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All Journal Indonesian Food Science and TechnologyJournal Jurnal Abdi Masyarakat Indonesia
Nasution, Saidah Nauli
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Agriculture, Biological Sciences & Forestry Humanities Economics, Econometrics & Finance Education Engineering Public Health

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Effect of Soaking Time on the Physicochemical Characteristics, Antioxidant Activity, and Glycemic Index of Parboiled Local Cultivar Black Rice from West Sumatra Nasution, Saidah Nauli; Nazir, Novizar; Wellyalia, Wellyalina; Azmi, Aida Firdaus Muhammad Nurul; Hariry, Amelia
Indonesian Food Science and Technology Journal Vol. 7 No. 1: Volume 7. Number 1, December 2023 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v7i1.30897

Abstract

Black rice, originating from Sariak Alahan Tigo in Solok Regency, is one of the indigenous rice varieties found in West Sumatra. Black rice is a cereal variety that has a low glycemic index and is rich in phytochemical substances called anthocyanins. These compounds act as antioxidants, helping to prevent diabetes and preserve the cardiovascular system. The procedure of parboiling involves varying the period of grain soaking in order to maximize the health advantages of anthocyanins found in black rice. The study utilized a completely randomized design (CRD) consisting of 5 treatments and 3 duplicates. The treatment protocol utilized in this experiment consisted of A (control), B (grain immersion for 2 hours), C (grain immersion for 3 hours), D (grain immersion for 4 hours), and E (grain immersion for 5 hours). The data acquired were evaluated using analysis of variance (ANOVA) and subsequently subjected to Duncan's Multiple Range (DNMRT) analysis at a significance level of 5%. The study findings indicate that the duration of grain soaking has a notable impact on various factors, including water content, starch levels, amylose and amylopectin levels, antioxidant activity, starch digestibility (in vitro), glycemic index values, taste, and texture. Nevertheless, the duration of grain soaking does not have any discernible impact on the physical hue, sensory hue, or fragrance of parboiled black rice. The treatment that is most favored according to the results of the sensory study is treatment D, which has a color rating of 3.86 (like), a fragrance rating of 3.91 (like), a taste rating of 3.91 (like), and a texture rating of 3.81 (like).
Peningkatan Keterampilan Kewirausahaan Siswa SMK melalui Pelatihan Pembuatan Cookies Inovatif Berbahan Tepung Mocaf, Tepung Beras, dan Jahe Enjelina, Adelia Dwi; Surya, Karina Rizqy Anggita; Nasution, Saidah Nauli; Salsabila, Yumna
Jurnal Abdi Masyarakat Indonesia Vol 5 No 3 (2025): JAMSI - Mei 2025
Publisher : CV Firmos

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54082/jamsi.1878

Abstract

Kegiatan pengabdian kepada masyarakat ini bertujuan untuk meningkatkan keterampilan kewirausahaan siswa SMK melalui pelatihan pembuatan cookies inovatif berbahan dasar tepung MOCAF, tepung beras, dan jahe. Pelatihan dilaksanakan di SMKN 2 Sukoharjo dan diikuti oleh 22 siswa kelas XI dari program keahlian APHP. Metode yang digunakan adalah pendekatan service learning yang menggabungkan sosialisasi materi, demonstrasi pembuatan produk, dan praktik langsung. Evaluasi dilakukan melalui pre-test dan post-test, serta sesi tanya jawab. Hasil evaluasi menunjukkan peningkatan signifikan pada aspek pengetahuan dan keterampilan siswa dalam pengolahan pangan lokal berbasis fungsional. Produk “Mokies Ginger” tidak hanya memiliki keunggulan dari sisi nilai gizi dan sensorik, tetapi juga memperkenalkan strategi kewirausahaan sederhana berbasis potensi lokal. Kegiatan ini terbukti mampu membangun kesadaran dan motivasi kewirausahaan siswa SMK, serta membuka peluang pengembangan pembelajaran kontekstual berbasis proyek
Co-Authors Azmi, Aida Firdaus Muhammad Nurul Enjelina, Adelia Dwi Hariry, Amelia Novizar Nazir Salsabila, Yumna Surya, Karina Rizqy Anggita Wellyalina, Wellyalina