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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Keteknikan Pertanian Jurnal Dinamika Penelitian Industri JURNAL PENGABDIAN KEPADA MASYARAKAT Seminar Nasional Lahan Suboptimal Bionatural: Jurnal Ilmiah Pendidikan Biologi Journal of Scientech Research and Development Journal of Community Service
Gatot Priyanto
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Agriculture, Biological Sciences & Forestry Arts Humanities Computer Science & IT Economics, Econometrics & Finance Education Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Social Sciences Other

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Effect of Coating Flour Proportion Based On Mocaf-Maizena And Frying Time On The Physical And Chemical Characteristics Of Fritter Hermanto, Hermanto; Muhammad Iqbal Aidil Fitri YR; Gatot Priyanto
Journal of Scientech Research and Development Vol 6 No 1 (2024): JSRD, June 2024
Publisher : Ikatan Dosen Menulis

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56670/jsrd.v6i1.400

Abstract

This research aims to determine the effect of the proportion of coating flour and the length of frying time on the physical and chemical characteristics of fritter. Factorial randomized block design was used on parameters fat content, moisture content, and texture with two factors (A is the proportion of coating flour with three levels (100% wheat flour; 40% mocaf : 60% cornstarch; 60% mocaf : 40% cornstarch; 80% mocaf: 20% cornstarch) and B was the frying time with three levels (2 minutes; 4 minutes; 6 minutes). Non-factorial randomized block design was used for the parameters of water holding capacity and oil holding capacity with one factor (the proportion of flour) that was repeated 4 times. The results showed that the treatment of the proportion of coated flour had a significant effect on texture, moisture content, fat content, water holding capacity and oil holding capacity, while the frying time treatment had a significant effect on texture, moisture content, and fat content. The interaction between the two factors were significantly affected the texture, moisture content, and fat content. The best treatment in this research was A1B3 (mocaf 40%: cornstarch 60%; frying 6 minutes) with texture value was 1253.13 gf, moisture content was 4.59%, and fat content was 66.40% based on De Garmo test.
PELATIHAN TEKNOLOGI PENGOLAHAN NANAS PADA UMKM DI KOTA PRABUMULIH Hermanto, Hermanto; Friska Syaiful; Triwardani Widowati; Gatot Priyanto; Merynda Indriyani Syafutri; Anny Yanuriati; Eka Lidiasari; Sugito, Sugito
Journal of Community Service Vol 6 No 1 (2024): JCS, June 2024
Publisher : Ikatan Dosen Menulis

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56670/jcs.v6i1.227

Abstract

Prabumulih merupakan salah satu kabupaten yang ada di Sumatera Selatan yang menjadi salah satu sentra penanaman nanas. Selain dikonsumsi segar, nanas Prabumulih diolah menjadi berbagai produk olahan seperti bolu nanas, lapis nanas, wajik nanas dan pangsit nanas. Pengolahan buah nanas menjadi berbagai produk olahan ini banyak dikelola oleh Usaha Mikro Kecil dan Menengah (UMKM). Adanya UMKM ini sangat membantu memanfaatkan buah nanas sehingga tidak banyak yang terbuang dan dapat meningkatkan nilai ekonomis buah nanas. Selain melakukan pembinaan untuk memperbaiki mutu produk dan pengembangan produk dalam kegiatan pengabdian ini juga akan diperkenalkan bentuk produk lainnya yang memanfaatkan buah nanas, antara lain adalah selai lembar nanas dan minuman infuse water nanas. Selain itu akan disosialisasikan juga produk saos cabai dengan penambahan nanas.
Co-Authors Agus Wijaya Amin Rejo Anny Yanuriati Basuni Hamzah Budi Santoso Eka Lidiasari Herawati Herawati Hermanto Hermanto Junaidi, Yulian Merynda Indriyani Syafutri Muhammad Iqbal Aidil Fitri YR Nairul Ulfa Putri Ahmy Nasruddin . Rahmaniar . Railia Karneta Reza Fahlevi Rindit Pambayun Sebayang, Nico Sriati Sriati Sugito - Syaiful, Friska Triwardani Widowati