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PENGARUH BAHAN PENSTABIL TERHADAP SIFAT FISIKO-KIMIA YOGHURT YANG DIBUAT DARI TEPUNG KEDELAI RENDAH LEMAK (The Effect of Stabilizers On the Physico-chemical Properties of Yoghurt Made From Low-Fat Soybean Flour)

Prosiding Seminar Biologi Vol 9, No 1 (2012): Seminar Nasional IX Pendidikan Biologi
Publisher : Prodi Pendidikan Biologi FKIP UNS

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Abstract

ABSTRAK   Tujuan dari penelitian ini adalah untuk mengevaluasi sifat fisik dan kimia yoghurt yang dibuat dari tepung kedelai rendah lemak dengan penambahan variasi bahan penstabil. Kedelai diolah menjadi tepung kedelai, kemudian dilakukan ekstraksi minyak menggunakan pelarut hexana untuk mengurangi kadar lemaknya. Bahan penstabil yang ditambahkan yaitu pati singkong, pati jagung, dan gelatin pada konsentrasi 1%, 1,5%, dan 2%. Data dianalisis menggunakan GLM-univariate dan anova satu arah, yang dilanjutkan dengan Duncan pada taraf 5%. Hasil penelitian menunjukkan bahwa ada  pengaruh konsentrasi bahan penstabil terhadap total asam yoghurt. Konsentrasi bahan penstabil yang rendah menunjukkan total asam yang rendah, yaitu S-1% (3,15%), J-1% (3,2%), dan G-1% (3,17%). Jenis bahan penstabil dan konsentrasinya berpengaruh terhadap pH, viskositas, dan syneresis yoghurt. Level pH terendah diberikan oleh yoghurt J-2% yaitu 4,12. Viskositas tertinggi ditunjukkan oleh yoghurt S-2%, yaitu 169,26 cP. Syneresis tertinggi diberikan oleh yoghurt S-1% (52,46%).   Kata Kunci: yoghurt, kedelai, penstabil, pH, keasaman, viskositas, syneresis.

PENGARUH BAHAN PENSTABIL TERHADAP SIFAT FISIKO-KIMIA YOGHURT YANG DIBUAT DARI TEPUNG KEDELAI RENDAH LEMAK (The Effect of Stabilizers On the Physico-chemical Properties of Yoghurt Made From Low-Fat Soybean Flour)

Prosiding Seminar Biologi Vol 9, No 1 (2012): Seminar Nasional IX Pendidikan Biologi
Publisher : Prodi Pendidikan Biologi FKIP UNS

Show Abstract | Original Source | Check in Google Scholar | Full PDF (418.121 KB)

Abstract

ABSTRAK   Tujuan dari penelitian ini adalah untuk mengevaluasi sifat fisik dan kimia yoghurt yang dibuat dari tepung kedelai rendah lemak dengan penambahan variasi bahan penstabil. Kedelai diolah menjadi tepung kedelai, kemudian dilakukan ekstraksi minyak menggunakan pelarut hexana untuk mengurangi kadar lemaknya. Bahan penstabil yang ditambahkan yaitu pati singkong, pati jagung, dan gelatin pada konsentrasi 1%, 1,5%, dan 2%. Data dianalisis menggunakan GLM-univariate dan anova satu arah, yang dilanjutkan dengan Duncan pada taraf 5%. Hasil penelitian menunjukkan bahwa ada  pengaruh konsentrasi bahan penstabil terhadap total asam yoghurt. Konsentrasi bahan penstabil yang rendah menunjukkan total asam yang rendah, yaitu S-1% (3,15%), J-1% (3,2%), dan G-1% (3,17%). Jenis bahan penstabil dan konsentrasinya berpengaruh terhadap pH, viskositas, dan syneresis yoghurt. Level pH terendah diberikan oleh yoghurt J-2% yaitu 4,12. Viskositas tertinggi ditunjukkan oleh yoghurt S-2%, yaitu 169,26 cP. Syneresis tertinggi diberikan oleh yoghurt S-1% (52,46%).   Kata Kunci: yoghurt, kedelai, penstabil, pH, keasaman, viskositas, syneresis.

PENDAMPINGAN PEMBUATAN MIE DAN BISKUIT DARI TEPUNG SAYURAN PADA KELOMPOK IBU-IBU PETANI DI DESA SINDON NGEMPLAK BOYOLALI

PROSIDING SEMINAR NASIONAL 2015: Prosiding Bidang Sosial Ekonomi dan Psikologi The 2nd University Research Colloquium
Publisher : Universitas Muhammadiyah Semarang

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Abstract

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

Daya Serap Air Sebagai Acuan untuk Menentukan Volume Air dalam Pembuatan Adonan Roti dari Campuran Tepung Terigu dan Tepung Singkong

Agritech Vol 35, No 3 (2015)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

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Abstract

Cassava flour substitution in the dough preparation often result in dough that is not properly hydrated. The purpose of the research was to determine the proper water volume in making dough from wheat flour and cassava flour mixtures. The research was conducted by analyzing amylograph characteristic and water absorption capacity of wheat flour and cassava flour mixtures. The water absorption was used as a reference to determine the volume of water in the dough preparation of mixed flours. Then, the elongation properties of the doughs were measured. Amylograph data indicated that wheat flour displayed a higher temperatur stability than cassava flour. The more portion of cassava flour, the lower its thermal stability. The water absortion of cassava flour was higher than wheat flour. The increasing of water absorbtion, in line with the increasing of cassava flour portion, which gave a linear trend, R= 0.972. Based on the technique of proportional to water absorption in determine the water volume, the biggest tensile strength of dough was revealed by wheat flour:cassava flour 100:0 and 90:10. However, the highest strain displayed by dough of wheat flour:cassava flour 100:0.ABSTRAKSubstitusi tepung singkong dalam pembuatan adonan roti seringkali menghasilkan adonan yang tidak terhidrasi dengan baik. Tujuan dari penelitian ini adalah untuk menentukan volume air yang tepat dalam pembuatan adonan dari campuran tepung terigu dan tepung singkong. Penelitian dilakukan dengan menganalisis sifat amilografi dan daya serap air dari campuran tepung terigu dan tepung singkong. Data daya serap air dijadikan acuan dalam penentuan volume air pada pembuatan adonan dari campuran tepung terigu dan tepung singkong. Kemudian dilakukan analisis elongasi adonan. Hasil amilografi menunjukkan bahwa tepung terigu lebih stabil terhadap panas dibanding tepung singkong. Makin besar porsi penambahan tepung singkong, semakin kecil stabilitas panasnya. Tepung singkong menunjukkan daya serap air yang lebih tinggi dibanding tepung terigu. Peningkatan daya serap air dari campuran tepung, seiring dengan peningkatan porsi tepung singkong, yang memberikan kecenderungan linear, dengan nilai R = 0,972. Berdasarkan teknik proporsional dengan daya serap air dalam menentukan volume air, tensile strength terbesar diberikan oleh adonan dari tepung terigu:tepung singkong 100:0 dan 90:10. Sedangkan strain tertinggi ditunjukkan oleh adonan campuran tepung terigu:tepung singkong 100:0.

AKTIVITAS ANTIOKSIDAN EKSTRAK GAMBIR YANG DIPURIFIKASI MENGGUNAKAN KROMATOGRAFI KOLOM SEPHADEX LH-20

Jurnal Agritech Vol 32, No 02 (2012)
Publisher : Jurnal Agritech

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Abstract

Antioxidant Activity of Purifi ed Gambir Extract Using Sephadex LH-20 Column ChromatographyABSTRAKTelah dilakukan ekstraksi terhadap gambir menggunakan tiga jenis pelarut [aquades:etanol (1:1), etanol:etil asetat (1:1), dan etil asetat], dilanjutkan dengan purifi kasi menggunakan kromatografi kolom Sephadex LH-20. Kemudian diuji aktivitas antioksidannya dengan metode DPPH dan Ferritiosianat dalam sistem linoleat, yang dibandingkan dengan rutin dan BHT. Hasilnya menunjukkan bahwa ekstrak gambir terpurifi kasi (EGP) memberikan aktivitas penangkapan radikal DPPH dan penghambatan peroksida yang lebih tinggi dibanding rutin dan BHT. Aktivitas penangkapan radikal DPPH tertinggi dari EGP yang diinkubasi pada menit ke-25, pada konsentrasi 60 ppm, 80 ppm, dan 100 ppm, berturut turut yaitu fraksi etil asetat (27,58 % ± 1,87), fraksi etil asetat (tidak berbeda nyata dengan fraksi etanol:etil asetat) (34,05 % ± 0,96), dan fraksi etanol:etil asetat (42,54 % ± 0,73). Fraksi etanol:etil asetat menunjukkan penghambatan peroksida tertinggi (45,11 % ± 2,17 %), yang diinkubasi selama 10 hari.Kata kunci: Gambir, antioksidan, purifi kasi, DPPH, peroksida ABSTRACTGambir was extracted with three types of solvents [aquadest:ethanol (1:1), ethanol;ethyl acetate (1:1), and ethyl acetate], followed by purifi cation using Sephadex LH-20 column chromatography. They were tested for antioxidant activity using DPPH and Ferrythiocyanate in linoleic system, compared with rutin and BHT. The results indicated that the purifi ed gambir extracts (PGE) gave the higher DPPH radical scavenging activity and inhibition of peroxide than rutin and BHT. The highest DPPH radical scavenging activity of PGE incubated for 25 minutes, at a concentration of 60 ppm, 80 ppm, and 100 ppm, were ethyl acetate fraction (27,58 % ± 1,87), ethyl acetate fraction (34,05 % ± 0,96), and etanol:ethyl acetat fraction (42,54 % ± 0,73), respectively. The fraction of ethanol:ethyl acetate displayed the highest inhibition of peroxide (45.11 % ± 2.17), incubated for 10 days.Keywords: Gambir, antioxidant, purifi cation, DPPH, peroxide

PENGEMBANGAN PRODUK OLAHAN TEPUNG SAYURAN DI DESA SINDON KECAMATAN NGEMPLAK KABUPATEN BOYOLALI

WARTA WARTA Volume 19, Nomor 1, Maret 2016
Publisher : Universitas Muhammadiyah Surakarta

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Abstract

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 “Mawar” 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 “Mawar” in terms of development, production, packaging, licensing P-IRT and marketing of products from starchy vegetables.

PEMBERDAYAAN IBU-IBU KELOMPOK WANITA TANI DAN PKK DI DESA SINDON BOYOLALI MELALUI PENGEMBANGAN PRODUK GREENBOS DAN NUGGET DARI SAYURAN

WARTA WARTA LPM, Vol. 21, No. 1, Maret 2018
Publisher : Universitas Muhammadiyah Surakarta

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Abstract

Tingginya produksi sayuran, seringkali berdampak pada rendahnya harga jual. Pengolahan produk pangan berbasis tepung sayuran, tidak hanya sebagai upaya untuk meningkatkan konsumsi sayuran, tetapi juga dapat mempertahankan nilai ekonomi sayuran, terutama pada saat musim panen. Greenbos dan nugget merupakan produk pangan yang sangat potensial dikembangkan dari tepung sayuran. Disamping karena citarasanya yang khas, produk tersebut juga memberikan warna yang menarik serta baik untuk kesehatan. Tujuan dari pelaksanaan pengabdian masyarakat ini adalah untuk memberikan keterampilan bagi ibu-ibu kelompok wanita tani dan PKK di Desa Sindon Boyolali, dalam memproduksi greenbos dan nugget dari tepung sayuran. Metode pengabdian diawali dengan pengenalan proses produksi tepung sayuran. Kemudian mitra diberikan pelatihan pembuatan produk berbasis tepung sayuran. Tahap evaluasi dilakukan dengan meminta mitra untuk membuat produk dengan mengembangkan resep dan ide kreatif. Hasilnya menunjukkan bahwa mitra telah memiliki keterampilan yang baik dalam memproduksi greenbos dan nugget dari tepung sayuran.

PENGEMBANGAN PRODUK OLAHAN TEPUNG SAYURAN DI DESA SINDON KECAMATAN NGEMPLAK KABUPATEN BOYOLALI

WARTA WARTA Volume 19, Nomor 1, Maret 2016
Publisher : Universitas Muhammadiyah Surakarta

Show Abstract | Original Source | Check in Google Scholar | Full PDF (55.122 KB)

Abstract

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 “Mawar” 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 “Mawar” in terms of development, production, packaging, licensing P-IRT and marketing of products from starchy vegetables.

Aktivitas Penangkapan Radikal DPPH Ekstrak Gambir (Uncaria gambir Roxb.)

Agritech Vol 30, No 1 (2010)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

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Abstract

Gambir contains high level of polyphenolic compounds known as catechins. The objectives of the research were to investigate the DPPH diphenyl picrylhydrayl radical scavenging activity of gambir extract and to identify the isolated phenolic compounds. Gambir was extracted with five types of solvents [aquadest, aquadest:ethanol (1:1), ethanol, ethanol:ethyle acetate, and ethyle acetate]. The DPPH radical scavenging activity of gambir extracts were higher than Rutin and BHT. The extractions with aquadest:ethanol, ethanol:ethyle acetate and ethyle acetate showed the highest scavenging activities of DPPH radicals 47.70 ± 0.60 %, 49.5 ± 0.68 % and 50.3 ± 0.74 %, respectively after incubation for 5 minutes. The rutin and BHT showed the lowest scavenging activities of DPPH radicals 3.07 ± 0.75 % and 4 ± 0.80 %, respectively. HPLC analysis showed that gambir extract contained simply catechin. ABSTRAKGambir mengandung komponen polifenol  yang cukup tinggi, yang dikenal sebagai katekin. Tujuan dari penelitian ini untuk mengetahui aktivitas penangkapan radikal DPPH diphenyl picryl hydraylekstrak gambir dan mengi dentifikasi komponen fenoliknya. Gambir diekstrak dengan lima macam sistem pelarut [aquades, aquades:etanol, etanol, etanol:etil asetat, and etil asetat]. Aktivitas penangkapan radikal DPPH ekstrak gambir lebih tinggi dari Rutin dan BHT Butylated hydroxytoluene. Ekstrak aquades:etanol, etanol:etil  asetat dan etil asetat menunjukkan aktivitas penangkapan radikal DPPH yang tertinggi masingmasing 47,70 ± 0,60 %, 49,5 ± 0,68 % and 50,3 ± 0,74 % setelah diinkubasi selama 5 menit. Rutin dan BHT menunjukkan aktivitas penangkapan radikal DPPH yang terendah masingmasing 3,07 ± 0,75 % and 4 ± 0,80 %. Hasil analisis HPLC menunjukkan bahwa ekstrak gambir mengandung katekin. 

Pasting Characteristics of Composite Purple Sweet Potato and White Sweet Potato Flours

Journal of Nutraceuticals and Herbal Medicine Volume 1, No. 1, Februari 2018
Publisher : Universitas Muhammadiyah Surakarta

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Abstract

Understanding the pasting characteristics of purple sweet potato (PS) and white sweet potato (WS) flours can provide clues about the product development direction. The purpose of the study was to evaluate the pasting characteristics of composite PS and WS flours. The research was conducted by making PS and WS flours. The flours are then mixed with variation ratios of 0:100, 10:90, 20:80, 30:70, 40:60, 50:50, 60:40, 70:30, 80:20, 90:10, and 100:0. All of the composite flours then tested the pasting characteristics. The data were tested using one-way anova and Duncan at a level of 0.05. The results indicated that there was the influence of composite ratios of WS flour and PS flour to pasting temperature, peak viscosity, hold viscosity, cold viscosityand reverse viscosity. However, there was no effect on the breakdown viscosity.