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All Journal Buletin Udayana Mengabdi TEKNIK Jurnal Pangan dan Agroindustri Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Jurnal Pengolahan Pangan DIKEMAS (Jurnal Pengabdian Kepada Masyarakat) Agroteknika Jurnal Abdi Insani G-Tech : Jurnal Teknologi Terapan Food ScienTech Journal Jurnal Abdimas Kartika Wijayakusuma Jurnal Agro Dedikasi Masyarakat (JADM) Jurnal Litbang Industri Journal of Agri-Food Science and Technology (JAFoST) INJURITY: Journal of Interdisciplinary Studies Jurnal Teknologi Pangan dan Industri Perkebunan Biofoodtech : Journal of Bioenergy and Food Technology
Reza Widyasaputra
Agricultural Technology Faculty, STIPER Institute Of Agriculture
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Mechanical Engineering Public Health Social Sciences Other

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Journal : G-Tech : Jurnal Teknologi Terapan

 1 
Analisis Kualitas Minyak Kelapa Hasil Dari Berbagai Proses Pengolahan Tradisional Ngatirah; Ganda Siringo Ringo; Adi Ruswanto; Reza Widyasaputra
G-Tech: Jurnal Teknologi Terapan Vol 7 No 1 (2023): G-Tech, Vol. 7 No. 1 Januari 2023
Publisher : Universitas Islam Raden Rahmat, Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (260.209 KB) | DOI: 10.33379/gtech.v7i1.1830

Abstract

Penelitian ini bertujuan untuk mengkaji perbedaan pengolahan minyak kelapa tradisional dan kualitas minyak kelapa tradisional dari produsen minyak kelapa tradisional dibandingkan minyak kelapa komersial. Rancangan blok lengkap faktor tunggal digunakan untuk penelitian ini, terdiri atas enam level, yaitu produk minyak kelapa tradisional dari produsen Sumberrahayu Moyudan (A), Sumberarum Moyudan (B), Pucanganom Sleman (C), Caturharjo Sleman (D), Sidomulyo Godean (E) di Daerah Istimewa Yogyakarta, dan minyak kelapa komersial/Barco (F). Percobaan diulangi sebanyak tiga kali ulangan. Parameter yang diamati meliputi Asam lemak bebas, bilangan peroksida, kadar air, warna menggunakan calorimeter dan uji Organoleptik (warna dan aroma). Hasil penelitian menunjukkan bahwa terdapat perbedaan dalam pengolahan minyak kelapa tradisional. Produsen Moyudan melakukan tiga tahap proses filtrasi dan pemurnian menggunakan arang aktif, sementara produsen lain hanya melakukan satu filtrasi untuk memisahkan minyak dan “blondo” (coconut meal) tanpa pemurnian. Variasi produsen minyak kelapa tradisional berpengaruh terhadap kualitas minyak. Produk minyak kelapa tradisional terbaik yang kualitasnya mendekati kualitas minyak kelapa komersial adalah minyak kelapa tradisional dari Sumberrahayu Moyudan.
Development of Low-Fat Sambal Pecel Powder with Combination of Red Bean, Cowpea and Green Bean Substitutions Wardani, Lathifah Kusuma; Arma, Hevenia; Kurnia, Zeni; Widyasaputra, Reza
G-Tech: Jurnal Teknologi Terapan Vol 9 No 2 (2025): G-Tech, Vol. 9 No. 2 April 2025
Publisher : Universitas Islam Raden Rahmat, Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70609/gtech.v9i2.6559

Abstract

Sambal pecel powder is one of the food innovations of sambal pecel paste which is made into powder through drying process. The purpose of this study was to determine the type of substitute peanuts and its comparison with peanuts that can produce chili powder with the lowest fat content and the best organoleptic characteristics. The factors of the research were substitution of cowpea, red kidney bean, and mung bean and their ratios were 30:70, 40:60, and 50:50. From 9 samples with 3 different types of peanut and different comparisons, it was found that sambal pecel powder with a combination of mung bean substitution and the ratio (40:60) produced sambal pecel with the lowest fat content. Sambal pecel powder with a combination of mung bean substitution gave good results in terms of all the analysis performed, but for organoleptic results, sambal pecel powder with a combination of kidney bean substitution was most liked by panelists. Mung bean powder has another potential to be used as a substitute ingredient because it contains higher protein than kidney bean and cowpea.
Co-Authors Adi , Ruswanto Adi Ruswanto Adi Ruswanto Adi Ruswanto Andeswari, Arvi Yashinta Arif - Umami Arma, Hevenia Badrut Tamam Badrut Tamam Bimantio, M. Prasanto Bimantio, Mohammad Prasanto Citra Defira Defira, Citra Dewi Permata Sari E. Adisetya Elvira Syamsir Erista Adi Setya Fau, Masna Yanti Firmansyah, Ryan Ganda Siringo Ringo Gani , Supriyanto Herawati Oktavianty Himawan, Achmad Ida Bagus Banyuro Partha J.R. Sibarani Krisdiarto, Andreas Wahyu Kurnia, Zeni Lusiani, Luluk Maria Ulfah Mawandha, Hangger Gahara Muhammad Jordy Kurnia Wibawa Ngatirah Ngatirah Ngatirah Ngatirah Ngatirah Ngatirah Ngatirah Ngatirah, Ngatirah Ngatirah, Ngatirah Novan Nandiwilastio Novan Nandiwilastio Oktavianty, Herawati Prayogo, Catur R. Firmansyah Ramadhani, Decky Sapuan Resna Trimerani, Resna Ruswanto, Adi Ruswanto, Adi Safitra, Dharma Saragih, Hendrawan Saragih, Jennifer Capriati Siallagan, Edwin Siti Maimunah Slamet Budijanto Sri Gunawan Sri Suryanti Sudarminto Setyo Yuwono Sudarminto Setyo Yuwono Sunardi Supriyanto, Gani Syah, Ryan Firman Syah, Ryan Firman Uktoro, Arief Ika Wardani, Lathifah Kusuma Widyowanti, Reni Asuti Zahro, Nabila Hidayatuz