Articles

Found 19 Documents
Search

Meningkatkan Kemampuan Motorik Halus Anak Autis Melalui Keterampilan Shibori Kelas VII di SLB Autisma YPPA Padang Julianti, Elisa; Fatmawati, Fatmawati
Jurnal Penelitian Pendidikan Khusus Vol 6, No 2 (2018)
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (340.41 KB)

Abstract

Penelitian ini bertujuan untuk meningkatkan kemampuan motorik halus anak autis melalui keterampilan shibori. Permasalahan yang terjadi dalam proses pembelajaran keterampilan di SLB Autisma YPPA Padang adalah siswa yang mengalami hambatan pada kemampuan motorik halusnya seperti kesulitan dalam mengikat, menulis, melipat, menggunting dan lain-lain, juga pembelajaran yang diberikan guru tentang shibori kurang bervariasi dikarenakan masih minimnya pengetahuan guru tentang shibori. Hal ini dibuktikan dengan hasil guntingan anak yang tidak rapi, hasil lipatan tidak simetris,hasil ikatan tidak kuat dan kemampuan anak masih rendah dalam keterampilan membuat shibori. Berdasarkan masalah tersebut, penelitian ini dilakukan untuk membuktikan bahwa keterampilan shibori dapat meningkatkan kemampuan motorik halus untuk anak autis. Jenis penelitian ini adalah penelitian tindakan kelas yang menggunakan dua siklus. Hasil penelitian ini membuktikan bahwa keterampilan shibori dapat meningkatkan kemampuan motorik halus bagi anak autis di SLB Autisma YPPA Padang.
EFFECT OF RIPENING STIMULANT TYPES ON BARANGAN BANANA (MUSA PARADISIACA Murtadha, Ali; Julianti, Elisa; Suhaidi, Ismed
Jurnal Rekayasa Pangan dan Pertanian Vol 1, No 1 (2013): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (619.588 KB)

Abstract

The present study is aimed at investigating the effect of different types of ripening stimulants on the quality of barangan banana. The experiment was conducted using complete randomized design consisting of two factors: the maturity stage of barangan banana i.e. M1 = 75-80% maturity stage, and M2 = 85-90% maturity stage, and the types of ripening stimulant i.e. P1 = Ethephon 250 ppm, P2 = Ethylene gas 250 ppm ,P3 = Acetylene gas 250 ppm, P4 = Calcium carbide 0.5% (5 g/kg banana fruit). The results showed the ripening stimulants did not ripen immature bananas (75-80% maturity stage) completely in terms of skin color development and softening rate. The effect on fruit ripening was indicated by increased color score and total soluble solids and decreased fruit hardness. Barangan banana at 85-90% maturity stage and treated with ethylene gas has the highest of color score and total soluble solid and the lowest of fruit hardness.
THE CHARACTERISTIC OF TARO FLOUR BASED PASTA WITH ADDITION OF MODIFIED STARCH AND HYDROCOLLOIDS Sonia, Sonia; Julianti, Elisa; Ridwansyah, Ridwansyah
Indonesian Food and Nutrition Progress Vol 16, No 1 (2019)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (810.963 KB) | DOI: 10.22146/ifnp.45681

Abstract

A way to make people with coeliac disease able to eat a gluten-based food is by creating gluten-free food like taro flour based pasta with the addition of modified starches and hydrocolloids. In this research, the pasta were made by using the heat moisture treatment of modified starch of banana and potato were combined with taro flour with the proportion 0%:30%:70%, 7.5%:22.5%:70%, 15%:15%:70%, 22.5%:7.5%:70% and 30%:0%:70% and added with 0,5% of hydrocolloids such as xanthan gum, carboxyl methyl cellulose (CMC) and arabic gum. The results showed that the proportions of starches and flour were highly significantly different (p < 0.01) in protein content, cooking time, elongation and significantly different (p < 0.05) in crude fibre content. The influence of hydrocolloids addition was found to be highly significantly different (p < 0.01) in cooking loss, elongation; and significantly different (p < 0.05) in cooking time. The interactions of proportions of starches and flour and the addition of hydrocolloids were highly significantly different (p < 0.01) in crude fibre content, cooking time and elongation. The best spaghetti composition was based on cooking time, cooking loss, and elongation which could be found in the proportion of 15%:15%:70% of modified banana starch, modified potato starch, and taro flour with the addition of xanthan gum of 0.5%.
Karakteristik Kimia Biskuit dari Tepung Ubi Jalar Ungu dan Terigu Putri, Yerika; Julianti, Elisa; Ridwansyah, Ridwansyah
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 12, No 1 (2020): Vol. (12) No. 1, April 2020
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (826.721 KB) | DOI: 10.17969/jtipi.v12i1.14890

Abstract

Penelitian ini dilakukan untuk mengetahui pengaruh perbandingan  tepung ubi jalar ungu dan terigu terhadap karakteristik kimia biskuit. Penelitian ini terdiri dari dua tahap, yaitu pembuatan tepung ubi jalar ungu dan pembuatan biskuit. Penelitian ini menggunakan rancangan acak kelompok (RAL) non faktorial dalam pembuatan biskuit, yaitu perbandingan tepung ubi jalar ungu dan terigu (100:0, 70:30, dan 0:100). Hasil penelitian menunjukkan bahwa biskuit dengan perbandingan tepung ubi jalar ungu dan terigu 70:30 memiliki pengaruh berbeda tidak nyata terhadap kadar air, kadar abu, kadar lemak, total karbohidrat, total flavonoid, serat pangan total, serat pangan larut, serat pangan tidak larut, AKG serat pangan biskuit dengan perbandingan tepung ubi jalar ungu dan terigu 100:0 namun memiliki pengaruh berbeda nyata terhadap kadar protein, kalori, kalori per sajian, dan pemenuhan kecukupan energi hariannya. Hasil penelitian juga menunjukkan bahwa biskuit dengan perbandingan tepung ubi jalar ungu dan terigu 70:30 memiliki pengaruh berbeda tidak nyata terhadap kadar abu, kadar protein, kadar lemak, serat pangan total, serat pangan larut, AKG serat pangan, kalori, kalori per sajian, dan pemenuhan kecukupan energi harian biskuit dengan perbandingan tepung ubi jalar ungu dan terigu 0:100 namun memiliki pengaruh berbeda nyata terhadap kadar air, total karbohidrat, dan serat pangan tidak larutnya.
Pengaruh Penyimpanan dengan Atmosfer Terkendali terhadap Mutu Buah Rambutan ‘Binjai’ Julianti, Elisa; Ridwansyah, ,; Yusraini, Era; Suhaidi, Ismed
Jurnal Hortikultura Indonesia Vol. 4 No. 2 (2013): Jurnal Hortikultura Indonesia
Publisher : Indonesian Society for Horticulture / Department of Agronomy and Horticulture

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (661.108 KB) | DOI: 10.29244/jhi.4.2.63-69

Abstract

ABSTRACTThe objective of the research was to determine optimum O2  and CO2 concentration for rambutan Binjai storage at 10 0C. Changes in quality, weight loss, moisture content, total soluble solid, total sugar, titratable acidity, vitamin C, red value of skin color, hardness and sensory characteristics in rambutan var.Binjai fruits held for 20 days at 10 0C in air or controlled atmosphere (1-3% O2 2-4% CO2; 1-3% O2 5- 7% CO2;1-3% O2  8-10% CO2,;4-6% O22-4% CO2;  4-6% O2  5-7% CO2; and 4-6% O2  8-10% CO2) were evaluated. Various atmosphere had significantly different effects on weight lost, total sugar, total souble solid, titrata ble acidity, red value of color, hardness and sensory value (taste, color,  and flavor) of rambutan ‘ Binjai’   fruits  in  10 0C of storage. The  best  quality  of  rambutan  ‘Binjai’   fruits   was  found  at controlled atmosphere of 4-6% O2 : 2- 4% CO2  for up to 20 days of storage at 100C.Key  words :  carbon dioxide, controlled atmosphere storage, oxygen, rambutan ‘Binjai’,ABSTRAKPenelitian ini bertujuan mendapatkan konsentrasi optimum O2 dan CO2 untuk penyimpanan rambutan „Binjai‟.  Perubahan  mutu buah  rambutan  „Binjai‟ yang  disimpan  dengan  sistem  atmosfer terkendali ( controlled  atmosphere storage)  pada  suhu  10 0C  selama  20 hari  dievaluasi.   Kondisi  atmosfer ruang penyimpanan terdiri dari 7 taraf perlakuan yaitu: 1-3% O2 2-4% CO2,; 1-3% O2 5-7% CO2; 1-3% O2 8- 10% CO2; 4-6% O2 2-4% CO2;  4-6% O2 5- 7% CO2; 4-6% O2 8-10% CO2 dan penyimpanan pada udara normal sebagai kontrol. Pengamatan dilakukan setiap 5 hari sekali selama 20 hari terhadap perubahan mutu buah rambutan meliputi susut berat, kadar air, total padatan terlarut, total gula, total asam tertitrasi, vitamin C, nilai warna merah dari kulit buah (nilai a dengan chromameter), kekerasan buah dan karakteristik sensori. Hasil penelitian menunjukkan kondisi atmosfer ruang penyimpanan yang dapat mempertahankan mutu buah rambutan „Binjai‟ selama 20 hari adalah 4-6% O2;  2- 4% CO2  pada suhu 10 0C.Kata kunci: karbon dioksida, oksigen, penyimpanan  atmosfer terkendali, rambutan „Binjai‟
Pengaruh Tingkat Kematangan dan Suhu Penyimpanan Terhadap Mutu Buah Terong Belanda (Cyphomandra betacea) Julianti, Elisa
Jurnal Hortikultura Indonesia Vol. 2 No. 1 (2011): Jurnal Hortikultura Indonesia
Publisher : Indonesian Society for Horticulture / Department of Agronomy and Horticulture

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (518.563 KB) | DOI: 10.29244/jhi.2.1.14-20

Abstract

Tamarillo is a perishable fruit. To ensure the highest fruit quality tamarillos must be harvested at an appropriate stage of maturity. In the present study, effects of maturity stage and storage temperature on the physical and chemical characteristics of tamarillo were determined. The fruits were harvested at three stages i.e. immature, mature, and ripe and kept in cold storage at 10 oC and at ambient conditions (28±2 oC) for a period of 15 days. The fruits were evaluated for quality variables at harvest and after 5, 10 and 15 days of storage. During investigation period fruit quality variables changed according to stage of harvest. An increase in weight loss, total soluble solid (TSS) was observed with the advancement of maturity stages and storage period. In contrast, vitamin C content and titratable acidity followed a linear decline with storage and advancement of maturity stages. Fruits harvested at optimum stage retained maximum TSS, titratable acidity and sensory quality (color, flavor and texture) score during storage of 10 days at ambient and 15 days at cold temperature.Key words : Tamarillo, maturity stage, storage, fruit quality
PENGERINGAN KEMOREAKSI DENGAN KAPUR API (CaO) UNTUK MENCEGAH KEHILANGAN MINYAK ATSIRI PADA JAHE (Chemoreaction Drying Using Quicklime (CaO) to Prevent Loss of Essential Oil in Ginger) Julianti, Elisa; ., Ridwansyah; Nurminah, Mimi
Jurnal Teknologi dan Industri Pangan Vol. 21 No. 1 (2010): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (477.638 KB)

Abstract

Ginger (Zingiber officinalis Rosc) has been widely used in various pharmaceuticals, cosmetics, foods and beverages. Harvesting time, handling and drying methods are important factors in producing  best quality of dried ginger.  The objectives of this study were to examine : 1) the optimum harvesting time, 2) chemoreaction drying capacity using quicklime in ginger drying, 3) the effect of sliced ginger thickness on drying time and essential oil content of ginger and 4) the effect of blanching pretreatment on the  quality of  dried ginger. There were three kinds of ginger used in this study i.e. red, big white and small white ginger.The results showed that the optimum harvesting time for the red and small white ginger was 10 months while that for the big white ginger was 9 months.The optimum thickness for sliced ginger drying was 2,5 mm.  The efficient weight ratio of quicklime to ginger for drying was 3 : 1 and the final moisture content were 7,34% wb, 5,53% wb and 6,57% wb for red, big white and small white ginger respectively. The moisture content of ginger  has complied with the quality standard of  as herbal materials, i.e. 10%, while the essential oil for red, big white and small white ginger were 3,39%, 3,12% and 3,16% respectively, and the drying time was 45 hours. 
IbM Kelompok Usaha Tahu Di Kecamatan Lubuk Pakam Purba, Rasita; Julianti, Elisa; Budiarta, Kustoro; Kartono, Gamal
JURNAL PENGABDIAN KEPADA MASYARAKAT Vol 20, No 78 (2014)
Publisher : LPM Unimed

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

Abstract

Utility of fermented soybean waste has a prospect to become afood product interested by the communityand it is the best alternative that can be offered to the businessmen of  fermented soybean.  Previously, thewaste is disposed into a river resulting a problem. The waste contains nutrients (protein, carbohydrate,andothers) in which if disposed into a river, they can results in pollution, but if it is managed, it can produceprofitability to the partners of fermented soybean. The goal : design of nata slicer, rate of nata media,production of starter, production of nata de soya, business management and product packaging. Themethod : education, training of production, training of business  management, design and advocacy. Thesolution of problem is to provide the material (knowledge) of utility of fermented soybeanwaste, nutritionalcontent, soft skill, manufacture of starter, nata desoya, design of nata slicer in capacity of 6 kgs/30minutes, and  application  of  nata  slicer.  The resut : slicer of nat de soya, starter product, nata  de soyaproduct, packaging and the result of organoleptic test for taste, colorand texture  shown a positiveresponse of the partner and participants of IbM.  The nata de soya product has received certificate of homeindustry production  (SPP-IR T). The analysis  of efficiency and economy : previously, the waste is disposedinto a river without benefit (0).  After IbM program, in the beginning production, the Partner can produce 6trays of nata de soya (120cups ) with the total capital of Rp. 161.230. The average selling price of natadesoya is of 120 x Rp. 2500 = Rp 300.000. The profitability is of Rp. 138.170.   Conclusion : nata de soyaproduct has prospect with a higher cellulose content and it is a newer business for the partner of fermentedsoybean business of the local community that can increase in income and it is an alternative of controllingthe environmental pollution.
MINUMAN PROBIOTIK SOY-YAMGHURT KAYA ANTIOKSIDAN, TOTAL FENOL DAN FLAVONOID DARI BAHAN BAKU BENGKUANG DAN KEDELAI Rusmarilin, Herla; Julianti, Elisa; Kwanariesta, Jessica
Jurnal Sains dan Teknologi Pangan 2017: PROSIDING SEMINAR NASIONAL FKPT-TPI 2017
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (25.875 KB)

Abstract

Soy-yamghurt adalah produk fermentasi sari kedelai dan sari bengkoang yang dibuat dengan menambahkan bakteri Lactobacillus delbruekii subsp. bulgaricus dan Streptococcus salivarus subsp. thermophillus. Soy-yamghurt dapat memaksimalkan pemanfatan kedelai dan umbi bengkoang sebagai pangan fungsional serta dapat meningkatkan nilai gizinya.Umbi bengkoang dan kedelaimengandung senyawa yang bermanfaat sebagai antioksidan. Penelitian ini dilakukan dengan menggunakan Rancangan Acak Lengkap non faktorial. Penelitian ini bertujuan menentukan aktivitas antioksidan metode DPPH, total fenol dan flavonoid dalam minuman soy-yamghurt dari bahan baku bengkoang dan kedelai. Hasil penelitian menunjukkan bahwa IC50 soy-yamghurt dalam meredam radikal bebas DPPH berkisar 58,718-18,112 pada menit ke-5 inkubasi dan 39,7204-11,9925mg/L pada menit ke-60, sedangkan total fenol sebesar 727,259μgGAE/g dan total flavonoid sebesar 1363,980 μgQE/g sedangkan total BAL berkisar 1,36 x109–1,45 x 109 CFU/g pada perbandingan sari bengkuang:kedelai (50:50) dan suhu inkubasi 6 jam. Kata kunci : Aktivitas antioksidan, DPPH, soy-yamghurt, total fenol, total flavonoid 
WARNA KULIT DAN KOMPOSISI KIMIA BUAH ASAM GELUGUR (Garcinia atroviridis Griffith et Anders.) PADA TINGKAT KEMATANGAN YANG BERBEDA Rahmadini, Fathia; Julianti, Elisa; Lubis, Zulkifli
AGROINTEK Vol 14, No 2 (2020)
Publisher : University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v14i2.6159

Abstract

Gelugur acid (Garcinia atroviridis) is a fruit with high citric acid content so that it can be used as a source of antioxidants. This research was aimed to study the effect of fruit maturity on the color and chemical composition of gelugur fruit. Gelugur acid fruits with the different maturity level such as unripe, half-ripe, and ripe were analyzed for color, moisture content, ash content, total acid, total dissolved solids, and citric acid levels.  The results showed that fruit maturity had a significantly different effect (P 0.05) on color, moisture content, ash content, total acid, total dissolved solids, and citric acid levels. The color of fruit which is stated by oHue has a value of 71.6149-86.1362, including the yellow-red category. The higher the level of maturity, the lower the value of oHue which indicates the color of the fruit more yellow. Moisture content, ash content, and total dissolved solids increase with increasing maturity, but total acid and citric acid levels decrease with increasing fruit maturity. The highest levels of citric acid were obtained in raw fruit at 6.22%.