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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Reaktor Jurnal AGROTEKNOLOGI Jurnal Perikanan dan Kelautan Biota: Jurnal Ilmiah Ilmu-Ilmu Hayati Agrointek Jurnal Kimia dan Kemasan agriTECH Jurnal Sains dan Teknologi Pangan Caraka Tani: Journal of Sustainable Agriculture Jurnal Sinergitas PkM & CSR FaST : Jurnal Sains dan Teknologi AGRITEKNO, Jurnal Teknologi Pertanian TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Amerta Nutrition Jurnal Teknologi Hasil Pertanian Jurnal Pengabdian kepada Masyarakat Nusantara Jurnal Kimia dan Kemasan Prosiding Konferensi Nasional PKM-CSR
Nuri Arum Anugrahati
Program Studi Teknologi Pangan, Fakultas Sains Dan Teknologi, Universitas Pelita Harapan
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Environmental Science Health Professions Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Social Sciences Other

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KARAKTERISTIK TEPUNG KACANG MERAH HASIL AUTOCLAVING, COOLING, DAN AUTOCLAVING-COOLING [CHARACTERISTICS OF AUTOCLAVED, COOLED AND AUTOCLAVED-COOLED RED KIDNEY BEAN FLOUR] Anugrahati, Nuri Arum; Widjanarko, Angela Maria
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol. 2 No. 1 (2018): NOVEMBER
Publisher : Universitas Pelita Harapan

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Abstract

The characteristics of autoclaved, cooled and autoclaved-cooled red kidney bean flour were studied. Autoclaving was done at 121°C for 15 min while cooling was done at 6°C for 24h. The parameters of red kidney been flour were resistant starch, starch, amylose content, proximate and X-ray diffraction pattern. Resistant starch content (6.23%) and amylose (8.38%) of autoclaved-cooled red kidney flour is higher than control and cooled red kidney bean flour. Autoclaved-cooled red kidney flour has 6.20% of water, 3.97% of ash, 20.79% of protein, 2.84% of fat, and 66.21% of carbohydrate. The X-ray diffraction pattern of autoclaved-cooled red kidney flour is B type with diffraction peaks at 17, 19 and 22 ° 2θ.ABSTRAK Karakteristik tepung kacang merah hasil autoclaving, cooling, dan autoclaving-cooling telah diteliti. Autoclaving dilakukan pada suhu 121°C selama 15 menit sedangkan cooling dilakukan pada suhu 6°C selama 24 jam. Parameter tepung kacang merah yang diuji meliputi kadar pati resisten, pati, amilosa, proksimat, dan pola difraksi X-ray. Autoclaving-cooling menghasilkan kadar pati resisten (6,23%) dan amilosa (8,38%) tepung kacang merah yang lebih tinggi dibandingkan tepung kacang merah kontrol dan hasil cooling. Tepung kacang merah hasil autoclaving-cooling memiliki kadar air 6,20%, abu 3,97%, protein 20,79%, lemak 2,84%, dan karbohidrat 66,21%. Pola difraksi sinar X tepung kacang merah hasil autoclaving-cooling adalah tipe B dengan puncak difraksi pada 17, 19, dan 22° 2θ. Kata kunci : Autoclaving-cooling, tepung kacang merah
APLIKASI TEPUNG TAPIOKA DAN GAPLEK TERMODIFIKASI FISIK DALAM PEMBUATAN MI LETHEK Anugrahati, Nuri Arum; Carista, Elsie
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol. 3 No. 2 (2020): MAY
Publisher : Universitas Pelita Harapan

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Abstract

Lethek noodles are Yogyakarta's special food made from a mixture of cassava flour and tapioca flour. The application of tapioca flour and cassava chips as a result of the physical modification of the multi-cycle cooling-heating has not been carried out in the making of lethek noodles. The aim of this study was to apply physical modified tapioca and cassava flour and guar gum in the making of lethek noodles and determine their effects on the physical characteristics of lethek noodles. Physical modification of tapioca and cassava flour is done by heating-cooling 2 and 3 cycles. The heating process is carried out using an autoclave at 121ºC for 30 minutes, then followed by cooling at 4ºC for 24 hours. The study was designed with a Completely Randomized Design with variations in the ratio of tapioca flour and cassava chips modified (25:75, 50:50, and 75:25) and the concentration factor of guar gum (0%; 0.5%; 1%; 1.5 %). The results showed that the amylose content of physically modified cassava flour was higher (72.04%) than physically modified cassava flour (49.15%). The more modification of tapioca flour added, the lower cooking loss and the higher hardness of lethek noodles. The higher concentration of guar gum, the lower cooking loss and hardness of lethek noodles. Therefore, it can be stated that physical modified tapioca and gaplek flour can be applied in the making of lethek noodles and the best lethek noodles was made from the ratio of physical modified tapioca and cassava flour 75:25 and guar gum concentration of 1%.
PENYULUHAN POLA KONSUMSI SEHARI-HARI DAN PELATIHAN DIVERSIFIKASI PRODUK PANGAN LOKAL BERBASIS ALPUKAT Parhusip, Adolf; Anugrahati, Nuri Arum; Handayani, Ratna; Matita, Intan C.; Christian, William; Setiawan, Michelle Caroline
Prosiding Konferensi Nasional Pengabdian Kepada Masyarakat dan Corporate Social Responsibility (PKM-CSR) Vol 8 (2025): Penguatan Ekonomi Masyarakat Berbasis Ekologis untuk Mencapai Keberlanjutan Menuju Ind
Publisher : Asosiasi Sinergi Pengabdi dan Pemberdaya Indonesia (ASPPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37695/pkmcsr.v8i0.2734

Abstract

Program Pengabdian kepada Masyarakat (PkM) merupakan salah satu wujud implementasi Tri Dharma Perguruan Tinggi. Pada Tahun Akademik 2024/2025, kegiatan PkM dilaksanakan pada semester ganjil dan genap dengan mitra komunitas yang berbeda. Kegiatan pada semester ganjil dilaksanakan di Komunitas KWT Mountain, Tangerang Selatan pada 28 November 2024 dengan tujuan memberikan penyuluhan tentang pola konsumsi makanan sehari-hari yang sehat. Kegiatan ini diikuti oleh 30 peserta dengan metode presentasi dan tanya jawab interaktif. Hasil evaluasi menunjukkan bahwa seluruh peserta (100%) merasa kegiatan menarik dan bermanfaat. Pada semester genap, kegiatan PkM dilaksanakan di STT-SAPPI Ciranjang, Kabupaten Cianjur pada 24–25 April 2025 dengan tujuan meningkatkan keterampilan diversifikasi produk pangan lokal berbasis alpukat melalui pelatihan pembuatan kue kukus tinggi serat. Kegiatan diikuti oleh 44 peserta calon pendeta dengan metode presentasi, demonstrasi, pembagian brosur, dan diskusi interaktif. Hasil evaluasi menunjukkan 100% peserta menganggap kegiatan bermanfaat dan 88% sangat puas terhadap pelaksanaannya. Secara umum, kegiatan PkM-CSR ini berkontribusi dalam meningkatkan pengetahuan gizi masyarakat serta keterampilan pengolahan pangan lokal yang berkelanjutan dan relevan dengan kebutuhan mitra.
Co-Authors Aileen Widyapranata Andrew Andrew Angela Maria Widjanarko Aretha, Devanna C Hanny Wijaya Carista, Elsie Celine Margaretha Yudianto Christian, William Christina Christina Christina Christina Christine Joannita Kurniawan Clarissa Dian Purnama Sari Djagal Wiseso Marseno Dr. Adolf J.N. Parhusip Elsie Carista Halim, Yuniwaty Hardoko Hardoko Indra Pratama Intan Cidarbulan Matita J.N Parhusip, Adolf Joannita Kurniawan, Christine Joko Santoso Kam, Natania Kennetha Karfinto Leonardo Aditya Wihan Livia Tadius, Melissa Lucia Crysanthy Soedirga Madeline, Alicia Matita, Intan Matita, Intan C. Maurelle Nolita Melanie Cornelia, Melanie Michelle, Michelle Natania Natania Natania, Natania Nolita, Maurelle Priscilla Aurielle Ratna Handayani Safir Abadi Setiawan, Michelle Caroline Sinaga, Wenny S.L. Tagor M. Siregar Tefvina Irma Saputra Todia, Nadine E. Widjanarko, Angela Maria Wijaya, Luis F Yudi Pranoto Yustinus Marsono