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PELATIHAN PENGOLAHAN BIJI NANGKA MENJADI COOKIES DI KELOMPOK PEMBUAT DODOL DI SURANADI, LOMBOK BARAT Ahmad Alamsyah; Eko Basuki; Dodi Handito; Siska Cicilia
IJECS: Indonesian Journal of Empowerment and Community Services Vol 4, No 1 (2023)
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ijecs.v4i1.3655

Jackfruit (Artocarpus heterophyllus Lamk) is a tropical fruit. The use of jackfruit is still limited so that people only consume the flesh of the fresh fruit. Unripe jackfruit is made warm and mixed with vegetables such as pecel and lodeh, while ripe jackfruit is made into syrup, dodol, chips, compote, pudding or eaten fresh. The by-product of these preparations is jackfruit seeds. It is only sold in the form of fresh seeds. The purpose of this activity was provide training on processing jackfruit seeds into cookies to partners, namely UD. Taste Kitchen in Suranadi, West Lombok. The stages of this service activity include surveys, discussions, training (transfer of technology for processing jackfruit seeds into cookies), and evaluation. The activity was held on Friday, September 23, 2022, involving 15 participants. Jackfruit seed flour is made at the Fatepa Food Processing Laboratory, Mataram University. Participants were given knowledge about the nutritional content of jackfruit seeds, types of processed jackfruit seeds, how to make flour, and how to make cookies made from jackfruit seed flour. It is hoped that from this activity, UD. Dapur Rasa and other dodol craftsmen can process jackfruit seeds into other products that have higher economic value.

Karakteristik kimia dan organoleptik minyak goreng bekas hasil penyaringan dengan penambahan Vitamin E: The Chemiccal And Organoleptic Properties Of Used Coconut Oil Efficacy Of Filtration And Tocoferol Addition Agustono Prarudiyanto; Eko Basuki; Ahmad Alamsyah; Dody Handito
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Vol 3 No 1 (2015): Jurnal Ilmiah Rekayasa Pertanian dan Biosistem
Publisher : Fakultas Teknologi Pangan & Agroindustri (Fatepa) Universitas Mataram dan Perhimpunan Teknik Pertanian (PERTETA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (388.197 KB)

Replication of using coconut oil for frying many times may have negative impact on health. This research was to investigate the effect of filtration with activated carbon and addition of tocoferol on chemical and organoleptic properties of used coconut oil. The experiments were conducted in laboratory and arrangeed with Completely Randomized Design with 4 replications. The treatments were :V1 = addition of tocoferol 10+1 mg in used coconut oil 150+1 g.V2 = addition of tocoferol 20+1 mg in used coconut oil 150+1 g.V3 = addition of tocoferol 30+1 mg in used coconut oil 150+1 g.V4 = addition of tocoferol 40+1 mg in used coconut oil 150+1 g.V5 = addition of tocoferol 50+1 mg in used coconut oil 150+1 g.There are 20 experiments unit totally. Data was analyzed with analysis of variancees at 5 percent significant level. Polynomial ortogonal test was applied at the same significant level if there were found significantly difference among treatments of moisture content, rendemen, peroxide value, free fatty acid and iodium value and Least Significant Difference test for parameter of color and odor (Yitnosumarto, 1991). The result showed that no significant differences found on addition of tocoferol the used coconut oil. The moisture, free fatty acid and peroxide value of the oil tend to increase and decrease when it filtered with activated carbon. However, the iodium value was vise versa. The addition of tocoferol was unable to improve the oil quality. The oil without filtration had browniesh yellow colour, and become dark yellow with filltration using activated carbon. The oil odor was very unpleasent without filtration and rather unpleasent with filtration. The addition of tocoferol was uneffective to enhance the oil quality, but a little improvement of oil odor was found if it compared to the used oil with or without filtration. The rendemen of the used oil filtration was around 75,81 percent.

PENINGKATAN NILAI GIZI ROTI TAWAR BERBASIS TERIGU DAN MOCAF DENGAN FORTIFIKASI TEPUNG WORTEL Gian Kiswari; Eko Basuki; Siska Cicilia
The Journal of Teknologi Pangan Vol 4 No 1 (2023): Bioprocessing and Sustainable Agricultural Technology
Publisher : Faculty of Agricultural Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36761/fagi.v4i1.2845

This study aims to determine the effect of carrot flour fortification in the making of white bread on nutritional value, physical and organoleptic properties. The method used was experimental in the laboratory with the treatment of wheat flou:mocaf: fortification of carrot flour (W) namely of W1 (100:0:0%), W2 (70:28:2%), W3 (70:26:4%), W4 (70:24:6%), W5 (70:22:8%), dan W6 (70:20:10%). Parameters tested were nutritional value (antioxidant activity, moisture, and ash content), physical properties (swelling volume) and organoleptic properties (taste, color, and texture). Observational data were analyzed using ANOVA and further testing using Honest Significant Difference (HSD) with a level of 5%. The results showed that carrot flour fortification had a significantly different effect on the nutritional value, physical properties, and organoleptic properties of white bread. Carrot flour fortification as much as 10% was recommended as the best treatment in improving the quality of white bread with actual antioxidant activity criteria of 92.10%; moisture content 34.27%; ash content of 2.13%, swelling volume of 53.73% and the taste organoleptic properties were favored by panelists

PENINGKATAN NILAI GIZI ROTI TAWAR BERBASIS TERIGU DAN MOCAF DENGAN FORTIFIKASI TEPUNG WORTEL Gian Kiswari; Eko Basuki; Siska Cicilia
The Journal of Teknologi Pangan Vol 4 No 1 (2023): Bioprocessing and Sustainable Agricultural Technology
Publisher : Faculty of Agriculture Science & Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36761/fagi.v4i1.2845

This study aims to determine the effect of carrot flour fortification in the making of white bread on nutritional value, physical and organoleptic properties. The method used was experimental in the laboratory with the treatment of wheat flou:mocaf: fortification of carrot flour (W) namely of W1 (100:0:0%), W2 (70:28:2%), W3 (70:26:4%), W4 (70:24:6%), W5 (70:22:8%), dan W6 (70:20:10%). Parameters tested were nutritional value (antioxidant activity, moisture, and ash content), physical properties (swelling volume) and organoleptic properties (taste, color, and texture). Observational data were analyzed using ANOVA and further testing using Honest Significant Difference (HSD) with a level of 5%. The results showed that carrot flour fortification had a significantly different effect on the nutritional value, physical properties, and organoleptic properties of white bread. Carrot flour fortification as much as 10% was recommended as the best treatment in improving the quality of white bread with actual antioxidant activity criteria of 92.10%; moisture content 34.27%; ash content of 2.13%, swelling volume of 53.73% and the taste organoleptic properties were favored by panelists

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