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All Journal Pro Food Jurnal Agrotek UMMat Jurnal Ilmiah Inovasi Jurnal Triton ALAMTANA: JURNAL PENGABDIAN MASYARAKAT UNW MATARAM Rengganis Jurnal Pengabdian Masyarakat Journal of Agritechnology and Food Processing

Afe Dwiani

Program Studi Teknologi Hasi Pertanian, Fakultas Pertanian, Universitas Nahdlatul Wathan Mataram

Author-ID : 2374865

Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Library & Information Science Mathematics Medicine & Pharmacology Public Health Social Sciences Transportation Veterinary Other

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PEMBUATAN FRUIT LEATHER DENGAN CAMPURAN BUAH NAGA MERAH (Hylocereus polyrhizus) DAN BUAH PISANG KEPOK (Musa Paradisiaca): Processing of Fruit Leather from Mixture of Red Dragon (Hylocereus polyrhizus) Fruit and Banana (Musa Paradisiaca) Khurfatul Jannah; Afe Dwiani; Suburi Rahman
Pro Food Vol. 5 No. 1 (2019): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

ABSTRACT Red dragon fruit are a fruit that have a high antioxidants while banana are fruits that have a high carbohydrate and dietary fiber. Fruits are easy to spoil because of their properties are perishable and the way to increase shelf life is by processing it into fruit leather. Fruit leather is a snack that made from fruit and dried so they have a plastic and chewy texture. Besides that, processing fruit can also diversified fruit processing product. The aims of this research was to determine the best combination of red dragon fruit with banana in making fruit leather. The method that used in this study was a completely randomized design (CRD) with a single factor, consisting 5 treatment P1 = dragon fruit 100%: banana 0%; P2 = dragon fruit 75%: banana 25%; P3 = dragon fruit 50%: banana 50%; P4 = dragon fruit 25%: banana 75% and P5 = dragon fruit 0%: banana 100% with 3 times repetitions. The data of the research were analyzed using Analysis of Variance at alpha 5% using SPSS 16 and tested continued using the test of Honest Real Difference (HRD) if there was real difference. The results showed that processing of fruit leather from mixture of red dragon fruit and bananas gave a significantly difference effect on chemical quality (moisture content and vitamin C) but gave not significant effect on ash content. Fruit leather with a mixture of red dragon fruit and banana that suitable with SNI No. 1718-83 for moisture content (<25%) are treatments P1, P4 and P5, respectively 24.24%; 21.8% and 23.30%. The highest vitamin C was produced in treatment P1, which was 84.07 mg/g. Keywords: dragon fruit, fruit leather, bananaABSTRAKBuah naga merah merupakan buah yang memiliki kandungan antioksidan yang tinggi, sedangkan buah pisang merupakan buah yang mengandung karbohidrat dan serat tinggi. Buah mudah mengalami kerusakan dan cara yang digunakan untuk meningkatkan masa simpannya adalah dengan cara mengolahnya menjadi Fruit Leather. Fruit leather merupakan makanan yang berasal dari buah yang dihancurkan dan dikeringkan dengan tekstur plastik dan kenyal serta rasa yang manis. Selain itu pengolahan juga dapat menganekaragamkan produk olahan buah-buahan. Penelitian ini bertujuan untuk mengetahui kombinasi terbaik dari buah naga merah dengan pisang kepok dalam pembuatan fruit leather. Metode yang digunakan dalam penelitian ini adalah rancangan acak lengkap dengan faktor tunggal yaitu konsentrasi buah naga merah dan pisang kepok (P1= buah naga 100%: pisang kepok 0%; P2= buah naga 75%:pisang kepok 25%; P3= buah naga 50%:pisang kepok 50%; P4= buah naga 25%:pisang kepok 75% dan P5= buah naga 0%:pisang kepok 100%) dengan 3 kali ulangan. Parameter yang diamati dalam penelitian ini adalah kadar kimia yang meliputi kadar air, kadar abu dan kadar vitamin C. Data hasil penelitian dianalisis menggunakan analisis keragaman (Analysis of Variance) pada taraf nyata 5% dengan menggunakan SPSS 16 dan apabila terdapat beda nyata dilakukan uji lanjut dengan Uji Beda Nyata Jujur (BNJ). Hasil penelitian menunjukkan bahwa perlakuan penambahan buah naga merah dan pisang kepok berpengaruh terhadap kadar air dan kadar vitamin C. Fruit leather dengan campuran buah naga merah dan pisang kepok yang memenuhi standar SNI No. 1718-83 untuk kadar air (<25%) adalah perlakuan P1, P4 dan P5 berturut-turut sejumlah 24,24%; 21,8% dan 23,30%. Kadar vitamin C tertinggi dihasilkan pada perlakuan P1 yaitu 84,07mg/g.Keywords: fruit leather, buah naga, pisang kepok, air, abu, vitamin C

MUTU ORGANOLEPTIK BROWNIES PANGGANG YANG TERBUAT DARI TEPUNG TERIGU, MOCAF DAN TEPUNG KELOR Ni Luh Putu Sherly Yuniartini; Afe Dwiani
Jurnal Agrotek Ummat Vol 8, No 1 (2021): April 2021
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v8i1.5973

Brownies are chocolate cakes that are very popular and liked by almost everyone. The main raw material of processing brownies is flour which until now is still imported. The addition of mocaf and moringa leaf flour can to reduce flour use and increase organoleptic of brownies. The aim of this study was to find out the effect of substitution of wheat flour, mocaf and moringa leaf flour on organoleptic brownies. The method that used in this experiment is a Complete Random Design (CRD) with one factor that was substitution of flour, mocaf and moringa leaf flour whose treatment is A0 (Flour 50% : Mocaf 50%: Moringa leave flour 0%/control), A1 (Flour 47,5% : Mocaf 47,5% : Moringa leave flour 5%), A2 (Flour 45% : Mocaf 45% : Moringa leave flour 10%), A3 (Flour 42,5% : Mocaf 42,5% : Moringa leave flour 15%), A4 (Flour 40% : Mocaf 40% : Moringa leave flour 20%), dan A5 (Flour 37,5% : Mocaf 37,5% : Moringa leave flour 25%). The data of the research were analyzed using Analysis of Varience at level 5% and tested continued using Tukey’s Honestly Significant Difference Test (Tukey’s HSD) at the same level if there was a real difference. The results showed that substitution of flour, mocaf and moringa leaf flour on brownies has a real effect on organoleptics in hedonic test on color, texture and taste as well as organoleptic scoring on color, aroma, texture and taste, but has no effect on hedonic test in aroma. For the quality of organoleptic brownies it is known that the best treatment on hedonic tests of texture and taste parameters produced by treatment A1 (Flour 47,5% : Mocaf 47,5% : Moringa leave flour 5%) with likes criteria and for scoring tests are produced by the same treatment on aroma, texture and taste parameters with their respective criteria that are typical brownies, moist and sweet taste. The best treatment on color scoring tests is produced by treatment A5 (Flour 37,5% : Mocaf 37,5% : Moringa leave flour 25%) whith criteria are brown.

PENGARUH PENCAMPURAN TEPUNG PISANG KEPOK, TEPUNG KACANG TUNGGAK dan TEPUNG DAUN KELOR TERHADAP KANDUNGAN MINERAL MP-ASI BISKUIT BAYI Suburi Rahman; Afe Dwiani Dwiani
Jurnal Agrotek Ummat Vol 5, No 1 (2018): February
Publisher : Universitas Muhammadiyah Mataram

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan tepung pisang, tepung kacang tunggak dan tepung daun kelor terhadap kandungan mineral kalsium (Ca) dan natrium (Na) pada MP-ASI biskuit bayi. MP-ASI biskuit bayi dibuat dengan 6 perlakuan yaitu PTK1-PTK6. Hasil analisa akan dibandingkan dengan SNI MP-ASI biskuit bayi (01-7111.2-2005). Dari hasil penelitian diketahui bahwa adanya perbedaan yang signifikan pada MP-ASI biskuit bayi (kandungan mineral kalsium dan natrium). Dari hasil analisa mineral diketahui bahwa untuk natrium dihasilkan biskuit yang memenuhi standar mutu SNI. Perlakuan PTK1 (100% tepung pisang) menghasilkan kandungan natrium tertinggi yaitu 151,3 mg/100 g dan diikuti dengan PTK5 (Tepung pisang kepok 60%, tepung daun kelor 15%, tepung kacang tunggak 25%). Untuk mineral kalsium tidak memenuhi standar SNI.This study aims to determine the effect of adding banana flour, cowpea flour and flour of moringa to calcium (Ca) and sodium (Na) mineral contents on MP-ASI baby biscuit. MP-ASI baby biscuits made with 6 treatments namely PTK1-PTK6. The results of the analysis will be compared with Indonesian National Standard (SNI) MP-ASI baby biscuit (01-7111.2-2005). From the results of the research note that there are significant differences in the baby's biscuit ASI-biscuits (calcium and sodium mineral content). From the results of mineral analysis, it is known that for sodium biscuits are produced that meet SNI quality standards. The PTK1 (100% banana flour) treatment resulted in the highest sodium content of 151.3 mg / 100 g and followed by PTK5 (60% pure banana flour, 15% moringa flour, 25% cow flour). For calcium minerals do not meet SNI standards.

PENGARUH KONSENTRASI DAN LAMA PERENDAMAN DALAM LARUTAN KAPUR SIRIH TERHADAP MUTU KERIPIK PISANG KEPOK (Musa paradisiaca formatypica) Afe Dwiani; Suburi Rahman
Jurnal Agrotek Ummat Vol 8, No 2 (2021): October 2021
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v8i2.5221

This research aimed to determine the effect of concentration and soaking time in calcium hydroxide (Ca(OH)2) on the quality of plantain chips (Musa paradisiaca formatypica). The method that used in this study was complete randomized design (CRD) with a double factors that was concentration of calcium hydroxide (1%, 5% and 10%) and soaking time (10, 20 and 30 minutes), with treatment are KP1 (1% : 10 minutes), KP2 (5% : 10 minutes), KP3 (10% : 10 minutes), KP4 (1% : 20 minutes), KP5 (5% : 20 minutes), KP6 (10% : 20 minutes), KP7 (1% : 30 minutes), KP8 (5% : 30 minutes) and KP9 (10% : 30 minutes). The data of the research were analyzed using Analysis of Variance at level 5% and tested continued using the test of Least Significant Different (LSD) at the same level if there was a real difference. The results showed that the concentration and soaking time in calcium hydroxide had a real effect on chemical qualities (water, ash, fat, and zinc/Zn) and organoleptic (taste, color, aroma, and texture) of plantain chips. In zinc content for all instruments are suitable with standard (SNI No. 01-4315-1996) for banana chips, while for moisture, ash, and fat content, not all treatments are suitable with the standard. In organoleptic parameters for taste, color, and aroma, panelists preferred treatment of KP1 (concentration of calcium hydroxide 1% and soaking time of 10 minutes) for best result, while for texture the treatment of KP9 (concentration of calcium hydroxide 10% and soaking time 30 minutes) produces the best quality based from panelist choice.

Pengaruh Substitusi Jamur Tiram (Pleurotus ostreatus) dan Tepung Terigu Terhadap Mutu Kimia Nugget Suburi Rahman; Afe Dwiani
Jurnal Ilmiah Inovasi Vol 20 No 3 (2020): Desember
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jii.v20i3.2364

Nugget adalah produk olahan daging yang terbuat dari daging giling yang dibentuk berbentuk persegi panjang dan dilapisi tepung bumbu. Nugget seperti halnya daging olahan umumnya memiliki kelemahan pada kandungan seratnya yang rendah. Adanya subtitusi jamur tiram menjadi nugget akan meningkatkan kandungan serat. Penelitian ini bertujuan untuk mengetahui pengaruh substitusi jamur tiram dan tepung terigu terhadap sifat kimia nugget. Metode yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan faktor tunggal, terdiri dari 6 perlakuan (N1= 0% jamur tiram : 100% tepung; N2= 10% jamur tiram : 90% tepung; N3= 20% jamur tiram : 80% tepung; N4= 30% jamur tiram : 70% tepung; N5= 40% jamur tiram : 60% tepung dan N6= 50% jamur tiram : 50% tepung) dengan pengulangan sebanyak tiga kali. Data penelitian dianalisis menggunakan Analisis Varians pada alpha 5% menggunakan software Co-Stat dan diuji dilanjutkan menggunakan uji Honest Real Difference (HRD) jika terdapat perbedaan nyata. Hasil penelitian menunjukkan terdapat perbedaan hasil yang signifikan pengujian analisis kimia pada nugget yang dihasilkan seperti kadar air, kadar lemak dan kadar protein. Nugget dengan penambahan jamur tiram dan tepung terigu yang sesuai dengan SNI No. 01-6683-2004 (standar mutu nugget ayam) untuk kadar air adalah semua perlakuan (N1-N6). Sedangkan kadar protein dan kadar lemak tidak sesuai standar karena hasil yang rendah disebabkan oleh tingginya kadar air bahan dan rendahnya jumlah protein dan lemak dalam bahan baku.

Pengaruh Substitusi Tepung Tapioka dan Tepung Terigu serta Lama Waktu Pengukusan terhadap Mutu Kerupuk Sape Suburi Rahman; Afe Dwiani
JURNAL TRITON Vol 12 No 1 (2021): JURNAL TRITON
Publisher : Politeknik Pembangunan Pertanian Manokwari

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47687/jt.v12i1.156

Kerupuk sape merupakan salah satu jenis kerupuk khas daerah Kota Bima, Provinsi Nusa Tenggara Barat. Kerupuk ini menggunanakan tepung terigu sebagai bahan utama namun hingga saat ini kebutuhan terigu masih dipenuhi oleh impor. Untuk mengurangi konsumsi terigu diperlukan bahan baku lain seperti tepung tapioka. Selain bahan baku faktor lain yang mempengaruhi kualitas kerupuk adalah pengukusan. Karena itu diperlukan waktu pengukusan yang tepat agar kerupuk memiliki kualitas yang baik. Penelitian ini bertujuan untuk mengetahui pengaruh substitusi tepung tapioka, tepung terigu dan lama waktu pengukusan adonan terhadap mutu kerupuk sape. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) faktorial yaitu substitusi tepung tapioka dan tepung terigu serta lama pengukusan adonan yang terbagi menjadi 9 perlakuan yaitu: A1 (100 g : 0 g dan 1 jam), A2 (100 g : 0 g dan 1,5 jam), A3 (100 g : 0 g dan 2 jam), B1 (50 g : 50 g dan 1 jam), B2 (50 g : 50 g dan 1,5 jam), B3 (50 g : 50 g dan 2 jam), C1 (0 g : 100 g dan 1 jam), C2 (0 g : 100 g dan 1,5 jam) dan C3 (0 g : 100 g dan 2 jam). Hasil penelitian menunjukkan bahwa kerupuk sape yang dihasilkan telah memenuhi Standar Nasional Indonesia (SNI 0272:1991) untuk kadar air dan kadar lemak, sedangkan untuk kadar abu hanya kerupuk yang berbahan baku tepung tapioka saja yang memenuhi standar. Hasil penilaian mutu terbaik dalam penelitian ini adalah perlakuan A1 yaitu perlakuan tepung tapioka 100 g : tepung terigu 0 g dengan waktu pengukusan 1 jam.

Pengolahan Tomat Menjadi Saos Tomat Pada Ibu-Ibu Rumat Tangga Di Kebun Duren Kelurahan Selagalas Kecamatan Cakranegara Kota Mataram Afe Dwiani
ALAMTANA: JURNAL PENGABDIAN MASYARAKAT UNW MATARAM Vol 1 No 1 (2020): Edisi Mei 2020
Publisher : LPPM UNIVERSITAS NAHDLATUL WATHAN MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (50.529 KB)

Buah tomat merupakan buah yang bergizi karena mengandung karbohidrat, protein, lemak, dan kalori. Selain itu, tomat juga mengandung vitamin dan mineral yang diperlukan untuk pertumbuhan dan kesehatan. Produksi tomat sangat melimpah sehingga diperlukan salah satu pengolahan menjadi produk lain yaitu menjadi saos tomat. Pengabdian ini dilaksanakan bertujuan untuk memberi pengetahuan kepada masyarakat tetang proses pengolahan tomat, memberi pengetahuan untuk mengolah makanan menggunakan bahan-bahan yang berkualitas agar dihasilkan produk yang bermutu dan membuka peluang bisnis bagi warga yang belum bekerja. Hasil dari pengabdian masyarakat ini adalah diketahui bahwa pengetahuan dan kemampuan ibu-ibu rumah tangga bertambah dalam mengolah tomat menjadi saos tomat, wawasan ibu-ibu rumah tangga juga bertambah terutama untuk meningkatkan produktifitas diri dalam mengolah produk sehingga memperoleh pedapatan dan diharapkan dapat menciptakan hubungan timbal balik yang menguntungkan antara lembaga Perguruan Tinggi atau Tim pengabdian Fakultas Pertanian Universitas Nahdlatul Wathan Mataram dengan masyarakat khususnya di Kebun Duren Kelurahan Selagalas Kecamatan Cakranegara Kota Mataram.

Mutu teh celup dengan campuran bubuk sereh (Cymbopogon citratus) dan bubuk kelor (Moringa oleifera) Suburi Rahman; Afe Dwiani
Journal of Agritechnology and Food Processing Vol 2, No 1 (2022)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v2i1.8949

Moringa is one of potential raw material of herbal tea. Moringa tea had disadvantage is a off-flavour aroma. The addition of lemongrass hopefully can reduce the off-flavour aroma and improve the quality of tea. This research aimed to determine the effect of mixing lemongrass powder and moringa powder on the quality of teabags. The method that used in this study was complete randomized design (CRD) that was treatment P1 = 100% moringa leaf powder: 0% lemongrass powder; P2 = 80% moringa leaf powder: 20% lemongrass powder; P3 = 60% moringa leaf powder: 40% lemongrass powder; P4 = 40% moringa leaf powder : 60% lemongrass powder and P5 = 20% moringa leaf powder : 80% lemongrass powder. The data were analyzed using analysis of variance at a level of 5% and if there were real differences, tests continued using the LSD (least significant difference) at the same level. Based on the results of the analysis, it is known that the treatment has a significant effect on chemical quality (antioxidant activity, moisture content, and pH) and organoleptics (color and aroma), while it has no significant effect on the organoleptic taste in teabags. The best treatment for the chemical quality of teabags is produced by P2 treatment (80% moringa powder: 20% lemongrass powder) with antioxidant activity of 88.64%; moisture content of 6.44% and pH of 6.0. The best treatment for the organoleptic quality of hedonic tea bag color is produced by P2 treatment (80% Moringa powder: 20% lemongrass powder) with a value of 3.55 (like criteria) and for hedonic teabag aroma produced by P5 treatment (20% moringa leaf powder: 80 % lemongrass powder) with a value of 3.45 (rather like criteria).

Pelatihan Pembuatan Abon Pepaya Muda Kepada Kelompok Wanita Tani di Dusun Pidendang Desa Pemepek Kecamatan Pringgarata Kabupaten Lombok Tengah Ni Luh Putu Sherly Yuniartini; Afe Dwiani; Suburi Rahman; Rizki Nugrahani
Rengganis Jurnal Pengabdian Masyarakat Vol. 2 No. 2 (2022): November 2022
Publisher : Pendidikan Matematika, FKIP Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/rengganis.v2i2.256

Papaya is a fruit that is known to many people, especially in Indonesia. Papaya also contains high nutrients, like vitamins and minerals. So far, papaya fruit has only been used for direct consumption, especially ripe fruit. Pidendang has high agricultural potential, as every yard has papaya plants. Raw papaya fruit has only been used as a vegetable. Therefore, it is necessary to make innovative processes for raw papaya fruits. One of the processing is the manufacture of papaya floss. This service aims to process young papaya into shredded so that it can be developed by women's groups in Pidendang, Pemepek Village, Pringgarata District, Central Lombok. The method of carrying out activities is a discussion with the giving of materials, training on making papaya floss, and packaging processes. The training on making papaya floss with the frying process was successfully carried out and resulting in a crispy texture and good taste.

Chemical quality of red beans instant drink (Phaseolus vulgaris L.) with added red ginger (Zingiber officinale var. Rubrum) Suburi Rahman; Afe Dwiani
Jurnal Agrotek Ummat Vol 10, No 2 (2023): Jurnal Agrotek Ummat
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v10i2.14194

Drinks in the form of powder or flour which dissolve easily in hot or cold water, do not precipitate, and are quickly and easily served are known as instant drinks. Instant drinks are made from natural ingredients, including red beans and red ginger. This study aims to determine the effect of adding red ginger to the chemical quality of instant drinks. Completely Randomized Design (CRD) was used in this study. The treatment in this study was the addition of red ginger to red bean instant drink with 5 treatments, namely M1 (100g red beans: 5g red ginger), M2 (100g red beans: 10g red ginger), M3 (100g red beans: 15g red ginger), M4 (100g red beans: 20g red ginger), and M5 (100g red beans: 25g red ginger). Each treatment was repeated 4 times to obtain 20 replicates. The research stages include: making red bean juice and red ginger juice, mixing red bean juice and red ginger juice according to the treatment for making instant drinks and evaluating the chemical quality of instant drinks. Based on the results of Analysis of Variance (ANOVA) and Honest Differential Follow-up Test (BNJ 5%), it is known that the addition of red ginger has a significant effect on the chemical quality (water content, pH and antioxidant content) of instant drinks. All chemical qualities tested met SNI standards for instant beverages with moisture content values ranging from 3.73% - 4.56%, pH between 6.52 - 6.96 and antioxidant levels between 82.66% - 94.24%.

Co-Authors Firmansyah Firmansyah Khurfatul Jannah Ni Luh Putu Sherly Yuniartini Ni Luh Putu Sherly Yuniartini Nurmiati Nurmiati Rahman, Suburi Rizki Nugrahani, Rizki Rosadi, Narita Amni

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