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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
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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Optimasi bubuk bunga telang, enzim transglutaminase, dan bread improver untuk meningkatkan fungsionalitas dan kualitas roti manis [Optimizing the butterfly pea powder, transglutaminase enzyme, and bread improver to improve the functionality and quality of sweet bread] Endah Wulandari; Safri Ishmayana; Herlina Marta; Muhammad Fadhlillah; Nurisa Fadillah Isnaeni
Jurnal Teknologi & Industri Hasil Pertanian Vol 27, No 2 (2022): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v27i2.108-117

Abstract

Sweet bread with moderate functional properties can be enhanced with tertiary function by adding telang flower, a natural ingredient rich in antioxidants, natural blue in color derived from anthocyanins. In addition, bread volume enhancers, such as transglutaminase enzymes and bread improvers are also needed to improve the quality of bread. The purpose of this study was to determine the optimum formulation of telang flower sweet bread using Response Surface Method (RSM)-Central Composite Design (CCD) with telang flower powder (2-6%), transglutaminase enzyme (0.027-0.083 U/g protein), and breading agent (3-9 U/g flour) as an independent variable, and produces a response in the form of specific volume and antioxidant activity. The optimum formula was obtained with a combination of 4.71% telang flower powder formula, transglutaminase enzyme 0.055 U/g flour protein, and 5.23 U/g flour bread improver which resulted in a specific volume of 3.15 ± 0.05 cm3/g and activity antioxidant amounted to 388.372 ± 13.11%. The characteristics of the optimum bread had firmness values of 629.77±39.23 g.f, springiness 42.14±0.87%, sweet bread crumbs were dark blue, but the butterfly  pea flower sweet bread's quality was not as well accepted as the control sweet bread with the exception of how the bread feels when bitten.
KARAKTERISASI SIFAT FISIKOKIMIA ISOLAT PROTEIN SORGUM (Sorghum bicolor (L). Moench) HASIL EKSTRAKSI METODE ENZIMATIS MENGGUNAKAN α-AMILASE Endah Wulandari; Fitry Filianty; Elazmanawati Lembong; Alifa Putti Firdauza
Jurnal Teknologi Pertanian Vol. 23 No. 3 (2022)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (243.64 KB) | DOI: 10.21776/ub.jtp.2022.023.03.2

Abstract

          Sorgum merupakan salah satu serealia sumber karbohidrat yang sering dimanfaatkan sebagai bahan baku industri khususnya dalam bentuk pati. Ekstraksi pati menghasilkan produk samping yaitu protein yang memiliki kandungan protein 3 kali lipat lebih tinggi dari kandungan protein pada biji sorgum. Isolasi protein sorgum dapat dilakukan dengan menggunakan enzim α-amilase. Sifat fisik dan kimia akan memengaruhi sifat produk selama proses pengolahan, penyimpanan dan konsumsi makanan. Sifat fisikokimia tersebut meliputi kadar air, abu, protein, lemak, dan morfologi permukaan granula isolat protein sorgum. Penelitian ini bertujuan untuk mengetahui karakteristik fisikokimia yang dimiliki oleh isolat protein sorgum yang dihasilkan. Penelitian ini dilakukan dengan metode eksperimental yang dilanjutkan dengan analisa secara deskriptif. Penelitian yang dilakukan 2 konsentrasi enzim yang berbeda (30000 U/g dan 53681,6 U/g) dalam waktu hidrolisis yang sama (30 menit). Hasil isolasi protein menggunakan metode enzimatis dengan konsentrasi enzim α-amilase 53681,6 U/g pati, menghasilkan konsentrat protein sorgum dengan kandungan protein 70,96%, serta kadar non-protein seperti kadar air, abu, lemak, dan karbohidrat dengan nilai berturut-turut sebesar 79,72%, 0,68%, 0,15%, dan 5,1% dengan morfologi isolat protein berupa kafirin yang saling menempel erat satu dengan yang lainnya mengelilingi endosperm.           Sorghum is a cereal source of carbohydrates that is often used as industrial material, especially in the form of starch. Extraction of starch produces protein as a by-product which has a protein content of 3 times higher than the protein content of sorghum grain. Isolation of sorghum protein can be done by using the α-amylase enzyme. The physical and chemical properties will affect the product properties during the processing, storage, and consumption of food. The physicochemical properties included water content, ash, protein, fat, and surface morphology of sorghum protein isolate granules. This study aims to determine the physicochemical characteristics of the sorghum protein isolate produced. This research was conducted using an experimental method followed by a descriptive analysis. The experiment was conducted with 2 different enzyme concentrations (30000 U/g and 53681.6 U/g) in the same hydrolysis time (30 minutes). The results of protein isolation using the enzymatic method with α-amylase enzyme concentration of 53681.6 U/g starch, resulted in a protein concentrate of sorghum with a protein content of 70.96%, as well as non-protein content such as water, ash, fat, and carbohydrate content which their values are 79.72%, 0.68%, 0.15%, and 5.1% respectively with the morphology of protein isolates in the form of kafirin which are closely attached to one another around the endosperm
PEMBERDAYAAN KWT SAWARGI MELALUI EDUKASI PENGGUNAAN GREEN PACKAGING UNTUK PRODUK SABUN MANGGA DI DESA DARMAWANGI KECAMATAN TOMO KABUPATEN SUMEDANG Yosini Deliana; Lucyana Trimo; Eti Suminartika; Endah Wulandari
Abdimas Galuh Vol 5, No 1 (2023): Maret 2023
Publisher : Universitas Galuh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25157/ag.v5i1.9327

Abstract

Salah satu faktor yang menyebabkan kerusakan lingkungan hidup yang sampai kini tetap menjadi masalah besar bagi Indonesia adalah limbah plastik yang sulit dikelola. Sampah plastik memerlukan waktu puluhan bahkan ratusan tahun untuk membuat sampah bekas kantong plastik untuk dapat sepenuhnya terurai. Salah satu sumber sampah plastik berasal dari kemasan produk. Oleh karena itu, diperlukan edukasi sebagai upaya meningkatkan pengetahuan masyarakat sehingga tim pengabdian masyarakat Departemen Sosial Ekonomi Pertanian Fakultas Pertanian dan Fakultas Teknologi Industri Pertanian Universitas Padjadjaran melakukan edukasi kepada para pelaku usaha yang tergabung dalam Kelompok Wanita Tani (KWT) Sawargi Desa Darmawangi Kecamatan Tomo Kabupaten Sumedang tentang penggunaan green packaging.
Kajian Pengaruh Penyeduhan terhadap Kadar Total Fenol Teh Herbal Biji Ketumbar dan Daun Sirsak Fitry Fillianty; Endah Wulandari; Mega Utami
Teknotan: Jurnal Industri Teknologi Pertanian Vol 17, No 1 (2023): TEKNOTAN, April 2023
Publisher : Fakultas Teknologi Industri Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jt.vol17n1.9

Abstract

Teh herbal kombinasi biji ketumbar dan daun sirsak merupakan salah satu jenis minuman fungsional yang dapat memberikan manfaat bagi kesehatan. Namun demikian, suhu dan lama penyeduhan teh herbal yang optimal untuk mendapatkan kadar antioksidan terbaik masih belum diketahui secara pasti. Tujuan penelitian ini adalah untuk mengetahui karakteristik bahan baku penyusun teh dan menentukan variasi rasio dari biji ketumbar-daun sirsak, suhu dan lama penyeduhan yang menghasilkan senyawa fenolik tertinggi pada teh herbal kombinasi biji ketumbar-daun sirsak. Metode penelitian yang digunakan adalah metode eksperimental dengan menggunakan Rancangan Acak Kelompok (RAK) Faktorial 3 faktor, yaitu faktor kombinasi bahan yang terdiri dari 5 taraf, faktor suhu penyeduhan yang terdiri dari 3 taraf dan faktor lama penyeduhan yang terdiri dari 2 taraf. Studi menunjukkan bahwa teh daun sirsak memiliki kadar air sebesar 6,36%, kadar abu sebesar 8,93%, kadar protein sebesar 13,51%, kadar lemak sebesar 5,54%, dan kadar karbohidrat sebesar 56,41%. Sementara itu, teh biji ketumbar memiliki kadar air sebesar 6,50%, kadar abu sebesar 7,59%, kadar protein sebesar 15,39%, kadar lemak sebesar 14,11%, dan kadar karbohidrat sebesar 65,66%. Faktor rasio bahan baku, suhu penyeduhan dan lama penyeduhan berinteraksi nyata terhadap kadar total fenol teh herbal. Kadar total fenol tertinggi pada penelitian ini adalah pada perlakuan variasi rasio biji ketumbar:daun sirsak 0:100 dengan suhu penyeduhan 100 oC dan lama penyeduhan 5 menit. Penambahan biji ketumbar terhadap teh herbal dapat mengurangi rasa teh daun sirsak yang pahit sehingga formulasi terbaik teh herbal adalah pada rasio biji ketumbar:daun sirsak 25:75 dengan suhu penyeduhan 80oC selama 10 menit yaitu sebesar 7,376 ± 0,1821 mg GAE/g.
ISOLASI PROTEIN SORGUM SEBAGAI PRODUK SAMPING EKSTRAKSI PATI MENGGUNAKAN METODE PENGGILINGAN BASAH Endah Wulandari; Souvia Rahimah; Rivaldo Giovano Totos
Jurnal Pangan dan Agroindustri Vol. 9 No. 3: July 2021
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2021.009.03.2

Abstract

Sorgum merupakan serealia dengan kandungan protein yang cukup tinggi, namun, memiliki kandungan tanin. Perlu pengolahan lebih lanjut untuk dapat memanfaat sorgum sebagai sumber protein yaitu dengan mengisolasi proteinnya. Isolasi protein merupakan langkah untuk memurnikan protein dari bahan lainnya. Setelah dilakukan isolasi protein terhadap sorgum maka dapat diketahui karakteristik fungsional proteinnya. Metode isolasi protein dilakukan secara fisik yaitu metode penggilingan basah. Tujuan dari penelitian ini adalah untuk mengetahui rasio perendaman dalam proses isolasi protein yang menghasilkan kadar protein tertinggi dengan metode penggilingan basah, menggunakan sorgum sebagai bahan utama. Metode penelitian adalah eksperimental yang dilanjutkan dengan analisis deskriptif. Hasil isolasi dengan kadar protein tertinggi didapat sebesar 61.69% dengan rasio perendaman sorgum : air = 1:4 menghasilkan rendemen sebesar 5.78%.
Kajian daya cerna pati cookies kecambah sorgum (Sorghum bicolor [L.] Moench) dengan tersubstitusi tepung kacang tunggak (Vigna unguiculata L.) Endah Wulandari; Zaida Zaida; Devi Ariska
Composite : Jurnal Ilmu Pertanian Vol 4 No 1 (2022): Februari
Publisher : University of Insan Cendekia Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37577/composite.v4i1.395

Abstract

The high use of wheat flour today makes Indonesia dependent on wheat imports. One of the commodities that can replace wheat is sorghum (Sorghum bicolor [L.] Moench), this is confirmed by various studies. The purpose of this study was to determine the balance of sorghum flour and cowpea flour as raw materials for making cookies which have high starch digestibility characteristics. This study used a Randomized Block Design (RAK) method which consisted of six treatments and three replications. The treatments were the proportions of sorghum flour and cowpea flour of 90:10, 80:20, 70:30 and the proportions of sorghum sprouts flour and cowpea flour were 90:10, 80:20, 70:30. The results showed that cookies with sorghum sprouts flour and cowpea flour 90:10 were the best treatment with 23.35% starch digestibility. Keywords: Cookies, Sorghum, Starch Digestibility.
Training to fulfill economic scale targets for UMKM products in Batujajar Transit Apartment through digital marketing Putri Widyanti Harlina; Adhi Prapaskah Hartadi; Elazmanawati Lembong; Endah Wulandari
Community Empowerment Vol 9 No 12 (2024)
Publisher : Universitas Muhammadiyah Magelang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31603/ce.12113

Abstract

Micro, Small and Medium Enterprises (MSMEs) have a significant role in supporting economic and industrial growth. However, there are still a number of problems that need to be overcome so that MSMEs can make optimal use of technology to increase business efficiency. One of the problems faced by MSMEs is choosing the right e-commerce platform for online promotion and marketing so this service program aims to provide information in the form of counseling and training regarding digital marketing, so that by choosing the appropriate platform, MSMEs can optimize their online marketing strategy. them, reach a more precise target audience, and increase consumer satisfaction. The service method is carried out through lectures, discussions and training regarding digital marketing. The results of the service show that the group of participants who live in Batujajar transit apartments have an increased understanding regarding the importance of digital marketing, which is reflected in the participants' positive feedback during discussion and Q&A section as well as their interest in applying digital marketing concepts in MSME businesses in Batujajar transit apartments. Furthermore, at the end of this service activity, partners can continue to increase awareness of the importance of understanding and mastering knowledge about digital marketing so that they can help MSMEs reach a wider target market, increase product visibility, and increase sales significantly.
Socialization regarding the legality and distribution permits for food products UMKM in Batujajar Transit Apartment, West Bandung Regency Putri Widyanti Harlina; Elazmanawati Lembong; Endah Wulandari; Adhi Prapaskah Hartadi
Community Empowerment Vol 10 No 1 (2025)
Publisher : Universitas Muhammadiyah Magelang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31603/ce.12115

Abstract

In the business world, especially in Micro, Small, and Medium Enterprises (MSMEs), business legality and distribution permits are crucial aspects. Business legality refers to the legal status of a business, while a distribution permit is an official approval from the government to market a product or service. Both not only fulfill legal administrative requirements but also provide benefits and protection to business actors. The purpose of this community service is to socialize the importance of business legality and distribution permits for MSME food products to participants at the Batujajar Transit Apartment in West Bandung Regency. The methods used include lectures, discussions, and socialization related to both aspects. This activity succeeded in increasing participants' understanding of the importance of business legality and distribution permits. This increase is reflected in the positive feedback from participants, who actively asked about the permit processing process and expressed their intention to ensure business legality before launching a product. At the end of the activity, partners showed increased concern for business legality, which is expected to provide protection when marketing products and enhance public trust, allowing MSME businesses to develop further.
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