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All Journal Jurnal Pangan dan Gizi Agrointek Cannarium (Jurnal Ilmu-ilmu Pertanian) Jurnal Pangan dan Agroindustri SC (Savana Cendana) : Jurnal Pertanian Konservasi Lahan Kering AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Dinamisia: Jurnal Pengabdian Kepada Masyarakat Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Jurnal Teknologi Pertanian Andalas Agroprimatech Abdimas Galuh : Jurnal Pengabdian Kepada Masyarakat G-Tech : Jurnal Teknologi Terapan Agrica: Journal of Sustainable Dryland Agriculture Spizaetus: Jurnal Biologi dan Pendidikan Biologi Jurnal Pengabdian kepada Masyarakat Nusantara Nusantara Hasana Journal Jurnal Altifani Penelitian dan Pengabdian kepada Masyarakat Jurnal Ilmiah Pangan Halal Jurnal Umum Pengabdian Masyarakat (JUPEMAS) Jakadimas
Hyldegardis Naisali
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Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Nursing Public Health Social Sciences Other

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Efektivitas Waktu Pengeringan Udara Alamiah terhadap Kualitas Lempuyang (Zingiber zerumbet) Menggunakan Tipe Pengeringan Batch Dryer Hyldegardis Naisali; Martha Kore; Maria Angelina Tuas
Savana Cendana Vol 7 No 02 (2022): Savana Cendana (SC) - April 2022
Publisher : Fakultas Pertanian, Universitas Timor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (850.653 KB) | DOI: 10.32938/sc.v7i01.1574

Abstract

This research was conducted from August to September 2021 at the Faculty of Agriculture, University of Timor and quality analysis at the Laboratory of Mathematics and Natural Sciences, Widya Mandira Catholic University, Kupang. The purpose of this study was to determine the effectiveness of natural air drying time on the quality of lempuyang (Zingiber Zerumbet) which was dried using a batch dryer, and to determine the content of flavonoid compounds and tannins in lempuyang using natural air drying. In this study, the total weight of lempuyang tuber slices was 60 kg which was obtained from Noepesu Village, West Miomaffo District, using a drying time of 5 hours, 10 hours and 15 hours. This study is an experimental study designed using a single factor Completely Randomized Design with drying time (A) treatment consisting of 3 levels, namely drying time of 5 hours (A1), 10 hours (A2) and 15 hours (A3) and repeated 2 times. so there are 6 treatment units. Drying was carried out with a thickness of 3 mm. The results showed that the drying time of lempuyang (Zingiber zerumbet) affected the levels of flavonoids and tannins contained in it. The optimum drying time is found at 5 hours of drying with a flavonoid content of 507.96 mg/g and a tannin content of 99.29 mg/g with a final moisture content of 9.19% ww. The best drying time is at 5 hours of drying where the highest flavonoid content is 507.96 mg/g.
Pelatihan Pembuatan Kipasta (Keripik Ampas Tahu) Sebagai Upaya Pemanfaatan Limbah Industri Masyarakat Desa Oelami Kecamatan Bikomi Selatan Elisabeth Korbafo; Hyldegardis Naisali; Bernadina Metboki
Jurnal Altifani Penelitian dan Pengabdian kepada Masyarakat Vol. 2 No. 6 (2022): November 2022 - Jurnal Altifani Penelitian dan Pengabdian kepada Masyarakat
Publisher : Indonesian Scientific Journal

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25008/altifani.v2i6.303

Abstract

Kegiatan Pengabdian dengan judul pelatihan pembuatan Kipasta (Keripik Ampas Tahu) sebagai Upaya Pemanfaatan Limbah Industri Masyarakat desa Oelami telah selesai dilaksanakan. pelaksanaan kegiatan ini dilakukan dalam 2 (Dua) tahap yakni sosialisasi kepada masyarakat tentang pemanfaatan limbah industry dari Pabrik Tahu., setelah sosialisasi Kegiatan dilanjutkan dengan demo langsung cara pengolahan ampas tahu menjadi Kipasta. Bahan baku yang digunakan dalam kegiatan ini adalah Limbah ampas tahu yang diolah menjadi cemilan yang memiliki nilai gizi. Melakukan evaluasi tentang hasil olahan limbah tahu. Hasil pengabdian ini mendapat respon positif dari masyarakat yang terlihat dari antusiasme peserta saat mendengarkan penyuluhan tentang pemanfaatan limbah tahu dan juga aktif dalam demo pembuatan Kipasta. Manfaat yang diperoleh dari kegiatan pengabdian ini adalah: 1. Meningkatakan pengetahuan dan memberikan informasi kepada masyarakat desa Oelami mengenai cara pengolahan Limbah Tahu yang mempunyai nilai ekonomi dan bergizi., 2. Bisa meningkatkan pendapatan ekonomi keluarga dari hasil olahan limbah Tahu.
KARAKTERISTIK SENSORI TEMPE KACANG TUNGGAK HITAM DAN TEMPE KEDELAI Hyldegardis Naisali; Siti Narsito Wulan
Jurnal Pangan dan Agroindustri Vol. 8 No. 1: January 2020
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2020.008.01.4

Abstract

Kacang tunggak hitam merupakan salah satu potensi lokal Pulau Timor-Nusa Tenggara Timur. Kacang ini biasanya di masak bersama  jagung bose sebagai makanan khas Nusa Tenggara Timur dengan waktu memasak yang lama sehingga mengurangi kandungan gizi. Jumlah kandungan gizi kacang tunggak setara dengan kedelai tetapi kacang tungggak memiliki kandungan protein yang rendah. Tempe adalah hasil fermentasi biji kedelai oleh Rhizopus sp. Yang berbentuk padatan, beraroma khas dan berwarna putih serta murah dan mudah dijangkau oleh seluruh lapisan masyarakat. Penelitian ini bertujuan untuk mengetahui tingkat penerimaan konsumen terhadap tempe kacnag tunggak hitam dibandingkan dengan tempe kedelai. Metode yang digunakanan adalah metode skala hedonik 1-5 (tidak suka-sangat suka) dengan atribut sensori warna, arima, tekstur da rasa. Hasil uji sensori menunjukkan panelis lebih suka tempe kedelai (SBT) dibandingkan tempe kacang tunggak hitam (KNT). Kata kunci: Kacang tunggak hitam, Perbandingan, Tempe
A Systematic Literatur Review: Exploring the Rich Heritage of Indonesian Cuisine through the Versatile Peanut Ingredient Nur Agustin Mardiana; Hyldegardis Naisali
G-Tech: Jurnal Teknologi Terapan Vol 7 No 4 (2023): G-Tech, Vol. 7 No. 4 Oktober 2023
Publisher : Universitas Islam Raden Rahmat, Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33379/gtech.v7i4.3165

Abstract

Peanuts are widely used in Indonesian cuisine as a source of protein and vital fats, and they provide an exceptional nutritional profile that meets the needs of the country's diet. Peanuts, or "kacang tanah," in Indonesia, immerse an important place in Indonesia's traditional dishes. This study mapped the geographical distribution of 85 different varieties of peanuts used in Indonesian cuisine. This review also documents recent developments in the Indonesian peanut dishes, presenting a pioneering culinary profile that enriches national and international culinary databases. This comprehensive review not only explores the method and background of the study but also sheds light on the historical, cultural, and regional aspects of Indonesian culinary heritage thus serve as an invaluable resource for scholars and researchers in fields such as food science, ethnographic culinary science, gastronomy and cultural studies.
Local Legumes from Dry Land of East Nusa Tenggara: Diversity, Nutritional Composition, and Their Use in Society – A Literature Study Hyldegardis Naisali; Jatmiko Eko Witoyo; Panggulu Ahmad Ramadhani Utoro
JITIPARI Vol 8 No 2 (2023)
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jitipari.v8i2.9054

Abstract

East Nusa Tenggara (ENT) is a province in Indonesia with diverse flora, including the diversity of local legumes. It has been extensively explored and reported in various scientific publications, especially the types of legumes, their nutritional composition, and their uses in local communities. However, few literature studies still comprehensively review the types of legumes, their nutritional composition, and their utilization in the local community of ENT. So, this literature review aims to briefly review the diversity, chemical composition, and use of local legumes from the dry lands of ENT. Various studies reported that Glycine max, Arachis hypogaea, Vigna radiata (L.) R. Wilczek, Cajanus cajan, Vigna unguiculata, Phaseolus lunatus, Vigna umbellata, Lablab purpureus (L.) Sweet, Mucuna pruriens (L.) DC, Phaseolus vulgaris L, Psopocarpus tetragonolobus (L.) DC, and Pueraria montana var. lobata (Willd.) Sanjappa & Pradeep nuts are commonly found in the ENT region, either cultivated by the local community or grown wild. Generally, local legumes in ENT have a relatively complete nutritional composition, which varies depending on the type of bean. The ENT's local people use local beans as a mixture of rice/corn and function as sources of protein. Future research is needed to explore the functional characteristics of each ENT local bean. In addition, it is necessary to develop formulations and other food products to utilize ENT's local legumes to diversify legume-based local food.
Kajian Pustaka Karakteristik Fisiko-Kimia Jagung dari Nusa Tenggara Timur, dan Produk Turunan Tradisionalnya Hyldegardis Naisali; Jatmiko Eko Witoyo; Panggulu Ahmad Ramadhani Utoro; Nelsy Dian Permatasari
AGRICA Vol. 16 No. 2 (2023): December
Publisher : Agriculture Faculty of Flores University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37478/agr.v16i2.3006

Abstract

Corn is a carbohydrate-based food source in the East Nusa Tenggara (ENT) region and is the second staple food after rice. Corn has been a hereditary food ingredient in the ENT region from generation to generation with various local names. However, comprehensive literature studies discussing productivity, diversity, physicochemical characteristics, and traditional corn derivative products from ENT are still rare and limited. The purpose of writing this article is to review corn from ENT by emphasizing aspects of productivity, variety, physicochemical characteristics, and its traditional derivative products from various scientific sources. Literature studies showed that ENT's estimated corn production in 2021 is 750,166 tons from the three cultivated types: local, superior free-range, and hybrid. ENT's local corn has a variety of physical diversity, especially regarding grain color. Regarding chemical characteristics, ENT's local corn has a relatively complete nutritional and mineral content and is suitable for food. The local people of ENT have many traditional derivative products from corn with a total of >10 types of food, which are still sustainable from generation to generation and are processed simply with maintaining local wisdom. One famous traditional and ethnic food from ENT is "Jagung bose".
Review Keragaman dan Metode Pengolahan Umbi-Umbian Lokal Nusa Tenggara Timur Hyldegardis Naisali; Panggulu Ahmad Ramadhani Utoro; Jatmiko Eko Witoyo
Jurnal Pangan dan Gizi Vol 13, No 2 (2023): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.13.2.2023.1-17

Abstract

East Nusa Tenggara (ENT) is one of Indonesia's regions with a dry climate with low annual rainfall and a diversity of local tuber flora biodiversity, which has been communicated in various scientific publications. However, information on the diversity and utilization of local tubers is still partial in certain areas in ENT. This article aims to briefly review the diversity and use of local ENT tubers by local communities. The method used in preparing this article is the study of literature from various scientific journals and books related to local tubers. Several studies reported that Manihot esculenta and Ipomoea batatas are local tubers widely cultivated in almost all areas of ENT. Colocasia esculenta, Solanum tuberosum, Canna edulis, Dioscorea esculenta, Dioscorea bulbifera, and Amorphophallus muelleri Blume are local tubers which have begun to be cultivated in a limited manner in several areas in ENT. Apart from that, many wild minor tubers are found around yards and forests in almost all areas of ENT, such as Dioscorea alata, Amorphophallus paeoniifolius, and Dioscorea hispida. Local tubers, both cultivated and growing wild in ENT, function as an alternative source of carbohydrates during the lean season. The method of processing local tubers by the oENT's people into food is still straightforward and traditional: boiling, burning, and frying or processing them into tuber flour.
The Effect of Yeast Dose and Fermentation Time on the Quality of Virgin Coconut Oil (VCO) Delfrida Karlani Nahak; MM Endah Mulat Satmalawati; Hyldegardis Naisali
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 12, No 4 (2023): December 2023
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v12i4.988-996

Abstract

Coconut are tropical plants and can be easily found in Indonesia. Virgin Coconut Oil (VCO) is one of the products produced from coconut beans. VCO is processed using fermentation techniques to maintain its quality and purity. This study aimed to determine the effect of yeast dosage and fermentation time on VCO yield, water content, and free fatty acids. Yeast dosage and fermentation time were the two treatment factors used in this study with a factorial Completely Randomized Design (CRD). To assess the impact of each treatment, the data was analyzed by using ANOVA with the significance level of 95%, followed using the Zeleny method analysis to find the best treatment condition. The oil found in this study was in compliance with SNI 7381:2008 and Asian Pacific Coconut Community (APCC) standards. The effect of yeast dose and fermentation period on oil yield, water content, and free fatty acid content in VCO was significant at α = 0.05. The results of the analysis showed that the best treatment condition was found at a yeast rate of 10 g and a fermentation time of 20 h. This treatment resulted about 15.67% oil yield with 0.2% moisture content and 0.2% free fatty acids.  Keywords: Virgin coconut oil; yeast; time; yield; free fatty acid
ANALISIS SIFAT ORGANOLEPTIK SAMBAL “LU’AT” KHAS PULAU TIMOR Hyldegardis Naisali; Deseriana Bria
Nusantara Hasana Journal Vol. 2 No. 7 (2022): Nusantara Hasana Journal, December 2022
Publisher : Yayasan Nusantara Hasana Berdikari

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Sambal lu'at is a special chili sauce for the people of Timor Island and is a chili sauce that is prepared traditionally. This chili sauce is usually served as a complementary food for big events or for household consumption. The materials used varied, so the researchers in this study added lime and a combination of treatments to get good quality and be acceptable to consumers. The method used in this study was a 2-factor Completely Randomized Design (CRD), factor I salt concentration (G), G1 = 5%, G2 = 10% and factor 2 fermentation time (F), F1 = 0 days, F2 =3 days, F3=7 days. Furthermore, organoleptic tests were carried out to obtain the best treatment using attributes (color, aroma, taste and texture). The main objective of the study in this article is to determine the panelist's level of preference on a hedonic scale of 1-5 (dislike-very like) with sensory attributes of color, aroma, taste and texture. The results showed that the salt concentration of 5% and the fermentation time of 0 days had the highest value, namely 4.53 (likes).
Penguatan Usaha Krupuk Singkong Atau Ubi Kayu (Manihot Utillisima) Matoneng, Ody Wolfrit; Falo, Marsianus; Naisali, Hyldegardis
Jurnal Umum Pengabdian Masyarakat Vol 2 No 4 (2023): Jurnal Umum Pengabdian Masyarakat
Publisher : Yayasan Pendidikan Cahaya Budaya Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58290/jupemas.v2i4.178

Abstract

Kecamatan Miomaffo Barat, yang didominasi oleh para petani, menghadapi tantangan dalam mengembangkan usaha ekonomi keluarga. Meskipun memiliki sumber daya alam yang melimpah, industri kecil di wilayah ini belum berkembang. Hal ini mengindikasikan bahwa Usaha Mikro, Kecil, dan Menengah (UMKM) masih belum tumbuh di wilayah ini, mungkin disebabkan oleh kurangnya kreativitas dalam mengelola bidang ekonomi. Namun, ada peluang bisnis yang belum tergarap, seperti produksi krupuk singkong atau ubi kayu. Kelompok Wanita Tani (KWT) Oelnasi Desa Sallu, sebagai Mitra, telah memulai usaha pengolahan umbi-umbian, terutama singkong, menjadi krupuk sejak 2019. Dengan dukungan yang tepat, KWT ini dapat menghasilkan produk krupuk yang ekonomis dan berkualitas, meningkatkan perekonomian keluarga, dan memenuhi kebutuhan pelanggan. Untuk mengatasi tantangan ini, solusi yang diusulkan adalah memberikan peralatan modern untuk produksi krupuk dan pelatihan dalam berwirausaha krupuk singkong atau ubi kayu. Pelatihan teknik budidaya yang berbasis teknologi modern dan pemeliharaan tanaman singkong akan diberikan. Tujuan utamanya adalah meningkatkan perekonomian dan pengetahuan kedua kelompok tani tersebut, serta mendukung pengembangan UMKM di Kecamatan Miomaffo Barat.
Co-Authors Agustin Mardiana, Nur Alvianto, Dikianur Asa, Mario Kanisius Bernadina Metboki Bria, Deseriana Delfrida Karlani Nahak Eduardus Y. Neonbeni Hamaisa, Atika Hoar, Serlinda Maria Jatmiko Eko Witoyo Jefrianus Nino Kadha, Faustinus Kia, Kristoforus Wilson Kolo, Bernadinus Korbafo, Elisabeth Kristina Irnasari Naikofi Lake, Yoneta Maria Magdalena Endah Mulat Satmalawati Marsianus Falo Martha Kore Matoneng, Ody Wolfrit Maulana, Achmad Subchiandi Nahak, Delfrida Karlani Natalia Desy Djata Ndua Nelsy Dian Permatasari Neonbeni , Eduardus Yosef Nitbani, Siprianus Panggulu Ahmad Ramadhani Utoro Pareira, Magdalena Sunarty Silla, Misail Epainetus Sipayung, Boanerges Putra Siti Narsito Wulan Tahun, Susana Kristina Talan, Veronika Sofia Jaquelin Tobing*, Wilda Lumban Tuas, Maria Angelina Usolin, Valentina Yeremias Binsasi