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All Journal Journal of Innovation and Applied Technology Jurnal Teknologi Pertanian agriTECH Jurnal Abdi Masyarakat (JAM) Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)
Tanalyna Hasna
Departemen Ilmu Pangan Dan Bioteknologi, Fakultas Teknologi Pertanian, Universitas Brawijaya, Kota Malang, Jawa Timur, Indonesia
Agriculture, Biological Sciences & Forestry Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Engineering Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering

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Penyuluhan Kegiatan Perilaku Hidup Bersih dan Sehat (PHBS) kepada Siswa Kelompok Bermain BAIPAS CERIA, Kota Malang dalam Upaya Pencegahan Penularan COVID-19 di Lingkungan Siswa Tanalyna Hasna; Latifa Putri Aulia; Jhauharotul Muchlisyiyah; Abid Zamzami
Jurnal Abdi Masyarakat (JAM) Vol 7, No 2 (2022): JAM (Jurnal Abdi Masyarakat)-MARET
Publisher : Universitas Mercu Buana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22441/jam.2022.v7.i2.009

Abstract

COVID-19 is a pandemic disease caused by severe acute respiratory syndrome coronavirus 2 (SARS-COV-2) infection that infects the respiratory tract of the sufferer. The disease can be transmitted through splashing when talking, sneezing, cough, and is also transmitted through intense physical contact (face, mouth, nose). In daily activities, children are suspected to have not been so aware of the threat of COVID-19 transmission around it, especially if it is not equaled by knowledge and self-awareness of the important role of maintaining cleanliness and self-health. Thus, the extension of PHBS in schools is one of the initial efforts to empower teachers and students, as well as the community environment around the school to be self-aware and willing to familiarize clean and healthy living behaviors to create a healthy school environment.COVID-19 merupakan penyakit pandemik yang disebabkan oleh infeksi virus severe acute respiratory syndrome coronavirus 2 (SARS-COV-2) yang menginfeksi saluran nafas penderitanya. Penyakit ini dapat menular melalui percikan pada saat berbicara, bersin, batuk dan juga ditularkan melalui kontak fisik yang intens (wajah, mulut, hidung). Dalam aktivitas sehari-hari, anak-anak diduga belum begitu memperhatikan akan adanya ancaman penularan COVID-19 di sekitarnya, terlebih jika tidak dibersamai dengan pengetahuan dan kesadaran diri terhadap peran penting dari menjaga kebersihan dan kesehatan diri. Maka, penyuluhan PHBS di sekolah merupakah salah satu upaya awal untuk memberdayakan guru dan siswa, juga lingkungan masyarakat sekitar sekolah agar sadar diri dan mau membiasakan perilaku hidup bersih dan sehat guna menciptakan lingkungan sekolahan yang sehat.
Kombinasi Maltodekstrin dan Whey sebagai Bahan Penyalut padaKarakteristik MikroenkapsulOleoresinKayu Manis (Cinnamomum burmanii) Tanalyna Hasna; Baskara Katri Anandito; Lia Umi Khasanah; Rohula Utami; Godras Jati Manuhara
agriTECH Vol 38, No 3 (2018)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (269.02 KB) | DOI: 10.22146/agritech.12725

Abstract

The aim of this study was to investigate the influence using combination of maltodextrin and whey (1:3, 2:2 and 3:1)  as wall material due to quality characteristic of cinnamon (Cinnamon burmanii) oleoresin microencapsulan, including yield, water content, solubility in water, microstructure appeareance, cinnamaldehyde content, and residue of solvent. First of all, the oleoresin was reached from extraction using ethanol 96 % for 4 hours. Then the oleoresin emultion was dried using spray drying method. The experimental design used in this research was Completely Randomized Design (CRD) with one factor (rasio of wall material). The result showed that combination of wall material had significant effect to yield (14,98 - 22,69%), water content (6,20 - 7,04%), residue of solvent (00,50 - 0,63%), cinnamaldehyde content (26,18 - 43,90%), and microstructure appeareance, but unsignificantly affected to solubility in water (92,85 - 95,24%).
Establishment of Small Medium Enterprise (SMEs) at Babussalam Al-Firdaus Islamic Boarding School, Karangploso, Malang Mochamad Nurcholis; Elok Zubaidah; Widya Dwi Rukmi Putri; Mokhamad Nur; Tanalyna Hasna; Aldila Putri
Journal of Innovation and Applied Technology Vol 8, No 2 (2022)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Brawijaya

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Abstract

To overcome these problems, our team, initiate the establishment of SMEs involving students at the Babussalam Al-Firdaus Islamic Boarding School through diversification of dairy-based processed products and bakery products. Introduction of some lectures including bakery products technology, milk processing technology, packaging and storage technology, food quality assurance and Good Manufacturing Practice (GMP), product trials and training activities are carried out offline at the Food Production and Training Center (FPTC), Universitas Brawijaya. The new SMEs empowerment of students and provide additional income for the Babussalam Al-Firdaus Islamic Boarding School to be financial independence.
The potential of spiced tea for health Wenny Bekti Sunarharum; Dego Yusa Ali; Tanalyna Hasna; Azzahramidha Pradichaputri; Adnel Nathaniela Sabatudung; Nadyah Eka Nurizza; Muhamad Ibnu Shidqi Farras; Annisa Aurora Kartika
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 5, No 2 (2022)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2022.005.02.8

Abstract

Tea (Camellia sinensis) is one of the most important commodities in the world, including in Indonesia. Tea products contain polyphenols, an antioxidant beneficial for health. Nowadays, tea product diversification has gain market and increased consumer acceptance due to its functional benefits besides flavour. The use of spices in tea is widely applied not only to add flavour, but also to increase its functional value. Various bioactive components contained in spices can be used as fragrances, flavour enhancers, preservatives, and natural colouring. This review explores the potential benefit of adding spices into tea (Camellia sinensis) to enrich previous studies on tea and to support development of Camellia sinensis-based tea in Indonesia.
EFFECT OF PURPLE SWEET POTATO (Ipomoea batatas) EXTRACT AND FERMENTATION TIME IN WATER KEFIR CHEMICAL PROPERTIES Latifa Putri Aulia; Sarah Febrian Perdaningtyas; Titia Muflihah; Tanalyna Hasna
Jurnal Teknologi Pertanian 6th International Conference on Green Agro-industry and Bioeconomy (ICGAB) July 2022 - Special Issue
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (232.47 KB)

Abstract

As a bacteria starter, water kefir is commonly made from water, sugar, dried or fresh fruits, and kefir grains. Purple sweet potato (PSP) contains natural anthocyanins and carbohydrates as colouring agents and carbon sources in water kefir drinks production. This study determines the effect of the PSP extract addition, fermentation time, and their interaction in the water kefir. The study was based on chemical properties such as total anthocyanins, antioxidant activity IC50, total acid, total sugar, degree of acidity (pH), and total dissolved solids (TDS). The method used Factorial Randomized Group Design with 0%, 10%, 30%, and 50% (v/v) of addition of PSP extract and 0, 24, and 48 hours of fermentation time as factors. The results were analyzed using Analysis of Variance (ANOVA) with a 5% confidence interval. The results showed that PSP extract addition and fermentation time significantly affected all chemical properties analysis and their interaction. The best treatment was retrieved with 50% PSP extract addition and 48 hours of fermentation time with total anthocyanin 193.197 ± 3.255 ppm, antioxidant activity IC50 460.620 ± 20.973 ppm, total acid 10.429 ± 0.371%, total sugar 1.356 ± 0.058%, pH 2.3 ± 0.058, and TDS 2.1 ± 0.2 ºBrix
Co-Authors Abid Zamzami Adnel Nathaniela Sabatudung Aldila Putri Annisa Aurora Kartika Azzahramidha Pradichaputri Baskara Katri Anandito Dego Yusa Ali Elok Zubaidah Godras Jati Manuhara Jhauharotul Muchlisyiyah Latifa Putri Aulia Lia Umi Khasanah Mochamad Nurcholis Muhamad Ibnu Shidqi Farras Nadyah Eka Nurizza Rohula Utami Sarah Febrian Perdaningtyas Titia Muflihah Wenny Bekti Sunarharum Widya Dwi Rukmi Putri