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All Journal Dinamisia: Jurnal Pengabdian Kepada Masyarakat Journal of Scientech Research and Development
Eddwina Aidila Fitria
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Humanities Computer Science & IT Education Industrial & Manufacturing Engineering Social Sciences Other

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- Maize Nugget Making in Nagari Ladang Panjang, Pasaman Regency, West Sumatra: Pembuatan Nugget Jagung di Nagari Ladang Panjang, Kabupaten Pasaman, Sumatera Barat I Ketut Budaraga; Eddwina Aidila Fitria
Dinamisia : Jurnal Pengabdian Kepada Masyarakat Vol. 7 No. 4 (2023): Dinamisia: Jurnal Pengabdian Kepada Masyarakat
Publisher : Universitas Lancang Kuning

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31849/dinamisia.v7i4.15336

Abstract

Abstract Nugget is a processed meat products which mixed or without other ingredients and permitted food additives. In its manufacture, the nugget is formed and then steamed and fried before being consumed. One of the most widely grown horticultural crops in the Nagari Ladang Panjang area is corn. Corn can be used as nuggets which are rich in fiber and added tofu as its protein. The purpose of this activity is to provide knowledge to the community about making sweet corn-based nuggets. The results of the implementation of this service were successful in processing and the community was very enthusiastic. This corn nuggets product can be used as an alternative in consuming vegetable protein and fiber. If these corn nuggets are developed properly, they can become one of the superior products in the form of frozen food from Nagari Ladang Panjang. Keywords: nuggets, sweet corn, tofu, frozen food
KARAKTERISTIK BISKUIT DARI TEPUNG BENGKUANG (PACHYRHIZUS EROSUS) MODIFIKASI DAN TEPUNG UBI JALAR PUTIH (Ipomea batatas) Nela Putriana; Yurnalis; Leffy Hermalena; Eddwina Aidila Fitria
Journal of Scientech Research and Development Vol 5 No 2 (2023): JSRD, December 2023
Publisher : Ikatan Dosen Menulis

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56670/jsrd.v5i2.243

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan tepung bengkuang modifikasi dan tepung ubi jalar putih terhadap mutu biskuit. Penelitian ini menggunakan Rancangan Acak Lengkap sederhana (RAL) satu factor dengan 5 perlakuan 3 kali ulangan. Data pengamatan dianalisis menggunakan Analysis of Varian (ANOVA) dan uji lanjut Duncan’ New Multiple Range Test (DNMRT) pada taraf nyata 1%. Perlakuan pada penelitian ini adalah perbandingan tepung bengkuang modifikasi dan tepung ubi jalar putih pada pembuatan biskuit. Hasil penelitian menunjukkan bahwa perbandingan tepung bengkuang modifikasi dan tepung ubi jalar putih berpengaruh terhadap kadar air, kadar abu, kadar serat kasar, dan kadar protein biskuit yang dihasilkan. Biskuit yang dibuat sudah memenuhi syarat mutu biskuit yang ditetapkan oleh SNI kecuali untuk kadar air dan kadar protein. Biskuit yang paling disukai oleh panelis adalah biskuit dengan perbandingan tepung bengkuang modifikasi dan tepung ubi jalar 20:80 (perlakuan E).
Co-Authors I Ketut Budaraga Leffy Hermalena Nela Putriana Yurnalis