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All Journal Teknotan: Jurnal Industri Teknologi Pertanian Microbiology Indonesia Agrointek Dharmakarya : Jurnal Aplikasi Ipteks Untuk Masyarakat Jurnal Teknologi Pertanian agriTECH Gontor AGROTECH Science Journal Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Chimica et Natura Acta FaST : Jurnal Sains dan Teknologi Jurnal Agercolere Journal of Industrial and Information Technology in Agriculture Indonesian Journal of Halal Research Journal of Applied Science, Engineering, Technology, and Education Community Empowerment Jurnal Kajian Budaya dan Humaniora (JKBH)
Elazmanawati Lembong
Teknologi Pangan, Fakultas Teknologi Industri Pertanian, Universitas Padjadjaran, Jl. Raya Jatinangor KM 21, Sumedang, Jawa Barat 45
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PENINGKATAN KONSUMSI GIZI DAN KEAMANAN PANGAN UNTUK MENINGKATKAN DAYA TAHAN TUBUH SELAMA MASA PANDEMIK COVID-19: PENINGKATAN KONSUMSI GIZI DAN KEAMANAN PANGAN UNTUK MENINGKATKAN DAYA TAHAN TUBUH SELAMA MASA PANDEMIK COVID-19 Djali, Mohamad; Deliana, Yosini; Lembong, Elazmanawati; Radiani A, Heni; Yarlina, Vira Putri
Jurnal Kajian Budaya dan Humaniora Vol 4 No 2 (2022): Jurnal Kajian Budaya dan Humaniora (JKBH), Juni 2022
Publisher : PT. RANESS MEDIA RANCAGE

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61296/jkbh.v4i2.16

Abstract

Saat ini, akibat pandemi COVID-19 (corona virus) menyebabkan banyak perubahan dalam kehidupan masyarakat terutama yang berkaitan dengan pola konsumsi pangan. Menjaga pola makan yang baik dan sehat sangatlah penting dilakukan selama pandemi COVID-19, karena dengan mengonsumsi makanan yang bergizi seimbang dan sehat serta aman dapat berkontribusi dalam meningkatkan sistem kekebalan tubuh. Pengabdian ini bertujuan untuk meningkatkan pengetahuan pangan dan gizi masyarakat tentang pentingnya pola makan sehat, bergizi seimbang dan aman untuk meningkatkan imunitas tubuh terutama di masa pandemik, terutama terkait dengan pangan lokal yang tersedia. Hasil yang diperoleh dari kegiatan yaitu masyarakat mampu mengetahui dan memahami pengetahuan gizi yang sehat dan seimbang serta aman dikonsumsi berbasis sumber daya lokal untuk meningkatkan daya tahan tubuh selama masa pandemi. Indikator keberhasilan kegiatan ini dapat dilihat dari hasil survei dimana terdapat peningkatan persentase jawaban dari setiap quisioner pre test dan post test yang diberikan pada masyarakat sasaran mengenai pengetahuan makanan sehat, seimbang, bergizi, dan aman.
KADAR PROTEIN DAN TANIN NASI SORGUM (Sorghum bicolor (L.) Moench) DENGAN PENAMBAHAN KACANG TUNGGAK (Vigna unguiculata) [PROTEIN AND TANNIN CONTENTS OF SORGHUM (Sorghum bicolor (L.) Moench) RICE WITH ADDITION OF COWPEA (Vigna unguiculata)] Wulandari, Endah; Muthia, Husna; Lembong, Elazmanawati; Filiant, Fitry
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol. 2 No. 1 (2018): NOVEMBER
Publisher : Universitas Pelita Harapan

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Sorghum is the fifth most important cereal and is a staple food for people living in semiarid tropical regions such as Africa, Asia and Latin America. Sorghum contains nutrients that are equivalent to rice so it can be used as rice and become a staple food for Indonesian people, but sorghum has a low protein quality due to its low lysine content and contains antinutrients, tannins, so it is necessary to do several ways to improve the quality of sorghum protein. The addition of cowpea aims to increase the level of rice sorghum lysine, while germination is done to reduce the level of sorghum rice tannins. The purpose of this study was to determine the protein content and levels of sorghum rice tannin with the addition of cowpea. The results showed that the addition of cowpea caused increased levels of tannin and rice sorghum protein, while germination could reduce tannin levels and increase the protein content of sorghum rice. ABSTRAKSorgum adalah serealia terpenting kelima dan merupakan makanan pokok bagi masyarakat yang tinggal di daerah tropis semi kering seperti Afrika, Asia dan Amerika Latin. Sorgum mengandung nutrisi yang setara dengan beras sehingga dapat dimanfaatkan sebagai nasi dan menjadi makanan pokok masyarakat Indonesia, namun sorgum memiliki kualitasprotein yang rendah karena kandungan lisin yang rendah dan mengandung zat antinutrisi yaitu tanin, sehingga perlu dilakukan beberapa cara untuk meningkatkan kualitas protein sorgum. Penambahan kacang tunggak bertujuan untuk meningkatkan kadar lisin nasi sorgum,sedangkan perkecambahan dilakukan untuk mengurangi kadar tanin nasi sorgum. Tujuan penelitian ini adalah untuk mengetahui kadar protein dan kadar tanin nasi sorgum dengan penambahan kacang tunggak. Hasil penelitian menunjukkan bahwa penambahan kacang tunggak menyebabkan meningkatnya kadar tanin dan protein nasi sorgum, sedangkan perkecambahan dapat menurunkan kadar tanin dan meningkatkan kadar protein nasi sorgum.Kata kunci: Kacang tunggak, nasi sorgum, perkecambahan, protein, tanin
Characteristics of Spanish Mackerel (Scomberomorus commerson) Bone Gelatin for Ice Cream Stabilizer Rahimah, Souvia; Fadhila, Anisa; Lembong, Elazmanawati; Sukri, Nandi; Cahyanto, Tri
Indonesian Journal of Halal Research Vol. 2 No. 1 (2020): February
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ijhar.v2i1.7820

Abstract

Ice cream is a milk-processed-based product that provides enough nutrients. The ice cream making process requires a stabilizer. The stabilizer used in this study was gelatin. This research used mackerel fish bones as the basic material for the gelatin, where the protein content is high enough to be made as gelatin. The purpose of this research was to determine the right amount of mackerel to make ice cream with good characteristics. The descriptive experimental method with an advanced regression analysis method was used to analyze the results of ice cream physical characteristics, while randomized block design (RBD) and descriptive method were used on the organoleptic results of the ice cream. The experiment consisted of four repetition sessions with different gelatin concentrations of 0%, 0.1%, 0.3%, and 0.5%, each treatment was repeated three times. The results showed additions of gelatin concentration on ice cream making had a very strong relationship with the characteristics of the ice cream namely overrun value, melting power, and viscosity with a correlation coefficient of 0.94, 0.911, and 0.995 respectively. While in terms of organoleptic, the higher the concentration gelatin, the softness of ice cream is higher, therefore more panelists preferred it.
Co-Authors Adhi Prapaskah Hartadi Alifa Putti Firdauza Anisa Fadhila Asri Widyasanti Bambang Nurhadi Debby M Sumanti Devi Nurul Fadilah Dian Kurniati Dina Aprilia Edy Subroto Een Sukarminah Efri Mardawati Endah Wulandari Endah Wulandari Fadhila, Anisa Fadhillah, Ayesha Nur Filiant, Fitry Fitry Filiant Fitry Filianty Gemilang Lara Utama Hanaa Rachmawati Sari Harlina, Putri Widyanti Heni Radiani Arifin Husna Muthia Irene June Sidabutar Maharani, Dewanti Mohamad Djali Muthia, Husna MUTIARA NABILA Nandi Sukri Novia Dwi Anggraeni Okta Paulia Putri Widyanti Harlina Radiani A, Heni Sarifah Nurjanah Siti Nurhasanah Souvia Rahimah Sumanti Debby Moody Tita Rialita Toto Subroto Tri Cahyanto Tsalitsu, Syifa Vira Putri Yarlina Yosini Deliana Zahrah Eza Arpima