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All Journal Pendidikan Geografi Jurnal Chemurgy Jurnal Teknologi Pertanian Media Keperawatan Indonesia Proceedings of the International Conference on Applied Science and Health JURNAL PERTANIAN Jurnal Ilmu Fisika International Journal for Educational and Vocational Studies Bada'a: Jurnal Ilmiah Pendidikan Dasar Gunahumas International Journal of Health, Economics, and Social Sciences (IJHESS)
Mardiah Mardiah
Poltekkes Kemenkes Riau
Agriculture, Biological Sciences & Forestry Astronomy Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Nursing Physics Public Health Social Sciences Veterinary Other

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Journal : JURNAL PERTANIAN

 1 
PENENTUAN METODE PENGERINGAN (CABINET DRYER DAN FLUIDIZED BED DRYER) TERHADAP KOMPONEN DAN KAPASITAS ANTIOKSIDAN PADA ROSELA KERING (Hibiscus sabdariffa L) Mardiah, Mardiah; Novidahlia, Noli; Mashudi, Mashudi
JURNAL PERTANIAN Vol 3, No 2 (2012)
Publisher : Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (55.291 KB) | DOI: 10.30997/jp.v3i2.603

Abstract

Rosela (Hibiscus sabdariffa L) memiliki antosianin dan vitamin C dalam jumlah yang cukup tinggi.  Kandungan antosianin dan vitamin C ini mempunyai peran yang penting untuk menangkap radikal bebas yang mampu menyebabkan penyakit degenerative. Pengolahan rosela banyak dilakukan dalam bentuk kering untuk mempermudah penanganan rosella dan meningkatkan daya awet rosella namun perlu diteliti metode pengeringan yang bagaimana yang mampu mempertahankan komponen bioaktif yang terkandung di dalamnya.  Dalam penelitian ini dilakukan dua metode pengeringan yaitu dengan cabinet dryer (60oC, 6 jam) dan dengan fluidized bed dryer (70oC, 1.5 jam). Hasil penelitian menunjukkan bahwa kandungan antosianin, vitamin C dan kapasitas antioksidan rosella kering dengan menggunakan pengeringan cabinet dryer lebih tinggi disbanding menggunakan fluidized bed dryer 
EFFECTS OF REDUCE SPECIFIC BAU ON KUNASIT (Curcuma Domestica Val.) AS NATURAL DYE COLOR Mardiah, Mardiah; Nurhayati, Astri; Amalia, Lia
JURNAL PERTANIAN Vol 9, No 1 (2018): APRIL
Publisher : Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (908 KB) | DOI: 10.30997/jp.v9i1.1151

Abstract

Turmeric is widely used as a herbal medicine, food preservation and food coloring. However, food industries have less interest to utilize turmeric as a food coloring due to its spesific aroma. The objective of this research was to obtain the proper method to eliminate the turmeric’s spesific aroma. The experimental methods consisted of 3 stages, namely distillation (A1) and non-distillation (A2) methods which then was extracted by maceration method with the addition of 96% ethanol (B1), acetone (B2) and ethanol 96% + acetone (B3) as stage 1; with (C1) and without heating (C2) as stage 2; and the addition of 3% acetic acid and 3% citric acid as stage 3. The results of stage 1, 2, and 3 were the spesific aroma of turmeric tend to be weak when use the distillation and maceration with 96% ethanol where the curcumin content was 0.50%, and with the addition of 3% acetic acid which have a brighter color, respectively. The color analysis showed that the color by adding 3% acetic acid has CIE b* (yellow) of 66.85 with pH of 3.24. So, the proper method for eliminating the turmeric’s spesific aroma was distillation process then followed by extraction using 96% ethanol and adding 3% acetic acid to increase the color brightness and homogeneity. 
EKSTRAKSI KULIT BATANG ROSELLA (Hibiscus sabdariffa L.) SEBAGAI PEWARNA MERAH ALAMI Mardiah, Mardiah
JURNAL PERTANIAN Vol 1, No 1 (2010)
Publisher : Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (350.28 KB) | DOI: 10.30997/jp.v1i1.548

Abstract

Colors are used to give more interesting appearance. Rosella (Hibiscus sabdariffa) flower is a natural color source as its red-colored flower contains high anthocyanin.The study was done in three stages. In the first stage, an extraction of anthocyanin pigment from Rosella bark was done. The treatments given in this study were to levels of extraction temperatures, namely room temperature and 60oC. The types of acids used included citric, succinic, oxalic, malic, and asetic acids. In stage 2, the acid that gave the best extraction result in stage 1 was used in different rates, namely 0.25, 0.5, and 0.75%. To determine the best extraction solvent, three solutions namely aquadest (A) and a combination of aquadest and ethanol (B) were used.Results showed that extraction temperature that gave the best anthocyanin rate was 60oC. The acid that produced the best extraction of bark and petals was 0.5% malic acid. Meanwhile, the combination of aquadest and 95% ethanol was found to be the solvent that gave the best result.
OPTIMASI KONDISI EKSTRAKSI MENGGUNAKAN ENZIM DENGAN RESPONSE SURFACE METHODOLOGY (RSM) TERHADAP EKSTRAK KELOPAK BUNGA ROSELA (Hibiscus sabdariffa L.) Mardiah, Mardiah; Hasanah, Rima Nidaul; Novidahlia, Noli; Hasan, Akhmad Endang Zainal
JURNAL PERTANIAN Vol 9, No 2 (2018): OCTOBER
Publisher : Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (39.242 KB) | DOI: 10.30997/jp.v9i1.1391

Abstract

Ekstrak kelopak bunga rosela banyak dimanfaatkan sebagai bahan baku pada produk pangan maupun non-pangan. Berdasarkan penelian sebelumnya menunjukkan bahwa penggunaan pektinase dan selulase dapat meningkatkan kadar antosianin yang diperoleh dari ekstrak. Pada penelitian ini, dilakukan optimasi kondisi ekstraksi kelopak bunga rosela (Hibiscus sabdariffa L.) menggunakan pektinase dan selulase dengan Response Surface Methodology (RSM) dengan perlakuan konsentrasi penambahan pektinase dan selulase 1:1 (500-1500 ppm), suhu ekstraksi (35-65 oC) dan waktu ekstraksi (30-90 menit). Pengaruh konsentrasi penambahan enzim, suhu dan waktu ekstraksi terhadap rendemen, kadar antosianin dan total padatan terlarut diuji dengan menggunakan central composite design, diperoleh nilai R2 pada ketiga respon sebesar 0,6. Berdasarkan hasil persamaan yang diperoleh pada setiap respon yang dianalisis, kondisi optimum diperoleh pada penambahan konsentrasi enzim 1000 ppm, suhu ekstraksi 50 oC dan waktu ekstraksi 10 menit . Pada keadaan ini diperoleh rendemen sebesar 84,20%, kadar  antosianin 479,70 mg/L dan total padatan terlarut 2,13 oBrix.
Co-Authors A.A. Ketut Agung Cahyawan W Akhmad Endang Zainal Hasan Andini, Sumi Fitri Ari Susandy Sanjaya, Ari Susandy Bulan, Arif Damawan, Deni Deddy Setiawan Distya Riski Hapsari Dwi Aryanti Nur’utami Elvaswer Elvaswer Fadilah, Opie Aulia Fitrilia, Tiana Hasan Hasan Hasanah, Rima Nidaul Hastuti, Arti LIA AMALIA Maman Suryaman Mashudi Mashudi Noli Novidahlia Novianti, Herlina Lia Nurhasanah, Enung Nurhayati, Astri Pebriani, Sintiya Halisya Pertiwi, Sri Rejeki Retna Rajindra, Rajindra Rifa'i, Ahmad Sari Putri, R. Marwita Sariputri, Raja Marwita Slamet Rianto Syafei, Abdul Wahyu, Sulistiadi