https://repository.ukwk.ac.id/handle/123456789/5 <p><b>Wahana Wacana Hasil Analisis</p> Sat, 25 Apr 2026 01:38:21 GMT 2026-04-25T01:38:21Z https://repository.ukwk.ac.id/handle/123456789/1885 Title: EVALUASI WARNA DAN STABILITAS ANTOSIANIN UBI JALAR UNGU DALAM MINUMAN RINGAN ISOTONIK Authors: Susilowati, Sri; Handini Abstract: Anthocyanins as natural dyes can be applied to soft drinks, candy, and milk-based products such as yogurt and cheese. Anthocyanin for health benefits is its ability to capture free radicals and antioxidants. Cyanidin to be one type of anthocyanin primarily on purple sweet potato. Stability of anthocyanin is influenced by factors such as oxygen, pH, temperature, light, ionic metals (tin, iron, aluminum, and magnesium), ascorbic acid, and enzymes. Flavilium cation core of anthocyanin pigments shortage of electrons (positive charge) so that very reactive. The reactions that occur due to the presence of light, metal, high temperature, high pH, and chemical components generally cause damage anthocyanin. This study was conducted in two stages: first the extraction of anthocyanins from purple sweet potato by the method of subcritical water at a temperature of 115oC, 15 minutes at a pressure of 1.3 atm best results Yudiono study (2011). Both applications anthocyanin extract into 3 types of isotonic drinks and observed stability during storage. Using a completely randomized design nested pattern of program Design Expert 7.0.0 followed by Tukey's Test. This study aims to: (1) determine the stability of purple sweet potato anthocyanin extract was applied into isototonik soft drinks, (2) obtain the components in soft drinks isototonik that affect the stability of anthocyanin extracts. Wed, 01 Jan 2014 00:00:00 GMT https://repository.ukwk.ac.id/handle/123456789/1885 2014-01-01T00:00:00Z https://repository.ukwk.ac.id/handle/123456789/1884 Title: PENGARUH SUHU AIR PERENDAMAN DAN LARUTAN PENYEGAR PADA BUNGA MAWAR POTONG Authors: Susilowati, Sri; Handini Mon, 01 Jun 2015 00:00:00 GMT https://repository.ukwk.ac.id/handle/123456789/1884 2015-06-01T00:00:00Z https://repository.ukwk.ac.id/handle/123456789/1827 Title: PEMERIKSAAN SAKSI SECARA TIDAK URUT DALAM PERKARA PIDANA DITINJAU DARI UU NO. 8 TAHUN 1981 TENTANG KITAB UNDANG-UNDANG HUKUM ACARA PIDANA Authors: Sitanggang, Paraou Paskalis Abstract: Penelitian ini berangkat dari kenyataan dalam praktek peradilan di Pengadilan Negeri Malang, dimana dalam dalam satu perkara No 53/Pid.B/2013/ PN.Mlg. Dalam perkara tersebut pemeriksaan saksi-saksi dipersidangan dilakukan secara tidak urut, artinya saksi pelopar yang seharusnya dipanggil dan diperiksa sebagai saksi terlebih dahulu, tetapi justru sebaliknya, saksi pelopor dihadirkan dan didengar keterangannya justru diakhir setelah semua saksi-saksi lain diperiksa. Dalam konteks KUHAP saksi pelapor seharusnya diperiksa terlebih dahulu. Hal ini sesuai dengan Pasal 160 ayat (1) huruf a Kitab Undang-undang Hukum Acara Pidana (KUHAP) juga menyebutkan bahwa “Saksi dipanggil ke dalam ruang sidang seorang demi seorang menurut urutan yang dipandang sebaik-baiknya oleh hakim ketua sidang setelah mendengar pendapat penuntut umum, terdakwa atau penasihat hukum”. Hakim dalam melakukan pemeriksaan dalam perkara tersebut berpendapat bahwa sidang harus dilakukan sesegara mungkin sesuai azas peradilan “sederhana, cepat dan biaya ringan”, dan juga harus memperhatikan Surat Edaran Mahkamah Agung Nomor: Surat Edaran Mahkamah Agung No. 3 Tahun 1998 tentang Penyelesaian Perkara. Saksi pelapor yang sudah dipanggil berkali-kali dan yang bersangkutan tidak hadir, maka sidang harus tetap dilanjutkan. Jika tidak demikian, maka sidang akan berlarut-larut, yang tentunya akan bertentangan dengan azas tersebut Dalam KUHAP dan juga Surat Edaran Mahkamah Agung tersebut. Peneliti berpendapat bahwa seharusnya hakim dalam memeriksa perkara selain memperhatikan azas peradilan dan Surat Edaran Mahkamah sebagaimana disebutkan diatas, harus mengutamakan tujuan hakiki dari hukum yaitu keadilan. Jadi seharusnya tidak hanya mengejar soal kepastian hukum. Mon, 01 Jun 2015 00:00:00 GMT https://repository.ukwk.ac.id/handle/123456789/1827 2015-06-01T00:00:00Z https://repository.ukwk.ac.id/handle/123456789/1822 Title: ANALISIS EFISIENSI PENGOLAHAN TERHADAP AKTIVITAS ANTOSIANIN UBI JALAR UNGU (var.Ayamurasaki) PADA BERBAGAI TINGKATAN PROSES Authors: Handini; Wijana, Susinggih Abstract: The potential of purple sweet potato as a raw material for the food industry is very large, considering the abundant material resources available, due to easy cultivation and a short harvest period, besides that purple sweet potato also has high flexibility in processing, its nutritional content is quite complete even some substances among them is very important for the body because it functions physiologically namely anthocyanins and carotenoids as antioxidants. The study used a randomized block design (RBD) with a single factor and treatment, namely making chips, dried noodles, flour and purple sweet potato jelly candy. Furthermore, organoleptic testing and analysis of the financial feasibility of the product are carried out. Statistical analysis of research data using various analysis methods (Analysis of Variant or Anova). The results showed that purple sweet potato products in the manufacture of flour, chips and dried noodles produced ingredients that could still be maintained. The highest anthocyanin content obtained in flour products was 190,938 mg/g, the highest antioxidant activity in flour products was 20,019%. Organoleptically flour products have a level of consumer acceptance. Means that the flour products have a high selling value, ready to be efficient, durable and beneficial to health. Besides that, purple sweet potato products in the financial feasibility analysis are stated to meet the eligibility requirements with a BEP value of Rp.206,904,198.00, the payback period value is achieved at 1 year 2 months, the NPV value is Rp. 1,017,378,075.12. and the business efficiency value of kelor leaf extract (R / C) is 1.5. This means that the business is efficient and profitable in accordance with the criteria of business efficiency, namely if the value of R / C> 1. Fri, 01 Jun 2018 00:00:00 GMT https://repository.ukwk.ac.id/handle/123456789/1822 2018-06-01T00:00:00Z