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Pelatihan Pembuatan Baglog Mengggunakan Limbah Pertanian untuk Meningkatkan Produksi Jamur Tiram Putih (Plerotus Ostreatus) Irawati, Wahyu; Nexson Parhusip, Adolf Jan; Matita, Intan Cidarbulan; Dipakalyano, Dipakalyano; Silalahi, Ramses; Laia , Clement Khrisman; Manalu, Damai Yanti
Jurnal Pengabdian kepada Masyarakat Nusantara Vol. 6 No. 3 (2025): Edisi Juli - September
Publisher : Lembaga Dongan Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55338/jpkmn.v6i3.4344

Kebutuhan masyarakat terhadap konsumsi sumber protein sebagai kebutuhan setiap hari mengalami peningkatan sehingga dibutuhkan alternatif bahan pangan lebih seperti jamur tiram putih sebagai sumber protein alternatif. Produksi jamur tiram putih di Tangerang akhir-akhir ini menurun karena bahan baku pembuatan baglog sebagai media jamur sulit diperoleh sehingga harganya meningkat. Permasalahan ini juga dialami oleh mitra Oemah Jamur Tangerang pada Perumahan Aster 3, Jl. Cendana 2, Blok A6 No 28, Tangerang. Pelaksanaan kegiatan PkM bertujuan untuk menghasilkan media tanam untuk jamur yang terbaik dengan pemanfaatan limbah pertanian sehingga meningkatkan produksi jamur tiram putih. Metode PDCA digunakan dalam kegiatan PkM yang terbagi menjadi 5 tahap aktivitas yakni pemaparan materi, demonstrasi, aplikasi teknologi, pendampingan dan evaluasi keseluruhan, serta perencanaan keberlanjutan program. Tahap aplikasi teknologi yang dilakukan adalah pengolahan baglog dari limbah pertanian. Formulasi pembuatan baglog adalah: 1) 100% ampas kopi, 50% ampas kopi : 50% serbuk kayu, 10% ampas kopi : 90% serbuk kayu. 2) 100% tongkol jagung, 50% tongkol jagung + 50% serbuk kayu, 10% tongkol jagung + 90% serbuk kayu, 3) 100% kelaras pisang, 50% kelaras pisang + 50% serbuk kayu, 10% kelaras pisang + 90% serbuk kayu, 4) 100% gabah padi, 50% gabah padi + 50% serbuk kayu, 10% gabah padi + 90% serbuk kayu, 5) 100% sekam padi, sekam padi sebanyak 50% + serbuk kayu sebanyak 50%, 10% sekam padi + 90% serbuk kayu. Pelaksanaan kegiatan PkM menghasilkan formulasi baglog dari tongkol jagung 100% yang menyebabkan miselium dari jamur tiram putih mengalami pertumbuhan tercepat dan terbanyak. Baglog dari 100% tongkol jagung dapat digunakan sebagai alternatif bahan baku baglog untuk meningkatkan produksi jamur tiram putih.

PEMANFAATAN UBI JALAR UNGU DALAM PEMBUATAN ES KRIM SUSU ALMOND DENGAN VARIASI JENIS BAHAN PENSTABIL [UTILIZATION OF PURPLE SWEET POTATO IN ALMOND MILK ICE CREAM USING DIFFERENT TYPES OF STABILIZERS] Prisella, Jessica; Matita, Intan Cidarbulan
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol. 6 No. 2 (2023): MAY
Publisher : Universitas Pelita Harapan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19166/jstfast.v7i1.6682

Ice cream is generally made with cow’s milk which contains high levels of saturated fat and cholesterol. Plant ingredients such as almond nuts can be processed and used as a substitute for cow’s milk in ice cream formulation. In Indonesia, one of the local ingredients that can be easily found is purple sweet potato. The use of purple sweet potato in almond milk ice cream can be done to increase the functional value of the ice cream due to the anthocyanin content of purple sweet potato. In addition, the right type of stabilizer and amount of water need to be studied to obtain desirable texture of the almond milk ice cream. In this study, the almond milk ice cream was made with the addition of purple sweet potato puree was made using a purple sweet potato mash ratio and water 70:30, 80:20, 90:10, 100:0 with various types of stabilizer, namely carboxymethyl cellulose, carrageenan, and guar gum. The purple sweet potato contained 171.36±0.18 mg/100 g of anthocyanin. The selected almond milk ice cream is the one with the ratio of 90:10 using guar gum as stabilizer. The almond milk ice cream had total anthocyanins 34.08±0.30 mg/100 g, total solids 33.32±0.66%, overrun 20.35±1.89%, viscosity 3165.00±48.48 cP, and melting time 50.79±1.11 minute/10 g. Bahasa Indonesia Abstract:Es krim pada umumnya dibuat dengan bahan dasar susu sapi yang mengandung kadar lemak jenuh dan kolesterol yang tinggi. Bahan pangan nabati seperti kacang almond dapat diolah sebagai bahan pengganti susu sapi dalam pembuatan es krim. Di Indonesia, salah satu bahan pangan yang mudah didapat adalah ubi jalar ungu. Penggunaan ubi jalar ungu dalam formulasi es krim susu almond ini dapat menghasilkan es krim dengan nilai tambah karena kandungan antosianin dalam ubi jalar ungu. Selain itu, jenis bahan penstabil dan jumlah air yang tepat dapat membantu membentuk tekstur es krim susu almond. Es krim susu almond pada penelitian ini dibuat dengan penambahan pure ubi jalar ungu dan air dengan rasio 70:30, 80:20, 90:10, 100:0 dan variasi jenis bahan penstabil yaitu CMC, carrageenan, dan guar gum. Pada penelitian ini, mash ubi jalar ungu yang digunakan memiliki total antosianin sebesar 171,36±0,18 mg/100 g. Es krim susu almond terpilih adalah es krim dengan penambahan mash ubi jalar ungu dan air dengan rasio 90:10 dan bahan penstabil guar gum. Es krim susu almond terpilih memiliki total antosianin 34,08±0,30 mg/100 g, total padatan 33,32±0,66%, overrun 20,35±1,89%, viskositas 3165,00±48,48 cP, dan waktu leleh 50,79±1,11 menit/10 g.

PEMANFAATAN UBI JALAR UNGU DALAM PEMBUATAN ES KRIM SUSU ALMOND DENGAN VARIASI JENIS BAHAN PENSTABIL [UTILIZATION OF PURPLE SWEET POTATO IN ALMOND MILK ICE CREAM USING DIFFERENT TYPES OF STABILIZERS] Jessica Prisella; Intan Cidarbulan Matita
FaST : Jurnal Sains dan Teknologi Vol. 7 No. 1 (2023): MAY
Publisher : Universitas Pelita Harapan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19166/jstfast.v7i1.6682

Ice cream is generally made with cow’s milk which contains high levels of saturated fat and cholesterol. Plant ingredients such as almond nuts can be processed and used as a substitute for cow’s milk in ice cream formulation. In Indonesia, one of the local ingredients that can be easily found is purple sweet potato. The use of purple sweet potato in almond milk ice cream can be done to increase the functional value of the ice cream due to the anthocyanin content of purple sweet potato. In addition, the right type of stabilizer and amount of water need to be studied to obtain desirable texture of the almond milk ice cream. In this study, the almond milk ice cream was made with the addition of purple sweet potato puree was made using a purple sweet potato mash ratio and water 70:30, 80:20, 90:10, 100:0 with various types of stabilizer, namely carboxymethyl cellulose, carrageenan, and guar gum. The purple sweet potato contained 171.36±0.18 mg/100 g of anthocyanin. The selected almond milk ice cream is the one with the ratio of 90:10 using guar gum as stabilizer. The almond milk ice cream had total anthocyanins 34.08±0.30 mg/100 g, total solids 33.32±0.66%, overrun 20.35±1.89%, viscosity 3165.00±48.48 cP, and melting time 50.79±1.11 minute/10 g. Bahasa Indonesia Abstract:Es krim pada umumnya dibuat dengan bahan dasar susu sapi yang mengandung kadar lemak jenuh dan kolesterol yang tinggi. Bahan pangan nabati seperti kacang almond dapat diolah sebagai bahan pengganti susu sapi dalam pembuatan es krim. Di Indonesia, salah satu bahan pangan yang mudah didapat adalah ubi jalar ungu. Penggunaan ubi jalar ungu dalam formulasi es krim susu almond ini dapat menghasilkan es krim dengan nilai tambah karena kandungan antosianin dalam ubi jalar ungu. Selain itu, jenis bahan penstabil dan jumlah air yang tepat dapat membantu membentuk tekstur es krim susu almond. Es krim susu almond pada penelitian ini dibuat dengan penambahan pure ubi jalar ungu dan air dengan rasio 70:30, 80:20, 90:10, 100:0 dan variasi jenis bahan penstabil yaitu CMC, carrageenan, dan guar gum. Pada penelitian ini, mash ubi jalar ungu yang digunakan memiliki total antosianin sebesar 171,36±0,18 mg/100 g. Es krim susu almond terpilih adalah es krim dengan penambahan mash ubi jalar ungu dan air dengan rasio 90:10 dan bahan penstabil guar gum. Es krim susu almond terpilih memiliki total antosianin 34,08±0,30 mg/100 g, total padatan 33,32±0,66%, overrun 20,35±1,89%, viskositas 3165,00±48,48 cP, dan waktu leleh 50,79±1,11 menit/10 g.

PENGARUH PURE UBI JALAR UNGU DAN JENIS PENSTABIL TERHADAP KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK ES SKRIM SUSU KEDELAI [EFFECT OF PURPLE SWEET POTATO PUREE AND STABILIZER TYPES ON PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF SOY MILK ICE CREAM] Bernadette Larasati; Intan Cidarbulan Matita; Titri Siratantri Mastuti
FaST : Jurnal Sains dan Teknologi Vol. 8 No. 2 (2024): NOVEMBER
Publisher : Universitas Pelita Harapan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19166/jstfast.v8i2.8976

Ice cream is one of the food products widely consumed by the public. Generally, ice cream is made from cow's milk, which has a high fat content and cannot be consumed by individuals with lactose intolerance. Therefore, ice cream made from soy milk and purple sweet potato puree has been developed as a healthier alternative to enhance food product diversification. Soy milk ice cream is made by adding purple sweet potato puree with different ratios of purple sweet potato and water (100:0, 90:10, 80:20, 70:30) as well as different types of stabilizers (CMC, carrageenan, guar gum). The ice cream was analyzed for overrun, melting time, anthocyanin content, and organoleptic properties (hedonic). The results of this study concluded that the addition of purple sweet potato puree decreased overrun while increasing anthocyanin content, the panelists' preference for color, and overall acceptance of the ice cream. The use of different types of stabilizers resulted in differences in melting time, anthocyanin content, and organoleptic characteristics of the ice cream, which include preferences for taste, color, and texture among the panelists.Bahasa Indonesia Abstract:Es krim merupakan salah satu produk pangan yang banyak dikonsumsi oleh masyarakat. Pada umumnya, es krim dibuat dari susu sapi yang memiliki kadar lemak tinggi dan tidak dapat dikonsumsi oleh penderita intoleransi laktosa. Oleh karena itu, dikembangkan es krim yang terbuat dari susu kedelai dan pure ubi jalar ungu sebagai alternatif yang lebih menyehatkan dan meningkatkan diversifikasi produk pangan. Es krim susu kedelai dibuat dengan penambahan pure ubi jalar ungu dengan rasio mash ubi jalar ungu dan air (100:0, 90:10, 80:20, 70:30) serta jenis bahan penstabil (CMC, karagenan, guar gum) yang berbeda. Es krim dianalisis overrun, waktu leleh, kadar antosianin, dan organoleptik (hedonik). Hasil penelitian ini menyimpulkan bahwa penambahan pure ubi jalar ungu menurunkan overrun serta meningkatkan kadar antosianin, tingkat kesukaan panelis terhadap warna, dan penerimaan keseluruhan es krim. Penggunaan jenis bahan penstabil yang berbeda menyebabkan perbedaan waktu leleh, kadar antosianin, serta karakteristik organoleptik es krim yang meliputi tingkat kesukaan rasa, tingkat kesukaan warna, dan tingkat kesukaan panelis terhadap tekstur.

Utilization of Chia Seeds Powder in Wet Noodle Substituted with Modified Cassava Flour Matita, Intan Cidarbulan; Soedirga, Lucia Crysanthy; Andriani, Irene
Caraka Tani: Journal of Sustainable Agriculture Vol 39, No 1 (2024): April
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/carakatani.v39i1.77711

The Indonesian food industry needs to utilize local food commodities as an alternative to wheat, supporting local farmers as part of sustainable agriculture. Modified cassava flour (MOCAF) has similar characteristics to wheat flour yet it lacks gluten and has low protein content. Chia seeds have the potential to improve the textural characteristics of gluten-free products due to their gel-forming ability and are a good source of plant-based protein. This study aims to utilize chia seed powder in the formulation of wet noodles substituted with MOCAF to possibly obtain wet noodles with equal textural characteristics and protein content to 100% wheat flour noodles. In this study, different ratios of wheat flour to MOCAF (100:0, 90:10, 80:20, 70:30, 60:40) and different amounts of chia seed powder (0%, 5%, 10%, 15%) are studied in terms of cooking quality (cooking loss and water absorption), textural properties (hardness, cohesiveness, and chewiness), color (brightness and hue angle). Higher MOCAF substitution resulted in higher water absorption and cooking loss, as well as undesirable (harder) textural properties. Incorporation of chia seeds powder successfully lowers the cooking loss and higher water absorption of the MOCAF-substituted noodles and noodles with 100% wheat flour without chia seeds powder. Chia seed powder can reduce the hardness while maintaining and increasing the chewiness of the MOCAF-substituted noodles. In the MOCAF-substituted noodles, comparable protein content to that of 100% wheat flour noodles can be achieved with the use of 10 to 15% chia seeds powder at a maximum 80:20 substitution ratio.

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