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All Journal AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Journal of Holistic Community Service
Rosda, Sabila
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Agriculture, Biological Sciences & Forestry Earth & Planetary Sciences Education Energy Environmental Science Health Professions Immunology & microbiology Medicine & Pharmacology Public Health

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Penyuluhan Cara Produksi Pangan Olahan yang Baik (CPPOB) di PT Biji Tumbuh Berkembang Rosda, Sabila; Rahmawati, Rahmawati
Journal of Holistic Community Service Vol 1 No 2 (2024): Journal of Holistic and Community Service
Publisher : Sekolah Tinggi Ilmu Kesehatan Holistik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51873/jhcs.v1i2.41

Abstract

Latar Belakang: Keamanan pangan tidak dapat terlepas dari penerapan Cara Produksi Pangan Olahan yang Baik (CPPOB). Kewajiban menerapkan CPPOB tidak membedakan skala usaha mulai dari usaha mikro, kecil, menengah, ataupun besar sebagai persyaratan keamanan pangan. UMKM yang menerapkan CPPOB secara konsisten dapat memperoleh manfaat yang menguntungkan di pasar global. Setiap pangan olahan yang asal produksinya di dalam negeri atau diimpor untuk diperdagangkan dalam kemasan eceran sebelum diedarkan harus memenuhi persyaratan CPPOB agar dapat memperoleh izin edar. Tujuan: Tujuan penyuluhan ini adalah untuk memberikan pemahaman bagi UMKM PT Biji Tumbuh Berkembang tentang CPPOB agar produk yang diproduksi dapat diedarkan secara legal dengan izin edar sesuai ketentuan. Metode: Kegiatan penyuluhan menggunakan metode penyuluhan atau sosialisasi secara langsung kepada pegawai PT Biji Tumbuh Berkembang yang berjumlah 4 orang dengan beberapa tahapan diantaranya yaitu persiapan kegiatan, penyuluhan, serta diskusi dan tanya jawab. Hasil: UMKM PT Biji Tumbuh Berkembang wajib memiliki izin edar untuk produk yang diproduksi yaitu pancake dan choux isi krim buah karena disimpan pada penyimpanan suhu beku. UMKM PT Biji Tumbuh Berkembang telah menerapkan beberapa aspek persyaratan CPPOB yang mencakup lokasi, bangunan, fasilitas sanitasi, mesin/peralatan, bahan, produk akhir, karyawan, pengemas, penyimpanan, pemeliharaan dan program sanitasi, pengangkutan, dokumentasi dan pencatatan, dan pelaksanaan pedoman. Simpulan: Penerapan CPPOB secara konsisten bagi pelaku usaha pangan menghasilkan produk yang aman dan layak dikonsumsi.
Effect of the Addition of Egg White and Maltodextrin on the Characteristics of Dayak Onion Powder (Eleutherine palmifolia) by Foam Mat Drying Method Rosda, Sabila; Rosida, Rosida
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 3 (2024)
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.v8i3.511

Abstract

Dayak onion is a plant that has antioxidant content and chemical components that can be used as spices, flavor enhancers, fragrances, and food preservatives whose use is limited. Dayak onions that are easily damaged are processed into powder to make them more durable. The manufacture of powder products is carried out using the foam mat drying method with the addition of foaming agent, namely egg white, and foam stabilizer, namely maltodextrin. This study aims to determine the effect of the addition of egg whites and maltodextrin on the physicochemical and organoleptic characteristics of Dayak onion powder by the foam mat drying method. This study used a two-factor Complete Random Design (CRD) with three replicates. The observation data was processed using ANOVA at a confidence level of 5%, if there is a significant influence, a further DMRT test of 5% is carried out. The results showed that there was a significant interaction between the addition of egg white and maltodextrin in different moisture content, phenol content, and solubility. The best treatment was obtained with the addition of 8% egg white and 15% maltodextrin with 7.32% moisture content; 2.11% ash content; 51.08% antioxidant activity; 3.37 mg GAE/g phenol content; 46.65% solubility; 54.03 L; 21.00 a*; 11.43 b*; and color hedonic score 3.96 (quite red); aroma hedonic score 3.36 (slightly scented of Dayak onions); texture hedonic score 2.92 (slightly rough); 0.01% flavonoid content; and 9.35 ppm anthocyanin content.
Co-Authors Rahmawati, Rahmawati Rosida Rosida