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All Journal Jurnal Florea Jurnal Edukasi Matematika dan Sains Jurnal Terapan Abdimas

Nasrul Rofiah Hidayati

IKIP PGRI MADIUN

Author-ID : 3039682

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Mathematics Other

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PENGARUH LAMA FERMENTASI TERHADAP KADAR PROTEIN TEMPE BIJI DURIAN Agnes Yuantin Maharani; Nasrul Rofiah Hidayati; Sri Handayani; Dewi Endri Astuti; Ria Nopida; Syaiful Fachrurazi
Florea : Jurnal Biologi dan Pembelajarannya Vol 3, No 2 (2016)
Publisher : UNIVERSITAS PGRI MADIUN

Tempeh is a food that is produced from the fermentation process by Rhizopus mold. Tempe derived from soy that contains carbohydrates and proteins needed during fermentation. In addition to soy other materials that could be used adalag Biju durian. Flour starch content of 43.6 g / 100g durian seeds while the protein at 2.6 g / 100gr durian seeds. Tempeh from durian seeds are foods produced from the fermentation of Rhizopus fungi same group as soybeans. Through the fermentation process, the components of the complex nutrients durian seeds ingested by fungi with the enzymatic reaction and the resulting compounds are more modest. This study aims to determine levels of proteincontained in each fermentation. The research method using the experimental method Completely Randomized Design (CRD) is a variation of fermentation time of 30 hours, 40 hours and 50 hours. Collecting data by calculating the protein content through formol titration method. Analysis of data using analysis of variance (ANOVA) two ways through SPSS version 23.0 which shows the difference in the protein content of the soybean quality with a significant level of 0.018 <0.05, which means the length of fermentation. The highest protein content of fermentation 30 hours. The protein content of fermentation time low of 50 hours.The results of this study support the existence of tempehprodukrivitas and durian seeds in the world food industry.

PENGARUH VARIASI KONSENTRASI DAN LAMA PERENDAMAN ASAM LAKTAT TERHADAP KADAR GLUKOSA DAN UJI ORGANOLEPTIK TEPUNG UBI JALAR (Ipomoea batatas) Nasrul Rofiah Hidayati
Florea : Jurnal Biologi dan Pembelajarannya Vol 1, No 2 (2014)
Publisher : UNIVERSITAS PGRI MADIUN

Science Skills include observing skills with all the senses, using tools and materials, planned the exThis study aims to investigate the influence of variations in the concentration and dipping time of lactic acid to glucose and organoleptic sweet potato (Ipomoea batatas). The research method using completely randomized design (CRD) with factorial 3x3 and three replications. The first factor is the variation of concentration (K) include 1%, 1.5%, 2%, both long immersion factor (L) includes 60 minutes, 90 minutes, 120 minutes. Collecting data by calculating the glucose level using titration method using Na2S2O3 and organoleptic tests include color, smell, texture and level of preference to the 15 panelists using the enclosed questionnaire. Analysis of data using analysis of variance (ANOVA) two paths through SPSS version 17.0 with a significance level of 0.05, then when will significantly dilanjutkanuji LSD or LSD. The analysis showed variation in the concentration effect on glucose levels (P = 0.000 <0.05). Soaking time effect on glucose levels (P = 0.000 <0.05). There are significant variations in the concentration of interaction and immersion duration of the glucose levels (P = 0.013 <0.05). The highest glucose levels found in K1L1 treatment (1% concentration and dipping time of 60 minutes), while the lowest glucose levels in the treatment K3L2 and K3L3 on immersion 120 menit.Hasil organoleptic preferred on K3L3 treatment because the typical smell of sweet potato is missing, whiter color , the texture is very soft and low glucose levels.

PENGARUH VARIASI KONSENTRASI DAN LAMA PERENDAMAN ASAM LAKTAT TERHADAP KADAR GLUKOSA DAN KUALITAS TEPUNG UWI (DIOSCOREAALATA) Nasrul Rofiah Hidayati
JEMS: Jurnal Edukasi Matematika dan Sains Vol 2, No 1 (2014)
Publisher : Universitas PGRI Madiun

Penelitian ini bertujuan untuk mengetahui adanya pengaruh variasi konsentrasi dan lama perendaman asam laktat terhadap kadar glukosa dan kualitas tepung uwi (dioscoreaalata). Metode penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan factorial 3x3 dan tiga kali ulangan. Faktor pertama variasi konsentrasi (K) meliputi 1%, 1,5%, 2%, factor kedua lama perendaman (L) meliputi 60 menit, 90 menit, 120 menit. Pengambilan data dengan menghitung kadar glukosa menggunakan metode titrasi menggunakan Na2S2O3 dan uji organoleptik meliputi warna, bau, tekstur dan tingkat kesukaan kepada 15 panelis dengan menggunakan angket tertutup. Analisis data menggunakan analisis varian (anava) dua jalur melalui SPSS versi 17.0 dengan taraf signifikan 0,05, kemudian jika signifikan akan dilanjutkanuji BNT atau LSD. Hasil analisis menunjukkan variasi konsentrasi berpengaruh terhadap kadar glukosa(P= 0,000 < 0,05). Lama perendaman berpengaruh terhadap kadar glukosa(P= 0,000 < 0,05). Terdapat pengaruh interaksi variasi konsentrasi dan lama perendaman terhadap kadar glukosa(P= 0,013 < 0,05). Kadar glukosa tertinggi terdapat pada perlakuan K1L1 (konsentrasi 1% dan lama perendaman 60 menit), sedangkan kadar glukosa terendah pada perlakuan K3L2 dan K3L3 pada perendaman 120 menit.Hasil uji organoleptik yang disukai pada perlakuan K3L3 karena bau khas uwi hilang, warna lebih putih, tekstur sangat lembut dan kadar glukosanya rendah.

PENGARUH KONSENTRASI DAN LAMA PERENDAMAN ASAM LAKTAT TERHADAP KADAR GLUKOSA DAN KUALITAS TEPUNG GARUT Nasrul Rofiah Hidayati
JEMS: Jurnal Edukasi Matematika dan Sains Vol 2, No 2 (2014)
Publisher : Universitas PGRI Madiun

Penelitian ini bertujuan untuk mengetahui adanya pengaruh konsentrasi dan lama perendaman asam laktat terhadap kadar glukosa dan kualitas tepung garut (Maranta arundinacea L). Metode penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan factorial 3x3 dan tiga kali ulangan. Faktor pertama variasi konsentrasi (K) meliputi 1%, 1,5%, 2%, factor kedua lama perendaman (L) meliputi 60 menit, 90 menit, 120 menit. Pengambilan data dengan menghitung kadar glukosa menggunakan metode titrasi menggunakan Na2S2O3 dan uji organoleptik meliputi warna, bau, tekstur dan tingkat kesukaan kepada 15 panelis dengan menggunakan angket tertutup. Analisis data menggunakan analisis varian (anava) dua jalur melalui SPSS versi 17.0 dengan taraf signifikan 0,05, kemudian jika signifikan akan dilanjutkanuji BNT atau LSD. Hasil analisis menunjukkan variasi konsentrasi berpengaruh terhadap kadar glukosa(P= 0,000 < 0,05). Lama perendaman berpengaruh terhadap kadar glukosa(P= 0,000 < 0,05). Terdapat pengaruh interaksi variasi konsentrasi dan lama perendaman terhadap kadar glukosa(P= 0,013 < 0,05). Kadar glukosa tertinggi terdapat pada perlakuan K1L1 (konsentrasi 1% dan lama perendaman 60 menit), sedangkan kadar glukosa terendah pada perlakuan K3L2 dan K3L3 pada perendaman 120 menit.Hasil uji organoleptik yang disukai pada perlakuan K3L3 karena bau khas garut hilang, warna lebih putih, tekstur sangat lembut dan kadar glukosanya rendah.

UPAYA MENCIPTAKAN WIRAUSAHA BARU MANDIRI BERBASIS IPTEKS DAN KEARIFAN LOKAL Nasrul Rofiah Hidayati; Elva Nuraina; Isharijadi Isharijadi
Jurnal Terapan Abdimas Vol 1 (2016)
Publisher : UNIVERSITAS PGRI MADIUN

IKIP PGRI has always had a commitment to establish an independent mindset in students, for the students equipped with the adaptive ability of science, has leadership and entrepreneurial spirit. Therefore entrepreneurships spirit among the students for the sake of the next generation job creators need to be cultivated. The realization of this commitment IKIP PGRI Madison follow science and technology program for entrepreneurship (IBK) with the aim of developing human potential as young entrepreneurs, independent, based on local knowledge of the higher education and the establishment of outcome-based self-eleven new science and technology entrepreneurs who are ready to do business in community per year, the product of new entrepreneurial students have the advantage of science and technology, better known products produced by student entrepreneurs (PKMK) by the public, increasing the business management of students who have started businesses (oyster mushroom cultivation, the creation of a variety of zipper into a bag and wallet, Pecel Origiri and Yoghurt various flavors) and the publication of the results in the journal IBK entrepreneurship programs. The methods used to recruit participants Ibk tenants based on the success of the team in the delivery of new entrepreneurs Ibk independently in the first year. The number of tenants who started the business in the first year as many as 11 people were divided into 4 groups of businesses. Realization of IKIP PGRI Madison IBK program has accomplished 100%. The work program has been implemented: Socialization, debriefing, internship, start up bussiness, implementation and monitoring of business activities on an ongoing basis by IBK Team PGRI Madison Teachers' Training College and a business center complete shop means the student as a student business center, workshop, final report. Pembinanaan process, directing, monitoring and evaluation of business activities will be carried out by a team of tenants and UPPK IBK (Training and Enterprise Development Unit) on a regular basis with the aim to give birth to new entrepreneurs in the IKIP PGRI student Madison as creator of employment generation.

Co-Authors Agnes Yuantin Maharani Dewi Endri Astuti Elva Nuraina Isharijadi Isharijadi Ria Nopida Sri Handayani Syaiful Fachrurazi

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