Pemanfaatan Penggumpal Alami Ekstrak Buah Nenas Pada Pembuatan Tahu Dari Kedelai Varietas Slamet Utility of Natural Coagulant Extracted From Pineapple in Tofu Processed From Slamet Variety Soybean

The study aimed at obtaining the appropriate concentration of natural coagulant from pineapple extract, extraction ratio for the best quality tofu, and comparison of tofu quality. Split-Split Plot Design was used with main plot were soybean variety (V1=Slamet and V2= import soybeans). The subplot was concentration of pineapple extract (K1= 1%, K2=1.5%, K3=2% v/v) and extraction ratio of soybeans and water (R1 = 1:6, R2 = 1:7, and R3 = 1:8 w/v). Results of the research showed that the optimum extract concentration in soybeans tofu processing was 1% (v/v) and the optimum ratio was 1:6 (w/v). Based on yield and texture, tofu from Slamet variety soybeans was better than the imported soybean but based on chemical composition, tofu from Slamet variety was relatively similar to tofu from import soybean. The best quality of soybeans tofu was produced from Slamet soybean with 1% (v/v) concentration of the extract and 1:6 (w/v) extraction ratio, with physicochemical and organoleptic characteristic as followed: 26.664% (db) protein, 5.797% (db) lipid, 0.9% (db) ash, 74.501% (wb) water, 9.696% (wb) or 96.96 g/1000 ml yield, 21.75 mm/g/dt texture, and 6.55 pH

Dampak Program Ibpe Bagi UKM Gula Kelapa di Kabupaten Banyumas Provinsi Jawa Tengah

IbPE program aims to increase the export growth of SMEs Coconat-Sugar through increased production, increased sales, improved quality of coconut sugar accompanied by increased management of activity. This program was conducted by the method of training, mentoring and enhance production facilities according with a target of SMEs Ngudi Lestari and SMEs Lestari Jaya in Kalisalak Village, Kebasen sub-district, Banyumas district during the years 2014-2016. Based on the differences analysis in performance of SMEs was concluded there is an increased performance of SMEs based on the indicators of the amount of production, turnover, export, labor, and there is an increase in production management , human resource management, financial management. Keyword : Coconut Sugar, Small Medium Enterprises, IbP

Pengaruh Penambahan Rempah Dan Bentuk Minuman Terhadap Aktivitas Antioksidan Berbagai Minuman Tradisional Indonesia

Indonesia traditional beverages such as minuman jahe, kunyit asam, beras kencur, and minuman temulawak are usually made with the addition of spices. They can be served in the form of liquid or powder. This research was aimed to study the effect of the beverage type, addition of spices, and the form of product on their antioxidant activity. The type of sugar used in this study was palm sugar juice. Total phenolic contents were measured to indicate the level of antioxidants. Measurement of antioxidant activity was conducted by analyzing malonaldehyde from linoleic acid and capturing capacity of DPPH radical. The results showed that Indonesian traditional beverage could inhibit the oxidation of linoleic acid and capture free radicals. Free radical capturing capacity of curcuma beverage greater than other beverages, but the malonaldehyde (MDA) inhibitor effect was not different. Total phenolic content of curcuma tended to be higher than the other traditional beverages. The addition of spices could raise the level of total phenolic content in beverages and increase free radical trapping capacity. Drying the beverages into powder could reduce the levels of total phenolic content and but did not reduce the antioxidant activity

Gula Kelapa Kristal dan Potensi Pemanfaatannya pada Produk Minuman

Crystal coconut sugar is sugar that made from coconut sap which is processed to powder or crystal. This sugar has lower Glycemic Index and higher levels of fiber and vitamin B12 than cane sugar. Other advantages are that it is more soluble, has longer shelf life, more attractive in shape, easier to package and transport, has a unique taste and aroma, and can be fortified with other ingredients. Crystal coconut sugar can be used as a substitute for sugar cane in various beverage products. This paper aims to provide an overview of the process, excellence, and potential use of crystal coconut sugar in beverage products sourced from research journals and scientific books. Crystal coconut sugar has the potential to substitute cane sugar in tamarind syrup products, traditional drinks, instant powder drinks, instant chocolate drinks, coffee mixes, and ice cream

Pengaruh Spesies Zingiberaceae (Jahe, Temulawak, Kunyit, Dan Kunyit Putih) Dan Keetbalan Isiran Sebelum Pengeringan Terhadap Kadar Dan Aktivitas Antioksidan Ekstrak Aseton Yang Dihasilkan

This research was aimed to determine the influence ofzingiberaceae species and the influence ofslice thickness before drying process by using cabinet dryer to the antioxidant content (total phenolics and curcumin) and antioxidant activity (absorbance of peroxide and malonaldehide ). The results of the research showed that total phenolics of turmeric extract (216.57 ppm) and temulawak (190.41 ppm) > ginger (127,97 ppm) > white turmeric extract (31,13 ppm), where as curcumin content of turmeric (55,93 ppm) and temulawak extract (48,95 ppm) > white turmeric (6,51 ppm) and ginger extract (4,67 ppm). The antioxidant activity that is indicated peroxide and malonaldehide forming from 1 inoleic acid which is supplemented to temulawak extract, turmeric, and ginger extract > white turmeric extract. Turmeric, temulawak, and ginger extract had the antioxidant activity higher than tocopherol, where as white turmeric had lower antioxidant activity than a tocopherol. The slicing sample with slice size of 4 mm before drying process with cabinet dryer had rate and antioxidant activity better than that of 2 mm. The total phenolics of zingiberaceae extract with slice size of 4 mm (161,86 ppm) > 2 mm (121,18 ppm), and the curcumin content of zingiberaceae extract with slice of 4 mm (34,58 ppm) > 2 mm (23,45 ppm). The slice of 4 mm had a relatff higher value than the slice of 2 mm to the antioxidant activity zingiberaceae extract that is indicated peroxide and malonaldehide formation