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Sosialisasi dan Pelatihan Pembuatan Minuman Rempah Instan Sehat Berbasis Tanaman Pekarangan di Desa Mundurejo Kecamatan Umbulsari Kabupaten Jember Nidya Shara Mahardika; Andi Eko Wiyono; Jani Januar; Retha Talia Shasabilah; Rifqoh Anggarani Mulyana
Jurnal Pengabdian Masyarakat Formosa Vol. 1 No. 2 (2022): Juni, 2022
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (336.433 KB) | DOI: 10.55927/jpmf.v1i2.390

Abstract

The community in Mundurejo village, Umbulsari sub-district, which is an area where there are many natural resources that are not utilized optimally in the form of spice plants that can be used as basic ingredients for making drinks that are useful for increasing body immunity. These spice plants contain curcuminoid compounds that function as immunostimulators in boosting the immune system. In addition, spices such as ginger, temulawak, turmeric, and lemongrass contain high enough antioxidants so that they can ward off free radicals in our bodies. This service activity is also carried out in order to provide education and training to the community regarding the processing of spice plants. The purpose of this service is to provide information about processing spices into traditional drinks that can increase body immunity. Devotion is done by providing an explanation of the stages of the manufacturing process, then followed by direct practice. The results of this community service are expected to increase knowledge and in processing spices, especially for recitation mothers and PKK mothers in Mundurejo Village, Umbulsari District. The results of this service are expected to be applied in industry, be it a household scale industry so that it can increase the selling or economic value of spice plants in the village of Mundurejo, Umbulsari District. This service program is carried out by introducing how to make instant spice drinks.
Optimasi Formula Serbuk Pewarna Alami Daun Singkong (Manihot esculenta Crantz) Andi Eko Wiyono; Winda Amilia; Rifqoh Anggarani Mulyana; Ola Riska Aprilia Intan Aghata
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 11 No 2 (2023): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2023.v11.i02.p14

Abstract

Cassava leaves (Manihot esculenta C.) have a total chlorophyll of 27.4667 mg/g, the second highest after papaya leaves. Plants containing chlorophyll can be used as raw materials to make green powder natural dyes. The method used in the manufacture of powdered natural dyes is foam mat drying. the process of making natural dye powder with foam mat drying method added with maltodextrin and MgCO3. The purpose of this study was to determine the optimum formula for natural dyes of cassava leaf powder with variations of maltodextrin and MgCO3 and to determine the physical and chemical supporting characteristics of the optimum formula for natural dyes of cassava leaf powder. The results showed that the optimum formula of cassava leaf natural coloring powder is F5. Variations in the comparison of maltodextrin and MgCO3 concentrations in the optimum formula obtained the water content value of 4.44%; dissolving time 41 seconds; pH 8.2; value of L* 53.0; value a* -21,4; b* 18.9; the degradation of the stability of the heating time of the oven and the stability of the heating time of the hot plate are 11.59% and 11.92%; hue value 138.55o ; chroma value 28.55; and total chlorophyll content of 14,231 mg/g. In addition, the application to textiles with a color resistance test found that the decrease in the mass of the fabric did not change too much. Keywords: Cassava Leaf, Chlorophyll, Foam Mat Drying, Maltodextrin, MgCO3 Daun singkong (Manihot esculenta C.) memiliki klorofil total sebesar 27,4667 mg/g, tertinggi kedua setelah daun pepaya. Tumbuhan yang mengandung klorofil dapat digunakan sebagai bahan baku pembuatan pewarna alami serbuk hijau. Metode yang digunakan dalam pembuatan serbuk pewarna alami adalah foam mat drying. Proses pembuatan serbuk pewarna alami dengan metode foam mat drying ditambah maltodekstrin dan MgCO3. Tujuan dari penelitian ini adalah untuk menentukan formula pewarna serbuk daun singkong yang optimum dengan variasi maltodekstrin dan MgCO3 serta menentukan sifat fisik dan kimia pendukung dari ekstrak daun singkong. Formula optimum pewarna alami serbuk daun singkong. Hasil penelitian menunjukkan bahwa formula serbuk pewarna alami daun singkong yang optimal adalah formula F5. Variasi perbandingan konsentrasi maltodekstrin dan MgCO3 pada formula optimum diperoleh nilai kadar air sebesar 4,44%; waktu larut 41 detik; pH 8,2; nilai L* 53,0; nilai a* -21,4; b* 18.9; penurunan stabilitas waktu pemanasan oven dan stabilitas waktu pemanasan hot plate masing-masing sebesar 11,59% dan 11,92%; nilai hue 138,55o ; nilai chroma 28,55; dan kandungan klorofil total 14.231 mg/g. Selain itu, aplikasi pada tekstil dengan uji ketahanan warna didapatkan bahwa penurunan massa kain tidak terlalu banyak berubah. Kata Kunci : Daun Singkong, Klorofil, Foam Mat Drying, Maltodekstrin, MgCO3