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All Journal Sainteks CHEMICA Jurnal Teknik Kimia Agrointek Jurnal Agroindustri Majalah Obat Tradisional Jurnal Teknologi Pertanian Mediagro Jurnal empower : jurnal pengembangan masyarakat Islam Jurnal Agroindustri Halal
Ika Dyah Kumalasari
Universitas Ahmad Dahlan
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Electrical & Electronics Engineering Energy Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering Medicine & Pharmacology Public Health

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Modification of Purple Sweet Potato Flour using Hydrogen Rich Water Gita Indah Budiarti; Ika Dyah Kumalasari; Endah Sulistiawati; Mitha Ulli Rahmatillah; Qaulina Tsabit
CHEMICA: Jurnal Teknik Kimia Vol 9, No 3 (2022): December 2022
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26555/chemica.v9i3.24954

Abstract

The increasing need for wheat flour in Indonesia needs to be overcome by looking for alternatives to wheat flour. Wheat flour has the disadvantage of high sugar content, so flour from local tubers is needed, which is healthier, namely purple sweet potatoes. The disadvantage of local tubers if they are used as flour is their flourishing power so they need to be modified. Hydrogen rich water (HRW) is alkaline water that can be used to modify starch in purple sweet potato flour. The purpose of the study was to determine the effect of HRW modification on water content, swelling power, ash content and color. The method used is soaking using variable pH (5.9), soaking time (15, 30 minutes) and compared with citric acid 1% with soaking time 30 minutes. The optimal analysis results were obtained at pH 9, soaking time of 30 minutes using HRW with a moisture content of 6%, swelling power of 4.1 g/g, ash content of 10%, the fat content of 13.5%, color L, a, b respectively 65.34; -0.33; 16.03.
Serundeng Instan Berbahan Dasar Batang Kecombrang Sebagai Pangan Lokal Kaya Antioksidan Ika Dyah Kumalasari; Annisa Suci Amaliya Rohman; Suniyah Alfiyati; Rani Febrina Putri
Sainteks Vol 20, No 1 (2023): April
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat (LPPM)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30595/sainteks.v20i1.15528

Abstract

Pangan dengan kandungan antioksidan yang dapat menangkal berbagai penyakit di masa sekarang dibutuhkan oleh masyarakat untuk menjaga imunitas tubuh. Salah satu tanaman lokal Indonesia yang mengandung antioksidan dan belum banyak dimanfaatkan adalah kecombrang. Batang kecombrang dapat diolah menjadi makanan instan seperti serundeng yang bergizi dan dapat menjaga imunitas. Batang kecombrang memiliki kandungan senyawa flavonoid yang merupakan senyawa antioksidan untuk membantu mengurangi kerusakan sel dalam tubuh. Produk yang dibuat pada penelitian ini adalah Serundeng Instan Berbahan Dasar Batang Kecombrang yang diberi nama Serutan Bataco. Tujuan penelitian ini untuk mengetahui daya terima dan karakteristik kimia produk Serutan Bataco. Analisis karakteristik kimia produk meliputi kadar abu, kadar lemak, dan kadar serat kasar. Hasil penelitian menunjukan produk Serutan Bataco diterima oleh konsumen. Serutan Bataco mengandung kadar abu 9,09%, kadar lemak 39,80%, dan kadar serat kasar 48,78%.
Sifat fisiko-kimia yoghurt kacang hijau (Vigna radiata) dengan variasi jenis starter bakteri dan pemanis sari kurma sukkari (Phoenix dactilyfera L) sebagai pemanis alami dan sumber antioksidan Ika Dyah Kumalasari; Indri Fajriyati
AGROINTEK Vol 18, No 1 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i1.17556

Abstract

Yogurt based on mung bean juice is good to consume because it is low in fat and lactose. Sukkari dates have the potential to be used as a natural sweetener because they contain simple sugars that are easily digested by the body. In addition, there is an antioxidant content that can fight free radicals. This study aims to determine the physico-chemical properties of mung bean yogurt. Dependent variables include pH value, viscosity, moisture content, ash content, fat content, protein content, carbohydrate content, total sugar content, and antioxidants. Independent variables include the type of bacterial starter (S1: Lactobacillus bulgaricus and Streptococcus thermophilus; S2: Biokul Plain) and sweetener variations (K1; K2; K3). The study used a Complete Randomized Design (RAL) with a statistical test of Two Ways ANOVA and a post hoc test of Tukey. The results showed that the type of bacterial starter and the variety of sweeteners had a significant effect on the physico-chemical properties of yogurt. The highest pH and viscosity values in the S2K3 sample were 4.67 and 3.18 m. Pas; the highest water content in the S1K1 sample was 86.5 %; the highest ash content and fat content in the S2K3 sample were 0.66 % and 4.82 %; the highest protein content, carbohydrate content (by different), and total sugar content in the S1K3 sample were 2.35 %, 10.11 %, and 9.78 %; and the highest antioxidant in the S2K3 sample with an AAI value of 1.54.
Pendampingan Pengelolaan Sampah Menuju Desa Peduli Sampah di Desa Semanu Kabupaten Gunung Kidul Alia Ariesta; Okka Adiyanto; Utaminingsih Linarti; Isana Arum Primasari; Endah Utami; Gita Indah Budiarti; Ika Dyah Kumalasari; Titisari Juwitaningtyas
Empower : Jurnal Pengembangan Masyarakat Islam Vol. 6 No. 1 (2021)
Publisher : UIN Siber Syekh Nurjati Cirebon

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24235/empower.v6i1.9971

Abstract

Waste management is an important thing that needs to be resolved. The accumulation of garbage and the not yet managed urban and rural waste are one of the driving factors for this community service. Desa Semanu is one of the villages that already has a TPS-3R in Gunung Kidul Regency but the TPS-3R has not been utilized optimally. This study uses a qualitative method with community empowerment program. Aims for this research is to know the implementation of community empowerment programs. Furthermore, the purpose community service is to make Desa Semanu into a village that cares about waste by taking advantage of the integration of TPS 3R and a waste bank. One of the activities that have been carried out to support a village that cares about waste is by providing counseling about the dangers of burning waste to the environment and health. In addition, there was also counseling on the assistance of the Ahmad Dahlan University Center of Energy and Environmental Studies to make Desa Semanu can make a Waste Care Village. Based on the evaluation that has been carried out, most of the extension participants have increased their knowledge of solid waste knowledge.
Evaluasi Penerapan Sistem Jaminan Halal Berdasarkan Kriteria Standar HAS 23000 Di UMKM Sakura Mochi Amatullah Tsurayya Adilah; Ika Dyah Kumalasari
JURNAL AGROINDUSTRI HALAL Vol. 9 No. 1 (2023): Jurnal Agroindustri Halal 9(1)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v9i1.5528

Abstract

Indonesia sebagai negara dengan mayoritas penduduk muslim telah mengatur jaminan kehalalan pangan dalam HAS 23000 sebagai persyaratan sertifikasi halal melalui LPPOM MUI. Sebagai salah satu produsen makanan, UMKM Sakura Mochi memerlukan sertifikasi terhadap produknya dan peninjauan terhadap penerapan sistem jaminan halalnya. Tujuan dari pengamatan ini adalah untuk mengetahui penerapan sistem jaminan halal berdasarkan kriteria standar HAS 23000 di UMKM Sakura Mochi. Metode pengumpulan data yang digunakan adalah observasi, praktik kerja langsung, wawancara, dokumentasi, dan studi literatur. Evaluasi dilakukan dengan analisis menggunakan metode checklist. Data yang didapat disesuaikan dengan 11 kriteria standar HAS 23000 LPPOM MUI. Hasil dari analisis adalah kriteria yang telah diterapkan dengan baik yaitu fasilitas produksi, produk, kemampuan telusur dan penanganan produk yang tidak memenuhi kriteria. Kriteria yang telah diterapkan namun masih terdapat kekurangan dalam pelaksanaannya yaitu bahan dan prosedur tertulis aktivitas tertulis. Kriteria yang belum diterapkan yaitu kebijakan halal, tim manajemen halal, pelatihan, audit internal dan kaji ulang manajemen. Kesimpulan yang dapat diambil adalah sistem jaminan halal yang ada di UMKM Sakura Mochi 54,8 % telah diterapkan berdasarkan kriteria standar HAS 23000.
Co-Authors Afist Azkiya Sidqi Alia Ariesta Amatullah Tsurayya Adilah Annisa Suci Amaliya Rohman Annisa Suci Amaliya Rohman Bakti Utama Citra Mutiara Putri Endah Sulistiawati Endah Utami Gita Indah Budiarti Gresa Dania Arta Dinata Ibdal Satar Indri Fajriyati Irnanda Ummi Sofia Isana Arum Primasari Khairunnisa Indah Safitri Lydia Rahma Wati Mitha Ulli Rahmatillah Noridah Binti Osman Nurkhasanah Nurkhasanah Nurul Esti Handayani Okka Adiyanto Puspita, Weni Qaulina Tsabit Rani Febrina Putri Riantika Aulia Putri Riantika Aulia Putri Suniyah Alfiyati Titisari Juwitaningtyas Utaminingsih Linarti, Utaminingsih Wilda Mika Sari Zaimul Azizzah