The processing of food products during the pandemic is growing rapidly, resulting in processed products that are increasingly diverse and widespread in the market. To empower rural communities by improving knowledge, attitudes, skills, and behaviors, activities and mentoring programs are needed in accordance with the needs of the community. This community service activity was held in the Group of Women's Farmers “Dharma Santi”, Baru Village, Marga Sub district, Tabanan Regency, Bali Province. Taro is an untapped commodity in Baru Village. Processing taro into various products such as bread, jam, and noodles have been produced and marketed by Women Farmers Group, but marketing is still limited around the village. Farmers Group does not have adequate entrepreneurship skill, production management, and marketing. The solution to address partner problems is to provide the right technology for processing bread, jam, and taro noodles, equipment assistance, knowledge of packaging and product labeling, marketing, and entrepreneurship. The implementation of community service activities has been running smoothly. The number of participants who participated in the activity was 10 people. Based on the results of the evaluation, this group mastered the technology of making bread, jam, and taro noodles up to 75%. Further help is needed to the group so that more quality bread products, jams, and taro noodles produced have a longer shelf life as well as wider marketing.
Bubuk kedelai merupakan produk fungsional mengandung protein yang tinggi dan isoflavon. Protein dan isoflavon dapat mencegah penyakit kronis dan degeneratif. Proses pengolahan dapat mempengaruhi komposisi terutama protein dan isoflavon serta sifat fisika dari bubuk kedelai. Tujuan penelitian ini adalah untuk mengevaluasi pengaruh proses pengolahan terhadap sifat fisika dan kimia kedelai bubuk guna mengembangkan aplikasi dalam industri makanan dan farmasi. Kedelai diolah dengan beberapa proses, yaitu: penyangringan, perendaman, pengukusan dan perebusan, serta tanpa pengolahan sebagai pembanding. Hasil penelitian menunjukkan bahwa proses perendaman, penyangraian, pengukusan dan perebusan menurunkan densitas kamba hingga 0,06, wettability 8 detik, kadar protein 10,87%dan serat kasar 4,85%. Akan tetapi, kandungan isoflavon bubuk kedelai naik hingga 0,077% dan kadar air 2,18% dibandingkan dengan bubuk tanpa pengolahan.
Introduction: Caring for the environment means participating in preserving the environment as well as possible, one concern for the environment is regarding the development of the use of natural materials. This is done to ensure the safety of consumers' use of herbal medicinal products or food products. One of the plants that are often used for traditional medicine is the legundi plant (Vitex trifolia L.). Legundi leaf essential oil is used for humans for environmental health and food products. Methods: Samples of legundi leaves were collected in stages from the Sukawati Gianyar area. Furthermore, essential oil isolation was carried out using the maceration method, then a shrimp larvae toxicity test was carried out, then analysis was carried out by Gas Chromatography-Mass Spectroscopy (GC-MS). Results and Discussion: Toxicity test analysis show that the essential oil of legundi leaves has an LC50 value of 51,541 ppm, so it can be said that legundi leaf essential oil is toxic. GC results obtained eight chromatogram peaks. Of the eight peaks, there was one peak of the compound with 41.77% of the high area, namely the compound furan-2-carboxaldehyde. Conclusion: Legundi leaf essential oil is toxic, so this finding is important for developing science in environmental health and food product development. Environmental Health is used to increase public knowledge in the field of the utilization of food products.
Bubuk kedelai merupakan produk fungsional mengandung protein yang tinggi dan isoflavon. Protein dan isoflavon dapat mencegah penyakit kronis dan degeneratif. Proses pengolahan dapat mempengaruhi komposisi terutama protein dan isoflavon serta sifat fisika dari bubuk kedelai. Tujuan penelitian ini adalah untuk mengevaluasi pengaruh proses pengolahan terhadap sifat fisika dan kimia kedelai bubuk guna mengembangkan aplikasi dalam industri makanan dan farmasi. Kedelai diolah dengan beberapa proses, yaitu: penyangringan, perendaman, pengukusan dan perebusan, serta tanpa pengolahan sebagai pembanding. Hasil penelitian menunjukkan bahwa proses perendaman, penyangraian, pengukusan dan perebusan menurunkan densitas kamba hingga 0,06, wettability 8 detik, kadar protein 10,87%dan serat kasar 4,85%. Akan tetapi, kandungan isoflavon bubuk kedelai naik hingga 0,077% dan kadar air 2,18% dibandingkan dengan bubuk tanpa pengolahan.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.