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All Journal Pro Food Safari : Jurnal Pengabdian Masyarakat Indonesia
Sulaemah Sulaemah
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Agriculture, Biological Sciences & Forestry Arts Humanities Languange, Linguistic, Communication & Media Public Health Other

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PENGARUH RASIO TEPUNG BIJI KECIPIR DENGAN TEPUNG TERIGU TERHADAP BEBERAPA KOMPONEN GIZI DAN ORGANOLEPTIK BOLU KERING Sulaemah Sulaemah; Agustono Prarudiyanto; Dody Handito
Pro Food Vol. 2 No. 2 (2016): Pro Food
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (636.942 KB)

Abstract

This research aimed the effect the quality of sponge cake produced from winged bean and wheat composite flour. The experimental designed of this study usingcompletely randomized design (chemistry test) and a randomized block design (organoleptic test) with a single factor wich is ratio of winged bean seed flour and wheat composite flour. The parameters observed protein content, moisture content, ash content, flavor, aroma and colour. The data were tested by analysis of variance (p≤ 0.05) using software co-Stat and further by orthogonal polynomial for chemical parameters significantly and test Honestly Significant Difference for organoleptic parameters significantly. The results showed that the treatment ratio of winged bean seed and wheat composite flour gave significantly onlyon levels of protein and flavor. Keywords :Winged bean seed, sponge cake,protein, wheat flour. ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh rasio tepung biji kecipir dengan tepung terigu terhadap beberapa komponen gizi dan organoleptik bolu kering. Rancangan percobaan penelitian ini menggunakan Rancangan Acak Lengkap (Uji kimia) dan rancangan acak kelompok (uji organoleptik) dengan faktor tunggal yaitu rasio tepung biji kecipir dengan tepung terigu yang terdiri atas k0 (tepung kecipir 0% dan tepung terigu 100%), k1 (tepung kecipir 10% dan tepung terigu 90%), k2 (tepung kecipir 20% dan tepung terigu 80%), k3 (tepung kecipir 30% dan tepung terigu 70%), k4 (tepung kecipir 40% dan tepung terigu 60%) dan k5 (tepung kecipir 50% dan tepung terigu 50%). Parameter yang diamati meliputi kadar protein, kadar air, kadar abu, rasa, aroma dan warna. Data hasil pengamatan diuji dengan analisis keragaman pada taraf nyata 5% menggunakan software Co-Stat dan perlakuan yang berbeda nyata diuji lanjut dengan orthogonal polynomial untuk parameter kimia dan uji Beda Nyata Jujur untuk parameter organoleptik. Hasil penelitian menunjukkan bahwa perlakuan rasio tepung biji kecipir dengan tepung terigu memberikan pengaruh yang berbeda nyata terhadap kadar protein dan rasa bolu kering. Kata kunci:biji kecipir, bolu kering, protein, tepung terigu.
Sosialisasi Manfaat Pelabelan untuk Meningkatkan Nilai Tambah Produk Pangan Lokal kepada Kelompok Wanita Nelayan di Desa Bintaro, Nusa Tenggara Barat Nur Afni; Lingga Gita Dwikasari; Setyaning Pawestri; Riezka Zuhriatika Rasyda; Siska Cicilia; Sulaemah Sulaemah
SAFARI :Jurnal Pengabdian Masyarakat Indonesia Vol. 6 No. 1 (2026): Januari: SAFARI: Jurnal Pengabdian Masyarakat Indonesia
Publisher : BADAN PENERBIT STIEPARI PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56910/safari.v6i1.3523

Abstract

Food labeling that complies with regulatory requirements plays an important role in increasing consumer trust, expanding market access, and enhancing the selling value of MSME products. This community service activity aims to disseminate information on the regulations governing processed and fresh food labeling, as well as to facilitate understanding of packaging particularly labeling among MSME actors, specifically women fisher groups in Bintaro Subdistrict, Ampenan District, Mataram City, West Nusa Tenggara. This area is characterized by high urban population density and dynamic MSME-based economic activities, making the implementation of proper labeling practices highly necessary. The program consisted of three stages: preparation, implementation, and evaluation, conducted on June 2, 2025, from 08:30 to 12:00 WITA in Bintaro Subdistrict. The results of this activity showed an improvement in MSME actors’ understanding of the mandatory elements in food labels when designing fish-based processed product labels in accordance with BPOM regulations, ensuring compliance with food safety, quality, and legality standards based on applicable Indonesian laws.
Co-Authors Afni, Nur' Agustono Prarudiyanto Dody Handito Lingga Gita Dwikasari Riezka Zuhriatika Rasyda Setyaning Pawestri Siska Cicilia