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All Journal agriTECH Dinamisia: Jurnal Pengabdian Kepada Masyarakat AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN Biofoodtech : Journal of Bioenergy and Food Technology
Ambar Rukmini
Fakultas Teknologi Pertanian, Universitas Widya Mataram Yogyakarta
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Social Sciences Other

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Physico-chemical and Sensory Characteristics of Beef Sausage with the Addition of Modified Porang Glucomannan (Amorphophallus muelleri Blume) Oleogel Widarta, I Wayan Rai; Rukmini, Ambar; Santoso, Umar; Supriyadi, Supriyadi; Raharjo, Sri
agriTECH Vol 45, No 3 (2025)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.92513

Abstract

Fat is capable of affecting the physico-chemical and sensory characteristics of beef sausage. However, the use of beef fat can increase the cholesterol content, showing the need for suitable substitute such as oleogel. Therefore, this research aimed to evaluate the ability of rice bran oil oleogel prepared with modified porang glucomannan as a substitute for beef fat in sausage formulations. Analysis was also carried out to obtain beef sausage with the best characteristics (similar to commercial sausage/comparison formulation) which were made by substituting beef fat using rice bran oil oleogel. Sausage formulas were made with low-fat (10% oleogel or beef fat, w/w) and high-fat (20% oleogel or beef fat w/w), with beef fat serving as control. Another sausage formula with 20% (w/w) beef fat and tapioca was prepared representing the commercial beef sausage. The findings revealed that both the fat content and the replacement of beef fat with oleogel had a significant effect (p<0.05) on cooking loss and the proximate composition (moisture, ash, fat, and protein) of beef sausages. Significant effects were also observed on the texture (hardness, cohesiveness, springiness, gumminess, and chewiness) and sensory properties of the sausages. There is a significant effect on texture (hardness, cohesiveness, springiness, gumminess, and chewiness) as well as sensory characteristics of beef sausage. Substituting 20% of beef fat with oleogel resulted in the most favorable sensory characteristics, closely resembling those of the control formulation containing 20% beef fat combined with tapioca. In conclusion, rice bran oil oleogel formed from porang glucomannan as an oleogelator could be used as a substitute for beef fat in sausage processing.
Empowering Banyuraden Village through Strengthening Product Brand Image: Penguatan Brand Image Produk sebagai Upaya Pemberdayaan Desa Banyuraden Rukmini, Ambar; Pujimulyani, Dwiyati; Titin Laswati, Dyah; Sri Utami, Kristiana
Dinamisia : Jurnal Pengabdian Kepada Masyarakat Vol. 9 No. 3 (2025): Dinamisia: Jurnal Pengabdian Kepada Masyarakat
Publisher : Universitas Lancang Kuning

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31849/4ercwk66

Abstract

This article aims to describe the role of the Village Empowerment Team (Tim Pemberdayaan Desa Binaan = PDB) in efforts to empower Banyuraden Village, Sleman Regency, DIY through strengthening product’ brand image. Until now, the village has not had a product that can be a village characteristic. In fact, there has been a product produced since the seventies, namely lapis legit. Efforts to brand the product are carried out by increasing understanding of brand image, implementing controlled production, redesigning packaging, marketing strategies, and managing sustainable businesses. The results of this activity show an increase in business actors' awareness of the importance of brand image in attracting consumers and expanding the market. Strengthening brand image is expected to not only increase sales, but also create a distinctive identity for village products that can be an attraction in a wider market. Through this activity, strengthening product’ brand image has proven to be one of the effective steps in empowering village communities, increasing economic independence, and developing local potential more optimally.
Co-Authors Anggri Sekar Sari Bertina, Bernadeta Wiska Pramestia Darmawan, Eman Dwiyati Pujimulyani Dyah Titin Laswati Eman, Darmawan Firsta, Nissa Clara I Wayan Rai Widarta Junia, Ayu Astian Masrukan Masrukan Merry Astuti, Yenni Muhammad, Ismail Hilmy Nur Purwandhani, Siti Rina Setyaningsih, Rina Saputro, Asepto edi Setiyanti, Agnes Sri Raharjo Sri Utami, Kristiana Supriyadi Supriyadi Titin Laswati, Dyah Triyani, Susi Umar Santoso Yuliatun, Yuliatun Yunianti, Wafiq