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All Journal AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Jurnal PADAMU NEGERI (Pengabdian pada Masyarakat Bidang Eksakta) Jurnal Teknologi Pangan dan Ilmu Pertanian

Methatias Ayu Moulina

Universitas Dehasen Bengkulu

Author-ID : 3030521

Aerospace Engineering Agriculture, Biological Sciences & Forestry Astronomy Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Electrical & Electronics Engineering Energy Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Library & Information Science Materials Science & Nanotechnology Mechanical Engineering Nursing Physics Public Health Transportation

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Articles

PEMANFAATAN JAGUNG (Zea mays L) SEBAGAI BAHAN PEMBUATAN ES KRIM Methatias Ayu Moulina
AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Vol 3 No 2 (2016)
Publisher : UNIVED Press, Universitas Dehasen Bengkulu

Es krim merupakan makanan dengan gizi tinggi. Salah satu bahan yang digunakan dalam pembuatan es krim adalah susu skim. Penelitian ini bertujuan untuk mengetahui pengaruh substitusi jagung terhadap sifat fisik, organoleptik, kadar substiusi yang yang paling disukai panelis dan sifat kimia es krim. Penelitian ini dilakukan untuk menguji tingkat kesukaan terhadap es krim yang paling disukai konsumen dengan substitusi jagung sebanyak 0%, 25%, 50% dan 75%. Data sifat fisik yang diperoleh dianalisa dengn menggunakan analisa sidik ragam (ANOVA) pada taraf signifikan 5%. Apabila terdapat perbedaan yang nyata maka akan diuji lanjut dengan menggunakan uji Tukey. Hasil analisa keragaman menunjukkan bahwa perlakuan berbeda nyata terhadap overrun dan kecepatan meleleh, dan perlakuan tidak berbeda nyata (P>0,05) terhadap warna, aroma dan rasa es krim, tetapi sangat berbeda nyata (P<0,01) terhadap mouthfeel dan penampilan secara umum. Hasil uji organoleptik menunjukkan bahwa es krim yang paling disukai konsumen adalah perlakuan substitusi jagung terhadap susu skim sebanyak 50% : 50% dengan kandungan kadar lemak sebesar 10,19% dan kandungan kadar protein sebesar 4,73%.

PENGARUH VARIASI WAKTU PERENDAMAN SAMPEL DAN JUMLAH PELARUT HOMOGENASI TERHADAP PERSENTASE EKTRAK PROTEIN DAUN KELOR (Moringa oleifera) Meirita Sari; Methatias Ayu Moulina
AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Vol 7 No 1 (2020)
Publisher : UNIVED Press, Universitas Dehasen Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37676/agritepa.v7i1.998

This research is one form of utilization of food plants, namely Moringa (Moringa oleifera). M. oleifera can grow well in Bengkulu Province. The leaves of M. oleifera contain protein compounds that behave like lectins. This compound can be used as an antimicrobial material. The stages in this study include the extraction of M. oleifera leaf protein using salting in and salting out methods. This study aims to determine the effect of the immersion time and the amount of solvent in the homogenation stage extraction process on the percentage of protein extract. The results showed that the immersion time had a significant effect compared to the amount of solvent in the homogenation stage of Moringa oleifera leaf protein extraction. The longer the time needed, the greater the percentage of M. oleifera leaf protein extract. This research is useful for researchers, the public, the health sector, and the development of science and education. Keywords: Moringa oleifera, Extraction, Protein

Pengembangan Produk Olahan Kopi Di Smk Agribisnis Dangau Datuk, Kota Bengkulu Lina Widawati; Eko Sumartono; Methatias Ayu Moulina; Herri Fariadi; Evi Andriani
Jurnal PADAMU NEGERI (Pengabdian pada Masyarakat Bidang Eksakta) Vol 2, No 2 (2021)
Publisher : Perkumpulan Dosen Muda (PDM) Bengkulu

SMK Agribisnis Dangau Datuk di bawah naungan Yayasan Akademi Peradaban Desa Dangau Datuk merupakan Sekolah Menengah Kejuruan berbasis Agribisnis Pengolahan Hasil Pertanian dengan Visinya mendidik generasi berperadaban. Sistem pembelajaran di SMK ini lebih banyak praktik di lapangan, dimana terdapat bangunan yang mendukung kegiatan siswa-siswanya untuk praktik pengolahan produk menjadi barang jadi. Salah satu bahan hasil pertanian yang berpotensi adalah kopi, dimana kopi memiliki nilai ekonomis tinggi. Sehingga perlunya pelatihan dan sosialisasi diversifikasi pangan berbasis kopi. Selama ini kopi hanya dijadikan olahan minuman saja, padahal kopi juga dapat dikembangkan menjadi olahan unik salah satunya selai kopi dan klepon kopi. Pelatihan pengolahan selai kopi dan klepon kopi di SMK Agribisnis Dangau Datuk diharapkan dapat meningkatkan keterampilan siswa-siswi di SMK tersebut.Kata Kunci: pengembangan produk, olahan kopi, selai kopi, klepon kopi

Pelatihan Pembuatan Pupuk Kompos Tandan Kosong Kelapa Sawit (Elaeis guineensis) dan Pengolahan Abon Cabai (Capsicum annuum) di Desa Pasar Bembah Kabupaten Bengkulu Utara Hesti Nur`aini; Meirita Sari; Methatias Ayu Moulina; Kusnadi Kusnadi; Ade Saputra
Jurnal PADAMU NEGERI (Pengabdian pada Masyarakat Bidang Eksakta) Vol 2, No 1 (2021)
Publisher : Perkumpulan Dosen Muda (PDM) Bengkulu

Tujuan pengabdian kepada masyarakat ini adalah untuk mengatasi limbah TKKS menjadi produk yang bernilai ekonomis dan ramah lingkungan, memperpanjang daya simpan buah cabai menjadi produk olahan dengan nilai ekonomi yang lebih baik. Penentuan permasalahan prioritas mitra ditentukan berdasarkan kesepakatan antara pengusul dengan mitra. Hasil survei pendahuluan yang telahdilakukan oleh pengusul. Permasalahanprioritas yang teridentifikasi adalah minimnya pengetahuan (soft skill) dan keterampilan yang dikuasai oleh mitramengenai teknologi pengolahan pupuk kompos dan abon cabai. Modifikasi teknologi pengolahan pupuk kompos TKKS dapat memperbaiki kualitas dan penggunaan aktivator EM4 dapat mempercepat proses pengomposan. Pelatihan pembuatan abon cabai dapat menambah wawasan masyarakat Pasar Bembah dalam variasi aneka bumbu makanan serta membuka peluang usaha bagi masyarakat setempat.

A Description Of Satisfaction In Grade 3 Patients Of Food Service At Rsu Private X Bengkulu Rabiul Armala Sari Nande Putri; Hesti Nur'Aini; Andwini Prasetya; Methatias Ayu Moulina
AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Vol 10 No 1 (2023)
Publisher : UNIVED Press, Universitas Dehasen Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37676/agritepa.v10i1.3449

RSU private X Bengkulu is one of general hospital in Bengkulu provides various health services, including outpatient, emergency units, and inpatient care. In the inpatient service unit there is a class 3 treatment room which is an option for patients with a fairly cheap and affordable cost, but the existing facilities are different from other rooms. This study aims to analyze the level of satisfaction and nutritional value of food menus for class 3 patients at RSU private X Bengkulu. The respondents involved were 75 patients who were treated at RSU private X Bengkulu with a descriptive analysis using a Likert scale. The results showed that the level of patient satisfaction with services at RSU private X Bengkulu was 4.08 with the assessment criteria being satisfied from the indicators of satisfaction, responsiveness (responses), confidence (belief), empathy, tangible, reliability, according to diet, food portions, suitability, and cleanliness of equipment. Nutritional Value of Food Grade 3 patients served have a Calorific Value between 1,800.63 Calories/day.

Kajian Rantai Pasok Buah Kelapa Di Bengkulu Diah Azhari; Ade Apriado; Andwini Prasetya; Methatias Ayu Moulina
Jurnal Teknologi Pangan dan Ilmu Pertanian
Publisher : Universitas Katolik Widya Karya Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59581/jtpip-widyakarya.v1i2.1118

Coconut is a plantation crop that contributes quite a lot to the Indonesian economy. The largest supply of coconuts in the city of Bengkulu comes from Seluma and North Bengkulu. This study aims to analyze the supply chain management of coconuts in Bengkulu City. It begins with the initial exploration stage of the coconut supply chain. The primary and secondary data obtained were analyzed by descriptive tabulation and simple statistics, added value analysis used was added marketing value. The results showed that the primary members of the coconut supply chain in Bengkulu City were inter-regional traders, wholesalers, retailers, household consumers and home industries. The supply chain flow pattern in Bengkulu City is 3 patterns. Added value analysis conducted by retailers can provide greater added value of Rp. 1000 compared to other supply chain members with a percentage of 100%. Meanwhile, wholesalers and inter-regional traders, after deducting labor, namely Dewa market of Rp. 996.30 with a percentage of 89.97%, Sunday market of Rp. 766.67 with a percentage of 65.71%, Panorama market is Rp. 956.90 with an added value percentage of 82.22%, Seluma of Rp. 764.71 with a percentage of 776.47% and North Bengkulu of Rp. 700 with a percentage of 87.5%.

Co-Authors Ade Apriado Ade Saputra Andwini Prasetya Andwini Prasetya Diah Azhari Eko Sumartono Evi Andriani Herri Fariadi Hesti Nur'Aini Hesti Nur’aini Kusnadi Kusnadi Lina Widawati Meirita Sari Meirita Sari Rabiul Armala Sari Nande Putri

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