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Pengaruh Penambahan Minyak Kenari (Canarium Vulgare Sp) terhadap Kualitas Kimia Dodol Kulit Pisang Djasibani, Hemy Ratmas; Lobo, Anita T. Dimu; Botahala, Loth; Duka, Febby S.
Teknotan: Jurnal Industri Teknologi Pertanian Vol 18, No 3 (2024): TEKNOTAN, Desember 2024
Publisher : Fakultas Teknologi Industri Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jt.vol18n3.8

Abstract

Minyak kenari merupakan salah satu minyak nabati yang memiliki kandungan lemak sebesar 65,15% sehingga dapat digunakan pada industri pangan. Penelitian ini bertujuan untuk mengetahui pengaruh dan proporsi minyak kenari (Canarium vulgare sp) dalam meningkatkan kualitas kimia dodol kulit pisang. Metode yang digunakan dalam penelitian adalah metode Rancangan Acak Lengkap (RAL) dengan 4 (Empat) perlakuan dan 3 (tiga) ulangan sehingga memperoleh 12 (dua belas) unit percobaan. Parameter yang diamati adalah kadar air (metode oven vakum), Protein (metode mikro Kjeldahl), kadar abu (metode Tanur), kadar karbohidrat (metode Luff Schoorl), kadar lemak (metode Soxhlet), kadar serat (metode Gravimetri) Hasil penelitian menunjukkan penambahan minyak kenari dalam pembuatan dodol kulit pisang berkontribusi terhadap kadar air, protein, lemak, karbohidrat, serat dan abu. Sedangkan proporsi minyak kenari yang terbaik adalah kadar air 13,67% (perlakuan D), protein 3,65% (perlakuan D), Karbohidrat 71,53% (perlakuan D), lemak 9,50% (perlakuan D), abu 1,11% (perlakuan A), serat 1,10% (perlakuan A).
Identification of JAMU KU-HE-SE as an Alternative Health Supporting Ingredient Botahala, Loth; Djasibani, Hemy Ratmas; Karbeka, Martasiana; Nahak, Maria Hendriana
Biology, Medicine, & Natural Product Chemistry Vol 14, No 1 (2025)
Publisher : Sunan Kalijaga State Islamic University & Society for Indonesian Biodiversity

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14421/biomedich.2025.141.9-16

Abstract

Herbal plants have been used since ancient times in traditional medicine and continue to be maintained and preserved in Indonesia. They are called Jm. Each part of an herbal plant has active components in the form of secondary metabolite compounds, ranging from tubers, wood, sap, latex, leaves, flowers, fruits, and seeds that function to maintain life in their environment. Turmeric, ginger, and lemongrass are included in Jm plants, which are very useful in traditional medicine because they have various secondary metabolite compounds. This study aims to obtain an even distribution of secondary metabolite compounds through phytochemical tests, inhibition of free radicals through antioxidant activity tests, and an even distribution of nutrients through proximate analysis in JKHS samples with a certain formula. The results of the phytochemical test showed that JKHS contains several important phytochemical components with the intensity it shows. Phenolic content (++) can provide benefits in protecting body cells from oxidative damage. Saponin (+) has anti-inflammatory properties and has the potential as an antimicrobial agent. In addition, steroids (+) and terpenoids (++), play a role in regulating the body's physiological functions and can support hormonal balance and the immune system and the potential in treating certain diseases. Alkaloid content (+)can affect the nervous system and has analgesic and stimulant properties. JKHS samples also contain carotenoids (+), which protect body cells from free radicals and oxidative damage. With the  value of 4.838 µg / mL of the sample, it shows that JKHS extract has very strong antioxidant potential. Through proximate analysis, it was obtained that the water content (15.38%) reflects the humidity level in JKHS which can affect the stability of product storage, the ash content (6.29%) indicates that JKHS can be a good source of minerals to support health, the crude protein content (3.79%) indicates that JKHS contributes to daily protein intake, especially in regular consumption, the fat content (6.43%) contributes energy and plays an important role in the absorption of fat-soluble vitamins and other bioactive compounds that may be contained in JKHS, the carbohydrate content (81.37%) indicates that the main component of JKHS is carbohydrates, which function as the main source of energy for the body that can support physical activity and daily energy needs, and the fiber content (5.45%) is an important component that helps smooth the digestion process, improves intestinal health, and helps prevent digestive disorders such as constipation, and plays a role in maintaining blood sugar levels and supporting weight management. Overall, the proximate composition of JKHS has good nutritional value, with carbohydrates as the dominant energy source, as well as additional protein, fat, and fiber that support overall health. This combination of formulas makes JKHS have great potential as a Jm drink that can provide various health benefits, especially in protecting the body from oxidative stress, inflammation, and other disease risks, including supporting the regeneration of cells, nerves, and other organs of the body that are weak due to climate, work, or old age.
PEMBERDAYAAN KELOMPOK UBK PAULUS DALAM PRODUKSI DAN PEMASARAN CAMILAN SEHAT BERBASIS MINYAK KENARI Djasibani, Hemy Ratmas; Botahala, Loth; Molina, Jon Idrison; Maara, Yansie; Laure, Markus; Dakamoly, Adipapa Qrinius
Journal of Community Empowerment Vol 4, No 3 (2025): Desember
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jce.v4i3.36340

Abstract

ABSTRAK                                                                        Kenari adalah salah satu potensi sumber daya lokal di Kabupaten Alor. Potensi besar ini dapat dimanfaatkan oleh mitra melalui pengolahannya menjadi minyak, yang kemudian dapat digunakan dalam produk bergizi. Industri rumah tangga sebagai penghasil Camilan sehat dan bergizi, menghadapi tantangan produksi terkait pengunaan kemasan yang sebagian besar terdiri dari kantong plastik, di samping upaya pemasaran yang masih terbatas cakupannya. Kegiatan pengabdian kepada masyarakat ini bertujuan untuk meningkatkan keterampilan dan kemandirian ekonomi mitra melalui pelatihan produksi Camilan berbasis minyak kenari dan teknik pengemasan produk, serta pelatihan pembuatan dan penggunaan situs web dalam pemasaran produk. Mitra dalam kegiatan ini adalah kelompok ibu-ibu UBK Paulus Desa Lendola, Kecamatan Teluk Mutiara, Kabupaten Alor, Provinsi Nusa Tenggara Timur berjumlah 15 orang. Metode pelaksanaan meliputi penyuluhan dan demonstrasi/praktik langsung pembuatan produk Camilan berbasis minyak kenari serta pelatihan desain dan teknik pengemasan modern. Evaluasi dilakukan menggunakan instrumen pra-tes dan pasca-tes melalui tanya jawab serta pengamatan untuk menilai peningkatan pengetahuan dan keterampilan peserta. Hasil kegiatan menunjukkan peningkatan rata-rata skor pengetahuan sebesar 69% dan peningkatan keterampilan produksi serta pengemasan sebesar 37,7%. Kegiatan ini berhasil menumbuhkan kepercayaan diri dan motivasi ibu-ibu untuk mengembangkan usaha rumah tangga berbasis potensi lokal. Kata kunci: Pemberdayaan; Produksi; Camilan; Pemasaran; Minyak Kenari ABSTRACTWalnuts are a potential local resource in Alor Regency. This significant potential can be utilized by partners by processing them into oil, which can then be used in nutritious products. Home industries, as producers of healthy and nutritious snacks, face production challenges related to the use of packaging, which mostly consists of plastic bags, in addition to limited marketing efforts. This community service activity aims to improve the skills and economic independence of partners through training in walnut oil-based snack production and product packaging techniques, as well as training in creating and using a website for product marketing. The partners in this activity are a group of 15 women from the UBK Paulus Group in Lendola Village, Teluk Mutiara District, Alor Regency, East Nusa Tenggara Province. The implementation method includes counseling and demonstrations/hands-on practice in making walnut oil-based snack products, as well as training in modern packaging design and techniques. Evaluation was carried out using pre- and post-test instruments through questions and answers, and observations to assess improvements in participants' knowledge and skills. The results of the activity showed an average increase in knowledge scores of 69% and an increase in production and packaging skills of 37.7%. This activity succeeded in increasing participants' self-confidence and motivation to develop home businesses based on local potential. Keywords: Empowerment; Production; Snacks; Marketing; Walnut Oil