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Gusti Setiavani
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Environmental Science Social Sciences Veterinary Other

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Pengaruh Subtitusi Tepung Porang Termodifikasi terhadap Daya Kembang, Kadar Air, dan Organoleptik Roti Manis Gusti Setiavani; Fadhly Zhil Ikram
JURNAL TRITON Vol 15 No 2 (2024): JURNAL TRITON
Publisher : Politeknik Pembangunan Pertanian Manokwari

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47687/jt.v15i2.776

Abstract

Porang merupakan komoditas pertanian yang saat ini sedang dikembangkan dan memiliki potensi yang besar sebagai pengganti terigu pada produk pangan. Proses modifikasi dapat memperbaiki sifat fungsional tepung porang, namun penelitian pemanfaatan tepung porang termodifikasi dalam produk pangan masih sangat terbatas. Penelitian ini bertujuan untuk mengkaji pengaruh subtitusi tepung porang termodifikasi terhadap kadar air, daya kembang dan organoleptik roti manis. Penelitian menggunakan rancangan acak lengkap dengan perlakuan 5 taraf persentase tepung porang termodifikasi yaitu 0%, 10%, 20%,30%, 40%, 50%. Parameter pengamatan meliputi kadar air, daya kembang dan organoleptik. Organoleptik menggunakan skala hedonik 1-9 terhadap atribut warna, rasa, tekstur, aroma, dan penerimaan keselurahan. Hasil penelitian menunjukkan pengaruh yang sangat nyata persentase tepung porang termodifikasi terhadap kadar air, daya kembang, dan organolopetik roti manis. Kadar air, daya kembang, dan organoleptik (warna, rasa, tekstur, aroma, dan penerimaan keseluruhan) roti manis menurun nyata dengan semakin banyaknya persentase tepung porang termodifikasi. Kandungan glukomannan dan sifat gluten free pada tepung porang termodifikasi berperan dalam melemahkan jaringan gluten yang memengaruhi daya kembang, tekstur roti manis. Penambahan tepung porang termodifikasi hingga 20 % masih disukai oleh responden dari warna, aroma, tekstur, rasa dan penerimaan keseluruhan. Dibutuhkan modifikasi proses seperti waktu pengadukan, untuk meningkatkan performa tepung porang termodifikasi dalam meningkatkan kualitas roti manis.
STUDI LITERASI: PERBEDAAN MORFOLOGI KOPI ARABIKA DAN KOPI ROBUSTA Siregar, Ameilia Zuliyanti; Gusti Setiavani; Addiena Kinanthi Alfiah; Deo Elfriadi Pane; Diva Rifany Lubis; Erlikasna Br Surbakti; Gerhat Cahyono Hutapea; Hayati Maidah Padang
Jurnal Intelek Dan Cendikiawan Nusantara Vol. 2 No. 6 (2025): Desember 2025 - Januari 2026
Publisher : PT. Intelek Cendikiawan Nusantara

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Abstract

This study aims to synthesize the morphological differences between Arabica and Robusta coffee and their implications for productivity, bean quality, and farmer empowerment through a literature review approach. A total of 25 scientific sources were analyzed, consisting of 15 experimental and 10 non-experimental studies that examined root, stem, leaf, flower, fruit, and seed characteristics, as well as their relationships with physical–chemical properties and cup quality. Data from each journal were traced based on objectives, methods, locations, and main findings, then processed descriptively and comparatively to identify consistent patterns of similarity and difference between the two coffee species. The review shows that Robusta generally has higher vigor, larger stems, thicker leaves, and denser canopies, making it more adaptive to lowland and hot–humid environments, whereas Arabica tends to have a more compact canopy and larger, more elongated beans associated with more complex sensory quality. Differences in seed morphology are accompanied by variation in chemical composition such as caffeine, chlorogenic acids, sugars, and lipids, which shape taste profiles and market segments. Structured morphological information is therefore important as a basis for field identification, genetic diversity mapping, planting material selection, and the development of extension materials and Good Agricultural Practices (GAP) tailored to specific locations for Arabica and Robusta coffee farmers.
Sosialisasi Budidaya Hidroponik Sebagai Upaya Peningkatan Pengetahuan Mahasiswa Tingkat  I di Politeknik Pembangunan Medan Siregar, Ameilia Zuliyanti; Dani Febriansyah; Damayanty Damayanty; Al Insyirah; Aulia Manda Br Ginting; Akha Zilan Putra Asto; Addiena Kinanthi Alfiah; Gusti Setiavani; Dinda Puspita
Jurnal Intelek Dan Cendikiawan Nusantara Vol. 2 No. 6 (2025): Desember 2025 - Januari 2026
Publisher : PT. Intelek Cendikiawan Nusantara

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Abstract

The socialization of hydroponics cultivation is strategic effort to improve students understanding of modern agriculture technology that is efficient, practical, and sustainable.
Co-Authors Addiena Kinanthi Alfiah Akha Zilan Putra Asto Al Insyirah Ameilia Zuliyanti Siregar Aulia Manda Br Ginting Damayanty Damayanty Dani Febriansyah Deo Elfriadi Pane Dinda Puspita Diva Rifany Lubis Erlikasna Br Surbakti Fadhly Zhil Ikram Gerhat Cahyono Hutapea Hayati Maidah Padang