The increase population affects an increase in total of consumption of Indonesian people towards rice, which encourages Indonesia to import rice. One of the alternatives that can be done is by using potential non-rice raw materials such as tubers. In this study, the raw materials for composite flour from cassava (Manihot esculenta), corn (Zea mays) and black soybeans (Glycine Sojo) were used, which are the basic ingredient for analog rice. The purpose of this study was to examine the effect of raw material composition on nutritional value (carbohydrate, protein, fat, water and ash content) analog rice compared to ordinary rice, examine the physico-chemistry (kamba density, water absorption and cooking time) of analog rice compare to paddy rice and also to define raw material composition and best temperature, organoleptic test covering color, aroma, texture and taste. The process of making analog rice consists of several stages of research, such as the stage of making composite flour, cooking the composite flour dough, making analog rice, drying analog rice and analyzing the results. The variables used were the ratio of flour composition and the effect of extrusion temperature. Based on proximate analysis on various compositions, obtained sample 5 (60% cassava flour, 15% corn flour and 25% black soybean flour) as analog rice with the best formulation. Based on the proximate analysis of the effect of temperature, the temperature was 75 °C as the optimum temperature for the extraction process. The results of the physical analysis of the best analog rice in this study showed that analog rice from a composite of cassava flour, corn flour and black soybean flour had a kamba density of 0.46 g / mL, a water absorption capacity of 60.52% and a cooking time of 46 minutes. In this sample, analog rice has a texture, aroma and appearance similar to rice in general, although analog rice from composite flour tends to have a savory taste arising from black soybeans.
Desa Punjulharjo Kabupaten Rembang merupakan salah satu daerah binaan dari Universitas Diponegoro yang berbatasan dengan laut jawa. Hal tersebut menyebabkan Desa Punjulharjo kesulitan untuk mendapatkan air bersih dari sumur. Kondisi sumur yang terletak di pesisir pantai menyebabkan air sumur tersebut berasa asin, yang menyebabkan warga Desa Punjulharjo harus menyuplai air dari daerah lain seperti mata air Gunung Kajar dan PDAM. Tujuan dari pelaksanaan program ini yaitu membuat contoh alat desalinasi yang dapat dijadikan sebagai alat yang dapat digunakan untuk kebutuhan perairan warga. Alat ini mempunyai fungsi yaitu mengubah air laut menjadi air tawar atau air bersih. Metode pelaksanaan yang dilakukan pada pengabdian ini berupa identifikasi masalah, penentuan prioritas masalah, dan perumusan program kerja. Dari permasalahan yang ada, tim pengabdian mecoba fokus pada pemasalahan yaitu pengolahan air laut menjadi air tawar. Permasalahan tersebut dicoba diatasi dengan cara menerapakan prinsip desalinasi pada alat yang akan digunakan. Alat desalinasi yang dihasilkan mempunya 3 bagian utama, yaitu kontruksi piramida, kontruksi lapisan penopang dan dinding transparan piramida. Untuk membuat ketiga bagian utama tersebut dibutuhkan bahan bahan seperti : Alumunium, kayu, bambu dan geo-membrane putih. Melalui kegiatan pengabdian kepada masyarakat ini, Masyarakat Desa Punjulharjo telah memiliki alat desalinasi untuk merubah air laut menjadi air tawar
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