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All Journal Journal Of Human And Education (JAHE) Journal of Applied Agricultural Science and Technology Jurnal Pepadu
Dwijatmoko, Muhammad Isa
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Religion Agriculture, Biological Sciences & Forestry Humanities Civil Engineering, Building, Construction & Architecture Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Social Sciences Other

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Sensory Characterization Cocoa (Theobroma cacao L.) from Various Clones During Fermentation Dwijatmoko, Muhammad Isa; Nurtama, Budi; Yuliana, Nancy Dewi; Misnawi, Misnawi
Journal of Applied Agricultural Science and Technology Vol. 9 No. 1 (2025): Journal of Applied Agricultural Science and Technology
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jaast.v9i1.148

Abstract

Indonesia is one of the biggest producers of cocoa bean. However, this big production of cocoa is not followed by its quality to fulfill chocolate industry requirement in flavor. Fermentation of cocoa is the most important process for producing high-quality flavor in cocoa beans. The goal of this study was to find out the fermentation effects of four clones on the sensory and chemical profile of cocoa liquor. Sensory analysis was conducted using a Quantitative Descriptive Analysis (QDA) method and the volatile components of the cocoa liquor were extracted using Solid Phase Microextraction (SPME) and then followed by identification using Gas Chromatography - Mass Spectrometry (GC-MS). Correlation between volatile components and sensory attributes were determined by OPLS (orthogonal partial least square) test. The results of this study indicate that OPLS S-plot GC-MS determination 2,3,5-trimethylpyrazine and acetic acid were found as the active compounds. Fermented and unfermented cocoa liquor from various cocoa clones had different sensory attributes. All cocoa clones of fermented cocoa beans were dominated by attributes of specific cocoa aroma, cocoa, and acidity, whereas in unfermented cocoa, they were dominated by astringent and bitter.
Peningkatan Keterampilan Pengolahan Pangan Ringan Pada PKK Padang Karambia, Payakumbuh Selatan Dwijatmoko, Muhammad Isa; Fadri, Rince Alfia; Syahrul, Syuryani; Harni, Mimi; Muchrida, Yenni
Journal Of Human And Education (JAHE) Vol. 4 No. 3 (2024): Journal of Human And Education
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jh.v4i3.892

Abstract

Pangan ringan atau yang dikenal sebagai camilan merujuk pada pangan yang bukan dari bagian menu utama seperti sarapan, makan siang, dan makan malam. Ngemil (snacking) pangan ringan sangat bergantung dari jenis dan jumlah pangan yang dikonsumsi, yang nanti akan berpengaruh terhadap status gizi. Namun, pada saat ini mayoritas masyarakat Indonesia masih memilih snack yang kurang sehat. Selain itu, jumlah penyakit dan keracunan akibat makanan ringan yang terjadi di kalangan anak usia sekolah terus meningkat dikarenakan anak usia sekolah memiliki kebiasaan mengkonsumsi pangan ringan yang sulit dihentikan. Pemberdayaan Kesejahteraan Keluarga (PKK) merupakan salah satu wadah organisasi perempuan yang bertujuan meningkatkan kesejahteraan. Tujuan Pengabdian Kepada Masyarakat (PKM) ke PKK ini diharapkan dapat melengkapi wawasan pengetahuan dan keterampilan dalam pengolahan pangan ringan. Metode pelaksanaan PKM meliputi ceramah, diskusi, dan praktik pembuatan produk. Hasil dari kegiatan pengabdian yang dilakukan yaitu pembuatan produk cookies beras merah dan cireng dengan penambahan tempe. Kegiatan ini dapat meningkatkan pengetahuan dan keterampilan dalam pembuatan cookies beras merah dan cireng dengan penambahan tempe yang dapat dikonsumsi pribadi sebagai pangan ringan yang sehat dan aman.
PENINGKATAN KAPASITAS PRODUKSI MELALUI PENERAPAN TEKNOLOGI TEPAT GUNA DAN PENILAIAN KANDUNGAN GIZI MIE KELOMPOK SEJALAN Harly, Resolinda; Dwijatmoko, Muhammad Isa; Susantia, Elvi; Febrianti, Firshty; Asnadeli, Asnadeli
Jurnal Pepadu Vol 6 No 4 (2025): Jurnal Pepadu
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/pepadu.v6i4.8252

Abstract

The Sejalan Group is a bundo kanduang organization in Nagari Simalanggang, Lima Puluh Kota Regency, with 13 members. The Sejalan Group carries out business activities, one of which is processing noodles made from fruit, vegetables and other food ingredients. The problems faced by the Sejalan Group are low production capacity, relatively long production time, and the lack of nutritional information on the packaging. The solution to these problems is to provide a mixer and roll press machine with a capacity 10 kg of each, as well as conducting an analysis of the nutritional content of the noodles. The results of the activity show that production time efficiency is achieved because the mixing process is faster and more even than manually, consistency of noodle quality is obtained because the dough is more homogeneous so that the noodles have a uniform color, texture and thickness. The production scale increases because the Sejalan Group can start producing noodles in larger quantities in one process, so it is able to meet consumer demand and reach a wider market. Noodle quality analysis is carried out on samples of chicken variant noodles with added spinach as the Sejalan Group's flagship product. The analysis showed that the chicken noodle variant with added spinach contained an average protein content of 14.94%, fat content of 3.21%, water content of 8.81%, ash content of 2.34%, and crude fiber content of 0.69%. These results indicate that the Sejalan Group noodles meet the Indonesian National Standard (SNI 8217:2015) for dry noodles
Co-Authors Asnadeli, Asnadeli Budi Nurtama Fadri, Rince Alfia Febrianti, Firshty harly, resolinda Mimi Harni Misnawi Misnawi, Misnawi Nancy Dewi Yuliana Susantia, Elvi Syuryani Syahrul Yenni Muchrida