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Desi Arisanti
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Pengaruh Pemberian Vitamin C (asam askorbat) terhadap Kesegaran Bunga Krisan (Chrysanthemum sp) pada Kawasan Sentra Penghasil di Desa Ngasem, Kecamatan Jetis, Bandungan, Jawa Tengah Arisanti, Desi; Setiari, Nintya
BULETIN ANATOMI DAN FISIOLOGI dh SELLULA Vol 12, No 1 (2012): VOL XX, NOMOR 1, TAHUN 2012
Publisher : BULETIN ANATOMI DAN FISIOLOGI dh SELLULA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (306.471 KB) | DOI: 10.14710/baf.v12i1.4764

Abstract

Bunga Krisan (Chrysanthemum sp) merupakan salah satu jenis bunga potong yang popular dan banyak diminati oleh konsumen karena bentuk dan warnanya yang menarik serta ukuran yang bervariasi. Budidaya bunga krisan di Desa Ngasem merupakan mata pencaharian vital bagi petani karena sebagian besar bertanam bunga krisan. Permasalahan dalam budidaya bunga krisan potong yaitu penanganan pascapanen. Bunga yang dipotong, lama kesegarannya berkurang seiring menurunnya kandungan unsur hara dalam tanaman. Petani di Desa Ngasem mempertahankan kesegaran bunga potong krisan hanya direndam dalam air. Penelitian ini bertujuan untuk mengetahui cara penanganan pascapanen bunga potong krisan di Desa Ngasem dan mengetahui pengaruh pemberian vitamin C dalam larutan perendam (pulsing) sehingga dapat memperpanjang lama kesegaran bunga potong krisan. Perlakuan dalam percobaan adalah perbedaan komposisi larutan perendam bunga potong krisan, yaitu perlakuan P0 : larutan perendam berupa air 500 ml; perlakuan P1 : larutan perendam berupa campuran air 500 ml  dan  vitamin  C 100 ppm; perlakuan P2 : larutan perendam berupa campuan air 500 ml dan  vitamin  C 200 ppm. Masing-masing perlakuan diulang sebanyak 3 kali dengan rancangan percobaan berupa Rancangan Acak Lengkap (RAL) dengan pola faktor tunggal.. Parameter yang diamati yaitu lama kesegaran bunga potong krisan. Berdasarkan uji F hasil pengamatan menunjukkan bahwa lama kesegaran bunga potong krisan tidak dipengaruhi oleh pemberian vitamin C dalam larutan perendam tetapi hanya dipengaruhi oleh air tanpa pemberian vitamin C. Perlakuan air sebagai kontrol (perlakuan P0) mampu mempertahankan lama kesegaran bunga potong krisan tertinggi, yaitu 14 hari. Perlakuan dengan pemberian vitamin C (P1 dan P2) hanya mampu mempertahankan lama kesegaran bunga potong krisan selama 12 hari.
PENGARUH KOMPOSISI MEDIUM PERENDAM TERHADAP MASA KESEGARAN BUNGA POTONG KRISAN (Chrysanthemum morifolium R.) Desi Arisanti; Erma Prihastanti; Endang Kusdiyantini
Jurnal Akademika Biologi Vol. 2 No. 4 Oktober 2013
Publisher : Departemen Biologi, Fakultas Sains dan Matematika Undip

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (81.015 KB)

Abstract

Chrysanthemum morifolium is a cut flower with high economic value, however this flower has relatively short freshness period, thus it is necessary to use soaking solution by adding shredded basil leaves extract solution and carrageenan hydrogel material in it. Hydrogel serves as the water provider and energy substrate for respiration process of chrysanthemum. The basil leaves extract works as anti-bacterial and anti-fungal. The soaking is done to extend the freshness period of the chrysanthemums. This study aims to describe the effect ofthe composition of basil leaves extract and carrageenan hydrogel material on soaking medium to the freshness period of chrysanthemum, also to study the microorganism growth on the soaking medium. This research uses Completely Randomize Design on factorial pattern with two factors. First, Hydrogel Concentration (H): without hydrogel, 500 ml of water (H0); 10 g of carrageenan hydrogel, 400 ml of basil solvent (H1); 10 g of carrageenan hydrogel, 500 ml of basil solvent (H2); 10 g of carrageenan hydrogel, 600 ml of basil solvent (H3). Second, basil leaves extract (K): without basil leaves extract, without hydrogel (K0); 125 g/l of basil leaves extract (K1); 250 g/l of basil leaves extract (K2); 375 g/l of basil leaves extract (K3). This research uses 16 treatments 3 replications. The analysis is done by applying ANOVA, followed by Duncan’s test at the significance level of 95%. The research parameter includes the blooming flowers percentage, freshness period of spray chrysanthemum, and the condition of the soaking medium. The findings show that the composition of 400 ml of  250 g/l concentration of basil leaves extract, and 10 g of carrageenan hydrogel can extend the freshness period of chrysanthemum by 12.67 days, and prove that some microorganisms grow in the soaking medium. Keywords: spray chrysanthemums, soaking medium, basil leaves extract, carrageenan hydrogel, freshness period.
QUALITY IMPROVEMENT OF VIRGIN COCONUT OIL (VCO) BY FERMENTED DRY CULTURE OF LACTIC ACID BACTERIA (BAL) TO YIELD AND WATER CONTENT Desi Arisanti; Ika Okhtora Angelia
Jurnal Pertanian Vol. 11 No. 1 (2020): APRIL
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jp.v11i1.2178

Abstract

Virgin Coconut Oil contains medium chain fatty acids that are easily digested and oxidized by the body so as to prevent accumulation in the body. This research will try to produce virgin coconut oil / VCO by fermentation and using various variations of the concentration of BAL dry culture starter. The use of BAL dry culture has several advantages including being able to be stored for a long time in cold temperatures, easily applied and cost efficiency. The purpose of this study was to determine the percentage of Free Fatty Acid (FFA) and yield produced in the fermentation process of virgin coconut oil. Because the lower the FFA value produced the higher the quality of the oil produced The parameters observed in this study are the percentage of Free Fatty Acid (FFA), yield of virgin coconut oil (VCO), and water content. This study used a complete randomized design with 1 factor, namely the concentration of BAL dry culture, with the following research treatments: A1 = 5 gram of BAL dry culture; A2 = 10 gram of BAL dry culture; A3 = 15 gram of BAL dry culture; A4 = 20 gram of BAL dry culture. From the results of the study it can be concluded that the best treatment of water content is in treatment A3 which is 0.1463%. The best treatment yield was in treatment A1, which was 13.336%. 
PELATIHAN PEMBUATAN HAND SANITIZER ORGANIK BAGI MASYARAKAT DI KELURAHAN TANJUNG KRAMAT KECAMATAN HULONTHALANGI Ika Okhtora Angelia; Desi Arisanti; Adnan Engelen
Jurnal Abdimas Gorontalo (JAG) Vol 3 No 2 (2020): Jurnal Abdimas Gorontalo (JAG), November 2020
Publisher : UPPM Politeknik Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30869/jag.v3i2.591

Abstract

Tujuan dari pengabdian ini adalah memberikan pelatihan dan pengetahuan dasar kepada masyarakat dalam pencegahan virus corona dan meningkatkan keterampilan masyarakat Tanjung Kramat dalam pembuatan hand sanitizer organik. Metode yang dilakukan dengan pemberian materi dalam bentuk audio visual menggunakan aplikasi zoom dirumah maisng-masing masyarakat yang menampilkan slide presentasi, demo pembuatan produk hand sanitizer organik instan. Adapun hasil yang didapatkan pada pelatihan ini adalah produk Hand Sanitizer Organik.
Pengaruh sukrosa terhadap mutu kurma analog belimbing wuluh Desi Arisanti
Journal Of Agritech Science (JASc) Vol 1 No 01 (2017): Journal of Agritech Science (JASc) - Mei
Publisher : Program Studi Teknologi Hasil Pertanian, Politeknik Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (0.272 KB) | DOI: 10.30869/jasc.v1i01.6

Abstract

Wuluh starfruit (Averrhoa bilimbi L) is widely spread in Indonesia as a home garden that has not been cultivated. In addition, the sour taste and high water content in the fruit causes the fruit is rarely consumed directly and the relative shelf life is relatively short. One of the ways of fruit development is to be a wuluh starfruit (analog kurma). This study aimed to determine the level of palm fruits analogous to the combination of wuluh starfruit and sucrose, to know the content of some chemical properties of analog dates. The method used in this final project was a method of testing of organoleptic test, water content test, sugar content test, ash content test, and vitamin C content test. The results showed the results of organoleptic test had a favorite level that resulted from three treatment dates with analog combination The composition of wuluh starfruit and sucrose as a whole was on the scale of 3,25 – 3,90 or in the usual level until rather like. The analog dates preferred by panelists were the A3 treatment and based on the analysis of the date palm analogue with the combination of wuluh starfruit and sucrose composition was very significant effect on water content and
EFEKTIVITAS PENAMBAHAN EKSTRAK KURMA TERHADAP KARAKTERISTIK GIZI FRUITGHURT Desi Arisanti; Syahmidarni Al Islamiyah
Jurnal Technopreneur (JTech) Vol 8 No 2 (2020): JURNAL TECHNOPRENEUR (November)
Publisher : UPPM Politeknik Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30869/jtech.v8i2.598

Abstract

Penambahan ekstrak kurma sebagai penstabil sekaligus pemanis alami, sehingga dapat memperbaiki sifat organoleptik dan gizi fruitghurt yang dihasilkan terutama protein. Tujuan dari penelitian ini adalah untuk meningkatkan nilai gizi minuman probiotik fruitgurt dari sari kacang hijau dan kulit semangka, dan untuk mengetahui karakteristik fruitgurt yang dihasilkan. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL) dengan tiga perlakuan yaitu konsentrasi ekstrak kurma dengan yaitu S1= 5%, S2 =15%, S3 = 25%. Parameter pengamatan penelitian terdiri dari kadar vitamin C, kadar protein dan kadar total asam laktat. Hasil penelitian menunjukkan penambahan ekstrak kurma yang berbeda-beda menghasilkan fruitghurt dengan kandungan gizi berupa vitamin C, protein dan total asam laktat yang berbeda-beda pula. Penambahan ekstrak kurma dengan konsentrasi yang berbeda-beda memberikan pengaruh nyata terhadap karakteristik gizi pada fruitghurt yang dihasilkan baik pada kadar vitamin C, kadar protein dan kadar total asam laktat. Karakteristik gizi fruitghurt terbaik berdasarkan kadar tertinggi baik vitamin C dan kadar protein adalah dengan penambahan ekstrak kurma 25% (S3). Berdasarkan kadar total asam laktat, perlakuan terbaik adalah penambahan ekstrak kurma 15% (S2).
Co-Authors Adnan Engelen Endang Kusdiyantini Erma Prihastanti Ika Okhtora Angelia Ika Okhtora Angelia Nintya Setiari Syahmidarni Al Islamiyah