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All Journal Jurnal Natur Indonesia SAINSMAT Jurnal Online Mahasiswa (JOM) Bidang Pertanian Indonesia Chimica Acta BAREKENG: Jurnal Ilmu Matematika dan Terapan INSIST (International Series on Interdisciplinary Research) Inovasi Pendidikan: Jurnal Pendidikan

Netti Herawati

Universitas Negeri Makassar

Author-ID : 279879

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Energy Engineering Languange, Linguistic, Communication & Media Mathematics Mechanical Engineering Physics Transportation Other

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Studi Pemanfaatan Pati Sagu (Metroxylon Sp) dan Daging Ikan Belut (Monopterus Albus) Dalam Pembuatan Sosis Fadmi, Andriyani; Herawati, Netti; Restuhadi, Fajar
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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This research to get formulation the best of sausage from benefit of sago essence and meat of eel.Â This research was carried out experiments using a Completely Randomized Design (CRD) with 4 treatments and 4 replications in order to obtain 16 experimental units. The data obtained were statistically analyzed using Analysis of Variance (ANOVA). If the calculated F is greater than or equal to F table then continued with DNMRT test at 5% level. Sensory evaluation data show that by using PCA and cluster analysis, evaluation organoleptic by analysis hedonic with spider web to see attribute that protrude from every treatment. According to proceeds of chemists analysis and organoleptic experiment the best sausage get from 5% tapioca essence and 10% sago essence so thatÂ treatment of TSB3 by characteristic like: activity of water 71,25%, activity of ashes 1,8%, activity of protein 8,9 %, activity of fat, activity 4,80%, carbohydrate 13,12% and experiment of color hedonic 2,24 %. Organoleptic evaluation by hedonic toward color 2,24 (rather agree), taste 1,97 (rather agree),Â 2,74 (rather agree) form 2,28 (rather agree) and over all evaluation 2,22 (rather agree) then organolepic evaluation by descriptive to color 2,52 (white grey), taste 2,20 (rather taste of eel), 2,43(rather stink), form 2,35 (elastic). Â Kata kunci: susu fermentasi, Lactobacillus plantarum 1 R.11.1.2, kacang hijau dan kacang kedelai. Keywords: Sosis, Pati Sagu, Belut.

Potensi Tepung Ubi Jalar Ungu (Ipomoea batatas l.), Tepung Tempe dan Tepung Udang Rebon Dalam Pembuatan Kukis Sipayung, Ervissa N; Herawati, Netti; ', Rahmayuni
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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The purpose of this research was to acquire best cookies which has high nutrition content from purple sweet potato flour and combination of tempe flour with small shrimp flour and agree with quality standard of cookies (SNI 01-2973-1992) that is maximum 5% of moisture content, maximum 2% of ash content and minimum 6% of protein content. This research used Complete Randomized Design (CRD) with four treatments and four replications. The treatments were K1 (tempe flour 95,24%, small shrimp flour 4,76%), K2 (tempe flour 71,43%, small shrimp flour 28,57%), K3 (tempe flour 47,62%, small shrimp flour 52,38%) and K4 (tempe flour 23,81%, small shrimp flour 76,19). Data were analized using ANOVA and DNMRT the level 5%. The result show that the using of tempe flour and small shrimp flour different in each treatments gave the significant effect to the moisture content, ash content, protein content and calcium content. The best cookies in this research is was K2. Keywords : Cookies, purple sweet potato, tempe flour and small shrimp flour

PENURUNAN ION CA2+ PADA AIR DARI SUMBER MATA AIR CITTA KABUPATEN SOPPENG DENGAN MENGGUNAKAN ZEOLIT ALAM TORAJA (ZEOLIT MORDENIT Effendi, A. Zulfikar; Alimin, .; Herawati, Netti
Sainsmat : Jurnal Ilmiah Ilmu Pengetahuan Alam Vol 4, No 2 (2015): September
Publisher : Fakultas Matematika dan Ilmu Pengetahuan Alam Universitas Negeri Makassar

Penelitian ini bertujuan untuk mengetahui karakteristik zeolit alam Toraja dan kemampuannya dalam menurunkan jumlah ion Ca2+ pada air tanah (sumber mata air Citta kabupaten Soppeng). Penentuan jumlah ion Ca2+ menggunakan fotometri nyala, waktu kontak optimum menggunakan metode batch dengan variasi waktu yaitu 20, 40, 60, 80 dan 100 menit, penentuan kapasitas tukar kation (KTK) dengan variasi konsentrasi ion Ca2+ 120, 150, 180, 210, 240 ppm, dan penurunan jumlah ion Ca2+ menggunakan metode pertukaran ion yang berlangsung dengan model aliran dari atas ke bawah. Hasil penelitian menunjukkan bahwa jumlah ion Ca2+ dalam air yang berasal dari Citta sebesar 129,53 ppm, waktu kontak optimum tercapai pada menit ke-60, KTK terhadap ion Ca2+ sebesar 13,35 mEq/100 gr zeolit, dan zeolit alam Toraja dapat menurunkan jumlah ion Ca2+ hingga 104,29 ppm pada perbandingan zeolit : air sebesar 1:200.Kata Kunci: ion Ca2+, Zeolit, KTK, Fotometri

TOTAL FENOL DAN AKTIVITAS ANTIOKSIDAN DARI SONNERATIA ALBA BARK Herawati, Netti
Sainsmat : Jurnal Ilmiah Ilmu Pengetahuan Alam Vol 1, No 1 (2012): Maret
Publisher : Fakultas Matematika dan Ilmu Pengetahuan Alam Universitas Negeri Makassar

DOWNLOAD PDFThe aim of this research was to examine the total phenolic content and radical scavenging capacity related to antioxidant potential in different fractions of methanolic extract of mangroves trees, Sonneratia alba bark. Total phenolic content was determined by the Folin-Ciocalteau method. Antioxidant potential has been determined as the free radical scavenging ability using a stable radical, diphenyl-picryl-hydrazyl (DPPH). Three fractions of methanol extracts of S. alba were subjected to free radical scavenging activity in order to evaluate their antioxidant activity. The free radical scavenging activity of different fractions obtained from successive fractionation of methanol extracts with organic solvents of different polarities; hexane, chloroform, and ethyl acetate. Total phenolics content of three fraction and crude extract are 17.84 ±0.974, 156.310 ±0.703, 226.89 ±0.605, 249.56 ±0942 (GAE ?g/g) respectively for hexane, chloroform, ethyl acetate, and crude extracts (methanol extract). Antioxidant assay showed that the ethyl acetate and chloroform fractions have the high activity with IC50 10.27 ?g/ml and 27.34 ?g/ml, respectively, while a weak activity was showed by hexane fraction with 147 ?g/ml. Linear correlation between the total antioxidant capacity of the fractions and the total phenolic contents was observed (r2=0.918). This data indicated that the antioxidant activity mainly due to phenolic compound contain in those fraction. The results indicate promising S.alba or the utilization as significant source of natural antioxidant. Key words: Sonneratia alba, total phenolics, radical scavenging activity, antioxidant, DPPH

3,3’-di-O-methylellagic acid, an Antioxidant Phenolics Compound from Sonneratia alba Bark Herawati, Netti; Firdaus, Firdaus
Jurnal Natur Indonesia Vol 15, No 1 (2013)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

Free radicals play an important role in some pathogenesis of serious diseases, such as neurodegenerative disorders, cancer,liver cirrhosis, cardiovascular diseases, atherosclerosis, cataracts, diabetes and inflammation. Compounds that can scavengefree radicals have great potential in ameliorating these diseases. It is reported that phenolic compounds in plants possessstrong antioxidant activity and may help to protect cells against the oxidative damage caused by free radicals. Previousstudy revealed that mangrove trees, Sonneratia alba Bark showed strong antioxidant activity. Ethyl acetate fractionexhibited the best antioxidant performance. The antioxidant activity of this fraction was attributed to the presence ofcompounds of different polarities such as phenolics. Furthermore, the phenolic antioxidant of ethyl acetate fraction werepurified and identified with UV, IR, MS, and 2D NMR spectrometry. 3,3’-di-O-methylellagic acid was found in brownamourphous powder. Antioxidant activity was evaluated and compared with L-(+)-ascorbic acid as standard by usingDPPH assay. The compound has strong antioxidant activity than ascorbic acid standar with the value of IC 50 11.35 and17.64 μg/mL, respectively. The high value of antioxidant activity of compound indicate that S. alba is a potential source ofnatural antioxidant agent.

PEMANFAATAN BUAH PEDADA (Sonneratia caseolaris) DALAM PEMBUATAN SELAI Setiawan, Edi; Efendi, Raswen; Herawati, Netti
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 1 (2016): Wisuda Februari 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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Pedada fruit (Sonneratia caseolaris) is one of the complilers of mangrove forest to live along the muddy shore has low salinity and a basin gatherin fire flies. The purpose of this study were to obtain a concentration of sugar and fruit pedada maturity level to quality of jam product. This research used a completely randomized design (CRD) with combination treatment pedada fruit maturity level, percentage increase pedada fruit and the sugar with 6 treatment and 3 replication. From the result of this study showed that the number of maturity level, percentage increase pedada fruit and the sugar significant effect on moisture content, ash content, sucrose content, total acid content, total dissolved solids, descriptive assessment organoleptic and assessment of organoleptic hedonic basis overall. In this study, obtained the best treatment with the moisture content of 26.84%, ash content of 0.31%, sucrose content of 57.82%, total dissolved content of 66.26ºbrix, total acid content of 15.20%, with light green color, in order flavorful pedada, sweet taste and slightly soft texture. Keyword : Jam, pedada fruit, maturity level, sugar composition.

PEMANFAATAN TEPUNG TEMPE PADA PEMBUATAN KERUPUK SAGU ', Syahrial; Hamzah, Faizah; Herawati, Netti
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 1 (2016): Wisuda Februari 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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The aim of this study was to determine the effect of tempeflour and obtain a formulation that was elected in the manufacture of sago crackers based on quality standards cracker (SNI 01-2713-1999). This study was conducted experimentally by using Completely Randomized Design (CRD) with four treatments and four replications. The treatment in this study was K1 (sago starch : tempeflour100% : 0%), K2 (sago starch : tempeflour 90% : 10%), K3 (sago starch : tempeflour 80% : 20%) and K4 (sago starch : tempeflour 70% : 30%). Data were analyzed statistically using ANOVA and tested further by DNMRT at 5%. The results showed that the addition of tempeflour in the manufacture of sago crackers different in each treatment significantly affected the moisture content, ash content, protein content, flower power as well as evaluating the sensory descriptive and hedonic overall. Sago crackers chosen in this study is a cracker K3 (sago starch : tempeflour 80% : 20%), with a water content of 7,60%, 1,37% ash content, protein content of 5,92% and ranges from 41,24% flower power to the characteristicsslightlybrowncolored, flavoredtempe, tasteless tempeand crispas well asthe overallpreferredpanelists. Keywords: Crackers sago, sago starch, tempeflour.

Sonneratia alba sebagai Sumber Senyawa Antibakteri Potensial Herawati, Netti; Jalaluddin, Noor; Daha, La; Zenta, Firdaus
Indonesia Chimica Acta Volume 2 No 2 - December 2009
Publisher : Indonesia Chimica Acta

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Four different organic solvents, methanol, N- heksana, kloroform, and etil acetate were used to extracted some bioactive compounds from bark of mangroves plant Sonneratia alba (kayu buli) for screening of antibacterial activity against three pathogen bacteria, Staphylococcus aureus,Eschericha coli, and Bacillus subtillis by agar diffusion method. All extracts were able to inhibit the growth of these bacterial significantly in concentration of 5%. Etil acetate ekstract showed highest antibacterial activity.Methanol, chloroform, and etil acetate were effective solvent to extract bioactive compound that have a antibacterial properties from this plant.Keyword: Kayu buli, Sonneratia alba, antibacterial activity

PEMANFAATAN SUSU FULL CREAM DAN MINYAK SAWIT MERAH DALAM PEMBUATAN ES KRIM UBI JALAR UNGU (Ipomoea batatas L.) Chandra, Rani; Herawati, Netti; Zalfiatri, Yelmira
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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The purpose of this research was to obtain the formulation of full cream milk and red palm oil in the making of ice cream with the best of value fat content, protein content, overrun, melting point, total solids, and organoleptic test. This research used a Completely Randomized Design (CRD) with four treatments and four replications. The treatments were K1 (Full cream milk : red palm oil = 100% : 0%), K2 (Full cream milk : red palm oil = 97% : 3%), K3 (Full cream milk : red palm oil = 94% : 6%),K4 (Full cream milk : red palm oil = 91% : 9%). The data obtained were analysed statistically by using Analysis of Variance (ANOVA). If the F count was greater than or equal to F table then continued with DNMRT test at 5% levels. The results of this research showed that the formulation of full cream milk and red palm oil in the making of ice cream indicated significant effect (P<0,05) on fat content, protein content, overrun, melting point, total solids, and organoleptic test. The treatment K3 having overrun 19.59%, melting point 12.20 minutes, fat content 17.91%, protein content 2.86%, total solids 28.99%. The ice cream obtained from K3 was also preferred by panelists than other treatments especially for colour and flavour of description test and taste, flavour, and acceptance test of hedonic. Keywords : Full cream milk, red palm oil, and ice cream.

PEMANFAATAN DAGING BUAH KUINI DALAM PEMBUATAN PRODUK FRUIT LEATHER DENGAN PENAMBAHAN DAGING BUAH NAGA MERAH Putri, Kurnia; Herawati, Netti; Hamzah, Faizah
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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Fruit leather type of food made from fruit that have been crushed and dried. Fruit leather has a storage period of up to 12 mounth if kept in good storage conditions. One of the criterationfordeterminan the quality of fruit leather is color. The fruit used is not just the fruit of this kuini but combined with red dragon fruit to color interesting and also dragon fruit contain useful pigment. This study aims to determine the best characteristic of the concentration of fruit kuini and red dragon fruit in the manufacture of quality fruit leather product. Treatment used KN1 (50% kuini fruit, 50% red dragon fruit), KN2 (60% kuini fruit, 40% red dragon fruit), KN3 (70% kuini fruit, 30% red dragon fruit), KN4 (80% kuini fruit, 20% red dragon fruit), KN5 (90% kuini fruit, 10% red dragon fruit). The data obtained were analyzed statistically by using Anova and DNMRT at 5%. The result showed that the use of kuini and red dragon fruit significantly affect the water content, ash content, acidity degree, coarse fiber content, sucrose content, and organic assessment. The best fruit leather the results of this study is fruit leather with KN3 treatment, which has a 12,08% of water content, 0,89% ash content, 4,40% acidity degree, 1,12% crude fiber content, 58,57% sucrose content. Descriptive assessment shows the result that is the color is yellowish red, the aroma tends to smell the fruit of kuini and red dragon fruit, sweet taste, chewy texture and the hedonic overall assessment fruit leather favored by panelists. Keywords: fruit leather, kuini fruit, and red dragon fruit

Co-Authors ', Rahmayuni ', Syahrial . Alimin, . A. Zulfikar Effendi, A. Zulfikar Andriyani Fadmi Army Auliah Astriani, Sulis Chandra, Rani Dewi Fortuna Ayu Edi Setiawan Eri Setiawan Ervissa N Sipayung Faizah Hamzah Fajar Restuhadi Fajri, Annur Firdaus Zenta Gultom, Adi Hizkia GUSTIAWAN, SANDY Hamzah, Farida Hanum Hasan, Sri Wahyuni Husain, Halimah Ilmiah, Ide Khoirin Nisa LA DAHA Mohammad WIJAYA Muhaedah Rasyid Muhammad Anwar Muhammad Danial Muhammad Rakib Muhammad Rivai Noor Jalaluddin Prastika, Ike Priyatmo, Yudhi Putri, Kurnia Rano, Felisitas Yanti Raswen Efendi Risdawati, Risdawati Rossi, Evy SARI, SELVI MUSTIKA Selvianti H, Fifi Silaban, Mastrina Sonyinga, Desma Sonyinga, Desma Sugiarti Sugiarti sulistianingsih, Yuni Syarifuddin, Ulben Taty Sulastry Vonny Setiaries Johan Wulandari, Ayu Sri Yelmira Zalfiatri Yusmarini -

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