Analog rice, also known as artificial rice, is a rice substitute made from a combination of local flours, including sorghum flour, mocaf flour, and glucomannan. Incorporating Moringa leaves into analog rice flour offers potential health... more
Analog rice, also known as artificial rice, is a rice substitute made from a combination of local flours, including sorghum flour, mocaf flour, and glucomannan. Incorporating Moringa leaves into analog rice flour offers potential health benefits due to its anti-diabetic and antihyperglycemic effects, which lowers blood sugar levels and HbA1C levels in individuals with Diabetes Mellitus. This study aims to develop analog rice using a combination of sorghum, mocaf, and glucomannan flour and to determine its sensory properties and fiber content. This study employed an experimental design, with Moringa leaf flour substitutions divided into P1 (0%), P2 (2%), P3 (4%), P4 (6%), P5 (8%), and P6 (10%), using a Completely Randomized Design (CRD). Sensory evaluation was done using the hedonic test, involving 25 trained panelists who assessed taste, aroma, color, and texture. Fiber content was analyzed using the enzymatic gravimetric test. Data were analyzed using a one-way ANOVA test, followed...
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Abstrak : Dampak bencana alam berupa gempa bumi yang sangat signifikan terjadi di Provinsi Nusa Tenggara Barat 2018 telah merusak infrastruktur dan aset-aset ekonomi produktif di wilayah permukiman seperti pertokoan, lahan pertanian dan... more
Abstrak : Dampak bencana alam berupa gempa bumi yang sangat signifikan terjadi di Provinsi Nusa Tenggara Barat 2018 telah merusak infrastruktur dan aset-aset ekonomi produktif di wilayah permukiman seperti pertokoan, lahan pertanian dan kegiatan usaha mikro kecil dan menengah. Atas dasar permasalahan tersebut, telah diupayakan kegiatan pendampingan dalam rangka pemulihan ekonomi masyarakat yang terdampak bencana khususnya di Desa Sugian Lombok Timur melalui pengolahan produk jambu mete.Kegiatan ini bertujuan untuk meningkatkankapasitas masyarakat dan kelembagaan ekonomi khususnya pengolahan jambu mete, memulihkan usaha ekonomi produktif masyarakat berdasarkan pembangunan berkelanjutan yang lebih baik dan aman, serta meningkatkan dukungan pemerintah daerah dan stakeholder dalam upaya pemulihan dan peningkatan kegiatan ekonomi masyarakat pascabencana. Pelaksanaan pendampingan dilakukan melalui kajian awal dan berorientasi pada pembangunan berkelanjutan dan perekonomian dengan prins...
Susu kambing dalam kondisi segar merupakan bahan pangan yang rentan mengalami kerusakan dan memiliki aroma perengus sehingga kurang diminati. Salah satu upaya untuk mengatasi hal tersebut adalah pengolahan menjadi kefir dengan penambahan... more
Susu kambing dalam kondisi segar merupakan bahan pangan yang rentan mengalami kerusakan dan memiliki aroma perengus sehingga kurang diminati. Salah satu upaya untuk mengatasi hal tersebut adalah pengolahan menjadi kefir dengan penambahan puree pisang bile. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh puree pisang bile terhadap kualitas kefir susu kambing. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan satu faktor (perbedaan konsentrasi puree pisang bile : 0%, 10%, 20%, 30%, 40%, 50%) yang diulang sebanyak 3 kali sehingga diperoleh 18 unit percobaan. Adapun parameter yang diuji adalah total Bakteri Asam Laktat (BAL), viabilitas Bakteri Asam Laktat (BAL), total asam tertitrasi (TAT), derajat keasaman (pH), viskositas dan sifat sensoris meliputi aroma, warna, kekentalan dan rasa. Data hasil pengamatan dianalisis dengan analisis keragaman pada taraf nyata 5% menggunakan Co-Stat. Apabila terdapat beda nyata, dilakukan uji lanjut dengan uji Beda Nyata Jujur ...
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The study investigated the characteristics of chitosan-maltodextrin (CS-MD) nanoparticles incorporating coconut shell liquid smoke at various formulations. Chitosan-maltodextrin nanoparticles were prepared with the addition of 1.0% sodium... more
The study investigated the characteristics of chitosan-maltodextrin (CS-MD) nanoparticles incorporating coconut shell liquid smoke at various formulations. Chitosan-maltodextrin nanoparticles were prepared with the addition of 1.0% sodium tripolyphosphate (TPP) into a solution of liquid smoke. Sample consisting of CS-MD nanoparticles in 1.0% acetic acid without liquid smoke was used as a control. CS-MD nanoparticles were also evaluated at elevated temperatures (40 and 50oC) for 15 min. The CS-MD nanoparticles with the liquid smoke resulted in the range of pH from 2.41 to 3.02; viscosity 10.83 cP 11.77 cP; particle size 1.3 nm 12.7 nm and the zeta potential (-6.53) mV – (+3.12) mV. While, the control CS-MD nanoparicles without coconut shell liquid smoke showed pH 3.09; viscosity 11.17 cP; particle size 343.86 nm and the zeta potential (+5.17) mV.
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Tujuan dari penelitian ini adalah untuk menentukan proporsi terbaik penambahan NaCl pada ekstrak daun san-sakng (Albertisia papuana Becc.) yang dapat menghasilkan akseptibilitas tertinggi oleh panelis semi terlatih. Objek penelitian ini... more
Tujuan dari penelitian ini adalah untuk menentukan proporsi terbaik penambahan NaCl pada ekstrak daun san-sakng (Albertisia papuana Becc.) yang dapat menghasilkan akseptibilitas tertinggi oleh panelis semi terlatih. Objek penelitian ini adalah ekstrak daun san-sakng dengan penambahan NaCl sebesar 0,2 %, 0,4%, 0,6%, dan 0,8%. Metode pengumpulan data yang digunakan adalah pengamatan karakteristik ekstrak daun san-sakng meliputi perhitungan rendemen, total padatan terlarut, analisa asam amino glutamat bebas, dan uji sensoris dengan beberapa tahapan yaitu seleksi paneli s, uji stimulus rasa dasar, pelatihan panelis, dan uji kesukaan atribut rasa. Hasil pengamatan pada ekstrak daun san-sakng adalah rendemen sebesar 3,6 %, total padatan terlarut sebesar 4,8 °Brix, dan kadar asam amino glutamat bebas sebesar 21,43 mg/gr. Hasil uji kesukaan atribut rasa pada panelis semi terlatih menunjukkan bahwa perlakuan ekstrak daun san-sakng dengan penambahan 0,6% NaCl sebesar 4,8 (suka), dimana ber...
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The ingredients of rice analogue used in this research are corn (Zea mays), lebui or pigeon pea (Cajanus cajan (L.) Millsp.), mocaf (fermented cassava) and seaweed (Euchema cottonii) which was formulated in different compositions of... more
The ingredients of rice analogue used in this research are corn (Zea mays), lebui or pigeon pea (Cajanus cajan (L.) Millsp.), mocaf (fermented cassava) and seaweed (Euchema cottonii) which was formulated in different compositions of amylose and amylopectin namely formula F30 (contain 30% amylose) and F31 (contain 31% amylose) (F30 and F31 Formula). Nutritive and bioactive compounds in the ingredients are supposed to have a role in the activity of blood pressure reduction. Therefore, this research aimed to determine whether the rice analogue in the two formulas can reduce blood pressure in Wistar rats, both in normotensive and hypertensive conditions. The rice analogue was prepared with a composition as the formula, followed by chemical content analysis and in vivo experiment. In the in vivo experiment, rats were divided into two major groups. One was the normotensive group, and the other was the hypertensive group (induced by dexamethasone). Blood pressure measurements were carried ...
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Tujuan penelitian ini untuk menentukan proporsi tepung daun kelor dan tepung rumput laut pada berbagai konsentrasi yang difortifikasikan pada pembuatan mie “JENIuS” (Mie Jagung Enak Nutrisi Instan untuk Sehat). Penelitian dilaksanakan di... more
Tujuan penelitian ini untuk menentukan proporsi tepung daun kelor dan tepung rumput laut pada berbagai konsentrasi yang difortifikasikan pada pembuatan mie “JENIuS” (Mie Jagung Enak Nutrisi Instan untuk Sehat). Penelitian dilaksanakan di laboratorium menggunakan rancangan acak lengkap faktor tunggal terdiri 6 perlakuan dan tiga ulangan, yaitu konsentrasi tepung jagung : mocaf : tepung daun kelor : tepung rumput laut E. spinosum yaitu P1 (65%: 20% : 0%: 15%); P2 (65%: 20% : 3%: 12%); P3 (65%: 20% : 6%: 9%); P4 (65%: 20% : 9%: 6%); P2 (65%: 20% : 12%: 3%); P2 (65%: 20% : 15%: 0%). %). Data dianalisis dengan analisis keragaman (Analysis of Variance) pada taraf nyata 5% dengan menggunakan software Co-Stat. Apabila terdapat beda nyata, maka diuji lanjut dengan metode beda nyata jujur. Hasil penelitian menunjukkan bahwa konsentrasi penambahan tepung daun kelor dan tepung rumput laut memberikan pengaruh yang berbeda nyata terhadap kadar air, kadar lemak, kadar protein, kadar iodium, kadar ...
Nanoencapsulated compound of san-sakng leaf extract from spray dried method can be utilized as food flavoring. The purpose of this study was to produce a spray-dried extract of san-sakng leaf and to determine the effects of different on... more
Nanoencapsulated compound of san-sakng leaf extract from spray dried method can be utilized as food flavoring. The purpose of this study was to produce a spray-dried extract of san-sakng leaf and to determine the effects of different on the structure and physical properties a powder. Four different wall material types were 10% (w/v) maltodextrin; 9.5% (w/v) maltodextrin and 0,5 % (w/v) chitosan; 9% (w/v) maltodextrin and 1 % (w/v) chitosan; 8,5% (w/v) maltodextrin and 1,5 % (w/v) chitosan. Parameters observed in this study based on their physicochemical properties and morphological of the encapsulated powder. Results showed that combination of Mo and Cs nanoparticles have spherical, smooth and a slightly dented surface. The highest amounts of free glutamic acid were found in 9% (w/v) maltodextrin and 1% (w/v) chitosan nanoparticles (21,09%). Color value obtained had the yellowness value, yield of 49,52%, αw of 0,39, bulk density of 0,73 moisture content of 8,44%, and particle size o...
ABSTRAK Produk patiseri (biskuit, cake dan roti) sebagian besar menggunakan tepung terigu sebagai salah satu bahan utamanya. Akan tetapi karena ketersediannya yang masih impor maka perlu dicari alternatif tepung lain, salah satunya mocaf.... more
ABSTRAK Produk patiseri (biskuit, cake dan roti) sebagian besar menggunakan tepung terigu sebagai salah satu bahan utamanya. Akan tetapi karena ketersediannya yang masih impor maka perlu dicari alternatif tepung lain, salah satunya mocaf. Mocaf memiliki kandungan karbohidrat yang tinggi dan untuk meningkatkan nilai proteinnya perlu ditambah dengan tepung kacang-kacangan yaitu tepung kacang hijau. Tujuan penelitian ini adalah untuk mengetahui proporsi antara mocaf, tepung kacang hijau dan tepung terigu yang tepat untuk menghasilkan biskuit, cake dan roti mocaf yang berkualitas. Penelitian ini menggunakan Rancangan Acak Lengkap dengan 1 faktor terdiri 6 level, untuk biskuit mocaf (BM), cake mocaf (CM) dan roti mocaf (RM) dengan proporsi mocaf : tepung terigu : tepung kacang hijau berturut-turut yaitu 100:0:0; 90:0:10; 80:5:15; 70:10:20; 60:15:25; 50:20:30, dan diulang 3 kali sehingga diperoleh 18 satuan percobaan. Hasil penelitian menunjukkan bahwa biskuit mocaf perlakuan 6 (mocaf 50%...
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The Encapsulation process can protect the active compounds in palm sap by utilizing a coating material. Coating materials that can be used are chitosan and maltodextrin. The purpose of this research was to determine the effect of chitosan... more
The Encapsulation process can protect the active compounds in palm sap by utilizing a coating material. Coating materials that can be used are chitosan and maltodextrin. The purpose of this research was to determine the effect of chitosan and maltodextrin concentrations on the encapsulation process on the quality of arenga sugar powder. The research design used a completely randomized design with 2 factors. The first factor was chitosan (0%, 1%, and 2%). The second factor was the concentration of maltodextrin (50% and 100%). The analysis included water content, antioxidant activity, reducing sugars, total phenols, ash content, yield, color, morphology and particle size, and organoleptics (taste and aroma). The best treatments obtained were 2% chitosan (C3) and maltodextrin 100% (M2) with 1.23% water content; antioxidant activity of 37.26%; reducing sugar of 6.57%; total phenol of 7.45%; ash content of0.69%; yield of 24.02%; ⁰Hue of80.04; particle size of331.23 µm with smooth surface...
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Sustainable Food House is a program to optimize the use of environmentally friendly yards, and is designed to help meet family quality and nutritional needs, food diversification based on local resources, plant conservation, and... more
Sustainable Food House is a program to optimize the use of environmentally friendly yards, and is designed to help meet family quality and nutritional needs, food diversification based on local resources, plant conservation, and increasing household income through non-rice based household creative industries for local food processing. . The objectives of this community service program (1) increase knowledge and skills, awareness and motivate the people of Pringgabaya Village, especially the group of housewives in the use of vacant land or yards, (2) apply some simple techniques for planting yards and their maintenance that can be implemented effectively. easy for the people. The types of plants that are planted in the yard are types of vegetables that can support daily needs and the rest can be sold. Methods of activities carried out include socialization, training, and practice starting from land preparation, maintenance, development, implementation and demonstration. This activity...
This study aims to determine the effect of addition winged bean and konjac flour on the quality of instant corn noodles. The experimental design used was a Completely Randomized Design (CRD) with one factor. The factor which is done in... more
This study aims to determine the effect of addition winged bean and konjac flour on the quality of instant corn noodles. The experimental design used was a Completely Randomized Design (CRD) with one factor. The factor which is done in the formulation of adding winged bean flour and konjac flour consisting of six treatments. The treatment was P (presentation of cornflour : mocaf: konjac flour : winged bean flour) included P1 (65% : 20% : 0% : 15%); P2 (65% : 20% : 3% : 12%); P3 (65% : 20% : 6% : 9%); P4 (65% : 20% :9% : 6%); P5 (65% : 20% : 12% : 3%) and P6 (65% : 20% : 15% : 0%). The measured parameters of noodle quality are water content, protein content, dietary fiber content, fat content, calcium content, color, cooking time, cooking loss, rehydration, and organoleptic quality including taste, aroma, and texture. The addition of winged bean flour and konjac flour gives a significantly different effect on Moisture content, protein content, dietary fiber content, fat content, Ca c...
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This study aims to determine the best probiotic concentration and shelf life by adding the probiotic bacteria which were compared by using two types of probiotic bacteria in order to improve the quality and shelf life of Mozzarella cheese... more
This study aims to determine the best probiotic concentration and shelf life by adding the probiotic bacteria which were compared by using two types of probiotic bacteria in order to improve the quality and shelf life of Mozzarella cheese from buffalo milk. Fresh raw buffalo milk from Sumbawa and starter cultures of Lactobacillus casei and Lactobacillus bulgaricus were used from Pusat Studi Pangan dan Gizi, Gadjah Mada University. The coagulants were calf microbial rennet (Mucor miehei) and citrit acid derived by Husbandry Laboratorium of Mataram University.The study was designed through using complete two factorial randomized design with treatment concentration of each types of probiotics are 10% until 15% and storage time for 0, 7, and 14 days. The results of the research showed that the probiotic concentration and the storage time influence on chemical, organoleptic and microbiological quality of Mozzarella cheese in which containing L. casei and L. bulgaricus. Based on the organ...
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The aim of the study was to investigate the antioxidative and antimicrobial activities of liquid smoke (LS) nanocapsules from coconut shell using chitosan and maltodextrin as encapsulants and its application on tuna fish preservation.... more
The aim of the study was to investigate the antioxidative and antimicrobial activities of liquid smoke (LS) nanocapsules from coconut shell using chitosan and maltodextrin as encapsulants and its application on tuna fish preservation. Nanocapsules were prepared by three variations of chitosan (CS)–maltodextrin (MD) i.e. CS (0.5% w/v) and MD (9.5% w/v) in acetic acid (1.0% v/v), only MD (10% w/v) in LS, and a mixture of CS (1.5% w/v) and MD (8.5% w/v) in LS. The experimental factor of varying nanocapsules concentration 0%; 2.5%; 5.0%; 7.5% and 10% w/w was used to evaluate the antioxidative and antimicrobial activities in fresh tuna fish stored at ambient temperature for 0, 12, 24, 36 and 48 h. Fresh tuna minced fish was observed for TVB-N, TPC and sensory evaluation. Results indicated that nanocapsules mixture of CS and MD in LS showed higher value in parameters evaluated i.e. total phenolic, total acid and radical scavenging activity. The addition of nanocapsules prepared of a mixtu...
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The most important part of coconut fruit is coconut meat that contains some chemical substances such as protein, carbohydrates, and oil. These substances present also in food preparing from coconut meat, including coconut... more
The most important part of coconut fruit is coconut meat that contains some chemical substances such as protein, carbohydrates, and oil. These substances present also in food preparing from coconut meat, including coconut milk. Some traditional of Indonesian‘s foods prepared from coconut milk will soon spoilage due to chemical changes of the substances. Oil hydrolysis liberates free fatty acids and glycerol. Free fatty acids of short chain are odorous. Hydrolysis is catalyzed by lipase. The optimum temperature of this enzyme activity is 30–40 o C, the range of room temperature, therefore the coconut milk contained food will be odorous or off flavor in a relative short time. Time has a role in determining the amount of hydrolyzed product. The longer time the greater result, unless there is an inhibitor. The purpose of this research is to know the influence of heating time of coconut milk on free fatty acids formation. The experimental design used i...
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Saos tomat merupakan produk olahan tomat yang paling banyak diproduksi secara komersil. Salah satu daerah yang banyak menjual bahan makanan (seperti bakso bakar, sosis bakar, bakso kuah, telur gulung dan sebagainya) yang memerlukan saos... more
Saos tomat merupakan produk olahan tomat yang paling banyak diproduksi secara komersil. Salah satu daerah yang banyak menjual bahan makanan (seperti bakso bakar, sosis bakar, bakso kuah, telur gulung dan sebagainya) yang memerlukan saos tomat adalah di Kebun Duren Selagalas. Tujuan dari kegiatan pengabdian ini adalah untuk meningkatkan keterampilan masyarakat khususnya di Kebun Duren dalam mengolah tomat menjadi saos tomat sehingga dapat menghasilkan saos yang bermutu dan baik bagi kesehatan dan dapat pula meningkatkan perekonomian masyarakat. Metode yang digunakan dalam pengabdian adalah sosialisasi dan penyuluhan kepada masyarakat Peserta sosialisai sangat antusias mengikuti kegiatan dan dibuktikan dengan aktifnya peserta saat diskusi dan serius dalam mengikuti jalannya proses pemberian materi yang disampaikan tim dosen. Peserta mengerti dan memahami proses pengolahan saos tomat yang baik dan benar serta diharapkan dapat menerapkan proses tersebut di kelurahan Kebun Duren baik unt...
lkan merupakan salah satu bahan pangan yang mudah mengalami kerusakan, dalam kurun waktu 8 jam mengalami proses perubahan mengarah kebusukan. Oleh karena itu, perlu dilakukan proses pengolahan dengan cara mengolah menjadi produk pangan... more
lkan merupakan salah satu bahan pangan yang mudah mengalami kerusakan, dalam kurun waktu 8 jam mengalami proses perubahan mengarah kebusukan. Oleh karena itu, perlu dilakukan proses pengolahan dengan cara mengolah menjadi produk pangan siap saji seperti abon ikan, dendeng ikan dan kerupuk ikan. Tujuan kegiatan lbM ini adalah memberi pendampingan bagi Mitra untuk mengolah daging ikan yang sesuai standar proses, higienitas dan sanitasi pengolahan menjadi aneka produk dan pendampingan perluasan jaringan pengemasan produk yang dihasilkan. Melode yang digunakan adalah Pelatihan dan Pendampingan dengan metode Pendidikan Orang Dewasa (POD) atau Androgogi dengan menekankan partisipasi aktif dari anggota kelompok UD‘ Kurnia untuk demonstrasi produksi aneka produk olahan ikan seperti abon ikan, dendeng ikan dan kerupuk ikan. Sedangkan UD. Askol unluk manajemen usaha dan desain perluasan pemasaran. Teknik pelatihan dan pendampingan ini adalah teknik partisipatif. Kegiatan juga dilaksanakan sec...
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Tujuan penelitian ini untuk menentukan proporsi tepung daun kelor dan tepung rumput laut pada berbagai konsentrasi yang difortifikasikan pada pembuatan mie “JENIuS” (Mie Jagung Enak Nutrisi Instan untuk Sehat). Penelitian dilaksanakan di... more
Tujuan penelitian ini untuk menentukan proporsi tepung daun kelor dan tepung rumput laut pada berbagai konsentrasi yang difortifikasikan pada pembuatan mie “JENIuS” (Mie Jagung Enak Nutrisi Instan untuk Sehat). Penelitian dilaksanakan di laboratorium menggunakan rancangan acak lengkap faktor tunggal terdiri 6 perlakuan dan tiga ulangan, yaitu konsentrasi tepung jagung : mocaf : tepung daun kelor : tepung rumput laut E. spinosum yaitu P1 (65%: 20% : 0%: 15%); P2 (65%: 20% : 3%: 12%); P3 (65%: 20% : 6%: 9%); P4 (65%: 20% : 9%: 6%); P2 (65%: 20% : 12%: 3%); P2 (65%: 20% : 15%: 0%). %). Data dianalisis dengan analisis keragaman (Analysis of Variance) pada taraf nyata 5% dengan menggunakan software Co-Stat. Apabila terdapat beda nyata, maka diuji lanjut dengan metode beda nyata jujur. Hasil penelitian menunjukkan bahwa konsentrasi penambahan tepung daun kelor dan tepung rumput laut memberikan pengaruh yang berbeda nyata terhadap kadar air, kadar lemak, kadar protein, kadar iodium, kadar ...
Latar Belakang: Emping jagung merupakan produk diversifikasi pangan yang dapat mendukung pengembangan agroindustri pedesaan dan meningkatkan nilai tambah. Pengolahan yang tepat diperlukan untuk mendapatkan emping bermutu. Tujuan:... more
Latar Belakang: Emping jagung merupakan produk diversifikasi pangan yang dapat mendukung pengembangan agroindustri pedesaan dan meningkatkan nilai tambah. Pengolahan yang tepat diperlukan untuk mendapatkan emping bermutu. Tujuan: Meningkatkan ekonomi masyarakat melalui meningkatkan pengetahuan dan keterampilan mengenai pengolahan dan pengemasan produk emping jagung agar mempunyai mutu yang baik dan berdaya jual tinggi. Metode : ceramah mengenai berbagai cara pengolahan emping jagung sehingga menjadi produk yang bermutu dan berkualitas, demonstrasi cara pengolahan yang diikuti dengan praktek oleh peserta pelatihan, dan pendampingan pembuatan design dan pemilihan kemasan yang baik dan menarik. Metode diskusi juga digunakan dalam kegiatan ini. Sebagai upaya untuk dapat lebih memahami permasalahan yang dihadapi mitra yang sifatnya mendukung maupun menghambat. Hasil : Kegiatan pelatihan Pengolahan hingga pengemasan produk ini dilakukan di Desa Dasan Geres, Kabupaten Lombok Barat. Pembuat...
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Aimed of this study was to determine the effect of the concentration of liquid smoke powder of coconut (Cocos nucifera Linn) and storage time and their interaction in maintaining the quality of smoked milkfish presto. The chemical... more
Aimed of this study was to determine the effect of the concentration of liquid smoke powder of coconut (Cocos nucifera Linn) and storage time and their interaction in maintaining the quality of smoked milkfish presto. The chemical qualities were based on water content and crude protein content, and the organoleptic qualities were based on colour, odour, texture and flavour. The research was conducted in Randomized Complete Block with two factorial design. The first factor was the concentration of liquid smoke powder 0%, 5% and 10%; whereas the second factor was storage time 0, 2 and 4th days at room temperature; using 3 replications. The results showed that smoking process with different concentration of liquid smoke powder and different storage time affect the chemical and organoleptic qualities of milkfish presto smoke, between 2 treatments their interaction gave significant effect (p <0.05) on milkfish presto smoke chemical quality and shows the linear pattern of trends (55.03...
Kakao merupakan komoditas unggulan sektor perkebunan Kabupaten Lombok Utara (KLU), dan sudah lama dikembangkan dengan dukungan agroklimat dan lahan untuk budidaya. Namun, komoditas kakao belum ditangani secara optimal terutama penggunaan... more
Kakao merupakan komoditas unggulan sektor perkebunan Kabupaten Lombok Utara (KLU), dan sudah lama dikembangkan dengan dukungan agroklimat dan lahan untuk budidaya. Namun, komoditas kakao belum ditangani secara optimal terutama penggunaan teknologi produksi dan pascapanen sehingga nilai tambah yang diperoleh petani relatif kecil. Oleh karena itu, pengembangan teknologi tepat guna dalam rangka peningkatan pendapatan petani dan peningkatan produksi kakao secara berkelanjutan harus dilakukan. Salah satu upaya yaitu mengintegrasikan kawasan perkebunan kakao dengan obyek wisata disekitar kebun menjadi sebuah kawasan agrowisata “Kampung Coklat” di Dusun Senara (KCS) Desa Genggelang Kec. Gangga. Pengembangan KCS menjadi daya tarik wisatawan domestik maupun mancanegara untuk datang ke KLU. Guna meningkatkan nilai tambah biji kakao yang hanya dijual dalam bentuk gelondongan atau biji kering maka diperlukan teknologi pengolahan kakao menjadi aneka produk yang dapat dinikmati langsung oleh...
Tujuan dari peneliatian ini adalah untuk mengetahui pengaruh konsentrasi ki- tosan dan maltodekstrin pada proses enkapsulasi terhadap mutu gula semut aren.. Rancangan Penelitian menggunakan Rancangan Acak Lengkap dengan 2 faktor. Faktor... more
Tujuan dari peneliatian ini adalah untuk mengetahui pengaruh konsentrasi ki- tosan dan maltodekstrin pada proses enkapsulasi terhadap mutu gula semut aren.. Rancangan Penelitian menggunakan Rancangan Acak Lengkap dengan 2 faktor. Faktor pertama kitosan (0%, 1%, dan 2%). Faktor kedua yaitu konsentrasi maltodekstrin (50% dan 100%). Analisis yang dilakukan diantaranya kadar air, aktivitas antioksidan, gula re- duksi, total fenol, kadar abu, rendemen, warna, morfologi dan ukuran partikel, dan or- ganoleptik (rasa dan aroma). Perlakuan terbaik yang didapatkan adalah perlakuan ki- tosan 2% (C3) dan maltodekstrin 100% (M2) dengan kadar air 1,23%; aktivitas antioksi- dan 37,26%; gula reduksi 6,57%; fenol total 7,45%; kadar abu 0,69%; rendemen 24,02%; ⁰Hue 80,04; ukuran partikel 331,23 µm dengan morfologi permukaan halus ben- tuk tidak beraturan; organoleptik aroma agak suka dan aroma khas gula semut agak lemah; organoleptik rasa suka dan manis.
Desa Santong, Kecamatan Kayangan, Kabupaten Lombok Utara, memiliki potensi alam yang cocok untuk pengembangan tanaman stroberi, didukung adanya destinasi wisata alam (ekowisata) berupa air terjun. Untuk mendukung pengembangan Desa... more
Desa Santong, Kecamatan Kayangan, Kabupaten Lombok Utara, memiliki potensi alam yang cocok untuk pengembangan tanaman stroberi, didukung adanya destinasi wisata alam (ekowisata) berupa air terjun. Untuk mendukung pengembangan Desa Santong sebagai desa agrowisata berbasis stroberi, dilaksanakan kegiatan pengabdian kepada masyarakat yang bertujuan untuk (1) Melakukan pengembangan tanaman stroberi melalui introduksi dan replikasi teknologi produksi dan pembibitan tanaman stroberi dan (2) Melakukan fasilitasi dan pendampingan untuk mewujudkan Desa Santong menjadi Desa Agrowisata Stroberi di Kabupaten Lombok Utara. Metode yang digunakan dalam kegiatan pengabdian kepada masyarakat ini metode Participatory Action and Learning System (PALS). Dari kegiatan yang dilaksanakan Tim Pengabdian kepada Masyarakat, dapat disimpulkan bahwa tujuan kegiatan tersebut telah dapat tercapai. Tujuan pertama, tercapai dengan adanya pengetahuan dan keterampilan teknologi budidaya dan pembibitan tanaman st...
Liquid smoke (LS) produced through refining process from crude coconut shell liquid smoke, and potentially as food preservative because of some chemical composition roles as antioxidative and antibacterial. However, the liquid form of LS... more
Liquid smoke (LS) produced through refining process from crude coconut shell liquid smoke, and potentially as food preservative because of some chemical composition roles as antioxidative and antibacterial. However, the liquid form of LS has limited point for handling and the physicochemical properties are easy to change during storage. So that, there is a need to convert liquid to solid (powder) and protected its bioactive compound using encapsulation technique. This process is unique and has special technique, because the major proportion of LS are composed of water and acids. Therefore, the encapsulation process occurs from dispersion system that involves appropriate technique. The general objective of this research was to bring the nanoencapsulation technology of LS using chitosan (CS) and maltodextrin (MD) as encapsulants which is expected to high potency as a natural food preservative. In addition, the specific objectives were (i). to determine appropriate consentration of LS ...
Studies on the production of sugar-apple instant powder (SaIP) and its effects on physicochemical and sensory properties were done. Extracting its fruits to produce sugarapple fruit juice and then freeze dried made SaIP. This research was... more
Studies on the production of sugar-apple instant powder (SaIP) and its effects on physicochemical and sensory properties were done. Extracting its fruits to produce sugarapple fruit juice and then freeze dried made SaIP. This research was aimed to have a good quality of SaIP from an addition of sugar of fresh fruit juice and to predict a trend pattern of their physicochemical properties of the product. The results showed that sugar addition gave significantly effect on yield, soluble index, moisture content, total solid, sucrose, vitamin C, total acid, and sensory properties, i.e. colour, flavour and taste. The SaIP preparation with 50% sugar addition was better than other treatment.
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Kelor (Moringa oleifera) dikenal dengan sebutan Miracle Tree karena manfaatnya yang sangat banyak seperti menanggulangi masalah kekurangan gizi, mencegah dan menyembuhkan berbagai macam penyakit. Bagian dari tanaman kelor seperti daun,... more
Kelor (Moringa oleifera) dikenal dengan sebutan Miracle Tree karena manfaatnya yang sangat banyak seperti menanggulangi masalah kekurangan gizi, mencegah dan menyembuhkan berbagai macam penyakit. Bagian dari tanaman kelor seperti daun, akar, biji, kulit kayu bunga dan buah memiliki manfaat yang beragam bagi kesehatan. Daun kelor merupakan salah satu bagian dari tanaman kelor yang paling banyak dimanfaatkan dan sudah banyak dilakukan penelitian tentang kandungan gizi dan kegunaannya. Pemanfaatan daun kelor di masyarakat khususnya di Pulau Lombok masih terbatas sebagai sayur dimana hasil olahan tersebut memiliki umur simpan yang rendah. Hal ini disebabkan oleh kurangnya pengetahuan masyarakat tentang pengolahan daun kelor menjadi berbagai jenis produk. Salah satu daerah di Lombok yang banyak menanam kelor dan mengkonsumsinya adalah Kebun Duren Selagalas. Kegiatan ini bertujuan untuk memberi pengetahuan dan keterampilan kepada masyarakat agar bisa mengolah daun kelor menjadi berbagai j...
Kelurahan Geres merupakan salah satu Kelurahan yang terletak di Kecamatan Labuhan Haji, Kabupaten Lombok Timur, Nusa Tenggara Barat. Mata pencaharian dari masyarakat Kelurahan Geres berkaitan dengan pengelolaan tambang batu apung, dan... more
Kelurahan Geres merupakan salah satu Kelurahan yang terletak di Kecamatan Labuhan Haji, Kabupaten Lombok Timur, Nusa Tenggara Barat. Mata pencaharian dari masyarakat Kelurahan Geres berkaitan dengan pengelolaan tambang batu apung, dan pasir, selain hal ini terdapat juga bisnis kuliner yang khas dari Kelurahan ini, yaitu keripik singkong yang dinamakan JEGER ( Jeje Geres ). Jeger merupakan keripik yang terbuat dari singkong asli. Mengenai bisnis ini masih terdapat banyak kekurangan dari segi pemasaran dan juga kesiapan Kelompok pengelola dalam meningkatkan pemasaran dan inovasi dari produk ini sehingga KKN Kelurahan Geres 2021 dengan tema pengenalan Digital marketing dan inovasi produk guna mendukung pemasaran serta meningkatkan kualitas produk dari kelompok JBL (Jeger Buana Lombok). Tujuan pertama dalam kegiatan KKN ini adalah memberikan pelatihan yang berkaitan dengan pemasaran di bidang online atau yang lebih dikenal dengan kegiatan Digital Marketing yang diharpakan dapat mendong...
Bioselulosa (BS) terutama selulosa bakteri, tingkat kemurniannya tergantung dari bahan baku pembuatan BS, metode pemurnian dan proses asetilasi. Penelitian ini bertujuan untuk mengidentifikasi jenis bahan limbah pertanian dan metode... more
Bioselulosa (BS) terutama selulosa bakteri, tingkat kemurniannya tergantung dari bahan baku pembuatan BS, metode pemurnian dan proses asetilasi. Penelitian ini bertujuan untuk mengidentifikasi jenis bahan limbah pertanian dan metode pemurnian yang tepat untuk mendapatkan karakteristik BS kering dengan sifat fisik dan mekanis sesuai dengan standar bahan plastik mudah terurai (biodegradable). Penelitian dilaksanakan melalui percobaan di laboratorium. Percobaan ditata menggunakan rancangan acak lengkap faktorial dengan dua faktor. Faktor pertama adalah bahan baku selulosa bakteri, yang terdiri atas 3 aras, yaitu 1). Sumber C dari air kelapa, 2). Whey tahu dan 3). Kulit dan bongkol nenas. Faktor kedua adalah metode pemurnian BS dengan 2 aras perlakuan, yaitu 1). Hidrolisis BS dengan NaOH 0,1% bertemperatur 100°C selama 30 menit dan 2). Hidrolisis BS dengan NaOH 0,1% bertemperatur 30°C selama 24 jam. Data dianalisis menggunakan analisis keragaman pada taraf nyata 5 persen dan uji lanju...
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Aimed of this study was to determine the effect of the concentration of liquid smoke powder of coconut (Cocos nucifera Linn) and storage time and their interaction in maintaining the quality of smoked milkfish presto. The chemical... more
Aimed of this study was to determine the effect of the concentration of liquid smoke powder of coconut (Cocos nucifera Linn) and storage time and their interaction in maintaining the quality of smoked milkfish presto. The chemical qualities were based on water content and crude protein content, and the organoleptic qualities were based on colour, odour, texture and flavour. The research was conducted in Randomized Complete Block with two factorial design. The first factor was the concentration of liquid smoke powder 0%, 5% and 10%; whereas the second factor was storage time 0, 2 and 4th days at room temperature; using 3 replications. The results showed that smoking process with different concentration of liquid smoke powder and different storage time affect the chemical and organoleptic qualities of milkfish presto smoke, between 2 treatments their interaction gave significant effect (p <0.05) on milkfish presto smoke chemical quality and shows the linear pattern of trends (55.03...
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The purpose of this study was to assess the effect of coconut shell activated carbon and zeolite as adsorbents with various concentrations in coffee decaffeination process using Swiss Water Process (SWP). This research used a completely... more
The purpose of this study was to assess the effect of coconut shell activated carbon and zeolite as adsorbents with various concentrations in coffee decaffeination process using Swiss Water Process (SWP). This research used a completely randomized design (CRD) with 2 factors i.e. the type of adsorbent (coconut shell activated carbon and zeolite) and adsorbent concentration (5%, 10% and 15%) with three replications. The parameters tested were chemical quality (moisture content, ash content, antioxidant activity and caffeine content), physical quality parameter (colour) and organoleptic parameters (aroma and taste). The results showed that the interaction between the type of adsorbent and adsorbent concentration only contributed significantly to the caffeine content. Treatment using zeolite adsorbent with a concentration of 15% is the best treatment with the highest caffeine content reduction with moisture content 4.59%; ash content 4.77%; antioxidant activity 23.58%; the caffeine con...
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Diabetes is a metabolic syndrome characterized by high blood sugar levels or hyperglycemia.Alpha-amylase inhibitors can be used as an antidiabetic that controls postprandial hyperglycemia.Alpha-amylase inhibitors are found in plants as... more
Diabetes is a metabolic syndrome characterized by high blood sugar levels or hyperglycemia.Alpha-amylase inhibitors can be used as an antidiabetic that controls postprandial hyperglycemia.Alpha-amylase inhibitors are found in plants as protein and non-protein bioactive content such as in lebuiseed. The purpose of this study was to determine the activity of alpha-amylase inhibition of the fraction ofethanol extract of lebui seed. This research was carried out by extraction of lebui seed and then fractionatedlebui extract to obtain n-hexane fraction (HF), ethyl acetate fraction (EAF), and water fraction (WF). Thefractions then tested to alpha-amylase inhibition activity in vitro by measuring the reducing sugar using3.5-dinitrosalicylic (DNS) reagent. Furthermore, the identification of the bioactive content of each fraction wascarried out using thin layer chromatography. The results of alpha-amylase inhibition activity test showed thatall fractions had the ability to inhibit alpha-amyl...
Ketergantungan masyarakat akan bahan makanan pokok berupa beras padi perlu dikurangi dengan cara diversifikasi pangan. Salah satu program yang tepat untuk diimplementasikan yaitu dengan memproduksi beras analog yang terbuat dari pangan... more
Ketergantungan masyarakat akan bahan makanan pokok berupa beras padi perlu dikurangi dengan cara diversifikasi pangan. Salah satu program yang tepat untuk diimplementasikan yaitu dengan memproduksi beras analog yang terbuat dari pangan lokal NTB dan memiliki sifat kimia, fisik dan mutu tanak mirip dengan beras padi. Dengan memanfaatkan program CARED bertemakan “Smallholder Livelihood Improvement through Small Scale Functional Analog Rice Food-Base Processing Enterprise: An Action-Research Approach to Smallholder Agribusiness and Food Processing Industrial Development in East Lombok – West Nusa Tenggara Province”yang melibatkan kerjasama antara Universitas Mataram, (Fakultas Teknologi Pangan dan Agroindustri dengan Fakultas Pertanian)- New Zealand (Massey University)- Universitas Gadjah Mada (Fakultas Farmasi, Fakultas Biologi dan Fakultas Teknologi Pertanian), tim peneliti berhasil mengembangkan Beras Sehat Analog Fungsional dengan menggunakan teknologi ekstrusi modern. Hasil Analis...
The purpose of this study was to determine the effect of adding papaya leaf extract (Carica papaya L.) to a decrease in caffeine content in coffee. This study used a randomized completely block design (RCBD) using one factor, namely the... more
The purpose of this study was to determine the effect of adding papaya leaf extract (Carica papaya L.) to a decrease in caffeine content in coffee. This study used a randomized completely block design (RCBD) using one factor, namely the addition factor of papaya leaf extract that consisting of 3 replications. The parameters tested were moisture content, ash content, caffeine content, antioxidant activity and total phenols, physical quality parameters in the form of colour °Hue value and L* value and organoleptic quality in the form of taste and aroma. The effect of adding different papaya leaf extracts had a significant influence on (moisture content, caffeine content, antioxidant activity and total phenol), the colour parameters (L* values) and the organoleptic parameters were (taste scoring methods). Treat the addition of 25% papaya leaf extract was the best treatment in reducing caffeine levels in coffee. The treatment produces coffee with a moisture content 4.87%; caffeine conte...
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The purpose of this study was to assess the effect of coconut shell activated carbon and zeolite as adsorbents with various concentrations in coffee decaffeination process using Swiss Water Process (SWP). This research used a completely... more
The purpose of this study was to assess the effect of coconut shell activated carbon and zeolite as adsorbents with various concentrations in coffee decaffeination process using Swiss Water Process (SWP). This research used a completely randomized design (CRD) with 2 factors i.e. the type of adsorbent (coconut shell activated carbon and zeolite) and adsorbent concentration (5%, 10% and 15%) with three replications. The parameters tested were chemical quality (moisture content, ash content, antioxidant activity and caffeine content), physical quality parameter (colour) and organoleptic parameters (aroma and taste). The results showed that the interaction between the type of adsorbent and adsorbent concentration only contributed significantly to the caffeine content. Treatment using zeolite adsorbent with a concentration of 15% is the best treatment with the highest caffeine content reduction with moisture content 4.59%; ash content 4.77%; antioxidant activity 23.58%; the caffeine content 0.68%; ºHue value 47.06; L* value 10.34; aroma scoring 3.25 (a rather strong coffee aroma); aroma hedonic 3.35 (a bit like); taste scoring 3.05 (slightly bitter) and taste hedonic 3.2 (a bit like).
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Free glutamic acid is a flavor enhancer compound that provided umami taste. San-sakng (Albertisia papuana Becc.) leaf has been used as a seasoning in the Dayaks tribe, West Kalimantan, Indonesia. The aim of this study was evaluated the... more
Free glutamic acid is a flavor enhancer compound that provided umami taste. San-sakng (Albertisia papuana Becc.) leaf has been used as a seasoning in the Dayaks tribe, West Kalimantan, Indonesia. The aim of this study was evaluated the effect of different drying inlet air temperature on physico-chemical of the spray dried san-sakng leaf. San-sakng leaf powders was produced using spray drying and maltodextrin as raw material. Completely randomized design was used with one factor, namely drying inlet air temperature on the spray drying process (130°C, 140°C, and 150°C). The results showed that moisture, solubility, bulk density, particle size, and encapsulation efficiency on the San-sakng leaf powders presented significantly affected by the drying inlet air temperature. Increasing inlet air temperature led to reduced moisture, bulk density, and particle size, whereas enhancing the solubility and encapsulation efficiency.
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Research Interests:
This research was aimed to observe the effect of the addition of purple sweet potato flour in the making of tempeh analog sausage on antioxidant activity, anthocyanin total, reducing sugar content and antioxidant capability on decreasing... more
This research was aimed to observe the effect of the addition of purple sweet potato flour in the making of tempeh analog sausage on antioxidant activity, anthocyanin total, reducing sugar content and antioxidant capability on decreasing of blood glucose level in diabetic mice. The method that was used in this research was Completely Randomized Design (CRD) which consist of five treatments i.e. 0%; 10%; 15%; 20% and 25% addition of purple sweet potato flour by four replications. The data were analyzed by Analysis of Variance (ANOVA) at α = 5% using Co-stat and SPSS 21 for windows software by further analyzed Polynomial Orthogonal Method (POM). The results showed that the addition of purple sweet potato flour treatments gave significant effect on antioxidant activity, anthocyanin total, and decreasing of blood glucose level in diabetic mice which feed by the tempeh analog sausage, however gave non significant effect on the reducing glucose content of the tempeh analog sausage. The 25...
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... bahan rarnnan obat tradisional (jamu), dan produk perairan masih perlu dilakukan karena masih sangat langka (Tambunan dan Manalu 2000 ... Penclapat ini didukung oleh Alaerts dan Santika (1987) bahwa zat total padatan terdiri atas zat... more
... bahan rarnnan obat tradisional (jamu), dan produk perairan masih perlu dilakukan karena masih sangat langka (Tambunan dan Manalu 2000 ... Penclapat ini didukung oleh Alaerts dan Santika (1987) bahwa zat total padatan terdiri atas zat padat terlarut dan zat padat tersuspensi ...
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Research Interests:
The study was aimed to investigate the antioxidative and antimicrobial activities of liquid smoke (LS) nanocapsules from coconut shell using chitosan and maltodextrin as encapsulants and its application on tuna fish preservation.... more
The study was aimed to investigate the antioxidative and antimicrobial activities of liquid smoke (LS) nanocapsules from coconut shell using chitosan and maltodextrin as encapsulants and its application on tuna fish preservation. Nanocapsules were prepared by three variations of chitosan (CS)-maltodextrin (MD) i.e. CS (0.5% w/v) and MD (9.5% w/v) in acetic acid (1.0% v/v), only MD (10% w/v) in LS, and a mixture of CS (1.5% w/v) and MD (8.5% w/v) in LS. The experimental factor of nanocapsules concentration varying 0; 2.5; 5.0; 7.5 and 10% w/w were used to evaluate the antioxidative and antimicrobial activities in fresh tuna fish stored at ambient temperature for 0, 12, 24, 36 and 48 h. Fresh tuna minced fish was observed for TVB-N, TPC and sensory evaluation. Results indicated that nanocapsules mixture of CS and MD in LS showed higher value in parameters evaluated i.e. total phenolic, total acid and radical scavenging activity. The addition of nanocapsules prepared of a mixture of CS (1.5% w/v) and MD (8.5% w/v) in LS higher than 5.0% could maintain the fish freshness until 48 h at room temperature and had smallest particle size. Based on sensory evaluation, the score was neither like nor dislike for all nanocapsules consentrations. The results suggested that LS nanocapsule was an effective preservative agent for fresh tuna fish, therefore these nanocapsules is a promising for food applications.