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All Journal Jurnal Sains dan Teknologi Pangan Community Empowerment
Nofiyanto, Erwin
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Agriculture, Biological Sciences & Forestry Arts Humanities Education Public Health Social Sciences

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Korelasi Total Bakteri Asam Laktat, Kadar Asam Laktat dan pH Yoghurt dengan Penambahan Konsentrasi Buah Nangka (Artocarpus heterophyllus L.) Nofiyanto, Erwin; Sampurno, Adi; Cahyanti, Antoni Nani
Jurnal Sains dan Teknologi Pangan Vol 6, No 2 (2021): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (556.762 KB) | DOI: 10.33772/jstp.v6i2.16161

Abstract

Penelitian bertujuan untuk mengetahui dan menganalisis hubungan total bakteri asam laktat (BAL), kadar asam laktat, dan derajat keasaman pada yoghurt dengan penambahan konsentrasi buah nangka. Penelitian dilaksanakan secara eksperimen dengan menggunakan rancangan acak lengkap yang terdiri dari 5 perlakuan dan 5 ulangan. Data yang dihasilkan dianalisis sidik ragam pada taraf 0,5% dan dilanjutkan dengan uji Duncan. Perlakuan terdiri dari penambahan konsentrasi buah nangka pada yoghurt dengan konsentrasi 0% (P0), 5% (P1), 10% (P2), 15% (P3) dan 20% (P4). Hasil penelitian menunjukkan penambahan konsentrasi buah nangka pada yoghurt berpengaruh nyata (P<0,05) terhadap total BAL, kadar asam laktat dan derajat keasaman (pH). Hubungan antara BAL dengan asam laktat menunjukan korelasi negatif dengan persamaan regresi adalah y=-0.0378x + 1.6991 dan nilai koreksi (r) sebesar 0,46, sedangkan hubungan antara kadar asam laktat dengan pH menghasilkan persamaan regresi y=0,1289x + 4,114 dengan nilai korelasi (r) yang kuat yaitu 0,03. Penambahan konsentrasi buah nangka pada yoghurt dapat memenuhi populasi bakteri untuk dijadikan probiotik serta kadar asam laktat maksimal dan pH standar normal yoghurt.Kata kunci: yoghurt, total BAL, kadar asam laktat, dan derajat keasaman (pH)
Diversification of processed products made from grass jelly leaves at the Teger Farmers Group, Semarang Nofiyanto, Erwin; Haryati, Sri; Sudjatinah, Sudjatinah
Community Empowerment Forthcoming issue
Publisher : Universitas Muhammadiyah Magelang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31603/ce.5074

Abstract

Food modification is still quite common in the community, especially the processing of candy, jelly drinks and dawet. The manufacture of candy, jelly drinks and dawet can be modified from the raw material of grass jelly leaves which have a lot of protein and vitamin content. The women of the Teger Farmer Group, Mangunsari Village, Gunungpati District, Semarang City mostly work as farmers and factory workers and do not quite know what food modification is, especially those made from grass jelly leaves. There are many grass jelly plants in the environment around the Teger Farmer Group that have not been utilized until now, so we aim to provide information to the Teger Farmer Group's mothers about preparations made from grass jelly leaves, which can be made into candy, dawet and jelly drinks that have a lot of content. nutrition. The service method was carried out with lectures, discussions and simulations of making processed products. The results of the service revealed that the Teger Farmers' Group, Mangunsari Village, Gunungpati District, Semarang City, mostly had eaten dawet and grass jelly drink, but had never eaten grass jelly candy. In addition, they also do not know how to make sweets, jelly drinks and dawet from grass jelly, and do not know what the ingredients are. Furthermore, at the end of this service activity, partners better understand how to make and nutritional content of all processed products from grass jelly.
Co-Authors Cahyanti, Antoni Nani Sampurno, Adi Sri Haryati Sudjatinah, Sudjatinah