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All Journal Chimica et Natura Acta AgriHealth: Journal of Agri-food, Nutrition and Public Health Community Empowerment
Harlina, Putri Widyanti
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Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemistry Education Environmental Science Health Professions Materials Science & Nanotechnology Public Health Social Sciences

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Effect of Fermentation on the Phsyco and Functional Properties of Red Sorghum Flour (Sorghum bicolor L.) Lembong, Elazmanawati; Wulandari, Endah; Harlina, Putri Widyanti; Tsalitsu, Syifa
Chimica et Natura Acta Vol 13, No 2 (2025)
Publisher : Departemen Kimia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/cna.v13.n2.57757

Abstract

Modification of red sorghum flour by fermentation method can improve the physical, chemical, and functional properties of the resulting sorghum flour. The purpose of this study was to determine the fermentation time that can affect the physical and functional characteristics of red sorghum flour fermented spontaneous (TSS) and non-spontaneous (TTS). Results indicated that the best treatment was red sorghum flour fermented at 24 hours both spontaneous and non-spontaneous. TSS at 24 hours had a water absorption capacity of 1.04%, oil binding capacity of 1.04%, swelling volume of 7.47%, solubility of 7.57%, initial gelatinization temperature of 76.56oC, peak viscosity of 2855 cP, hot paste viscosity of 2214 cP, breakdown viscosity of 641 cP, cold paste viscosity of 3425 cP, and setback viscosity of 1211 cP. TTS at 24 hours had a water absorption capacity of 1.21%, oil binding capacity of 1.18%, swelling volume of 7.49%, solubility of 8.23%, initial gelatinization temperature of 75.81oC, peak viscosity of 3172 cP, hot paste viscosity of 2600 cP, breakdown viscosity of 572 cP, cold paste viscosity of 5107 cP, and setback viscosity of 2507 cP.
Strengthening the competitiveness of MSMEs at Batujajar transit apartment through financial literacy training Harlina, Putri Widyanti; Lembong, Elazmanawati; Wulandari, Endah
Community Empowerment Vol 10 No 8 (2025)
Publisher : Universitas Muhammadiyah Magelang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31603/ce.14472

Abstract

Micro, Small, and Medium Enterprises (MSMEs) play a crucial role in driving local economies, yet many operators still lack adequate understanding of effective financial management. Low financial literacy often results in difficulties in determining the Cost of Goods Sold (COGS), maintaining simple financial records, and formulating long-term business strategies. This community service program aimed to strengthen the capacity of MSME actors, specifically residents of the Batujajar Transit Apartment, through participatory training. The methodology involved interactive lectures, group discussions, and hands-on practice, integrated with the student Community Service Program (KKN) of Universitas Padjadjaran. The program successfully demonstrated an increase in participant understanding, reflected in their ability to calculate basic COGS, create financial recording formats, and produce relevant Business Model Canvas (BMC) drafts. Evidence of success is visible in the BMC examples developed by the participants. It is expected that this activity will enhance the product competitiveness of the MSMEs through more professional business governance and financial management.
Optimization of Sorghum, Moringa Leaf, and Bran Flours in the Making of Cookies High in Protein and Fiber Wulandari, Endah; Harlina, Putri Widyanti; Arifin, Heni Radiani; Salsabila, Yufi Anandia
AgriHealth: Journal of Agri-food, Nutrition and Public Health Vol 7, No 1 (2026): April
Publisher : Research and Development Center for Food, Nutrition and Public Health (P4GKM) LPPM UNS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/agrihealth.v7i1.109597

Abstract

The high prevalence of stunting and low fiber intake among toddlers in Indonesia led to the development of cookies as a supplementary food to support adequate protein and fiber intake. Therefore, this study aims to determine the optimal cookie formulation based on sorghum, moringa leaf, and bran flours. This study used an experimental method based on response surface methodology (RSM) with a central composite design (CCD). The resulting responses were protein (Y1) and crude fiber (Y2), which were maximized. The optimal formula for cookies was 29.04% sorghum, 2.34% moringa leaf, and 18.74% bran flours. This formulation produces cookies with protein content of 10.01%, crude fiber of 2.36%, moisture of 4.89%, ash of 3.21%, fat of 22.29%, and carbohydrate of 59.61%. The physical characteristics were hardness 4,219.53 g, fracturability 5.62 mm, °hue 84.15, and sensory with an attractive overall appearance. The results indicate that the cookies’ protein and fiber content met the supplementary food requirements of the Ministry of Health, Republic of Indonesia. However, the values were lower than predicted by the optimization, while maintaining favorable physical, chemical, and sensory characteristics.
Co-Authors Elazmanawati Lembong Endah Wulandari Heni Radiani Arifin Salsabila, Yufi Anandia Tsalitsu, Syifa