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All Journal AGRICOLA Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) at-tamkin: Jurnal Pengabdian kepada Masyarakat
Encik Eko Rifkowaty, Encik Eko
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Agriculture, Biological Sciences & Forestry Engineering Social Sciences Veterinary Other

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FUNGSIONAL BEVERAGES INSTANT GINGER POWDER (Zingiber officinale rosc)WITH THE ADDITION OF BULBULUS EXTRACT VARIATION (Eleutherine Americana Merr) AS NATURAL DYES Rifkowaty, Encik Eko
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 4, No 4 (2015): Special Edition
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (245.24 KB)

Abstract

Antioxidant is a good compound for health because it scavenges free radicals in the body. The addition of bulbulus extract is expected to increase the antioxidant activity of the instant ginger powder. This study aimed to determine the effect of variation bulbulus extract addition on moisture content, reducing sugar, and antioxidant activity, as well as  preferency of instant ginger powder. Research was conducted using Completely Randomized Design (CRD) consisting of single factor with three (3) repeatitions. Organoleptic test was peformed on three attributes: namely color, taste, and texture. Result showed that the addition of bulbulus extract, Based on Anava and LSD test of the moisture content and reduction sugar, every treatment was significantly different. However, teh treatment did not  significant affect on the antioxidan activity. GC-MS analysis, enriched with bulbulus extract show that instant gnger powder it is assumed that the variation of of bulbulus extract addition bubulus extract contain important  of compounds such as eleuthherol (88,79 %), gingerol (1,18 %)and zingiberene( 10,03 %). Organoleptic test demonstrate that the addition of consumerKeywords: instant ginger powder, bulbulus extract, antioxidant, preferensi
Uji hedonik abon sukun (Artocarpus altilis) dengan campuran kerang ale-ale (Metetrix sp) Jumiar, Alfath Desita; Rifkowaty, Encik Eko; Sahid, Abdul
AGRICOLA Vol 14 No 2 (2024): AGRICOLA
Publisher : Universitas Musamus, Merauke, Papua

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35724/ag.v14i2.6300

Abstract

Shredded is a type of processed dry food product with a distinctive shape made from meat that is boiled, cut, seasoned, fried and then pressed. This study aims to find out the level of preference of panelists for ale-ale breadfruit shredded products based on color, aroma, taste and texture parameters. This study is an experimental research by making shredded breadfruit mixed with ale-ale with 100% breadfruit treatment as a control, 75% breadfruit mixed with 25% ale-ale as treatment I, breadfruit 50% mixed with 50% ale-ale as treatment II. The acceptance rate of panelists for ale-ale breadfruit shredded products used a hedonic test with taste, aroma, color and texture parameters, with a measurement scale from 1 to 9. The panelists were 30 people who were not trained. Data analysis uses analysis of variance (ANOVA) and continues with the Duncan test if there are differences. Based on the research, shredded fish with 75% breadfruit treatment and 25% ale-ale obtained a better acceptance value, namely 6 based on taste parameters, and texture with an acceptance value of 7.03. Shredded fish with 100% breadfruit treatment obtained a better acceptance score of 6.8 based on color parameters. Meanwhile, the aroma parameters of the third shredded treatment obtained a neutral acceptance value.
PELATIHAN PEMBUATAN BROWNIES DARI TEPUNG MOCAF BAGI KELOMPOK PKK DESA MULIA KERTA KABUPATEN KETAPANG Verawati, Nenengsih; Selvianti, Isye; Aida, Nur; Rifkowaty, Encik Eko
at-tamkin: Jurnal Pengabdian kepada Masyarakat Vol. 6 No. 2 (2023): At-Tamkin - Jurnal Pengabdian Kepada Masyarakat
Publisher : Universitas Islam Raden Rahmat Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33379/attamkin.v6i2.3591

Abstract

Desa Mulia Kerta merupakan salah satu desa yang terdapat di Kecamatan Benua Kayong Kabupaten Ketapang. Desa Mulia Baru memiliki potensi hasil pertanian yang tinggi terutama tanaman singkong yang belum banyak dilakukan pengolahan terutama dalam bidang pangan terhadap singkong yang dihasilkan. Oleh karena itu perlu adanya suatu upaya untuk memberikan keterampilan serta semangat kepada masyarakat agar dapat mengembangkan beberapa hasil pertanian terutama singkong menjadi tepung mocaf, kemudian tepung mocak tersebut dapat dimanfaatkan menjadi beberapa produk pangan salah satunya brownies. Tujuan kegiatan Pengabdian kepada Masyarakat ini adalah meningkatkan keterampilan masyarakat dalam mengolah singkong menjadi tepung mocaf, dan brownies, kemudian memberikan motivasi berwirausaha dan memberikan informasi kepada kelompok PKK tentang pengolahan singkong menjadi tepung mocaf dan brownies. Metode Pendekatan yang dapat membantu dalam menyelesaikan masalah yang terjadi yaitu dengan melakukan metode transfer teknologi (Ipteks) dan kewirausahaan sehingga dapat dihasilkan produk bernilai guna tinggi. Kegiatan ini meliputi beberapa tahap yaitu tahap persiapan, pelaksanaan dan monitoring. Target luaran pada kegiatan ini adalah tepung mocaf dan brownies. Hasil kegiatan Pengabdian kepada Masyarakat, berlangsung dengan baik, hal tersebut dapat dilihat pada hari pertama kegiatan yaitu penyampaian materi semua aktif dan sangat antusias. Kegiatan yang dilakukan meliputi pembuatan tepung mocaf dan brownies mocaf.
Co-Authors Abdul Sahid, Abdul Jumiar, Alfath Desita Nur Aida, Nur Selvianti, Isye Verawati, Nenengsih