Article Per Year (5 Year)
p-Index From 2019 - 2024
1.463
P-Index
This Author published in this journals
All Journal Jurnal AGROTEKNOLOGI Jurnal Penelitian Pascapanen Pertanian Jurnal Riset Industri Hasil Hutan Jurnal Teknologi Agro-Industri Jurnal Agriment Journal of Sustainable Transformation
Prasetia, Retno
Universitas Nahdlatul Ulama Kalimantan Timur
Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Medicine & Pharmacology Social Sciences

Published : 8 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 8 Documents
Search

 1 
ANALISIS VARIASI TEMPERATUR PRA MORDAN PEWARNA KAYU SECANG DAN DAUN JATI SERTA PENERAPAN HEDONIC TEST PADA KUALITAS SERAT KENAF INDUSTRI FASHION Ida Rosanti; Ali Sadikin; Retno Prasetia
JURNAL AGRIMENT Vol 5 No 02 (2020): Desember 2020
Publisher : Politeknik Pertanian Negeri Samarinda

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (499.828 KB) | DOI: 10.51967/jurnalagriment.v5i02.302

Abstract

This study aims to determine the effect of pre-mordant material on kenaf fiber coloring using secang wood and teak leaves, to determine the Henodic Test method in classifying its quality, as well as to determine the significant effect on the color of kenaf fiber, and to determine the level of consumer preference for kenaf fiber. natural dyes. The research method used was an experiment with a variety of pre-mordant materials (alum, lime, vinegar). From the test, it was found that the color direction of the kenaf fiber was reddish purple to light brown, so the average value of fastness to washing was 4 (good). From this activity, it was concluded that the addition of secang wood and teak leaves as pre- mordant materials coupled with the effect of pH on the staining of kenaf fibers with secang wood extract provided variations in the direction of color and the value of color fastness to washing. Kenaf fiber is an environmentally friendly alternative to textile raw materials. This study used the Hedonic Test method with the Kruskal Wallis test. The results of this study were that there was no significant effect on the combination of compost application and pesticide application with natural dyes of secang wood and teak leaves on the color of kenaf fibers and there was no effect on the level of consumer preference for kenaf fiber with natural dyes.
PHYSICOCHEMICAL PROPERTIES OF NATURALLY BREWED BEVERAGE OF PLETEKAN LEAVES (Ruellia tuberosa L) WITH ADDITION OF NATURAL FLAVORS Retno Prasetia; Muh. Doddy Pratama; Pratiwi Jati Palupi
Jurnal Penelitian Pascapanen Pertanian Vol 18, No 3 (2021): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v18n3.2021.139-146

Abstract

Pletekan leaves (Ruellia tuberosa L) is used as traditional medicine for diabetic because of the presenting of flavoloid (polyphenol). The aim of this research was to improve the taste of brewed beverage thus itincreases community appeal to consume. This study used completely randomized design (RAL) with 4 treatments (flavor varians: bay leaves, cinnamon, ginger, and pandan leaves with ratio of natural flavor to pletekan leaves 0.5:1) and three replications. The parameters analysed were chemical test (the percentage of water, total phenolic, tannin, antioxidant activity), and organolepticresults (hedonic test) that was analysed with ANOVA at 5% level. The results showed that the percentages of water in all the dried sample for making brewed beverage were in the range of 5,33% – 8%. The combination of pletekan leaves and cinnamon gave the highest total phenolic and tannin concentration (88,73 ± 0,07 mg GAE/10 g sample and 143,63 ± 0.31 mg/L) but having the second highest oxidant activity after DP+DS combination. The organoleptic results showed that the combination of brewed DP+KM had different taste as preferred taste. This combination also gave the highest preferred color but no significant different than others. Because there were no differences in oudor and texture of bewed beverage, thus the combination of DP+KM was the best combination in giving the preferred taste of beverage. 
KARAKTERISTIK FISIKOKIMIA SELAI KULIT BUAH NAGA (Hylocereus polyrhizus) DENGAN PENAMBAHAN VARIASI KONSENTRASI BUAH NANAS (Ananas comosus L.) Pratiwi Jati Palupi; Retno Prasetia; Muh. Doddy Pratama; Indah Sriwahyuni
JURNAL AGROTEKNOLOGI Vol 15 No 01 (2021)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v15i01.20644

Abstract

Dragon fruit peels (Hylocereus polyrhizus) are generally only considered trash by the public because they are considered useless, even though dragon fruit peels still contain useful nutrients. Dragon fruit skin can be used as food, one of which is a jam. The addition of pineapple fruit variations to dragon fruit peel jam as a flavor enhancer and natural fragrance to reduce the use of sugar in jam and the aroma of pineapple fruit can mask the distinctive aroma of dragon fruit which is less desirable. The purpose of this study was to determine the appropriate concentration variations in the manufacture of dragon fruit peel jam with the addition of pineapple, which consumers liked. This study used a completely randomized design with six (6) treatments and two (2) replications. Dragon fruit peel jams analyzed by chemical tests included moisture content, sugar level, and pH, while organoleptic test included color, texture, taste, aroma, and a total of 30 untrained panelists. Observation data were processed using ANOVA (α = 5%) and further tested using the honest significant difference test (BNJ) (α = 5%). The results showed that the pineapple’s addition to dragon fruit peel jam had a very significant effect on the panelists' preference for aroma and taste, but not significantly different from the color, texture, and chemical characteristics of jam. The N6 treatment (dragon fruit peel 250 g: pineapple fruit 250 g) was the best jam, based on chemical characteristics (pH content of 3.52, moisture content of 18.65%, sugar level of 53.30%) and preferable in organoleptic characteristics (2.97 of color, 2.97 of texture, 2.97 of flavor, 3.00 of taste). Keywords: agricultural waste, dragon fruit peel, jam, pineapple
Karakteristik Fisikokimia dan Mikrobiologi Permen Jeli Jahe (Zingiber officinale) terhadap Daya Simpan dengan Teknik Pengemasan Berbeda Muh. Doddy Pratama; Pratiwi Jati Palupi; Retno Prasetia; M. Muhtar
Jurnal Teknologi Agro-Industri Vol 8 No 1 (2021): Jurnal Teknologi Agro-Industri
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Politeknik Negeri Tanah Laut

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34128/jtai.v8i1.129

Abstract

Jelly candy is one type of candy that has basic composition such as granulated sugar (glucose/sucrose), gelatin (jelly base), and additional organic ingredients like Ginger which can use as preservative and naturally flavor. In the Ginger jelly candy production, Packaging is one of main evaluation to protect the quality of product. The study was carried out to know effect of difference of Packaging Technique on physical-chemical characterization and microbiology correlate to storability of ginger jelly candy. Physical characterization (organoleptic) on flavor, taste, texture and color were evaluated by Hedonic test through questionnaire, chemical characterization including moisture content and sugar content were analyzed by Gravimeter and Refractometer method, and bacterial contaminations figures was analyzed by total plate count method. The result showed packaging technique was no effect on organoleptic characterization and Sugar Content but it was effect on moisture content and bacterial contamination figures of ginger jelly candy. Storability was effect on organoleptic, moisture and sugar content, and bacterial contaminations figures. Non vacuum was higher compared to vacuum of packaging technique on moisture content and bacterial contaminations figures (43.01 % and 46 cfu/g, 23.38 % and 29 cfu/g (0 week)), (48.45% and 300 cfu/g, 43.48% and 71 cfu/g (4 week)) respectively.
Determination of the absorbility of natural dyes of secang wood (Caesalpinia sappan) and teak leaves (Tectona grandis L) in organic kenaf fiber industry Ida Rosanti; Ali Sadikin; Retno Prasetia
Jurnal Riset Industri Hasil Hutan Vol 14, No 2 (2022)
Publisher : Kementerian Perindustrian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24111/jrihh.v14i2.6759

Abstract

Secang wood (Caesalpinia sappan) and teak leaf (Tectona grandis L) were used to colour organic kenaf fibers with highly intense colours. This study aims to determine or analyze the level of absorption of secang wood dyes and teak leaves on organic kenaf fibres. The method used is maceration extraction with 60% ethanol and aquades as solvents. The extracted dye was heated at various temperatures (40°C, 55°C, 70°C, dan 80°C) to get the best conditions. The measurement of dye absorption was carried out using the UV-Vis Spectrophotometry method with a maximum wavelength (λ) of 446 nm. The data obtained are represented in the form of delta absorbance and percent absorption. The results showed that the maximum absorption of secang wood dye was 0.031 at a heating temperature of 55°C using 60% ethanol as solvent, while the maximum absorption of teak leaf dye was 0.092 at a heating temperature of 40°C using 60% ethanol as solvent. Secang wood dye was extracted at a heating temperature of 70°C by using distilled water produced a maximum absorbance of 0.82, and teak leaf dye extracted at a temperature of 70°C by using distilled water produced a maximum absorbance of 0.422. Based on the t test, it was found that there was no significant effect in determining the adsorption capacity and the percentage absorption of the dyestuffs of secang wood and young teak leaves because the polarity of the solvent used was not much different, so that the dye did not change significantly at different temperatures.
UJI ORGANOLEPTIK KERTAS KOMPOSIT BERBAHAN KERTAS BEKAS DAN AMPAS KELAPA (Cocos nucifera L.) Retno Prasetia; Purbawati Purbawati; Halikianoor Halikianoor
Journal of Sustainable Transformation Vol. 1 No. 1 (2022)
Publisher : Universitas Nahdlatul Ulama Kalimantan Timur

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59310/jst.v1i1.8

Abstract

Coconut dregs is a waste that contain cellulose as a material for making composite paper. This study aimed to know the quality of this composite paper based on organoleptic test. Organoleptic tests were also carried out to determine the level of liking for paper based on the texture, color, and odor. Composite paper in this study made of coconut pulp and used HVS paper pulp combination. This designed experiment used a completely randomized design (CRD) with 3 replications of 3 treatments and a control. The data obtained were analyzed using the Anova test and the DMRT test with a level of 5%. Organoleptic test results with the addition of 15% coconut dregs (P1) showed the highest results of liking in terms of texture, fiber appearance, color, and odor. Based on DMRT test, P1 had significant different result than others. Thus, P1 was the most liking as composite paper. Furthermore, this research has the potential to be developed for physical test for justified this composite paper has a good paper quality.
POTENSI AMPAS KELAPA (Cocos nucifera L.) SEBAGAI ALTERNATIF BAHAN PEMBUATAN KERTAS KOMPOSIT Retno Prasetia; Purbawati Purbawati; Halikianoor Halikianoor
Journal of Sustainable Transformation Vol. 1 No. 1 (2022)
Publisher : Universitas Nahdlatul Ulama Kalimantan Timur

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59310/jst.v1i1.9

Abstract

             Coconut dregs is a waste that has non-wood fiber thus it is potential as a material for making composite paper. The use of coconut dregs in this study aims to determine its potential as a raw material for making composite paper through tensile resistance and tear resistance.             The making of composite paper in this study was carried out by combining coconut pulp and used HVS paper pulp. The design used was a completely randomized design (CRD) with 3 replications consisting of 3 treatments and a control. The data obtained were analyzed using the Anova test and the DMRT test with a level of 5%..             The highest paper tensile resistance test results were obtained by P1 which was 0.26 kN / m smaller than 1.26 kN / m (P0 as a control), as well as the highest paper tear resistance test results obtained by P2 at 340 mN smaller than 666 , 4 mN (P0 as control). Based on the data obtained, the addition of coconut dregs or not in making composite paper shows a potential that does not have a significant effect. This research has the potential to be developed for better paper quality.
Karakteristik Seduhan Daun Pletekan (Ruellia tuberosa L.) dengan Penambahan Variasi Konsentrasi Kayu Manis Retno Prasetia; Pratiwi Jati Palupi
JURNAL AGROTEKNOLOGI Vol 17 No 01 (2023)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v17i01.28035

Abstract

Pletekan leaves (Ruellia tuberosa L.) used as antidiabetic (type 2) contains flavonoid (polyphenol compounds) to prevent the formation of oxidative stress because of excess amount of glucose. In the previous research, naturally brewed of pletekan leaves combined with cinnamon gave the best result in taste and gave the highest concentration of tannin and phenol than other natural flavor (bay leaves, ginger, and pandan leaves). Thus, in this research, the variation concentration of cinnamon added in brewed of pletekan leaves that gave the best result was studied. This study was arranged in randomized design with six concentrations of cinnamon and three replications. The parameters analyzed were total phenolic, tannin, antioxidant activity, and organoleptic results (hedonic test) that was analyzed with ANOVA at 5% level. The result showed that the addition of the highest cinnamon concentration (S6) gave the highest concentration of phenol (224.88 ± 1.85 mg/L) and tannin (227.18 ± 1.67 mg/L) with the highest inhibition percentage as antioxidant (55.53 ± 0.16 %). In the organoleptic results, combination of pletekan leaves with the highest cinnamon concentration (S6) gave the highest preferred color (63.39%), taste (61.63%), and odor (70.2%), thus this one was the best combination in giving the preferred taste of beverage. So that, naturally brewed of pletekan leaves combined with cinnamon could increasing taste of it and expected to be a one of beverage from leaves. The brewed of pletekan leaves combined with cinnamon could increasing taste of it and expected to be a one of beverage from leaves as a raw material. Keywords: cinnamon, herbal beverage brewed, pletekan leaves
Co-Authors Ali Sadikin Ali Sadikin Halikianoor Halikianoor Halikianoor Halikianoor IDA ROSANTI Ida Rosanti Indah Sriwahyuni M. Muhtar Muh. Doddy Pratama Muh. Doddy Pratama Pratiwi Jati Palupi Pratiwi Jati Palupi Pratiwi Jati Palupi Purbawati Purbawati