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TEKNOLOGI PENGOLAHAN TEPUNG MOCAF DENGAN 3 METODE FERMENTASI KAJIAN ANALISA PROKSIMAT Nunuk Helilusiatiningsih
Journal of Food Technology and Agroindustry Vol 5 No 2 (2023): Journal of Food Technology and Agroindustry
Publisher : Journal of Food Technology and Agroindustry dipublikasikan oleh Universitas Wiraraja

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24929/jfta.v5i2.2772

Mocaf (Modified Cassava Flour) was a product derived from fermented cassava flour. Mocaf has characteristics similar to wheat flour and can be used for processed products such as wet cakes, kue kering, sweet bread, instant noodles and substitutes for certain products, vermicelli, brownies. The problem that occurs was that the price of flour continues to increase along with the high demand, so the price is expensive. The aim of the study was to analyze the nutritional value content, namely proximate in mocaf flour which was processed using 3 fermentation methods. The experimental design is a quantitative analysis method. The parameters measured were water content, ash content, protein, fat, starch. Experimental treatment: there are 3 types of cassava chips processing fermentation methods, namely a. Yeast b. Lime Water c. Enzimo. The results of proximate analysis using the yeast fermentation method contained 13.71% water content, 4.12% ash content, 1.43% crude protein, 2.82% fat, 71.38% starch; Using lime water has a water content of 13.14%, ash 4.82%, protein 1.12%, hasar fat 4.38, starch 69.54%. while the third with enzyme has a water content of 12.66%, ash 3.17, protein 1.83%, fat 3.83%, starch 73%. The ingredient of mocaf flour which has the highest starch was the fermentation method using yeast, the best protein ses the fermentation method with enzymes. The highest fat was mocaf with the fermentation method with lime solution. The water content of flour between the lowest 12 and the highest 13, 66%.

ANALISIS ORGANOLEPTIK DAN KANDUNGAN PROKSIMAT PADA PUDING COKLAT DENGAN PENAMBAHAN BLACK CHIA (Salvia hispanica L.) Nadhifah Al Indis; Nunuk Helilusiatiningsih; Nadiyah Nur Haliza
Journal of Food Technology and Agroindustry Vol 5 No 2 (2023): Journal of Food Technology and Agroindustry
Publisher : Journal of Food Technology and Agroindustry dipublikasikan oleh Universitas Wiraraja

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24929/jfta.v5i2.2774

Chia seeds is a plant of the Salvia genre which is round, flat, and oval in shape. Chia seed has 3 color of variants, they were black, white, and grayish,. In this study we used black chia was mixed with Nutrijel chocolate pudding. Black chia was chosen because it has a higher protein content than other chia seed color. There were 6 variations in this study, they were PC 0, PC 1, PC 2, PC 3, PC 4, and PC 5, each of the varians has been analyzed of organoleptic and proximate. Based on the results of this study, Nutrijel chocolate pudding with the addition of black chia from varian PC 0 until PC 5 was acceptable and liked by the panelists. The color has an average value of 4.4; the taste was 3.7; fragrance was 4.4; and texture was 3.9. And the results of the proximate analysis, we known that Nutrijel chocolate pudding with the addition of black chia has a good moisture content 63-73%; ash content was 3.44-3.55%; crude fiber content was 1.62-3.16%; crude protein content was 10.09-11.70%; and crude fat content was 1.07-4.40%. The mass of black chia more adding in to the chocolate pudding, has increased the nutritional contained (fiber, protein, and fat).

ANALISIS ORGANOLEPTIK DAN KANDUNGAN PROKSIMAT PADA PUDING COKLAT DENGAN PENAMBAHAN BLACK CHIA (Salvia hispanica L.) Nadhifah Al Indis; Nunuk Helilusiatiningsih; Nadiyah Nur Haliza
Journal of Food Technology and Agroindustry Vol 5 No 2 (2023): Journal of Food Technology and Agroindustry
Publisher : Journal of Food Technology and Agroindustry dipublikasikan oleh Universitas Wiraraja

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24929/jfta.v5i2.2774

Chia seeds is a plant of the Salvia genre which is round, flat, and oval in shape. Chia seed has 3 color of variants, they were black, white, and grayish,. In this study we used black chia was mixed with Nutrijel chocolate pudding. Black chia was chosen because it has a higher protein content than other chia seed color. There were 6 variations in this study, they were PC 0, PC 1, PC 2, PC 3, PC 4, and PC 5, each of the varians has been analyzed of organoleptic and proximate. Based on the results of this study, Nutrijel chocolate pudding with the addition of black chia from varian PC 0 until PC 5 was acceptable and liked by the panelists. The color has an average value of 4.4; the taste was 3.7; fragrance was 4.4; and texture was 3.9. And the results of the proximate analysis, we known that Nutrijel chocolate pudding with the addition of black chia has a good moisture content 63-73%; ash content was 3.44-3.55%; crude fiber content was 1.62-3.16%; crude protein content was 10.09-11.70%; and crude fat content was 1.07-4.40%. The mass of black chia more adding in to the chocolate pudding, has increased the nutritional contained (fiber, protein, and fat).

ANALISIS ORGANOLEPTIK DAN KANDUNGAN PROKSIMAT PADA PUDING COKLAT DENGAN PENAMBAHAN BLACK CHIA (Salvia hispanica L.) Nadhifah Al Indis; Nunuk Helilusiatiningsih; Nadiyah Nur Haliza
Journal of Food Technology and Agroindustry Vol 5 No 2 (2023): Journal of Food Technology and Agroindustry
Publisher : Journal of Food Technology and Agroindustry dipublikasikan oleh Universitas Wiraraja

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24929/jfta.v5i2.2774

Chia seeds is a plant of the Salvia genre which is round, flat, and oval in shape. Chia seed has 3 color of variants, they were black, white, and grayish,. In this study we used black chia was mixed with Nutrijel chocolate pudding. Black chia was chosen because it has a higher protein content than other chia seed color. There were 6 variations in this study, they were PC 0, PC 1, PC 2, PC 3, PC 4, and PC 5, each of the varians has been analyzed of organoleptic and proximate. Based on the results of this study, Nutrijel chocolate pudding with the addition of black chia from varian PC 0 until PC 5 was acceptable and liked by the panelists. The color has an average value of 4.4; the taste was 3.7; fragrance was 4.4; and texture was 3.9. And the results of the proximate analysis, we known that Nutrijel chocolate pudding with the addition of black chia has a good moisture content 63-73%; ash content was 3.44-3.55%; crude fiber content was 1.62-3.16%; crude protein content was 10.09-11.70%; and crude fat content was 1.07-4.40%. The mass of black chia more adding in to the chocolate pudding, has increased the nutritional contained (fiber, protein, and fat).

Color and Aroma Sensory Tests on the Hedonic Method of Rosella (Hibiscus Sabdaiiffa L.) Essential Oil Nunuk Helilusiatiningsih; Titik Irawati; Muhamad Alwi Shahara
Formosa Journal of Multidisciplinary Research Vol. 2 No. 8 (2023): August 2023
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/fjmr.v2i8.5748

The rosella plant functions as a remedy for hypertension, diabetes and diuretics. The aim of this study was to test the hedonic color and aroma of rosella essential oil. Research method: hedonic test. The results: Flower Petals (%) ( really like 60, like 40 , Aroma (%) : really like 55, like 45. Roselle Leaf Oil (%) : really like 25, like 75, Aroma (%) : really like 30, likes 70, ; Rosella seeds: color (%) : really likes 15, likes 85, aroma (%) : really likes 15, likes 85, ; Roselle stems : color (%) : really likes 30, likes 70, aroma (% ) really liked 15, liked 85, ; Rosella root: Color (%) really liked 25, liked 75, Aroma (%) : really liked 15, liked 85, So rosella flower petals were the best.

Sensory Test on 3 Types of Functional Beverages Nunuk Helilusiatiningsih; Sumarji
East Asian Journal of Multidisciplinary Research Vol. 2 No. 10 (2023): October 2023
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/eajmr.v2i10.6450

The research method used was a qualitative test consisting of a visual test (color) and a sensory test including aroma and taste. The research treatments were M1, M2, M3. The results of the study showed that were as follows: M1, Ginger Tea: color, aroma, taste tests, namely 4 people really liked it, 14 people liked it, 2 people didn't like it; M2, Lemongrass tea: Color test, aroma test, namely 2 people really like it, 17 people like it, 1 person doesn't like it, the taste test shows 2 people really like it, 16 people like it and 2 people don't like it; M3, Lemongrass ginger tea: color, aroma, taste test yielded 13 people really liked it, 6 people liked it, 1 person didn't like it. So the functional drink most preferred by consumers was M3.

BUSINESS PLAN PRODUK OLAHAN DAGING AYAM SKALA RUMAH TANGGA Nastiti Winahyu; Navita Maharani; Nunuk Helilusiatiningsih
JURNAL PERTANIAN CEMARA Vol 20 No 2 (2023): JURNAL PERTANIAN CEMARA (CENDEKIAWAN MADURA)
Publisher : Fakultas Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24929/fp.v20i2.3036

Daging ayam mengandung protein yang tinggi dengan harga terjangkau sehingga sering digunakan sebagai bahan utama dalam pembuatan makanan olahan. Daging ayam dapat diolah menjadi tahu bakso dan siomay dengan citarasa yang istimewa. Penelitian ini bertujuan untuk memproyeksikan usaha produk olahan daging ayam skala rumah tangga dalam bentuk business plan yang dimulai dari kegiatan perencanaan produksi, estimasi biaya, pemasukan dan keuntungan serta kelayakan usaha, tingkat kesukaan konsumen sampai manajemen usaha dan perencanaan pasar. Hasil penelitian menunjukkan produk tahu bakso dan siomay skala rumah tangga dinilai layak dan menguntungkan untuk diusahakan. Usaha dapat dikelola dengan tenaga kerja dalam keluarga sehingga bisnis lebih efisien. Pemasaran mudah dilakukan dengan segmen pasar yang luas.

Swot Analysis of Corn Plant in Nganjuk District Endro Puji Astoko; Nunuk Helilusiatiningsih
East Asian Journal of Multidisciplinary Research Vol. 2 No. 11 (2023): November 2023
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/eajmr.v2i11.6818

Corn is a food commodity as a staple food besides rice in Indonesia. Corn is a plant that can be planted in rice fields or gardens. The aim of the research is to study the SWOT analysis of corn plants spread across Nganjuk Regency. The research method uses quantitative descriptive. The results of the SWOT analysis of corn plants in Nganjuk Regency are as follows: average corn production, total annual production capacity is 203,402 tons. The obstacles that occur in the field are the Human Resources management system for warehouse managers, the operations of warehouse institutions are relatively low. The market network is considered to be less extensive and the sense of trust in corn farmers is still low while purchasing prices from farmers are low, therefore farmers sell their products in local markets. Supply chain management is also still very low. So it is very necessary to improve the management of farmer empowerment, and the quality of all parties involved must be improved in order to produce good results.

Characterization and Antioxidant Activity Assay of Essential Oil Parts of Rosella (Hibiscus sabdariffa L.) Nunuk Helilusiatiningsih; Muhammad Alwi Syahara; Titik Irawati
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 13, No 3 (2024): September 2024
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v13i3.671-678

Rosella (Hibiscus sabdariffa L.) is known as a plant whose calyx contain high levels of antioxidant bioactive compounds and good inhibitory power against free radicals. However, other parts of the rosella plant have not yet been utilized for their antioxidant content and activity. The aim of this research is to compare the profiles of essential oils of parts of the rosella plant (seeds, leaves and flower petals) and their antioxidant activity. This research method begins with the process of extracting essential oils using the water-steam distillation method. Furthermore, the profile of the essential oil is known from the results of yield calculations and characterization using the GC-MS instrument. The antioxidant activity was tested using the DPPH method. The yield of essential oils obtained was 0.0107% for seeds, 0.0087% for leaves and 0.0136% for flower petals. GC-MS characterization shows that the most abundant chemical components contained in the essential oils of seeds, leaves, and flower petals are fatty acid compounds (2-propanoic acid, butanoic acid, hexanoic acid) and esters (neopentyl isobutyrate). The results of the antioxidant activity test showed the IC50 value for each essential oil, namely, seeds: 30.15 μg/ml, leaves: 171.27 μg/ml and flower petals: 126.58 μg/ml. The compound characteristics obtained showed the best results for rosella seed essential oil, this was supported by the fairly high antioxidant activity test results IC50 <50 μg/ml. Keywords: Antioxidant activity, Characterization, Essential oils, IC50, Yield.

Pelatihan Mahasiswa dalam Pembuatan Mie Ayam Spesial di Laboratorium Agroteknologi UNISKA Helilusiatiningsih, Nunuk; Soenyoto, Edy; Irawati, Titik; Fitriyah, Nur
Cendekia : Jurnal Pengabdian Masyarakat Vol 5 No 2 (2023): Desember
Publisher : LPPM UNIVERSITAS ISLAM KADIRI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32503/cendekia.v5i2.4052

Mie ayam adalah olahan pangan yang mengandung gizi dan rasanya nikmat serta digemari masyarakat sebagai kuliner yang populer. Potensi bisnis mie ayam sangat menguntungkan karena harga jual terjangkau dan merupakan makanan yang mengandung karbohidrat, lemak, protein, serat dan vitamin. Tujuan Pelatihan bagi mahasiswa adalah menambah wawasan ilmu bisnis dan ketrampilan yang bermanfaat untuk memotivasi terbentuknya UMKM, Industri Rumah Tangga sehingga meningkatkan pendapatan atau nilai ekonomi dikalangan masyarakat. Metode pelaksanaan yaitu menggunakan penyuluhan materi dilanjutkan dengan pelatihan ketrampian hingga uji organoleptik produk. Parameter yang diukur adalah rasa, penampakan, aroma dari mie ayam spesial yang disajikan secara lengkap dengan tambahan bakso, somay, ayam, sayuran sawi, acar mentimun. Hasil Kegiatan pelatihan menyatakan semua mahasiswa menyukai dan uji organoleptik pada produk menghasilkan kesimpulan menyukai mie ayam 80% dan sangat menyukai 20%. Menyukai Bakso 75%, sangat menyukai bakso 25%, menyukai somay 85%, sangat menyukai 15%. Jadi pelatihan pengolahan mie ayam spesial dapat meningkatkan ketrampilan dan memotivasi mahasiswa menjadi wirausaha yang dapat meningkatkan nilai ekonomi.

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