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All Journal PRIMA: Journal of Community Empowering and Services Journal of Applied Agriculture, Health and Technology
Rizky Brisha Nuary
Program Studi Teknologi Hasil Pertanian, Sekolah Vokasi, Universitas Sebelas Maret
Agriculture, Biological Sciences & Forestry Computer Science & IT Environmental Science Medicine & Pharmacology

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Peningkatan Kualitas Emping Melinjo melalui Proses Pengepresan dan Penurunan Kadar Purin di UKM Emping Jago Rizky Brisha Nuary; Rahmania Nur Afiah; Anis Asmediana; Lativa Lisya Maghfira; R. Baskara Katri Anandito
PRIMA: Journal of Community Empowering and Services Vol 7, No 1 (2023): June (in Press)
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/prima.v7i1.65486

Abstract

Quality Improvement of Emping Melinjo through Pressing Process and Reduction of Purin Level at SME Emping Jago. Emping melinjo is one of the popular foods among Indonesians. Kartasura is one of the districts in Sukoharjo that has potential in the production of emping melinjo. This study aimed to improve the quality of emping melinjo by using a mechanical pressing machine and reducing the purin level. The method used was a literature review based on scientific journals, books, and others. The results were to substitute the pressing process using mechanical machinery and by soaking treatment to reduce the purin levels. The improvement on pressing process were performed as an innovation so the process will not depend on human workers. Then, the soaking in a 4% acetic acid solution (vinegar) varied for 0; 10; 20; and 40 minutes.The hypoxanthine and adenine levels (in micrograms per gram), according to the soaking duration, showed 46,43; 41,50; 41,05; 36,71; and 124,74; 110,90; 109,83; 108,82 respectively. The 40 minutes soaking process could decrease the purin level by 20%.
Karakteristik Biskuit Kelor (Moringa Oliefera) Berbasis Pati Garut (Maranta Arundinacea) dan Tepung Kacang Merah (Phaseolus Vulgaris L.) dengan Variasi Pemanis Khusnul Khotimah; Dian Rachmawanti Affandi; Rizky Brisha Nuary; Adhitya Pitara Sanjaya; Meli Sulistiowati
Journal of Applied Agriculture, Health, and Technology Vol. 1 No. 2 (2022): December
Publisher : Sekolah Vokasi, Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jaht.v1i2.559

Abstract

The majority of biscuits currently assessing their nutritional value in the market are dominated by certain unbalanced compounds. The use of wheat flour and sugar as the main ingredients makes some people with special needs avoid these foods. Biscuits based on arrowroot starch and red bean flour with the addition of Moringa flour extract are expected to complement the nutrition of the biscuits. The substitute sweeteners of palm sugar and sorghum sugar are expected to produce biscuits that are better studied from the chemical, physical and sensory characteristics. This study aims to see the effect of substitution on chemical, physical and sensory characteristics and to determine the best formula by comparing it with control samples. The research design carried out was a completely randomized design with one factor. The sweetener variations used are (granulated sugar: palm sugar) 75:25. 50:50, 25:75, 0: 100 and (granulated sugar: sorghum sugar) 75:25. 50:50, 25:75, 0: 100 and 100% granulated sugar as a control. The results showed that biscuits with a combination of 25% sorghum sugar: 75% granulated sugar had the highest sensory value. Biscuits with 100% palm sugar sweetener which have the best nutritional value are found in biscuits with a combination of 100% palm sugar sweeteners examined from the total sugar content of 26.5% and calories of 4765.0 cal.
Co-Authors Adhitya Pitara Sanjaya Anis Asmediana Dian Rachmawanti Affandi Khusnul Khotimah Lativa Lisya Maghfira Meli Sulistiowati R. Baskara Katri Anandito Rahmania Nur Afiah