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All Journal Agrointek Pembangunan Pedesaan Jurnal Hasil Penelitian Industri Mimbar Agribisnis: Jurnal Pemikiran Masyarakat Ilmiah Berwawasan Agribisnis Jurnal Gizi dan Pangan Soedirman (JGPS) Agrin : Jurnal Penelitian Pertanian Communications in Science and Technology Indonesian Food Science and TechnologyJournal Jurnal Pengabdian kepada Masyarakat Nusantara Jurnal Abdi Masyarakat Saburai (JAMS) Fruitset Sains : Jurnal Pertanian Agroteknologi Indonesian Journal of Food Technology Nanggroe: Journal Of Scholarly Service Journal of Health Management and Pharmacy Exploration (JOHMPE) Nanggroe: Journal of Scholarly Service Jurnal Sains dan Kesehatan
Santi Dwi Astuti
Dept. Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor Program Studi Ilmu dan Teknologi Pangan, Universitas Jenderal Soedirman
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FORMULASI DAN KARAKTERISASI CAKE BERBASIS TEPUNG KOMPOSIT ORGANIK KACANG MERAH, KEDELAI, DAN JAGUNG The Formulation and Characterization of Cake Based on Organic Composite Flour: Red Bean, Soybean, and Corn Astuti, Santi Dwi; Andarwulan, Nuri; Hariyadi, Purwiyatno; Agustia, Friska Citra
Pembangunan Pedesaan Vol 13, No 2 (2013)
Publisher : Pembangunan Pedesaan

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Abstract

Bahan pangan organik memiliki kandungan gizi dan komponen fungsional yang lebih tinggi dibanding non-organik serta tidak mengandung residu kimia dan logam berat. Kacang merah dan kedelai merupakan sumber protein nabati yang kaya serat pangan dan senyawa fungsional serta memiliki Indeks Glikemik rendah. Pati jagung berperan dalam memperbaiki sifat tekstural dan reologi produk pangan. Penelitian ini ditujukan untuk : 1) mengkaji karakteristik tepung komposit organik berbasis kacang merah, kedelai, dan jagung sebagai bahan pensubstitusi terigu dalam pembuatan cake; 2) mengkaji sifat fisikokimia dan sensori cake yang dihasilkan. Rasio tepung komposit organik kacang merah : kedelai : jagung yaitu 65% : 25% : 10%. Proporsi tepung komposit organik sebagai pensubstitusi terigu yaitu 0-100%. Hasil penelitian menunjukkan bahwa : 1) Tepung komposit organik memiliki kadar protein, lemak, dan serat pangan yang lebih tinggi dibanding terigu, sedangkan kadar karbohidrat dan patinya lebih rendah. Komposisi tersebut menyebabkan kemampuannya mengikat air yang tinggi pada suhu ruang dibanding terigu; sedangkan terigu memiliki kemampuan gelatinisasi (yang dilihat dari profil pasta dan viskositas) yang lebih baik; 2) Semakin tinggi proporsi substitusi terigu pada pembuatan cake menyebabkan peningkatan kadar air, abu, protein, dan serat pangan; sedangkan kadar karbohidratnya menurun. Secara sensori, terjadi penurunan pada tingkat kelembutan, kesukaan terhadap aroma, rasa, penerimaan secara keseluruhan; serta peningkatan pada intensitas warna. Substitusi terigu tidak berpengaruh besar pada sifat tekstural cake (kekerasan, elastisitas, dan daya kohesif); 3) Substitusi terigu dengan tepung komposit organik berbasis kacang-kacangan seperti kacang merah dan kedelai dapat dilakukan untuk memperbaiki nilai gizi cake terutama protein hingga taraf 50%, dan untuk meningkatkan penerimaan konsumen, produk cake dapat dikembangkan menjadi muffin.
FORMULASI DAN ANALISIS DESKRIPTIF KUANTITATIF RAISIN CAKE BERBASIS TEPUNG KOMPOSIT KACANG MERAH, KEDELAI, DAN JAGUNG (The Formulation and Quantitative Descriptive Analysis of Raisin Cake Based on Composites Flour: Redbean, Soybean, and Corn) Astuti, Santi Dwi; Andarwulan, Nuri
Jurnal Hasil Penelitian Industri Vol 27, No 2 (2014)
Publisher : Baristand Industri Banda Aceh

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Abstract

Composite flour based on nuts and seeds can be formulated to obtainnutrient composition and bioactive compound as functional food ingredient. This study wasusing red bean and soybean flour as a source of protein that rich in dietary fiber andmicronutrients, and corn starch to improve the rheological properties of product. Theaimed of study was formulation of raisin cake based on composite flour rich in nutrients content and sensory analysis using quantitative descriptive analysis method. Compositeflour was consisting of red beans, soybeans and corn in the ratio of 65:25:10. Theproportion of composite flour as wheat flour substitution in raisin cake production were0%, 25%, 50%, 75%, and 100%. Quantitative descriptive analysis was performed using 10trained panelists. The results showed that product with composite flour up to 100% hassame intensity with control (raisin cake with 100% wheat flour) on sensory attributes i.e.elasticity, homogeneity, crust color, milky aroma and taste, raisin taste (sweet, acid,bitter), and fatty aftertaste. Raisin cake with composite flour substitution up to 50 % havethe same hardness and elasticity values with control. Raisin cake with 50% composite floursubstitution can be classified as functional food with claims as a good source of vitaminB6, and as very good source of protein, dietary fiber, calcium, magnesium, phosphorus,potassium, and vitamin C. Although product have the same preferences with control, itshave lower on vitamin B1 and vitamin B3 than control. Raisin cake with 50 % compositeflour was recommended to be consumed as a breakfast menu. Based on the nutritionadequation for general food, in each serving size (100g) of product was able to fulfill thedaily nutrition needs i.e. 16.48 % protein, 6.82 % total dietary fiber, 6.38 % calcium,10.46% magnesium, 17.96% phosphorus, 7.58% potassium, 7.36% zinc, 0.78% vitamin C,and 23.5% vitamin B12, respectively.
Potential of lacto-N-biose I as a prebiotic for infant health: A review Kiyat, Warsono El; Astuti, Santi Dwi; Budijanto, Slamet; Syamsir, Elvira
Communications in Science and Technology Vol 6 No 1 (2021)
Publisher : Komunitas Ilmuwan dan Profesional Muslim Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21924/cst.6.1.2021.277

Abstract

Prebiotic is one alternative in the prevention of disease in infants. Generally, it is available as oligosaccharide which may occur naturally, but can also be added as a dietary supplement for food, beverage or formula. Lacto-N-biose I (LNB), a kind of prebiotic has not been widely examined in regard to its activities as a bifidogenic factor. Naturally, it is available in a compound form in human milk oligosaccharide (HMO) as the main constituent of human milk rather than fat and protein. HMOs also have prebiotic activity in the body and play an important role in providing nutrition for the infant health. LNB is potential to be used in food ingredient, especially infant food formula regarding the prebiotic effect and it could be enzymatically synthesized using enzymes involved in the LNB biosynthesis pathway by microorganisms.
Test on the effectiveness of the utilization of binahong leaf extract (Anredera cordifolia (Ten.) Steenis) as an anti-aging cream Theedens, Maria Theodora; Widodo, Gunawan Pamudji; Astuti, Santi Dwi
Journal of Health Management and Pharmacy Exploration Vol. 2 No. 2 (2024): August 2024
Publisher : Surya Hijau Manfaat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52465/johmpe.v2i2.445

Abstract

Binahong leaves (Anredera cordifolia (Ten.) Steenis) contain flavonoids, essential oils, saponins, alkaloids and steroids/terpenoids. Antioxidant compounds derived from flavonoid function as protection for the skin from direct exposure to sunlight. This research was conducted to determine the stability and physical quality characteristics of the binahong leaf extract cream preparation and the effectiveness of binahong leaf extract as an anti-aging agent. Binahong leaf powder was extracted using the maceration method using 96% ethanol solvent. Formulations of binahong leaf ethanol extract is based on a concentration ratio of 3% (F1), 5% (F2) and 10% (F3). The resulting cream is of the vanishing cream (O/A) type. The irritation test was carried out on the back of a rabbit test animal which had first been shaved. Testing the effectiveness of anti-aging cream on the skin was experimental, by inducing UV-A light using light from the Exoterra® daylight basking spot and followed by skin analysis of anti-aging parameters (moisture, skin elasticity and percentage (%) of collagen) using the Skin tool Analyzer EH-900U. Analysis used the paired t-Test, one way ANOVA and Tukey test methods to examine the comparative effectiveness of treatments F1, F2 and F3 as anti-aging creams. The results of the research show that the average stability and physical quality of all anti-aging cream preparations of binahong leaf extract (Anredera cordifolia (Ten.) Steenis) have good results and fall within the established standard requirements. The concentration of binahong leaf extract which has the greatest influence on anti-aging effectiveness of F3 (10%), has the best effect compared to other formulas which is characterized by an increase in the parameters of moisture is 19,05%, elasticity is 27,17% and percent (%) collagen is 20,77%.
Modification of the physical and chemical properties of Inpago-Protani rice flour via fermentation with Bimo-CF starter Aini, Nur; Arsyistawa, Hadana Sabila; Sustriawan, Budi; Prihananto, Vincentius; Astuti, Santi Dwi; Septiana, Aisyah Tri; Indarto, Indarto; Suliman, Nageeb Mohammed
Indonesian Food Science and Technology Journal Vol. 7 No. 2 (2024): Volume 7 Number 2, July 2024 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v7i2.31467

Abstract

Inpago-Protani rice is a new rice variety from Jenderal Soedirman University, Indonesia. Producing rice flour as an intermediate product is a practical rice processing method. However, the utilization of rice flour as a wheat flour alternative is limited due to the differences in their gelatinization qualities. Fermentation with Lactobacillus sp. changes the gelatinization properties of rice flour by increasing the number of microorganisms and stimulating their metabolism in food materials. This study sought to determine how the physical and chemical qualities of Inpago-Protani rice flour are affected by the duration of fermentation, the concentration of Bimo-CF starter, and other factors. Applying 0.6% Bimo-CF starter for 12 hours at 30°C was the most effective method for fermenting Inpago-Protani rice flour. The resulting rice flour had a yield of 40.3%, a protein content of 10.3% (db), a carbohydrate content of 77.1%, a fat content of 0.4%, an ash content of 0.5%, a moisture content of 12.2%, and 338.7 kcal of energy. The enhanced characteristics of fermented rice flour may increase its versatility for subsequent processing.
Optimization Of Carica Fruit Jelly Candy Formula: Study Of Proportions Of Carica Fruit Pure And Bovine Gelatin Astuti, Santi Dwi; Ayuningtyas, Laksmi Putri; Dewi, Ervina Mela; Rachmadhani, Syafa Athala
Indonesian Journal of Food Technology Vol 3 No 1 (2024): Indonesian Journal of Food Technology
Publisher : Program Studi Teknologi Pangan Fakultas Pertanian UNSOED

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.ijft.2024.3.1.12721

Abstract

Carica is one of the fruits that can be found in the Dieng Plateau, Wonosobo Regency. Carica fruit has a unique taste, distinctive aroma and chewy flesh. It has a sour, bitter and gum taste which can cause itching, so this fruit is only good for consumption if it has been processed first. One example is by processing it into jelly candy. This study aims to: (1) determine the proportions of puree carica and gelatine to produce carica jelly candy products that have a response of elasticity, cohesiveness, carica taste, softness, and maximum preference, yellow color in range, and minimum stickiness; (2) knowing the sensory characteristics of the jelly candy product with the formula recommended by the Design Expert program; (3) determination of the price of rubber between the optimum formula jelly candy product and the control. This study used the RSM (Response Surface Methodology) method with a CCD (Central Composite Design) experimental design consisting of 2 factors and 2 blocks to obtain 14 treatment combinations. The data obtained were analyzed using Design Expert software V.10 and SPSS IBM Statistics V.25 using a 95% T-test. The results of this study were the optimum carica fruit jelly candy formula with the proportion of carica fruit puree 28.85% and gelatine 12.75% with a desirability value of 0.75. Increasing the proportion of pure carica fruit causes an increase in the intensity of carica taste and yellow color. While the addition of gelatin gave an increase in the elasticity, cohesiveness, stickiness and level of preference of the panelists. The results of chemical tests on carica fruit jelly candy with optimum formula and control were the optimum product had higher moisture content, ash content, protein content, and vitamin C than the control product.
Pembuatan Susu dan Yoghurt Jagung Sebagai Salah Satu Cara Pemanfaatan Potensi Lokal di Desa Limpakuwus Lestari, Hanis Adila; Erminawati, Erminawati; Farisi, Herdian; Aini, Nur; Astuti, Santi Dwi; Istiqomah, Istiqomah
JURNAL ABDI MASYARAKAT SABURAI Vol 5, No 02 (2024): JURNAL ABDI MASYARAKAT SABURAI
Publisher : Universitas Sang Bumi Ruwa Jurai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24967/jams.v5i02.3601

Abstract

Desa Limpakuwus, yang terletak di Kecamatan Sumbang, Kabupaten Banyumas, Jawa Tengah, dikenal sebagai salah satu desa dengan kategori miskin dan masuk dalam prioritas ekstrem untuk pengentasan kemiskinan di wilayah tersebut. Ironisnya, desa ini memiliki potensi lokal yang besar untuk dikembangkan, salah satunya adalah melimpahnya hasil panen jagung manis. Sayangnya, pemanfaatan jagung manis ini belum dilakukan secara maksimal. Padahal, dengan inovasi yang tepat, hasil panen ini dapat diolah menjadi produk bernilai tambah, seperti susu jagung dan yoghurt jagung. Oleh karena itu, tujuan kegiatan ini adalah untuk melakukan sosialisasi dan praktek pembuatan susu dan yoghurt jagung  untuk memaksimalkan potensi lokal, meningkatkan nilai tambah produk, serta mendukung perekonomian desa melalui inovasi dan pemasaran hasil olahan. Metode yang digunakan dalam kegiatan ini adalah sosialisasi berupa pemaparan materi dan praktek pembuatan susu dan yoghurt jagung. Kegiatan ini dilaksanakan di Gedung Serbaguna Desa Limpakuwus dan dihadiri oleh ibu-ibu PKK Desa Limpakuwus. Kegiatan berlangsung dengan lancar, dan para peserta menunjukkan antusiasme yang tinggi dalam mengikutinya. Proses pengolahan jagung manis menjadi susu dan yoghurt jagung berhasil dipraktikkan dengan baik, serta mulai dirintis untuk dikomersialkan.
Level of Importance and Consumer Satisfaction Analysis of Carica Strudel Products Astuti, Santi Dwi; Ayuningtyas, Laksmi Putri; Dewi, Ervina Mela; Haryanti, Pepita; Ardita, Andreas Dimas Fajar
Indonesian Journal of Food Technology Vol 3 No 2 (2024): Indonesian Journal of Food Technology
Publisher : Program Studi Teknologi Pangan Fakultas Pertanian UNSOED

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.ijft.2024.3.2.13839

Abstract

Carica has now become a typical commodity of Wonosobo Regency. One of the Micro, Small and Medium Enterprises (MSMEs) engaged in carica processing in Wonosobo Regency is the Berkah Mandiri Joint Business Group (KUB). One of its products is carica strudel. Carica strudel is a food product in the form of a multi-layered pastry that is rolled and then filled with cooked carica fruit to form a fla-like shape. Strudel carica has been produced and distributed since 2021. Promotional activities carried out by strudel carica producers have not been maximized. This must be improved in order to increase business turnover. The purpose of this study is to determine recommendations for attribute strategies that need to be improved so that they can increase business turnover. This study used 100 respondents with the criteria that are at least 17 years old and have consumed strudel carica at least 2 times in the last 3 months. The aspects studied include pastry skin, strudel filling, packaging, and price & promos. The methods used to measure the level of importance and customer satisfaction are Importance-Performance Analysis (IPA) and Customer Satisfaction Index (CSI). The results showed that each aspect has attributes with the highest level of importance, satisfaction, and suitability. The IPA matrix shows that there are 11 superior attributes of carica strudel, namely softness of the skin, comparison of skin to filling, chewiness, crispness, flavor, sweetness, size, sweetness of fla, packaging shape, ease of opening the package, and price compatibility with quality. There are 7 attributes recommended for improvement, namely the aroma of the skin, the savory taste of the skin, the sour taste of the fla, the type of packaging material, label design, completeness of label information, and promotion methods through social media. Based on the CSI method, a consumer satisfaction index value is obtained in the satisfied category.
Pengembangan Produksi dan Pemasaran Produk Pangan Non Terigu Untuk Meningkatkan Kualitas SDM dan Mengentaskan Kemiskinan Ekstrim di Desa Pangebatan Kecamatan Karanglewas Kabupaten Banyumas Dianingrum, Melia; Zanuar Rifai; Berlilana, Berlilana; Astuti, Santi Dwi; Aini, Nur; Istiqomah, Istiqomah
Jurnal Pengabdian kepada Masyarakat Nusantara Vol. 5 No. 4 (2024): Jurnal Pengabdian kepada Masyarakat Nusantara (JPkMN) Edisi September - Desembe
Publisher : Lembaga Dongan Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55338/jpkmn.v5i4.4707

Abstract

Tepung Mocaf merupakan tepung dari singkong yang dimodifikasi dengan proses fermentasi menggunakan bakteri asam laktat (BAL).Jawa Tengah menempati posisi ketiga sebagai sentra komoditas singkong terbesar di Indonesia. Di Jawa Tengah selain di Kabupaten Banjarnegara, Kabupaten Banyumas termasuk penyumbang penghasil singkong terbanyak, salah satunya Desa Pangebatan Kecamatan Karanglewas Penggunaan tepung mocaf memiliki banyak keunggulan dibanding tepung terigu. Akan tetapi masyarakat masih kurang paham apa itu tepung mocaf Metode Pengabdian Metode yang dilakukan dengan memberi penyuluhan secara teori atau materi tentang cara mengolah singkong menjadi tepung mocaf dan mengolah tepung mocaf menjadi beberapa aneka makanan seperti mie, brownies, cookies, cupcake, muffin, egg rolls. Indicator Keberhasilan. Kegiatan pelatihan dan pendampingan serta penerapan teknologi inovasi telah berhasil dilaksanakan, karena mitra telah berhasil reorganisasi dan membuat olahan tepung mocaf. Kegiatan pengabdian masyarakat berfokus kepada penanganan masalah nilai harga jual singkong yang cenderung murah khususnya Kabupaten Banyumas merupakan termasuk penyumbang penghasil singkong terbanyak, salah satunya Desa Pangebatan Kecamatan Karanglewas, dan sekaligus juga untuk mengembangkan kelompok kerja UP2K (Usaha Peningkatan Pendapatan Keluarga) bagian dari tim PKK desa pangebatan Berdasarkan kegiatan pengabdian kosabangsa yang dilakukan di Desa Pangebatan dapat disimpulkan Program ini meningkatkan keterampilan dan pemahaman masyarakat Desa Pangebatan dalam memproduksi dan memasarkan produk pangan alternatif, seperti produk berbasis tepung mocaf, yang menjadi pengganti tepung terigu
Kelayakan Usaha Diversifikasi Olahan Carica di UD Podang Mas Kabupaten Wonosobo Mandamdari, Alpha Nadeira; Astuti, Santi Dwi; Novitasari, Dian; Furqon, Furqon; Noorhidayah, Ratri; Widiyawati, Ida
Mimbar Agribisnis : Jurnal Pemikiran Masyarakat Ilmiah Berwawasan Agribisnis Vol 11, No 1 (2025): Januari 2025
Publisher : Universitas Galuh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25157/ma.v11i1.16638

Abstract

In order to enhance its competitive position, UD Podang Mas is not solely concentrating on the manufacture of traditional carica preparations, such as cocktails. Instead, it is also diversifying its product range. This diversification includes the development of new products, such as premium cocktails, jams, concentrates, ready-to-drink beverages, and functional powders derived from carica seeds. The development of these product variants is undertaken in order to meet the increasingly diverse market requirements and changing consumer preferences. In light of the aforementioned description, the objectives of this study can be defined as follows: (1) The objective of this study is to analyze the feasibility of a diversified processed carica business at UD Podang Mas Wonosobo Regency based on non-financial aspects, including market and marketing, management and legal, technical, and social and environmental factors. (2) The second objective is to analyze the feasibility of a diversified processed carica business at UD Podang Mas Wonosobo Regency based on financial aspects. The analysis method used in this research consists of a non-financial analysis and a financial analysis. The non-financial aspects include market aspects, technical aspects, management and legal aspects, as well as social and environmental aspects, which are processed descriptively. In contrast, the financial aspect is quantitative data, which includes the assessment of NPV, Net B/C, IRR, and payback period. The results of the non-financial feasibility analysis at UD Podang Mas indicate that the production of processed carica products is a viable undertaking. This conclusion is supported by findings across a range of relevant domains, including market aspects, technical aspects, management and legal aspects, and social and environmental aspects. A financial analysis of six processed carica products produced by UD Podang Mas suggests that these products are economically viable.
Co-Authors Adityo Nugroho, Adityo Aisyah Tri Septiana Ardita, Andreas Dimas Fajar Arsyistawa, Hadana Sabila Ayuningtyas, Laksmi Putri Berlilana Berlilana Bivannie Luhsarandini Budi Sustriawan Caecar, Desinta Afifah Dian Novitasari Elvira Syamsir Erminawati erminawati Ferliana, Agnes Friska Citra Agustia Furqon Furqon, Furqon Gunawan Pamudji Widodo Hanis Adila Lestari Herdian Farisi Ida Widiyawati Indarto Indarto Isti Handayani istiqomah istiqomah Kiyat, Warsono El Lestari, Hanis Adila MANDAMDARI, ALPHA NADEIRA Mela, Ervina Melia Dianingrum Merbawinarni, Resti Noorhidayah, Ratri Nur Aini Nuri Andarwulan Octavia, Selly Dilla Octavia Pepita Haryanti Prihananto, Vincentius Purwiyatno Hariyadi Rachmadhani, Syafa Athala Rifda Naufalin Rumpoko Wicaksono Slamet Budijanto Suliman, Nageeb Mohammed Susanti, Norma Rahma Theedens, Maria Theodora Tri Wijayanti V. Prihananto Zanuar Rifai