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Introduksi Teknologi Pengolahan Kacang Koro Pedang dalam Rangka Inisiasi Sentra Olahannya di Desa Tahai Baru Kalimantan Tengah Sih Winarti; Wijantri Kusumadati; Hastin Ernawati Nur Chusnul Chotimah; Gusti Irya Ichriani
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 5 No 3 (2020): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Tahai Baru Village is one of the villages in Maliku Subdistrict, Pulang Pisau Regency, Central Kalimantan, which received funding for the implementation of the koro sword (cangkordang) cultivation activities through the Joint Family Business Program (KUBE) program (PKH). Training and assistance need to be done considering that the Tahai Baru village community does not yet have the knowledge and skills and do not yet know the technology. The purpose of this activity is to increase the knowledge and skills of the people of Tahai Baru Village, Maliku District, Pulang Pisau Regency, in seeing alternative uses of natural resources, especially cangkordang, and increasing community income through processing and packaging of processed cangkordang products. Some approaches are carried out through counseling, training, mentoring, exposure of activities, and evaluating the sustainability and success of the program. The results of the activity showed that the community of Tahai Baru village had knowledge and skills about processing cangkordang and marketing several processed cangkordang products. The implementation of the Mitra Desa Development Program is expected to be able to bring a change in the impact on improving the social welfare of KUBE PKH members and establishing a sustainable partnership between Tahai Baru Village and Palangka Raya University.

SIFAT FISIKOKIMIA MINUMAN INSTANT TERUNG ASAM (Solanum ferox L) DENGAN PENAMBAHAN DEKSTRIN DAN VARIASI SUHU PENGERINGAN Eko Budiarto; Suparno Suparno; Wijantri Kusumadati; Muliansyah Muliansyah; Selvie Mahrita; Evi Faridawaty
Agrienvi: Jurnal Ilmu Pertanian Vol. 16 No. 1 (2022): Agrienvi : Jurnal Ilmu Pertanian
Publisher : Agrienvi: Jurnal Ilmu Pertanian

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Tujuan dari penelitian ini adalah untuk mengetahui pengaruh suhu pengeringan dan konsentrasi dekstrin terhadap mutu minuman instan terung asam. Penelitian ini dilakukan di Laboratorium Jurusan Budidaya Pertanian, Fakultas Pertanian, Universitas Palangkaraya Menggunakan Rancangan Acak Kelompok (RAK) faktorial 2 faktor yaitu suhu pengeringan (P) : (50 °C, 55 °C, 60 °C) dan konsentrasi dekstrin (D) :(10 %, 15 %, 20 %,). Parameter yang dianalisa adalah rendemen, kadar air, kadar vitamin C, total padatan terlarut, waktu larut, uji organoleptik hedonic warna, aroma dan rasa. Berdasarkan penelitian diatas, perlakuan terbaik dalam pembuatan minuman instan terung asam ini adalah pengeringan menggunakan suhu 55 °C dengan konsentrasi dekstrin 10 %. Ini disimpulkan berdasarkan nilai vitamin C yang tertinggi dan skor warna yang dihasilkan adalah paling baik.

PENGARUH FORMULASI SANTAN DAN LABU KUNING (Cucurbita moschata) TERHADAP SIFAT FISIK DAN KIMIA ES KRIM Selvie Mahrita; Wijantri Kusumadati; Evi Faridawaty; Tianto Tianto
Jurnal Inovasi Penelitian Vol 3 No 8: Januari 2023
Publisher : Sekolah Tinggi Pariwisata Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47492/jip.v3i8.2391

Penelitian ini bertujuan untuk mencari pengaruh formulasi dari santan dan labu kuning terhadap sifat fisik dan kimia es krim agar mendapatkan formulasi terbaik. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) yang terdiri dari satu faktor, yaitu campuran formulasi antara santan dan labu kuning. Penelitian ini menggunakan 4 perlakuan formulasi, yaitu : A0 (50% santan dan 50% labu kuning), A1 (40% santan dan 60% labu kuning), A2 (30% santan dan 70% labu kuning) dan A3 (20% santan dan 80% labu kuning). Pada penelitian ini terdapat 4 perlakuan dan 5 kali ulangan, sehingga terdapat 20 sampel satuan percobaan. Parameter yang di uji meliputi daya leleh (menit), kadar protein (%), kadar air (%), kadar lemak (%), total padatan (%) dan uji organoleptik. Berdasarkan hasil penelitian, formulasi santan dan labu kuning berpengaruh nyata terhadap daya leleh (menit), kadar protein (%), kadar air (%), kadar lemak (%), total padatan (%) dan uji organoleptik berdasarkan parameter warna dan tekstur, tetapi tidak berpengaruh nyata terhadap rasa dan aroma. Perlakuan A0 (50% santan dan 50% labu kuning) adalah pelakuan terbaik, karena kadar lemak, kadar air dan total padatan memenuhi Standar Nasional Indonesia (SNI) produk es krim.

KARAKTERISTIK KIMIA DAN AKTIVITAS ANTIOKSIDAN SELAI KULIT BUAH NAGA MERAH (Hylocereus polyrhizus) DENGAN PENAMBAHAN BUNGA ROSELLA (Hibiscus sabdariffa. L) DAN KONSENTRASI SUKROSA Wijantri Kusumadati; Suparno Suparno; Muliansyah Muliansyah; Nisa’i Khoiriyah
JURNAL AGRIMENT Vol 8 No 1 (2023): Juni 2023
Publisher : Politeknik Pertanian Negeri Samarinda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51967/jurnalagriment.v8i1.2256

Red dragon fruit peels and rosella flower petals are combined with a concentrated sucrose to be processed into jam which has health benefits. These benefits are obtained from the antioxidant content of of both ingredients thatcan prevent degenerative diseases. The purpose of this study was to determine the effect of adding rosella flower extract and the appropriate concentration of sucrose on the chemical, organoleptic , and antioxidant activity of good red dragon fruit peel jam. Based on the test results, the jam with the best quality will also be determined. The experimental design used a factorial completely randomized design with three treatments of rosella flowers; 20, 30, and 40% and the sucrose concentrations were 50, 60 and 70%, and repeated three times. The results showed that the combination of rosella calyx and sucrose jam had an effect on pH, vitamin C, antioxidant activity, color, texture and aroma but had no significant effect on water content, total dissolved solids, reducing sugar and taste. Jam treatment with a concentration of 70% sucrose and 30% rosella flower extract produced the best quality based on chemical, physical and organoleptic parameters.

PENGARUH LAMA PENGERINGAN TERHADAP MUTU TEH HERBAL DAUN SUNGKAI (Peronema canescens Jack) Selvie Mahrita; Wijantri Kusumadati; Evi Faridawaty; Tianto Tianto
Jurnal Cakrawala Ilmiah Vol. 2 No. 4: Desember 2022
Publisher : Bajang Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53625/jcijurnalcakrawalailmiah.v2i4.4328

Penelitian ini memiliki tujuan mengetahui pengaruh lama pengeringan dan mengetahui pengeringan yang tepat untuk menghasilkan teh herbal yang bermutu. Rancangan penelitian ini adalah Rancangan Acak Lengkap sederhana pada suhu yang sama 50 Â°C didalam oven dengan perlakuan lama pengeringan yaitu: P1 = 110 menit, P2 = 130 menit, P3 = 50 menit, P4 = 170 menit dan P5 = 190 menit dan diulang sebanyak 3 kali. Hasil penelitian menunjukkan pengaruh lama pengeringan adalah pada uji aktivitas antioksidan, kadar abu, kadar air, rendemen dan uji organoleptik seperti aroma dan warna teh berpengaruh nyata tetapi uji rasa teh tidak berpengaruh nyata dengan pengeringan yang tepat terdapat pada perlakuan P3, waktu pengeringan 150 menit dan suhu 50 Â°C didalam oven yang merupakan pengeringan terbaik sarta sesuai SNI.

Pengenalan dan Pemanfaatan Tanaman Penghasil Karbohidrat Non Beras dan Gandum sebagai Bahan Dasar Usaha Kuliner untuk Siswa Sekolah Menengah Kejuruan: Introduction and Utilization of Non-Rice and Wheat Carbohydrate Yield Plants as Based Materials for Culinary Business for Vocational High School Students Mofit Saptono; Sri Endang Agustina Rahayuningsih; Ivone Christiana; Wijantri Kusumadati; Zahrotun Nafisah
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 8 No. 5 (2023): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/pengabdianmu.v8i5.5010

Several carbohydrate source plants are well known to the people of Indonesia, seven of which are corn, bananas, sago, cassava, potatoes, sweet potatoes, and taro. Simultaneous efforts by introducing the potential of these plants to be used as culinary products is one thing that can be done. Vocational High Schools (SMK) with culinary expertise can help. Based on this, community service activities were carried out by a team from Palangka Raya University with a target of 40 students and teachers at SMK Negeri 3 Palangka Raya. Activities were carried out by outreach, consultation, interactive discussion, and hands-on practice of introducing and making cakes made from non-rice and wheat, as well as surveys of perceptions. This activity aims to provide socialization about non-rice and wheat carbohydrate source plants, nutritional value, and using safe chemicals for food. After this work was carried out, 51.40% of students were very satisfied, and 90.02% of students understood non-rice and wheat carbohydrate-producing plants and their processing. Students' understanding of the nutrition of non-rice and wheat commodities and the use of safe chemicals increased to 74.85% of the total number of students. Furthermore, guidance is needed so students can promote their culinary products and understand the flow of obtaining SPP-IRT.

KARAKTERISTIK KIMIA DAN AKTIVITAS ANTIOKSIDAN SELAI KULIT BUAH NAGA MERAH (Hylocereus polyrhizus) DENGAN PENAMBAHAN BUNGA ROSELLA (Hibiscus sabdariffa. L) DAN KONSENTRASI SUKROSA Wijantri Kusumadati; Suparno Suparno; Muliansyah Muliansyah; Nisa’i Khoiriyah
JURNAL AGRIMENT Vol. 8 No. 1 (2023): Juni 2023
Publisher : Politeknik Pertanian Negeri Samarinda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51967/jurnalagriment.v8i1.2256

Red dragon fruit peels and rosella flower petals are combined with a concentrated sucrose to be processed into jam which has health benefits. These benefits are obtained from the antioxidant content of of both ingredients thatcan prevent degenerative diseases. The purpose of this study was to determine the effect of adding rosella flower extract and the appropriate concentration of sucrose on the chemical, organoleptic , and antioxidant activity of good red dragon fruit peel jam. Based on the test results, the jam with the best quality will also be determined. The experimental design used a factorial completely randomized design with three treatments of rosella flowers; 20, 30, and 40% and the sucrose concentrations were 50, 60 and 70%, and repeated three times. The results showed that the combination of rosella calyx and sucrose jam had an effect on pH, vitamin C, antioxidant activity, color, texture and aroma but had no significant effect on water content, total dissolved solids, reducing sugar and taste. Jam treatment with a concentration of 70% sucrose and 30% rosella flower extract produced the best quality based on chemical, physical and organoleptic parameters.

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