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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.
Pengaruh Konsentrasi Gliserol Terhadap Karakteristik Fisik Dan Kimia Edible Film Dari Pati Ubi Jalar Ungu (Ipomoea batatas l. poir) Ndruru, Yuliana; Rukmini, Ambar; masrukan; Laswati, Dyah Titin
AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN Vol. 7 No. 2 (2025): Agrotech: Jurnal Ilmiah Teknologi Pertanian
Publisher : Universitas Widya Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37631/agrotech.v7i2.2222

Abstract

Damage to fresh food such as fruits and vegetables due to exposure to air and humidity has become a common problem in the community. One innovative solution to maintain food quality is the use of starch-based edible films. This study aims to determine the effect of glycerol concentration on the physical and chemical characteristics of a starch-based edible film of purple sweet potato (Ipomoea batatas L.). The study was conducted using a Complete Random Design (RAL) with five treatments of glycerol concentrations of 6%, 8%, 10%, 12%, and 13% (v/b starch). The parameters tested include tensile strength, elongation, thickness, folding, moisture transmission rate (WVTR), and moisture content. The results showed that the increase in glycerol concentration had an effect on all the physical characteristics of edible films, except WVTR. Edible films with a glycerol concentration of 13% show the best characteristics with the highest elongation values (4.39%), highest folding (28 folds), thickness (0.07 mm), tensile strength (12.60 MPa), WVTR (0.02g/cm2.h) and moisture content (17.68%). Meanwhile, the best edible film chemical characteristics according to the 1995 SNI standard are at a glycerol concentration of 8% (15.77). Overall, all concentrations of purple sweet potato starch have met some of the standard parameters of commercial edible films. However, it still lags behind in terms of elongation, moisture content and tensile strength. However, this edible film has enough potential for use in small-scale or household packaging applications.
Aktivitas Antibakteri dan Karakteristik Edible Film dengan Penambahan Serbuk Daun Jati (Tectona grandis L.) Auliya, Ika Fathya Diva; Masrukan; Rukmini, Ambar; Laswati, Dyah Titin
AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN Vol. 7 No. 2 (2025): Agrotech: Jurnal Ilmiah Teknologi Pertanian
Publisher : Universitas Widya Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37631/agrotech.v7i2.2223

Abstract

Edible film is a thin layer used to coat food or placed between food components, and it is consumable. This research aimed to assess the effect of adding teak leaf powder on the physical, chemical, and antibacterial properties of the edible film. The experiment was designed using a Completely Randomized Design (CRD), with teak leaf powder (J) as the independent variable. Four treatments were applied: J0 (0 g), J1 (0.25 g), J2 (0.50 g), and J3 (0.75 g) of teak leaf powder. Each formulation was tested for moisture content, thickness, tensile strength, elongation, water vapor transmission rate (WVTR), and antibacterial activity against environmental bacteria and Escherichia coli. The data obtained were analyzed using ANOVA followed by Tukey’s post hoc test at a significance level of α = 0.05. Physically, the addition of teak leaf powder increased the thickness of the edible film but decreased its tensile strength, elongation, and WVTR. The chemical parameter, moisture content, remained relatively stable across all treatments. In terms of antibacterial properties, the inhibition zone against environmental bacteria increased significantly. For Escherichia coli, no inhibition zone was observed in treatment J0, while treatments J1 to J3 demonstrated comparable antibacterial effectiveness.
Labu Kuning (Cucurbita moschata duchesne) Sebagai Pewarna dan Sumber Β-Karoten pada Mi Jagung Basah Lahudi, Hafid Bin; Rukmini, Ambar; Masrukan; Laswati, Dyah Titin
AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN Vol. 7 No. 2 (2025): Agrotech: Jurnal Ilmiah Teknologi Pertanian
Publisher : Universitas Widya Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37631/agrotech.v7i2.2224

Abstract

Corn noodles are a gluten-free and high-fiber food product, but contain relatively low levels of β-carotene. To enhance their nutritional value and visual appeal, pumpkin puree (Cucurbita moschata Duchesne), known for its high β-carotene content and natural coloring properties, was added to the formulation. This study aimed to evaluate the effects of pumpkin puree addition on the physical, chemical, and organoleptic characteristics of wet corn noodles. A completely randomized design with one factor was used, comprising four treatment levels: 10%, 20%, 30%, and 40% pumpkin puree based on the total flour weight. The results showed that pumpkin puree significantly increased moisture contents and β-carotene levels (p<0.05), with the highest values found in formulation F4 (40%)—moisture contents of 65.40% and β-carotene of 287.07 µg/100 g (db). However, formulation F3 (30%) demonstrated the most balanced attributes, including bright colour (a = 4.41and b 22.77), optimal texture (cohesiveness 0.21 and adhesiveness 1.89), and the highest overall anelist preference score (overall score 3.0). Therefore, adding 30% pumpkin puree is the optimal formulation for producing wet corn noodles that are nutritious, visually appealing, and well accepted by consumers.
Pengaruh Substitusi Tepung Ubi Ungu pada Pembuatan Kue Kastengel Terhadap Kualitas Organoleptik dan Tingkat Kesukaan Wahyuni, Diah Dwi; Rukmini, Ambar; Sari, Anggri Sekar
AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN Vol. 7 No. 2 (2025): Agrotech: Jurnal Ilmiah Teknologi Pertanian
Publisher : Universitas Widya Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37631/agrotech.v7i2.2226

Abstract

This study aims to determine 1) the effect of purple sweet potato flour substitution with a percentage of 10%, 20%, and 30% on the organoleptic quality of kastengel in terms of aroma, color, taste, and texture 2) the level of public preference for the quality of kastengel with 10%, 20%, and 30% purple sweet potato flour substitution in terms of aroma, color, taste, and texture. The questions in the study were: 1) is there an effect of purple sweet potato flour substitution with a percentage of 10%, 20%, and 30% on the organoleptic quality of kastengel cakes in terms of aroma, color, taste, and texture? 2) what is the level of public preference for kastengel cakes with 10%, 20%, and 30% purple sweet potato flour substitution in terms of aroma, color, taste and texture? This research uses pure experiment with RAL. Sampling technique with simple random sampling method. Conducted in Minggiran Village, the research subjects were 15 semi-trained panelists and 60 untrained panelists. The data collection method used observation of the organoleptic test. The research instrument was a questionnaire, a rating scale for the differentiation test with a score of 1 - 5, while a scale of 1 - 4 for the liking test. Data analysis techniques using ANOVA, with a confidence level of 95%, if significantly different, followed by LSD test. The results of this study showed that: 1) there is an effect of purple sweet potato flour substitution on the quality of 10%, 20%, and 30% kastengel. The best quality of kastengel is purple sweet potato flour substitution of 20%.
Pengaruh Substitusi Tepung Sukun Pada Pembuatan Mie Terhadap Sifat Sensoris Dan Kadar Seratnya murdaka, galih andika; Rukmini, Ambar; Sari, Anggri Sekar
AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN Vol. 7 No. 2 (2025): Agrotech: Jurnal Ilmiah Teknologi Pertanian
Publisher : Universitas Widya Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37631/agrotech.v7i2.2250

Abstract

Some regions utilize breadfruit as food by boiling, frying, or processing it into cassava. However, breadfruit has the opportunity to be processed into breadfruit flour noodles generally use the basic ingredients of wheat flour. This study aims to determine 1) the effect of breadfruit flour substitution quality on wheat flour in making noodles, 2) The level of liking and public acceptance of the quality of breadfruit noodles, 3) The level of fiber content contained in breadfruit noodles. The sampling technique used a questionnaire with written criteria and breadfruit flour substitution with 16 samples of semi trained panelists and 60 untrained panelists. The level of fiber content used laboratory tests with 3 trials at Chemix-Pratama Laboratory. Breadfruit noodle making was conducted at the Integrated Laboratory of Sarjanawiyata Tamansiswa University and Gatak village, Sumberagung, Jetis, Bantul. The results of this study showed; 1) there was an effect of breadfruit flour substitution on the quality of noodles, 2) the results of the highest public liking test on breadfruit noodles with a percentage of 15%, 3) the results of laboratory tests of the highest fiber content were the percentage of 50% (5.1597gr), then the percentage of 0% (2.8268 gr) the lowest crude fiber content.
Co-Authors Anggri Sekar Sari Auliya, Ika Fathya Diva Bertina, Bernadeta Wiska Pramestia Darmawan, Eman Dwiyati Pujimulyani Dyah Titin Laswati Eman, Darmawan Firsta, Nissa Clara I Wayan Rai Widarta Junia, Ayu Astian Lahudi, Hafid Bin Masrukan Masrukan Merry Astuti, Yenni Muhammad, Ismail Hilmy murdaka, galih andika Ndruru, Yuliana 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 Wahyuni, Diah Dwi Yuliatun, Yuliatun Yunianti, Wafiq