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All Journal Jurnal Mahasiswa Matematika Jurnal Gema Ngabdi Journal of Agritechnology and Food Processing
Lingga Gita Dwikasari, Lingga Gita
Program Studi Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pangan Dan Agroindustri, Universitas Mataram
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Education Environmental Science Immunology & microbiology Mathematics Public Health Social Sciences

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HUKUM KANSELASI PADA GRUPOID-AG Dwikasari, Lingga Gita
Jurnal Mahasiswa Matematika Vol 3, No 5 (2015)
Publisher : Jurnal Mahasiswa Matematika

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Abstract

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KARAKTERISTIK COOKIES DARI TEPUNG TERIGU DAN TEPUNG BIJI NANGKA DIMODIFIKASI SECARA ENZIMATIS Siska Cicilia; Eko Basuki; Ahmad Alamsyah; I Wayan Sweca Yasa; Lingga Gita Dwikasari; Rafika Suari
Journal of Agritechnology and Food Processing Vol 1, No 1 (2021): June
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (591.215 KB) | DOI: 10.31764/jafp.v1i1.5960

Abstract

This study aims to determine the characteristics of cookies made from wheat with the addition of enzymatically modified jackfruit seed flour. This study used an experimental method with a one-factor Completely Randomized Design (CRD) consisting of 6 levels of the ratio of the use of wheat flour: modified jackfruit seed flour, namely P1=100% : 0%, P2=85% : 15% , P3=70% : 30% , P4=55% : 45% , P5=40% : 60% and P6=25% : 75% with 3 repetitions. Parameters observed included chemical parameters, namely moisture, ash, protein, fat content and organoleptic (color, taste, and texture). The observed data were analyzed for variance (Analysis of Variance) with a significance level of 5%. If there is a significant difference, the Polynomial Orthogonal (MOP) further test for chemical parameters and Duncan's test for organoleptic is carried out. The results showed that the addition of modified jackfruit seed flour with different concentrations gave significantly different effects on all chemical and organoleptic parameters. The higher the addition of modified jackfruit seed flour causes an increase in water content, ash content, protein content, fat content, darker color, denser texture and bitter taste. Treatment with a ratio of 55% flour: 45% modified jackfruit seed flour was the best treatment with 6.94% moisture content; 1.13% ash content; 7.95% protein content and 17.63% fat content.
Sosialisasi dan Pelatihan Pembuatan Pangan Sehat Lokal Berbasis Kelor Untuk Peningkatan Gizi Balita, Ibu Hamil Dan Menyusui di Desa Gerimax Indah, Kec. Narmada, Kab. Lombok Barat Satrijo Saloko; I Wayan Sweca Yasa; Dody Handito; Lalu Unsunnidhal; Lingga Gita Dwikasari
Jurnal Gema Ngabdi Vol. 5 No. 3 (2023): JURNAL GEMA NGABDI
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jgn.v5i3.387

Abstract

stunting and malnutrition in Indonesia. The prevalence of stunting in NTB reaches 37.20% (Dikes NTB, 2017), NTB has special stunting areas, one of which is Gerimax Indah Village, Narmada, West Lombok. Many children are malnourished, and pregnant and breastfeeding mothers experience deficits in energy and protein intake. On the other hand, the resource potential and productivity of local food that can be used as nutritional intake, such as corn, cassava and moringa in NTB, continues to increase, and this indicates that these local food products have great potential as alternative food sources of nutrition. Moringa leaves as a source of protein and antioxidants are very good for people with malnutrition. To save time and make serving easier, it is necessary to prepare local moringa-based food products that are easy to serve in instant form and have high nutritional content. To save time and make serving easier, it is necessary to prepare local moringa-based food products that are easy to serve in instant form and have high nutritional content. To answer this challenge, the team has carried out activities by making processed food made from Moringa leaves in the form of Moringa leaf pukis for children, pregnant women and breastfeeding mothers. Therefore, it is necessary to carry out socialization and training on making local healthy food based on Moringa to improve the nutrition of toddlers, pregnant and breastfeeding women in Gerimax Indah Village, Kec. Narmada, Kab. West Lombok. The method that will be used in implementing this service is to apply the socialization and training method for making local healthy food based on moringa. The output must be in the form of articles in nationally accredited journals and publications in the mass media, apart from that, there are also additional outputs in the form of statements about the use of research results by partners or the public
Co-Authors Ahmad Alamsyah Dody Handito Eko Basuki I Wayan Sweca Yasa Lalu Unsunnidhal Rafika Suari Satrijo Saloko Siska Cicilia