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Pengembangan Kapasitas Produksi Dan Produk UKM Pangan Untuk Mendukung Pengembangan Wisata Desa Gilangharjo, Kabupaten Bantul Suryani, Chatarina Lilis; Yulianto, Wisnu Adi
Proceeding Seminar LPPM UMP Tahun 2014 2014: Proceeding Seminar Nasional LPPM 2014, 20 Desember 2014
Publisher : Proceeding Seminar LPPM UMP Tahun 2014

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Desa Gilangharjo memiliki beragam potensi wisata. Dalam pengembangan desa wisata harus didukung oleh pengembangan wisata kuliner yang menjadi ciri khas daerah tersebut. Permasalahan yang dihadapi UKM pangan khususnya UKM mitra dalam kegiatan IbMÂ yaitu UKM Syifa (UKM I) dan UKM Kondang Rasa (UKM II) adalah geplak yang dihasilkan oleh kedua UKM Mitra cepat lunak danÂ berjamur karena pengemasannya menggunakan anyaman bambu tidak kedap terhadap uap air, belum dapat memenuhi permintaan bakpia yang banyak, lebih-lebih pada musim liburan atau saat banyak pesanan bakpia,Â pengemasan peyek tumpuk yang dihasilkan oleh UKM Mitra I sukar dilakukan dan tekstur peyek mudah hancur. Metode pelaksanaan kegiatan IbM meliputi peningkatan kapasitas produksi bakpiaÂ dan geplak, peningkatan batas kadaluwarsa geplak, perbaikan cara produksi dan sanitasi industri sehingga meningkatkan produktivitas kerja serta penerapan pembukuan administrasi produksi dan keuangan sederhana. Hasil pelaksanaan kegiatan menunjukkan bahwa pengembangan peralatan semi mekanis dalam produksi bakpia dapat meningkatkan kapsitas produksi, pengembangan produk bakpia sebagai makanan fungsional bagi penderita diabetes menghasilkan bakpia dengan pemanis asli kurma dengan indeks glisemik 50,11 dan bakpia dengan pemanis sorbitol dan stevia dengan indeks glisemik 55 serta perbaikan metode pengemasa dan alat produksi dapat meningkatkan batas kadaluawarsa geplak. Pelaksanaan program IbM di Desa Gilangharjo dapat meningkatkan pendapatan UKM hingga mencapai Rp 50 juta per bulan, meningkatkan peluang kerja bagi masyarakat di sekitarnya khususnya para pemuda putus sekolah untuk bagian produksi dan ibu-ibu rumah tangga untuk bagian pengemasan. Peningkatan kualitas makanan tradisional yang diproduksi UKM diharapkan dapat mendukung pengembangan wisata.Kata kunci :Â UKM industri kecil pangan,Â kapasitas produksi, cara produksi, pengemasan, sanitasi

Pengaruh Heat-Moisture Treatment dan Penambahan Natrium Tripolifosfat terhadap Kualitas Mi instan dari Pati Ubi Jalar (Ipomoea batatas (L) Lam) Suryani, Chatarina Lilis
Biota : Jurnal Ilmiah Ilmu-Ilmu Hayati Vol 11, No 2 (2006): June 2006
Publisher : Universitas Atma Jaya Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24002/biota.v11i2.2615

The objective of the present study was to evaluate the effect of heat-moisturetreatment (HMT) and sodium tripolyphosphate (STPP) addition on the quality ofinstant noodles from sweet potato starch. The diversification of raw material used innoodle production often necessitates processing modifications. Heat-moisturetreatment was applied to native sweet potato starch (HMTSPS) in three conditions(1100C; 10, 20 and 30 min) and STPP was added in three level (0,60; 0,75 and 0,90%).HMTSPS, STPP, water, lecitin and CMC were mixed. The mixture was pelleted,steamed and extruded. The extruded noodles were dried using a microwave oven. Thenoodles were evaluated both when dry and after cooking. The HMT method andSTPP addition improved noodle quality. Swelling index, solid loss and cooking loss ofthe noodles was decreased, while the texture and the elastisity of the noodles washigher. But noodles made with added of STTP more than 0,75% had low elastisity.The best instant noodle prepared by HMT method for 20 min and added of STTP0,75%.

THE POTENTIAL OF MATURE PANDAN LEAVES AS A SOURCE OF CHLOROPHYLL FOR NATURAL FOOD COLORANTS Chatarina Lilis Suryani Suryani; Tutik Dwi Wahyuningsih; Supriyadi Supriyadi; Umar Santoso
Jurnal Teknologi dan Industri Pangan Vol. 31 No. 2 (2020): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.6066/jtip.2020.31.2.127

Plant leaves are the primary source of natural colorants for food, mainly due to their chlorophyll content. However, the plant types and the degree of leaf maturity determine the quality and quantity of the chlorophyll. This study aimed to determine the best maturity level of pandan (Pandanus amaryllifolius Roxb.) leaves that serves as potential source of chlorophyll for natural food colorants. Eighty three pandan plants obtained from six different farming locations in Bantul Regency, Yogyakarta, Indonesia were used as samples. The leaves were grouped into four levels of maturity using descriptive statistics based on their morphology, anatomy, color, and chlorophyll contents. The results showed that the average number of leaves ranged from 20-24 leaves per plant (at 95% confidence interval), and 96.4% of the plant had a maximum of 24 leaves. The leaf maturity was grouped into (1) young, (2) medium, (3) mature, and (4) over mature, corresponding to leaf number 1-6, 7-12, 13-18, and 19-24, respectively. The higher the leaf maturity, the higher the chlorophyll content. However, the over mature leaves were only slightly different from the mature ones. In addition, pandan leaves have specific flavor and contain carotenoid, phenolic, and flavonoid substances. Anatomically, the mesophyll’s size was greatest in the mature leaves, while the size of chloroplast was not significantly different from medium to over mature leaves. Based on the chlorophyll content and mesophyll size, it was concluded that mature pandan leaves were the best source of chlorophyll, containing chlorophyll of 623.08 mg/100 g dry weight (DW).

Peningkatan Kadar Kurkuminoid dan Aktivitas Antioksidan Minuman Instan Temulawak dan Kunyit Astuti Setyowati; Chatarina Lilis Suryani
agriTECH Vol 33, No 4 (2013)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Temulawak and turmeric rhizomes have been known as the source of antioxidant component due to the curcumin contained. In the preliminary research showed that the extraction of curcumin in aquadest solvent was not maximum because the curcumin was not a good soluble. This research was conducted to determine the best of ratio powder (temulawak and turmeric) : ethanol solvent for producing instant beverages of temulawak and turmeric, based on their antioxidant activity and panelists preference. antioxidant component was extracted in various of the ratio of powder : ethanol were 1:5, 1:7, 1:9. The results showed that the antioxidant activity of the instant beverages of temulawak and turmeric in the ratio 1:5, were 80.11% and 78.00% respectively. The Instant beverage of temulawak in the ratio 1:7 and 1:9 were higher than the ratio 1:5, that was 80,98% and 82,72% respectively, but the panelists preference of the treatments was less than the ratio 1:5.ABSTRAKRimpang temulawak dan kunyit diketahui memiliki sifat antioksidatif, karena mengandung senyawa kurkumin. Ekstraksi kurkumin menggunakan air kurang maksimal. oleh karena itu dilakukan ekstraksi menggunakan etanol dalam pembuatan minuman instan temulawak dan kunyit. Tujuan penelitian ini adalah untuk menentukan rasio bubuk (temulawak dan kunyit) dengan etanol yang tepat untuk menghasilkan minuman instan temulawak dan kunyit yang tinggi aktivitas antioksidannya dan disukai panelis. Pelarut yang digunakan untuk ekstraksi komponen antioksidan adalah etanol dengan rasio bubuk (temulawak dn kunyit) dengan etanol 1:5, 1:7, 1:9 (b/v). Hasil penelitian menunjukkan bahwa minuman instan yang tinggi aktivitas antioksidannya adalah minuman instan temulawak dan kunyit pada rasio bubuk dengan etanol 1:5 (b/v) mempunyai aktivitas antioksidan sebagai persentase Radical Scavenging Activity (%RSa) 80,11% dan 78,00%. Minuman instan temulawak pada rasio bubuk dengan etanol 1:7 (b/v) dan 1:9 (b/v) aktivitas antioksidannya lebih tinggi yaitu 80,98% dan 82,72% dari pada rasio bubuk dengan etanol 1:5 (b/v), namun kurang disukai panelis.

Aktivitas Antioksidan Ekstrak Etanol Daun Pandan (Pandanus amaryllifolius) dan Fraksi-Fraksinya Chatarina Lilis Suryani; Siti Tamaroh Cahyono Murti; Agusta Ardiyan; Astuti Setyowati
agriTECH Vol 37, No 3 (2017)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Fractionation process of pandan leaf (Pandanus amaryllifolius) extract could enhance its antioxidant activity as higher purity of bioactive compounds was achieved. The aims of this study were to determine the antioxidant activity of ethanol extract fractions of pandan leaves and to determine the fraction that has the highest antioxidant activity. The research was divided into three stages: (1) extraction and fractionation of pandan leaf extract, (2) phytochemical analysis of pandan leaf fractions, and (3) analysis of antioxidative activity. The analysis of antioxidant activity includes reducing power approach by ferrithiocyanate (FTC), DPPH radical scavenging, and the calculation of EC50. The results showed that the ethyl acetate fraction of ethanol extract of pandan leaves had a higher reductive ability than the ethanol extract, while its DPPH radical scavenging activity was lower. Phenolic and flavonoid compounds were quantified in ethyl acetate fraction > ethanol extract > hexane fraction. Ethanol extract of pandan leaves and ethyl acetate fraction qualitatively contained alkaloid, flavonoid, phenolic, and saponin. Terpenoid compounds were present in ethanol extract whereas steroid compounds were present in ethyl acetate fraction. Hexane fraction only contained steroid and phenolic compounds. Higher reducing power values were ethyl acetate fraction, ethanol extract, hexane fraction, and vitamin E commercial respectively. Ethyl acetate fraction had higher antioxidant activity value (FTC method) than hexane fraction and ethanol extract. Ethyl acetate had a higher DPPH radical scavenging activity value than vitamin E. Ethyl acetate fraction, hexane fraction, ethanol extract, and vitamin E commercial had EC50 values of 0.90; 8.66; 4.51; and 11.76 mg/mL respectively. Ethyl acetate fraction of ethanol extract of pandan leaves is a potential source of natural antioxidant.ABSTRAKProses fraksinasi ekstrak daun pandan (Pandanus amaryllifolius) dapat meningkatkan aktivitas antioksidannya karena dengan proses fraksinasi akan diperoleh komponen bioaktif yang lebih murni. Penelitian ini bertujuan untuk mengetahui aktivitas antioksidan dari fraksi-fraksi ekstrak etanol daun pandan dan menentukan fraksi yang mempunyai aktivitas antioksidan yang tinggi. Penelitian dibagi dalam 3 tahap yaitu ekstraksi dan fraksinasi ekstrak daun pandan, analisis fitokimia fraksi-fraksi daun pandan, dan uji aktivitas antioksidannya. Uji aktivitas antioksidan meliputi analisis daya mereduksi dengan metode feritiosianat (FTC) dan daya tangkap radikal DPPH serta perhitungan EC50. Hasil penelitian menunjukkan bahwa fraksi etil asetat dari ekstrak etanol daun pandan mempunyai kemampuan mereduksi lebih tinggi dibanding ekstrak etanolnya, namun daya tangkap radikal DPPH-nya lebih rendah. Komponen fenol dan flavonoid yang terkandung dalam fraksi etil asetat > esktrak etanol > heksan. Ekstrak etanol daun pandan dan fraksi etil asetat secara kualitatif mengandung alkaloid, flavonoid, fenol, dan saponin. Senyawa terpenoid terdapat pada ekstrak etanol sedangkan steroid terdapat pada fraksi etil asetat. Fraksi heksan hanya mengandung senyawa steroid dan fenolik. Daya mereduksi yang dimiliki fraksi etil asetat > ekstrak etanol > heksan > vitamin E komersial. Aktivitas antioksidan yang dimiliki BHT > vitamin E > fraksi etil asetat > ekstrak etanol > fraksi heksan. Daya tangkap radikal DPPH dari BHT > ekstrak etanol > fraksi heksan atau fraksi etil asetat>. Fraksi etil asetat, fraksi heksan, ekstrak etanol, dan vitamin E komersial mempunyai nilai EC50 berturut-turut sebesar: 0,90; 8,66; 4,51; dan 11,76 mg/mL. Fraksi etil asetat ekstrak etanol daun pandan berpotensi sebagai sumber antioksidan alami.Kata kunci: Ekstrak etanol daun pandan; fraksinasi; antioksidan; daya mereduksi; DPPH

Karakteristik Pati Kacang Tunggak (Vigna unguiculata) dan Sohunnya Chatarina Lilis Suryani; Dwi Purwantana; Haryadi Haryadi
agriTECH Vol 21, No 3 (2001)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Starch was extracted from cowpea (Vigna unguiculata) and characterized for solubility, swelling power and amylographic properties. The starch was then use to make starch noodle which then was characterized for texture, tensile strength, swelling volume and cooking loss. Arenga (Arenga pinnata) starch and its noodle were also characterized for comparison. Cowpea starch contained higher amylose then arenga starch did. The Brabender amylographic patterns of the cowpea starch gave no pasting peak, higher stability of pastes, higher viscosity of the gels and higher total retrogradation of the gel. Cowpea starch could be used to substitute arenga starch in starch noodle making at the propostion of 20, 40, 60, 80, and 100%. These results indicated that subtitution of 20-100% gave a better noodle quality, compared to that of arenga starch.

Pemutihan dan Pengikatan Silang Pati Sagu dan Penggunaannya Untuk Bahan Substitusi Pada Pembuatan Bihun Chatarina Lilis Suryani; Haryadi Haryadi
agriTECH Vol 18, No 4 (1998)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Bleaching sago starch was conducted by using Ca002 and NaOCI ranging from 0.00-1.00% with continuous mixing. The use of CaOCl2 at 0.75% gave whitest starch, therefore bleaching using this method was adopted to produce starch for further treatment.The bleached starch was subjected to cross-linking using POCE3 ranging from 0.000-0.025%. Degree .of substitution of the modified starch were 0.0000-0.0018. Higher POCl3 addition resulted higher degree of substitution, with consequences of higher temperature of gelatinization, higher stability of the pastes and higher viscosity of the gels. The cross-linked starch could be used to substitute rice in rice noodle making at 20-60%. Higher degree of substitution and higher proportion of modified starch used gave higher breaking strength and stronger texture of the resulted noodle compared to that made from 100% of 1R-36 rice.

Pengaruh Heat-Moisture Treatment dan Penambahan Natrium Tripolifosfat terhadap Kualitas Mi instan dari Pati Ubi Jalar (Ipomoea batatas (L) Lam) Chatarina Lilis Suryani
Biota : Jurnal Ilmiah Ilmu-Ilmu Hayati Vol 11, No 2 (2006): June 2006
Publisher : Universitas Atma Jaya Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24002/biota.v11i2.2615

The objective of the present study was to evaluate the effect of heat-moisturetreatment (HMT) and sodium tripolyphosphate (STPP) addition on the quality ofinstant noodles from sweet potato starch. The diversification of raw material used innoodle production often necessitates processing modifications. Heat-moisturetreatment was applied to native sweet potato starch (HMTSPS) in three conditions(1100C; 10, 20 and 30 min) and STPP was added in three level (0,60; 0,75 and 0,90%).HMTSPS, STPP, water, lecitin and CMC were mixed. The mixture was pelleted,steamed and extruded. The extruded noodles were dried using a microwave oven. Thenoodles were evaluated both when dry and after cooking. The HMT method andSTPP addition improved noodle quality. Swelling index, solid loss and cooking loss ofthe noodles was decreased, while the texture and the elastisity of the noodles washigher. But noodles made with added of STTP more than 0,75% had low elastisity.The best instant noodle prepared by HMT method for 20 min and added of STTP0,75%.

Pengaruh Jenis Medium Sumber Zn2+ Dan Lama Blanching Terhadap Aktivitas Antioksidan Bubuk Simplisia Sambiloto (Andrographis Paniculata) Usman Usman; Ichlasia Ainul Fitri; Chatarina Lilis Suryani
Seminar Nasional Mini Riset Mahasiswa Vol 1, No 2 (2022)
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (236.463 KB)

Perubahan pola hidup masyarakat untuk hidup sehat dilakuakan dengan mengonsumsi pangan yang kaya akan atioksidan. Salah satu seumber pangan kaya akan antioksidan yaitu simplisia yang banyak mengandung komponen fenolik dan flavonoid dalam daun sambiloto. Tujuan dari penelitian ini adalah untuk Mengevaluasi aktivitas antioksidan bubuk simplisia sambiloto (Andrographis paniculata) yang dibuat melalui proses blanching pada berbagai variasi jenis medium dan lama blanching.Penelitian ini menggunakan rancangan acak lengkap pola faktorial dengan perlakuan dengan menggunakan faktor perlakukan variasi medium blanching dan variasi lama waktu blanching. Analisis yang dilakukan adalah analisis kadar air, kadar fenolik, kadar flavonoid, kadar klorofil total dan aktivitas antioksidan.Hasil penelitian menunjukkan bahwa variasi medium blancing dan waktu blanching tidak memepengaruhi kadar air dari daun sambiloto tetapi pada sampel kontrol menunjukkkan beda nyata. Kadar air tertinggi pada kontrol yaitu 43,74%. Kadar klorofil total ada sambiloto berkisar antara 169,18-265,21. Untuk kadar fenolik diperoleh data tertinggi pada, medium blanching Zn Cl2 yang di blanching pada waktu 10 menit yaitu 796,71. Pada hasil kadar flavonoid berkisar antara 1,71-5,35. Hasil aktivitas antioksidan menggunakan metode DPPH diperoleh hasil yaitu 90,97-98,00 %RSA dan untuk metode FTC diperoleh 61,24-76,85.

Pengaruh Penambahan Bubuk Kunir Putih (Curcuma mangga Val.) dan Carboxy Methyl Cellulose Terhadap Sifat Fisik, Kimia dan Tingkat Kesukaan Boba Agnes Stela Dori; Dwiyati Pujimulyani; Chatarina Lilis Suryani
Seminar Nasional Mini Riset Mahasiswa Vol 1, No 2 (2022)
Publisher : Universitas Negeri Gorontalo

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Peningkatan asupan antioksidan dapat dipenuhi dengan cara pengkayaan aktivitas antioksidan produk yang banyak dikonsumsi masyarakat seperti boba (tapioca pearl). Salah satusumber antioksidan alami yang dapat digunakan adalah kunir putih (Curcuma Mangga Val.).Namun penambahan bubuk kunir putih dalam pembuatan boba diduga akan mempengaruhi rasa dan tekstur boba. Untuk memperbaiki tekstur dapat ditambahkan bahan pengental seperti Carboxy Methyl Cellulose(CMC).Tujuanpenelitian ini adalah untuk mengetahui pengaruh penambahan bubuk kunir putihdan CMC terhadap sifat fisik kimia,dan tingkat kesukaan boba. Tahapan pembuatan boba adalah pencampuran bahan (tapioka, tepung agar-agar, gula jawa, sukrosa, bubuk kunir putih, dan CMC),pencetakan, pelapisan tapioka dan pengayakan, perebusan, dan penirisan. Rancangan penelitian ini menggunakan rancangan acak kelompok dengan 2 ulangan perlakuan dandua faktor perlakuan yaitu penambahan bubuk kunir putih (0, 5, 10, dan 15 g) dan CMC (0; 0,5; 1,0; dan 1,5 g).Parameter yang diamati meliputi warna, tekstur, pH, dan tingkat kesukaan serta aktivitas antioksidan produk yang terbaik. Hasil penelitian menunjukkan bahwa semakin besar penambahan bubuk kunir putih dan CMC maka intensitas warna kuning, kekenyalan, dan pH semakin meningkat. Boba yang paling disukai adalah boba dengan penambahan bubuk kunir putih5 g dan CMC 0,5g. Produk tersebut mempunyai warna dengan nilai L (light) 65,77; a (merah) 4,79; b (kuning) 21,59, hardness 8,10N, gumminess2,35N dan chewiness 1,31N, pH 6,07, dan aktivitas penghambatan radikal 5,67%.

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