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KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK COOKIES DENGAN PENAMBAHAN PUREE LABU KUNING DAN TEPUNG CANGKANG TELUR AYAM Suryati, Suryati; Maherawati, Maherawati; Hartanti, Lucky
FoodTech: Jurnal Teknologi Pangan Vol 2, No 1 (2019): Mei (2019)
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (682.507 KB) | DOI: 10.26418/jft.v2i1.38020

Abstract

Cookies are a popular snack for people. Additional of plk (pumkin puree) and tct (eggshell flour) will increase the nutritional value of cookies. The aims of this study is to determine the chemical and organoleptic characteristics of cookies made from pumpkin puree and chicken eggshell flour. The research using a Complete Randomized Block Design (CRBD) with singel factor that was the addition of eggshell flour and pumpkin puree (5:55, 7:53, 9:51, 11:49, 13:47, 15:45) and each treatment repeated 4 times so that 24 treatment combinations obtained. Data was analyzed statistically by using the ANOVA test, continued by HSD test. Organoleptic data was analyzed by Kruskall Walis test. The addition of pumpkin puree and chicken eggshell flour did not affect the water content, color, taste and overall preference level of the cookies produced, but did affect ash content, calcium levels and texture of cookies. Based on the effectiveness test (De Garmo), the best cookies are produced from a ratio of 7% chicken eggshell flour and 53% pumpkin puree with chemical characteristics : water content 4.206%, ash content 0.865%, calcium content 3.767%, texture 0.607 Kg Force, color 3.433 (likes), taste 3,533 (likes) and an overall average value of 3,600 (likes).
FORMULATION AGAR AND SUCROSE SUGAR OF GREEN GRASS JELLY CANDY (Cyclea barbata Miers) Walufi, Cici Ayu; Maherawati, Maherawati; Hartanti, Lucky
Jurnal Sains Mahasiswa Pertanian Vol 9, No 2 (2020): April 2020
Publisher : Jurnal Sains Mahasiswa Pertanian

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Abstract

Jelly candy is a popular soft candy based on agar, pectin, and gum ingredient. Green grass jelly candies are one of diversify food processed. The aims of this study to obtain the best formulation of agar and sucrose in the jelly candies based on chemical and sensory properties. This study used a Randomized Block Design (RBD) by single factor that was the comparison of agar and sucrose with 5 levels consisting (2%: 41%, 2,5%: 40,5%, 3%:40%, 3,5%: 39, 5%, 4%:39%). Data was analyzed statistically by using the ANOVA test, continued by HSD test. Organoleptic data was analyzed by Kruskall Walis test. The best jelly candy produced by a formulation of 3% agar: 40% sucrose. The chemical characteristics produced were 11.99% water content, ash content 0.20%, total dissolved solids 25.33 ˚Brix, hardness level 0.09 Kgf, elasticity level 3.06 Kgf. The sensory characteristics produced were 2.97 (not green), 2.83 (no aroma), 3.63 (sweet), 3.20 (chewy), overall 3.60 (like). Keyword :grass jelly, candy, agar, sucrose 
THE FORMULATION OF JACKFRUIT SEED FLOUR AND CASSAVA STARCH AS A FILLER IN SNAKEHEAD FISH (Channa striata) NUGGET Maulina, Selly; Maherawati, Maherawati; Purwayantie, Sulvi
Jurnal Sains Mahasiswa Pertanian Vol 9, No 1 (2020): Januari 2020
Publisher : Jurnal Sains Mahasiswa Pertanian

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Abstract

THE FORMULATION OF JACKFRUIT SEED FLOUR AND CASSAVA STARCH AS A FILLER IN SNAKEHEAD FISH (Channa striata) NUGGET Selly Maulina1), Maherawati2) dan Sulvi Purwayantie2)1) Student of Food Science and Technology 2) Lecturer of Agriculture Faculty Tanjungpura University*e-mail: selly123maulina@gmail.com AbstractNugget one of the popular food in Indonesia. The mayor of ingredients were meat or chicken protein mixed with wheat flour which is still import. West Kalimantan was the protein source located of snakehead fish that is still less consumed while the jackfruits seed was the waste that is still not optimally processed too. The aim of this research was to determine the formulation of jackfruit seed flour and cassava starch which produced chemical, physical and sensory characteristic of snakehead fish nugget. The research using Randomized Block Design of one factor (formulation of jackfruit seed flour and cassava starch) with five level treatments (0:20, 5:15, 10:10, 15:5, 20:0, w/w) and five replications. Data were analyzed by using one way ANOVA (α=5%) and if there was significant different followed by BNJ test (α=5%). Result showed that the best formulation based on effective index of snakehead fish nugget was jackfruit seed flour:cassava starch (10:10) that has moisture content of 52.25%; protein of 12.66% while as a albumin of 3.64%; fat of 4.45%; ash of 1.95%; carbohydrate of 28.70% and water holding capacity 51.6%. Meanwhile the hedonic result has taste 3.70 (quite like), flavor 3.53 (quite like) and texture 3.77 (quite like).Key words: flour, jackfruit seed, cassava starch, nugget, snakehead fish
PENGENDALIAN HAMA KUMBANG BADAK PADA KEBUN KELAPA MASYARAKAT Suswanto, Iman; Sarbino, Sarbino; Maherawati, Maherawati
JMM (Jurnal Masyarakat Mandiri) Vol 4, No 5 (2020): November
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (421.586 KB) | DOI: 10.31764/jmm.v4i5.2953

Abstract

Abstrak: Kelapa sebagai tanaman yang diusahakan turun-temurun masyarakat di Kecamatan Kubu, Kabupaten Kuburaya, menghadapi masalah serangan hama. Sebagian besar pohon kelapa terserang parah hama kumbang badak (Oryctes rhinoceros Linn). Dampak serangan hama menyebabkan penurunan produktivitas kelapa sangat drastis. Kegiatan pengabdian masyarakat dilaksanakan dengan metode ceramah dan praktek. Materi ceramah bertujuan untuk memberi bekal kepada masyarakat tentang perlindungan tanaman kelapa terhadap hama kumbang badak. Metode praktek dilakukan dengan transfer teknologi berupa, perbanyakan isolat Metarhizium spp. pada media jagung dan larva kumbang serta pembuatan perangkap kumbang badak menggunakan tumpukan sisa sampah kebun kelapa dan trapping dengan feromon. Hasil kegiatan menunjukkan bahwa peserta menguasai perbanyakan Metharhizum spp. baik pada media jagung maupun larva. Peserta dapat membuat perangkap kumbang badak menggunakan sampah kebun. Pemasangan perangkap di 6 titik selama 10 minggu menunjukkan bahwa populasi kumbang badak di perkebunan kelapa tergolong tinggi. Secara keseluruhan penggunaan jamur Metarhizium dan feromon mampu mengurangi populasi kumbang badak. Pengendalian hama kumbang badak akan efektif apabila dilakukan oleh setiap petani kelapa dan dilaksanakan secara terus menerus sampai populasi hama dibawah ambang ekonomi. Abstract: As a plant cultivated from generation to generation in Kubu District, Kubu Raya Regency, coconut plants face pest attacks. Most of the coconut trees are badly affected by the rhinoceros beetle (Oryctes rhinoceros Linn). The impact of pest attacks caused a drastic decrease in coconut productivity. Community service activities are carried out using lecture and practical methods. The lecture material aims to provide provisions for the community about protecting coconut plants against rhino beetle pests. The practical method was carried out by transferring technology in the form of multiplication of isolates of Metharhizum spp. in the media of maize and beetle larvae and making rhino beetle traps using a pile of coconut garden waste and trapping with pheromones. The activity results showed that the participants mastered the propagation of Metharhizum spp both on maize and larval media. Participants can make rhino beetle traps using garden waste. Laying traps at 6 points for ten weeks shows that the rhino beetle population in coconut plantations is high. Overall, the use of Metarhizium mushrooms and pheromones was able to reduce the rhino beetle population. Rhino beetle control will be useful if done by every coconut farmer and carried out continuously until the pest population is below economic threshold