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All Journal Jurnal AGROTEKNOLOGI Jurnal Ekonomi : Journal of Economic Acta Pharmaceutica Indonesia Kultivasi JURNAL PERTANIAN QARDHUL HASAN: MEDIA PENGABDIAN KEPADA MASYARAKAT Indonesian Journal of Halal Research Jurnal Riset Teknologi Industri Jurnal Sibermas (Sinergi Pemberdayaan Masyarakat) Food Scientia: Journal of Food Science and Technology OrchidAgro JURNAL AGROINDUSTRI HALAL Pharmaceutical Sciences and Research (PSR) Jurnal Pengabdian Masyarakat Farmasi : Pharmacare Society ELIGIBLE : Journal of Social Sciences Jurnal Ilmiah Pangan Halal Karimah Tauhid Journal Of Agriculture Sciences (Agrosci)

Lia Amalia

Universitas Djuanda Bogor

Author-ID : 883114

Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mechanical Engineering Medicine & Pharmacology Neuroscience Public Health Social Sciences Veterinary Other

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Pengaruh posisi bukaan plastik baglog dan konsentrasi pupuk fosfor terhadap pertumbuhan dan hasil jamur tiram putih (Pleurotus ostreatus) Amalia, Lia; Budiasih, R; Samsul, Asep
Kultivasi Vol 17, No 1 (2018)
Publisher : Fakultas Pertanian UNPAD

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (771.133 KB)

Abstract. The decrease in mushroom produc-tivity due to openings at the top of the baglog needs to be balanced with phosphor to increase the mushroom harvest. The research study the interaction effect of opening position plastic baglogs and concentration of phosphor fertilizers to growth and yield of oyster mushroom. The experiment has been done in Mushrooms House, Faculty of Agriculture, Winaya Mukti University, Sumedang with altitude of 850 m above sea level. It was carried outÂ fromÂ September until December 2015. The experimental design used in this experiment was completely randomized design and treatment design was factorial. The treatment consisted of two factors: the opening position of plastic baglogs and fertilizer concentrations of phosphor fertilizer. Opening position of plastic baglogs consists of a 6 levels that b1 = vertically baglog, the top of baglog opened entirely, b2 = vertically baglog, left side baglog opened at areas 3cm x 1cm, b3 = vertically baglog, left and right side baglog opened at areas 3cm x 1cm, b4 = horizontally baglog, left and right side baglog opened entirely, b5 =Â the left side baglogÂ opened at areas 3cm x 1cm, and b6 = left and right side baglog opened at areas 3cm x 1cm. The concentration of phosphor fertilizer consisted of 3 levels that p0 = 0 g L-1 solution, p1 = 0.25 g L-1 solution, and p2 = 0.50 g L-1 solution. All treatment was replicated 2 times. The results showed that there was interaction betweenÂ opening position of plastic baglog and a concentration of phosphor fertilizer to height of mushroom fruiting bodies.Keywords: Baglog, Oyster Mushrooms, PhosphorÂ Sari. Penurunan produktivitas jamur akibat bukaan plastik pada bagian atas baglog perlu diimbangi dengan pemberian fosfor untuk meningkatkan hasil panen jamur tiram. Penelitian bertujuan untuk mempelajari pengaruh interaksiÂ posisi bukaan plastik baglog dan konsentrasi pupuk fosfor terhadap pertumbuhan dan hasil jamur tiram putih. Percobaan telah dilakukan di Kumbung Jamur Fakultas Pertanian Universitas Winaya Mukti (UNWIM), Kabupaten Sumedang dengan ketinggian tempat 850 m di atas permukaan laut dan dilaksanakan mulai dari bulanÂ September Â sampai bulan Desember 2015. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap dengan rancangan perlakuan adalah faktorial. Perlakuan terdiri dari dua faktor yaitu posisi bukaan plastik Â baglog dan konsentrasi pupuk fosfor.Â Posisi bukaan plastik baglog Â terdiri dari 6 taraf faktor yaitu b1 = baglog diberdirikan, bagian atas baglog dibuka Â seluruhnya, b2 Â = baglog diberdirikan, samping kiri baglog bagian tengahnya dibuka seluas 3cm x 1cm, b3 Â = baglog diberdirikan, samping kiri dan kanan baglog bagian tengahnya dibuka seluas 3cm x 1cm,Â b4 Â = baglog ditidurkan, samping kiri dan kanan baglog dibuka seluruhnya, b5 = baglog ditidurkan, samping kiri baglog bagian tengahnya dibuka seluas 3cm x 1 cm, dan b6 = baglog ditidurkan, samping kiri dan kanan baglog bagian tengahnya dibuka seluas 3cm x 1 cm Â . Konsentrasi pupuk fosfor terdiri dari 3 taraf faktor yaitu p0 = 0 g L-1 Larutan, p1 Â = 0,25 g L-1 Larutan , dan p2 = 0,50 g L-1 Larutan, sehingga terdiri dari 18 kombinasi perlakuan yang diulang sebanyak 2 kali. Hasil percobaan menunjukkan terjadi interaksi antara posisi bukaan plastik baglog dengan konsentrasi pupuk fosfor terhadap tinggi tubuh buah jamur.Kata kunci : Baglog, Fosfor, Jamur Tiram

EFFECTS OF REDUCE SPECIFIC BAU ON KUNASIT (Curcuma Domestica Val.) AS NATURAL DYE COLOR Mardiah, Mardiah; Nurhayati, Astri; Amalia, Lia
JURNAL PERTANIAN Vol 9, No 1 (2018): APRIL
Publisher : Universitas Djuanda Bogor

Turmeric is widely used as a herbal medicine, food preservation and food coloring. However, food industries have less interest to utilize turmeric as a food coloring due to its spesific aroma. The objective of this research was to obtain the proper method to eliminate the turmericâs spesific aroma. The experimental methods consisted of 3 stages, namely distillation (A1) and non-distillation (A2) methods which then was extracted by maceration method with the addition of 96% ethanol (B1), acetone (B2) and ethanol 96% + acetone (B3) as stage 1; with (C1) and without heating (C2) as stage 2; and the addition of 3% acetic acid and 3% citric acid as stage 3. The results of stage 1, 2, and 3 were the spesific aroma of turmeric tend to be weak when use the distillation and maceration with 96% ethanol where the curcumin content was 0.50%, and with the addition of 3% acetic acid which have a brighter color, respectively. The color analysis showed that the color by adding 3% acetic acid has CIE b* (yellow) of 66.85 with pH of 3.24. So, the proper method for eliminating the turmericâs spesific aroma was distillation process then followed by extraction using 96% ethanol and adding 3% acetic acid to increase the color brightness and homogeneity.Â

PEMANFAATAN AMPAS BUAH MERAH UNTUK PEMBUATAN DODOL THE USE OF RED FRUIT WASTE FOR MAKING DODOL LUNKHEAD LukmanulHakim, LiaAmalia
JURNAL PERTANIAN Vol 6, No 2 (2015)
Publisher : Universitas Djuanda Bogor

Buah merah merupakan buah khas Papua. Pada umumnya, buah merah dibuat minyak untuk pengobatanpenyakit. Pembuatan minyak menghasilkan limbah. Limbah tersebut masih mengandung nutrisi dan dapatdigunakan sebagai pewarna alami pada pembuatan dodol. Untuk menghasilkan dodol dengan tekstur yangbaik kita harus menambahkan hidrokoloid seperti gelatin. Ketersediaan gelatin halal saat ini sangat sedikit,karena sangat penting untuk mencari alternatif gelatin halal. Salah satu alternatif pengganti jelatin halaladalah kefir air. Penelitian dimulai dengan membuat minyak buah merah untuk diambil ampasnya. Padapenelitian ditambahkan ampas buah merah dengan berbagai konsentrasi gelatin yaitu 0,1%, 0,5%, dan 1%.Hasil analisis sensori menunjukkan bahwa falvor dan rasa tidak berpengaruh nyata, sedangkan teksturberpengaruh nyata. Berdasarkan hasil uji hedonik, flavor dan rasa tidak berpengaruh nyata, sedangkantekstur berpengaruh nyata. Dodol buah merah terpilih dengan 1% gelatin mengandung kadar air 19,47%,karbohidrat 70%, lemak 6,90%, protein 3,26%, abu 0,37%, and beta carotene tidak terdeteksi.

FORMULATION CRACKERS PASTA TALAS (Colocasia esculenta) AND PURPLE SWEET POTATO (Ipomea batatas L) Novidahlia, Noli; Amalia, Lia; Januarisca, Brida
JURNAL PERTANIAN Vol 9, No 1 (2018): APRIL
Publisher : Universitas Djuanda Bogor

Taro is rich in nutrients and purple sweet potato is rich in anthocyanin which can be functioned as a pigment. The aims of the study were to determine the best paste formulated using taro flour and mash sweet potato based on sensory quality test, to evaluate the preference level of crackers using hedonic test and to analyze the chemical properties of selected product. The study was begun with pasta preparation assigned by three ratios of taro flour and mash purple sweet potato (1:1 , 3:1 and 1:3). The sensory qualities of paste including color, taste, and texture were analyzed. Paste made with ratio of taro flour and mash purple sweet potato 1:3 had the best sensory qualities. The paste was then used for crackers making, crackers with filler of paste (sandwich) and crackers made by mixing the dough and paste. Each crackers was then evaluated its preference level using hedonic test including color, aroma, taste, crispyness, and the preferred crackers was analyzed its chemical properties including moisture, ash, protein, lipid, and carbohydrate. The results showed that sandwich crackers was preferred than mixed dough-paste crackers and contained of moisture 3.54%, ash 0.82%, protein 8.57%, fat 7.15%, and carbohydrates 79.93%.

DETECTION OF DRUG INTERACTION IN GICU (GENERAL INTENSIVE CARE UNIT) AT ONE HOSPITAL IN BANDUNG Wikaningtyas, Pratiwi; Amalia, Lia; S., Hartini
Acta Pharmaceutica Indonesia Vol 36, No 3 & 4 (2011)
Publisher : School of Pharmacy Institut Teknologi Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar

ICU defined as an intensive monitoring place and life support activities as well as definite therapy in life-threatens disease patients. In this Unit, patients generally receive treatment from various doctors that a patient can receive a variety of drugs from different doctors (polypharmacy). This unit also has higher frequency of drug demand than the other units in the hospital so the potential or actual drug interactions can occur. This study begins with a retrospective pilot study in ICU, concurrent studies in GICU (General Intensive Care Unit), data analysis and conclusions. Detection of drug interactions concurrently on 185 patients obtained 78 drug interactions that consists of 46 (58.97%) pharmacodynamic interactions and 27 (34.61%) pharmacokinetic interactions.

Pemberdayaan Masyarakat Siaga Covid 19 dalam Gerakan Masyarakat Sadar Stunting (GEMASTING) di Masa Pandemi Amalia, Lia; Mokodompis, Yasir
Jurnal Sibermas (Sinergi Pemberdayaan Masyarakat) Vol 9, No 2 (2020): Jurnal Sbermas (Sinergi Bersama Masyarakat)
Publisher : Univeristas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/sibermas.v9i2.7817

Prevalensi stunting di Indonesia menempati peringkat kelima terbesar di dunia. Data Riset kesehatan dasar (Riskesdas) tahun 2013 menunjukkan prevalensi stunting dalam lingkup nasional sebesar 37,2 persen, terdiri dari prevalensi pendek sebesar 18,0 persen dan sangat pendek sebesar 19,2 persen. Hasil Riset Kesehatan Dasar (Riskesdas) tahun 2018 menunjukkan Prevalensi stunting turun 6,4% dari 37,2% pada tahun 2013 menjadi 30,8% namun hal itu tetap menjadi masalah kesehatan karena Indonesia merupakan negara nomor empat dengan angka stunting tertinggi di dunia. Lebih kurang sebanyak 9 juta atau 37,0% balita Indonesia mengalami stunting (Widyakarya Nasional Pangan dan Gizi, 2018). Prevalensi balita stunting di provinsi Gorontalo tahun 2019 sebesar 32%. Di Kabupaten Pohuwato Tahun 2017 sebesar 33,2%, tahun 2018 sebesar 8% dan tahun 2019 sebesar 7,43%. Hasil riset kesehatan dasar terakhir prevalensi stunting di Kabupaten Pohuwato sudah masuk zona hijau tetapi masih jauh dari target yang ditetapkan yaitu 0% pada tahun 2025. Salah satu upaya penanggulangan stunting pada balita adalah dengan memberikan edukasi kepada masyarakat dalam rangka peningkatan pengetahuan dan kesadaran akan penanggulangan stunting serta edukasi dalam pemberian makanan tambahan dengan memanfaatkan bahan makanan bersumber daya lokal salah satunya jagung. Tujuan yang ingin dicapai dari kegiatan ini adalah dapat membantu meningkatkan derajat kesehatan masyarakat, meningkatkan pengetahuan, kesadaran dan kepedulian masyarakat mengenaiÂ stunting dan meningkatkan kreativitas masyarakat dalam upaya pencegahanÂ stuntingÂ melalui pengolahan bahan pangan bergizi berbasis sumber daya pangan lokal.Â

MODEL PENGARUH KUALITAS PRODUK DAN KUALITAS PELAYANAN MELALUI KEPUASAN PELANGGAN DI STARBUCKS BALE KOTA TANGERANG Amalia, Lia; Fellicia, Jovita
Jurnal Ekonomi : Journal of Economic Vol 12, No 02 (2021): Jurnal Ekonomi : Journal of Economic
Publisher : Lembaga Penerbitan Unversitas Esa Unggul

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47007/jeko.v12i02.4182

This study aims to determine the effect of product and service quality influence on customer loyalty through customer satisfaction as an intervening variable at Starbucks Bale Kota Tangerang. Independent variables consist of product quality and service quality, the dependent variable consists of customer loyalty and variables which include customer satisfaction. This research was conducted at Starbucks Bale Kota which is engaged in sales, located in Tangerang. The background behind sales research at Starbucks Bale Kota is indeed growing, but most of the sales come from new customers, not old customers or repurchases and in this study aims to see what influences the sense of customer loyalty to Starbucks Bale Kota. The authors of this study take product quality and service quality variables because these variables are in a dominant position in the Starbucks Bale Kota phenomenon. The sample used was 170 respondents with a sampling technique that is purposive sampling. The method of analysis used in this study is a non-probability sampling method with a research technique in the form of Path Analysis. The results showed that product quality and service quality had a positive and significant effect on customer satisfaction and customer loyalty. And customer satisfaction as an intervening variable is proven to have a greater influence than the direct effect.Keywords: product quality, service quality, customer satisfaction, customer loyalty

Preliminary Immunochemical Studies to Detect Lard Dina Sudjana; Lia Amalia; Saepul Adnan
Indonesian Journal of Halal Research (IJHAR) Vol 2, No 1 (2020): February
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ijhar.v2i1.7819

Detection of lard in food using immunochemical methods has been carried out. This method has been applied and developed in food analysis. The purpose of this study was to detect the presence of lard in food. The method used was immunochemical which in this case is tested to its application in food analysis. The principle method is based on the antigen-antibody reaction, between lipids as antigens that can be deposited by antibodies in the agar medium. Antibodies were obtained by inducing lard into the blood vessels of rabbits. This method is based on the antigen-antibody reaction between fat as an antigen and antibodies that contain anti-lard as reagents and the occurrence of precipitation in agar media. The antibody was obtained by inducing lard, pork broth, and pig plasma into the blood vessels of rabbits. The results of this study were significant.

Pengaruh Siklus Pemanasan Bertekanan-Pendinginan terhadap Komposisi Kimia dan Kualitas Biologi Tepung Campolay (Pouteria campheciana) Raden Haryo Bimo Setiarto; Lia Amalia; Yusdianti Febriani; Tiana Fitrilia; Nunuk Widhyastuti
Jurnal Riset Teknologi Industri Vol.13. No.1 JUNI 2019
Publisher : Balai Riset dan Standardisasi Industri Samarinda

Campolay (Pouteria campechiana) has complete content of fiber, starch, calcium, phosphorus, carotenoid, thiamin, riboflavin, niacin, and vitamin C. The presence of this ingredient makes Campolay potentially an alternative functional food ingredient. Campolay processing in flour products was done to extend shelf life, improve functional properties, and diversify products, thus expanding use. Resistant starch (RS) is a starch that is not able to be digested by digestive enzyme and resistant to gastric acid that it is able to reach colon to be fermented by probiotic bacteria. RS is classified as insoluble fiber source and is able to decrease the glycemic index and cholesterol, preventing the colon cancer, and helping the absorption of mineral. The aim of this study is to produce the resistant starch of campolay flour through autoclaving-cooling cycle treatment. Slices of campolay were autoclaved (121oC, 15 minutes) and cooled (4oC, 24 hours). The treatment was done for one, two and three cycles. Then, the campolay slices were dried (70oC, 7 hours), milled and sifted (100 mesh) to obtain modified campolay flour. The modified Campolay flour was analyzed for amylose content, total starch, reducing sugar content, Rapid Digestible Starch (RDS), Slowly Digestible Starch (SDS) and Resistant Starch / RS levels, starch digestibility with three replications. The treatment of 1 cycle of autoclaving-cooling (AC-1S) resulted the highest levels of resistant starch (36.23% bk) when compared to other treatments. It could increase the resistance of starch levels by 2.4-fold compared to the control treatment (15, 31% bk).

Isolasi dan Karakterisasi Asam Hialuronat dari Talas Belitung (Xanthosoma sagittifolium) Lia Amalia; Sri Rejeki Pertiwi; Dita Wulandari; Aminullah Aminullah
JURNAL AGROINDUSTRI HALAL Vol. 4 No. 2 (2018): Jurnal Agroindustri Halal
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v4i2.1290

Talas dikenal mengandung mucilage yang memiliki sifat mirip dengan asam hialuronat penyusun gelatin. Penelitian ini bertujuan untuk mengetahui pengaruh suhu dan waktu ekstraksi mucilage talas terhadap sifat asam hialuronat yang dihasilkan. Pada penelitian ini asam hialuronat diisolasi dengan menggunakan air destilata pada suhu 70 dan 90oC selama 30 dan 60 menit dan dikoagulasikan menggunakan alkohol sebanyak 1:1, kemudian endapan dikering-anginkan pada suhu ruang selama 12 jam dan dilanjutkan dengan waterbath shaker pada suhu 40°C selama 30 menit. Asam hialuronat kering kemudian dihaluskan dan diayak 80 mesh, dianalisis sifat fitokimia, fisikokimia, dan sensorinya. Asam hialuronat talas dari semua perlakuan positif mengandung karbohidrat, protein, glikosida dan gula pereduksi, tetapi tidak mengandung alkaloid dan flavonoid. Hasil uji fisikokimia menunjukkan bahwa suhu dan waktu tidak berpengaruh terhadap bulk density, tap density, dan kadar abu, tetapi berpengaruh terhadap kadar air, residu alkohol, dan pH. Asam hialuronat tidak larut dalam alkohol tetapi larut dalam air panas mulai 40°C.

Co-Authors Ai Komariah -, Ai Komariah Aji Jumiono Akil, Syahril Al Ghifari Ramadhan, Rafly Amalia, Elsa AMINULLAH Aminullah Aminullah Azizah, Rifdah Bilqisthy , Salmiah Rahayu Budiasih, R Chaerunnisa, Syakira Dina Sudjana Distya Riski Hapsari Dita Wulandari Erna Puspasari Fanani, Muhammad Zainal Fellicia, Jovita Firdaus, Muhammad Revy Fitriana, Nadia Fitrilia, Tiana Guna Wibawa, Sultan Hanan, Acep Helmi Haris Herawati, Lia Hudaya Mulyana Hutami, Roy Indriani, Loli Intan Kusumaningrum Ismah, Nabilah Nurul Januarisca, Brida Januarisca, Brida Kurniawan, M. Fakih Kusumaningrum, Julia Linda Mei Velina Mardiah Monita, Gita Muhammad Rifqi Muhammad Rifqi Suryana Nabila Oktri Sumantri Noli Novidahlia Nunuk Widhyastuti Nurhayati, Astri Nurhayati, Astri Nurlaela, Raden Siti Nursyawal Nacing Nurul, Eka Nurzaman, Lisye Papeo, Dizky Ramadani Putri Parlinah, Linlin Perkasa Nurlukman, Candra Putri Daliesta, Nenda Fuji Putri, Fenia Apriliani Rachmaini, Fitri Raden Haryo Bimo Setiarto Rahayu, Cherry Ria, Elly Roosma Riski Hapsari , Distya Rohana Abdullah Roni Assafaat Hadi Rosy Hutami S., Hartini Saepul Adnan Salsabila Samsul, Asep Siti Aminah Siti Aminah Siti Fauziah Siti Nurhalimah Sri Rejeki Pertiwi Sukmawati, Deti Suradi, Alivia Veditami Syafira, Fika Putri Titi Rohmayanti Ulfah, Indriana Utami, Intan Velita, Velita Wardani, Widya Azzahra widodo, R. wahyono Wikaningtyas, Pratiwi Wilujeung, Sri Yasir Mokodompis Yusdianti Febriani

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