Garuda - Garba Rujukan Digital

p-Index From 2020 - 2025

5.807

P-Index

This Author published in this journals

All Journal Jurnal AGROTEKNOLOGI Jurnal Floratek Jurnal Online Mahasiswa (JOM) Bidang Ilmu Keperawatan JURNAL INTEGRASI PROSES Jurnal Pengabdian Kepada Masyarakat Universitas Bangka Belitung Warta IHP (Warta Industri Hasil Pertanian) Jurnal Surya Medika AKSIOLOGIYA : Jurnal Pengabdian Kepada Masyarakat Argipa (Arsip gizi dan Pangan) Jurnal Ilmu Alam dan Lingkungan Jurnal Chemurgy Jurnal Teknologi & Industri Hasil Pertanian Jurnal Teknologi Pertanian JURNAL PHOTON JURNAL PERTANIAN QARDHUL HASAN: MEDIA PENGABDIAN KEPADA MASYARAKAT Jurnal Ilmu Fisika Agritechnology : Jurnal Teknologi Pertanian Jurnal Kesehatan Ilmiah Indonesia / Indonesian Health Scientific Journal Indonesian Journal of Applied Research (IJAR) Jurnal UNITEK Jurnal Medika: Media Ilmiah Analis Kesehatan Jurnal Abdi Masyarakat Indonesia Jurnal Pengabdian Ilung (Inovasi Lahan Basah Unggul) Jurnal Pengabdian Masyarakat Gemilang (JPMG) JURNAL AGROINDUSTRI HALAL MINERAL Hippocampus: Jurnal Pengabdian Kepada Masyarakat Jurnal Keperawatan Jurnal Ilmiah Pangan Halal Karimah Tauhid Empiris Jurnal Pengabdian Pada Masyarakat (EJPPM)

Mardiah

Universitas Djuanda

Author-ID : 4017115

Agriculture, Biological Sciences & Forestry Arts Humanities Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Neuroscience Nursing Physics Public Health Social Sciences Veterinary Other

Published : 71 Documents Claim Missing Document

Claim Missing Document

Articles

1 2 3 4 5

(The Effect Of Use Chitosan On Difference For Concentration For Formula Of Skin Lotion) Alamsyah, Rizal; Sapto Hartanto, Eddy; -, Mardiah
Warta Industri Hasil Pertanian Vol 26, No 01 (2009)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (4762.07 KB)

Chitosan is produced commercially in large scale from the other shell of crusteceans as shrimp and crab. At moment chitosan is not used in pharmacy industry but could for other industry as cosmetic, food and beverages,. In cosmetic industry as for skin care preparation like skin lotion, chitosan used for humectant, emulsifier andÂ stabilizer. The aim of this resarch is to study the effect of chitosan as humectant, emulsifier and stabilizer in hand and body lotion formulation. In this experiment, chitosan was added to hand body lotion product wuth several cocentration level e.g. (F1) without chitosan; (F2) 3 ppm of chitosan; (F3) 5 ppm of chitosan; (F4) 10 ppm of chitosan and (F5) 25 ppm of chitosan. Hand and body lotion produced was tested with some testing parameters including homogenity, pH, viscosity, emulsion stability, evaporated and organoleptic for colour, aroma and stickiness. The result showed that the best treatment was F3 (5 ppm of chitosan), the best of homogeneity level, everages pH 6,37, viscosity 1660 cps, evaporation only 78,29 % and organoleptic test score averages was 4,02.

KAJIAN KARAKTERISTIK FISIKO KIMIA DAN SENSORI MANISAN PIDADA DENGAN KONSENTRASI AGAR-AGAR SERBUK YANG BERBEDA Mardiah, Mardiah; Sariputri, Raja Marwita
Jurnal Teknologi Pertanian Vol 4, No 2 (2015)
Publisher : Fakultas Pertanian Prodi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (336.586 KB)

Tujuan penelitian ini adalah untuk mengetahui konsentrasi agar-agar serbuk yang tepat dalam pengolahan manisan pedada (Sonneratia caseolaris) sehingga menghasilkan karakteristik fisiko, kimia dan sensori yang baik. Konsentraasi agar-agar serbuk pada pembuatan manisan pedada (Sonneratia Caseolaris) tidak menunjukkan pengaruh nyata terhadap kadar air, abu, gula sukrosa, dan uji organoleptik terhadap rasa dan aroma, serta menunjukkan pengaruh nyata terhadap warna, dan tekstur. Konsentrasi agar-agar serbuk terbaik terdapat pada perlakuan D (2,5% agar-agar serbuk / bb) dengan karakteristik kadar air 17,99%, kadar abu 0.33% dan kadar gula sukrosa 58,21%. Skor uji hedonik terhadap perlakuan D tersebut adalah: 2,58% rasa, 1,50% warna, 2,37% aroma, dan 2,70% tekstur.

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

EFFECTS OF REDUCE SPECIFIC BAU ON KUNASIT (Curcuma Domestica Val.) AS NATURAL DYE COLOR Mardiah, Mardiah; Nurhayati, Astri; Amalia, Lia
JURNAL PERTANIAN Vol 9, No 1 (2018): APRIL
Publisher : Universitas Djuanda Bogor

Turmeric is widely used as a herbal medicine, food preservation and food coloring. However, food industries have less interest to utilize turmeric as a food coloring due to its spesific aroma. The objective of this research was to obtain the proper method to eliminate the turmericâs spesific aroma. The experimental methods consisted of 3 stages, namely distillation (A1) and non-distillation (A2) methods which then was extracted by maceration method with the addition of 96% ethanol (B1), acetone (B2) and ethanol 96% + acetone (B3) as stage 1; with (C1) and without heating (C2) as stage 2; and the addition of 3% acetic acid and 3% citric acid as stage 3. The results of stage 1, 2, and 3 were the spesific aroma of turmeric tend to be weak when use the distillation and maceration with 96% ethanol where the curcumin content was 0.50%, and with the addition of 3% acetic acid which have a brighter color, respectively. The color analysis showed that the color by adding 3% acetic acid has CIE b* (yellow) of 66.85 with pH of 3.24. So, the proper method for eliminating the turmericâs spesific aroma was distillation process then followed by extraction using 96% ethanol and adding 3% acetic acid to increase the color brightness and homogeneity.Â

EKSTRAKSI KULIT BATANG ROSELLA (Hibiscus sabdariffa L.) SEBAGAI PEWARNA MERAH ALAMI Mardiah, Mardiah
JURNAL PERTANIAN Vol 1, No 1 (2010)
Publisher : Universitas Djuanda Bogor

Colors are used to give more interesting appearance. Rosella (Hibiscus sabdariffa) flower is a natural color source as its red-colored flower contains high anthocyanin.The study was done in three stages. In the first stage, an extraction of anthocyanin pigment from Rosella bark was done. The treatments given in this study were to levels of extraction temperatures, namely room temperature and 60oC. The types of acids used included citric, succinic, oxalic, malic, and asetic acids. In stage 2, the acid that gave the best extraction result in stage 1 was used in different rates, namely 0.25, 0.5, and 0.75%. To determine the best extraction solvent, three solutions namely aquadest (A) and a combination of aquadest and ethanol (B) were used.Results showed that extraction temperature that gave the best anthocyanin rate was 60oC. The acid that produced the best extraction of bark and petals was 0.5% malic acid. Meanwhile, the combination of aquadest and 95% ethanol was found to be the solvent that gave the best result.

STRATEGY FOR IMPROVING PURCHASING POWER OF PEOPLE THROUGH SCIENCE AND TECHNOLOGY FOR THE FARMERS ROSELA Diah, Mardiah
QARDHUL HASAN: MEDIA PENGABDIAN KEPADA MASYARAKAT Vol 1, No 1 (2015): April
Publisher : Universitas Djuanda Bogor

The increase in revenues is one way to increase purchasing power.Â This community activities aimedÂ Â to increase the income of farmersÂ throughÂ improving the knowledge of farmers. This can be done by improvingÂ knowledge about the quality of the product, packaging of product, management ofÂ bookkeeping, and marketing . Evaluation of these activities be done by monitoring all activities of product producing andÂ marketingÂ and seek information about the problem that happened as long as periode this activities.

OPTIMASI KONDISI EKSTRAKSI MENGGUNAKAN ENZIM DENGAN RESPONSE SURFACE METHODOLOGY (RSM) TERHADAP EKSTRAK KELOPAK BUNGA ROSELA (Hibiscus sabdariffa L.) Mardiah, Mardiah; Hasanah, Rima Nidaul; Novidahlia, Noli; Hasan, Akhmad Endang Zainal
JURNAL PERTANIAN Vol 9, No 2 (2018): OCTOBER
Publisher : Universitas Djuanda Bogor

Ekstrak kelopak bunga rosela banyak dimanfaatkan sebagai bahan baku pada produk pangan maupun non-pangan. Berdasarkan penelian sebelumnya menunjukkan bahwa penggunaan pektinase dan selulase dapat meningkatkan kadar antosianin yang diperoleh dari ekstrak. Pada penelitian ini, dilakukan optimasi kondisi ekstraksi kelopak bunga rosela (Hibiscus sabdariffa L.) menggunakan pektinase dan selulase dengan Response Surface Methodology (RSM) dengan perlakuan konsentrasi penambahan pektinase dan selulase 1:1 (500-1500 ppm), suhu ekstraksi (35-65 oC) dan waktu ekstraksi (30-90 menit). Pengaruh konsentrasi penambahan enzim, suhu dan waktu ekstraksi terhadap rendemen, kadar antosianin dan total padatan terlarut diuji dengan menggunakan central composite design, diperoleh nilai R2 pada ketiga respon sebesar 0,6. Berdasarkan hasil persamaan yang diperoleh pada setiap respon yang dianalisis, kondisi optimum diperoleh pada penambahan konsentrasi enzim 1000 ppm, suhu ekstraksi 50 oC dan waktu ekstraksi 10 menit . Pada keadaan ini diperoleh rendemen sebesar 84,20%, kadar Â antosianin 479,70 mg/L dan total padatan terlarut 2,13 oBrix.

Karakterisasi I-V Semikonduktor Heterokontak CuO/ZnO(TiO2) Sebagai Sensor Gas Hidrogen Mardiah, Mardiah; Elvaswer, Elvaswer
Jurnal Ilmu Fisika Vol 9, No 1 (2017): Published in March 2017
Publisher : Universitas Andalas

Telah dilakukan karakterisasi sensor gas hidrogen berupa pelet heterokontak dengan lapisan pertama pelet adalah 100% mol CuO dan lapisan kedua pelet adalah ZnO yang didoping 2% mol, 4% mol, 6% mol, 8% mol dan 10% mol TiO2. Tahap pembuatan sensor hidrogen terdiri atas pencampuran bahan, kalsinasi pada temperatur 500 oC selama 4 jam, penggerusan, kompaksi, dan sintering pada temperatur 600 oC selama 4 jam. Sensor hidrogen diuji pada temperatur ruang dengan melihat karakteristik arus dan tegangan (I-V), nilai sensitivitas, nilai konduktivitas, waktu respon dan karakterisasi XRD. Karakteristik I-V menunjukkan perubahan terbesar terjadi pada sampel CuO/ZnO(4% mol TiO2). Nilai sensitivitas tertinggi dimiliki sampel CuO/ZnO(4% mol TiO2) sebesar 14,42 pada tegangan 30 volt. Nilai konduktivitas tertinggi dimiliki sampel CuO/ZnO(4% mol TiO2) dengan nilai konduktivitas di udara 2,14x10-5 /Î©m dan nilai konduktivitas pada lingkungan hidrogen adalah 2,76x10-5 /Î©m. Waktu respon sampel CuO/ZnO (4% mol TiO2) adalah 48 detik. Hasil XRD menunjukkan ukuran kristal sampel ZnO + 4% mol TiO2 lebih besar daripada sampel ZnO murni. Campuran 96% mol ZnO + 4% mol TiO2 telah terbentuk senyawa baru yaitu Zn2TiO4.Â Kata kunci : heterokontak, karakterisasi I-V, sensitivitas, sensor hidrogen, waktu respon

PENURUNAN LAJU KOROSI LOGAM ALUMINIUM MENGGUNAKAN INHIBITOR ALAMI Sanjaya, Ari Susandy; Mardiah, Mardiah; Novianti, Herlina Lia; Fadilah, Opie Aulia
Jurnal Chemurgy Vol 2, No 1 (2018): Jurnal Chemurgy-Juni 2018
Publisher : Universitas Mulawarman

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

Korosi merupakan penurunan kualitas logam yang dipengaruhi oleh lingkungan. Korosi tidak dapatdihindari namun dapat dihambat dengan cara seperti penambahan zat inhibitor. Dalam penelitian inidilakukan studi laju korosi pada logam aluminium dengan cara menambahkan zat yang berfungsi sebagai inhibitor alami yakni ekstrak daun karamunting (Rhodomyrtus tomentosa) ke dalam media korosif HCl 1 M dengan metode imersi. Studi laju korosi ini bertujuan untuk mempelajari pengaruh inhibitor yang digunakan untuk mengurangi laju korosi pada aluminium, mengetahui efisiensi inhibisi serta model adsorpsi inhibitor. Berdasarkan hasil analisis dengan metode gravimetri diperoleh bahwa ekstrak daun karamunting memiliki efek inhibisi dengan efisiensi tertinggi sebesar 91,74 % pada waktu 10 menit perendaman dengan konsentrasi inhibitor 200 ppm dan dengan permodelan adsorbsi Langmuirdiperoleh koefisien korelasi sebesar 0,9775.Kata kunci: inhibitor, alumunium, korosi

Formulation of Ready to Drink (RTD) Made from Roselle (Hibiscus Sabdariffa. L) Tea and Stevia (Stevia Rebaudiana) Leaf Safe for Diabetics Saraswati AR; Mardiah; Taniwiryono D
Indonesian Journal of Applied Research (IJAR) Vol. 1 No. 1 (2020): Indonesian Journal of Applied Research (IJAR)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/ijar.v1i1.29

Diabetic is a degenerative disease that has become a public concern. Several studies have shown that roselle tea extracts can reduce blood glucose levels by improving the pancreatic glands, and Stevia rebaudiana leaf has zero calorie with a sweetness coming from diterpene glycosides (stevioside and rebaudioside-A) which are safely metabolized in body, so that it can be used as sweetener for diabetics. The purpose of this study was to determine the formula of roselle tea and stevia leaf that is safe for diabetics. Three formulas of ready to drink (RTD) were prepared using 2% (w/v) rosella tea with 0.1, 0.3, and 0.5% (w/v) stevia leaf, then the sensory qualities were analyzed including the red color, sweetness, bitterness, off flavor. The selected formula was RTD made from 2% (w/v) roselle tea and 0.3% (w/v) stevia leaf. The RTD had a little bright red color, pretty sweet, no bitter taste, quite off flavor, and total microbes < 2.5 EAPC (compromise with Indonesian Standard Regulation for fruit juice). Carbohydrate content (Anthrone method) of RTD roselle-stevia and roselle-sugar was 0.1507% and 1.3293%. Effect analysis of RTD roselle-stevia and roselle-sugar on blood glucose levels of healthy patients based on ISO 26642:2010 measured every 30 minutes for 90 minutes and using t-test showed that RTD roselle-stevia did not affect (p>0.05) the increase in blood glucose levels, whereas RTD roselle-sugar did (p<0.05). It can be concluded that RTD containing 2% (w/v) roselle tea and 0.3% (w/v) stevia leaf is safe for diabetics.

Co-Authors A.E. Zainal Hasan AA Sudharmawan, AA Adi Prasetya Adi Saputra Adi Saputra Ahmaludin Ahmaludin Aji Jumiono Akhmad Endang Zainal Hasan Akil, Syahril Alamsyah, Rizal Aminullah Aminullah Aminullah Aminullah, Aminullah Andi Fatmawati Apriani, Yasri Apriliani, Afmi Ari Susandy Sanjaya, Ari Susandy Arifah Rahayu Arti Hastuti Auxilia Febri Wirasny Purba Ayu Ulfah Nur Lubis BAGEM BR SEMBIRING, BAGEM BR Basarang, Mujahidah Bilqisthy , Salmiah Rahayu Chandra Sigalingging Dedi Pahrul Delfitriani Dewi Novina Sukapiring, Dewi Novina Dinda Army Trimelati Dini Novita Sari Distya Riski Hapsari Dwi Aryanti Dwi Aryanti Nur’utami Dwi Aryanti Nur’utami Dwi Aryanti Nur’utami Eddy Sapto Hartanto Efendi Efendi Elgatania Dwi Apriastuti Elvaswer Elvaswer Ematiyana Ematiyana Emma Fadhilah Erna Puspasari Erna Wati Ibnu Hajar Fadilah, Opie Aulia Fanani, Muhammad Zainal Fathra Annis Nauli Fitri, Zusi Eka Fitrilia, Tiana Furqan Khalidy Furqan Khalidy Hanafi Hanafi Harmin Adijaya Putri Hasanah, Rima Nidaul Iin Kurnia Tasry Imalia Dwi Putri Irma Novianti Irwan Dinata Janiar Pitulima Juhardi Sembiring Khairuna Utami Kiki Dwi Saputri Kisma, Kisma Kusumaningrum, Julia LIA AMALIA Lia Amalia Lia Amalia Lia Amalia Lily Marleni Lily Novianty Listianti, Elisa Lucianawati Dewi Dewi Marwa, Darwis Mashudi Mashudi Matondang, Qomarul Fahmi Ma’rifat Khoirunnisa Mega Silpia Miftahul Anwar Monita, Gita Mufidah Asyari Muhammad Helmi muhammad luthfie Nani Yulianti Napratilora, Martina Nelfita Rizka S. Depari Noli Novidahlia Noor, Rafiqa Novianti, Herlina Lia Nuh, Gifar Muhammad Nurhayati, Astri Nurhayati, Astri Nurillah, Muhammad Syarif Nurniati Tianastia Rullyni Pebriani, Sintiya Halisya Permana, Aji Eka Pertiwi, Sri Rejeki Retna Pratami, Mirna Purnamasari, Irma Putra Astaman PUTRI HANDAYANI Putri, Fenia Apriliani Rahmadona, Rahmadona Rahmawati, Siti Irma Ranbilal, Rio Resma, Prima Sukmana Respatiningrum Respatiningrum Retno Kartika Rosdiana Ristina Rosauli Harianja Rita Rahmawati Rizal Alamsyah Rizqi, Ahmad Abdul Was'i Sarmada Ropikoh, Siti Saiful Amir Saiful Amir Salopah Sapto Hartanto, Eddy Saraswati AR Sariputri, Raja Marwita Sastrawan, Berry Septiawan Tri Sutrisno Silpia, Mega Siregar, Maruli Siti Aminah Soewarno T. Soekarto Sofiana " Nurchayati Sri Widowati Sri Widowati Sumi Fitri Andini Sunaryo, Endang Sunaryo, Endang S. Suprayatmi, Mira Syahrir Akil Syamsuddin Syamsuddin Tania Agustiana Taniwiryono D Tiara Amanda Lestari Tirtayasa Titi Rohmayanti Tri Ramdani, Faisal Tuti Wardani Siregar Ubaidilah, Asep Utami, Intan Utami, Nur' Velita, Velita Wahri Sunanda Widjayanti, Widjayanti Yasri Apriani

Title

Found 71 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 71 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 71 Documents
Search