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Organoleptic Quality of Salted Quail Eggs Using Boiled Salt From Brebes Muhamad Hasdar; Yunika Purwanti; Nurwati Nurwati
Bantara Journal of Animal Science Vol 3, No 1 (2021)
Publisher : Program Studi Peternakan, Fakultas Pertanian, Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/bjas.v3i1.1327

Abstract

Salted eggs are one of the popular products and are liked by the people of Indonesia. Processing salted quail eggs is an effort for preservation, in addition to improving the taste of quail eggs This study aims to determine the organoleptic quality of quail eggs salted with fine boiled salt with a concentration of 20% (w/w) and 30% (w/w). The incubation time for the salting process is 4 days. organoleptic test with 60 untrained panellists. Yolk colour quality produces a slightly yellow colour (p>0.05). The aroma of salted quail eggs is slightly fishy (p>0.05). Taste quality has a difference (p<0.05) where the 20% salt concentration treatment produces a bit less salty, while the 30% salt concentration treatment produces a slightly salty taste. The tasting test did not have a difference between treatments (P>0.05) which produced unsubstantiated eggs, and the panellists' organoleptic test on average resulted in a preference for the 30% salt concentration treatment.
Layanan Pusat Pangan Serba Lima Ratus (Layangan Putus): Pemberdayaan Ibu Rumah Tangga Perum Griya Satria Brebes Titi Rahmawati; Hilda Kumala Wulandari; Yunika Purwanti
Poltekita: Jurnal Pengabdian Masyarakat Vol. 3 No. 3 (2022): Juli - September
Publisher : Pusat Penelitian & Pengabdian Masyarakat Poltekkes Kemenkes Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1339.781 KB) | DOI: 10.33860/pjpm.v3i3.1262

Abstract

Food processing skills are the ability of the average housewives in Griya Satria Housing. However, knowledge about the value of the Nutritional Adequacy Rate (AKG) is still low. The term of satiety on the breakfast menu is still an everyday habit. This condition influenced by the limited types and variations of breakfast menus in the environment around Perum Griya Satria. The layangan putus program aimed to increase the knowledge and appearance of environmentally friendly entrepreneurship; increase knowledge and skills in family and business financial management by utilizing applications; increase knowledge and skills in the processing of healthy breakfast foods. These activities carried out at Perum Griya Satria Brebes, Central Java. A total of 50 people were involved as participants. The form of this activity was counseling and training which was divided into two stages. The counseling method was delivered in the form of lectures and discussions while the training was carried out with food processing practices in the food laboratory. The pretest results showed an average score of 63.84 and there was an increase in the post-test score to 85.25. This showed an increase in the score of 21.41 points. Assistance and training in healthy food processing is very important for nutritional adequacy, especially in breakfast intake.   ABSTRAK Keahlian pengolahan pangan merupakan kemampuan rata-rata ibu rumah tangga di Perumahan Griya Satria. Namun pengetahuan tentang nilai Angka Kecukupan Gizi (AKG) masih sangat rendah. Istilah yang penting kenyang pada menu sarapannya masih menjadi kebiasaan setiap hari, kondisi tersebut juga dipengaruhi oleh terbatasnya jenis dan variasi menu sarapan di lingkungan sekitar Perum Griya Satria. Program layangan putus bertujuan meningkatkan pengetahuan dan keterampilan kewirausahaan ramah lingkungan; meningkatkan pengetahuan dan keterampilan manajemen keuangan keluarga dan usaha dengan memanfaatkan aplikasi; meningkatkan pengetahuan dan keterampilan dalam pengolahan panganan sarapan yang sehat. Kegiatan abdimas dilaksanakan di Perum Griya Satria Brebes, Jawa Tengah. Sebanyak 35 orang terlibat sebagai peserta. Bentuk kegiatan ini adalah penyuluhan dan pelatihan yang terbagi dalam dua tahap. Metode penyuluhan disampaikan dalam bentuk ceramah dan diskusi sedangkan pelatihan dilakukan dengan praktik pengolahan pangan di laboratorium pangan. Hasil pre-test menunjukkan rerata skor sebanyak 63,84 dan terjadi peningkatan skor post-test menjadi 85,25. Hal tersebut menunjukkan peningkatan skor sebanyak 21,41 poin. Pendampingan dan pelatihan pengolahan panganan sehat sangat penting bagi ketercukupan gizi terutama pada asupan sarapan.
Kadar Vitamin C pada Mangga Arum Manis yang disimpan pada Suhu yang Berbeda Anisa Prima Vera Hapsari; Muhamad Hasdar; Daryono Daryono; Yunika Purwanti
Jurnal Kewarganegaraan Vol 6 No 3 (2022): October 2022
Publisher : UNIVERSITAS PGRI YOGYAKARTA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (271.674 KB) | DOI: 10.31316/jk.v6i3.3958

Abstract

AbstrakPenelitian ini bertujuan untuk mengetahui cara penyimpanan pada suhu yang berbeda selama 7 hari. Penelitian ini menggunakan perlakuan suhu penyimpanan buah mangga arum manis. Perlakuan yang digunakan yaitu suhu 5-10oC, suhu 15-20oC, suhu 27-32oC, dan suhu 35-40oC. parameter utama yaitu kadar vitamin C masing-masing perlakuan dan penurunan kadar vitamin C selama penyimpanan. Penyimpanan pada suhu 5-10oC menghasilkan rata-rata kadar vitamin C sebesar 6.84 ± 0.28 mg/ 100 g. Penyimpanan pada suhu kamar (27-32oC) menghasilkan rata-rata kadar vitamin C sebesar 3.91 ± 0.44 mg/ 100 g. Kadar vitamin C buah manga arum manis yang baru dipanen sebesar 7.53 ± 0.40 mg/ 100 g. Peyimpanan pada suhu rendah adalah pilihan terbaik untuk menjaga kualitas vitamin C buah mangga arum manis.Kata Kunci: Mangga; Vitamin C; Penyimpanan; Suhu AbstractThis study aims to determine how to store at different temperatures for seven days. This study used the storage temperature treatment of arum manis mango. The treatments used were 5-10oC, 15-20oC, 27-32oC, and 35-40oC. The main parameters were vitamin C levels in each treatment and a decrease in vitamin C levels during storage. Storage at a temperature of 5-10oC produces an average vitamin C content of 6.84 ± 0.28 mg/ 100 g. Storage at room temperature (27-32oC) resulted in an average vitamin C content of 3.91 ± 0.44 mg/ 100 g. The vitamin C content of the freshly harvested sweet arum mango fruit was 7.53 ± 0.40 mg/ 100 g. Storage at low temperatures is the best choice to maintain the quality of vitamin C of arum manis mango.Keywords: Mango; Vitamin C;, Store; Tempetature
Pelatihan Public Speaking Berbahasa Inggris Menggunakan Media Pop-Up untuk Remaja di Kabupaten Brebes Elinda Umisara Umisara; Yunika Purwanti Purwanti; Irfan Fauzi Fauzi; Indra Maulana Maulana; Muhamad Toha Toha
Jurnal Pengabdian Masyarakat - PIMAS Vol 2 No 1 (2023): Februari
Publisher : LPPM Universitas Harapan Bangsa Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35960/pimas.v2i1.981

Abstract

The English public speaking training using pop-up media for teens in Brebes district is a program designed to improve the public speaking skills of teens. This training will use pop-up media as an engaging and interactive learning aid. The goal of this training is to provide an understanding of good public speaking techniques and to increase the confidence of teens in speaking in public. In addition, the training also give teens the opportunity to practice and apply the techniques they have learned in real-world situations. The methods used in this training are lecture, discussion, and public speaking practice. Pop-up media used as a visual aid to make the training materials more interesting and easier to understand. The training conducted for 6 sessions with a total of 11 participants, the teenager from Brebes District with various ability in English. The training conducted by experienced lecturers from various faculties as facilitator in the field of public speaking and the English language and the results of the training will be measured through oral and written evaluations before and after the training. A learning community of English language will be formed as an effort to support the sustainability of the training and develop the potential of the participants involved.
Pemanfaatan Media Jam Sudut dalam Pembelajaran SD Laelia Nurpratiwiningsih; Prasetyo Yuli Kurniawan; Nova Indriyani; Yunika Purwanti
JAMU : Jurnal Abdi Masyarakat UMUS Vol. 2 No. 01 (2021): Agustus
Publisher : LPPM Universitas Muhadi Setiabudi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (272.514 KB) | DOI: 10.46772/jamu.v1i02.548

Abstract

Permasalahan yang muncul di SD Negeri 3 Pasarbatang adalah minat belajar masih rendah dan hasil belajar peserta didik di bawah KKM. Oleh karena itu, kami berinisiatif untuk melakukan kegiatan PKM melalui pemanfaatan media jam sudut dalam pembelajaran SD. Peran media pembelajaran sangat penting dalam pembelajaran dan dibutuhkan oleh guru dalam pembelajarannya. Media pembelajaran dibutuhkan untuk meningkatkan kreativitas guru. Sasaran dalam kegiatan ini adalah peserta didik kelas V. Kegiatan dilakukan di SD Negeri 3 Pasarbatang dengan cara memberikan pengajaran menggunakan media jam dinding. Media ini disesuaikan dengan tema di kelas V. Hal ini dikarenakan pada kelas tersebut belum memenuhi dalam pembelajaran. Kegiatan dilakukan dengan maksud agar media jam sudut dapat dimanfaatkan dalam pembelajaran, sehingga hasil pembelajaran dapat meningkat dan adanya perubahan pengetahuan, sikap, keterampilan dan tingkah laku bagi peserta didik dalam belajar.
Pelatihan Pengolahan Aloe Vera sebagai Pangan Sehat Berbasis Keluarga di Desa Banjarharjo Yunika Purwanti; Muhammad Hasdar Hasdar; Wadli Wadli; Elinda Umisara
JAMU : Jurnal Abdi Masyarakat UMUS Vol. 3 No. 01 (2022): Agustus
Publisher : LPPM Universitas Muhadi Setiabudi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (268.601 KB) | DOI: 10.46772/jamu.v3i01.775

Abstract

Diabetes Militus merupakan suatu gangguan dalam proses metabolisme tubuh. Salah satu alternatif untuk pencegahan atau penurunan penyakit tersebut dengan mengkonsumsi pangan sehat. Aloe vera yaitu tanaman yang lebih dikenal masyarakat dengan sebutan lidah buaya, mampu menurunkan resiko diabetes militus. Tanaman ini memiliki kemampuan kerja yang mirip dengan insulin, sehingga dapat dimanfaatkan untuk mengendalikan gula darah. Pengetahuan masyarakat mengenai lidah buaya masih sebatas untuk perawatan rambut dan luka. Sedangkan tanaman ini dapat diolah menjadi pangan sehat yang berpeluang untuk dikembangkan. Dengan hal ini, kegiatan pengabdian kepada masyarakat diselenggarakan untuk meningkatkan pengetahuan ibu PKK di Desa Banjarharjo. Kegiatan dibagi 4 tahap, yaitu pengisian kuisioner pre-test dan wawancara, penyampaian materi mengenai manfaat aloe vera, pelatihan pengolahan aloe vera sebagai pangan sehat, dan pengisian kuisioner past-test. Hasil dari kegiatan pengabdian kepada masyarakat (PKM) yaitu peserta mengalami peningkatan mengenai pengetahuan olahan aloe vera sebagai pangan sehat, pengolahan nata de aloe vera dapat sebagai peluang bisnis peserta kegiatan, kegiatan diselenggarakan dengan lancar dan kondusif.
PENGARUH LAMA PERENDAMAN EKSRAK BUAH NANAS TERHADAP SIFAT FISIK (pH dan SUSUT MASAK) DAN UJI SENSORI DAGING ENTOK Iman Syariffudin; Yunika Purwanti; Melly Fera; Wadli
Journal of Technology and Food Processing (JTFP) Vol. 3 No. 02 (2023): Juli
Publisher : Program Studi Ilmu Teknologi Pangan Universitas Muhadi Setiabudi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46772/jtfp.v3i02.1282

Abstract

Entok (Cairina moschata) merupakan salah satu jenis ternak unggas domestik yang mempunyai peranan cukup besar sebagai unggas penghasil daging. Buah nanas mengandung enzim proteolitik bernama bromelin, yang digunakan untuk melunakkan daging. Lama perendaman biasa disebut juga dengan lama marinasi. Prinsip marinasi daging adalah perendaman dalam bahan marinade (larutan atau saus) yang mengandung ingredient tertentu sehingga secara perlahan-lahan terjadi transpor pasif dari bahan marinade ke dalam daging secara osmosis. Penelitian ini bertujuan untuk mendapatkan dosis yang optimum dalam proses lama perendaman ekstrak buah nanas terhadap sifat fisik dan sensori daging entok. Penelitian ini menggunakan Metode eksperimental dengan pola Rancangan Acak Lengkap (RAL) perlakuan yang digunakan sebanyak 5 perlakuan yaitu perendaman ekstrak nanas dengan dosis 35 ml pada 100 g daging entok yang direndam selama (P0 = tanpa perendman, P1 = 15 menit, P2 30 menit, P3 = 45 menit dan P4 = 60 menit). Perlakuan diulang sebanyak 4 kali. Data yang diperoleh di analisis menggunakan uji anova (analisis sidik ragam). Hasil penelitian menunjukan bahwa pemberian ekstrak nanas pada daging entok tidak memberikan pengaruh yang nyata (P>0,05) terhadap susut masak (cooking loss), aroma, dan rasa daging entok. Akan tetapi pemberian larutan ekstrak nanas pada daging entok memberikan pengaruh yang nyata (P<0,05) terhadap pH, warna, tekstur dan kesukaan daging entok
Characteristics of the physicochemical properties of purple sweet potato flour (Ipomea batatas L.) with temperature variations in drying cabinet dryer Siti Nur Kholidah; Wadli; Yunika Purwanti
Journal of Food and Agricultural Product Vol. 3 No. 2 (2023): JFAP
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v3i2.4390

Abstract

Purple sweet potatoes are highly prevalent in Indonesia and possess numerous advantageous qualities. However, the susceptibility of fresh purple sweet potatoes to damage during storage necessitates the implementation of a drying or sieging process. The objective of this study is to investigate the impact of fluctuations in drying temperature on the physicochemical properties of purple sweet potato flour (Ipomea batatas L.). The research methodology employed in this study utilises a complete randomised design (RAL) with a single factor, namely temperature, which consists of four levels (50°C, 60°C, 70°C, 80°C). Each level of temperature is repeated three times, resulting in a total of three repetitions. The data underwent analysis utilising the ANOVA test to determine the presence of a significant difference. Subsequently, the Duncan Multiple Range Test (DMRT) analysis was conducted at a significance level of 0.05. The parameters examined encompass physical attributes, such as yield, water absorption, and kamba density, as well as chemical attributes, including moisture content, ash content, and coarse fibre content. The findings indicate that variations in drying temperature significantly impact the physical properties, including vehurrence, water absorption, and kamba density. The variation in drying temperature has adiscernible impact on both moisture content and fibre content, while it does not exhibit a perceptible influence on ash content. Based on the findings from the analysis of the purple sweet potato flour test, it has been determined that the treatment with the lowest water content was recorded at 7.68% under a temperature of 50°C. Similarly, the treatment with the lowest ash content was observed at 2.23% under the same temperature condition. Conversely, the treatment with the highest fibre content was measured at 4.33%. Furthermore, the treatment with the highest yield was obtained at 22.28% under a temperature of 50°C. Additionally, the treatment with the highest water absorption was recorded at 114.66% under the same temperature condition. Lastly, the treatment with the lowest bulk density was observed at 71.05 g/ml under a temperature of 80°C. Keywords: purple sweet potato flour, drying temperature, physicochemical characteristics.