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. Parwiyanti
Jurusan Teknologi Pertanian, Fakultas Pertanian Universitas Sriwijaya
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PEMBUATAN NATA DE COCO DI DESA TANJUNG PERING, KECAMATAN INDERALAYA UTARA, KABUPATEN OGAN Marieska Verawati; eka Lidiasari; Parwiyanti Parwiyanti; Friska S
Aptekmas Jurnal Pengabdian pada Masyarakat Vol 3 No 1 (2020): APTEKMAS Volume 3 Nomor 1 2020
Publisher : Politeknik Negeri Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (404.908 KB) | DOI: 10.36257/apts.v3i1.1930

Abstract

One of the simple technologies that potentially improve communities’ family economy is nata de coco production and preservation. Through community service program activities, the community was introduced and demostrated on how to produce and preserve nata de coco. The activities was conducted on Tanjung Pering village, a village that currrently under the Sriwijaya University Fostered Village Program, that is located in the North of Inderalaya District, Ogan Ilir Regency, South Sumatra Province. This activity aimed to introduce, train and transfer knowledge about the technology especially for low skills house wives and young women during their spare time as part of women empowerment strategy. And also for community who live around the Sriwijaya University Campus as part of Tri Dharma Perguruan Tinggi or university devotion programm for community. It is hopping that by this activity, the participants gained knowledge and skills so they can independently produce nata de coco for increasing their family income. However, this empowerment activity still requires the involvement of all stakeholders in the framework of community empowerment both from the central, provincial and district governments and universities, among others through continued assistance in developing the skills of its human resources and institutions.
Penambahan Sayuran Bayam pada Pengolahan Stik Berbasis Tepung Mocaf dan Tepung Terigu Budi Santoso; Herfriyanti Ronasari; Parwiyanti Parwiyanti; Hermanto Hermanto
Seminar Nasional Lahan Suboptimal 2020: Prosiding Seminar Nasional Lahan Suboptimal ke-8 “Komoditas Sumber Pangan untuk Meningkatkan K
Publisher : Pusat Unggulan Riset Pengembangan Lahan Suboptimal (PUR-PLSO) Universitas Sriwijaya

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Santoso B, Ronasari H, Parwiyanti P, Hermanto H.  2020. Addition of Spinach in Proccesing Stick Base on Cassava Flour Modification and Wheat Flour, In: Herlinda S et al. (Eds.),  Prosiding Seminar Nasional Lahan Suboptimal ke-8 Tahun 2020, Palembang 20 Oktober 2020. pp. xx. Palembang: Penerbit & Percetakan Universitas Sriwijaya (UNSRI).Research objective was to study physical and chemical characteristics stick base on pureed spinach and combination of cassava flour modification and wheat flour. Experimental research used non factorial block randomized design with two treatments.  The treatment were pureed spinach and combination of cassava flour modification and wheat flour ratio A=0:100%; B=10:90%; C=20:80%; D=30:70%, and E=40:60%, respectively.  Observed parameters were color (lightness, coma, and hue), texture, water content, carotene total, and fiber content.  The result showed that pureed spinach and combination of cassava flour modification and wheat flour ration had significantly effected on color, texture, water content, carotene total, and fiber content.  Physical and chemical characteristic of stick were lightness 35,15-55,30%, croma 12,28-23,23%, hue 96,83-176,85%, texture 796,23-1278%, water content 1,64-7,57%, fiber content 0,39-1,48%, and carotene total 13,51-56,36%.
Karakteristik Fisikokimia Pati Ganyong (Canna edulis Kerr.) dan Garut (Maranta arundinacea) yang Dimodifikasi dengan NaOH-Etanol Parwiyanti Parwiyanti; Malahayati N; Silalahi R
Seminar Nasional Lahan Suboptimal 2020: Prosiding Seminar Nasional Lahan Suboptimal ke-8 “Komoditas Sumber Pangan untuk Meningkatkan K
Publisher : Pusat Unggulan Riset Pengembangan Lahan Suboptimal (PUR-PLSO) Universitas Sriwijaya

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Abstract

Parwiyanti P, Malahayati N, Silalahi R.  2020 physicochemical characteristics of canna (canna edulina kerr.) and Arrowroot  (Maranta  arundinacea) starches  modified by  NaOH-Ethanol. In: Herlinda S et al. (Eds.), Prosiding Seminar Nasional Lahan Suboptimal ke-8 Tahun 2020, Palembang  20 Oktober 2020. pp. xx.  Palembang: Penerbit & Percetakan Universitas Sriwijaya (UNSRI).Modification of Canna edulis and Maranta arundinacea starch through NaOH-Etanol was conducted to improve and expand the use of this starch in food industry, especially instant product. The objective of this study was to study the effect of the amount of NaOH on physicochemical characteristics of modified canna and maranta starches. This research used a Split Plot Design (RPB) with the main plot of type of tuber (canna and maranta) and a plot of the amount of NaOH added (0, 3, 6, 9) grams per 10 grams of starch. The observed parameter were whiteness level, yield, swelling power and solubility index, cold water-solubility, water absorption index, moisture content and ash content. The results showed that the type of tubers and the amount of NaOH significantly affected the whiteness level, cold water solubility, water absorption index, and water content. Maranta starch modified with 9 g NaOH was the best treatment with  the value of water absorption index (IAA)  is 203.95%.
Co-Authors ., Ermanovida Agus Wijaya Agus Wijaya Agus Wijaya Agus Wijaya Budi Santoso Budi Santoso Carles Carles Eka Lidiasari Filli Pratama Friska S Herfriyanti Ronasari Hermanto Hermanto Malahayati N Marieska Verawati Marieska Verawati Muhammad Ammar Nura Malahayati Renti Arnita Rindit Pambayun Silalahi R Syaiful, Friska