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All Journal Agrointek Pelita Perkebunan Prosiding Seminar Nasional Hasil-hasil Penelitian dan Pengabdian Pada Masyarakat
Endang Is Retnowati
Universitas PGRI Semarang
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Economics, Econometrics & Finance Education Public Health Social Sciences

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Production of Robusta Instant Coffee Powder with Variation of Fillers Miftahul Wahidatun Ni’mah; Umar Hafidz Asy'ari Hasbullah; Endang Is Retnowati
AGROINTEK Vol 15, No 3 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i3.10629

Abstract

Instant coffee powder is a downstream product of coffee processing. The purpose of this research was to study the effect of fillers on the physical, chemical, and sensory properties of instant coffee powder. This study was used Robusta coffee which was roasted at medium to dark level. The fillers used were maltodextrin and dextrin. The instant coffee powder was made by crystallization and drying techniques with a cabinet dryer. The results showed that the difference between the two fillers did not affect the physical properties of instant coffee powder such as yield, pH, solubility, brightness (L*), and yellowishness (b*). Meanwhile, the chemical properties of water content showed a significant difference between the two treatments. The sensory properties of the two treatments have a description of the color tends to be bright, slightly brown, the taste was quite bitter, slightly sweet, quite sour, the aftertaste was medium sour, the aftertaste was low in smoke, the aftertaste was quite detectable, the aroma of coffee was medium, slightly sweet, and slightly caramel-flavored. The instant coffee powder has the potential to be developed as a coffee flavoring preparation for food products.
BETERNAK LELE MURAH DENGAN MAGGOT DARI LIMBAH PASAR SEBAGAI PENGGANTI TEPUNG IKAN DI JATIKUSUMA KECAMATAN MRANGGEN Reni Rakhmawati; Mei Sulistiyoningsih; Endang Is Retnowati
PROSIDING SEMINAR NASIONAL LPPM UMP Vol 1 (2019): PROSIDING SEMINAR NASIONAL LPPM UMP 2019
Publisher : Lembaga Publikasi Ilmiah dan Penerbitan (LPIP)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (626.224 KB)

Abstract

Pasar Mranggen berada di pinggir jalan raya Semarang – Purwodadi jalur Utara, sehingga menjadi sentra ekonomi utama disana. Pasar tradisional memiliki dampak positif dan dampak negatif. Dampak positif adanya pasar secara umum adalah meningkatkan retribusi daerah, menyerap tenaga kerja di area pasar, danmempermudah warga sekitar membeli kebutuhan pangan sehari-hari. Dampak negatif terhadap lingkungan dengan adanya pasar adalah sampah dari kegiatan jual beli di pasar. Pemanfaatan sampah sampah harus diprioritaskan sebelum terjadinya pencemaran lingkungan yang mengganggu kesehatan masyarakat. Maka perluadanya pengelolaan sampah, pengelolaan sampah memerlukan kegiatan yang sistematis, menyeluruh, dan berkesinambungan yang meliputi pengurangan dan penanganan sampah pasar. Program Kemitraan Masyarakat yang akan dilakukan akan bekerja sama dengan mitra yaitu Jatikusuma Barat Rt 10 Rw 03 Kecamatan Mranggen. Wilayah Jatikusuma yang tidak jauh dari pasar Mranggen seharusnya bisa memanfaatkan sampah pasar untuk dimanfaatkan melalui fermentasi probiotik menghasilkan maggot untuk pakan lele. Selain itu juga bisa memanfaatkan sampah rumah tangga. Pakan merupakan bagian penting dari pertumbuhan lele. Biasanya pakan lele menggunakan pelet atau pun tepung ikan dengan harga yangrelatif mahal. Sampah pasar bisa dimanfaatkan sebagai pembentuk maggot yang memiliki kandungan nilai protein tinggi untuk pakan lele. Program Kemitraan Masyarakat yang akan kami lakukan untuk meningkatan masyarakat produktifsecara ekonomi menjadi wirausaha yang kuat dan mengembangkan sekelompok masyarakat yang mandiri secara ekonomi dengan memanfaatkan sampah pasar. Melalui pelatihan bertenak lele murah menggunkan maggot dari sampah pasar sebagai pengganti tepung ikan. Hasil evaluasi peserta pelatihan beternak lele dengan maggot dari limbah pasar sebagai pengganti tepung ikan pada pretest diperoleh nilai 22,50% sedangkan untuk postest diperoleh nilai 74,00% sehingga terjadi peningkatan 51,50%.Â
Physical, Chemical, and Sensory Properties of Robusta Coffee Effervescent Tablets Formulated in Various Organic Acids Umar Hafidz Asy'ari Hasbullah; Miftahul Wahidatun Ni’mah; Endang Is Retnowati; Rini Umiyati
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol 38 No 1 (2022)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v38i1.489

Abstract

Coffee effervescent products are an innovation in coffee formulation. The compounds that play a role in effervescent are acids and bases. Type of organic acid give an impact on the effervescent characteristics. This study aimed to examine the effect of type of organic acid on physical, chemical, and sensory properties ofRobusta coffee effervescent tablets. This study used a completely randomized design with three acids in the formulation, namely citric acid, tartaric acid, and malic acid. Samples were analyzed in three replications. Making effervescent tablets was done by compression technique in a mixture of all ingredients according tothe formula. The results showed that different acid had a significant effect on physical and chemical parameters. Malic acid caused a faster effervescent time than citric acid and tartaric acid. Malic acid and tartaric acid tended to lower the pH slightly than citric acid. Malic acid and citric acid tended to produce hardertablets than tartaric acid. However, tartaric acid slightly increased tablets’ brightness (L*) compared to malic acid and citric acid. Tartaric acid and malic acid tended to reduce moisture compared to citric acid. The IC50 value of effervescent with malic acid and tartaric acid was lower than that of citric acid. However, therewas a slight decrease in total phenol in both. Meanwhile, the sensory profiles of tablets and effervescent drinks did not differ due to different acids. The recommended formula was that the effervescent using malic acid had an effervescent time of 166 seconds, hardness 321 N, moisture 8%, IC50 5.5 mg mL-1, total phenol4.2 mg gallic acid equivalent (GAE) g-1, and a drink profile that has the best color, aroma, taste, and runs time
Co-Authors Mei Sulistyoningsih -, Mei Sulistyoningsih Miftahul Wahidatun Ni’mah Reni Rakhmawati -, Reni Rakhmawati Umar Hafidz Asy'ari Hasbullah Umar Hafidz Asy’ari Hasbullah, Umar Hafidz Asy’ari Umiyati, Rini