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All Journal Indonesian Journal of History Education Jurnal Agro Industri Perkebunan Jurnal Teknologi & Industri Hasil Pertanian Agritrop : Jurnal Ilmu-Ilmu Pertanian (Journal of Agricultural Science) Sport Science: Jurnal Sain Olahraga dan Pendidikan Jasmani
Maryanti Maryanti
Alumni Jurusan Teknologi Hasil Pertanian Universitas Lampung
Agriculture, Biological Sciences & Forestry Computer Science & IT Education Industrial & Manufacturing Engineering Other

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PENGARUH PENAMBAHAN EKSTRAK CINCAU POHON (Premna oblongifolia Merr.) PADA PAKAN TERHADAP KANDUNGAN BAKTERI ASAM LAKTAT DIGESTA DAN EFEK LAKSATIFNYA PADA TIKUS PERCOBAAN Murhadi, Murhadi; Nurdin, Samsu Udayana; Aprizal, Dedy; Maryanti, Maryanti
Jurnal Teknologi & Industri Hasil Pertanian Vol 14, No 2 (2009): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (98.333 KB) | DOI: 10.23960/jtihp.v14i2.129 - 141

Abstract

Dietary fiber with a high fermentability can be considered as prebiotic.  Inulin and Fructo-ligosaccharides has been well known as prebiotic resources. Dietary fibre with lower fermentability has a better laxative effect. Green cincau (Premna oblongifolia Merr.) as one of dietary fibre that contains pectin as it’s main gel forming agent. The previous study showed that pectin has a prebiotic function because it could increase beneficial bacteria level in digestion system with fermentability between 50% to 100%. The objective of this research was to compare the prebiotic function of  green cincau’s gel forming agent extract in increasing the lactic acid bacteria and it’s laxative effect (faecal proportion and faecal consistency) with a commercial prebiotic resource (inulin). This research was designed in a completely randomized block design, with a single treatment (different fiber resource added to the diets : green cincau’s gel forming agent extract, inulin, and selulose)). The results showed that green cincau’s gel forming agent extract has a lower prebiotic function but has a higher laxative effect if compared to commercial prebiotic (inulin) with total lactic acid bacteria  was 11.97,   the pH of the digesta was  6.27, and fecal proportion was 6.296%.
Teknologi Pembuatan Lateks Dadih Melalui Proses Penggetaran Yasinta, Yasinta; Edison, Rachmad; Maryanti, Maryanti
Jurnal Agro Industri Perkebunan Volume 7 No. 1, 2019
Publisher : Politeknik Negeri Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (0.036 KB) | DOI: 10.25181/jaip.v7i1.906

Abstract

Obstacles factor to get natural rubber raw materials is less efficient for latex processing into concentrated latex, because it need a long time that 2-3 weeks. Centrifugation method many used by concentrated latex factory because it can concentrate the latex with a short relatively time. While the weakness of the centrifugation method is more expensive if that  compared with the curdling. With the weakness centrifugation method and curdling, in this research, making the concentrated latex are used  vibration method, with the addition of curdle. The purpose of this research is to get the optimum vibrations speed for the concentrated latex manufactured, the speed of the vibrations are used 150 rpm, 175 rpm, 200 rpm, 225 rpm and 250 rpm. The design are used in this research is Randomized Block Design with 6 treatments was repeated 4 times, then obtained 24 units of the experiment, if there is a real difference, then used the BNT at the level of 5% and the data analysis process using Minitab version 16. the most optimum RPM are used in this research is 225 with a quality approaching the standard.   Keywords: latex, concentrated latex, vibration, cmc
Pemanfaatan Asap Cair Sabut Kelapa Sebagai Bahan Koagulasi Lateks Dewi, Hesti Hertika Sari; Maryanti, Maryanti; Delvitasari, Febrina
Jurnal Agro Industri Perkebunan Volume 7 No. 2, Oktober 2019
Publisher : Politeknik Negeri Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (0.036 KB) | DOI: 10.25181/jaip.v7i2.1055

Abstract

Smoke liquid for latex coagulant is one of the solution to avoid the negative impact of not recomended coagulant such as vinegar, TSP fertilizer and alum. Coconut fiber has lignin content so that it can be processed into liquid smoke. The aim of this study was to determination the best dose of coconut fiber liquid smoke for latex coagulant and the effect on the quality of SIR product.  The treatment used in this study was the dose of coconut coir liquid smoke (formic acid (control) 4.76% v/v, 13.04% v/v, 14.89% v/v, 16.67% v/v, 18 v/v, 36% v/v, and 20% v/v). The results showed that the coconut fiber liquid smoke with dose 20% v/v gave the best result on time for clumping latex, total coagulum and total rubber  yield. Based on quality data, a dose of 20% v/v include SIR 20 quality.
Pengaruh Dosis Serum Lateks terhadap Koagulasi Lateks (Hevea brasiliensis) Maryanti, Maryanti; Edison, Rachmad
Jurnal Agro Industri Perkebunan Volume 4 No. 1, Mei 2016
Publisher : Politeknik Negeri Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (0.036 KB) | DOI: 10.25181/aip.v4i1.36

Abstract

Waste water that comes out of the milling process latex factory so many and has not been utilized, often becomes a problem for the environment if the handling is not optimal. This wastewater is known as latex serum. Latex serum can be used as an alternative coagulant because it has a low pH and containing metal ions. Low pH will lower the pH of the latex to the isoelectric point and cations of alkali metals will reduce electro kinetic potential latex, so latex becomes frozen. Research purposes to determine the length of time coagulation of latex, yield of coagulum and yield dry rubber. Research conducted at the Laboratory of Plant Production at Politeknik Negeri Lampung. The material used are latex serum and latex and other materials. The equipment used is the coagulation bath, digital pH meter, a wooden spatula, milling, stopwatch, and other analysis tools. The research tested in completely randomized design with one independent variable used is composed of coagulant doses: 0%, 4%, 8%, 12%, 16% and 20% v/v and replicated 3 times. The observation are pH of latex serum, pH oflatex, coagulation time, and yield dry rubber. The result showed that for pH of latex serum is 4.9, pH of latex is 6.22, the best doses to coagulation is 20% with time to coagulation 17 minute time, coagulum yield of 59.83 and dry rubber yield of 42.10.Keywords: coagulant, latex coagulation, latex serumPermalink: http://jurnal.polinela.ac.id/index.php/AIP/article/view/36
Motivasi Siswa Dalam Menjaga Kesehatan Gigi Dan Mulut Maryanti, Maryanti; Nurmai, Erizal
Ilmu Olahraga Vol 18 No 1 (2018): Sport Science: Jurnal Sains Olahraga dan Pendidikan Jasmani
Publisher : Pusat Studi Ilmu Keolahragaan, Fakultas Ilmu Keolahragaan, Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (412.309 KB) | DOI: 10.24036/jss.v18i1.12

Abstract

Penelitian ini bertujuan untuk mengetahui motivasi siswa dalam Menjaga kesehatan Gigi dan Mulut di SD N 04 Tanjung Alai Kec X Koto Singkarak. Selama ini kesehatan gigi dan mulut anak di daerah tersebut sangat kurang baik hal tersebut di sebabkan oleh beberapa faktor sesuai yang di jelaskan pada latar belakang masalah dalam penulisan makalah ini. Penelitian ini merupakan penelitian Deskriptif yang bertujuan untuk Mengungkapkan tentang motivasi dalam menjaga kesehatan gigi dan Mulut di SD N 04 Tanjung Alai Kec. X Koto singkarak Kab. Solok. Teknik pengambilan data dilakukan dengan cara observasi lapangan dan penyebaran angket kepada siswa yang terpilih sebagai sample penelitian tersebut. Diketahui bahwa dan, maka Nilai Rata-rata siswa kelas IV yang mempengaruhi motivasi siswa dalam menjaga kesehatan gigi dan mulut adalah M = 1139 / 300 = 3,79 dibulatkan menjadi 4 maka nilai rata-rata siswa tersebut dikategorikan baik. Selanjutnya juga diketahui bahwa dan, maka Nilai Rata-rata siswa kelas V yang mempengaruhi motivasi siswa dalam menjaga kesehatan gigi dan mulut adalah M = 1161 / 300 = 3,87 dibulatkan menjadi 4 maka nilai rata-rata siswa tersebut dikategorikan baik. Dari penjelasan hasil persentase di atas maka dapat diketahui bahwa motivasi siswa kelas IV dan V dikategorikan Baik.
THE DEVELOPMENT OF LEAFLET FOR LOCAL HISTORY TEACHING MATERIALS Maryanti, Maryanti; Ofianto, Ofianto; Zafri, Zafri
Indonesian Journal of History Education Vol 7 No 1 (2019): Indonesian Journal of History Education
Publisher : Jurusan Sejarah Universitas Negeri Semarang, Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/ijhe.v7i1.27859

Abstract

This article is written based on the thesis entitled ?The Development of Leaflet Media for Local History Teaching  Media? Grade XI at Senior High School (SMA) 6 Padang. This research is a developmental research, carried out because the students are yet to utilize the textbook as well as the other reading materials containing the relevant learning materials, thus their learning experience is less meaningful. The purpose of this research is to reveal the eligibility and practicality of leaflet as a History teaching material. The research method  refers to the mechanisms introduced by Borg and Gall. The objects of this research are the students of Sekolah Menengah Atas Negeri 6 Padang grade XI Social Science 4 whose number is 27 students, with 2 lecturers as the expert in material validators and 2 History teachers in grade XI Senior High School No. 6 Padang.according to the feedback from the students and teachers, the leaflet is eligible and practical to be used in the teaching and learning process of Japanese Colonialization.
PENGARUH FERMENTASI S. cerevisiae TERHADAP MUTU KOPI ROBUSTA Thalia, Tia; Ersan, Ersan; Delvitasari, Febrina; Maryanti, Maryanti
AGRITROP Vol 18, No 1 (2020): Agritrop: Jurnal Ilmu-Ilmu Pertanian
Publisher : Universitas Muhammadiyah Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32528/agritrop.v18i1.3489

Abstract

Komoditas kopi di Indonesia sebagian besar diolah dalam bentuk produk primer (biji kopi kering) dan merupakan kopi asalan dengan mutu yang rendah. Rendahnya mutu biji kopi di Indonesia yang dihasilkan, dapat mempengaruhi produksi biji kopi dikarenakan pasca panen yang tidak tepat, antara lain pada proses fermentasi, sortasi, pengeringan, dan penyangraian. Penelitian bertujuan mengetahui pengaruh konsentrasi Saccharomyces cerevisiae, lama fermentasi dan interaksi antara konsentrasi S. cerevisiae bersama lama fermentasi terhadap mutu kopi robusta. Penelitian dilaksanakan di Politeknik Negeri Lampung menggunakan kopi robusta dari Desa Sumber Sari, Banjit, Waykanan, Lampung. Penelitian disusun skema faktorial dalam RAK dengan faktor pertama S. cerevisiae (2% dan 3%) dan faktor kedua lama fermentasi (5, 10, 15 jam) dengan 3 kali ulangan. Data dianalisis dengan sidik ragam (ANOVA) dan dilanjut dengan BNT pada taraf nyata α=5%. Hasil penelitian menunjukkan, bahwa biji kopi kering yang dihasilkan tergolong mutu II, kecuali konsentrasi S. cerevisiae 2% dan lama fermentasi 10 jam tergolong mutu III. Konsentrasi S. cerevisiae mempengaruhi kadar kafein dan tingkat keasaman (pH) kopi bubuk. Lama fermentasi mempengaruhi kadar air biji kopi kering, kadar air dan kadar kafein kopi bubuk. Kombinasi konsentrasi S. cerevisiae 3% dan lama fermentasi 5 jam mempengaruhi kadar air dan kadar kafein kopi bubuk dengan total nilai uji organoleptik tertinggi 75,14
Co-Authors Dedy Aprizal Delvitasari, Febrina Dewi, Hesti Hertika Sari Ersan, Ersan Murhadi Murhadi Nurmai, Erizal Ofianto Ofianto, Ofianto Rachmad Edison, Rachmad Samsu Udayana Nurdin Thalia, Tia Yasinta, Yasinta Zafri Zafri