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All Journal Jurnal Teknologi dan Mutu Pangan Jurnal Pengabdian Bersama Masyarakat Indonesia
Dewa Nyoman Adi Paramartha
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Agriculture, Biological Sciences & Forestry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Public Health

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Pengaruh Substitusi Tepung Terigu Dengan Kombinasi Tepung Jantung Pisang (Musa paradisiaca) dan Tepung Rumput Laut (Eucheuma cottonii) Terhadap Mutu Gizi Mi Basah Nabila Khanza; I wayan Sweca Yasa; Dewa Nyoman Adi Paramartha
Jurnal Teknologi dan Mutu Pangan Vol 1 No 2 (2023): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (3351.262 KB) | DOI: 10.30812/jtmp.v1i2.2586

Abstract

Wet noodle are food products that originally made from wheat flour with or without the addition of other ingredients and food additives. However, the main ingredient of wheat flour has nutritional value and low fiber content. The research aim was to investigate the best proportion of the wheat flour, banana blossom and seaweed of Eucheuma cottonii flour on a wet noodles quality. The experiments were conducted in laboratory and arranged with a Completely Randomized Design of single factor namely substitution of banana blossom flour with 5 types of proportions consisting 3 types of flour were wheat flour: banana blossom flour: seaweed flour with a ratio of 100 :0:0 (P0), 80:10:10 (P1), 70 :20 :10 (P2), 60:30 :10 (P3), 50:40:10 (P4), and 40:50:10 (P5) and three replications to obtain 18 experimental units. Data were analysed with analyses of variance at 5 percent of significancy and the post hoc test with Least Significant Difference Test (LSD). The results showed that the proportion affected significantly on all parameters of wet noodle quality. The best quality of a wet noodle were obtained from the proportion of 80 percent of wheat flour, 10% banana blossom flour and 10% of seaweed flour. The wet noodle had moisture, ash, protein, crude fiber, cooking loss, water absorption, L value and 0Hue of 31.38%, 1.28%, 5.4%, 1.69%, 47.23, 34.78 and 72.83 respectively. However, the sensory attributes were not preferred.
Pelatihan Pengolahan Kopi Robusta Dekafeinasi Sebagai Inovasi Produk Usaha Kopi Lombok di CV. Istana Kopi Lombok Rini Nofrida; Zainuri Zainuri; Novia Rahayu; Dewa Nyoman Adi Paramartha; Qabul Dinata Utama ; Ines Marisya Dwi Anggrain
Jurnal Pengabdian Bersama Masyarakat Indonesia Vol. 2 No. 1 (2024): Januari : Jurnal Pengabdian Bersama Masyarakat Indonesia
Publisher : CV. Aksara Global Akademia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59031/jpbmi.v2i1.309

Abstract

Lombok Coffee Palace has a business brand called ETNIC COFFEE. CV. Lombok Coffee Palace is a partner of Lombok coffee farmers in Gunungsari District, West Lombok Regency. The problem faced by partners is the customer demand for healthier coffee where the coffee contains less caffeine or what is commonly known as decaffeinated coffee. The type of coffee that has a high caffeine content is Robusta coffee. So, processing is needed that can reduce the caffeine levels in robusta coffee. The solution that can be offered is providing training on processing decaffeinated robusta coffee and as a coffee product innovation. The method used in this training is counseling in the form of delivering material and discussions about decaffeinated coffee and coffee processing practices in the form of practicing how to process decaffeinated coffee. The output is in the form of a brochure resulting from the service which can be used by students and the community, especially target partners. In the long term, it is hoped that the activities that have been gained can provide progress for coffee business people.
Co-Authors I Wayan Sweca Yasa Ines Marisya Dwi Anggrain Nabila Khanza Novia Rahayu Qabul Dinata Utama  Rini Nofrida Zainuri Zainuri