pamungkas, Wanda Aulia Pramesti, Gabriela Wina Ayu Putri, Naluri Amella Rachma, Yasmin Aulia Rama Devara, Hafiz Rohmat, Yusup Nur Nur Rosalinda Rosalinda Sarjana, Teysar Adi Satria, Komang David Adi Shafira, Adrina Eka Siringoringo, Eliezer Patardo Sri Mulyani Suharto Suharto Suroso, Brian Ahmad Susanto, Farrel Ihza Noer Susinggih Wijana Syifa Adlina, Marwa Tiaswuni, Lutviana Triyono Triyono Valentinus Priyo Bintoro Waslah Waslah, Waslah Widya Astuti, Rizka Devi Yayuk Astuti Yoga Pratama Zahra Hasan, Nashwa Zulfaidah Ariany Zuniati, Neti