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All Journal Indonesian Food and Nutrition Progress SEMAR (Jurnal Ilmu Pengetahuan, Teknologi, dan Seni bagi Masyarakat) SENAPAS
Brigitta Laksmi Paramita
Universitas Atma Jaya Yogyakarta
Agriculture, Biological Sciences & Forestry Humanities Economics, Econometrics & Finance Education Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Social Sciences Other

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Physicochemical Properties and Sensory Evaluation of Wheat-Mocaf-Based Dried Noodles Enriched with Catfish Bone Flour (Clarias sp.) Brigitta Laksmi Paramita; Latif Sahubawa; Susana Endah Ratnawati
Indonesian Food and Nutrition Progress Vol 18, No 2 (2021)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.68032

Abstract

Fishbone is one of industrial waste that can be used as a calcium source. This study aims to find out the use of catfish bone flour as a calcium source in dried noodles, its effects on physicochemical and sensory evaluation of dried noodles, and the contribution of calcium-enriched dried noodles to the Indonesian Recommended Dietary Allowance (RDA) of calcium. The physicochemical properties (moisture, ash, protein, fat, carbohydrate, calcium, phosphor, water absorption, cooking loss, and extensibility) and sensory evaluation of dried noodles enriched with catfish bone flour in several variations (0%, 2%, 4%, 6%, 8%, and 10%) were investigated. Catfish bone flour significantly increased protein, fat, calcium, and phosphor content yet significantly decreased the moisture content, cooking loss, extensibility, and consumer acceptance (appearance and taste) of dried noodles. Dried noodles enriched with catfish bone flour had a calcium-phosphor ratio of 1:2 to 2:1. Dried noodles with the catfish bone flour level of 2% seemed to be the most efficient formulation with the Indonesian RDA contribution of 45.8% in serving size of 70g.
Penyuluhan dan Pelatihan Pemanfaatan Tempe Koro Pedang dalam Produk Egg Roll di Pulutan, Wonosari, Gunung Kidul Brigitta Laksmi Paramita; Franciscus Sinung Pranata; LM Ekawati Purwijantiningsih; Yuliana Reni Swasti; Leonie Margaretha Widya Pangestika
SEMAR (Jurnal Ilmu Pengetahuan, Teknologi, dan Seni bagi Masyarakat) Vol 12, No 1 (2023): Mei
Publisher : LPPM UNS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/semar.v12i1.60752

Abstract

Desa Pulutan, Wonosari merupakan salah satu desa penghasil kacang koro pedang. Namun, olahan koro pedang saat ini hanya sebatas diolah menjadi tempe. Pengembangan produk tempe yang dinilai memiliki manfaat gizi yang tinggi pun masih terbatas sehingga diperlukan pengetahuan terkait pengembangan produk tempe menjadi produk yang lebih komersial dan memiliki nilai jual yang tinggi. Egg roll merupakan salah satu produk yang digemari masyarakat. Pemanfaatan tempe koro pedang pada produk egg roll dapat meningkatkan nilai jualnya. Pengetahuan terkait dengan pemanfaatan tempe koro pedang menjadi egg roll sangat diperlukan untuk memperluas pemanfaatan tempe koro pedang dan untuk pengembangan usaha tempe koro pedang. Kegiatan penyuluhan dan pelatihan dipilih dalam pengabdian ini agar peserta tidak hanya mendapatkan pengetahuan namun juga skill dalam mengolah tempe koro pedang menjadi produk egg roll. Hasil uji Wilcoxon Signed Rank (p<0,05) menunjukkan adanya peningkatan yang signifikan pada frekuensi jawaban benar pre-test dan post-test yang mengindikasikan adanya peningkatan pengetahuan peserta terkait pemanfaatan tempe koro pedang pada produk egg roll. Peningkatan skill peserta dalam mengolah produk egg roll berbasis tempe koro pedang juga dibuktikan dengan produk egg roll tempe koro pedang yang sudah dikomersialisasikan dan bermanfaat untuk pengembangan UKM. Kata kunci: Tempe koro pedang; egg roll; penyuluhan; pelatihan.
Pelatihan Pembuatan Cookies dan Mie Kering Tempe Koro Pedang dan Penyuluhan Label Pangan di Pulutan Brigitta Laksmi Paramita; Benediktus Yudo Leksono; Venansius Galih Perkasa Putra
Seminar Nasional Penelitian dan Abdimas Vol 2 No 1 (2024): Juni
Publisher : Lembaga Penelitian dan Pengabdian pada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24002/senapas.v2i1.9263

Abstract

Kampung Mengger has been known as the area with a high number of jack bean production. Jack bean tempeh has been developed to enhance the functional benefits. However, the innovation and quality enhancement of jack bean tempeh-based products are still needed by means of products training and knowledge sharing about food labels. Jack bean tempeh-based products which are going to be delivered are dried noodles and cookies. This activity aims to deliver the knowledge and skill to society regarding jack bean tempeh-based products, dried noodles and cookies as well as food labels. This activity was carried out for series such as products training (dried noodles and cookies), knowledge sharing about food labels, food nutrition composition analysis, and food label design which has been attended by 15 participants. Participants directly committed the process of dried noodles and cookies making and food label design was used in product’s packaging. By means of this activity, participants obtained the knowledge and skill for jack bean tempeh-based products (dried noodles and cookies) as well as food labels for enterprise and product quality improvement.
Co-Authors Benediktus Yudo Leksono Fransiscus Sinung Pranata Latif Sahubawa Leonie Margaretha Widya Pangestika Purwijantiningsih , Ekawati Susana Endah Ratnawati Venansius Galih Perkasa Putra Yuliana Reni Swasti