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All Journal Jurnal Fakultas Pertanian Journal of Community Service Journal of Multidisciplinary Science: MIKAILALSYS
Riski Gusri Utami
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Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Economics, Econometrics & Finance Education Environmental Science Industrial & Manufacturing Engineering Physics Social Sciences Other

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Evaluasi Karakter Tahan Wereng Cokelat, Aromatik, dan Kegenjahan Pada Genotip Padi Hasil Piramidisasi Menggunakan Marka Molekuler dan Marka Fenotipik Utami, Riski Gusri; Carsono, Nono; Wicaksana, Noladhi
Jurnal Fakultas Pertanian Vol 2, No 1 (2015)
Publisher : Jurnal Fakultas Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (13.424 KB)

Abstract

Padi yang tahan wereng cokelat, aromatik, dan umur genjah saat ini menjadi target piramidisasi di Laboratorium Pemuliaan Tanaman Fakultas Pertanian Universitas Padjadjaran. Tujuan dari penelitian ini adalah untuk memperoleh individu hasil piramidisasi yang terpaut dengan ketiga karakter tersebut berdasarkan analisis marka molekuler dan marka fenotipik. Penelitian dilakukan pada bulan Mei hingga September 2014 di Laboratorium Pemuliaan Tanaman dan Rumah Kaca Fakultas Pertanian Universitas Padjadjaran. Penelitian ini menggunakan metode deskriptif dengan analisis molekuler menggunakan marka SSR RM586, RM589, RM8213, marka Bradbury, primer RM7601 dan RM19414. Selain itu juga menggunakan analisis karakter penting secara fenotipik yaitu dengan pengamatan kandungan klorofil, konduktan stomata, kerapatan trikoma, uji sensori, dan umur keluar malai. Berdasarkan hasil penelitian ini diperoleh 7 genotip (#2, #3, #4, #5, #6, #10, #11) yang memiliki karakter tahan wereng cokelat, aromatik, dan umur genjah berdasarkan analisis marka molekuler. Genotip #1, #2, #4, #6 dan #11 merupakan genotip yang hampir mirip dengan tetua-tetua piramidisasi (PTB, PW, Kitaake) berdasarkan analisis karakter penting secara fenotipik. Melalui program piramidisasi berbasis marka molekuler dan marka fenotipik sudah memungkinkan untuk menggabungkan tiga karakter unggul pada padi. Persilangan sendiri, seleksi, dan pengujian melalui bioassay sangat dibutuhkan pada penelitian lanjutan untuk mendapatkan generasi fiksasi hasil akhir program piramidisasi. 
PENYULUHAN DAN PENDAMPINGAN PENYUSUNAN MENU DIET ANAK USIA DINI DALAM RANGKA PENCEGAHAN STUNTING DI NAGARI TARAM Sari Mustika; Riski Gusri Utami; Tisna Syafnita
Journal of Community Service Vol 6 No 1 (2024): JCS, June 2024
Publisher : Ikatan Dosen Menulis

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56670/jcs.v6i1.168

Abstract

Keterbatasan pengetahuan maternal orangtua terutama dalam pemenuhan nutrisi anak yang adekuat merupakan salah satu determinasi stunting di Nagari Taram. Permasalahan yang terobservasi dilapangan diantaranya adalah pemberian MPASI yang terlambat atau terlalu dini, menerapkan MPASI dengan menu tunggal atau satu makronutrien, ketidakpercayaan diri mengolah makanan sendiri terutama makanan perdana anak, ketergantungan terhadap makanan instant, serta minimnya pengetahuan terhadap kebutuhan kalori harian anak. Tim pengabdian dari Universitas Negeri Padang melaksanakan pengabdian dengan tujuan untuk membantu masyarakat Nagari Taram meningkatkan pemahaman maternal terhadap resiko stunting, pengetahuan Pemberian Makan Anak dan Bayi (PMBA) yang adekuat, serta memberikan pendampingan dalam merencanakan, mengolah, dan menyusun menu diet anak usia dini yang sehat, lengkap, dan seimbang dalam rangka mencegah munculnya angka stunting baru di Nagari Taram. Adapun mitra dalam pengabdian ini adalah orangtua baru/ibu yang sedang mempersiapkan kelahiran anak pertama, ibu hamil, orang tua dengan balita stunting dan tidak stunting, serta kader posyandu. Penyuluhan materi stunting dan serba serbi Pemberian Makan pada Anak dan Bayi (PMBA) dilakukan dengan menggunakan metode ceramah dan tanya jawab. Penyusunan menu harian balita dan anak usia dini dilakukan melalui bimbingan intensif serta memberikan pedoman pilihan menu harian anak 0-24 bulan. Sedangkan, untuk pelatihan pengolahan makanan padat gizi dan penyimpanan makanan dilakukan dengan menggunakan metode demonstrasi. Hasil pengabdian berdasarkan kuis, survey evaluasi, serta wawancara menunjukkan adanya peningkatan pemahaman masyarakat terhadap materi stunting, materi PMBA, serta materi perhitungan kalori untuk menyusun menu diet harian anak. Selain itu, berdasarkan wawancara dan survey evaluasi juga ditemukan adanya motivasi dari masyarakat untuk mandiri mempersiapkan makan anak yang padat gizi, aman, dan higienis.
Sensory Quality of Fresh Noodles Made with Red Dragon Fruit Peel Extract as a Natural Colorant Sarah Aliyah Fadil; Rahmi Holinesti; Wiwik Gusnita; Riski Gusri Utami
Journal of Multidisciplinary Science: MIKAILALSYS Vol 4 No 1 (2026): Journal of Multidisciplinary Science: MIKAILALSYS
Publisher : Darul Yasin Al Sys

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58578/mikailalsys.v4i1.9462

Abstract

Fresh noodles are widely consumed because of their chewy texture and ease of preparation. Product development in fresh noodles can be enhanced by using natural ingredients as colorants while increasing product value, including red dragon fruit peel, which contains anthocyanin pigments. This study aims to analyze the effect of substituting red dragon fruit peel extract on the sensory quality of fresh noodles, including color, aroma, chewy texture, resistance to breaking, and taste. An experimental design was employed using a Completely Randomized Design consisting of two treatments with three replicates: 150 ml of water as the control treatment (X₁) and 150 ml of red dragon fruit peel extract as the substitution treatment (X₂). Product quality was assessed through an organoleptic test involving 30 untrained panelists using a hedonic scale. Data were analyzed using an independent samples t-test. The findings show that the substitution of red dragon fruit peel extract significantly affected all sensory quality parameters of fresh noodles. Treatment X₂ obtained higher scores than treatment X₁ across all parameters, including color (5.34), aroma (5.00), chewy texture (5.09), resistance to breaking (5.10), and taste (5.11). These results indicate that red dragon fruit peel extract can improve the sensory quality of fresh noodles as a natural colorant. The study concludes that the best sensory quality was achieved through the substitution of 150 ml of red dragon fruit peel extract, suggesting its potential application in fresh noodle product development. Keywords: Fresh Noodles; Red Dragon Fruit Peel Extract; Sensory Quality; Hedonic Test; Natural Colorant
Sensory Quality of Fresh Noodles with Pandan Leaf Extract as a Natural Colorant Nisa Yusnia; Rahmi Holinesti; Wiwik Gusnita; Riski Gusri Utami
Journal of Multidisciplinary Science: MIKAILALSYS Vol 4 No 1 (2026): Journal of Multidisciplinary Science: MIKAILALSYS
Publisher : Darul Yasin Al Sys

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58578/mikailalsys.v4i1.9698

Abstract

Fresh noodles are widely consumed food products; however, their production commonly involves synthetic additives, including artificial colorants, which may pose potential health risks. Therefore, natural ingredients are needed as safer alternatives, one of which is pandan leaf extract, known for its natural green color and distinctive aroma. This study aimed to analyze the effect of pandan leaf extract substitution on the sensory quality of fresh noodles, including color, aroma, texture, resistance to breakage, and taste. An experimental method was applied using two treatments: 150 mL of water as the control treatment (X₁) and 150 mL of pandan leaf extract as the substitution treatment (X₂). Organoleptic evaluation was conducted by 30 panelists using a sensory assessment scale covering color, aroma, texture, and taste attributes. The collected data were analyzed using a pooled variance t-test, also referred to as an independent samples t-test, with SPSS version 22. The findings indicate that pandan leaf extract substitution had a significant effect on all sensory attributes of fresh noodles. Treatment X₂ obtained the highest mean scores across all assessed parameters, including color (5.36; light green), aroma (5.70; highly fragrant), chewy texture (5.17), resistance to breakage (5.00), and taste (5.04; savory). These results demonstrate that pandan leaf extract can improve the sensory quality of fresh noodles while functioning as a natural colorant and aroma-enhancing ingredient. The study concludes that substituting 150 mL of pandan leaf extract produces better overall sensory quality in fresh noodles and may support the development of food products using natural ingredients.
Co-Authors Nisa Yusnia Noladhi Wicaksana Nono Carsono Rahmi Holinesti Sarah Aliyah Fadil Sari Mustika Tisna Syafnita Wiwik Gusnita