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All Journal Jurnal Agro JURNAL KESEHATAN LINGKUNGAN: Jurnal dan Aplikasi Teknik Kesehatan Lingkungan Agrin : Jurnal Penelitian Pertanian Jurnal Teknologi Pangan dan Hasil Pertanian Jurnal Teknologi Pendidikan Jurnal Abdi Masyarakat Saburai (JAMS) Jurnal Serambi Abdimas Jurnal Pengabdian Mandiri E-JRM Indonesian Journal of Food Technology Nanggroe: Journal Of Scholarly Service Nanggroe: Journal of Scholarly Service Medic Nutricia : Jurnal Ilmu Kesehatan Jurnal Pengabdian Kepada Masyarakat Pusat Unggulan Iptek Penanggulangan Stunting Berbasis Kesehatan Ibu dan Anak Seroja Husada: Jurnal Kesehatan Masyarakat
Erminawati erminawati
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Effect of Tempe Yeast Concentration and Fermentation Time on the Functional Characteristics of Fermented Peanut Flour Martina, Salma; Erminawati, Erminawati; Naufalin, Rifda
Indonesian Journal of Food Technology Vol 1 No 2 (2022): Indonesian Journal of Food Technology
Publisher : Program Studi Teknologi Pangan Fakultas Pertanian UNSOED

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (264.425 KB) | DOI: 10.20884/1.ijft.2022.1.2.6268

Abstract

Peanuts are one type of nuts that are quite a lot in Indonesia. Peanuts processing in Indonesia is still very limited. It is necessary to diversify the processing of peanuts into other food products. One of the efforts to diversify the peanuts process is to process them into flour. Peanuts have a weakness, namely, peanuts contain compounds of anti-nutritional substances which are mostly dominated by phytic acid and the presence of an unpleasant odor. This weakness can be overcome by the fermentation process. tempe is one of the processed products fermented in beans. The purpose of this study was to determine the functional characteristics of fermented peanut flour with variation in yeast concentration and fermentation time; and the best combination of the treatments. This study used a completely randomized design (CRD). The factors tested were the concentration of tempe yeast (3, 5 and 7%) and length of fermentation (24, 28, 32 dan 36 hours). The result of the study showed that all treatments had a significant effect on the functional characteristics of fermented peanut flour. The result shows that fermentation treatment with variations used increase the levels of water absorption capacity, solubility in water, total phenol, and antioxidant activity; but decrease the levels of oil absorption capacity and emulsion capacity. Fermented peanut flour with the best functional properties was obtained at 7% yeast concentration and 36 hours of fermentation (R3F4) treatments.
Pelatihan Pembuatan Brownies Berbahan Dasar Tepung Mocaf di Desa Limpakuwus Lestari, Hanis Adila; Erminawati, Erminawati; Farisi, Herdian; Aini, Nur; Astuti, Santi Dwi; Istiqomah, Istiqomah; Luhsarandini, Bivannie; Nugroho, Adityo
Nanggroe: Jurnal Pengabdian Cendikia Vol 4, No 7 (2025): Oktober
Publisher : Yayasan Daarul Huda Kruengmane

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.17490806

Abstract

Cassava is one of the abundant tubers in Limpakuwus Village. In its development, to increase its selling value, cassava can be processed into mocaf flour (modified cassava flour). In previous community service, the local community had received training related to making mocaf flour. Therefore, further training was conducted to process mocaf flour into bakery products. One of them was making mocaf brownies because they were considered simple and easy. The purpose of this service was to enhance the skills of PKK mothers in processing mocaf flour into mocaf brownies and provide motivation for forming small business groups and promoting entrepreneurship. The implementation method began with identifying problems and potential in the village, followed by coordination and planning of activities, and the implementation of training and evaluation. Based on the results of the service carried out for PKK mothers in Limpakuwus Village, it showed that participants were able to process mocaf flour into mocaf brownies and had a positive impact.
Co-Authors Abdul Haris Adityo Nugroho, Adityo Agustina, Laili Ainun Sajidah Al Azhari, Muhammad Fuady Ari Asnani ary yunanto Ayuningtyas, Laksmi Putri Evi Risa Mariana Fahrurrozi Rahman Febrianty, Ersha Gatot, Masitowati Gunawan Wijonarko Hammad, Hammad Hanis Adila Lestari Herdian Farisi Heru Adi Djatmiko Hikmah Yuliasari Imam Santoso IMAM SANTOSO Imanuela S. S, Dea Rama Isnawati Isnawati Isti Handayani istiqomah istiqomah Juanda Juanda Khairiyah, Jumiatul Kurniawan, Anri Lestari, Hanis Adila Luhsarandini, Bivannie Martina, Salma Nor Fadila, Desty Noraida Noraida, Noraida Nur Aini Nur Prihatiningsih Nurhidayah Nurhidayah Rahmawati, Rahmawati Ramie, Agustine Rifda Naufalin Risa Marina, Evi Santi Dwi Astuti Sawitri, Deswita Dwi Syarifudin Syarifudin Tirtasari, Maidaturrizky Zainab Zainab Zainal Abidin Arief Zulfikar Ali As, Zulfikar Ali