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POTENSI STEVIA SEBAGAI PEMANIS NON KALORI PADA YOGHURT Harismah, Kun; Sarisdiyanti, Mutiara; Fauziyah, Rahmawati Nurul
PROSIDING SEMINAR NASIONAL 2014: PROSIDING SEMINAR NASIONAL HASIL - HASIL PENELITIAN & PENGABDIAN
Publisher : Universitas Muhammadiyah Semarang

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Sucrose plays a significant role in many dietary health problems such as diabetes mellitus,coronary heart disease, and obesity. Consumption of sucrose has now become more prevalent.Stevia rebaudiana Bertoni is one of the most non caloric natural sweeteners known to mankind.The dried leaves of stevia sweetness level 30 times sweeter than sucrose. Yogurt is one of thefood products that utilize microorganisms to produce certain components in order to obtain thepeculiarities of texture, flavor, color and aroma. In this study, yogurt supplemented with sucroseand stevia sweetener with various concentrations. Variable one contained 100% sucrose wasmade for a comparison along with four additional variables. The variables consisted of sucroseand stevia 1:1, 1:2, 1:3, and 0:4. The five samples were measured and their effects on sensoryacceptability and caloric of product were investigated. The results revealed that the highestcaloric contained in yogurt with added sucrose 100 %, while the lowest caloric contained in theyogurt with the addition of stevia 100 %. The amount of calorie was reduced by 68.05%,indicating that stevia has a good potential to be exploited as an alternative sweetener foryoghurt. Results also revealed that sensory acceptability panelists prefer the yoghurt with theaddition of sucrose compared with stevia.Â Keyword: sucrose, stevia, yoghurt, non calorie

PENDAMPINGAN PEMBUATAN MIE DAN BISKUIT DARI TEPUNG SAYURAN PADA KELOMPOK IBU-IBU PETANI DI DESA SINDON NGEMPLAK BOYOLALI Rauf, Rusdin; Muhtadi, -; Harismah, Kun; Saifuddin, -
PROSIDING SEMINAR NASIONAL & INTERNASIONAL 2015: Prosiding Bidang Sosial Ekonomi dan Psikologi The 2nd University Research Colloquium
Publisher : Universitas Muhammadiyah Semarang

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The development of a variety of products processed from starchy vegetables needed to be trained and applied for the farmers of vegetables to help cope with the price of vegetables was very cheap and increased its economic value. This activity aimed to develop products processed from starchy vegetables in the village of Sindon-Ngemplak-Boyolali, which was expected to increase economicvalue, both in terms of revenues, new business development and the welfare of farmers. The partner of community development activities were ibu-ibu PKK , pengajian Aisyah and kelompok wanita tani (KWT) "Mawar" in the Sindon village. The method was used in this activity included the application of science and technology on the manufacture of starchy vegetables, assisting the production of a variety of processed starchy vegetables namely wet noodles, instant noodles, and biscuits were made fromvegetable starch. Results and implications that have been obtained from this activity all women group partners have been able to master the skills to cultivate vegetable flour into wet noodle products, instant noodles and biscuits. However, the constraints and problems still exist was the ability to develop the marketing of starchy vegetables products from the group of women partners is still verylow.Keywords : Products processed starchy vegetables, wet and instant noodles, biscuit, the group of women partners Sindon Village

PENDAMPINGAN PEMBUATAN MIE DAN BISKUIT DARI TEPUNG SAYURAN PADA KELOMPOK IBU-IBU PETANI DI DESA SINDON NGEMPLAK BOYOLALI Rauf, Rusdin; Muhtadi, -; Harismah, Kun; Saifuddin, -
PROSIDING SEMINAR NASIONAL 2015: Prosiding Bidang Sosial Ekonomi dan Psikologi The 2nd University Research Colloquium
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (71.575 KB)

The development of a variety of products processed from starchy vegetables needed to be trained and applied for the farmers of vegetables to help cope with the price of vegetables was very cheap and increased its economic value. This activity aimed to develop products processed from starchy vegetables in the village of Sindon-Ngemplak-Boyolali, which was expected to increase economicvalue, both in terms of revenues, new business development and the welfare of farmers. The partner of community development activities were ibu-ibuÂ PKK ,Â pengajian AisyahÂ and kelompok wanita tani (KWT) "Mawar" in the Sindon village. The method was used in this activity included the application of science and technology on the manufacture of starchy vegetables, assisting the production of a variety of processed starchy vegetables namely wet noodles, instant noodles, and biscuits were made fromvegetable starch. Results and implications that have been obtained from this activity all women group partners have been able to master the skills to cultivate vegetable flour into wet noodle products, instant noodles and biscuits. However, the constraints and problems still existÂ was the ability to develop the marketing of starchy vegetables products from the group of women partners is still verylow.KeywordsÂ :Â Products processed starchy vegetables, wet and instant noodles, biscuit, the group ofÂ women partners Sindon Village

MODIFIKASI AGAR-AGAR DENGAN UBI JALAR UNGU DAN SUBSTITUSI PEMANIS ALAMI DAUN STEVIA Harismah, Kun; Fatmawati, Linda; Yusoh, Ismaae; Septianto, Choirul Huda; Vitasari, Denny; Sofyan, Aan; Fuadi, Ahmad Muhammad
PROSIDING SEMINAR NASIONAL 2015: Prosiding Bidang MIPA dan Kesehatan The 2nd University Research Colloquium
Publisher : Universitas Muhammadiyah Semarang

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The present study has been conducted to formulate novel pudding based using a mixture of agar (Gracilaria sp), purple sweet potato (Ipomoea batatas) and cinnamon aroma by replacing sucrose partly with stevia. Five different treatments of purple sweet potato agar were prepared with sucrose/Stevia ratios of 100:0, 25:50, 50:50, 25:75, and 0:100. All the products were evaluated by sensory evaluators. Test results showed that organoleptic test by taste, aroma, texture, and color of the highest value obtained on variations sweet potato agar with a concentration of stevia 50 % (sucrose and stevia 1:1).Keywords: Agar, cinnamon, purple sweet potato, stevia

PENGEMBANGAN PETERNAKAN BERSIH DI DESA NGUNUT KECAMATAN JUMANTONO KABUPATEN KARANGANYAR Chusniatun, Chusniatun; Priyono, Kuswaji Dwi; Harismah, Kun; Suharjo, Suharjo; Muhtadi, Muhtadi; Putro, Sartono
WARTA WARTA Volume 18, Nomor 1, Maret 2015
Publisher : Universitas Muhammadiyah Surakarta

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In the Pemitra community service activities for development cleaner farming in Desa Ngunut Kecamatan Jumantono kabupaten Karanganyar, has been done for directing activities, training, and mentoring for farmers of cattle and chickens in Desa Ngunut, Jumantono, Karanganyar. In this Pemitra activities have been conductedbriefings and training on producing of liquid and solid organic fertilizer, planting cassavaÂ andÂ sengonÂ byÂ utilizingÂ manure,Â theÂ introductionÂ ofÂ biogasÂ technology applications on cattle ranchers. The results that have been obtained from this Pemitra community activities that partners have been able to understand and have the skills for managing livestock clean the biogas technology applications, the use of probiotics or fermentator in farm management, made of solid and liquid organic fertilizer, as well as the use of organic fertilizer for agricultural development cassava and sengon. The constraints and problems had been faced by the partners were 1) lack of farmer groupsÂ that haveÂ organizational unityÂ in designing,Â managing, implementingÂ and evaluating the work program. So that the unity and continuity in performing community service activities can not be done well, 2) Most of the participants were active inpemitra was the village officials and their family, so not much give a breadth of benefits to the general public.

PEMANFAATAN DAUN SALAM (Eugenia polyantha) SEBAGAI OBAT HERBAL DAN REMPAH PENYEDAP MAKANAN Harismah, Kun
WARTA WARTA Volume 19, Nomor 2 September 2016
Publisher : Universitas Muhammadiyah Surakarta

Eugenia polyantha, one of Indonesian medicine plant, often used in society as traditional medicine and also Indonesian culinary additives. Daun salamÂ is calledÂ Indonesian bay-leaf, theÂ leavesÂ containÂ only tinyÂ amounts of an essential oil 0.2%. As main components, eugenol, methyl chavicol, and citral have been identified. Thus application to used of Eugenia polyantha have done. The aim of the present work was the application of Eugenia polyantha for food and health in the community area of Keraton Surakarta. The results indicated that Eugenia polyantha is of particular interest, since it may be an alternative way to carry out of food flavor simultanous as herbal medicine.Â

PENGEMBANGAN PRODUK OLAHAN TEPUNG SAYURAN DI DESA SINDON KECAMATAN NGEMPLAK KABUPATEN BOYOLALI Muhtadi, Muhtadi; Rauf, Rusdin; Harismah, Kun; Saifuddin, Saifuddin
WARTA WARTA Volume 19, Nomor 1, Maret 2016
Publisher : Universitas Muhammadiyah Surakarta

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In the Pemitra community service activities for Product Development Processed Vegetables in Desa Sindon, Ngemplak Boyolali, has been done by training, and assistance to the women of PKK, Aisyah and âMawarâ farmers group in Desa Sindon to improve the understanding, skills and marketing development products processed from starchy vegetables. In this Pemitra had conducted training activities to product of starchy vegetables, then trained the skill of making a wet noodle, instant noodles, crackers and biscuits from flour processed vegetables. The results that have been obtained from this Pemitra activities all women partners group have been able to get the skills to cultivate vegetable flour into wet noodles, instant noodles, crackers and biscuits. However, constraints and problems still faced was to start a business production and developing marketing of products processed starchy vegetables group of women who fostered still very low, so the follow-up to the next community services activities will be focused on to accompany the women group of PKK, Aisyah and farmers âMawarâ in terms of development, production, packaging, licensing P-IRT and marketing of products from starchy vegetables.

PENGEMBANGAN PRODUK OLAHAN TEPUNG SAYURAN DI DESA SINDON KECAMATAN NGEMPLAK KABUPATEN BOYOLALI Muhtadi, Muhtadi; Rauf, Rusdin; Harismah, Kun; Saifuddin, Saifuddin
WARTA WARTA Volume 19, Nomor 1, Maret 2016
Publisher : Universitas Muhammadiyah Surakarta

In the Pemitra community service activities for Product Development Processed Vegetables in Desa Sindon, Ngemplak Boyolali, has been done by training, and assistance to the women of PKK, Aisyah and âMawarâ farmers group in Desa Sindon to improve the understanding, skills and marketing development products processed from starchy vegetables. In this Pemitra had conducted training activities to product of starchy vegetables, then trained the skill of making a wet noodle, instant noodles, crackers and biscuits from flour processed vegetables. The results that have been obtained from this Pemitra activities all women partners group have been able to get the skills to cultivate vegetable flour into wet noodles, instant noodles, crackers and biscuits. However, constraints and problems still faced was to start a business production and developing marketing of products processed starchy vegetables group of women who fostered still very low, so the follow-up to the next community services activities will be focused on to accompany the women group of PKK, Aisyah and farmers âMawarâ in terms of development, production, packaging, licensing P-IRT and marketing of products from starchy vegetables.

PEMBUATAN YOGURT SUSU SAPI DENGAN PEMANIS STEVIA SEBAGAI SUMBER KALSIUM UNTUK MENCEGAH OSTEOPOROSIS Harismah, Kun
Jurnal Teknologi Bahan Alam Volume 1 Nomor 1 April 2017
Publisher : Prodi Teknik Kimia Fakultas Teknik Universitas Muhammadiyah Surakarta

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Telah dilakukan pembuatan yogurt dengan penambahan pemanis alami daun stevia. Stevia (Stevia rebaudiana Bertoni) termasuk family Asteraceae, daun kering mempunyai kemanisan 30 kali sukrosa dan tidak menghasilkan kalori. Yogurt sebagai produk olahan susu yang difermentasi mempunyai kandunagn gizi lebih baik dari susu dan merupakan sumber Ca yang bisa dikonsumsi untuk memenuhi kebutuhan tubuh agar terhindar dari osteoporosis. Tujuan pembuatan yogurt adalah mempelajari produksi yogurt berbahan dasar susu sapi yang difermentasi dan menambah pemanis sukrosa dan daun stevia. Rancangan acak lengkap dua variabel dengan tiga kali ulangan telah diterapkan dengan perlakuan perbandingan jumlah sukrosa, kombinasi sukrosa + daun stevia kering, dan stevia yang ditambahkan masing-masing 4:0, 1:1, 1:2, 1:3, dan 0:4. Hasilnya menunjukkan bahwa dari berbagai perlakuan tersebut semakin banyak daun stevia yang ditambahkan pada yogurt semakin banyak Ca yang diperoleh. Kadar Ca yang didapat masing-masing adalah 30,57mg, 39,33mg, 45,43mg, 58,00mg, dan 76,30mg.Â

PREPARATION OF KENCUR (Kaempferia galanga L.) CANDY BY USING STEVIA AS NON CALORIC SWEETENER Preparasi Permen Kencur (Kaempferia galanga L.) Menggunakan Stevia Sebagai Pemanis Non Kalori Harismah, Kun; Fauziyah, Nurul Rahmawati; Sarisdiyanti, Mutiara; Azizah, Shofi; Setiati, Arie
Jurnal Tumbuhan Obat Indonesia Vol 7, No 1 (2014): Jurnal Tumbuhan Obat Indonesia
Publisher : Badan Penelitian dan Pengembangan Kesehatan

AbstractThe sugar content in foods and beverages as sweeteners has become a serious problem in regards to health. Therefore sugar substitutes have been created in an effort to alleviate this problem. The technology of candy making is based on the science and art of manipulating sugar and this food could be improved by replacing sugar with a sugar. Stevia rebaudiana Bertoni is one of the most non caloric natural sweeteners known to mankind. The dried leaves of stevia contain diterpene glycosides, non-toxic, high-potency sweeteners and may substitute sucrose as well as other synthetic sweeteners, being 300 times sweeter than sucrose. Kaempferia galanga L., commonly known as kencur is one of those precious medicinal herbs of Zingiberaceae that are still included in unutilized herbs in spite of the variety of useful pharmacological properties it possesses. In this paper we describe the use of stevia in herb candy with regard to evaluating organoleptic and caloric. A control of 100% sucrose was made for a comparison along with four additional variables. The variables consisted of sucrose and stevia 1:1, 1:2, 1:3, and 0:1. The five samples were measured and their effects on sensory acceptability and caloric of product were investigated. This work has shown that the average panelists generally responded with a high level of acceptance for kencur candy containing sucrose and stevia in candy. Results also revealed that the amount of calories according to the variables were 19.59, 13.74, 9.20, 6.77, and 3.81 calorie/25g respectively, indicating that stevia has a good potential to be exploited as an alternative sweetener for kencur candy. Abstrak Kandungan gula dalam makanan dan minuman sebagai pemanis telah menjadi masalah serius dalam hal kesehatan. Oleh karena itu pengganti gula telah diciptakan dalam upaya untuk mengatasi masalah ini. Teknologi pembuatan permen didasarkan pada ilmu pengetahuan dan seni memanipulasi gula dan makanan ini dapat ditingkatkan dengan mengganti gula dengan gula. Stevia rebaudiana Bertoni adalah salah satu pemanis alami kalori paling non dikenal masyarakat. Daun kering dari stevia mengandung glikosida diterpen, tidak beracun, pemanis potensi tinggi dan dapat menggantikan sukrosa serta pemanis sintetis lainnya, yang 300 kali lebih manis dari sukrosa. Kaempferia galanga L. atau kencur adalah salah satu tanaman obat yang termasuk familia Zingiberaceae yang mempunyai berbagai manfaat. Penelitian ini bertujuan untuk mengatahui penggunaan stevia dalam ramuan permen yang berkaitan dengan evaluasi organoleptik dan kalori. Sukrosa 100% digunakan sebagai kontrol dengan perbandingan 4 variabel tambahan. Variabel terdiri dari sukrosa dan stevia 1: 1, 1: 2, 1: 3, dan 0: 1. Lima sampel diukur dan pengaruhnya terhadap penerimaan sensorik dan kalori dari produk diselidiki. Hasil penelitian menunjukkan panelis memberi respon tinggi terhadap permen kencur yang mengandung sukrosa dan stevia. Hasil penelitian juga menunjukkan jumlah kalori masing-masing variabel 19,59; 13,74; 9,20; 6,77 dan 3,81 kalori/25g hal tersebut juga meperlihatkan stevia memiliki potensi yang baik untuk dimanfaatkan sebagai pemanis alternatif untuk permen kencur.

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