Article Per Year (5 Year)
p-Index From 2020 - 2025
0.562
P-Index
This Author published in this journals
All Journal Best Journal (Biology Education, Sains and Technology) Jurnal Teknologi Hasil Pertanian
Jannah, Nur Roudatul
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Economics, Econometrics & Finance Education Immunology & microbiology Industrial & Manufacturing Engineering Public Health

Published : 3 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search

 1 
Populasi Aspergillus flavus dan Kualitas Fisik Kacang Tanah dan Jagung Pada Industri Jajanan Khas Madura Farid, Ulfa Maulida; Romdhani, Ahmad Mundzir; Jannah, Nur Roudatul
BEST Journal (Biology Education, Sains and Technology) Vol 7, No 1 (2024): Juni 2024
Publisher : Program Studi Pendidikan Biologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30743/best.v7i1.8257

Abstract

This study aims to identify the population of Aspergillus flavus  and the physical quality of peanuts and corns in the Madurese Snack industries. This study is conducted since September to December 2022. Sampling of peanuts and corns is carried out to a number of Madurese snack industries at Bangkalan and Sumenep. Identification of Aspergillus flavus  utilizes the Total Plate Count (TPC) test procedure with PDA media (Potato Dextrose Agar) and 1 ml of chloramphenicol antibiotic. The physical quality of peanuts and corns is determined by the analysis of whole seeds, broken/damaged seeds and wrinkled seeds. The identification result of Aspergillus flavus  population in the peanuts sample is 6x102 to 8x102 colonies/gr, while the Aspergillus flavus  population in the corns sample is 9x102 to 11x102 colonies/gr. The percentage of physical quality from 1kg peanut seeds is 93,6% whole seeds, 5.7% wrinkled seeds, and 0,7% damaged seeds. The quality of corn based on the percentage of whole, wrinkled and damaged seeds shows that 95.2% of the total 1kg of corn seeds is the whole seeds, 3.7% is wrinkled and 1.1% are damaged seeds. The sample of peanuts and corns in several Madurese snack industries is above the maximum limit of microbe (mold and yeast) based on the Regulation of Indonesian Food and Drug Authority (BPOM) number 13 2019 about the stipulation of maximum limit for mold and yeast contamination in dry vegetable and grains that is 1.0 x 102 colonies/g.
Populasi Aspergillus flavus dan Kualitas Fisik Kacang Tanah dan Jagung Pada Industri Jajanan Khas Madura Farid, Ulfa Maulida; Romdhani, Ahmad Mundzir; Jannah, Nur Roudatul
BEST Journal (Biology Education, Sains and Technology) Vol 7, No 1 (2024): Juni 2024
Publisher : Program Studi Pendidikan Biologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30743/best.v7i1.8257

Abstract

This study aims to identify the population of Aspergillus flavus  and the physical quality of peanuts and corns in the Madurese Snack industries. This study is conducted since September to December 2022. Sampling of peanuts and corns is carried out to a number of Madurese snack industries at Bangkalan and Sumenep. Identification of Aspergillus flavus  utilizes the Total Plate Count (TPC) test procedure with PDA media (Potato Dextrose Agar) and 1 ml of chloramphenicol antibiotic. The physical quality of peanuts and corns is determined by the analysis of whole seeds, broken/damaged seeds and wrinkled seeds. The identification result of Aspergillus flavus  population in the peanuts sample is 6x102 to 8x102 colonies/gr, while the Aspergillus flavus  population in the corns sample is 9x102 to 11x102 colonies/gr. The percentage of physical quality from 1kg peanut seeds is 93,6% whole seeds, 5.7% wrinkled seeds, and 0,7% damaged seeds. The quality of corn based on the percentage of whole, wrinkled and damaged seeds shows that 95.2% of the total 1kg of corn seeds is the whole seeds, 3.7% is wrinkled and 1.1% are damaged seeds. The sample of peanuts and corns in several Madurese snack industries is above the maximum limit of microbe (mold and yeast) based on the Regulation of Indonesian Food and Drug Authority (BPOM) number 13 2019 about the stipulation of maximum limit for mold and yeast contamination in dry vegetable and grains that is 1.0 x 102 colonies/g.
The Effect Of Adding Coconut Drugs Flour (Coccus nucifera L) on Protein Levels of Apen Cakes Jannah, Nur Roudatul; Hasanah, Alfiatul
TAPE : Jurnal Teknologi Hasil Pertanian Vol 1 No 2 (2024): Jurnal TAPE: Teknologi Hasil Pertanian
Publisher : Teknologi Hasil Pertanian, Fakultas Teknik, Universitas Annuqayah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59005/jthp.v1i2.605

Abstract

Coconut pulp is waste obtained from coconut milk production and contains quite complete nutrients. Coconut dregs can be processed into flour which can be produced into food products. Apen cake is a food whose processing uses rice flour which is rich in carbohydrates, but quite low in protein. Therefore, adding coconut dregs flour which is high in protein can be an alternative to further optimize the nutritional content of Apen cake. There are five treatments that will be studied to see the protein content in Apen cake, with the ratio of rice flour: coconut dregs flour as follows: P1 (100%: 0%), P2 (0%: 100%), P3 (75%: 25% ), P4 (50%:50%), and P5 (25%:75%). Research on protein content testing in Apen cake was carried out using the Kjeldahl method. The results of research using the Kjeldahl test stated that Apen cake with the addition of coconut dregs flour contains higher protein than Apen cake in general. Next, the results of the protein test were tabulated in one way ANOVA to determine whether there were differences between treatments or not. The data tabulation results show a sig value ≤ 0.05. Therefore, further BNT tests were carried out to find out which treatments were most significantly different. The results of the BNT further test stated that P5 was the treatment with the most significantly different samples, and had the most influence on the protein content of Apen cake
Co-Authors Farid, Ulfa Maulida Hasanah, Alfiatul Romdhani, Ahmad Mundzir