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All Journal Jurnal Teknosains Pangan Caraka Tani: Journal of Sustainable Agriculture Journal of Dedicators Community Jurnal Teknologi Hasil Pertanian
Bambang Sigit Amanto, Bambang Sigit
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Agriculture, Biological Sciences & Forestry Arts Humanities Education Public Health Social Sciences Other

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PENGARUH PERLAKUAN PENDAHULUAN DAN SUHU PENGERINGAN TERHADAP SIFAT FISIK, KIMIA, DAN SENSORI TEPUNG BIJI NANGKA (Artocarpus heterophyllus) Kusumawati, Desti Dwi; Amanto, Bambang Sigit; Aji Muhammad, Dimas Rahadian
Jurnal Teknosains Pangan Vol 1, No 1: Oktober 2012
Publisher : Jurnal Teknosains Pangan

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Abstract

Biji nangka merupakan sumber karbohidrat, protein dan energi, sehingga dapat dimanfaatkan sebagai bahan pangan yang potensial. Tujuan penelitian ini untuk mengetahui bagaimana pengaruh pengaruh perlakuan pendahuluan dan suhu pengeringan terhadap sifat fisik, kimia, dan sensori tepung biji nangka. Tahapan pembuatan tepung biji nangka ini yaitu pengupasan kulit, pengirisan, perendaman, blanching (tanpa blanching, blanching, dan blanching dengan penambahan Na-metabisulfit 2000 ppm selama 10 menit), pengeringan (600C, 700C, dan 800C) selama 2,5 jam. Selanjutnya biji nangka kering digiling hingga ukuran 80 mesh. Hasil penelitian menunjukkan bahwa nilai tertinggi bulk density dan derajat putih, terdapat pada blanching dengan natrium metabisulfit. Pengaruh tanpa blanching, memberikan butiran granula yang besar dibandingkan dengan blanching. Untuk parameter sensori warna, aroma, dan tekstur, perlakuan pada blanching dengan natrium metabisulfit, dinilai paling baik dibandingkan yang lain. Semakin tinggi suhu pengeringan maka akan menghasilkan bulk density, dan derajat putih semakin rendah. Pada suhu yang rendah, bentuk granula lebih kompak dibandingkan dengan suhu yang lebih tinggi. Untuk parameter sensori warna dan aroma, suhu700C merupakan suhu yang paling baik dibandingkan yang lain. Kata kunci: biji nangka, blanching, suhu pengeringan, natrium metabisulfit
FORMULASI DAN EVALUASI SIFAT SENSORIS DAN FISIKOKIMIA PRODUK FLAKES KOMPOSIT BERBAHAN DASAR TEPUNG TAPIOKA, TEPUNG KACANG MERAH (Phaseolus vulgaris L.) DAN TEPUNG KONJAC (Amorphophallus oncophillus) Rakhmawati, Novia; Amanto, Bambang Sigit; Praseptiangga, Danar
Jurnal Teknosains Pangan Vol 3, No 1: Januari 2014
Publisher : Jurnal Teknosains Pangan

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Abstract

Tujuan dari penelitian ini adalah untuk mengetahui formulasi dan evaluasi sifat sensoris dan fisikokimia produk flakes kompos it. Penelitian ini menggunakan Rancangan Acak Lengkap dengan satu faktor berupa variasi formula yaitu dari tepung tapioka, tepung kacang merah, dan tepung konjac. Hasil penelitian yang diperoleh yaitu pada analisis karakteristik fisik seperti uji daya patah 1,59 N - 2,19 N dan uji penyerapan air mulai dari 117% - 171,28%.  Analisis kimia seperti kadar air 3,50% - 4,85%, kadar abu 3,73% - 4,86%, kadar protein 13,48% - 16,84%, kadar lemak 4,17% - 6,45%, kadar karbohidrat 71,83% - 77,66% dan kadar serat pangan 2,75% - 4,97%. Analisis uji sensoris pada parameter warna 2,07-4,07, aroma 2,13-4,00, rasa 2,17-4,03, kerenyahan 2,07-4,07 and overall 2,03-4,10. Kata kunci: Flakes, Komposit, Tapioka, Kacang Merah (Phaseolus vulgaris L.), Konjac (Amorphophallus oncophillus)
PENGARUH PENAMBAHAN GULA DAN SUHU PENYAJIAN TERHADAP NILAI GISI MINUMAN TEH HIJAU (Camellia sinensis L.) Andriani, Martina; Amanto, Bambang Sigit; Gandes, Gandes
Jurnal Teknologi Hasil Pertanian Vol 5, No 1 (2012)
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (509.263 KB) | DOI: 10.20961/jthp.v0i0.13542

Abstract

Teh hijau merupakan salah satu produk teh yang banyak dikonsumsi masyarakat karena banyakmengandung senyawa polifenol yang termasuk kelompok flavanoida seperti katekin (tanin). Sifat katekin teh iniberhubungan erat dengan pembentukan warna, rasa dan aroma teh yang diseduh. Seringkali masyarakatmenambahkan gula dalam mengkonsumsi teh. Jenis gula yang digunakan biasanya adalah gula pasir, gula aren,gula batu. Cara mengkonsumsi minuman teh juga berbeda-beda. Kadang-kadang teh disajikan dalam suhudingin (es teh), terkadang suhu kamar ataupun dalam kondisi panas. Akibatnya senyawa flavanoid mudahberikatan dengan molekul gula dan jumlahnya dapat bervariasi tergantung suhu dan cara ekstraksinya.Penelitian ini bertujuan untuk mengetahui perubahan yang terjadi pada nilai gisi minuman teh hijau yangdinyatakan sebagai : kadar total fenol, kadar tanin dan aktivitas antioksidan dengan penambahan gula serta suhupenyajian. Jenis gula yang digunakan adalah gula pasir, gula aren dan gula batu dengan konsentrasi 0%; 2,5%;5%; 7,5%; 10%; 12,5% dan 15% dan suhu penyajian adalah: 100C ( es teh), 280C ( suhu kamar) dan 650C (tehpanas). Kesimpulan dari penelitian ini adalah bahwa semakin banyak konsentrasi gula yang digunakan dalampembuatan minuman teh hijau maka kadar total fenol, kadar tanin dan aktivitas antioksidan semakin menurun.Penurunan kadar total fenol, kadar tanin dan aktivitas antioksidan terbesar terdapat pada minuman teh hijaudengan penambahan gula pasir, sedangkan penurunan terkecil terdapat pada minuman teh hijau yang ditambahdengan gula aren. Penurunan kadar total fenol, kadar tanin dan aktivitas antioksidan terbesar terdapat padaminuman teh hijau yang disiajikan pada suhu 650C, sedangkan penurunan terkecil terdapat pada minuman tehhijau yang disajikan pada suhu 280C. Suhu penyajian 280C tanpa penambahan gula merupakan kondisi yangoptimal untuk mempertahankan komponen polifenol teh yang terlarut.
Pengaruh Kemasan dan Susunan terhadap Sifat Fisik Buah Mangga Golek selama Transportasi Amanto, Bambang Sigit
Caraka Tani: Journal of Sustainable Agriculture Vol 19, No 1 (2004): March
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2515.168 KB) | DOI: 10.20961/carakatani.v19i1.20444

Abstract

Packaging has been designed for degrade of vibration and presser that to create broken and injury during transportation. The broken and injury fruit impact respiration process and to be continued. Mango fruit that injury impact respiration process. The aims of research was to study of physic characteristic of mango fruit “golek’’ to kind of packaging and setting in the packaging during transportation. The result of research was (1) There isn’t really impact to very really impact at the treatment of the fruit sstting to change colour, hardness and removal weight in packaging during transportation, (2) There isn’t really impact to very really impact at the treatment of kind of packaging to change colour and removal weight during transportation, (3) Packaging that been made from bamboo (basket) giving a the best of value was compared the others packaging to hardness of mango fruit during transportation.
Studi Pengeringan Cabe dengan menggunakan Bath Drayer Bertenaga Listrik Amanto, Bambang Sigit
Caraka Tani: Journal of Sustainable Agriculture Vol 20, No 1 (2005): March
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2488.902 KB) | DOI: 10.20961/carakatani.v20i1.20480

Abstract

Aims of this study is determine performance of drying chile that use electric  energy. Type of dryer is bath dryer. Using of this study can be help farmers for to solve their problems in post harvest. This study use material and tools like (1) a set bath dryer with electric energy, (2) thermometer, (3) hygrometer, (4) oven, (5) balance, (6) chile and (7) others tool. The parameters in the study are temperatur (influence, material, dryer, out of material), relative humidity (influence, out of material), moisture content during drying with time intervals one hours and drying times. Depand on this experiment and discusions, can be conclusions that drying methode and making of dryer is easy, material for make dryer is easy to colect. Quality of final product is good, drying efficience is 22,36%, and final moisture content 7% dry base (drying time is 14 hours).
Meningkatan Sarana Usaha Pengelolaan Sampah Plastik- Bank Sampah Sapujagad Kabupaten Magetan astirin, okid parama; Hadi, Syamsul; Suryanto, Suryanto; Amanto, Bambang Sigit; Nugraha, Setya
Journal of Dedicators Community Vol 8, No 1 (2024)
Publisher : Universitas Islam Nahdlatul Ulama Jepara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34001/jdc.v8i1.5512

Abstract

Waste both organic waste and inorganic waste is one of the threats and serious problems being faced in urban areas in Magetan. Milang Asri landfill (TPA) Magetan has experienced overload capacity conditions. The active role of the community in the form of Waste Bank and KSM (Community Self Help Group) in managing 3 R waste (Temporary waste disposal site) is needed to reduce the volume of waste piled up in Milangasri landfill. One alternative to solving the waste problem is to join the program of the Magetan "Sapu Jagad" Waste Bank, which was established in 2015. According to the Regulation of the Minister of Environment of the Republic of Indonesia Number 13 of 2012, a waste bank is a place for sorting and collecting waste that can be recycled and or reused to have economic value. The waste collected has been realized by the Sapu Jagad waste bank manager into various products of economic value: including bags, wallets, tables and chairs, crafts etc. Sapu Jagad Waste Bank also organizes education and training to convert waste into various products of economic value. Another activity is to campaign about the importance of the 3R principle (reuse, reduce, and recycle) both to the general public and to schools. Sapu Jagad Waste Bank plays an active role in waste processing, especially non-organic waste. The processed waste products from the Sapu Jagad waste bank have begun to be marketed online. The output of the activities that have been produced is that the waste bank has carried out the process of recording waste managed by the waste bank, waste bank funds and operational bookkeeping has been carried out using a simple program on the computer provided by the implementing team. The recording of sales of waste products into handicrafts and chairs and tables has improved. Production Process Aspects: The process of storing plastic water packaging and plastic packaging waste has been pressed using a plastic press machine that was also invested in the waste bank. The storage of plastic waste has become very space-efficient. Business Management Aspects: All aspects of business management, waste bank financial records, waste craft business records, canteen business, and waste bank training are still done manually. The expected output of the activity is a wider raw material storage and marketing process supported by adequate raw materials will be achieved. Mandatory output in the form of publication of the Journal of Community Service, mass media news published in online dailies and videos of activities uploaded on Youtube
Co-Authors Danar Praseptiangga Desti Dwi Kusumawati, Desti Dwi Dimas Rahadian Aji Muhammad, Dimas Rahadian Aji Gandes, Gandes Martina Andriani Novia Rakhmawati, Novia Okid Parama Astirin Setya Nugraha Suryanto Suryanto Syamsul Hadi