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All Journal Jurnal Pendidikan Teknologi dan Kejuruan Jurnal Ilmiah MTG JURNAL INTEGRASI PROSES Jurnal Pengabdian Kepada Masyarakat Universitas Bangka Belitung Jurnal Teknologi Pertambangan PROMINE Jurnal Ilmu Administrasi Publik (JIAP) Jurnal Teknologi & Industri Hasil Pertanian Al Qalam: Jurnal Ilmiah Keagamaan dan Kemasyarakatan JPPI (Jurnal Pendidikan Islam Pendekatan Interdisipliner) Jurnal Teknologi Pertanian ALGORITMA : JURNAL ILMU KOMPUTER DAN INFORMATIKA Proceedings of the International Conference on Applied Science and Health JURNAL PERTANIAN QARDHUL HASAN: MEDIA PENGABDIAN KEPADA MASYARAKAT Jurnal Ilmu Fisika Jurnal Kesehatan Ilmiah Indonesia / Indonesian Health Scientific Journal EDUKA : Jurnal Pendidikan, Hukum, Dan Bisnis JOURNAL EDUCATIONAL OF NURSING(JEN) Jurnal Ilmiah Kebidanan (The Journal Of Midwifery) At-Tarbawi : Jurnal Pendidikan, Sosial dan Kebudayaan JPK: Jurnal Proteksi Kesehatan Excellent Midwifery Journal Jurnal Ilmiah Berkala: Sains dan Terapan Kimia JURNAL AGROINDUSTRI HALAL MINERAL e-Jurnal Inovasi Pembelajaran Sekolah Dasar Jurnal Ilmiah Pangan Halal Samawa (sakinah, Mawaddah Warahmah)

Mardiah Mardiah

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Author-ID : 1592067

Religion Agriculture, Biological Sciences & Forestry Humanities Astronomy Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Medicine & Pharmacology Nursing Physics Public Health Social Sciences Veterinary Other

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EKSTRAKSI KULIT BATANG ROSELLA (Hibiscus sabdariffa L.) SEBAGAI PEWARNA MERAH ALAMI Mardiah Mardiah
Jurnal Pertanian Vol. 1 No. 1 (2010)
Publisher : Universitas Djuanda

Colors are used to give more interesting appearance. Rosella (Hibiscus sabdariffa) flower is a natural color source as its red-colored flower contains high anthocyanin.The study was done in three stages. In the first stage, an extraction of anthocyanin pigment from Rosella bark was done. The treatments given in this study were to levels of extraction temperatures, namely room temperature and 60oC. The types of acids used included citric, succinic, oxalic, malic, and asetic acids. In stage 2, the acid that gave the best extraction result in stage 1 was used in different rates, namely 0.25, 0.5, and 0.75%. To determine the best extraction solvent, three solutions namely aquadest (A) and a combination of aquadest and ethanol (B) were used.Results showed that extraction temperature that gave the best anthocyanin rate was 60oC. The acid that produced the best extraction of bark and petals was 0.5% malic acid. Meanwhile, the combination of aquadest and 95% ethanol was found to be the solvent that gave the best result.

PENENTUAN METODE PENGERINGAN (CABINET DRYER DAN FLUIDIZED BED DRYER) TERHADAP KOMPONEN DAN KAPASITAS ANTIOKSIDAN PADA ROSELA KERING (Hibiscus sabdariffa L) Mardiah Mardiah; Noli Novidahlia; Mashudi Mashudi
Jurnal Pertanian Vol. 3 No. 2 (2012)
Publisher : Universitas Djuanda

Rosela (Hibiscus sabdariffa L) memiliki antosianin dan vitamin C dalam jumlah yang cukup tinggi. Kandungan antosianin dan vitamin C ini mempunyai peran yang penting untuk menangkap radikal bebas yang mampu menyebabkan penyakit degenerative. Pengolahan rosela banyak dilakukan dalam bentuk kering untuk mempermudah penanganan rosella dan meningkatkan daya awet rosella namun perlu diteliti metode pengeringan yang bagaimana yang mampu mempertahankan komponen bioaktif yang terkandung di dalamnya. Dalam penelitian ini dilakukan dua metode pengeringan yaitu dengan cabinet dryer (60oC, 6 jam) dan dengan fluidized bed dryer (70oC, 1.5 jam). Hasil penelitian menunjukkan bahwa kandungan antosianin, vitamin C dan kapasitas antioksidan rosella kering dengan menggunakan pengeringan cabinet dryer lebih tinggi disbanding menggunakan fluidized bed dryer

EFFECTS OF REDUCE SPECIFIC BAU ON KUNASIT (Curcuma Domestica Val.) AS NATURAL DYE COLOR Mardiah Mardiah; Astri Nurhayati; Lia Amalia
Jurnal Pertanian Vol. 9 No. 1 (2018): APRIL
Publisher : Universitas Djuanda

Turmeric is widely used as a herbal medicine, food preservation and food coloring. However, food industries have less interest to utilize turmeric as a food coloring due to its spesific aroma. The objective of this research was to obtain the proper method to eliminate the turmeric’s spesific aroma. The experimental methods consisted of 3 stages, namely distillation (A1) and non-distillation (A2) methods which then was extracted by maceration method with the addition of 96% ethanol (B1), acetone (B2) and ethanol 96% + acetone (B3) as stage 1; with (C1) and without heating (C2) as stage 2; and the addition of 3% acetic acid and 3% citric acid as stage 3. The results of stage 1, 2, and 3 were the spesific aroma of turmeric tend to be weak when use the distillation and maceration with 96% ethanol where the curcumin content was 0.50%, and with the addition of 3% acetic acid which have a brighter color, respectively. The color analysis showed that the color by adding 3% acetic acid has CIE b* (yellow) of 66.85 with pH of 3.24. So, the proper method for eliminating the turmeric’s spesific aroma was distillation process then followed by extraction using 96% ethanol and adding 3% acetic acid to increase the color brightness and homogeneity.

KARAKTERISTIK FISIKOKIMIA DAN SENSORI VLA LABU PARANG (CUCURBITA MOSCHATA DURCH) Mardiah Mardiah
Jurnal Pertanian Vol. 12 No. 2 (2021): OKTOBER
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jp.v12i2.4565

This study aims to utilize Cucurbita Moschata D in processed products in the form of custard. There are threeresearch stages; the first stage is making pumpkin puree, the second stage is determining the concentration ofpumpkin puree and cornstarch to get the best custard texture. Then, Compare the concentration of granulatedsugar (25%, 27.5%, 30%, 32.5%, 35%) with two replications on the shelf life of custard, the third stage. Theresearch used a completely randomized design with one treatment factor comparing pumpkin puree withcornstarch with two repetitions. Product analysis includes organoleptic tests (sensory and hedonic tests),physical and chemical, and proximate tests. The first stage results showed that the ratio of pumpkin andcornstarch (16.6%: 5%) produced the best texture. This formula's chemical and physical tests were watercontent 7.81%, ash 0.084%, fat 7.53%, protein 9.02%, antioxidant activity 649,594 ppm, and beta carotene175.53 g/g. The results of the test of water content, pH, and TPC showed the best treatment at theconcentration of granulated sugar (32.5%) with storage time on the 1st, 3rd, 6th, and 9th days.

Co-Authors Abrianto Akuan Adelina Sembiring Aditia Ramadhan Aji Jumiono Allwine Allwine Aminullah Aminullah ASRIANA KIBTIYAH Astri Nurhayati Auxilia Febri Wirasny Purba Ayu Ulfah Nur Lubis Budi Astyandini Darwis Marwa Dwi Aryanti Elgatania Dwi Apriastuti Elisa Listianti Elvaswer Elvaswer Endang S. Sunaryo Erna Wati Ibnu Hajar Fajrin, Rafika Gunawan Nusanto Guskarnali Guskarnali Hanafi Hanafi Hanung Anggoro Imarina Imarina Indah Lestari Irwan Dinata Janiar Pitulima Janiar Pitulima Lia Amalia Lisa Putri Damanik Maruli Siregar Mashudi Mashudi Ma’rifat Khoirunnisa Mira Suprayatmi Muhammad Arrofah Muhammad Rahmatul Burhan Noli Novidahlia Nur' Utami Nurul Sakinah Oktarian Wisnu Lusantono PUTRI HANDAYANI R. Marwita Sari Putri Rafiqa Noor Rahmawati, Siti Irma Refdinal Refdinal Ridwan Ridwan Rif’an Fathoni Rodyatun Nisa Siska Suci Triana Ginting Sri Rejeki Retna Pertiwi Sri Widowati Suanti Perwita Br Sinuhaji Sulistiadi Wahyu Sumi Fitri Andini Supriyadi Supriyadi T. YOHANA AYU Tegar Laxmi Pratiwi Tiana Fitrilia Tiana Fitrilia Untung Sukamto Vera Wijaya Wahri Sunanda

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