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All Journal Agrointek Jurnal Penelitian Pertanian Terapan Jurnal Abdimas Kartika Wijayakusuma Contributions of Central Research Institute for Agriculture
Syahputri, Gusti Ananda
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Education Social Sciences Other

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Product development of Wedang Seroja (Lemongrass, Rosella and Ginger) Tea Bag Syahputri, Gusti Ananda; Devinta, Farinsia Dara; Fertiasari, Rini; Maghfira, Lativa Lisya
Contributions of Central Research Institute for Agriculture Vol. 18 No. 3 (2024): July: Agriculture and related sciences
Publisher : Central Research Institute For Agriculture

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59651/cceria.v18i3.171

Abstract

Wedang is a beverage that comes from a blend of spices that are often found in Indonesia. The mixture of spices used in making wedang can affect the taste, color and content inside. One of the wedang that can be found is wedang seroja, a wedang that made from a mixture of lemongrass, rosella and ginger in varying proportions. Wedang seroja tea bag is an innovation to serve the wedang easily. The proportion of spices in the mixture can influence the characteristics of the mixture of spice and steeping water. Therefore, this research aims to develop a wedang seroja tea bag product and observe the characteristics of the product by physical and chemical analysis of the dry spice mixture and steeping water of wedang seroja tea bag. The sample was made in three repetition and each sample were analyzed three times (triplo). The results of the study carried out on wedang tea bag with a composition of 20% lemongrass, 70% rosella and 10% ginger, it was found that the wedang tea bag seroja dry spice mixture had a moisture content of 15.90% and an ash content of 6.37% while the steeping water has a pH of 2.10 and objective color testing results with an L value of 43.56, a value of +23.25, and b value of +21.56. The 70% of rosella in the dry spices mixture of wedang seroja tea bag has a big role on the product characteristics.
Karakteristik kimia biscuit dari tepung porang (Amorphophallus muelleri) dan jagung (Zea mays) sebagai emergency food product: Formulasi dan pretreatment adonan Syahputri, Gusti Ananda; Hapsari, Rahma Bayunita; Uswama, Kania
Jurnal Penelitian Pertanian Terapan Vol 24 No 3 (2024)
Publisher : Politeknik Negeri Lampung.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jppt.v24i3.3379

Abstract

Emergency Food Product (EFP) is a special food used in emergencies such as disasters by paying attention to criteria such as safe, palatable, easy to distribute, easy to consume, and nutritionally complete. Biscuits are processed products that can be developed to meet EFP criteria. Biscuits have a crunchy and dry texture so that they can last a long time and are favored by the majority of people. The main ingredient in making biscuits is wheat flour. However, it can be modified by utilizing local commodities such as porang and corn. Therefore, research needs to be done to get the right formulation for making biscuits made from local flour so that they can meet EFP criteria. This study used the factorial Complete Randomized Design (RAL) method, which consists of two factors, local flour formulation and dough pretreatment temperature. Analysis of the chemical characteristics including moisture, ash, protein, fat, carbohydrate, crude fiber content, and calories. The results showed that the formulation provided significant differences in moisture, ash, fat, protein, crude fiber, and carbohydrate content of local flour biscuit prototypes. The temperature difference of pretreatment (-18°C or 4°C) for 30 minutes before molding provides significant differences in moisture, fat, crude fiber, and carbohydrate content of local flour biscuit prototypes. Based on the number of calories per 50 gr of products, all prototypes of local flour biscuits with pretreatment at -18°C showed calories with an average of 234 kcal, meeting the calorie density requirements of emergency food products, which is a minimum of 233 kcal / 50 gr and a maximum of 250 kcal / 50 gr
Pendampingan Produksi UMKM Kerupuk Kulit Sapi Hendrawan di Karanganyar Guna Meningkatkan Produktivitas Hapsari, Rahma Bayunita; Syahputri, Gusti Ananda; Maghfira, Lativa Lisya; Fertiasari, Rini; Nuary, Rizky Brisha; Anandito, R. Baskara Katri
Jurnal Abdimas Kartika Wijayakusuma Vol 6 No 2 (2025): Jurnal Abdimas Kartika Wijayakusuma
Publisher : LPPM Universitas Jenderal Achmad Yani

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26874/jakw.v6i2.577

Abstract

Kerupuk kulit sapi adalah salah satu makanan olahan berbahan baku kulit sapi. Seiring meningkatnya permintaan konsumen, banyak UMKM kerupuk kulit sapi yang bermunculan di Kabupaten Karanganyar. Salah satunya adalah UMKM kerupuk kulit sapi Hendrawan yang berada di Desa Ngunut, Kecamatan Jumantono, Kabupaten Karanganyar, Jawa Tengah. Penjualan produk kerupuk kulit sapinya sudah tersebar di Soloraya. Namun, UMKM tersebut masih mengalami kendala saat proses pengeringan dan pengemasan serta nomor izin P-IRT yang telah kedaluwarsa. Oleh karena itu, tujuan dari pengabdian masyarakat yang dilakukan oleh dosen dan mahasiswa Prodi D3 Teknologi Hasil Pertanian UNS berupa pendampingan UMKM Kerupuk Kulit Sapi Hendrawan guna meningkatkan produktivitas dan kepercayaan konsumen. Agenda tersebut dilaksanakan pada bulan Februari sampai bulan Juli 2024. Metode pengabdian berupa pendampingan proses produksi, perpanjangan nomor izin P-IRT, dan pemberian fasilitas alat produksi berupa oven pengering dan sealer plastic. Kegiatan pengabdian berjalan dengan lancar. Produksi kerupuk kulit sapi meningkat dan pembaharuan label kemasan dengan nomor izin P-IRT yang baru.
Karakteristik fisik dan daya terima biskuit dengan penambahan tepung porang dan tepung jagung sebagai pangan darurat Hapsari, Rahma Bayunita; Syahputri, Gusti Ananda; Uswama, Kania
AGROINTEK Vol 19, No 4 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i4.23729

Abstract

In an emergency such as a natural disaster, one type of special food is needed, namely Emergency Food Products (EFP). One of these ready-to-eat foods is biscuits. The purpose of this study was to determine the physical characteristics and acceptability of biscuits with the addition of porang flour and corn flour as emergency food. This study design used a Completely Randomized Design (CRD) using two factors, namely the porang flour and corn flour formulation factor and the pre-treatment temperature factor (-18oC and 4oC). The analysis used was texture analysis including crispiness and fracturability, color analysis and sensory analysis including taste, color, and aroma. The results showed that the porang flour and corn flour formulation factors had a significant effect on the physical characteristics in the form of crispiness, fracturability, color, and acceptability. While the pre-treatment temperature factor only had a significant effect on the hardness of the biscuits. So based on the characteristics above, the F2D1 sample with a ratio of 65 g porang flour: 50 g corn flour and a pre-treatment temperature of -18oC is the best sample and is suitable as emergency food.
Co-Authors Devinta, Farinsia Dara Fertiasari, Rini Hapsari, Rahma Bayunita Maghfira, Lativa Lisya R. Baskara Katri Anandito Rizky Brisha Nuary, Rizky Brisha Uswama, Kania