Penelitian ini bertujuan untuk mengetahui pengaruh penambahan hidrokoloid terhadap sifat fisik (waktu leleh dan overrun) dan sensori (rasa, tekstur, aroma, dan penerimaan keseluruhan) es krim santan kelapa. Rancangan penelitian ini menggunakan rancangan acak lengkap (RAL) faktor tunggal yang terdiri dari 4 perlakuan yaitu penambahan hidrokoloid 0%, penambahan guar gum, karagenan, dan CMC dengan konsentrasi masing – masing 0,3%. Hasil penelitian menunjukkan bahwa penambahan hidrokoloid berpengaruh signifikan terhadap waktu leleh es krim santan kelapa. Waktu leleh es krim penambahan hidrokoloid 0%, penambahan guar gum, karagenan, dan CMC berturut-turut adalah 44,67 menit, 49 menit, 56,67 menit, dan 51,33 menit. Penambahan hidrkoloid tidak berpengaruh signifikan terhadap overrun es krim santan kelapa. Pada uji kesukaan, penambahan CMC dan karagenan berpengaruh signifikan terhadap nilai kesukaan untuk tekstur dan penerimaan keseluruhan, namun tidak berpengaruh terhadap rasa dan aroma, sedangkan penambahan guar gum tidak berpengaruh terhadap rasa, aroma, tekstur dan penerimaan keseluruhan. Es krim santan kelapa dengan penambahan CMC mempunyai nilai tertinggi untuk parameter tekstur dan penerimaan keseluruhan.
Jagung banyak dibudidayakan di Kenagarian Andaleh di Kecamatan Luak, Kabupaten Limapuluh Kota. Jenis jagung yang dibudidayakan adalah jagung gigi kuda yang sering dijadikan sebagai pakan ternak terutama pakan unggas. Jagung gigi kuda memiliki biji berbentuk gigi, mengandung karbohidrat (pati) yang tinggi, dan bertekstur keras. Ciri khas jagung ini adalah memiliki biji yang melekuk di bagian tengah atau bagian atas biji. Kegiatan ini bertujuan untuk meningkatkan pengetahuan masayarakat Nagari Andaleh Kecamatan Luak, tentang pemanfaatan bahan pangan lokal, khususnya komoditi jagung ini melalui alih teknologi pengolahan menjadi nugget jagung. Kegiatan diawali dengan memberikan penyuluhan tentang praktik sanitasi, meliputi sanitasi pekerja, sanitasi peralatan, dan sanitasi pengolahan, serta cara pengolahan pangan yang baik. Nugget jagung dibuat dari campuran daging ayam dan jagung dengan perbandingan 1:0.2. Melalui kegiatan ini, masyarakat mampu menerapkan higieni dan sanitasi dalam pengolahan pangan, serta memiliki keahlian dalam pengolahan jagung menjadi produk pangan baru, yaitu nugget jagung, sehingga meningkatkan pemanfaatan bahan pangan lokal dan meningkatkan perekonomian masyarakat. Dengan alih teknologi pemanfaatan bahan pangan lokal jagung diharapkan tumbuh motivasi untuk mengembangkan usaha skala rumah tangga yang berpengaruh pada peningkatan perekonomian masyarakat di Kenagarian Andaleh. Kata kunci: Jagung Gigi Kuda, Nagari Andaleh, Nugget Jagung, Alih Teknologi, Pangan Lokal ABSTRACT Corn is widely cultivated in Andaleh Village, Luak Sub-district, Lima Puluh Kota Regency. The type of corn that cultivated in this village is dent corn (Zea mays var. indentata), which often used as animal feed, especially poultry feed. Dent corn has a tooth-shaped seed, contains high carbohydrates (starch), and has a hard texture. The characteristic of this corn form is that the seeds have an indentation in the middle or top of the seed. The purpose of this programs was to increased the knowledge Andaleh Village community, Luak District, about the utilization of local food, especially dent corn through the transition technology of corn processing to be corn nuggets. The activity began with provided counseling on sanitation practices, including personal sanitation, equipment sanitation, and processing sanitation, as well as good manufacturing practice. Corn nuggets were made from a mixture of chicken and corn in a ratio of 1: 0.2. Through this programs, the community will be able to apply hygiene and sanitation in food processing, and have expertise in processing corn into new products like nuggets, thereby can increase the utilization of local foodstuffs and improve the community's economy. Transition technology to use local dent corn was expected to grow the motivation of community to develop household-scale businesses that have an effect to increase the economy of the Andaleh Village community. Keywords: Dent Corn, Andaleh Village, Corn Nugget, Transition of Technology, Local Foods
White sticky rice in West Sumatra is traditionally processed into bareh randang (roasted rice cake) and is one of the traditional snacks of this province. Beras rendang (bareh randang) is made by roasting white sticky rice and add coconut sugar. Roasted rice flour has the potential as a functional food because of some previous cereal studies proving that cereal roasting can maintain nutritional value and improve its functional properties. This study aimed to determine the effect of roasting methods (traditionally and oven) and roasting temperatures (140, 160, and 180°C) on the physicochemical and functional characteristics of tapuang bareh randang. The study was conducted by comparing tapuang bareh randang that is traditionally made and by using an oven at various roasting temperatures. The results of this research showed that Traditional roasting (TR) and roasting using an oven with a temperature of 180°C (SC) is roasting sticky rice flour with the highest amylose content. Traditional Roasting (TR) has the highest total phenol content compared to other roasting. Traditional roasting (TR) and roasting oven 160°C (SB) has resulted in significant color changes in flour. Traditional roasting (TR) and roasting using an oven with a temperature of 180°C (SC) increases the amylose content and has the potential to reduce the glycemic index of tapuang bareh randang.
Coffee allegedly has antioxidant activities to reduce free radical activities. In Agam Regency, coffee is a beverage consumed almost every day. This study aimed to screen phytochemical substances and investigate the antioxidant activities of ethanol extracts of arabica coffee beans with the 2.2-Diphenyl-2-picrylhydrazyl method (DPPH). Arabica coffee bean extract was made by percolating using ethanol solvents. The obtained extracts were thickened using a rotary evaporator. and measured of its antioxidant activities by using the 2.2-Diphenyl-2-Picrylhydrazyl method (DPPH) at a maximum wavelength of 517 nm. Positif control used vitamin C. Phytochemical screening results showed that ethanol extracts of arabica coffee beans contained a group of compounds of tannins, alkaloids, saponins, flavonoids, and steroids. The results of the study showed that antioxidant activities of ethanol extract of arabica coffee beans had a very strong category with C50 of 12.481 ppm and vitamin C with IC50 of 0.279 ppm.oid, saponin, flavonoid, and steroids.
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