This research describes the training process and results of banana processing through the demonst... more This research describes the training process and results of banana processing through the demonstration method at MAN 2 Madiun. This research aims 1) to know the instructor's activities, 2) to find out the participants' activities, 3) to determine student learning outcomes, and 4) to find out the participants' responses to the training. This study used an experimental method with a pre-experimental research design model of a one-shot case study, observation as data collection techniques, and knowledge and skill tests. The process is documented. The research results are as follows: 1) The instructor's activities cover three aspects, namely the preliminary activity aspect, the core activity aspect, and the closing activity aspect, with a percentage result of 95%, which is included in the "very good" category. 2) The participants' activities cover three aspects, namely aspects of preliminary activities, aspects of core activities, and aspects of closing activities, with a percentage of 90.5%, which is the "very good" category. 3) The results of learning in applying demonstration methods in training make banana products fall into the "very good" category, with a percentage reaching 100%. 4) The response of the training participants includes three aspects, namely the instructor aspect, the material aspect, and the activity aspect, with the results being 91% in the "very good" category.
Globally produced food products spoil before they reach consumers. Therefore, active biodegradabl... more Globally produced food products spoil before they reach consumers. Therefore, active biodegradable packaging is needed to overcome cases of global environmental pollution due to plastic waste, and it is hoped that it can keep food products from reaching the sales stage. Gelatin (G), is one of the potential edible film raw materials. However, its weak water barrier and mechanical properties have limited its wide application. The combination of zinc oxide nanoparticles (ZnONP) and chitosan nanofiber (CHNF) is anticipated to enhance the G film's mechanical and barrier characteristics as well as provide antioxidant and antibacterial capabilities. Characterization results using FTIR, SEM, and DSC showed good compatibility between the G, CHNF, and ZnONP matrixes. The results of the packaging tests revealed that composite films based on gelatin, CHNF, and ZnONP showed potential as a functional material for food packaging.
The potential for diversification of herbal drinks has increased along with a healthy lifestyle. ... more The potential for diversification of herbal drinks has increased along with a healthy lifestyle. This study aims to develop herbal drinks in the form of teabags that are practical and economical in terms of proportion and selling price. There were seven herbal tea samples tested with the proportion of spices such as mangosteen peel, ginger, lemongrass, kersen leaves, lime leaves (P1
One of the problems in the learning process is that there are still many students who tend to be ... more One of the problems in the learning process is that there are still many students who tend to be passive during learning activities because the teacher is still considered the main source of learning. The learning process will feel boring, the result is that many students are busy on their own, sleepy, joking with their friends, even playing gadgets. The objectives of this study, namely; (1) to know the implementation of syntax, (2) to know student activity, (3) to know student responses, and (4) to know the effect of problem-based learning on increasing student knowledge. The Problem Based Learning (PBL) learning model applies a Student Centered learning style or learning that focuses on students so that the teacher is only a facilitator. This research only focuses on increasing knowledge or cognitive, where the knowledge aspect is oriented towards developing thinking skills that include intellectual abilities ranging from remembering to solving problems. This research method is quantitative with experimental research type and research design in the form of control group pretest-posttest design. The data analysis technique uses the t test. The results of data analysis get an average difference between the pretest score of 65.71 and the posttest of 86.82 and are supported by hypothesis testing using the Independent t-test which gets a result of 0.035, where the significance is <0.05 which means H0 is rejected and Ha is accepted so it can be concluded that the problem-based learning model can increase student knowledge.
In 2017, The Indonesian fishing productivity reached 6,424,114 tons from the sea and 467,821 tons... more In 2017, The Indonesian fishing productivity reached 6,424,114 tons from the sea and 467,821 tons from freshwaters. Some kinds of sea fish which contain high protein are Crocodile flathead fish (17.86%) and Cardinal fish (18.26%), while kinds of freshwater fish that contain high protein are Common barb (12.5%) and Java barb (19%). The high protein content of fish has the potential to be manufactured as a protein hydrolysis product. Enzymatic hydrolysis by using Biduri protease is one of the easier and more profitable methods. This study aimed to determine the functional properties of the protein hydrolyzate of Crocodile flathead fish, Cardinalfish, Common barb, and Java barb hydrolyzed using biduri protease under controlled conditions. This research used four kinds of fish (Crocodile flathead, Cardinalfish, Common barb, and Java barb) and was analyzed using descriptive information. The analysis includes soluble proteins, emulsion capacity and stability, foaming capacity and stability, water holding capacity, solubility, and Km/Vmax. The results showed that the highest water holding capacity, solubility, emulsion capacity, foaming capacity, foam stability were obtained on Cardinalfish of 9.01%; 0.0097 mg/ml; 32.37 m2/g; 5.73 ml, and 4 ml respectively. The highest emulsion stability and Km/Vmax of Common barb were 4.22 hours, Km value was-2962.58g/ml and Vmax was-2.370 unit/ml. The highest soluble protein was in crocodile flathead at 0.72g/ml.
International Journal on Food, Agriculture and Natural Resources, Dec 28, 2022
This study aims to: (1) determine the effect of the substitution of Tempeh and the addition of Ca... more This study aims to: (1) determine the effect of the substitution of Tempeh and the addition of Carrots on the acceptability of Nugget Lempuk as a snack for PEM patients, (2) identify the nutritional content of the best formulation of soft fish nugget from the hedonic test results. This study is an experimental study using a RAL research design with 6 treatments. The treatments involved factor T as a substitute for tempeh with 3 proportions, namely 25%, 35%, and 45%. In addition, factor W was the addition of carrots with 2 proportions, namely 75% and 100%. The panelists in this study were expert panelists and untrained panelists. The data collection technique in this study employed the hedonic test. Organoleptic data were statistically analyzed using a non-parametric test, namely the Kruskal-Wallis test, and continued with the Mann-Whitney test with a confidence interval <0.05. The results of statistical analysis showed that the T1W2 nugget with 25% tempeh substitution and 100% carrot addition was the best treatment based on the results of De Garmo test with a productivity value of 0.946. The analysis of nutritional content was carried out at the Laboratory of the Surabaya Industrial Standardization and Research Institute. This analysis of protein content using the Kjeldahl test marked a value of 10.60%, and another analysis of calories employing the Bomb Calorimeter test marked a value of 395.80 Kcal/100g. UVvis spectrophotometry test on Vitamin A marked a value of 135.65 mg/100g. Finally, the Gravimetry test on fibre identified a value of 4.16%.
Chicken and duck eggs are the two most consumed types of poultry eggs. There are many egg product... more Chicken and duck eggs are the two most consumed types of poultry eggs. There are many egg products, one of which is choux pastry. Choux pastry is usually made from chicken eggs and is popular because of its tasty aroma and flavour. Duck eggs are used to replace chicken eggs in choux pastry dough. The protein and lipid content of duck eggs is 20% and 70% higher on average than chicken eggs, respectively. Also, the quality of duck eggs, which included the Haugh unit (HU) score, albumen index, and yolk index, was 11%, 25%, and 20% higher, on average, than chicken eggs. Organoleptic tests conducted on 600 people resulted in choux pastry made from duck eggs having better colour and texture, respectively, with the criteria for enough dark brown colour and a firm texture. However, duck eggs have a lower aroma and taste, respectively, with the attribute of less butter aroma and non-savoury taste. The preference test showed that choux pastry made from chicken eggs is better than choux pastry made from duck eggs.
International Journal on Food, Agriculture and Natural Resources, Dec 28, 2022
This study aims to (1) determine the effect of adding moringa leaves and quail eggs to the prefer... more This study aims to (1) determine the effect of adding moringa leaves and quail eggs to the preference level for wingko, which includes color, aroma, texture, and taste as snacks for anemia patients; (2) determine the nutritional value of the best product through wingko organoleptic test by examining the influence of adding moringa leaves and quail eggs. The research employed a pure experimental design using a 3x2 factorial design with 6 treatments. In this study, the K factor was used as the addition of moringa leaves with level 3, and the P factor was the addition of quail eggs with 2 levels. The results showed that: (1) wingko with the addition of 20% moringa leaves and 20% quail eggs was favored by the panelists based on the De Garmo test, with a productivity value of 0.88. By employing the Kruskal-Wallis test and Mann-Whitney test, this study has confirmed that the proportion of added moringa leaves and quail eggs affects the aroma, color, and taste of wingko; (2) the nutritional value of the best wingko contains 7.63% protein based on Kjeldah test, 43.97% carbohydrates based on Luff Schriool test, 12.45% fat based on direct extraction test, and 4.37 mg iron(Fe) as identified in atomic absorption spectrometer test; (3) the addition of 20% moringa leaf wingko and 20% quail eggs in 100 grams could meet the requirement of protein, carbohydrates, fat, and iron.
Jurnal pemberdayaan masyarakat madani, Nov 28, 2022
The aims of this community service viceeise are to 1) increase the awareness of traders regarding... more The aims of this community service viceeise are to 1) increase the awareness of traders regarding the application of hygiene sanitation and food safety and 2) improve the skills of traders in maintaining the sanitation of the kitchen environment so that a healthy culinary tourism center will be created. Education is provided with presentations, demonstrations, and questions and answers. This research is a descriptive observational study, with a sample of 24 food and beverage traders. The data collection technique used a written test and observation. The results showed that 1) the traders' initial knowledge about sanitation hygiene and food safety was very low, and the awareness of traders regarding the application of hygiene sanitation, and food safety as seen from the traders' understanding of hygiene sanitation and food safety had increased significantly based on the results of the pre and post-test, and 2) The personal hygiene attitude of food vendors is quite good, but there is one very lacking indicator, namely the cleanliness of the equipment. This implies that educational activities regarding hygiene sanitation for food business actors are needed to improve food quality through changes in knowledge and attitudes in a positive direction so that consumer health will be more secure.
To explore gelatin materials used in any purposes for food additive with Indonesian local sources... more To explore gelatin materials used in any purposes for food additive with Indonesian local sources, gelatin in this study was prepared from bovine skin via base method. The effects of curing (10, 30, and 50 days) and extraction time (4, 5, and 6 hours) on yield percentage, pH, viscosity, organoleptic properties (odor, taste, and color), water contents, as well as the ash content of its material were invested. The results showed that the bovine gelatin with longer curing time and longer extraction time exhibited biomaterial with higher yield percentage, higher pH, lower viscosity, darker color, higher water and ash content. No obvious differences were detected from physical shape, odor and texture of bovine material that prepared with longer stirring time and longer extraction time. To sum up, the bovine skin gelatin which produced with 30 days curing time and 5 hours extraction time showed better water content, viscosity, and organoleptic properties compared to the others. Despite pr...
Goatskin gelatin (GSG) produced with and without neutralization using hydrochloric acid 0,1 N and... more Goatskin gelatin (GSG) produced with and without neutralization using hydrochloric acid 0,1 N and different extraction temperatures have been prepared. The physicochemical, mechanical and organoleptic properties are characterized and compared as an alternative to bovine skin gelatin. Application of neutralization using HCl 0.1 N with longest neutralization time (25 minutes) has significantly decreased water content (11.60% to 5.00%), pH levels (7.44 to 6.06), viscosity (35.0 mps to 8.8 mps), and gel strength (0 bloom-75 bloom), while ash content and yield increased, each was 2.01% to 2.28% and 8.95% to 10.41%. There was no significant change in the organoleptic properties of gelatin. Meanwhile, the combination of a specific extraction temperature increase (64 °C and 68 °C) and longest neutralization time has increased gelatin yield (5.95% to 10.41%), water content (3.09% to 7.63%) as well as viscosity (7.5 mps to 8.8 mps), and decreased ash content (3.81% to 2.28%), pH level (6.52 to 6.06) also gel strength (218.66 bloom to 20.0 bloom). It is also not found changes in organoleptic properties in this condition, especially taste and vapor. Nevertheless, brighter colors (higher L* values) in goatskin gelatin were produced from moderate neutralization time and extraction temperatures.
International Journal on Food, Agriculture and Natural Resources
This study aims to (1) determine the acceptability of ginger, curcuma and turmeric extract jelly ... more This study aims to (1) determine the acceptability of ginger, curcuma and turmeric extract jelly drinks as an alternative healthy drink for people with hypercholesterolemia;(2) Knowing the best formula for ginger, curcuma and turmeric extract jelly drinks from the results of antioxidant activity tests. This study is an experimental study using a RAL design with 1 factor, namely the ratio of ginger, curcuma and turmeric extract (1:1:1, 2:1:1, 1:2:1, and 1:1:2). Data from hedonic test results and antioxidant activity tests were analyzed using 1-factor ANOVA test and continued with Duncan test with confidence intervals <0.05. The results of the hedonic test statistical analysis showed that the proportions of ginger, curcuma and turmeric extracts had no effect on the aroma, color, taste and thickness of the jelly drink. While the results of the statistical analysis of the antioxidant activity test showed that the proportions of ginger, curcuma and turmeric extracts had an effect on t...
Proceedings of the International Joint Conference on Science and Engineering (IJCSE 2020)
Covid-19 pandemic encourages online learning to prevent wider spread. Various types of learning p... more Covid-19 pandemic encourages online learning to prevent wider spread. Various types of learning platforms were implemented, but there needs to be an evaluation of student acceptance of the platforms. This study aims to assess the impact of v-learning on student acceptance during a pandemic. The v-learning analyzed is limited to Vilearning Unesa (VU), Google Meet (GM), and Zoom. The information-gathering procedure is implemented through Google Forms and distributed through a WA link. The study is analyzed by a Likert scale for student acceptance, involving easy accessibility, peer instruction, and user experience. Multiple regressions were analyzed by following participant information. The findings indicate discrepancies in student acceptance of the v-learning being applied. VU offers the advantage of incorporating the system into academic services for students, while Zoom has easy and smooth access to the network. Increased primary education learning results are b1: 0.518; b2: 0.119. In other words, although GM lacks personalization facilities, nearly 80% of respondents can accept it. That concludes GM is superior to VU and Zoom according to user satisfaction due to the streamlined infrastructure with GM that Google offers. Future studies are expected to involve observations not only for students but also by lecturer feedback.
This research describes the training process and results of banana processing through the demonst... more This research describes the training process and results of banana processing through the demonstration method at MAN 2 Madiun. This research aims 1) to know the instructor's activities, 2) to find out the participants' activities, 3) to determine student learning outcomes, and 4) to find out the participants' responses to the training. This study used an experimental method with a pre-experimental research design model of a one-shot case study, observation as data collection techniques, and knowledge and skill tests. The process is documented. The research results are as follows: 1) The instructor's activities cover three aspects, namely the preliminary activity aspect, the core activity aspect, and the closing activity aspect, with a percentage result of 95%, which is included in the "very good" category. 2) The participants' activities cover three aspects, namely aspects of preliminary activities, aspects of core activities, and aspects of closing activities, with a percentage of 90.5%, which is the "very good" category. 3) The results of learning in applying demonstration methods in training make banana products fall into the "very good" category, with a percentage reaching 100%. 4) The response of the training participants includes three aspects, namely the instructor aspect, the material aspect, and the activity aspect, with the results being 91% in the "very good" category.
Globally produced food products spoil before they reach consumers. Therefore, active biodegradabl... more Globally produced food products spoil before they reach consumers. Therefore, active biodegradable packaging is needed to overcome cases of global environmental pollution due to plastic waste, and it is hoped that it can keep food products from reaching the sales stage. Gelatin (G), is one of the potential edible film raw materials. However, its weak water barrier and mechanical properties have limited its wide application. The combination of zinc oxide nanoparticles (ZnONP) and chitosan nanofiber (CHNF) is anticipated to enhance the G film's mechanical and barrier characteristics as well as provide antioxidant and antibacterial capabilities. Characterization results using FTIR, SEM, and DSC showed good compatibility between the G, CHNF, and ZnONP matrixes. The results of the packaging tests revealed that composite films based on gelatin, CHNF, and ZnONP showed potential as a functional material for food packaging.
The potential for diversification of herbal drinks has increased along with a healthy lifestyle. ... more The potential for diversification of herbal drinks has increased along with a healthy lifestyle. This study aims to develop herbal drinks in the form of teabags that are practical and economical in terms of proportion and selling price. There were seven herbal tea samples tested with the proportion of spices such as mangosteen peel, ginger, lemongrass, kersen leaves, lime leaves (P1
One of the problems in the learning process is that there are still many students who tend to be ... more One of the problems in the learning process is that there are still many students who tend to be passive during learning activities because the teacher is still considered the main source of learning. The learning process will feel boring, the result is that many students are busy on their own, sleepy, joking with their friends, even playing gadgets. The objectives of this study, namely; (1) to know the implementation of syntax, (2) to know student activity, (3) to know student responses, and (4) to know the effect of problem-based learning on increasing student knowledge. The Problem Based Learning (PBL) learning model applies a Student Centered learning style or learning that focuses on students so that the teacher is only a facilitator. This research only focuses on increasing knowledge or cognitive, where the knowledge aspect is oriented towards developing thinking skills that include intellectual abilities ranging from remembering to solving problems. This research method is quantitative with experimental research type and research design in the form of control group pretest-posttest design. The data analysis technique uses the t test. The results of data analysis get an average difference between the pretest score of 65.71 and the posttest of 86.82 and are supported by hypothesis testing using the Independent t-test which gets a result of 0.035, where the significance is <0.05 which means H0 is rejected and Ha is accepted so it can be concluded that the problem-based learning model can increase student knowledge.
In 2017, The Indonesian fishing productivity reached 6,424,114 tons from the sea and 467,821 tons... more In 2017, The Indonesian fishing productivity reached 6,424,114 tons from the sea and 467,821 tons from freshwaters. Some kinds of sea fish which contain high protein are Crocodile flathead fish (17.86%) and Cardinal fish (18.26%), while kinds of freshwater fish that contain high protein are Common barb (12.5%) and Java barb (19%). The high protein content of fish has the potential to be manufactured as a protein hydrolysis product. Enzymatic hydrolysis by using Biduri protease is one of the easier and more profitable methods. This study aimed to determine the functional properties of the protein hydrolyzate of Crocodile flathead fish, Cardinalfish, Common barb, and Java barb hydrolyzed using biduri protease under controlled conditions. This research used four kinds of fish (Crocodile flathead, Cardinalfish, Common barb, and Java barb) and was analyzed using descriptive information. The analysis includes soluble proteins, emulsion capacity and stability, foaming capacity and stability, water holding capacity, solubility, and Km/Vmax. The results showed that the highest water holding capacity, solubility, emulsion capacity, foaming capacity, foam stability were obtained on Cardinalfish of 9.01%; 0.0097 mg/ml; 32.37 m2/g; 5.73 ml, and 4 ml respectively. The highest emulsion stability and Km/Vmax of Common barb were 4.22 hours, Km value was-2962.58g/ml and Vmax was-2.370 unit/ml. The highest soluble protein was in crocodile flathead at 0.72g/ml.
International Journal on Food, Agriculture and Natural Resources, Dec 28, 2022
This study aims to: (1) determine the effect of the substitution of Tempeh and the addition of Ca... more This study aims to: (1) determine the effect of the substitution of Tempeh and the addition of Carrots on the acceptability of Nugget Lempuk as a snack for PEM patients, (2) identify the nutritional content of the best formulation of soft fish nugget from the hedonic test results. This study is an experimental study using a RAL research design with 6 treatments. The treatments involved factor T as a substitute for tempeh with 3 proportions, namely 25%, 35%, and 45%. In addition, factor W was the addition of carrots with 2 proportions, namely 75% and 100%. The panelists in this study were expert panelists and untrained panelists. The data collection technique in this study employed the hedonic test. Organoleptic data were statistically analyzed using a non-parametric test, namely the Kruskal-Wallis test, and continued with the Mann-Whitney test with a confidence interval <0.05. The results of statistical analysis showed that the T1W2 nugget with 25% tempeh substitution and 100% carrot addition was the best treatment based on the results of De Garmo test with a productivity value of 0.946. The analysis of nutritional content was carried out at the Laboratory of the Surabaya Industrial Standardization and Research Institute. This analysis of protein content using the Kjeldahl test marked a value of 10.60%, and another analysis of calories employing the Bomb Calorimeter test marked a value of 395.80 Kcal/100g. UVvis spectrophotometry test on Vitamin A marked a value of 135.65 mg/100g. Finally, the Gravimetry test on fibre identified a value of 4.16%.
Chicken and duck eggs are the two most consumed types of poultry eggs. There are many egg product... more Chicken and duck eggs are the two most consumed types of poultry eggs. There are many egg products, one of which is choux pastry. Choux pastry is usually made from chicken eggs and is popular because of its tasty aroma and flavour. Duck eggs are used to replace chicken eggs in choux pastry dough. The protein and lipid content of duck eggs is 20% and 70% higher on average than chicken eggs, respectively. Also, the quality of duck eggs, which included the Haugh unit (HU) score, albumen index, and yolk index, was 11%, 25%, and 20% higher, on average, than chicken eggs. Organoleptic tests conducted on 600 people resulted in choux pastry made from duck eggs having better colour and texture, respectively, with the criteria for enough dark brown colour and a firm texture. However, duck eggs have a lower aroma and taste, respectively, with the attribute of less butter aroma and non-savoury taste. The preference test showed that choux pastry made from chicken eggs is better than choux pastry made from duck eggs.
International Journal on Food, Agriculture and Natural Resources, Dec 28, 2022
This study aims to (1) determine the effect of adding moringa leaves and quail eggs to the prefer... more This study aims to (1) determine the effect of adding moringa leaves and quail eggs to the preference level for wingko, which includes color, aroma, texture, and taste as snacks for anemia patients; (2) determine the nutritional value of the best product through wingko organoleptic test by examining the influence of adding moringa leaves and quail eggs. The research employed a pure experimental design using a 3x2 factorial design with 6 treatments. In this study, the K factor was used as the addition of moringa leaves with level 3, and the P factor was the addition of quail eggs with 2 levels. The results showed that: (1) wingko with the addition of 20% moringa leaves and 20% quail eggs was favored by the panelists based on the De Garmo test, with a productivity value of 0.88. By employing the Kruskal-Wallis test and Mann-Whitney test, this study has confirmed that the proportion of added moringa leaves and quail eggs affects the aroma, color, and taste of wingko; (2) the nutritional value of the best wingko contains 7.63% protein based on Kjeldah test, 43.97% carbohydrates based on Luff Schriool test, 12.45% fat based on direct extraction test, and 4.37 mg iron(Fe) as identified in atomic absorption spectrometer test; (3) the addition of 20% moringa leaf wingko and 20% quail eggs in 100 grams could meet the requirement of protein, carbohydrates, fat, and iron.
Jurnal pemberdayaan masyarakat madani, Nov 28, 2022
The aims of this community service viceeise are to 1) increase the awareness of traders regarding... more The aims of this community service viceeise are to 1) increase the awareness of traders regarding the application of hygiene sanitation and food safety and 2) improve the skills of traders in maintaining the sanitation of the kitchen environment so that a healthy culinary tourism center will be created. Education is provided with presentations, demonstrations, and questions and answers. This research is a descriptive observational study, with a sample of 24 food and beverage traders. The data collection technique used a written test and observation. The results showed that 1) the traders' initial knowledge about sanitation hygiene and food safety was very low, and the awareness of traders regarding the application of hygiene sanitation, and food safety as seen from the traders' understanding of hygiene sanitation and food safety had increased significantly based on the results of the pre and post-test, and 2) The personal hygiene attitude of food vendors is quite good, but there is one very lacking indicator, namely the cleanliness of the equipment. This implies that educational activities regarding hygiene sanitation for food business actors are needed to improve food quality through changes in knowledge and attitudes in a positive direction so that consumer health will be more secure.
To explore gelatin materials used in any purposes for food additive with Indonesian local sources... more To explore gelatin materials used in any purposes for food additive with Indonesian local sources, gelatin in this study was prepared from bovine skin via base method. The effects of curing (10, 30, and 50 days) and extraction time (4, 5, and 6 hours) on yield percentage, pH, viscosity, organoleptic properties (odor, taste, and color), water contents, as well as the ash content of its material were invested. The results showed that the bovine gelatin with longer curing time and longer extraction time exhibited biomaterial with higher yield percentage, higher pH, lower viscosity, darker color, higher water and ash content. No obvious differences were detected from physical shape, odor and texture of bovine material that prepared with longer stirring time and longer extraction time. To sum up, the bovine skin gelatin which produced with 30 days curing time and 5 hours extraction time showed better water content, viscosity, and organoleptic properties compared to the others. Despite pr...
Goatskin gelatin (GSG) produced with and without neutralization using hydrochloric acid 0,1 N and... more Goatskin gelatin (GSG) produced with and without neutralization using hydrochloric acid 0,1 N and different extraction temperatures have been prepared. The physicochemical, mechanical and organoleptic properties are characterized and compared as an alternative to bovine skin gelatin. Application of neutralization using HCl 0.1 N with longest neutralization time (25 minutes) has significantly decreased water content (11.60% to 5.00%), pH levels (7.44 to 6.06), viscosity (35.0 mps to 8.8 mps), and gel strength (0 bloom-75 bloom), while ash content and yield increased, each was 2.01% to 2.28% and 8.95% to 10.41%. There was no significant change in the organoleptic properties of gelatin. Meanwhile, the combination of a specific extraction temperature increase (64 °C and 68 °C) and longest neutralization time has increased gelatin yield (5.95% to 10.41%), water content (3.09% to 7.63%) as well as viscosity (7.5 mps to 8.8 mps), and decreased ash content (3.81% to 2.28%), pH level (6.52 to 6.06) also gel strength (218.66 bloom to 20.0 bloom). It is also not found changes in organoleptic properties in this condition, especially taste and vapor. Nevertheless, brighter colors (higher L* values) in goatskin gelatin were produced from moderate neutralization time and extraction temperatures.
International Journal on Food, Agriculture and Natural Resources
This study aims to (1) determine the acceptability of ginger, curcuma and turmeric extract jelly ... more This study aims to (1) determine the acceptability of ginger, curcuma and turmeric extract jelly drinks as an alternative healthy drink for people with hypercholesterolemia;(2) Knowing the best formula for ginger, curcuma and turmeric extract jelly drinks from the results of antioxidant activity tests. This study is an experimental study using a RAL design with 1 factor, namely the ratio of ginger, curcuma and turmeric extract (1:1:1, 2:1:1, 1:2:1, and 1:1:2). Data from hedonic test results and antioxidant activity tests were analyzed using 1-factor ANOVA test and continued with Duncan test with confidence intervals <0.05. The results of the hedonic test statistical analysis showed that the proportions of ginger, curcuma and turmeric extracts had no effect on the aroma, color, taste and thickness of the jelly drink. While the results of the statistical analysis of the antioxidant activity test showed that the proportions of ginger, curcuma and turmeric extracts had an effect on t...
Proceedings of the International Joint Conference on Science and Engineering (IJCSE 2020)
Covid-19 pandemic encourages online learning to prevent wider spread. Various types of learning p... more Covid-19 pandemic encourages online learning to prevent wider spread. Various types of learning platforms were implemented, but there needs to be an evaluation of student acceptance of the platforms. This study aims to assess the impact of v-learning on student acceptance during a pandemic. The v-learning analyzed is limited to Vilearning Unesa (VU), Google Meet (GM), and Zoom. The information-gathering procedure is implemented through Google Forms and distributed through a WA link. The study is analyzed by a Likert scale for student acceptance, involving easy accessibility, peer instruction, and user experience. Multiple regressions were analyzed by following participant information. The findings indicate discrepancies in student acceptance of the v-learning being applied. VU offers the advantage of incorporating the system into academic services for students, while Zoom has easy and smooth access to the network. Increased primary education learning results are b1: 0.518; b2: 0.119. In other words, although GM lacks personalization facilities, nearly 80% of respondents can accept it. That concludes GM is superior to VU and Zoom according to user satisfaction due to the streamlined infrastructure with GM that Google offers. Future studies are expected to involve observations not only for students but also by lecturer feedback.
Uploads
Papers by asrul bahar