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All Journal Microbiology Indonesia Jurnal Pengabdian Dharma Wacana AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Jurnal Pengembangan Agroindustri Terapan
Deary Amethy Zahrotinufus Joen
Politeknik Negeri Lampung
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Education Energy Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Medicine & Pharmacology Social Sciences Other

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Penyuluhan dan Pelatihan Diversifikasi Olahan Ubi Ungu di Kelompok Pengajian Nurul Huda Kelurahan Kotabaru Kecamatan Tanjung Karang Timur Bandar Lampung Novita Herdiana; Maria Erna; Ribut Sugiharto; Deary Amethy
Jurnal Pengabdian Dharma Wacana Vol 3, No 1 (2022): Jurnal Pengabdian Dharma Wacana
Publisher : Yayasan Pendidikan dan Kebudayaan Dharma Wacana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37295/jpdw.v3i1.264

Abstract

Ubi jalar ungu (Ipomoea batatas var Ayumurasaki) atau biasa disebut Ipomoea batatas L. merupakan salah satu jenis ubi jalar yang banyak tumbuh di Negara Indonesia. Ubi ungu ini memiliki kulit dan daging umbi yang berwarna ungu kehitaman (ungu pekat).Selain ubi ungu, ubi juga memiliki beberapa jenis yaitu ubi putih, merah, dan kuning. Ubi jalar ungu menjadi sumber vitamin C dan betakaroten (provitamin A) yang sangat baik. Kandungan betakaroten ubi jalar ungu lebih tinggi dibandingkan ubi jalar kuning. Selain vitamin C, betakaroten, dan vitamin A, komponen yang terpenting adalah kandungan antosianin (Nurdjanah dan Yuliana, 2016). Salah satu diversifikasi dari olahan ubi ungu adalah donat. Donat (Donut) adalah sejenis cake mini ataupun kue kering dengan bentuk yang khas, yaitu berlubang di tengah seperti cincin dan berbentuk bulat jika diisi sesuatu.Donat dapat dibagi menjadi dua jenis yaitu bread doughnut dan cake doughnut. Cake doughnut adalah jenis donat yang dibuat dengan tepung kue dan mengembang dengan bantuan baking powder sementara bread doughnut adalah donat yang dibuat dengan tepung khusus roti dan difermentasi dengan bantuan ragi (Pratiwi, 2020). Kelompok Pengajian Nurul Huda Kelurahan Kotabaru Kecamatan Tanjung Karang Timur Bandar Lampung terdiri dari kaum ibu –ibu yang kebanyakan berprofesi sebagai ibu rumah tangga.Secara umum perekonomian Kelompok Pengajian Nurul Huda Kelurahan Kotabaru Kecamatan Tanjung Karang Timur Bandar Lampung termasuk ekonomi sedang. Dimana rata – rata latar belakang pendidikan kelompok pengajian ini umumnya hanya tamatan SMP dan SMA namun ada juga yang Sarjana. Tujuan dari kegiatan ini adalah Meningkatkan pengetahuan dan ketrampilan kelompok Pengajian Nurul Huda Kelurahan Kotabaru mengenai keamanan pangan, pembuatan donat ubi ungu, sanitasi dan higiene analisis usaha pembuatan diversifikasi produk olahan ubi ungu yaitu donat ubi ungu. Kegiatan ini diharapkan dapat memberikan manfaat bagi : Universitas lampung, yaitu sebagai sarana untuk menyebarkan ilmu pengetahuan dan teknologi dalam upaya memberikan sumbangan bagi pelaksanaan pembangunan sedangkan untuk kelompok Pengajian Nurul Huda Kelurahan Kotabaru, yaitu sebagai sarana untuk meningkatkan pengetahuan dalam membuat diversifikasi produk olahan ubi ungu (donat ubi ungu)
Effect of Spontaneous Lactic Acid Fermentation on Physico-Chemical Properties of Sweet Potato Flour NETI YULIANA; SITI NURDJANAH; RIBUT SUGIHARTO; DEARY AMETHY
Microbiology Indonesia Vol. 8 No. 1 (2014): March 2014
Publisher : Indonesian Society for microbiology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1032.252 KB) | DOI: 10.5454/mi.8.1.1

Abstract

Native sweet potato flour is usually has low whiteness index and limited application to food systems due to its  inherent functional properties. Therefore,  it needs modification process  to  improve  this property. In  this study, sweet potatoes cubes were  lactic spontaneously fermented for 120 h before being processed  to flour  to modify  its properties. Selected physico-chemical properties of flour were then determined and compared with the control (without fermentation). The results showed that lactic acid fermentation significantly caused more changes on flour properties. The lactic acid fermentation caused an alteration in the starch granules as evident by Scanning Electron Microscopy. When compared to the control flour, spontaneous fermented flour had lower solubility, higher swelling power, and paste viscosity.  The results suggested lactic spontaneous fermentation within 120 h period of  time could provide a greater extent of  flour modification.
THE ANALYSIS OF COCOA FERMENTATION WITH THE ADDITION OF YEAST AND LACTIC ACID BACTERIA Analianasari Analianasari; M. Perdiansyah Mulia Harahap Hutasuhut; Deary Amethy Zahrotinufus Joen
Jurnal Pengembangan Agroindustri Terapan Vol 2 No 1 (2023)
Publisher : Politeknik Negeri Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jupiter.v2i1.2896

Abstract

Abstract One of the factors that affect the quality of cocoa beans is post-harvest handling such as the fermentation process. Fermentation plays an important role in determining the final quality of dried cocoa beans. Chocolate flavors can be produced from microbial fermentation from high-quality cocoa bean raw materials by utilizing microbes. This study aims to calculate the number of microbes at the beginning and end of the cocoa bean fermentation process, observing the pH value, temperature, and color of cocoa beans. The treatment carried out is a fermentation variation consisting of: (1) natural fermentation or without the addition of microorganisms; (2) controlled fermentation with the addition of microorganisms consisting of Saccharomyces cerevisiae, Lactic Acid Bacteria simultaneously added at the beginning of fermentation. The addition of microorganisms is 106 CFU / 1kg of cocoa beans each. Fermentation is carried out in a fermentation box with a capacity of 1 kg of fresh cocoa, at room temperature (33-35oC), for 4 days. The analysis carried out includes calculating the number of microbes at the beginning and end of fermentation, measuring pH, and organoleptic observations of the color of fermented cocoa beans. The results of the experiment can be concluded that there is an increase in the addition of mixed inoculum (Saccharomyces cerevisiae and Lactobacillus lactis) affecting the influence of chemical changes of the substrate during fermentation; the temperature value in cocoa fermentation ranges from 30 – 32 oC, the pH value in cocoa fermentation does not have a significant increase; and the color of cocoa beans from mixed inoculum fermentation is close to good with a dominant brown color against purple
Characterization of Biobriquette from Carbonized Durian Peel Using Coconut Shell as the Binder Giffary Pramafisi Soeherman; Pridata Gina Putri; Deary Amethy Zahrotinufus Joen; Iyan Indrawan; Nurma Pratiwi
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 3 (2023)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v7i3.347

Abstract

This research aimed to study the characteristics of carbonized durian peel biobriquette using tar as a binder. A 1:10 ratio of binder and carbonized durian peel was used. The 25, 50, and 75% (coded as P1, P2, and P3, respectively) tar were used as a binder alongside tapioca flour to produce a binder with different tar concentrations. The briquette characteristics determined moisture content, ash content, calorific value, density, and water-absorbing capacity. Moisture content ranged from 9.32% to 9,41% for treatments P1 to P3, while the ash content ranged from 12,29% to 13,09%, showing no significant difference among the treatments. Massive difference was observed in calorific value, as P1 gives 5106/35 cal g-1 calorific value while P2 and P3 give 9267.56 and 9694.53 cal g-1, respectively. The density observed was relatively low, ranging from 0.5029 g cm-3 to 0,5685 g cm-2. As for water-absorbing capacity, P3 absorbed the least amount of water, 29.43%. From this research, we can conclude that coconut shell tar has the potential to be utilized as a binder in forming biobriquette from carbonized durian peel.
Co-Authors Analianasari Analianasari Giffary Pramafisi Soeherman Iyan Indrawan M Perdiansyah Mulia Harahap Maria Erna NETI YULIANA Novita Herdiana Nurma Pratiwi Pridata Gina Putri RIBUT SUGIHARTO Siti Nurdjanah