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All Journal Jurnal Ilmu Pangan dan Hasil Pertanian EDUFORTECH Journal of Food and Culinary Jurnal Riset Biologi dan Aplikasinya JIPB (Jurnal Inovasi Pembelajaran Biologi) ASEAN Journal of Science and Engineering Education (AJSEE) Journal of Development and Integrated Engineering
Shinta Maharani
Universitas Pendidikan Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Energy Engineering Environmental Science Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Public Health Other

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Perkembangan Yoghurt Susu Kedelai Sarah Amelia Nur Wahidah Al Falah; Shinta Maharani
Journal of Food and Culinary Vol. 3 No. 2 [Desember 2020]
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jfc.v3i2.4031

Abstract

Yoghurt merupakan suatu produk susu fermentasi yang dapat dibuat dari bahan nabati tinggi protein salah satunya kedelai. Yoghurt susu kedelai memiliki kandungan gizi cukup tinggi yang sangat bermanfaat bagi tubuh. Dewasa ini, muncul inovasi baru dari perkembangan yoghurt kedelai salah satunya dengan penambahan variasi rasa dari buah-buahan, jagung, serta pemanis alami. Penambahan variasi rasa pada yoghurt kedelai bertujuan untuk menambahkan rasa manis serta lebih meningkatkan kandungan gizinya. Hal tersebut mengakibatkan terjadinya perubahan karakteristik sensorik yoghurt kedelai. Tujuan dari penelitian ini adalah untuk mengetahui karakteristik dari yoghurt kedelai dengan berbagai variasi rasa. Metode yang digunakan dalam penelitian ini adalah literature review. Hasil dari penelitian ini adalah penambahan komposisi lain berpengaruh terhadap warna, aroma, pH, dan sineresis yoghurt kedelai.
Perbandingan Penambahan Ekstrak Teh pada Karakteristik Kimia Caspian Sea Yoghurt shinta maharani; Anita Rahayu; Dewi Nur Azizah; Dwi Lestari Rahayu
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 3, No 2 (2019)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v3i2.5072

Abstract

Yoghurt merupakan susu fermentasi yang manfaat yang baik untuk tubuh. Adanya penambahan antioksidan seperti senyawa polifenol dari berbagai variasi air seduhan teh dapat memberikan dampak yang lebih baik bagi tubuh.Tujuan penelitian ini adalah untuk mengetahui perubahan karakteristik kimia Caspian Sea Yoghurt yang ditambah dengan air seduhan teh hijau, hitam dan putih. Penelitian ini dilakukan dengan 7 perlakuan terhadap variasi teh yang ditambahkan pada yoghurt yaitu 10% air seduhan teh hijau (10g teh/100ml air), 50% air seduhan teh hijau (5g teh/100ml air), 10% air seduhan teh hitam, 50% air seduhan teh hitam, 10% air seduhan teh putih, 50% air seduhan teh putih dan yoghurt tanpa penambahan teh. Fermentasi dilakukan pada suhu ± 30oC selama 12 jam. Hasil penelitian menunjukkan bahwa penambahan air seduhan teh dan lama waktu fermentasi berpengaruh nyata terhadap kadar asam laktat, nilai pH dan kadar polifenol pada yoghurt teh. Makin banyak penambahan air seduhan teh maka kadar asam laktat dan pH yoghurt akan semakin rendah, namun kadar polifenol akan semakin tinggi. Sedangkan untuk waktu fermentasi, makin lama waktu fermentasi maka pH yoghurt akan semakin rendah sedangkan kadar asam laktat semakin tinggi. Kadar polifenol tertinggi terdapat pada yoghurt dengan penambahan air seduhan teh hijau sedangkan kadar polifenol terendah terdapat pada yogurt dengan penambahan air seduhan teh putih.
Kadar Polifenol dan Aktivitas Antioksidan Yoghurt Teh dengan Inokulum Caspian Sea selama fermentasi Shinta Maharani; Yatti Sugiarti; Sarah Amelia Nur Wahidah Al Falah; M Iqbal Prawira-Atmaja
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 5, No 2 (2021)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v5i2.10221

Abstract

Tea is a beverage containing bioactive compounds with beneficial health benefits. This study aims to determine total polyphenols and antioxidant activity changes of yoghurt enriched with black and green tea infusion during fermentation. Observation was carried out on the fermentation 0, 4, 8, and 12 hours. The results showed that total polyphenol and antioxidant activity of yoghurt enriched with black and green tea infusion is higher than plain yoghurt (control). During fermentation, total polyphennol increased significantly from 36.42 mg GAE/g and 36.91 mg GAE/g at 0 hour fermentation to 106 mg GAE/g and 107 mg GAE/g at 12 hours fermentation on yoghurt enriched with black and green tea infusion, respectively. Yoghurt enriched with black and green tea infusion had the highest DPPH scavenging activity when compared to yoghurt control at the end of fermentation (12 hours) i.e.96.87%; 95.56%; and 18.98%, respectively. Based these findings, yoghurt enriched with black and green tea infusion can be applied to improve total polyphenol and antioxidant activities at the end of fermentation (12 hours). 
Addition of Carbon Sources to Pineapple Waste Media in the Production of Single Cell Protein Biomass Saccharomyces cerevisiae Anggi Nurmalasari; Shinta Maharani
Jurnal Riset Biologi dan Aplikasinya Vol. 2 No. 2 (2020)
Publisher : Universitas Negeri Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26740/jrba.v2n2.p70-76

Abstract

Single-cell protein (SCP) is the term used for crude or pure protein derived from simple single or multi-celled microorganisms. Pineapple peel contains monosaccharides as much as 10.8% so that it can be used as a fermentation medium in single-cell protein production. The purpose of this study was to determine the effect of adding carbon sources of fructose and sucrose on pH, cell dry weight, and protein content in the manufacture of single-cell proteins. This study used a completely randomized design (CRD) with two factors, namely the addition of carbon (fructose, sucrose, and control) and fermentation time (24.48, and 72 hours). The data analysis used the variance test and the Duncan Multiple Range Test (DMRT) continued to test with a confidence level of 95%. The results showed that the addition of carbon to the media had a very significant effect on media pH, cell dry weight, and protein content. In the medium with the addition of fructose it has a pH of 3.81; dry weight 0.4203 grams; and protein content 69.08/L. Whereas in the media with the addition of sucrose, the pH was 4.33, the dry weight of the cells was 0.3385 grams, and the cells had a protein content of 85.55 mg/L. The addition of a fructose carbon source gave the cell dry weight more than the addition of carbon sucrose
KESIAPAN KERJA SISWA KELAS XII JURUSAN AGRIBISNIS PENGOLAHAN HASIL PERTANIAN SMKN 4 GARUT BERDASARKAN ASPEK AFEKTIF Anita Rahayu; Sri Handayani; Shinta Maharani
Jurnal Inovasi Pembelajaran Biologi Vol 2 No 1 (2021)
Publisher : Universitas Negeri Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26740/jipb.v2n1.p19-29

Abstract

Sekolah Menengah Kejuruan adalah salah satu lembaga pendidikan nasional yang berperan dalam menghasilkan tenaga kerja terampil yang mempunyai kemampuan sesuai dengan tuntutan kebutuhan dunia usaha atau dunia industri. Lulusan diharapkan memiliki sikap serta mental yang kuat sehingga dapat mengembangkan potensi diri dan bersaing didunia kerja. Untuk bisa memasuki dunia kerja siswa SMK perlu mempersiapkan diri dengan baik dan sikap mental yang kuat dapat dilihat dari aspek nilai afektif siswa. Penelitian ini bertujuan untuk mengetahui seberapa siap siswa kelas XII jurusan APHP di SMK Negeri 4 Garut dilihat dari aspek afektif siswa dan bagaimana sikap yang dimiliki siswa melalui self efficacy. Metode penelitian yang digunakan adalah pendekatan kuantitatif deskriptif dengan sampel penelitian berjumlah 55 siswa. Data diperoleh melalui survei online berupa instrumen angket afektif persepsi siswa dan kemudian dianalisa dengan menggunakan distribusi frekuensi. Hasil penelitian menunjukkan bahwa kesiapan kerja ditinjau dari aspek afektif siswa kelas XII APHP termasuk dalam kategori sangat siap sebesar 50,9% dan kategori siap sebesar 40,1%. Secara keseluruhan, sikap yang sudah baik yang dimiliki siswa adalah sikap percaya diri, tanggung jawab, mampu mengatasi situasi tertekan, motivasi dan memiliki etos kerja yang baik.
Improving Students’ Learning Outcomes Using 5E Learning Cycle Model Fauziah Rahmawati; Yani Achdiani; Shinta Maharani
ASEAN Journal of Science and Engineering Education Vol 1, No 2 (2021): AJSEE: September 2021
Publisher : Universitas Pendidikan Indonesia (UPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (509.128 KB) | DOI: 10.17509/ajsee.v1i2.33389

Abstract

Quality control of agricultural products is one of the study programs in the vocational school that applies online learning during the COVID-19 pandemic. The implementation of online learning in grade XI quality control has constraints, in which the average learning outcomes are still gaining at a low value of 58.06 in the analysis proximate material. At the time of observation, 70% of students did not understand the topic. Some students get difficulties in discovering or constructing a solution to a problem. Thus, an appropriate learning model is needed to improve student's learning outcomes. The purpose of this study was to determine the implementation of the learning cycle 5E model and discovery learning also to identify the differences in student learning outcomes between both models’ performance in the materials applying fresh milk quality standards. The research was conducted using the quasi-experimental (experiment classes used the learning cycle 5E model and control class used the discovery learning model). This study proved good analysis results. The application of the learning cycle 5E shows better results to the discovery learning model to improve student learning outcomes as evidenced by the fact that the average value of experiment classes is higher than that of the control class. The N-gain value of the experiment class is greater than that of the control class. Therefore, the learning cycle 5E model can improve students' learning outcomes.
Modifikasi Pati dengan Fermentasi (S. cerevisiae) pada Tepung Pisang, Tepung Ubi Ungu, dan Tepung Ketan Hitam Kamila Lavenia Dewi; Dhila Ery Aulina; Febriany Wulandari; Shinta Maharani
EDUFORTECH Vol 7, No 2
Publisher : Program Studi Pendidikan Teknologi Agroindustri, UPI (Universitas Pendidikan Indonesia)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/edufortech.v7i2.51624

Abstract

Tepung merupakan produk setengah jadi yang berasal dari gandum yang banyak dibutuhkan oleh masyarakat. Dalam upaya mengurangi impor gandum, maka diperlukan alternatif lain yang memiliki pati dan karbohidrat tinggi seperti pisang, ubi ungu dan beras ketan hitam. Untuk memperbaiki karakteristik dan nilai kandungan gizi tepung tersebut maka diperlukan modifikasi. Tujuan penelitian ini adalah untuk mengetahui tepung pisang, tepung ubi ungu dan tepung beras ketan hitam yang di modifikasi dengan penambahan Saccharomyces cerevisiae pada pengujian fisik (warna), kimia (pH, swelling power, OHC, WHC, suhu gelatinisasi, viskositas, sineresis), kadar polifenol, kapasitas antioksidan dan gula reduksi (sebelum dan setelah modifikasi). Hasil analisis menunjukan bahwa modifikasi tepung ubi ungu memiliki nilai terbaik dibandingkan tepung pisang dan tepung beras ketan hitam pada warna b* 38,4±0,45 swelling power sebesar 6,67±0,5 g/g, WHC 233,33±5,7%, suhu gelatinisasi 87,67±4,13⁰C, viskositas 2078,3±12,06cP, sineresis 0,00±0,00 ml, dan kadar polifenol 14,426 mg GAE/g.
DEVELOPMENT OF LEARNING MEDIA DESIGN OF LESSON PLANS: CURRICULUM 2013 REVISED 2018 Intannisa Nazwa; Sri Handayani; Shinta Maharani; Dewi Cakrawati
Journal of Development and Integrated Engineering Vol 2, No 2 (2022): Journal of Development and Integrated Engineering, v2i2 December 2022
Publisher : Program Studi Arsitektur S-2 Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

One of the competencies required when carrying out Education Unit Introduction Program (PPLSP)is the ability to compile a Learning Implementation Plan (RPP). The dynamic development of the curriculum requires students to always update information about the curriculum.The purpose of this study was to develop an android-based learning media for the preparation of lesson plans using the 2013 revised 2018 curriculum and to determine the feasibility of the learning media. The ADDIE (Analysis, Design, Development, Implementation, Evaluation) method is used in the development of learning media. Media feasibility is assessed by media experts, materials experts, and users. The assessment refers to eight aspects of media selection; (1) the suitability of the media with the learning objectives, (2) the suitability of the characteristics of students, (3) can be a source of learning, (4) the efficiency and effectiveness of the use of media, (5) safety for students, (6) the ability of the media in developing activeness and learner creativity, (7) the ability of the media in developing a pleasant learning atmosphere, and (8) the quality of the media. The validation results show that the learning media developed in this study received a fairly decent score from media experts, very feasible from material experts, and feasible based on user responses. The use of learning media for preparing lesson plans is expected to help students understand and make good lesson plans.
Co-Authors Anggi Nurmalasari Anita Rahayu Anita Rahayu Desyandri Desyandri Dewi Cakrawati Dewi Nur Azizah Dhila Ery Aulina Fauziah Rahmawati Febriany Wulandari Intannisa Nazwa Kamila Lavenia Dewi M Iqbal Prawira-Atmaja Rahayu, Dwi Lestari Sarah Amelia Nur Wahidah Al Falah Sarah Amelia Nur Wahidah Al Falah Yani Achdiani Yatti Sugiarti, Yatti