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Rodiahwati, Wawat
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PENGOLAHAN TEPUNG DAN BUBUR INSTAN DARI GANYONG (CANNA EDULIS KERR.) MELALUI PENGERINGAN DRUM Rodiahwati, Wawat
Jurnal TAMBORA Vol 2 No 1 (2017): EDISI 3
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (656.445 KB)

Abstract

Edible canna (Canna edulis Kerr.) is one of local tubers that has high content of starch so it can be used for food diversification. Processing technology that has been applied so far is to make transparent starch noodle (Roisah, 2009) and canna starch (Ciptadi et al. 1980). The aim of this research is to explore the process characteristics and quality of drum dried instant canna powder that can be rehydrated into edible canna porridge. Dried edible canna had been successfully made from edible canna slurry developed from cooked mashed red edible canna corm from farmers in Bogor district and then dried using double drum dryer. Preliminary research was applied to determine the best cooking time and RPM of the double drum dryer. Fifty minutes and three RPM were determined as the best in instant canna powder brightness so it were used in the following research phases. Two treatments were applied, 1) feed slurry composition at three levels, 1:2, 1:3, and 1:4 (ratio cooked mash edible canna to water) and 2) steam pressure at also three levels, 300 kPa, 400 kPa, and 500 kPa.The results indicated that dried canna powder produced at 500 kPa steam pressure combined with 1:4 feed slurry composition had the best moisture content that was 5.07% and it had the best brightness, 83.25. The organoleptic test, however, suggested that taste, aroma, and color of edible canna porridge rehydrated from dried instant edible canna powder was favoured for the combination treatment of steam pressure 500 kPa and 1:2 feed slurry concentration. Treatment of steam pressure 500 kPa and 1:3 feed slurry concentration had the highest viscosity that was 10 200 cp. The treatment of steam pressure and feed slurry composition had significant effect on moisture content and the organoleptic test. While viscosity and brightness were not affected significantly.
IDENTIFIKASI SENYAWA BIOFLAVONOID PADA PROPOLIS HASIL EKSTRAKSI DARI SARANG LEBAH MADU HUTAN SUMBAWA (APIS DORSATA) Rodiahwati, Wawat; Ariskanopitasari; K Saleh, Imam
Jurnal TAMBORA Vol 3 No 2 (2019): EDISI 7
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (475.797 KB) | DOI: 10.36761/jt.v3i2.239

Abstract

Propolis merupakan salah satu produk potensial yang dapat dihasilkan dari olahan sarang lebah madu hutan. Selama ini, petani madu di Desa Batu Dulang, Kabupaten Sumbawa hanya mengambil madu hutan dengan cara ditiriskan dan disaring langsung dari sarangnya. Setelah itu, sarang lebah tidak dimanfaatkan dengan optimal. Padahal, pada sarang lebah madu tersebut terdapat propolis yang kaya akan bioflavonoid.Tujuan dari penelitian ini adalah untuk menghasilkan propolis dari sarang lebah madu hutan Sumbawa Apis dorsata dan mengidentifikasi senyawa bioflavonoid yang terkandung di dalamnya. Metode yang dilakukan adalah metode eksperimen yang terdiri atas dua tahap. Tahap pertama adalah ekstraksi propolis dari sarang lebah madu Apis dorsata dengan menggunakan metode maserasi dan pemanasan gelombang mikro (microwave assisted extraction). Setelah ekstrak propolis diperoleh, tahap penelitian selanjutnya adalah mengidentifikasi senyawa bioflavonoid yang terkandung menggunakan metode spektrofotometer UV-Vis. Analisis yang dilakukan adalah analisis rendemen dan total bioflavonoid. Pada laporan kemajuan ini, propolis berhasil diekstrak dari sarang lebah madu hutan Apis dorsata, dari Desa Batu Dulang, Kabupaten Sumbawa. Rata-rata rendemen yang dihasilkan adalah 24.43% untuk perlakuan konsentrasi dan pemanasan microwave. Dari tiga konsentrasi pelarut propilen glikol yang digunakan, konsentrasi 20% merupakan konsentrasi pelarut yang optimal dalam menghasilkan rendemen propolis ekstrak pada penelitian ini, yaitu mencapai 30%. Senyawa bioflavonoid dari ketiga konsentrasi akan diuji pada tahap selanjutnya dari penelitian ini.
KARAKTERISTIK PASTA BAWANG MERAH (Allium ascalonicum L.) BERDASARKAN PERBEDAAN SISTEM EMULSI Nuraisyah, Anni; Rodiahwati, Wawat; Isworo, Rhestu Isworo; Mikhratunnisa
Jurnal TAMBORA Vol. 5 No. 1 (2021): EDISI 12
Publisher : Wakil Rektor 3, Direktorat Pengabdian kepada Masyarakat dan Publikasi, Universitas Teknologi Sumbawa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36761/jt.v5i1.997

Abstract

Bima Regency has great potential in producing shallots (Alliumascalonicum L.) because it can be planted throughout the year so that the production is abundantRed onion. Onion processing aims to maintain agesave and the quality of the onion. This study compared the characteristics of the pastashallots with two different emulsifying systems. Use of an emulsion systemthe right one affects the quality of the shallot paste. The research was conducted in a scalelaboratory using a completely randomized design (CRD) with two treatments andthree replications, the first treatment was addition of shortening with lecithin, andthe second treatment adding starch with oil palm. Characteristics of onion pastered that want to be investigated are water content (AOAC 2005), protein content (AOAC, 2005) andfat content (AOAC, 2005). The test results of shallot paste show thatThe addition of CMC 0.3% for 7 minutes had the lowest water content (44.11%).While the addition of 6% lecithin 4 minutes has a higher water contentcompared to other treatments (51.27%). The highest protein content is found intreatment with the addition of CMC 0.3% 7 minutes is 3.05%. while lowest onlecithin addition treatment 6% 4 minutes is 2.63%. Fat content of shallot pasteThe highest was the treatment with the addition of CMC by 0.3% with timestirring 7 minutes (0.89%), while the lowest was found in treatment withaddition of 6% lecithin with a stirring time of 4 minutes (0.82%).
Co-Authors Ariskanopitasari Isworo, Rhestu Isworo K Saleh, Imam Mikhratunnisa, Mikhratunnisa Nuraisyah, Anni