18 research outputs found

    Strategi Rencana Aksi Daerah Pangan dan Gizi di Kabupaten Tuban Tahun 2014

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    ABSTRAKPenanganan masalah gizi memerlukan upaya komprehensif dan terkoordinasi, mulai proses produksi pangan beragam, pengolahan, distribusi hingga konsumsi yang cukup nilai gizinya dan aman di konsumsi. Oleh karena itu kerjasama lintas bidang dan lintas program terutama pertanian, perdagangan, perindustrian, transportasi, pendidikan, agama, kependudukan, perlindungan anak, ekonomi, kesehatan, pengawasan pangan dan budaya sangat penting dalam rangka sinkronisasi dan integrasi kebijakan perbaikan status gizi masyarakat.Tujuan Penelitianadalah: (1) untuk mengetahui capaian pembangunan pangan dan gizi dalam pemantapan ketahanan pangan dan perbaikan gizi; (2) untuk mengetahui prioritas lokasi sasaran rencana aksi di setiap wilayah dalam menetapkan prioritas penanganan masalah pangan dan gizi; (3) untuk menyusun strategi rencana aksi pangan dan gizi.Kondisi umum capaian pembangunan pangan dan gizi Kabupaten Tuban dengan basis Kecamatan adalah sebagaimana tabel berikut: status gizi dengan tinggi badan sebesar 18,30 % dan berat badan 7,70 % masih di bawah stándar MDGs yakni 32,00 % dan 15,50 %. Tingkat konsumsi energi sebesar 1.858 masih di bawah rata-rata FAO yakni 2.000 kkl/kapita/hari. Sedangkan konsumsi protein sebesar 50,69 juga masih di bawah stantar FAO yakni 54,00. Skor PPH sebesar 83,70 juga masih di bawah  stándar MDGs yakni 54,00. Kerawanan pangan 34,57 % < dari 70 % AKE. Dan PHBS sebesar 49,34 %.Strategi rencana aksi Pangan dan Gizi Kabupaten Tuban disusun dengan  pendekatan lima pilar pembangunan pangan dan gizi yaitu: (a) perbaikan gizi masyarakat; (b) peningkatan aksebilitas pangan yang beragam; (c) peningkatan pengawasan mutu dan keamanan pangan; (d) peningkatan perilaku hidup bersih dan sehat; dan (2) penguatan kelembagaan pangan dan gizi.Prioritas lokasi sasaran rencana aksi peningkatan capaian pangan dan gizi Kabupaten Tuban adalah (a) prioritas satu tidak ada; (b) prioritas dua adalah kecamatan Kenduran dan Singgahan; (c) prioritas tiga adalah kecamatan Senori, Palang, Tuban, Bancar, Parengan dan Jenu; (d) prioritas empat adalah kecamatan Montong, Soko, Grabagan, Plumpang. Widang, Semanding, Tambakboyo, Bangilan, Merakurak, Jatirogo, Rengel, dan Kerek.Kata Kunci : Strategi, Rencana, Aksi, Pangan dan Gizi

    Antimicrobial Test Of “Tutup” Flowers (Macaranga Tanarius (L.) Mull.arg.)

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    Preservation “siwalan” sap in Lamongan done in two ways, namely by the addition of lime solutionand by addition of liquid of “tutup” flowers. “Tutup” flowers ((Macaranga tanarius (L.) Mull.Arg.) (nameof Lamongan district) is included in the family Euphorbiaceae. Sugar is produced from the sap with liquidof “tutup” flowers preservative have better quality than the other sap preservative. The results also showedthat the sap with liquid of “tutup” flowers preservative have a longer shelf life, with a fewer the number oftotal microbes. Therefore, it needs to be studied a potential “tutup” flowers extract as an anti‐microbialmaterial. The purpose of this study is as follows: (1) to know and effectiveness test of “tutup” flowers preservativeagainst pathogenic microorganisms and food destroyer, (2) to determine part of “tutup” plantswhich potentially as a preservative, and (3) to determine the minimum concentration of preservative withContact Method.The results showed the following: (1) Growth of Saccharomyces cerevisiae and Staphylococcus aureuscan be inhibited by liquid of “tutup” flowers, but the growth of Pseudomonas fluorecens are not inhibitedby liquid of “tutup” flowers; (2) Pseudomonas fluorecens bacterial growth can be inhibited by a solution oflime, but the growth of Staphylococcus aureus and the Saccharomyces cereviseae not inhibited by a solutionof lime; (3) Inhibited the growth of Staphylococcus aureus by addition of “tutup” plant leaves extractwith concentration 30 % and “tutup” plant flowers extract with 20% and 30% concentration, inhibited thegrowth of Pseudomonas fluorecens by addition of “tutup” plant leaves and flowers with 20% and 30% concentration,whereas inhibited the growth of Saccharomyces cereviceae by the addition of leaf extract of“tutup” plant with a concentration of 20% and 30% and a flower extract of “tutup” plant with a minimumconcentration of 10%; and (4) furthermore used flower extract of “tutup” plant with concentration of atleast 20% can inhibited the growth of Staphylococcus aureus, Pseudomonas fluorecens, and Saccharomycescereviceae

    Karakteristik Fruit Leather Kering dari Apel (Malus sylvestris) dan Buah Naga Merah (Hylocereus polyrhizus)

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    Processing apples into products such as fruit leather is an effort to extend its shelf life, provide added value, easy to distribute, and potentially an export product, but it has an unattractive color, so it needed to combine with red dragon fruit. In addition, fruit leather has water content of 10-20%, so it has a limited shelf life. Therefore, it’s necessary to study dried fruit leather. This study aimed to determine the characteristics of dried fruit leather made from apple and dragon fruit. The experimental design used a randomized block design (RBD) with two factors, i.e. proportion of apples and red dragon fruits (75%:25%, 50%:50%, 25%:75%) and citric acid concentration (0%, 0.1%). The combination of those treatments was conducted in triplicate. Elasticity, tensile strength, L*a*b color, water content, total sugar, and vitamin C were parameters observed of the dried fruit leather. Sensory testing used a rank test of taste, color, texture, and aroma preferences. The data were analyzed by ANOVA (α=5%). If there was a difference, Duncan's test was performed. The Friedman test was used to analyze organoleptic test data. The results showed that there was an interaction between treatments on each parameter and between the treatments of the panelists' preference for the color and texture of the dried fruit leather. The characteristics of dried fruit leather have ranges of elasticity 13.00–33.00%, tensile strength 1.2–3 N, water content ranges from 1.3–5.3%, total sugar ranges from 67.30–71.70%, and vitamin C ranges from 50.00 mg/100g–94.00mg/100g. Brightness values ​​(L) range from 29.50 to 31.40, a* values ​​range from 12.9 to 17.7(red), and b* values ​​range from -8.2 to -14.8 (blue). Apple and red dragon fruit can make into dried fruit leather, which has a reddish-blue color. Keywords: apple, citric acid, dragon fruits, dried fruit leathe

    Utilization of urban waste as liquid organic fertilizer for vegetable crops in urban farming system

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    Converting vegetable, fruit, food, fish offal and slaughterhouse waste that become a problem for the community in the urban areas into useful plant fertilizer is the solution. This study aims to determine (1) the potential of urban organic waste into liquid organic fertilizer and (2) the effectiveness of liquid organic fertilizer (LOF) in increasing the growth and yield of vegetable crops in urban farming systems. The study used Randomized Block Design (RBD) with some treatments P0 (control) and P1 (LOF with 6 types of waste) consisting of P2 (vegetable waste), P3 (fruit waste), P4 (sprouts waste), P5 (food waste), P6 (catfish waste) and P7 (blood waste). The treatment was repeated 3 times for a total of 28 experimental units. The three vegetable plants; eggplant, Bok Choy and mustard, were used in the experiment. The study found that liquid organic fertilizers from vegetables, fruit, sprout, food, fish, blood waste and mixed waste all contain organic matter, varying amounts of nitrogen (N), phosphorus (P), potassium (K), carbon (C), magnesium (Mg), calcium (Ca), copper (Cu), zinc (Zn), iron (Fe) and humic acid. All liquid organic fertilizer treatments increased eggplant and Bok Choy vegetable growth and yield; however, the type of organic waste used as a raw material for LOF did not affect growth but eggplant and Bok Choy yield. LOF from blood waste (P7) and fish waste (P6) has higher measured nutrients and yield from eggplant, Bok Choy and mustard vegetables than other treatments

    Characteristics Of Purse‐cowpea Composite Flour Biscuits On Different Types Of Packaging During Storage

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    Purse (Xanthosoma sagitifolium) is one type of tubers that have the potential for an alternative as a foodsource. Innovation for product needs to be done to exploit the potential of the purse. One form of theproducts that can be an alternative is purse biscuit. It is expected that purse biscuit will have a higher economicvalue. To improve nutrition in high‐carbohydrate purse then added cowpea flour to increase theprotein content in biscuits. Based on this background, this study aims to determine the character of thepurse‐cowpea composite flour biscuits, as well as knowing the shelf life\u27s biscuits in various types of packagingmaterials. Results showed treatment‐selected purse‐cowpea composite flour in the composition 50%purse flour and 50% cowpea flour. While the flour formula to made biscuit products are selected on compositeflour of 60% purse‐cowpea flour and 40% wheat flour. While that\u27s flour formula have characteristics,namely: 2,790% Moisture content, 1,627% ash content, 50,080% carbohydrate content, 6,580% proteincontent, fat content 35,113%, and 210,030% raise power. Based various types of packaging(polypropilene plastic, polyethilene plastic, and aluminum foil) during product\u27s storage, the selectedtreatment results obtained using the storage of aluminum foil with a total expected value 7,06 with assessmentcriteria are moisture content, ash content, carbohydrate content, protein content, fat content, andTPC

    Teknologi Pengolahan Fruit Leather Pada Siswa SMK NU Al Hidayah Ngimbang Lamongan

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    Indonesia adalah negara agraris sekaligus penghasil buah-buahan yang sangat banyak dalam ukuran, jenis maupun jumlah. Potensi ini harus dikembangkan, mengingat buah sebagai hasil pertanian memiliki sifat mudah rusak karena  masa simpan yang pendek. Upaya pengolahan aneka ragam produk berbahan baku buah-buahan perlu terus ditingkatkan sebagai langkah untuk memperpanjang masa simpan buah tersebut. Selain itu konsumsi buah sangat bagus untuk kesehatan sehingga  olahan produk berbahan baku buahpun merupakan peluang pasar yang bagus untuk dikembangkan. Beberapa contoh produk olahan buah yang sering ditemui di Indonesia adalah manisan buah, keripik buah, selai buah dan buah dalam kaleng.  Fruit leather adalah jenis olahan produk buah yang sudah terkenal di negara Eropa, Amerika, Jepang tapi belum  banyak dikembangkan di Indonesia. Selain itu fruit leather bisa diolah dengan memanfaatkan buah naga dan buah apel dengan cara yang mudah. Tujuan kegiatan pengabdian kepada masyarakat adalah untuk memberikan pengetahuan dan  transfer teknologi terkait pengolahan buah  menjadi fruitleather sebagai alternative diversikasi olahan produk berbahan baku buah-buahan sehingga bisa dipasarkan dengan cakupan lebih luas. SMK NU Al Hidayah Ngimbang Lamongan  adalah SMK swasta yang terletak di daerah Ngimbang Lamongan.  Salah satu jurusan yang dimiliki adalah jurusan Pengolahan Hasil Pertanian. Sebagian besar siswa SMK NU Al Hidayah Ngimbang belum mengenal produk Fruit Leather sehingga  mereka sangat tertarik   untuk mengikuti kegiatan pengabdian kepada masyarakat tentang pengolahan fruit leather

    Pelatihan Pengolahan dan Pengemasan Keripik Buah

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    The purpose of this community service is to provide solutions through providing tools and training for processing and packaging fruit chips in Gelangsar Village, Gunungsari, West Lombok. This training activity is one of Kosabangsa's programs for 2023. Participants in this training consist of village owned enterprises and farmer groups totalling 26 people. The method used in this service is socialization and training related to technology and innovation in processing and packaging fruit chips. The results of implementing community service through questions and answers and discussions are that the community strongly agrees with the training on processing and packaging fruit chips because it can increase understanding, skills and new, more innovative business ideas to improve the economy of Gelangsar village residents. Through this training, the community has new insights regarding the latest technology and innovation in processing chips from post-harvest fruit and packaging them so that they are durable and long-lasting. The continuation of this program is related to product marketing assistance which will collaborate with various related parties such as Business and Technology Incubator of Universitas Islam Al-Azhar and Nusa Tenggara Barat Mall. The impact of this program is the local people are able to increase their income through the training

    PROPORSI MOCAF DAN TEPUNG LARUT DENGAN PENAMBAHAN MALTODEKSTRIN PADA PENGOLAHAN COOKIES

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    Cookies is snacks made from wheat flour. Wheat flour contains gluten which cannot be consumed by people with celiac diseases and autism. MOCAF is a modification of cassava flour that changes functional properties and can be used to substitute wheat flour. The use of MOCAF produces cookies that are hard-textured, so it is necessary to add arrowroot flour. Arrowroot flour was chosen because it contains low calories and non-gluten. Maltodextrin was used as maker crispy and binder ingredients. The research aimed were to determine the effect of MOCAF and arrowroot flour proportion and maltodextrin addition to the cookies characteristics, and determine the best alternative cookies processing. This research used factorial randomized block design with two factors. First factor was MOCAF and arrowroot flour proportion (T) with three levels (T1=100%:0%, T2=95%:5%, T3=90%:10%) and second factor was maltodextrin concentration (M) with three levels (M1=2%, M2=4%, M3=6%). Parameters research were proximate analysis, calories, yield, ability to swell, and organoleptic properties. The alternative selection used Expectation Value method. The results showed that there were no interactions between treatments on all research parameters, T treatment was significantly different on all organoleptic parameters, M treatment was significantly different on yield, fat and carbohydrate content, organoleptic properties, and the chosen treatment was T2M3 with expectation value was 8.21. Keywords: arrowroot flour, maltodextrin, MOCAF, non-gluten cookie

    Teknologi Pengolahan Mi Sehat pada Ibu PKK Desa Wedoroklurak Kecamatan Candi Kabupaten Sidoarjo

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    Mi banyak dikonsumsi sebagai alternatif pengganti nasi yang sangat disukai anak-anak. Ditinjau dari kandungan nutrisinya, nilai gizi mi tergolong rendah karena hanya sebagai sumber karbohidrat. Untuk itu diperlukan fortifikasi pada produk mi agar nilai gizinya meningkat. Sayuran, buah dan ikan mempunyai potensi untuk ditambahkan pada produk mi, karena jenisnya yang cukup banyak dan mengandung vitamin, mineral, serat pangan dan protein yang sangat diperlukan untuk meningkatkan gizi. Sebagai penyedia pangan keluarga, ibu rumah tangga berperan penting untuk menyediakan makanan yang bergizi, sehat dan bersih, sehingga diperlukan pengetahuan dan teknologi pengolahan mi sehat tanpa menggunakan bahan tambahan pangan. Tujuan kegiatan ini adalah untuk meningkatkan pengetahuan dan ketrampilan ibu rumah tangga tentang pengolahan mi sehat secara tepat guna, serta memberikan pilihan produk olahan untuk berwirausaha. Peserta kegiatan ini adalah ibu-ibu PKK Desa Wedoroklurak, Kecamatan Candi, Kabupaten Sidoarjo. Setelah kegiatan selesai, sebanyak 90% ibu menyatakan bahwa telah memahami proses pembuatan mi sehat, dan sebanyak 90 % ibu menyatakan tertarik untuk membuat mi sehat. Semua ibu tertarik untuk membuat mi sehat dan menyajikannya sebagai menu keluarga, dan hanya ada seorang ibu yang tertarik untuk mencoba berwirausaha mi sehat ini sebagai pengembangan industri mi kering yang sudah digelutinya
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