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Pengenalan Teknologi Sederhana Pengolahan Saus Berbasis Pangan Lokal pada Anggota ‘Aisyiyah Kota Semarang Siti Aminah; Wikanastri Hersoelistyorini; Nurrahman Nurrahman
Jurnal Surya Masyarakat Vol 3, No 2 (2021): Mei 2021
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jsm.3.2.2021.115-122

Sauce and chili sauce are pasta product that well-known and popular in the community. These products can be processed through simple technology at the household level. Local food ingredients such as papaya, pumpkin, and chayote can be used as raw material for sauces. Not many people know about the appropriate technology for processing sauces with local ingredients. This activity aims to introduce appropriate technology for processing sauces and chili sauce with local ingredients. The method of implementing activities was through training includes lectures for theoretical material on food safety, food additives and packaging. While the introduction of appropriate technology was carried out by practicum. For carrying out practicum, participants were divided into groups (5 people / group). The target of this activity is 50 members of 'Aisyiyah Semarang City. In general, the results of the activities showed that the target participants were 50 people, and all of them followed a series of activities until the end. The participation and activeness of all participants in lectures and practicum showed that this service activity has been achieved. The results of the practicum in the form of sauce and chili sauce products generally had fairly good characteristics. This shows that the appropriate technology for processing sauces and chili sauce with diversification of local food ingredients can be understood and implemented properly by all participants. This activity has been able to provide new information to participants in addition to the processing process as well as the utilization of local materials that have not been known to the participants beforehand.

The Potential of Engay Food Enriched with Asian Scallops Flour for Dysphagia Food Alternative Safira Firdaus; Siti Aminah; Nurrahman Nurrahman
International Journal of Advance Tropical Food Vol 3, No 1 (2021): May
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/ijatf.v3i1.8446

Engay food is a Japanese term for a modified texture food for elderly people with dysphagia. The enrichment of the nutritional value of food is carried out by adding the calcium found in the scallop shells. This study aimed to investigate the chemical, physical, and sensory properties of engay food enrich with scallop shell flour. The food formulation consisted of milkfish and the addition of scallop shell flour as much as 0%, 2%, 4%, 6%, and 8% of the basic ingredients with 5 repetitions. The result showed, the best formulation of engay food from chemical, physical, and sensory was the concentration of 4% scallop shell flour with the calcium content of 0.099 mg / 100g, water content 68.97%, ash content 0.98%, fat 1.39%, protein 9.00%, carbohydrates 19.66% and contains 562 cal / 100g. L* 30.8, a* 2.4, b* 13.9, °Chroma 14.07, and °Hue 80.27 with the type of yellow-red color, cohesiveness value 0.334 J / m2, adhesion value 0.034 mJ, and gumminess value 206.176 N/m2. High calcium engay food with milkfish as the main ingredient can be used as an alternative food for elderly people with dysphagia because it meets the requirements for food categories level 4-5 based on IDDSI recommendation.

Changes In Vitamin C and Total Microbes Of Papaya Fruit (Carica papaya L.) Which Is Processed Minimally Using Edible Coating Of Agar-agar Based On The Storage Time Liya Apriani; Siti Aminah; Joko Teguh Isworo
International Journal of Advance Tropical Food Vol 2, No 1 (2020): May
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/ijatf.v2i1.6127

Minimal processing and edible coatings began to be known to provide food security and improve the quality of food products at the time of storage. This study was to determine the effect of minimal processing using agar-agar based on storage time to changes in vitamin C and total microbes papaya (Carica papaya L.).This research is an experimental laboratory study with the research design used is a two-factor Randomized Completely Design (CRD). The number of units used in the study was 28 samples followed by samples without agar coating. Data on vitamin C were measured by the iodimetry method, total microbes by the Total Plate Count (TPC) method. The statistical test used was the Two Way Anova. There are differences in the results of tests of vitamin C levels, total microbes and weight loss between the treatment and control groups. There is a minimal processing effect using agar-agar on vitamin C levels (ρ = 0.006) and total microbes (ρ = 0,000). Minimal processing using agar-agar coatings based on long storage effect on the levels of vitamin C and total microbes papaya (Carica papaya L.)

Pengenalan Teknologi Sederhana Pengolahan Saus Berbasis Pangan Lokal pada Anggota ‘Aisyiyah Kota Semarang Siti Aminah; Wikanastri Hersoelistyorini; Nurrahman Nurrahman
Jurnal Surya Masyarakat Vol 3, No 2 (2021): Mei 2021
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jsm.3.2.2021.115-122

Sauce and chili sauce are pasta product that well-known and popular in the community. These products can be processed through simple technology at the household level. Local food ingredients such as papaya, pumpkin, and chayote can be used as raw material for sauces. Not many people know about the appropriate technology for processing sauces with local ingredients. This activity aims to introduce appropriate technology for processing sauces and chili sauce with local ingredients. The method of implementing activities was through training includes lectures for theoretical material on food safety, food additives and packaging. While the introduction of appropriate technology was carried out by practicum. For carrying out practicum, participants were divided into groups (5 people / group). The target of this activity is 50 members of 'Aisyiyah Semarang City. In general, the results of the activities showed that the target participants were 50 people, and all of them followed a series of activities until the end. The participation and activeness of all participants in lectures and practicum showed that this service activity has been achieved. The results of the practicum in the form of sauce and chili sauce products generally had fairly good characteristics. This shows that the appropriate technology for processing sauces and chili sauce with diversification of local food ingredients can be understood and implemented properly by all participants. This activity has been able to provide new information to participants in addition to the processing process as well as the utilization of local materials that have not been known to the participants beforehand.

Aktivitas Antioksidan, Karakteristik Fisik, Dan Sensoris Yogurt Beku Kecambah Kacang Merah Dengan Variasi Penambahan Ekstrak Kulit Buah Naga Merah Bherta Agil Dhela Kusuma; Siti Aminah; Wikanastri Harsoelistyorini
Jurnal Pangan dan Gizi Vol 12, No 1 (2022): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.12.1.2022.32-40

Frozen bean sprouts yogurt is a probiotic drink made from fermented vegetable milk that has a consistent texture and is synonymous with sour taste. In the fermentation process of yogurt, lactose is broken down from lactic acid bacteria into lactic acid. One of the innovations is to improved quality of yogurt by adding variations in the addition of red dragon leather extract which contains polyphenols and antioxidants. The purpose of this study was to determine the antioxidant activity, physical and sensory characteristics with the addition of red dragon fruit peel extract. This study used a completely randomized design (CRD) with 5 treatments with 5 replications. The treatment for the addition of dragon leather extract used was (0; 1; 3; 5; and 7 percent). The analysis in this research is analysis of antioxidant activity, physical characteristics, and sensory. The results showed that the addition of red dragon leather extract significantly different from antioxidants and physical characteristics. Meanwhile, the sensory properties were not significantly different. The best treatment was obtained at a concentration of 5% which has sensory properties (4.02), pH (4.34), viscosity (4006 mPas) and antioxidant activity of 26.17% RSA.

Edukasi Manfaat Konsumsi Tablet Tambah Darah untuk Pencegahan Anemia pada Remaja Putri di Pondok Pesantren KH Sahlan Rosjidi UNIMUS Wulandari Meikawati; Siti Aminah; Trixie Salawati; Ulfa Nurullita
JURNAL INOVASI DAN PENGABDIAN MASYARAKAT INDONESIA Vol 1 No 3 (2022): Juli
Publisher : Fakultas Kesehatan Masyarakat, Universitas Muhammadiyah Semarang

Latar belakang: Anemia adalah suatu kondisi dimana kadar hemoglobin dalam darah lebih rendah dari normal. Remaja putri lebih mudah terkena anemia karena mereka memasuki masa pubertas dimana mengalami pertumbuhan yang pesat sehingga kebutuhan zat besi juga meningkat. Upaya mengatasi anemia pada remaja putri agar tidak berlanjut ketika hamil, salah satunya dengan mengonsumsi suplemen Tablet Tambah Darah (TTD). Tujuan: meningkatkan pengetahuan dan praktik remaja putri dalam mengkonsumsi tablet tambah darah untuk pencegahan anemia. Metode: Edukasi manfaat konsumsi Tablet Tambah Darah untuk pencegahan anemia dengan menggunakan media video. Sasaran program adalah remaja putri yang tinggal di pondok pesantren Sahlan Rosjidi Unimus. Evaluasi hasil berupa pertanyaan sebelum dan sesudah pemberian edukasi. Video edukasi dan evaluasi hasil disampaikan melalui google form. Hasil: Sebelum edukasi sebagian besar remaja putri (60,5%) mempunyai pengetahuan dengan kategori cukup, sedangkan sesudah edukasi mayoritas (86,9%) mempunyai pengetahuan dengan kategori baik. Kesimpulan: Pengetahuan remaja putri tentang manfaat konsumsi tablet tambah darah untuk pencegahan anemia meningkat sesudah pemberian edukasi. Kata kunci: anemia, remaja putri, tablet tambah darah ______________________________________________________________________________________ Abstract Background: Anemia is a condition where the hemoglobin level in the blood is lower than normal. Adolescent girls are more prone to anemia because they enter puberty where they experience rapid growth so that the need for iron also increases. Efforts to overcome anemia in adolescent girls so that it does not continue when pregnant, one of them is by taking blood-supplementing tablets (TTD). Objective: to increase the knowledge and practice of adolescent girls in consuming blood-added tablets for the prevention of anemia. Methods: Educate the benefits of consuming Blood Add Tablets for the prevention of anemia by using video media. The target of the program is young women who live in the Islamic boarding school Sahlan Rosjidi Unimus. Evaluation of the results in the form of questions before and after giving education. Educational videos and evaluation of results are submitted via google form. Results: Before education, most of the adolescent gilrs (60.5%) had sufficient knowledge, while after education the majority (86.9%) had good knowledge. Conclusion: Knowledge of adolescent girls about the benefits of consuming blood-supplementing tablets for the prevention of anemia increased after providing education. Keywords: anemia, adolescent girls, blood supplement tablets

Potensi Lengkuas Sebagai Bahan Pengawet Ikan: Review Siti Aminah; Yunan Kholifatuddin Syadi; Muhammad Yusuf; Sri Hartati
Jurnal Pangan dan Gizi Vol 13, No 1 (2023): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.13.1.2023.59-66

Galangal (Alpinia galanga) is a type of spice that is widely used as a spice and medicine. Galangal bioactive components such as flavonoids, terpenoids and phenolics have the potential to be antibacterial. Today has been widely studied the potential of galangal as an alternative preservative for natural food and fresh fish has characteristics that are prone to damage, especially microbiological damage, this is influenced by the characteristics of fresh fish with high water content, neutral pH and soft texture, microorganisms that destroy fresh fish include: Bacillus alvei, Pesudomonas aerogenosa, and Staphylococcus saprophyticus. Flavonoids, terpenoids and phenolics and other bioactiv components in galangal are able to inhibit bacterial growth in fish through mechanisms such as damaging bacterial cell walls, disrupting cell osmosis pressure and cell wall formation. Literature search both from research journal, theses and books. This review will be discussed the ability of galangal to inhibit microorganisms that destroy fresh fish and future research opportunities for formulations of natural ingredients as preservatives. Galangal has the potential as a preservative for fish trough the mechanism of inhibiting the growth of destructive microorganisms.

PENINGKATAN KETERAMPILAN WIRAUSAHA MAHASANTRI PONPES ‘ASYIYAH KEDUNGMUNDU MELALUI BAKERY CLINIC COOKING Siti Aminah; Wikanastri Hersoelistyorini; Muhammad Rully Syahirul Alim; Rully Amrullah
Jurnal Batikmu Vol. 2 No. 2 (2022): Jurnal Batik Mu
Publisher : Fakultas Ilmu Kesehatan Universitas Muhammadiyah Pekajangan Pekalongan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.48144/batikmu.v2i2.1242

Kompetensi kewirausahaan menjadi salah satu yang harus dipenuhi untuk membentuk karakter santri yang mandiri, kuat dan siap menghadapi tantangan yang semakin berat. ‘Aisyiyah Kedungmundu mempunyai pondok pesantren yang menampung Mahasiswa yang memerlukan soft skill kewirausahaan. Salah satu upaya yang dilakukan adalah memberikan pembekalan keterampilan bidang pangan, khususnya produk bakery. Permasalahan yang dihadapi ponpes ‘Aisyiyah Kedungmundu adalah santri belum mempunyai ketrampilan dalam pengolahan bakery serta keterbatasan sumber sumber daya Ponpes Aisyiyah untuk memberikan pembekalan dan penguatan ketrampilan pengolahan produk pangan. Program Kemitraan Kepada Masyarakat (PKM) ini bertujuan untuk: memberikan pengenalan teknologi pengolahan produk bakery (bakery clinic cooking) dan meningkatkan keterampilan dalam pengeolahan bakery. Metode kegiatan dilakukan dengan cara ceramah untuk materi teori dan praktikum pembuatan produk bakery. Secara umum kegiatan berjalan dengan baik, seluruh peserta tertarik dan sangat aktif mengikuti seluruh rangkaian kegiatan. Produk yang dihasilkan berupa: roti manis (pisang coklat, selai, coklat, dan sosis), pizza, donat dan browis kukus. Peserta menyatakan bahwa kegiatan ini penting dan bermanfaat untuk meningkatkan keterampilan dan pengetahuan.

Aplikasi Edible Coating Lidah Buaya pada Jamur Tiram dan Pengaruhnya terhadap Mutu Kimia, Fisik, dan Sensoris Selama Penyimpanan Alief Ababiel; Siti Aminah; Agus Suyanto
Jurnal Pangan dan Gizi Vol 13, No 2 (2023): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.13.2.2023.18-29

Oyster mushroom is the most potential raw materials to be developed in Indonesia because it contains protein and high nutritional value. However, oyster mushrooms are easily wilted and rotten because they are still undergoing post-harvest metabolic and respiratory processes. Edible coating is a thin layer of edible material that has ability to replace the natural wax layer that is lost in post-harvest handling. The purpose of this research was to determine the effect of aloe vera edible coating application on oyster mushrooms to chemical, physical, and sensory characteristics during storage. The research method is an experimental type using a Completely Randomized Design (RAL) consisting of 1 factor 5 treatments, namely aloe vera gel concentrations of 0, 25, 50, 75, and 100%. The steps involved are making edible coatings and then coating oyster mushrooms with edible coating. The analysis of this research included analysis of protein content (Kjedahl method), moisture content (drying method), weight loss, texture, color, and sensory characteristics (hedonic quality). The results showed that there was an effect of edible coating application on the chemical, physical, and sensory qualities of oyster mushrooms during storage. Tests were carried out on the 1st and 4th days. The best treatment was obtained from 100% aloe vera gel concentration which produced an average protein content (2.965%), water content (17.221%), weight loss (21.553%), texture (0.845 mm), color degree (63.578), and quality. hedonic (4,3).

Penguatan Ketahanan Ekonomi Pangan Pesantren Nurul Furqon Rembang Melalui Bimbingan Teknis dan Pendampingan Produksi Mocaf dan Olahannya Rohadi Rohadi; Siti Aminah; Mulya Virgonita Iswindari Winta
Madaniya Vol. 4 No. 4 (2023)
Publisher : Pusat Studi Bahasa dan Publikasi Ilmiah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53696/27214834.602

Pengelola Pesantren Nurul Furqon Rembang menekankan penguasaan ilmu keagamaan, ilmu-ilmu dasar dan teknologi serta keterampilan sebagai kecakapan hidup santri setelah lulus. Pesantren menyediakan infrastruktur memadahi untuk mengembangkan minat dan bakat santri pada bidang agribisnis. Namun demikian pesantren tidak memiliki sumberdaya manusia yang cukup pada bidang teknologi pasca panen, pengolahan hasil pertanian dan agribisnis. Oleh sebab itu tim pengabdi bermaksud memberikan bimbingan teknis dan pendampingan produksi mocaf dan olahannya kepada santri dan pengelola. PKM bertujuan untuk meningkatkan pengetahuan, keterampilan dan motivasi berwirausaha kepada santri pada bidang pasca panen singkong, pembuatan mocaf dan produk olahan berbasis mocaf. Pelaksanaan PKM digunakan metode ceramah dan diskusi serta praktik. Kegiatan diikuti oleh 25 santri dan pengelola. Hasil PKM menunjukkan ada peningkatan pengetahuan peserta secara nyata pada bidang pasca panen, pembuatan mocaf dan produk olahannya serta kewirausahaan, namun bintek kurang efektif untuk transfer pengetahuan. Hasil uji-t pada pre dan posttest bidang pasca panen singkong dan pembuatan produk berbasis mocaf menunjukkan nilai rata-rata test peserta meningkat sebesar 41,7 % dari 43,2 menjadi 61,2 dengan tingkat signifikansi 0,001 (p < 0,05), sementara pada bidang motivasi kewirausahaan meningkat 14,3% dari 54,92 menjadi 62,76. Namun demikian bintek bidang pasca panen dan pembuatan produk berbasis mocaf serta motivasi santripreneur tidak efektif untuk transfer pengetahuan dan keterampilan, dengan nilai efektivitas penyuluhan (EP) masing-masing 22,5% dan 7,84%. PKM mampu meningkatkan keterampilan dan motivasi peserta dalam produksi mocaf dan olahannya dengan indikator ketersediaan produk dan terbentuknya unit usaha berbasis mocaf.

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