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All Journal Jurnal Teknologi Dan Industri Pangan Indonesian Journal of Applied Sciences Teknotan: Jurnal Industri Teknologi Pertanian Dharmakarya : Jurnal Aplikasi Ipteks Untuk Masyarakat Jurnal Pangan dan Agroindustri Jurnal Teknologi Pertanian agriTECH Jurnal Agroindustri Mimbar Agribisnis: Jurnal Pemikiran Masyarakat Ilmiah Berwawasan Agribisnis Al-Kimia Chimica et Natura Acta Jurnal Teknologi & Industri Hasil Pertanian FaST : Jurnal Sains dan Teknologi Journal of Industrial and Information Technology in Agriculture Jurnal Teknologi Hasil Pertanian Abdimas Galuh: Jurnal Pengabdian Kepada Masyarakat Media Kontak Tani Ternak Community Empowerment Composite

Endah Wulandari

Fakultas Teknologi Industri Pertanian, Universitas Padjadjaran

Author-ID : 2698898

Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Nursing Public Health Social Sciences Veterinary Other

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PENINGKATAN KUALITAS PRODUK MANGGA KERING DENGAN TEKNIK DEHIDRASI OSMOSIS DI KABUPATEN INDRAMAYU Endah Wulandari; Yosini Deliana
Dharmakarya Vol 9, No 1 (2020): Maret, 2020
Publisher : Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/dharmakarya.v9i1.19685

Buah mangga mempunyai daya simpan yang singkat yaitu dalam waktu 3-4 hari setelah matang penuh, daging buah sudah lunak, permukaan kulit buahnya banyak bercak warna coklat akibat penyakit pasca panen. Untuk menekan besarnya kerugian akibat terjadinya kehilangan hasil, maka penanganan pasca panen buah harus benar-benar diperhatikan. Proses diversifikasi produk olahan diharapkan dapat menyelamatkan hasil panen yang berlimpah pada saat panen raya, produk lebih awet dan jangkauan pemasaran lebih luas dengan resiko kerusakan yang lebih kecil. Dehirasi osmosis salah satu cara untuk meningkatkan kualitas produk mangga kering (dried mango). Pelatihan dilakukan dari Juli- September 2018 di UKM Prosomi Desa Majakerta, Balongan dan UKM Secawati Desa Krasak, Kabupaten Indramayu. Pihak yang terlibat dalam ini adalah dosen dan masyarakat. Hasil Pengabdian masyarakat menunjukkan adanya peningkatan pengetahuan peserta dalam tehnik dehidrasi osmosis, pengupasan mangga, pemotongan mangga, hygienis produk dan cara mendapatkan izin edar produk P-IRT.

SOSIALISASI COOKIES SORGUM SEBAGAI CEMILAN SEHAT DI DESA SAYANG JATINANGOR KABUPATEN SUMEDANG Endah Wulandari
Dharmakarya Vol 6, No 3 (2017): September
Publisher : Universitas Padjadjaran

Pada saat ini, kebutuhan tepung terigu terus meningkat dari tahun ke tahun. Hal ini menyebabkan meningkatnya laju impor gandum sehingga meningkatkan devisa negara untuk mengimpor gandum. Tepung terigu adalah salah satu bahan pangan paling penting di Eropa dan Amerika Utara, dan merupakan bahan utama dalam pembuatan roti, kue, dan pastry (Wikipedia, 2008). Pembuatan cookies dari tepung sorgum adalah salah satu usaha untuk mengurangi penggunaan gandum di Indonesia (Ahza, 1983).PPM Prioritas OKK akan dilaksanakan di desa sayang RW 01 Jatinangor yang dilaksanakan selama 6 bulan bertujuan untuk mensosialisasikan hasil-hasil penelitian di program studi teknologi pangan yang berbasiskan sorgum. Hal ini bertujuan untuk mensosialisakan pada masyarakat terutama di desa sayang tentang pentingnya diversifikasi produk pangan. Kegiatan yang dilakukan berupa ceramah dan demo produk pangan berbasis sorgum.yang dilakukan selama 3 kali yaitu pada bulan september hingga novemver 2017.Hasil proses pengabdian masyarakat memberikan respon yang baik, dimana aparat desa sayang dan RW 01 serta ibu PKK RW 01 baik dan mendukung kegiatan dengan batuan perijinan penggunaan fasilitas RW 01 desa sayang. Hasil evaluasi sosialisasi produk pangan berbasis sorgum pun baik dengan persentase kesukaan terhadap produk sebesar 84%

Pengaruh Penambahan Kacang Tunggak (Vigna Unguiculata) terhadap Komposisi Proksimat Nasi Kecambah Sorgum (Sorghum Bicolor (L) Moench) Endah Wulandari; Hanaa Rachmawati Sari; Een Sukarminah; Dian Kurniati; Elazmanawati Lembong; Fitry Filianty
agriTECH Vol 40, No 2 (2020)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Sorgum (Sorghum bicolor (L) Moench.) merupakan bahan pangan lokal yang dapat digunakan sebagai pengganti beras. Sorgum memiliki kadar protein tidak tinggi, sehingga proses substitusi dengan kacang-kacangan atau proses perkecmabhan biji sorgum diharapkan menjadi solusi untuk meningkatkan kadar protein produk berbasis sorgum. Penelitian ini bertujuan untuk mengetahui karakteristik proksimat nasi sorgum dan nasi kecambah sorgum tersubstitusi kacang tunggak. Metode penelitian yang digunakan adalah deskriptif eksperimental dengan perbandingan sorgum atau kecambah sorgum dengan kacang tunggak sebesar 90:10, 70:30 dan 50:50. Hasilpenelitian menunjukkan komposisi proksimat nasi sorgum mengalami perubahan seiring dengan meningkatnya substitusi kacang tunggak dan perkecambahan. Semakin besar substitusi kacang tunggak meningkatkan kadar protein dan kadar abu namun menurunkan kadar air, kadar lemak, dan kadar karbohidrat nasi sorgum sedangkan perkecambahan sorgum cenderung menaikkan kadar protein dan kadar air namun menurunkan kadar abu, kadar lemak dan kadar karbohidrat nasi kecambah sorgum.

ANTIOXIDANT ACTIVITIY OF ADLAY EXTRACT (Coix lachryma-jobi L.) WITH DIFFERENT SOLVENT Tensiska Tensiska; Bambang Nurhadi; Endah Wulandari; Yushini Ayu Laras Ratri
Jurnal Agroindustri Vol 10, No 1 (2020)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.10.1.1-11

Adlay is a minor cereal which utilization is not optimal in Indonesia. Adlay grains have natural antioxidants in the form of phenolic compounds and flavonoids found in bran, husk, and testa. Purpose of this study was to determine the type of adlay bran extraction solvent that produced the highest antioxidant activity. The study used an experimental method with a randomized block design (RBD) consisting of 3 treatments that were repeated 4 times, namely extraction with (1) ethanol solvent; (2) n-hexane solvent; and (3) ethanol solvent then the waste is extracted again with hexane solvent. The extract obtained was analyzed for its antioxidant activity by DPPH method, total phenol, total tocopherol and yield. The results showed extracts from ethanol solvents produced the highest antioxidant activity where IC50 values were 771.73 ppm, but categorized as antioxidants with very weak activity. The extraction of adlay bran with ethanol solvent resulted in a yield of 1.91%, total phenol of 0.92%, and total tocopherol 0.09 mg / mL

ANTHOCYANIN EXTRACTION OF RED DRAGON FRUIT PEELS (Hylocereus polyrhizus) USING MACERATION METHOD Asri Widyasanti; Muhammad Ziauddin Arsyad; Endah Wulandari
Jurnal Agroindustri Vol 11, No 2 (2021)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.11.2.72-81

Anthocyanins present in the red dragon fruit peel (Hylocereus polyrhizus) can be used as natural dyes. An extraction procedure can be used to acquire anthocyanins. The maceration method was used to isolate anthocyanin dyes in this analysis. The aim of this study was to see how the solvent ratio affected the total anthocyanin content in the skin of red dragon fruit. This research used laboratory experimental method using descriptive analysis. The solvent ratios used were (1:30, 1:40, 1:50 and 1:60) with a mixture of distilled water with 10% citric acid as the solvent. Parameters observed were total yield, pH, residual solvent content, spesific gravity and total anthocyanin content. The best treatment was found to be red dragon fruit peel with a solvent ratio of 1:30, which produced the highest total anthocyanin content of 4.73 mg/L. This treatment resulted total yield 7.40%, residual solvent content 0.05%, spesific gravity 1.30, and pH 1.05, respectively. It was proven that the more solvent added could linearly decrease the effectiveness of anthocyanin extraction of dragon fruit peel extracts.

SOSIALISASI GREEN PACKAGING DI DESA DARMAWANGI KECAMATAN TOMO KABUPATEN SUMEDANG Yosini Dekiana; Sri Fatimah; Lucyana Trimo; Mohamad Djali; Endah Wulandari
Mimbar Agribisnis: Jurnal Pemikiran Masyarakat Ilmiah Berwawasan Agribisnis Vol 7, No 1 (2021): Januari 2021
Publisher : Universitas Galuh Ciamis

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25157/ma.v7i1.4630

To overcome plastic waste, the Government of Indonesia has issued Presidential Regulation No. 83 of 2018. Also Bandung Regional Regulation No. 17 of 2018 on reducing the use of plastic bags. A number of strategies have been carried out but until now the implementation has not run optimally. Partners are empowered with training on the importance of green packaging to reduce plastic waste. It is hoped that if the partner has a cohesiveness in managing his business, a strong motivation in entrepreneurship, has a potential product to be marketed, know the green packaging and know the tarket of the green consumer consumer market, then improved the product to green products. Handling the environmental issues of the paper industry through the use of non-wood paper base material becomes an interesting thing by utilizing annual crops or agricultural plant residues to be used as the basic material of paper and pulp. Community service in Darmawangi village, Tomo District, Sumedang regency about green packaging began by giving the material "Socialization of Green Packaging for Mango Soap Products" to a group of women farmers in Darmawangi Village. The material was given online at the Food Security and Security Webinar on June 17, 2020, followed by material on entrepreneurial motivation. Evaluation of PPM activities on green packaging in Darmawangi Village showed good enthusiasm and the increase of about 75% understanding of environmentally friendly packaging.

Karakterisasi Protein Sorgum dan Upaya Peningkatan Jejaring Protein Sorgum Dengan Penambahan Glukosa-Oksidase [Characterization of Sorghum Protein and Improvement of Sorghum Protein Net-Working with Addition of Glucose-oxidase] Endah Wulandari
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol 2, No 1 (2018): May
Publisher : Universitas Pelita Harapan

Show Abstract | Download Original | Original Source | Check in Google Scholar

Sorghum (Sorghum bicolor (L.) Moench) contains about 10% protein so it can act as a source of protein. Kafirin is a protein in sorghum distinguished on α, β, and γ-kafirin based on molecular weight differences, ease of extracting, and molecular structure. Characteristics of the sorghum protein and the ability of glucose-oxidase will form a protein network naturally between proteins or peptides resulting in polymerization. The objectives of the research were to fractionate protein of the flour of Zh-30 sorghum strain using five types of solvents. The protein fractions were analyzed for protein content and molecular weight by SDS-PAGE and evaluated for protein-network formation by glucose-oxidase, the result showed that flour protein of the sorghum Zh-30 strain consisted of five classes of proteins with a ratio of respectively albumin, globuline, kafirin 1, gluteline and kafirin 2 or cross-linked kafirin 11:11:42:7:29. Kafirin 1 content was 36.01%, kafirin 2 24.79%, gluteline 22.15%, globuline 12.81% and albumin 4.24% of total protein. Molecular weight of each protein fraction of the sorghum flour Zh-30 strain was respectively albumin 69.9 kDa, kafirin 1 which consisted α1-kafirin 22.4 kDa and α2-kafirin 23.5 kDa, globuline 121 kDa, gluteline 15.5 kDa and kafirin 2 which consisted of α1-kafirin 16.2 kDa, α2-kafirin 23.5 kDa, β-kafirin 24.6 kDa and γ-kafirin 53.6 kDa. Protein net-working was established when the glutelin fraction was treated with glucose-oxidase (MW 69 kDa from 15.5 kDa).

KADAR PROTEIN DAN TANIN NASI SORGUM (Sorghum bicolor (L.) Moench) DENGAN PENAMBAHAN KACANG TUNGGAK (Vigna unguiculata) [PROTEIN AND TANNIN CONTENTS OF SORGHUM (Sorghum bicolor (L.) Moench) RICE WITH ADDITION OF COWPEA (Vigna unguiculata)] Endah Wulandari; Husna Muthia; Elazmanawati Lembong; Fitry Filiant
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol 2, No 2 (2018): NOVEMBER
Publisher : Universitas Pelita Harapan

Show Abstract | Download Original | Original Source | Check in Google Scholar

Sorghum is the fifth most important cereal and is a staple food for people living in semiarid tropical regions such as Africa, Asia and Latin America. Sorghum contains nutrients that are equivalent to rice so it can be used as rice and become a staple food for Indonesian people, but sorghum has a low protein quality due to its low lysine content and contains antinutrients, tannins, so it is necessary to do several ways to improve the quality of sorghum protein. The addition of cowpea aims to increase the level of rice sorghum lysine, while germination is done to reduce the level of sorghum rice tannins. The purpose of this study was to determine the protein content and levels of sorghum rice tannin with the addition of cowpea. The results showed that the addition of cowpea caused increased levels of tannin and rice sorghum protein, while germination could reduce tannin levels and increase the protein content of sorghum rice. ABSTRAKSorgum adalah serealia terpenting kelima dan merupakan makanan pokok bagi masyarakat yang tinggal di daerah tropis semi kering seperti Afrika, Asia dan Amerika Latin. Sorgum mengandung nutrisi yang setara dengan beras sehingga dapat dimanfaatkan sebagai nasi dan menjadi makanan pokok masyarakat Indonesia, namun sorgum memiliki kualitasprotein yang rendah karena kandungan lisin yang rendah dan mengandung zat antinutrisi yaitu tanin, sehingga perlu dilakukan beberapa cara untuk meningkatkan kualitas protein sorgum. Penambahan kacang tunggak bertujuan untuk meningkatkan kadar lisin nasi sorgum,sedangkan perkecambahan dilakukan untuk mengurangi kadar tanin nasi sorgum. Tujuan penelitian ini adalah untuk mengetahui kadar protein dan kadar tanin nasi sorgum dengan penambahan kacang tunggak. Hasil penelitian menunjukkan bahwa penambahan kacang tunggak menyebabkan meningkatnya kadar tanin dan protein nasi sorgum, sedangkan perkecambahan dapat menurunkan kadar tanin dan meningkatkan kadar protein nasi sorgum.Kata kunci: Kacang tunggak, nasi sorgum, perkecambahan, protein, tanin

Sosialisasi Teknologi Tepat Guna Olahan Mangga di Desa Jembarwangi Kecamatan Tomo Kabupaten Sumedang endah wulandari; Yosini Deliana
Media Kontak Tani Ternak Vol 2, No 4 (2020): November
Publisher : Fakultas Peternakan, Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/mktt.v2i4.31088

Potensi unggulan Desa Jembarwangi adalah di sektor pertanian padi dengan dukungan perdagangan komoditas perkebunan berupa buah manga, namun posisi strategis sebagai pintu masuk Kabupaten Sumedang sebelah Timur serta gerbang wilayah Jatigede membuat Desa Jembarwangi mempunyai potensi besar untuk maju di bidang ekonomi. Melimpahnya buah mangga saat panen raya membutuhkan teknologi untuk dapat memproses buah tersebut agar tetap menajadi sumber penghasilan warga Desa Jembarwangi. Teknologi yang disosialisasikan di Program Pengabdian ini adalah olahan buah mangga menjadi sirup. Berdasarkan hasil respon peserta workshop terjadi peningkatan kemampuan anggota KWT Desa Jembarwangi dalam pengolahan buah mangga menjadi sirup mangga dan umur simpan sirup sebesar 72,73% sedangkan pemahaman akan pentingnya formulasi atau resep dalam membuat sirup sebesar 36,36%. Respon yang cukup baiknya dapat menjadi indikasi bahwa produk sirup sebagai produk olahan buah mangga gedong gincu atau jenis mangga lainnya dapat menjadi potensi usaha yang sangat potensial. Pemahaman akan izin edar PIRT dan pentingnya merek produk setelah diadakan workshop secara daring juga mendapat respon yang baik.

MODIFIKASI PATI HANJELI (Coix lacryma-jobi L.) BERPORI MELALUI ULTRASONIKASI DAN OZONASI Edy Subroto; Rossi Indiarto; Endah Wulandari; Astri Puji Astari
Jurnal Teknologi Hasil Pertanian Vol 14, No 2 (2021): Agustus
Publisher : Universitas Sebelas Maret (UNS)

Adlay (Coix lacryma-jobi L.) is a potential source of starch but has not been utilized optimally. Native adlay starch has several weaknesses such as functional properties of low swelling volume and solubility, prone to retrogradation, and low stability. Physical modification of ultrasonication and chemical modification by oxidation using ozone can be an alternative to improve the functional properties of adlay starch through the formation of porous starch. The aim of this research was to produce porous adlay starch by ultrasonication and ozonation. The study consisted of several different treatments on hanjeli starch (ozonation starch, ultrasonication of 15 minutes, ultrasonication of 30 minutes, combined ultrasonication of 15 minutes and 30 minutes with ozonation). The results showed the appearance of pores on the surface of the granules of modified adlay starch with the best results being modified combination of ultrasonication 30 minutes and ozonation, which resulted in a decrease in swelling volume from 18.13 ± 3.98 mL/g to 15.71 ± 0.35 mL/g, an increase in solubility from 6.76 ± 0.62% to 9.59 ± 0.44%, and a decrease in water absorption capacity from 1.25 ± 0.02 g/g to 1.13 ± 0.02 g/ g. Modification of adlay starch by ultrasonication, ozonation, and their combination effectively produced porous starch granules, but did not cause the formation of new functional groups in starch.

Co-Authors Adhi Prapaskah Hartadi Agus Safari Alifa Putti Firdauza Asri Widyasanti Astri Puji Astari Bambang Nurhadi Devi Ariska Devi Nurul Fadilah Dian Kurniati Edy Subroto Een Sukarminah Efri Mardawati Elazmanawati Lembong Elazmanawati Lembong Eti Suminartika Fantun Sudrajat P. Sihombing Fitry Filiant Fitry Filianty Fitry Fillianty Gradelia Gusti Rahayu Hanaa Rachmawati Sari Hanni Listia Furi Heni Radiani Arifin Herlina Marta Husna Muthia Idar Idar Lucyana Trimo Marleen Sunyoto Mega Utami Mohamad Djali Muhammad Fadhlillah Muhammad Fadhlillah Muhammad Yusuf Muhammad Ziauddin Arsyad Nurisa Fadillah Isnaeni Okta Paulia Putri Widyanti Harlina Ramadanti Fitra Rivaldo Giovano Totos Robi Andoyo Rossi Indiarto Saadah D. Rachman Safri Ishmayana Safri Ishmayana Souvia Rahimah Sri Fatimah Sumanti Debby Moody Sylvi Qurrotul Aini Tensiska, Tensiska Trimo, Lucyana Yosini Dekiana Yosini Deliana Yosini Deliana Yosini Deliana Yushini Ayu Laras Ratri Zaida Zaida

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