Article Per Year (5 Year)
p-Index From 2020 - 2025
1.452
P-Index
This Author published in this journals
All Journal Fakultas Pertanian JURNAL PengaMAS TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian JAPI: Jurnal Akses Pengabdian Indonesia Indonesian Journal of Food Technology
Atina Rahmawati
Universitas Tribhuwana Tungga Dewi
Agriculture, Biological Sciences & Forestry Economics, Econometrics & Finance Health Professions Nursing Public Health Social Sciences Other

Published : 12 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 12 Documents
Search

 1   2 
Use of Ambon Banana Skin (Musa Paradisiaca) as a Raw Material for Manufacturing Egg Roll Daria Sabrina Dorti; Wahyu Mushollaeni; Atina Rahmawati
Indonesian Journal of Food Technology Vol 2 No 2 (2023): Indonesian Journal of Food Technology
Publisher : Program Studi Teknologi Pangan Fakultas Pertanian UNSOED

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.ijft.2023.2.2.10050

Abstract

Egg Roll is a type of snack that is baked and then rolled using tongs or a Teflon egg roll mold. and the characteristic of the egg roll itself is that it is a straight roll, tastes sweet, savory and has a crunchy texture. Ambon banana peel is one of the banana wastes that has not been widely used. Even though freshly thrown away Ambon banana peels have no economic value, they are protein, calcium, phosphorus, iron, and contain vitamins B6 and B12. Therefore, in this study, researchers used Ambon banana peels as raw material for making egg rolls. The aim of this research is to obtain the correct formulation for adding Ambon banana peel (Musa Paradisica) to produce egg rolls with the best organoleptic quality and to find out the business feasibility analysis of egg rolls with the addition of Ambon banana peel (Musa Paradisiaca) resulting in the best treatment. This research design used a completely randomized design (CRD) with the second treatment (80% wheat flour formulation + 20% Ambon banana peel flour). Based on effectiveness test calculations, the best treatment for Ambon banana peel egg rolls was found in F2, namely (80% wheat flour formulation and Ambon banana peel flour 20%). This can be seen from the results of calculating the yield value (NH), which has the highest value, namely 0.77. The best treatment is F2 which has a water content of 4.17%, fiber content of 2.97%, ash content of 2.53%, meanwhile, the organoleptic test gives average results of consumers stating a real level of liking with color hedonic test results of 4.40 % (like), aroma 4.47% (like), typical banana peel taste 4.60% (like), texture 4.13% (like) and overall acceptability (like).
PEMBUATAN PROTOTIPE KEMASAN SEBAGAI UPAYA UNTUK MENINGKATKAN DAYA SAING PRODUK BAWANG GORENG SEBAGAI IKON DESA BANJAREJO, KECAMATAN NGANTANG, KABUPATEN MALANG Sudirman Sudirman; Dian Kartika Santoso; Atina Rahmawati; Moch Azkari Hisbulloh Akbar
-
Publisher : UNIVERSITAS KHAIRUN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33387/pengamas.v6i3.6081

Abstract

Pasca pandemi covid 19, geliat usaha keecil dan menengah kembali bergejolak. Perkembangan yang pesat membuat persaingan juga semakin ketat, terutama di sektor olahan pertanian. Penggiat UMKM olahan bawang goreng di Desa Banjarejo Kecamatan Ngantang Kabupaten Malang juga mengalami hal yang sama. Perlu adanya inovasi termasuk dalam hal desain kemasan. Pengembangan kemasan bawang goreng khas banjarejo bertujuan agar dapat melindungi bawang goreng dari kelembaban dan udara, serta menjaga rasa dan aroma bawang goreng tetap segar. Selain itu, kemasan juga harus menarik dan memudahkan konsumen untuk membuka dan menggunakan produk. Metode yang digunakan memiliki beberapa langkah yaitu persiapan pelaksanaan pengabdian dengan observasi dan wawancara terhadap stakeholder terkait. Selanjutnya adalah kegiatan pengabdian berupa sosialisasi, rencana tindak lanjut, serta monitoring dan evaluasi program. Kegiatan pengembangan kemasan produk olahan bawang goreng di Desa Banjarejo memberikan dampak positif berupa peningkatan kualitas visual kemasan, memberikan nilai tambah produk yang berimbas kepada harga jual dan pendapatan yang meningkat, serta informasi produk yang termuat di dalam kemasan menjadi lebih detail daripada sebelumnya.
Co-Authors Budi Santosa Budi Santosa Budi Santosa Dalin, Yulianus Daniel Mere Daria Sabrina Dorti Eka Fitasari Jamhari Jamhari Kgs Ahmadi Km, Yis Wiyanto Mochammad Azkari Hisbulloh Akbar Santoso, Dian Kartika Seran, Ester Adelfina Sudirman Sudirman Tarmiji, Liber Veronika Veronika Wahyu Mushollaeni Yani, Alberta Yosefina Nunila Mbue