RETENSI KADAR INULIN DARI UMBI GEMBILI (Discorea esculenta L) PADA PRODUK COOKIES SEBAGAI ALTERNATIF PRODUK PANGAN TINGGI SERAT

Gembili merupakan salah satu bahan pangan lokal yang berpotensi sebagai bahan pangan fungsional. Umbi gembili mengandung senyawa bioaktif atau senyawa fungsional. Komponen terbesar dari umbi gembili adalah karbohidrat 27-30%, yang tersusun dari amilosa 14,2% dan amilopektin 85,8%. Umbi gembili memiliki beberapa senyawa bioaktif seperti dioscorin, diosgenin dan inulin yang bermanfaat bagi kesehatan tubuh. Bahan yang digunaan dalam penelitian ini yaitu tepung gembili tepung terigu, susu bubuk, kuning telur, gula bubuk dan mentega. Bahan – bahan yang digunakan untuk pengujian fisikokimia Cookies. Tujuan penelitian ini adalah untuk mengkaji mengenai kadar inulin, serat dan sifat organoleptik cookies sebagai alternatif produk pangan tinggi serat. Penelitian ini termasuk metode eksperimental dengan satu faktor yang dicoba, yaitu proporsi tepung terigu dengan tepung umbi gembili yang terdiri dari 6 taraf yaitu: G1 = 100 : 0; G2 = 90 : 10; G3 = 80 : 20; G4 = 70 : 30; G5 = 60 : 40; G6 = 50 : 50. Rancangan percobaan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap. Masing – masing perlakuan diulang sebanyak 3 kali. Data yang diperoleh dianalisis menggunakan Analysis of Variance (ANOVA) pada taraf keyakinan (level of confidence) 95% (α = 0,5%), apabila menunjukkan pengeruh nyata dilanjutkan dengan uji jarak berganda Duncan’s (Duncan’s Multiple Range Test) dengan tingkat keyakianan 95%. Hasil penelitian menunjukkan bahwa proporsi tepung terigu dan tepung umbi gembili terdapat perbedaan yang signifikan terhadap kadar serat kasar (

PENDAMPINGAN APLIKASI KOMPOS DAUN BAWANG MERAH DALAM UPAYA MENINGKATKAN PRODUKSI BAWANG MERAH DI BREBES

Bawang merah merupakan komoditas hortikultura yang berfungsi sebagai bumbu penyedap masakan. Brebes merupakan sentra bawang merah nasional, namun telah terjadi penurunan produktivitas akibat dari rendahnya bahan organik di dalam tanah. Gabungan Kelompok Tani (Gapoktan) “Tani Hasil“ merupakan organisasi kumpulan kelompok tani di kelurahan Gandasuli, Kabupaten Brebes yang secara umum melakukan budidaya tanaman bawang merah. Petani anggota Gapoktan “Tani Hasil” selama ini dalam kegiatan pemupukan selalu menggunakan pupuk kimia pabrikan secara terus menerus tanpa adanya pemberian bahan organik ke lahan. Hal ini yang menyebabkan kesuburan tanah dilahan pertanaman menjadi rendah. Oleh karena itu perlu adanya penambahan bahan organik. Salah satu bahan organik yang mudah dibuat adalah kompos. Tujuan pendampingan aplikasi kompos daun bawang merah ini adalah memberikan pengetahuan dasar kepada petani anggota Gapoktan “Tani Hasil” Kelurahan Gandasuli tentang inovasi teknologi terbaru manfaat pemberian kompos daun bawang merah yang dapat meningkatkan kesuburan tanah dan produksi tanaman bawang merah di lahan rendah bahan organik / C-organik. . Hasil berat kering umbi menunjukkan bahwa pada perlakuan pemberian kompos daun bawang merah diperoleh rata-rata hasil 14,25 t/ha lebih baik dibandingkan dengan kontrol atau tanpa pemberian kompos yaitu sebesar 10,41 t/ha. Pemberian kompos menunjukkan kenaikan hasil sebesar 36,89 % dibandingkan dengan kontrol. Petani menjadi memahami pentingnya pemanfaatan limbah daun bawang merah untuk dijadikan kompos dan dimanfaatkan kembali ke lahan pertanaman untuk menjaga kesuburan tanah dan meningkatkan produksi tanaman bawang merah

ANALYSIS OF DISEASE SEVERITY ON CITRUS LEAVES (CITRUS spp.) USING IMAGEJ AND PLANTIX SOFTWARE

The purpose of this case study is to determine the severity of citrus leaves using Plantix software and ImageJ software. Based on the results of this case study, it was found that the severity of the disease using ImageJ software was on citrus leaves at the first location (10.641%), citrus leaves at the second location (53.278%), and citrus leaves at the third location (15.828%) which were generally the fruit plants caused by fungi and based on the results of Plantix software data, diseases in the first, second, and third locations of citrus leaves were caused by bacterial diseases. Based on the results of bacterial cell culture, isolates were found to be round white in color with a slight yellowness which is a characteristic of Xanthomonas axonopodis bacteria with a large number of ±12 colonies and a smaller number of ±35 colonies. Using software and imageJ can help farmers to find out the types of pests that attack citrus plants so that farmers can handle plants to minimize damage to citrus plants caused by pests

Pengaruh Penambahan Tepung Daun Kelor (Moringa oleifera) Terhadap Kandungan Vitamin C dan Organoleptic Pada Tempe

Tempeh is a processed vegetable product made from legumes. Tempeh has a softer texture than soybeans, because the tempeh mold digests the matrix between the cells of soybean seeds, so that the cells are separated from the surrounding materials. Efforts to improve the quality of tempeh by adding Moringa (Moringa Oliefera) leaf extract were carried out in this study. The purpose of this study was to determine the effect of the addition of Moringa leaf extract on tempeh and determine the vitamin C content and organoleptic on tempeh. This method that I used was an experimental method with a complete randomized design (CRD) with 6 treatments and each repeated four times. The treatments were the addition of moringa leaf extract at 0%, 1%, 2%, 3%, 4%, and 5%. The analysis was conducted on vitamin C content and organoleptic test. The results of this study showed that the addition of moringa leaf extract had a significant effect on the protein, fat, and carbohydrate content of tempeh. The addition of moringa leaf extract as much as 5% increased the protein content by 1.47% fat by 1.41% and carbohydrates by 0.70%, tempeh with the addition of moringa leaf extract 4% and had the best value in all aspects of the organoleptic test, namely aroma, taste, texture and color. The conclusion of this study is the addition of moringa leaf extract affects the vitamin C content and organoleptics in tempeh

The Influence of The Addition of Potato (Solanum Tuberosum) And Extract of The Skin of The Dragon Fruit on The Level of Flow and Organoleptic Ice Cream

Potato is one of the tubers that can be used as an alternative source of non-fat solids in the manufacture of ice cream, which can act as an emulsifier that functions to slow down the melting power of ice cream. As for the coloring material, dragon fruit peel extract is used because it has a purplish red pigment and is rich in anthocyanin content as a natural dye. This study aims to determine the level of melting of potato ice cream and the organoleptic properties of ice cream with the addition of potatoes and dragon fruit peel extract as natural dyes. The method used in this study was a completely randomized design (CRD) with two factors, namely factor 1 combination of full cream milk: potato (25:75; 50:50; 75:25) and factor 2 the addition of dragon fruit peel extract (10 ml, 20 ml). ml, 30 ml) with 3 replications. The best treatment results were K₃E₃, namely the composition of 75gr full cream milk and 25 gr potatoes, 30 ml dragon fruit peel extract, which resulted in the highest score on aroma (3.84), color (3.86), texture (4.30), and liking (3.96).                                  &nbsp

PENGARUH PENGGUNAAN TUNGKU UP DRAFT KILN DAN DOWN DRAFT KILN TERHADAP DISTRIBUSI SUHU DAN EFFISIENSI PANAS DALAM PEMBAKARAN GERABAH DI PUNDONG JURUSAN TEKNIK KIMIA UNIVERSITAS GADJAH MADA (JTK UGM)

In the process of pottery production, producing a high quality pottery is depende on its burning process which is influenced by the selection of the stove used, namely up draft kiln and down draft kiln. s The purpose of the selection of different stove is to know the temperature distribution in pottery burning process which finally can be used to know the final quality of the pottery made using up draft and down draft kiln. The research method is carried out by measuring the temperature of pottery burning process in up draft and down draft kiln, sintering test(thermal shrinkage), mechanical strength test of the pottery, and as well as mathematical calculations to determine the temperature distribution and constant values of the Makipirtti-Meng equation. higher The use of down draft kiln in pottery burning process makes temperature distribution more prevalent than using up draft kiln. Besides, using down draft kiln in pottery burning process shows efficiency than that of up draft kiln. The efficiency resulted using down draft kiln is 19%, while it is 13,82 % using up draft kiln. The value of Makipirtti-Meng constants for down draft kiln and up draft kiln, activation energy is 1,5047e+04 kJ/mol and n is 0,9519. The final quality of the pottery made using down draft kiln in strength is 20 N/cm2 and up draft kiln is 16N/cm2