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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Teknologi Industri Pertanian Agrointek agriTECH Tropical Wetland Journal ZIRAA'AH MAJALAH ILMIAH PERTANIAN Agroindustrial Journal Jurnal Pengabdian Ilung (Inovasi Lahan Basah Unggul) Teknologi dan Industri Pertanian Indonesia
Rini Hustiany
Prodi Teknologi Industri Pertanian Universitas Lambung Mangkurat
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Pengaruh lama dan suhu pemanasan serta pengecilan ukuran terhadap mutu puree pisang talas (Musa paradisiacal var sapientum L.) Rini Hustiany; Febriani Purba; Febi Nuradina; Siti Turana
AGROINTEK Vol 17, No 4 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i4.17512

Abstract

The talas banana is the superior local fruit of South Kalimantan. Talas bananas are still utilized in a few of applications and are mostly consumed fresh. Talas bananas have a particular aroma that no other banana has. This study aimed to analyze the effect of heating time, temperature, and size reduction on talas banana puree's sensory and chemical quality. The heating temperatures used were 70, 90, and 121oC. The heating time for 70 and 90oC was 15, 20, and 25 minutes, while for 121oC was 2, 4, and 6 minutes. The effect of size reduction was coarse texture (30 seconds) and fine texture (1 minute). Talas banana puree was analyzed by scoring test (color, texture, aroma, and taste) and chemical test (moisture content, pH, total dissolved solids, total titrated acid, reducing sugar content, and protein content). Data were analyzed using Analysis of Variance (ANOVA) with a nested factorial randomized block design at temperature with a further test was Duncan's test with α=5%. Sensory quality data were analyzed by the Kruskal Wallis test at α=5%, followed by the Tukey test at α= 5%. Talas banana puree is light yellow, close to the soft, banana aroma, and sweet taste. The best results for talas banana puree were obtained at 70oC with a 15-minute heating time and a 1-minute size reduction, 90oC with a 15-minute heating time and a 1-minute size reduction, and 121oC with a 6-minute heating time and a 1-minute size reduction.
Pengembangan Produksi dan Pemasaran Roti Tawar Kukus Beku Berbasiskan Labu Kuning Varitas Juai di Kota Banjarbaru Rini Hustiany; Dessy Maulidya Maharani; Suci Latifah Noor Fahmi; Fhadila Salsabila; Tiara Florinda Amandita Amandita; Ahmad Maulana
Jurnal Pengabdian ILUNG (Inovasi Lahan Basah Unggul) Vol 3, No 3 (2024)
Publisher : Universitas Lambung Mangkurat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/ilung.v3i3.10472

Abstract

Roti tawar kukus adalah sejenis roti yang terbuat dari bahan dasar tepung dan ragi, tidak memiliki isi dan memiliki tekstur yang padat. Subtitusi tepung terigu dengan puree labu kuning juai dapat menjadi inovasi dari segi rasa dan kandungan gizi pada roti tawar kukus. Selain itu, produk roti tawar kukus juga mendukung terjadinya diversifikasi pangan lokal Kalimantan Selatan. Tujuan pengabdian kepada masyarakat ini adalah melatih mitra untuk dapat mengolah roti kukus tawar berbasiskan puree labu kuning juai dan memotivasi ketertarikan mitra menjadi pemasok roti kukus tawar berbasiskan puree labu kuning juai untuk jangka panjangnya. Pengembangan produk roti tawar kukus ini dilaksanakan di KWT Beruntung Barokah, Desa Beruntung Jaya, Kecamatan Cempaka, Kota Banjarbaru. Ibu-ibu yang ada di KWT tersebut sangat antusias mengikuti pelatihan dan demo pembuatan roti kukus tawar berbasiskan puree labu kuning juai. Ibu-ibu berpendapat bahwa mudah memahami materi, sesuai dengan kebutuhan, produk mempunyai daya tarik, dan berkualitas. Akan tetapi ibu-ibu masih ragu terhadap nilai jual produk ini dan pembuatan roti kukus tawar agak sedikit sulit. Selain itu pelatihan ini dapat meningkatkan pengetahuan, keterampilan dan memberikan sesuatu yang dibutuhkan masyarakat. Berdasarkan hal ini, ibu-ibu puas terhadap pelatihan ini dan menjadi pemicu kegiatan usaha masyarakat.
Co-Authors Agung Cahyo Legowo Ahmad Maulana Alan Dwi Wibowo Alan Dwi Wibowo Alia Rahmi Alia Rahmi Alia Rahmi Anton Apriyantono Arief Rahmad Maulana Akbar Dedi Fardiaz Dessy Maulidya Maharani Emy Rahmawati Emy Rahmawati Emy Rahmawati Febi Nuradina Febriani Purba Fhadila Salsabila Jabal Nursito Markiah Noor Winda Wati Nun . Siti Turana Suci Latifah Noor Fahmi Susi Susi Susi Tanwirul Millati Tiara Florinda Amandita Amandita