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All Journal Pharmaciana: Jurnal Kefarmasian Jurnal Kimia Riset Jurnal Ilmiah Kedokteran Wijaya Kusuma PROZIMA (Productivity, Optimization and Manufacturing System Engineering) Jurnal Pengabdian Pada Masyarakat TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Medicra (Journal of Medical Laboratory Science/Technology) Indonesian Journal of Cultural and Community Development Community Empowerment Jurnal Pengabdian dan Peningkatan Mutu Masyarakat (JANAYU) Jurnal Pengabdian Masyarakat Indonesia Maju (JPMIM) Sagu PELS (Procedia of Engineering and Life Science) Proceedings of The ICECRS Procedia of Social Sciences and Humanities Journal of Agri-Food Science and Technology (JAFoST) Journal of Tropical Food and Agroindustrial Technology Nabatia

Ida Agustini Saidi

Universitas Muhammadiyah Sidoarjo

Author-ID : 674189

Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Other

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The Influence of the level of water availability in the soil on the growth and production of two varieties of corn (Zea Mays L) Drasto Laksono; Ida Agustinio Saidi
Nabatia Vol 4 No 1 (2016): June
Publisher : Universitas Muhammadiyah Sidoarjo

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Production of corn plants in Indonesia is still low, due to constrained uncertain seasons. The main problem is not insufficient water in the soil for plant growth. The study aims to determine the level of water availability in the soil on the growth and yield of two varieties of corn, conducted from February to June 2016 in the village juwet Kenongo Porong Sidoarjo. With an average temperature of 31C and a humidity of 44%. Research using a completely randomized design (CRD) arranged as factorial with two (2) factors and 3 (three) replications. The first factor is a variety that consists of, V1 (Variety Bhishma), V2 (Variety Arjuna). The second factor is water availability level consists of three levels, namely P1 (30%), P2 (60%), P3 (90%). From the second treatment factor is obtained as 6 treatment combinations. The results showed that no interaction between the two treatments of soil moisture in the soil of the two varieties of crops to dry seed weight. Interaction of the two treatments only occur at the root length parameter. Varieties effect on parameter number of leaves at the age of 29 HST, 36 HST 43 HST, whereas the availability of water affects the parameters of the number of adventitious roots.

Efforts to Increase the Value of Beloso Fish (Glossogobius sp.) Into Kamaboko Products A Study of Various Proportions of Tapioca, Beloso Fish, and Mackerel (Scomboromorus guttatus Bl. Schn) Ida Agustini Saidi; Adi Nugroho Akhmad Putra
Nabatia Vol 1 No 1 (2010): June
Publisher : Universitas Muhammadiyah Sidoarjo

Beloso fish is fisheries by product which doesn’t have economic value. This study intended to raise beloso fish economic value by making them as new food product, kamaboko. The experiment used Randomized Complete Block Design (RCBD) wuth proportion of tapioca : beloso fish : spanish mackerel as treatment, comprised of eight levels and replicated three times. Those were E0 = 20% : 80%: 0%; E1= 20% : 70% : 10%; E2= 20% : 60% : 20%; E3= 40% : 60% : 0%; E4= 40% : 50% : 10%; E5= 40%: 40% : 20%; E6= 60% : 40% : 0%; E7= 60% : 30% ; 10%; E8= 60% : 20%: 20%. Variables observedwere moisture content; protein, and organoleptic test including taste, aroma, and texture. Result of theresearch showed that 20% was the appropriate tapioca proportion which gave the best product quality (low moisture content 77,38 – 78,20% and high protein 11,19 – 11,68%). Kamaboko which was used proportion of tapioca and only beloso fish(a treatment of proportion of tapioca 40% : beloso fish 60%) has higher quality than added by spanish mackerel (moisture content 78,55%; protein 11,19%; organoleptic test of taste 5,53 (like), aroma 3,67 (common) and texture 4,67 (slightly like).

The Role of Women in Increasing the Added Value of Cashew Agroindustry (Anacardium occidentale L.) (Gender Analysis in Cashew Agroindustry In Mojokerto – East Java) Ida Agustini Saidi; Dwi Asmarawati
Nabatia Vol 1 No 1 (2010): June
Publisher : Universitas Muhammadiyah Sidoarjo

Aim of this research were to analyze added value of cashew agroindustry and to identiy and map women strength and weakness in every step, pre production; production; and post production in cashew agroindustry system in Mojokerto regency. The research was carried out since Apri unti October 2007. Research location in Ngoro district was determined based on highest Location Potential index. Among 6 (six) villages have cashew potency, Wonosari village was determined as sample location, as it has greatest number of home agroindustries. Samples of this research was made by census. Data was analyzed by agroindustry added value analyzes and strength and weakness analyzes by Matrics of Disagregated Capacities and Vulnerabilities. Result of the research showed that cashew agroindustry gives added value per 1 kg cashew nut by 22,22 %, which is 40 % as labour share, and 60 % as profit. Women and men take parts in pre production, production, and post production, with greater women participation. Women weakness in agroindustry comprises of capital and information acces; working hours that is often disturbed by domestic activity; and afraid to expand the business. Within production inputs as nowadays condition, there is no tendency of women marginalization.

Performance and Quality of Artificial Rice Made from Red Bean Flour (Phaseolus vulgararis L.) and Various Types of Bulb Flour Tri Ida Mulyani; Ida Agustini Saidi
Nabatia Vol 3 No 1 (2015): October
Publisher : Universitas Muhammadiyah Sidoarjo

This study was to determine the proportion effect of different types of tubers flour and red beans (Phaseolus vulgaris L.) on the quality of artificial rice. The experiment was arranged in a randomized block design (RBD) with treatment consisting mixture of cassava flour: red bean flour, sweet potato flour: red bean flour, cocoyam flour: red bean flour with composition of 100%: 0%, 85%: 15% and 70%: 30%, as well as paddy rice IR 64 as a control; with triplicate experiments then obtained 30 experimental unit. Measured variables were chemical analysis (amylose content and protein content), physical analysis (cooked rice, volume expansion and power rehydration) and organoleptic (color, aroma,flavor and texture). Data were analyzed using ANOVA, followed by testing HSD 5%,while the organoleptic test was analyzed using Friedman test. The results showed significantlydifferent on the amylose content, volume expansion and power rehydration of rice; organoleptic test result showed significantly different between treatment of color, aroma and texture;and notsignificantly different on taste. Overall assessment, the IR rice has a higher value than the artificial rice, but the artificial rice with cassava flour without the addition of red bean flour has the best score compared to other artificial rice.

Use of Seaweed (Eucheumacottonii) as a Substitute for Carrageenan in Making Jelly Drink Rosella (Study of Seaweed and Carrageenan Concentration) Indah Wati; Ida Agustini Saidi
Nabatia Vol 3 No 1 (2015): October
Publisher : Universitas Muhammadiyah Sidoarjo

This study aimed to determinethe concentration effect of carrageenan and seaweed on the quality of rosella jelly drink. The experiment was arranged using a randomized block design (RBD), which consists of 9 treatment that carrageenan concentration were 0.40%, 0.50% and 0.60%; and seaweed concentration were 8%, 9%, 11%, 12%, and 13%. The experiments were repeated three times to obtain 27 units of the experiments. The measured variableswere physical analysis (viscosity), chemical (dietary fiber and pH) and organoleptic (taste, aroma, color and texture). The data of physical-chemical properties were analyzed by ANOVA followed by HSD test, while the organoleptic data were analyzed using Friedman test and determining the best treatment based on effectiveness index (De Garmo). The results showed that: the proportion of carrageenan and seaweed with roselle juice significantlydifferent on the viscosity, taste, color and texture of the jelly drink roselle, but not significantly different on levels of dietary fiber, pH and aroma of rosella jelly drink. The best quality of rosella jelly drinkwas obtained from 0.50% carrageenan concentration with the following characteristics: viscosity 6.23%, 0.40% dietary fiber, pH 3.24, 5.40 flavor (rather like), aroma 4.43 (plain), color 4.87 (regular), viscosity 5.43 (somewhat like). The best seaweed treatment on this study is the treatment concentration of 8% with the following characteristics: viscosity 6.15%, 0.44% dietary fiber, pH 3.38, 4.90 flavors (regular), aroma 4.30 (regular), color 4.97 (regular), viscosity 4.00 (regular).

Co-Authors Adi Nugroho Akhmad Putra Akhmad Mulyadi Al Machfudz Aliffia, Septin Alisha Shahnaz Amarulloh, Rochma Andriani Eko Prihatiningrum Ardiansyah Dwi Wicaksono Ardiansyah Asmarawati, Dwi As’at Rizal, As’at Rizal Ayu Krisnawati Bagus Ramadhani Bastian, Fahmi Yudas Chosyatillah, Annisa Alya Chylen Setiyo Rini Deni Windarti Devi Arvindani Masyitha Drasto Laksono Dwi Asmarawati Dyah Ayu Setyawati Elena Febri Kusumawati Hadiah Fitriyah Hana Catur Wahyuni Hikam Fuadi Indah Apriliana Sari Wulandari Indah Apriliana Sari Wulandari Indah Wati Jamilatur Rohmah Jamilatur Rohmah Karlia Hedit Tiana Kasih Ayu Wulansari Kusumawati, Elena Febri Lukman Hudi Machfudz, Al Margareta, Frida Amelia Mulyani, Tri Ida Mutaqqien, Hexandria Abdullah Nihlatul Qudus SN Niko Fediyanto Ningrum, Wiwin Ekawati Novitasari, Fia Nurbaya, Syaraifa Ramadhani Paramitha Amelia Kusumawardani Putra, Adi Nugroho Akhmad Rahma, Selma Amelia Rahmah Utami Budiandari Ramadhania, Rizky Laila Ribangun Bamban Jakaria RIMA AZARA Rima Azara Rizka Faticha Sari Rizka Rochma Amarulloh Rofidah, Luthfiyah Sholikah Dwi Kartika Sutiono Sutiono Syahrorini, Syamsudduha Syarifa Ramadhani Nurbaya Syarifa Ramadhani Nurbaya Tri Chahyani Rahmawati Putri Tri Ida Mulyani Ujwalita Kumara Amaranggana Wati, Indah Wiwik Sulistiyowati Wiwik Sumarmi Yeny Ekawati Zakiyah, Mei Dita Fitrotus Zendy Violita Rukmana Zulfida Ainindiyah Putri Purwanto

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