Garuda - Garba Rujukan Digital

I Putu Candra

Program Studi Ilmu dan Teknologi Pangan, Fakultas Pertanian Universitas Warmadewa

Author-ID : 4073928

Agriculture, Biological Sciences & Forestry Social Sciences

Published : 3 Documents Claim Missing Document

Claim Missing Document

Articles

PERBANDINGAN TEPUNG JAGUNG DENGAN TEPUNG TERIGU SERTA PENAMBAHAN CMC TERHADAP KARAKTERISTIK MI JAGUNG Yonatan Umbu Pingge; A A Made Semariyani; I Putu Candra
GEMA AGRO Vol 26 No 1 (2021)
Publisher : Fakultas Pertanian, Universitas Warmadewa

Noodles are a food product that is widely consumed by Indonesians. Noodle products, in the form of wet noodles, dry noodles, and instant noodles, have now become the second main food ingredient for Indonesians after rice. The practical nature of noodles makes it easy for consumers to process them into various dishes (Larasati, 2015). However, consumption of noodles has the opportunity to reduce the country's foreign exchange because noodles are made from wheat flour, an imported commodity. The choice of corn as a substitute for wheat flour is because corn is a commodity that contains adequate nutritional value. This study aims to determine the ratio of corn flour to wheat flour and the addition of CMC to the characteristics of corn noodles. The design used was a completely randomized design (CRD) factorial pattern with two factors and two replications, namely the first factor, the ratio of corn flour to wheat flour consisting of 4 levels: (100: 0), (80:20), (70: 30), (60:40). The second factor was the addition of CMC which consisted of 4 levels, namely: (1%), (2%), (%), (4%). Observations were carried out objectively including: moisture content, ash content, fat content, protein content. Meanwhile, subjective observations include: color, texture, taste and overall acceptance. The best research results were obtained in the treatment of 70% corn flour and 30% wheat flour with the addition of 1% CMC with the results of 67,39% water content, 1,00% ash content, 3,92% fat content, 6,14% protein content, and subjectively get the highest favorite score. Compared with the Indonesian National Standard (SNI) No. 2987-2015), it is found that the treatment has met the quality requirements. Except for the value of water content and ash content which are still high, and are still accepted by consumers.

Karakteristik Kurma Tomat Ditinjau Dari Suhu Dan Lama Pengeringan Anak Agung Hania Kusuma Handayani; I Gede Pasek Mangku; I Putu Candra
GEMA AGRO Vol 26 No 2 (2021)
Publisher : Fakultas Pertanian, Universitas Warmadewa

Tomatoes are one of the perishable vegetable commodities. One of the efforts to utilize tomatoes is to be processed into tomato dates. This tomato-based sweet is processed in such a way that it has a taste and shape like dates. There are several stages in the manufacture of tomato dates, one of which is the drying process. Temperature and drying time are important factors to produce the right product formulation in the manufacture of tomato dates. Drying with high temperatures will speed up the drying process, but can cause damage to the nutritional content. Drying at low temperatures will result in the drying process taking a longer time. This study aims to determine the effect of temperature and drying time on the characteristics of tomato dates and to determine the proper temperature and drying treatment in order to produce good characteristics of tomato dates. This research was conducted at the Laboratory of Processing and Basic Sciences, Faculty of Agriculture, Warmadewa University. This study is a factorial experimental study with a Randomized Block Design (RBD) consisting of two factors. Factor I (drying temperature): K1(70˚C) and K2 (80˚C). Factor II (drying time): S1 (12 Hours), S2 (16 Hours), S3 (18 Hours), S4 (24 Hours ). Variables observed on tomato dates were color analysis, browning intensity, acidity, moisture content, vitamin C, antioxidant activity, reducing sugar content, texture, and sensory characteristics. The results showed that the treatment at a drying temperature of 80˚C for 16 hours produced tomato dates with the best characteristics with an average rating of 5.33 (slightly like), taste 5.60 (like), texture 5.33(slightly like), color 5.60 (like), overall acceptance 5.60 (like), brightness level (L*) 20.03, redness level (a*) 40.39, yellowness level (b*) 8.23, browning intensity 23.26, acidity degree (pH) 4.40, water content 27.80%, vitamin C 3.75 mg/100gr, antioxidant activity 22.95%, reducing sugar content 71.28 mg/100gr, texture 3.50 kg/cm2, yield 26.50%.

Pengemasan dan Strategi Pemasaran Produk Pangan di Desa Sulangai A.A. Made Semariyani; I Wayan Sudiarta; I Nyoman Rudianta; I Putu Candra; I Gede Pasek Mangku; Luh Suriati; Ni Made Ayu Suardani Singapurwa
Community Service Journal (CSJ) Vol. 2 No. 1 (2019)
Publisher : Lembaga Pengabdian Kepada Masyarakat, Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (918.415 KB)

Kegiatan PKM Pengemasan dan Strategi Pemasaran Produk Pangan dilaksanakan di Desa Sulangai, Kecamatan Petang, Kabupaten Badung. Pelatihan diberikan pada Ibu-ibu PKK Desa Sulangai. Tujuan yang ingin dicapai yaitu untuk memberikan teknologi pengemasan dan strategi pemasaran produk pangan yang telah diproduksi oleh ibu-ibu PKK desa Sulangai (jamu kunyit, jamu sirih, Virgin Coconut Oil (VCO), manisan tomat, minyak tandusan, jajanan tradisional dan lain-lain). Pada saat pelatihan diberikan pengetahuan mengenai kewirausahaan, managemen usaha, sanitasi dan higiene proses produksi, pengemasan, dan pemasaran, sehingga peserta pelatihan mampu mengelola usaha yang dibuat dengan baik. Metode yang dilakukan dalam pelaksanaan pelatihan ini adalah dengan metoda wawancara, tatap muka, penyuluhan dan praktek secara langsung. Kegiatan dilakukan bertahap yaitu: Pertama, diadakan penyuluhan mengenai teknologi pengemasan produk pangan, dan penyuluhan Kewirausahaan, managemen usaha dan pemasaran. Kedua, dilakukan pelatihan/ praktek langsung mengemas hasil olahan pangan khususnya VCO, dilakukan beberapa kali evaluasi sampai peserta pelatihan benar-benar menguasai teknologi tersebut dan peserta pelatihan mampu untuk mengemas produk dan memasarkan produk secara mandiri. Hasil dari kegiatan ini adalah 1) Peserta pelatihan telah mengikuti pelatihan dengan semangat dan disiplin terlihat dari daftar kehadirannya. 2) Pelatihan untuk pengemasan dan pemasaran produk pangan dapat dilaksanakan dengan baik dan peserta pelatihan mampu mengemas dan memasarkan produk tersebut dengan baik. 3) Target luaran dari kegiatan PKM Pelatihan Pengemasan dan pemasaran produk pangan ini telah diberikan kepada peserta didik.

Title

Found 3 Documents
Search

Abstract

Abstract

Abstract

Title Search

Found 3 Documents Search

Abstract

Abstract

Abstract

Title

Found 3 Documents
Search