Article Per Year (5 Year)
p-Index From 2019 - 2024
0.562
P-Index
This Author published in this journals
All Journal Edumatsains Scientific Timeline
Hikmah Yuliasari
Program Studi Teknologi Pangan, Universitas Nahdlatul Ulama Purwokerto
Agriculture, Biological Sciences & Forestry Chemistry Education Mathematics Physics

Published : 3 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search

 1 
Increased PENINGKATAN COLLABORATION SKILLS DALAM KEGIATAN PRAKTIKUM FISIKA DASAR MAHASISWA PROGRAM STUDI TEKNOLOGI PANGAN UNU PURWOKERTO Asti Dewi Nurhayati; Laksmi Putri Ayuningtyas; Hikmah Yuliasari
EduMatSains : Jurnal Pendidikan, Matematika dan Sains Vol 5 No 2 (2021): Januari
Publisher : Fakultas Keguruan dan Ilmu Pendidikan, Universitas Kristen Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33541/edumatsains.v5i2.2237

Abstract

The purpose of this research was to observe the student’s collaboration of food technology department in 2019 through basic physics practicum. The research method used classroom action research which was divided into four parts, that is planning, action, observation, and reflection. This research was done into four groups and accompanied by each observer. They had to take responsibility to observe the collaboration skill of each student in the group. The results of this research showed that the collaboration skill increased in every part. Group one of the first part showed a result of 45% with moderate success criteria, it increased in the second part to 51.11% (moderate), it increased in the third part to 76.67% (high), and it increased in the fourth part to 92.78% with very high success criteria. So it happened in group two, group three, and group four. Group two of the first part showed a result of 42.22% (moderate), in the second part to 51.117% (moderate), in the third part to 71.67% (high) and in the fourth part to 90% (very high). Group three of the first part showed a result of 46% (moderate), in the second part to 52.67 (moderate), in the third part to 79.33% (high), and in the fourth part to 92.67% (very high). Group four of the first part showed a result of 39.33% (low), in the second part to 56% (moderate), in the third part to 82.67% (very high), in the fourth to 92% (very high).
Karakterisasi Pati Kimpul (Xanthosoma sagittifolium) dengan Modifikasi Heat Moisture Treatment Laksmi Putri Ayuningtyas; Kavadya Syska; Hikmah Yuliasari
Scientific Timeline Vol. 1 No. 1 (2021)
Publisher : UNU Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Heat moisture treatment (HMT) refers to a physical method for altering physicochemical and molecular properties of root and tuber starches. Principally, the starch's moisture content is adjusted to 10-35% and then exposed to heat (90-120°C) above the glass transition and gelatinization temperature for 15 minutes until 16 hours. Low moisture content did not allow starch gelatinization. In this work, cocoyam starch was modified using HM, with the moisture content of 25% and heating temperature of 105°C for 4 hours. Results show that HMT did not disrupt the cocoyam starch granule structure, while it increased swelling power and water binding capacity and decreased oil binding capacity compared to native starch.
Efek Penambahan Pati Talas Belitung Terhadap Karakteristik Fisik dan Sensoris Nugget Ayam dengan Substitusi Jamur Tiram Hikmah Yuliasari; Kavadya Syska; Laksmi Putri Ayuningtyas
Scientific Timeline Vol. 1 No. 1 (2021)
Publisher : UNU Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

This work aimed to evaluate the effect of taro (Xanthosoma sagittifolium) starch addition as filler on the physical and sensory properties of oyster mushroom substituted chicken nugget. This research used a complete randomized design with two factors: 1) chicken and oyster mushroom proportion and 2) taro starch percentage. Additional taro starch percentages of 10% (K1), 20% (K2), and 30% (K3) significantly affect the hardness of chicken nuggets. On the other hand, the increasing proportion of oyster mushroom to chicken affect vice versa. The chicken and oyster mushroom proportion of 25:75 (F4) on the additional percentage of 20% (K2) and 30% (K3) showed a higher mean value than 10%taro starch addition (K1). The highest hedonic score was chicken nugget with 75% (F4) and 100% (F5) oyster mushroom addition, ranged from 3.80 (quite like) and 4.20 (like). In contrast, taro starch addition as filler had no significant effect on the nugget's hedonic score.
Co-Authors Asti Dewi Nurhayati Kavadya Syska Laksmi Putri Ayuningtyas