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All Journal Agrointek JITEK (Jurnal Ilmiah Teknosains) Jurnal Aplikasi Teknologi Pangan Jurnal Teknologi Hasil Pertanian INTEGRITAS : Jurnal Pengabdian International Journal of Advance Tropical Food (IJATF) Indonesian Journal of Community Empowerment (IJCE)
Laela Nur Rokhmah
Politeknik Santo Paulus
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Health Professions Law, Crime, Criminology & Criminal Justice Mechanical Engineering Medicine & Pharmacology Social Sciences Veterinary

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DAMPAK PENAMBAHAN SORBITOL TERHADAP KARAKTERISTIK FISIK BIJI KOPI ROBUSTA SELAMA PENYANGRAIAN Umar Hafidz Asy'ari Hasbullah; Hikmahyuliani Hikmahyuliani; Laela Nur Rokhmah
Jurnal Ilmiah Teknosains Vol 4, No 2 (2018): JiTek
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (509.477 KB) | DOI: 10.26877/jitek.v4i2.3169

Abstract

Penambahan sorbitol dalam biji kopi ditujukan untuk meningkatkan aroma dan antioksidan setelah disangrai. Penelitian ini bertujuan untuk mengidentifikasi perubahan fisik pada biji kopi robusta selama penyangraian. Parameter yang diamati adalah suhu dan waktu first crack, second crack, akhir proses penyangraian, dan munculnya asap. Konsentrasi sorbitol terdiri dari 0%, 5% dan 10% (b/b). Sedangkan jenis penyangraian terdiri dari light, medium dan dark. Hasil penelitian menunjukkan bahwa penambahan sorbitol dan jenis penyangraian berpengaruh terhadap sebagian besar parameter fisik selama penyangraian. Peningkatan konsentrasi sorbitol menyebabkan penurunan suhu second crack dan suhu munculnya asap. Namun seluruh parameter waktu mengalami kenaikan. Tingkat penyangraian yang semakin meningkat menyebabkan kenaikan waktu seluruh parameter. Meskipun demikian, suhu seluruh parameter cenderung berfluktuasi
The Effect of Drinking a Cup of Arabica or Robusta Coffee with Sugar or Bread to Blood Sugar Response and Glycemic Index Umar Hafidz Asy'ari Hasbullah; Fafa Nurdyansyah; Rini Umiyati; Laela Nur Rokhmah
Jurnal Aplikasi Teknologi Pangan Vol 10, No 3 (2021): Agustus 2021
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jatp.9065

Abstract

The two most widely traded coffee varieties in the world are arabica and robusta. Consumption of these two varieties will increase the intake of bioactive compounds in the human body. However, the influence of consumption of both coffee varieties on blood sugar response and changes in the glycemic index of sugar added when consuming coffee has not been studied. The aim of this research to study the effect of coffee varieties on bioactive compound content, voluntary blood glucose response, and changes in the glycemic index value of sugar when consumed together with coffee. This study was designed with the treatment of arabica and robusta coffee varieties. Coffee roasting was carried out at the level of vienna roasting. Analysis of bioactive compounds was carried out on the content of phenol compounds. Analysis of blood sugar and glycemic index responses using volunteers. Coffee was brewed at a dose of 12 grams per 100 ml of water at 98ᵒC. Sugar added 50 grams. The results showed that arabica contained phenol compounds greater than robusta. It was also prove that consuming coffee can reduce blood glucose response compared to consuming glucose. Decreased blood glucose response of arabica is greater than robusta. Drinking coffee mixed with sugar or with eating bread can reduce the sugar or bread glycemic index value. Decrease in sugar or bread glycemic index value in arabica consumption was greater than robusta. Conclusion, coffee consumption can reduce the response of blood sugar and glycemic index of sugar added to drinks and bread glycemic index because of the content of its bioactive compounds.
Detection Character Caged Civet of Robusta Coffee Temanggung Laela Nur Rokhmah; Sri Mulyani
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.v2i2.8138

Abstract

The demand for coffee is currently increasing. Apart from health reasons, it is also because of life style or lifestyle. This includes the demand for civet coffee. Increasing demand both from within the country and abroad due to the unique taste. Increasing luwak production can be done by producing coffee using luwak tangkar. In this study, civets were used individually and given coffee once in the afternoon. The rest is given rice, bananas and meat. This study aims to determine the taste of Temanggung civet and natural robusta coffee. This study used 25 untrained panelists. From this research, Robusta Temanggung which was processed using fermented fermented luwak for 12 hours showed sensoryly that untrained panelists could notice a striking difference between the two. The difference lies in the medium body, higher acidity, and lower bitterness in civet coffee.
KAJIAN KADAR ASAM FITAT DAN KADAR PROTEIN SELAMA PEMBUATAN TEMPE KARA BENGUK (Mucuna pruriens,L) DENGAN VARIASI PENGECILAN UKURAN DAN LAMA FERMENTASI Choirul Anam; Sri Handayani; Laela Nur rokhmah
Jurnal Teknologi Hasil Pertanian Vol 3, No 1 (2010)
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (556.532 KB) | DOI: 10.20961/jthp.v0i0.13620

Abstract

Penelitian ini untuk mengetahui pengaruh pengecilan ukuran biji kara benguk (Mucuna pruriens,L) dan lamafermentasi terhadap kadar asam fitat dan kadar protein pada pembuatan tempe kara benguk (Mucunapruriens,L). Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL) pola faktorial yangterdiri dari dua faktor yaitu variasi pengecilan ukuran (3 macam) serta variasi lama fermentasi (5 macam).Hasil penelitian menunjukkan setiap 12 jam waktu fermentasi untuk ketiga jenis ukuran biji kara benguk, kadarasam fitat terendah dan kadar protein terlarut tertinggi didapatkan pada tempe kara benguk biji giling. Padafermentasi 36 jam untuk ketiga jenis ukuran biji diperoleh asam fitat terendah selama fermentasi yaitu 3,32mg/g; 1,98 mgr/g dan 1,16 mg/g. Kadar protein terlarut tertinggi selama fermentasi juga diperoleh padafermentasi 36 jam yaitu 19,51mg/g; 23,73 mg/g dan 24,89 mg/g.Berdasarkan hasil penelitian ini dapat disimpulkan bahwa lama fermentasi dan ukuran biji kara bengukberpengaruh pada kadar asam fitat dan kadar protein terlarut pada tempe kara benguk. Semakin lama fermentasitempe kara benguk maka kadar asam fitat semakin rendah dan kadar protein terlarut semakin tinggi. Semakinkecil ukuran biji tempe kara benguk, maka kadar asam fitat semakin rendah dan kadar protein terlarutnyasemakin tinggi. Tempe kara benguk biji giling fermentasi 36 memiliki kadar asam fitat terendah dan kadarprotein terlarut tertinggi dari semua sampel dengan variasi lama fermentasi dan pengecilan ukuran. Waktuoptimal fermentasi yaitu 36 jam karena untuk pengujian protein terlarut dan asam fitat tidak berbeda nyatatermasuk teksturnya sudah cukup kompak.
PENYULUHAN MENGENAI USAHA KULINER DI MASA PANDEMI COVID-19 MELALUI DARING Irra Chrisyanti Dewi; Latifahtur Rahmah; Laela Nur Rokhmah; Nurul Azizah Choiriyah; Yohanna Prasetio
INTEGRITAS : Jurnal Pengabdian Vol 5 No 2 (2021): DESEMBER
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat - Universitas Abdurachman Saleh Situbondo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36841/integritas.v5i2.730

Abstract

Tujuan kegiatan pengabdian masyarakat ini yaitu memberikan pemahaman dan memberikan inspirasi kepada masyarakat mengenai usaha kuliner di masa pandemi. Kegiatan pengabdian masyarakat dilakukan secara daring menggunakan zoom dan youtube. Tahapan pengabdian dilakukan dengan pembuatan dan penyebaran flyer serta pembuatan materi. Tahap pelaksanaan dilakukan dengan penyampaian materi, demontrasi pembuatan corn almond pudding dan diskusi atau tanya jawab. Tahap akhir pengabdian yaitu evaluasi kegiatan pengabdian dengan pengisian kuisioner google form. Kegiatan pengabdian masyarakat berjalan lancar dengan dihadiri 122 orang peserta. Peserta antusias mengikuti setiap sesi acara pengabdian. Berdasarkan evaluasi kuisioner, diketahui bahwa hampir seluruh peserta mendapatkan inspirasi mengenai berwirausaha kuliner dan hampir seluruh peserta menjawab dengan benar pertanyaan yang berkenaan dengan usaha kuliner.
Profil sensoris tablet effervescent kopi jahe dengan variasi konsentrasi serbuk kopi jahe dan jenis asam organik Umar Hafidz Asy'ari Hasbullah; Marcella Berliana Purnama; Rini Umiyati; Laela Nur Rokhmah
AGROINTEK Vol 17, No 1 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i1.13615

Abstract

Ginger coffee drinks have been in great demand by consumers, and instant ginger coffee sachets have been circulating in the market. Ginger coffee effervescent tablets will be an alternative product to increase coffee consumption, and the industry can apply. This research aimed to study the sensory profile of ginger coffee effervescent tablets and their solutions made from a different concentrations of ginger coffee powder and types of organic acids. This study used a factorial design with two factors. The first factor was the concentration of 30 % and 50 % of ginger coffee powder. The second factor was the type of organic acid which consists of tartaric acid, malic acid, and a combination of both acids. A descriptive sensory test was conducted by using trained panelists. The results showed that the increasing concentration of ginger coffee powder in the formulation had a significant effect on the sensory profile of the ginger coffee tablet and effervescent solution, especially the darker and browner colors. In contrast, the taste and aroma weren’t changed significantly. The difference in organic acids in the formulation did not cause significant differences in the sensory profile of the ginger coffee effervescent solution and tablets. In general, the dissolution of tablets in water into an effervescent solution will increase the color sensory profile but not the aroma profile.
Membangun Kemandirian Ekonomi dan Produktivitas Karang Taruna Mekar Arum RW 39 Kelurahan Mojosongo, Kecamatan Jebres Kota Surakarta dalam Pemanfaatan Bunga Telang Menjadi Kombucha Laela Nur Rokhmah; Dimas Tunggul Wardoyo; Sapartina Daliyanti; Reza Mustika Dewi Halim
INDONESIAN JOURNAL OF COMMUNITY EMPOWERMENT (IJCE) Vol. 5 No. 1 (2023): Indonesian Journal of Community Empowerment Mei 2023
Publisher : UNIVERSITAS NGUDI WALUYO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35473/ijce.v5i1.2330

Abstract

RW 39 Kelurahan Mojosongo, Jebres District, Surakarta City is an area that has become a TPA (Final Disposal Site) in Surakarta known as Putri Cempo. Because it is a landfill, bad smells and an unhealthy environment are the things that are found there. Butterfly pea flower is a plant that has various benefits besides improving air quality, after harvest it can be used for something useful, namely using the butterfly pea flower as kombcuha. This has become valuable and beneficial for residents in RW 39. The purpose of this activity is to increase the productivity and economic independence of Karang Taruna Mekar Arum through training activities on making telang flower kombucha. The lecture method and the practice of making and calculating economic value are carried out in this training. The results obtained during the training showed that the participants were enthusiastic and had the knowledge and ability to process butterfly pea flowers into kombucha. In addition, the participants succeeded in making telang flower kombucha and produced kombucha that complied with standards, namely having a sour, sour taste, a sparkling fizzy taste sensation and a clear color. ABSTRAK RW 39 Kelurahan Mojosongo, Kecamatan Jebres Kota Surakarta merupakan wilayah yang menjadi TPA (Tempat Pembuangan Akhir) di Surakarta yang dikenal dengan nama putri cempo. Karena menjadi TPA sehingga bau yang kurang sedap dan lingkungan yang tidak sehat menjadi hal yang dijumpai di sana. Bunga telang merupakan tanaman yang memiliki beragam manfaat selain memperbaiki kualitas udara juga pasca panennya dapat dimanfaatkan menjadi hal yang bermanfaat yaitu menfaatkan bunga telangnya menjadi kombcuha. Hal ini menjadi berharga dan bermanfaat untuk warga di RW 39. Tujuan dilaksanakan kegiatan ini adalah meningkatkan produktifitas dan kemandirian ekonomi karang taruna mekar arum melalui kegiatan pelatihan pembuatan kombucha bunga telang. Metode ceramah dan praktik pembuatan serta penghitungan nilai ekonomi dilakukan dalam pelatihan ini. Kemudian setelah kegiatan Hasil yang diperoleh selama pelatihan, para peserta antusias dan memiliki pengetahuan serta kemampuan mengolah bunga telang menjadi kombucha. Selain itu para peserta berhasil membuat kombucha bunga telang dan dihasilkan kombucha yang sesuai dengan standar yaitu memiliki rasa asam, masam, sensasi rasa sparkling bersoda serta berwarna jernih.
Co-Authors Dimas Tunggul Wardoyo Fafa Nurdyansyah Hikmahyuliani Hikmahyuliani I Gusti Bagus Wiksuana Irra Chrisyanti Dewi Latifahtur Rahmah Marcella Berliana Purnama Nurul Azizah Choiriyah Reza Mustika Dewi Halim Sapartina Daliyanti Sri . Handayani Sri Mulyani Umar Hafidz Asy'ari Hasbullah Umar Hafidz Asy’ari Hasbullah, Umar Hafidz Asy’ari Umiyati, Rini Yohanna Prasetio