Garuda - Garba Rujukan Digital

Effect of Adding Lemongrass Stalks on Characteristics of Herbal Drink Lemongrass - Palm Sugar as a Functional Food Putra, I Gede Arie Mahendra; Luh Putu Wrasiati; Yuarini, Dewa Ayu Anom
Journal Akademik Universitas Swiss German Vol. 4 No. 2 (Feb 2023)
Publisher : Swiss German University & Perhimpunan Penggiat Pangan Fungsional dan Nutrasetikal Indonesia (P3FNI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33555/jffn.v4i2.102

Palm sugar is a product made from the sap of lontar tree flowers. Palmira Indonesia has started to develop palm sugar products in the form of powder and drinks. The addition of lemongrass stalks can be used as an alternative to improve product characteristics. This study aims to determine the effect of adding lemongrass stalks and to obtain the sensory characteristics of the lemongrass palm sugar herbal drink. This research was conducted using a completely randomized experimental design with the proportion of lemongrass stalks (0%, 5%, 10%, 15%, 20%, and 25%). The data were analyzed by analysis of variance. If significant, then proceed with Duncan's Multiple Range Test. The results showed the addition of lemongrass had a very significant effect on the scoring test of taste attributes, significantly on the hedonic test of the taste attributes and not significantly on the hedonic test of the color attribute, total acceptance, and the scoring test of the color attribute. The best treatment that can be used to make a lemongrass-sugar palm herbal drink is a 10% addition of lemongrass stalks. The panelist's acceptance of the treatment was liked for taste, color, and total acceptance attributes with the taste scoring criteria being balanced brown sugar and lemongrass and color scoring criteria being red. This treatment was also containing an antioxidant activity was 69.64% with an IC50 was 694.50 ppm, a total dissolved solid was 0.52 Brix, and a color characteristic of L* 26.9, a* 23.16, and b* 37.1 with red oxide criteria.

Characteristics of Takokak (Solanum torvum Sw.) Leaves Herbal Tea Based on Drying Temperature I Gede Arie Mahendra Putra; Putu Julyantika Nica Dewi; Dewa Ayu Anom Yuarini; Muhammad Eriansyah Al Hakim; Ida Bagus Gede Mahatmananda
International Journal on Food, Agriculture and Natural Resources Vol 5, No 1 (2024): IJ-FANRes
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v5i1.299

Pokak plant, also known as takokak or prickly nightshade (Solanum torvum Sw.), belongs to the Solanaceae family. The part of the plant commonly utilized was its leaves. Takokak leaves contained numerous bioactive components that can be developed into one of the functional foods, such as herbal tea. One crucial aspect in the herbal tea-making process is the drying temperature. The aimed of this research was to investigate the effect of drying temperature variations on the characteristics of takokak leaves herbal tea and to determined the optimal temperature that can yield the best characteristics of takokak leaf herbal tea. Parameters observed in this study included total phenols, total flavonoids, total tannins, vitamin C, antioxidant activity, and sensory properties comprising hedonic tests on color, taste, aroma, and overall acceptances. Data obtained were analyzed using analysis of variance (ANOVA), and if there was a significant effect of treatment on the results (P<0.05), it would be followed by the Tukey test. The results showed that variations in drying temperature significantly affected the values of total phenols, tannins, flavonoids, vitamin C, antioxidant activity, and sensory properties regarding color, aroma, taste, and overall acceptances of takokak leaf herbal tea. The best treatment was obtained at a drying temperature of 40°C with total phenol content of 31.58 mg GAE/g, total tannin content of 0.79 mg TAE/g, total flavonoid content of 14.23 mg QE/g, total vitamin C content of 7.92 mg AAE/g, antioxidant activity of 84.26%, and sensory properties for color, aroma, taste, and overall acceptances respectively were 5.73 (like), 5.27 (slightly like), 3.77 (neutral), and 3.91 (neutral).

Characteristics of Ice Cream Innovation Based On Soy Whey and Dragon Fruit Peel Puree and Its Potential as a Functional Food Putra, I Gede Arie Mahendra; Wangsaputri, Gabrielle Thasya; Putri, Maria Rosary Mayaranti; Sutisna, Arlin Ramadhan
Journal Akademik Universitas Swiss German Vol 6. No. 1 (Aug 2024)
Publisher : Swiss German University & Perhimpunan Penggiat Pangan Fungsional dan Nutrasetikal Indonesia (P3FNI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33555/jffn.v6i1.161

Soy whey is a byproduct derived from tofu production processes. The development of soy whey ice cream could be an innovative product with excellent functional properties. However, the color it produces wasn’t quite as appealing, hence the addition of natural coloring is necessary such as dragon peel fruit. The aimed of this research was to develop soy wey and dragon fruit peel puree, into a functional ice cream product. The research design used Completely Randomized Design (CRD) with five concentration comparisons of soy whey and dragon fruit peel puree i.e. 90:10, 70:30, 50:50, 30:70, and 10:90. Observed parameters include sensory evaluation, overrun, melting time and colors values of L*, a*, and b* as well as antioxidant activity and phenolic total. Data analysis was conducted using ANOVA and followed by the Duncan test of significance (P<0.05). The best treatment used is T5 with the 10:90 ratio. The panelists' acceptance of the treatment were color attribute (slightly liked) resulting in a flirt red color characteristic, aroma attribute (neutral), taste attribute (slightly liked), texture attribute (slightly liked), and overall acceptances (slightly liked). This treatment contains antioxidant activity of 51,84% and 108,83 mg/100 gr of phenolic content. Furthermore, this treatment also produced an ice cream with overrun value of 43.59%, melting time of 38.67 minutes, and the L*, a*, and b* colors values of 41.5; 38.9; and 5.1 with the “flirt red” as a color characteristic.

PENERAPAN TEKNOLOGI PENGOLAHAN TALAS KIMPUL MENJADI MIE INSTAN SEHAT Putra, I.G.A.M.; Wiadnyani, A.A.I.S.; Putra, I.N.K.
Buletin Udayana Mengabdi Vol 23 No 5 (2024): Buletin Udayana Mengabdi
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/BUM.2024.v23.i05.p03

Sanda Village is one of the villages located in Pupuan District, Tabanan Regency. The potential of this village is cocoyam and it has not been cultivated optimally. Cocoyam in Sanda Village has promising potential but has not been utilized optimally. The purpose of this community service is to synergize between the Women Farmer Group (KWT) and the Family Welfare Development Group (PKK) in Sanda Village and provide education, especially about the diversification of cocoyam flour processing into healthy instant noodles rich in fiber and antioxidants so that it can be used as an alternative in develop the potential of community in entrepreneurship. This service method is training and mentoring in terms of processing cocoyam into products with economic value accompanied by good packaging and labeling. The results achieved from this community service activity are the creation of food product innovations in the form of healthy instant noodles rich in fiber and antioxidants. Keywords: Processing, Cocoyam, Healthy Noodles, Sanda,Tabanan

PENERAPAN TEKNOLOGI PENGOLAHAN TALAS KIMPUL MENJADI MIE INSTAN SEHAT Putra, I.G.A.M.; Wiadnyani, A.A.I.S.; Putra, I.N.K.
Buletin Udayana Mengabdi Vol 23 No 5 (2024): Buletin Udayana Mengabdi
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/BUM.2024.v23.i05.p03

Sanda Village is one of the villages located in Pupuan District, Tabanan Regency. The potential of this village is cocoyam and it has not been cultivated optimally. Cocoyam in Sanda Village has promising potential but has not been utilized optimally. The purpose of this community service is to synergize between the Women Farmer Group (KWT) and the Family Welfare Development Group (PKK) in Sanda Village and provide education, especially about the diversification of cocoyam flour processing into healthy instant noodles rich in fiber and antioxidants so that it can be used as an alternative in develop the potential of community in entrepreneurship. This service method is training and mentoring in terms of processing cocoyam into products with economic value accompanied by good packaging and labeling. The results achieved from this community service activity are the creation of food product innovations in the form of healthy instant noodles rich in fiber and antioxidants. Keywords: Processing, Cocoyam, Healthy Noodles, Sanda,Tabanan

INOVASI PENGOLAHAN HASIL PERTANIAN KAPULAGA MENJADI ES KRIM KAPULAGA Putra, I.G.A.M.; Widarta, I.W.R.; Putri, N.W.C.W.S.; Savitri, A.A.A.; Miranda, S.A.; Permatasari, I.G.A.F.
Buletin Udayana Mengabdi Vol 23 No 5 (2024): Buletin Udayana Mengabdi
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/BUM.2024.v23.i05.p04

Manukaya Village is located in the Tampaksiring District, Gianyar Regency. The potential of this village has not been optimally developed, especially in the field of processing agricultural products. One of the agricultural products that can be utilized more optimally in Manukaya Village is cardamom (Amomum compactum Soland). Cardamom is one of the spice plants produced by Indonesia which is also an export commodity. The purpose of this community service is to educate the public by increasing the potential of cardamom in Manukaya Village, Tampaksiring District, Gianyar Regency into processed cardamom ice cream food products. This service method is lectures and direct training to the community in Manukaya Village which is held at Wantilan Tribhuwana, Tatag Banjar, Manukaya Village, Tampaksiring District, Gianyar Regency. The results achieved from this community service activity were that the Manukaya village community was able to process cardamom into cardamom ice cream which was named Manukaya's Cardice (Cardamom Ice). Keywords: cardamom, innovation, ice cream, manukaya, gianyar

INOVASI PENGOLAHAN HASIL PERTANIAN KAPULAGA MENJADI ES KRIM KAPULAGA Putra, I.G.A.M.; Widarta, I.W.R.; Putri, N.W.C.W.S.; Savitri, A.A.A.; Miranda, S.A.; Permatasari, I.G.A.F.
Buletin Udayana Mengabdi Vol 23 No 5 (2024): Buletin Udayana Mengabdi
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/BUM.2024.v23.i05.p04

Manukaya Village is located in the Tampaksiring District, Gianyar Regency. The potential of this village has not been optimally developed, especially in the field of processing agricultural products. One of the agricultural products that can be utilized more optimally in Manukaya Village is cardamom (Amomum compactum Soland). Cardamom is one of the spice plants produced by Indonesia which is also an export commodity. The purpose of this community service is to educate the public by increasing the potential of cardamom in Manukaya Village, Tampaksiring District, Gianyar Regency into processed cardamom ice cream food products. This service method is lectures and direct training to the community in Manukaya Village which is held at Wantilan Tribhuwana, Tatag Banjar, Manukaya Village, Tampaksiring District, Gianyar Regency. The results achieved from this community service activity were that the Manukaya village community was able to process cardamom into cardamom ice cream which was named Manukaya's Cardice (Cardamom Ice). Keywords: cardamom, innovation, ice cream, manukaya, gianyar

Characteristics of Crispy Brownies from Diversified Arrowroot Starch and Black Soldier Fly Larvae (BSFL) Flour and its Potential as a Snack Food for Stunting Dewi, I Gusti Agung Bulan Mutiara; Putra, I Gede Arie Mahendra
International Journal on Food, Agriculture and Natural Resources Vol 5, No 4 (2024): IJ-FANRES
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v5i4.394

Stunting is a condition regarding malnutrition, especially in children, which can cause a child to experience slow growth, decreased muscle mass, and weight loss. Protein is one of the important nutrients consumed by children so as not to cause stunting. High protein consumption is the most appropriate step to improve nutrition in stunted children. One of the ingredients high in protein content is Black Soldier Fly Larvae (BSFL) flour. This study aims to determine the characteristics of crispy brownies resulting from the diversification of arrowroot starch and BSFL flour and its potential as a snack for stunted patients. The design used in this study was a Randomized Group Design with treatment of the ratio of arrowroot starch and BSFL flour consisting of five treatment levels, namely (50:5), (50:10), (50:15), (50:20), and (50:25). The parameters observed were sensory characteristics and the best treatment followed by testing protein content, moisture content, ash content, fat content, carbohydrate content and energy. The results showed that the best treatment of sensory characteristics was obtained in the treatment of the ratio of arrowroot starch and BSFL flour (50:10) with sensory properties of color attributes 4.44 (like), aroma 3.94 (somewhat like), texture 4.38 (like), taste 4.19 (like), and overall acceptance 4.38 (like) with water content 1.37%, ash content 1.95%, protein content 8.04%, fat content 21.48%, carbohydrates 67.16%, and energy 494.14 Kcal. The developed diversified crispy brownie product also has the potential as a distraction food for stunting sufferers. It is expected to be a development in utilising local food ingredients combined with insects to support food security in Indonesia.

The Potency of Teter Leaf Herbal Tea as a Functional Beverage Based on Drying Time Putra, I Gede Arie Mahendra; Dewi, Putu Julyantika Nica; Dewi, I Gusti Agung Bulan Mutiara; Devani, Made Dita Dewi; Wahyuniari, Ida Ayu Tisna; Saraswati, I Gusti Ayu Krisma Widya
International Journal on Food, Agriculture and Natural Resources Vol 6, No 1 (2025): IJ-FANRES
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v6i1.471

The teter plant is an herbal plant cultivated in Taro Village, rich in bioactive components with various health benefits, especially in its leaves. Taro villagers process teter leaves into a product called ‘loloh’ don teter. However, this product has the disadvantage of a short shelf life and is less desirable to the general public. As a solution, teter leaves can be processed into herbal tea. One important aspect in making herbal tea is the drying time. This study aimed to determine the effect of drying time on the Teter Leaf Herbal Tea characteristics and to obtained the appropriate drying time in making Teter Leaf Herbal Tea and its potential as a functional beverage. A Completely Randomized Design (CRD) was used with the treatment of drying time at 4 levels (12; 18; 24; and 30 hours at 50oC). The results showed that the drying time had a significant effect on the characteristics of Teter Leaf Herbal Tea. A drying time of 24 hours was the right time to produced herbal tea with a yield of 20.74%, moisture content of 7.21%, total phenols 40.71 mg GAE/g, total flavonoids 28.76 mg QE/g, total tannins 0.80 mg TAE/g, vitamin C 8.13 mg AAE/g, and antioxidant activity of 85.55%. Teter leaf has the potential to be developed into functional beverage.

Karakteristik Loloh Daun Teter (Solanum erianthum D.Don) Berkarbonasi dengan Penambahan Flavor Lemon dan Jahe Merah Sebagai Minuman Fungsional Ery, Ni Kadek; Putra, I Gede Arie Mahendra; Kenari, Ni Ketut Ratnamaya Sutra; Putri, Safa Reska; Sutisna, Arlin Ramadhan
Pro Food Vol. 11 No. 1 (2025): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v11i1.507

Loloh merupakan minuman tradisional khas Bali yang terbuat dari campuran beberapa tanaman herbal. Salah satunya yaitu loloh daun teter dari Desa Taro, Gianyar. Cita rasanya yang pahit dan aromanya kurang menarik membuat minuman ini kurang diminati konsumen. Inovasi dilakukan dengan penambahan flavor lemon dan jahe untuk meningkatkan citarasa dan daya terima produk. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan jenis flavor terhadap karakteristik sensori loloh daun teter serta mengetahui jenis flavor yang tepat untuk menghasilkan karakteristik sensori loloh daun teter yang paling disukai. Metode penelitian menerapkan Rancangan Acak Lengkap dengan perlakuan terdiri dari: loloh daun teter kontrol (tanpa perlakuan), loloh daun teter berkarbonasi (tanpa penambahan flavor), loloh daun teter berkarbonasi dengan 5% flavor lemon, loloh daun teter berkarbonasi dengan 5% flavor jahe merah, dan loloh daun teter karbonasi dengan kombinasi 2,5% flavor jahe merah dan 2,5% lemon. Variabel yang diamati dalam penelitian ini adalah karakteristik sensori (warna, rasa, aroma dan penerimaan keseluruhan). Setelah itu dilakukan pengujian warna, pH, total padatan terlarut, total fenol dan aktivitas antioksidan pada perlakuan terbaik berdasarkan karakteristik sensori. Hasil penelitian menunjukkan karakteristik sensori terbaik diperoleh pada loloh daun teter karbonasi dengan kombinasi penambahan 2,5 % jahe merah dan 2,5% lemon dengan karakteristik warna dan aroma biasa, rasa dan penerimaan keseluruhan agak disukai. Karakteristik warna L* 37,3; a* -4,5; b* 22,0pH 6, total padatan terlarut 13,3, total fenol 2,51 mg/100g, dan aktivitas antioksidan 42,14% yang berpotensi dikembangkan sebagai minuman fungsional.

Title

Found 21 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 21 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 21 Documents
Search