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All Journal Jurnal Sains dan Teknologi Pangan Journal of Community Service and Empowerment
Wijayanti, Harwi
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Agriculture, Biological Sciences & Forestry Social Sciences Other

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PENILAIAN TEKSTUR DAN TINGKAT KESUKAAN KASTENGEL DENGAN SUBSTITUSI TEPUNG GARUT (Maranta arundinacea) Rahmadewi, Yunda Maymanah; Wijayanti, Harwi; Nurrochmah, Shinta
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 | Full PDF (663.956 KB) | DOI: 10.33772/jstp.v8i2.32096

Abstract

The purpose of this study was to determine the effect of arrowroot flour substitution on the degree of friability, hardness, and stickiness of kastengel as well as the preference level of color, taste, aroma, texture, and overall preference of kastengel. This study used a completely randomized design (CRD). Substitution in this study was arrowroot flour as much as 5 levels, namely K0 (0% arrowroot flour: 100% flour), K1 (25% arrowroot flour: 75% flour), K2 (50% arrowroot flour: 50% flour), K3 (50% arrowroot flour 75% arrowroot: 25% flour, and K4 (100% arrowroot flour: 0% flour). Data were analyzed using analysis of variance, the results of organoleptic assessment which had a significant effect on the observed variables, followed by the Least Significant Difference (LSD) test at 95% confidence level (α = 0.05). Substitution of arrowroot flour as a substitute for wheat with different amounts in kastengel products results in different texture assessments for the parameters of crumbness, hardness, and stickiness. Substitution of flour with arrowroot flour had a significant effect on the color of the chestnut but did not have a significant effect on the aroma, taste, texture and overall preference. Arrowroot flour substitution of 25% (K1) gave the highest level of preference for color, taste, and overall preference. Meanwhile, the highest average preference rating for the aroma attribute was seen in the kastengel without substitution (K0) and the texture attribute in the kastengel without flour (K4).
Training on making lemuru fish into healthy snacks to support stunting reduction Rahmadewi, Yunda Maymanah; Wijayanti, Harwi; Lukviana, Dwi Lestari
Journal of Community Service and Empowerment Vol. 5 No. 2 (2024): August
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/jcse.v5i2.33014

Abstract

Indonesia, the country in Asia with the highest stunting rate (ranked fifth), has a program to accelerate reducing the number of cases with Banyuwangi Regency being one of the pilot projects for the Healthy Children's Movement to Prevent Stunting Toddlers and accelerating stunting prevention issued by the Regent of Banyuwangi in April 2022. On the other hand, Bangorejo District, which is close to the south coast in Banyuwangi, means that this area has a lot of marine products in the form of fish and has cheap prices. The problem is, the community, especially mothers, most of whom are housewives, do not yet have the skills to increase the use value of these marine products. This program aims to improve skills in extending the shelf life of products made from lemuru fish and increase the use value of these products. The methods used are counseling and direct practice through training. The target partners are 27 mothers/women in Padukuhan Kedungrejo, Sambirejo, and Pasembon, Bangorejo District, Banyuwangi Regency. Training activities were held on 23 and 31 August 2023. The results of this activity were that participants had knowledge of making processed fish food which increased by 29.6%, and skills in making processed fish food which increased by 33.3%. The conclusion is that people's knowledge and skills in making processed lemuru fish have increased. The target community is able to make dragon legs and nuggets from lemuru fish.
Co-Authors Lukviana, Dwi Lestari Nurrochmah, Shinta Rahmadewi, Yunda Maymanah