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All Journal Jurnal Pangan dan Gizi JITEK (Jurnal Ilmiah Teknosains) Pro Food
Rini Umiyati
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Agriculture, Biological Sciences & Forestry Civil Engineering, Building, Construction & Architecture Computer Science & IT Mechanical Engineering Veterinary

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Sifat Fisik dan Kimia Tepung Umbi Suweg (Amorphophallus campamulatus BI) di Jawa Tengah Umar Hafidz Asy’ari Hasbullah; Fafa Nurdyansyah; Bambang Supriyadi; Rini Umiyati; Rizky Muliani Dwi Ujianti
Jurnal Pangan dan Gizi Vol 7, No 1 (2017): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.7.1.2017.59-65

Abstract

Diversification of food sources can be improved by using local comodities in Indonesia. The aim of this study was to investigate the physical characteristics and chemical properties of suweg flour obtained from various locations in Central Java. Suweg was obtained in some areas on Central Java; Semarang, Banjarnegara, Boyolali, Karanganyar, Sragen, Sukoharjo, Klaten and Wonogiri. This study was conducted using a completly randomized design with single factor, origin of the suweg (Semarang, Banjarnegara, Boyolali, Karanganyar, Sragen, Sukoharjo, Klaten and Wonogiri). The data results were analyzed by analysis of variance (ANOVA). If the results showed significantly different between the treatment, then continued with Duncan test multiple range test (DMRT) at level 5%. The physical characteristics of suweg flour of some areas in Central Java showed that the highest bulk density values was suweg from Karanganyar, the highest yield made from Banjarnegara and highest brightness from Semarang. Chemical characteristics of suweg flour from some areas in Central Java showed water content meets the SNI standard. The highest ash content was suweg from Semarang, Banjarnegara and Boyolali. While the starch content is quite high compared to other suweg sources. Keywords : suweg, physical properties, chemical properties
DIVERSIFIKASI HASIL KEGIATAN AGROFORESTRI BAGI KETAHANAN PANGAN DI KECAMATAN SIGALUH, KABUPATEN BANJARNEGARA Rini Umiyati
Jurnal Ilmiah Teknosains Vol 1, No 1/Nov (2015): JiTek
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (227.122 KB) | DOI: 10.26877/jitek.v1i1/November.838

Abstract

Pengelolaan lahan dengan sistem agroforestri merupakan salah satu model pengusahaan hutan rakyat dengan caramemadukan tanaman kehutanan dan tanaman pertanian. Apabila cara ini diterapkan dengan baik, maka diharapkan hal inidapat membantu mengatasi permasalahan ketahanan pangan nasional. Kecamatan Sigaluh, Kabupaten Banjarnegaramerupakan salah satu daerah yang masyarakatnya telah lama mengembangkan agroforestri. Selain keuntungan ekonomi yangdidapat dari hasil penjualan kayu, masyarakat juga memperoleh keuntungan dari hasil tanaman pertanian, buah-buahan,tanaman obat, bumbu, pakan ternak dan lain-lain. Total keuntungan yang dapat diperoleh oleh petani dari penjualan hasiltanaman kehutanan dan pertanian adalah sekitar Rp. 481.280.000/ha/tahun. Budidaya tanaman pertanian di lahan kehutananmerupakan upaya yang patut dikembangkan untuk mengatasi krisis ketahanan pangan. Akan tetapi minimnya pengetahuanmasyarakat mengenai diversifikasi dan pengolahan tanaman pangan menjadi kendala tersendiri yang harus diapresiasi dandiatasi oleh pemerintah daerah setempat.
STUDI PEMBUATAN TEH CELUP DARI DAUN KOPI ROBUSTA (Coffea canephora) (KAJIAN VARIASI SUHU PENYANGRAIAN DAUN UMUR DAUN) Hanif Dewiansyah; Rizky Muliani Dwi Ujianti; Rini Umiyati; Fafa Nurdyansyah
Pro Food Vol. 8 No. 2 (2022): Pro Food (Jurnal Ilmu dan Teknologi Pangan )
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v8i2.197

Abstract

The pruned coffee leaves are usually thrown away so that further utilization is needed because in addition to having a fairly high tannin content, they also have a taste that is no less delicious than coffee beans. However, there are not many uses that produce innovative products from coffee leaves. One of the efforts to use coffee leaves is to make coffee leaf tea bags. The purpose of this study was to study the effect of coffee leaf age and different roasting temperatures on the chemical and sensory properties of coffee leaf powder and teabags steeped. This study used a factorial completely randomized design with 2 factors, namely (study of variations in roasting temperature of 40°C, 60°C and age of robusta leaves). Analysis of the data used is ANOVA at a significance level of 5%. This research was carried out by picking, sorting, withering for ±3 hours, washing, size reduction, drying at 45°C for ±3 hours, roasting for ±15 minutes, milling, packaging for dye bags, brewing for ±5 minutes, and analysis. The results obtained from the organoleptic test showed that the results of powdered and steeped teabags for RT coffee leaves at a temperature of 60°C were preferred by panelists because the overall aspects resembled tea drinks in general, with quality criteria in accordance with SNI, namely water content 9.40%, water content Ash 7.30%, Total phenol 5.09%, antioxidant activity 38.46%.
Co-Authors Bambang Supriyadi Fafa Nurdyansyah Hanif Dewiansyah Rizky Muliani Dwi Ujianti Rizky Muliani Dwi Ujianti Umar Hafidz Asy’ari Hasbullah