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All Journal Dinasti International Journal of Education Management and Social Science Omega: Jurnal Ilmu Pendidikan dan Sains Fisika Journal Of Chemical Process Engineering
Indriastuti, Alfiah
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Aerospace Engineering Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Education Energy Engineering Physics Other

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Pembuatan Flakes dari Pangan Tepung Beras Merah (Oriza Niavara) dengan Penambahan Labu Kuning (Cucurbita Moschata Durch) Octavia, Rizka; Indriastuti, Alfiah; Napang, Satriani
Journal of Chemical Process Engineering Vol. 8 No. 1 (2023): Journal of Chemical Process Engineering
Publisher : Fakultas Teknologi Industri - Universitas Muslim Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33536/jcpe.v8i1.758

Abstract

Flakes merupakan salah satu produk berbasis pati tinggi yang dapat meningkatkan konsumsi beras merah. Bahan baku utama yang sering digunakan pada flakes yang banyak beredar dipasaran adalah gandum atau biji jagung. Bahan baku tersebut biasanya diolah secara utuh maupun ditepungkan terlebih dahulu. flakes yang ingin saya buat ialah produk flakes yang baik secara gizi dan memiliki cita rasa yang manis dan gurih sehingga dapat dikonsumsi secara langsung atau dengan tambahan susu. Penelitian ini bertujuan mengetahuan persen kandungan kadar air, kadar serat, kadar lemak dan kadar karbohidrat dengan acuan SNI Syarat Mutu Makanan Ringan Ekstrudat sesuai SNI 01-2886-2000. Kemudian dilakukan pengujian proksimat yang meliputi, pengujian kadar air, kadar serat, kadar lemak dan kadar karbohidrat serta dilakukan pengujian organoleptik yang meliputi pengujian warna dan aroma.
Optimizing Post-Harvest Preservation of Shallots (Allium Aascalonicum L) through the Application of Co-60 Gamma Ray Irradiation Technology Sarjono, Arianto Passalli; Indriastuti, Alfiah; Azis, Hijrah Amaliah; Ramdani, Nurfika; Mustam, Mariaulfa; Amin, Ida Ifdaliah; Wahab, Nurhikmah; Bangun, Daniel
Journal of Chemical Process Engineering Vol. 9 No. 2 (2024): Journal of Chemical Process Engineering
Publisher : Fakultas Teknologi Industri - Universitas Muslim Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33096/jcpe.v9i2.1238

Abstract

Shallots are an important food commodity for the needs of various Indonesian cuisines and other uses that are widely utilized. However, currently shallot farmers complain about post-harvest shallots that are easily damaged such as rotting, wrinkling, porous, root growth and fungal growth. To reduce this damage, preservation is needed. One alternative technology is Co-60 Gamma Ray Irradiation based on the principle of electromagnetic radiation that produces high-energy photons that cause ionization and excitation in the material it passes through. The nature of Gamma rays used in the preservation process has great penetrating power and does not cause temperature changes in the irradiated food. The purpose of this study was to determine the effect of Co-60 gamma ray irradiation on the optimization of the shelf life of post-harvest preservation of shallots with variations in control doses: low, medium and high, variations in temperature and quality parameters. The method of this research stage is: 1) Sample preparation. 2) Gamma Ray Irradiation of Co-60 with variation of control dose: low, medium and high 3) Analysis of temperature measurement and measurement of quality parameters (water content, weight loss, damage and hardness) against the irradiation dose. The results showed that gamma ray irradiation of Co-60 affected the length of shoots based on variation of dose and temperature, namely on day 1 and day 14 the combination of 650Gy treatment at 350C had the smallest shoot length, water content was relatively high, weight loss was relatively small, damage was relatively small and hardness was relatively high.
PENGGUNAAN MEDIA PEMBELAJARAN FISIKA BERBASIS WEB UNTUK KELAS X SMK NEGERI 10 JENEPONTO Indriastuti, Alfiah; Tawil, Nurwahyuni
OMEGA : JURNAL ILMU PENDIDIKAN DAN SAINS FISIKA Vol 3 No 1 (2024): Omega: Jurnal Pendidikan dan Sains Fisika
Publisher : Program Studi Pendidikan Fisika Unpacti Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47650/omega.v3i1.1222

Abstract

Tujuan penelitian ini adalah untuk (1) menganalisis profil media yang valid; (2) menganalisis respon praktisi; (3) menganalisis respon peserta didik setelah menggunakan media pembelajaran fisika berbasis web pada peserta didik kelas X SMK Negeri 10 Jeneponto. Subyek penelitian ini adalah peserta didik kelas X berjumlah 28 orang dan guru fisika yang berjumlah 1 orang. Jenis penelitian ini adalah penelitian pengembangan. Pengembangan media pembelajaran ini dilakukan dengan 3 tahap utama, yaitu tahap persiapan, tahap penyusunan, dan tahap pengembangan. Tahap-tahap tersebut terdiri dari analisis, desain, pengembangan, implementasi, dan evaluasi. Dari hasil validasi media pembelajaran fisika berbasis web dperoleh tingkat validitas sebesar 1 yang berarti media pembelajaran fisika berbasis web ini valid dan dapat digunakan. Profil media pembelajaran fisika berbasis web untuk kelas X SMK Negeri 10 Jeneponto pada aspek kualitas tampilan dan daya tarik dalam kategori valid. Pada aspek materi, kebahasaan, dan penyajian juga dalam kategori valid dan dapat diakses pada http://fisika.ayutawil.com. Dari hasil analisis, diperoleh penilaian praktisi terhadap media pembelajaran fisika berbasis web sebesar 84,5 % yang berarti media pembelajaran fisika berbasis web ini sangat layak untuk digunakan. Adapun hasil analisis respon peserta didik menunjukkan bahwa media pembelajaran fisika berbasis web ini berada pada kategori sangat baik dengan rata-rata respon peserta didik sebesar 81%.
Optimization of Post-Harvest Preservation of Shallots (Allium ascalonicum L.) through Drying Using Food Dehydrator Technology Sarjono, Arianto Passalli; Indriastuti, Alfiah; Perdiana, Deni Nugraha
Dinasti International Journal of Education Management And Social Science Vol. 7 No. 1 (2025): Dinasti International Journal of Education Management and Social Science (Octob
Publisher : Dinasti Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.38035/dijemss.v7i1.5507

Abstract

Shallots (Allium ascalonicum L.) are a horticultural commodity that is highly susceptible to post-harvest damage due to their high moisture content. One effective method to extend the shelf life of shallots is through drying. This study aims to optimize the drying process of shallots using a food dehydrator at various drying temperatures (40°C, 50°C, and 60°C). The optimization was conducted by evaluating parameters such as moisture content, color, texture, flavonoid content, total phenolic content, and antioxidant activity. In addition, drying characteristics and drying rates, thin-layer drying models, rehydration ratios, and color changes were also analyzed to determine the optimal temperature for the dehydration process. The research methodology involved the following steps: (1) Preparation of materials and equipment, (2) Drying of shallots at 40°C, 50°C, and 60°C and analysis of moisture content, color, texture, flavonoid content, total phenolic content, and antioxidant activity, and (3) Statistical analysis of the data to determine the optimal drying temperature for maintaining shallot quality. The results of this study are expected to provide recommendations for effective drying parameters to maintain post-harvest shallot quality and to improve storage and distribution efficiency.
Co-Authors Amin, Ida Ifdaliah Bangun, Daniel Chatarina Umbul Wahyuni Mustam, Mariaulfa Napang, Satriani Octavia, Rizka Perdiana, Deni Nugraha Ramdani, Nurfika Sarjono, Arianto Passalli Tawil, Nurwahyuni Wahab, Nurhikmah