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All Journal Jurnal Ilmu dan Teknologi Hasil Ternak Abdimas Umtas : Jurnal Pengabdian kepada Masyarakat Berkala Penelitian Teknologi Kulit, Sepatu, dan Produk Kulit Journal of Agriprecision & Social Impact
Dedes Amertaningtyas
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Religion Agriculture, Biological Sciences & Forestry Arts Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Education Engineering Industrial & Manufacturing Engineering Social Sciences Other

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The Effect of The Use of Different Types and Levels of Tapioca Flour on The Physical Quality of Rabbit Meatballs Aris Sri Widati; Mustakim Mustakim; Eny Sri Widyastuti; Herly Evanuarini; Dedes Amertaningtyas; Mulia Winirsya Apriliyani
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 17 No. 1 (2022)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2022.017.01.4

Abstract

The purpose of this research was to determine the best type and level of tapioca flour in rabbit meatballs based on pH, WHC, cooking loss, and color. Rabbit meat and tapioca flour were used as research materials. The method used is a laboratory experiment using a completely randomized design with a factorial pattern. Factor A is the type of tapioca flour, namely dragon tapioca flour and special tapioca flour. Factor B is the level of use of tapioca flour, namely 25% and 50%. The pH value, WHC, cooking loss, and color used as the analyzed variable. Data analysis used Analysis of Variance and if there was a significant effect, it was continued with Duncan's Multiple Distance Test or DMRT. The results showed that the treatment using different types and levels of tapioca flour had a highly significant difference effect (P < 0.01) on WHC, cooking loss, L, a*, and b* and had no effect (P>0.05) on rabbit meatball pH. It can be concluded that tapioca special flour with level 25% gives the best results on characteristic of rabbit meatball.
PENGARUH BERBAGAI KONSENTRASI LARUTAN KAPUR DALAM LIMING PADA GELATIN KULIT KAMBING PERANAKAN ETAWA (PE) Dedes Amertaningtyas
Berkala Penelitian Teknologi Kulit, Sepatu, dan Produk Kulit Vol 13 No 2 (2014): Berkala Penelitian Teknologi Kulit, Sepatu, dan Produk Kulit
Publisher : Politeknik ATK Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (114.115 KB)

Abstract

The purpose of this study was to determine the effect of various concentrations of lime solution in the curing process of making gelatin from goat skin against water activity (Aw), ash content (%) and carbohydrate (%). The material used was a goat skin Ettawah Peranakan (PE) aged 1.5 - 5 years and lime (Ca (OH) 2). The method used is the method with the experiment using randomized block design and 3 replications. Treatment is based on the concentration of lime, K1 = 5%, = 10% K2, K3 and K4 = 15% = 20%. Research data that shows the difference, followed by Duncan's Multiple Range Test (DMRT). The variables measured are water activity (Aw), ash content (%) and carbohydrate (%). The results showed that the difference in the concentration of lime solution in the process of liming on the making of goat skin gelatin no effect (P> 0.05) on the value of water activity (Aw), ash content (%) and carbohydrate (%) produced goat skin gelatin . Treatment concentration of lime solution for 5, 10, 15 and 20% produced by 0.561 to 0.578 Aw, ash content of 0.953 to 2.220% and carbohydrates at 14.507 to 25.090%. Conclussion is the need to do further research to determine the amino acid components of goat skin gelatin or gelatin also compared with the skin of other animals and are expected to also be applicable for use in a wide variety of food products, such as yogurt sausage casings, edible film.
Utilization of Apple Cider Vinegar By-Products Into Zero Waste Based Functional Food Ingredients at CV Sinar Tirta Indonesia Nurjannah; Miftakhul Cahyati; Dedes Amertaningtyas; Khothibul Umam Al Awwaly; Agus Susilo; Indha Fitria Pangesti; Ahmad Yuda Ihwanudin
ABDIMAS: Jurnal Pengabdian Masyarakat Vol. 8 No. 1 (2025): ABDIMAS UMTAS: Jurnal Pengabdian Kepada Masyarakat
Publisher : LPPM Universitas Muhammadiyah Tasikmalaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35568/abdimas.v8i1.5542

Abstract

In Indonesia, apples are one of the types of fruit that are widely cultivated and widely consumed as processed foods, such as apple cider vinegar CV Sinar Tirta Indonesia, a producer of apple cider vinegar, consistently yields apple pulp as a by-product. In addition to apple cider vinegar, the processing process produces apple pulp by-products. Apple pulp by-products, which consist of pulp and skin that has extraordinary nutrition, make it very suitable to be processed into useful food. Innovation is needed so that apple pulp by-products are not only used for animal feed mixtures that have low selling value. To realize the processing of waste-based products, it must be able to change the by-product into a product that has the maximum possible economic value, as shown in this community service activity, namely changing the by-product of apple vinegar into flour and ingredients for making cookies that were attended by the surrounding community, students, employees, and business actors. This training provides direct benefits to participants, namely gaining new knowledge about how to process apple pulp into functional food ingredients. This training proves that processing apple pulp with current technology is easy to do and produces a high-value product.
The Effect of Using Different Types of Honey As Sugar Substitute on the Quality of Milk Jelly Candy Faradisa Zul Alfi Husna; Dedes Amertaningtyas
Journal of Agriprecision & Social Impact Vol. 2 No. 2 (2025): July: JAPSI (Journal of Agriprecision & Social Impact)
Publisher : CV. Komunitas Dunia Peternakan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62793/japsi.v2i2.55

Abstract

This study investigates about the effect of using different types of honey (coffee honey, randu honey and multiflora honey) on the quality of cow's milk jelly candy. Specifically, the resrarch examines the reducing sugar (%), water activity (Aw) and organoleptic (aroma, taste and color). The research method used a laboratory experiment with Completely Randomized Design (CRD) with four treatments and four replications. The treatments included P0 = using sugar 25%, P1 = using coffee honey 25%, P2 = using randu honey 25% and P3 = using multiflora honey 25%. Data analysis was carried out by Analysis of Variance (ANOVA). If different results were obtained between treatments. Duncan’s Multiple Range Test (DMRT) was continued. The results of the study showed that the use of different types of honey (coffee honey, randu honey and multiflora honey) gave a very significant effect (P <0.01) on the organoleptic taste and color, and reducing sugar (%) but did not give any effect on the organoleptic aroma and water activity (Aw).Rreducing sugar is 17.44-3.49%; water activity (Aw) is 0.87-0.84; organoleptic aroma 3.42-3.83, taste 4.25-3.6, color 4.50-3.33.
Co-Authors Agus Susilo Ahmad Yuda Ihwanudin Aris Sri Widati Faradisa Zul Alfi Husna Herly Evanuarini Indha Fitria Pangesti Khothibul Umam Al Awwaly Miftakhul Cahyati Mulia Winirsya Apriliyani Mustakim Mustakim Nurjannah