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All Journal Jurnal Sains dan Teknologi Pangan WISDOM : Jurnal Pengabdian Kepada Masyarakat Wisdom
RH Fitri Faradilla
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Agriculture, Biological Sciences & Forestry Other

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EFEKTIVITAS ENKAPSULAT KUNYIT PUTIH (Curcuma zedoaria) DENGAN PERLAKUAN PERBANDINGAN MALTODEKSTRIN DAN KARAGENAN SEBAGAI PENYALUT Sri Endang Lestari Ningsih; RH Fitri Faradilla; Sri Rejeki
Jurnal Sains dan Teknologi Pangan Vol 8, No 2 (2023): 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: 10.33772/jstp.v8i2.41449

Abstract

ABSTRACT The purpose of this study was to determine the effect of the comparison of maltodextrin and carrageenan as a coating on the organoleptic properties, solubility, water content and antioxidant activity of white turmeric (Curcuma zedoaria) encapsulate. The research method used a completely randomized design (CRD) consisting of 5 treatments MK1 (10 g maltodextrin: 0 g carrageenan), MK2 (9.75 g maltodextrin: 0.25 g carrageenan), MK3 (9.5 g maltodextrin: 0.5 g carrageenan), MK4 (9.25 g maltodextrin : 0.75 g carrageenan), MK5 (9 g maltodextrin : 1 g carrageenan). Data were analyzed using Analysis of Variance (ANOVA) if significantly different then continued with Duncan Multiple Range Test (DMRT) with 95% confidence level (α = 0.05). The results showed that the treatment was selected based on organoleptic tests, water content and solubility by giving points with a value of 5 (best) to 1 (least good). Based on the results of ranking/calculation of the highest total value found in the MK3 treatment with an average rating of 4.17 (golden yellow), aroma 1.60 (slightly turmeric-scented), taste 4.75 (not bitter) and 8.51% water content, solubility of coarse powder. 94.26%, fine powder solubility 95.98%, and antioxidant activity (IC50) for control (without encapsulation) of 1064.06 ppm and MK3 treatment was 850.14 ppm. Keywords: Encapsulation, Carrageenan, White turmeric, Maltodextrin ABSTRAK Tujuan penelitian ini untuk mengetahui pengaruh perbandingan maltodekstrin dan karagenan sebagai penyalut terhadap sifat organoleptik, kelarutan, kadar air dan aktivitas antioksidan enkapsulat kunyit putih (Curcuma zedoaria). Metode penelitian menggunakan Rancangan Acak Lengkap (RAL) terdiri dari 5 perlakuan MK1 (10 g maltodekstrin : 0 g karagenan), MK2 (9,75 g maltodekstrin : 0,25 g karagenan), MK3 (9,5 g maltodekstrin : 0,5 g karagenan), MK4 (9,25 g maltodekstrin : 0,75 g karagenan), MK5 (9 g maltodekstrin : 1 g karagenan). Data dianalisis menggunakan Analysis of Varian (ANOVA) jika berbeda nyata maka dilanjutkan dengan uji Duncan Multiple Range Test (DMRT) dengan taraf kepercayaan 95% (α = 0,05). Hasil penelitian menunjukkan bahwa perlakuan terpilih berdasarkan uji organoleptik, kadar air dan kelarutan dengan cara memberikan poin dengan nilai 5 (paling baik) sampai 1 (paling kurang baik). Berdasarkan hasil perangkingan/ perhitungan nilai total tertinggi terdapat pada perlakuan MK3 dengan rerata penilaian terhadap warna 4,17 (kuning keemasan), aroma 1,60 (agak beraroma kunyit), rasa 4,75 (tidak pahit) dan kadar air 8,51%, kelarutan serbuk kasar 94,26%, kelarutan serbuk halus 95,98%, dan aktivitas antioksidan (IC50) untuk Kontrol (tanpa enkapsulasi) sebesar 1064,06 ppm dan perlakuan MK3 sebesar 850,14 ppm Kata kunci: Enkapsulasi, Karagenan, Kunyit putih, Maltodekstri
IMPROVING THE COMMUNITY ECONOMY THROUGH TECHNOLOGY OF PROCESSING MORINGA LEAVES: PENINGKATAN EKONOMI MASYARAKAT MELALUITEKNOLOGI OLAHAN DAUN KELOR Baihaqi; Rianse, Muhammad Iqbal Kusumabaka; Sri Rejeki; Mariani L; RH Fitri Faradilla; Ilian Elvira; Aprita, Ika Rezvani; Sri Agustina
WISDOM : Jurnal Pengabdian Kepada Masyarakat Wisdom Vol. 2 No. 1 (2025): JPKM WISDOM 3, 2025
Publisher : PT. ROCE WISDOM ACEH

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.71275/wisdom.v2i1.81

Abstract

Improving community welfare is the main focus of community service programs, one of which is through the use of Moringa oleifera leaves which are rich in nutrients and have high economic potential. This research was conducted in Labulo Village, Wakorumba District, North Buton Regency, where the majority of the population depends on the agricultural sector. Even though the potential of Moringa leaves is great, public knowledge about its processing is still limited. Therefore, counseling and training regarding Moringa leaf processing technology is very important. This activity aims to provide understanding and skills to the public in processing Moringa leaves into high-value products, such as Moringa leaf powder and Moringa tea. The methods used include material preparation, outreach, practical training, as well as introduction to marketing and product packaging aspects. The evaluation results showed an increase in community knowledge from 45% in the pre-test to 85% in the post-test, and 85% of participants felt confident to continue processing independently. This activity not only has a positive impact on increasing knowledge and skills but also opens up new business opportunities that can increase people's income and welfare. With this program, it is hoped that the community can utilize the potential of the Moringa plant optimally and make it a sustainable source of income. The sustainability of this program needs to be supported by mentoring and monitoring activities to ensure further business development.
Co-Authors Elvira, Ilian Ika Rezvani Aprita Mariani L Muhammad Iqbal Kusumabaka Rianse Sri Agustina Sri Endang Lestari Ningsih Sri Rejeki Sri Rejeki