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Pengaruh Bubuk Bawang Putih dan Garam Dapur terhadap Masa Simpan Tahu pada Suhu Kamar dalam Lingkungan Asam Nuranisa, Hida Arliani; Prasetyaningsih, Yusi; Marlina, Lusi
Jurnal Teknik: Media Pengembangan Ilmu dan Aplikasi Teknik Vol 16 No 2 (2017): Jurnal Teknik - Media Pengembangan Ilmu dan Aplikasi Teknik
Publisher : Fakultas Teknik - Universitas Jenderal Achmad Yani

Industri tahu harus menghasilkan tahu berkualitas yang dapat memenuhi kepuasan pelanggan untuk bertahan dalam persaingan bisnis saat ini. Alternatif pengawetan tahu dengan menggunakan bahan pengawet alami tunggal, menunjukkan hasil yang tidak jauh berbeda nyata, yaitu masing-masing pengawet hanya mampu mempertahankan mutu tahu yang baik dikonsumsi hanya sampai dua sampai tiga hari masa simpan. Oleh karena itu, pada penelitian menggunakan kombinasi dimana penelitian dilakukan untuk mengetahui pengaruh serbuk bawang putih dan garam (NaCl) terhadap tahu selama penyimpanan pada suhu kamar pada kondisi asam. Penelitian ini dilakukan dengan menggunakan rancangan acak lengkap dengan dua faktor, yaitu kombinasi bubuk bawang putih [A] Garam (NaCl) 5% + Jeruk nipis; (B): bubuk bawang putih (7%) + jeruk nipis; (C), Bawang putih bubuk (7%), dan garam (NaCl) 5%; [D] bubuk bawang putih (7%) + garam (NaCl) 5% dan jeruk nipis. Parameter yang dianalisis adalah total mikroba, pH tahu, dan karakteristik sensorik (warna, aromatik, rasa, dan tekstur). Hasil penelitian menunjukkan bahwa konsentrasi bubuk bawang putih berpengaruh sangat signifikan terhadap total mikroba, pH tahu, pH larutan terendam, dan karakteristik sensorik (warna, aromatik, rasa, dan tekstur). Konsentrasi garam berpengaruh sangat nyata terhadap pH tahu, pH larutan terendam, kadar air, dan karakteristik sensorik (warna, aromatik, dan rasa). Interaksi kedua faktor tersebut memiliki pengaruh yang sangat signifikan terhadap pH tahu, pH larutan terendam, dan karakteristik sensorik (aromatik dan bumbu). Konsentrasi bubuk bawang putih 7%, konsentrasi garam 5% dan nipis jeruk merupakan pengawet terbaik untuk kualitas tahu. Skor rata-rata tertinggi terhadap kesukaan tekstur, persen skor rata-rata terkecil pada uji visual kerusakan tahu selama masa penyimpanan (tekstur tidak kompak, adanya lender, adanya aroma asam tahu rusak) serta masih dapat mengawetkan tahu kurang lebih tujuh sampai sembilan hari.

PEMBUATAN KOLAM TERASERING UNTUK BUDIDAYA IKAN DI RW 23 DESA CILAME KECAMATAN NGAMPRAH KABUPATEN BANDUNG BARAT Marlina, Lusi; Rohmayani, Dini; Yuliana, Ade; Listiana, Reni; Iskandar, Rachmat
PUAN INDONESIA Vol. 5 No. 2 (2024): Vol. 5 No. 2 (2024): Jurnal Puan Indonesia Vol 5 No 2 Januari 2024
Publisher : ASOSIASI IDEBAHASA KEPRI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37296/jpi.v5i2.184

A community service team from TEDC Bandung Polytechnic conducted a community service activity in Cilame Village, Bandung Barat Regency. The activity was the construction of terraced ponds for fish farming. This activity aims to help improve the economy of Cilame Village residents with low incomes. The activity began with the formation of a community service team consisting of 13 people. The team then conducted a field survey to determine the location and theme of the community service. After that, the team made a letter of request to the Head of Rukun Warga 23, Cilame Village. The construction of the terraced pond was carried out at one of the residents' houses which had unused land in the front yard of their house. The pond is 2 meters x 1 meter x 0.5 meters in size. After the pond was completed, the community service team provided catfish and tilapia fry to the resident. The activity went smoothly and was completed on time. On April 12, 2021, the community service team handed over the pond to the residents of Cilame Village.

Pemberdayaan Warga Desa Cimanggu melalui Pembinaan Pembuatan Ekoenzim dan Nuget Tahu Marlina, Lusi; Sari, Myra Wardati; Cengristitama, Cengristitama; Damayanti, Eva
PUAN INDONESIA Vol. 6 No. 1 (2024): Jurnal Puan Indonesia vol 6 no 1 Juli 2024
Publisher : ASOSIASI IDEBAHASA KEPRI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37296/jpi.v6i1.237

This community service activity aims to realize the work program of the chemical engineering study program, serve the community, build a spirit of mutual cooperation and social care, and prepare students in accordance with the development and demands of society. The target of the activity is the community of Cimanggu Village, Ngamprah District, West Bandung Regency. This activity is based on Pancasila, Tri Dharma Perguruan Tinggi, and chemical engineering study program. The activity took place over two days, June 24-25, 2023, in Cimanggu Village. The first day was filled with persuasion to the community, and the second day was filled with socialization about making ecoenzymes from vegetable and fruit waste as soil fertilizers, and making tofu nuggets with the residents. This activity has been carried out well, and the entire series of events have been realized, including persuasion of residents, making ecoenzymes, socializing tofu nuggets, and helping residents with gardening. The response of the residents was quite enthusiastic.

Peningkatan Kapasitas Masyarakat Cimanggu Melalui Ecobrick dan Sabun Ramah Lingkungan sebagai Solusi Marlina, Lusi; Damayanti, Eva; Yuliana, Ade; Paryati, Retno
PUAN INDONESIA Vol. 6 No. 2 (2025): Jurnal Puan Indonesia Vol 6 No 2 Januari 2025
Publisher : ASOSIASI IDEBAHASA KEPRI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37296/jpi.v6i2.329

This community service activity aims to realize the work program of the chemical engineering study program, serve the community, build a spirit of mutual cooperation and social care, and prepare students in accordance with the development and demands of society. The target of the activity is the community of Cimanggu Village, Ngamprah District, West Bandung Regency. This activity is based on Pancasila, Tri Dharma Perguruan Tinggi, and chemical engineering study program. The activity took place over two days, June 24-25, 2023, in Cimanggu Village. The first day was filled with persuasion to the community, and the second day was filled with socialization about making ecoenzymes from vegetable and fruit waste as soil fertilizers, and making tofu nuggets with the residents. This activity has been carried out well, and the entire series of events have been realized, including persuasion of residents, making ecoenzymes, socializing tofu nuggets, and helping residents with gardening. The response of the residents was quite enthusiastic.

The Effect Of Purple Sweet Potato Starch Variation On Marshmallow Characteristics Ningsih, Ayu Puspita; Marlina, Lusi
IJFAC (Indonesian Journal of Fundamental and Applied Chemistry) Vol 9, No 3 (2024): October 2024
Publisher : IJFAC (Indonesian Journal of Fundamental and Applied Chemistry)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24845/ijfac.v9.i3.130

Purple sweet potato contains antioxidants such as beta-carotene and anthocyanins that have health benefits. This study utilizes purple sweet potato that has been processed into starch as a raw material for making marshmallows. This study aims to determine the best variation of purple sweet potato starch on marshmallow characteristics and its effect by referring to standards on soft confectionery. The research conducted was experimental with a Completely Randomized Design (CRD). The tests carried out include water content test, organoleptic test, acidity (pH) test and antioxidant activity. In the organoleptic test, there were significant differences in taste and texture, while in color and aroma, there were no significant differences. Hedonic test showed that panelists preferred the taste of marshmallows with 10 grams of purple sweet potato starch in sample a1. The best moisture content was found to be 17.74% in sample a1 dp and 17.81% in sample a2. The acidity (pH) value was found to be 6.88 in samples a1 and a1 dp and 6.5 in sample a3. Antioxidant activity in sample a1 was 50.11% and sample a3 was 38.73%. Based on the results of all tests, the results are in accordance with SNI 3547.2: 2008 Keywords: Marshmallow, Purple Sweet Potato Starch, Purple Sweet Potato, Kruskall Wallis Test, Variation of Purple Sweet Potato Starch

Variasi Waktu Lama Fermentasi dan Konsentrasi Gula Terhadap Karakteristik Hand sanitizer Kombucha Bunga Telang Puspitasari, Budiarti; Marlina, Lusi
JURNAL Al-AZHAR INDONESIA SERI SAINS DAN TEKNOLOGI Vol 9, No 3 (2024): September 2024
Publisher : Universitas Al Azhar Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36722/sst.v9i3.3128

This study aims to determine the effect of fermentation time and sugar concentration on antibacterial activity in butterfly pea flower Kombucha hand Sanitizer. The experimental design in this study was a Completely Randomized Design (CRD) with variations in fermentation duration of 7 days, 10 days and 14 days and variations in sugar concentration of 20%, 30% and 40%. The testing parameters were the organoleptic test, pH and antibacterial activity. Data analysis used in this research was SPSS (Statistical Package for the Social Sciences) and EXCEL. The procedure of this research is to make kombucha of butterfly pea flower which will then be added during the process of making hand sanitizer. The results of the organoleptic analysis with Kruskal Wallis showed that each treatment did not have a significant difference (Asymp. Sig>0.05). The average value of hand sanitizer pH measurement is 4.47 which indicates that it is by SNI 06-2588: 2017. This antibacterial activity test uses E. coli bacteria with the best results, namely the diameter of the clear zone of 11.4 mm in the A3B3 treatment with a fermentation time of 14 days and a sugar concentration of 40%. This study concludes that the length of fermentation time and sugar concentration affect the antibacterial activity of hand sanitizer.Keywords – Antibacterial, Butterfly Pea, Fermentation, Hand sanitizer, Kombucha

PENYULUHAN DAN PEMBERDAYAAN MASYARAKAT DALAM PENANGANAN STUNTING DI DESA JATISARI BANDUNG Marlina, Lusi; Monica, Rizqy Dimas; Yurika, Yurika; Damayanti , Eva; Pujilestaria , Intan
PUAN INDONESIA Vol. 7 No. 1 (2025): Jurnal PUAN Indonesia Vol. 7 No. 1 Juli 2025
Publisher : ASOSIASI IDEBAHASA KEPRI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37296/jpi.v7i1.406

This network service (PkM) initiative become designed to address stunting in Jatisari Village through training, education, and community empowerment. the program targeted upgrades in dietary understanding, abilities for getting ready balanced complementary foods (MP-ASI), and hygiene practices. The intervention caused a great boom in community know-how approximately stunting (from 55% to 85%), complete mastery in MP-ASI guidance (100%), and proper handwashing practices (90%) among participants. strong enthusiasm and lively participation (80%–90%) additionally endorsed the status quo of nearby projects together with the “mothers for vitamins cognizance” (Ibu Peduli Gizi/IPG) organization. basic, the program made a significant contribution to elevating recognition and equipping the network with practical capabilities for stunting prevention, mainly for the duration of the vital first 1,000 days of existence, highlighting its capability for lengthy-time period sustainability.

Midwives Readiness Factors in Maintaining Patient Confidentiality in the Digital Medical Record Era Rahayu, Ayu Hendrati; Marlina, Lusi; Rochmawati, Rochmawati
Jurnal Kesehatan Vokasional Vol 10, No 3 (2025): August (In Process)
Publisher : Sekolah Vokasi Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jkesvo.108116

Background: The digitalization of medical records in healthcare systems created new challenges in maintaining patient information confidentiality, particularly in midwifery practice. The transition from manual to electronic systems required midwives' readiness to understand and implement confidentiality ethics in accordance with digital technology developments.Objective: This research aimed to analyze the factors that influence midwives' readiness in upholding patient confidentiality ethics in the era of medical record digitalization.Methods: The research employed a cross-sectional design with a sample of 150 midwives. Data collection was conducted through structured questionnaires measuring variables of data protection regulation knowledge, digital competence, confidentiality ethics knowledge, and attitudes toward digitalization. Data were analyzed using multiple regression.Results: Regression analysis showed the research model explained 52.9% of variation in midwives' readiness to uphold confidentiality ethics. Three variables had significant influence: knowledge of data protection regulations (coefficient=0.316; p=0.001), digital competence (coefficient=0.131; p=0.001), and knowledge of confidentiality ethics (coefficient=0.084; p=0.027). Attitude toward digitalization did not have a significant effect.Conclusion: Midwives' readiness in upholding patient confidentiality ethics in the digital era was influenced by mastery of data protection regulations, digital competence, and understanding of confidentiality ethics. This research was beneficial for developing strategies to enhance midwives' competencies in facing healthcare system digitalization.

PENGARUH PERBANDINGAN AIR KELAPA DAN SARI SIRSAK TERHADAP KUALITAS MINUMAN BERKARBONASI DENGAN PENAMBAHAN NaHCO3 Marlina, Lusi; Wijayanto, Yulfan
Jurnal TEDC Vol 18 No 2 (2024): JURNAL TEDC
Publisher : UPPM Politeknik TEDC Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70428/tedc.v18i2.838

Carbonated drinks have a sparkle effect with a typical soda taste in the mouth and generally use artificial flavors. Rarely use natural flavors. A new innovation in the manufacture of carbonated drinks is using coconut water as raw material with the addition of soursop fruit juice which is a natural flavor. Making carbonated drinks from coconut water and soursop juice is done by using sodium bicarbonate (NaHCO3) as a producer of CO2 gas. This study aims to determine the effect of the ratio of coconut water to soursop extract and sodium bicarbonate concentration to produce carbonated drinks with good quality. This study used a completely randomized design (CRD) with 2 factors, namely the ratio of coconut water to soursop extract and the concentration of sodium bicarbonate. The results showed that the highest levels of vitamin C were in KS1N1 with a ratio of coconut water: soursop essence (50: 50) and 0.7% NaHCO3, with vitamin C levels (26.4 mg/100 g) which were still acceptable TKPI Ministry of Health 2019, value total acid (0.282%) according to SNI 3719:2014, and the pH value (4.33) according to SNI 3708:2015. The best organoleptic results were for KS4N1 with a ratio of coconut water: soursop extract (80: 20) and 0.7% NaHCO3 with an organoleptic value of taste 4.7 (like), aroma 3.3 (rather like) and color 4.3 (like) . The results showed that the ratio of coconut water and soursop extract affects the quality of carbonated drinks.

OPTIMASI PENGGUNAAN PEMANIS STEVIA DAN PENGARUHNYA TERHADAP KUALITAS SENSORIS DAN STABILITAS WARNA SIRUP BUNGA TELANG (CLITORIA TERNATEA L.) Marlina, Lusi; Pujiastuti, Sari Dewi
Jurnal TEDC Vol 18 No 3 (2024): JURNAL TEDC
Publisher : UPPM Politeknik TEDC Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70428/tedc.v18i3.890

This study aims to evaluate the effect of the addition of natural sweeteners stevia and citric acid on color changes in butterfly pea flower syrup, which is rich in anthocyanin pigments. Anthocyanins give a distinctive blue color to telang flowers and are sensitive to changes in pH. The research method used a 3-factorial completely randomized design (CRD) with variations in the concentration of stevia leaf extract, stevia sugar, and the volume of lemon juice as a source of citric acid. The analysis included organoleptic test, anthocyanin qualitative test, total sugar test, viscosity test, and L*a*b* color test. The results showed that the addition of stevia leaf extract and citric acid significantly affected the color intensity of butterfly pea flower syrup. The combination of 30 grams of stevia leaf extract and 50 mL lemon juice produced the highest blue to violet color change based on the L*a*b* value. However, based on the organoleptic test, panelists preferred the sample with 10 grams of stevia leaf extract and 30 mL lemon juice. In the treatment with stevia sugar, the combination of 30 grams of stevia sugar and 30 mL of lemon juice produced the most preferred color.

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