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Pengaruh kombinasi tepung terigu dan jamur tiram (Pleurotus ostreatus) terhadap sifat organoleptik nugget Yuniartini, Ni Luh Putu Sherly; Nugrahani, Rizki
Journal of Agritechnology and Food Processing Vol 2, No 1 (2022)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v2i1.8940

A nugget is a processed product of ground beef which is added to a binder and mixed with spices and then covered with egg white (batter) and breaded flour (breading), which is then packaged before being fried and frozen to maintain quality. Many raw materials were used in its development, including oyster mushrooms (Pleurotus ostreatus). Oyster mushrooms contain high fiber in contrast to chicken or beef, which have low fiber, and oyster mushrooms also have a texture and taste similar to chicken meat. High fat content and low fiber in chicken or beef are not recommended for people who are obese or hypercholesterolemic, so oyster mushrooms are a good choice as an ingredient for making nuggets. The combination of wheat flour and oyster mushroom has an effect on the organoleptic properties of the taste, aroma, and texture of the nuggets. The making of nuggets with a combination of wheat flour and oyster mushrooms was acceptable organically, and the panelists gave the impression of liking it for all organoleptic criteria. The average result of the best organoleptic test assessment in this study was the N5 treatment, namely 60% wheat flour and 40% oyster mushroom with organoleptic characteristics of taste, aroma and texture favored by the panelists.

Sensory quality of cookies made from chickpea flour (Phaseolus vulgaris L.) and mocaf as non-gluten snacks Yuniartini, Ni Luh Putu Sherly; Nugrahani, Rizki
Jurnal Agrotek Ummat Vol 11, No 1 (2024): Jurnal Agrotek Ummat
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v11i1.20531

Cookies are high-fat snacks made from soft dough that have a relatively crunchy texture and a solid cut shape. In an effort to reduce the use of unhealthy wheat flour, cookies can be made from other flours such as chickpea flour and mocaf flour (from cassava). The purpose of this study was to determine the sensory characteristics of cookies from the formulation of two different types of flour (chickpea and mocaf). This study used a completely randomised design (CRD), with 6 treatments, namely: K0 = 0% chickpea flour: Mocaf 100%, K1 = Chickpea Flour 15%: Mocaf 85%, K2 = Chickpea Flour 30%: Mocaf 70%, K3 = Chickpea Flour 45%: Mocaf 55%, K4 = Chickpea Flour 60%: Mocaf 40% and K5 = Chickpea Flour 75%: Mocaf 15%. The results were analysed using analysis of variance (ANOVA) using Microsoft Excel and IBM SPSS Statistics 25.0 applications. If different data was obtained, it was further analysed using BNJ (Differential Real Honest) at the 5% significance level. Based on the results of data analysis, it is known that mixing chickpea flour and mocaf as raw material for cookies has a significant effect on all organoleptic parameters, both Skoring and hedonic methods. Where, the more the addition of chickpea flour and the less mocaf flour, all organoleptic parameters show a tendency of lower values. In conclusion, treatment K0 is the most preferred formulation by the panelists with the Skoring criteria of very yellow colour, very tasteless chickpea flavour and very non-crispy texture. The hedonic criteria for colour and flavour were highly preferred, while texture was preferred.

Pelatihan Pembuatan Minuman Herbal Daun Pecut Kuda di SMA Darul Hikmah Mataram Rahman, Suburi; Dwiani, Afe; Yuniartini, Ni Luh Putu Sherly; Nugrahani, Rizki; Arini, Laili Azmiati; Patmawati, Patmawati; Salsabila, Riska Dia Salma; Riani, Riani; Maulana, Harpan; Aini, Diah Miftahul
Jurnal Pengabdian Inovasi Masyarakat Indonesia Vol. 3 No. 2 (2024): Edisi Agustus
Publisher : Program Studi Pendidikan Kimia FKIP Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpimi.v3i2.5999

SMA Darul Hikmah Mataram is one of the private secondary education institutions in the city of Mataram with the existence of a school that is still beautiful and surrounded by many medicinal plants. The existence of horse whip leaves (Stachytarpheta jamaicensis) in this school is very abundant and still underutilised. Horse whip leaves are useful as antioxidants and anti-inflammatories. Chemical compounds contained in horse whip leaves are flavonoids, terpenoids, alkaloids, tannins, steroids, and saponins. Herbal drinks are one of the practical products that can be processed into antioxidant-rich drinks using very cheap and easy packaging. This activity aims to increase the knowledge of teachers and students at SMA Darul Hikmah Mataram about making drinks, educate and increase the use of horse whip leaves as herbal drinks at SMA Darul Hikmah Mataram, show training participants the processing of horse whip leaves as herbal drinks, and increase product value related to packaging and processing of horse whip leaves as herbal drinks. The methods used were preparation, processing of horse whip leaves into powder, and evaluation. Evaluation is carried out through direct interviews and questions and answers. The results of this service are that the participants follow the entire series of activities well and are able to make pecut kuda herbal drinks in powder form and packaging with pouches, this activity is expected to be a government initiation for the development of local agricultural products in the form of herbs that have high selling value.

Scoring and hedonic tests on herbal drinks with a combination of horse whip leaves (Stachytarpheta jamaicensis (L) vahl) and fresh white ginger (Zingiber officinale) Nugrahani, Rizki; Yuniartini, Ni Luh Putu Sherly
Jurnal Agrotek Ummat Vol 10, No 2 (2023): Jurnal Agrotek Ummat
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v10i2.13981

Functional drinks have a meaning when the drink is consumed it will have a positive effect on the health of the body because it contains nutritional and non-nutritional elements.In line with the condition of the world that has just been attacked by the covid 19 virus, many people are currently turning to consuming concocted herbal drinks to help increase body immunity. One type of plant that is often used is ginger rhizome and horse whip leaves. The purpose of this research is to formulate horse whip leaves and fresh white ginger rhizomes as herbal drinks to support functional food diversification. In this herbal drink making research using a one-factor Completely Randomised Design (CRD) method, namely a mixture of horse whip leaves and fresh white ginger whose treatment consists of P1 = Horse Whip Leaves 90%: Fresh White Ginger 10%, P2 = Horse Whip Leaf 70%: Fresh White Ginger 30%, P3 = Horse Whip Leaf 50%: Fresh White Ginger 50%, P4 = Horse Whip Leaf 30%: Fresh White Ginger 70% and P5 = Horse Whip Leaf 10%: Fresh White Ginger 90%. Data were analysed using analysis of variance (ANOVA) at the 5% level in Microsoft Excel and IBM SPSS Statistics 25.0 applications and if significantly different data are obtained, further tests will be carried out using Honest Real Differences (5%). It was found that the combination of horse whip leaves and fresh white ginger on the herbal drink produced did not have a significant effect on the organoleptic characteristics of aroma and taste scoring tests but had a significant effect on colour parameters. For the organoleptic quality parameters of herbal drinks, it is known that the treatment has been produced in the scoring test with the highest value of colour in treatment P1 (yellow), aroma in treatment P2 (ginger-scented) and taste in treatment P3 (slightly warm ginger). The best treatment was obtained in the hedonic test with colour, aroma and taste parameters by treatment P5 (Horse Whip Leaf 10%: Fresh White Ginger 90%) with the criteria of liking.

Kajian sifat kimia brownies panggang dengan substitusi mocaf dan tepung kelor Dwiani, Afe; Yuniartini, Ni Luh Putu Sherly
Jurnal Agrotek Ummat Vol 9, No 1 (2022): January
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v9i1.6731

Brownies are wheat-based snack products that prefer by peoples. The need for wheat increased every year. One of the local flours that can reduce people's dependence on the use of wheat is mocaf /modified cassava flour. Brownies have a high carbohydrate and fat content but a low vitamin and mineral content. Therefore, the addition of moringa leaf flour is need. The purpose of this study was to determine the effect of substitution of mocaf and moringa leaf flour on the chemical quality of brownies. The treatment of this study is the combination of flour, mocaf and moringa leave flour become six treatment, namely A0 = 50% flour : 50% mocaf : 0 moringa leaf flour (control), A1 = 47,5% flour : 47,5% mocaf : 5% moringa leaf flour, A2 = 45% flour : 45% mocaf : 10% moringa leaf flour, A3 = 42,5% flour : 42,5% mocaf : 15 % moringa leaf flour, A4 = 40% flour : 40% mocaf : 20% moringa leaf flour and A5 = 37,5% flour : 37,5% mocaf : 25% moringa leaf flour. The study results show that the addition of moringa leaf flour significantly influences the chemical properties (moisture, ash and protein content) on brownies. According to standard (SNI), the best treatment for water content is A0 treatment (wheat flour 50%: mocaf 50%: moringa leaf flour 0%) with a value of 25.21%, for ash and protein content are produced by A5 treatment (wheat flour 37.5%: mocaf 37.5%: moringa leaf flour 25%) with the value respectively are 2.80% and 6.68%.

Pelatihan Pembuatan Minuman Herbal Daun Pecut Kuda di SMA Darul Hikmah Mataram Rahman, Suburi; Dwiani, Afe; Yuniartini, Ni Luh Putu Sherly; Nugrahani, Rizki; Arini, Laili Azmiati; Patmawati, Patmawati; Salsabila, Riska Dia Salma; Riani, Riani; Maulana, Harpan; Aini, Diah Miftahul
Jurnal Pengabdian Inovasi Masyarakat Indonesia Vol. 3 No. 2 (2024): Edisi Agustus
Publisher : Program Studi Pendidikan Kimia FKIP Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpimi.v3i2.5999

SMA Darul Hikmah Mataram is one of the private secondary education institutions in the city of Mataram with the existence of a school that is still beautiful and surrounded by many medicinal plants. The existence of horse whip leaves (Stachytarpheta jamaicensis) in this school is very abundant and still underutilised. Horse whip leaves are useful as antioxidants and anti-inflammatories. Chemical compounds contained in horse whip leaves are flavonoids, terpenoids, alkaloids, tannins, steroids, and saponins. Herbal drinks are one of the practical products that can be processed into antioxidant-rich drinks using very cheap and easy packaging. This activity aims to increase the knowledge of teachers and students at SMA Darul Hikmah Mataram about making drinks, educate and increase the use of horse whip leaves as herbal drinks at SMA Darul Hikmah Mataram, show training participants the processing of horse whip leaves as herbal drinks, and increase product value related to packaging and processing of horse whip leaves as herbal drinks. The methods used were preparation, processing of horse whip leaves into powder, and evaluation. Evaluation is carried out through direct interviews and questions and answers. The results of this service are that the participants follow the entire series of activities well and are able to make pecut kuda herbal drinks in powder form and packaging with pouches, this activity is expected to be a government initiation for the development of local agricultural products in the form of herbs that have high selling value.

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