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All Journal JPM PAMBUDI Gunung Djati Conference Series JPM Pambudi
Risda Arba Ulfa
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Pelatihan Inovasi Produk Pangan Abon Pepaya Muda di Dusun Pamagersari Desa Tanjungsari Sumedang Ana Widiana; Tri Cahyanto; Ateng Supriyatna; Astuti Kusumorini; Anggita Rahmi Hafsari; Yani Suryani; Ucu Julita; Ida Kinasih; Mohamad Agus Salim; Risda Arba Ulfa; Ayuni Adawiyah; Isma Dwi Kurniawan; Rahmat Taufik MA; Yuni Kulsum; Adisty Virakawugi Darniwa
JPM PAMBUDI Vol 3 No 1 (2019): JPM Pambudi
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat (P2M) IKIP Budi Utomo Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (281.914 KB) | DOI: 10.33503/pambudi.v3i1.538

Abstract

Papaya is a familiar fruit in Indonesia. During this time, papaya fruit is consumed by direct eating and sold at low prices. Young papaya can be processed into a form of creative food products such as abon. The manufacturing process includes preparation of material tools, stripping, steaming for 40 minutes, thin slicing, addition of complementary spices, drying, frying, and serving. The implementation of PKM activities included the dissemination of material and the practice of making abon papaya. Based on the results of the activity, it was obtained information that the participants in the activity didn’t know much about the nutrients contained in papaya fruit, even the participants had never known that papaya fruit could be processed into shredded fruit. The community service activities on the topic of making shredded papaya fruit can increase awareness, knowledge, skills, and also the motivation of the business of Pamagersari Hamlet Community in Tanjungsari Village, Sumedang.
Pelatihan Inovasi Produk Pangan Abon Pepaya Muda di Dusun Pamagersari Desa Tanjungsari Sumedang Ana Widiana; Tri Cahyanto; Ateng Supriyatna; Astuti Kusumorini; Anggita Rahmi Hafsari; Yani Suryani; Ucu Julita; Ida Kinasih; Mohamad Agus Salim; Risda Arba Ulfa; Ayuni Adawiyah; Isma Dwi Kurniawan; Rahmat Taufik MA; Yuni Kulsum; Adisty Virakawugi Darniwa
JPM PAMBUDI Vol 3 No 1 (2019): JPM Pambudi
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat (P2M) IKIP Budi Utomo Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33503/pambudi.v3i1.538

Abstract

Papaya is a familiar fruit in Indonesia. During this time, papaya fruit is consumed by direct eating and sold at low prices. Young papaya can be processed into a form of creative food products such as abon. The manufacturing process includes preparation of material tools, stripping, steaming for 40 minutes, thin slicing, addition of complementary spices, drying, frying, and serving. The implementation of PKM activities included the dissemination of material and the practice of making abon papaya. Based on the results of the activity, it was obtained information that the participants in the activity didn’t know much about the nutrients contained in papaya fruit, even the participants had never known that papaya fruit could be processed into shredded fruit. The community service activities on the topic of making shredded papaya fruit can increase awareness, knowledge, skills, and also the motivation of the business of Pamagersari Hamlet Community in Tanjungsari Village, Sumedang.
KARAKTERISTIK KIMIA TEPUNG ISOLATED SOY PROTEIN DAN POTENSINYA SEBAGAI ANTIDIABETIK PADA MENCIT JANTAN GALUR SWISS-WEBSTER FADIA IMANDA NURHALIZA; ASSYIFA JUNITASARI; RISDA ARBA ULFA
Gunung Djati Conference Series Vol. 58 (2025): Seminar Nasional Kimia Tahun 2025
Publisher : UIN Sunan Gunung Djati Bandung

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

Abstract

Diabetes melitus merupakan masalah kesehatan global yang jumlah penderitanya terus meningkat, sehingga memicu pencarian alternatif penanganan melalui pangan fungsional. Salah satu contoh pangan fungsional yang potensial untuk dikembangkan adalah tepung ISP. Tepung isolated soy protein (ISP) merupakan produk yang dihasilkan dari proses isolasi kacang kedelai dan memiliki peranan yang sangat penting dalam industri pangan. Tepung ISP berpotensi dalam pengendalian kadar gula darah karena mengandung isoflavon yang diketahui dapat meningkatkan sensitivitas dan sekresi insulin. Penelitian ini bertujuan untuk mengetahui karakteristik kimia serta pengaruh pemberian tepung ISP terhadap kadar gula darah pada mencit yang diinduksi diabetes. Karakteristik kimia dianalisis secara kualitatif melalui uji cemaran logam (uji sianida, arsen, nitrit dan logam berat), uji proksimat (uji kadar air, protein, karbohidrat dan gula total), serta identifikasi gugus fungsi menggunakan FTIR. Pengujian kadar gula darah dilakukan secara in vivo dengan dosis ISP 1,5 mg/mL, 1,8 mg/mL dan 2,3 mg/mL. Hasil penelitian menunjukkan tepung ISP bebas cemaran logam, dengan kadar air 8,235%, kadar protein 74,53%, kadar karbohidrat 0,92% dan kadar gula total 0,085%. Selanjutnya, hasil identifikasi gugus fungsi FTIR pada tepung ISP menunjukkan keberadaan isoflavon yang ditandai oleh gugus fenolik khas, yaitu -OH, -CH3, karbonil (C=O) dan aromatik (C=C). Hasil uji in vivo dengan dosis ISP 1,5 mg/mL menunjukkan penurunan kadar gula darah yang signifikan sebesar 78,41% melampaui efektivitas terapi obat glibenklamid (76,14%), sehingga tepung ISP berpotensi sebagai agen penurun kadar gula darah alami yang efektif dan aman.
Co-Authors Adawiyah, Ayuni Adisty Virakawugi Darniwa Ana Widiana Anggita Rahmi Hafsari, Anggita Rahmi Ateng Supriyatna FADIA IMANDA NURHALIZA Ida Kinasih Junitasari, Assyifa Kurniawan, Isma Dwi Mohamad Agus Salim Rahmat Taufik MA Tri Cahyanto Ucu Julita, Ucu Yani Suryani Yani Suryani Yuni Kulsum