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All Journal Daun: Jurnal Ilmiah Pertanian dan Kehutanan Bioscientist : Jurnal Ilmiah Biologi Jurnal Abdimas Sangkabira
Badi'ah, Baiq Arriyadul
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Education Immunology & microbiology Social Sciences

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PELATIHAN PEMBUATAN BUBUK SARI JAHE INSTAN DI PONDOK PESANTREN ITTIHADIL UMMAH MATARAM Jannah, Husnul; Badi'ah, Baiq Arriyadul; Desimal, Iwan; Tajudin, Nur; Eriesta, Nita
Jurnal Abdimas Sangkabira Vol. 5 No. 1 (2024): Jurnal Abdimas Sangkabira, Desember 2024
Publisher : Program Studi Diploma III Akuntansi Fakultas Ekonomi dan Bisnis Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdimassangkabira.v5i1.1324

Abstract

Pondok Pesantren Ittihadil Ummah adalah salah satu pondok pesantren yang terletak di Desa Karang Anyar, Pengesahan Timur, Mataram. Aktivitas santri yang padat dan meningkatnya pencemaran lingkungan menyebabkan tubuh rentan terhadap penyakit. Selain itu, pemahaman santri tentang manfaat konsumsi herbal, terutama jahe masih kurang. Konsumsi jahe kurang diminati anak-anak sampai dewasa karena rasa dan aroma jahe yang kuat dan sepat menyebabkan minat konsumsi menurun. Oleh karena itu, untuk meningkatkan minat dan kesadaran santri akan pentingnya khasiat jahe bagi tubuh, maka perlu diberikan edukasi mengenai manfaat jahe dan diadakannya praktik pengolahan jahe menjadi bubuk instan sari jahe agar dapat diolah dan disimpan dalam waktu yang lama. Jenis jahe yang digunakan dalam praktik adalah jahe gajah. Pelaksanaan   kegiatan ini menggunakan metode ceramah dan praktik secara langsung melibatkan 30 santri sebagai objek utama dalam kegiatan. Kegiatan ceramah dan praktik dilakukan dua arah sehingga santri aktif dalam berkegiatan dan tidak hanya pasif menerima teori. Tahapan kegiatan yang dilakukan meliputi: sosialisasi kegiatan dengan santri, penyampaian teori melalui Focus Group Discussion, praktik pembuatan bubuk instan sari jahe dengan menggunakan protokol SOP, monitoring, dan evaluasi kegiatan. Kegiatan pengabdian ini menghasilkan luaran bubuk instan sari jahe yang dapat dibuat sendiri dalam skala rumah tangga. Selain itu, santri juga menunjukkan adanya peningkatan pemahaman terhadap manfaat jahe.
Hedonic Test of Instant Powdered Ginger Drink with Sugar and Sugar-Palm Sugar Combination Jannah, Husnul; Badi'ah, Baiq Arriyadul; Amalia Rachman, Irna Ningsi; Desimal, Iwan
Bioscientist : Jurnal Ilmiah Biologi Vol 12, No 2 (2024): December
Publisher : Department of Biology Education, FSTT, Mandalika University of Education, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/bioscientist.v12i2.13207

Abstract

Stress, environmental pollution, radiation, and excessive food processing contribute to the production of free radicals, which are harmful to the body. Antioxidants play a role in preventing free radicals from damaging nucleotides. Ginger contains high levels of antioxidants, making it beneficial for overall health. However, ginger has a short shelf life, and its traditional preparation methods are less preferred by many people. Therefore, ginger is now available in the form of instant drink powders, which can be prepared like tea or coffee. This study is a descriptive study using the hedonic test method. Thirty students were selected as panelists. The panelists evaluated two types of ginger drinks made with different sweeteners: sugar and a combination of sugar and palm sugar (sugar-palm sugar). The parameters assessed in this study were color, aroma, taste, and sweetness level. The results of the hedonic test showed that the ginger drink sweetened with the sugar-palm sugar combination had the highest preference percentages across all parameters: color, aroma, taste, and sweetness level. For color, the "like" preference level achieved a percentage of 40%. For aroma, the "really like" preference level reached 43.33%. Taste received a "really like" preference level of 53.33%, and sweetness achieved a "like" preference level of 36.67%. In conclusion, the panelists preferred the ginger drink sweetened with the sugar-palm sugar combination over the drink sweetened with just sugar. This preference is attributed to the addition of palm sugar, which balances the ginger's strong flavor while retaining its distinct taste. Furthermore, the combination of ginger and palm sugar produces a harmonious blend of color, aroma, taste, and sweetness that complements both ingredients.
Respons Pertumbuhan Sawi Hijau (Brassica juncea L.) terhadap Aplikasi POC Berbasis Daun Gamal (Gliricidia sepium) Badi'ah, Baiq Arriyadul; Husnul Jannah; Sri Nopita Primawati
Daun: Jurnal Ilmiah Pertanian dan Kehutanan Vol. 12 No. 1 (2025): Daun: Jurnal Ilmiah Pertanian dan Kehutanan
Publisher : ​Institute for Researches and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/daun.v12i1.9816

Abstract

Gliricidia leaves are rich in nitrogen, phosphorus, and potassium, which are essential nutrients for plant growth. This makes Gliricidia leaves a potential raw material for liquid organic fertilizer (LOF). Therefore, this study was conducted to determine the optimal dosage of Gliricidia leaf LOF that can be applied to enhance the growth of Green Mustard (Brassica junceaL.). The study used a Completely Randomized Design (CRD) with five treatments. The treatments consisted of a control (P0), 30 ml LOF/liter (P1), 60 ml LOF/liter (P2), 90 ml LOF/liter (P3), and 130 ml LOF/liter (P4). The observed parameters included plant height (cm), number of leaves (leaves), and leaf width (cm) at 7, 14, 21, and 28 days after planting (DAP). The data were analyzed using ANOVA followed by the Least Significant Difference (LSD) test at the 5% level, using SPSS 20 software. The results showed significant effects on plant height, number of leaves, and leaf width between the control and each dosage of Gliricidia leaf LOF. The dosage of 130 ml LOF/liter resulted in the highest average growth in plant height, number of leaves, and leaf width compared to the control and the 30, 60, and 90 ml LOF/liter treatments. Therefore, it is concluded that applying 130 ml of Gliricidia leaf LOF per liter of water is recommended to enhance the growth of Green Mustard.
Hedonic Test of Instant Powdered Ginger Drink with Sugar and Sugar-Palm Sugar Combination Jannah, Husnul; Badi'ah, Baiq Arriyadul; Amalia Rachman, Irna Ningsi; Desimal, Iwan
Bioscientist : Jurnal Ilmiah Biologi Vol. 12 No. 2 (2024): December
Publisher : Department of Biology Education, FSTT, Mandalika University of Education, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/bioscientist.v12i2.13207

Abstract

Stress, environmental pollution, radiation, and excessive food processing contribute to the production of free radicals, which are harmful to the body. Antioxidants play a role in preventing free radicals from damaging nucleotides. Ginger contains high levels of antioxidants, making it beneficial for overall health. However, ginger has a short shelf life, and its traditional preparation methods are less preferred by many people. Therefore, ginger is now available in the form of instant drink powders, which can be prepared like tea or coffee. This study is a descriptive study using the hedonic test method. Thirty students were selected as panelists. The panelists evaluated two types of ginger drinks made with different sweeteners: sugar and a combination of sugar and palm sugar (sugar-palm sugar). The parameters assessed in this study were color, aroma, taste, and sweetness level. The results of the hedonic test showed that the ginger drink sweetened with the sugar-palm sugar combination had the highest preference percentages across all parameters: color, aroma, taste, and sweetness level. For color, the "like" preference level achieved a percentage of 40%. For aroma, the "really like" preference level reached 43.33%. Taste received a "really like" preference level of 53.33%, and sweetness achieved a "like" preference level of 36.67%. In conclusion, the panelists preferred the ginger drink sweetened with the sugar-palm sugar combination over the drink sweetened with just sugar. This preference is attributed to the addition of palm sugar, which balances the ginger's strong flavor while retaining its distinct taste. Furthermore, the combination of ginger and palm sugar produces a harmonious blend of color, aroma, taste, and sweetness that complements both ingredients.
Co-Authors Desimal, Iwan Eriesta, Nita Husnul Jannah Jannah, Husnul Rachman, Irna Ningsi Amalia Sri Nopita Primawati Tajudin, Nur