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All Journal Jurnal Pengabdian Kepada Masyarakat MEMBANGUN NEGERI Jurnal Mutu Pangan : Indonesian Journal of Food Quality
Putriutami, Humaira Puspita
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Agriculture, Biological Sciences & Forestry Humanities Chemistry Public Health Social Sciences Other

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Pemanfaatan Kecambah Kacang Hijau dan Kacang Kedelai sebagai Sumber Nitrogen pada Produksi Nata de Pina Putriutami, Humaira Puspita; Marvie, Ilham; Fithriyani, Dina
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 11 No. 2 (2024): Jurnal Mutu Pangan
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jmpi.2024.11.2.89

Abstract

Pineapple skin, a by-product of the pineapple industry in Lampung, has significant potential for utilization. Pineapple peel extract can be used as a fermentation medium for nata de pina, thereby enhancing its added value. The production of nata de pina requires a nitrogen source that is safe for human consumption and poses no food safety risks. Legume sprouts, such as mung bean and soybean sprouts, have the potential to serve as nitrogen sources in the production of nata de pina. This study aimed to investigate the effect of varying concentrations of nitrogen sources from mung bean or soybean sprouts on the properties of nata de pina, including pH, total acidity, thickness, yield, moisture content, crude fiber, ash content, and sensory attributes (color, aroma, texture). Mung bean and soybean sprout juices were used at two concentration levels, 25% and 50% of the volume of pineapple peel juice (v/v). Data were analyzed using One-Way ANOVA with a 5% significance level, followed by DMRT if significant effects were observed. Nata de pina produced with the addition of 50% soybean juice demonstrated optimal results, with a thickness of 1.4 cm, yield of 67.5%, moisture content of 97.7%, crude fiber of 2.2%, and ash content of 0.16%. The sensory evaluation revealed scores of 4.26 for color (like), 2.92 for aroma (moderate), 3.78 for texture (like), and 3.78 for overall preference (like).
Pengembangan Produk Nata De Pina Menggunakan Nitrogen Nabati sebagai Produk Unggulam UMKM KWT Ulet Yosi Syafitri; Marvie, Ilham; Rahmadi, Isnaini; Fithriani, Dina; Maghfira, Yasmi Dyanti; Utami, Annisa Ayu; Putriutami, Humaira Puspita
Jurnal Pengabdian Kepada Masyarakat MEMBANGUN NEGERI Vol. 8 No. 2 (2024): Jurnal Pengabdian Kepada Masyarakat MEMBANGUN NEGERI
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35326/pkm.v8i2.5117

Abstract

Pelaksanaan Pengabdian kepada Masyarakat (PKM) pengembangan produk nata dari kulit nanas (nata de pina) dengan penambahan sumber nitrogen nabati dilakukan di UMKM KWT Ulet. Kegiatan ini bertujuan untuk mengembangkan produk nata kepada pihak UMKM dan produk yang dihasilkan dapat dijadikan sebagai produk unggulan UMKM. Penelitian ini dilakukan dengan beberapa tahapan yaitu (1) diskusi awal tim pengabdian dan pihak mitra, (2) diskusi tim pengabdian terhadap permasalahan mitra, (3) perencanaan pelaksanaan pengabdian, (4) pelatihan pembuatan nata de pina sumber nitrogen nabati, (5) pengenalan pemasaran dan manajemen sanitasi higiene, (6) mentoring dan evaluasi kegiatan. Kegiatan pengabdian ini menghasilkan produk nata yang disukai dan memiliki keunggulan memiliki aroma segar khas nanas, disamping itu nitrogen nabati menghasilkan produk yang aman untuk dikonsumsi. Pengenalan aspek sanitasi dan higiene memberikan jaminan mutu produk yang dihasilkan. Produk nata yang dihasilkan kedepannya diharapkan mampu bersaing di pasaran.
Co-Authors Fithriani, Dina Fithriyani, Dina Ilham Marvie Maghfira, Yasmi Dyanti Rahmadi, Isnaini Utami, Annisa Ayu Yosi Syafitri