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All Journal Food Science and Technology Journal (Foodscitech) Humanism : Jurnal Pengabdian Masyarakat International Journal of Engineering, Science and Information Technology
Fungki Sri Rejeki
Universitas Wijaya Kusuma Surabaya
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Teknologi Pengolahan Fruit Leather Pada Siswa SMK NU Al Hidayah Ngimbang Lamongan Tri Rahayuningsih; Fungki Sri Rejeki; Marina Revitriani
Humanism : Jurnal Pengabdian Masyarakat Vol 2, No 2 (2021): Agustus
Publisher : Universitas Muhammadiyah Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30651/hm.v2i2.7545

Abstract

Indonesia adalah negara agraris sekaligus penghasil buah-buahan yang sangat banyak dalam ukuran, jenis maupun jumlah. Potensi ini harus dikembangkan, mengingat buah sebagai hasil pertanian memiliki sifat mudah rusak karena  masa simpan yang pendek. Upaya pengolahan aneka ragam produk berbahan baku buah-buahan perlu terus ditingkatkan sebagai langkah untuk memperpanjang masa simpan buah tersebut. Selain itu konsumsi buah sangat bagus untuk kesehatan sehingga  olahan produk berbahan baku buahpun merupakan peluang pasar yang bagus untuk dikembangkan. Beberapa contoh produk olahan buah yang sering ditemui di Indonesia adalah manisan buah, keripik buah, selai buah dan buah dalam kaleng.  Fruit leather adalah jenis olahan produk buah yang sudah terkenal di negara Eropa, Amerika, Jepang tapi belum  banyak dikembangkan di Indonesia. Selain itu fruit leather bisa diolah dengan memanfaatkan buah naga dan buah apel dengan cara yang mudah. Tujuan kegiatan pengabdian kepada masyarakat adalah untuk memberikan pengetahuan dan  transfer teknologi terkait pengolahan buah  menjadi fruitleather sebagai alternative diversikasi olahan produk berbahan baku buah-buahan sehingga bisa dipasarkan dengan cakupan lebih luas. SMK NU Al Hidayah Ngimbang Lamongan  adalah SMK swasta yang terletak di daerah Ngimbang Lamongan.  Salah satu jurusan yang dimiliki adalah jurusan Pengolahan Hasil Pertanian. Sebagian besar siswa SMK NU Al Hidayah Ngimbang belum mengenal produk Fruit Leather sehingga  mereka sangat tertarik   untuk mengikuti kegiatan pengabdian kepada masyarakat tentang pengolahan fruit leather.
Product value analysis of processed kimpul products as an effort to develop local resources Endang Retno Wedowati; Fungki Sri Rejeki; Diana Puspitasari
International Journal of Engineering, Science and Information Technology Vol 2, No 4 (2022)
Publisher : Master Program of Information Technology, Universitas Malikussaleh, Aceh Utara, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52088/ijesty.v2i4.319

Abstract

Kimpul (Xanthosoma sagittifolium) is one of the local products that produce non-rice carbohydrates that have the potential to be developed. The potential of kimpul tubers can be developed by utilizing it into various types of processed products to provide value. The kimpul tubers can be processed into kimpul chips, kimpul sticks, or other preparations. Meanwhile, kimpul flour can be processed into various products, including wet noodles, biscuits, cookies, pastries, or other processed forms. From the various diversification of processed products, it has the potential to be developed into food industry products. For this reason, it is necessary to analyze the value of the various preparations in terms of product performance and required production costs. The purpose of this study was to determine the performance of various kimpul preparations with various criteria, analyze the production costs of various kimpul preparations, conduct value analysis of various kimpul preparations based on performance and cost analysis, and provide recommendations for the type of product that is able to provide the best value. Product performance is based on the parameters of organoleptic properties, product attractiveness, product benefits, and product purchase decisions. The value of the product is analyzed based on the benefits of the product and the costs required to realize these benefits. The results of product value analysis show that products that have high benefits, but only require relatively low costs provide high product values. Alternative products that are recommended to be produced are kimpul chips, kimpul sticks, and kimpul cookies.
Proportion of Wheat (Triticum aestivum L.) and Kimpul (Xanthosoma sagittifolium) Flours and Dragon Fruit (Hylocereuscostaricensis) Substitution on Wet Noodle Ika Rahmawati; Fungki Sri Rejeki; Diana Puspitasari; Endang Retno Wedowati
Food Science and Technology Journal (Foodscitech) Vol. 5 No. 1 (2022)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (339.148 KB) | DOI: 10.25139/fst.v5i1.4797

Abstract

Wet noodle is a food product that is liked by all levels of society. The main ingredient for making wet noodle is wheat flour which must be imported from other countries. For this reason, it is necessary to look for other alternative raw materials, namely kimpul flour. Red dragon fruit can be used to increase nutritional value because it contains antioxidant and improves product appearance because it contains natural dyes. The purpose of the study was to determine the effect of the proportion of wheat and kimpul flours, as well as the concentration of dragon fruit on the quality of dragon fruit wet noodle. This study used a factorial randomized block design (RBD) with the first factor being the proportion of wheat flour and kimpul flour (T1 = 40%:60%, T2 = 50%:50% and T3 = 60%:40%) and the second factor was dragon fruit concentration (N1 = 20% and N2 = 30%) with 3 replications. The results showed that the proportion of wheat flour and kimpul flour had a significant effect on protein content, elasticity, and organoleptic tests. While the concentration of dragon fruit significantly affected the water content, carbohydrate content, elasticity, and organoleptic tests. The conclusion of this research was the treatment of T3N2 (proportion of wheat flour and kimpul flour 60%: 40% and dragon fruit concentration 30%) became the selected treatment with parameters of water content 48.51%, ash content 1.72%, protein content 6 0.04%, fat content 2.64%, carbohydrate content 41.09%, and elasticity of 0.39, and has a total preference percentage of 100% color, 96.7% aroma, 100.0% taste and 96.7% texture.
Co-Authors Akmarawita Kadir Alvin Juniawan Diana Puspitasari Dwi Haryanta Endang Retno Wedowati Fathurrahman Fathurrahman Ika Rahmawati Koesriwulandari, Koesriwulandari Marina Revitriani Tri Rahayuningsih Wanadiatri, Halia