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All Journal Abdimas Talenta : Jurnal Pengabdian Kepada Masyarakat Jurnal Pengabdian Magister Pendidikan IPA Indonesian Journal of Pharmaceutical and Clinical Research
Sumaiyah
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Education Health Professions Immunology & microbiology Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Public Health Social Sciences

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Preparation and Characterization of Dextrin in Xanthosoma sagittifolium (L.) Schott Starch with Acid Catalyst and Enzymatic Methods Sumaiyah; Wiliantari, Selvia; Karsono
Indonesian Journal of Pharmaceutical and Clinical Research Vol. 1 No. 2 (2018): Indonesian Journal of Pharmaceutical and Clinical Research
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (759.853 KB) | DOI: 10.32734/idjpcr.v1i2.346

Abstract

Abstract. Taro produces carbohydrate. It has the potential as a substitute material for wheat and rice or as diversification into food and raw materials for pharmaceutical industrial. The aim of this study is to prepare and characterize dextrin in Xanthosoma sagittifolium starch with acid catalyst and enzymatic methods. Xanthosoma sagittifolium was mashed and decanted with distilled water. Dextrin was made by acid catalyst method using HCl 1 N and enzymatic method using α-amylase enzyme. Dextrin was characterized and tested according to the Indonesian National Standard (SNI) 01-2593-1992. The results showed that the yield from acid catalyst and enzymatic methods are 41.73 % and 67.10 %, respectively. The color test showed that dextrin from acid catalyst method is yellowish whereas the enzymatic method gives white dextrin. The qualitative test with lugol solution gives brownish purple dextrin. The characteristic of 80 mesh fineness for dextrin fabricated by acid and enzymatic methods are 94.7 % ± 0.06 and 93.96 % ± 0.02 respectively. Dextrin obtained from acid catalyst has higher water content (8.79 % ± 0.15) than dextrin from enzymatic methods (7.62 % ± 0.23) as well as dextrin from acid catalyst has higher the ash content (0.45 % ± 0.02) than dextrin from enzymatic method (0.42 % ± 0.04). Dextrin made from enzymatic method has higher solubility in cold water (63.09 % + 0.1) than dextrin from acid catalyst method (57.47 % ± 0.25). Dextrose equivalent for dextrin produced is 13.65 ± 0.36 and 15.31 ± 0.46 for acid catalyst and enzymatic methods. Melting points for dextrin obtained from acid catalyst and enzymatic methods are 185 oC ± 0.57 and 182 cC ± 0.57 respectively. Acidity degree of dextrin fabricated from acid catalyst and enzymatic methods are 2.86 ± 0.23 and 4.39 ± 0.4. The research shows that the characterization of dextrin by acid catalyst and enzymatic methods meet the quality requirements for Indonesia National Standard (SNI) 01-2593-1992. Key words: Taro, dextrin, acid catalyst method, enzymatic method
EVALUASI ORGANOLEPTIK PERMEN HERBAL KENCUR (Kaempferia galanga L rhizoma) DAN JAHE MERAH (Zingiber officinale var rubrum rhizoma) Dalimunthe, Aminah; Masfria; Sumaiyah
ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat Vol. 3 No. 2 (2018): ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (571.036 KB) | DOI: 10.32734/abdimastalenta.v3i2.4117

Abstract

Tujuan penelitian ini adalah untuk mengetahui daya terima masyarakat berdasatkan tingkat kesukaan rasa, aroma, warna, dan tekstur permen herbal dari kencur dan jahe merah . Penelitian ini dilakukan secara eksperimental menggunakan metode analisis statistik deskriptif. Hasil penelitian, menunjukkan bahwa tidak ada perbedaan signifikan terhadap tingkat kesukaan rasa, aroma, warna dan tekstur permen herbal dari kencur dan jahe merah (P>0,05) sehingga dapat disimpilkan bahwa masyarakat meyukai permen herbal dari kencur dan jahe merah.
EVALUASI ORGANOLEPTIK PERMEN HERBAL KENCUR (Kaempferia galanga L rhizoma) DAN JAHE MERAH (Zingiber officinale var rubrum rhizoma) Dalimunthe, Aminah; Masfria; Sumaiyah
ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat Vol. 3 No. 2 (2018): ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (571.036 KB) | DOI: 10.32734/abdimastalenta.v3i2.4117

Abstract

Tujuan penelitian ini adalah untuk mengetahui daya terima masyarakat berdasatkan tingkat kesukaan rasa, aroma, warna, dan tekstur permen herbal dari kencur dan jahe merah . Penelitian ini dilakukan secara eksperimental menggunakan metode analisis statistik deskriptif. Hasil penelitian, menunjukkan bahwa tidak ada perbedaan signifikan terhadap tingkat kesukaan rasa, aroma, warna dan tekstur permen herbal dari kencur dan jahe merah (P>0,05) sehingga dapat disimpilkan bahwa masyarakat meyukai permen herbal dari kencur dan jahe merah.
Meningkatkan Partisipasi Masyarakat Dalam Upaya Pencegahan Dan Penanggulangan Bencana Longsor Di Desa Gelangsar Kabupaten Lombok Barat : - Santi Farmasari; Muhammad Ramadhan; Nurfitriani; Anggi Wiraning Palupi; Sumaiyah; Zulfa Aulia Hasni; Latifha Padlani
Jurnal Pengabdian Magister Pendidikan IPA Vol 5 No 1 (2022): Januari - Maret
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (597.39 KB) | DOI: 10.29303/jpmpi.v5i1.1354

Abstract

This community service program was conducted in Gelangsar Village, West Lombok. It was aimed at increasing the villagers’ awareness and participations in preventing and surviving natural disasters. The prevention programs were conducted by involving the villagers to get actively involved in rubbish management, whereas the disaster survival programs were conducted by training the villagers the first-aid skills for the safety of their selves and for other villagers’. The programs were successful because of the supports of the village local officials, the villagers, as well as from other institutions: the Department of Social and the Department of Local Disasters Management.
Co-Authors Aminah Dalimunthe Anggi Wiraning Palupi Karsono Latifha Padlani Masfria Muhammad Ramadhan Nurfitriani Santi Farmasari Wiliantari, Selvia Zulfa Aulia Hasni