PENGARUH CAMPURAN KONSENTRAT PROTEIN JAGUNG DAN TEPUNG TEMPE TERHADAP ANGKA LEMPENG TOTAL MI TAPIOKA

Belum diketahui, apakah tepung tapioka yang ditambahkan campuran konsentrat protein jagung (KPJ) dan tepung tempe kedelai (TTK), dapat menghasilkan mi yang menyerupai dari terigu. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 3 ulangan. Perlakuan penelitian adalah perbandingan KPJ : TTK A (5 : 25); B(10 : 20); C(15 : 15); D(20 :10); E(25 : 5) terhadap 70% tepung tapioka. Data dianalisis dengan uji F dan Duncan’s New Multiple Range Test (DNMRT) pada taraf 5%. Hasil penelitian menunjukkan bahwa mi tapioka dengan penambahan KPJ dan TTK berpengaruh myata terhadap karakteristik mutu mi. Mi tapioka yang dihasilkan dari campuran KPJ dan TTK (10:20) adalah yang terbaik

Pengaruh Campuran Tepung Jagung Dan Tepung Kedelai Hitam Terhadap Penerimaan Sensori Cookies

Cookies merupakan salah satu bentuk sediaan pangan instan yang dibuat dari campuran terigu dan tepung-tepungan lainnya. Dalam rangka diversifikasi pangan, tepung terigu dapat digantikan dengan tepung lain yang terbuat dari biji-bijian maupun kacang-kacangan, diantaranya jagung dan kedelai hitam. Penelitian ini bertujuan untuk mengetahui nilai sensori produk cookies yang dibuat dari campuran tepung jagung dan tepung kedelai hitam, yang meliputi kecerahan, aroma, kerenyahan, kemanisan, dan tekstur. Prosentase perbandingan tepung terigu, tepung jagung, dan tepung kedelai hitam dalam adonan cookies adalah: 100 : 0 : 0 (Kontrol); 70 : 25 : 5 (cookies A); 60 : 35 : 5 (cookies B); dan 50 : 45 : 5 (cookies C). Hasil penelitian menunjukkan bahwa cookies perlakuan B memiliki nilai kecerahan (agak cerah-cerah), kerenyahan (agak renyah-renyah), kemanisan (agak manis-manis), dan tekstur (netral-agak lembut) tertinggi dibandingkan produk lainnya. Kata kunci: cookies, jagung, kedelai hitam, nilai sensor

THE ROLE OF SOYBEAN IN CONTROL OF DEGENERATIVE DISEASE

ABSTRACTDegenerative disease is a chronic non-communicable disease that occurs due to a decline in the function of cells or organs of the body as we get older. Degenerative diseases can occur preceded by a decrease in environmental and social conditions, changes in the body's metabolism by decreasing hormone production at the age of 65 years and over, shifting diet and lifestyle to a modern diet with high fat but low in fiber and carbohydrates, impact on increasing body cholesterol and excess nutrients that support increased oxidative stress. Soybean is the main source of vegetable protein and vegetable oil in the world. The main use of soy is from seeds. Soybean seeds are rich in protein and fat as well as several other important nutrients, such as vitamins (phytic acid) and lecithin. Research on the benefits of soy and its processed products in controlling degenerative diseases such as hypertension, hypercholesterolemia, diabetes mellitus, cancer and others has been carried out. This benefit is obtained from the composition of soybeans rich in nutritional components such as protein and essential amino acids, vegetable fats, vitamins and minerals, as well as non-nutritional components such as food fiber and bioactive components. Soybean acts as an ACE-inhibitor and lowers blood cholesterol and has the potential to inhibit hypertension and coronary heart disease. In controlling diabetes, soy can reduce blood glucose levels, insulin resistance and inflammation, and maintain blood lipid profile. Soybeans play a role in inhibiting the proliferation of cancer cells and reducing inflammation so as to reduce the risk of colon cancer. Soy isoflavones act as an estrogen hormone that can increase the absorption of calcium in preventing osteoporosis. The potential benefits of soy and its preparations in reducing the risk of degenerative diseases can be used as healthy food on a daily diet.Keyword: Coronary heart disease, Degenerative diseases, Diabetes, Hypertension, Soybea

PHYSICOCHEMICAL CHARACTERISTICS OF MARTABE DRINK [PURPLE PASSION FRUIT (PASSIFLORA EDULIS VAR. EDULIS SIMS) TAMARILLO (CHYPOMANDRA BETACEAE SENDT.)]

Martabe drink is a drink made from purple passion fruit and Dutch eggplant. This drink can be found easily in North Sumatra. The content of purple passion fruit and Dutch eggplant is rich in nutritional compounds, especially micronutrients and bioactive compounds. This makes the martabe drink a functional drink that not only quenches thirst and is delicious but also good for health. The high content of micro compounds in the form of vitamins and minerals, as well as bioactive compounds (antioxidants), makes it susceptible to damage. Making a martabe drink in powder form is an effort to maintain the nutritional value and essential bioactive compounds. Instant powder drinks can also increase the shelf life, simplify the distribution process and increase the ease of increasing the economic value of passion fruit and Dutch eggplant. Martabe instant drink is made using the thin layer drying (TLD) technique. This technique was chosen because it can produce powdered drinks with a reasonably high yield without reducing the nutritional value during the process and is more effective and efficient. The study used a completely randomized design (CRD) consisting of four treatments and three replications with variations in the ratio of purple passion fruit and Dutch eggplant. The results showed that the yield values ranged from 65.98-82.39%, moisture content 3.02-3.18%, pH 3.77-3.87, vitamin C content 16.91-24.04 mg/100g, and antioxidant activity of 60.78-76.38 ?g/mL

PENGOLAHAN ABON JANTUNG PISANG SEBAGAI UPAYA DIVERSIFIKASI PANGAN BAGI MASYARAKAT DI DESA SEUNEUBOK ACEH BARAT

Jantung pisang merupakan bagian dari tanaman pisang yang selama ini masih kurang dimanfaatkan. Jantung pisang berpotensi untuk diolah menjadi abon yang bergizi, di samping harganya juga cukup murah. Abon jantung pisang diharapkan dapat meningkatkan diversifikasi pangan. Kegiatan pengabdian masyarakat ini dilakukan oleh Dosen Program Studi Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Teuku Umar. Tujuan dari kegiatan ini adalah untuk memperkenalkan jantung pisang sebagai bahan alternatif untuk pembuatan abon dan mempraktekkan cara pengolahan jantung pisang menjadi abon. Peserta kegiatan ini berjumlah 20 orang yang merupakan ibu rumah tangga di lingkungan Desa Seunebok, Aceh Barat. Peserta dapat memahami potensi dan manfaat jantung pisang sebagai bahan pangan yang menyehatkan serta mampu mengolah jantung pisang menjadi produk abon yang bergizi. Kata kunci: Abon, Jantung pisang, Diversifikasi pangan ABSTRACT Banana flowers is part of the banana plant that is still underutilized. It has the potential to be processed into a nutritious shredded, besides the price is also quite cheap. Shredded banana flower is expected to increase food diversification. This community service activity was carried out by lecturer from Department of Agricultural Product Technology, Faculty of Agriculture, Teuku Umar University in Seuneubok Village, West Aceh. The purpose of this activity was to introduce banana flowers as an alternative material for making shredded and to practice the processing of banana flowers into shredded. The participants in this activity were 20 housewives in Seunebok Village, West Aceh. Participants could understand the potential of banana flowers as healthy food and be able to process banana flowers into nutritious shredded products. Keywords: Shredded, Banana flowers, Food diversificatio

PENGEMBANGAN PRODUK PANGAN FUNGSIONAL DALAM MENINGKATKAN KESEHATAN DAN KESEJAHTERAAN MASYARAKAT DI DESA SUAK PANDAN ACEH BARAT

Kegiatan pengabdian kepada masyarakat (PKM) merupakan media penyampaian iptek kepada masyarakat. Pelaksanaan pengabdian ini dilakukan oleh dosen Fakultas Pertanian, Universitas Teuku Umar di Desa Suak Pandan Kabupaten Aceh Barat. Tema PKM ini adalah pengembangan produk pangan fungsional dalam meningkatkan kesehatan dan kesejahteraan masyarakat. Tujuan PKM ini adalah memperkenalkan pangan fungsional, manfaat pangan fungsional bagi kesehatan dan mempraktekkan cara mengolah pangan fungsional berbasis mie labu kuning dan kunyit asam. Peserta PKM merupakan ibu rumah tangga di desa suak pandan, Aceh Barat yang berjumlah 12 orang. Peserta PKM mengikuti pelatihan pembuatan mie labu kuning dan minuman fungsional kunyit asam serta melakukan pemeriksaan glukosa darah. Luaran dari PKM ini adalah meningkatnya keterampilan ibu rumah tangga di desa Suak Pandan, Aceh barat dalam mengolah produk pangan untuk menunjang diversifikasi produk pangan. Kata kunci: Diversifikasi, Mie labu kuning, Minuman kunyit asam, Pangan fungsional, Pengabdian kepada  masyarakat ABSTRACTCommunity service activities are a medium for delivering science and technology to the community. The implementation of this service is carried out by lecturer from the Faculty of Agriculture, Teuku Umar University in Suak Pandan Village, West Aceh Regency. Theme of this activities is the development of functional food products in improving public health and prosperity. The purpose of this activities is to introduce health benefit of functional food and to practice the processing of functional food based on pumpkin noodles and tamarind turmeric. Participants were 12 housewives in Suak Pandan village, West Aceh. The participants attended training on making pumpkin noodles and tamarind turmeric functional drinks and carried out blood glucose checks. Output of this activities was to increase skills of housewives in Suak Pandan village, West Aceh in processing food products to support food product diversification. Keywords: Diversification, Community service, Functional food, Pumpkin noodles, Tamarind turmeric drin

Sensory characteristics of bungong kayee (traditional Acehnese cake) as a local food enrichment

Bungong kayee is a traditional Acehnese cake which has a distinctive shape like leaves arranged to form a flower with a crunchy texture, has a white bone color to pale yellow. This color is obtained from the cooking process with oil using low heat so that it has a color almost the same as the cork egg cake. This study aims to determine the level of panelists' preferences for Acehnese traditional cakes in terms of sensory assessment in increasing the added value of local food. The sample used in this study is bongong kayee. Sample testing was carried out 3 times with different production times. The interval between production for sample testing is 1 week. The difference in production time is used to see the stability of the preference of the panelists for the sensory test of bungong kayee which remains the same or constant. Sensory evaluation used the hedonic scale 5 method with 35 panelists aged between 20-23 years from Teuku Umar University students, for the 3 test parameters were color, taste and texture. In the three productions the color values ranged from 4.40 to 4.51 (likes) while the hedonic test color values ranged from 5.11 to 4.29 (likes) from the three productions. And the hedonic texture test scores range from 4.26 to 4.69 (rather like). Based on the sensory test, the three test parameters namely color, taste and texture, overall the panelists preferred the bungong kayee cake in the third production compared to the first and second productions

PERBAIKAN STATUS ANTIOKSIDAN PENDERITA DIABETES TIPE 2 DENGAN TAHU KEDELAI HITAM KAYA SERAT

Type 2 diabetes mellitus (T2DM) is a non-insulin dependent diabetes, because insulin is not secreted by beta cell pancreas or dysfunction of insulin reseptors. The purposes of this research were to evaluate the effect of dietary fiber rich- tofu from black soybean on the antioxidant plasma status, malonaldehide (MDA) and hepatic marker in T2DM patients. One group (n=11) of patients was given 80 g of tofu for 30 days while the control group (n=11) was not. No significant differences was observed pertaining the characteristics of both groups before interventions (age, body mass index, body weight, body high, systolic blood pressure, diastolic blood pressure and fasting blood glucose). The antioxidant activity, MDA and AST/ALT of both groups were analyzed from plasma at day-0 and day-30. Antioxidant activity was analyzed by DPPH method, MDA level with TBARS method, and AST/ALT by International Federation of Clinical Chemistry (IFCC) method. The result showed that the plasma antioxidant increased (4.77±9.49%), but the MDA (2.11±1.73 nmol/mL) and AST (7.73±16.72 U/L)/ ALT (3.55±12.79 U/L) level decreased. Rich dietary fiber tofu from black soybean may have potential use for improving the health status of T2DM patients

PENGARUH INTERVENSI TAHU KEDELAI HITAM KAYA SERAT TERHADAP GLUKOSA DARAH DAN INFLAMASI RESPONDEN DIABETES TIPE 2

Type 2 diabetes mellitus (T2DM) subjects have a hyperglycemia condition. Hyperglycemia can cause oxidative stress that trigger glucose autooxidation and reactive oxygen species (ROS). ROS also triggers the inflammation and induces the cytokine signalling from cells and body tissues, such as interleukin and prostaglandin enzyme (COX-2). The purpose of this research was to analyze the effect of dietary fiber rich-tofu from black soybean (DFT) on bloods glucose and inflammations of T2DM patients. Intervention group (n=9) was given 80 grams DFT during 30 days and control group (n=9) was not. Blood collections were conducted before and after intervention by certified nurses for all groups for analysis in the laboratory. Fasting Blood Glucose (FBG) was measured by glucometer, while the plasma was analyzed with ELISA to measure the optical density value of IL-6 and COX-2 enzyme. Consumption of DFT resulted in the decline of the optical density of IL-6 value (p=0.00), but DFT could not reduce the FBG and optical density of COX-2 enzyme (p=0.22 and p=0.51). Therefore DFT can be considered as an effective food for reduction of T2DM inflammatory

PENGARUH PENAMBAHAN CAMPURAN KONSENTRAT PROTEIN JAGUNG DAN TEPUNG TEMPE KEDELAI TERHADAP KARAKTERISTIK MUTU MI TAPIOKA

Belum diketahui, apakah tepung tapioka yang ditambahkan campuran konsentrat protein jagung (KPJ) dan tepung tempe kedelai (TTK), dapat menghasilkan mi yang menyerupai dari terigu. Penelitian pengaruh penambahan campuran konsentrat protein jagung dan tepung tempe kedelai terhadap karakteristik mutu mi tapioka telah dilakukan di Laboratoriun Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian dari bulan Agustus sampai Oktober 2013. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 3 ulangan. Perlakuan penelitian adalah perbandingan % KPJ : % TTK A (5 : 25); B(10 : 20); C(15 : 15); D(20 :10); E(25 : 5) terhadap 70% tepung tapioka. Pengamatan mi kering tapioka meliputi: kadar air, abu, lemak, protein, asam amino, karbohidrat, warna, kehilangan padatan akibat pemasakan, daya serap air, angka lempeng total, dan organoleptik. Data dianalisis dengan uji F dan Duncan’s New Multiple Range Test (DNMRT) pada taraf 5% serta membandingkan perlakuan terhadap terigu (kontrol) dengan uji T. Hasil penelitian menunjukkan bahwa mi tapioka dengan penambahan KPJ dan TTK berpengaruh myata terhadap karakteristik mutu mi. Mi tapioka yang dihasilkan dari campuran KPJ dan TTK (25:5) adalah yang terbaik dengan karakteristik mutu: kadar air (4,38%), kadar abu (0,24%), kadar lemak (1,73%), kadar protein (9,43%), asam amino lisin (310 mg/g protein), metionin (140 mg/g protein), kadar karbohidrat (83,71%), warna 71,050 Hue, kehilangan padatan akibat pemasakan (11,96%), daya serap air (12,60%), dan angka lempeng total 2,5 x 105 (cfu/gram). Penambahan campuran KPJ dan TTK memperbaiki karakteristik mutu mi tapioka yang dihasilkan. Kata kunci: Konsentrat Protein Jagung, Tepung Tempe Kedelai, Karakteristik Mutu, Mi Tapiok