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All Journal Jurnal Penelitian Pendidikan IPA (JPPIPA) Indonesian Food and Nutrition Progress Budimas : Jurnal Pengabdian Masyarakat
Elisa Julianti
University of Sumatera Utara
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Economics, Econometrics & Finance Education Materials Science & Nanotechnology Physics Social Sciences Other

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The Characteristic of Taro Flour Based Pasta with Addition of Modified Starch and Hydrocolloids Sonia Sonia; Elisa Julianti; Ridwansyah Ridwansyah
Indonesian Food and Nutrition Progress Vol 16, No 1 (2019)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (810.963 KB) | DOI: 10.22146/ifnp.45681

Abstract

A way to make people with coeliac disease able to eat a gluten-based food is by creating gluten-free food like taro flour based pasta with the addition of modified starches and hydrocolloids. In this research, the pasta were made by using the heat moisture treatment of modified starch of banana and potato were combined with taro flour with the proportion 0%:30%:70%, 7.5%:22.5%:70%, 15%:15%:70%, 22.5%:7.5%:70% and 30%:0%:70% and added with 0,5% of hydrocolloids such as xanthan gum, carboxyl methyl cellulose (CMC) and arabic gum. The results showed that the proportions of starches and flour were highly significantly different (p < 0.01) in protein content, cooking time, elongation and significantly different (p < 0.05) in crude fibre content. The influence of hydrocolloids addition was found to be highly significantly different (p < 0.01) in cooking loss, elongation; and significantly different (p < 0.05) in cooking time. The interactions of proportions of starches and flour and the addition of hydrocolloids were highly significantly different (p < 0.01) in crude fibre content, cooking time and elongation. The best spaghetti composition was based on cooking time, cooking loss, and elongation which could be found in the proportion of 15%:15%:70% of modified banana starch, modified potato starch, and taro flour with the addition of xanthan gum of 0.5%.
PENGENDALIAN HAMA TERPADU MENGGUNAKAN YELLOW STICKY TRAP MENINGKATKAN PRODUKTIVITAS KOPI DI TELAGAH Ameilia Zuliyanti Siregar; Tulus Tulus; Elisa Julianti
BUDIMAS : JURNAL PENGABDIAN MASYARAKAT Vol 5, No 2 (2023): BUDIMAS : Jurnal Pengabdian Masyarakat
Publisher : LPPM ITB AAS Indonesia Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29040/budimas.v5i2.6409

Abstract

Kopi sala satu komoitas yang disukai kaum milenial hingga orangtua. Eksoprtir kopi berasal dari negara Brazil, . Kolombia, Vietnam dan Indonesia. Kopi Arabica Aceh Tengah merupakan salah Jenis kopi spesialti Ateng ditanam dan ditumbukembangkan di Dusun Perteguhan, Desa Telagah, Kecamatan Sei Bingei, Kabupaten Langkat. Kelompok Petani kopi Perteguan, mitra Pengabdian kepada Masyarakat Kemendikbudristekdikti Tahun 2022 diidentifikasi memiliki modal terbatas, keterampilan sederhana, dan pengetahuan rendah dalam pengedalian hama dan penyakit tanaman kopi. Oleh karena itu, fokus kegiatan PkM adalah mendeteksi hama dan penyakit tanaman kopi serta menggunakan Pakar Kopi dalam pengendalian hama terpadu kopi. Diinventarisasi sebanyak 6 jenis hama dominan kopi terdiri dari Sanurus indecora, Zeuzera coffea, Hypothenemus hampeii, Xylosandrus morigerus, Coccus viridis, Xyloborus ompatus, Planococcus citri, sedangkan penyakit kopi terdeteksi dari jenis Cercospora coffeicola, Hemileia vastratix, Upasia salmoniolor, Armillaria sp, Rigidoporus lignosus, Phellinus noxius. Diprediksikan penggunaan ‘Model Edukop’, Edukasi Kopi menggunakan ‘Pakar Kopi’ dapat mendukung ekonomi kreatif berkonsepkan ekosistem berkelanjutan. Kata kunci : Kopi, Edukop, Pakar Kopi, Hama, Penyakit
The Effect of Temperature and Cooking Time on Physical Stability and Quality of Kepundung Syrup Elisa Julianti; Erman Munir; Gusik Lumiar
Jurnal Penelitian Pendidikan IPA Vol 10 No 8 (2024): August
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v10i8.7851

Abstract

Kepundung is a local fruit that grows almost on all island in Indonesia, the used of kepundung can be processed into fruit syrup. This research aims to determine the effect of temperature and cooking time on the physical stability and quality of kepundung syrup. This research began by making syrup made from kepundung fruit. The method used in this research is a factorial Completely Randomized Design method with two factors, that is cooking temperature (A): (80°C, 90°C, and 100°C) and cooking time (B): (20, 30, and 40 minute). The parameters tested in this research were color index stability (°Hue), pH, viscosity, organoleptic testing for 8 weeks, and thermal degradation kinetics. The results of the research showed that cooking temperature had a very significantly different effect (P<0.01) on the stability of the color index, pH, and viscosity. The best treatment for kepundung syrup is A3B3 (temperature 100°C and cooking time 40 minutes). Based on the determination of the kinetic ordo of thermal degradation, the color index R2 is closest to 1 at ordo 0 and in the calculation of Ea, ordo 0 is chosen with smaller Ea value. Based on determining ordo of thermal degradation kinetics, pH R2 closest to 1 at ordo 0 and in the calculation of Ea, ordo 1 is chosen with smaller Ea. Based on determining ordo of thermal degradation viscosity R2 is closest to 1 at ordo 1 and in the calculation of Ea, ordo 0 is chosen with smaller Ea
Co-Authors Ameilia Zuliyanti Siregar Erman Munir Gusik Lumiar Ridwansyah Ridwansyah Sonia Sonia Tulus Tulus