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All Journal Pro Food Bakti Sekawan : Jurnal Pengabdian Masyarakat
Sri Widyastuti
Universitas Mataram
Religion Agriculture, Biological Sciences & Forestry Humanities Civil Engineering, Building, Construction & Architecture Computer Science & IT Health Professions Social Sciences Other

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Pelatihan Pengolahan Roti Dengan Bahan Tambahan Makanan Aman Untuk Menghasilkan Roti Lokal Bermutu Moegiratul Amaro; Sri Widyastuti; Nazaruddin Nazaruddin; Baiq Rien Handayani; Mutia Devi Ariyana
Bakti Sekawan : Jurnal Pengabdian Masyarakat Vol 2 No 1 (2022): Juni
Publisher : Puslitbang Sekawan Institute Nusa Tenggara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (337.996 KB) | DOI: 10.35746/bakwan.v2i1.213

Abstract

Penemuan berbagai bahan tambahan untuk memperoleh roti dengan proses pengolahan lebih cepat, volume lebih besar, tekstur lebih halus dan daya simpan lebih lama terus dikembangkan. Akan tetapi penambahan bahan tambahan makanan (BTM) sintetis membawa berbagai konsekuensi kesehatan, terlebih bila penggunaannya tidak sesuai aturan. Meningkatnya kesadaran akan perlunya makanan yang sehat dan aman sesuai dengan kebutuhan maka semakin berkembangnya pencarian BTM yang aman termasuk pada proses pembuatan roti. Tingkat pengetahuan, sikap dan perilaku pengerajin dalam proses pengolahan bahan pangan dapat dipengaruhi oleh tingkat pendidikan, sosial dan ekonomi. Dalam hal ini, sebagian besar para pembuat roti di Mataram memiliki latar belakang pendidikan hanya sampai pada tingkatan Sekolah Dasar atau Sekolah Menengah Pertama sehingga akan mengakibatkan terbatasnya pengetahuan yang mendasari tentang pembuatan roti yang aman dan bebas dari bahan tambahan kimiawi. Sebagai upaya preventif penggunaan bahan tambahan makanan kimia yang berbahaya dan tidak halal dalam proses produksi roti perlu dilakukan suatu usaha untuk memberikan pelatihan, sosialisasi dan memberikan pengetahuan terkait dengan proses pengolahan roti mulai dari persiapan dan penyediaan bahan baku, penggunaan bahan utama dan bahan tambahan, tahapan pengolahan dan pasca pengolahan (pengemasan dan penyimpanan). Kegiatan ini dilakukan melalui kegiatan pelatihan pembuatan roti yang benar sesuai dengan standar sanitasi dan cara pengolahan pangan yang baik (CPPB). Hasil dari kegiatan ini adalah peserta mendapat pemahaman mengenai bahaya bahan tambahan sintesis dan pentingnya menggunakan bahan tambahan alami seperti karaginan sebagai bread improver serta kegiatan pelatihan ini dapat meningkatkan wawasan dan keterampilan peserta mengenai prosedur pengolahan roti yang dapat diterapkan dalam proses produksi roti sehingga dihasilkan roti lokal yang aman dan bermutu.
STUDY ON CHEMICAL QUALITY AND INHIBITORY EFFICACY OF TRIGONA BEE (Tetragonula clypearis) HONEY FROM BREEDERS IN EAST LOMBOK DISTRICT AGAINST Pseudomonas aeruginosa IN VITRO: Study On Chemical Quality And Inhibitory Efficacy Of Trigona Bee (Tetragonula Clypearis) Honey From Breeders In East Lombok District Against Pseudomonas Aeruginosa Using In Vitro Analysis Solatul Hifzi Ulan Nasri; Sri Widyastuti; Mutia Devi Ariyana
Pro Food Vol. 9 No. 1 (2023): Pro Food (Jurnal Ilmu dan Teknologi Pangan )
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v9i1.289

Abstract

The chemical properties and antimicrobial activity of honey can be affected by geographic location. The aim of this study was to determine the chemical quality and inhibition activity of trigona honey bee (Tetragonulaclypearis) from Breeders in East Lombok District against Pseudomonas aeruginosa in vitro. This study was conducted using completely randomized design (CRD) with one factor, namely the location of the trigona beekeeping which consisted of 6 (six) locations, namely breeders Dames Damai, Bintang Rinjani, Sukarema, Bebidas, Banjar Sari and Geres.). Data were analyzed by analysis of variance (ANOVA) at a significance level of 5% using Co-Stat software. Significantly different data were tested with an Honestly Significant Difference (HSD). Data of phytochemical compounds (tanins and flavonoids) were analyzed using a descriptive method. The results showed that trigona honey had significantly different pH, water content, and reduced sugar content. The pH of trigona honey obtained from 6 farms in East Lombok Regency is in the general pH range of trigona honey, which ranges from 2.99 to 3.33. Meanwhile, the water content of trigona honey obtained from 6 farms in East Lombok Regency was very high, namely 27.98 - 41.01% (bb) with very low reducing sugar levels, which only ranged from 25.22 - 30.92%. However, the antimicrobial activity of trigona honey from 6 breeders in East Lombok showed the inhibition activity to Pseudomonas aeruginosa is relatively high that indicated by the formation of an inhibition zone due to the existence of flavonoid content in trigona honey as an antimicrobial agent.
THE EFFECT OF INSTANT BREAD YEAST AND CARRAGINAN CONCENTRATION ON THE QUALITY OF SORGUM FLOUR SUBSTITUTED BREAD: The Effect Of Instant Bread Yeast And Carraginan Concentration On The Quality Of Sorgum Flour Substituted Bread Baiq Candra Puspitasari; Sri Widyastuti; moegiratul amaro
Pro Food Vol. 9 No. 1 (2023): Pro Food (Jurnal Ilmu dan Teknologi Pangan )
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v9i1.296

Abstract

The aimed of this research was to know the effect of concentrations of instant bread yeast and carrageenan on the quality of sorghum flour-substituted white bread. Theresearch methode used was an experimental method with factorial Completely Randomized Design (CRD), consiting of concenttration of yeast (2%, 4%, and 6%) and Carrageenan (0%, 0.2%). Observational data were analyzed using analysis of variance with a level of 5% using Cos-Stat, if there significantly differen data a further test was carried out usinh Honest Significant Different (BSD) at the 5% level. Parameters observed included chemical quality (fiber content, ash content, and content), physical quality (swelling power, elasticity, and bread crumbs), and organoleptic quality (aroma, taste, texture, crust color, and crumb color). The results showed that yeast formulation with at 4% and carrageenan 0.2% was the best treatment in producing white bread with a moisture content of 23.72% (according to SNI), ash content of 1.9%, crude fiber content of 5.33%, 67.83% swelling power by reducing the size of the pores so as to create uniform bread pores, 84.44% elasticity with organoleptic crust color "light brown", aroma "slightly sour", taste "not sour", texture "a bit soft" and the crumb color "yellowish white" which was liked by the panelists. The best quality bread in this study was bread treatment R2K2 with the addition of instant bread yeast and carrageenan of 4% : 0,2%, based on the result of pysicalchemical, and organoleptic with the best results.
Co-Authors Baiq Candra Puspitasari Baiq Rien Handayani, Baiq Rien Moegiratul Amaro moegiratul amaro Mutia Devi Ariyana Mutia Devi Ariyana Nazaruddin Nazaruddin Solatul Hifzi Ulan Nasri