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All Journal Hemera Zoa AGRIKA TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian AGROMIX Jurnal Agritechno PARAHITA : Jurnal Pengabdian kepada Masyarakat AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Journal Research of Social Science, Economics, and Management Asian Journal of Management, Entrepreneurship and Social Science
Deny Utomo
Universitas Yudharta Pasuruan
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Energy Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Social Sciences

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Pelatihan Pengolahan Buah Mangga (Mangifera indica L) Klonal 21 Menjadi Produk Abon Modifikasi pada Kelompok Wanita Tani di Kecamatan Rembang, Kabupaten Pasuruan, Jawa Timur Utomo, Deny; Pratama, Rendika Octa
PARAHITA : Jurnal Pengabdian kepada Masyarakat Vol. 5 No. 1 (2024): Jurnal Pengabdian kepada Masyarakat
Publisher : Indonesian Scientific Journal (Jurnal Ilmiah Indonesia)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25008/parahita.v5i1.121

Abstract

Pemerintah Kabupaten Pasuruan mengembangkan mangga alpukat atau mangga putar yang biasa disebut Mangga gadung (klonal 21) hasil persilangan antara mangga varietas gadung dengan varietas arumanis. Mangga klonal 21 banyak tumbuh di Kecamatan Rembang. Kandungan kimia buah mangga adalah air dan karbohidrat protein, lemak, Vitamin A, Vitamin B1, Vitamin B2, Vitamin C, mineral, tanin, zat warna. Abon mangga klonal 21 merupakan inovasi produk olahan makanan dari mangga klonal 21 yang di “gongso” menurut istilah Jawa, yang berarti dimasak hingga setengah kering. Tujuan dari pelatihan adalah untuk mengolah buah mangga klonal 21 menjadi abon pada saat panen raya, dengan memiliki cita rasa yang khas. Manfaat dari pelatihan ini adalah untuk memberikan informasi kepada masyarakat bahwa abon mangga memiliki nilai ekonomis yang bisa dikonsumsi oleh semua kalangan dan dapat menjadi oleh-oleh khas Kabupaten Pasuruan. Teknik pengolahan meliputi pengupasan buah, parut buah, rendam dengan air garam, tiriskan, kemudian di masak atau gongso. Hasil dari pelatihan ini dapat memberikan pengetahuan dan keterampilan bagi kelompok wanita tani tentang cara mengolah mangga klonal 21 menjadi abon.
Pengaruh penambahan tepung ubi jalar ungu (Ipomoea batatas L.) dan tepung umbi porang (Amorphophallus oncophyllus) terhadap karakteristik fisikokimia dan organoleptik biskuit: Effect of the addition of sweet potato flour (Ipomoea batatas L.) and elephant foot tuber flour (Amorphophallus oncophyllus) on the physicochemical and organoleptic properties of biscuit Utomo, Deny; Octasari, Dini
AGROMIX Vol 14 No 2 (2023)
Publisher : Fakultas Pertanian Universitas Yudharta Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/agx.v14i2.4177

Abstract

Introduction: Biscuits are snacks made from flour and fat that are baked and have a long shelf life. Biscuits contain carbohydrates, fats and calories which are high but low in fiber, vitamins and minerals. This study aims to determine the proportion of the addition of purple sweet potato flour and elephant foot tuber flour to the best physicochemical and organoleptic properties of biscuits. Method: This method used in the study of purple sweet potato flour and elephant foot flour biscuits was a randomized block design with 5 treatment substitutions and 3 replications, resulting in 15 trials. Results:The best results for biscuits were in the P5 treatment (17.5% purple sweet potato flour : 12.5% elephant foot tuber flour) with the results of the physicochemical analysis of fracture strength of 13.07 N, antioxidant activity of 81.88 mg/ml, moisture content of 3.11%, ash content of 1.74% and organoleptic test of taste 4.00 (like), aroma 4.00 (like), color 2.88 (rather like) and texture 4.08 (like). Conclusion: Treatment substitution with the addition of purple sweet potato flour and elephant foot tuber flour had a significant effect on the parameters of breaking strength, antioxidant activity, moisture content, ash content, taste, color and texture. But it has no real effect on the flavor.
Optimasi Kombinasi Karagenan dan Gelatin dalam Formulasi Permen Jelly Jagung Manis Rosyidah, Chusnur Rosyidah; Utomo, Deny Utomo
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 6 No. 2 (2026)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32627/agritekh.v6i2.1602

Abstract

Sweet corn is a cereal crop that serves as a source of carbohydrates and protein after rice; however, its utilization as a functional food remains limited, as most corn is used for animal feed. One alternative processing method is jelly candy, a type of soft candy favored by various age groups. The quality of jelly candy is strongly influenced by the type and concentration of gelling agents, particularly gelatin and carrageenan; therefore, appropriate formulation is required to obtain optimal physicochemical and sensory characteristics. This study aimed to optimize the formulation of sweet corn–based jelly candy through variations in gelatin and carrageenan concentrations. A factorial Completely Randomized Design (CRD) was applied with two factors: gelatin concentration (11 and 22 g) and carrageenan concentration (10, 15, and 20% of sweet corn extract), resulting in six treatment combinations with three replications. The analyzed parameters included moisture content, ash content, antioxidant activity, hardness value, and sensory attributes (color, aroma, texture, and taste). Data were analyzed using Analysis of Variance (ANOVA) followed by Tukey’s test at a 95% confidence level. The results showed that the optimum formulation was obtained at treatment G2K1 (22 g gelatin and 10% carrageenan), yielding a moisture content of 22.30%, ash content of 3.02%, antioxidant activity of 69.69 ppm, hardness value of 26.86 N, and sensory scores classified as liked.
Co-Authors Abidin, Mohammad Nurul Ahmad Zainul Arifin Alfi Ro’isatul Muna Cahyuni Novia Cahyuni Novia Carolyne Eka Meylani D. Andayani . Devi Putri Muslimah Dini Octasari Dwi Cahyani, Windi Hapsari Titi Palupi Irfan Maulana, Irfan Jamhari Jamhari Khisbul Maulana El Romadhon Khoirin Maghfiroh Kholid Murtadlo Kholid Murtadlo Kunti Mufarikha Lailatul Rizkiyah Maftuhatuz Zakiyah Darojah Mohammad Effendi Mohammad Nurul Abidin Muh. Aniar Hari Swasono Muh. Aniar Hari Swasono Nucky Istiqomah Mulyawati NURUL QOMARIYAH Octasari, Dini Pratama, Rendika Octa Rakhmad Wiyono Rekna Wahyuni Rekna Wahyuni Rendika Octa Pratama Rendika Octa Pratama Rosyidah, Chusnur Rosyidah S. Prawirodigdo . Saiful Saiful Septiani Budi Ariska Sidiq Siti Junaida Siti Maisaro Sulistyawati Syafiih, M. Syaiful Syaiful Syaiful Syaiful Tri Kurniawidi Tulus Subagyo Utami, Cahyaning Rini Widyatus Solichah Wisma Soedarmadji Zakiyah Darojah, Maftuhatuz