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View article: Quantification of Bioactives and Bioactivities in Different Parts of <i>Abelmoschus esculentus </i>
Quantification of Bioactives and Bioactivities in Different Parts of <i>Abelmoschus esculentus </i> Open
The presence of natural antioxidants in medicinal plants plays a crucial role in inhibiting the detrimental effects of oxidative stress. The aim of this research is to explore more deeply all parts of A. esculenta L from flowers, fruits, s…
View article: Household Food Security: Evaluation of Influential Variables Using Exploratory Factor Analysis
Household Food Security: Evaluation of Influential Variables Using Exploratory Factor Analysis Open
Understanding the patterns that influence food security is very important. Deconstructing food security assessment into clearly defined variables might enhance its effectiveness. Efforts to improve food security measurements are generally …
View article: FORMULASI MINUMAN SERBUK INSTAN SELEDRI DENGAN PENAMBAHAN VARIASI JENIS JERUK DAN BERAT GULA
FORMULASI MINUMAN SERBUK INSTAN SELEDRI DENGAN PENAMBAHAN VARIASI JENIS JERUK DAN BERAT GULA Open
Seledri (Apium graveolens L.) adalah tanaman yang memiliki banyak manfaat yang dapat diolah menjadi produk berupa minuman serbuk instan. Pembuatan serbuk instan seledri dengan penambahan sari jeruk dan gula pasir. Penelitian ini bertujuan …
View article: PENGARUH WAKTU PENYIMPANAN DAN VOLUME EKSTRAK DAUN SELEDRI DALAM PEMBUATAN YOGHURT SELEDRI
PENGARUH WAKTU PENYIMPANAN DAN VOLUME EKSTRAK DAUN SELEDRI DALAM PEMBUATAN YOGHURT SELEDRI Open
Seledri (Apium Graveolens L.) merupakan tanaman dari Family Apiaceae yang banyak dimanfaatkan sebagai sayur-mayur dan lalapan untuk pelengkap makanan terutama pada bagian batang dan daun seledri. Yoghurt merupakan salah satu produk hasil f…
View article: PHYSICAL, CHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF CELERY LEAF (APIUM GRAVEOLENS) HERBAL TEA
PHYSICAL, CHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF CELERY LEAF (APIUM GRAVEOLENS) HERBAL TEA Open
Celery (Apium Graveolens L.) is one type of herbal plant that is known to have many properties for human health. Despite its abundant availability, it has a relatively short shelf life, which is around 2-3 at room temperature. Celery can b…
View article: Potential as Photoprotective, Antioxidant and Anti-inflammatory of Flavonoid Isolate from Okra Fruit (Abelmoschus esculentus L.)
Potential as Photoprotective, Antioxidant and Anti-inflammatory of Flavonoid Isolate from Okra Fruit (Abelmoschus esculentus L.) Open
Long-term exposure to UV radiation can induce skin disorders, such as cancer and photo-allergic reactions.Natural products are being considered for their potential as non-irritating and effective sunscreen resources, owing to their UV abso…
View article: Karateristik Pasta Tomat (Solanum Lycopersicum) Melalui Teknologi Pasca Panen dengan Metode yang Berbeda
Karateristik Pasta Tomat (Solanum Lycopersicum) Melalui Teknologi Pasca Panen dengan Metode yang Berbeda Open
Tomat memiliki tingkat kandungan air yang tinggi, sehingga mampu mengalami kerusakan yang lebih cepat karena mikroba. Salah satu usaha yang dapat dilakukan untuk mengatasi permasalahan tersebut yaitu dengan mengolahnya menjadi pasta tomat.…
View article: Porositas Biochar Tempurung Kelapa
Porositas Biochar Tempurung Kelapa Open
Biochar adalah hasil pembakaran bahan organik dengan oksigen terbatas sehingga kaya akan kandungan karbon. Biochar merupakan salah satu bentuk material penangkap CO2. Biochar meimiliki potensi aplikasi yang sangat luas antara lain sebagai …
View article: THE EFFECT OF FILLER CONCENTRATION VARIATIONS AND DRYING TEMPERATURE ON JUWET (SYZYGIUM CUMINI) POWDER INSTANT DRINK
THE EFFECT OF FILLER CONCENTRATION VARIATIONS AND DRYING TEMPERATURE ON JUWET (SYZYGIUM CUMINI) POWDER INSTANT DRINK Open
Juwet fruit has a sour taste. The purple color of this ripe juwet comes from anthocyanins. Anthocyanins in fruit or vegetables can appear as red, purple, or blue, depending on the acidity (pH) conditions. Anthocyanins also act as a source …
View article: MAKING HIGHT ANTIOXIDANT MIX FRUIT POWDER WITH COMPOSITION VARIATIONS FRUIT AND DRYING TEMPERATURE
MAKING HIGHT ANTIOXIDANT MIX FRUIT POWDER WITH COMPOSITION VARIATIONS FRUIT AND DRYING TEMPERATURE Open
Making a drink mix fruit from the fruit of the banana ambon, california papaya, pumpkin and Solanum betaceum can be a way to enhance antioxidant content of their products, and will raise the value of fondness of the community towards it. T…
View article: Characteristics of Tamarind Seed Biochar at Different Pyrolysis Temperatures as Waste Management Strategy: Experiments and Bibliometric Analysis
Characteristics of Tamarind Seed Biochar at Different Pyrolysis Temperatures as Waste Management Strategy: Experiments and Bibliometric Analysis Open
Household activities and beverage industries that use tamarind often generate waste in the form of tamarind seeds. Tamarind seeds account for approximately 40% of the total weight of the fruit. If these tamarind seeds are not properly mana…
View article: Application online marketing for sales of various products with natural dyes for the community service program partnerships
Application online marketing for sales of various products with natural dyes for the community service program partnerships Open
Batik is an ancestral heritage of the Indonesian people whose existence is recognized by the international world. This article is one of the additional outcomes of a Community Service activity (PKM Dikti Grant), which is funded by the Mini…
View article: Application online marketing for sales of various products with natural dyes for the community service program partnerships
Application online marketing for sales of various products with natural dyes for the community service program partnerships Open
Batik is an ancestral heritage of the Indonesian people whose existence is recognized by the international world. This article is one of the additional outcomes of a Community Service activity (PKM Dikti Grant), which is funded by the Mini…
View article: Pelatihan Pengolahan Camilan Dawet Berbahan Dasar Daun Murbei (Morus alba L.) sebagai Upaya Diferensiasi Pangan Sehat di PKK RT 02 RW 06 Kelurahan Merjosari Malang
Pelatihan Pengolahan Camilan Dawet Berbahan Dasar Daun Murbei (Morus alba L.) sebagai Upaya Diferensiasi Pangan Sehat di PKK RT 02 RW 06 Kelurahan Merjosari Malang Open
Masyarakat Indonesia memiliki kebiasaan yang berbeda dengan masyarakat negara lain yaitu suka sekali jajan, baik membuat sendiri maupun membeli di jajanan kaki lima. Untuk mengantisipasi jajanan atau camilan yang tidak sehat, perlu memperh…
View article: Pengaruh Waktu Pengeringan dan Volume Larutan Buah Jeruk dalam Pembuatan Permen Jelly
Pengaruh Waktu Pengeringan dan Volume Larutan Buah Jeruk dalam Pembuatan Permen Jelly Open
Teknologi pembuatan produk permen mempunyai aspek seni yang lebih besar dibanding dengan pengolahan pangan modern lainnya. Kombinasi ilmu pengetahuan dan seni dilakukan untuk memodifikasi sifat-sifat gula yang merupakan bahan utama permen,…
View article: Pengaruh Suhu dan Waktu Pengeringan Terhadap Kadar Air dan Kadar Vitamin C pada Bubuk Cabai Rawit (Capsicum Frutescens L.)
Pengaruh Suhu dan Waktu Pengeringan Terhadap Kadar Air dan Kadar Vitamin C pada Bubuk Cabai Rawit (Capsicum Frutescens L.) Open
Tanaman cabai jenis cabai rawit (Capsicum Frustescens L) adalah komodidas sayuran yang banyak dibudidayakan. Salah satu kendala yang dihadapi oleh petani adalah harga yang fluktuatif dan tidak dapat bertahan lama karena memiliki karakteris…
View article: PELATIHAN PEMBUATAN SEDIAAN SERBUK DI MASA PANDEMI DI LINGKUNGAN RT 07 RW 05 KELURAHAN ARJOSARI BLIMBING MALANG
PELATIHAN PEMBUATAN SEDIAAN SERBUK DI MASA PANDEMI DI LINGKUNGAN RT 07 RW 05 KELURAHAN ARJOSARI BLIMBING MALANG Open
The Covid-19 pandemic has hit the world since January 2020, and until now the cases are still increasing. The impact is very global covering various aspects, covering all regions in the world including Indonesia and the city of Malang in p…
View article: PELATIHAN METODE PENGOLAHAN DAN PENGAWETAN PRODUK OLAHAN BUAH MURBEI PKK RT II RW VI KELURAHAN MERJOSARI KOTA MALANG
PELATIHAN METODE PENGOLAHAN DAN PENGAWETAN PRODUK OLAHAN BUAH MURBEI PKK RT II RW VI KELURAHAN MERJOSARI KOTA MALANG Open
Abstract. The potential for snack food market (snack) is very large in Indonesia where almost part of the Indonesian people eat 3 times a day more snacks than heavy meals. However, not all types of sn…
View article: PENENTUAN KADAR PROTEIN PADA SPIRULINA PLATENSIS MENGGUNAKAN METODE LOWRY DAN KJELDAH
PENENTUAN KADAR PROTEIN PADA SPIRULINA PLATENSIS MENGGUNAKAN METODE LOWRY DAN KJELDAH Open
Kadar protein yang sangat tinggi pada spirulina platensis atau ganggang hijau kebiruan ini bisa dimanfaatkan sebagai sumber protein untuk bahan baku industri makanan. Untuk memperoleh kandungan protein yg tinggi, terlebih dahulu dilakukan …
View article: The Empowerment Of Community In RT. 03 RW. 14 Sawojajar Sekarpuro Sub- District Pakis District Trough The Tin Fruit Productive Village Program
The Empowerment Of Community In RT. 03 RW. 14 Sawojajar Sekarpuro Sub- District Pakis District Trough The Tin Fruit Productive Village Program Open
The creative industry is a business activity that focuses on creation and innovation which must always be improved and developed in all regions in Indonesia, because it is rich in culture and natural resources. One example is RT 03 RW 14 S…
View article: PKM KELOMPOK WARGA RT 06 DAN 07 RW05 di LINGKUNGAN KELURAHAN ARJOSARI KECAMATAN BLIMBING MALANG JAWA TIMUR
PKM KELOMPOK WARGA RT 06 DAN 07 RW05 di LINGKUNGAN KELURAHAN ARJOSARI KECAMATAN BLIMBING MALANG JAWA TIMUR Open
Kota Malang adalah adalah kota yang terkenal dengan julukan kota pendidikan, kota wisata, kota surga kuliner, kota dingin, kota sejuk, dan kota bunga. Begitu banyak julukan yang mampu menghipnotis warga dari luar kota untuk hadir dikota Ma…
View article: EARLY STUDY OF BIOCHARCOAL QUALITY FROM POULTRY LIVESTOCK WASTE
EARLY STUDY OF BIOCHARCOAL QUALITY FROM POULTRY LIVESTOCK WASTE Open
Bio charcoal is one type of fuel in the form of charcoal made from various kinds of biological or biomass material, which includes agricultural waste, forestry waste, agro-industrial waste, animal waste from livestock waste. Bio charcoal i…
View article: The Use Of Spirulina In The Development Of High-Protein Bioindustry In Order To Optimize Public Health
The Use Of Spirulina In The Development Of High-Protein Bioindustry In Order To Optimize Public Health Open
The potential of spirulina as a healthy biomass for food or skin healthcare products such as soaps and facial masks need to be maximized. This is because the proteins and vitamins that are required by human can be found within spirulina, w…
View article: KAJIAN PENGGUNAAN VAKTOR (VAKUM EVAPORATOR) DALAM MEMPERTAHANKAN KANDUNGAN VITAMIN DAN ANTIOKSIDAN PADA MINUMAN SERBUK
KAJIAN PENGGUNAAN VAKTOR (VAKUM EVAPORATOR) DALAM MEMPERTAHANKAN KANDUNGAN VITAMIN DAN ANTIOKSIDAN PADA MINUMAN SERBUK Open
Instant Beverages are a food requirement that is difficult to separate from human life in this millennium. However, because human needs for fluids are far more than food, it is very important to pay attention to every food and beverage pro…
View article: Tinjauan karakteristik foam plastik mikroseluler polistirena dengan penambahan aditif pada teknologi superkritis
Tinjauan karakteristik foam plastik mikroseluler polistirena dengan penambahan aditif pada teknologi superkritis Open
Processing technology of microcellular plastic represents development of foaming conventional plastic process. The processing of microcellular plastic has been acknowledged as eco-friendly technology because this plastic is produced by the…
View article: Rancang Bangun Aplikasi Pelaporan Koperasi Wanita Bhakti Ibu Kota Malang
Rancang Bangun Aplikasi Pelaporan Koperasi Wanita Bhakti Ibu Kota Malang Open
Statute Cooperative and Koperasi Wanita Bhakti Ibu is prepare accountability report, as well as submission of work plan and budget plan of expenditure of cooperative expenditure at Rapat Anggota Tahunan (RAT) Forum. Presentation of account…
View article: Study of Packaging Variations on the Quality of Instant Tomato Powder Drinks
Study of Packaging Variations on the Quality of Instant Tomato Powder Drinks Open
Instant drinks are already a major requirement to fulfill human consumption in the era of globalization.According to the national health department, more than 5% of Indonesians consume instant drinks from various types.This figure is an op…