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All Journal Jurnal Pengolahan Pangan Jurnal Didactique Bahasa Indonesia Journal of Food and Agricultural Product
Vivi Nuraini
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Agriculture, Biological Sciences & Forestry Languange, Linguistic, Communication & Media Social Sciences Other

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PERSONIFIKASI DALAM ANTOLOGI PUISI DI BAWAH PAYUNG SENJA KITA BERCERITA KARYA TITI SANARIA DAN LILA SARASWATY Vivi Nuraini; Nyayu Lulu Nadya
JURNAL DIDACTIQUE BAHASA INDONESIA Vol. 2 No. 2 Juli 2021
Publisher : Universitas Tridinanti Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (514.332 KB) | DOI: 10.36767/didactique.v2i2.870

Abstract

Tujuan penelitian ini adalah Mendeskripsikan majas personifikasi yang terdapat dalam antologi puisi Di Bawah Payung Senja Kita Bercerita karya Titi Sanaria dan Lila Saraswaty. Ada 21 puisi yang dikutip dari antologi puisi ini. Semua puisi menggunakan majas personifikasi. Majas personifikasi adalah gaya bahasa yang menyiratkan bahwa benda mati bisa beraktifitas seperti layaknya makhluk hidup. Dengan kata lain benda mati biasanya digambarkan, dilukiskan seolah-olah dapat beraktifitas seperti makhluk hidup. Misalnya benda itu dapat menari, bernyanyi, mengejar, tumbuh dan sebagainya yang mana sebenarnya hal itu hanya bisa dilakukan makhluk hidup. Contoh kutipan yang memiliki majas personifikasi “menyaksikan bagaimana pohon-pohon begitu tabah menanggalkan daunnya satu-persatu; Padahal suara hujan masih terdengar serak dan aku terjebak; Terlihat jejak-jejak hujan selepas mencumbui bumi yang membuat tanah menjadi basah; Bangku taman yang dingin dan senyap; Bunga mawar yang meratapi duri; angin merayu ranting-ranting pohon agar mau melepaskan daun-daunnya; Terdengar sayup-sayup gemercik air sungai bernyanyi memecah sunyi tanpa mengenal rasa jenuh. Kata Kunci: personifikasi, antologi puisi.
The Effect of Suweg (Amorphophallus paeoniifolius) Flour Substitution and Variation of Yeast Concentration on Chemical and Sensory Properties of Donuts Maharani, Alifia; Irvia Resti Puyanda; Vivi Nuraini
Journal of Food and Agricultural Product Vol. 4 No. 1 (2024): JFAP
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v4i1.5057

Abstract

Donuts are a type of bakery product made from high-protein wheat flour and have a distinctive shape, in the center is hollowed out like a ring. The purpose of this study was to determine the chemical and organoleptic characteristics of donuts with the addition of suweg flour and variations in yeast concentration that are most favored by consumers. This study used a factorial completely randomized design (CRD) with 2 factors, namely the ratio of wheat flour and suweg flour (90:10, 85:15, and 80:20) and variations in yeast concentration (2, 4, and 6%). The best donut formulation favored by panelists was the formulation of 85% wheat flour: 15% suweg flour and the addition of 4% yeast concentration, where the donuts have a liking value for color 3.96 (neutral), taste 3.48 (neutral), aroma 3.00 (neutral), texture 3.88 (neutral), and overall liking 3.80 (neutral), and have a moisture content of 19.75%, ash content 1.01%, fat content 28.00%, total protein content 8.13%, carbohydrate content 43.11%, and crude fiber content 6.32%. Therefore, based on the results of the study, the formulation chosen was the formulation of 85% wheat flour: 15% suweg flour and the addition of 4% yeast concentration.
PENAMBAHAN TEPUNG DAUN KELOR (Moringa oleifera) DENGAN VARIASI SUHU PENGERINGAN DAN KONSENTRASI UNTUK MENINGKATKAN NILAI GIZI TEMPE Puyanda, Irvia Resti; Nanik Suhartatik; Vivi Nuraini; Istiqomah Setyorini
Jurnal Pengolahan Pangan Vol 8 No 2 (2023)
Publisher : Fakultas Pertanian Universitas Alkhairaat Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31970/pangan.v8i2.117

Abstract

Tempeh is a food product made from fermented soybeans using a type of mold called (Rhizopus sp) and contains good nutrition for the health of human body. Likewise, moringa leaves contain useful nutrients such as high antioxidant and protein content. This research aimed to determine the chemical and sensory characteristics of tempeh with the addition of moringa leaf flour using variations in the drying temperature of moringa leaves and the concentration of moringa leaf addition to soybeans based on the highest antioxidant activity and consumer preference. This study used a 2 factorial (CRD). The first factor was the drying temperature of moringa leaves and the second factor was the concentration of the addition of moringa leaf powder. Parameters observed in this study included chemical analysis, physical analysis and organoleptic test analysis. The best research result was at the drying temperature of moringa leaves at 40°C and the addition of moringa leaf powder with a concentration of 9%. From the results of the analysis, it was identified that the water content was 63,03%; the fat content was 0,98%; the protein content was 23,13%; the antioxidant activity was 58,72%; the pH was 5,70. Based on the physical analysis of this treatment, the tempeh had greenish spots from the tempeh and mold or mycelium which were white in color and have a compact texture. Meanwhile, the organoleptic test included the color of 1,54, the moringa leaf aroma of 1,53, the tempeh aroma of 3,64, the tempeh taste of 2,99.
Co-Authors Irvia Resti Puyanda Istiqomah Setyorini Maharani, Alifia Nanik Suhartatik Nyayu Lulu Nadya Puyanda, Irvia Resti