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All Journal Jurnal Sains dan Teknologi Pangan Journal of Food and Culinary Journal of Community Service and Empowerment Indonesia Berdaya
Rahmadewi, Yunda Maymanah
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Agriculture, Biological Sciences & Forestry Arts Humanities Chemical Engineering, Chemistry & Bioengineering Economics, Econometrics & Finance Education Health Professions Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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Pengembangan Cookies Non Terigu dari Campuran Tepung Beras, Tepung Tapioka, dan Tepung Maizena Rahmadewi, Yunda Maymanah; Sabila, Silmi
Journal of Food and Culinary Vol 2, No 1 (2019)
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jfc.v2i1.1186

Abstract

Pemanfaatan tepung yang sering dijumpai di dapur seperti tepung beras, tepung tapioka, dan tepung maizena hanya sebatas pengolahan tunggal pada olahan sederhana. Tujuan dari penelitian ini adalah menentukan formulasi dan perbandingan tepung beras, tepung tapioka, dan tepung maizena sebagai bahan baku cookies. Selain itu, penelitian ini bertujuan untuk menganalisa kandungan gizi dan nilai kalori cookies no terigu tersebut. Desain penelitian menggunakan rancangan acak lengkap 3 kali ulangan dengan faktor perbandingan tepung beras, tepung tapioka, tepung maizena. Cookies yang dihasilkan selanjutnya dianalisa sifat kimianya antara lain analisa kadar air, kadar protein, kadar lemak, kadar abu, kadar karbohidrat, dan kadar serat kasar. Data dianalisis secara statistik menggunakan annova. Apabila hasil yang diperoleh ada beda nyata, maka dilanjutkan dengan uji DMRT dengan tingkat signifikasi 5%. Cookies yang dihasilkan juga dihitung nilai kalori per sajiannya.Cookies berbahan baku campuran tepung beras, tepung tapioka, dan tepung maizena memiliki kadar abu, kadar lemak, dan nilai kalori yang sesuai dengan Standar Nasional Indonesia produk sejenis yaitu biskuit. Sedangkan kadar protein, kadar serat kasar, dan kadar karbohidrat belum sesuai dengan Standar Nasional Indonesia biskuit. Formulasi cookies yang dipilih berdasarkan kandungan kimia cookies yaitu campuran tepung beras, tepung tapioka, dan tepung maizena dengan perbandingan 65:30:5 karena memiliki kadar protein paling tinggi.
Pengaruh Penambahan Jamur Tiram Putih (Pleurotus oestreatus) dan Tepung Tapioka Terhadap Sifat Organoleptik Kerupuk Baitirahman, Anisa Nur; Rahmadewi, Yunda Maymanah; Pangastuti, Palupi Melati
Journal of Food and Culinary Vol 2, No 2 (2019)
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jfc.v2i2.1911

Abstract

Kerupuk merupakan produk pangan yang bersifat kering, ringan, dan porous. Saat ini kerupuk yang berkembang adalah kerupuk tidak berprotein. Penambahan jamur tiram diharapkan dapat meningkatkan kualitas serta nilai gizi dari kerupuk. Percobaan ini bertujuan untuk mengetahui pengaruh penambahan jamur tiram dan tepung tapioka terhadap sifat organoleptik kerupuk. Rancangan percobaan yang digunakan adalah metode Rancangan Acak Kelompok (RAK) dengan faktor tunggal yaitu proporsi jamur tiram dan tapioka dengan enam level taraf perlakuaan (berturut-turut 2:1; 1:1; 1:2) dengan 2 kali ulangan. Proporsi jamur tiram dan tapioka dalam pembuatan kerupuk memberi pengaruh nyata terhadap tingkat kerenyahan, warna, pori-pori, serta aroma dan rasa. Dari percobaan yang dilakukan menyatakan bahwa proporsi terbaik untuk kerupuk jamur tiram adalah 1:2.
PENILAIAN TEKSTUR DAN TINGKAT KESUKAAN KASTENGEL DENGAN SUBSTITUSI TEPUNG GARUT (Maranta arundinacea) Rahmadewi, Yunda Maymanah; Wijayanti, Harwi; Nurrochmah, Shinta
Jurnal Sains dan Teknologi Pangan Vol 8, No 2 (2023): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (663.956 KB) | DOI: 10.33772/jstp.v8i2.32096

Abstract

The purpose of this study was to determine the effect of arrowroot flour substitution on the degree of friability, hardness, and stickiness of kastengel as well as the preference level of color, taste, aroma, texture, and overall preference of kastengel. This study used a completely randomized design (CRD). Substitution in this study was arrowroot flour as much as 5 levels, namely K0 (0% arrowroot flour: 100% flour), K1 (25% arrowroot flour: 75% flour), K2 (50% arrowroot flour: 50% flour), K3 (50% arrowroot flour 75% arrowroot: 25% flour, and K4 (100% arrowroot flour: 0% flour). Data were analyzed using analysis of variance, the results of organoleptic assessment which had a significant effect on the observed variables, followed by the Least Significant Difference (LSD) test at 95% confidence level (α = 0.05). Substitution of arrowroot flour as a substitute for wheat with different amounts in kastengel products results in different texture assessments for the parameters of crumbness, hardness, and stickiness. Substitution of flour with arrowroot flour had a significant effect on the color of the chestnut but did not have a significant effect on the aroma, taste, texture and overall preference. Arrowroot flour substitution of 25% (K1) gave the highest level of preference for color, taste, and overall preference. Meanwhile, the highest average preference rating for the aroma attribute was seen in the kastengel without substitution (K0) and the texture attribute in the kastengel without flour (K4).
Training on making lemuru fish into healthy snacks to support stunting reduction Rahmadewi, Yunda Maymanah; Wijayanti, Harwi; Lukviana, Dwi Lestari
Journal of Community Service and Empowerment Vol. 5 No. 2 (2024): August
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/jcse.v5i2.33014

Abstract

Indonesia, the country in Asia with the highest stunting rate (ranked fifth), has a program to accelerate reducing the number of cases with Banyuwangi Regency being one of the pilot projects for the Healthy Children's Movement to Prevent Stunting Toddlers and accelerating stunting prevention issued by the Regent of Banyuwangi in April 2022. On the other hand, Bangorejo District, which is close to the south coast in Banyuwangi, means that this area has a lot of marine products in the form of fish and has cheap prices. The problem is, the community, especially mothers, most of whom are housewives, do not yet have the skills to increase the use value of these marine products. This program aims to improve skills in extending the shelf life of products made from lemuru fish and increase the use value of these products. The methods used are counseling and direct practice through training. The target partners are 27 mothers/women in Padukuhan Kedungrejo, Sambirejo, and Pasembon, Bangorejo District, Banyuwangi Regency. Training activities were held on 23 and 31 August 2023. The results of this activity were that participants had knowledge of making processed fish food which increased by 29.6%, and skills in making processed fish food which increased by 33.3%. The conclusion is that people's knowledge and skills in making processed lemuru fish have increased. The target community is able to make dragon legs and nuggets from lemuru fish.
Peningkatan Pengetahuan Teknik Pengemasan dan Keamanan Pangan Penjaja Makanan Bendhung Lepen Yogyakarta Rahmadewi, Yunda Maymanah; Ayuningtyas, Cita Eri
Indonesia Berdaya Vol 3, No 3: May-July 2022
Publisher : UKInstitute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47679/ib.2022189

Abstract

Not all street food vendors understand the packaging and food safety aspects. This can be seen from the observations of food handler in the ecotourism of Bendhung Lepen’s street food, Yogyakarta. Though both of them are important aspects to consider in order to produce safe food. Therefore, education is needed with the aim of to increase the knowledge and skills of the community, especially street food vendors, in practicing good product packaging and implementing food safety.This empowerment was carried out using counseling and training methods consisting of several activities. The activities carried out were preparation, socialization, implementation, and evaluation. The targets of this program were street food handlers and vendors in the ecotourism of Bendhung Lepen Yogyakarta.The results that obtained were an increase in the knowledge and skills of participants from Bendhung Lepen ecotourism street food handlers and vendors. In addition, target communities become more skilled in packaging products and implementing food safety aspects. This increase can be a provision to produce safe products.
Pemanfaatan Singkong dengan Teknologi Zero Waste dalam Pengembangan Produk Kuliner/Oleh-Oleh untuk Mendukung Kawasan Wisata di Kalurahan Banjarharjo, Kalibawang, Kulon Progo Rahmadewi, Yunda Maymanah; Ayuningtyas, Cita Eri; Susiant, Susiant
Indonesia Berdaya Vol 5, No 4 (2024)
Publisher : UKInstitute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47679/ib.2024964

Abstract

Banjarharjo Village in Kulon Progo Regency has significant potential for cassava production; however, most of the harvest is sold in raw form, resulting in low economic value. This program aims to enhance the economic welfare of the community through cassava processing using a zero-waste approach, food safety training, and digital marketing. The zero-waste approach maximizes cassava utilization, including its waste, by processing it into flour and other food products such as cakes and chips. This program involved training women’s groups to improve their skills in food processing and product marketing. The program results demonstrated significant increases in participants' knowledge and skills, which were translated into high-value cassava-based products. This local product development contributes not only to the community's economy but also supports village tourism through unique cassava-based souvenirs.Abstrak. Desa Banjarharjo di Kabupaten Kulon Progo memiliki potensi besar dalam produksi singkong, namun mayoritas hasil panennya dijual dalam bentuk mentah sehingga nilai ekonominya rendah. Program ini bertujuan untuk meningkatkan kesejahteraan ekonomi masyarakat melalui pengolahan singkong dengan pendekatan zero-waste, pelatihan keamanan pangan, dan pemasaran digital. Pendekatan zero-waste digunakan untuk memaksimalkan pemanfaatan singkong, termasuk limbahnya, dengan mengolahnya menjadi tepung dan produk pangan lainnya seperti kue dan keripik. Program ini melibatkan pelatihan bagi kelompok perempuan untuk meningkatkan keterampilan pengolahan pangan dan pemasaran produk. Hasil dari program ini menunjukkan peningkatan signifikan dalam pengetahuan dan keterampilan peserta, yang kemudian diterjemahkan dalam bentuk produk olahan singkong bernilai jual tinggi. Pengembangan produk lokal ini tidak hanya berkontribusi terhadap ekonomi masyarakat tetapi juga mendukung pariwisata desa melalui produk oleh-oleh khas berbasis singkong.
Co-Authors Ayuningtyas, Cita Eri Baitirahman, Anisa Nur Lukviana, Dwi Lestari Nurrochmah, Shinta Pangastuti, Palupi Melati Sabila, Silmi Susiant, Susiant Wijayanti, Harwi