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All Journal Jurnal Akademika Biologi Cannarium (Jurnal Ilmu-ilmu Pertanian) Jurnal Pangan dan Agroindustri Journal of Economic Education Jurnal Teknologi Pangan dan Hasil Pertanian Biosaintifika: Journal of Biology & Biology Education PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal Pasopati : Pengabdian Masyarakat dan Inovasi Pengembangan Teknologi Journal of Food and Agricultural Product Tematik Journal of Bioresources and Environmental Sciences
Sari, Anisa Rachma
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Aerospace Engineering Agriculture, Biological Sciences & Forestry Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Environmental Science Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Public Health Social Sciences

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How an Effective Strategy For Implementing Ecopreneurship in Batik MSMEs? Analythical Hierarchy Process Approach Widjajanti, Kesi; Sugiyanto, Eviatiwi Kusumaningtyas; Widyaevan, Dea Aulia; Sari, Anisa Rachma
Journal of Economic Education Vol 13 No 1 (2024): June 2024
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/jeec.v13i1.73438

Abstract

This study aims to formulate an effective strategy for implementing ecopreneurship in batik MSMEs. The sampling technique used purposive sampling to ensure that the selected samples have a direct relationship with ecopreneurship practices. Key respondents include MSME owners, environmental experts, academics, and policy makers in the MSME sector. Data collection was carried out through structured interviews, questionnaires, and documentation studies. The questionnaire was designed to evaluate the priorities of respondents. The results of the study indicate that the first priority strategy alternative in the strategy for implementing ecopreneurship in batik MSMEs is the substitution of synthetic dyes for natural dyes with a local weight of 0.60 and a global weight of 0.24. This shows the urgency to reduce environmental impacts through the use of environmentally friendly raw materials. The development of recycled raw materials and the processing of liquid waste into new products are ranked second because of the relevance of both in supporting efficiency and sustainability
Peningkatan Keterampilan Pembuatan Soygurt Nangka Berempah Bagi Siswa SMA Muhammadiyah 4 Kendal Sari, Anisa Rachma; Cahyanti, Antonia Nani; Rahman, Bhisma Aulia; Puspita, Shania Dara
TEMATIK Vol. 5 No. 1 (2025): Januari
Publisher : Universitas Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26623/tmt.v5i1.11028

Abstract

Keterbatasan sumber daya guru di SMA Muhammadiyah 4 Kendal menyebabkan keterampilan siswa untuk berwirausaha kurang mewadahi dalam memperkuat kompetensi lulusan yang tidak melanjutkan ke jenjang Perguruan Tinggi. Tujuan kegiatan adalah mensosialisasi dan mendemonstrasikan pembuatan soygurt nangka berempah sehingga dapat meningkatkan pengetahuan dan keterampilan siswa. Metode pelaksanaan kegiatan dimulai dengan survei, koordinasi, persiapan, pembagian kuisioner pre-test, penyampaian materi, mendemonstrasi pembuatan soygurt nangka berempah serta evaluasi kegiatan melalui pembagian kusioner post-test dan meminta testimoni kegiatan serta produk pada peserta. Hasil kegiatan menunjukkan terjadi peningkatan pengetahuan rata-rata sebesar 10,26% setelah mengikuti kegiatan tersebut. Peserta dengan tingkat pemahaman sangat tinggi meningkat sebesar 33,33%. Bioteknologi pangan yang ditawarkan dalam kegiatan dapat menarik sebanyak 35,71% siswa untuk berwirausaha. Berdasarkan hasil dari kegiatan yang telah dilakukan, peserta yang awalnya belum mengerti dan belum pernah membuat soygurt nangka berempah menjadi lebih memahami dan menjadi memiliki gambaran dalam pembuatan soygurt nangka berempah.
Phytochemical Characteristics of Microencapsulated Purple Sweet Potato (Ipomoea batatas L.) Antin 3 Variety with Chitosan and Alginate putri, Aldila; Sari, Anisa Rachma; Azkia, Mita Nurul
Journal of Food and Agricultural Product Vol. 5 No. 1 (2025): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v5i1.6288

Abstract

Microencapsulation is one of the techniques used to protect and increase the stability of bioactive compounds contained in natural materials, such as purple sweet potato. Purple sweet potato variety Antin 3 contains various phytochemical compounds that have potential as a source of antioxidants, but these compounds are easily degraded by external factors. This study aims to evaluate the differences in phytochemical characteristics of microencapsulated purple sweet potato variety Antin 3 with chitosan and alginate dressing materials. Microencapsulation was done using spray drying method and characterization was done by measuring total phenol content, antioxidant activity, and anthocyanin. The research method used is an experimental method with a randomized block design (RBD) consisting of one factor, namely the difference in coating materials: chitosan and alginate. The results showed significant differences in phytochemical characteristics between the two coating materials, where alginate produced microencapsulation with higher levels of anthocyanin and total phenolic phenol compounds. However, results encapsulated with chitosan showed higher antioxidant activity although not significantly different. Alginate microencapsules also had smaller and more uniform particle size. These findings may provide further information regarding the choice of coating materials in the development of more stable and effective purple sweet potato-based products. Keywords: microencapsulation of phytochemicals, bioactive stability, characterization of phenolic compounds
Drying kinetics and thermal energy evaluation of Moringa oleifera leaves drying using dehumidification with zeolite Siqhny, Zulhaq Dahri; Sari, Anisa Rachma; Utari, Febiani Dwi; Djaeni, Mohamad
Journal of Bioresources and Environmental Sciences Vol 3, No 1 (2024): April 2024
Publisher : BIORE Scientia Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61435/jbes.2024.19811

Abstract

Moringa Oleifera leaves contain many phytochemical compounds, as the potential source of antioxidants. The leaves must be converted into dried form to extend the shelf life and prevent the nutritional qualities. The lack of a common sun-drying process for Moringa Oleifera leaves is dependent on the weather. But using convective dryers also requires high investment costs and results in very low energy efficiency. One potential option to enhance energy efficiency is lowering the humidity by dehumidification with zeolite. This research aims to evaluate the effect of drying temperature and the weight of adsorbent (zeolite) on drying kinetic and thermal efficiency of Moringa Oleifera leaves drying. Moringa Oleifera leaves were dried under different drying temperatures (30-70℃) and weight of zeolite (0-0.3 kg). The moisture content of Moringa Oleifera leaves and the input-output temperature was recorded to evaluate the moisture reduction and thermal efficiency. Results showed that the Page model can be used to predict the drying time. At the higher drying temperature and higher zeolite weight, moisture reduction and thermal efficiency increased. But the effect of zeolite is only significant in drying at temperatures below 50℃.
Pelatihan Penerapan Teknologi Mesin Retort Cerdas untuk Menambah Daya Simpan Produk Olahan Jamur Tiram bagi Anggota Kelompok UPPKA Rizky Lancar Kelurahan Pongangan Gunungpati Semarang: Training on the Application of Smart Retort Machine Technology to Increase the Shelf Life of Processed Oyster Mushroom Products for UPPKA Group Members Rizky Lancar, Pongangan Village, Gunungpati, Semarang Sukur, Muji; Februariyanti, Herny; Sari, Anisa Rachma; Nurraharjo, Eddy
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 10 No. 4 (2025): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/pengabdianmu.v10i4.8501

Abstract

Food preservation is a crucial aspect of the food industry, especially to extend shelf life, maintain quality, and ensure consumption safety. Preservation methods such as pasteurization and sterilization effectively inhibit the growth of pathogenic microorganisms without reducing the nutritional value of food. The UPPKA "Rizky Lancar" group in Pongangan Village, Semarang, has developed a business cultivating and processing oyster mushrooms into various products such as satay, meatballs, and nuggets. However, they face several challenges, including short product shelf life, unstable raw material supply, limited processing and packaging technology, and limited marketing reach. To overcome these problems, the Community Partnership Program team provides training and assistance that includes the application of appropriate technology such as a microcontroller-based food sterilization machine to optimally control temperature and pressure. Students are also involved through a student-centered learning model, with contributions in literacy studies, system development, implementation of information technology for marketing, and protection of intellectual property rights and scientific publications. Product diversification efforts are also carried out by developing various innovations in oyster mushroom processing that can be preserved, thus expanding product variations and meeting various consumer preferences. These new products are expected to increase competitiveness in the market and open up wider marketing opportunities. The expected results of this program include increasing the shelf life and quality of processed mushroom products, expanding the range of products through diversification of preserved products, increasing production capacity and efficiency through the use of modern technology, and strengthening marketing strategies based on information technology.
Pengaruh Lama Pencelupan Pada Larutan Ozon Terhadap Sifat Fisik dan Biokimia Daun Cincau Hijau (Cyclea barbata) Selama Penyimpanan Fitriana, Ika; Sari, Anisa Rachma
Cannarium Vol 19, No 2 (2021)
Publisher : Universitas Khairun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33387/cannarium.v19i2.4224

Abstract

Cincau hijau merupakan salah satu komoditi yang banyak dimanfaatkan daunnya karena mengandung banyak nilai gizi, tetapi mudah mengalami kerusakan. Air yang mengandung gas ozon dapat digunakan untuk memperpanjang umur simpan tanaman karena tidak meninggalkan residu, tidak mengubah warna, aroma serta tidak menguraikan senyawa organik dalam bahan pangan. Tujuan dari penelitian adalah untuk mengetahui pengaruh lama pencelupan larutan ozon terhadap sifat fisik dan biokimia daun cincau hijau selama penyimpanan. Bahan utama dalam penelitian ini adalah daun cincau hijau kultivar arthaloka dan air minum merk BIRU, sedangkan alat yang digunakan adalah mesin ozon tipe DTM Sterilizer tipe KX919. Tahapan penelitan terdiri: persiapan daun cincau dan larutan ozon, pencelupan kedalam larutan ozon dan pengujian sifat fisik (warna dan tekstur) serta sifat biokimiawi (total padatan terlarut dan total asam). Metode penelitian adalah RAL sederhana dengan perlakuan berupa waktu pencelupan pada larutan ozon dengan pengulangan sebanyak 4 kali. Hasil penelitan menunjukkan waktu pencelupan pada larutan ozon selama penyimpanan berpengaruh nyata terhadap sifat fisik warna, akan tetapi tidak berpengaruh nyata terhadap tekstur dari daun cincau hijau. Sifat biokimiawi berupa total padatan terlarut dan total asam dari daun cincau hijau berpengaruh nyata akibat waktu pencelupan pada larutan ozon selama penyimpanan. Keywords: larutan ozon, tekstur, total asam, total padatan terlarut, warna
Pelatihan Penerapan Teknologi Mesin Cerdas Sterilisasi Media Jamur Tiram Bagi Anggota Kelompok Petani Jamur Tiram Tegal: Training on the Application of Smart Machine Technology for Sterilizing Oyster Mushroom Media for Members of the Tegal Oyster Mushroom Farmers Group Sukur, Muji; Utomo, Mardi Siswo; Sari, Anisa Rachma; Ningsih, Dewi Handayani Untari
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 9 No. 1 (2024): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/pengabdianmu.v9i1.5756

Abstract

Microbial contamination in making oyster mushroom planting media is a problem that every mushroom farmer often experiences. The main obstacle experienced by farmers is that the level of contamination in making media is still high, around 20%. This causes mushroom farmers to be reluctant to make their mushroom media (baglog). The application of intelligent machines to control the sterilization process of mushroom media controlled by a microcontroller is expected to overcome the problems experienced by farmers. The training program for making oyster mushroom media is a significant effort to support the growth and development of the oyster mushroom cultivation industry. This abstract summarizes the training program's objectives, methodology, results, and impact in increasing farmers' understanding and skills in producing high-quality media for oyster mushroom cultivation. This program aims to provide in-depth knowledge to participants, starting from mixing the composition of ingredients, the sterilization process, and the process of planting seeds (inoculation) in accordance with media-making standards. Through intensive training, participants learn the latest raw material selection, formulation, sterilization, and media packaging techniques. The training also includes hands-on media-making practice, enabling participants to master the necessary skills. In addition, this training program also allows participants to understand the importance of sustainable practices in oyster mushroom cultivation by integrating ecological aspects in media production. This helps in maintaining environmental balance and supports sustainable industrial growth.
CHEMICAL AND ANTIOXIDANT CHARACTERISTICS OF FERMENTED YELLOW PUMPKIN FLOUR WITH VARIATION OF MICROORGANISMS AND FERMENTATION TIME Sari, Anisa Rachma; Putri, Aldila Sagitaning; Gunantar, Devy Angga
Jurnal Pangan dan Agroindustri Vol. 12 No. 1: January 2024
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2024.012.01.3

Abstract

Pumpkin flour produced through fermentation can increase its nutritional value. This study aims to analyze the chemical characteristics and antioxidants of fermented pumpkin flour with variations in microorganisms and fermentation time, as well as the correlation between the two factors, and determine the best formulation. This study used a factorial group randomized design method with two factors, namely, variation of microorganism and fermentation time. The data obtained were analyzed using factorial ANOVA, followed by the Duncan Multiple Range Test (DMRT) test with a confidence level of 95% using SPSS 23. The chemical characteristics of fermented pumpkin flour showed an interaction between fermentation microorganisms and the length of fermentation time on the antioxidant activity of fermented pumpkin flour, but there was no interaction between fermentation microorganisms and the length of fermentation time on the moisture content, ash, protein, fat, and carbohydrates of fermented pumpkin flour. Fermentation by S. cerevisiae for 3 days had the best chemical characteristics and antioxidant activity of fermented pumpkin flour. Researchers hope that the application of fermentation in processing pumpkin into flour can increase the nutritional value, the economic value, and the value of health.
Co-Authors Antonia Nani Cahyanti Azkia, Mita Nurul C. Hari Wibowo Dea Aulia Widyaevan Devy Angga Gunantar, Devy Angga Dewi Handayani Untari Ningsih Eddy Nurraharjo Endang Kusdiyantini Enny Yusuf Wachidah Yuniwarti Enny Yusuf Wachidah Yuniwarti Eviatiwi Kusumaningtyas Sugiyanto fitriana, ika Fitriana, Ika Herny Februariyanti Kesi Widjajanti M. Djaeni Mardi Siswo Utomo MG Isworo Rukmi Muji Sukur Puspita, Shania Dara Putri, Aldila Putri, Aldila Sagitaning Rahman, Bhisma Aulia Sidiq, Asah Wiari Siqhny, Zulhaq Dahri Soraya Kusuma Putri Sri Budi Wahjuningsih, Sri Budi Tyas Rini Saraswati Tyas Rini Saraswati Utari, Febiani Dwi Wibowo, C. Hari Wibowo, C.Hari