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All Journal Jurnal Gizi EKOLOGIA : Jurnal Ilmiah Ilmu Dasar dan Lingkungan Hidup
Ainun Nadhifah
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Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Environmental Science Health Professions Mathematics

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Kadar Air dan Warna Penyedap Alami Jamur Tiram (Pleurotus Ostreatus) Berdasarkan Perlakuan Awal (Pre-treatment) Ainun Nadhifah; Yunan Kholifatuddin; Erma Handarsari
Jurnal Gizi Vol 10, No 2 (2021): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jg.10.2.2021.33-41

Abstract

Flavoring seasonings are food additives added with the aim of increasing flavor(palatability) and covering up deficiencies in food in terms of taste. The natural glutamatecontent of mushrooms has the potential to be used as a flavoring ingredient, one of which isoyster mushrooms. The quality of natural flavoring of oyster mushrooms is determined by theformula of the ingredients and the way they are produced. The drying process can affect thewater content and color of seasoning.  This study aims to determine the water content and natural flavoring of oystermushrooms based on initial treatment. This study was an experimental study using aCompletely Randomized Design with 6 treatment trials (non-blanching, blanching, sodiumbisulfite immersion, citric acid immersion, blanching + sodium bisulfite immersion, andblanching + citric acid immersion), and 3 test replications. The moisture content test wasperformed by the AOAC oven method and color analysis was measured using Konica MinoltaCR-10 Color Reader. Observational data were analyzed using univariate analysis.  The results showed that the initial treatment had a tendency to increase water content.Moisture content for all samples based on pretreatment meets the quality criteria for dryproducts that is 10%. The results of the color analysis showed an increase in the value of eachtreatment but did not show any real difference in color. The treatment using sodium bisulfiteimmersion and blanching showed an increase in brightness intensity and a good chroma valuecategory compared to the control value. Based on Hue value in each treatment has the samecolor scheme, namely yellow – red. OKeywords: Oyster mushroom, Water Content, Color, Pre treatment, blanching
EKSPLORASI LUMUT HATI (Marchantiophyta) PADA GENUS Cyathodium DI KEBUN RAYA CIBODAS Gita Suci Rahmadani; . Triastinurmiatiningsih; Ainun Nadhifah
Ekologia: Jurnal Ilmiah Ilmu Dasar dan Lingkungan Hidup Vol 23, No 1 (2023): Ekologia : Jurnal Ilmiah Ilmu Dasar dan Lingkungan Hidup
Publisher : Universitas Pakuan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33751/ekologia.v23i1.6139

Abstract

Bryophyte is classified as a plant in which its parts cannot be distinguished (thallus), bryophytes can grow on various substrates, such as on bark (epiphytes), rocks, wood, and can grow on the surface of the soil (terrestrial). One of the locations in West Java that has the potential for moss diversity is the Cibodas Botanical Gardens. One of which is a type of liverwort from the genus Cyathodium. resembles a fan and splits into two Cyathodium has a bright green color, and has a pungent odor. Cyathodium is commonly found around the waterfall area, due to the natural environment, humidity, and abundant water. This study aims to determine the diversity of the genus Cyathodium that grows in the Cibodas Botanical Gardens and to determine the morphological and anatomical characteristics of the genus Cyathodium. This research was conducted from March to May 2022. The research location is in the tourist area of Ciismun Waterfall, Cibogo Waterfall, and in office cliff Cibodas, Cianjur Regenc, West Java. The method used is descriptive research method with a qualitative approach. Identification is done using an identification key. The results of the study found 1 type of liverwort from the genus Cyathodium, namely the type cyathodium foetidissimum Schiffn. Survival, and abundance The diversity of moss species is strongly influenced by appropriate environmental factors, these environmental factors are abiotic factors and biotic factors, while abiotic factors include temperature, humidity, soil pH and altitude, while biotic factors include plants in the area.
Co-Authors . Triastinurmiatiningsih Erma Handarsari Gita Suci Rahmadani Yunan Kholifatuddin Sya’di