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All Journal Jurnal Gizi dan Pangan Soedirman (JGPS) SEMAR (Jurnal Ilmu Pengetahuan, Teknologi, dan Seni bagi Masyarakat)
Yuliana Reni Swasti
Unknown Affiliation
Humanities Biochemistry, Genetics & Molecular Biology Education Environmental Science Health Professions Languange, Linguistic, Communication & Media Medicine & Pharmacology Public Health Social Sciences

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Edukasi Diversifikasi Pangan Skala Rumah Tangga pada Masa Pandemi Bagi Masyarakat Di Lingkungan Kevikepan Daerah Istimewa Yogyakarta Leonie Margaretha Widya Pangestika; Yuliana Reni Swasti; Fransiscus Sinung Pranata; LM Ekawati Purwijantiningsih
SEMAR (Jurnal Ilmu Pengetahuan, Teknologi, dan Seni bagi Masyarakat) Vol 10, No 2 (2021): November
Publisher : LPPM UNS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/semar.v10i2.50378

Abstract

Selama masa pandemi, terjadi peningkatan aktivitas budidaya tanaman sayur mayur dan ikan lele yang dilakukan secara mandiri oleh masyarakat di lingkungan Kevikepan Daerah Istimewa Yogyakarta (DIY). Hal tersebut menyebabkan tingginya hasil panen di lingkup rumah tangga. Diversifikasi pangan menjadi solusi yang dapat dilakukan untuk mengolah hasil panen secara optimal, sehingga akan tercipta ketahanan pangan bagi masing-masing keluarga. Edukasi diversifikasi pangan bertujuan meningkatkan pengetahuan masyarakat terhadap ragam pangan yang dapat dikembangkan dengan mudah di rumah, serta trik teknologi pengolahan pangan tersebut. Edukasi berupa kegiatan penyuluhan dilakukan secara daring dan dihadiri 27 peserta yang merupakan masyarakat di lingkungan Kevikepan DIY. Teknik pengolahan produk pangan didemonstrasikan melalui video pengolahan sayuran hijau menjadi sayur fermentasi, cabai menjadi bubuk cabai, dan ikan lele menjadi sambal ikan lele. Tingkat pengetahuan peserta diukur melalui pengerjaan pretest dan post test berdasarkan pertanyaan yang sama. Hasil analisis uji Wilcoxon Signed Ranks membuktikan bahwa terdapat peningkatan skor yang signifikan setelah mengikuti kegiatan penyuluhan (p=0,004).
KUALITAS PERMEN JELLY SARI BUAH PEPAYA (Carica papaya L.) DENGAN PENAMBAHAN EKSTRAK KELOPAK BUNGA ROSELLA (Hibiscus sabdariffa L.) Livia Adriana; Franciscus Sinung Pranata; Yuliana Reni Swasti
Jurnal Gizi dan Pangan Soedirman Vol 4 No 1 (2020): JURNAL GIZI DAN PANGAN SOEDIRMAN
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (515.81 KB) | DOI: 10.20884/1.jgps.2020.4.1.2601

Abstract

Jelly candy is a favorite snack of various ages from children to adults because it has an attractive color, delicious aroma and taste, and a chewy texture. In this study, papaya juice (Carica papaya L.) was used as a base ingredient for making jelly candy because papaya is a fruit that is very easy to find and has a relatively cheap price. In order to improve the quality of the papaya jelly candy, roselle calyx extract (Hibiscus sabdariffa L.) was also added. Roselle calyx has been known to have high antioxidants because they contain anthocyanin pigments. The purpose of this study was to determine the effect of variations in the addition of roselle calyx extract to the papaya jelly candy. The experimental design in this study was a completely randomized design with variations in the addition of roselle calyx extract by 0% (control), 15%, 30%, and 45%. The parameters tested in this study include chemical, physical, microbiological, and organoleptic qualities. The results of the research that have been carried out show the addition of 45% roselle calyx extract can produce the best papaya jelly candy based on water content, total titrated acid, antioxidant activity, total anthocyanin, texture, color, and microbiological tests which include total plate count and numbers of yeast molds. Keywords : jelly candy, papaya juice, roselle calyx extract
KUALITAS PERMEN JELLY SARI BUAH PEPAYA (Carica papaya L.) DENGAN PENAMBAHAN EKSTRAK KELOPAK BUNGA ROSELLA (Hibiscus sabdariffa L.) Livia Adriana; Franciscus Sinung Pranata; Yuliana Reni Swasti
Jurnal Gizi dan Pangan Soedirman Vol 4 No 1 (2020): JURNAL GIZI DAN PANGAN SOEDIRMAN
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jgps.2020.4.1.2601

Abstract

Jelly candy is a favorite snack of various ages from children to adults because it has an attractive color, delicious aroma and taste, and a chewy texture. In this study, papaya juice (Carica papaya L.) was used as a base ingredient for making jelly candy because papaya is a fruit that is very easy to find and has a relatively cheap price. In order to improve the quality of the papaya jelly candy, roselle calyx extract (Hibiscus sabdariffa L.) was also added. Roselle calyx has been known to have high antioxidants because they contain anthocyanin pigments. The purpose of this study was to determine the effect of variations in the addition of roselle calyx extract to the papaya jelly candy. The experimental design in this study was a completely randomized design with variations in the addition of roselle calyx extract by 0% (control), 15%, 30%, and 45%. The parameters tested in this study include chemical, physical, microbiological, and organoleptic qualities. The results of the research that have been carried out show the addition of 45% roselle calyx extract can produce the best papaya jelly candy based on water content, total titrated acid, antioxidant activity, total anthocyanin, texture, color, and microbiological tests which include total plate count and numbers of yeast molds. Keywords : jelly candy, papaya juice, roselle calyx extract
Co-Authors Franciscus Sinung Pranata Fransiscus Sinung Pranata Leonie Margaretha Widya Pangestika Livia Adriana LM Ekawati Purwijantiningsih