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All Journal Jurnal Suara Pengabdian 45 Jurnal Agrifoodtech
Dyah Ilminingtyas Wahyu Handayani
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Industrial & Manufacturing Engineering Social Sciences

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Pengaruh Substitusi Pati Ganyong (Canna edulis Kerr) terhadap Sifat Fisik, Kimia dan Sensoris Roti Bagelen Kornelius Jaka; Dyah Ilminingtyas Wahyu Handayani; Ni Komang Ayu Artiningsih
Jurnal Agrifoodtech Vol. 3 No. 2 (2024): Desember : Jurnal Agrifoodtech
Publisher : Universitas 17 Agustus 1945 Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56444/9xxwbp97

Abstract

Bagelen bread is a processed dry bread product, processed by re-baking the finished bread to become dry bread. This study aims to determine the right  formulation of canna  starch substitution  for wheat flour in making bagelen dry bread, and to examine the effect of canna starch substitution on the physical properties, chemical properties and sensory properties of bagelen. The study was conducted at the Laboratory of Food and Agricultural Product Processing, Faculty of Agricultural Technology, University of 17 August 1945 Semarang. The research design used a completely randomized design (CRD) with 4 treatments and each treatment was repeated 3 times. Data were analyzed using Anova (Analysis of Variance) at a 95% confidence level. If significantly different, Duncan's Multiple Range Test (DMRT) will be carried out. The results of the analysis of physical hardness properties showed significant differences and the results of the color analysis (L a * b *) showed no significant differences. The results of the chemical properties analysis showed that there was no significant difference in water, ash and fat content, but there was a significant difference in protein and carbohydrate content in bagelen bread. The protein content of bagelen bread will decrease in line with the increasing portion of ganyong starch. Meanwhile, carbohydrate levels will increase as the number of canna starch substitutes increases. The results of the sensory properties analysis of color, aroma, taste and texture of bagelen bread showed significant differences. Substitution of canna starch up to 40% did not affect the level of preference for the attributes of taste, color, and aroma of bagelen bread, but the texture of the substitution with canna starch was less preferred.
Diversifikasi Olahan Bandeng Tanpa Limbah menjadi Nuget dan Stik untuk Meningkatkan Nilai Ekonomis Bandeng Dyah Ilminingtyas Wahyu Handayani; Diah Kartikawati; Sri Suprapti; Shaivaila Nashika; Abdillah Rizqi Firmansyah; Natasha Meisya Putri; Nur Dwi Wahyu Wibowo; Sulis Diyah Tia Wati
Jurnal Suara Pengabdian 45 Vol. 4 No. 3 (2025): September: Jurnal Suara Pengabdian 45
Publisher : LPPM Universitas 17 Agustus 1945 Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56444/6nh7wd14

Abstract

Program pengabdian masyarakat dengan tema Diversifikasi  Olahan Bandeng Tanpa Limbah menjadi Nuget dan Stik untuk Meningkatkan Nilai Ekonomis Bandeng telah dilakukan di Kelompok Tani Tunas Harapan Kelurahan Mangkang Wetan Kota Semarang bulan Juli 2025 - Agustus 2025. Program ini bertujuan meningkatkan nilai ekonomis bandeng yang merupakan komoditas utama tambak Masyarakat Mangkang Wetan. Permasalahan utama yang dihadapi meliputi rendahnya diversifikasi produk dan tingginya limbah produksi. Limbah produksi yang berupa kepala, kulit dan tulang ikan bandeng masih  dapat dioptimalkan untuk dimanfaatkan. Kegiatan pelatihan menggunakan pendekatan edukatif dan partisipatif  meliputi pelatihan pembuatan nuget, pelatihan pembuatan stik tulang bandeng, pelatihan menghitung harga pokok produksi dan menentukan harga jual. Hasilnya diversifikasi olahan bandeng menjadi nuget dan stik dapat meningkatkan nilai ekonomis bandeng dan mitra mampu mengolah bandeng tanpa menimbulkan limbah.
Pengaruh Penambahan Jamur Kuping Hitam (Auricularia Polytricha) Terhadap Sifat Kimia dan Organoleptik Nugget Ikan Tongkol Abu-Abu (Thunnus Tonggol) Dheniawan Danu Sukma Tirta Suradiyanto; Dyah Ilminingtyas Wahyu Handayani
Jurnal Agrifoodtech Vol. 2 No. 2 (2023): Desember: Jurnal Agrifoodtech
Publisher : Universitas 17 Agustus 1945 Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56444/agrifoodtech.v2i2.1375

Abstract

Fish nuggets are a food that is quite popular with people because they contain high nutrition. Addition of black ear mushrooms to gray tuna nuggets to increase nutritional value and crude fiber content and acceptability. This study aims to determine the effect of the correct concentration of black ear fungus on chemical and organoleptic properties. This research was conducted using a completely randomized design method (CRD) with 4 treatments at the concentration of addition of black ear fungus 0% (K0) as a control, 10% (K1), 20% (K2), 30% (K3) of 100 g tuna. gray with 3 repetitions. The results of the chemical properties research showed that the water content ranged from 42.50% -51.00%. The best treatment was obtained (K3) of 51.00% fulfilled the SNI with a maximum of 60%, ash content was 2.63% -2.98%. K1) of 2.63% does not meet SNI with a maximum of 2.5%, protein content of 13.76% -15.31%, the best treatment is obtained (K0) of 15.31% meets SNI at least 5%, fat content is 13.22 % -15.25% obtained the best treatment (K3) of 13.22% fulfilling SNI with a maximum of 15%, crude fiber 0.22% -0.70% obtained the best treatment (K3) of 0.70%. The results of the organoleptic analysis regarding the taste of fish nuggets were 5.04-5.64 on average, the best treatment was obtained (K1) 5.64 (likes), the aroma was 4.68-5.32, the best treatment was obtained (K1) 5.32 ( rather like), texture 5.00-5.32 obtained the best treatment (K1) 5.32 (rather like), color 4.92-5.36 obtained the best treatment (K1) 5.36 (rather like).
Co-Authors Abdillah Rizqi Firmansyah Dheniawan Danu Sukma Tirta Suradiyanto Diah Kartikawati Kornelius Jaka Natasha Meisya Putri Ni Komang Ayu Artiningsih Nur Dwi Wahyu Wibowo Shaivaila Nashika Sri Suprapti Sulis Diyah Tia Wati