Chatarina Lilis Suryani
Fakultas Agroindustri, Universitas Mercu Buana Yogyakarta

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Pengembangan Kapasitas Produksi Dan Produk UKM Pangan Untuk Mendukung Pengembangan Wisata Desa Gilangharjo, Kabupaten Bantul

Proceeding Seminar LPPM UMP Tahun 2014 2014: Proceeding Seminar Nasional LPPM 2014, 20 Desember 2014
Publisher : Proceeding Seminar LPPM UMP Tahun 2014

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Abstract

Desa Gilangharjo memiliki beragam potensi wisata. Dalam pengembangan desa wisata harus didukung oleh pengembangan wisata kuliner yang menjadi ciri khas daerah tersebut. Permasalahan yang dihadapi UKM pangan khususnya UKM mitra dalam kegiatan IbM  yaitu UKM Syifa (UKM I) dan UKM Kondang Rasa (UKM II) adalah geplak yang dihasilkan oleh kedua UKM Mitra cepat lunak dan  berjamur karena pengemasannya menggunakan anyaman bambu tidak kedap terhadap uap air, belum dapat memenuhi permintaan bakpia yang banyak, lebih-lebih pada musim liburan atau saat banyak pesanan bakpia,  pengemasan peyek tumpuk yang dihasilkan oleh UKM Mitra I sukar dilakukan dan tekstur peyek mudah hancur. Metode pelaksanaan kegiatan IbM meliputi peningkatan kapasitas produksi bakpia  dan geplak, peningkatan batas kadaluwarsa geplak, perbaikan cara produksi dan sanitasi industri sehingga meningkatkan produktivitas kerja serta penerapan pembukuan administrasi produksi dan keuangan sederhana. Hasil pelaksanaan kegiatan menunjukkan bahwa pengembangan peralatan semi mekanis dalam produksi bakpia dapat meningkatkan kapsitas produksi, pengembangan produk bakpia sebagai makanan fungsional bagi penderita diabetes menghasilkan bakpia dengan pemanis asli kurma dengan indeks glisemik 50,11 dan bakpia dengan pemanis sorbitol dan stevia dengan indeks glisemik 55 serta perbaikan metode pengemasa dan alat produksi dapat meningkatkan batas kadaluawarsa geplak. Pelaksanaan program IbM di Desa Gilangharjo dapat meningkatkan pendapatan UKM hingga mencapai Rp 50 juta per bulan, meningkatkan peluang kerja bagi masyarakat di sekitarnya khususnya para pemuda putus sekolah untuk bagian produksi dan ibu-ibu rumah tangga untuk bagian pengemasan. Peningkatan kualitas makanan tradisional yang diproduksi UKM diharapkan dapat mendukung pengembangan wisata.Kata kunci :  UKM industri kecil pangan,  kapasitas produksi, cara produksi, pengemasan, sanitasi

UPAYA PENINGKATAN KESADARAN MASYARAKAT DALAM PENGEMBANGAN DIVERSIFIKASI PRODUK OLAHAN PANGAN BERBASIS PANGAN LOKAL MELALUI KEGIATAN IbM DI DESA GILANGHARJO, KABUPATEN BANTUL

INOTEK Vol 19, No 2 (2015): Agustus 2015
Publisher : LPM UNY

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Abstract

Gilangharjo village is a village with diverse tourism potential which lies between the golden triangle area of Bantul. Besides, Gilangharjo village alsohas a high potential in agriculture, even the dry land such as large gardens andyards with the main results of bananas and fisheries. However, these lands havenot been fully utilized yet. In accordance with the mission of Village Gilangharjo, which is to strengthen the productive group institutionally business in small food industry now has been developed. Based on the analysis results of the situation, it is identified that problems faced by food Small Medium and Enterprises (SMEs) in the village Gilangharjo, specifically in Jodog and Karanganom village-district, are the absence of the processing technology implementation for diversified food processed product based on local food, improper food production and packaging process, as well as not-well-organized business and finance management. The purpose of the activity proposed is to raise awareness of the public, especially members of the SME I and SME II, in improving food diversification based on local food. Method of implementation is divided into stages of (i) coordination and tools preparation, (2) science and technology application which is consisted of socialization, education and training, as well as monitoring and evaluation steps. Counseling given to the society are about packaging and labeling, food safety and good production process, manufacturing process of catfish and bananas, production and finance management, and ended by evaluation using a questionnaire instrument. Questionnaire results showed that counseling and training activities are able to enhance the knowledge and skills of local food processing, specifically catfish and banana. By this activity, the members of both SME I and SME II are motivated to increase production of processed food based on local food, specifically catfish and banana,either in groups or individually

Aktivitas Antioksidan Ekstrak Etanol Daun Pandan (Pandanus amaryllifolius) dan Fraksi-Fraksinya

Agritech Vol 37, No 3 (2017)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

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Abstract

Fractionation process of pandan leaf (Pandanus amaryllifolius) extract could enhance its antioxidant activity as higher purity of bioactive compounds was achieved. The aims of this study were to determine the antioxidant activity of ethanol extract fractions of pandan leaves and to determine the fraction that has the highest antioxidant activity. The research was divided into three stages: (1) extraction and fractionation of pandan leaf extract, (2) phytochemical analysis of pandan leaf fractions, and (3) analysis of antioxidative activity. The analysis of antioxidant activity includes reducing power approach by ferrithiocyanate (FTC), DPPH radical scavenging, and the calculation of EC50. The results showed that the ethyl acetate fraction of ethanol extract of pandan leaves had a higher reductive ability than the ethanol extract, while its DPPH radical scavenging activity was lower. Phenolic and flavonoid compounds were quantified in ethyl acetate fraction > ethanol extract > hexane fraction. Ethanol extract of pandan leaves and ethyl acetate fraction qualitatively contained alkaloid, flavonoid, phenolic, and saponin. Terpenoid compounds were present in ethanol extract whereas steroid compounds were present in ethyl acetate fraction. Hexane fraction only contained steroid and phenolic compounds. Higher reducing power values were ethyl acetate fraction, ethanol extract, hexane fraction, and vitamin E commercial respectively. Ethyl acetate fraction had higher antioxidant activity value (FTC method) than hexane fraction and ethanol extract.  Ethyl acetate had a higher DPPH radical scavenging activity value than vitamin E. Ethyl acetate fraction, hexane fraction, ethanol extract, and vitamin E commercial had EC50 values of 0.90; 8.66; 4.51; and 11.76 mg/mL respectively. Ethyl acetate fraction of ethanol extract of pandan leaves is a potential source of natural antioxidant.ABSTRAKProses fraksinasi ekstrak daun pandan (Pandanus amaryllifolius) dapat meningkatkan aktivitas antioksidannya karena dengan proses fraksinasi akan diperoleh komponen bioaktif yang lebih murni. Penelitian ini bertujuan untuk mengetahui aktivitas antioksidan dari fraksi-fraksi ekstrak etanol daun pandan dan menentukan fraksi yang mempunyai aktivitas antioksidan yang tinggi. Penelitian dibagi dalam 3 tahap yaitu ekstraksi dan fraksinasi ekstrak daun pandan, analisis fitokimia fraksi-fraksi daun pandan, dan uji aktivitas antioksidannya. Uji aktivitas antioksidan meliputi analisis daya mereduksi dengan metode feritiosianat (FTC) dan daya tangkap radikal DPPH serta perhitungan EC50. Hasil penelitian menunjukkan bahwa fraksi etil asetat dari ekstrak etanol daun pandan mempunyai kemampuan mereduksi lebih tinggi dibanding ekstrak etanolnya, namun daya tangkap radikal DPPH-nya lebih rendah. Komponen fenol dan flavonoid yang terkandung dalam fraksi etil asetat > esktrak etanol > heksan. Ekstrak etanol daun pandan dan fraksi etil asetat secara kualitatif mengandung alkaloid, flavonoid, fenol, dan saponin. Senyawa terpenoid terdapat pada ekstrak etanol sedangkan steroid terdapat pada fraksi etil asetat. Fraksi heksan hanya mengandung senyawa steroid dan fenolik. Daya mereduksi yang dimiliki fraksi etil asetat > ekstrak etanol > heksan > vitamin E komersial. Aktivitas antioksidan yang dimiliki BHT > vitamin E > fraksi etil asetat > ekstrak etanol > fraksi heksan. Daya tangkap radikal DPPH dari BHT > ekstrak etanol > fraksi heksan atau fraksi etil asetat>. Fraksi etil asetat, fraksi heksan, ekstrak etanol, dan vitamin E komersial  mempunyai nilai EC50 berturut-turut sebesar: 0,90; 8,66; 4,51; dan 11,76 mg/mL. Fraksi etil asetat ekstrak etanol daun pandan berpotensi sebagai sumber antioksidan alami.Kata kunci: Ekstrak etanol daun pandan; fraksinasi; antioksidan; daya mereduksi; DPPH

Peningkatan Kadar Kurkuminoid dan Aktivitas Antioksidan Minuman Instan Temulawak dan Kunyit

Agritech Vol 33, No 4 (2013)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

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Abstract

Temulawak and turmeric rhizomes have been known as the source of antioxidant component due to the curcumin contained. In the preliminary research showed that the extraction of curcumin in aquadest solvent was not maximum because the curcumin was not a good soluble. This research was conducted to determine the best of ratio powder (temulawak and turmeric) : ethanol solvent for producing instant beverages of temulawak and turmeric, based on their antioxidant activity and panelists preference. antioxidant component was extracted in various of the ratio of powder : ethanol were 1:5, 1:7, 1:9. The results showed that the antioxidant activity of the instant beverages of temulawak and turmeric in the ratio 1:5, were 80.11% and 78.00% respectively. The Instant beverage of temulawak in the ratio 1:7 and 1:9 were higher than the ratio 1:5, that was 80,98% and 82,72% respectively, but the panelists preference of the treatments was less than the ratio 1:5.ABSTRAKRimpang temulawak dan kunyit diketahui memiliki sifat antioksidatif, karena mengandung senyawa kurkumin. Ekstraksi kurkumin menggunakan air kurang maksimal. oleh karena itu dilakukan ekstraksi menggunakan etanol dalam pembuatan minuman instan temulawak dan kunyit. Tujuan penelitian ini adalah untuk menentukan rasio bubuk (temulawak dan kunyit) dengan etanol yang tepat untuk menghasilkan minuman instan temulawak dan kunyit yang tinggi aktivitas antioksidannya dan disukai panelis. Pelarut yang digunakan untuk ekstraksi komponen antioksidan adalah etanol dengan rasio bubuk (temulawak dn kunyit) dengan etanol 1:5, 1:7, 1:9 (b/v). Hasil penelitian menunjukkan bahwa minuman instan yang tinggi aktivitas antioksidannya adalah minuman instan temulawak dan kunyit pada rasio bubuk dengan etanol 1:5 (b/v) mempunyai aktivitas antioksidan sebagai persentase Radical Scavenging Activity (%RSa) 80,11% dan 78,00%. Minuman instan temulawak pada rasio bubuk dengan etanol 1:7 (b/v) dan 1:9 (b/v) aktivitas antioksidannya lebih tinggi yaitu 80,98% dan 82,72% dari pada rasio bubuk dengan etanol 1:5 (b/v), namun kurang disukai panelis.

Pemutihan dan Pengikatan Silang Pati Sagu dan Penggunaannya Untuk Bahan Substitusi Pada Pembuatan Bihun

Agritech Vol 18, No 4 (1998)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

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Abstract

Bleaching sago starch was conducted by using Ca002 and NaOCI ranging from 0.00-1.00% with continuous mixing. The use of CaOCl2 at 0.75% gave whitest starch, therefore bleaching using this method was adopted to produce starch for further treatment.The bleached starch was subjected to cross-linking using POCE3 ranging from 0.000-0.025%. Degree .of substitution of the modified starch were 0.0000-0.0018. Higher POCl3 addition resulted higher degree of substitution, with consequences of higher temperature of gelatinization, higher stability of the pastes and higher viscosity of the gels. The cross-linked starch could be used to substitute rice in rice noodle making at 20-60%. Higher degree of substitution and higher proportion of modified starch used gave higher breaking strength and stronger texture of the resulted noodle compared to that made from 100% of 1R-36 rice.

Karakteristik Pati Kacang Tunggak (Vigna unguiculata) dan Sohunnya

Agritech Vol 21, No 3 (2001)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

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Abstract

Starch was extracted from cowpea (Vigna unguiculata) and characterized for solubility, swelling power and amylographic properties. The starch was then use to make starch noodle which then was characterized for texture, tensile strength, swelling volume and cooking loss. Arenga (Arenga pinnata) starch and its noodle were also characterized for comparison. Cowpea starch contained higher amylose then arenga starch did. The Brabender amylographic patterns of the cowpea starch gave no pasting peak, higher stability of pastes, higher viscosity of the gels and higher total retrogradation of the gel. Cowpea starch could be used to substitute arenga starch in starch noodle making at the propostion of 20, 40, 60, 80, and 100%. These results indicated that subtitution of 20-100% gave a better noodle quality, compared to that of arenga starch.