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All Journal Journal of Community Service Jurnal Research Ilmu Pertanian
Nita Yessirita
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Agriculture, Biological Sciences & Forestry Humanities Economics, Econometrics & Finance Education Industrial & Manufacturing Engineering Social Sciences

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SUBSTITUSI TEPUNG SINGKONG FERMENTASI (MOCAF) DENGAN TEPUNG TERIGU PADA PEMBUATAN MIE KERING Nita Yessirita; Leffy Hermalena; Ivonne Ayesha
Journal of Community Service Vol 3 No 1 (2021): JCS, June 2021
Publisher : Ikatan Dosen Menulis

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1755.136 KB) | DOI: 10.56670/jcs.v3i1.72

Abstract

Mengkonsumsi makanan yang berbahan baku terigu seperti mie, roti, tidak baik bagi tubuh manusia, karena kayaprotein jenis gluten. Di sampingitu, tingginya harga terigu, memicu para pemilih usaha bahan makanan tersebut mecari alternatif bahan baku yang lebih murah. Berdasarkan hal tersebut, maka Tim Pengabdi melakukan kegitaan pembuatan Mie Fermentasi Mocaf Substitusi Tepung Terigu. Masyarakat yang menjadi mitra adalah Kelompok Industri makanan ‘Mutiara Indah’ Nagari Cubadak Kecamatan Lima Kaum Kabupaten Tanah Datar, Sumatera Barat. Pada kegiatan ini telah dihasilkan mie fermentasi mocaf substitusi tepung terigu. Melalui kegiatan pengabdian masyatkat ini, mitra memperoleh pengetahuan tentang manfaat tepung mocaf dalam pembuatan mie, sehingga mereka bisa mengurangi penggunaan tepung terigu. Mitra juga memperoleh pengetahuan dalam membuat Mie Fermentasi Mocaf Substitusi Tepung Terigu.
PENGARUH PENAMBAHAN SERBUK JAHE MERAH (Zingiber officinale Var. Rubrum) TERHADAP TEH HASIL KEMPAAN DAUN GAMBIR (Uncaria gambir Roxb) Putra Bungsu, Iseng Maijen; I Ketut Budaraga; Nita Yessirita
Jurnal Research Ilmu Pertanian Vol. 1 No. 2 (2021): Jurnal Research Ilmu Pertanian (Agustus 2021)
Publisher : Fakultas Pertanian, Universitas Ekasakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31933/rt1fqy47

Abstract

This study aims to determine the effect of adding red ginger powder to the compression results of gambier leaves and the addition of the right addition of ginger powder to meet the requirements of red ginger gambir leaf tea which is the most preferred by consumers. This research has been conducted at the Laboratory of Agricultural Products Technology, Ekasakti University, Padang. From October to November 2020. The design used in this study was a simple completely randomized design (CRD) with 5 treatments and 3 replications. The results of the observation were analyzed using ANOVA and Duncan's New Multiple Range Test (DNMRT) advanced test at 5% level. The results showed that the addition of ginger powder had a very significant effect on water content, ash content, polyphenol content and all test parameters met the dry quality requirements set by SNI. The tea produced by compressed red ginger gambir leaves that the panelists liked the most was treatment E (addition of 40% red ginger powder).
Co-Authors I Ketut Budaraga Ivonne Ayesha Leffy Hermalena Putra Bungsu, Iseng Maijen