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All Journal Community Development Journal: Jurnal Pengabdian Masyarakat Journal of Food Technology and Agroindustry
Nurwati Nurwati
Universitas Muhadi Setiabudi
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Economics, Econometrics & Finance Education Health Professions Immunology & microbiology Public Health

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SIFAT ORGANOLEPTIK KUE BROWNIES DENGAN PENAMBAHAN RUMPUT LAUT (Eucheuma cottonii) Nurwati Nurwati; Muhamad Hasdar
Journal of Food Technology and Agroindustry Vol 3 No 2 (2021): Journal of Food Technology and Agroindustry
Publisher : Journal of Food Technology and Agroindustry dipublikasikan oleh Universitas Wiraraja

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24929/jfta.v3i2.1570

Abstract

Brownies are one type of snack that is liked by many people, both children and adults. The types of brownies on the market are generally high in sugar and low in fiber. Seaweed brownies are a snack alternative by increasing the fiber content. The main purpose of this study was to determine the effect of adding seaweed to the organoleptic characteristics of Brownies. In this study the addition of seaweed as the main factor was designed using a completely randomized design with a unidirectional pattern, the experimental models were B0 (0 grams), B1 (50 grams), B3 (100 grams), and B3 (150 grams). grams). The tests carried out were organoleptic tests (scoring and hedonic tests). The results of the scoring test on the parameters of color, aroma, taste, and texture resulted in significant differences in each treatment. The hedonic test showed that the most preferred sample for the overall parameter was brownies without the addition of seaweed with code B1. The samples of brownies with 50 grams, 100 grams, and 150 grams of seaweed were still accepted by the panelists with a range of likes and dislikes. The addition of 150 grams of seaweed on the color parameter is not preferred.
PENGARUH PROPORSI TEPUNG JAGUNG UNGU (Zea mays var ceratina kulesh) TERHADAP KARAKTERISTIK ORGANOLEPTIK MIE KERING Nur Asiyah; Mohammad Jusuf Randi; Nurwati Nurwati
Journal of Food Technology and Agroindustry Vol 5 No 1 (2023): Journal of Food Technology and Agroindustry
Publisher : Journal of Food Technology and Agroindustry dipublikasikan oleh Universitas Wiraraja

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24929/jfta.v5i1.2402

Abstract

Dry noodles is a food product made from wheat flour in the form of a typical noodle which has a relatively long shelf life and is easy to handle. Utilization of purple corn into flour as a processed ingredient for dry noodles can reduce imports and consumption of wheat flour, purple corn is a variety of pulut corn that contains anthocyanins as antioxidant compounds. The purpose of this study was to determine the proportion of purple corn flour on the organoleptic characteristics of dry noodles and proximate analysis of the best results of dry noodles, the method used was a factorial Completely Randomized Design (CRD) with 5 treatments and 3 replications. The treatments were J1 (90% flour: 10% purple corn flour), J2 (80% flour: 20% purple corn flour), J3 (70% flour: 30% purple corn flour), J4 (purple corn flour 60% : 40% purple corn flour), J5 (50% flour : 50% purple corn flour). The research data were analyzed using Two Way ANOVA and Duncan's further test. The results of the organoleptic test on the level of preference showed that the addition of the proportion of purple corn flour had an effect on taste and texture, but had no effect on the color and aroma of dry noodles. The best result of dry noodles was treatment J2 with the results of proximate analysis in the form of protein content (15,63%), water content (16,41%), ash content (2,34%), fat content (1,16%), and carbohydrates (64,46%).
PENDAMPINGAN APLIKASI KOMPOS DAUN BAWANG MERAH DALAM UPAYA MENINGKATKAN PRODUKSI BAWANG MERAH DI BREBES Muhammad Juwanda; Melly Fera; Nurwati Nurwati; Ismatun Nissa; Khoerul Anam
Community Development Journal : Jurnal Pengabdian Masyarakat Vol. 4 No. 4 (2023): Volume 4 Nomor 4 Tahun 2023
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/cdj.v4i4.18992

Abstract

Bawang merah merupakan komoditas hortikultura yang berfungsi sebagai bumbu penyedap masakan. Brebes merupakan sentra bawang merah nasional, namun telah terjadi penurunan produktivitas akibat dari rendahnya bahan organik di dalam tanah. Gabungan Kelompok Tani (Gapoktan) “Tani Hasil“ merupakan organisasi kumpulan kelompok tani di kelurahan Gandasuli, Kabupaten Brebes yang secara umum melakukan budidaya tanaman bawang merah. Petani anggota Gapoktan “Tani Hasil” selama ini dalam kegiatan pemupukan selalu menggunakan pupuk kimia pabrikan secara terus menerus tanpa adanya pemberian bahan organik ke lahan. Hal ini yang menyebabkan kesuburan tanah dilahan pertanaman menjadi rendah. Oleh karena itu perlu adanya penambahan bahan organik. Salah satu bahan organik yang mudah dibuat adalah kompos. Tujuan pendampingan aplikasi kompos daun bawang merah ini adalah memberikan pengetahuan dasar kepada petani anggota Gapoktan “Tani Hasil” Kelurahan Gandasuli tentang inovasi teknologi terbaru manfaat pemberian kompos daun bawang merah yang dapat meningkatkan kesuburan tanah dan produksi tanaman bawang merah di lahan rendah bahan organik / C-organik. . Hasil berat kering umbi menunjukkan bahwa pada perlakuan pemberian kompos daun bawang merah diperoleh rata-rata hasil 14,25 t/ha lebih baik dibandingkan dengan kontrol atau tanpa pemberian kompos yaitu sebesar 10,41 t/ha. Pemberian kompos menunjukkan kenaikan hasil sebesar 36,89 % dibandingkan dengan kontrol. Petani menjadi memahami pentingnya pemanfaatan limbah daun bawang merah untuk dijadikan kompos dan dimanfaatkan kembali ke lahan pertanaman untuk menjaga kesuburan tanah dan meningkatkan produksi tanaman bawang merah.
Co-Authors Ismatun Nissa Juwanda, Muhammad Khoerul Anam Melly Fera Mohammad Jusuf Randi Muhamad Hasdar Nur Asiyah