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All Journal JURNAL GIZI INDONESIA Biogenesis: Jurnal Ilmiah Biologi Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Jurnal Kimia dan Kemasan Panrita Abdi - Jurnal Pengabdian pada Masyarakat Pro Food GIZI INDONESIA WIDYA LAKSANA Bhakti Persada Jurnal Aplikasi IPTEKS Jurnal Sains dan Edukasi Sains Mattawang: Jurnal Pengabdian Masyarakat Poltekita: Jurnal Pengabdian Masyarakat Jurnal Kimia dan Kemasan Prosiding Konferensi Nasional PKM-CSR Jurnal WIDYA LAKSMI (Jurnal Pengabdian Kepada Masyarakat) International Journal of Applied Science and Sustainable Development (IJASSD) Jurnal Abdi Masyarakat Jurnal Yoga Dan Kesehatan Seminar Ilmiah Nasional Teknologi, Sains, dan Sosial Humaniora (SINTESA) Seminar Nasional Aplikasi Iptek (SINAPTEK) Jurnal Kesehatan Terpadu JURNAL KESEHATAN, SAINS, DAN TEKNOLOGI (JAKASAKTI) Paradharma: Jurnal Aplikasi IPTEK
Dylla Hanggaeni Dyah Puspaningrum
Universitas Dhyana Pura
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

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Journal : Pro Food

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PENAMBAHAN TEPUNG DAUN KELOR (Moringa oleifera) DAN TEPUNG KACANG KEDELAI (Glycine max. L) TERHADAP NILAI GIZI SNACK BAR: Addition of Moringa Leaf Flour (Moringa oleifera) and Soybean Flour (Glycine max. L) on Nutritional Value of Snack Bar Dylla Hanggaeni Dyah Puspaningrum; Ida Ayu Ida Srikulini; Ni Ketut Wiradnyani
Pro Food Vol. 5 No. 2 (2019): 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 | Full PDF (123.542 KB) | DOI: 10.29303/profood.v5i2.115

Abstract

ABSTRACT Moringa leaf flour (Moringa olefera) and soybean flour (Glicine Max. L) is a food that has high nutrient content. The presence of these contents is good to be used as ingredients for making snack bar that are rich in nutrients .This study used a complete randomized trial (RAL) with five types of treatment and three replications. Data analysis used anova test with LSD and Duncan test. The treatment that used to the moringa leaf flour and soybean flour in snack bar are K1P1 (0:100%), K2P2 (25:75%), K3P3 (15:15%), K4P4 (75:25%), K5P5 (0:100%). The analysis carried out was an analysis of nutrient content. The results showed that the higher addition of soybean flour would affect the protein and fat content. The carbohydrate content is influenced by other components. Iron will be affected by the addition of moringa leaf flour. Key words: snack bar, moringa leaf flour, soybean flour, nutrient content ABSTRAK Tepung daun kelor (Moringa olefera) dan tepung kacang kedelai (Glicine Max. L) merupakan bahan pangan yang tinggi kandungan gizi. Terdapatnya kandungan tersebut baik digunakan sebagai bahan pembuatan snack bar yang kaya akan zat gizi.Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan lima jenis perlakuan dan tiga kali ulangan. Analisis data menggunakan uji Anova dengan uji lanjut LSD dan Ducan. Perlakuan pada snack bar tepung daun kelor dan tepung kacang kedelai yaitu K1P1 (0:100%), K2P2 (25:75%), K3P3 (15:15%), K4P4 (75:25%), K5P5 (0:100%). Analisis yang dilakukan adalah analisis kandungan zat gizi. Hasil penelitian menunjukkan bahwa semakin tingginya penambahan tepung kacang kedelai maka akan mempengaruhi kandungan protein dan lemak. Kandungan karbohidrat dipengaruhi oleh kandungan komponen yang lain. Kandungan zat besi akan dipengaruhi oleh penambahan tepung daun kelor. Kata kunci: snack bar, tepung daun kelor, tepung kacang kedelai, nilai gizi
PENGARUH PENGERINGAN DAN RASIO PENYEDUHAN TERHADAP SIFAT FISIK DAN KIMIA TEH CASCARA KOPI ARABIKA (Coffea arabika L.): The Drying and Brewing Ratio Effect on Physical and Chemical Properties Arabica Coffee Cascara Tea (Coffea arabica L.) Dylla Hanggaeni Dyah Puspaningrum; Ni Kadek Yunita Sari
Pro Food Vol. 6 No. 2 (2020): 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.v6i2.159

Abstract

ABSTRACT In 2018, the Arabica coffee commodity in Bangli, Bali reached 2,252 tons. The high yield of coffee plantations has an impact on the high yield of post-harvest coffee fruit skin waste. The waste of coffee husk reaches an average of 16.37% or each of coffee processing will produce 45% coffee skins, 10% lenders, 5% bran and 40% coffee beans. The coffee husk waste processed into cascara. This study aimed to determine the effect of the drying method and brewing ratio on the physical and chemical characteristic of the cascara arabica coffee (Coffea arabica L.). This study applied a factorial randomized block design (RBD); with 2 treatment factors. The first factor is the drying method (sunlight; oven). The second factor is the brewing ratio of dry tea. The brewing ratio are water (1: 200; 3: 200; 5: 200) with 4 repetition. Physical characteristic includes the degree of acidity (pH), total acid and color. Chemical characteristic includes caffeine, tannins, total phenols and antioxidant capacity. The results of the analysis showed that sun drying concurrently with an increase in the brewing ratio resulted the highest total acid was 0.64%; the lowest degree of acidity (pH) was 5.69; low brightness (L *) values ​​between 0.43-0.76%; redness value (a *) is high (39.49-49.12%); yellowish value (b *) is low between (-21.16- -27.74%); highest caffeine 54.42ppm; the highest total phenol 8.23 ​​mg GAE / 100ml; highest tannins 3.18TAE / 100ml; and the highest antioxidant capacity 697.33mg / L GAEAC. Keywords: cascara, coffea arabika L, drying, brewing cratio, physical properties, chemical properties ABSTRAK Komoditas kopi Arabika di Kabupaten Bangli provinsi Bali pada Tahun 2018 mencapai sebesar 2.252 Ton. Tingginya hasil perkebunan kopi ini berdampak dengan tingginya hasil limbah kulit buah kopi pasca panen yang dihasilkan. Limbah kulit kopi yang dihasilkan rata-rata mencapai 16,37% atau setiap pengolahan buah kopi akan dihasilkan 45% kulit kopi, 10% lender, 5% kulit ari dan 40% biji kopi. Pemanfaatan limbah kulit kopi dilakukan dengan pengolahan menjadi cascara. Penelitian bertujuan untuk mengetahui pengaruh metode pengeringan dan rasio penyeduhan terhadap sifat fisik dan kimia the cascara kopi arabika (Coffea arabika L.). Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan 2 faktorial. Faktor pertama adalah cara pengeringan (sinar matahari; oven) dan faktor kedua adalah rasio penyeduhan teh kering: air (1:200; 3:200; 5:200) dengan 4 kali ulangan. Sifat fisik meliputi derajat keasaman (pH), total asam, warna. Sifat kimia meliputi kandungan kafein, tanin, total fenol, kapasitas antioksidan. Hasil analisa menunjukkan pengeringan sinar matahari dan diiringi dengan peningkatan rasio penyeduhan menghasilkan total asam tertinggi 0,64%; derajat keasaman (pH) terendah 5,69; nilai kecerahan (L*) rendah antara 0,43-0,76%; nilai kemerahan (a*) tinggi antara (39,49-49,12%); nilai Kekuningan (b*) rendah antara (-21,16- -27,74%); kafein tertinggi 54,42ppm; total fenol tertinggi 8,23mg GAE/100ml; tanin tertinggi 3,18TAE/100ml; dan kapasitas antioksidan tertinggi 697,33mg/L GAEAC. Kata kunci: cascara, kopi arabika, pengeringan, rasio penyeduhan, sifat fisik, sifat kimia
Co-Authors Agung Yogeswara, Ida Bagus Agus Donny Susanto Ayu Wita Kusumawati, I Gusti Cornelius Sri Murdo Yuwono Dachi, Milafebriani Diarini, Gusti Ayu Agung Sinta Eka Putri Suryantari I Gede Mustika I Gede Mustika I Gede Mustika I Gusti Ayu Wita Kusumawati I Komang Tio Marta Bagusadewa I Made Gde Sudyadnyana Sandhika I Putu Darmawijaya I Putu Dedy Kastama Hardy I Putu Krismantara I Wayan Nurata I Wayan Ruspendi Junaedi Ida Ayu Ida Srikulini Ida Ayu Nyoman Triwini, Ida Ayu Nyoman Ida Bagus Agung Yogeswara Ida Bagus Ketut Mantra Ida Bagus Wayan Gunam Julieta Rosalinda Patty Kurniati , Ni Made Mantra, Ida Bagus Ketut Mariyani, Komang Trisna Dewi Mboru, Adriana Dehi Ni Kadek Sri Sutarmini NI KADEK YUNITA SARI Ni Ketut Wiradnyani Ni Luh Ayu Winda Mahayani Ni Luh Utari Sumadewi Ni Made Kurniati Ni Putu Eny Sulistyadewi Ni Putu Widya Astuti Ni Wayan Nursini Nyoman Ayu Wiwin Yuliastini NYOMAN SEMADI ANTARA Nyoman Suarjana Pande Kadek Widiastuti Permatasari, Anak Agung Ayu Putri Prastyandhari, I Gusti Ayu Ika Monika Purwaningtyas Kusumaningsih Purwaningtyas Purwaningtyas Putri, Ni Wayan Sukma Putu Chris Susanto Rai Riska Resty Wasita Resti Kusumarini Samben Sinta Diarini, I Gusti Ayu Agung Sumadewi, Ni Luh Utari Umayi, Anak Agung Istri Kintan Wiranata, I Gusti Agung Gede Y. Ayu Fitria Adi Pravitasari