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PENGARUH VARIASI KONSENTRASI DAN LAMA PERENDAMAN ASAM LAKTAT TERHADAP KADAR GLUKOSA DAN UJI ORGANOLEPTIK TEPUNG UBI JALAR (Ipomoea batatas) Hidayati, Nasrul Rofiah
Jurnal Florea Vol 1, No 2 (2014)
Publisher : Jurnal Florea

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Abstract

Science Skills include observing skills with all the senses, using tools and materials, planned  the exThis study aims to investigate the influence of variations in the concentration and dipping time of lactic acid to glucose and organoleptic sweet potato (Ipomoea batatas). The research method using completely randomized design (CRD) with factorial 3x3 and three replications. The first factor is the variation of concentration (K) include 1%, 1.5%, 2%, both long immersion factor (L) includes 60 minutes, 90 minutes, 120 minutes. Collecting data by calculating the glucose level using titration method using Na2S2O and organoleptic tests include color, smell, texture andlevel of preference to the 15 panelists using the enclosed questionnaire. Analysis of data using 3analysis of variance (ANOVA) two paths through SPSS version 17.0 with a significance level of 0.05, then when will significantly dilanjutkanuji LSD or LSD. The analysis showed variationin the concentration effect on glucose levels (P = 0.000 <0.05). Soaking time effect on glucoselevels (P = 0.000 <0.05). There are significant variations in the concentration of interaction and immersion duration of the glucose levels (P = 0.013 <0.05). The highest glucose levels found in K1Ltreatment (1% concentration and dipping time of 60 minutes), while the lowest glucoselevels in the treatment K1 3L2 and K3L on immersion 120 menit.Hasil organoleptic preferred on K3L 3 treatment because the typical smell of sweet potato is missing, whiter color , the texture is very soft and low glucose levels.Keywords: lactic acid, sweet potato (Ipomoea batatas), glucose, organoleptic test
PENGARUH VARIASI KONSENTRASI DAN LAMA PERENDAMAN ASAM LAKTAT TERHADAP KADAR GLUKOSA DAN KUALITAS TEPUNG UWI (DIOSCOREAALATA) Hidayati, Nasrul Rofiah
Jurnal Edukasi Matematika dan Sains Vol 2, No 1 (2014)
Publisher : IKIP PGRI MADIUN

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Penelitian ini bertujuan untuk mengetahui adanya pengaruh variasi konsentrasi dan lama perendaman asam laktat terhadap kadar glukosa dan kualitas tepung uwi (dioscoreaalata). Metode penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan factorial 3x3 dan tiga kali ulangan. Faktor pertama variasi konsentrasi (K) meliputi 1%, 1,5%, 2%, factor kedua lama perendaman (L) meliputi 60 menit, 90 menit, 120 menit. Pengambilan data dengan menghitung kadar glukosa menggunakan metode titrasi menggunakan Na2S2O3 dan uji organoleptik meliputi warna, bau, tekstur dan tingkat kesukaan kepada 15 panelis dengan menggunakan angket tertutup. Analisis data menggunakan analisis varian (anava) dua jalur melalui SPSS versi 17.0 dengan taraf signifikan 0,05, kemudian jika signifikan akan dilanjutkanuji BNT atau LSD. Hasil analisis menunjukkan variasi konsentrasi berpengaruh terhadap kadar glukosa(P= 0,000 < 0,05). Lama perendaman berpengaruh terhadap kadar glukosa(P= 0,000 < 0,05). Terdapat pengaruh interaksi variasi konsentrasi dan lama perendaman terhadap kadar glukosa(P= 0,013 < 0,05). Kadar glukosa tertinggi terdapat pada perlakuan K1L1 (konsentrasi 1% dan lama perendaman 60 menit), sedangkan kadar glukosa terendah pada perlakuan K3L2 dan K3L3 pada perendaman 120 menit.Hasil uji organoleptik yang disukai pada perlakuan K3L3 karena bau khas uwi hilang, warna lebih putih, tekstur sangat lembut dan kadar glukosanya rendah.Kata Kunci: Asam Laktat, Uwi (Dioscoreaalata), Kadar Glukosa
PENGARUH KONSENTRASI DAN LAMA PERENDAMAN ASAM LAKTAT TERHADAP KADAR GLUKOSA DAN KUALITAS TEPUNG GARUT Hidayati, Nasrul Rofiah
Jurnal Edukasi Matematika dan Sains Vol 2, No 2 (2014)
Publisher : IKIP PGRI MADIUN

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Penelitian ini bertujuan  untuk mengetahui adanya pengaruh konsentrasi dan lama perendaman asam laktat terhadap kadar glukosa dan kualitas tepung garut (Maranta arundinacea L). Metode penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan  factorial 3x3 dan tiga kali ulangan. Faktor pertama variasi konsentrasi (K) meliputi 1%, 1,5%, 2%, factor kedua lama perendaman (L) meliputi 60 menit, 90 menit, 120 menit. Pengambilan data dengan menghitung kadar glukosa menggunakan metode titrasi menggunakan  Na2S2O3 dan uji organoleptik meliputi warna, bau, tekstur dan tingkat kesukaan kepada 15 panelis dengan menggunakan angket tertutup. Analisis data menggunakan analisis varian (anava) dua jalur melalui SPSS versi 17.0 dengan taraf signifikan 0,05, kemudian jika signifikan akan  dilanjutkanuji BNT atau LSD. Hasil analisis menunjukkan variasi konsentrasi berpengaruh terhadap kadar glukosa(P= 0,000 < 0,05). Lama perendaman berpengaruh terhadap kadar glukosa(P= 0,000 < 0,05). Terdapat pengaruh interaksi variasi konsentrasi dan lama perendaman terhadap kadar glukosa(P= 0,013 < 0,05). Kadar glukosa tertinggi terdapat pada perlakuan K1L1 (konsentrasi 1% dan lama perendaman 60 menit), sedangkan kadar glukosa terendah pada perlakuan K3L2 dan K3L3 pada perendaman 120 menit.Hasil uji organoleptik yang disukai pada perlakuan K3L3 karena bau khas garut hilang, warna lebih putih, tekstur sangat lembut dan kadar glukosanya rendah.
UPAYA MENCIPTAKAN WIRAUSAHA BARU MANDIRI BERBASIS IPTEKS DAN KEARIFAN LOKAL Hidayati, Nasrul Rofiah; Nuraina, Elva; Isharijadi, Isharijadi
Jurnal Terapan Abdimas Vol 1, No 1 (2016)
Publisher : Jurnal Terapan Abdimas

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IKIP PGRI has always had a commitment to establish an independent mindset in students, for the students equipped with the adaptive ability of science, has leadership and entrepreneurial spirit. Therefore entrepreneurships spirit among the students for the sake of the next generation job creators need to be cultivated. The realization of this commitment IKIP PGRI Madison follow science and technology program for entrepreneurship (IBK) with the aim of developing human potential as young entrepreneurs, independent, based on local knowledge of the higher education and the establishment of outcome-based self-eleven new science and technology entrepreneurs who are ready to do business in community per year, the product of new entrepreneurial students have the advantage of science and technology, better known products produced by student entrepreneurs (PKMK) by the public, increasing the business management of students who have started businesses (oyster mushroom cultivation, the creation of a variety of zipper into a bag and wallet, Pecel Origiri and Yoghurt various flavors) and the publication of the results in the journal IBK entrepreneurship programs. The methods used to recruit participants Ibk tenants based on the success of the team in the delivery of new entrepreneurs Ibk independently in the first year. The number of tenants who started the business in the first year as many as 11 people were divided into 4 groups of businesses. Realization of IKIP PGRI Madison IBK program has accomplished 100%. The work program has been implemented: Socialization, debriefing, internship, start up bussiness, implementation and monitoring of business activities on an ongoing basis by IBK Team PGRI Madison Teachers Training College and a business center complete shop means the student as a student business center, workshop, final report. Pembinanaan process, directing, monitoring and evaluation of business activities will be carried out by a team of tenants and UPPK IBK (Training and Enterprise Development Unit) on a regular basis with the aim to give birth to new entrepreneurs in the IKIP PGRI student Madison as creator of employment generation. Keywords: Entrepreneurial self, science and technology, Local Wisdom
Pengaruh Konsentrasi Asam Sulfat (H2SO4) dan Lama Fermentasi Terhadap Kadar Bioetanol Serasah Lamun Ratnasari, Devi; Hidayati, Nasrul Rofiah; Dewi, Nurul Kusuma
CHEESA: Chemical Engineering Research Articles Vol 1, No 1 (2018)
Publisher : Universitas PGRI Madiun

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (588.216 KB) | DOI: 10.25273/cheesa.v1i1.2626

Abstract

Energi alternatif dari bahan nabati merupakan salah satu upaya untuk mengurangi konsumsi masyarakat terhadap BBM. Bioetanol merupakan produk fermentasi yang dapat dibuat dari substrat yang mengandung karbohidrat. Indonesia merupakan negara kepulauan yang kaya akan sumber daya alam, salah satunya lamun. Serasah lamun dapat dimanfaatkan sebagai substrat bioetanol. Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi asam sulfat (H2SO4) dan lama fermentasi terhadap kadar bioetanol serasah lamun. Metode penelitian ekperimen dengan variabel terikat kadar bioetanol dan variabel bebas konsentrasi H2SO4 0,2 M, 0,3 M, 0,4 M dan 0,5 M serta lama fermentasi selama 2, 3, 4 dan 5 hari. Data diperoleh dari pengukuran kadar etanol dengan menggunakan piknometer. Analisis data dengan uji varian (ANOVA) dua jalur menggunakan 2 faktor dengan penggulangan 3 kali. Hasil penelitian menunjukkan konsentrasi H2SO4 0,5 M dan lama fermentasi 5 hari menghasilkan kadar etanol paling tinggi yaitu rata-rata 55%.