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All Journal Jurnal Ilmu Gizi : Journal of Nutrition Science LOGISTA - Jurnal Ilmiah Pengabdian kepada Masyarakat Indonesian Red Crescent Humanitarian Journal Jurnal Teknologi Pangan dan Industri Perkebunan
Badrut Tamam
Jurusan Gizi, Poltekkes Kemenkes Denpasar
Agriculture, Biological Sciences & Forestry Humanities Chemistry Decision Sciences, Operations Research & Management Dentistry Energy Health Professions Materials Science & Nanotechnology Medicine & Pharmacology Public Health Social Sciences

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PENGEMBANGAN JIWA KEWIRAUSAHAAN MAHASISWA DALAM MEMPRODUKSI TEMPE DAN OLAHANNYA MELALUI CAMPUS TEMPEH Badrut Tamam; Ni Putu Agustini; I Gst Putu Sudita Puryana; Suratiah Suratiah
LOGISTA - Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 4 No 2 (2020)
Publisher : Department of Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Andalas Kampus Limau Manis - Padang, Sumatera Barat Indonesia-25163

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/logista.4.2.514-518.2020

Abstract

Sebagian besar, lulusan perguruan tinggi masih sulit mendapatkan lapangan kerja. Angkatan kerja dan angka pengangguran di Indonesia, sebagaimana data BPS, masih sangat tinggi. Menumbuhkan jiwa kewirausahaan penting dilakukan. Salah satu bentuk wirausaha yang cukup bertahan di kala krisis Covid-19 adalah di sektor pangan. Pangan tradisional yang memiliki tingkat akseptabilitas yang baik dan selalu tersedia di pasar adalah Tempe. Di samping disukai sebagaian besar masyarakat Indonesia, Tempe memiliki kandungan gizi yang tinggi dan merupakan pangan fungsional yang baik bagi kesehatan. Campus Tempeh adalah nama bagi komunitas mahasiswa yang memproduksi Tempe di Kampus Jurusan Gizi Politeknik Kesehatan Denpasar. Tujuan dari pengabdian masyarakat ini adalah menumbuhkan jiwa kewirausahaan mahasiswa dalam memproduksi tempe dan olahannya. Metode yang dilakukan adalah dengan kegiatan seminar dan workshop berproduksi Tempe dan olahannya di kampus. Tingkat kehadiran mahasiswa dalam mengikuti kegiatan sangat tinggi mencapai 90%. Pada umumnya alasan mereka mengikuti kegiatan ini adalah mencari pengetahuan dan ketrampilan baru (44,4%) dan ingin menjadi pengusaha (33,3%). Produk yang dihasilkan berupa tempe organik dan non organik, serta olahan tempe yaitu keripik tempe. Pemasaran yang dilakukan melalui online menggunakan aplikasi Instagram (IG), Facebook (FB) dan channel Youtube. Mahasiswa memiliki kecintaan yang tinggi terhadap produk pangan tradisional (Tempe). Kemampuan teknologi informasi yang dimiliki mereka mempercepat pemasaran produk. Kata kunci: Kampus, Mahasiswa, Pangan, Tempe, Wirausaha
Tempe: Pangan Lokal Unggul (Superfood) Khasanah Budaya Bangsa Badrut Tamam
Indonesian Red Crescent Humanitarian Journal Vol. 1 No. 1 (2022): Indonesian Red Crescent Humanitarian Journal
Publisher : Bulan Sabit Merah Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (440.501 KB) | DOI: 10.56744/irchum.v1i1.14

Abstract

Indonesia kaya akan keragaman sumber daya alam hayati dan budaya. Salah satu keragaman yang dimiliki oleh bangsa Indonesia adalah jenis pangan lokal dan menu olahannya. Pangan lokal perlu diposisikan sebagai bagian dari sistem pangan nasional, mengingat potensi pangan lokal sangat besar bagi pencapaian ketahanan pangan dan gizi masyarakat. Pangan lokal yang beragam, disukai oleh masyarakat dan mudah didapatkan di seluruh pelosok negeri. Salah satunya adalah Tempe. Tempe dikenal sebagai super-food (makanan yang unggul). Proses pembuatan tempe yang melibatkan berbagai mikroorganisme (bakteri asam laktat, kapang, yeast dan lain-lain) melalui proses fermentasi (solid-state fermentation) menghasilkan zat-zat gizi dan senyawa bioaktif yang berguna bagi Kesehatan. Proses fermentasi (solid-state fermentation) pada produksi tempe ini menyebabkan perubahan fisik, kimia, biokimia dan sensoris dari bahan asalnya. Secara fisik, Tempe yang dihasilkan berwarna putih diselimuti miselia kapang, memiliki tekstur padat dan kompak. Secara kimiawi, terjadi peningkatan kadar padatan terlarut, protein terlarut, asam amino bebas, asam lemak bebas, nilai cerna, nilai efisiensi protein, serta skor protein, asam folat, vitamin B12 dan tokoferol. Secara biokimia, tempe yang terbentuk memiliki kandungan protein, lemak, dan karbohidrat yang lebih mudah dicerna di dalam tubuh dibandingkan yang terdapat dalam kedelai. Semoga tempe menjadi kebanggan bangsa Indonesia sebagai aset local wisdom di bidang pangan dan dapat menjadi makanan pilihan bagi peningkatan gizi, pencegahan penyakit dan perbaikan kesehatan secara umum
ANALISIS PINDAH PANAS PADA STERILISASI MINUMAN SUSU ULTRA HIGH TEMPERATURE (UHT) DI PT.ZYX Reza Widyasaputra; Badrut Tamam; Novan Nandiwilastio; Citra Defira
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 1 No 2 (2021)
Publisher : Pengelola Jurnal Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (439.757 KB) | DOI: 10.58466/lipida.v1i2.261

Abstract

As perishable food, the sterilization process in milk was essential to obtain long shelf life. In industry, sterilization process was performed using high temperature in very short time. This process was known as Ultra High Temperature (UHT). UHT sterilization process could be done with Tubular Heat Exchanger (THE) or Plate Heat Exchanger (PHE). This research was aimed to compare the heat transfer rate from THE and PHE in PT.ZYX milk sterilization plant. Based on analysis, heat transfer rate of PHE was higher than THE. Both of them were using hot water as medium. The simulation with steam as heat transfer medium showed that the heat transfer rate was not much different with hot water in THE.
Identification Of Rhodamin B Syntethic Dye On School Children Snacks In Peguyangan Kangin Village City Of Denpasar Luh Amla Suwerni; I Gusti Putu Sudita Puryana; Badrut Tamam
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 10, No 3 (2021)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v10i3.1149

Abstract

School children's snacks are food or drinks that have been processed in such a way that can be directly served to consumers especially for schoolchildren who are outside the school cafeteria. Adding dye to food is done for some purpose, which gives the impression of attracting attention to consumers. School children's snacks are a very concern for people, especially parents and teachers, because this food is very risky against chemical contamination or its toxication, so it can have a bad impact on the health of short term natural d. Especially chemical contamination often misused is the synthetic dye Rhodamin B. Rhodamin B is a synthetic dye of red or pink color givers that are usually used for textiles and paper so it is dangerous when consumed. The use of Rhodamin B in prolonged (chronic) food will result in impaired liver function and cancer. The purpose of this research is to identify whether it contains the dye Rhodhamin B in the school children's food in Peguyangan Kangin village Denpasar city. The study uses a descriptive observational without giving intervention. Samples are taken in purposive sampling. Number of samples as many as 12 children's snacks namely macaroni, sugar ice, cilok sauce, sempol sauce, wax ice, doger ice, jelly candy, pop corn, cassava balls, and bijik. Identification of Rhodamin B synthetic dyes in children's snacks were tested in the laboratory department of Nutrition Poltekkes Kemenkes Denpasar by using method the Rhodamin B Test Kit type II series Fast Test with category limit sensitive of 10 mg/l. Based on the results of the research that has been done can be concluded that 12 samples of food school children do not detection contain synthetic dye substances Rhodamin B through qualitative test in the laboratory department of Nutrition Poltekkes Kemenkes Denpasar. Keywords: School children's snacks, Rhodamin B
SUBSTITUSI TEMPE TERHADAP TEPUNG TERIGU PADA KARAKTERISTIK KUE CUBIT Dewa_Ayu Oka Wahyuni; Badrut Tamam; Anak Agung Nanak Antarini
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 10, No 3 (2021)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v10i3.1152

Abstract

Tempe is a traditional Indonesian food made from soybeans that has undergone a fermentation process. Cubit cakes have a small size (about 4 cm in diameter). In making cubit cakes using a mixture of milk and flour as the main component. This study aims to determine the organoleptic characteristics including overall acceptance and texture quality and aroma quality in cubit tempe cakes, to determine the best antioxidant activity against tempe pinch cakes, and calculate the nutrient content produced in 1 portion of the best cubit tempe cakes. This study uses an experimental method with the type of Randomized Block Design. There are 5 treatments with the ratio of 80 g flour, 75 g, 70 g, 65 g, 60 g and tempe 20 g, 25 g, 30 g, 35 g, 40 g. The result of variance on cubit cake smell, taste, texture, colour, acceptance tempe as a whole, the quality of the smell, the quality of the texture obtained the quality of the results were not significantly different. Cubit cake with the best characteristics, namely the ratio of 60 grams of wheat flour and 40 grams of tempe with the overall acceptance characteristics preferred, chewy texture and unpleasant smell and nutrients in one recipe that is ash content of 2.46 grams, water content of 155.73 grams, protein 23.12 grams, fat 13.02 grams, carbohydrates 75.17 grams. 
PERBEDAAN PENGETAHUAN DAN KADAR GLUKOSA DARAH PUASA SEBELUM DAN SESUDAH EDUKASI GIZI PADA PASIEN DM TIPE II DI RSU WISMA PRASHANTI TABANAN Ni Wayan Sukiasih; Badrut Tamam; I wayan Juniarsana
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 12, No 2 (2023)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v12i2.1595

Abstract

Nutrition education is a form of nutritional intervention that aims to increase knowledge that can change behavior and compliance in undergoing a Diabetes Mellitus diet. The purpose of this study was to determine the effect of nutrition education on the level of knowledge and fasting blood glucose levels in type II DM patients at RSU Wisma Prashanti Tabanan. The type of research is pre-experimental with one group pretest and posttest design. Respondents in this study were 47 people with type II DM with purposive sampling technique. Nutrition education is to provide knowledge about good and correct eating patterns including dietary principles, dietary goals, dietary requirements, recommended and not recommended foods for ten minutes using leaflet media. Data analysis using Wilxocon test. The results  was: The nutritional knowledge of DM patients in the outpatient polyclinic of RSU Wisma Prashanti Tabanan General, the average score of 74.60 before being given nutrition education increased to 86.70 after being given nutritional education. The fasting blood glucose of DM patients in the outpatient clinic of RSU Wisma Prashanti Tabanan before being given nutrition education was 166.98 mg/dl decreased to 146.38 mg/dl after being given nutrition education. There was a difference in knowledge before and after nutrition education for DM patients at the poly Outpatient RSU Wisma Prashanti Tabanan  obtained p value = 0.000 (p (0.05). There is a difference in blood glucose levels before and after nutrition education in DM patients  RSU Wisma Prashanti Tabanan obtained p value = 0.009 ( p (0.05)Keywords: Blood Sugar Levels, Knowledge and Nutrition Education, Diabetes Mellitus
PENGARUH SUBSTITUSI PUREE DAUN KELOR (MORINGA OLEIFERA) PADA TEPUNG TERIGU TERHADAP DAYA TERIMA CILOK Sheylla Tara Audina; Badrut Tamam; I Gusti Putu Sudita Puryana
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 12, No 1 (2023)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v12i1.1588

Abstract

Cilok, a typical food from Bandung, West Java, generally uses wheat flour and tapioca flour. The purpose of this study was to determine the effect of substitution of Moringa leaf puree (Moringa Oleifera) in wheat flour on the acceptability of cilok, this type of experimental research used a randomized block design (RAK) with 5 treatments, namely P1 (Moringa leaf puree substitution 2.5%), P2 ( Moringa leaf puree substitution 5%), P3 (moringa leaf puree substitution 7.5%), P4 (10% Moringa leaf puree substitution), P5 (12.5% Moringa puree substitution). Data were analyzed using ANOVA test followed by BNT test. The results of the subjective analysis of Moringa leaf cilok covering texture, color, aroma, taste, acceptability, texture quality, color quality, aroma quality, and taste quality were significant. The results of the objective analysis were the levels of iron (Fe) and antioxidant capacity. The result of the best iron (Fe) content of Moringa leaf cilok was 8.511 mg/100 g. To meet the daily needs of iron (Fe) for women, 10 cilok leaves contain iron (Fe) 17,022 mg and 5 grains of cilok moringa leaves for men contain 8,511 mg/100 g of iron. The result of the best antioxidant capacity in Moringa leaf cilok is 8.44 mg/L GAEACKeywords: Cilok, Moringa Leaf Puree, Wheat Flour
Pengaruh Penambahan Tepung Wortel(Daucus Carota L) Terhadap Daya Terima dan Kadar Beta Karoten Pada Kue Putu Ayu Ni Luh Putu Raditya Suagiantari; Badrut Tamam; A.A.Nanak Antarini
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 12, No 4 (2023)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v12i4.2296

Abstract

Kue putu ayu memiliki ciri khas, manis pada bagian adonan bolu dan gurih pada bagian kelapa parut. Tujuan dari penelitian ini adalah untuk mengetahui karakteristik kue putu ayu dengan penambahan tepung wortel. Metode penelitian yang digunakan adalah menggunakan metode eksprimental dengan 5 perlakuan dan 3 kali ulangan, dengan uji organoleptik dan mutu hedonik. Jenis penelitian ini menggunakan Rancangan Acak Kelompok (RAK). Jenis data yang dikumpulkan yaitu data uji organoleptik dan mutu hedonik terhadap tingkat kesukaan warna, tekstur, aroma, rasa, penerimaan keseluruhan, mutu warna dan mutu tekstur dengan menggunakan form hedonik. Serta uji objektif meliputi kandungan beta karoten pada kue putu ayu dan tepung wortel. Analisis data menggunakan tabulasi dan dilanjutkan melakukan uji ANOVA jika ada perbedaan dalam perlakuan maka akan dilanjutkan dengan uji nyata terkecil (BNT). Hasil penelitian bahwa terdapat pengaruh perlakuan penambahan tepung wortel terhadap warna, tekstur, rasa, aroma, penerimaan keseluruhan, mutu warna, dan mutu tekstur. Pada hasil uji objektif laboratorium menunjukkan tidak ada perbedaan sangat nyata terhadap kadar beta karoten. Pada hasil penerimaan yang terbaik ada pada perlakuan penambahan tepung wortel 7,5%.
Pengaruh Konsentrasi Garam Dapur (NaCl) Terhadap Karakteristik Urutan Ayam (Sosis Terfermentasi) Gusti Ayu Karisma Deviartha; Anak Agung Nanak Antarini; Badrut Tamam
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 12, No 3 (2023)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v12i3.2134

Abstract

Urutan ayam yaitu sosis ayam terfermentasi yang memiliki tekstur padat dengan rasa gurih. Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi garam terhadap karakteristik urutan ayam secara organoleptik dan meningkatkan nilai gizi. Jenis penelitian Eksperimental dengan Rancangan Acak Kelompok (RAK), 5 perlakuan dan 3 kali ulangan dengan konsentrasi garam sebanyak 1%, 2%, 3%, 4%, dan 5%. Satu porsi urutan ayam mengandung nilai gizi yaitu protein 17,5 gram, lemak 3,5 gram, karbohidrat 1 gram, kadar air 16,5%, dan kadar abu 1,5%/bb. Perlakuan terbaik yaitu perlakuan P1 (1%) dan P2 (2%) dengan rentang tingkat kesukaan pada warna netral, aroma netral-suka, tekstur tidak suka-netral, rasa suka, penerimaan keseluruhan suka, mutu aroma agak gurih sedikit asam, mutu tekstur agak padat-padat, dan mutu rasa agak asin-gurih, dengan protein 34,21-35,73%/bb, lemak 7,03-7,56%/bb, karbohidrat 1,46-1,75%/bb, kadar air 52,92-52,95%, dan kadar abu 2,83-3,49%/bb.
PENGARUH PENAMBAHAN TEMPE PADA KARAKTERISTIK MUTU JELLY TEMPE Ni_Luh Putu Prastithi; Badrut Tamam; I_Gusti Putu Sudita_Puryana
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 11, No 3 (2022)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v11i3.1202

Abstract

Tempe is a traditional food that is produced from fermented soybean seeds or some other ingredients. Fermentation uses several types of Rhizopus molds, such as Rhizopus oligosporus, Rhizopus oryzae, Rhizopus stolonifer and several other types of Rhizopus molds. In making tempeh jelly uses a mixture of agar and tempeh as its main component. Tempeh jelly is cooked in a round shape. Comparison of wheat flour and tempeh can add nutritional value to tempeh jelly. This study aims to determine the organoleptic characteristics including color, aroma, taste, texture, and calculate the nutrient content produced in 1 portion of the best jelly tempe. This study uses an experimental method with the type of Randomized Block Design. There are 5 treatments with a ratio of 5 g agar and tempeh 0 g, 10 g, 20 g, 30 g, 40 g. Based on the Variety of Jelly Tempe the best is P2withcolor2,60,aroma2,67,taste,2,96,texture,2,73  Keywords: Tempe, agar, jelly tempe, organoleptic
Co-Authors A.A.Nanak Antarini Anak Agung Nanak Antarini Citra Defira Dewa_Ayu Oka Wahyuni Gusti Ayu Karisma Deviartha I Wayan Juniarsana I_Gusti Putu Sudita_Puryana Luh Amla Suwerni Ni Luh Putu Raditya Suagiantari Ni Putu Agustini Ni Wayan Sukiasih Ni_Luh Putu Prastithi Novan Nandiwilastio Reza Widyasaputra Sheylla Tara Audina Suratiah Suratiah