Garuda - Garba Rujukan Digital

p-Index From 2019 - 2024

2.47

P-Index

This Author published in this journals

All Journal Jurnal Teknologi & Industri Hasil Pertanian JURNAL PERTANIAN QARDHUL HASAN: MEDIA PENGABDIAN KEPADA MASYARAKAT JURNAL AGROINDUSTRI HALAL

Noli Novidahlia

Universitas Djuanda Bogor

Author-ID : 872580

Agriculture, Biological Sciences & Forestry Computer Science & IT Decision Sciences, Operations Research & Management Education Engineering Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Social Sciences Veterinary Other

Published : 28 Documents Claim Missing Document

Claim Missing Document

Articles

1 2 3

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

Rosela (Hibiscus sabdariffa L) memiliki antosianin dan vitamin C dalam jumlah yang cukup tinggi.Â 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.Â 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 dryerÂ

MINUMAN SIRUP LIMBAH SARI MENGKUDU (Morinda citrifolia L.) Yuliana, Resti; Rahmawati, Siti Irma; Novidahlia, Noli
JURNAL PERTANIAN Vol 8, No 2 (2017): OCTOBER
Publisher : Universitas Djuanda Bogor

Buah Mengkudu (Morinda citrifolia L.) berkhasiat untuk mengobati beberapa penyakit degeneratif seperti kanker, tumor, dan diabetes.Pada umumnya pemanfaatan mengkudu baru terbatas pada sari buahnya saja sedangkan bagian yang lain belum dimanfaatkan secara optimal. Tujuan penelitianini adalah mengetahui pengaruh konsentrasi madu terhadap sifat organoleptik sirup limbah sari mengkudu, mengetahui formulasi sirup limbah sari mengkudu, dan mengetahui kandungan vitamin C, kadar antioksidan, dan mikroba pada sirup limbah sari mengkudu yang sudah terpilih. Sirup limbah sari mengkudu dibuat dengan tiga perbandingan madu dan air yaitu 50%:50%, 60%:40%, dan 70%:30%dengan dua kali ulangan. Analisis yang dilakukan meliputi organoleptik (uji mutu sensori dan uji hedonik), fisik (kekentalan), dananalisis kimia (antioksidan dan vitamin C), uji mikroba (Total Plate Count) untuk sirup yang paling disukai. Sirup limbah sari mengkudu yang disukai adalah sirup dengan perbandingan madu 70% dan air 30%, memiliki nilai antioksidan 859 IC50(rpm), kadar vitamin C sebesar 15,53%, dan Total Plate Count (TPC) sebesar 175 CFU/mL.KATA KUNCI: mengkudu, sirup, vitamin C, antioksidan, Total Plate Count (TPC).Â Â BEVERAGES WASTE EXTRACT OF MENGKUDU (MorindaÂ citrifoliaÂ L.)Â ABSTRACTMengkudu (MorindaÂ citrifoliaÂ L.) efficacious to treat some degenerative diseases such as cancer, tumors, and diabetes. In general, the utilization ofÂ mengkuduisÂ limited only for juice, while the other parts have not been optimally utilized. The purpose of this research is to know the effect of honey concentration onÂ organolepticÂ characteristic ofÂ mengkuduÂ juice syrup, to find out the formulation ofÂ mengkuduÂ juice syrup, and to know the content of vitamin C, antioxidant and microbial levels of selectedÂ mengkuduÂ juice syrup.Â mengkuduÂ juice syrup is made with three kinds of comparison from honey and water,withÂ differentÂ ratio whichÂ are; 50%: 50%, 60%: 40%, and 70%: 30% with two replications. The analysis included organoleptic (sensory quality test and hedonic test), physical (viscosity), and chemical analysis (antioxidant and vitamin C), microbial (Total Plate Count) test for the most preferred syrup. The most preferred noni syrup is the syrup with 70% honey and 30% water, which has an antioxidant level of 859 IC50 (rpm), vitamin C level of 15,53%, and Total Plate Count (TPC) of 175 CFU / mL.

PENAMBAHAN TEPUNG TULANG CEKER AYAM SEBAGAI SUMBER KALSIUM PADA TAHU KEDELAI Novidahlia, Noli
JURNAL PERTANIAN Vol 1, No 1 (2010)
Publisher : Universitas Djuanda Bogor

The study was done in two stages. The first stages was aimed at making chicken feet bone meal (CFBM) and assessing the nutrient, including water, fat, ash, and calcium) contents of CFBM. A proximate analysis was performed. The second stage was aimed at finding the best organoleptic characteristics (color, taste, aroma, and texture) of CFBM to be used in soya bean tofu. The ratios of CFBM : soya bean tofu were 0.5; 0.75; and 1%.The inclusion of 0.5; 0.75; and 1% CFBM was found to give different organoleptic characteristics of tofu. However, treatment A1 (0.5% CFBM inclusion) was found to give the most preferred tofu. The nutrient contents of CFBM-treated tofu were 8.21% protein, 4.8% fat, 3.5% carbohydrate, and 0.08% calcium.The chosen treatment as a source of calcium was A1 (0.5% CFBM inclusion) as it had the highest score of 4.30 according to panelistâs preference on taste. The nutrient contents of AI-treated tofu were 76.59% water, 2.64% ash, 8.21% protein, 4.80% fat, 3.50% carbocydrate, and 0.08% calcium and the pH was 6.00.

FORMULASI KERIPIK SIMULASI UBI JALAR UNGU (Ipomoea batatas L.) FORMULATION OF PURPLE SWEET POTATO (Ipomoea batatas L.) SIMULATED NoliNovidahlia, DiyanRosdianaSyamilah
JURNAL PERTANIAN Vol 7, No 1 (2016)
Publisher : Universitas Djuanda Bogor

Pengolahan ubi jalar ungu mulai dikembangkan karena ketersediaan dan manfaatnya bagikesehatan. Pada penelitian ini ubi jalar ungu digunakan sebagai bahan baku formulasi dalampembuatan keripik simulasi. Tujuan penelitian ini adalah untuk mengetahui perbandingantepung tapioka dengan lumatan ubi jalar ungu terpilih berdasarkan mutu sensori keripik yangdihasilkan, mengetahui tingkat penerimaan, dan kandungan zat kimia keripik terpilih. Keripiksimulasi ubi jalar ungu dibuat dalam empat taraf perlakuan, yaitu perbandingan tepungtapioka dan lumatan ubi jalar ungu 50%:50%, 40%:60%, 30%:70%, dan 20%:80%. Mutusensori keripik dianalisis dengan menggunakan uji rangking meliputi mutu sensori warna,rasa, dan kerenyahan. Formula keripik simulasi ubi jalar ungu terpilih adalah 30% tepungtapioka dan 70% lumatan ubi jalar ungu. Keripik simulasi ubi jalar ungu terpilih disukai oleh81% panelis, memiliki kadar air 5,35%, abu 2,78%, lemak 11,85%, protein 1,66%, karbohidrat78,38%, energi 426,81 Kkal/100g, dan antosianin 37,81 mg/100g.Kata kunci: antosianin, formulasi, keripik simulasi, ubi jalar ungu

FORMULASI VELVA JAGUNG MANIS DENGAN PENAMBAHAN CMC Suprayatmi, Mira; Novidahlia, Noli; Ainii, Aafiyah Nuur
JURNAL PERTANIAN Vol 8, No 2 (2017): OCTOBER
Publisher : Universitas Djuanda Bogor

Velva merupakan produk beku yang berbahan dasar buah. Pada penelitian ini jagung digunakan dalam pembuatan velva untuk menambah nilai kergaman jagung sebagai pangan lokal. Penelitian ini bertujuan mengetahui pengaruh perbedaan perbandingan jagung manis dan air serta pengaruh konsentrasi cmcÂ terhadap velva jagung manis, mengetahui formulasi yang mengahsilkan velva jagung manis yang paling disukai, dan mengetahui kandungan serat pangan serta kandungan gizi velva yang paling disukai. Metode penelitian menggunakan Rancngan Acak Lengkap (RAL) dengan dua faktor yaitu perbandingan jagung dan air ( 1:2 dan 2:1) dan konsentrasi cmc (0,25%, 0,5%, 0.75%). Tiap perlakuan dilakukan 2 kali ulangan. Hasil uji organoleptik menunjukkan bahwa perbandingan jagung dan air 1:2 dengan penambahan cmc 0,75% memiliki tingkat kesukaan lebih tinggi. Sifat fisika pada velva jagung manis terpilih untuk overrun 9,45%, viskositas 1,17 cP dan daya leleh 12,20 menit. Kandungan Kinia pada velva jagung manis untuk kadar air 5,47%, abu 29,70%, lemak 3,00%, protein 0,20%, karbohidrat 61,63%, serat pangan 7,62% dan nilai energi 274,32%.Kata kunci: jagung manis, velva, cmc.Â FORMULATION OF SWEET CORN VELVA ADDING CMCÂ ABSTRACTVelva is a frozen product made from fruit. InÂ experimen, maize is used in makingÂ velvaÂ to increase the value of corn as the local food. This study aims to influence the differences in the ratio of sweet corn and water as well as the effect ofÂ cmcÂ concentration on sweet cornÂ velva, knowing which formulation yields the most favorable sweet cornÂ velva,Â and to know the most preferred fiber content and nutrient content of velvet. The research method used Rancngan Random (RAL) with two factors: corn and water ratio (1: 2 and 2: 1) and concentration ofÂ cmcÂ (0,25%, 0,5%, 0,75%). Each treatment performed 2 replications. The results of the organoleptic test showed that the ratio of corn and water 1: 2 with the addition of 0.75%Â cmcÂ had higher preferences. The physical properties of sweet cornÂ velvaÂ were selected for 9.45% overrun, 1.17 cP viscosity and 12.20 min. Kinia content in sweet cornÂ velvaÂ for 5.47% moisture content, 29.70% ash, 3.00% fat, 0.20% protein, 61.63% carbohydrate, 7.62% dietary fiber and 274,32 energy value %.Â

PEMBUATAN MI KERING DENGAN PENAMBAHAN TEPUNG TULANG CEKER AYAM Novidahlia, Noli
JURNAL PERTANIAN Vol 2, No 2 (2011)
Publisher : Universitas Djuanda Bogor

Noodle is one food type with begins to be liked as food alternative for most people because itâs more practical, easy to process and itâs quicker to serve than rice. Noodle products especially dry noodle commonly doesnât have a balanced nutritional composition, that the proportion of carbohydrate relatively higher than another nutritional content. One of alternative way to increase nutritional content in the dry noodle is adding chicken metatarsal meal on making dry noodle process. By increasing chicken metatarsal meal, it was expected solve nutrition problems on dry noodle product, especially protein and mineral content. This research consisted of four stages. First stage was performed the making of chicken metatarsal meal process and chemical analysis to chicken metatarsal meal result. Second stage was performed to the making of dry noodle with adding 5%, 10%, 15% and 20% chicken metatarsal meal. Third stage was performed to determine chicken metatarsal meal concentration degree which was liked by panelist on the color, texture, aroma and taste of noodle, also to determine the nutritional content from dry noodle formula which are liked by panelist. Fourth stage was performed to determine difference of panelist acceptance to the dry noodle without and with consists of chicken metatarsal meal. The test for third and fourth stage was using organoleptic hedonic method with 7 scales and which were comprise of 30 semi trained panelists. The result of research, showed that dry noodle formula which was liked by panelists are dry noodle with 5% chicken metatarsal meal formula with the average values from panelists to color parameter are 5.23 (fairly like), texture parameter were 4.88 (fairly like), aroma parameter were 4.07 (common) and taste parameter were 4.77 (fairly like). The result of t-test, showed that the adding chicken metatarsal meal on making dry noodle is difference of color, texture, aroma, and taste parameters. The panelists rated that dry noodle without chicken metatarsal meal was better like than dry noodle with chicken metatarsal meal. The chemical analysis was performed to selected formula from organoleptic test result. From the chemical analysis result has been known that nutritional composition of dry noodle with 5% chicken metatarsal meal consist of water 9.76%, ash 4.51%, fat 6.10%, protein 14.90%, carbohydrate 64.73% and calcium 2.23%.

FORMULATION CRACKERS PASTA TALAS (Colocasia esculenta) AND PURPLE SWEET POTATO (Ipomea batatas L) Novidahlia, Noli; Amalia, Lia; Januarisca, Brida
JURNAL PERTANIAN Vol 9, No 1 (2018): APRIL
Publisher : Universitas Djuanda Bogor

Taro is rich in nutrients and purple sweet potato is rich in anthocyanin which can be functioned as a pigment. The aims of the study were to determine the best paste formulated using taro flour and mash sweet potato based on sensory quality test, to evaluate the preference level of crackers using hedonic test and to analyze the chemical properties of selected product. The study was begun with pasta preparation assigned by three ratios of taro flour and mash purple sweet potato (1:1 , 3:1 and 1:3). The sensory qualities of paste including color, taste, and texture were analyzed. Paste made with ratio of taro flour and mash purple sweet potato 1:3 had the best sensory qualities. The paste was then used for crackers making, crackers with filler of paste (sandwich) and crackers made by mixing the dough and paste. Each crackers was then evaluated its preference level using hedonic test including color, aroma, taste, crispyness, and the preferred crackers was analyzed its chemical properties including moisture, ash, protein, lipid, and carbohydrate. The results showed that sandwich crackers was preferred than mixed dough-paste crackers and contained of moisture 3.54%, ash 0.82%, protein 8.57%, fat 7.15%, and carbohydrates 79.93%.

MINUMAN ROSELA (Hibiscus sabdariffa L.) BERKARBONASI READY TO DRINK SEBAGAI MINUMAN FUNGSIONAL YANG KAYA ANTIOKSIDAN Mashudi, Noli Novidahlia
JURNAL PERTANIAN Vol 3, No 2 (2012)
Publisher : Universitas Djuanda Bogor

Tujuan dari penelitian ini adalah menghasilkan minuman karbonasi dari rosela yang mengandungwarna merah yang menarik. Formula menggunakan ektrak dari bahan kering dan bahan segar roseladengan penambahan CO2 dalam bentuk cair. Perbandingan ekstrak rosela dengan CO2 cair adalahperbandingan (3:1), (2:1) dan (1:1). Warna merah yang paling tinggi intensitasnya diperoleh dariminuman rosela dengan perbandingan ekstrak rosela kering dengan CO2 cair (3:1). Sementara warnamerah yang paling rendah intensitasnya adalah perbandingan ekstrak rosela dengan CO2 cair (1:1).Nilai kandungan antosianin, kapasitas antioksidan tertinggi diperoleh dari ekstrak rosela kering danCO2 cair dengan perbandingan (3:1). Kandungan vitamin C tertinggi diperoleh dari ekstrak roselasegar dan CO2 cair dengan perbandingan (3:1). Stabilitas produk minuman selama penyimpanancenderung tidak stabil dilihat dari aroma, rasa, dan kesegaran. Sementara kemanisan dan after tastecenderung stabil. Kandungan kimia selama penyimpanan untuk pH relatif stabil baik pada kondisipenyimpanan suhu refrigerator maupun suhu ruang. Namun kandungan antosianin, vitamin C dankapasitas antioksidan cenderung menurun pada kedua suhu penyimpanan.

JELLY EXTRACT DRINKING RED BIT Kusumaningrum, Intan; Novidahlia, Noli; Soraya, Dina Ayu
JURNAL PERTANIAN Vol 9, No 1 (2018): APRIL
Publisher : Universitas Djuanda Bogor

Beets are one of the most useful food ingredients. One of the benefits is to provide natural color in the manufacture of food products. The pigment present in the red bit is betasianin. Betasianin is a class of antioxidants. Drink jelly is a soft gel-shaped drink, generally jelly drinks have elastic properties but consistency or gel strength is weaker than jelly agar. This study aims to diversify food products from red bit beans.The research begins by making red beet extracts first, after which mixing all the ingredients of making jelly drinks. The experimental design used in this research is Completely Randomized Design with three treatment levels and two replications. Data analysis was processed by Kruskal Wallis and ANOVA. The treatments used were comparison of beets and water 1:10, comparison of beets and water 1: 12,5 and comparison of beets and water 1:15. Organoleptic tests used in the study were hedonic rank test and sensory quality test.The results showed that the treatment comparison of beets and water 1:15of Â was selected jelly beverage based on hedonic test result by panelist. Chemical analysis of the selected product was then performed. Drink jelly comparison of beets and water 1:15 has antioxidant levels of 4.2 mg vit c / 100g sample, food fiber content of 14, 92%, and total sugar of 26.27%.Â

APLIKASI BIJI KEFIR AIR SEBAGAI BAHAN PENGEMBANG ROTI KUKUS Pertiwi, Sri Rejeki Retna; Novidahlia, Noli; Amanah, Amanah
JURNAL PERTANIAN Vol 8, No 2 (2017): OCTOBER
Publisher : Universitas Djuanda Bogor

Biji kefir air berupa matrik gel polisakarida, bening seperti kristal, didalamnya terdapat simbiosis kompleks antara bakteri asam laktat dan khamir.Â Penelitian ini bertujuan mendapatkan konsentrasi optimal biji kefir air sebagai pengembang roti kukus.Â Â Roti kukus dibuat dengan tiga konsentrasi biji kefir air: 75, 100, dan 125% berdasarkan 100% tepung, kemudian dianalisis sifat mutu fisik dan sensorinya.Â Roti kukus dengan pengembang biji kefir air terbaik dibandingkan sifat fisik dan kadar seratnya dengan yang diolah menggunakan khamir (standar).Â Hasil penelitian menunjukkan bahwa roti kukus yang dibuat dengan biji kefir air 100% memiliki mutu fisik (volume spesifik, struktur remah) lebih baik daripada yang diproses dengan biji kefir air 75% dan 125%.Â Mutu sensori roti kukus yang dibuat dengan 100% dan 125% biji kefir air (kenampakan, kehalusan permukaan, pori, tekstur, kelengketan, aroma) lebih tinggi dibandingkan yang diolah dengan biji kefir air 75%.Â Penggunaan biji kefir air 100% ditentukan sebagai konsentrasi bahan pengembang optimal pada pembuatan roti kukus.Â Roti kukus yang dibuat dengan biji kefir air 100% memiliki volume spesifik dan struktur remah tidak beda nyata dengan roti kukus standar, sedangkan kandungan serat pangannya lebih tinggi.Â Kandungan serat pangan berturut-turut roti kukus dengan biji kefir 100% adalahÂ 18.5% (bk) dan roti kukus standar 12.5% (bk).Â Dapat disimpulkan bahwa konsentrasi biji kefir air optimal sebagai bahan pengembang roti kukus adalah 100% berdasarkan 100% tepung.Kata kunci: bakteri asam laktat (BAL), biji kefir air, khamir, roti kukus.Â APLICATION OF WATER KEFIR GRAINS AS LEAVENING AGENT OF STEAMED BREADÂ ABSTRACTWater kefir grain is a complex symbiosis between lactic acid bacteria and yeast in transparent gel matrix crystal-like.Â The objective of this study was to getÂ optimumÂ concentration of water kefir grains asÂ leaveningÂ agent of steamed bread.Â Steamed bread was prepared with three concentrations of water kefir grains: 75, 100, and 125% based on 100% flour, then their physical and sensory properties were analyzed.Â The chosen steamed bread using water kefir grains was then compared its physical properties and fiber content to the standard steamed bread using yeast.Â Results showed that steamed bread made with 100% of water kefir grains had better physical properties (specific volume, crumb structure) than that of 75% and 125%.Â The sensory properties (appearance, surface smoothness, crumb structure, tenderness, adhesiveness, aroma) of steamed bread made with 100% and 125% of water kefir grains were superiorÂ thanÂ that of 75%. The use of 100% water kefir was chosen as the optimum concentration forÂ leaveningÂ agent of steamed bread.Â Steamed bread using 100% water kefir had no differences on specific volume and crumb structure compared to those of standard steamed bread, whereas its fiber content was significantly higher.Â Â FiberÂ content of steamed bread using 100% water kefir grains and steamed bread using yeast was 18.51% (db) and 12.51% (db), respectively.Â It can be concluded that optimum concentration of water kefir grains used asÂ leaveningÂ agent for steamed bread making was 100% based on 100% of flour.

Co-Authors A.E. Zainal Hasan Aafiyah Nuur Ainii Ainii, Aafiyah Nuur Aisyah Intan Pamela Akhmad Endang Zainal Hasan amanah amanah Amanda Nurlita Zahra Putri Ardyansyah Aminullah Aminullah Aminullah Aminullah, Aminullah Azmi Maharani Brida Januarisca Cici Fitriani Damayanti, Imay Dewi Rosmoyanti Dina Ayu Soraya Distya Riski Hapsari Elsya nahwan Tsabita Fitrillia, Tiana Hanafi Hanafi Hasanah, Rima Nidaul Hisworo Ramdani Imay Damayanti Inno Ariska Puspa Pertiwi Inonu, M. Ikhsan Pratama Intan Kusumaningrum Irawanti, Dwi Novian Januarisca, Brida Kurniawan, M. Fakih Lia Amalia LIA AMALIA M. Ikhsan Pratama Inonu Mardiah Mardiah Mardiah Mardiah Mardiah Mashudi Mashudi Mashudi Mashudi Ma’rifat Khoirunnisa Mira Maulidia Mira Suprayatmi Nurmilasari, Yuni Pamela, Aisyah Intan Pangandian, Gusti Pratiwi Pangandian, Gusti Pratiwi Pertiwi, Sri Rejeki Retna Rahmawati, Siti Irma Ramdani, Hisworo Ramdani, Hisworo Ratika Pratiwi Rifky fauzi Althafry Kartawiria Rima Nidaul Hasanah Sartika Widianingsih Siti Maulida Ulfa Soraya, Dina Ayu Suhartani, Rini Suhartani, Rini Suprayatmi, Mira Syifa Fadhilah Tiana Fitrillia Titi Rohmayanti Ulif Yuhana Widianingsih, Sartika Yuhana, Ulif Yuhana, Ulif Yuliana, Resti Yuni Nurmilasari

Title

Found 28 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 28 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 28 Documents
Search