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All Journal Agrivet: Jurnal Ilmu-ilmu Pertanian dan Peternakan Journal of Food and Agricultural Product Jati Emas (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat)
Yuli Perwita Sari
Universitas Mercu Buana Yogyakarta
Agriculture, Biological Sciences & Forestry Economics, Econometrics & Finance Engineering Public Health Social Sciences

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Karakteristik Fisik, Kimia dan Kesukaan Katte Tong Mocaf-Terigu dengan Penambahan Bubuk Kunir Putih (Curcuma mangga Val.) dan Baking Powder Nur Aisyah; Dwiyati Pujimulyani; Yuli Perwita Sari
Journal of Food and Agricultural Product Vol 3, No 1 (2023): JFAP
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v3i1.3610

Abstract

Mocaf flour is a local food source that can be substituted in katte tong as a functional food. The addition of white saffron powder (Curcuma mangga Val.) which has high antioxidant activity is believed to be able to ward off free radicals. This study aims to produce katte tong mocaf products that contain antioxidant activity with variations in the addition of white saffron powder and baking powder and determine the effect on the physical, chemical, and level of liking of katte tong. This study used a 2-factorial completely randomized design (CRD), namely variations in the addition of 5, 10, and 15% white saffron powder and 1, 1.5, and 2 g of baking powder. The data obtained were tested statistically with Univariate Analysis of Variance (ANOVA), if there was a significant difference, it was tested with Duncan Multiple Range Test (DMRT) ɑ=0.05. The results showed that variations in the addition of white saffron powder and baking powder had a significant effect on the characteristics of physical, chemical, and level of liking of the resulting mocaf katte tong. Katte tong mocaf with the addition of 10% white saffron powder and 2% baking powder is a katte tong that is favored by panelists. The results of the analysis of the selected mocaf katte tong had a moisture content of 2.70%bb, protein 8.35%bb, antioxidant activity of the DPPH method 35.12%RSA, antioxidant activity of the FRAP method 6.53% mg E Ferro/g, and total phenols 14.02 mg GAE/g. Keywords: white saffron, antioxidant activity, baking powder, katte tong
Kualitas kimia susu Kambing Sapera (Saanen Peranakan Etawah) di Wayang Dairy Farm, Kabupaten Bandung Ajat Sudrajat; Yuli Perwita Sari; Raden Febrianto Christi; Asep Rahmat Khaerudin
Agrivet : Jurnal Ilmu-Ilmu Pertanian dan Peternakan (Journal of Agricultural Sciences and Veteriner) Vol. 11 No. 1 (2023): Juni
Publisher : Fakultas Pertanian Universitas Majalengka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31949/agrivet.v11i1.6152

Abstract

Research on the chemical quality of Sapera goat milk at Wayang Dairy Farm Bandung Regency has been carried out. This study aimed to determine and examine the chemical quality of fresh milk in the dairy company Wayang Dairy Farm. This research was conducted in May-June 2023 at Wayang Dairy Farm, Pangalengan District, Bandung, Laboratory of Nutrition and Animal Product Technology, Faculty of Agroindustry, Universitas Mercu Buana Yogyakarta and Food Technology and Agricultural Products test laboratory, Faculty of Agricultural Technology, Universitas Gadjah Mada. The research method used a survey method and tested the chemical quality of fresh milk from the morning milking of 10 Sapera goats. The observed parameters of the chemical quality of fresh milk are protein content, fat and specific gravity of milk. The collected test result data is then tabulated and averaged using MS. Office Excel and analyzed descriptively. The results showed that the chemical quality of fresh milk on average had a protein content of 4.71%, fat of 6.70%, and specific gravity of 1.3139 g/ml. It was concluded that the chemical quality of fresh milk at Wayang Dairy Farm is very good and in accordance with the Indonesian national standard (SNI) 2011.
Karakteristik Fisik, Kimia dan Kesukaan Katte Tong Mocaf-Terigu dengan Penambahan Bubuk Kunir Putih (Curcuma mangga Val.) dan Baking Powder Nur Aisyah; Dwiyati Pujimulyani; Yuli Perwita Sari
Journal of Food and Agricultural Product Vol. 3 No. 1 (2023): JFAP
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v3i1.3610

Abstract

Mocaf flour is a local food source that can be substituted in katte tong as a functional food. The addition of white saffron powder (Curcuma mangga Val.) which has high antioxidant activity is believed to be able to ward off free radicals. This study aims to produce katte tong mocaf products that contain antioxidant activity with variations in the addition of white saffron powder and baking powder and determine the effect on the physical, chemical, and level of liking of katte tong. This study used a 2-factorial completely randomized design (CRD), namely variations in the addition of 5, 10, and 15% white saffron powder and 1, 1.5, and 2 g of baking powder. The data obtained were tested statistically with Univariate Analysis of Variance (ANOVA), if there was a significant difference, it was tested with Duncan Multiple Range Test (DMRT) ?=0.05. The results showed that variations in the addition of white saffron powder and baking powder had a significant effect on the characteristics of physical, chemical, and level of liking of the resulting mocaf katte tong. Katte tong mocaf with the addition of 10% white saffron powder and 2% baking powder is a katte tong that is favored by panelists. The results of the analysis of the selected mocaf katte tong had a moisture content of 2.70%bb, protein 8.35%bb, antioxidant activity of the DPPH method 35.12%RSA, antioxidant activity of the FRAP method 6.53% mg E Ferro/g, and total phenols 14.02 mg GAE/g. Keywords: white saffron, antioxidant activity, baking powder, katte tong
Application of Coffee Flavor in Making Cookies with Uwi Flour Substitution at Pondok Rumah Sajada Sleman Yogyakarta: Aplikasi Flavor Kopi pada Pembuatan Cookies dengan Substitusi Tepung Uwi di Pondok Rumah Sajada Sleman Yogyakarta Siti Tamaroh; Yuli Perwita Sari; Tyastuti Purwani
JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) Vol. 8 No. 1 (2024): Jati Emas (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat)
Publisher : DPD Jatim Perkumpulan Dosen Indonesia Semesta

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Arabica coffee milling is one of the business units run at Pondok Rumah Sajada Sleman, Yogyakarta. Its use is still limited to selling ground coffee products or as an ingredient in coffee drinks at local drink shops. Therefore, the potential of this coffee needs to be developed more widely and have a selling value like cookie products. Cookies are a food product that is very familiar to the public. The light texture, flavors, and aromas that can be developed in various ways make the trend of cookie consumption even more attractive. On the other hand, students in Islamic boarding schools need to be equipped with knowledge related to food product processing, which can later become a provision for their future independence. In this service activity, socialization, and the practice of applying coffee flavor to making cookies with the substitution of purple uwi flour have been carried out at the cottage. Apart from utilizing the existing potential of ground coffee, coffee can increase consumers' attraction to cookies. The activity method is carried out using lecture techniques, which are equipped with the distribution of posters to each student and the practice of making cookies together. The boarding school administrators and students appreciated the positivity of this activity. This activity can be further developed by making other low-calorie cookies and business management training for students.
Co-Authors Ajat Sudrajat Asep Rahmat Khaerudin Dwiyati Pujimulyani Nur Aisyah Raden Febrianto Christi Siti Tamaroh Tyastuti Purwani