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PEMANFAATAN TEPUNG BIJI NANGKA DAN TEPUNG AMPAS TAHU DALAM PEMBUATAN MI BASAH GUSTIAWAN, SANDY; HERAWATI, NETTI; AYU, DEWI FORTUNA
Jurnal Sagu Vol 17, No 1 (2018)
Publisher : Jurnal Sagu

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Abstract

This study aimed to get the best formulation and treatment of wet noodles from wheat flour with addition ofa combination of jackfruit seed and okara flour. The research was conducted with an experiment methodusing a completely randomized design with five treatments and three replications. Study on the treatment i.e.M1 (80% wheat flour : 20% jackfruit seed : 0% okara flour), M2 (80% wheat flour : 15% jackfruit seed : 5%okara flour), M3 (80% wheat flour :10% jackfruit seed : 10% okara flour), M4 (80% wheat flour : 5% jackfruitseed : 15% okara flour), and M5 (80% wheat flour : 0% jackfruit seed : 20% okara flour). Data werestatistically analized using Analysis of Variance and continued with Duncan’s New Multiple Range Test atlevel 5%. Results of the analysis showed that ratio of wheat flour with the addition of a combination ofjackfruit seed flour and okara flour significantly affected on ash content, crude fiber content, fat content,protein content, and carbohydrate content as well as descriptive and hedonic sensory test of the wet noodles.Based on this research, the best treatment was ratio of wheat flour, jackfruit seed, and okara flour80%:10%:10% which had moisture content 32.61%, ash content 0.67%, crude fiber content 5.30%, fatcontent 2.47%, protein content 3.94%, and carbohydrate content 60.29%. Characteristics of best treatmentof wet noodles based on descriptive test was less yelow, rather flavorful jackfruit seed, rather flavorful beany,and chewy texture.
KARAKTERISTIK FISIKOKIMIA DAN SENSORI KUE BANGKIT BERBAHAN PATI SAGU, TEPUNG TEMPE DAN TEPUNG UBI JALAR UNGU SARI, SELVI MUSTIKA; EFENDI, RASWEN; HERAWATI, NETTI
Jurnal Sagu Vol 15, No 1 (2016)
Publisher : Jurnal Sagu

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The purpose of this study was to determine the effect of using sago starch, tempe flour and purple sweet potatoflour to the characteristics physicochemical and sensory of the cookies and meet the quality standard ofcookies (SNI 01-2973-1992). The research used a Completely Randomized Design (CRD) with five treatmentand four replications. The treatment in this study were K1 (sago starch 100%), K2 (sago starch 60%, tempehflour 20%, purple sweet potato flour 20%), K3 (sago starch 50%, tempeh flour 25%, purple sweet potato flour25%), K4 (sago starch 40%, tempeh flour 30%, purple sweet potato flour 30%), K5 (sago starch 30%, tempehflour 35%, purple sweet potato flour 35%). The data obtained were statistically analyzed using analysis ofvariance (Anova). If F count is greater than or equal to F table, then conduted a further test with Duncan?sNew Multiple Range Test (DNMRT) at the level of 5%. The results showed that the treatment significantlyeffect to the moisture content, ash content, protein content, analysis texture, descriptive sensory assessmentand hedonic sensory assessment and non significant on the overall hedonic ratings. The best cookies in thisresearch is was K3 with has 2.95% of moisture content, 1.14% of ash content, 8.86% of protein content 4.30kgf of texture, coloured purple, sweet scent purple sweet potato, slightly brittle texture and having sweetness.
PENGARUH MODEL PEMBELAJARAN DAN KESADARAN METAKOGNISI TERHADAP HASIL BELAJAR PESERTA DIDIK KELAS X SMA ISLAM KOTA TERNATE (Pokok Bahasan Ikatan Kimia) Sonyinga, Desma; Danial, Muhammad; Herawati, Netti
Chemistry Education Review (CER) Volume 2 Nomor 1 September 2018
Publisher : Program Pasca Sarjana UNM

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (301.313 KB) | DOI: 10.26858/cer.v0i0.8487

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Penelitian ini merupakan penelitian eksperimen semu yang bertujuan untuk mengetahui pengaruh model pembelajaran dan kesadaran metakognisi terhadap hasil belajar peserta didik kelas X SMA Islam Kota Ternate pada pokok bahasan ikatan kimia. Penelitian ini menggunakan rancangan Desain penelitian faktorial 2x2. Sampel terdiri atas dua kelas yang dipilih dengan random sampling teknik acak kelas. Kelas X IPA 1 sebagai kelas eksperimen 1 dibelajarkan dengan model pembelajaran inkuiri terbimbing dan kelas X IPA 2 sebagai kelas eksperimen 2 dibelajarkan dengan model pembelajaran berbasis masalah. Instrument penelitian yang digunakan yaitu angket inventori kesadaran metakognisi dan tes hasil belajar. Data yang diperoleh dianalisis secara inferensial dan deskriptif. Hasil analisis inferensial diperoleh bahwa: (1) model pembelajaran berpengaruh terhadap hasil belajar peserta didik dengan nilai signifikansi yang diperoleh yaitu 0,01<0,05. (2) kesadaran metakognisi berpengaruh terhadap hasil belajar peserta didik dengan nilai signifikansi yang diperoleh yaitu 0,008<0,05. (3) terdapat interaksi model pembelajaran dengan kesadaran metakognisi, terlihat pada nilai signifikansi yang diperoleh yaitu 0,014<0,05. Selanjutnya hasil analisis deskriftif diperoleh bahwa: (1) rata-rata nilai hasil belajar peserta didik yang menggunakan model pembelajaran inkuiri terbimbing hasilnya lebih tinggi dibandingkan dengan model pembelajaran berbasis masalah. (2) rata-rata nilai hasil belajar peserta didik dengan kesadaran metakognisi tinggi, lebih tinggi dibandingkan dengan rata-rata nilai hasil belajar dengan kesadaran metakognisi rendah, dan (3) terjadi interaksi interaksi antara model pembelajaran dan kesadaran metakognisi dalam mempengaruhi hasil belajar peserta didik kelas X IPA SMA Islam Kota Ternate. Jadi, ada pengaruh antara model pembelajaran dan kesadaran metakognisi terhadap hasil belajar peserta didik kelas X SMA Islam Kota Ternate pada pokok bahasan ikatan kimia.
Studi Pemanfaatan Pati Sagu (Metroxylon Sp) dan Daging Ikan Belut (Monopterus Albus) Dalam Pembuatan Sosis Fadmi, Andriyani; Herawati, Netti; Restuhadi, Fajar
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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This research to get formulation the best of sausage from benefit of sago essence and meat of eel.  This research was carried out experiments using a Completely Randomized Design (CRD) with 4 treatments and 4 replications in order to obtain 16 experimental units. The data obtained were statistically analyzed using Analysis of Variance (ANOVA). If the calculated F is greater than or equal to F table then continued with DNMRT test at 5% level. Sensory evaluation data show that by using PCA and cluster analysis, evaluation organoleptic by analysis hedonic with spider web to see attribute that protrude from every treatment. According to proceeds of chemists analysis and organoleptic experiment the best sausage get from 5% tapioca essence and 10% sago essence so that  treatment of TSB3 by characteristic like: activity of water 71,25%, activity of ashes 1,8%, activity of protein 8,9 %, activity of fat, activity 4,80%, carbohydrate 13,12% and experiment of color hedonic 2,24 %. Organoleptic evaluation by hedonic toward color 2,24 (rather agree), taste 1,97 (rather agree),  2,74 (rather agree) form 2,28 (rather agree) and over all evaluation 2,22 (rather agree) then organolepic evaluation by descriptive to color 2,52 (white grey), taste 2,20 (rather taste of eel), 2,43(rather stink), form 2,35 (elastic).   Kata kunci: susu fermentasi, Lactobacillus plantarum 1 R.11.1.2, kacang hijau dan kacang kedelai. Keywords: Sosis, Pati Sagu, Belut.
Potensi Tepung Ubi Jalar Ungu (Ipomoea batatas l.), Tepung Tempe dan Tepung Udang Rebon Dalam Pembuatan Kukis Sipayung, Ervissa N; Herawati, Netti; ', Rahmayuni
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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The purpose of this research was to acquire best cookies which has high nutrition content from purple sweet potato flour and combination of tempe flour with small shrimp flour and agree with quality standard of cookies (SNI 01-2973-1992) that is maximum 5% of moisture content, maximum 2% of ash content and minimum 6% of protein content. This research used Complete Randomized Design (CRD) with four treatments and four replications. The treatments were K1 (tempe flour 95,24%, small shrimp flour 4,76%), K2 (tempe flour 71,43%, small shrimp flour 28,57%), K3 (tempe flour 47,62%, small shrimp flour 52,38%) and K4 (tempe flour 23,81%, small shrimp flour 76,19). Data were analized using ANOVA and DNMRT the level 5%. The result show that the using of tempe flour and small shrimp flour different in each treatments gave the significant effect to the moisture content, ash content, protein content and calcium content. The best cookies in this research is was K2. Keywords : Cookies, purple sweet potato, tempe flour and small shrimp flour
PERBANDINGAN KUASA UJI PENDEKATAN BIGGERS DAN SATTERTHWAITE-COCHRAN DALAM MENGANALISIS DATA HILANG PADA RANCANGAN KELOMPOK TERACAK LENGKAP Firdaus, Achmad; Usman, Mustofa; Herawati, Netti
FORUM STATISTIKA DAN KOMPUTASI Vol. 8 No. 1 (2003)
Publisher : FORUM STATISTIKA DAN KOMPUTASI

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This study was aimed to compare type I error in estimating missing data by Biggers and Satterhwaite-Cochran methods in  Randomized Comple Block Design.  Simulation study using Gauss software showed that type I error for Biggers approach are over estimate.  The problem  can be overcomed by Satterhwaite-Cochran approach.Keyword:  Missing data, randomized Block design, Biggers, Satterhwaite-Cochran.
PENURUNAN ION CA2+ PADA AIR DARI SUMBER MATA AIR CITTA KABUPATEN SOPPENG DENGAN MENGGUNAKAN ZEOLIT ALAM TORAJA (ZEOLIT MORDENIT Herawati, Netti; Alimin, .; Effendi, A. Zulfikar
Sainsmat : Jurnal Ilmiah Ilmu Pengetahuan Alam Vol 4, No 2 (2015): September
Publisher : Fakultas Matematika dan Ilmu Pengetahuan Alam Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (265.121 KB) | DOI: 10.35580/sainsmat4218652015

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Penelitian ini bertujuan untuk mengetahui karakteristik zeolit alam Toraja dan kemampuannya dalam menurunkan jumlah ion Ca2+ pada air  tanah (sumber mata air Citta kabupaten Soppeng). Penentuan jumlah ion Ca2+ menggunakan fotometri nyala, waktu kontak optimum menggunakan metode batch dengan variasi waktu yaitu 20, 40, 60, 80 dan 100 menit, penentuan kapasitas tukar kation (KTK) dengan variasi konsentrasi ion Ca2+ 120, 150, 180, 210, 240 ppm, dan penurunan jumlah ion Ca2+ menggunakan metode pertukaran ion yang berlangsung dengan model aliran dari atas ke bawah.  Hasil penelitian menunjukkan bahwa jumlah ion Ca2+ dalam air yang berasal dari Citta sebesar 129,53 ppm, waktu kontak optimum tercapai pada menit ke-60, KTK terhadap ion Ca2+  sebesar 13,35 mEq/100 gr zeolit, dan zeolit alam Toraja dapat menurunkan jumlah ion Ca2+ hingga 104,29 ppm pada perbandingan zeolit : air sebesar 1:200.Kata Kunci: ion Ca2+, Zeolit, KTK, Fotometri
TOTAL FENOL DAN AKTIVITAS ANTIOKSIDAN DARI SONNERATIA ALBA BARK Herawati, Netti
Sainsmat : Jurnal Ilmiah Ilmu Pengetahuan Alam Vol 1, No 1 (2012): Maret
Publisher : Fakultas Matematika dan Ilmu Pengetahuan Alam Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (286.586 KB) | DOI: 10.35580/sainsmat114632012

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DOWNLOAD PDFThe aim of this research was to examine the total phenolic content and radical scavenging capacity related to antioxidant potential in different fractions of methanolic extract of mangroves trees, Sonneratia alba bark. Total phenolic content was determined by the  Folin-Ciocalteau method.  Antioxidant  potential  has  been determined  as  the  free radical scavenging ability using a stable radical, diphenyl-picryl-hydrazyl (DPPH). Three fractions  of methanol extracts of S. alba were subjected to free radical scavenging activity in order to evaluate their antioxidant activity. The free radical scavenging activity of different fractions obtained from successive fractionation of methanol extracts with organic solvents of different polarities; hexane, chloroform, and ethyl acetate. Total phenolics content of three fraction and crude extract are 17.84 ±0.974, 156.310 ±0.703, 226.89 ±0.605, 249.56  ±0942 (GAE ?g/g) respectively for hexane, chloroform, ethyl acetate, and crude extracts (methanol extract). Antioxidant assay showed that the ethyl acetate and chloroform fractions have the high activity with IC50 10.27 ?g/ml and 27.34 ?g/ml, respectively, while  a weak activity was showed by hexane fraction with 147 ?g/ml. Linear correlation between the total antioxidant capacity of the fractions and the total phenolic contents was observed (r2=0.918). This data indicated that the antioxidant activity  mainly due to phenolic compound contain in those fraction. The results indicate promising S.alba or the utilization as significant source of natural antioxidant. Key words: Sonneratia alba,  total phenolics,  radical scavenging activity, antioxidant,  DPPH  
3,3’-di-O-methylellagic acid, an Antioxidant Phenolics Compound from Sonneratia alba Bark Herawati, Netti; Firdaus, Firdaus
Jurnal Natur Indonesia Vol 15, No 1 (2013)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (214.904 KB) | DOI: 10.31258/jnat.15.1.63-67

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Free radicals play an important role in some pathogenesis of serious diseases, such as neurodegenerative disorders, cancer,liver cirrhosis, cardiovascular diseases, atherosclerosis, cataracts, diabetes and inflammation. Compounds that can scavengefree radicals have great potential in ameliorating these diseases. It is reported that phenolic compounds in plants possessstrong antioxidant activity and may help to protect cells against the oxidative damage caused by free radicals. Previousstudy revealed that mangrove trees, Sonneratia alba Bark showed strong antioxidant activity. Ethyl acetate fractionexhibited the best antioxidant performance. The antioxidant activity of this fraction was attributed to the presence ofcompounds of different polarities such as phenolics. Furthermore, the phenolic antioxidant of ethyl acetate fraction werepurified and identified with UV, IR, MS, and 2D NMR spectrometry. 3,3’-di-O-methylellagic acid was found in brownamourphous powder. Antioxidant activity was evaluated and compared with L-(+)-ascorbic acid as standard by usingDPPH assay. The compound has strong antioxidant activity than ascorbic acid standar with the value of IC 50 11.35 and17.64 μg/mL, respectively. The high value of antioxidant activity of compound indicate that S. alba is a potential source ofnatural antioxidant agent.
A Simple and Appropriate Dietary Scoring Method for Assessing Nutritional Quality of the Diet of Pregnant Women and Toddler Hardinsyah, .; Mailoa, Meitycorfrida; Herawati, Netti
Media Gizi dan Keluarga Vol. 24 No. 1 (2000): Jurnal Media Gizi dan Keluarga
Publisher : Media Gizi dan Keluarga

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The objective of this study was to identify a simple and appropriate dietary scoring method for assessing nutritional quality of the diet of pregnant women and toddler. For this purpose, two sets of food intake data were analyzed. The first data set was the food intake data of pregnant women, which consisted of 150 pregnant women (3-8 month of pregnancy) of East Bogor, and the second data set was the food intake data of toddler which consisted of 191 toddlers (1-3 years) of rural West Java. Four simple dietary scoring methods were developed based on a dietary scoring system of the five major food groups (cereals, meats, vegetables, fruit and milk) and the six major food groups (cereals, meat, legumes, vegetables, fruit and milk). Nutritional quality of the diet (NQ) which was defined as the mean nutrient adequacy of eight nutrients was considered as the gold standard for analysing the most appropriate dietary scoring method. Correlation and dummy regression was applied for this analysis. The results showed that each of the dietary scoring method developed was significantly correlated with the NQ with correlation coefficients ranging from 0.58 to 0.80. The most appropriate and simplest dietary scoring method for assessing the NQ of pregnant women and toddlers was the dietary scoring method developed based on the six major food groups and applying three categorical levels of dietary score (0, 1,2.).