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Menampilkan 1–7 dari 7 artikel
Formulasi dan Evaluasi Parfum Aroma Dasar dari Minyak Atsiri Daun Aromatik Indonesia dengan Fiksatif Melati
Luthfiah Luthfiah
; Tasir Tasir
; Rahmawati Saleh
Jurnal Riset Rumpun Matematika dan Ilmu Pengetahuan Alam
Vol 4
, No 3
(2025)
The growing demand for natural, sustainable personal care products has driven interest in perfumes formulated with plant-based essential oils and natural fixatives. This study aims to develop and evaluate base-note perfumes using essential oils extracted from three Indonesian aromatic leaves—lemongrass (Cymbopogon citratus), basil (Ocimum basilicum), and kaffir lime (Citrus hystrix)—combined with jasmine (Jasminum sambac) oil as a fixative. Essential oils were extracted by hydrodistillation, and...
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Mikroenkapsulasi Minyak Bandeng Omega-3 Melalui Wet Rendering dan Netralisasi Alkali Teroptimasi untuk Mutu Oksidatif
Fattah, Nurlaeli
; Rahmawati Saleh
; Ernawati Jassin
; Imran Muhtar
Jurnal Riset Rumpun Matematika dan Ilmu Pengetahuan Alam
Vol 4
, No 3
(2025)
The use of fish oil as a natural source of omega-3 fatty acids, particularly EPA and DHA, often encounters challenges such as oxidative instability, unpleasant fishy odor, and variations in composition. This research focused on producing omega-3–enriched milkfish (Chanos chanos) oil that meets quality standards for microencapsulation, applying the wet rendering method followed by alkali neutralization with NaOH. The process involved varying temperatures of 70, 80, 90, and 100 °C and heating time...
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Subtitusi Ubi Ungu (Ipomoea batatas) pada Cake Coklat dengan Puding Agar Karakter Sebagai Dekorasi
Luthfiah Luthfiah
; Adilham Adilham
; Rahmawati Saleh
; Fifi Arfini
JURNAL RISET RUMPUN ILMU HEWANI
Vol 4
, No 2
(2025)
Cake is a wheat flour-based food product that is popular because of its sweet taste, soft texture, and attractive appearance. This study aims to evaluate the effect of purple sweet potato (Ipomoea batatas) paste substitution on the sensory, chemical, and physical quality of chocolate cake decorated with character pudding. The study was conducted in May–August 2025 at the Makassar Health Laboratory Center and the Chemistry Laboratory of the Pangkep State Agricultural Polytechnic. The study design...
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Fortifikasi Ekstrak Filamen Telur Ikan Terbang (Hirundichthys oxicheplus) dalam Saus Cabai
Rahmawati Saleh
; Luthfiah Luthfiah
; Adilham Adilham
; Andi Santi
; Rahmat Tola
Jurnal Riset Rumpun Matematika dan Ilmu Pengetahuan Alam
Vol 4
, No 2
(2025)
Flying fish (Hirundichthys oxycephlus) roe filaments, which are often considered as by-products, have high protein content and various essential nutrients, thus potentially increasing the nutritional value of food products. With innovation and in-depth research, this waste can be transformed into products with economic value while supporting the implementation of sustainability principles in the fisheries industry, in this case sauce as a flavoring that has become an important part of the food i...
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Analisis Mutu Sensorik dan Komposisi Kimia pada Cold Dessert dengan Penambahan Udang Vannamei (Litopeaneus vanname)
Luthfiah, Luthfiah
; Rahmawati Saleh
; Tasir, Tasir
; Ernawati Jassin
; Jihan Rasyieda
Jurnal Riset Rumpun Matematika dan Ilmu Pengetahuan Alam
Vol 4
, No 1
(2025)
Dessert as a dessert, which is part of culinary in various cultures. Dessert is not only a dessert, but also reflects creativity and innovation in the culinary field. This study aims to analyze the comparative level of adding vannamei shrimp (Litopeaneus Vanname) to the cold dessert formulation on sensory properties (color, aroma, texture, and taste) and chemical composition (protein content and fat content). The study was conducted experimentally using a Completely Randomized Design (CRD) with...
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Optimasi Parameter Kinetika Pengeringan Buah Mengkudu (Morinda citrifolia) dengan Pendekatan Solver Tools
Ernawati Jassin
; Imran Muhtar
; Rahmawati Saleh
; Luthfiah Luthfiah
; Ilham Ahmad
; Kusniati Kusniati
Jurnal Riset Rumpun Ilmu Tanaman
Vol 4
, No 1
(2025)
Noni (Morinda citrifolia L. (Rubiaceae) is a medicinal plant that contains bioactive compounds with antioxidant and antibacterial properties. More than 160 phytochemical components have been identified in noni plants, most of which are polyphenol and antioxidant compounds. The purpose of this study was to determine a mathematical model of thin-layer drying in maximizing the development that can identify the characteristics of noni fruit. This study used an experimental method with slicing thickn...
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Analisa Angka Kapang dan Khamir Pada Lulur Bedda Lotong Dengan Penambahan Rumput Laut (Eucheuma cottonii)
Rahmawati Saleh
; Andi Santi
; Tasir Pammula
; Ilham Ahmad
; Ernawati Jassin
; Afdalia Afdalia
Jurnal Riset Rumpun Matematika dan Ilmu Pengetahuan Alam
Vol 4
, No 1
(2025)
Bedda Lotong is a traditional scrub from the Bugis tribe of South Sulawesi, Indonesia. The name ‘Bedda Lotong’ literally means ‘black powder’ in Bugis language, referring to the distinctive black colour of this scrub which comes from its main ingredient, white glutinous rice that is roasted until burnt. The purpose of this study was to determine the number of colonies of moulds (thread moulds) and yeasts (one-celled fungi) in Bedda Lotong with the addition of Eucheuma cottoni seaweed. In additio...
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