PENGENALAN PEMANFAATAN EKSTRAK SERAI WANGI SEBAGAI PESTISIDA ORGANIK DI DESA BOCEK KARANGPLOSO MALANG

Bocek Village, located in Karangploso District, Malang Regency, is one of the villages known for its chili production. However, the production of chili plants in this village is often affected by diseases caused by pests such as the fungus Colletotrichum spp., which will cause anthracnose (Patek) disease. This disease can cause defects in chili, reducing the quality of chili production. The farmers have handled the handling by using chemical pesticides, which are considered less effective and harm the environment. One solution that can be used is to use extracts from the citronella to be used as organic pesticides. This community service activity aims to introduce organic pesticides with citronella oil as raw material to the Tri Rejeki farmers group in Bocek Village. The socialization activity was carried out using the lecture method with the material covering the introduction of pesticides, the difference between chemical and organic pesticides, extraction of essential oils with a simple method, and the production process of organic pesticides with citronella oil. An evaluation of the participants was also carried out through a questionnaire given before and after the socialization. After the socialization was conducted, participants understood more about organic pesticides and how to produce themKontaminasi organisme pengganggu tanaman atau hama merupakan masalah yang hingga saat ini sering dihadapi oleh petani di Desa Bocek . Seperti pada tanaman cabai masih sering dijumpai penyakit yang disebabkan berbagai hal. Seperti penyakit antraknosa (patek) yang disesbabokan oleh jamur Colletotrichum spp. Selain itu juga dapat disebabkan oleh lalat buah dan virus lainnya. Selama ini petani cabai menggunakan pestisida berbahan kimia, yang mana pestisida kimia memiliki berbagai macam bahaya terhadap kesehatan. Oleh karena itu diperlukan sebuah alternatif berupa pestisida organik yang terbuat dari bahan alami misalnya serai wangi. Minyak atsiri serai wangi dapat diperoleh mengan metode estraksi dan distilasi sederhana skala rumah tangga. Penggunaan pestisida organic ini memiliki keunggulan karena lebih ramah lingkungan, ekonomis, dan mudah digunakan sebagai pengendali organisme pengganggu tanaman. Dengan kegiatan penyuluhan ini diharapkan dapat meningkatkan pengetahuan dan pemahaman warga mengenai pemanfaatan serai wangi sebagai pestisida organik. Sehingga dapat memberikan alternatif solusi untuk pengganti penggunaan pestisida kimia

PEMBUATAN MALTODEKSTRIN DENGAN PROSES HIDROLISA PARSIAL PATI SINGKONG MENGGUNAKAN ENZIM -AMILASE

Maltodekstrin merupakan produk hasil hidrolisa parsial pati singkong dengan menggunakan asam maupun enzim. Penelitian ini bertujuan untuk mengkaji berbagai variabel yang berpengaruh dalam proses serta mengamati perubahan sifat-sifat fisika maupun kimia dari maltodekstrin yang dihasilkan. Proses pembuatannya dilakukan melalui 3 tahap, yaitu (1) tahap persiapan, (2) tahap pembentukan dekstrin (dekstrinisasi), (3) tahap analisa produk. Tahap pembentukan dekstrin terdiri dari 2 tahap yaitu tahap gelatinisasi dan tahap liquifaksi yang dilakukan dengan proses pengadukan dalam waktu tertentu. Variabel kendali dalam penelitian ini meliputi : suhu operasi, kecepatan pengadukan, kebutuhan CaCl2, dan konsentrasi enzim. Variabel bebasnya berupa pH (6 ; 7), waktu operasi (60 ; 90 ; 120 menit), dan konsentrasi pati (12 ; 14 ; 16 ; 18% w/v). Produk kemudian dianalisa dengan menghitung harga Dekstrosa Ekuivalent (DE) berdasarkan United States Patents no. 6054302 (2000), besarnya yield didapatkan dengan perhitungan menurut Coulson & Richardson (1983), analisa swelling power berdasarkan metode Leach (1959), dan % solubility menggunakan metode Kainuma (1967). Hasil yang didapat dari penelitian adalah maltodekstrin dengan harga Dekstrosa Ekuivalen (DE) maksimal sebesar 19,59, dan diketahui bahwa semakin lama waktu dekstrinisasi maka semakin besar pula harga DE maltodekstrin yang dihasilkan. Akan tetapi hal ini berbanding terbalik dengan peningkatan konsentrasi pati dan pH larutan yang menghasilkan nilai DE yang semakin kecil. Persentase kelarutan (solubility) dan swelling power dipengaruhi interaksi antara konsentrasi pati, waktu dekstrinisasi dan pH larutan

PEMBUATAN MALTODEKSTRIN DENGAN PROSES HIDROLISA PARSIAL PATI SINGKONG MENGGUNAKAN ENZIM -AMILASE

Maltodextrin is partial hydrolysis product from tapioca starch using acid and enzyme catalyst. The aim of this research are to investigate various variables which influence in hydrolysis process with enzymatic method and observed changes in physical and chemical characteristic of maltodextrin. The production of maltodextrin include in three step, (1) preparation, (2) dextrin formation (dextrinization), and (3) product analysist. Dextrin formation consist of two phase, there are gelatinization and liquefaction phase which is done by mixing in certain time. Control variables in this research include : operation temperature, strring speed, CaCl2 need, and enzyme concentration. Independent variables such as pH (6 ; 7), operation time (60 ; 90 ; 120 minutes) and concentration starch (12 ; 14 ; 16 ; 18% w/v). Product are then analyzed by calculating Dextrose Equivalent (DE) value based on United States Patents no. 6054302 (2000), the yield obtained by calculation according to Coulson & Richardson (1983), sweeling power analysis based on the method of Leach (1959), and % solubility using the method of Kainuma (1967). Result obtained from this research is maltodextrin with Dextrose Equivalent value (DE) maximum at 19.59, and it is known that the longer time dextrinization the greater the value of maltodextrin DE generated. But this is inversely proportional to the increase in starch concentration and pH of the solution that produces a smaller DE values. Percentage solubility and swelling power is influenced by interactions between starch concentration, dextrinization time, and pH of the solution

Implementation of Hazard Analysis and Critical Control Point (HACCP) on Bread Bakery Production Process in Bunga Mawar Puti Bakery

This study aims to identify the hazards and potential that may arise at every stage of the bread production process in the Bakery by the HACCP system, analyzing the implementation of quality control and determining the CCP in the production process of bread at the bakery in Bunga Mawar Puti Bakery, Jatirejo, Mojokerto. The research was conducted using a survey method, by following the whole process of making bread bakery from the receiving raw materials to the packaging of the final product. The method of data analysis used was the descriptive analysis method. This research identifies results in the process of making sausage pizza bread, from raw materials to products that have the same dangers reviewed, including the physical, chemical, and biological. The results showed that CCP was found in 3 processes in the stage of the production process of sausage pizza bread. First, in the process of mixing bread dough, there is a chemical hazard caused by metal-contaminated materials. Second, the process of receiving cheese, sausage has biological hazards in the form of Escherichia coli bacteria. Third, the cooling process before packaging has physical hazards in the form of dust and dirt. The implementation of HACCP in Bunga Mawar Puti Bakery can help in fulfilling the quality requirements, increase consumer confidence and give the vigilance of occurrence of contamination