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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 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

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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Kadar Gula Reduksi, Sukrosa, Serta Uji Hedonic pada Hard Candy dari Penambahan Ekstrak Jagung Manis (Zea mays saccharata), Sukrosa, dan Madu Muhammad Rifqi; Nabila Oktri Sumantri; Lia Amalia
JURNAL AGROINDUSTRI HALAL Vol. 8 No. 1 (2022): Jurnal Agroindustri Halal 8(1)
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Hard candy is a product made from sucrose, glucose, water, and has a hard, transparent, and glossy texture. This study aims to determine the levels of reducing sugar, sucrose, and hedonic in hard candy from the addition of sweet corn extract, sucrose, and honey. 100 g, 95 g, 90 g) and factor B is the concentration of sucrose and honey (60 g:10 g, 55 g: 15 g, 50 g: 20 g). Data analysis used was ANOVA with Duncan's Advanced Test with a 95% confidence interval. The results showed that the addition of various concentrations of sweet corn extract, sucrose, and honey had a significant effect on the hard candy produced based on the levels of reducing sugar and saccharose, as well as hedonic color, texture, and overall, while the hedonic aroma and taste did not significantly affect the hard candy produced. The reducing sugar content of hard candy ranged from 11.86%-12.59%, the saccharose content of hard candy ranged from 57.13%-76.78, the hedonic results from hard candy showed that the panelists liked the color, aroma, taste, textures, and overalls.

Profil Terapi Antihipertensi dan Antihiperlipidemia Terhadap Fungsi Ginjal Pasien Diabetes Melitus Tipe 2 dengan Komplikasi Penyakit Ginjal Kronis di RSUP Dr. Hasan Sadikin Rachmaini, Fitri; Amalia, Lia; Rahayu, Cherry
Pharmaceutical Sciences and Research Vol. 7, No. 1
Publisher : UI Scholars Hub

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

Chronic Kidney Disease (CKD) complication increases the risk of morbidity and mortality in type 2 diabetes mellitus (DMT2) patients. The presence of hypertension and dyslipidemia as comorbidity increases the risk of macrovascular and microvascular complications and further adding to the list of drugs used. Management of this comorbidity is essential to prevent cardiovascular events and minimize kidney damage. This study aimed to evaluate therapeutic profile of antihypertensive and antihyperlipidemia drugs towards kidney function in DMT2 patients with CKD complication at Dr. Hasan Sadikin Hospital. Study was done by using a prospective single cohort design with consecutive sampling technique and obtained 37 patients. Serum creatinine, ureum and eGFR values were collected from December 2017 to February 2018 and became the basis of analysis in this study. The result of this study showed that there was a significant decrease in creatinine serum (p < 0.05), ureum (p < 0.05) and a significant increase in eGFR value (p < 0.05) after three months therapy. Based on the result it can be concluded that therapeutic profile of antihypertensive and antihyperlipidemia can control kidney function in DMT2 patients with CKD complication after three months study based on serum creatinine, ureum and eGFR values.

Sifat Sensory dan Kimia pada Hard Candy dengan Penambahan Ekstrak Jagung Manis (Zea mays saccharata), Sukrosa Serta Madu : Sensory and Chemical Properties of Hard Candy with the Addition of Sweet Corn Extract (Zea mays saccharata), Sucrose, and Honey Lia Amalia; Nabila Oktri Sumantri; Muhammad Rifqi Suryana
JURNAL AGROINDUSTRI HALAL Vol. 8 No. 2 (2022): Jurnal Agroindustri Halal 8(2)
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v8i2.5377

Hard candy is a confection manufactured by melting a flavoring combination of glucose, fructose, and fruit juice. This research should focus on establishing the sensory properties of picked hard candy, including the fat and protein content, based on sensory quality. A fully randomized design (CRD) was utilized in this trial, with two factors: factor A was the concentration of sweet corn extract (100 g, 95 g, 90 g), while factor B was the concentration of sucrose and honey (60 g:10 g, 55 g: 15 g, 50 g: 20 g). The data were analyzed using ANOVA and Duncan's Advanced Test with a 95% confidence interval. The results showed that adding various concentrations of sweet corn extract, sucrose, and honey significantly affected the panelists' assessment of the sensory quality of color (brown-yellow to golden yellow) and texture (hard to very hard) in hard candy. The sensory quality of aroma (no smell of sweet corn to smell of sweet corn) and taste (sweet to very sweet) did not significantly affect the hard candy produced. Hard candy with the addition of sweet corn extract, sucrose, and honey selected is hard candy with A1B2 treatment (corn extract 100 grams, sucrose 55 grams, and honey 15 grams). The chemical testing showed that the selected hard candy product contained 1.11% fat and 2.06% protein content.

Identifikasi Formalin, Methanyl Yellow, dan Cemaran Mikroba pada Mie Glosor di Pasar Tradisional Kota Bogor: Identification of Formaldehyde, Methanyl Yellow, and Microbial Contamination on Mi Glosor in Bogor City Traditional Market Anik Zumaeroh; Lia Amalia; Muhammad Fakih Kurniawan
JURNAL AGROINDUSTRI HALAL Vol. 8 No. 2 (2022): Jurnal Agroindustri Halal 8(2)
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v8i2.5500

Mi glosor merupakan mi basah yang banyak diminati dan dikenal sebagai mi khas Bogor. Mi glosor diproduksi oleh industri kecil rumah tangga, mi glosor banyak dijual di pasar tradisional dalam bentuk basah, dikemas sederhana, dan dijual secara terbuka. Penelitian ini bertujuan untuk mengidentifikasi adanya formalin, methanyl yellow, dan cemaran mikroba pada mi glosor di pasar tradisional Kota Bogor. Pengujian formalin dan methanyl yellow menggunakan Rapid Test Kit, dan uji cemaran mikroba dengan metode Total Plate Count (TPC). Sampel penelitian diambil menggunakan metode total sampling yang berjumlah 21 sampel mi glosor dari 7 pasar tradisional di Kota Bogor. Data formalin dan methanyl yellow yang diperoleh dianalisis secara kualitatif serta data cemaran mikroba dianalisis secara kuantitatif dan dibandingkan dengan SNI. Hasil pengujian menunjukkan bahwa seluruh sampel mi glosor tidak mengandung formalin dan menthanyl yellow. Pada cemaran mikroba (TPC) menunjukkan mi glosor mengandung mikroba dibawah batas maksimal 1x106 koloni/g dan memenuhi syarat mutu mi basah SNI 2987:2015.Kata kunci: mi glosor, Pasar Tradisional Kota Bogor, formalin, methanyl yellow, TPC

PENINGKATAN EKSISTENSI UMKM DI JABODETABEK MELALUI KOMUNITAS UKM (Usaha Kaum Milenial) DI ERA PANDEMI Muhammad Fakih Kurniawan, S.Si, M.Si; Lia Amalia, S. S., S. T., M. T; Nursyawal Nacing, S. TP., M. Si
Qardhul Hasan: Media Pengabdian kepada Masyarakat Vol. 7 No. 3 (2021): DESEMBER
Publisher : Universitas Djuanda Bogor

Jumlah UMKM (Usaha Mikro Kecil Menengah) di Indonesia setiap tahun bertambah, termasuk UMKM pangan yang dikelola generasi milenial. Hal ini menyebabkan muncul tantangan dalam peningkatan kualitas produk dan pemasaran, terlebih pada era pendemi seperti ini. Pelatihan ini bertujuan untuk meningkatkan pengetahuan serta keterampilan mitra guna meningkatkan mutu produk termasuk kemasan dan pemasarannya. Kegiatan ini diikuti oleh 32 mitra dari Jabodetabek dan beberapa kota lain. Metode yang dilakukan adalah pendaftaran mitra, pembuatan grup komunitas, presentasi dan pelatihan online via Google Meet, dan evaluasi. Materi presentasi dibagi menjadi enam sesi yaitu opening class, sistem jaminan halal, sanitasi dan CPPOB (Cara Produksi Pangan Olahan yang Baik), strategi pemasaran, design kemasan, dan ijin edar produk pangan. Sebanyak 44% peserta memasarkan produknya secara online, 44% secara online dan offline, dan masih terdapat 12% memasarkan produk secara offline. Pada sesi pelatihan design kemasan dilakukan perubahan tampilan kemasan UMKM Nuris Chips menjadi lebih menarik dan kekinian. Hasil pretest dan postest didapatkan peningkatan pengetahuan dari nilai rata-rata pretest 67,22 menjadi 88,33 saat post test.

Karakteristik Kimia dan Sensori Seduhan Serbuk Semanggi (Marsilea crenata) dengan Penambahan Jahe Merah (Zingiber officinale) Linda Mei Velina; Lia Amalia; Muhammad Fakih Kurniawan
Food Scientia : Journal of Food Science and Technology Vol 3 No 1 (2023): Janurai - Juni
Publisher : LPPM Universitas Terbuka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33830/fsj.v3i1.4886.2023

Clover (Marsilea crenata) has the potential to be used as powder infusion products because its benefits to health. The disadvantage of clover leaf is it produce an unpleasant aroma that requires the addition of spices. This study aims to study the effect of clover powder formulations and red ginger (Zingiber officinale) spice on the chemical and sensory characteristics of herbal infusion. This study used Completely Randomized Design (CRD), namely the comparison of Clover leaf powder and red ginger powder, namely (95%:5%), (90%:10%), (85%:15%) and (80%:20%). The analysis included moisture content, ash content, antioxidant activity, water soluble extract content as well as sensory quality tests and hedonic tests. The data were analyzed statistically using ANOVA and continued with DNMRT at the 5% level. The addition of red ginger powder had a significant effect on moisture content, ash content, antioxidant activity (IC50), water soluble extract content, and descriptive and hedonic sensory assessment and overall assessment. The selected formula based on the final result is the addition of 80% clover powder and 20% red ginger powder with a water content of 16.68%; ash content 4.71%; antioxidant activity 207.745 ppm; and water-soluble essence content of 19.02%. The sensory quality test of the selected products obtained a brownish-green color, not unpleasant, and a bit spicy. The results of the hedonic test showed that the color, aroma, and taste of powder infusion were preferred by the panellists.

Pengaruh Teknik Pembersihan Dan Wadah Penyimpanan Terhadap Preferensi Serangga Hama Lanas (Cylas formicarius Fabricius) Dan Kualitas Ubi Jalar (Ipomoea batatas (L). Lam) CV. Cilembu Herawati, Lia; Roosma Ria , Elly; Amalia, Lia
OrchidAgro Vol. 4 No. 2 (2024)
Publisher : Fakultas Pertanian Universitas Winaya Mukti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35138/orchidagro.v4i2.809

Farmers who have been cultivating sweet potatoes have complained about the large number of pest attacks which can cause a decrease in the quality of their harvest. The storage of Cilembu sweet potatoes currently carried out by farmers is still traditional. The aim of this research was to study the interaction between cleaning techniques and storage containers on the preferences of lanas insect pests and the quality of Cilembu sweet potatoes. The research was a factorial experiment with two factors and three replications using the Completely Randomized Design (CRD) method. The first factor is the technique of cleaning sweet potatoes using conventional water spraying (c1), brushing sweet potatoes using a coconut fiber brush (c2), soaking using foodgrade liquid soap (c3) and quick dipping in 10 mL-1 neem solution (c4). The second factor, storage in a container with a gauze lid to provide air circulation (s1) and a container with a tight lid (s2). Data were analyzed using analysis of variance analysis of variance (ANOVA) with a level of 5%. The experimental results showed that there was an interaction on the preference level parameters of the lanas insect pest. The cleaning technique using quick dipping of sweet potatoes that have been washed and stored in a gauze container can reduce the preference of lanas insects to eat and lay eggs. By lowering the level of pest attacks, the quality of sweet potatoes will be better maintained. Keywords: Sweet Potatoes, Cleaning Techniques, Storage Containers, Azadirachta indica

Formula dan Umur Simpan Minuman Serbuk Berbasis Rosela dengan Penyalut yang Berbeda Monita, Gita; Mardiah, Mardiah; Jumiono, Aji; Akil, Syahril; Amalia, Lia
JURNAL AGROTEKNOLOGI Vol 17 No 02 (2023)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v17i02.44170

Research on functional foods has been conducted by many researchers for healthy benefit (as an anti-obesity, anti-inflammatory, herbal drink, etc). One interesting research is the development of roselle (Hibiscus sadbariffa Linn) based functional foods in the form of powder drinks and its shelf life during storage. So that, this study aims to determine the shelf life of powder drinks made from roselle extract, lemon extract, mangosteen peel extract, and EGCG (epigallocatechin galat). In this study, the application of roselle extract was carried out with three different types of coating materials. Determination of shelf life was tested for moisture content, anthocyanin content, and vitamin C content to obtain roselle extract formulations with selected coating ingredients. The data obtained were analyzed using oneway ANOVA. The powder drink formulation was stored at 3 different temperatures of 25, 35, and 45oC for 16 days. Tests were carried out on days 0, 4, 8, and 16 days. The shelf life calculation is calculated based on the Accelerated Shelf Life Test (ASLT) Arrhenius model. The results showed that the type of encapsulated coating had a significant effect on the characteristics of water content, anthocyanin levels, and vitamin C levels at the level of 95%. The F3 sample (roselle extract, maltodextrin, pectin, and whey) was the most stable sample and had the longest shelf life in roselle powder beverage at 512 days at a storage temperature of 25oC. Keywords: anthocyanin, coating material, roselle extract, shelf life, vitamin C

Karakteristik Kimia dan Sensori Bandrek Instan Pasta dengan Penambahan Sari Kurma Sukari (Phoenix dactylifera. L) dan Ekstrak Jahe Merah (Zingiber offinale var. Rubrum) Chaerunnisa, Syakira; Amalia, Lia; Hutami, Roy
Karimah Tauhid Vol. 3 No. 3 (2024): Karimah Tauhid
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/karimahtauhid.v3i3.12332

Bandrek adalah minuman tradisional Sunda, Jawa Barat dan berbahan dasar berbagai rempah. Tujuan penelitian ini adalah untuk mempelajari pengaruh penambahan sari kurma dan ekstrak jahe terhadap karakteristik kimia, mutu sensori, hedonik atau tingkat kesukaan, dan nilai kalori produk terpilih. Metode yang digunakan yaitu RAL 1 faktor dengan perbandingan konsentrasi sari kurma dan ekstrak jahe dengan 3 taraf perlakuan (66,7%:33,3%), (77,8%:22,2%), dan (88,9%:11,1%). Data dianalisis dengan uji ANOVA dan uji Duncan. Hasil dari penelitian ini yaitu penambahan sari kurma dan ekstrak jahe berbeda memberikan pengaruh nyata (p<0,05) terhadap kadar protein dan karbohidrat tetapi tidak berpengaruh nyata terhadap kadar air, kadar abu, dan kadar lemak. Berpengaruh nyata juga terhadap karakteristik mutu sensori (warna, aroma, rasa, kehalusan) dan hedonik (warna, aroma, rasa, tekstur, overall). Produk terpilih adalah perlakuan A3 dengan kadar air 48,45%, kadar abu 1,02%, kadar lemak 1,63%, kadar protein 4,04%, dan kadar karbohidrat 8,59%. Kalori pada produk terpilih adalah 65,19 Kkal per 100 gram.

Karakteristik Kimia dan Organoleptik Brownies Tepung Kulit Pisang Kepok Kuning (Musa paradisiaca L.) Syafira, Fika Putri; Amalia, Lia; Rohmayanti, Titi
Karimah Tauhid Vol. 3 No. 3 (2024): Karimah Tauhid
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/karimahtauhid.v3i3.12660

Perlu dilakukan upaya untuk mengurangi impor dan penggunaan tepung terigu di Indonesia menggunakan bahan baku lokal salah satunya tepung kulit pisang kepok kuning. penelitian ini bertujuan untuk memanfaatkan limbah kulit pisang kepok kuning menjadi tepung sebagai substitusi tepung terigu dalam pembuatan brownies. Penelitian ini menggunakan Rangkaian Acak Lengkap (RAL) faktorial dua faktor. Faktor pertama perbandingan tepung (tepung terigu:tepung kulit pisang kepok kuning) dengan tiga taraf perlakuan (60:40), (50:50), dan (40:60). Faktor kedua penambahan sukrosa dengan dua taraf perlakuan (100 g) dan (120 g). Analisis data menggunakan ANOVA dengan Uji Lanjut Duncan. Hasil penelitian menunjukkan bahwa berdasarkan uji sidik ragam (ANOVA) diketahui perbandingan tepung (tepung terigu:tepung kulit pisang kepok kuning), penambahan sukrosa serta interaksinya memberikan pengaruh terhadap karakteristik kimia (kadar air, kadar abu, kadar lemak, kadar protein, dan kadar karbohidrat), mutu sensori (warna dan aroma) dan hedonik (warna) brownies. Perbandingan tepung terigu:tepung kulit pisang kepok kuning serta interaksi antara perbandingan tepung dengan penambahan sukrosa memberikan pengaruh terhadap mutu sensori (tekstur). Penambahan sukrosa serta interaksi antara perbandingan tepung dengan penambahan sukrosa memberikan pengaruh terhadap mutu sensori (rasa) brownies yang dihasilkan. Kadar air yang diperoleh berkisar antara 12,95-15,47%, kadar abu 2,17-2,87%, kadar lemak 23,85-32,78%, kadar protein 5,12-8,24%, kadar karbohidrat 48,9-55,91%, nilai energi 447,85-500,18 kkal/gram, mutu sensori warna 4,41-7,63 (coklat cerah hingga coklat pekat), aroma 5,68-6,96 (beraroma pisang), tekstur 5,78-7,07 (lembut), rasa 6,4-7,22 (manis), serta hedonik warna 5,97-7,57, aroma 6,4-6,89, tekstur 6,2-6,87, rasa 6,27-6,58, dan overall 6,32-6,78, masing-masing ke arah sangat suka.

Co-Authors Agus Budiyanto Ai Komariah -, Ai Komariah Aji Jumiono Akil, Syahril Al Ghifari Ramadhan, Rafly Amalia, Elsa AMINULLAH Aminullah Aminullah Anik Zumaeroh Azizah, Rifdah Bilqisthy , Salmiah Rahayu Budiasih, R Chaerunnisa, Syakira Dina Sudjana Dinda Army Trimelati Distya Riski Hapsari Dita Wulandari E. Y. Purwani Eliska, Arshyla Erna Puspasari Fanani, Muhammad Zainal Fellicia, Jovita Feranica Firdaus, Muhammad Revy Fitriana, Nadia Fitrilia, Tiana Guna Wibawa, Sultan Hanan, Acep Helmi Haris Herawati, Lia Hudaya Mulyana Hutami, Roy Indradewa, Rhian Indriani, Loli Intan Kusumaningrum Irmawati Irmawati Ismah, Nabilah Nurul Januarisca, Brida Januarisca, Brida Kurniawan, M. Fakih Kusumaningrum, Julia Lidiyani, Nurfitri Linda Mei Velina Luthfiya Azzahra, Haura Maesaroh, Mia Mardiah Mardiah Monita, Gita Muhammad Rifqi Muhammad Rifqi Muhammad Rifqi Suryana Mulya, Sahnur 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 Pertiwi, Sri Rezeki Retna Putri Daliesta, Nenda Fuji Putri, Fenia Apriliani Putri, Syalwa Dania Rachmaini, Fitri Raden Haryo Bimo Setiarto Rahayu, Cherry Ramadhan, Muhamad Fauzi Rambe, Muhammad Ikbal Ria, Elly Roosma Riski Hapsari , Distya Rizki, Ahmad Miftahul Rohana Abdullah Roni Assafaat Hadi Rosy Hutami S., Hartini Saepul Adnan Salsabila Samsul, Asep Sari, Amelia Nurlaelasari Siti Aminah Siti Aminah Siti Fauziah Siti Nurhalimah Sofyan, Nurul azfy Sri Rejeki Pertiwi Sugandi, Ullyanna Rachmah Sukmawati, Deti Suradi, Alivia Veditami Syafira, Fika Putri Syifa, Nurhaeni Titi Rohmayanti Ulfah, Indriana Utami, Intan Velita, Velita Wardani, Widya Azzahra widodo, R. wahyono Wikaningtyas, Pratiwi Wilna Iznilillah Wilujeung, Sri Wiraningrum, Sekar Yasir Mokodompis Yusdianti Febriani

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