POTENSI KANDUNGAN BATANG GALING-GALING (Cayratia trifolia) SEBAGAI ALTERNATIF ANTIDIABETES

Cairan yang terkandung dalam batang galing-galing (Cayratia trifolia) memiliki kandungan anti bakteri, anti oksidan, anti virus untuk menjaga luka, yang membantu mengatasi infeksi pada luka, dapat mengurangi nyeri serta meningkatkan sirkulasi darah yang memberi kontribusi pada proses penyembuhan. Cairan galing-galing juga merangsang tumbuhnya jaringan baru, sehingga mengurangi timbulnya parut atau bekas luka pada kulit. Diharapkan cairan galing-galing dapat menyembuhkan luka bagi para penderita diabetes.  Tujuan penelitian ini untuk mendapatkan karakteristik kadar gula dalam darah sebelum dan setelah dilakukan terapi cairan galing-galing terhadap penyembuhan luka diabetes. Desain penelitian menggunakan pra eksperimental dengan pendekatan one-group pre-post test. Populasi penelitian adalah pasien yang menderita luka diabetes di Kelurahan dr. Sutomo, Kecamatan Tegalsari Surabaya, sampel diambil di RW 05 Kelurahan dr. Sutomo, Kecamatan Tegalsari Surabaya dengan menggunakan teknik non probability sampling dengan pendekatan purposive sampling. Setelah dilakukan pengukuran kandungan gula dalam darah sebelum dan sesudah dilakukan terapi cairan galing-galing, serta diuji dengan Uji Rank Wilcoxon didapatkan bahwa terapi cairan galing-galing memang dapat menurunkan kandungan gula dalam darah bagi pasien diabetes

PENINGKATAN KUALITAS ABON NANGKA MUDA DENGAN SUBSTITUSI TEPUNG TEMPE. KAJIAN DARI KANDUNGAN PROTEIN DAN TINGKAT KESUKAAN KONSUMEN

In recent days, a modern society especially those who live in town, trend to consumption more nutritious food with low in calorie and cholesterol free. Synthetic “abon†made from young jackfruit is one of good vegetable food which are have potentially prized to develop. The lack of protein, can be handled by protein fortification. Tempe is one of Indonesian traditional food with rich in protein can be considered as fortification agent. Research on tempe flour as fortification agent of young jackfruit “abon†has been done. The purpose of the research is to know how many tempe flour can be added to got optimum acceptability of the product. The experiment carried out in 3x2 factorial randomized block design. The first factor are 2,5 %, 5 %, and 7,5 % w/w of tempe flour, and the second factors are treatment of tempe before floured, that is steamed and not steamed. Variance analysis of protein content shows that 1) there is significant difference among the 3 level of first factor (P<0.01), either of the 2 level of the second factor (P<0.01). Combination of 7,5 % w/w and not steamed tempe flour give the best result with 9,886 % in protein content. 2) there is not significant interaction effect between the two factors analyzed against the protein content (P>0.05). 3) Sensory test of texture and flavor show no difference score among the treatments (P>0.05) while for the color of the product, the panelist give different score (P<0,01)Kata Kunci : abon nangka muda, fortifikasi, tepung temp

KAJIAN PENINGKATAN USAHA RUMAH TANGGA JAMU HERBAL INSTAN DI DESA GALENGDOWO, WONOSALAM JOMBANG

Traditional herbal drinks until today still exist in Indonesia. Not onlypopular because of its status as Indonesian traditional beverage that isgenerally to maintain health, herbs are also selling consumed for medicinalpurposes. For this reason, many herbal medicine processing business developedby the community. Indonesian biodiversity has approximately 30,000 species ofplants, where 2,500 species of which are medicinal plants. Accordingly,Indonesia legacy of a culture of traditional medicine that has been known for along time and preserved for generations. In fact, various Indonesian herbalproduct has been able to penetrate the world market such as Southeast Asia,East Asia, Europe and America. Herbal products instant already very popularin the cities in East Java, but for medicinal instant production of householdbusinesses of the Village Galengdowo District of Wonosalam Jombang stillcould not penetrate into regional markets given the capacity of the products isstill low and packaging also can not compete with products from Other region.In addition they are also still many find obstacles in terms of marketing andfinancing, when they are ready to expand the marketing area. In this programdeveloping appropriate technology in improving the quantity and quality ofproduct of two household traditional herbal medicine industry. Appropriatetechnology was applied in accordance with the needs of the domestic industry isthe engine of a grater medicinal and herbal instant mixing machine. Moreoverbe efforts to increase the ability of business management, marketing andfinancial management training management, training, marketing managementand financial accounting.Keywords: instant herbal herbs, herbal grater machines, herbal instant mixermachine

Desain Kemasan Minuman Sari Buah Mengkudu (Morinda citrifolia) untuk Meningkatkan Pemasaran di UD Manjur Makmur

One of the variant of Morinda citrifolia fruit drink is called noni juice and known as Noni Super Power’s brand name at UD Manjur Makmur. This beverage is naturally fermented by spontaneous fermentation at 28-30°C during six months in a bottle that has been cleaned and tightly closed. During the marketing process to consumers, the design packaging of noni drink is needed to attract consumers buying. Meanwhile, the primary packaging of noni juice at UD Manjur Makmur is less attractive to consumers, there is also no secondary and tertiary packaging and it became the product's packaging weakness. So, label and packaging for noni juice products are needed to design to promote product identity and display product visuals to raise the consumers’ interest. This study was conducted to solve these problems. In this research, benchmarking of products, the Guide on Labeling of Processed Food Agency for National Drug and Food Control (2020), and the observation, imitation, modify methodology were applied. This research resulted in the design of primary, secondary, and tertiary packaging for noni fruit juice drinks. Following the benchmarking, the guide of processed food label requirements, and evaluating the packaging and labels (2020), the new design packaging and labels were better than before. As packaging of noni juice, plastic bottles with new design label are used for primary packaging, followed by rectangles (boxes) made from samson paper (size of 6,3 × 6,3 × 18 cm) for secondary packaging, and cardboard boxes made from corrugate (size of 30 × 20 × 40 cm) for tertiary packaging. Furthermore, the new design packaging (especially tertiary packaging) can accommodate a large amount of noni juice bottles during the marketing and distribution of its product. Keywords: consumers’ interest, noni juice, label, packagin

KARAKTERISASI BAKSO KERING KAYA PROTEIN DARI “MARINE BEEF†DENGAN SUBSTITUSI TEPUNG SUWEG

Marine beef is a meat product that has been fat dissolved so that the protein is a major part of the product. Marine beef dry form solid and hydrophilic, has a different performance from the base ingredients, but still contains nutrients according to the characteristics of the original. Weakness marine beef products is shaped in the form of flour so it does not allow for direct consumption. Suweg addition of flour mixture and emulsifier in the manufacturing process can serve as a regulator of the water content, hardness and adhesion to produce a final product that is more compact and high taste. This study aims to determine how optimal levels suweg flour and Na-CMC can be added to marine beef in order to obtain dry products based marine beef with the physical properties, the speed of rehydration and sensory properties that aroma, flavor and texture is good and acceptable to consumers. Treatment of dry meatballs are rich in protein from marine beef with the addition of flour suweg 15% and 1% Na-CMC is the best treatment with the shortest rehidrated pace with time 130 seconds at a temperature of boiling water and the scent of the most preferred by the panelists organoleptic test.Key word: marine beef, protein rich meatballs, suweg, Na-CM

EVALUASI KUALITAS PRODUK SUSU KECAMBAH KACANG HIJAU, KAJIAN DARI UMUR KECAMBAH DAN KONSENTRASI Na-CMC

Mung bean (Phaseolus radiatus L.) is one kind of nuts that have been widely knownthroughout the community. Mung beans contain high nutrient value, so it has the potential to bedeveloped into refined products such example is a highly nutritious vegetable milk. This studyaims to determine the effect of age of sprouts and Na-CMC concentration on the quality of milkproduced mung bean sprouts. The research method using a randomized block design (RBD),which consists of two factors and factorial arranged. The first factor is the age of sprouts (K)which sprouts 12 hours, 24 hours and 36 hours. While the second factor is the concentration ofNa-CMC (N) of 0.2%, 0.3% and 0.4%. From each treatment was repeated three times. Analysisthat used to milk mung bean sprouts are the levels of protein, vitamin C, fat content, viscosity andorganoleptic test consists of aroma, flavor and color.The results showed that there was no significant interaction between the two levels of afactor. At the age of sprouts showed treatment differences were highly significant effect on levelsof protein, vitamin C and viscosity, but did not show significant differences in the effects on fatcontent. While treatment concentrations of Na-CMC manunjukkan no significant difference in theeffect of the protein content, vitamin C, fat content and viscosity, but the addition of Na-CMCconcentration can increase the viscosity of milk. Organoleptic assessment results showed that thetreatment of the aroma that gets the highest percentage was K1N1 (sprouts aged 12 hours at aconcentration of 0.2% Na-CMC), treatment K1N3 (sprouts aged 12 hours at a concentration ofNa-CMC 0.4%) received the highest percentage the flavor while for the color treatment that getsthe highest percentage was K1N3 (age sprouts 12 hours with concentrations of Na-CMC 0.4%)and K2N3 (age sprouts 24 hours with concentrations of Na-CMC 0.4%).Kata kunci: kacang hijau, susu kecambah kacang hijau, umur kecambah, kosentrasi Na-CM

ASPEK MUTU DAN TINGKAT KESUKAAN KONSUMEN TERHADAP PRODUK MIE BASAH DENGAN SUBSTITUSI TEPUNG PORANG

Keunggulan tepung porang (Amorphophallus konjac) adalah memiliki kandungan serat tinggi, terutama pembubaran serat. Selain itu, tepung ini memiliki kemampuan menyerap air dan bisa membentuk gel yang bisa meningkatkan kelenturan pada mie basah. Rumusan masalahnya adalah bagaimana jika tepung porang digunakan sebagai ramuan dalam pembuatan mie basah, apakah mie basah yang terbuat dari tepung porang lebih disukai oleh konsumen? Penggantian tepung porang ternyata memberikan pengaruh yang signifikan terhadap kandungan air, protein, lemak, karbohidrat dan abu mie basah. Mie dengan lebih banyak tepung porang tersubstitusi, maka kadar air, kadar lemak dan kadar abu meningkat, sementara kadar protein dan karbohidrat menurun. Hasil uji organoleptik yang menggambarkan tingkat preferensi konsumen terhadap mie basah yang dimasak yang dihasilkan, menunjukkan bahwa tepung substitusi porang sampai 15% tekstur dan warna lebih disukai oleh konsumen. Untuk penyedap, substitusi tepung porang 10% masih disukai konsumen dengan frekuensi 40%, sedangkan tepung substitusi porang di atas 10% hanya beberapa negara bagian seperti aroma mie basah yang dihasilkan.Kata kunci: Tingkat kesukaan, mie basah, tepung poran