scholarly journals PENGEMBANGAN PRODUK SALA LAUAKDENGAN TEKNIK GELATINISASI

2019 ◽  
Vol 8 (2) ◽  
pp. 259
Author(s):  
Elfrimo Dwi ◽  
Anni Faridah ◽  
Ernawati .
Keyword(s):  
Research Method ◽  
Rice Flour ◽  
Fat Content ◽  
Traditional Food ◽  
Oil Absorption ◽  
Starch Granules ◽  
Organoleptic Quality ◽  
Is Research ◽  
West Sumatra

Sala lauak is a traditional food that is easily found in West Sumatra. The development of sala leak products is carried out by reducing oil using gelatinization techniques. The process that occurs in gelatinization is when the starch granules are given water and heat, the starch granules will expand. This study aims to (1) develop sala lauak products by gelatinization techniques on oil absorption, (2) determine the organoleptic quality of sala lauak products by gelatinization technique processes, and (3) determine the fat content of sala lauak products by gelatinization technique processes. This research method is Research and Development (RnD). The results of this study in the organoleptic quality produced by sala lauak with pragelatinization flour showed a significant influence on the quality of inner texture, outer texture, taste, shape, and color. The same thing also happened to a significant reduction in fat content by three times lower using pregelatinized rice flour which is 7.4% compared to ordinary rice flour which is 25%. Kata kunci  :   Sala Lauak, Gelatinization Technique, rice flour.

scholarly journals APLIKASI MATCHA GREEN TEA DAN SARI JERUK LEMON DALAM PRODUKSI SERABI SOLO DI UKM LINCO’S SOLO [MATCHA GREEN TEA AND LEMON JUICE APPLICATION OF SERABI SOLO PRODUCTION IN SME LINCO’S SOLO]

2020 ◽  
Vol 4 (2) ◽  
pp. 131
Author(s):  
Esti Widowati ◽  
Gusti Fauza ◽  
Rizky Nugrahaningtyas ◽  
Dinta Selma Petriani
Keyword(s):  
Shelf Life ◽  
Green Tea ◽  
Salt Water ◽  
Rice Flour ◽  
Lemon Juice ◽  
Coconut Milk ◽  
Traditional Food ◽  
Mold Growth ◽  
Bahasa Indonesia

<p class="p0">Serabi Solo is a traditional food made from rice flour, coconut milk, sugar, salt, water and other ingridients. Serabi is round, flat and porous. Coconut milk was used to develop serabi's taste making it sweet and savory. However, rancidity can decrease quality of serabi during shelf life. Mold growth also affects food safety of this perishable food. Serabi Solo is developing as gift that has longer shelf life beside flavor and appearance variations. Concrete solutions to inhibit rancidity were matcha green tea because of poliphenol as an antioxidant. Matcha green tea addition and pasteurization improved Serabi Solo quality and inhibited rancidity. Based on previous research, matcha green tea 1% made Serabi shelf life longer (24,66 hours). Other solution was coconut milk pretreatment. According to previous research, lemon juice pH 3 was used in coconut milk with hurdle technique made Serabi Solo has shelf life longer (32 hours). Therefore, this activity was to introduce matcha green tea 1% and lemon juice pH 3 to extend shelf of Serabi Solo in SME Linco's Solo.</p><p class="p0"><strong>Bahasa Indonesia Abstrak</strong>: Kue serabi solo merupakan salah satu makanan tradisional yang terbuat dari tepung beras dan santan. Kue ini bulat, pipih dan berpori-pori. Penambahan santan saat memasak serabi membuat serabi terasa manis dan gurih. Namun, santan dalam serabi selain memberikan rasa gurih juga mudah mengalami kerusakan selama penyimpanan. Munculnya aroma dan rasa tengik yang tidak disukai menyebabkan penurunan kualitas dan daya simpan kue serabi. Selain itu, pertumbuhan kapang juga menjadi masalah keamanan pangan pada serabi. Padahal sebagai produk oleh-oleh, serabi diharapkan memiliki umur simpan lebih panjang selain variasi rasa dan tampilan yang menarik dan kekinian. Solusi aplikatif untuk menghambat ketengikan pada kue serabi solo adalah penggunaan matcha green tea karena mengandung polifenol sebagai antioksidan. Penambahan matcha green tea dan perlakuan pasteurisasi pada santan dapat memperbaiki mutu dan mampu menghambat proses ketengikan sehingga dapat memperpanjang umur simpan kue serabi. Hasil dari penelitian sebelumnya, pada uji ketengikan menunjukkan bahwa kue serabi dengan penambahan matcha green tea konsentrasi 1% memiliki umur simpan selama 24,66 jam. Selain penambahan, matcha green tea, upaya memperpanjang umur simpan serabi yaitu dengan mendesain pretreatment santan. Penelitian sebelumnya menggunakan jenis jeruk dan konsentrasi pH asam sitrat yang paling disukai konsumen dan pengaruh serta lama daya simpan serabi dengan pretreatment santan menggunakan teknik hurdle. Serabi yang paling disukai adalah serabi dengan formula pretreatment santan menggunakan air jeruk lemon dengan pH 3 yang memiliki umur simpan 32 jam. Oleh karena itu, pada kegiatan PkM ini mengaplikasikan matcha green tea 1% dan sari jeruk lemon dengan pH 3 untuk meningkatkan umur simpan serabi terhadap variabel ketengikan di UKM Lincos Solo. </p><div id="gtx-trans" style="position: absolute; left: 23px; top: 207.571px;"> </div>

scholarly journals PENGEMBANGAN MEDIA PEMBELAJARAN BERBASIS LECTORA INSPIRE YANG DIINTEGRASIKAN DENGAN CAMTASIA STUDIO PADA MATA PELAJARAN GEOGRAFI MATERI SISTEM INFORMASI GEOGRAFI

2019 ◽  
Vol 1 (1) ◽  
pp. 01-08
Author(s):  
Yemima Otoluwa ◽  
Sunarty Eraku ◽  
Daud Yusuf
Keyword(s):  
Information System ◽  
Geographic Information System ◽  
Research Finding ◽  
Research Method ◽  
Geographic Information ◽  
Development Research ◽  
Design Expert ◽  
Is Research ◽  
Addie Model

This research aims to develop Lectora Inspire based learning media on Geographic Information System material. Lectora Inspire is an application used to create learning media associated with Geographic Information System material which is integrated with Camtasia Studio. It applies a development research method with ADDIE model as an approach in compiling the learning media, Moreover, the validation are conducted by material expert, media expert, and subject expert. This learning media is tried out limited to high school student of grade XII trough questionnaire. The collected data is research finding regarding the quality of learning media and suggestions for product revisions. The validation result from material expert reveals that the value of media validation provided by validator I or material/content experts is 83.75% with valid category, validator II or product design expert is 88% with very valid category, while validator III or subject expert or teacher of geography subject is 98% with very valid category. Thus, the average of students respond towards the learning media is 88.8%.

Kualitas Organoleptik Es Krim Santan

2021 ◽  
Vol 7 (2) ◽  
pp. 78
Author(s):  
Thresia Dewi Kartini B. ◽  
Lydia Fanny ◽  
Magdalena Magdalena
Keyword(s):  
Raw Materials ◽  
Ice Cream ◽  
Fat Content ◽  
Coconut Milk ◽  
Raw Material ◽  
Ministry Of Health ◽  
Organoleptic Quality ◽  
Under Five ◽  
Red Bean

The results of Riskesdas 2018 show that the prevalence of malnourished under-five children in South Sulawesi is still high compared to the national figures and WHO targets. Makassar City has a higher number of children under five suffering from malnutrition than other cities/districts, namely 22.1% underweight, 25.2% stunting, and 9.4% wasting. Ice cream has a high nutritional value depending on the quality of the raw materials, so the raw materials used need to be known for certain. Coconut milk as a raw material for coconut milk ice cream has a high-fat content, the fat content makes the ice cream soft and of good quality. This study aims to determine the organoleptic quality of coconut milk ice cream. This type of experimental research is a completely randomized design (CRD), namely, there are 3 treatments of coconut milk with the addition of red bean and papaya pulp, namely F1=10g:50g, F2=20g:100g, and F3=30g:150g, each repetition 2 times, with F0 coconut milk without the addition of red bean pulp and papaya. Organoleptic quality was obtained from the organoleptic test of coconut milk ice cream to 40 untrained panelists at the Department of Nutrition of the Health Polytechnic of the Ministry of Health Makassar and of the Health Polytechnic of the Ministry of Health Banjarmasin. The results showed that the organoleptic quality in terms of color with p=0.001 and texture p=0.025 meant that there was an effect of adding red bean pulp and papaya. Meanwhile, from the aspect of aroma with p = 0.545 and taste p = 0.448, it shows that there is no effect of adding red bean porridge and papaya to coconut milk ice cream. The most acceptable coconut milk ice cream based on organoleptic quality was F1 (10g:50g) with a total score of 157.

scholarly journals Karakteristik Fisik Kue Kembang Goyang dengan Substitusi Jewawut (Setaria italica L. P. Beauv.) dan Variasi Konsentrasi Santan

2021 ◽  
Vol 10 (1) ◽  
pp. 45-55
Author(s):  
Nuri A Anugrahati ◽  
Jane Naomi
Keyword(s):  
Phase I ◽  
Amylose Content ◽  
Foxtail Millet ◽  
Rice Flour ◽  
Physical Characteristics ◽  
Coconut Milk ◽  
Setaria Italica ◽  
Traditional Food ◽  
Oil Absorption ◽  
Two Phases

“Kue kembang goyang” is a popular Indonesian traditional food made from rice flour. Millet flour with an amylose content equal to rice flour can be substituted for rice flour in the “kue kembang goyang” formulation. The research aimed to determine the amylose content of 3 varieties of foxtail millet flour (Setaria italica (L.) P. Beauv.) and to determine the best formula of “kue kembang goyang” in several ratios of foxtail millet flour:rice flour-based on crunchiness and oil absorption. The research was divided into two phases. Phase I, involved determining the amylose content of the three varieties of foxtail millet flour (erecta, compacta, glabra) and stage II involved determining the physical characteristics of “kue kembang goyang” in the ratio of foxtail millet flour:rice flour (0: 100, 20:80, 40:60, 60:40, 80:20) and concentration of coconut milk (20%, 30%, 40%). The result of phase I showed that the highest amylose content was found in foxtail millet flour of erecta variety (37.91 ± 0.51%). The phase II result showed that the ratio of foxtail millet flour:rice flour affected the texture and absorption of oil of “kue kembang goyang”. The higher the ratio of foxtail millet flour, the lower the count peaks, toughness, oil absorption, but the higher fracturability of “kue kembang goyang”. Increasing the concentration of coconut milk can increase count peaks, toughness, fracturability, and an oil absorption of “kue kembang goyang”. The best formula of “kue kembang goyang” was obtained in the ratio of foxtail millet flour:rice flour 60:40 and 30 % of coconut milk-based on the highest crunchiness and oil absorption resembled the control. Keywords: Coconut milk; foxtail millet; “kue kembang goyang”; physical characteristics   ABSTRAK Kue kembang goyang merupakan kue tradisional Indonesia yang popular dan terbuat dari tepung beras. Tepung beras dalam formula kue kembang goyang dapat diganti tepung jewawut yang memiliki kadar amilosa menyamai tepung beras. Tujuan penelitian adalah menentukan kadar amilosa tiga varietas tepung jewawut (Setaria italica (L.) P. Beauv.) dan menentukan formula terbaik kue kembang goyang pada beberapa rasio tepung jewawut:tepung beras berdasarkan kerenyahan dan absorpsi minyak. Penelitian dibagi menjadi tahap I yaitu menentukan kadar amilosa ke-3 varietas jewawut (erecta, compacta, glabra) dan tahap II yaitu menentukan karakteristik fisik kue kembang goyang pada rasio tepung jewawut:tepung beras (0:100, 20:80, 40:60, 60:40, 80:20) dan konsentrasi santan (20, 30, 40%). Hasil penelitian tahap I menunjukkan kadar amilosa tertinggi pada tepung jewawut varietas erecta (37,91 ± 0,51%). Hasil penelitian tahap II menunjukkan rasio tepung jewawut:tepung beras berpengaruh terhadap tekstur dan absorpsi minyak kue kembang goyang. Semakin tinggi rasio tepung jewawut dapat menurunkan count peaks, toughness, absorpsi minyak, namun meningkatkan daya patah kue kembang goyang. Peningkatan konsentrasi santan dapat meningkatkan count peaks, toughness, daya patah, dan absorpsi minyak kue kembang goyang. Formula terbaik kue kembang goyang diperoleh pada rasio tepung jewawut:tepung beras 60:40 dan konsentrasi santan 30% berdasarkan kerenyahan tertinggi dan absorpsi minyak yang menyerupai kontrol. Kata kunci: Karakteristik fisik; kue kembang goyang; jewawut; santan

scholarly journals Proximate analysis of Dadih from Kapau, Agam Regency, West Sumatera, Indonesia

2021 ◽  
Vol 888 (1) ◽  
pp. 012044
Author(s):  
M T Putri ◽  
I Juliyarsi ◽  
E Roza ◽  
E Purwati
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Research Method ◽  
Room Temperature ◽  
Proximate Analysis ◽  
Fat Content ◽  
Buffalo Milk ◽  
Traditional Food ◽  
Milk Fermentation ◽  
Descriptive Method

Abstract Dadih is a traditional food from buffalo milk fermentation in West Sumatera, Indonesia. which is fermented for 24-48 hours at room temperature. This study aimed to determine the proximate analysis of Dadih from Kapau, Agam Regency West Sumatera, Indonesia. The measured variables were protein content, fat content, water content and, pH. The research method was a descriptive method and analysis in the laboratory. The sample used was taken in Kapau Agam Regency, West Sumatera, Indonesia. The results showed that the nutrition composition of Dadih is: protein content ranged from 7.96%, fat content ranged from 5.53%, water content ranged from 73.55%, pH ranged from 5.16. The conclusion is that Dadih has good nutritional quality.

scholarly journals Nutrient analysis of dadih from Lintau Regency, West Sumatra, Indonesia

2021 ◽  
Vol 888 (1) ◽  
pp. 012041
Author(s):  
Hurriya Alzahra ◽  
Sri Melia ◽  
Susmiati
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Chemical Properties ◽  
Fat Content ◽  
Buffalo Milk ◽  
Traditional Food ◽  
Nutrient Analysis ◽  
Milk Fermentation ◽  
West Sumatra ◽  
Descriptive Method

Abstract Dadih is a traditional food from buffalo milk fermentation in West Sumatra, Indonesia. Which is fermented for 24-48 hours at room temperature.This study aimed to determine the chemical properties of Dadih from Lintau Regency, West Sumatra, Indonesia. The measured Variables were protein content, fat content, water content, and pH. The research method was a descriptive method and analysis in the laboratory. The sample used was taken in Lintau Regency, West Sumatra, Indonesia. The results showed that the nutrition composition of Dadih is: protein content ranged from 7.58-8.92%, fat content ranged from 5.60-6.18%, water content ranged from 72.43-74.86%, and pH ranged from 5.1-5.4. The conclution is that Dadih has good nutritional quality.

scholarly journals Pengembangan Format Dokumentasi Asuhan Keperawatan Gawat Darurat Berbasis SDKI, SLKI, dan SIKI

2021 ◽  
Vol 4 (2) ◽  
pp. 554-565
Author(s):  
Nelly Hermala Dewi ◽  
Eti Suryati ◽  
Fertin Mulyanasari ◽  
Lisnawati Yupartini
Keyword(s):  
Research And Development ◽  
Emergency Room ◽  
Nursing Care ◽  
Research Method ◽  
Emergency Nursing ◽  
Is Research ◽  
Nursing Diagnosis ◽  
Primary Assessment ◽  
Quality Of Nursing

This study aims to determine the development of the emergency nursing care documentation format based on the IDHS, SLKI, and SIKI, the quality of the format development, and the quality of the documentation for the development of the design in the Emergency Room of Dradjat Prawiranegara Hospital Serang Banten. The research method is Research and Development. The result of this research is that the nursing diagnosis is determined according to the primary assessment. The quality of developing the emergency nursing care documentation format is functional, efficient, and usable. And the quality of emergency nursing care documentation includes completeness, accuracy, relevance, and good novelty. In conclusion, the format of nursing care documentation based on IDHS, SLKI, SIKI can be used in the emergency room to improve the quality of nursing care.   Keywords: Documentation of Emergency Nursing Care, IDHS, SLKI, SIKI

scholarly journals Chemical Quality and Organoleptic Vegetable Shredded

FOODSCITECH ◽  
2020 ◽  
Vol 3 (2) ◽  
pp. 27
Author(s):  
Reza Rizkia Ningsih ◽  
Fadjar Kurnia Hartati ◽  
Bambang Sigit Sucahyo
Keyword(s):  
Factorial Design ◽  
Significant Influence ◽  
Fat Content ◽  
Ash Content ◽  
The Other ◽  
Chemical Quality ◽  
Organoleptic Quality ◽  
Other Hand

Meat floss is usually made from animal meat. However, recently meatless floss made from vegetables of fruit rinds is gaining popularity. The use of breadfruit is less than optimum, thus processing it to be meatless fruit can increase its value. On the other hand, jackfruit rind has unique characteristics which make it suitable to be processed into meatless floss. This research employed the Completely Randomised Factorial Design treatment. The first factor was two boiling times, namely 8 minutes and 10 minutes. The second factor was the combination ratio of jackfruit rind and breadfruit, namely 25% : 75%; 50% : 50 %; and 75% : 25%. Each treatment was repeated three times. The result indicated that boiling time has a significant influence on the chemical quality of meatless floss, including water and rind content. On the other hand, the ratio of jackfruit rind and breadfruit has significantly affect ash and fat content. Meanwhile, the combination of boiling time and ratio of jackfruit rind and breadfruit significantly affect ash content. The result if Wallis Kruskal test for the organoleptic quality of meatless floss revealed that the boiling time and ratio of jackfruit rind and breadfruit significantly affect colour and crunch, and did not affect flavour and aroma. The L2P2 treatment code, namely 10 minutes boiling time and the ratio 50 %: 50% ratio of jackfruit rind and breadfruit, was the best treatment in this study. This treatment obtained the highest score of 0,68, with water 4,992% content; 6,81% rind content, 5,5 in flavour; 11,563% fat content; 4,9 in colour; 5,1 in aroma; 5,6 in crunch; and 7,937% ash content.

Pengaruh Kualitas Pelayanan Terhadap Kepuasan Pelanggan di Kantor Perusahaan Umum Badan Urusan Logistik Kota Sampit Kabupaten Kotawaringin Timur

2016 ◽  
Vol 2 (2) ◽  
pp. 1-5
Author(s):  
Masrukin Masrukin ◽  
Hermanto Hermanto
Keyword(s):  
Quality Of Service ◽  
Customer Satisfaction ◽  
Service Quality ◽  
Error Rate ◽  
Research Method ◽  
Statistical Test ◽  
Quality Factors ◽  
Public Companies ◽  
Public Company

Customer satisfaction is influenced by service quality factors, this study aims to find out and analyze how much influence the quality of service on customer satisfaction is felt by customers who use the service of Poor Rice (Raskin) at the Office of Public Companies Logistics Agency (Perum BULOG) in Sampit City Regency East Kotawaringin. The research method used in this study is the method of observation, questionnaire/questionnaire and documentation using a Likert scale and the method of determining the sample used is the error rate of 5% as many as 213 samples. Testing the hypothesis used is a statistical test with the formula "Product moment person". The results showed that there was a very strong correlation between Service Quality and Customer Satisfaction of the Office of Public Company of the Logistics Affairs Agency (Perum BULOG) in the District of East Kotawaringin. As much as 0.9968514278 based on the calculation of Pearson Product Moment value.

Evaluation of Resistant Starch Quality from Different Types of Banana in Batter Coating Formulation to Reduce Oil Absorption in Fried Food

2019 ◽  
Vol 2 (2) ◽  
pp. 115-120
Author(s):  
Karissha Fritzi Della ◽  
Mutiara Pratiwi ◽  
Purwa Tri Cahyana ◽  
Maria DPT Gunawan-Puteri
Keyword(s):  
Resistant Starch ◽  
Extraction Process ◽  
Fat Content ◽  
Water Retention Capacity ◽  
Oil Absorption ◽  
Retention Capacity ◽  
Fried Food ◽  
Musa Paradisiaca ◽  
Different Types ◽  
Coating Formulation

Fried food is convenient for many people due to its pleasant texture and taste. On the other hand, it comes with the risk of high oil absorption which might lead to certain health problems. Resistant starch (RS) has been known to have a functionality of reducing oil absorption. Three different types of banana: Kepok (Musa paradisiaca formatypica), Raja Bulu (Musa paradisiaca L.) and Ambon (Musa paradisiaca L. var sapientum) were evaluated on its performance when utilized as source of resistant starch especially on their application in reducing oil absorption in fried food. Tempeh was used as the food model. Banana starch (RS2) was isolated through water alkaline extraction process, continued with modification process through three repeated cycles of autoclaving-cooling process to obtain the RS3. RS3 was added into the batter coating formulation at three substitution ratios (10%, 30% and 50%) and then used to coat tempeh before frying. Evaluation of resistant starch in batter and battered productwas conducted on the following parameters: fat content, water retention capacity (WRC), coating pick up and sensory analysis. The result of this study revealed that Raja Bulu showed the most effective result on reducing oil absorption in the food tested. In the three bananas used, the ratio of 50% performed best in coating pick up (highest), WRC (highest) and fat content(lowest) parameters, but not significantly different with the 30% ratio. In terms of sensory acceptance, using Raja Bulu as the selected banana type, 30% of substitution ratio was significantly more preferable by the panelists in crispness, oiliness, and overall acceptance attributes compared to control and other substitution ratios.

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