Garuda - Garba Rujukan Digital

p-Index From 2018 - 2023

1.203

P-Index

This Author published in this journals

All Journal PROSIDING SEMINAR NASIONAL JITEK (Jurnal Ilmiah Teknosains) Pro Food AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian Edudikara: Jurnal Pendidikan dan Pembelajaran IJECS: Indonesian Journal of Empowerment and Community Services

Novian Wely Asmoro

Unknown Affiliation

Author-ID : 2374049

Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Education Health Professions Materials Science & Nanotechnology Mechanical Engineering Public Health Social Sciences Veterinary Other

Published : 10 Documents Claim Missing Document

Claim Missing Document

Articles

Title

KARAKTERISTI SIFAT FISIK DAN ORGANOLEPTIK FRUIT LEATHER DENGAN VARIASI PERBANDINGAN PEPAYA DAN DAUN KELOR: Physical and Organoleptic Characteristics of Fruit Leather with Comparative Variations of Papaya and Moringa Leaf Eghik Ardiyan; Agustina Intan Niken Tari; Novian Wely Asmoro
Pro Food Vol. 7 No. 1 (2021): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v7i1.160

ABSTRACT Fruit leather is a snack made from puree that is dried in an oven or dehydrator. This study aims to determine the effect of an appropriate ratio of papaya and moringa leaves on the physical and sensory characters of papaya and moringa leaves. Completely Randomized Design (CRD) consisting of 1 control, 4 treatments and 2 replications to obtain 10 experimental units. Papaya fruit leather is made with 4 treatments of the composition of papaya and moringa leaves (100 g papaya, 99 g papaya: 1 g Moringa leaves, 98 g papaya: 2 g moringa leaves, 97 g papaya: 3 g moringa leaves, and 96 g papaya: 4 g moringa leaves). The results showed that the comparison of papaya and moringa leaves had a significant effect on yield, L * color, a * color, b * color, air content and organoleptic values (texture and color), and had no effect on the texture of the fruit skin. F3 treatment is the most recommended fruit leather for consumers. In the F3 treatment, with a yield value of 31.65%, with a service level (L *) of 26.06, color a *= 0.61, color b*= 5.99, and a texture of 0.75 and a moisture content of 22, 5% ABSTRAK Fruit leather merupakan salah satu makanan ringan dari bubur buah (puree) yang dikeringkan dalam oven atau dehidrator. Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan pepaya dan daun kelor yang tepat terhadap karakter fisik dan sensori fruit leather pepaya dan daun kelor. Rancangan Acak Lengkap (RAL) yang terdiri dari 1 kontrol, 4 perlakuan dan 2 kali ulangan sehingga diperoleh 10 unit percobaan. Fruit leather pepaya dibuat dengan 4 perlakuan komposisi pepaya dan daun kelor (100 g pepaya, 99 g pepaya: 1 g daun kelor, 98 g pepaya: 2 g daun kelor, 97 g pepaya: 3 g daun kelor, 96 g pepaya: 4 g daun kelor). Parameter analisis meliputi rendemen, karakter fisik, kdar air dan sensori. Berdasarkan hasil penelitian menunjukkan bahwa perbedaan perbandingan pepaya dan daun kelor berpengaruh nyata terhadap rendemen, warna L*, warna a*, warna b*, kadar air dan nilai organoleptik (tekstur dan warna), dan tidak berpengaruh nyata terhadap tekstur fruit leather. perlakuan F3 merupakan fruit leather yang paling diekomendasikan untuk konsumen. Pada perlakuan F3, dengan nilai rendemen sebesar 31,65%, dengan tinggat kecerahan (L*) sebesar 26,06, warna a* 0,61 warna b* 5,99, dan memiliki tekstur 0,75 serta kadar air sebesar 22,5%.

PREVALENSI STATUS GIZI PADA SISWA-SISWI SMK N PRINGKUKU KABUPATEN PACITAN Novian Wely Asmoro; A.I. Niken Tari; Afriyanti .
Pro Food Vol. 3 No. 2 (2017): Pro Food
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

School-aged teenagers, in particular, have a habit and the pattern of food consumption is often irregular and does not pay attention to the pattern of good and balanced consumption. The condition of unbalanced consumption patterns can affect individual nutritional status. Body mass index measurement (BMI) is related to the prevalence of nutritional status in students of SMK N Pringkuku Kab. Pacitan is used as a general description of nutritional conditions within the school environment. Nutrition status data obtained from the calculation of height and weight and then calculated body mass index (BMI), and data related to healthy habits and lifestyle obtained from the filling of questionnaires by respondents. The results showed that there were students with less nutritional status, normal nutritional status, more nutritional status, and obesity were 25.44%, 58.18% 10.91% and 5.45% respectively with the condition related to sex and general breakfast habits and the frequency of eating a day showed 72.09% of students behaved well, while 27.91% of students behaved eating is not good. Keywords: body mass index, consumption patterns, nutrition, students ABSTRAK Remaja usia sekolah khususnya memilikikebiasaan dan pola konsumsi makanan sering tidak teratur serta tidak memperhatikan pola konsumsi yang baik dan seimbang. Kondisi pola konsumsi yang tidak seimbang dapat berpengaruh pada status gizi individu. Pengukuran body mass index (BMI) terkait dengan prevalensi status gizi pada siswa SMK N Pringkuku Kab. Pacitan digunakan sebagai gambaran umum kondisi gizi dilingkungan sekolah. Data status gizi diperoleh dari perhitungan tinggi badan dan berat badan kemudian dilakukan perhitungan body mass index (BMI), dan data terkait kebiasaan-kebiasaan dan pola hidup sehat diperoleh dari pengisian kuisoner oleh responden. Hasil penelitian menunjukan terdapat siswa dengan status gizi kurang, status gizi normal, status gizi lebih dan obesitas berturut-turut sebanyak 25,44%, 58,18% 10,91% dan 5,45% dengan kondisi tersebut berhubungan dengan jenis kelamin serta secara umum kebiasaan sarapan pagi dan frekuensi makan dalam sehari menujukan 72,09% siswa berperilaku makan baik, sedangkan 27,91% siswa berperilaku makan tidak baik. Kata kunci : body mass index, gizi, pola konsumsi,siswa

RENDEMEN SELULOSA HASIL EKSTRAKSI BATANG TANAMAN JAGUNG (Zea mays) MENGGUNAKAN VARIASI LAMA BLANCHING DAN KONSENTRASI NaOH Novian Wely Asmoro; Afriyanti .; Ismawati .
Pro Food Vol. 4 No. 1 (2018): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

The aim of this study to determine the effect of NaOH concentration on cellulose extraction process from corn stalks to its yield and physical properties of cellulose. Method of study included: extraction of corn plant cellulose through processed of delignification, washed, blanched, dried and grinded of cellulose powder. The experiment used the extraction time for 60 minutes with the concentration of NaOH with 5 treatment level that was 10%, 15%, 20%, 25% and 30%. Each treatment was repeated three times and each was analyzed with two replications. The experimental unit obtained 3x5x2 = 30 units of experiment. Physical cellulose product analysis included measurement of yield, pH, Water Holding Capacity (WHC) and Oil Holding Capacity (OHC). The results showed that the use 10% NaOH concentration obtained yield of 32.41%; pH value of 8.33; water holding capacity (WHC) was 7.8 g/g; the oil holding capacity (OHC) was 8.33 g/g and water content was 7.96%Keywords: Blanching, cellulose, stalks of corn plants, extraction, Sodium HydroxideABSTRAKSelulosa merupakan salah satu senyawa polimer yang dapat disintesis dari bahan-bahan tanaman, termasuk limbah kegiatan pertanian antara lain batang singkong, jerami, tandan kosong kelapa sawit, tongkol jagung dan batang tanaman jagung. Tujuan penelitian ini adalah untuk mengetahui pengaruh konsentrasi NaOH dan lama waktu delignifikasi pada proses ekstraksi selulosa dari batang tanaman jagung. Metode ekstraksi selulosa diawali dengan proses penyiapan bahan batang tanaman jagung, proses delignifikasi, pencucian, blanching, pengeringan dan pembuatan serbuk selulosa. Rancangan percobaan yang digunakan yaitu rancangan acak lengkap dengan dua faktor perlakuan dan dua ulangan. Lama waktu (T) dengan 3 taraf perlakuan, yaitu: T1= 60 menit, T2= 90 menit dan T3= 120 menit serta konsentrasi NaOH (K) dengan 5 taraf perlakuan yaitu K1= 10%, K1= 15%, K2= 20%, K3= 25% dan K4= 30%. Masing-masing perlakuan diulang dua kali. Sehingga diperoleh unit percobaan 3x5x2 = 30 unit percobaan. Analisis produk selulosa secara fisik dan kimia meliputi analisis pengukuran rendemen, kadar air, pH, analisis Water Holding Capacity (WHC) dan Oil Holding Capacity (OHC). Penggunaan NaOH konsentrasi 10% dengan waktu blanching 60 menit dapat digunakan pada proses ekstraksi selulosa batang jagung yang menghasilkan rendemen tertinggi sebesar 32,41% nilai pH 8,33; WHC rata-rata 7,8 g/g; OHC rata-rata 8,33 g/g dan kadar air rata-rata 7,96%Kata kunci: Batang tanaman jagung, Blanching, Ekstraksi, NaOH, Selulosa.PENDAHULUANLimbah organik dari kegiatan pertanian memiliki kandungan

Pengaruh Lama Fermentasi terhadap Rendemen dan Sifat Fisikokimia VCO (Virgin Coconut Oil).: Effect of Fermentation Time on Yield and Physicochemical Properties of VCO (Virgin Coconut Oil) agustina intan Niken tari; Agustina Cahyani; Novian Wely Asmoro
Pro Food Vol. 7 No. 1 (2021): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v7i1.188

ABSTRACT Virgin Coconut Oil (VCO) is coconut oil that is processed by controlled heating or can be produced without heating (fermentation) so that it does not change the composition or aracteristics of the oil. The purpose of this study was to determine the effect of fermentation time on the physical and chemical properties of VCO. This research includes two stages. The first stage is producing VCO based on fermentation time with raw materials such as coconut and tempeh yeast. The second stage performs physical and chemical analysis which includes yield, water content, free fatty acid content and density. This study used a Simple Completely Randomized Design with 1 fermentation time factor (L). There are 4 fermentation times used, namely L1 = 24 hours, L2 = 36 hours, L3 = 48 hours, L4 = 60 hours with 4 replications to obtain 16 experimental units. Further test using DMRT. The results showed that all yields were above 16%. Fermentation time significantly affected the yield, water content, free fatty acid content but had no effect on density. The best results were shown in VCO with 48 hours of fermentation time, namely yield of 21,843%, water content of 0,238%, free fatty acid content of 0,149% and density of 0,892 g/ml. ABSTRAK Virgin Coconut Oil (VCO) adalah minyak kelapa yang diproses dengan pemanasan yang terkontrol atau dapat dihasilkan tanpa pemanasan (fermentasi) sehingga tidak mengubah komposisi atau karakteristik minyak. Tujuan penelitian ini adalah mengetahui pengaruh waktu fermentasi terhadap sifat fisik dan kimia pada pembuatan VCO. Penelitian ini meliputi dua tahapan. Tahap pertama memproduksi VCO berdasarkan waktu fermentasi dengan bahan baku berupa kelapa dan ragi tempe. Tahap kedua melakukan analisis fisik dan kimiawi yang meliputi rendemen, kadar air, kadar asam lemak bebas dan densitas. Penelitian ini menggunakan Rancangan penelitian Acak Lengkap sederhana dengan 1 faktor waktu fermentasi (L). Waktu fermentasi yang digunakan ada 4 yaitu L1 = 24 jam, L2 = 36 jam, L3 = 48 jam, L4 = 60 jam dengan 4 ulangan sehingga diperoleh 16 unit percobaan. Uji lanjut menggunakan DMRT. Hasil penelitian menunjukkan semua rendemen diatas 16%. Waktu fermentasi berpengaruh nyata terhadap rendemen, kadar air, kadar asam lemak bebas namun tidak berpengaruh terhadap densitas. Hasil terbaik ditunjukkan pada VCO dengan perlakuan waktu fermentasi 48 jam, yaitu rendemen 21,843%, kadar air 0,238%, kadar asam lemak bebas 0,149% dan densitas 0,892 g/ml.

Co-Authors A. Intan Niken Tari A.I. Niken Tari Afriyanti - Afriyanti . Afriyanti Afriyanti Afriyanti Afriyanti Afriyanti Afriyanti Agustina Cahyani Agustina Intan Niken Tari Agustina Intan Niken Tari Aninda Nurul Aini Catur Budi Handayani Eghik Ardiyan Febbi Nurahmawati Ismawati . Retno Widyastuti Salman Faris Insani Sri Hartati Sri Hartati

Title Search

Found 4 Documents Search Journal : Pro Food

Abstract

Abstract

Abstract

Abstract

Title

Found 4 Documents
Search
Journal : Pro Food