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All Journal Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Jurnal Pengabdian Masyarakat Teknik Food ScienTech Journal
Rahmawati Rahmawati
Sahid University
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Engineering Immunology & microbiology

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PENINGKATAN KUALITAS TEPUNG TALAS KIMPUL MELALUI FERMENTASI DI KECAMATAN KEDAWUNG KABUPATEN SRAGEN – JAWA TENGAH Rahmawati Rahmawati; Diny Agustini Sandrasari
Jurnal Pengabdian Masyarakat Teknik Vol 5, No 1 (2022): Jurnal Pengabdian Masyarakat Teknik (JPMT)
Publisher : Fakultas Teknik Universitas Muhammadiyah Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24853/jpmt.5.1.1-8

Abstract

Kegiatan abdimas dilakukan di lokasi mitra Ibu Herawati, pemilik RH Keripik yang bertempat di Desa Sendang Mulyo RT 26, Desa Bendungan Kec. Kedawung, Kabupaten Sragen – Jawa Tengah. Ibu Herawati mempunyai masalah yaitu (1) tidak bisa memproduksi tepung talas kimpul saat musim hujan karena proses penjemuran menggunakan sinar matahari; (2) tepung yang dihasilkan berwarna putih kecoklatan; dan (3) ada konsumen yang berasa gatal saat mengonsumsi produk dari tepung yang dihasilkan. Kegiatan bertujuan meningkatkan kualitas tepung talas kimpul yang diproduksi oleh mitra melalui proses fermentasi dan penggunaan alat pengering, agar tepung yang dihasilkan lebih putih dan lebih halus granulanya serta tidak gatal saat dikonsumsi. Metode yang digunakan adalah ceramah, tanya jawab, dan praktik. Untuk memfasilitasi proses pengeringan mitra, tim abdimas memberikan peralatan-peralatan kepada mitra. Hasil abdimas menunjukkan bahwa (1) pengetahuan mitra meningkat sebanyak 62,5%; (2) produk tepung yang dihasilkan berwarna lebih putih dan (3) granulanya lebih halus dibandingkan dengan tepung yang dikeringkan dengan sinar matahari. Selain itu, (4) pemanfaatan tepung hasil praktik menjadi kue moci menghasilkan kue moci yang tidak berasa gatal. Hasil ini menunjukkan bahwa kegiatan abdimas sangat bermanfaat bagi mitra. Selain itu kegiatan ini mendapat dukungan dari kepala dinas tenaga kerja kabupaten Sragen yang ditandai dengan hadirnya bapak kepala dinas ke lokasi mitra saat kegiatan abdimas berlangsung dan diberitakannya kegiatan ini pada media massa elekronik www.solopost.com.
Physical Characteristics of Local Light-Brown Waxy Sorghum with Varying Levels of Polishing Rahmawati Rahmawati; Shanti Pujilestari; Julfi Restu Amelia
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 12, No 3 (2023): September 2023
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v12i3.632-640

Abstract

Sorghum contains a high level of tannins and is known to be anti-nutritional and give rise to an astringent flavour, so polishing is needed. This study aimed to characterize local light-brown waxy sorghum from Lamongan due to varying levels of polishing. An experimental procedure with five replications was used. The results showed that the weight of 1000 grains, seed volume, bulk density, and true density one-time polishing was 20.3109±0.3606 g, 0.016±0.000 ml, 0.755±0.015 g/ml, and 1.70±0.02 g/ml, respectively, whereas the two-time polishing was 12.6072±0.6172 g, 0.010±0.000 ml, 0.843±0,011 g/ml, and 1.67±0,02 g/ml, respectively. The sorghum seed size after one-time polishing was length 4.64±0,23 mm, width 2.98±0,17 mm, height 2.38±0,08 mm, and sphericity 69.04%, whereas after two-time polishing it was 2.90±0.12 mm, 2.89±0.09 mm, 1.84±0.11 mm, and 85.82%, respectively. More polishing resulted in a decrease in 1000 seed weight, hardness, volume, porosity, and true density of sorghum. The results also revealed that sorghum was red after one-time polishing and yellow-red after two-time polishing. Tannin content was 8971.59±42.87 mg/L and 915.88±11.64 mg/L, respectively for one-time and two-time polishing. Light-brown waxy sorghum from Lamongan should be polished two-time to be developed into flour and instant sorghum rice. Keywords: Lamongan, Light-Brown Waxy Sorghum, Polishing, Physical characteristics, Tannins
Characterization of Arabica and Robusta Powder Coffee From Gayo and Toraja Regions Due To Different Brewing Techniques Rahmawati Rahmawati; Ahmad Suganti
Food ScienTech Journal Vol 8, No 1 (2026)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v8i1.36331

Abstract

The increase in coffee consumers is marked by the growing number of coffee shops. The quality of the best taste of brewed coffee is influenced by the roasting process and brewing technique. The purpose of the study was to determine the taste of coffee based on different types of coffee and brewing techniques. The study used a two-factor sub sampling group randomized design. Factor 1 was coffee type (Gayo arabica, Toraja arabica, Gayo robusta and Toraja robusta), and factor 2 was coffee brewing technique (tubruk and V60). The data obtained were analyzed by ANOVA test using SPSS Version 22. The test was followed by DMRT test (α = 0.05) if it had a significant effect. The results showed that coffee types with different brewing techniques affected total soluble solids, acidity, antioxidant activity, total phenols and organoleptic. The best sample was Toraja robusta coffee type with V60 brewing technique. The resulting quality characteristics are total dissolved solids value of 1.86±0.05 °Brix, pH value of 6.47±0.002, IC50 value of 59.45±0.14 ppm, total phenol value of 1681.38± 8.42 mg/kg GAE, brown color (4.8±1.08) which was slightly preferred (4.8±0.91), strong aroma (5.1± 0.89) which was preferred (5.0± 1.03), non acidic taste (3.9± 0.88), bitter taste (5.5±0.81) which was preferred (5.0±1.11) and caffeine content of 1.41%.
Co-Authors Ahmad Suganti Diny A Sandrasari, Diny A Julfi Restu Amelia, Julfi Restu Shanti Pujilestari, Shanti