Article Per Year (5 Year)
p-Index From 2019 - 2024
0.408
P-Index
This Author published in this journals
All Journal Food Science and Technology Journal (Foodscitech) Jurnal Ilmiah Ecosystem Jurnal Seni Tari
-, Rosida
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Arts Civil Engineering, Building, Construction & Architecture Economics, Econometrics & Finance Education Law, Crime, Criminology & Criminal Justice Social Sciences

Published : 4 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 4 Documents
Search

 1 
BENTUK PELARUNGAN SESAJI DALAM UPACARA BARITAN DI DESA ASEMDOYONG KECAMATAN TAMAN KABUPATEN PEMALANG -, Rosida; Kusumastuti, Eny
Jurnal Seni Tari Vol 1 No 1 (2012): Vol 1 No 1 (2012)
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (279.4 KB) | DOI: 10.15294/jst.v1i1.1808

Abstract

STRATEGI PENGEMBANGAN KAWASAN AGROPOLITAN BELAJEN KECAMATAN ALLA KABUPATEN ENREKANG -, Rosida
Jurnal Ilmiah Ecosystem Vol. 16 No. 2 (2016): Ecosystem Vol. 16 No 2, Mei - Agustus 2016
Publisher : Lembaga Penelitian dan Pengabdian pada Masyarakat Universitas Bosowa

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

This study aims to formulate development strategies Agropolitan Belajen District of Alla Enrekang based on potentials and constraints that exist in the region and to know how big contribution of the agricultural sector to the GDP Enrekang. Data were collected using direct survey approach, visualization of the object under study and conduct institutional survey on institutions associated with the data and information needed.The results showed that (1) the development strategy of the agropolitan Belajen District of Alla Enrekang is to create synergies region harmonious and sustainable and to create linkages and interactions between regions (2), contribution of agriculture to the GDP Enrekang amounted to nine point thirteen percent, wherein the component sector is growing district that has a positive value was mining and quarrying, manufacturing, electricity, gas and water supply, construction, trade, hotels and restaurants, transport and communications as well as financial, leasing and business services.
EFFECT OF CONCENTRATION OF PAPAYA LEAF FILTRATE (Carica Papaya L.) AND CITRIC ACID ON QUALITY OF GOAT’S MILK DANGKE -, Rosida; Ernestine, Cecilia Vienna; -, Jariyah
Food Science and Technology Journal (Foodscitech) Vol. 4 No. 2 (2022): FOODSCITECH
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25139/fst.v4i2.4220

Abstract

Dangke is a dairy product that is shaped like cheese from Enrekang (South Sulawesi) which is made by coagulating milk with papain. The use of papaya leaf filtrate causes bitter taste in dangke, the addition of citric acid as coagulant combination can control the proteolytic activity and covers an unfavorable after taste. This study aims to determine the effect of the concentration of papaya leaf filtrate and citric acid on the physicochemical and organoleptic characteristics of goat's milk dangke. This study used a factorial completely randomized design (CRD) with two factors, factor I was the concentration of papaya leaf filtrate (0.5%, 1%, 1.5%) and factor II was the concentration of citric acid (0.5%, 1 %, 1.5%). The data obtained were analyzed using ANOVA and if there was a significant difference between treatments, it was continued with the DMRT follow-up test at 5% level. This study showed a significant interaction between papaya leaf filtrate and citric acid on yield, water content, fat content, texture score, color score and taste score. Dangke goat's milk with papaya leaf filtrate concentration of 1.5% and citric acid concentration of 0.5% is the best treatment with yield characteristics 10,6%; water content 54,47%; ash content 2,14%; protein content 21,25%; fat content 13,05% and pH 4,89 and hedonic score of texture 4,60 (slightly soft), aroma 3,30 (smells typical of goat's milk), color 2,25 (not very white), and taste 3,00 (bitter).
CHARACTERISTICS OF CHITO OLIGOSACARIDE HYDROLYSATE FROM CRAB (Portunus Pelagic) WASTE HYDROLYZED BY CHITOSANASE Prasetyo, Mohammad Rafi; Sarofa, Ulya; -, Rosida
Food Science and Technology Journal (Foodscitech) Vol. 4 No. 2 (2022): FOODSCITECH
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25139/fst.v4i2.4442

Abstract

Enzymatic hydrolysis of chitooligosaccharides can be carried out using the chitosanase enzyme. Chitosanase enzyme is a glycosyl hydrolase enzyme that catalyzes the hydrolysis of β- 1,4 glycosidic bonds of chitosan to produce low molecular weight chitooligosaccharides. The crab shell (Portunus pelagicus) has the potential to be used as Chito oligosaccharides because the crab shell contains 20-30% chitin. This study aims to determine the effect of chitosanase enzyme concentration and duration of hydrolysis on the characteristics of chitooligosaccharides (COS) from crab shells. This research was conducted using a factorial completely randomized design (CRD) method with two factors and two replications. The factory was enzyme concentration (0.5%, 1%, and 1.5%), factor II was hydrolysis time (3 hours, 4 h, ours and 5 hours). The data were obtained using ANOVA if there was a significant difference, followed by Duncan's Test (DMRT). The results showed that the enzyme concentration (1.0%) and hydrolysis time (4 hours) was the product with the best treatment with a chemical composition of 84.96% yield, 4.83 kDa molecular weight, 86.87% degree of deacetylation and FTIR test results indicate the presence of a functional group, the OH group is obtained at a wavelength of 3624.25 cm-1 and the NH group is at a wavelength of 3404.36 cm-1. Keywords: chitooligosaccharides, chitosanase, hydrolysis,
Co-Authors -, Jariyah Eny Kusumastuti Ernestine, Cecilia Vienna Prasetyo, Mohammad Rafi Ulya Sarofa