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All Journal Aurelia: Jurnal Penelitian dan Pengabdian Masyarakat Indonesia Journal of Innovative Food Technology and Agricultural Product
Amrih, Dewi
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Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Education Law, Crime, Criminology & Criminal Justice Social Sciences

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Empowering Women's Gardenia Flower Farming Groups by Raising the Potential of Ginger as a Processed Product Amalina, Afnita Nur; Amrih, Dewi; Wibisana, Dharend Lingga
AURELIA: Jurnal Penelitian dan Pengabdian Masyarakat Indonesia Vol 4, No 1 (2025): January 2025
Publisher : CV. Rayyan Dwi Bharata

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57235/aurelia.v4i1.4188

Abstract

Land in rural areas can be used by women who are members of the Women's Farming Group as a means of producing food from agricultural activities. The Women's Farmers Group in Salakan Hamlet, Bangunjiwo, uses empty land to plant various types of horticultural plants such as eggplant, kale, spinach and chilies. The harvest was deemed to lack high selling value so the land was replaced with ginger cultivation. Ginger is a type of rhizome that is beneficial for human health so it can be processed into processed products ready for consumption. The service team strives to provide knowledge about processing ginger into products so that they can have high economic value. The education was carried out by explaining how to process ginger-based products such as candied ginger, instant ginger powder and ginger syrup. With this outreach, it is hoped that it will be able to equip the Salakan Gardenia Flower Farming Women's Group, Bangunjiwo in utilizing ginger into products that can be further produced for sale on the market so as to improve the welfare of the Women Farming Group.
Pengaruh Pemanasan Terhadap Perubahan Warna Pada Pangan Amrih, Dewi; Syarifah, Atika Nur; Marlinda, Gusta; Budiarti, Puspita; Safitri, Ainun; Nugraha, Ihsan Satya Adi; Izzati, Nuril Khoirunisa; Lejap, Theodorus Yoseph Tatabuang; Maulana, Iqbal; Rahmanto, Ludi
Journal of Innovative Food Technology and Agricultural Product Vol 1 No 1 (2023) Desember : Journal of Innovative Food Technology and Agriculture Product
Publisher : Universitas PGRI Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31316/jitap.vi.5781

Abstract

Warna pada makanan dapat disebabkan oleh warna alami baik dari tumbuhan maupun hewan, ataupun warna yang ditambahakan selama proses pengolahan pangan. Selama proses pengolahan pangan, makanan juga dapat terbentuk warna ataupun terjadi perubahan warna. Salah satu pigmen warna alami yang berasal dari tumbuhan adalah antosianin, klorofil dan karotenoid. Penelitian ini bertujuan untuk mengetahui pengaruh pemanasan, baik terbuka maupun tertutup terhadap perubahan warna yang terjadi pada antosianin, klorofil dan karotenoid. Sampel yang digunakan pada penelitian ini adalah ubi ungu (mengandung pigmen antosianin), kacang panjang (mengandung pigmen klorofil), dan wortel (mengandung pigmen karotenoid). Dari hasil pengamatan diperoleh hasil bahwa antosianin dan klorofil memiki sifat peka terhadap panas sehingga mengalami proses degradasi warna pada ubi ungu dan kacang panjang dan juga terlihat warna air rebusan menjadi lebih keruh. Karotenoid memiliki sifat tahan panas sehingga degradasi warna yang terjadi pada sampel wortel hanya sedikit.
Co-Authors Afnita Nur Amalina Ainun Safitri Budiarti, Puspita Iqbal Maulana Izzati, Nuril Khoirunisa Lejap, Theodorus Yoseph Tatabuang Marlinda, Gusta Nugraha, Ihsan Satya Adi Rahmanto, Ludi Syarifah, Atika Nur Wibisana, Dharend Lingga