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All Journal Jurnal Ilmu Pangan dan Hasil Pertanian Jurnal Abdimas Bina Bangsa Tematik
Zulhaq Dahri Siqhny
Universitas Semarang
Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Education Languange, Linguistic, Communication & Media Mathematics Public Health Social Sciences Other

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Water Absorption, Tensile Strength, Cooking Loss of Wet Noodles With Gadung Flour Substitution Using CMC Soraya Kusuma Putri; Zulhaq Dahri Siqhny
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 7, No 1 (2023): Juni 2023
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v7i1.15332

Abstract

Gadung tubers, as well as gadung flour, can be used to make a variety of alternative processed foods. Flour with a high protein content is required because the protein content affects the texture, particularly the elasticity and crunchiness of the noodles. In addition, the use of CMC in making noodles can make the noodles elastic and not mushy. CMC functions to trap water molecules in the gel structure formed by CMC, so that the resulting noodles become more chewy and elastic. This study aimed to determine the physical properties (water absorption, cooking loss, tensile strength) the noodles using a randomized block design (RBD) with one factorial. The ratio of gadung tuber flour to wheat flour was ranged at four levels, namely 90:10, 80:20, 70:30, 60:40, and 50:50, with the addition of CMC up to 1% of a total weight for an overall mass of 100 g of flour mixture, and three repetitions. Based on the results showed the highest water absorption and cooking loss in the proportion of wheat flour: gadung flour 50: 50, namely 12.365% and 1.07%, respectively, while the highest results in tensile strength were obtained in the proportion of wheat flour: gadung flour 90: 10, namely 0.174Mpa. 
PELATIHAN PEMBUATAN JELLY DRINK RAMBUT JAGUNG BAGI KELOMPOK TANI MELATI, KARANGAYU, KECAMATAN CEPIRING, KABUPATEN KENDAL Haslina Haslina; Rohadi Rohadi; Ika Fitriana; Zulhaq Dahri Siqhny
TEMATIK Vol 1, No 1: July 2019
Publisher : TEMATIK

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26623/tmt.v1i1.1591

Abstract

Kegiatan pengabdian di Kelompok Tani Melati, tim pengabdian berasal dari Jurusan Teknologi Hasil Pertanian memberikan pengetahuan sesuai bidang keilmuan yakni aplikasi dari pangan fungsional. Kegiatan ini memberikan tambahan pengetahuan bagi Kelompok Tani Melati agar dapat membuat olahan dari rambut jagung, yakni jelly drink.Adapun tahapan persiapan yang berupa pra survey dengan mengidentifikasi masalah kebutuhan dan persetujuan penyelenggaraan acara pengabdian dari Kelompok Tani Melati. Pada tahap pelaksanaan, tim pengabdi menyiapkan materi pelatihan berupa leaflet dan bahan-bahan pelatihan. Bahan pelatihan berupa, pelatihan teori rambut jagung sebagai oangan fungsional yang bermanfaat untuk kesehatan dan yang terakhir berupa pemberian pelatihan pembuatan jelly drink rambut jagung.Setelah mengikuti pelatihan, lebih dari 50% anggota kelompok tani jadi mengerti potensi rambut jagung sebagai antioksidan alami yang bermanfaat untuk kesehatan dan dapat diolah menjadi jelly drink. Selain itu, respon berupa pertanyaan dan kesungguhan kelompok tani dalam menerima semua materi yang diberikan dan mengikuti praktek sampai selesai. Evaluasi secara umum menunjukkan bahwa kegiatan pengabdian kepada masyarakat di Desa Karangayu, Kecamatan Cepiring, Kabupaten Kendal, direspon dengan baik (Gambar 5). Hal ini terlihat dari minat kelompok tani yang cukup memuaskan dan ada keinginan untuk mencoba praktek dan memasarkan jelly drink.
PENDAMPINGAN PENERAPAN CARA PRODUKSI PANGAN YANG BAIK (CPPB) PADA PRODUKSI KERUPUK RAMBAK TAPIOKA DI UD MEKAR KOTA SEMARANG Zulhaq Dahri Siqhny; Sri Budi Wahjuningsih; Dian Indudewi; Amerti Irvin Widowati
Jurnal Abdimas Bina Bangsa Vol. 4 No. 2 (2023): Jurnal Abdimas Bina Bangsa
Publisher : LPPM Universitas Bina Bangsa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46306/jabb.v4i2.732

Abstract

This community service method includes discussion and observation, formulating recommendations, and socialization along with assistance in implementing good food production methods (CPPB) at UD Mekar which produces tapioca rambak crackers. The data collected includes understanding and application of CPPB in various aspects of cracker production, including raw material selection, processing, sanitation, and product labeling. The results of this service show that UD Mekar has a limited understanding of CPPB. These findings indicate the importance of increasing awareness and education about CPPB at UD Mekar. The implementation of CPPB in cracker production by UD Mekar still has many challenges. However, with increased awareness, training and proper support, UD Mekar can improve product quality and safety. Apart from that, the recommendation for implementing CPPB at UD Mekar can be a reference for future improvements so that food safety for consumers is guaranteed and can improve the quality of tapioca rambak cracker products.  
Co-Authors Amerti Irvin Widowati Dian Indudewi Fitriana, Ika Haslina Haslina Rohadi, Rohadi Soraya Kusuma Putri Sri Budi Wahjuningsih, Sri Budi