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All Journal Transformasi: Jurnal Pengabdian Masyarakat agriTECH Seminar Nasional Lahan Suboptimal Clarias : Jurnal Perikanan Air Tawar Jurnal Ilmu Kehutanan
Tri Wardani Widowati
Universitas Sriwijaya
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Immunology & microbiology Materials Science & Nanotechnology Other

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Pemanfaatan Formula Kinang untuk Pembentukan Permen Jeli Fungsional Pambayun, Rindit; Ferdinan, Muhammad; Santoso, Budi; Widowati, Tri Wardani; Puspa Dewi, Siti Rusdiana
Seminar Nasional Lahan Suboptimal 2018: Prosiding Seminar Nasional Lahan Suboptimal "Tantangan dan Solusi Pengembangan PAJALE dan Kel
Publisher : Seminar Nasional Lahan Suboptimal

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (620.879 KB)

Abstract

Pambayun et al, 2019. Utilization of Betel Chewinging Formulation for Processing of Functional Jelly Candy. pp. 156-164.The research objective was to develop jelly candy having antioxidant and antibacterial properties by utilizing betel chewinging formulation. Method used in this research was factorial randomized block design with two treatment factors and two replications. The first factor was betel chewinging formulation (A) consisting of A1 = 2%, A2 = 4%, and A3 = 6% (b/v) and the second factor was gelatin concentration (B) consisting of  B1= 15%, B2= 20% and B3 = 25 % (b/v).  The results showed that jelly candy contains total phenol with magnitude of 41.39 mg/L to 61.83 mg/L, inhibition power diameter (DDH) Streptococcus mutans bacteria in the range of 9.67 mm to 16.67 mm, antioxidant with IC50 value in the range of 1,572.78 ppm to 1,117.96 ppm, lightness of 17.50% to 32.47%, chroma of 2.97% to 3.97%, hue value of 20.73o to 26.07o, texture of 692.03 to 1,654.67 (gf) and solubility of 3.87 to 7.00 minutes.  
Sifat Antagonistik Lactobacillus sp B441 dan II442 Asal Tempoyak terhadap Staphylococcus aureus Tri Wardani Widowati; Basuni Hamzah; Agus Wijaya; Rindit Pambayun
agriTECH Vol 34, No 4 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (258.293 KB) | DOI: 10.22146/agritech.9438

Abstract

Lactobacillus sp B441 and II442 were species of lactic acid bacteria isolated from tempoyak, a kind of food fermented made from durian flesh. Staphylococcus aureus is a pathogenic bacteria that has natural habitat on the surface of human body such as on the skin and in mucous membranes like the nose. Contamination of Staphylococcus aureus was a risk factor in tempoyak fermentation, especially, during taking the durian flesh from seeds. The aim of this research was to observe antagonistic property of Lactobacillus sp B441 and II442 isolated from tempoyak during low temperature fermentation against Staphylococcus aureus. Phenotypic identification using API 50 CHL test kit indicated that isolates were Lactobacullus plantarum B441 and Lactobacillus plantarum II442. Based on co-culture analysis show that isolates of Lactobacillus plantarum B441 and II442 have bactericidal effect against Staphylococcus aureus ATCC 25923 as a indicator of pathogenic bacteria. At 25 th hours, population of Staphylococcus aureus ATCC 25923 in mix-culture with Lactobacillus plantarum B441 and Lactobacillus plantarum II442 decreased 3 – 4 log cycle from initial population. However, population of Staphylococcus aureus ATCC 25923 in mono-culture increased 2 log cycles at 25 th hours.  ABSTRAKLactobacillus sp B441 dan II442 merupakan spesies bakteri asam laktat yang diisolasi dari tempoyak yaitu makanan fermentasi dari daging buah durian. Staphylococcus aureus adalah bakteri patogenik yang habitat alaminya pada permukaan kulit manusia dan membran mukosa seperti hidung. Proses fermentasi tempoyak khususnya saat pemisahan daging buah durian dari bijinya beresiko terkontaminasi oleh Staphylococcus aureus. Tujuan dari penelitian ini adalah mengkaji sifat antagonistik dari Lactobacillus sp B441 and II442 yang diisolasi dari tempoyak terhadap Staphylococcus aureus. Identifikasi secara fenotif menggunakan API 50 CHL test kit menunjukkan bahwa isolat bakteri asam laktat tersebut adalah Lactobacullus plantarum B441 dan Lactobacillus plantarum II442. Berdasar uji co-culture diketahui bahwa kedua spesies tersebut mempunyai efek bakterisidal terhadap bakteri Staphylococcus aureus ATCC 25923. Pada jam ke 25 Staphylococcus aureus yang ditumbuhkan secara mix-culture dengan Lactobacillus plantarum B441 dan Lactobacillus plantarum II442 asal tempoyak turun 3 – 4 log cycle dari populasi awal. Sedangkan populasi Staphylococcus aureus ATCC 25923 secara mono-culture meningkat sekitar 2 log cycle pada jam ke 25.
Karakteristik Sensoris Microwaveable Kemplang Palembang dengan Perbedaan Ketebalan dan Level Daya pada Proses Pematangan Guttifera; Selly Ratna Sari; Filli Pratama; Tri Wardani Widowati; Donny Prariska
Clarias : Jurnal Perikanan Air Tawar Vol. 1 No. 1 (2020): Jurnal Perikanan Air Tawar "Clarias"
Publisher : Universitas Sumatera Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (122.843 KB) | DOI: 10.56869/clarias.v1i1.54

Abstract

Tujuan penelitian ini adalah untuk mengetahui tingkat kesukaan konsumen terhadap kempalang Palembang yang dimatangkan dengan menggunakan microwave oven. Penelitian ini melakukan pengujian organoleptik dengan menggunakan metode uji hedonik, terhadap aroma, rasa, dan tekstur (kerenyahan) kemplang Palembang. Pengujian dilakukan dengan menggunakan 25 panelis, dan dinilai pada skala 1 – 7. Hasil uji organoleptik dianalisis dengan statistik non parametrik menggunakan uji Friedman-connover. Faktor yang digunakan dalam penelitian ini adalah faktor C (ketebalan kerupuk: C1 = 3mm, C2 = 4mm, C3 = 5mm) dan faktor D (level daya: D1 = automatic W, D2 = 560 W). Hasil penelitian menunjukkan bahwa skor tertinggi tingkat kesukaan panelis terhadap aroma kemplang terdapat pada perlakuan C1D1 (ketebalan 3 mm, automatic watt) dan C1D2 (ketebalan 3 mm, 560 watt) sedangkan untuk skor tertinggi tingkat kesukaan panelis terhadap tekstur kemplang terdapat pada perlakuan C1D1 (ketebalan 3 mm, automatic watt) sedangkan untuk aroma kemplang menunjukan hasil berpengaruh tidak nyata.
Kandungan Senyawa Fungsional Daun Tanaman Gaharu (Aquilaria malaccensis) Berdasarkan Posisi Daun pada Cabang Budi Santoso; Berta Sri Kristina Ginting; Tri Wardani Widowati; Aldila Din Pangawikan
Jurnal Ilmu Kehutanan Vol 16 No 1 (2022): Maret
Publisher : Fakultas Kehutanan Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (863.363 KB) | DOI: 10.22146/jik.v16i1.1808

Abstract

This study aimed to analyze several secondary metabolite compounds that are antioxidants in the leaves of gaharu plants based on the position of the leaves on the branches. The experimental design used was a non-factorial randomized block design. The research treatment consisted of three factors, namely (A1) young leaves (position of 1-4 leaves from the shoot), (A2) medium leaves (position of 5-8 leaves from the shoot), and (A3) old leaves (position of 9-12 leaves from the shoots). The results showed that the position of the leaves on the branch of the gaharu plant significantly affected the number of secondary metabolites produced. Gaharu plant leaves contain secondary metabolites, namely alkaloids 1.65-4.20%, saponins 2.47-4.00%, tannins 0.69-2.70%, total phenol 29.70-54.68 mg/L, and total chlorophyll 9.21-20.03 mg/L. Tannins and total phenols are functional compounds in gaharu leaves which are antioxidants. The antioxidant properties of this leaf are included in the strong category with an IC50 value of 49.30-68.30 mg/L wherein young leaves have higher antioxidant properties than old leaves.
Diseminasi pengolahan mi dan stik labu kuning pada masyarakat Desa Pulau Semambu Kecamatan Indralaya Utara Kabupaten Ogan Ilir Merynda Indriyani Syafutri; Tri Wardani Widowati; Friska Syaiful; Nura Malahayati; Basuni Hamzah; Sugito; Agus Wijaya; Budi Santoso
Transformasi: Jurnal Pengabdian Masyarakat Vol. 18 No. 2 (2022): Transformasi Desember
Publisher : LP2M Universitas Islam Negeri Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20414/transformasi.v18i2.4953

Abstract

[Bahasa]: Pulau Semambu merupakan salah satu desa di Kecamatan Indralaya Utara Kabupaten Ogan Ilir Provinsi Sumatera Selatan. Salah satu produk hortikultura yang ada di Desa Pulau Semambu adalah labu kuning (Cucurbita moschata). Pemanfaatan dan pengembangan labu kuning di desa ini masih terbatas. Solusi yang dapat dilakukan untuk meningkatkan nilai tambah labu kuning adalah dengan mengolah labu kuning menjadi produk makanan, seperti mi dan stik. Tujuan kegiatan adalah untuk memberikan sosialisasi, penyuluhan, dan pelatihan mengenai teknologi pengolahan dan pengemasan mi dan stik labu kuning pada ibu-ibu PKK Desa Pulau Semambu. Tim pelaksana program ini terdiri dari unsur dosen, mahasiswa, dan alumni Program Studi Teknologi Hasil Pertanian Fakultas Pertanian Universitas Sriwijaya, serta Duta Pertanian Provinsi Sumatera Selatan. Mitra program pengabdian ini adalah ibu-ibu anggota Pemberdayaan dan Kesejahteraan Keluarga (PKK) perwakilan dari lima dusun yang ada di Desa Pulau Semambu. Metode yang digunakan dalam program pengabdian ini meliputi: 1) sosialisasi melalui penyuluhan dan pemberian materi tentang teknologi pengolahan dan Pengemasan produk mi dan stik dari labu kuning; 2) Pelatihan melalui demonstrasi dan praktek pembuatan mi dan stik dari labu kuning; dan 3) Uji sensoris (uji kesukaan/uji hedonik) terhadap mi dan stik labu kuning. Hasil kegiatan menunjukkan bahwa mitra kegiatan sangat antusias dan berperan aktif dalam mengikuti kegiatan pengabdian. Mitra kegiatan mengikuti semua kegiatan dengan baik mulai dari kegiatan sosialisasi, praktek, sampai pada kegiatan uji sensoris. Mitra kegiatan juga mendapatkan pengetahuan, pemahaman, dan keterampilan mengenai teknologi pengolahan dan pengemasan produk mi dan stik labu kuning. Produk mi dan stik labu kuning yang dihasilkan dapat diterima secara sensoris (kategori suka). Kata Kunci: Desa Pulau Semambu, diseminasi, labu kuning, mi, stik [English]: Semambu Island is one of the villages in the North Indralaya District, Ogan Ilir Regency, South Sumatra Province. One of the horticultural products in Pulau Semambu Village is pumpkin (Cucurbita moschata). The use and development of pumpkins in this village were still limited. The solution that can be done to increase the added value of pumpkin is to process pumpkin into food products, such as noodles and sticks. This community service program aimed to socialize, inform, and practice pumpkin noodles and sticks' processing and packaging technology for Pulau Semambu Village people. This program was carried out by elements of lecturers, students, and alums of the Department of Agricultural Product Technology, Faculty of Agriculture, Sriwijaya University, and the South Sumatra Provincial Agricultural Ambassador. The participants of this service program were the members of Pemberdayaan dan Kesejahteraan Keluarga (PKK) and the representatives of five hamlets in Pulau Semambu Village. The methods used in this program include the following stages: 1) Socialization through counseling and providing material on processing technology and product packaging of noodles and sticks from pumpkin; 2) Training through demonstration and practice of making noodles and sticks from pumpkin; and 3) Sensory test (liking test/hedonic test) of pumpkin noodles and sticks. The results showed that the participants were enthusiastic and participated actively in the program. The participants of this program have followed all the steps well, from socialization, practice, and the activity of the sensory test. In addition, the people of Pulau Semambu Village got the knowledge, understanding, and skills about processing and packaging technology of pumpkin noodles and sticks. The pumpkin noodles and sticks were sensory-acceptable (like category). Keywords: Pulau Semambu Village, dissemination, pumpkin, noodles, sticks
Co-Authors Agus Wijaya Agus Wijaya Aldila Din Pangawikan Basuni Hamzah Basuni Hamzah Berta Sri Kristina Ginting Budi Santoso Donny Prariska Dwi Budi Santoso Ferdinan, Muhammad Filli Pratama Friska Syaiful Guttifera Merynda Indriyani Syafutri Nura Malahayati Rindit Pambayun Rindit Pambayun Santoso, Budi Selly Ratna Sari Siti Rusdiana Puspa Dewi Sugito