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All Journal Ilmu Gizi Indonesia Jurnal Pengabdian Masyarakat MIPA dan Pendidikan MIPA
Fitri Rahmawati
Universitas Negeri Yogyakarta
Education Medicine & Pharmacology

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Pelatihan Pembuatan Aneka Produk Olahan Cabai dan Bawang Merah sebagai Upaya Peningkatan Nilai Jual Hasil Pertanian dan Pemberdayaan Ibu Rumah Tangga Di Kalurahan Bugel, Kapanewon Panjatan, Kulonprogo, DIY Tien Aminatun; Fitri Rahmawati; Anna Rakhmawati; Rizka Apriani Putri; Budiwati Budiwati; Tutiek Rahayu
Jurnal Pengabdian Masyarakat MIPA dan Pendidikan MIPA Vol 7, No 2 (2023): Vol 7, No 2 (2023)
Publisher : Yogyakarta State University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/jpmmp.v7i2.59846

Abstract

Bugel is one of districts in Kulon Progo Regency that uses Surjan Method in planting rice  as their local agricultural system. One of major problems faced by the farmer during harvest season is the drop of the yields’price which then lead to the financial loss for the farmers. In order to anticipate the same issue happens in the next harvest season, farmers in subdistrict Bugel, District of Panjaten, Kulon progo Regency want to have a training in regard to process the food such as Red Chilli and Shallot,   therefore rotten and damaged yields due to the longer time of storage can be reduced or even avoided. After being processed through the postharvest techniques, those yields are expected to increase in prices thus they will bring profit and more income for the citizens. This training aims to introduce postharvest techniques that can be used to store the yields longer and also to train citizens on food processing  which resulted in finer product and  ultimately can be sold in  higher price. Red Chilli and Shallots are the main yields harvested during the harvest season outside Rice. Two types of Sambal made from red Chilli and processed food of Shallots (Fried Shallot) are made during the practice. These products hopefully will last longer in storage and also can be sold in higher price compared to the fresh ones.Customer satisfactory surveys results showed that attendance were responded positively towards the training. Based on the evaluation, citizens wish for  similar training in the future with topic regarding the health and safety of the products as well as the marketing aspect of them.
Kajian organoleptik dan kandungan gizi cookies bekatul Rizqie Auliana; Fitri Rahmawati
Ilmu Gizi Indonesia Vol 7, No 1 (2023): Agustus
Publisher : Universitas Respati Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35842/ilgi.v7i1.410

Abstract

Latar Belakang: Bekatul memiliki potensi yang tinggi untuk dikembangkan sebagai bahan pangan. Beberapa penelitian membuktikan bahwa bekatul terbukti menurunkan kolesterol dan glukosa darah. Bekatul dapat dikembangkan menjadi makanan siap konsumsi salah satunya cookies. Cookies dikembangkan menggunakan campuran terigu dan mocaf dengan harapan menurunkan indeks glikemik. Tujuan: Menemukan resep cookies sehat, menganalisis karakteristik organoleptik, menganalisis daya terima dan menemukan kandungan gizi cookies bekatul. Metode: Jenis penelitian adalah observational laboratory. Penelitian dilakukan bulan Maret-Agustus 2019. Cookies terdiri atas empat formula yaitu berbagai tingkat substitusi bekatul dari 10%, 20%, 30% dan 40%. Uji daya terima menggunakan metode hedonik 9 skala pada 60 panelis semi terlatih. Data dianalisis dengan uji ANOVA dan dilanjutkan dengan uji beda Duncan Multiple Range Test (DMRT) serta analisis proksimat untuk mengetahui kandungan gizi cookies bekatul. Hasil: Terdapat perbedaan karakteristik organoleptik cookies meliputi aroma (3,8), tekstur (4,2), rasa (3,8) dan overall (4,2). Tidak terdapat perbedaan karakteristik warna (4,40) yang signifikan antara keempat formula cookies. Kandungan gizi cookies terpilih meliputi kadar air 3,32%, kadar abu 2,78%, kadar lemak 30,41%, kadar protein 5,63%, kadar karbohidrat 57,86% dan kadar serat kasar 1,92%. Kesimpulan: Cookies bekatul memiliki warna cokelat dan rasa sedikit manis. Penilaian karakteristik organoleptik cookies bekatul menunjukkan terdapat perbedaan aroma, tekstur, rasa dan overall yang signifikan antara kelima formula cookies. Penambahan bekatul tidak menyebabkan perubahan warna yang signifikan. Formula cookies terpilih adalah substitusi bekatul 30%.
Co-Authors Aminatun, Tien Anna Rakhmawati Budiwati Budiwati Rizka Apriani Putri Rizqie Auliana Tutiek Rahayu