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All Journal Agrointek TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Indonesian Journal for Social Responsibility Vokasi
Susana Susana
Jurusan Teknologi Perantanian, Politeknik Negeri Pontianak
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Industrial & Manufacturing Engineering Mathematics Mechanical Engineering Social Sciences

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KADAR OKSALAT DAN KARAKTERISTIK FISIKOKIMIA TEPUNG UMBI TALAS (Colocasia esculenta) AKIBAT FERMENTASI ALAMI Yuliana Erning Indrastuti; Susana Susana; Dodi Iskandar; Tata Yudhi Wardana
AGROINTEK Vol 15, No 1 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i1.8909

Abstract

The effect of fermentation period on the pH, titratable acidity, calcium oxalate, oxalic acid, moisture, ash contents, swelling power, solubility, and color of the taro flours was investigated present research. For this aim, taro corms were cleaned, peeled, washed, sliced into chips. Taro chips were fermented at 0, 24, 48, and 72 hours, drained, dried in a cabinet dryer at 60 °C for 10 h, and ground. Results showed that pH, ash content, solubility, lightness (L *) decreased, and moisture content, titratable acidity dan swelling power increased markedly due to fermentation. Calcium oxalate and oxalic acid of the flours changed 843,83-412,07 mg/100 g and 370,52-949,17 mg / 100 g flour respectively. The fermentation at 48 h effected a significant reduction in calcium oxalate (51,19%) and oxalic acid contents (64,35%). The present study indicated that the taro’s flours oxalate content and physicochemical characteristics properties of the taro flours were significantly affected by the fermentation period.
PKM beras ketan hitam desa kalimas kecamatan sungai kakap kabupaten kubu raya Susana Susana; Evi Sofiana

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v10i2.1644

Abstract

The PKM partner is a farmer group in Kalimas Village, Kakap District, Kubu Raya Regency, West Kalimantan. The problems faced by partners are: 1) human resources who have knowledge and skills about processing technology for agricultural products, 2) partners have an entrepreneurial spirit, 3) expertise on appropriate technology that can be applied to entrepreneurship, and 4) Partners do not have the knowledge and applied skills in the field of business marketing. Solutions for community partnership programs include: 1) enhancing human resource knowledge and skills, 2) building entrepreneurial enthusiasm, 3) providing knowledge in theory and practice encompassing the overall expertise of appropriate technology that can be applied to entrepreneurship, and 4) provide knowledge and skills in product processing and product marketing. Output Targets; 1) knowledge and skills of human resources increase, 2) foster an entrepreneurial spirit, 3) partners have the knowledge and skills in implementing appropriate technology, 4) partners have the knowledge to manage a business management system, and 5) partners have the product marketing knowledge and skills and can implement them. The method to be applied in achieving the objectives of the activity is; 1) socialization, training and processing assistance, 2) business management training, 3) training and product marketing demonstration, 4) assistance in product marketing the results of PKM activities are partners having skills in processing black sticky rice into products that have added value and partners having motivation to develop business of processed black sticky rice
Perbaikan Karakteristik Tepung Keladi Hitam Varietas Lokal Kalimantan Barat Melalui Fermentasi Umbinya dan Pemanfaatannya pada pembuatan Cake Susana Susana; Lamria Mangunsong; Iwan Rusiardy
Vokasi Vol 14 No 2 (2019): Vokasi
Publisher : Politeknik Negeri Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (699.979 KB)

Abstract

Black tuber of local varieties of Kalimantan is one of a group of tubers that are rich in carbohydrates. Its use as a processed product is still limited and has constraints, including bitter taste and a little itching, low viscosity, low solubility and a less stable gel forming ability. Therefore, modification of black tuber tuber fermented is one way to overcome the limitations that exist in taro tuber so that it can be further processed into flour and used as a substitute for wheat flour. The purpose of this study is 1) to study the characteristics of black tuber of local fermented varieties including total dissolved solids, alcohol content, pH value, 2) studied the characteristics of black taro flour local varieties whose tuber fermentation included increased viscosity, gel strength, swelling power, and ease of dissolution. 3) studying the characteristics of modified local varieties of black tuber tuber modified by fermentation from the best treatment including flower and organoleptic power (color, taste, texture, pore) The stages in this study include making black taro tuber tape with variations in the concentration of yeast tape 0.125% (K1), 0, 25% (K2), 0.375% (K3), 0.5% (K4) and fermentation duration 24 hours, 48 ​​hours, and 72 hours with sample codes T1, T2 and T3. Next, the process of combing the fermented black taro tubers is carried out. The best treatment was 0.25% yeast concentration with 24-hour fermentation time and based on swelling power of 4.4296, then applied as a substitute for wheat flour in cake making with a ratio of 30: 70, 50: 50, 70: 30 (ratio Fermented tuber tuber flour: Wheat flour.
Pembuatan Minuman Fermentasi sebagai Upaya Peningkatan Imunitas di Masa Pandemi Covid-19 di Desa Rasau Jaya II, Kalimantan Barat Fenny Imelda; Iwan Rusiardy; Ledy Purwandani; Y. Erning Indrastuti; Narsih Narsih; Susana Susana; Kuswartini Kuswartini; Agato Agato
Indonesian Journal for Social Responsibility Vol. 4 No. 02 (2022): December 2022
Publisher : LPkM Universitas Bakrie

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36782/ijsr.v4i02.142

Abstract

This Community Service Activity (PPM) collaborates with the Family Welfare Empowerment (PKK) of Rasau Jaya II Village as a partner. Partners have not used local food, namely sweet corn and sweet potatoes, into fermented beverage products that can increase immunity during the Covid-19 pandemic. It is necessary to increase the mindset of partners in utilizing local food ingredients as strategic potentials in an effort to increase family immunity, science and technology insights, skills and expertise of partners. The purpose of this PPM activity is to increase the insight, understanding, and awareness of partners regarding preventive efforts during the pandemic by increasing immunity through the consumption of local food. In addition, providing science and technology transfer in the form of appropriate technology (TTG) for processing fermented drinks as an effort to increase the added value of local food ingredients through diversification of their processed products. The implementation method in achieving goals and targets is in the form of socializing information on local potential, science and technology, and preventive efforts during the Covid-19 pandemic, transferring science and technology in the form of TTG training in processing fermented drinks, and conducting monitoring and evaluation. The results of the activity are increased insight and understanding of community groups about local food ingredients as a source of fibre, prebiotics, and probiotics; increasing awareness of community groups regarding preventive efforts during the pandemic by increasing immunity through consumption of local food; increased skills of community groups after simple TTG training in fermented beverage processing, and increasing the added value of local food ingredients through diversification of their processed products into fermented drinks.
Karakteristik kwetiau kering dengan bahan baku tepung beras dan tepung talas hitam terfementasi Yuliana Erning Indrastuti; Susana Susana; Dodi Iskandar; Tata Yudi Wardhana; Sasmidi Sasmidi
AGROINTEK Vol 17, No 1 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i1.13297

Abstract

The purpose of this study was to investigate the effect of the proportions of rice flour and black taro flour on the characteristics of rice noodle (kwetiau). Kwetiau were produced by blending various proportions of rice and black taro flour (100:0; 75:25; 50:50; 25:75; 0;100) which were evaluated for water content, texture, cooking quality and color. The results indicated that proportion of rice and   black taro flour affects the cooking quality, texture and color of the kwetiau (p0,01). Black taro flour addition produced kwetiau with decreased cooking time, hardness, cohesivennes and chewiness, L* value and a* value. A higher proportion of black taro flour increased the weight after cooking, cooking loss, adhesiveness and b* of the kwetiau. The proportion of rice and black taro flour did not affect the moisture content and springiness. Fermented black taro flour can be used to a limited extent (25 %) as a substitute for rice flour in making kwetiau.
Co-Authors . Agato Dodi Iskandar Dodi Iskandar Evi Sofiana Fenny Imelda Iwan Rusiardy Iwan Rusiardy Kuswartini Kuswartini Lamria Mangunsong Narsih - Purwandani, Ledy Sasmidi Sasmidi Tata Yudhi Wardana Tata Yudi Wardhana Y. Erning Indrastuti