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All Journal Jurnal Teknologi Pertanian Andalas Journal Of Indonesian Social Society
Rahzarni
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PENGARUH PROSES PENGOLAHAN TERHADAP STABILITAS DARI WARNA MI DENGAN PEWARNA KULIT BUAH NAGA (Hylocereus polyrhizus) Harni, Mimi -; Viza, Rivo Yulse; Novita, Rilma; Violalita, Fidela; Rahzarni; Ulhusnah, Annisa
Jurnal Teknologi Pertanian Andalas Vol 29 No 2 (2025)
Publisher : Universitas Andalas

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Abstract

Noodles are a food that all groups love. Many noodles sold in the community use natural dyes, although many still use synthetic dyes. This condition can be seen by the public starting to understand the importance of maintaining health, especially food coloring, so many noodles in circulation use natural coloring. Natural dyes are safe to use and have functional properties that are not available from artificial dyes, but have the weakness of being easily damaged during processing, especially at high temperatures. Generally, processed noodles use high temperatures in the process. Therefore, this research aims to identify the noodle processing process that causes the greatest damage to the color quality of the noodles produced. This research used a Completely Randomized Design with four treatments: boiling, steaming, steaming and drying, and steaming and frying. Noodle dough was used as a control in the treatment. This research used three replications. Observations were made on antioxidant activity, polyphenol, anthocyanin, betacyanin, and color quality. Based on this research, the noodle processing that provides the best colour quality is the steaming treatment with antioxidant activity of 21.69%, polyphenol content of 34.99 mg GAE/100 g, anthocyanin content of 40.72 mg/100, betacyanin content of 39.25 mg/100, and colour L* = 45.73, a* = 13.54 and b* = 9.86.
Hilirisasi Produk Pangan Berbasis Daging Ayam Di Nagari Koto Tengah Simalanggang, Kecamatan Payakumbuh, Kabupaten Limapuluh Kota Rahzarni; Zebua, Elva Amurita; Trimedona, Neni; Muchrida, Yenni
Journal Of Indonesian Social Society (JISS) Vol. 1 No. 2 (2023): JISS - Juni
Publisher : PT. Padang Tekno Corp

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (313.254 KB) | DOI: 10.59435/jiss.v1i2.85

Abstract

Salah satu sumber utama pendapatan masyarakat Koto Tangah Simalanggang, Kecamatan Payakumbuh adalah beternak ayam pedaging. Nilai jual yang fluktuatif dari distributor menyebabkan ketidakstabilan pendapatan masyarakat. Hilirisasi daging ayam menjadi produk olahan pangan sehat dan bergizi merupakan salah satu langkah yang dapat dilakukan masyarakat untuk meningkatkan pendapatan melalui usaha kuliner yang dapat menyerap tenaga kerja. Pelatihan teknologi pengolahan produk pangan berbahan baku daging ayam bagi Kelompok Wanita Tani (KWT) Koto Tangah Simalanggang bertujuan untuk meningkatkan keterampilan dan melahirkan jiwa wirausaha di bidang kuliner produk olahan daging ayam. Metode pelatihan dilakukan melalui 3 tahapan yaitu persiapan kegiatan, diskusi dan demonstrasi, evaluasi dan pembimbingan yang berlangsung selama 10 pertemuan. Kegiatan pelatihan dilakukan di Kantor Wali Nagari Koto Tangah Simalanggang. Berdasarkan kegiatan pelatihan yang telah dilaksanakan, dapat disimpulkan bahwa KWT Koto Tangah Simalanggang telah memiliki keterampilan hilirisasi produk pangan berbasis daging ayam dan mampu menerapkan teknologi pengolahan pangan dalam pengolahan abon, bakso dan nugget ayam. KWT juga telah memiliki rencana membuka usaha kuliner di bidang produk olahan ayam pedaging guna meningkatkan pendapatan dan menyerap tenaga kerja.
Co-Authors Elva Amurita Zebua Fidela Violalita Harni, Mimi - Neni Trimedona Rilma Novita Ulhusnah, Annisa Viza, Rivo Yulse Yenni Muchrida