Rifda Naufalin

Banana variety of “Raja Lawe” and “Raja Labu” are found mostly in Banjarnegara, Central Java. To extend the shelf-life of these bananas, it is necessary to apply an appropriate technology. One of the alternatives is processing of bananas into flour. This study aims to determine the effect of blanching and immersion in several types of solutions on the sensory and physicochemical characteristics of “Raja Lawe” and “Raja Labu” banana flour. This study used an experimental method with a randomized block design. The factors consisted of banana variety (“Raja Lawe” (A1) and Banana variety “Raja Labu” (A2)), blanching effect (non-blanching (B0) and blanching (B1)), and the soaking solutions (sodium chloride (C1), sodium meta-bisulfite (C2), citric acid (C3), and water (C4)). The result of this research shows that in addition to the fresh consumption of the banana fruit “Raja Lawe” and “Raja Labu”, both bananas could be utilized as an intermediate product such as flour. Treatments of blanc...

Banana is one of the versatile fruit because not only can be freshly consumed but it can be utilized as raw material for food processing. In Indonesia, there are many varieties of Banana that cultivated throughout the country. Banana “Raja Lawe” and “Raja Labu” are some of them that commonly cultivated in Banjarnegara, Central Java. These bananas could be utilized for producing the flour that can be as a raw material for food products. This research aims to study the appropriate treatments for producing the cookies from the flour of banana “Raja Lawe” and “Raja Labu”. The flour from the “Raja Lawe” and “Raja Labu” combined the different proportion of wheat flour, such as 20:80%, 40:60%, 60:40%, 80:20%, and 100: 0%. The properties of cookies observed were swelling potential, hardness, color parameter, moisture content, ash content, and sensory attributes. The result shows that the flour from banana of “Raja Lawe” and “Raja Labu” could be utilized as a raw material for cookies production. Due to the differences in the inherent characteristic, the cookies produced from both bananas have different properties. The differences are indicated in the result of the color and hardness of the cookies. Moreover, based on the sensory evaluation the cookies resulted from all treatments are accepted by the panelists. Therefore, this research presents that the appropriate treatment combinations for producing cookies from the flour from banana “Raja Lawe” is the proportion of 40: 60% (banana flour: wheat flour) from and “Raja Labu” Banana is 80: 20% (banana flour: wheat flour).

Kecombrang flowers have bioactive components that can be used as food additives. The development of the kecombrang functional food industry for the production of food additives requires information on production parameters. The extraction process for kecombrang to obtain bioactive components, especially phenols and flavonoids, requires maximum temperature treatment and extraction time. This study aims to determine the standard for the kecombrang flower extraction process, create a machine learning model to estimate the quality parameters of the extraction results (phenol, flavonoid, pH, color, and viscosity), and design a strategy for controlling the extraction machine work to maintain the quality of the extraction, especially of phenols and flavonoids. This research was conducted at extraction temperatures of 60 °C, 65 °C, 70 °C, and 75 °C. During the extraction process, the quality of the material was checked by measuring phenol and flavonoid contents, as well as color, pH, and vi...

Kecombrang (Etlingera elatior) is a plant that has been widely known and used by humans as food and medicine. The stems, leaves, and rhizomes of kecombrang as well as flowers contain bioactive compounds such as polyphenols, alkaloids, flavonoids, steroids, saponins and essential oils which have a potency as antioxidants. This study aims to determine the effect of the parts of kecombrang plants and the type of fraction extracted from the part of the kecombrang plant on the total phenol, antioxidant activity and physicochemical properties of the preparation. This study used a completely randomized design (CRD) with 8 combinations with 4 replications to obtain 32 experimental units. The factors tested included fragmented plant parts, namely flowers, stems, leaves, and rhizomes, and the types of stratified extraction fractions, namely ethyl acetate, and ethanol. The variables observed included physicochemical properties, total phenol and antioxidant activity of kecombrang preparations. ...

Kecombrang (Nicolaia speciosa Horan) is one of spice crops which are usually used as food flavoring and medicines. Parts of the plant that common used are flower and stem. Kecombrang contain of phenolics, flavonoids, terpenoids, steroids, saponin and essential oil. The aims of this research were 1. To study the concentration inner part of kecombrang stem for increasing shelf life of meat balls and nugget, 2. To determine the effect of adding inner part of kecombrang stem in microbial quality and sensory meat balls and nugget. This research uses experimental methods with Randomized Block Design (RDB) which consisted of 16 treatments and two replications. Various factors such as the powder concentration inner part of kecombrang stem (0%; 1%; 2%; 3%) and store at room temperature (0 day; 1 day; 2 days; 3 days). The results showed that the increased concentration of inner part of kecombrang stem can reduce the sensory quality of meat balls and nugget (taste, texture, color, and value pr...

Kecombrang (Nicolaia speciosa) is one of spice crop’s which is usually used as food flavoring and medicines. Parts of the plant that common used are the flower and the stem. Kecombrang contains of phenolics, flavonoids,terpenoids, steroids, saponin and essential oil. That compounds must be act as an active antimicrobial agents and they can be extracted by using solvents. The contents of the active compounds are maybe different in various parts of kecombrang plant. The aims of this research were 1. to find the part of kecombrang plant which has highest activity as preservative, 2. to compare between the fresh parts of kecombrang and their dried powder solutions due to their activity as preservative, 3. to study the effect of concentrations of the preservatives on their active preservative.The research was using Randomized Block Design (RBD). The variables observed were physicochemical characteristic including yield of dried powders, colors, odors and pH value of solutions. The antimi...

The use of synthetic preservatives is considered to have an adverse effect (carcinogenic) upon prolong consumption. Lemongrass (Cymbopogon citratus) is a plant that has bioactive components to act as antioxidants and potential to use as a natural food preservative. Bioactive components can be non-polar, semi-polar and polar; therefore, to determine the dominant bioactive components, a solvent multi-step extraction carried out. This study aimed to determine the specific bioactive components of lemongrass (antioxidant activity, total phenolic content and total flavonoids) suitable of polarity in the leaves and stem of lemongrass extract obtained from solvent multi-step extraction with Microwave-Assisted Extraction. The solvent used is ethanol (polar), ethyl acetate (semi-polar) and n-hexane (non-polar). The result showed that the highest bioactive components obtained from the polar stem lemongrass with total phenolic content of 19.31 mg GAE/g, flavonoids of 3.31 mg GAE/g. This result ...

Black rice (BR) has higher content of fiber than white rice (WR). Furthermore, black rice contain anthocyanin which has numerous beneficial for health, including anti hyperglycemic effect and protection from cardiovascular disease. Unfortunately, it has firmer texture and distinguished flavor, which makes it not as preferable as WR. Adding white rice increased the acceptance of steamed black rice. The percentages of white rice which added in this study were 0% (S100); 25% (S75); 50% (S50); 75% (S25); and 100% (S0). Scoring preference test was used for sensory analysis, followed by proximate analysis for fiber and water content, total starch using Nelson-Somogyi method, total anthocyanin using pH differential method, total phenolic using Folin-Ciocalteu method, and antioxidant activity using 2,2-diphenyl-1-picrylhydrazyl (DPPH). S50 had the highest sensory preference while S25 was the lowest due to its pale color. S50 had higher fiber, anthocyanin, and phenolic content and higher ant...

Penelitian ini bertujuan untuk : (1) menemukan penerapan pendekatan CTL pada materi pokok virus; (2) meningkatkan hasil belajar dan menumbuhkan aktivitas belajar peserta didik kelas X MA NU Nurul Huda Semarang mata pelajaran biologi khususnya materi pokok virus. Penelitian ini merupakan penelitian tindakan kelas (classroom action research) pada peserta didik kelas X.A semester 1 MA NU Nurul Huda Semarang mata pelajaran Biologi pada materi pokok Virus. Adapun pemberian angket yang diberikan oleh peneliti kepada peserta didik untuk mengetahui minat terhadap pembelajaran biologi sebelum pelaksanaan pra siklus tentang tanggapan terhadap pelaksanaan pembelajaran biologi dengan menerapkan pendekatan CTL (Contextual Teaching and Learning) ternyata dapat dilihat dari hasil angket minat peserta didik sangat kurang dalam pelajaran biologi. Rata-rata nilai tes evaluasi yang dicapai pada kondisi awal yaitu pada materi Virus sebesar 59,56. Peserta didik yang memperoleh nilai di bawah 65 sebanyak 19 orang atau 51,28%. Hasil belajar ini belum memuaskan dan lebih dari 75% peserta didik belum dapat tuntas belajar. Fakta menunjukkan bahwa peserta didik kelas X MA NU Nurul Huda Semarang belum bisa menyelesaikan soal yang diberikan dengan baik, kurang berani untuk tampil di depan kelas, kurang aktif bertanya kepada guru, dan enggan untuk menyampaikan ide-ide mereka. Oleh karena itu, untuk lebih meningkatkan aktivitas dan hasil belajar Biologi, dalam hal ini peneliti menggunakan alternatif dengan menerapkan pendekatan CTL (Contextual Teaching and Learning). Hasil penelitian siklus I menunjukkan bahwa prosentase rata-rata aktivitas sebesar 54,55%. Sedangkan nilai rata-rata mencapai 62,94 dengan ketuntasan belajar 61,53%.Untuk siklus II prosentase aktivitas mencapai 65,7% dengan rata-rata tes akhir 69,35 dengan ketuntasan belajar 74,35%. Pada siklus III mengalami peningkatan dengan rata-rata aktivitas sebesar 78,45% dan rata-rata hasil tes 75 dengan ketuntasan belajar sebesar 94,87%. Dengan demikian dapat disimpulkan bahwa penerapan dengan pendekatan CTL (Contextual Teaching and Learning) dapat meningkatkan hasil belajar dan aktivitas peserta didik kelas X di MA NU Nurul Huda Semarang.

Tanaman kecombrang (Nicolaia Speciosa) sudah lama digunakan masyarakat baik sebagai bumbu maupun obat-obatan.  Kegiatan ini memanfaatkan tanaman kecombrang dengan mengekstraknya menjadi pengawet alami  pada tahu. Tujuan dari kegiatan IBKIK ini adalah untuk menambah wawasan dan ketrampilan masyarakat dalam aplikasi pengawet alami dari kecombrang pada tahu.  Manfaat penerapan teknologi ini dapat meningkatkan keamanan pada produk tahu.  Metode yang digunakan dalam kegiatan ini adalah melakukan pembinaan dengan teknik penyuluhan dan pelatihan tentang aplikasi pengawet alami berbahan baku kecombrang pada perajin tahu.  Hasil kegiatan penyuluhan dan pelatihan menunjukkan adanya peningkatan pengetahuan perajin setelah penyuluhan, pelatihan dan peningkatan ketrampilan dengan demplot. Peningkatan ketrampilan aplikasi pengawet alami dari kecombrang ditunjukkan dengan melihat keberhasilan aplikasinya pada tahu yang awet hingga 2 hari dan masih memiliki kualitas yang baik.  Kesimpulan kegiatan ...

Nira kelapa merupakan bahan baku pembuatan gula kelapa. Sifat nira kelapa mudah mengalami fermentasi karena kandungan nutrisinya merupakan substrat yang baik bagi pertumbuhan mikroba. Fermentasi terjadi selama proses penyadapan hingga saat akan diolah menjadi gula kelapa, sehingga dapat menurunkan kualitas nira yang akan diolah menjadi gula kelapa. Untuk mengatasi permasalahan tersebut maka diperlukan pemberian bahan pengawet atau laru pada proses penyadapan dengan konsentrasi yang stabil. Penelitian ini bertujuan untuk: 1) Mengetahui efektifitas pemberian Ca(OH)2 dalam mempertahankan kualitas nira kelapa; 2) Mengetahui efektifitas pemberian berbagai jenis bahan pengawet alami dalam mempertahankan kualitas nira kelapa; 3) Mencari kombinasi perlakuan terbaik dalam mempertahankan kualitas nira kelapa. Penelitian menggunakan Rancangan Acak Kelompok dengan dua kali ulangan. Faktor yang dicoba yaitu konsentrasi Ca(OH)2 (K, b/v), 0% (K0), 2% (K1) dan 4% (K2); jenis bahan pengawet alami (J...

Palm oil has been reported in many studies to be  potential as main ingredient for food grade grease base oil, but it  has  lower oxidative stability as compared to mineral oil. The addition of antioxidants can delay the oxidation reaction on food grade grease. This research aimed to study the effect of different type of antioxidant (TBHQ, BHT, combination of TBHQ and BHT) and different concentration of antioxidant (0, 0.1, 0.2, 0.3, 0.4, and 0.5%) on food grade grease characteristics. Several physychochemical variables such asoxidative defect test, melting point, pH and texture were observed. The results showed that different antioxidant  caused the differences on melting points; and different  antioxidant concentrations caused the differences on melting points and textures. According to zero-one analysis, the best performance was obtained from food grade grease formulated with combination of tert-butyl hydroquinoneand butylated hydroxytolueneantioxidant at 0.3% concentration. This...

Coconut sap is the raw material for processing brown sugar. The characterstics of sap coconout is easyly damaged Because the nutrition of its content is good substarte for the microbial growth. The fermentation occurrs from the tapping process until the preparation of cooking brown sugar. As a result, the fermentation that decreases the quality of the sap. An effort is done to solve Reviews These problems by adding preservatives or laru in the process of tapping in a stable concentration. This study Aimed at: 1) Determining the effectiveness of lime to maintain the quality of coconut sap; 2) Determining the effectiveness of various types of natural preservatives to maintain the quality of coconut sap; 3) Determining influences of storage duration to the quality of coconut sap; 4) Finding the best treatment combination to maintain the quality of coconut sap. The research applied a randomized block design with two replications. The Analyzed factors were the concentration of lime (K, w...

Proses pembuatan gula kelapa pada prinsipnya melalui dua tahap utama yaitu penguapan air dan solidifikasi. Sifat gula kelapa mudah menarik air (higroskopis) sehingga gula tersebut cepat menjadi lembek. Alternatif pemecahan permasalahan tersebut adalah dengan desain cetakan dan kemasan. Penelitian ini bertujuan untuk mengetahui mendesain cetakan dan kemasan gula kelapa terhadap mutu gula kelapa. Penelitian dilakukan dengan mendesain cetakan gula yang biasanya menggunakan potongan bambu digantikan dengan aluminium dengan bererapa bentuk (kotak dan tabung) dan ukuran (tinggi cetakan gula 2 dan 4 cm). Kemasan pada gula kelapa yang umumnya menggunakan plastik dan ditumpuk sehingga gula kelapa yang ada pada bagian bawah sering mengalami kerusakan dan meleleh. Desain kemasan sekunder yang tepat dapat mempertahankan mutu gula kelapa. Hasil penelitian menunjukkan bahwa desain cetakan dan kemasan menghasilkan gula kelapa dengan sifat fisikokimia dan sensoris yang dapat diterima selama penyimp...

Pembuangan limbah cair batik tanpa diolah berisiko mengganggu lingkungan. Di sisi lain, batik merupakan salah satu produk Desa Binangun, Banyumas yang memiliki prospek baik untuk meningkatkan kesejahteraan warga desa. Oleh karena itu, unit pengolahan limbah cair sederhana tipe Multi Soil Layer (MSL) dan dilanjutkan dengan fitoremediasi digunakan untuk memperbaiki kualitas air limbah cair batik sebelum dibuang ke lingkungan. Penerapan unit pengolahan limbah tipe MSL dan fitoremediasi berhasil memperbaiki kualitas air limbah industri batik di Desa Binangun, Kabupate Banyumas. Hal ini ditunjukkan oleh penurunan intensitas bau dari kuat menjadi rendah dan penurunan kekeruhan dari sangat tinggi menjadi rendah, serta penurunan pH limbah mendekati netral.

Kecombrang (Etlingera elatior) is one of the spices which is quite widespread in Indonesia and has many uses. Kecombrang extract has the potential as an antioxidant and natural antimicrobial to extend the shelf life of food products. Extraction was carried out by multilevel maceration method with different types of solvents. This study aims to determine the effect of extraction on the bioactive components of flowers, stems and leaves of kecombrang in different types of solvents and determine the antioxidant activity and total phenols of each type of kecombrang plant extract.The results showed that extraction with distilled water produced the highest total phenol, antioxidant activity and yield on kecombrang leaves. The total phenol extracts of n-hexane leaves, leaves of ethyl acetate, and leaves of kecombrang distilled water were 19.116, 10.276, and 45.008 (mg TAE g db -1) respectively. The antioxidant activity value of flowers, stems and leaves of distilled water solvent kecombrang...

Berbagai kasus keracunan pangan akibat mikroba patogen masih sering terjadi di Indonesai. Meningkatnya kesadaran masyarakat akan keamanan pangan menyebabkan munculnya tuntutan dari masyarakat yang menginginkan pangan yang lebih alami. Sementara itu, juga terjadi kasus penggunaan bahan kimia yang membahayakan kesehatan. Oleh karena itu perlu digali bahan pengawet alami yang dapat membantu mengatasi masalah ini. Kondisi ini mendorong untuk mengembangkan dan memproduksi bahan pengawet alami, dengan eksplorasi tanaman indigenus di antaranya kecombrang (Nicolaia spesiosa Horan). Pemanfaatan bunga kecombrang di masyarakat adalah sebagai pemberi citarasa pada masakan, seperti urab dan pecel, sedangkan batangnya digunakan pada beberapa jenis masakan yang mengandung daging. Oleh karena itu, produk pengawet alami dari tanaman indigenus ini akan memiliki peluang pasar yang baik di masa datang. Hasil yang diperoleh dapat dikembangkan sebagai usaha produksi pengawet alami yang dapat diaplikasika...

Coconut palm juice’s content was easily damaged, hence the preservation process was needed. Farmers usually added preservative such as a solution of lime with mangosteen peel and jackfruit wood, or synthetic preservatives, Sodium Metabisulfite. Some other natural preservatives that could be used as an alternative to extend the storage of coconut palm juice were clove leaves and guava leaves. These materials had bioactive compounds that can act as antimicrobial matter. Further, this research aimed to determine the effect of type and concentration of natural preservatives on palm sugar qualities. The research conducted by an experimental method using Randomized Block Design (RBD). The treatment included the type of natural preservatives (mangosteen peel, clove leaves, and guava leaves) and concentration of preservative (1.5 and 4.5%). The observed variables are chemical and sensorial characteristic on palm sugar. The results showed that the palm sugar added with preservative clove lea...

Pemberdayaan UMKM bidang pangan dimulai dengan menguatkan konstruksi keamanan pangan produk yang dihasilkan. Oleh karena itu, pemberdayaan UMKM di bidang pangan melalui sistem keamanan pangan menjadi upaya strategis untuk meningkatkan daya saing dan pendapatan masyarakat. Upaya yang dapat ditempuh untuk penguatan konstruksi keamanan pangan yaitu dengan menerapkan prinsip-prinsip higiene dan sanitasi produksi pangan serta praktik-praktik baik dalam pengelolaan penjaminan mutu dan keamanan pangan seperti yang tertuang dalam Cara Produksi Pangan yang Baik (CPPB) atau Good Manufacturing Practices (GMP). Metode yang digunakan yaitu metode survei terhadap kondisi CPPB UMKM mitra dan pendampingan implementasi prinsip-prinsip CPPB. Mitra sasaran kegiatan yaitu UMKM Mustika Langgeng Jaya, Desa Binangun, Kecamatan Banyumas, Kabupaten Banyumas. Hasil evaluasi terhadap kondisi sarana produksi UMKM Mustika Langgeng Jaya menunjukkan jumlah ketidaksesuaian kritis sebanyak 7 temuan, ketidaksesuaian serius sebanyak 9 temuan, ketidaksesuaian mayor sebanyak 2 temuan, ketidaksesuaian minor sebanyak 1 temuan. Kondisi tersebut menyebabkan kondisi sarana produksi UMKM Mustika Langgeng Jaya berada pada level IV. Tindakan korektif yang dilakukan sebagai implementasi CPPB yaitu perbaikan sarana produksi pangan, sosialisasi dan pendampingan implementasi CPPB, pembuatan label kemasan pangan sesuai dengan syarat CPPB, dan pembuatan dokumen mutu.

This study aims to determine the effect of the type and concentration of preservative powder with foam-mat drying method to produce optimal beef meatballs products seen from the chemical, sensory, and antioxidant evaluation. This study used an experimental method with a randomized block design with the factors being studied were the type of powder of kecombrang plant parts, namely flowers and stems with the concentrations used, namely 0%, 1%, 2%, and 3%.  Physicochemical analysis was performed on moisture content, pH, and total protein hydrolyzed (Formol test). The sensory evaluation was carried out by 25 trained people using the descriptive and hedonic testing methods on a scale of 1-5 (very dislike to very much like). Meanwhile, the best treatment from the results of physicochemical and sensory evaluation was analyzed of bioactive compounds (antioxidants) was carried out on total flavonoids and total phenols. The results showed that the best treatment combination was the type of f...

ABSTRACT The effect of pH (4-9), NaCI concentration (1-5%), temperature and heating time (80, 100 and 121°C for 10, 20 and 30 minute) on the antibacterial effectivity of ethyl acetate and ethanol kecombrang extract were analysed. Both ethyl acetate and ethanol extracts showed antibacterial activity at pH 4-8, but its activity gradually decreased at higher pH. At pH 9, only ethanol extract still showed antibacterial activity. Addition of 1-4% NaCI on ethyl acetate and ethanol extract still showed antibacterial activity. Heating the extracts at 80-100 0C for 10-30 minutes and 121°C for 10 minutes did not haves significantly affect on the antibacterial activity of both ethyl acetate and ethanol extracts. Application of ethyl acetate extract at the concentration of I and 3 MIC on minced meat were still effective to reduce the viable bacteria until 7 days and 5 MIC was still effective until 9 days.

The effect of pH (4-9), NaCI concentration (1-5%), temperature and heating time (80, 100 and 121°C for 10, 20 and 30 minute) on the antibacterial effectivity of ethyl acetate and ethanol kecombrang extract were analysed. Both ethyl acetate and ethanol extracts showed antibacterial activity at pH 4-8, but its activity gradually decreased at higher pH. At pH 9, only ethanol extract still showed antibacterial activity. Addition of 1-4% NaCI on ethyl acetate and ethanol extract still showed antibacterial activity. Heating the extracts at 80-100 0C for 10-30 minutes and 121°C for 10 minutes did not haves significantly affect on the antibacterial activity of both ethyl acetate and ethanol extracts. Application of ethyl acetate extract at the concentration of I and 3 MIC on minced meat were still effective to reduce the viable bacteria until 7 days and 5 MIC was still effective until 9 days.

Palm oil has been reported in many studies to be potential as main ingredient for food grade grease base oil, but it has lower oxidative stability as compared to mineral oil. The addition of antioxidants can delay the oxidation reaction on food grade grease. This research aimed to study the effect of different type of antioxidant (TBHQ, BHT, combination of TBHQ and BHT) and different concentration of antioxidant (0, 0.1, 0.2, 0.3, 0.4, and 0.5%) on food grade grease characteristics. Several physychochemical variables such asoxidative defect test, melting point, pH and texture were observed. The results showed that different antioxidant caused the differences on melting points; and different antioxidant concentrations caused the differences on melting points and textures. According to zero-one analysis, the best performance was obtained from food grade grease formulated with combination of tert-butyl hydroquinoneand butylated hydroxytolueneantioxidant at 0.3% concentration. This food...

ABSTRACT The increase in public awareness for safety food causes the increase in demand for more natural food. Therefore, it is required the usage of alternative preservative which safe to be consumed, that is a natural preservative compound. One of the potential natural preservative compound is root of “Ant-nest”. The “Ant-nest” (Myrmecodia pendans) is plant tree that is used as home of certain ant colony. The plant tree of “Ant-nest” contains chemicals of flavonoid and tannin types. Extract of “Ant-nest” has been introduced as antimicrobial therefore it can be used as the natural preservative compound. “Ant- nest” extract used in this research was obtained though maceration extraction. Aims of the research were to find out effect of difference shape of “Ant-nest” on extract antimicrobia-activity and to find out effect of extracted temperature on extract antimicrobial-activity The research was conducted by using experimental method of Block Completely Random Design (RCBD) with two ...

ABSTRAK Rekayasa pembuatan beras instan berbasis ubi kayu terutama bertujuan untuk menghasilkan beras instan alternatif beras padi yang relatif tinggi protein dengan sifat fisikokimia yang baik. Untuk itu dilakukan substutusi tepung ubi kayu dengan bahan pangan tinggi protein yakni pollard (bekatul) baik dari beras (rice pollard) maupun dari gandum (wheat pollard), selain itu juga dengan tepung lele dumbo sebagai pelengkap asam –asam amino esensial. Rancangan percobaan yang digunakan adalah Rancangan Acak Kelompok dengan dua faktor yakni faktor kombinasi jenis pollard-tepung lele. Faktor proporsi tepung ubi kayu (TUK) dan kombinasi tepung substitusi. Hasil penelitian menunjukkan bahwa beras instan yang dihasilkan oleh campuran TUK : rice pollard (RP) atau wheat pollard (WP) : tepung ikan (T1) dari proporsi berat/berat 80:15:5 dan 80 : 12,5 : 7,5 mempunyai kadar protein 6,98 – 8,78% menjadi 7,49 – 7,51 %, sedangkan terhadap proporsi 80 : 15 : 5 dan 80 : 12,5 : 7,5 mampu menghasilkan ...

Berbagai kasus keracunan pangan akibat mikroba patogen masih sering terjadi di Indonesia. Meningkatnya kesadaran masyarakat akan keamanan pangan menyebabkan munculnya tuntutan dari masyarakat yang menginginkan pangan yang lebih alami. Sementara itu, juga terjadi kasus penggunaan bahan kimia yang membahayakan. Oleh karena itu perlu digali bahan pengawet alami yang dapat membantu mengatasi masalah ini. Kondisi ini mendorong untuk mengembangkan dan memproduksi bahan pengawet alami dengan eksplorasi tanaman indigenus diantaranya kecombrang (Nicolaia speciosa Horan). Kecombrang merupakan tanaman rempah yang secara tradisional sudah lama digunakan masyarakat.