KAJIAN PROSES PEMBUATAN TEPUNG BUAH MANGGA (Mangivera Indica L) VARIETAS ARUMANIS DENGAN SUHU PERENDAMAN YANG BERBEDA

Salah satu diversifikasi produk olahan yang menarik untuk dikembangkan adalah tepung da-ging buah mangga (mango powder) yang telah dikembangkan di negara India, Tepung buah mangga dapat digunakan sebagai bahan alternatif untuk membuat DF (dietary fibre), karena daging buah mangga mengandung pati yang banyak, tinggi selulosa, hemiselulosa, lignin dan carotin. Buah mangga  arumanis yang dibuat menjadi tepung mangga digunakan mangga arumanis yang belum matang / yang masih mentah. Proses perendaman sebelum dilakukan pengeringan sangat berpengaruh terhadap hasil dari tepung mangga yang dihasilkan baik berupa kandungan gizi dan warna. Penelitian ini bertujuan mendapatkan proses pembuatan tepung mangga varietas arumanis yang paling optimal hasilnya berdasarkan karakteristik fisik dan komposisi zat gizi. Proses pembuatan tepung mangga varietas arumanis yang paling optimal hasilnya dengan proses perendaman pada air dingin dan proses tersebut bisa dijadikan bahan dasar pembuatan olahan-olahan pangan yang tinggi serat. Karakteristik Fisik Tepung Mangga Arumanis dan Komposisi Zat Gizi Tepung Mangga Arumanis dengan proses Perendaman Air Dingin yaitu : Tepung berwarna putih kecoklatan, Tekstur : Halus, dan tidak tercium aroma mangga, Rendemen : 12,4 %., Kadar Serat : 3,7370 %, Kadar Vitamin C : 154,9944 mg/100 g, Kandungan Amilum/ Pati : 49,0419 % dan Kandungan Protein: 9,2856 %. One of the interesting diversification of the processed products to be developed is a mango pulp powder which has been developed in India. The mango flour can be used as an alternative material for making the dietary fiber (DF) because mango contains a lot of starch, high cellulose, hemicellulose, lignin, and carotin. The “arumanis†mango flour can be made from the immature “arumanis†mango fruits. The immersing process before drying greatly affect the quality of produced mangoes flour in terms of the nutrient composition and the colour. The study aimed to get the optimal results of the “arumanis†mangoes flour according to its characteristics and nutrient composition. The process of making the “arumanis†mangoes flour is optimally produced by immersion in the cold water. The resulted products from this process can be used as raw materials of producing food products with higher fiber content. The characteristics of the produced “arumanis†mangoes flour and its nutrient compositions, i.e. the powder colour is white-browned, the texture is smooth, doesn’t smell like mango, the yield is 12.4%, the fiber content is 3.7370%, the level of vitamin C is 154.9944 mg/100g, the starch content is 49.0419% and the protein content is 9.2856%.</p

Improving Non-wheat Flour Quality As a Form of Local Food Conservation

The growth rate of Indonesian population increases the community’s dependence on wheat flour which is wholly made from imported wheat. Local carbohydrate sources that can function strategically as food reserves are Indonesian traditional tubers and roots.Tubersandrootsalsocontainsomebioactivecompoundsthathavephysiological effects as antioxidants. The bioactive compounds found in these inferior local tubers are dioscorin, diosgenin, and phenol. These three types of bioactive compounds have been shown to have the ability to ward off free radicals. This study aims to developtuberproductsandincreaseaddedvaluethroughtheutilizationofappropriate technology and diversification of processed products. The study used sixteen types of traditional Indonesian tubers. The method used is to reduce the size of the tubers usingcrystallizationmethodandutilizetheblowersystemtocreatethewindfordrying system. The blowing facilitates the process of reducing the water content to improve the durability of the flour. The research applied the mixed method approach. The study was carried out in the laboratory. Data were analyzed using proximate analysis to determine moisture content, ash content, carbohydrate content, protein content and fat content. The results showed that the chemical content of Suweg flour with pregelatinization method at 70 ∘C for 60 min had the highest water, ash, and fiber content at 5.79%, 2.49%, and 43.73%, respectively; while the highest carbohydrate content obtained by heating for 10 minutes at 25.80%. In conclusion, traditional tuber flours are sufficient for the use of raw materials for the food industry. &nbsp; &nbsp; Keywords: traditional Indonesian tubers, non-wheat flours, local foo

Peningkatan Kompetensi Kelompok Swadaya Masyarakat Di Dukuh Tapak Tugurejo Kecamatan Tugu Semarang Dalam Penyelenggaraan Ekowisata Mangrove

Kawasan mangrove di dukuh Tapak kelurahan Tugurejo kecamatan Tugu kota Semarang berkembang menjadi ekosistem yang khas. Akibatnya orang tertarik berwisata sekaligus belajar di tempat tersebut. Pengembangan suatu wilayah menjadi objek wisata memerlukan daya dukung, antara lain adanya pemandu wisata yang kompeten dan adanya sovenir khas. Kelompok masyarakat yang potensial untuk dilatih menjadi pemandu wisata adalah kelompok Prenjak. Kelompok Prenjak adalah kelompok swadaya masyarakat yang aktif melestarikan mangrove di wilayah tersebut. Untuk membuat souvenir khas, kelompok ibu-ibu yang tergabung dalam Putri Tirang potensial ditingkatkan kompetensinya dalam mengolah buah mangrove (Brayo/Avicennia marina) menjadi aneka kue.Target Program IbM ini adalah ekowisata mangrove di dukuh Tapak menjadi semakin bermutu. Luaran dari program ini adalah meningkatnya kompetensi KSM prenjak sebagai pemandu wisata di ekosistem mangrove dan kompetensi ibu-ibu dalam KSM Putri Tirang untuk mengolah buah mangrove menjadi kue-kue kering. Metode pelaksanaan kegiatan dilakukan dengan metode berbasis kelompok, mulai dari menyediakan sarana dan prasarana USAha, meningkatkan keterampilan SDM melalui pelatihan, serta penguatan kelompok Selama kegiatan dilakukan pendampingan dan monev untuk mengukur ketercapaian target dan luaran. Hasil dari Program IbM ini adalah meningkatnya kompetensi para pemuda KSM Prenjak dalam memandu wisatawan, dan meningkatnya kompetensi KSM Putri Tirang mengolah buah mangrove menjadi aneka kue, sekaligus menjadi souvenir khas dari dukuh Tapak. Target Program IbM telah tercapai ditunjukkan dari peningkatan kunjungan wisatawan.Wisatawan merasa puas dan senang karena dapat berwisata sekaligus belajar mangrove dan adanya souvenir yang bisa dibawa pulang sebagai kenangan

Improvement of Nutritional Quality of Tuber Flour as Local Food Resource

Tuber plants are sources of carbohydrates which could be used as strategic national food reserves. Beside high carbohydrates, tubers also contain a number of bioactive compounds which have physiological effects as antioxidants. This research aimed to develop tuber flour products and increase additional value through the use of appropriate technology and diversification of processed products. Research samples were 16 tuber species. The method was crystallisation by utilization of blower system to accelerate the process of water content reduction. The data were analyzed using proximat analysis. Water content was 5.61-15%, ash content was 0.4-5.31%, carbohydrate content was 82-88%, protein content was 0.67-6.32%, and fat content was 1-7%. The result showed that chemical content of Suweg flour with pragelatinization method at 70ºC for 60 minutes had the highest water, ash, and fiber content which were 5.79%, 2.49%, and 43.73%, respectively. Meanwhile, the highest carbohydrate content obtained by heating for 10 minutes was 25.80%. Tubers flour is worthy to be used as raw materials for food industry

PENGARUH JENIS AIR PERENDAM TERHADAP KANDUNGAN VITAMIN C, SERAT, DAN PROTEIN TEPUNG MANGGA (Mangifera Indica L.)

Mango is a tropical and sub-tropical fruit known throughout the world because it tastes good and fresh. However the freshness of mangoes can not stand for too long so it is necessary to have a good post-harvest handling and management. Mango processing will increase the economic value of agricultural production. One of the method to maintain function and quality in the mango processing, mango can be processed into other form such as mango flour. In the processing of mango powder still can be found the low level of nutrients such as vitamin C, fiber and protein, which caused by the occuring of change in raw material during the drying process. To prevent such change, an arrangement of a soaking method should be made. This study aims to determine the effect of water on the process of making mango powder on the content of vitamin C, fiber and protein. From the research results, it can be concluded that the relatively good conditions for the process of making mango powders done by using cold water (0 oC) as a soaking water. Soaking water influenced the content of vitamin C, fiber and protein.</p