Pengaruh pencampuran bengkuang (Pachyrhizus erosus L) dengan terung belanda (Cyphomandra betacea Sendtn) terhadap karakteristik velva dihasilkan Effect of mixing of yam bean (Pachyrhizus erosus L.) with tamarillo (Cyphomandra betacea Sendtn) on characteristics of velva produced
This research aim to determine the effect of giving sucrose with different concentrations on the characteristic of nata produced and to determine the best addition of sucrose concentration. The raw materials used in this study were roselle petals and coconut water. The treatment in this study was sucrose which was added as a carbon source of Acetobacterxylinum with a combination of treatments being 4%, 6%, 8%, and 10%. This study used Completely Randomized Design (CRD) with 3 replications. The result showed that in the initial fermentation medium, the sucrose concentration had no significant effect on the initial pH of fermentation but had a significant effect on sugar content. In the resulting nata de coco, the sucrose concentration had no significant effect on thickness, weight, yield, vitamin C levels, and organolepic values but had a significant effect on crude fiber content. Sucrose treatment with 8% concentration produced the best product with a pH initial of fermentation 4.21, sugar content 10.20 0Brix, 81.16 thick, 400 g weight, 80% yield, 11.29 mg/100g vitamin C content, 1.36% crude fiber content, and organoleptically preferred.
Jagung merupakan komoditas unggulan kedua setelah padi dalam pembangunan pertanian Sumatera Barat dengan target produksi 1 juta t pada tahun 2015 Pemanfaatan jagung di Nagari Koto Tangah belum optimal.Jagung yang terdapat di Nagari Koto Tangah dimanfaatkan sebagai pakan ternak.Pengembangan jagung menjadi produk yang lebih lanjut dapat menjadi komoditas unggulan agribisnis. Pengolahan hasil tanaman jagung dimaksudkan untuk memperpanjang masa simpan jagung, meningkatkan nilai estetika jagung, meningkatkan keanekaragaman makanan dengan bahan dasar jagung, meningkatkan nilai jual, dan daya saing olahan jagung. Permasalahan jagung dari sisi kelembagaan yang ada pada kelompok tani jagung yaitu masih banyak petani jagung yang belum mampu mengolah jagung menjadi produk turunannya Produk turunan jagung yang mudah dilakukan dengan menerapkan teknologi yang sederhana yaitu dengan menjadikan jagung menjadi sirup jagung. Usaha pengelolaan jagung menjadi sirup jagung ini dilakukan bersama Kelompok Wanita Tani di Nagari Koto Tangah Kecamatan Tilatang Kamang Kabupaten Agam. Tujuan melakukan kegiatan pengabdian masyarakat ini adalah menghasilkan produk olahan jagung seperti sirup jagung dan melihat peluang sirup jagung jika di produksi sehingga meningkatkan pendapatan petani jagung di Kecamatan Tilatang Kamang Kabupaten Agam. Metode analisis yang digunakan yaitu menganalisis aspek teknis dan produksi, kelayakan usaha dengan menghitung nilai BEP, aspek pemasaran, aspek manajemen dan organisasi dan dukungan masyarakat. Berdasarkan aspek yang diamati tersebut produk ini layak untuk dilaksanakan dengan beberapa perbaikan.Kelayakan usaha dilihat berdasarkan nilai BEP. Nilai BEP untuk sirup jagung yaitu 2.268 botol atau Rp. 22.680.000.
This study aims to study the characteristics of herbal teabags from belimbing wuluh leaves and gotu kola leaves with the addition of cinnamon powder. This study used a completely randomized design with 5 treatments, namely differences in the addition of cinnamon powder 0%, 1%, 2%, 3% and 4% with 3 replications. The data obtained were analyzed statistically using ANOVA (Analysis Of Variance) and if they were significantly different, then continued with the DNMRT (Duncan's News Multiple Range Test) test at 5% level. The results showed that the level of addition of cinnamon powder had a significant effect on antioxidant activity, total water soluble ingredients, total polyphenols, color, taste, and flavor. Differences in the substitution level of cinnamon powder had no significant effect on water content and pH. The best treatment in this study was treatment E with the addition of 4% cinnamon powder, the organoleptic results obtained were the average value of color preference 3.95 (like), taste 3.65 (like), and flavor 4 (like). The results of chemical analysis on tea products are water content 7.88%, total polyphenols 109.32 mg GAE/g, IC50 value 96.71, total water soluble ingredients 19.66% and in steeped tea pH value is 6.13, and activity antioxidant 36.93%.
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