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All Journal JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) Jurnal Sains dan Teknologi Pangan
Chatarina Lilis Suryani
Universitas Mercu Buana Yogyakarta
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Education Engineering Public Health Other

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Integration of Ornamental Plant Cultivation and Klanceng Bees in Lorejo Tourism Village Development Chatarina Lilis Suryani; FX Suwarta; Umul Aiman
JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) Vol 7 No 1 (2023): Jati Emas (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat)
Publisher : Dewan Pimpinan Daerah (DPD) Perkumpulan Dosen Indonesia Semesta (DIS) Jawa Timur

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36339/je.v7i1.712

Abstract

Lorejo region is the entrance to the Nanggulan Tourism village, so it is very strategic to develop into an alternative tourist destination. One potential development program is the decorative plant. During the pandemic covid 19, the demand for decoratives plants was high, but after the end of the pandemic declined, and the income of the farmers decreased. Because the types of decorative plants cultivated are seasonal, and their prices fluctuate. Orchids can be chosen for cultivation to make a stable price and the business of integration between the cultivation of honeybees with decorative plants. The purpose of the activity was to increase business continuity and income for decorative plant farmers in groups. Orchid cultivation training can increase the knowledge and skills of cultivating, caring for, and how to breed orchids. Beekeeping training can increase farmers' knowledge about how to propagate colonies, maintenance and care, and plant sources of bee food. Based on monitoring and evaluation, it seems clear that there are prospects for the sustainability of the ornamental plant and bee farming business, even though it has not increased income.
Physical, Chemical and Preference Levels of Cendol Substituted with Purple Yam Flour (Dioscorea alata L.) Siti Tamaroh; Chatarina Lilis Suryani; Devi Fitri Astuti Astuti
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.v8i2.8161

Abstract

Purple yam (Dioscorea alata L.) is a local food with many sources of antioxidants, so it becomes a staple food for the community. The addition of purple yam flour to the production of cendol is expected to help increase the selling value of cendol and also purple yam. This research aims to produce cendol with the addition of purple yam flour which has antioxidant activity and liked by the panelists. A completely randomized factorial design was used in this study using 2 factors, namely the treatment of variations in the length of cooking time and variations in the concentration of purple yam flour added, so that 9 treatment combinations were obtained, namely the addition of 10%, 20% and 30% purple yam flour with a cooking time of 10, 15 and 20 minutes. The results showed that there was an effect of cooking time and the addition of purple yam flour concentration had an effect on the chemical properties and preferences of cendol.The best cendol formulation was the addition of 30% purple yam flour and 20 minutes of cooking time. The selected purple yam cendol has nutritional value: ash content 0.082%, antioxidant content 15.55% RSA, phenol content 8.33 mg GAE/g db body and anthocyanin content 15.86 mg/100 g db. Cendol substituted for purple yam flour can ward off free radicals because it has a purple pigment derived from anthocyanin, an antioxidant.
KARAKTERISTIK PERMEN JELI KULIT BUAH MARKISA UNGU (Passiflora edulis L.) DENGAN PENAMBAHAN EKSTRAK DAUN STEVIA (Stevia rebaudiana) Ichlasia Ainul Fitri; Putri Lestiana Agustine; Chatarina Lilis Suryani
Jurnal Sains dan Teknologi Pangan Vol. 10 No. 2 (2025): Jurnal Sains dan Teknologi Pangan
Publisher : Jurusan Ilmu dan Teknologi Pangan Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63071/3rf7s452

Abstract

Kulit markisa ungu mengandung berbagai senyawa bermanfaat seperti pektin, serat, dan antioksidan. Pemanfaatan kulit markisa ungu dalam pembuatan permen jeli dapat menjadi solusi untuk mengurangi limbah sekaligus menciptakan produk pangan fungsional. Tujuan penelitian ini adalah untuk memperoleh permen jeli dengan variasi rasio bubur kulit dengan sari markisa ungu dan penambahan ekstrak daun stevia yang disukai panelis. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang disusun secara faktorial dengan 2 faktor. Faktor perlakuan yaitu rasio bubur kulit dengan sari markisa yaitu 130:20, 120:30 dan 110:40 b/v dan konsentrasi ekstrak daun stevia 10, 20 dan 30 ml. Data yang dihasilkan di analisis statistik menggunakan ANOVA dengan tingkat kepercayaan 95% dan jika terdapat beda nyata dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT) dengan tingkat signifikansi 0,05. Berdasarkan hasil penelitian formulasi permen jeli yang paling disukai dan memiliki aktivitas antioksidan dan kadar vitamin C paling tinggi yaitu permen jeli dengan variasi rasio bubur kulit dengan sari markisa (110:40 b/v) dan penambahan ekstrak daun stevia 10 ml dengan nilai tekstur 273,25 gF, L* 44,48, a* 2,64, b* 7,22, kadar air 62,68% bb, kadar abu 0,23% bk, aktivitas antioksidan 14,48%, kadar fenolik total 3,01 mg GAE/g bk, vitamin C 36,96 mg/100g, dan gula reduksi 3,68%.
Co-Authors Devi Fitri Astuti Astuti Fransiscus Xaverius Suwarta, Fransiscus Xaverius Ichlasia Ainul Fitri Putri Lestiana Agustine Siti Tamaroh Umul Aiman