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All Journal ASAWIKA: Media Sosialisasi Abdimas Widya Karya Journal of Global Pharma Technology Teknologi dan Industri Pertanian Indonesia Journal of Farming and Agriculture
Fadjar Kurnia Hartati
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Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Earth & Planetary Sciences Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Social Sciences

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PKM KRUPUK AMPAS TAHU DI DESA MEDOKAN SEMAMPIR Fadjar Kurnia Hartati; Meithiana Indrasari; Arlin Besari Djauhari; Fedianty Augustinah
Asawika : Media Sosialisasi Abdimas Widya Karya Vol 4 No 2 (2019): Desember: Asawika
Publisher : LPPM Unika Widya Karya Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (378.697 KB) | DOI: 10.37832/asawika.v4i2.24

Abstract

Kegiatan pengabdian ini bertujuan untuk membantu memberikan solusi pada beberapa permasalahan yang dihadapi oleh ibu Yeni Indah S. sebagai pemilik usaha produktif krupuk yang berada di Desa Medokan Semampir, Kecamatan Sukolilo Kota Surabaya. Metode pelaksanaan Program Kemitraan Masyarakat (PKM) berorientasi kepada solusi dari permasalahan yang disepakati bersama, ada 4 hal yaitu peningkatan manajemen Mitra, peningkatan teknologi, peningkatan produksi dan pengembangan akademis. Hasil kegiatan PKM ini adalah Mitra dapat membuat ampas tahu basah menjadi tepung ampas tahu kering, yang selanjutnya tepung ampas tahu dapat digunakan sebagai pengganti tepung terigu dalam pembuatan kerupuk, mampu melakukan pemasaran dan cara menghitung keuntungan sebuah bisnis secara sederhana. Berdasarkan hal tersebut di atas diharapkan Mitra di Medokan Semampir bisa menambah ekonomi/penghasilan rumah tangga dengan tanpa meninggalkan rumah terlalu lama, sehingga kehidupannya lebih sejahtera. Kata kunci: Ampas, tahu, krupuk, Medokan
Antioxidant Activitvity and Immunomodulator of Indonesia Black Rice(Oryza sativa L. indica) Extract Fadjar Kurnia Hartati
Journal of Global Pharma Technology .
Publisher : Journal of Global Pharma Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The aim of this study to explore the foodstuffs potentially as an immunomodulator for use of synthetic immunomodulatory in the long term, in addition to considering also has negatively affect to the organs. The materials normally used as an immunomodulator is a substance containing phenol and flavonoid that has antioxidant activity. One of them is Indonesia black rice. This study was performed by in vitro test so that the samples that tested were in the extract form. Extracts were tested were ethanol and water extract of black rice. The use of water as a solvent extract because the sample is food, While ethanol is also used because ethanol is not toxic and the compounds present in black rice are also polar so polar that they can be used in dissolving polar and semi-polar compounds. Each extract was measured levels of phenol, antioxidant activity and its effects on lymphocyte proliferation (as an organ where immune cells produced). The treatment was health control, pain control, 50,100 and 200µg/ml. The results showed that ethanol extract of black rice and water containing phenol compound and has activity as an antioxidant, it also very potential as immunomodulators because the extract can increase lymphocyte proliferation.Keywords: immunomodulator, ethanol, water, Indonesia black rice.
Sifat Kimia dan Organoleptik Brownies Kukus dari Proporsi Tepung Mocaf dan Terigu Sutrisno Adi Prayitno; Restu Tjiptaningdyah; Fadjar Kurnia Hartati
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 10, No 1 (2018): Vol.(10) No.1, April 2018
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (682.846 KB) | DOI: 10.17969/jtipi.v10i1.10162

Abstract

The purpose of this research is to know the response of mocaf flour and wheat flour ratio to the chemical and organoleptic properties of steamed brownies cake. The research method used is experimental method, using Completely Randomized Design with 1 factor and 5 repetition, that are the ratio factor of mocaf flour and wheat flour are 5 levels, so the total replication becomes 25 times. The results showed that the ratio of mocaf and wheat flour did not have a significant effect on water content but had a very significant effect on crude fiber content. While the ratio of mocaf and wheat flour have no significant effect on organoleptic taste, color and flavor but have a very real effect on the tenderness of steamed brownies cake. The results of effectiveness test of mocaf and wheat flour efficacy ratio of 40:60 is the best treatment with the result value of 0.72 whereas the lowest treatment is the treatment of mocaf and wheat flour ratio of 100:0 with the result value of 0.37.
Wheat Bran Substitution and Different Soaking Time on Chemical and Organoleptic Quality Chocolate Chip Cookies Gabriele Nathania Poentoadji; Fadjar Kurnia Hartati
Demeter: Journal of Farming and Agriculture Vol. 1 No. 2 (2023): November 2023
Publisher : CV. Media Digital Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58905/demeter.v1i2.188

Abstract

Cookies are a popular snack enjoyed by many people. One of the favored cookie types is chocolate chip cookies. Cookies are made from flour, eggs, fat, sugar, water, and salt. Wheat flour itself is made from wheat which has high fiber. The addition of wheat bran in making cookies is considered to be a good source of fiber. So, cookies can be a healthy food. This study aimed to determine the substitution concentration and soaking time on the chemical and organoleptic quality of chocolate chip cookies. The research used a randomized block design with 2 different wheat bran flour concentrations and soaking times of 5, 10, and 25 minutes each. The results showed that the soaking time had no significant effect on the crude fiber content and water content of chocolate chip cookies, but had a very significant effect on the protein content. An organoleptic test based on Friedman showed that the substitution of wheat bran flour and different soaking times significantly affected the parameters of taste, aroma, and mouthfeel. The best treatment was chocolate chip cookies with 25 grams of wheat bran flour substitution and 5 minutes of soaking time with the highest Yield Value (NH) of 0.45 with the criteria of protein content 5.650%, water content 2.352%, crude fiber content 3.287%, taste 4, 09 (like), aroma 3.63 (rather like), mouthfeel 3.44 (rather like).
Influence of Robusta Coffee (Coffeea Canephora) Waste Type and Coffee Waste Substitution on Chemical and Organoleptics of Roasted Brownies Arzetha ragilia Novita; Fadjar Kurnia Hartati
Demeter: Journal of Farming and Agriculture Vol. 1 No. 2 (2023): November 2023
Publisher : CV. Media Digital Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58905/demeter.v1i2.225

Abstract

Most Indonesians choose robusta as a coffee that is often consumed, one type of robusta that is often consumed is arjuna and temanggung. With the increase in coffee consumption, there will also be a lot of coffee grounds left. Coffee has a distinctive aroma coffee also has several contents which include several flavonoid compounds and other chemical compounds. So that coffee grounds can still be utilized, one of which is as a substitute for cocoa powder in baked brownies. The purpose of this study was to determine the type of robusta coffee grounds and the best coffee grounds substitution on chemistry and organoleptic. This study used a Completely Randomized Design (CRD) which was arranged with factorial and consisted of two factors, namely robusta arjuno coffee and robusta temanggung with each concentration of 15 g, 22.5 g, 30 g per treatment. The results showed that the type of interaction effect of robusta coffee grounds with coffee grounds substitution had no significant effect on moisture content, ash content and fiber content. Organoleptic test based on Kruskal Wallis showed that the addition of coffee grounds did not significantly affect the parameters of color, aroma, taste and tenderness. The best treatment for brownie products is 30 g robusta arjuno coffee grounds with treatment code (R1A3), with the highest Result Value (NH) of 0.577. And has a non-parametric criteria value of aroma 4.90 (neutral), fiber 9.08%, water 9.08%, tenderness 4.96 (neutral), ash 2.80%, taste 5.32 (somewhat like), color 5.29 (somewhat like).
Co-Authors Arlin Besari Djauhari Arzetha ragilia Novita Fedianty Augustinah Gabriele Nathania Poentoadji Meithiana Indrasari Restu Tjiptaningdyah Sutrisno Adi Prayitno