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All Journal Pro Food Jurnal Wicara Desa
Putri, Sasi Fhatmayani
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Agriculture, Biological Sciences & Forestry Economics, Econometrics & Finance Languange, Linguistic, Communication & Media Public Health Social Sciences

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SOSIALISASI PEMBUATAN PUPUK ORGANIK BERBAHAN DASAR KOTORAN SAPI DAN LIMBAH ORGANIK DI DESA LEMING KECAMATAN TERARA KABUPATEN LOMBOK TIMUR Rohyani, Immy Suci; Wandika; Andhika, Bagas Dwi; Hassanuddin B, M. Sultan; Pratiwi, Eka; Rahmasari, Synthia Nur; Aulia, Mulyani Safitri; Sumiyati, Sri; Rasidi, Muhammad; Annisa; Putri, Sasi Fhatmayani
Jurnal Wicara Vol 2 No 3 (2024): Jurnal Wicara Desa
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/wicara.v2i3.4094

Abstract

Leming Village is a village located in the Terara District, East Lombok Regency, which is known for its large number of cattle breeders. The cow manure produced by these livestock has become an important issue that needs to be addressed in Leming Village due to the increasing amount of waste produced. Livestock waste, such as cow manure and other organic materials such as leaves, rice straw, and corn stalks, are the main sources of organic fertilizer. This organic fertilizer is useful in building soil fertility, especially if its use is done continuously over a long period of time. This activity aims to increase the understanding and skills of the community in managing cattle manure and organic waste into compost that is useful for agriculture and environmental cleanliness. This activity is carried out through socialization activities regarding the organic compost program from cattle manure and organic waste, implementation of activities in the form of counseling and compost making techniques from cattle manure and organic waste, as well as additional materials that will be used to accelerate compost making, then conducting evaluation and monitoring as well as community assistance. The results of the compost making process showed that temperature and pH checks were carried out twice, where the checks were carried out in the first and second weeks after the compost was made. The temperature check results in the first week showed that the temperature of the compost was 35°C with a pH of 5.5 and in the second week showed a value of 27°C and pH 7. With this activity, the community can process cattle manure into organic fertilizer, reduce the cost of purchasing chemical fertilizers, and maintain soil fertility better than the use of chemical fertilizers that can reduce fertility.
Pengaruh Proporsi Tepung Komposit dan Konsentrasi Karagenan Terhadap Mutu Kimia, Fisik dan Organoleptik Roti Tawar Rendah Gluten Putri, Sasi Fhatmayani; Widyastuti, Sri; Amaro, Moegiratul; Rasyda, Riezka Zuhriatika; Pawestri, Setyaning; Unsunnidhal, Lalu
Pro Food Vol. 11 No. 1 (2025): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v11i1.502

Abstract

Roti tawar secara umum berbahan dasar tepung terigu yang kaya akan gluten. Gluten dapat menjadi penyebab penyakit celiac disease dan autoimun, sehingga diperlukan substitusi tepung terigu dalam pembuatan roti tawar. Substitusi terigu dapat dibantu dengan penggunaan bread improver seperti karagenan. Penelitian ini bertujuan untuk mengetahui pengaruh proporsi tepung komposit (terigu, sorgum dan maizena) dan konsentrasi karagenan terhadap mutu kimia, fisik dan organoleptik roti tawar rendah gluten. Metode penelitian menggunakan Rancangan Acak Lengkap dua faktor, yaitu proporsi tepung komposit terigu:sorgum:maizena (50:25:25, 40:30:30, 30:35:35) dan konsentrasi karagenan (0,2%, 0,4%). Hasil penelitian menunjukkan bahwa perlakuan proporsi tepung terigu:sorgum:maizena berpengaruh signifikan terhadap kadar abu, kadar serat kasar, daya kembang, elastisitas, aroma, rasa, warna crust, dan tekstur roti, sedangkan konsentrasi karagenan berpengaruh signifikan terhadap kadar serat kasar, warna crust, warna crumb, dan tektstur roti. Interaksi kedua faktor juga berpengaruh signfikan terhadap warna crumb dan tekstur roti tawar yang dihasilkan. Perlakuan proporsi tepung 30:35:35 dengan konsentrasi karagenan 0,2% adalah perlakuan yang paling disarankan untuk mengurangi penggunaan tepung terigu karena menghasilkan mutu organoleptik yang paling disukai panelis, dengan kadar air 25,21%, kadar abu 2,12%, kadar serat 7,14%, daya kembang 45,16%, elastisitas 64,95%, pori-pori yang kecil dan seragam 10,70-14,19 µm, dan waktu staling 48 jam, dengan karakteristik agak beraroma asam, tidak berasa asam, warna crust coklat muda, warna crumb putih kekuningan, dan tekstur agak lembut.
Co-Authors Amaro, Moegiratul Andhika, Bagas Dwi Annisa Aulia, Mulyani Safitri Eka Pratiwi Hassanuddin B, M. Sultan Immy Suci Rohyani Rahmasari, Synthia Nur Rasidi, Muhammad Rasyda, Riezka Zuhriatika Setyaning Pawestri Sri Sumiyati Sri Widyastuti Unsunnidhal, Lalu Wandika