Evaluasi Organoleptik Produk Kristal Jahe Emprit (Zingiber Officinale) di Daerah Istimewa Yogyakarta

Emprit ginger crystal is one of the processed ginger products that is processed through a crystallization. This study aimed to determine the level of differences in consumer preferences for emprit ginger crystal products based on the attributes of taste, aroma, color and texture. This research used a mixed method which was conducted  from February to July 2022. Emprit ginger crystal products (X, Y and Z) were obtained from several ginger processing producers in the Special Region of Yogyakarta (DIY) and the respondents were from the DIY area. The results of data analysis showed that there were significant differences in aroma, color and texture while the taste was not significantly different. The level of consumer preference for product X was in the "rather like" category with an average value of 3.39, product Y in the "like" category with an average value of 4.00 and product Z in the "rather like" category with an average value of 3.47. Evaluation of product X was not sweet, the aroma was right, the color was too dark and the texture was rough. Product Y has the right taste, the right aroma, the brown color tends to be bright and the texture is smooth. Product Z did not have a ginger taste, the aroma was just right, the color was too dark and the texture was smooth.Kristal jahe emprit merupakan salah satu produk olahan jahe yang diproses melalui proses kristalisasi. Penelitian ini bertujuan untuk mengetahui tingkat perbedaan preferensi konsumen terhadap produk kristal jahe emprit berdasarkan atribut rasa, aroma, warna dan tekstur. Penelitian ini menggunakan metode mixed methods yang dilaksanakan pada bulan Februari sampai bulan Juli 2022. Produk kristal jahe emprit (X, Y dan Z) diperoleh dari beberapa produsen olahan jahe di Daerah Istimewa Yogyakarta (DIY) dengan responden di wilayah DIY. Hasil analisis data menunjukan bahwa terdapat perbedaan yang signifikan terhadap aroma, warna dan tekstur dari ketiga produk kristal jahe emprit dan tidak terdapat perbedaan yang signifikan pada atribut rasa produk kristal jahe emprit Tingkat preferensi konsumen terhadap produk X berada pada kategori kurang suka dengan nilai rata-rata 3,39, produk Y pada kategori suka dengan nilai rata-rata 4,00 dan produk Z pada kategori kurang suka dengan nilai rata-rata 3,47. Evaluasi terhadap produk X rasa kurang manis, aroma sesuai, warna terlalu gelap dan tekstur kasar. Produk Y rasa pas, aroma sesuai, warna coklat cenderung cerah dan tekstur halus. Produk Z rasa kurang terasa jahenya, aroma sesuai, warna terlalu gelap dan tekstur halus

OPTIMALISASI PEMASARAN WEDANG UWUH MELALUI PROMOSI PADA INSTAGRAM DI UMKM TARUNA AGRO NUSANTARA, KECAMATAN IMOGIRI, KABUPATEN BANTUL

UMKM Taruna Agro Nusantara merupakan UMKM yang sedang berkembang di bidang tanaman biofarmaka yang dimulai dari budidaya tanaman, pengolahan hasil budidaya tanaman, sampai dengan penjualan produk hasil olahan. UMKM ini melibatkan pemberdayaan wanita tani di Kecamatan Imogiri, Kabupaten Bantul. Kajian ini bertujuan untuk mengetahui bagaimana optimalisasi pemasaran dan efektifitas promosi instagram Wedang Uwuh menggunakan metode AIDA (Attention, Interest, Desire, Action). Kegiatan penelitian ini dilakukan di UMKM Taruna Agro Nusantara pada bulan Januari sampai dengan bulan Juli 2023 dengan metode penelitian yang digunakan adalah deskrpitif kualitatif dan kuantitatif. Pemilihan lokasi penelitian ini dilakukan secara purposive, sedangkan untuk pengambilan sampel responden menggunakan purposive sampling dengan populasi berupa followers yang mengikuti Instagram UMKM Taruna Agro Nusantara sampai akhir bulan Maret 2023. Jenis data yang digunakan adalah data primer dan data sekunder sebagai data pendukung. Data yang terkumpul melalui wawancara langsung dengan pemilik perusahaan dan dari responden menggunakan kuesioner kemudian dianalisis menggunakan metode deskriptif kualitatif dan kuantitatif. Hasil analisis data menunjukkan adanya perbandingan sebelum dan sesudah dilakukan optimalisasi pemasaran melalui promosi pada media sosial Instagram pada Wedang Uwuh, kemudian dari perhitungan efektivitas promosi pada Instagram Taruna UMKM Taruna Agro Nusantara diketahui bahwa promosi dikategorikan efektif dengan nilai efektivitas tahapan Attention sebesar 76%, tahapan Interest sebesar 78%, tahapan Desire sebesar 76%, serta tahapan Action sebesar 73%.UMKM Taruna Agro Nusantara merupakan UMKM yang sedang berkembang di bidang tanaman biofarmaka yang dimulai dari budidaya tanaman, pengolahan hasil budidaya tanaman, sampai dengan penjualan produk hasil olahan. UMKM ini melibatkan pemberdayaan wanita tani di Kecamatan Imogiri, Kabupaten Bantul. Kajian ini bertujuan untuk mengetahui bagaimana optimalisasi pemasaran dan efektifitas promosi instagram Wedang Uwuh menggunakan metode AIDA (Attention, Interest, Desire, Action). Kegiatan penelitian ini dilakukan di UMKM Taruna Agro Nusantara pada bulan Januari sampai dengan bulan Juli 2023 dengan metode penelitian yang digunakan adalah deskrpitif kualitatif dan kuantitatif. Pemilihan lokasi penelitian ini dilakukan secara purposive, sedangkan untuk pengambilan sampel responden menggunakan purposive sampling dengan populasi berupa followers yang mengikuti Instagram UMKM Taruna Agro Nusantara sampai akhir bulan Maret 2023. Jenis data yang digunakan adalah data primer dan data sekunder sebagai data pendukung. Data yang terkumpul melalui wawancara langsung dengan pemilik perusahaan dan dari responden menggunakan kuesioner kemudian dianalisis menggunakan metode deskriptif kualitatif dan kuantitatif. Hasil analisis data menunjukkan adanya perbandingan sebelum dan sesudah dilakukan optimalisasi pemasaran melalui promosi pada media sosial Instagram pada Wedang Uwuh, kemudian dari perhitungan efektivitas promosi pada Instagram Taruna UMKM Taruna Agro Nusantara diketahui bahwa promosi dikategorikan efektif dengan nilai efektivitas tahapan Attention sebesar 76%, tahapan Interest sebesar 78%, tahapan Desire sebesar 76%, serta tahapan Action sebesar 73%

Inhibicija angiotenzinskog pretvorbenog enzima pomoću peptida nastalih tijekom apsorpcije fermentiranog graha Canavalia ensiformis (tempeh) u tankom crijevu

Research background. High blood pressure is the most significant cause of mortality globally. Some fermented foods include ACE-inhibitory peptides that help fight this disease. The ability of fermented jack bean (tempeh) to inhibit ACE during consumption has not been demonstrated yet. This study identified and characterised ACE-inhibitory peptides from jack bean tempeh produced by small intestine absorption using the everted intestinal sac model. Experimental approach. Sequentially, the protein extract of jack bean tempeh and unfermented jack bean was hydrolysed using pepsin-pancreatin for 240 min. The hydrolysed samples were then evaluated for the peptide absorption using three-segmented everted intestinal sacs (duodenum, jejunum and ileum). The peptides absorbed from all intestinal segments were mixed in the small intestine. Results and conclusion. The data showed that both jack bean tempeh and unfermented jack bean had the same peptide absorption pattern, with the highest percentage of peptide absorption in the jejunum, followed by the duodenum and ileum. The absorbed peptides of jack bean tempeh exhibited equally strong activity of ACE inhibition in all intestinal segments, while the unfermented jack bean showed strong activity only in the jejunum. The mixture of the peptides from jack bean tempeh absorbed in the small intestine had higher ACE-inhibitory activity (81.09%) than the unfermented jack bean (72.22%). The peptides produced from jack bean tempeh were identified as pro-drug ACE inhibitors and had the mixed inhibition pattern. The mixture of peptides consisted of seven types of peptides with a molecular mass of 826.86–978.20 Da (DLGKAPIN, GKGRFVYG, PFMRWR, DKDHAEI, LAHLYEPS, KIKHPEVK, and LLRDTCK). Novelty and scientific contribution. This study discovered that consuming jack bean tempeh generated more potent ACE-inhibitory peptides during small intestine absorption than cooked jack beans. Absorbed tempeh peptides have high ACE-inhibitory activity.Pozadina istraživanja. Visoki krvni tlak je najčešći uzrok smrti u svijetu. Neki fermentirani prehrambeni proizvodi sadržavaju peptide koji inhibiraju angiotenzinski pretvorbeni enzim i mogu pomoći u borbi protiv te bolesti. Svojstvo fermentiranog graha vrste Canavalia ensiformis (tempeh) da inhibira angiotenzinski pretvorbeni enzim dosad nije prikazano. U ovom su radu identificirani i okarakterizirani peptidi iz tempeha što inhibiraju angiotenzinski pretvorbeni enzim, nastali tijekom apsorpcije u tankom crijevu u modelu izvrnute crijevne vrećice. Eksperimentalni pristup. Ekstrakti proteina fermentiranog (tempeh) i nefermentiranog graha vrste Canavalia ensiformis hidrolizirani su pomoću pepsina i pankreatina tijekom 240 min. Zatim je mjerena apsorpcija hidroliziranih peptida u izvrnutoj crijevnoj vrećici podijeljenoj u tri dijela (duodenum, jejunum i ileum). Apsorbirani peptidi iz sve tri vrećice pomiješani su u tankom crijevu. Rezultati i zaključci. Rezultati pokazuju da se apsorpcija peptida iz tempeha i nefermentiranog graha odvija na isti način, pri čemu se najveći postotak peptida apsorbira u jejunumu, nešto manje u duodenumu i najmanje u ileumu. Apsorbirani peptidi iz tempeha izolirani iz sva tri dijela izvrnute crijevne vrećice imali su jednaku sposobnost inhibicije angiotenzinskog pretvorbenog enzima, dok je nefermentirani grah imao to svojstvo izraženo samo u jejunumu. Mješavina peptida apsorbiranih u tankom crijevu iz tempeha imala je veću aktivnost (81,09 %) inhibicije angiotenzinskog pretvorbenog enzima od onih iz nefermentiranog graha (72,22 %). Peptidi proizvedeni u tempehu identificirani su kao prolijekovi koji inhibiraju angiotenzinski pretvorbeni enzim i imaju svojstvo inhibicije mješovitog tipa. Mješavina iz tempeha sadržavala je sedam tipova peptida molekulske mase 826,86–978,20 Da (DLGKAPIN, GKGRFVYG, PFMRWR, DKDHAEI, LAHLYEPS, KIKHPEVK i LLRDTCK). Novina i znanstveni doprinos. U istraživanju je otkriveno da nakon konzumiranja fermentiranog graha vrste Canavalia ensiformis (tempeh) u tankom crijevu nastaju peptidi koji učinkovitije inhibiraju angiotenzinski pretvorbeni enzim od onih iz kuhanog graha. Apsorbirani peptidi iz tempeha imaju izraženu sposobnost inhibicije angiotenzinskog pretvorbenog enzima

Peningkatan Perilaku Petani Dalam Pemupukan Berimbang Dengan Prinsip Empat Tepat Pada Budidaya Padi Sawah (Oryza Sativa L) di Kalurahan Kalitirto Kapanewon Berbah Kabupaten Sleman

Kegiatan pemberdayaan masyarakat ini bertujuan untuk mengetahui tingkat pengetahuan, sikap dan keterampilan serta hubungan perilaku petani dengan penerapan pemupukan berimbang pada budidaya padi sawah. Penelitian dilaksanakan dari bulan Januari-Juli 2022 di Kalurahan Kalitirto Kapanewon Berbah Kabupaten Sleman Daerah Istimewa Yogyakarta. Pemilihan lokasi dilakukan dengan cara purposive sampling dengan penetapan populasi menggunakan target sampling serta penetapan responden menggunakan proportional random sampling. Pengumpulan data dengan wawancara dan kuisioner, indikator perilaku diukur menggunakan korelasi rank spearman dengan skala likert dan data yang dihasilkan adalah data ordinal. Selanjutnya data dianalisis menggunakan analisis deskriptif. Hasil kegiatan pemberdayaan masyarakat menunjukkan bahwa tingkat pengetahuan petani dalam pemupukan berimbang sebesar 75% termasuk dalam kategori sedang, tingkat sikap petani dalam pemupukan berimbang sebesar 79% termasuk dalam kategori tinggi, tingkat keterampilan petani dalam pemupukan berimbang sebesar 71% termasuk dalam kategori sedang dan tingkat penerapan petani dalam pemupukan berimbang sebesar 76% termasuk dalam kategori sedang. Terdapat hubungan yang signifikan antara pengetahuan petani dengan penerapan pemupukan berimbang dengan koefisien korelasi sebesar 0.484 termasuk dalam kategori sedang, tidak terdapat hubungan yang signifikan sikap petani dengan penerapan pemupukan berimbang dan tidak terdapat hubungan yang signifikan keterampilan petani dengan penerapan pemupukan berimbang

Strategi Pengembangan Pemasaran Online Produk Olahan Lidah Buaya Kelompok Tani Pelangi 43 melalui Whatsapp Business di Kelurahan Giwangan, Kemantren Umbulharjo, Kota Yogyakarta

Kajian ini bertujuan untuk mengetahui strategi pengembangan pemasaran online produk olahan lidah buaya yang mengalami penurunan penjualan secara offline selama masa pandemi. Kajian ini dilaksanakan pada bulan Maret 2022 sampai Juni 2022 yang berlokasi di Kelurahan Giwangan Kemantren Umbulharjo Kota Yogyakarta. Metode penelitian yang digunakan adalah mixed method dengan teknik pengambilan data melalui wawancara, kuesioner serta analisis data menggunakan analisis deskriptif SWOT (Strenght, Weakness, Opportunity and Treath). Penentuan responden dilakukan dengan purposive sampling. Analisis strategi pengembangan pemasaran online produk olahan lidah buaya diperoleh faktor-faktor internal dan eksternal yang kemudian dibobotkan menggunakan metode paired comparison scale. Hasil analisis matriks IE, berada pada kuadran I, yaitu strategi pertumbuhan dan hasil analisis matrik SWOT didapatkan sepuluh alternatif strategi. Strategi yang diprioritaskan, yaitu dengan meningkatkan kegiatan pemasaran secara online melalui media WhatApps dan dengan memanfaatkan antusias masyarakat dan dukungan dari pemerintah, diharapkan produk olahan lidah buaya milik Kelompok Tani Pelangi 43 dapat dijangkau oleh semua kalangan, sehingga dapat memperluas jangkauan pemasaran. Hal inilah yang menjadi prioritas penting dalam strategi pengembangan pemasaran online produk olahan lidah buaya pada Kelompok Tani Pelangi 43 di Kelurahan Giwangan. Kegiatan penyuluhan tentang Pemasaran Online Produk Olahan Lidah Buaya Melalui Media Whatsapp Business Guna Meningkatkan Jangkauan Pemasaran dilaksanakan dengan metode ceramah, diskusi dan demonstrasi cara meningkatkan pengetahuan, sikap dan keterampilan sebesar 13,98%

The development of functional drinks made from telang flower (Clitoria ternatea) with lime juice addition

Telang (Clitoria ternatea) is a medicinal flower used in food and beverages. The beverages made from this flower are commonly available in Indonesia, but their properties have not been extensively investigated. Thus, this study aimed to determine the physicochemical properties of telang flower beverages, such as pH, vitamin C, anthocyanin, and hedonic level. The study employed a complete randomized factorial design. The weight of dried flowers and volume of lime juice were used as independent variables. The De Garmo effectiveness index selected the four best physicochemical characteristics of beverages. The addition of dried flower and lime juice resulted in a significant difference in anthocyanin, vitamin C, pH, and free radical inhibition activity. Four treatment beverages with good chemical qualities were chosen to be examined hedonically. The treatment with lime juice addition resulted in a significant difference in the hedonic level of color, sweetness, and acidity (p0.05). There was, however, no significant difference in the aroma produced in the beverages (p0.05). The best formulation of the telang flower beverage was based on hedonic analysis with a combination of 4.5 g of telang flower and 5 ml of lime juice, resulting in a beverage with less sugar and fewer calories

Jack Bean (Canavalia ensiformis) Tempeh: ACE-Inhibitory Peptide Formation during Absorption in the Small Intestine

Research background. High blood pressure is the most significant cause of mortality globally. Some fermented foods include ACE-inhibitory peptides that help fight this dis-ease. The ability of fermented jack bean (tempeh) to inhibit ACE during consumption has not been demonstrated yet. This study identified and characterised ACE-inhibitory peptides from jack bean tempeh produced by small intestine absorption using the everted intestinal sac model. Experimental approach. Sequentially, the protein extract of jack bean tempeh and un-fermented jack bean was hydrolysed using pepsin-pancreatin for 240 min. The hydrolysed samples were then evaluated for the peptide absorption using three-segmented everted intestinal sacs (duodenum, jejunum and ileum). The peptides absorbed from all intestinal segments were mixed in the small intestine. Results and conclusions. The data showed that both jack bean tempeh and unferment-ed jack bean had the same peptide absorption pattern, with the highest percentage of peptide absorption in the jejunum, followed by the duodenum and ileum. The absorbed peptides of jack bean tempeh exhibited equally strong activity of ACE inhibition in all intestinal segments, while the unfermented jack bean showed strong activity only in the jejunum. The mixture of the peptides from jack bean tempeh absorbed in the small intestine had higher ACE-inhibitory activity (81.09 ) than the unfermented jack bean (72.22 ). The peptides produced from jack bean tempeh were identified as pro-drug ACE inhib-itors and had the mixed inhibition pattern. The mixture of peptides consisted of seven types of peptides with a molecular mass of 826.86�978.20 Da (DLGKAPIN, GKGRFVYG, PF-MRWR, DKDHAEI, LAHLYEPS, KIKHPEVK, and LLRDTCK). Novelty and scientific contribution. This study discovered that consuming jack bean tempeh generated more potent ACE-inhibitory peptides during small intestine absorption than cooked jack beans. Absorbed tempeh peptides have high ACE-inhibitory activ-ity. © 2023, University of Zagreb. All rights reserved

Jack Bean (Canavalia ensiformis) Tempeh: ACE-Inhibitory Peptide Formation during Absorption in the Small Intestine

Research background. High blood pressure is the most significant cause of mortality globally. Some fermented foods include ACE-inhibitory peptides that help fight this disease. The ability of fermented jack bean (tempeh) to inhibit ACE during consumption has not been demonstrated yet. This study identified and characterised ACE-inhibitory peptides from jack bean tempeh produced by small intestine absorption using the everted intestinal sac model. Experimental approach. Sequentially, the protein extract of jack bean tempeh and unfermented jack bean was hydrolysed using pepsin-pancreatin for 240 min. The hydrolysed samples were then evaluated for the peptide absorption using three-segmented everted intestinal sacs (duodenum, jejunum and ileum). The peptides absorbed from all intestinal segments were mixed in the small intestine. Results and conclusion. The data showed that both jack bean tempeh and unfermented jack bean had the same peptide absorption pattern, with the highest percentage of peptide absorption in the jejunum, followed by the duodenum and ileum. The absorbed peptides of jack bean tempeh exhibited equally strong activity of ACE inhibition in all intestinal segments, while the unfermented jack bean showed strong activity only in the jejunum. The mixture of the peptides from jack bean tempeh absorbed in the small intestine had higher ACE-inhibitory activity (81.09%) than the unfermented jack bean (72.22%). The peptides produced from jack bean tempeh were identified as pro-drug ACE inhibitors and had the mixed inhibition pattern. The mixture of peptides consisted of seven types of peptides with a molecular mass of 826.86–978.20 Da (DLGKAPIN, GKGRFVYG, PFMRWR, DKDHAEI, LAHLYEPS, KIKHPEVK, and LLRDTCK). Novelty and scientific contribution. This study discovered that consuming jack bean tempeh generated more potent ACE-inhibitory peptides during small intestine absorption than cooked jack beans. Absorbed tempeh peptides have high ACE-inhibitory activity