PENINGKATAN NILAI GIZI PRODUK PANGAN DENGAN PENAMBAHAN BUBUK DAUN KELOR (Moringa oleifera): REVIEW

In several countries, moringa leaves are starting to be widely used in food products as an alternative to overcome malnutrition. Malnutrition occurs due to a lack of energy and protein balance which disrupt human physiological function. The lack of micronutrient intakes, such as vitamin A, iron, and zinc, can also cause malnutrition. Moringa oleifera is referred to as the most economical tree. Almost every part of the tree contains abundant nutrients and plays an important role in meeting human nutritional needs. Moringa leaves contain high protein, vitamins, and minerals, to be used as an alternative to overcome nutritional problems. Various studies have concluded that moringa leaves can be used in food products. This review aims to determine the use of moringa leaves to increase the nutritional content in food products. The addition of moringa leaf powder causes a significant increase in protein, fiber, and mineral content in several food products. The addition of moringa leaf powder with the highest concentration resulted in the best increase in protein, fat, fiber, and mineral content in several food products. However, the acceptable concentration of moringa leaf powder addition is not more than 5%. Keywords: mineral content, moringa leaf, nutrien

Peningkatan Kualitas Penanganan Pascapanen Kopi Di Gapoktan Sejahtera Umbulharjo Cangkringan Sleman Yogyakarta

The coffee farmers of Farmer Union (Gapoktan) Sejahtera Umbulharjo had a lack of knowledge of good coffee post-harvest handling such as the best harvesting time, fermentation, drying, roasting green been extracting, and packaging roasted coffee need to be improved through extension and training postharvest handing. This research aimed to improve the quality of the coffee postharvest handling. The methods employed are extension and training. The result showed the increase of Gapoktan farmers’ understanding, especially in harvesting technique (pre-test score 33,33 and post-test score 93,33) and drying coffee (pre-test score 44,44 and post-test score 100). In addition, the improvement of postharvest handling reduced the drying time from 30 days to 14 days.The coffee farmers of Farmer Union (Gapoktan) Sejahtera Umbulharjo had a lack of knowledge of good coffee post-harvest handling such as the best harvesting time, fermentation, drying, roasting green been extracting, and packaging roasted coffee need to be improved through extension and training postharvest handing. This research aimed to improve the quality of the coffee postharvest handling. The methods employed are extension and training. The result showed the increase of Gapoktan farmers’ understanding, especially in harvesting technique (pre-test score 33,33 and post-test score 93,33) and drying coffee (pre-test score 44,44 and post-test score 100). In addition, the improvement of postharvest handling reduced the drying time from 30 days to 14 days

Quality of Virgin Coconut Oil with Addition of Peppermint Oil

Virgin coconut oil (VCO) is a pure coconut oil made from mature and fresh coconut meat. VCO is consumed for health-related reasons, but the unsaturated fatty acids of VCO are prone to oxidation. Mixing VCO with peppermint oil, which contains antioxidants, inhibits the oxidation of unsaturated fatty acids and thus prevents the rancidity of VCO. This research used the antioxidants from peppermint oil to improve VCO quality. VCO contains antioxidants, such as α-pinene, menthol, 1,8-cineol, camphor, flavonoid, borneol, tocopherol, and carotene. The treatments consisted of three peppermint oil concentrations (2.5%, 5%, and 7.5%) in VCO. Results showed that the additionof peppermint oil significantly improved VCO quality. The optimal concentration of peppermint oil in VCO was 7.5% with a water content of 0.05%, a free fatty acid value of 0.13%, a peroxide value of 0.53 mg eq/kg, an iodine value of 4.42 g I2/100 g, a total plate count of 0 cfu/mL, and antioxidant activity of 90.28%

Kualitas Es Puter dengan Penambahan Bubur Kulit Buah Naga Merah Bagian Dalam (Hylocereus polyrhizus) dan Ekstrak Pektinnya sebagai Agen Penstabil

Es puter adalah salah satu jenis frozen dessert yang mirip dengan es krim, namun menggunakan santan kelapa sebagai sumber lemaknya. Es puter umumnya memiliki kristal es yang kasar, sehingga diperlukan agen penstabil untuk mencegah pembentukan kristal es yang kasar dan agar tidak mudah meleleh. Kulit buah naga merah diketahui mengandung pektin sebanyak 10,79%, sehingga berpotensi digunakan sebagai agen penstabil. Penelitian ini menggunakan bubur kulit buah naga merah bagian dalam dengan konsentrasi 5, 10, dan 15% dan ekstrak pektinnya ke dalam produk es puter. Es puter dengan penstabil CMC juga dibuat sebagai pembanding. Karakteristik berupa kadar lemak, kadar protein, total padatan, kadar serat tak larut, kadar serat larut, total fenolik, aktivitas antioksidan, waktu leleh, overrun, angka lempeng total, dan keberadaan Salmonella es puter dianalisis dengan menggunakan rancangan acak lengkap dan diuji lanjut dengan Duncan Multiple Range Test. Kesimpulannya, penambahan 10% bubur kulit buah naga merah bagian dalam dan ekstrak pektinnya mampu menghasilkan es puter yang terbaik. Produk perlakuan terbaik memiliki kadar lemak sebesar 10,61%, kadar protein 1,95%, total padatan 30,99%, kadar serat tak larut 0,90%, kadar serat larut 1,12%, total fenolik 28,55 mg GAE/100 g, aktivitas antioksidan 80,42%, waktu leleh 1039 detik/30 gram es puter, overrun 40,86%, angka lempeng total 5,3 x 102 CFU/g, dan negatif untuk keberadaan Salmonella

KUALITAS SELAI LEMBARAN KOMBINASI UMBI BIT MERAH (Beta vulgaris L. var. rubra L.) DAN EKSTRAK PEKTIN DAMI NANGKA (Artocarpus heterophyllus Lamk.)

Dami nangka (Artocarpus heterophyllus Lamk.) merupakan sumber pektin yang berpotensi dalam pembentukan gel selai lembaran dengan dikombinasikan bersama umbi bit merah (Beta vulgaris L. var rubra L.), sehingga menghasilkan selai lembaran yang menarik. Tujuan penelitian untuk mengetahui pengaruh kombinasi umbi bit merah dan ekstrak pektin dami nangka terhadap kualitas (kimia, fisik, mikrobiologi, dan organoleptik), serta menentukan kombinasi umbi bit merah dan ekstrak pektin dami nangka yang tepat untuk menghasilkan selai lembaran kualitas terbaik. Hasil penelitian menunjukkan bahwa kombinasi umbi bit merah dan ekstrak pektin dami nangka memberi pengaruh nyata terhadap kadar air, abu, serat kasar, serat larut, pektin, total padatan terlarut, total asam tertitrasi, analisis tekstur, serta memberi pengaruh tidak berbeda nyata terhadap analisis warna, analisis mikrobiologi meliputi angka lempeng total (ALT) dan kapang khamir. Selai lembaran dengan kombinasi umbi bit merah berbanding ekstrak pektin dami nangka 70 : 82,5 merupakan kualitas terbaik dengan karakteristik kimia meliputi kadar air 8,27%, abu 1,47%, serat kasar 2,35%, serat larut 6,37%, pektin 1,43%, total padatan terlarut 83,10%, total asam tertitrasi 0,82%, karakteristik fisik meliputi tekstur sebesar 542,17 g dan dihasilkan selai lembaran berwarna merah muda. Karakteristik mikrobiologi meliputi ALT sebesar 1,79 logCFU/gram, kapang khamir 1,46 logCFU/gram dan sebagian besar telah memenuhi Standar Nasional Indonesia

KUALITAS COOKIES SUBSTITUSI TEPUNG SORGUM (Sorghum bicolor) dan TEPUNG KACANG POLONG (Pisum sativum)

Cookies are snacks made from wheat flour, have a crunchy texture and sweet taste. Cookies are made from wheat flour which is a food ingredient that is often used by Indonesian people. The use of wheat flour can be replaced by utilizing local resources which have the same role as wheat flour. The local resources used for flour substitution in making these cookies are sorghum and peas. The purpose of this study was to determine the effect of adding sorghum flour and pea flour based on physical, chemical, microbiological and organoleptic tests and to determine the comparison of the best concentration of sorghum flour and pea flour on the quality of cookies. Cookies in this study used a combination of wheat flour, sorghum flour and pea flour with a comparison for control cookies 100:0:0, treatment A 65:30:5, treatment B 70:20:10 and cookies treatment C 75:10 :15. The results obtained are cookies have a water content between 1.33 – 1.71%, ash content 1.40 – 1.70%, protein content 9.53 – 15.12%, fat content 22.14 – 24.15 %, carbohydrate content57.70 – 65.20%, insoluble fiber content 0.70 – 7.70%, soluble fiber content 3.73 – 7.36%, microbiological tests including total plate count and yeast mold count have met quality requirements for SNI cookies (SNI 2973:2011). Good quality substitution cookies of sorghum flour and pea flour are 75:10:15 judging from the proximate test parameters, physical, microbiological and organoleptic tests which include texture, color, aroma and taste

KUALITAS COOKIES DENGAN KOMBINASI TEPUNG SINGKONG (Manihot utilissima), TEPUNG AMPAS TAHU, DAN TEPUNG KECAMBAH KACANG HIJAU (Phaseolus radiatus L.)

Cookies merupakan salah satu dari beberapa produk pangan yang dibuat dengan bahan dasar tepung terigu. Tepung singkong, tepung kecambah kacang hijau, dan tepung ampas tahu digunakan dalam pembuatan cookies sebagai bahan dasar guna meningkatkan kualitas kimia, fisik, dan mikrobiologis dari produk cookies. Penelitian ini menggunakan sistem rancangan acak lengkap (RAL) dan menggunakan empat variasi kombinasi tepung singkong, tepung kecambah kacang hijau, dan tepung ampas tahu (100 : 0 : 0, 70 : 3 : 27, 60 : 6 : 34, 50 : 9 : 41). Hasil dari penelitian ini adalah produk cookies dengan kombinasi tepung singkong, tepung kecambah kacang hijau, dan tepung ampas tahu memiliki kadar air 4,84 % - 5,61 %; kadar abu 2 % - 2,6 %; kadar protein 3,509 % - 6,878 %; kadar lemak 24,75 % - 27 %; kadar karbohidrat 58,926 % - 63,553 %; kadar serat kasar 12,2 % - 16 %; kadar serat larut 3,55 % - 9,85 %; tekstur 1168,25 N/mm2 – 5230,75 N/mm2; Warna cookies sumber cahaya; serta uji mikrobiologis berupa perhitungan angka lempeng total dan angka kapang khamir yang telah memenuhi SNI cookies. Cookies dengan perlakuan 70 : 3 : 27 merupakan perlakuan dengan kualitas yang paling baik

Kualitas Mie Basah dengan Substitusi Tepung Bonggol Pisang Kepok (Musa acuminata balbisiana C.) dan Umbi Bit (Beta vulgaris L.)

Noodle is a popular food and mostly consumed by people in Indonesia. The addition of kepok banana corm and beetroot flour as potential local foodstuff is expected to increase nutritional content, especially fibre content in wet noodle product. This research aims to determine the effect of substitution of kepok banana corm and beetroot flour on the physical, chemical, microbiological, and organoleptic qualities of wet noodle, and to determine the best substitution ratio of kepok banana corm and beetroot flour to produce wet noodle with the best quality. This research used a completely randomised design with four treatments are control treatment (100:0:0), A (70:10:20), B (70:15:15), and C (70:20:10) with three repetitions. The results of this research are wet noodles have moisture content of 54,59-62,80%, ash content of 0,79-1,16%, protein content of 3,53-6,60%, insoluble fibre content of 7,81-9,50%, soluble fibre content of 4,84-10,82%, fat content of 2,43-6,48%, carbohydrate content of 25,99-35,56%, and water absorption of 37,38-43,86%. The results of microbiological analysis of wet noodles are ALT 0,43 x 102  to 11,73 x 102 () and AKK 0,08 x 102  to 0,26 x 102 (). The best quality of wet noodle is treatment C based on chemical, physical, microbiological, and organoleptic parameter

Kualitas Cake Dengan Variasi Tape Ketan Hitam (Oryza sativa var. glutinosa) Menggunakan Pewarna Bunga Telang (Clitoria ternatea L.)

Black sticky rice is potential food which can be used to source bioactive compounds, carbohydrate, antioxidant, and fiber. Activity of active compounds and nutrition which contained in food ingredient it can increase with fermentation. Black sticky tapai which has sour flavor it less liked by most people, so it needs to be processed by making cakes. This research purpose is to know the effect variation of wheat flour and black sticky tapai, and to know the best variation of wheat flour and black sticky tapai to physical, chemical, microbiological, and organoleptic. The research using different concentration of black sticky tapai, there are K (0:1), A (1:1), B (1:2), and C (1:3), and colorant of butterfly pea flower using the same concentration. The best result of this research is cake with concentration B (1:2). Result showed that cake with concentration B (1:2) was contained 33,00 % water content, 1,37 % ash content, 19,72 % fat content, 7,70 % proteins content, 38,43 % carbohydrate content, 0,48 mg GAE/g phenolics content, 24,62 % antioxidant content, 158 g texture analysis, cake has white color, 5,20 log CFU/g total plate count, and 3,23 log CFU/g yeast molds

PENINGKATAN KUALITAS COOKIES DENGAN PENAMBAHAN MINYAK ATSIRI BUNGA KECOMBRANG (Etlingera elatior)

Antioxidants are compounds that can inhibit or slow down oxidative damage due to free radicals. Torch ginger flower (also known as kecombrang flower in Indonesia) essential oil has antioxidant activity values ranging from 61.61-83.17%. This study aim to determine the concentration of torch ginger flower essential oil (Etlingera elatior) in cookies and to improve the chemical and microbiological qualities of cookies. Torch ginger flowers are cut into pieces and then distilled. The stage of adding torch ginger flowers essential oil was carried out according to the experimental design namely P (100: 0), Q (100: 0.1), R (100: 0.2), S (100: 0.3). The observation parameters in this study were proximate, antioxidant activity, and microbiological (total plate count) parameters. Data processing was carried out in a completely randomized design (CRD) based on data from observations of the test parameters with three repetitions. The result of study showed that the cookies with the addition of torch ginger flower essential oil had moisture content of 4.50-5.11%, ash content of 0.80-1.05%, fat content of 20.68-22.45%, protein content of 6.88-7.95%, carbohydrate content of 63.85-65.30%, antioxidant activity of 55.45-70.78%, the total plate count (bacteria, mold, and yeast) about <10 colonies/g. Keywords: antioxidants, cookies, torch ginger flowe