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All Journal Pro Food Journal of Food and Culinary Community Empowerment
Sutakwa, Adi
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Agriculture, Biological Sciences & Forestry Arts Humanities Chemical Engineering, Chemistry & Bioengineering Economics, Econometrics & Finance Education Public Health Social Sciences

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Pengaruh Penambahan Ekstrak Bunga Telang (Clitoria ternatea) terhadap Pertumbuhan Bakteri Asam Laktat pada Pembuatan Yogurt Telang Nadia, Lana Santika; Sutakwa, Adi; Suharman, Suharman
Journal of Food and Culinary Vol 3, No 1 (2020)
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jfc.v3i1.3123

Abstract

Penelitian ini bertujuan untuk mengetahui bagaimana pengaruh penambahan ekstrak bunga telang dan penambahan susu skim pada pertumbuhan bakteri asam laktat. Rancangan perconaan yang digunakan adalah Rancangan Acak Lengkap dengan perlakuan tanpa dan penambahan ekstrak bunga telang (1% v/v). Pembuatan yogurt dan yogurt telang menggunakan susu skim (SS), susu pasteurisasi (SP), susu UHT(SU), susu pasteurisasi dengan penambahan 5% (b/v) bubuk skim (SPS), dan susu UHT dengan penambahan 5% (b/v) bubuk skim (SUS). Hasil analisa total BAL menunjukkan tidak berbeda nyata dan semua variabel tersebut sesuai dengan Standar SNI 2981:2009. Kesimpulannya, Penambahan ekstak bunga telang tidak menghambat pertumbuhan bakteri asam laktat namun juga tidak meningkatkan pertumbuhan BAL. Namun, asam laktat meningkat dengan penambahan ekstrak bunga telang. Dengan menambahkan susu skim dapat pula meningkatkan asam laktat pada yogurt.
Community empowerment through the processing of crispy catfish in Padukuhan XII Sidorejo, Bantul Amrih, Dewi; Sutakwa, Adi; Syarifah, Atika Nur; Nadia, Lana Santika
Community Empowerment Vol 6 No 7 (2021)
Publisher : Universitas Muhammadiyah Magelang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (484.676 KB) | DOI: 10.31603/ce.5031

Abstract

Padukuhan XII Sidorejo, located in Kasihan District, Bantul Regency, was one of the areas that was cultivating a lot of fish and vegetables in buckets or budikdamber during the Covid-19 pandemic. One of the vegetables cultivated is kale and can meet daily household needs. While the type of fish that is widely cultivated with budikdamber is catfish. Cultivation of catfish and vegetables is expected to meet household needs, but consumption of catfish from this cultivation is less than optimal due to low knowledge about diversification of processed catfish. These potentials and problems in the community were further explored by the UPY Agricultural Product Technology Bachelor Program lecturer team through community service programs to provide basic knowledge about processed catfish production. This crispy catfish can be a variation of the daily food menu and/or creative business ideas in the food sector for the residents of Pedukuhan XII Sidorejo, Bantul.
Evaluasi Karakteristik Fisik dan Kimia Produk Bubuk Kakao di Indonesia Dewi Amrih; Syarifah, Atika Nur; Sutakwa, Adi; L, Mariani
Pro Food Vol. 11 No. 2 (2025): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v11i2.427

Abstract

Cocoa (Theobroma cacao L.) is a plant that produces the main raw material for the chocolate industry. Cocoa plants are spread throughout tropical countries in the world, such as Indonesia, South America, and Africa. Cocoa beans can be turned into a range of processed chocolate goods, such as chocolate bars and cocoa powder, to raise their economic value. The characteristics of cocoa in each region have different characteristics depending on the factors of the planting process in the region and the processing process. This study will compare the characteristics of cocoa powder from various regions in Indonesia such as Yogyakarta, Jember, Lampung, Aceh, Kendari, and Jayapura. Moisture content of cocoa powder ranges 4.23-11,86, ash content ranges 4,06-10,58, protein content ranges 16,10-24,99, fat content ranges 11,75-40,37, and carbohydrate content by difference ranges 34,83-48,24. The physical analysis in this study includes fineness analysis with a range of 99.27%-99.70 %, color test using the Hunter Method with L value ranging from 29.79 to 42.05, a* value ranging from 17.65 to 24.71, b* value ranging from 18.75 to 26.29, and pH analysis with a range of 5.74-6.93. In conclusion, there are differences in the characteristics of cocoa powder between regions in Indonesia. The differences in environmental factors and processing processes in each area make cocoa powder's nutritional content and physical properties different.
Co-Authors Dewi Amrih L, Mariani Lana Santika Nadia Suharman Suharman, Suharman Syarifah, Atika Nur