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All Journal Ngabdimas : Pengabdian Pada Masyarakat Jurnal BETAHPA Jurnal BETAHPA
destaria erika
INSTITUT TEKNOLOGI PAGAR ALAM
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PELATIHAN TEKNOLOGI PENGOLAHAN SAUS CABAI BERBASIS PANGAN LOKAL DI DESA DURIAN DANGKAL destaria erika
NGABDIMAS Vol 5 No 02 (2022): NGABDIMAS (Pengabdian Pada Masyarakat)
Publisher : LPPM Sekolah Tinggi Teknologi Pagar Alam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36050/ngabdimas.v5i02.596

Abstract

Pelatihan masyarakat melalui pengolahan saus cabai adalah upaya memberikan pengetahuan dan motivasi untuk memanfaatkan hasil panen cabai di desa Durian Dangkal. Tujuannya, yaitu, memberikan pengetahuan kepada masyarakat tentang pengolahan saus cabai segar yang berlebihan pasca panen di sekitar wilayahnya dan memberikan peluang usaha home industri saus cabai bagi masyarakat untuk meningkatkan kesejahteraannya. Metode pelatihan dalam pengabdian ini terdiri dari dua cara yaitu metode ceramah dilanjutkan dengan praktek pembuatan saus cabai. Saat ini penggunaan saus cabai semakin meningkat seiring dengan berkembangnya industri makanan yang pada umumnya menggunakan saus cabai sebagai pelengkap produknya. . Sifat mudah rusak ini dipengaruhi oleh kadar air dalam cabai yang sangat tinggi sekitar 90% dari kandungan cabai itu sendiri. Karena itu, untuk mempertahankan cabai agar dapat bertahan dalam jangka waktu yang panjang, perlu dilakukan pengawetan dalam bentuk saus cabai. Pengolahan yang bertujuan agar cabai selalu tersedia sepanjang tahun serta untuk mempertahankan kualitas cabai.
UJI SENSORIS DAN PH TAPAI SINGKONG (Manihot esculenta L) DENGAN FERMENTASI AERASI destaria erika
Jurnal BETAHPA Vol. 1 No. 1 Desember (2022): JURNAL BETAHPA (Besemah Teknologi Hasil Pertanian)
Publisher : P3M Institut Teknologi Pagar Alam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36050/betahpa.v1i1 Desember.66

Abstract

Tapai is one of the original fermented foods found in Indonesia. The manufacturing process in cassava tapai contains microorganisms from tapai yeast which under anaerobic conditions will produce amylase enzymes and amyloglucosidase enzymes, two enzymes that play a role in the decomposition of carbohydrates into maltose and glucose. S. cerevisiae is a fermentative species in the fermentation process, which breaks down glucose into CO2 and strong alcohol. But in the presence of oxygen, S. cerevisiae can also carry out respiration, namely oxidizing sugar to CO2 and water. This study aims to determine the effect sensory on cassava tapai and pH. This study used a factorial randomized block design (RAKF) with two factors, namely aeration (A) (without aeration and with aeration) and fermentation time (B) (0, 24, 48, 7, and 96 hours). Parameters observed were sensory test with hedonic tests and pH. The cassava tapai preferred by the panelists in terms of aroma was the treatment with aeration, 48 hours of fermentation with an average score of 3.04, in terms of texture in the treatment without aeration, 72 hours of fermentation with an average score of 2.84, and in terms of color in the treatment without aeration, 48 hours fermentation with an average score of 3. The difference in the length of fermentation time can have a significant effect on the texture of the fermented product. the longer the fermentation it will produce softer and watery texture due to the anaerobic fermentation process that produces water (H2O). And the interaction of aeration treatment and fermentation time has a significant effect on pH.
UJI SENSORIS DAN PH TAPAI SINGKONG (Manihot esculenta L) DENGAN FERMENTASI AERASI destaria erika
Jurnal BETAHPA Vol. 1 No. 1 Desember (2022): JURNAL BETAHPA (Besemah Teknologi Hasil Pertanian)
Publisher : P3M Institut Teknologi Pagar Alam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36050/betahpa.v1i1 Desember.66

Abstract

Tapai is one of the original fermented foods found in Indonesia. The manufacturing process in cassava tapai contains microorganisms from tapai yeast which under anaerobic conditions will produce amylase enzymes and amyloglucosidase enzymes, two enzymes that play a role in the decomposition of carbohydrates into maltose and glucose. S. cerevisiae is a fermentative species in the fermentation process, which breaks down glucose into CO2 and strong alcohol. But in the presence of oxygen, S. cerevisiae can also carry out respiration, namely oxidizing sugar to CO2 and water. This study aims to determine the effect sensory on cassava tapai and pH. This study used a factorial randomized block design (RAKF) with two factors, namely aeration (A) (without aeration and with aeration) and fermentation time (B) (0, 24, 48, 7, and 96 hours). Parameters observed were sensory test with hedonic tests and pH. The cassava tapai preferred by the panelists in terms of aroma was the treatment with aeration, 48 hours of fermentation with an average score of 3.04, in terms of texture in the treatment without aeration, 72 hours of fermentation with an average score of 2.84, and in terms of color in the treatment without aeration, 48 hours fermentation with an average score of 3. The difference in the length of fermentation time can have a significant effect on the texture of the fermented product. the longer the fermentation it will produce softer and watery texture due to the anaerobic fermentation process that produces water (H2O). And the interaction of aeration treatment and fermentation time has a significant effect on pH.
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