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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
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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Abstract

This research to get formulation the best of sausage from benefit of sago essence and meat of eel.  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 that  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),  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).   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
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
PEMANFAATAN KULIT BUAH NAGA MERAH DALAM PEMBUATAN PERMEN JELLY BUAH PEDADA sulistianingsih, Yuni; Johan, Vonny Setiaries; Herawati, Netti
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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This research carried to obtain the best ratio of red dragon fruit peel and pedada fruit extracts in the manufacture of jelly candy. The research used a Complete Randomized (CRD) with five treatments and four replications which were followed by Duncan’s New Multiple Range Test (DNMRT) at level 5%. The treatments in this research were PN1(ratio of red dragon fruit peel and pedada fruit extracts 90:10), PN2 (ratio of red dragon fruit peel and pedada fruit extracts 80:20), PN3 (ratio of red dragon fruit peel and pedada fruit extracts 70:30), PN4 (ratio of red dragon fruit peel and pedada fruit extracts 60:40), PN5 (ratio of red dragon fruit peel and pedada fruit extracts 50:50).  The result of analysis showed that the ratio of red dragon fruit peel and pedada fruit extracts significantly effect on moisture content, ash content, fiber content, reduce sugar and colour but did not significantly  effect of taste, texture and overall assesment of jelly candy. The best formulation jellycandy was PN4 with water content 7.52%; ash content 2.02%; fiber content 1.60% and reduce sugar content 20.48%. Organoleptic scores of PN4 were 2.37 (red); 3.07 (sweet little sour); 3.46 (netral flavour); 3.93 (chewy) and 3.70 (overall) assesment of jelly candy.  Keyword:Jelly candy, red dragon fruit peel and pedada fruit.
Modeling Stock Return Data Using Asymmetric Volatility Models: A Performance Comparison Based On the Akaike Information Criterion and Schwarz Criterion Setiawan, Eri; Herawati, Netti; Nisa, Khoirin
INSIST Vol 3, No 2 (2018)
Publisher : Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/ins.v3i2.160

Abstract

The Generalized Autoregressive Conditional Heteroscedasticity (GARCH) model has been widely used in time series forecasting especially with asymmetric volatility data. As the generalization of autoregressive conditional heteroscedasticity model, GARCH is known to be more flexible to lag structures. Some enhancements of GARCH models were introduced in literatures, among them are Exponential GARCH (EGARCH), Threshold GARCH (TGARCH) and Asymmetric Power GARCH (APGARCH) models. This paper aims to compare the performance of the three enhancements of the asymmetric volatility models by means of applying the three models to estimate real daily stock return volatility data. The presence of leverage effects in empirical series is investigated. Based on the value of Akaike information and Schwarz criterions, the result showed that the best forecasting model for our daily stock return data is the APARCH model.
PENINGKATAN AKTIVITAS DAN HASIL BELAJAR MATEMATIKA SISWA DENGAN MODEL KOOPERATIF TIPE TAI DI KELAS XI IPA3 SMAN 1 SUNGAI TARAB Herawati, Netti
Inovasi Pendidikan Vol 6, No 1 (2019): Vol. 6. No 1, Jilid 2, Maret 2019
Publisher : FKIP UMSB

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (354.345 KB) | DOI: 10.31869/ip.v6i1.1339

Abstract

Aktivitas belajar siswa rendah dalam bertanya, menjawab dan mengerjakan latihan dan PR sehingga hasil belajar siswa menjadi rendah. Metode guru dalam mengajar tidak bervariasi (monoton) sehingga siswa menjadi bosan dan malas belajar matematika. Salah satu cara yang dapat dilakukan untuk mengatasi masalah di atas adalah dengan model pembelajaran kooperatif tipe TAI.Tujuan penelitian ini adalah untuk mengetahui dampak penggunaan model pembelajaran kooperatif tipe TAIPenelitian yang dilakukan ini adalah penelitian tindakan kelas (PTK) yang dilaksanakan di semester genap tahun pelajaran 2017/2018 dengan dua siklus, sebagai subjek penelitian adalah siswa kelas XI IPA 3 SMAN 1 Sungai Tarab yang berjumlah 26 orang. Alat pengumpul data yang digunakan adalah dalam bentuk lembaran observasi aktivitas siswa, kuesioner dan tes hasil belajar.Aktivitas siswa mengalami peningkatan ke arah yang baik, nilai rata-rata yang diperoleh siswa pada siklus 1 adalah 70,5 yang tuntas 11 orang atau 42 % sedangkan pada  siklus 2 meningkat menjadi 77,7 yang tuntas 18 orang atau 69 %. Berdasarkan  hasil analisis data dapat diperoleh kesimpulan bahwa penggunaan model pembelajaran kooperatif tipe TAI dapat meningkatkan aktivitas dan hasil belajar siswa kelas XI IPA 3 SMAN  1 Sungai tarab.Hasil angket memperlihatkan banyak mamfaat dari penggunaan model pembelajaran kooperatif tipe TAI yaitu siswa menjadi lebih senang, aktif dan lebih berhasil dalam belajar matematika.Kata kunci : Aktivitas, Kooperatif, Matematika, Hasil Belajar, TAI
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 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 Yusmarini