Article Per Year (5 Year)
p-Index From 2019 - 2024
0.61
P-Index
This Author published in this journals
All Journal BIOLINK (Jurnal Biologi Lingkungan, Industri, Kesehatan) Hasil Pengabdian Kepada Masyarakat Pelita Masyarakat Jurnal Ilmiah Biologi UMA (JIBIOMA)
Dewi Nur Anggraeni
Universitas Medan Area
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Education Engineering Environmental Science Health Professions Law, Crime, Criminology & Criminal Justice Physics Public Health Social Sciences

Published : 5 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 5 Documents
Search

 1 
UJI AKTIVITAS DAN IDENTIFIKASI JAMUR RHIZOSFER PADA TANAH PERAKARAN TANAMAN PISANG (Musa paradisiaca) TERHADAP JAMUR FUSARIUM Dewi Nur Anggraeni; Muhammad Usman
BIOLINK (Jurnal Biologi Lingkungan Industri Kesehatan) Vol 1, No 2 (2015): Februari
Publisher : Universitas Medan Area

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31289/biolink.v1i2.729

Abstract

The main cause of decline in banana production is fusarium wilt caused by the fungus Fusarium oxysporum f.sp.cubense (Foc). This disease is systemic, it is very dangerous because it can kill plants. Fusarium wilt disease ranks first in the list of diseases of bananas in Indonesia, fusarium wilt very difficult to control because it has not found a commercial banana cultivars resistant. Integrated Pest Management (Biological Control) using biological agents, one of which is the rhizosphere that has the ability to suppress the growth of Fusarium wilt (Fusarium oxysporumf.sp.cubense) in vitro. The purpose of this study was to determine the ability of an antagonist of the rhizosphere fungus to fungus fusarium. This research method is a rhizosphere fungal activity test against fusarium fungus. The results showed that 12 isolates the rhizosphere has the potential to inhibit the growth of fungi fusarium the percentage inhibition ie 82% of isolates A1, B2 D3 by 83% and 80%, A2 isolates the isolates that produce inhibition of the smallest amounting to 15%. Based on identification consists of rhizosphere fungi genus Trichoderma sp., Aspergillus sp., And Penicillium sp.
Pelatihan Pembuatan Saus Tomat Denny Akbar Tanjung; Dewi Nur Anggraeni
Pelita Masyarakat Vol 1, No 1 (2019): Pelita Masyarakat, September
Publisher : Universitas Medan Area

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (696.818 KB) | DOI: 10.31289/pelitamasyarakat.v1i1.2753

Abstract

Sauce is a complementary food, this food is usually coupled with fried foods, soupy foods and can also be used as a seasoning. Sauce made from tomatoes (if tomato sauce) is blended until smooth and cooked while adding spices to make it taste savory. The sauce's delicacy depends on the freshness of the fruit used, the right spice composition and the correct manufacturing procedure. Sauce in the market often does not include the composition of ingredients and food additives (BTM) such as food preservatives used not to mention we do not know the freshness of fruit and BTM doses added and the manufacturing procedures that are not necessarily clean and do not attach permits granted from the government . Fruits that are not fresh (rotten), doses of food additives (preservatives) added can cause various diseases in the body. Through this community service activity, it is expected that students can make their own tomato sauce by using fresh tomatoes, spices with the right amount and not using preservatives that are harmful to health. By making your own tomato sauce, besides being guaranteed cleanliness and health for your body, you can also save on spending money and be able to become skills for students to become entrepreneurs by producing home-made tomato sauce. In this community service activity there were 2 sessions conducted, the first was counseling about the danger of preservatives in food. The second session, the practice of making tomato sauce using fresh tomatoes, the right dosage of seasoning without using preservatives
Pengaruh Ekstrak Daun Salam (Syzygium polyanthum) sebagai Pengawet Alami Daging Ayam Nur Azlin Siregar; Riyanto Riyanto; Dewi Nur Anggraeni
Jurnal Ilmiah Biologi UMA (JIBIOMA) Vol 3, No 2 (2021): November
Publisher : Universitas Medan Area

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31289/jibioma.v3i2.735

Abstract

Daging ayam merupakan bahan makanan yang memiliki kandungan protein dan air yang tinggi, yang cepat mengalami pembusukan. Daun salam merupakan salah satu bahan alami karena dapat digunakan sebagai pengawet karena mengandung minyak atsiri, air, tanin, dan flavonoid yang dapat mencegah bakteri patogen penyebab pembusukan makanan. Ibu rumah tangga sering menggunakan daun salam untuk mengawetkan unggas, yang kerapatan ekstrak dan waktu perendamannya tidak diketahui. Parameter yang diamati adalah kombinasi warna, tekstur dan rasa ayam. Untuk perlakuan ayam digunakan ekstrak daun salam (Cygizium polyanthemum) dengan konsentrasi 0%, 20%, 40%, 60%, 80% dan 100%, dan perlakuan diulang 4 kali selama 1 jam, 2 jam, dan 3 jam. . Berdasarkan hasil penelitian dapat disimpulkan bahwa perlakuan yang paling efektif digunakan sebagai pengawet alami unggas adalah perendaman dalam konsentrat ekstrak 60% selama 2 jam
Prevalensi Penderita Diabetes Melitus Tipe-II pada Pasien di Puskesmas Kota Blangkejeren, Kecamatan Blangkejeren, Kabupaten Gayo Lues Tahun 2015 – 2017 Sabarinah Sabarinah; Ida Fauziah; Dewi Nur Anggraeni
Jurnal Ilmiah Biologi UMA (JIBIOMA) Vol 1, No 1 (2019): Mei 2019
Publisher : Universitas Medan Area

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (330.24 KB) | DOI: 10.31289/jibioma.v1i1.147

Abstract

Type-II Diabetes Mellitus is a metabolic disorder which characterised by the increase of blood glucose level (hypergliycemia). The purpose of this study was to determine the prevalence of type-II Diabetes Mellitus in the Puskesmas of Blangkejeren, Gayo Lues District in 2015-2017 and to investigate the patient lifestyle. The research was conducted is descriptive method by colleting data from patient medical record and the result showed that the prevalence of type-II Diabetes Mellitus in 2015-2017 is 16,2 %, the patients were dominated by female and those in the age of 40-49. Most of patients found to have higher daily sugar intake
PEMBUATAN SELAI KULIT PISANG Rahmiati -; Chalis Fajri Hasibuan; Dewi Nur Anggraeni
JURNAL PRODIKMAS Hasil Pengabdian Kepada Masyarakat Vol 2, No 1 (2017)
Publisher : Universitas Muhammadiyah Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (515.929 KB) | DOI: 10.30596/jp.v2i1.1768

Abstract

The purpose of this dedication to provide information about the potential of banana peel waste that can be used as a processed product that is new and has a sale value. Making products based on industrial biology that is easy so that students can apply in the home environment can be used as a provision of entrepreneurship science of these students. In this activity the method of implementation of activities includes 2 stages of discussion and training directly making banana peel skin. Socialization materials include: introduction, explanation of nutrition content on banana peel waste, banana peel potency as raw material for making jam, examples of food products made by utilizing banana peel waste. How to make jam banana peel is done by practice together between the presenters with partners. The first session is demonstration by the speaker who followed by a partner who is guided by the speaker. The procedure for making banana peel skin consists of: preparation of raw materials, banana peeling, blend with blender and homogenization and packaging.
Co-Authors Chalis Fajri Hasibuan Denny Akbar Tanjung Ida Fauziah Muhammad Usman Nur Azlin Siregar Rahmiati Rahmiati Riyanto Riyanto Sabarinah Sabarinah