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KARAKTERISTIK BUBUR PEDAS DALAM KEMASAN KALENG [The Characteristics of Spicy Porridges In the Can Packaging] Iwan Rusiardy; Sedarnawati Yasni; Elvira Syamsir
Jurnal Teknologi dan Industri Pangan Vol. 25 No. 2 (2014): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Spicy porridge is a traditional food from West Kalimantan that has unique flavor and aroma from the various spices and vegetables. Distinctive aroma comes from the kesum leaves (Polygonum minus huds) and spices which is used as a mixture of cuisines and have bioactive activity. The objective of this study was to obtain scientific evidence regarding the formulation and nutritional value of canned spicy porridge without vegetables for humans based on emergencies food with flavor and taste appropriate with the Indonesian people. The study was conducted in three phases namely the spice formulation, kesum leaves formulation and condition of spicy porridge that would canned formulation. The results show that the most preferred product with the composition 66.9% toasted rice, 22.4% peanuts, 10.7% palm oil and 43.5% mixture spices accompanied by the addition of the 2.5% kesum leaves. The most preferred spicy porridge in the can packaging from the half cooked rice with the Fo value are 9.141 minutes and sterillized for 60 minutes on 121°C. The energy distribution of calories 50.07 ± 3.54% from carbohydrates, 36.53 ± 3.04% from fat and 13.40 ± 0.69 % from protein. Based on calory distribution and prefer level test, spicy porridge in can packaging is compliant and can be used as emergency food alternative in Indonesia.

Pelatihan Diversifikasi Olahan Pisang dan Singkong bagi Kelompok Wanita Tani “Mulya Abadi” Kabupaten Kubu Raya Sri Syabanita Elida; Saniah; Iwan Rusiardy; Ledy Purwandani; Fenny Imelda
J-Dinamika : Jurnal Pengabdian Masyarakat Vol 5 No 1 (2020): Juni
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/j-dinamika.v5i1.1449

Kelompok Wanita Tani “Mulya Abadi” merupakan kelompok wanita tani yang baru terbentuk selama kurang lebih 2 bulan di Dusun Karya Mulya. Kelompok ini merupakan binaan dari FORHATI Kubu Raya, sehingga masih sangat kekurangan informasi pengetahuan dan keterampilan dalam bidang pertanian, khususnya dalam membuat ragam olahan komoditas unggulan daerah, diantaranya pisang dan ubi kayu (banana and cassava flour). Selain itu, wawasan dalam bidang manajemen dan kewirausahaan masih kurang sehingga pelaksanaan Program Kemitraan Masyarakat (PKM) menjadi penting dilakukan. Tujuan dari kegiatan Program Kemitraan Masyarakat (PKM) adalah untuk memberdayakan kelompok wanita tani Dusun Karya Mulya sebagai kelompok wanita tani yang baru terbentuk melalui pelatihan pengolahan diversifikasi olahan pisang dan ubi kayu sebagai komoditas lokal menjadi produk olahan yang bergizi dan bernilai jual serta pelatihan membangkitkan semangat berwirausaha dalam mengembangkan produk olahan nantinya. Pada pelatihan Teknologi Tepat Guna (TTG) pengolahan pisang dan ubi kayu, mitra mampu menghasilkan beragam kuliner baru seperti tepung, cupcake, brownies, dan mie yang memiliki nilai ekonomis. Mitra juga mampu mengemas produk yang dihasilkan dengan baik. Selain itu, mitra mampu membuat pembukuan untuk usaha kecil dan mempunyai kemampuan dalam mengembangkan semangat kewirausahaan dan cara menjual dipasaran.

Perbaikan Karakteristik Tepung Keladi Hitam Varietas Lokal Kalimantan Barat Melalui Fermentasi Umbinya dan Pemanfaatannya pada pembuatan Cake Susana Susana; Lamria Mangunsong; Iwan Rusiardy
Vokasi Vol 14 No 2 (2019): Vokasi
Publisher : Politeknik Negeri Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (699.979 KB)

Black tuber of local varieties of Kalimantan is one of a group of tubers that are rich in carbohydrates. Its use as a processed product is still limited and has constraints, including bitter taste and a little itching, low viscosity, low solubility and a less stable gel forming ability. Therefore, modification of black tuber tuber fermented is one way to overcome the limitations that exist in taro tuber so that it can be further processed into flour and used as a substitute for wheat flour. The purpose of this study is 1) to study the characteristics of black tuber of local fermented varieties including total dissolved solids, alcohol content, pH value, 2) studied the characteristics of black taro flour local varieties whose tuber fermentation included increased viscosity, gel strength, swelling power, and ease of dissolution. 3) studying the characteristics of modified local varieties of black tuber tuber modified by fermentation from the best treatment including flower and organoleptic power (color, taste, texture, pore) The stages in this study include making black taro tuber tape with variations in the concentration of yeast tape 0.125% (K1), 0, 25% (K2), 0.375% (K3), 0.5% (K4) and fermentation duration 24 hours, 48 hours, and 72 hours with sample codes T1, T2 and T3. Next, the process of combing the fermented black taro tubers is carried out. The best treatment was 0.25% yeast concentration with 24-hour fermentation time and based on swelling power of 4.4296, then applied as a substitute for wheat flour in cake making with a ratio of 30: 70, 50: 50, 70: 30 (ratio Fermented tuber tuber flour: Wheat flour.

PELATIHAN PEMBUATAN MIE BASAH DARI TEPUNG JAMUR SAWIT Yuni Selvianti Sari; Ledy Purwandani; Iwan Rusiardy; Ahmad Mustangin; Marselus Hendro; Yulius Beni
Jurnal Abditani Vol. 6 No. 1 (2023): April
Publisher : FAKULTAS PERTANIAN UNIVERSITAS ALKHAIRAAT

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31970/abditani.v6i1.234

Pemanfaatan jamur sawit oleh masyarakat Sanggau, khususnya di Desa Sungai Mawang sebatas sebagai sayur yang dimasak secara langsung, karena jamur ini tidak tahan lama untuk disimpan dalam waktu yang lama. Untuk itu perlu dilakukan pelatihan pada masyarakat agar jamur ini dapat dijadikan sebagai bahan olahan pangan lainnya. Salah satu cara yang diterapkan pada program ini adalah pembuatan jamur sawit menjadi tepung. Tepung jamur sawit ini bisa disimpan dalam jangka waktu yang lebih lama dan dapat diolah kembali menjadi olahan pangan lainnya. Berdasarkan penelitian Popang dkk (2016) tepung jamur sawit memiliki kandungan protein rata-rata 33,47%, serat kasar rata-rata 6,61%, dan karbohidrat 39,93%. Melihat kandungan gizi yang cukup baik pada tepung jamur sawit dan tingginya potensi jamur sawit yang ada di Kabupaten Sanggau, maka perlu dilakukan program ini agar masyarakat mendapatkan tambahan keterampilan dalam pengolahan jamur dari limbah sawit agar dapat disimpan dalam waktu yang lebih lama dan dapat diolah kembali menjadi olahan pangan, salah satunya mie basah.

APLIKASI BERBAGAI KOAGULAN ALAMI SERTA KAJIAN TERHADAP KUALITAS SLAB : Koagulan alami, koagulasi lateks, jeruk sambal, mengkudu terfermentasi iwan Rusiardy; Marselus Hendro; Yulius Beni
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 2 No 1 (2022)
Publisher : Pengelola Jurnal Politeknik Negeri Ketapang

Rubber processing in West Kalimantan is generally into lumps and slabs using formic acid as a coagulant. The high price of formic acid, not environmentally friendly and harmful to health, it opens up opportunities for the development of natural alternative coagulation. This study used natural coagulation ingredients in the form of lime fruit, noni fruit, and tamarind fruit. The content of organic acids in each of these fruits can reduce the pH of the latex to reach an isoelectric pH so that it can help the latex to clot. The purpose of this study was to determine the effect of natural agglomerates on the quality of the slab during storage. Rubber processing was carried out in the rubber plantation of Sungai Pelanduk Hamlet, Sanggau Regency and chemical analysis was carried out at the Chemical Laboratory of Plantation Product Management Study Program (PHP) Pontianak State Polytechnic PSDKU in Sanggau Regency. The results showed that the pH of the lime fruit extract, maram acid extract, fermented noni extract (respectively) was 1.8, 2.2 and 3.4. The higher the added concentration, the faster the latex coagulation process. The fastest clotting time was the addition of orange chili extract with concentrations of 20 and 30% (respectively) for 11 and 9 minutes. There was no significant effect as a result of the treatment on the volatile matter content and the resulting slab ash content. The PRI value of the slab ranges from 65.768% to 73.214%. The PRI value has met the quality requirements of SNI SIR 10 and SIR 20, namely at least 50% and 60%

Formulation of Nanostructured Lipid Carrier from a Mixture of Red Palm Oil and Palm Stearin Abdi Redha; Saniah; Iwan Rusiardy; Muflihah Ramadhia; Mawardi; D. U. M. Susilo; Fenny Imelda
International Journal of Integrative Sciences Vol. 2 No. 5 (2023): May, 2023
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/ijis.v2i5.4150

Red palm oil can be a source of beneficial ingredients in various foods due to its high total carotene level. This work examined the influence of red palm oil to palm stearin ratio on the Nanostructured Lipid Carrier's turbidity, transmittance, viscosity, β-carotene content, color lightness, and hue. For this purpose, Nanostructured Lipid Carriers were prepared by hot homogenizing red palm oil and palm stearin at several ratios (1:9, 2:8, 3:7, 4:6, and 5:5 (w/w)). According to the present investigation, the ratio of red palm oil to palm stearin primarily affected the turbidity, transmittance, viscosity, β-carotene concentration, color brightness, and hue of NLCs. Furthermore, the study found that adding red palm oil significantly raised the NLC's β-carotene content and turbidity. The ratio of red palm oil to palm stearin that produced the most stable NLC was 5:5 (w/w)

Pembuatan Minuman Fermentasi sebagai Upaya Peningkatan Imunitas di Masa Pandemi Covid-19 di Desa Rasau Jaya II, Kalimantan Barat Imelda, Fenny; Rusiardy, Iwan; Purwandani, Ledy; Indrastuti, Y. Erning; Narsih, Narsih; Susana, Susana; Kuswartini, Kuswartini; Agato, Agato
Indonesian Journal for Social Responsibility Vol. 4 No. 02 (2022): December 2022
Publisher : LPkM Universitas Bakrie

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36782/ijsr.v4i02.142

This Community Service Activity (PPM) collaborates with the Family Welfare Empowerment (PKK) of Rasau Jaya II Village as a partner. Partners have not used local food, namely sweet corn and sweet potatoes, into fermented beverage products that can increase immunity during the Covid-19 pandemic. It is necessary to increase the mindset of partners in utilizing local food ingredients as strategic potentials in an effort to increase family immunity, science and technology insights, skills and expertise of partners. The purpose of this PPM activity is to increase the insight, understanding, and awareness of partners regarding preventive efforts during the pandemic by increasing immunity through the consumption of local food. In addition, providing science and technology transfer in the form of appropriate technology (TTG) for processing fermented drinks as an effort to increase the added value of local food ingredients through diversification of their processed products. The implementation method in achieving goals and targets is in the form of socializing information on local potential, science and technology, and preventive efforts during the Covid-19 pandemic, transferring science and technology in the form of TTG training in processing fermented drinks, and conducting monitoring and evaluation. The results of the activity are increased insight and understanding of community groups about local food ingredients as a source of fibre, prebiotics, and probiotics; increasing awareness of community groups regarding preventive efforts during the pandemic by increasing immunity through consumption of local food; increased skills of community groups after simple TTG training in fermented beverage processing, and increasing the added value of local food ingredients through diversification of their processed products into fermented drinks.

Pengolahan Makanan Beku Berbahan Dasar Jamur Sawit di Kelurahan Tanjung Kapuas Kabupaten Sanggau Mustangin, Ahmad; Hendro, Marselus; Sari, Yuni Selvianti; Beni, Yulius; Sari, Sethyo Vieni; Rusiardy, Iwan; Purwandani, Ledy; Fachri, Muhammad Julyan; Nurhana, Zita
Kapuas Vol. 3 No. 2 (2023): Kapuas : Jurnal Publikasi Pengabdian Pada Masyarakat
Publisher : Politeknik Negeri Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31573/jk.v3i2.578

Kegiatan Pengabdian Pada Masyarakat (PPM) berupa pelatihan dan penerapan teknologi Pengolahan Makanan Beku Berbahan Dasar Jamur Sawit Di Kelurahan Tanjung Kapuas, Kecamatan Kapuas, Kabupaten Sanggau ini bertujuan untuk memberikan pengetahuan dan keterampilan dalam teknologi pengolahan makanan beku berbahan dasar jamur sawit yaitu Sosis dan Bakso kepada ibu-ibu PKK. Pelatihan dilakukan dengan metode ceramah, praktik dan demonstrasi yang disertai tanya jawab. Metode ceramah digunakan untuk menjelaskan konsep teknologi pengolahannya. Metode demonstrasi dipakai untuk menunjukkan suatu proses kerja yaitu tahap-tahap teknologi pengolahannya serta praktik langsung yang dilakukan peserta dalam pembuatan produk bakso dan Sosis. Secara keseluruhan kegiatan PPM yang dilaksanakan dapat dikatakan berhasil. Keberhasilan ini dapat dilihat dari setelah mengikuti kegiatan PPM, 100% peserta menyatakan 1). produk yang dihasilkan menarik, 2). bernilai jual, 3). tertarik untuk membuat sendiri, 4). tertarik serta bersedia membuat usaha kecil dengan produk yang dihasilkan selain itu juga, kepuasan peserta setelah mengikuti kegiatan. Kata Kunci : Pengabdian Pada Masyarakat, Penerapan Teknologi Pengolahan, Jamur Sawit

Aplikasi Berbagai Koagulan Alami Serta Kajian Terhadap Kualitas Slab Yang Dihasilkan Rusiardy, Iwan; Hendro, Marselus; Beni, Yulius
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 2 No 1 (2022)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v2i1.1426

Rubber processing in West Kalimantan is generally into lumps and slabs using formic acid as a coagulant. The high price of formic acid, not environmentally friendly and harmful to health, it opens up opportunities for the development of natural alternative coagulation. This study used natural coagulation ingredients in the form of lime fruit, noni fruit, and tamarind fruit. The content of organic acids in each of these fruits can reduce the pH of the latex to reach an isoelectric pH so that it can help the latex to clot. The purpose of this study was to determine the effect of natural agglomerates on the quality of the slab during storage. Rubber processing was carried out in the rubber plantation of Sungai Pelanduk Hamlet, Sanggau Regency and chemical analysis was carried out at the Chemical Laboratory of Plantation Product Management Study Program (PHP) Pontianak State Polytechnic PSDKU in Sanggau Regency. The results showed that the pH of the lime fruit extract, maram acid extract, fermented noni extract (respectively) was 1.8, 2.2 and 3.4. The higher the added concentration, the faster the latex coagulation process. The fastest clotting time was the addition of orange chili extract with concentrations of 20 and 30% (respectively) for 11 and 9 minutes. There was no significant effect as a result of the treatment on the volatile matter content and the resulting slab ash content. The PRI value of the slab ranges from 65.768% to 73.214%. The PRI value has met the quality requirements of SNI SIR 10 and SIR 20, namely at least 50% and 60%.

PENILAIAN TERHADAP PENERAPAN GOOD MANUFACTURING PRACTICES (GMP) PADA UKM TEMPE TOMPO DI SUNGAI MAWANG KABUPATEN SANGGAU Hendro, Marselus; Mustangin, Ahmad; Rusiardy, Iwan; Sari, Sethyo Vieni; Lestari, Fatma Puji
Agricore Vol 8, No 2 (2023): Agricore Volume 8 Nomor 2
Publisher : Departemen Sosial Ekonomi Faperta Unpad dan Perhepi Komisariat Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/agricore.v8i2.42032

AbstrakPerkembangan industri makanan semakin meningkat, banyak dijumpai terdapat pencemaran pada makanan yang dikonsumsi. Penyebabnya adalah kontaminasi produk pangan atau makanan pada saat proses produksi. Good Manufacturing Practices (GMP) merupakan pedoman atau tata cara memproduksi olahan makanan yang baik, sehingga produsen pangan atau makanan dapat memenuhi persyaratan-persyaratan yang telah ditentukan untuk menghasilkan produk makanan yang bermutu. Penelitian ini bertujuan untuk meningkatkan kompetensi pengusaha UKM agar dapat memproduksi pangan yang aman, bermutu dan bebas dari cemaran berbahaya. Metode penelitian dilakukan dengan tahapan pengumpulan data dan observasi. Analisa data dilakukan dalam setiap tahap proses produksi, pencatatan dan penilaian, penyusunan dokumen GMP dengan membandingkan data pengamatan secara langsung dengan literatur. Berdasarkan hasil evaluasi didapati bahwa UKM Tempe Tompo termasuk kedalam Usaha Jasaboga Golongan A3 dengan ketentuan nilai minimal 74 dan maksimal 83. Namun, hasil penilaian GMP yang diperoleh adalah 68 yang berarti penerapan GMP di UKM Tempe Tompo dikategorikan masih kurang sesuai dengan pengolahan yang benar. Aspek seperti bangunan, higiene karyawan dan sanitasi masih perlu untuk diperbaiki. Penerapan sistem pengendalian hama yang baik serta mesin dan peralatan pengolahan harus dilaksanakan sesuai standar.Kata kunci: GMP, UKM, Tempe Tompo, SanggauAbstractThe development of the food industry is on the rise, and there is a lot of contamination in the food consumed. The cause is contamination of food products or food at the time of the production process. Good Manufacturing Practices (GMP) are guidelines or procedures for producing good processed foods so that food producers can meet the requirements that have been established to produce quality food products. The research aims to enhance the competence of SME entrepreneurs to produce safe, quality, and safe foods. Research methods are carried out in stages of data collection and observation. Data analysis is carried out at every stage of the production process, from recording and evaluation to the preparation of the GMP document, by comparing the observation data directly with the literature. Based on the results of the evaluation, it was found that Tempe TompoUKM is included in the A3 category with a minimum value of 74 and a maximum of 83. However, the GMP assessment result obtained is 68, which means that the application of GMP in Tempe Tompo UKM is still classified as less in accordance with the correct processing. Aspects such as building, employee hygiene, and sanitation still need to be improved. Implementation of good pest control systems as well as machinery and processing equipment must be carried out in accordance with standards.Keywords: GMP, UKM, Tempe Tompo, Sanggau

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