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All Journal JMM (Jurnal Masyarakat Mandiri) International Journal of Advance Tropical Food (IJATF)
Iin Khusnul Khotimah
Lambung Mangkurat University
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Medicine & Pharmacology Other

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PELATIHAN PENGOLAHAN KLEMBEN BERBAHAN TEPUNG BIJI TERATAI Rita Khairina; Yuspihana Fitrial; Iin Khusnul Khotimah; Nooryantini Soetikno
JMM (Jurnal Masyarakat Mandiri) Vol 4, No 5 (2020): November
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1488.877 KB) | DOI: 10.31764/jmm.v4i5.2954

Abstract

Abstrak: Secara turun temurun, tanaman teratai dimanfaatkan oleh masyarakat di sekitar sawah lebak Kabupaten Hulu Sungai Utara sebagai sumber karbohidrat pengganti beras. Kegiatan pengabdian ini bertujuan memberikan pelatihan pengolahan klemben berbahan tepung biji teratai sebagai salah satu upaya peningkatan ekonomi masyarakat di sekitar perairan rawa. Kegiatan dilaksanakan di Desa Hambuku Tengah, Kecamatan Sungai Pandan, Kabupaten Hulu Sungai Utara. Sasaran pelatihan adalah anggota kelompok wanita tani di Desa Hambuku Tengah dan sasaran utama adalah pemilik UMKM Teratai Lestari yang sudah menekuni usaha pengolahan pengolahan bipang biji teratai salut cokelat. Salah satu upaya diversifikasi produk olahan berbahan tepung biji teratai maka dilakukan kegiatan pelatihan pengolahan Klemben berbahan tepung biji teratai. Kegiatan pengabdian dilaksanakan dalam bentuk demontrasi, pelatihan dan pendampingan. Demontrasi pembuatan klemben tepung biji teratai, diberikan dengan secara partisipatif kepada seluruh peserta kegiatan. Selama pelatihan kepada peserta diberikan penyuluhan tentang keunggulan dan manfaat fungsional biji teratai. Hasil dari kegiatan ini adalah munculnya produk klemben berbahan tepung biji teratai sebagai usaha ekonomi baru berbasis biji teratai proses pendampingan usaha bagi kelompok mulai dari produksi, pengemasan, dan pemasaran tetap dilakukan. Abstract:  Klemben Processing Training Made From Lotus Seed Flour From generation to generation, the water lily plant is used by the people around the lowlands of Hulu Sungai Utara Regency as a source of carbohydrates to compliment to the rice. This community service activity provides training on the processing of klemben made from water lily seed flour as an effort to improve the economy of the community around swampy waters. The activity was carried out in Hambuku Tengah Village, Sungai Pandan District, Hulu Sungai Utara Regency. The target of the training is members of the female farmer group in Hambuku Tengah Village and the main target is the owner of the Teratai Lestari UMKM who is already in the business of processing the chocolate coated water lily seed “bipang”. One of the efforts to diversify the processed product made from water lily seed flour was carried out by training activities for Klemben processing made from water lily seed flour. Community service activities are carried out in the form of demonstrations, training and mentoring. A demonstration of making water lily seed flour klemben was given in a participatory manner to all activity participants. During the training, participants were given information about the advantages and functional benefits of water lily seeds. After the activity is completed, it is hoped that new economic business products based on lotus seed flour will emerge and business assistance for groups ranging from production, packaging and marketing.
Chemical and Organoleptic Characteristics of Sambal Ronto Rita Khairina; Iin Khusnul Khotimah; Muhammad Yazid; Rizky Fadliani
International Journal of Advance Tropical Food Vol 2, No 2 (2020): November
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/ijatf.v2i2.7262

Abstract

This research studied the chemical and organoleptic characteristics of sambal ronto at various spice concentrations. Sambal ronto is a typical chili sauce from the coastal community of South Kalimantan which is made from ronto mixed with spices and sautéed with cooking oil. The spices used are chilies, shallots, garlic, lemongrass, laos, bay leaves, and palm sugar. The research was conducted with a completely randomized design. The treatments consisted of concentrations of ronto and spices ratio, (1: 1) O, (1: 2) A, (1: 3) C, and (1: 4) D. The proximate test consists of water, ash, protein, fat, carbohydrate (by different) content, and pH. The organoleptic test was carried out by testing the preference for the parameters of color, aroma, texture, taste, and appearance. The results showed that the best ronto: spice ratio was treatment B (1: 3). The chemical characteristics of the best sambal ronto are 44.21% moisture content, 4.20% ash content, 5.92% protein content, 14.47% fat content, carbohydrate content (31.22% by different) and pH 4.79. Organoleptic values for the parameters of color, aroma, texture, taste, and appearance were 4.5, 4.9, 4.9, 4.5, and 4.8, respectively. All parameters indicate a value close to very like.
Co-Authors Muhammad Yazid Nooryantini Soetikno Rita Khairina Rizky Fadliani Yuspihana Fitrial