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All Journal Jurnal Dinamika Pengabdian (JDP) Jurnal Mutu Pangan : Indonesian Journal of Food Quality Canrea Journal: Food Technology, Nutritions, and Culinary Journal
Muhpidah Muhpidah
Program Studi Ilmu Dan Teknologi Pangan, Departemen Teknologi Pertanian, Universitas Hasanuddin, Makassar
Agriculture, Biological Sciences & Forestry Chemistry Public Health

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PENGARUH PENGGUNAAN JENIS GULA TERHADAP MUTU KURMA TOMAT: (The effect of different sugar type on the quality of tomato date) Amran Laga; Jumriah Langkong; Muhpidah Muhpidah
jurnal1 VOLUME 2 ISSUE 1, JUNI 2019
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v2i1.212

Abstract

The processing of tomatoes into the product was able to maintain the storability and also increased the economic value of fresh tomatoes. Different types of sugar gave different results for the quality and the panelist preference of tomatoe dates. The analysis of water content showed that the use of sugar had the lowest moisture content of 13.8%, acidity level of 5.31 and was able to maintain a level of vitamin C after processing of 60.25%. While the use of brown sugar in tomato dates Showed moisture content of 14.8%, acidity level of 5.84 and only able to maintain vitamin C levels after processing of 37.82%. The panelist preference showed that tomato dated with sugar was more preferred than tomato date s with brown sugar
PENGARUH PENAMBAHAN ASAM ASKORBAT TERHADAP SIFAT FUNGSIONAL PATI UBI JALAR UNGU (Ipomea batatas L.): (The Effect of Ascorbic Acid Addition on Functional Characteristic of Purple Sweet Potato (Ipomea batatas L.) Starch) Amran Laga; Tuflika Primi Putri; Adiansyah Syarifuddin; Nuril Hidayah; Muhpidah Muhpidah
jurnal1 VOLUME 2 ISSUE 2, DESEMBER 2019
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v2i2.213

Abstract

Purple sweet potato starch is known for its anthocyanin content and has a high carbohydrate content, especially starch. Starch extraction in purple sweet potato can cause browning due to the presence of PPO enzymes which results in decreased anthocyanin content in the resulting starch. Ascorbic acid can be used as an anti-browning agent. The analysis results obtained are the drying of purple sweet potato starch can be done for 4 hours because at that time the water content has been constant for a long time of further drying. The anthocyanin content of purple sweet potato starch decreases with increasing concentration of the addition of ascorbic acid, but the addition of ascorbic acid causes an increase in antioxidants of purple sweet potato starch because ascorbic acid is one type of antioxidant
Efektivitas Lama dan Metode Blansir terhadap Kadar Antosianin dan Aktivitas Antioksidan Ubi Jalar Ungu (Ipomoea batatas l.) Laras Budyghifari; Amran Laga; Nandi K. Sukendar; Muhpidah
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 8 No. 2 (2021): Jurnal Mutu Pangan
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jmpi.2021.8.2.105

Abstract

Purple sweet potato, as one of the tubers with a large area of production and utilization in Indonesia, contains bioactive compounds (including anthocyanin) that are beneficial to health. Anthocyanins give purple pigment, which accumulates with other compounds having antioxidant activity. Heat treatment in purple sweet potato processing at certain times and methods resulted in the degradation of different bioactive compounds. Steamed and boiled blanching methods are common t o prevent this damage. Research on the effect of blanching and drying methods on the content of bioactive compounds of purple sweet potato (Ipomoea batatas l.) was carried out through several stages1) the preparation of purple sweet potato slices using a slicer and 2) directly placing it in a container filled with water to avoid oxidation. Inactivation of the browning-causing polyphenol oxidase enzyme was carried out by steaming and boiling at a boiling temperature (above 100°C) with sampling every 5 minutes for 15 minutes. The best treatment was steamed blanching for 5 minutes with anthocyanin levels of 77.64 mg/kg and antioxidants of 134.54 ppm, categorized as weak activity.
TRANSFER TEKNOLOGI PENGOLAHAN TOMAT MENJADI PRODUK YANG MENYERUPAI KURMA UNTUK MENINGKATKAN NILAI TAMBAH DAN DAYA SIMPAN PRODUK Rum, Muhpidah; Rahmayanti, Andi; Laga, Amran; Asfar, Muhammad
Jurnal Dinamika Pengabdian Vol. 9 No. 1 (2023): JURNAL DINAMIKA PENGABDIAN VOL. 9 NO. 1 OKTOBER 2023
Publisher : Departemen Budidaya Pertanian Fakultas Pertanian UNHAS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/jdp.v9i1.29724

Abstract

Tomat merupakan salah satu komoditi holtikultura yang produktivitasnya tinggi. Tomat umumnya dimanfaatkan oleh masyarakat sebagai sayuran atau bahan tambahan pada suatu masakan. Selain itu, tomat juga dapat dibuat menjadi produk yang dikomersilkan seperti saus. Meskipun demikian ketika tiba panen raya tomat, masih banyak tomat yang tidak termanfaatkan dan akhirnya membusuk. Hal ini akan berdampak pada meningkatnya food waste yang dapat mencemari lingkungan. Tingginya produktivitas tomat juga tidak seimbang dengan tingkat konsumsi masyarakat yang hanya menjadi bahan tambahan masakan. Sehingga diperlukan produk inovasi untuk mengurangi jumlah tomat yang tidak termanfaatkan dan meningkatkan konsumsi masyarakat serta mengurangi kerugian yang dialami oleh pelaku budidaya tomat, maka dilakukanlah inovasi olahan tomat kurmato (kurma tomat). Kurmato memiliki bentuk lonjong yang menyerupai tomat dan memiliki cita rasa khas dengan masa simpan yang lebih Panjang dibandingkan tomat segar. Kegiatan pengabdian ini dilakukan melalui transfer teknologi meliputi edukasi terkait proses produksi dan teknik pengemasan hingga kegiatan praktik pengolahan dan pendampingan. Kegiatan pengabdian yang telah dilakukan menghasilkan produk kurma tomat yang siap untuk dipasarkan dengan kemasan reusable serta label kemasan informatif dan menarik. Kata kunci: Tomat, kurma, gula. ABSTRACT Tomatoes are one of the horticultural commodities with high productivity. Tomatoes are generally used by the community as vegetables or additives to a dish. In addition, tomatoes can also be made into commercialized products such as sauces. However, when it comes to the bumper harvest of tomatoes, there are still many tomatoes that are not used and eventually rot. This will have an impact on increasing food waste that can pollute the environment. The high productivity of tomatoes is also not balanced with the level of public consumption which is only an additive to cooking. So that innovation products are needed to reduce the number of unused tomatoes and increase public consumption and reduce losses experienced by tomato cultivators, so an innovation of processed kurmato tomatoes (tomato dates) is carried out. Kurmato has an oval shape that resembles a tomato and has a distinctive taste with a longer shelf life than fresh tomatoes. This service activity is carried out through technology transfer including education related to production processes and packaging techniques to processing practices and mentoring activities. The service activities that have been carried out produce tomato date products that are ready to be marketed with reusable packaging and informative and attractive packaging labels. Keywords: Tomatoes, dates, sugar.
Co-Authors Adiansyah Syarifuddin Amran Laga Amran Laga Jumriah Langkong Laras Budyghifari Muhammad Asfar Nandi K. Sukendar Nuril Hidayah Rahmayanti, Andi Tuflika Primi Putri