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All Journal AGRIKA Jurnal Biolokus: Jurnal Penelitian Pendidikan Biologi dan Biologi TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian AGROMIX Agrotechbiz Prisma Sains: Jurnal Pengkajian Ilmu dan Pembelajaran Matematika dan IPA IKIP Mataram
Donowarti, Idiek
Fakultas Pertanian Universitas Wisnuwardhana Malang
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Earth & Planetary Sciences Education Electrical & Electronics Engineering Energy Engineering Environmental Science Mathematics Physics Social Sciences Other

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PENGEMBANGAN METODE TEKNIK IMAGE PROCESSING UNTUK PEMUTUAN (GRADING) BUAH PISANG CAVENDIS SEGAR SECARA NONDESTRUKTIF Idiek Donowarti; Q Qomarudin
Agrika Vol 10, No 2: November 2016
Publisher : Badan Penerbitan Universitas Widyagama Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (905.572 KB) | DOI: 10.31328/ja.v10i2.856

Abstract

Tujuan penelitian adalah untuk: (1) mempelajari parameter mutu pisang cavendis segar dengan menggunakan image processing, (2) mengetahui hubungan sifat fisiko kimia buah pisang dengan parameter mutu yang diukur dengan teknik Image processing, (3) pemutuan pisang cavendis segar secara non destruktif dengan teknik Image processing. Penelitian ini dilakukan di laboratorium Pertanian Terpadu, Fakultas Pertanian Universitas Wisnuwardhana Malang. Pisang Cavendish, dibeli dari petani di Gondang Legi, Malang. Sebanyak 3 tandan dengan tingkat kematangan 90, 100, dan 110 hari. Masingmasing tandan diambil sampel 40 buah. Hasil penelitian ini menunjukkan bahwa: terdapat perbedaan nilai variabel indeks green (G) dan variabel intensitas (I) pada setiap umur pisang, sedangkan variabel red-blue (RB) dan hue saturation (HS) tidak berbeda. Semakin matang buah maka semakin turun tingkat kekerasannya hubungan ini ditunjukkan dengan persamaan regresi y = -0.0937x + 11.468 dengan nilai R2 = 0.8173, sedangkan hubungan antara total padatan terlarut dengan tingkat kematangan ditunjukkan dengan persamaan y = 0.859x - 74,766 dengan R2 = 0.8365. Tingkat akurasi prediksi kemulusan permukaan kulit mencapai 96.15%.
Pengamatan hasil olahan daun beluntas (Pluchea indica L.) terhadap sifat fisika dan kimianya Idiek Donowarti; Fidhiani Dayang Diah

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v11i2.2166

Abstract

This study was carried out to determine some bioactive phytochemicals in beluntas commonly consumed in Java, Indonesia. It is also to know the effect of fruit processing forward its phytochemicals content. This research comprised two steps including qualitative and quantitative test. The result of qualitative test showed that Pluchea indica L containing of alkaloid and polyphenols. Based on its polyphenols content, Pluchea indica L boiled was the best treatment. The light green variety has total polyphenol value 83,113 mg/g with the brightness (L*) and the greeness (a) value are 46,400 and 2,967. Furthermore, the fresh pluchea indica leaf has total polyphenol value 39,135mg/g with the brightness (L*) and the greeness (a) value are 46,067 and 2, respectively. Fruit processing intervariety of Pluchea indica L did not give significant effect on water content. Besides, variety and fruit processing did not give significant effect on colour (b). The solute n-hexane to analize with thin layer chromatography indicated that this bolied pluchea iindica leaf content terpenoid compound. Bioactive phytochemicals are widely distributed in these foods, although their concentrations are variable among the different types of fruits. These results indicate that this fruits may provide a potential source of dietary antioxidant as a functional food.
FORMULASI ROTI TAWAR DENGAN SUBTITUSI TEPUNG UBI JALAR DAN TEPUNG TEMPE KEDELE (KAJIAN TERHADAP KUALITAS KIMIAWI ROTI TAWAR) Idiek Donowarti

Publisher : Fakultas Pertanian Universitas Yudharta Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (59.779 KB) | DOI: 10.35891/agx.v7i2.708

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh proporsi bahan (tepung terigu, tepung ubi jalar dan tempe terhadap kualitas kimia roti tawar yang dihasilkan, sehingga akan mengurangi ketergantungan terhadap tepung gandum dan mengurangi masalah KKP (kurang kalori protein) Penelitian dilakukan dengan metode Percobaan experimental. Penelitian terdiri dari dua tahap Tahap pertama untuk mendapatkan komposit tepung terigu dan tepung ubi jalar yang paling baik. Tahap kedua ditujukan untuk mendapatkan formulasi tepung terigu, tepung ubi jalar dan, tepung tempe yang paling baik melalui pengamatan parameter kadar air, kadar protein, kadar lemak, kandungan serat kasar dan kadar abu. Hasil penelitian menunjukan bahwa tepung komposit yang terbaik adalah tepung terigu 80%, tepung ubi 20% yang memberikan kadar lemak 1,07%, kadar protein 10,88%, kadar air 10,995%, kandungan serat kasar 0,03% dan kadar abu 0,92%.. Penambahan tepung tempe secara proporsional yang terbaik adalah 5%, yang memberikan volume kadar lemak 5,056%, kadar protein 7,618%, kadar air 30,976%, kandungan serat kasar 1,162% dan kadar abu 2,544%,  
KAJIAN PEMBERIAN KALSIUM (Ca) UNTUK MEMPERTAHANKAN SIFAT KIMIA BUAH SAWO Yekti Sri Rahayu; Idiek Donowarti

Publisher : Fakultas Pertanian Universitas Yudharta Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (28.79 KB) | DOI: 10.35891/agx.v2i1.736

Abstract

Penelitian ini bertujuan untuk mempelajari sumber kalsium terbaik dan konsentrasi kalsium optimal untuk mempertahankan karakteristik kimia buah sawo. Penelitian dilakukan di Laboratorium Terpadu Fakultas Pertanian Universitas Wisnuwardhana, Malang. Metode Penelitian menggunakan Rancangan Acak Lengkap (RAL) yang disusun secara faktorial, terdiri dari 2 faktor dan diulang 3 kali. Faktor pertama adalah jenis sumber Kalsium: A1 = CaCl2; A2 = Ca(OH)2; yang kedua adalah konsentrasi sumber Kalsium: K1: 0%, K2: 0,2%; K3: 0,4%; K4: 0,6%. Sawo direndam dalam larutan CaCl2 dan Ca(OH)2 dengan konsentrasi sesuai perlakuan, sawo direndam dalam larutan CaCl2 dan Ca(OH)2 dengan konsentrasi sesuai perlakuan, pada tekanan vacum dalam tanki – 60 cm Hg sampai dengan – 70 cm Hg. Masing-masing larutan dipakai untuk merendam selama 10 menit. Data dianalisis dengan uji ANOVA, dilanjutkan dengan uji Beda Nyata Terkecil pada taraf 5%. Hasil penelitian menunjukkan bahwa perendaman buah sawo dalam larutan Ca(OH)2 0,6 % menyebabkan buah mempunyai nilai total padatan terlarut terendah ( 17,00 0Brix), gula reduksi terendah (22,580 %), kandungan pati tertinggi yaitu 1,70 %, pH terendah (3,05), kadar kalsium tertinggi sebesar 80,02 mg/100gr. Perendaman CaCl2 0,6 % memberikan total padatan terlarut terendah (17,060Brix), kandungan pati tertinggi 1.73%, pH terendah (3,71), kadar tanin terendah yaitu sebesar 0,249 mg/100gr, kadar air tertinggi (81,696%), dan umur simpan tertinggi yaitu rata-rata setara 6 hari. Kata kunci: buah sawo, kalsium, sifat kimiawi
Content of Phenols and Flavonoids from Distillation of Beluntas (Pluchea indica l.) Leaves with Variables of Distillation Temperature and Pressure Idiek Donowarti; Juli Rahaju; Djohar Noeriati Retno Dahoelat
Prisma Sains : Jurnal Pengkajian Ilmu dan Pembelajaran Matematika dan IPA IKIP Mataram Vol 12, No 1: January 2024
Publisher : IKIP Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/j-ps.v12i1.10800

Abstract

This study focuses on examining the properties of phenolic and flavonoid compounds that result from the distillation of beluntas (Pluchea indica L) leaves, with changes in temperature and distillation pressure as the variables.  A randomized block design method used in this reserach to arranged factorially with two factors, namely distillation temperature and distillation pressure. Data is displayed in the form of graphs and tables. The research results show that the variables of pressure and temperature of the distillation have a tendency to influence the bioactive levels of the distillation products analyzed. The pressure factor and increasing distillation temperature have a tendency to influence the levels of polyphenols and vitamin C, namely increasing the levels at a pressure of 14.5 psi, on the other hand reducing the levels of polyphenols and vitamin C at a pressure of 29 psi. Increasing distillation temperature does not tend to increase flavonoid levels at high pressure, while increasing two distillation factors, namely temperature and pressure, appears to increase the antioxidant capacity of distillation products.
Research trends related to Beluntas (Pluchea indica L.) in Indonesia during and post covid-19 based on scopus database Donowarti, Idiek
Jurnal Biolokus: Jurnal Penelitian Pendidikan Biologi dan Biologi Vol 7, No 1 (2024): June
Publisher : Universitas Islam Negeri Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30821/biolokus.v7i1.3599

Abstract

This study aims to analyze important trends and information (findings) regarding Pluchea indica research in Indonesia during and after Covid-19 based on the Scopus Database. This research uses a systematic literature review (SLR) by adapting Moher's version of the PRISMA model to find the right articles. An interesting finding from this SLR is that the publication trend of Pluchea indica tends to increase in 2022-2024 even though the data ignores other types of publications (such as reviews, conference articles, chapters, books, and editorials, and in 2024 it is still ongoing so it is very likely that the number of articles will increase in end of year. There are several universities that are prominent in Pluchea indica research. Many universities in Indonesia are starting to be interested in focusing their research on Pluchea indica, in total, not per university and red) in the Scimago Journal & Country Rank. This shows that there have been no research articles on Pluchea indica that have made it into reputable journals or been included in major publishers. Eleven articles show that Pluchea indica, especially its leaves, have various medicinal properties and can be used in daily medical practice. days. Pluchea indica also has a connection or potential if it is associated with COVID-19.
PERUBAHAN SIFAT FISIK PISANG CAVENDISH SEGAR AKIBAT PENYIMPANAN DALAM SUHU RENDAH Donowarti, Idiek; Kirnoprasetyo, Istiyono
Agrotechbiz : Jurnal Ilmiah Pertanian Vol 11 No 2 (2024): Agrotechbiz: Jurnal Ilmu Pertanian
Publisher : Universitas Panca Marga Probolinggo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51747/agrotechbiz.v12i2.2267

Abstract

Indonesia's banana exports have increased in line with the increasing demand for fresh fruits in the international market. Data from BPS shows that in 1993 Indonesia's banana exports only reached 1300 tons, but in 1994, 1995 and 1996 there were 33 092 tons, 55 317 tons and 94 107 tons of bananas with a value of 5 821 934, 8 637 427 and 17 356 737 USD, respectively. . As a perishable commodity, Indonesia's banana exports are faced with technical constraints in post-harvest handling to anticipate transportation needs that allow the fruit to survive raw during transportation with maintained quality. This study aims to determine the changes in the physical properties of fresh Cavendish bananas due to low temperature storage. This study is a Factorial experiment prepared by a Complete Random Design (RAL) consisting of two factors. Factor I is Storage in Low Temperature (KD) i.e. KD1 (stored at 13 Each is repeated 3 times. The observations made during the study included three stages, namely: the raw materials before storage, after storage, and after the bananas reached a color score of 6 (ripening at room temperature). Observations are made after 35 days of storage. The results showed that there were changes in physical properties in weight loss, flesh/skin ratio and fruit hardness)
Co-Authors Djohar Noeriati Retno Dahoelat Fidhiani Dayang Diah Juli Rahaju Kirnoprasetyo, Istiyono Qomarudin - Yekti Sri Rahayu