The purpose of this study is to determine the effect of adding various types of polysaccharides (CMC, xanthan gum, pectin, agar) and the percentage of polysaccharides (0.5% and 1%) on the characteristics of cucumber sorbet with a low proportion of sugar. This study uses a Randomized Block Design (RBD) with eight treatments and three replications. The results show that the interaction between the types of polysaccharides and the percentage of polysaccharides significantly affects the value of brightness (L) and yellowness (b+) of the sorbet. Based on the results of this study, the best treatment for cucumber sorbet is the cucumber sorbet using 1% xanthan gum. Cucumber sorbet using polysaccharides and a low proportion of sugar can be made as a type of frozen snack that is beneficial to the human body.
This study aims to determine the effect of the proportion of aloe vera with CMC concentration on the characteristics of ice cream. This study used a factorial Randomized Block Design (RAK) with 2 factors and was repeated 3 times. The first factor is the concentration of aloe vera pulp with 3 levels, namely: L1 = 40% aloe vera pulp, L2 = 30% aloe vera pulp, L3 = 20% aloe vera pulp. The second factor is the concentration of the stabilizer CMC (Carboxy Methyl Cellulose) with 3 levels, namely: C1 = 0.0% CMC, C2 = 0.1% CMC, and C3 = 0.2% CMC. The variables observed in this study were the analysis of vitamin C levels, viscosity, melting rate, physical color. analysis of total dissolved solids (TPT) and organoleptic tests (taste, aroma, and texture). The data obtained were analyzed using analysis of variance, if the results of the analysis showed significant differences, it would be continued with the 5% level of Real Difference Test (BNJ), for organoleptic tests were analyzed using the Friedman test. Based on the data obtained, the best treatment was aloe vera ice cream with 20% aloe vera pulp treatment and 0.2% CMC concentration (L3C3) which showed 0.14% vitamin C, total soluble solids 29.47°Brix, viscosity 107, 33 mPas, the value of lightness color is 81.91, the value of redness is -2.93, the value of yellowness is 24.51, the melting rate is 87.09 minutes, the organoleptic color is 3.73 (usually - like), the organoleptic aroma is 3.50 (usually - like) ), organoleptic texture 3.93 (like - very like), organoleptic taste 4.00 (like very much).
Dry noodles are food processed products made from wheat flour with or without the addition of other food ingredients with a moisture content of around 8 to 10%, this product is very popular with the public. This study studied the effect of the proportion of white oyster mushroom flour with wheat flour on the characteristics of dry carrot noodles. The proportions given include; 100% wheat flour, 20% mushroom flour with 80% wheat flour, 40% mushroom flour with 60% flour, 60% mushroom flour with 40% wheat flour, 80% mushroom flour with 20% wheat flour, and the proportion of mushroom flour 100 %. The experimental design used a single randomized block design, then statistical analysis was performed using ANOVA and further test of BNJ 5%. The results showed that the proportion of mushroom flour with wheat flour had a very significant effect on cooking loss, physical color redness, moisture content, protein content and color sensory tests, aroma, texture, and taste on dry carrot noodles. Also had a significant effect on physical texture and beta-carotene levels, and had no significant effect on lightness and yellowness on the physical color test. The best treatment in making dry carrot noodles is the proportion of 20% wheat flour with 80% mushroom flour, which shows the results of the analysis of cooking loss (6.46%), lightness (15.76), redness (-2.4), yellowness (4.95). ), physical texture (1.57 kg/cm2), water content (50.82%), protein content (15.45%)and organoleptic test for color 3.67 (neutral ), aroma 4.00 (like), texture 3.33 (neutral), taste 3.67 (neutral).
Dinegara berkembang, adanya transisi gizi membuat prevalensi gizi meningkat sehingga dapat mengalami beban ganda untuk masalah gizi dimana gizi yang kurang maupun gizi yang lebih dapat menganggu proses pertumbuhan dan perkembangan terutama pada anak serta dapat meningkatkan risiko penyakit pada anak maupun orang dewasa. Survey pendahuluan di Desa Sidokepung kecamatan Buduran Kabupaten Sidoarjo, masih terdapat balita gizi kurang sehingga tim pengabdi mengadakan edukasi mengenai gizi yang melibatkan para peternak budidaya ikan lele dan masyarakat umumnya. Metode yang dilaksanakan dalam kegiatan pengabdian masyarakat ini dengan ceramah, kunjungan, dan demo langsung. Kegiatan ceramah dan kunjungan dilakukan untuk pemahaman materi kesehatan dan gizi sedangkan demo langsung dilakukan untuk aplikasi materi yang langsung dapat ditiru dan dirasakan oleh peserta. Hasil dari kegiatan pengabdian masyarakat adalah pemahaman dari peserta edukasi tentang kesehatan dan gizi dan edukasi dalam aplikasi penentuan gizi dan kesehatan sehingga masyarakat cukup tertarik pada masalah yang disajikan. Selain itu, peserta memahami dengan baik tentang materi yang diberikan narasumber bahkan mereka sadar bahwa menjaga kesehatan dan mengetahui serta memperhatikan tentang gizi yang baik merupakan keharusan dan kewajiban setiap keluarga apalagi didukung dengan sebagian besar masyarakat merupakan peternak budidaya ikan lele dimana ikan lele merupakan ikan yang tinggi protein.
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