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Manggulu, Pangan Lokal Berkalori Tinggi yang Kaya Serat Alami (Manggulu, Local Food with High Calorie and Rich Natural Fiber) Mardhiyyah, Yunita Siti; Wijaya, Hanny
JURNAL PANGAN Vol 21, No 3 (2012): PANGAN
Publisher : Perum BULOG

Diversifikasi pangan menjadi hal yang penting dalam mencapai ketahanan pangan. Salah satu cara yang dapat dilakukan ialah pemanfaatan pangan lokal. Manggulu merupakan sejenis dodol yang dibuat dari pisang kepok dan kacang tanah, suatu pangan khas dari Sumba, Nusa Tenggara Timur. Pisang kepok {Musa paradisiaca L.) masak pohon dikeringkan sehingga berwarna kecoklatan, dikukus dan dihaluskan. Kacang tanah digoreng dan dihaluskan. Kedua bahan ini dicampur, kemudian dibentuk silinder dan dibungkus dengan daun pisang kering. Berdasarkan perhitungan kadar gizi bahan bakunya, manggulu dengan berat 30 g memiliki nilai kalori 147,6 kkal sehingga dapat dikategorikan sebagai pangan berkalori tinggi. Kandungan serat manggulu sebesar 2,2 g/30 g memenuhi aturan Codex alimentarius sebagai produk pangan yang baik untuk sumber serat dan dapat diarahkan sebagai pangan fungsional. Manggulu dibuat dari bahan alami dan dapat dikategorikan sebagai pangan alami atau natural food menurut Canadian Food Inspection. Manggulu juga berpotensi untuk dikembangkan sebagai pangan darurat. Eksplorasi dan dokumentasi pangan lokal diharapkan melestarikan kearifan lokal dan menunjang upaya diversifikasi pangan.Food diversification becomes an important issue in order to achieve national food security. The utilization of potential local food should be one of the alternatives. Manggulu is a local food of Sumba, East NusaTenggara (NTT), a kind of intermediate moisture content food that is made from kapok plantain (Musa paradisiaca L.) and peanut The ripe plantain is steamed and mashed. The peanut is fried and crushed. Both of these ingredients are mixed together, and then the dough is formed into cylindrical shape and wrapped with dried banana leaves. Based on the calculated nutritive value of the raw materials, one piece of manggulu (30g in) has calorie about 147.6 kcal which can be categorized as high-calorie food. The fiber content of manggulu, which is 2.2 g/piece, is also fulfilled the Codex alimentarius regulation as a good source for dietary fiber and can be developed as a functional food. Manggulu can also be categorized as natural food according to Canadian Food Inspection Agency because it is made from 100 percent natural ingredients. Moreover, its product shows great potency to be utilized as an emergency food. The exploration and documentation oflocal food might both conserve the local wisdom and support the food diversification effort.

OPTIMASI PROSES EKSTRAKSI BAHAN-BAHAN MINUMAN TRADISIONAL INDONESIA Mardhiyyah, Yunita Siti; Nurtama, Budi; Wijaya, C. Hanny
Jurnal Teknologi Pangan dan Gizi Vol 18, No 1 (2019)
Publisher : Widya Mandala Surabaya Catholic University

Indonesia dikenal akan kearifan lokal dengan potensi pangan fungsional berupa minuman-minuman tradisional.Produk minuman tradisional dibuat dari ekstraksi bahan alami seperti rimpang jahe dan temulawak, daun tanaman kumis kucing, serta kayu secang.Kemampuan bioaktif minuman salah satunya dipengaruhi oleh efektivitas ekstraksi komponen fitokimia dari bahan-bahan minuman.Tujuan penelitian ini adalah mendapatkan proses ekstraksi yang optimal dari bahan-bahan minuman tradisional Indonesia, yaitu kumis kucing, secang, jahe dan temulawak. Optimasi waktu ekstraksi daun tanaman kumis kucing dan kayu secang dikembangkan menggunakan Response Surface Methodology dengan software Design Expert 7,0. Proses ekstraksi optimum dari daun tanaman kumis kucing dan kayu secang didapatkan selama 30 menit pemanasan dalam air dengan perbandingan bahan dan air 1:25. Persamaan matematika dapat digunakan untuk memprediksi total fenol dan aktivitas antioksidan ekstrak. Peningkatan skala menyebabkan penurunan aktivitas antioksidan dan total fenol pada ekstrak daun tanaman kumis kucing dan kayu secang. Pada skala pilot plant nilai aktivitas antioksidan 2508,9 ppm AEAC dan total fenol 926,6 ppm GAE untuk ekstrak kumis kucing dan nilai aktivitas antioksidan 1601,7 ppm AEAC dan total fenol 1319,9 ppm GAE untuk ekstrak kayu secang. Efisiensi dan efektivitas proses ekstraksi jahe diperoleh melalui pemblansiran dengan direndam air panas (90-95oC) selama 3 menit, sedangkan temulawak tidak perlu dilakukan pemblansiran. Ekstraksi jahe dengan cara tersebut mampu memberikan total fenol 2294,6 ppm GAE dan rendemen 61,1%. Prosedur ekstraksi optimum pada temulawak memberikan total fenol ekstrak 5621,8 ppm GAE dan rendemen 46,9%. Ekstrak optimum yang didapatkan dapat digunakan untuk formulasi minuman fungsional dengan berbagai manfaat bagi kesehatan

A Three-Phased Perishable Inventory Simulation Model with Quality Decrease Consideration Ibrahim, Muhammad Faisal; Mardhiyyah, Yunita Siti; Rusdiansyah, Ahmad; Boer, Meidina Kalse; Utama, Dana Marsetiya
Jurnal Ilmiah Teknik Industri Vol. 19, No. 02, December 2020
Publisher : Department of Industrial Engineering Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23917/jiti.v19i2.11769

In this article, focus on the simulation of a three-phase perishable product inventory system of a SMEs selling fresh and processed milkfish. This research was conducted to simulate a perishable product inventory system to understand and analyze the problems that occur then propose solutions to fix them. The simulation model was developed with ARENA software, simulation results of the existing condition show that there is 162 kg/month waste in fresh fish, 158 pcs/month in processed product A, and 86 pcs/month in processed product B. A model with a product renewal process mechanism was proposed to overcome this problem, and seven improvement scenarios were developed. The results obtained from the seventh improvement scenario revealed that there was a 100% reduction in fresh fish and processed product B and 94% in processed product A. Besides, there was a saving in need for fresh fish supply of 10 kg/day. In this article, we show how ARENA software can be adopted to simulate inventory system problems effectively. The method in this research can be applied to investigate various supply system scenarios and their consequences before implementing it in a real system.

Potential of Bioactive Components in Tempe for the Treatment of Obesity Made Astawan; Yunita Siti Mardhiyyah; Christofora Hanny Wijaya
Jurnal Gizi dan Pangan Vol. 13 No. 2 (2018)
Publisher : Food and Nutrition Society of Indonesia

Obesity has become a global health issue and is one of the factors that trigger degenerative diseases. The correct food consumption management could be a solution for treating obesity. Soybean is a food that is rich in bioactive components and has antiobesity properties through various mechanisms. In Indonesia, nearly 60% of the soybeans are consumed in the form of tempe. The process of fermenting soybeans into tempe causes a bioconversion of nutrients and bioactive components, improving the active physiological abilities. The bioactive components that play a role in the treatment of obesity are isoflavones, proteins, and peptides. These bioactive components help in reducing body weight, lowering the body fat ratio and improve lipid profile. Thus, optimation and popularization of tempe as a functional food in the daily menu supported with correct tempe processing could be a solution in treating obesity.

Factors Affecting Crowdfunding Investor Number in Agricultural Projects: The Dummy Regression Model Yunita Siti Mardhiyyah; Mohammad Arif Rasyidi; Lailatul Hidayah
Jurnal Manajemen & Agribisnis Vol. 17 No. 1 (2020): JMA Vol. 17 No. 1, March 2020
Publisher : School of Business, Bogor Agricultural University (SB-IPB)

As an important sector in the Indonesian economy, the low capital problems in agriculture should be solved. Crowdfunding is one of the solutions gaining modal from society. This agricultural investment could be an attractive personal asset, too. But, no information yet about the complete characteristics of agricultural projects that fetching the people's participation to invest. Hence, the aim of this research is to find out the factors that influence people's participation in agricultural business investment with crowdfunding schemes. The quantitative data collected from 468 agricultural projects held by agricultural business startup PT. XYZ was analyzed. The six characteristics of the project are role as independents factors. They were project types (loans and profit sharing), project fields (agriculture, livestock, and fisheries), project risk (low, moderate, and high), project duration, the amount of capital needed and profit assumption. All the factors have been analyzed by a multiple regression model to estimate the number of investors. The results showed that the number of crowdfunding agriculture-based projects investor can be modeled by dummy regression. The longer project duration will decrease the number of investors by 0.577 people. The higher risk of the project will lower the number of investors. Based on the projects field, the most interesting projects are the livestock project, followed by agriculture and the last is the fisheries project. Overall, the project period, project risk and project field are the factors that influence people's participation in agricultural business investment with crowdfunding schemes. In the future, crowdfunding livestock projects with a short implementation period (around 3 months), and low risk can be sought so that more people participate in becoming investors. Keywords: crowdfunding, agriculture project, agricultural investment, multiple regression model, dummy regression

MASA SIMPAN ANEKA SAMBAL DARI BAHAN NABATI MENGGUNAKAN METODE ACCELERATED SHELF LIFE TESTING: KAJIAN LITERATUR Yunita Siti Mardhiyyah; Irawati Ningsih
AGROINTEK Vol 15, No 2 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i2.9290

Sambal or sauce is a supplementary ingredient that dominates the market. But, many products do not include an expiration period. Sambal sauce generally can not be consumed once, so it needs storage to be more durable. The main damage is characterized by changes in physical, chemical, biological, and organoleptic characteristics. Various studies on the shelf life of chili sauce have been carried out, so the purpose of this study is to identify, analyze, and compare literature sources in the form of research results that show the effect of temperature differences on the chemical, microbiological and organoleptic properties of various chili sauces, so it is expected to be useful for serve as a reference for efforts to control damage to sauces or chili sauce by making the best storage. There are 5 groups of chili sauce, they are chili sauce, tomato sauce, onion chili sauce, fruit sauce, and andaliman sambal. The chili sauce is stored in three different temperatures (low, room and high temperatures) with the Accelerated Shelf Life Test (ASLT) method and Arrhenius model. Based on the results of the study, there is a low temperature storage of chili sauce last longer than room temperature and high storage that is 34-170 days. Whereas at room temperature and high temperature storage each lasted for 23-98 days and 21-54 days.

THE STUDY OF NUTRITIONAL VALUE FROM GRESIK TRADITIONAL FOOD PRODUCTS Yunita Siti Mardhiyyah
AGROINTEK Vol 13, No 1 (2019)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v13i1.4863

Gresik is well known as one of the Islamic based tourism towns in East Java. This Islamic tourism encourages the development of typical souvenirs business in Gresik especially in food sector. Some Gresik traditional food are often used as souvenirs, such as pudak, jubung, and ayas. High sale promotes product innovation, especially in terms of taste creations, preservation / shelf life, as well as packaging. Unfortunately, these product innovation have not been supported with information related to product nutritional value. The nutritional value is important, considering the usage of information in food labelling as well as for the materials, process and packaging basic innovation. The study of Gresik traditional food nutritional value products consists of two stages, they were field-related observation and laboratory testing. Field observations were done to obtain information on raw materials and production processes from pudak, jubung and ayas. As for the test of nutritional value was done by proximate test. The results showed that pudak has moisture content (55.6%) twice higher than jubung and ayas (25.0% and 22.7%, respectively). All three products have a low fat content, which was below 1.0 g per serving. The protein content is also relatively low, i.e. only 2.1-2.8%. All three of these products are carbohydrate sources with the amount of 40.8-73.4% which gives a caloric amount of 120-185 kcal per serving. Implementation of nutritional information in food label could also give added value to the product.

A Three-Phased Perishable Inventory Simulation Model with Quality Decrease Consideration Muhammad Faisal Ibrahim; Yunita Siti Mardhiyyah; Ahmad Rusdiansyah; Meidina Kalse Boer; Dana Marsetiya Utama
Jurnal Ilmiah Teknik Industri Vol. 19, No. 02, December 2020
Publisher : Department of Industrial Engineering Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23917/jiti.v19i2.11769

In this article, focus on the simulation of a three-phase perishable product inventory system of a SMEs selling fresh and processed milkfish. This research was conducted to simulate a perishable product inventory system to understand and analyze the problems that occur then propose solutions to fix them. The simulation model was developed with ARENA software, simulation results of the existing condition show that there is 162 kg/month waste in fresh fish, 158 pcs/month in processed product A, and 86 pcs/month in processed product B. A model with a product renewal process mechanism was proposed to overcome this problem, and seven improvement scenarios were developed. The results obtained from the seventh improvement scenario revealed that there was a 100% reduction in fresh fish and processed product B and 94% in processed product A. Besides, there was a saving in need for fresh fish supply of 10 kg/day. In this article, we show how ARENA software can be adopted to simulate inventory system problems effectively. The method in this research can be applied to investigate various supply system scenarios and their consequences before implementing it in a real system.

Sorghum Crackers (Sorghum bicolor L.) as an Effort in Utilizing Food Material of Local Wisdom in Lamongan City Irvan Adhin Cholilie; Anni Rahmat; Azmi Alvian Gabriel; Yunita Siti Mardhiyyah; Yulia Nur Rohmawati; Ahmad Musonnif Dzulfikri; Eka Nur Fadilah; Anisah Firdausiah Oktarilivyana; Hans Febrianto Setyo
Gontor AGROTECH Science Journal Vol 6, No 3 (2020): Special issue Seminar Nasional Sains dan Teknologi (SNST) 2020
Publisher : University of Darussalam Gontor, Ponorogo, East Java Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/agrotech.v6i3.4942

In an effort to meet the growing needs for food, feed and industrial materials, as well as to increase the income of farmers in dry climates, sorghum development is one of the alternatives that can be selected. This research uses sorghum to become three types of food processing, namely crackers, popped and sorghum sugar. However, at this stage only crackers are processed. The research was conducted in several stages, namely (i) making crackers, (ii) chemical analysis of crackers and (iii) organoleptic crackers testing. The independent variable which is the subject of the study is the type of shorgum used. This study used three types of sorghum, namely KD4, Kawali, and Samurai. From the results of the tests carried out for the sorghum crackers sample, it was found that this product could still be said to be balanced, even though the amount of energy from the fat was at the maximum threshold, namely in the range of 29-31%. Products with this category are not recommended for someone who is on a fat diet. As a snack category, this product can be good declared. Based on the organoleptic (sensory) test results also indicate that the product can be accepted by consumers.

Manggulu, Pangan Lokal Berkalori Tinggi yang Kaya Serat Alami (Manggulu, Local Food with High Calorie and Rich Natural Fiber) Yunita Siti Mardhiyyah; Hanny Wijaya
JURNAL PANGAN Vol. 21 No. 3 (2012): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33964/jp.v21i3.173

Diversifikasi pangan menjadi hal yang penting dalam mencapai ketahanan pangan. Salah satu cara yang dapat dilakukan ialah pemanfaatan pangan lokal. Manggulu merupakan sejenis dodol yang dibuat dari pisang kepok dan kacang tanah, suatu pangan khas dari Sumba, Nusa Tenggara Timur. Pisang kepok {Musa paradisiaca L.) masak pohon dikeringkan sehingga berwarna kecoklatan, dikukus dan dihaluskan. Kacang tanah digoreng dan dihaluskan. Kedua bahan ini dicampur, kemudian dibentuk silinder dan dibungkus dengan daun pisang kering. Berdasarkan perhitungan kadar gizi bahan bakunya, manggulu dengan berat 30 g memiliki nilai kalori 147,6 kkal sehingga dapat dikategorikan sebagai pangan berkalori tinggi. Kandungan serat manggulu sebesar 2,2 g/30 g memenuhi aturan Codex alimentarius sebagai produk pangan yang baik untuk sumber serat dan dapat diarahkan sebagai pangan fungsional. Manggulu dibuat dari bahan alami dan dapat dikategorikan sebagai pangan alami atau natural food menurut Canadian Food Inspection. Manggulu juga berpotensi untuk dikembangkan sebagai pangan darurat. Eksplorasi dan dokumentasi pangan lokal diharapkan melestarikan kearifan lokal dan menunjang upaya diversifikasi pangan.Food diversification becomes an important issue in order to achieve national food security. The utilization of potential local food should be one of the alternatives. Manggulu is a local food of Sumba, East NusaTenggara (NTT), a kind of intermediate moisture content food that is made from kapok plantain (Musa paradisiaca L.) and peanut The ripe plantain is steamed and mashed. The peanut is fried and crushed. Both of these ingredients are mixed together, and then the dough is formed into cylindrical shape and wrapped with dried banana leaves. Based on the calculated nutritive value of the raw materials, one piece of manggulu (30g in) has calorie about 147.6 kcal which can be categorized as high-calorie food. The fiber content of manggulu, which is 2.2 g/piece, is also fulfilled the Codex alimentarius regulation as a good source for dietary fiber and can be developed as a functional food. Manggulu can also be categorized as natural food according to Canadian Food Inspection Agency because it is made from 100 percent natural ingredients. Moreover, its product shows great potency to be utilized as an emergency food. The exploration and documentation oflocal food might both conserve the local wisdom and support the food diversification effort.

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