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All Journal Jambura Journal of Animal Science Food ScienTech Journal ABDI MOESTOPO: Jurnal Pengabdian pada Masyarakat
Ainun Nafisah
Food Technology Department Universitas Sultan Ageng Tirtayasa
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Environmental Science Immunology & microbiology Other

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THE POTENTIAL OF POLLARD AND RICE BRAN WITH FRACTIONATION PROCESS AS RAW MATERIALS FOR HIGH FIBER PROCESSED FOOD Ainun Nafisah; Nahrowi Nahrowi
Food ScienTech Journal Vol 3, No 1 (2021)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v3i1.12225

Abstract

Rice bran and pollard are by-products of the rice and wheat milling process. These two ingredients are generally not used as the main raw material for food products and are diverted as feed ingredients due to their low nutritional content. The nutrient content that is still present in pollard and rice bran, especially fiber and anti-nutrients, is very useful for people with diabetes and obesity. The purpose of this study was to analyze the effect of sifting and fractionation on nutrient content and to separate the components of pollard and rice bran using a gravity and molecular weight approach. The experimental design used was CRD (Completely Random Design) Factorial 2 × 3 × 3 for physical test data. Factor A is the material, namely pollard and rice bran, factor B is the position of the fraction, namely top, middle and bottom. Data analysis was performed by analysis of variance (ANOVA) and the significant one will be further analyzed using Duncan's test. The chemical property values were analyzed descriptively. The results showed that the value of bulk density (g l-1), compacted bulk density (g l-1), specific gravity (kg l-1), angle of purpose (o) of pollard and rice bran were significantly different (P<0.05) on all three fractions. The highest physical parameters for pollard were at the bottom fraction with the value 386.47 g g l-1, 537.28 g l-1, 1.42 kg l-1, ST 46.98o. The highest physical parameters for rice bran were at the upper fraction with the value of 394.09 g l-1, 526.33 g l-1, 1.50 kg l-1, ST 46.01o. Crude fiber content (%) of pollard and rice bran were the upper fractions 6.77 and 21.69, middle fractions 8.19 and 34.70, lower fractions 5.52 and 32.76. Fractionation technology can separate food ingredients based on chemical components, especially crude fiber with a molecular weight approach so that it can be seen whether the position of the fraction can be optimized or not as a raw material for making high-fiber biscuits. Physical and chemical properties of pollard and rice bran were best in the lower and upper fractions.
Penyuluhan Cara Pengolahan Pangan yang Sehat dan Baik Kepada Warga Desa Sindangsari Kabupaten Serang Rifqi Ahmad Riyanto; Fitria Riany Eris; Tubagus Bahtiar Rusbana; Vega Yoesepa Pamela; Septariawulan Kusumasari; Winda Nurtiana; Zulfatun Najah; Nia Ariani Putri; Puji Wulandari; Ainun Nafisah; Nezly Nurlia Putri; Filki Ardiansyah; Muhammad Dhabit Dzikribillah
ABDI MOESTOPO: Jurnal Pengabdian Pada Masyarakat Vol 4, No 02 (2021): Juli 2021
Publisher : Universitas Prof. Dr. Moestopo (Beragama)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (291.729 KB) | DOI: 10.32509/abdimoestopo.v4i02.1393

Abstract

Cara Pengolahan Pangan yang Baik (CPPB) diperlukan untuk menjamin mutu produk pangan serta menjaga keamanan pangan sehingga produk pangan tersebut aman dan layak dikonsumsi. Seiring berkembangnya daerah Desa Sindangsari dengan telah selesainya pembangunan kampus salah satu PTN di sekitar desa tersebut, perlu adanya keterampilan dan kemampuan pengolahan pangan yang baik di sana. Terlebih lagi semakin banyak peluang untuk membuka usaha berbasis pangan di sekitar kampus nantinya. Tujuan kegiatan pengabdian ini adalah meningkatkan kesadaran dan pengetahuan warga Desa Sindangsari agar tercipta lingkungan yang lebih sehat dari segi pengolahan pangan. Langkah kegiatan pengabdian ini terdiri dari persiapan pelaksanaan kegiatan dalam bentuk komunikasi dengan perangkat desa setempat, pemaparan materi dan diskusi oleh dosen yang berkecimpung dalam bidang keamanan pangan, serta evaluasi hasil. Hasil pelaksanaan menunjukkan bahwa pemahaman peserta terhadap CPPB menjadi meningkat serta seluruh peserta berkeinginan untuk membagikan pengetahuannya kepada keluarga dan lingkungan sekitarnya. Tindak lanjut ke depannya salah satunya adalah pelatihan CPPB-IRT dengan fokus pengolahan pangan dari komoditas tertentu sehingga dapat langsung dipraktikkan oleh warga setempat.
Nutrient content and physical characteristics linkage of palm kernel meal and coconut meal after wet separation using molecular weight approac AINUN NAFISAH
Jambura Journal of Animal Science Vol 5, No 1 (2022): Jambura Journal of Animal Science
Publisher : Animal Husbandry Department, Faculty of Agriculture Gorontalo State University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35900/jjas.v5i1.15310

Abstract

The use of palm kernel meal and coconut meal is restriction in broiler feed due to the high crude fiber content, caused by the mixture of shells. This study aims to analyze the nutrient content, i.e., crude protein and crude fiber of palm kernel meal and coconut meal before and after using wet separation and molecular weight approach. The wet separation process for palm kernel meal and coconut meal was carried out for 6 hours to obtain a precipitate. The palm kernel meal and coconut meal that have been separated is divided into 3 fractions, i.e., upper, middle and lower. Each fraction was analyzed for crude fiber and crude protein content for chemical characteristics, and bulk density (g l-1), compacted bulk density (g l-1), specific gravity (kg l-1), angle of purpose (o). Crude protein and crude fiber content of palm kernel meal before being separated by wet separation were 11.72% and 13.11%, for coconut meal were 12.65% and 8.67%. The fraction of palm kernel meal has the highest crude protein content of 22.21% with the lowest crude fiber content 9.68%. Coconut meal in the middle fraction had the highest crude protein content 18.92% and the lowest crude fiber content of 11.95% in the upper fraction. The physical characteristics of the upper fraction of palm kernel meal and coconut meal had the lowest values (P0.05) of specific gravity (kg l-1), bulk density (g l-1) and compacted bulk density (g l-1). It can be concluded that the wet separation process with the molecular weight approach is able to increase the nutrient content especially of each fraction and can minimize the mixture of shells in palm kernel meal and coconut meal
Co-Authors Filki Ardiansyah Fitria Riany Eris Kusumasari, Septariawulan Muhammad Dhabit Dzikribillah Nahrowi Nahrowi Nia Ariani Putri Puji Wulandari Putri, Nezly Nurlia Rifqi Ahmad Riyanto Tubagus Bahtiar Rusbana Vega Yoesepa Pamela Winda Nurtiana Zulfatun Najah