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All Journal Jurnal Ilmu dan Teknologi Peternakan Tropis JITEK (Jurnal Ilmiah Teknosains) AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian JURNAL KESEHATAN INDRA HUSADA ad-Dawaa : Journal of Pharmaceutical Sciences Budapest International Research and Critics Institute-Journal (BIRCI-Journal): Humanities and Social Sciences Journal of Food and Agricultural Product
Afriyanti Afriyanti
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Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Health Professions Immunology & microbiology Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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Karakteristik Biskuit Tersubstitusi Tepung Millet (Setaria italica L.) Retno Widyastuti; Afriyanti Afriyanti; Novian Wely Asmoro; Aninda Nurul Aini
AGRISAINTIFIKA: Jurnal Ilmu-Ilmu Pertanian Vol 3, No 2 (2019): Agrisaintifika
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara Sukoharjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ags.v3i2.544

Abstract

Salah satu jenis serealia non-beras yang berpotensi dikembangkan sebagai pendukung ketahanan pangan nasional adalah millet. Biji millet mengandung karbohidrat mirip dengan beras dan memiliki kadar protein dan lemak lebih tinggi, millet juga mengandung komponen bioaktif yang bersifat antioksidan. Pemanfaatan millet masih sangat terbatas, salah satu alternatif pemanfaatannya dapat dilakukan pembuatan biskuit. Usaha ini belum pernah dilakukan sebelumnya, penelitian mengenai millet terbatas pada sifat fisikokimia tepung. Penelitian ini bertujuan untuk menganalisa formulasi substitusi tepung millet pada pembuatan biskuit terbaik berdasarkan karakter kimia dan sifat organoleptik. Penelitian ini dilakukan menggunakan rancangan acak lengkap faktorial dengan dua faktor yaitu proporsi tepung millet : tepung terigu (40:60); (50:50) dan (60:40). Sifat organoleptik diuji berdasarkan warna, aroma, tekstur, rasa dan tingkat kesukaan keseluruhan sedangkan karakteristik kimia biskuit millet dianalisis berdasarkan kadar air dan asam lemak bebas. Hasil menunjukan bahwa tepung millet dapat digunakan sebagai bahan substitusi tepung terigu dalam pembuatan biscuit. Standar mutu kadar air dan asam lemak bebas berdasarkan SNI 2973-2011 adalah maksimal 5% dan maksimal 1%. Kadar air biskuit tersubstutisi tepung millet berkisar antara 1,95-3,95% sedangkan kadar asam lemak bebas berkisar 0,043-0,063%. Formulasi biskuit tersubstitusi yang paling disukai adalah penambahan 40% tepung millet berdasarkan rasa, aroma, warna dan tekstur biskuit.Kata kunci : biskuit, formulasi, millet, substitusi
PENGARUH KONSENTRASI SUKROSA SEBAGAI CRYOPROTECTANT TERHADAP KARAKTERISTIK SIFAT KIMIA YOGHURT SINBIOTIK KERING BEKU Yunita Yunita; Agustina Intan Niken Tari; Afriyanti Afriyanti
Jurnal Ilmiah Teknosains Vol 5, No 2 (2019): JiTek
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (401.587 KB) | DOI: 10.26877/jitek.v5i2.4533

Abstract

ABSTRAKYoghurt sinbiotik merupakan susu fermentasi oleh Bakteri Asam Lakat (BAL) spesies Lactobacillus bulgaricus dan Streptococcus thermophillus, dan Lactobacillus plantarum Dad 13 sebagai probiotik dengan penambahan ubi jalar ungu sebagai prebotik. Yoghurt sinbiotik diproses dengan pengeringan beku. Pada proses pengeringan beku ditambahkan Cryoprotectant untuk mencegah kerusakan membran sel bakteri pada yoghurt.  Cryoprotectant berfungsi sebagai pelindung sel bakteri asam laktat selama pembekuan. Tujuan penelitian adalah mengetahui pengaruh konsentrasi Cryoprotectant sukrosa terhadap sifat kimia yoghurt sinbiotik kering beku. Penelitian ini menggunakan Rancangan Acak Lengkap dengan satu variasi yaitu konsentrasi Croprotectant (0%, 2,5%, 5%, 7,5%). Data yang diperoleh dianalisis statistic menggunakan Analysis Of Variance (ANOVA) dengan tingkat signifikan 5% dan jika terdapat perbedaan yang nyata antar perlakuan maka dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT). Parameter pengamatan yang digunakan untuk menganalisis yoghurt sinbiotik kering beku meliputi kadar air, kadar abu, total asam titrasi, dan pH. Hasil penelitian menunjukkan bahwa konsentrasi Cryoprotectant tidak berpengaruh nyata terhadap kadar air, dan pH yoghurt sinbiotik kering beku, namun berpengaruh nyata terhadap kadar abu dan total asam titrasi. Pengaruh konsentrasi sukrosa sebagai Cryoprotectant diperoleh hasil terbaik pada konsentrasi 5% mempunyai kadar air 5,633%, kadar abu 4,900%, total asam titrasi 8,8167%, dan pH 3.867.ABSTRACTSynbiotic yogurt is fermented milk by Lactic Acid Bacteria (LAB) species Lactobacillus bulgaricus and Streptococcus thermophillus, and Lactobacillus plantarum Dad 13 as probiotics with the addition of purple sweet potatoes as prebotics. Synbiotic yogurt is processed by freeze drying. In the freeze drying process Cryoprotectant is added to prevent damage to bacterial cell membranes in yogurt. Cryoprotectant functions as a protective cell for lactic acid bacteria during freezing. The purpose of this study was to determine the effect of sucrose cryoprotectant concentrations on the chemical properties of freeze dried sinbiotic yogurt. This study uses a Completely Randomized Design with one variation, namely the concentration of Croprotectant (0%, 2.5%, 5%, 7.5%). The data obtained were statistically analyzed using Analysis Of Variance (ANOVA) with a significant level of 5% and if there were significant differences between treatments then continued with the Duncan's Multiple Range Test (DMRT). Observation parameters used to analyze freeze dried synbiotic yogurt include water content, total titration acid, ash content, and pH. The results showed that the concentration of Cryoprotectant had no significant effect on water content, and the pH of freeze dried synbiotic yogurt, but had a significant effect on ash content and total acid titration. Effect of sucrose concentration as Cryoprotectant obtained the best results at a concentration of 5% having a moisture content of 5.633%, ash content of 4.900%, total acid titration of 8.8167%, and pH of 3,867.Keywords: Synbiotic Yogurt, Purple Sweet Potato, Cryoprotectant
PENGARUH AMMONIUM SULFAT TERHADAP PERTUMBUHAN DAN KEMAMPUAN TRICHODERMA REESEI PK1J2 DALAM MENGHIDROLISIS BATANG POHON SINGKONG Afriyanti Afriyanti
Jurnal Ilmiah Teknosains Vol 2, No 1/Mei (2016): JiTek
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (103.681 KB) | DOI: 10.26877/jitek.v2i1/Mei.1008

Abstract

Batang pohon singkong dapat digunakan sebagai sumber energi alternatif penghasil etanol karena mengandung selulosa. Tujuan penelitian ini untuk mengetahui pengaruh penambahan amonium sulfat terhadap pertumbuhan dan kemampuan Trichoderma reesei dalam menghasilkan gula reduksi dari batang pohon singkong. Penelitian dilakukan tanpa adanya proses pretreatment.?é?á Batang singkong dicacah untuk mengecilkan ukuran kemudian dihidrolisis. Proses hidrolisis dilakukan dengan perbandingan konsentrasi (NH4)2SO4 sebesar 0%; 0,5%; 1% dan 1,5%. Selama proses fermentasi selulosa batang singkong dilakukan analisis uji aktivitas enzim, kadar biomassa, analisis glukosamin dan kadar gula reduksi. Konsentrasi spora pada awal fermentasi adalah 106 spora/gram batang pohon singkong.Hasil analisis menunjukkan bahwa penambahan amonium sulfat berpengaruh terhadap pertumbuhan Trichoderma reesei PK1J2 tetapi tidak berpengaruh terhadap gula reduksi yang dihasilkan sehingga proses hidrolisis selanjutnya tanpa penambahan amonium sulfat. Kadar gula reduksi tertinggi didapatkan setelah tiga hari fermentasi yaitu sebesar 10,828 g/L.
STUDI LITERATUR: PENGARUH KEHADIRAN KELUARGA TERHADAP KEPUTUSASAAN PADA PASIEN DENGAN PENYAKIT KANKER Efri Widianti; Afriyanti Afriyanti; Ni Putu Santhi Dewi Saraswati; Asti Utami; Ladia Nursyamsiah
JURNAL KESEHATAN INDRA HUSADA Vol 9 No 1 (2021): Januari-Juni 2021
Publisher : SEKOLAH TINGGI ILMU KESEHATAN (STIKes) INDRAMAYU

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36973/jkih.v9i1.282

Abstract

Masalah psikologis yang sering dialami oleh pasien kanker salah satunya adalah keputusasaan terhadap penyakit yang dialaminya sehingga diperlukan dukungan keluarga untuk meningkatkan kepercayaan akan kesembuhan terhadap penyakit kanker. Dukungan dari setiap anggota keluarga memiliki peranan penting bagi pencegahan maupun penanganan masalah psikologis yang muncul pada pasien kanker. Tujuan penelitian untuk mengetahui pengaruh kehadiran keluarga dalam mengatasi keputusasaan pasien dengan panyakit kanker. Metode pencarian literature dilakukan secara komprehensif melalui Database PubMed, Science Direct dan Google Scholar dengan kriteria inkulusi artikel berbahasa inggris yang dipublikasikan pada rentang tahun 2015 – 2020. Hasil dari pencarian yang dilakukan diperoleh 81.927 artikel dan setelah melakukan penyaringan, diperolah 7 artikel yang memenuhi syarat. Hasil penelitian bahwa social support yang diberikan kepada pasien kanker memiliki pengaruh positif dalam menurunkan keputusasaan dan kecemasan pasien kanker dan juga caregiver. Dukungan sosial ini dapat menjadi faktor protektif untuk mencegah keputusasaan pasien kanker karena dukungan social yang diberikan oleh keluarga dan kerabat terdekat pasien sangatlah membantu pasien dalam mengekspresikan perasaan, kekhawatiran, dan pengalamannya sehingga mampu meningkatkan harapan hidup dan meminimalisir keputusasaan pasien kanker. Kesimpulan: keputusasaan yang dirasakan pasien kanker dapat diturunkan melalui social support yaitu dengan dukungan yang diberikan oleh keluarga dan kerabat dekat pasien. Oleh karena itu, disarankan agar perawat memberikan penguatan pada sistem dukungan sosial dalam proses pengobatan pasien kanker dan keluarga dapat menjadi sumber harapan atau kekuatan bagi pasien kanker.
Potential of Modified Cassava Starch as a Tablet Binder in Direct Compression Method Wira Noviana Suhery; Anita Lukman; Afriyanti Afriyanti
Ad-Dawaa: Journal of Pharmaceutical Sciences Vol 4 No 2 (2021)
Publisher : Universitas Islam Negeri Alauddin Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/djps.v4i2.25212

Abstract

Research on the potential of modified cassava starch as a binder for the direct compression method has been carried out. The use of modified cassava starch as a binder using six formulas with the drug model ibuprofen. Variations in the concentration of modified cassava starch were modified cassava starch 48 and modified cassava starch 72 were 15%, 17.5%, and 20%, respectively. The formula with a modified starch 72 concentration (15%) is the best formula that produced optimal tablets. The value of hardness was 5.3 kg/cm2, friability of 0.90%, and disintegration time of 2.06 minutes which are the main parameters of the binder
Islamic Economics Thoughts and Schools Mayang Bundo; Afriyanti Afriyanti; Mulyadi Muslim
Budapest International Research and Critics Institute-Journal (BIRCI-Journal) Vol 5, No 3 (2022): Budapest International Research and Critics Institute August
Publisher : Budapest International Research and Critics University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33258/birci.v5i3.6077

Abstract

Islamic economics developed from the history of Muslim thinkers in the past. They see that in the order of community life as a whole there is no separation of scientific disciplines, so they see that in this case there is a need for policies that regulate the community's economy. This can be used as a tool to see why economics has not been discovered as a separate discipline in the past. In addition to knowing the relevance of whether Islamic economics is a combination of two economic systems or does it stand alone and is an alternative economy in the current era, it is necessary to study the thoughts and schools of Islamic economics.
The Effect of Green Innovation and Integrated Reporting on Company Performance with Company Size as a Moderating Variable Afriyanti Afriyanti; Etty Murwaningsari
Budapest International Research and Critics Institute-Journal (BIRCI-Journal) Vol 5, No 4 (2022): Budapest International Research and Critics Institute November
Publisher : Budapest International Research and Critics University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33258/birci.v5i4.7197

Abstract

The objective of this study is to evaluate the extent to which the size of a corporation influences the outcomes of integrated reporting and environmentally conscious innovation. Despite the conflicting evidence, this study looks at the annual reports and sustainability reports of non-financial companies with the goal of determining whether or not they will list on the IDX in the years 2020–2021. The information utilized in this investigation was obtained from the website of the Indonesian Stock Exchange (IDX). According to some projections, there might be as many as 131 non-financial companies listed on the stock market in the year 2020, and this number could rise to as many as 238 in the year 2021. According to the findings, both environmentally responsible innovation and integrated reporting are factors that contribute to the expansion of the company. In addition, the findings point to a connection between the size of a company and both a weakening of the association between environmentally friendly innovations and successful business and a strengthening of the association between successful business and integrated reporting. Both of these associations are affected by the size of the company.
Chemical and Microbiological Characteristics of Antimicrobial Edible Film (AmEF) from Chicken Bone Waste Gelatin with The Addition of Tea Leaf Extract (Camelia sinensis) Ludfia Windyasmara; Afriyanti Afriyanti; Catur Budi Handayani; Wardana Kusuma Wardana
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 9, No 2 (2022): JITRO, May 2022
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jitro.v9i2.23807

Abstract

ABSTRACTThe edible film is a thin layer that can be produced from edible macromolecules. One of the ingredients for the edible film is gelatin from chicken bone waste which can be obtained from slaughterhouses. The edible film can be combined with other components such as antimicrobial substances found in tea plants. This study aims to determine the effect of variations in heating temperature and the addition of tea extract as an antimicrobial edible film. Research parameters include water content, total phenol, and zone of inhibition. The experimental design used was a factorial completely randomized design with 2 treatment factors, namely X = additional concentration of tea leaf extract 0%, 20%, 25%, 30%, and 35% and Y = variations in heating temperature of 70⸰C and 80⸰C, each treatment was repeated 2 times. The data obtained were analyzed by ANOVA and if there was a significant difference between treatments, it was continued with the DMRT test (Duncan Multiple Range Test). The results of this study indicate that variations in heating temperature have no significant effect on water content, total phenol, and antimicrobial edible film inhibition zone. The highest water content value was 21.12% at a heating temperature of 70⸰C and the tea extract was 30%, the highest total phenol value was 13.01 g GAE/g obtained at 30% tea extract concentration and the highest inhibition zone was at 30% tea extract concentration. with a value of 1.97 cm.Keywords: Antimicrobial edible film, tea extract, gelatin, heating temperature
Effect of Addition of Lemongrass Extract (Cymbopogon citratus) On Edible Film From Garut Starch (Marantha arundinaceae L.) As an Antimicrobial Muthi'ah Muthi'ah; Catur Budi Handayani; Retno Widyastuti; Afriyanti Afriyanti
Journal of Food and Agricultural Product Vol 1, No 2 (2021): JFAP
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (602.373 KB) | DOI: 10.32585/jfap.v1i2.1904

Abstract

ABSTRACT Edible film is an alternative packaging that does not cause environmental problems, because it is biodegradable. Lemongrass extract (Cymbopogon citratus) contains citronellal, geraniol and citronellol which can inhibit bacterial activity. This study aims to determine the visual appearance, antimicrobial activity, moisture content and thickness of arrowroot starch edible film with various treatments of lemongrass extract levels. This research method used Completely Randomized Design (CRD) with EO0% treatment; EA15%; EB20%; EC25%; ED30%. And it was repeated three times so that 15 treatment units were obtained. The data obtained were calculated using the Analysis of Variance (ANOVA) and if there was a difference, continued with the Duncan's Multiple Range Test (DMRT) test using SPSS 16. The results showed that visually the color of arrowroot starch edible film got darker as the addition of lemongrass extract increased. . The results of statistical calculations show that there is no difference in water content, there is a significant difference in thickness and inhibition of antimicrobial activity using E. coli bacteria. The higher the lemongrass extract, the wider the clear zone formed. The widest clear zone formed was with the addition of 30% lemongrass extract, which was 31 mm, while the control did not form a clear zone.Keywords: Antimicrobial, Arrowroot starch, Edible film, Lemongrass 
Co-Authors Agustina Intan Niken Tari Aninda Nurul Aini Anita Lukman Asmoro, Novian Wely Asti Utami Catur Budi Handayani Efri Widianti Etty Murwaningsari Ladia Nursyamsiah Ludfia Windyasmara, Ludfia Mayang Bundo Mulyadi Muslim Muthi'ah Muthi'ah Ni Putu Santhi Dewi Saraswati Retno Widyastuti Wardana Kusuma Wardana Wira Noviana Suhery Yunita Yunita