Spicy porridge is a traditional food from West Kalimantan that has unique flavor and aroma, as a result of the various spices and vegetables. A distinctive aroma comes from the kesum leaves (Polygonum minus huds) and spices which is used as a mixture of cuisines and may contain bioactive compounds. The objective of this study was to obtain scientific evidence regarding to the formulation and nutritional value of canned spicy porridge without vegetables based on emergency food concept that has appropriate flavor and taste for the Indonesian people. The study was conducted in three phases namely the spice formulation, kesum leaves formulation and condition of spicy porridge that allows in canning procedure. The results show that the most preferred product with 66.9% of toasted rice, 22.4% of peanuts, 10.7% of palm oil and 43.5% of mixture spices accompanied by the addition of 2.5% of the kesum leaves. The most preferred spicy porridge in the can packaging was observed from the half cooked rice with the 9.141 minutes of Fo value and 60 minutes of sterilization time at 121°C. The energy distribution of calories was 50.07 ± 3.54% obtained from carbohydrates, 36.53 ± 3.04% from fat, and 13.40 ± 0.69% from protein. Based on calorific distribution and test of preference level, spicy porridge in can packaging was compliant to the standard, therefore can be proposed as emergency food alternative in Indonesia.
This Community Service Activity (PPM) collaborates with the Family Welfare Empowerment (PKK) of Rasau Jaya II Village as a partner. Partners have not used local food, namely sweet corn and sweet potatoes, into fermented beverage products that can increase immunity during the Covid-19 pandemic. It is necessary to increase the mindset of partners in utilizing local food ingredients as strategic potentials in an effort to increase family immunity, science and technology insights, skills and expertise of partners. The purpose of this PPM activity is to increase the insight, understanding, and awareness of partners regarding preventive efforts during the pandemic by increasing immunity through the consumption of local food. In addition, providing science and technology transfer in the form of appropriate technology (TTG) for processing fermented drinks as an effort to increase the added value of local food ingredients through diversification of their processed products. The implementation method in achieving goals and targets is in the form of socializing information on local potential, science and technology, and preventive efforts during the Covid-19 pandemic, transferring science and technology in the form of TTG training in processing fermented drinks, and conducting monitoring and evaluation. The results of the activity are increased insight and understanding of community groups about local food ingredients as a source of fibre, prebiotics, and probiotics; increasing awareness of community groups regarding preventive efforts during the pandemic by increasing immunity through consumption of local food; increased skills of community groups after simple TTG training in fermented beverage processing, and increasing the added value of local food ingredients through diversification of their processed products into fermented drinks.
Kelompok Wanita Tani “Mulya Abadi” Dusun Karya Mulya merupakan kelompok wanita tani yang baru terbentuk di Dusun Karya Mulya selama kurang lebih 2 bulan yang merupakan binaan dari FORHATI Kubu Raya, sehingga masih sangat kekurangan informasi pengetahuan dan keterampilan dalam bidang pertanian, khususnya dalam membuat ragam olahan komoditas unggulan daerah, diantaranya: pisang dan ubi kayu (banana and cassava flour). Selain itu, juga ditambah dengan kurangnya wawasan dalam bidang manajemen dan kewirausahaan, sehingga pelaksanaan Program Kemitraan Masyarakat (PKM) menjadi penting dilakukan. Tujuan dari kegiatan Program Kemitraan Masyarakat (PKM) adalah untuk memberdayakan kelompok wanita tani Dusun Karya Mulya sebagai kelompok wanita tani yang baru terbentuk melalui pelatihan pengolahan diversifikasi olahan pisang dan ubi kayu sebagai komoditas lokal menjadi produk olahan yang bergizi dan bernilai jual serta pelatihan membangkitkan semangat berwirausaha dalam mengembangkan produk olahan nantinya. Pada pelatihan Teknologi Tepat Guna (TTG) pengolahan pisang dan ubi kayu, mitra mampu menghasilkan beragam kuliner baru seperti tepung, cupcake, brownies, dan mie yang memiliki nilai ekonomis. Mitra juga mampu mengemas produk yang dihasilkan dengan baik. Selain itu, mitra mampu membuat pembukuan untuk usaha kecil dan mempunyai kemampuan dalam mengembangkan semangat kewirausahaan dan cara menjual dipasaran. Keywords - diversifikasi, forhati, pisang, singkong, wanita tani
Red palm oil can be a source of beneficial ingredients in various foods due to its high total carotene level. This work examined the influence of red palm oil to palm stearin ratio on the Nanostructured Lipid Carrier's turbidity, transmittance, viscosity, β-carotene content, color lightness, and hue. For this purpose, Nanostructured Lipid Carriers were prepared by hot homogenizing red palm oil and palm stearin at several ratios (1:9, 2:8, 3:7, 4:6, and 5:5 (w/w)). According to the present investigation, the ratio of red palm oil to palm stearin primarily affected the turbidity, transmittance, viscosity, β-carotene concentration, color brightness, and hue of NLCs. Furthermore, the study found that adding red palm oil significantly raised the NLC's β-carotene content and turbidity. The ratio of red palm oil to palm stearin that produced the most stable NLC was 5:5 (w/w)
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