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All Journal Pro Food Indonesian Food and Nutrition Progress Jurnal Agercolere Community Empowerment
Dewi Amrih
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Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Economics, Econometrics & Finance Education Public Health Social Sciences

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Community empowerment through the processing of crispy catfish in Padukuhan XII Sidorejo, Bantul Amrih, Dewi; Sutakwa, Adi; Syarifah, Atika Nur; Nadia, Lana Santika
Community Empowerment Vol 6 No 7 (2021)
Publisher : Universitas Muhammadiyah Magelang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (484.676 KB) | DOI: 10.31603/ce.5031

Abstract

Padukuhan XII Sidorejo, located in Kasihan District, Bantul Regency, was one of the areas that was cultivating a lot of fish and vegetables in buckets or budikdamber during the Covid-19 pandemic. One of the vegetables cultivated is kale and can meet daily household needs. While the type of fish that is widely cultivated with budikdamber is catfish. Cultivation of catfish and vegetables is expected to meet household needs, but consumption of catfish from this cultivation is less than optimal due to low knowledge about diversification of processed catfish. These potentials and problems in the community were further explored by the UPY Agricultural Product Technology Bachelor Program lecturer team through community service programs to provide basic knowledge about processed catfish production. This crispy catfish can be a variation of the daily food menu and/or creative business ideas in the food sector for the residents of Pedukuhan XII Sidorejo, Bantul.
Pengaruh penambahan variasi tepung sayuran pada karakteristik keripik tortila Atika Nur Syarifah; Dewi Amrih
Jurnal Agercolere Vol 3 No 1 (2021): Jurnal Agercolere
Publisher : Fakultas Pertanian Universitas Ichsan Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37195/jac.v3i1.125

Abstract

Keripik tortila merupakan salah satu jenis camilan yang terbuat dari jagung yang tinggi kalori dan disukai oleh banyak orang. Namun, keripik tortila ini kurang dalam aspek serat pangan sehingga adanya tambahan bahan lain diharapkan dapat meningkatkan kualitas produk tortila yang dihasilkan. Pembuatan tortila ini menggunakan bahan jagung dan variasi sayuran. Variasi sayuran yang digunakan adalah bayam merah dan buah bit yang diharapkan dapat meningkatkan kualitas keripik tortila yang dihasilkan. Penelitian ini menggunakan metode rancangan acak lengkap (RAL). Hasil penelitian yang diperoleh yaitu produk tortila tepung jagung dengan variasi sayuran tepung bayam merah dan buah bit memounyai nilai Aw 0,35–0,40, kadar air 1,89–6,98%, kadar abu 4,15–12,44%, kadar protein 9,67–39,32%, kadar lemak 4,25–9,00%, kadar karbohidrat 38,91–79,29% dan kadar serat pangan 5,01–19,14%.
Kinetic Degradation of Myristicin, Elemicin, and Safrole in Encapsulated Banda Nutmeg (Myristica fragrans Houtt) Oleoresin Dewi Amrih; Chusnul Hidayat; Pudji Hastuti
Indonesian Food and Nutrition Progress Vol 14, No 1 (2017)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.24277

Abstract

Spices, in the form of oleoresin, have advantages as a flavoring agent. Nutmeg oleoresin compounds that play an important role in the formation of nutmeg flavor are myristicin, elemicin, and safrole. These compounds are not stable, so that the quality of oleoresin decreased easily. An alternative to overcome this problem is the encapsulation of oleoresin using spray drying techniques. The objective of this research was to evaluate the physicochemical properties of oleoresin with respect to the degradation of myristicin, elemicin, and safrole of nutmeg oleoresin. Microencapsulated nutmeg oleoresin was prepared using 12% WPC and 88% maltodextrin as encapsulate materials. It was stored in dark glass bottles at a various temperature, namely 30°C, 40°C, 50°C, 60°C, and 70°C, for 0, 4, 7, 10, 14, 21, 28, 35, 42, 49, 56 and 63 days. The content of myristicin, elemicin, and safrole were analysed. The results showed that myristicin, elemicin, and safrole in the encapsulated nutmeg oleoresin decreased during the storage until 28 days of storage and then they were relatively stable until 63 days. The activation energy of myristicin, elemicin, and safrole were 2.21 kJ/mol.K, 2.71 kJ/mol.K and 3.22 kJ/mol.K, respectively.
Evaluasi Karakteristik Fisik dan Kimia Produk Bubuk Kakao di Indonesia Dewi Amrih; Syarifah, Atika Nur; Sutakwa, Adi; L, Mariani
Pro Food Vol. 11 No. 2 (2025): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v11i2.427

Abstract

Cocoa (Theobroma cacao L.) is a plant that produces the main raw material for the chocolate industry. Cocoa plants are spread throughout tropical countries in the world, such as Indonesia, South America, and Africa. Cocoa beans can be turned into a range of processed chocolate goods, such as chocolate bars and cocoa powder, to raise their economic value. The characteristics of cocoa in each region have different characteristics depending on the factors of the planting process in the region and the processing process. This study will compare the characteristics of cocoa powder from various regions in Indonesia such as Yogyakarta, Jember, Lampung, Aceh, Kendari, and Jayapura. Moisture content of cocoa powder ranges 4.23-11,86, ash content ranges 4,06-10,58, protein content ranges 16,10-24,99, fat content ranges 11,75-40,37, and carbohydrate content by difference ranges 34,83-48,24. The physical analysis in this study includes fineness analysis with a range of 99.27%-99.70 %, color test using the Hunter Method with L value ranging from 29.79 to 42.05, a* value ranging from 17.65 to 24.71, b* value ranging from 18.75 to 26.29, and pH analysis with a range of 5.74-6.93. In conclusion, there are differences in the characteristics of cocoa powder between regions in Indonesia. The differences in environmental factors and processing processes in each area make cocoa powder's nutritional content and physical properties different.
Co-Authors Chusnul Hidayat L, Mariani Lana Santika Nadia Pudji Hastuti Sutakwa, Adi Syarifah, Atika Nur