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All Journal Jurnal Teknologi Dan Industri Pangan Journal of Food and Pharmaceutical Science Jurnal AGROTEKNOLOGI Biota: Jurnal Ilmiah Ilmu-Ilmu Hayati Agrointek Jurnal Sain Peternakan Indonesia agriTECH Molecular and Cellular Biomedical Sciences (MCBS) BERDIKARI : Jurnal Inovasi dan Penerapan Ipteks Jurnal Biologi Tropis JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Indonesian Food and Nutrition Progress Dinamisia: Jurnal Pengabdian Kepada Masyarakat SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN Canrea Journal: Food Technology, Nutritions, and Culinary Journal Abdihaz: Jurnal Ilmiah Pengabdian pada Masyarakat JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) Journal of Functional Food and Nutraceutical Teknosains : Jurnal Sains,Teknologi dan Informatika Proceedings Series on Physical & Formal Sciences Prosiding Seminar Nasional Mini Riset Mahasiswa Journal of Food and Agricultural Product Journal of Food and Agricultural Technology
Dwiyati Pujimulyani
Department Of Agricultural Product Technology, Faculty Of Agro-industry, University Of Mercu Buana Yogyakarta, Indonesia
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PKM Tiwir Farmer Group, Sumbersari Village to Increase Income by Cultivating Temulawak and White Turmeric and Their Processing Methods Marwanti Mildaryani; Dwiyati Pujimulyani; Bayu Kanetro; Tri Indarto
JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) Vol 7 No 1 (2023): Jati Emas (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat)
Publisher : Dewan Pimpinan Daerah (DPD) Perkumpulan Dosen Indonesia Semesta (DIS) Jawa Timur

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36339/je.v7i1.723

Abstract

Most of the welfare of the people of Tiwir Hamlet, Sumbersari Sub-district is still below standard. Based on the survey results, the service team found that the Sumbersari Sub-district area, especially the Tiwir Hamlet, has many wild (not yet properly cultivated) plants growing rhizomes. Rhizome plants such as temulawak and temu mangga have not been optimally processed even though there are many vacant lands and small industries processing instant powder. This service aims to train and practice how to process temulawak and temu mangga into processed products as well as provide entrepreneurship and marketing training so that businesses can develop. This dedication partner is the Tiwir Farmers Group. Counseling and training activities were held on August 27 and September 3, 2022. The community became aware of the processing of instant powder of temulawak and temu mangga starting from cultivation, processing to marketing.
PENGEMBANGAN PRODUK BAKERY DAN COOKIES BERBASIS EMPON-EMPON PADA UMKM CV. RAHARJO PUTRO (AMELIA BAKERY DAN COOKIES) Dwiyati Pujimulyani; Ichlasia Ainul Fitri; Wisnu Adi Yulianto; Mutaqin Akbar; Audita Nuvriasari; Umul Aiman
SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Vol 7, No 1 (2023): March
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jpmb.v7i1.12204

Abstract

ABSTRAKTanaman empon-empon merupakan tanaman yang banyak tumbuh di Indonesia, akan tetapi pemanfaatan tanaman empon-empon masih sangat terbatas. Kebanyakan masyarakat menjual produk rimpang tersebut dalam bentuk segar dan sebagian kecil diolah menjadi minuman berkhasiat (jamu) yang bersifat tidak awet. Oleh sebab itu, pemanfaatan produk rimpang tersebut dapat dilakukan dengan pengolahan lebih lanjut yaitu dengan menginovasi kedalam produk pangan fungsional seperti bakery dan cookies berbasis herbal. Sebelumnya sudah banyak penelitian terkait manfaat empon-empon khususnya kunir putih sebagai anti diabetes, dan antitumor karena tinggi kandungan anti oksidan. Tujuan pengabdian masyarakat ini adalah untuk melatih dan mengadakan praktik cara pengembangan produk bakery dan cookies. Tahapan pembuatan produk bakery dan cookies berbasis herbal diawali di laboratorium Teknologi Hasil Pertanian (THP) Universitas Mercu Buana Yogyakarta (UMBY). Kemudian dilakukan pengujian fisik, kimia, dan sensoris pada produk-produk yang telah dibuat. Terakhir, pembuatan produk dilakukan di rumah produksi Amelia Bakery. Hasil dari kegiatan ini adalah terciptanya produk bakery dan cookies berbasis empon-empon pada rumah produksi Amelia Bakery. Kata kunci: bakery dan cookies; empon-empon; kunir putih. ABSTRACTThe empon-empon plant is a plant that grows a lot in Indonesia, but the use of the empon-empon plant is still minimal. Most people sell these rhizome products in fresh form, and a small portion is processed into nutritious drinks (herbs) which are not durable in nature. Therefore, these rhizome products can be used with further processing by innovating into functional food products such as herbs-based bakeries and cookies. Previously, many studies related to the benefits of empon-empon, especially white turmeric, as anti-diabetic and anti-tumor because of the high content of antioxidants. The purpose of this community service is to train and practice how to develop bakery and cookies products The production stage of herbs base- bakery and cookies products begins at the Teknologi Hasil Pertanian (THP) laboratory at Universitas Mercu Buana Yogyakarta (UMBY). Then physical, chemical, and sensory tests were carried out on the products that had been made. Finally, product manufacturing is done at Amelia Bakery's production house. This activity results in the creation of bakery products and cookies based on empon-empon at Amelia Bakery's production house. Keywords: bakery and cookie; empon-empon; white turmeric.
Sifat Fisik, Kimia dan Akseptabilitas Sirup Yang dibuat dengan variasi rasio Kacang Hijau-Lempuyang dan Jumlah Gula Vika Nur Jinan; Chatarina Wariyah; Dwiyati Pujimulyani
JITIPARI Vol 8 No 1 (2023): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jitipari.v8i1.8024

Abstract

Isoflavon dapat ditemukan dalam berbagai kacang-kacangan, termasuk kacang hijau. Isoflavon adalah senyawa dengan antioksidan yang tinggi. Rempah-rempah seperti lempuyang memiliki senyawa kimia seperti kurkumin, flavonoid, fenol, saponin, dan minyak atsiri di dalamnya. Senyawa ini dapat berperan sebagai antioksidan. Manfaat kesehatan diharapkan dapat diperoleh dari kombinasi sirup dari dua bahan ini. Penelitian ini bertujuan mengetahui sifat fisik, kimia, dan daya terima sirup ekstrak kacang hijau dengan lempuyang dan jumlah gula. Kandungan gula dan perbandingan ekstrak kacang hijau dengan lempuyang merupakan dua faktor yang digunakan dalam Rancangan Acak Lengkap (RAL) ini. Perbandingan ekstrak yang digunakan adalah 1:0; 1:0,2; dan 1:0,4 b/b untuk membuat sirup yang terbuat dari campuran kacang hijau dan ekstrak lempuyang. serta variasi kadar gula sebesar 50%, 60%, dan 70%. Hasil penelitian menunjukkan bahwa sirup dengan akseptabilitas tinggi adalah sirup yang dibuat dengan rasio ekstrak 1:0,4 b/b dan jumlah gula 60% dengan karakteristik warna L* 32,42 ± 1,36; kekentalan 1,03 ± 0,06 cp, total padatan 70,21 ± 0,50%, total gula 65,75 ± 0,15% dan aktivitas antioksidan sebagai RSA (Radical Scavenging Activity) sebesar 3,34 ± 0,09%. Sehingga sirup dengan rasio 1:0,4 dengan penambahan gula 60% dapat dikembangkan lebih banyak lagi karena memiliki kualitas fisik dan kimia yang tinggi, serta lebih disukai oleh panelis.
Counseling on Food Safety and Utilization of White Turmeric for Snack Bars at UMKM Amelia Bakery Dwiyati Pujimulyani; Ichlasia Ainul Fitri; Wisnu Adi Yulianto; Mutaqin Akbar; Audita Nuvriasari; Umul Aiman
JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) Vol 7 No 2 (2023): Jati Emas (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat)
Publisher : Dewan Pimpinan Daerah (DPD) Perkumpulan Dosen Indonesia Semesta (DIS) Jawa Timur

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36339/je.v7i2.731

Abstract

Indonesia has various types of empon-empon plants, one of which is white turmeric (Curcuma Mangga Val). This type of white turmeric contains curcuminoids and polyphenols which are useful as antioxidants. Utilization of these empon-empon as a daily snack will be very beneficial for health. However, the production of packaged food requires an understanding of food safety. The purpose of this community service is to conduct food safety education and apply white turmeric in the processing of snack bars. Implementation of safety counseling activities and processing of snack bars added with white turmeric at UMKM Amelia Bakery on October 26 2022, attended by employees. Snack bars with the addition of white turmeric powder were tested for preference at the UMBY Sensory Laboratory. The test sample is a snack bar sample with the addition of 5 g of white turmeric powder; 7.5g; and 10 g. UMKM Amelia Bakery employees understand food safety and the most preferred product is a snack bar with the addition of 5 g of white turmeric powder.
Karakteristik Fisik, Kimia dan Kesukaan Katte Tong Mocaf-Terigu dengan Penambahan Bubuk Kunir Putih (Curcuma mangga Val.) dan Baking Powder Nur Aisyah; Dwiyati Pujimulyani; Yuli Perwita Sari
Journal of Food and Agricultural Product Vol 3, No 1 (2023): JFAP
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v3i1.3610

Abstract

Mocaf flour is a local food source that can be substituted in katte tong as a functional food. The addition of white saffron powder (Curcuma mangga Val.) which has high antioxidant activity is believed to be able to ward off free radicals. This study aims to produce katte tong mocaf products that contain antioxidant activity with variations in the addition of white saffron powder and baking powder and determine the effect on the physical, chemical, and level of liking of katte tong. This study used a 2-factorial completely randomized design (CRD), namely variations in the addition of 5, 10, and 15% white saffron powder and 1, 1.5, and 2 g of baking powder. The data obtained were tested statistically with Univariate Analysis of Variance (ANOVA), if there was a significant difference, it was tested with Duncan Multiple Range Test (DMRT) ɑ=0.05. The results showed that variations in the addition of white saffron powder and baking powder had a significant effect on the characteristics of physical, chemical, and level of liking of the resulting mocaf katte tong. Katte tong mocaf with the addition of 10% white saffron powder and 2% baking powder is a katte tong that is favored by panelists. The results of the analysis of the selected mocaf katte tong had a moisture content of 2.70%bb, protein 8.35%bb, antioxidant activity of the DPPH method 35.12%RSA, antioxidant activity of the FRAP method 6.53% mg E Ferro/g, and total phenols 14.02 mg GAE/g. Keywords: white saffron, antioxidant activity, baking powder, katte tong
Penambahan Bubuk Kunir Putih (Curcuma mangga Val.) dan Carboxymethyl Cellulose pada Snack Bar: Pengujian pada Sifat Fisikokimiawi dan Sensori Pri Okla Ginting; Dwiyati Pujimulyani
agriTECH Vol 43, No 2 (2023)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.61648

Abstract

Snack bar (SB) adalah salah satu produk yang dapat dijadikan pangan fungsional dengan penambahan bubuk kunir putih. SB dibuat dengan pencampuran kacang-kacangan, sereal, dan buah-buahan dengan penambahan agen pengikat. Tujuan penelitian ini yaitu untuk menguji efek dari penambahan bubuk kunir putih (Curcuma mangga Val.) dan Carboxymethyl Cellulose (CMC) pada sifat fisikokimiawi dan sensori dari SB. Variasi formula yang digunakan dalam penelitian ini yaitu perbandingan mocaf dan bubuk kunir putih sebanyak 100:4; 100:8 dan 100:12 g; serta konsentrasi CMC sebesar 0,5; 1 dan 1,5%. SB dianalisis dengan analisis fisik (tekstur dan volume pengembangan), kimia (aktivitas antioksidan dan analisis proksimat), dan uji kesukaan. SB dengan penambahan 12% bubuk kunir putih dan 1% CMC mendapatkan hasil sifat fisikokimiawi dan sensori yang terbaik dengan nilai tekstur sebesar 1.227,67 gf, volume pengembangan 0%, aktivitas antioksidan 10,76% RSA, kadar air 7,96%, abu 1,64%, protein 4,55%, lemak 11,93% dan karbohidrat 73,93%.
EVALUASI TINGKAT KESUKAAN, SIFAT FISIK DAN KIMIA STICK MOCAF-TERIGU YANG DIBUAT DENGAN VARIASI PENAMBAHAN BAKING POWDER DAN BUBUK KUNYIT (Curcuma domestica Val.) Nilam Andriyani; Dwiyati Pujimulyani; Ichlasia Ainul Fitri
Prosiding Seminar Nasional Mini Riset Mahasiswa Vol 2, No 1 (2023)
Publisher : Universitas Negeri Gorontalo

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

Abstract

Pengembangan produk pangan fungsional melalui makanan ringan salah satunya yaitu stick. Penggolahan stick dengan subtitusi tepung mocaf, penambahan bubuk kunyit dan baking powder diharapkan mempunyai aktivitas antioksidan dan disukai. Penelitian ini menggunakan rasio mocaf:terigu terbaik 50:50. Penelitian dilakukan dengan rancangan acak lengkap 2 faktorial. Faktor yang digunakan meliputi penambahan bubuk kunyit yaitu 5, 10 dan 15 g dan baking powder 0,15, 0,30, dan 0,45 g. Data yang diperoleh diolah dengan menggunakan uji statistik Duncan Multiple Range Test (DMRT) dengan tingkat kepercayaan 95%. Analisa stick mocaf-terigu yang dilakukan adalah uji kesukaan, analisa fisik dan kimia. Hasil penelitian menunjukkan bahwa penambahan bubuk kunyit dan baking powder mempengaruhi sifat fisik dan tingkat kesukaan stick mocaf-terigu yang dihasilkan. Stick mocaf-terigu yang disukai dihasilkan dari perlakuan penambahan bubuk kunyit 10 g dan baking powder 0,15 g yang memiliki kadar air dibawah 5%, kadar protein 11,04%, antioksidan 67,70% RSA dan 7,06 µg/g serta fenol total 26.31 mg GAE/g bk.
Karakteristik Fisik, Kimia dan Tingkat Kesukaan Snack Bar dengan Penambahan Bubuk Temulawak (Curcuma xanthorrhiza Roxb) dan Variasi Lama Waktu Pemanggangan Ido Galih Saputra; Dwiyati Pujimulyani; Wisnu Adi Yulianto
Prosiding Seminar Nasional Mini Riset Mahasiswa Vol 2, No 1 (2023)
Publisher : Universitas Negeri Gorontalo

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

Abstract

Snack bar merupakan produk yang berbentuk bar dan sebagai makanan sampingan yang dapat dikonsumsi di sela-sela waktu. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan bubuk temulawak dengan variasi lama pemanggangan terhadap sifat fisik, kimia dan tingkat kesukaan snack bar. Penelitian ini menggunakan rancangan acak lengkap (RAL) dua faktor. Faktor pertama merupakan variasi penambahan bubuk temulawak sebesar 2, 4, dan 6 %. Kedua merupakan variasi lama waktu pemanggangan dengan suhu 1200C variasi waktu 20, 25, dan 30 menit. Snack bar dianalisis sifat fisik, kimia dan serta tingkat kesukaan. Data yang diperoleh dilakukan dengan analisis statistic dengan tingkat kepercayaan 95% dan apa bila diperoleh beda nyata antara perlakuan dilanjutkan dengan Duncan Multriple Range Test (DMRT). Hasil penelitian menunjukan bahwa penambahan bubuk temulawak (Curcuma xanthorrhiza Roxb) dengan variasi lama waktu pemanggangan mempengaruhi sifat fisik dan tingkat kesukaan snack bar. Snack bar terpilih yaitu penambahan bubuk temulawak 6% dengan lama pemanggangan 25 menit yang memiliki kadar air 4,9 %, kadar protein 6 %, fenol total 4,5 mg EAG/g, dan aktivitas antioksidan DPPH 31 %RSA, antioksidan Frap 5,15 mg Efero/g.
Counseling on the Benefits of White Turmeric (Curcuma mangga Val.) and Probiotic Foods in the Writing Farmer Group Dwiyati Pujimulyani; Wisnu Adi Yulianto
JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) Vol 7 No 3 (2023): Jati Emas (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat)
Publisher : Dewan Pimpinan Daerah (DPD) Perkumpulan Dosen Indonesia Semesta (DIS) Jawa Timur

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36339/je.v7i3.784

Abstract

Recently in Indonesia, there has been an increase in degenerative diseases such as heart disease caused by high blood fat levels, namely triglycerides and cholesterol. Prevention of heart disease can be done by adjusting the diet and consuming healthy foods that contain hypocholesterolemic properties and probiotics. Compounds that are thought to have hypocholesterolemic properties are curcuminoids in rhizomes such as white saffron (Curcuma mangga Val.). In addition, probiotic food is very good for the body because it contains microorganisms that can support the digestive and immune systems. Sumbersari village is in Moyudan sub-district, Sleman district, Special Region of Yogyakarta. Most of the people work in agriculture as owners or cultivators. The survey results of the service team showed that the community did not know how to cultivate, the benefits of white saffron, how to process instant powder and the benefits of probiotic foods that can reduce the risk of degenerative diseases such as heart disease. Counseling was held on Saturday 29 July 2023 which was attended by 36 people. The first step of the service activity is the coordination of cooperation with partners to motivate the community of the Farmer Group in Menulis hamlet to be willing to participate wholeheartedly in all activities. At the implementation stage, counseling was carried out to broaden the insight of the Farmers Group of Menulis hamlet related to the cultivation and benefits of white saffron and probiotic food. In addition to counseling activities, there was also a distribution of white saffron seeds, white saffron capsules, instant powder "ESEM" empon-empon, yakult, and souvenir of the book "Lebih Sehat dengan Kunir Putih Jenis Mangga". The Menulis farmer group was eager to plant white saffron seeds and enthusiastic about the benefits of white saffron and probiotics, as evidenced by the many questions during counseling.
Karakteristik Fisik, Kimia dan Kesukaan Katte Tong Mocaf-Terigu dengan Penambahan Bubuk Kunir Putih (Curcuma mangga Val.) dan Baking Powder Nur Aisyah; Dwiyati Pujimulyani; Yuli Perwita Sari
Journal of Food and Agricultural Product Vol. 3 No. 1 (2023): JFAP
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v3i1.3610

Abstract

Mocaf flour is a local food source that can be substituted in katte tong as a functional food. The addition of white saffron powder (Curcuma mangga Val.) which has high antioxidant activity is believed to be able to ward off free radicals. This study aims to produce katte tong mocaf products that contain antioxidant activity with variations in the addition of white saffron powder and baking powder and determine the effect on the physical, chemical, and level of liking of katte tong. This study used a 2-factorial completely randomized design (CRD), namely variations in the addition of 5, 10, and 15% white saffron powder and 1, 1.5, and 2 g of baking powder. The data obtained were tested statistically with Univariate Analysis of Variance (ANOVA), if there was a significant difference, it was tested with Duncan Multiple Range Test (DMRT) ?=0.05. The results showed that variations in the addition of white saffron powder and baking powder had a significant effect on the characteristics of physical, chemical, and level of liking of the resulting mocaf katte tong. Katte tong mocaf with the addition of 10% white saffron powder and 2% baking powder is a katte tong that is favored by panelists. The results of the analysis of the selected mocaf katte tong had a moisture content of 2.70%bb, protein 8.35%bb, antioxidant activity of the DPPH method 35.12%RSA, antioxidant activity of the FRAP method 6.53% mg E Ferro/g, and total phenols 14.02 mg GAE/g. Keywords: white saffron, antioxidant activity, baking powder, katte tong
Co-Authors Agnes Stela Dori Agung Wayzka Agung Wazyka Agung Wazyka Agung Wazyka Agus Slamet Albab, Miftakhu Ulil Alimatus Sahrah Ambar Rukmini Annisa Amalia Annisa Arlisyah Annisa Berlianti Utaminingdyah Ansabila, Hilma Amanda Astuti Setyawati Astuti Setyawati Astuti Setyowati Astuti, Devi Fitri Audita Nuvriasari Audrey Amira Crystalia Azis, Nur Afni Baselia, Della Bayu Kanetro Bayu Kanetro Cahyono Murti, Siti Tamaroh Chatarina Lilis Suryani Chatarina Wariyah Crystalia, Audrey Amira Dian Ayu Rahmasari Diannita, Estu Meylinda Ervi Afifah Fahrizal Agung Guntara Fitri , Ichlasia Ainul Fitri Abdillah A Fitri, Ichlasia Ainul Gesta Andika Laura Hanifah, Dika Nur Hanna Sari W. Kusuma Henricus Totok Yulianto Heru Pramono Ichlasia Ainul Fitri Ichlasia Ainul Fitri Ido Galih Saputra Ilyasa, Mohammad Indarto, Tri Izun Patihi Ibad Leba, Herlyn Majid, Aflah Athallah Majid Marwanti Mildaryani Murti, Siti Tamaroh Cahyono Mutaqin Akbar Nilam Andriyani Nur Aisyah Nuurachmawati, Uningtya Okavia Kasuci Prasetyo, Febi Pratama , Wahyu Pratami, Candrika Ayu Pri Okla Ginting Putri, Fatimah Aulia Qibty, Mari'ah Rismawati Laila Qodariah Rizal Rizal Saputra, Jumadil Seila Arumwardana Setiyoko, Agus Siti Tamaroh Sri Anggrahini Sri Anggrahini Sri Anggrahini Sri Luwihana Sri Raharjo Sri Raharjo Sri Utami, Kristiana Sri Winarti Sulkhan Windrayahya Sunar Andiwarsana Suprapti Suprapti Tamaroh , Siti Titin Laswati, Dyah Tri Indarto Umar Santoso Umar Santoso Umar Santoso Umar Santoso Umar Santoso Umul Aiman Vika Nur Jinan Wahyu Widowati Wanda, Sherlya Widya Wulandari Windrayahya, Sulkhan Windrayani, Emi Wisnu Adi Yulianto Wisnu Adi Yulianto Y Marsono Y. Marsono Yuli Perwita Sari Zakiyatul Khoiriyah