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All Journal Jurnal Pangan dan Agroindustri Jurnal TEMAPELA Warta LPM
Ni Ketut Leseni
Universitas Jember
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Materials Science & Nanotechnology Social Sciences

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Pemberdayaan Santri Pesantren Raden Rahmat Sunan Ampel Jember di Masa Pandemi Covid-19 melalui Produksi Rengginang Singkong Nurud Diniyah; Retno Purwandari; Dani Setiawan; Ni Ketut Leseni; Nugraha Yuwana
Warta LPM WARTA LPM, Vol. 25, No. 2, April 2022
Publisher : Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1228.534 KB) | DOI: 10.23917/warta.v25i2.651

Abstract

The Raden Rahmat Sunan Ampel Islamic Boarding School located 2.1 km from Jember University on Jalan Koptu Berlian with students totaling approximately 70 from the University of Jember, Jember State Polytechnic and Muhammadiyah University of Jember. One of the boarding schools' efforts is to produce cassava’s rengginang. The problems faced by partners include nutritional content of cassava rengginang that has not been analyzed, the innovative potential and entrepreneurial spirit of the students, and the lack of understanding of stress management in the face of covid-19 pandemic. The solutions that can be offered from the proposing team to partner problems are providing training on rengginang production, training and mentoring of production, analysis of the nutritional content of cassava rengginang, mentoring students in participating in competitions, as well as additional activities, health and protocols related to covid prevention during the production process and stress management during the pandemic. The contribution from the partner audience is empowerment of students as participants and to train the entrepreneurial spirit, to be independent, creative and innovative and to be able to read business opportunities. The method of implementing this service activity is in the form of lectures, discussions, mentoring, practice and counseling. The results were carried out in several stages, namely the observation and coordination, counseling of material, the practice of making cassava rengginang, mentoring innovative soft skills and entrepreneurship, as well as conducting proximate tests on products, providing assistance with cassava raw materials and personal protective equipment such as masks, hand sanitizers and hand shoaps.
KARAKTERISTIK NUGGET JAMUR TIRAM PUTIH DENGAN VARIASI RASIO SERA MOCAF DAN TAPIOKA Ni Ketut Leseni; Nugraha Yuwana
Jurnal Pangan dan Agroindustri Vol. 10 No. 2: April 2022
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2022.010.02.6

Abstract

Nugget merupakan produk olahan berbahan daging hewani yang dapat diubah menjadi olahan berbasis nabati dengan bahan utama jamur tiram (kandungan protein 10.50–30.40%). Kekurangan dari jamur tiram ketika digunakan sebagai bahan baku utama berupa kelebihan kadar air (86.00–87.50%) yang dapat diatasi menggunakan campuran sera mocaf (bahan tidak lolos ayakan 100 mesh dari produksi MOCAF) dan tapioka. Rancangan Acak Lengkap (RAL) dengan satu faktor berupa formulasi sera mocaf : tapioka, digunakan dalam penelitian ini untuk variasi sampel sebanyak 5 jenis dengan 3x pengulangan. Variasi sera mocaf banding tapioka diketahui memberikan pengaruh yang signifikan (ANOVA 95%) terhadap nilai tekstur (6.27-864 g/mm), kadar air (52.70-54.47%), kadar protein (3.66-5.96%), dan kadar serat kasar (1.14-6.02%). Peninjauan dari segi penerimaan konsumen/organoleptik berada pada rentang skala netral sampai suka. Nugget jamur dengan variasi penambahan 75% sera mocaf dan 25% tapioka menjadi sampel dengan formulasi terbaik yang paling disukai secara keseluruhan oleh konsumen.
Efficiency and Effectiveness of Defatting with Various Extraction Methods and Solvent Purity Nugraha Yuwana; Ni Ketut Leseni
Jurnal Teknologi dan Manajemen Pengelolaan Laboratorium Vol 5 No 1 (2022): Jurnal Teknologi Dan Manajemen Pengelolaan Laboratorium (Temapela)
Publisher : Labor Dasar dan Sentral Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Chemical analysis in the laboratory such as crude fiber content, dietary fiber content or starch content generally required defatting which made the analysis more optimal. Some defatting was done by maceration method but there were some methods such as soxhlet (lfat content analysis) and an extraction method using one extractor or single soxhlet. The solvents used for defatting grades also vary, such as pro-analyst and technical. This study used a completely randomized design (CRD) with 3 levels factor for factors A and B, and 2 levels factor of factor C. Factor A was the type of raw material, while factor B and C were defatting method and solvent purity, respectively. The results showed that the use of various defatting methods and differences in solvent purity/grade had a significant effect on sesame seeds, chicken meat, and sausages. The samples fat which extracted the most, were sesame seeds used the single Soxhlet method and pro-analyst benzene solvent. The highest extracted fat of sesame seeds achieved 93% with single Soxhlet method. In general, the most optimal defatting method recommended for continued research or laboratory practice was single soxhlet with pro-analyst or technical solvents.
Co-Authors Dani Setiawan Nugraha Yuwana Nugraha Yuwana Nurud Diniyah Retno Purwandari