The demand for dairy products globally is increasing. No exception for yogurt. As a quick and healthy drink, yogurt's consumers demand lower fat content for health reasons. yogurt loss its original texture and viscosity if the fat content is lower than normal. To resolve the issue, fat replacers are added to the low-fat yogurt. In this study we used enzymatically modified potato starch as the fat replacer. The results showed that the characteristic of low-fat yogurt with the addition of modified starch with amylosubtilin and amylase from Bacillus licheniformis are quite similar to native starch.

Banana has an important purpose as the source of vitamins, minerals, and other substances in supporting nutritional adequacy. However, there is an obstacle in the supply chain of banana from producers to consumers with prime quality because of the nature of banana which is perishable. Therefore, it is necessary to implement any mean to delay the ripening of banana so that the process can be inhibited and the quality of banana maintained, among which is the fruit skin surface coating technology. The aim of this study was to determine the appropriate material and concentration of botanical hydrocolloid to delay ripening of bananas. This research was conducted in November to December 2014 in the Agronomy Laboratory of University of Mercu Buana Yogyakarta. The research is a single factor experiment arranged in a completely randomized design with three replications. The treatments tested were both hydrocolloid material of seaweed (Euchema spinosum) concentration of 1.5%, 2%, 2.5% and grass jelly (Stephania hernandifolia) with concentration of 2.5%, 5%, 7.5%. The result showed that based on either the percentage of fruit weight loss, fruit skin discoloration, hardness (texture), or total dissolved solids, the grass jelly hydrocolloid with the concentration of 7.5% is the best application in delaying the ripening of banana. The coating of banana with grass jelly hydrocolloid concentration of 7,5% is capable of inhibiting ripening of bananas for 11 days.

No abstract

A desirable dietary pattern (DDP) index is an index to measure the balance and variance of the nutrition intake of an individual. This index is composed of the calory values of protein, fat, and carbohydrates. Grouping individuals based on the DDP index is required to measure and improve an individual food security state. We took 14 individual purposively as samples to fill a set of DDP questioner. They were asked about their daily food consumption. They were grouped based on the DDP variables. A 3-dimensional plot showed that there were three to four clusters. Then, medoid-based partitioning algorithms, namely partitioning around medoids (PAM) and simple k-medoids (SKM), were applied in the data set. The inputted distances were generalized distance function to vary the distance options. The cluster results were then validated by medoid-based shadow value validation. This index was comparable to the 3-dimensional plot such that four clusters were opted as the most suitable number of clusters. The barplot of the cluster results showed that cluster 1 was characterized by an abundance of fat, while cluster 2 had very sufficient carbohydrates. Cluster 3 and 4 were two clusters with opposite characteristics where the former had a shortage of protein, fat, and carbohydrates, while the latter had an abundance of them.

Menurut data Statistik Lingkungan Hidup di Indonesia pada tahun 2018, diperkirakan menghasilkan 64 juta ton sampah di tiap tahunnya. Namun, merujuk data Sustainable Waste Indonesia (SWI) tahun 2017, dari angka tersebut baru 7% yang didaur ulang, sementara 69% di antaranya menumpuk di tempat pembuangan akhir (TPA). Pengelolaan sampah di kota-kota di Indonesia sampai saat ini belum mencapai hasil yang optimal. Berbagai kendala masih banyak dihadapi dalam pelaksanaan pengelolaan sampah baik kendala ekonomi, sosial budaya maupun penerapan teknologi. Inovasi dalam penanganan sampah harus mampu mengubah nilai ekonomi dari sampah. Nilai sampah yang awalnya tidak bernilai menjadi nilai ekonomi adalah salah satu harapan baru dalam mengatasi permasalahan sampah. Desa Kalibagor merupakan salah satu Desa yang memanfaatkan sampah untuk membuat berbagai macam karya yang dapat dijual. Pembuatan Aplikasi PickyTrash untuk pengelolaan sampah merupakan salah satu upaya untuk membantu warga dalam mengelola limbah dan menaikkan taraf ekonomi desa, aplikasi PickyTrash ini memiliki fitur utama pengelolaan hasil penjualan sampah, sehingga warga dapat mengetahui secara transparan dan akuntabel sampah yang telah dikelola dan telah menghasilkan nilai ekonomi.  Kata kunci : inovasi, nilai ekonomi, PickyTrash, Tempat Pembuangan Akhir

Talas Beneng (Xanthosoma undipes K.Koch) merupakan sumber pangan lokal khas Banten yang banyak tumbuh di Kabupaten Pandeglang. Sebagian besar Talas Beneng diolah menjadi tepung dan dijual untuk digunakan sebagai bahan baku pembuatan produk bakery. Akan tetapi masih terdapat masalah dengan produk tepung ini, yaitu karakteristiknya tidak stabil dan mempunyai kandungan asam oksalat yang cukup tinggi yang dapat menimbulkan rasa gatal saat dikonsumsi. Tujuan penelitian ini adalah untuk memperbaiki kualitas produk tepung talas beneng melalui introduksi perlakuan proses yang baru, yaitu penghilangan tahapan perendaman. Parameter yang diamati adalah karakteristik fisik dan kimia tepung Talas Beneng yang dihasilkan dari produksi komersial (dengan perendaman) yang diproduksi oleh kelompok tani dan introduksi perlakuan proses baru (tanpa perendaman). Data yang diperoleh dianalisis secara deskriptif. Hasil penelitian menunjukkan bahwa introduksi proses perlakuan tanpa perendaman menghasilkan tepung dengan karakteristik kimia yang lebih baik, yaitu kadar abu, kadar karbohidrat dan serta pangan yang lebih tinggi, dan kadar air dan kadar oksalat yang lebih rendah. Warna tepung talas beneng yang dihasilkan mempunyai nilai a* dan b* yang lebih rendah, sedangkan nilai L* nya lebih tinggi dibanding produk tepung Talas Beneng komersial. Granula pati tepung Talas Beneng yang dihasilkan dari kedua proses tersebut berbentuk poligonal.

Cara Pengolahan Pangan yang Baik (CPPB) diperlukan untuk menjamin mutu produk pangan serta menjaga keamanan pangan sehingga produk pangan tersebut aman dan layak dikonsumsi. Seiring berkembangnya daerah Desa Sindangsari dengan telah selesainya pembangunan kampus salah satu PTN di sekitar desa tersebut, perlu adanya keterampilan dan kemampuan pengolahan pangan yang baik di sana. Terlebih lagi semakin banyak peluang untuk membuka usaha berbasis pangan di sekitar kampus nantinya. Tujuan kegiatan pengabdian ini adalah meningkatkan kesadaran dan pengetahuan warga Desa Sindangsari agar tercipta lingkungan yang lebih sehat dari segi pengolahan pangan. Langkah kegiatan pengabdian ini terdiri dari persiapan pelaksanaan kegiatan dalam bentuk komunikasi dengan perangkat desa setempat, pemaparan materi dan diskusi oleh dosen yang berkecimpung dalam bidang keamanan pangan, serta evaluasi hasil. Hasil pelaksanaan menunjukkan bahwa pemahaman peserta terhadap CPPB menjadi meningkat serta seluruh peserta berkeinginan untuk membagikan pengetahuannya kepada keluarga dan lingkungan sekitarnya. Tindak lanjut ke depannya salah satunya adalah pelatihan CPPB-IRT dengan fokus pengolahan pangan dari komoditas tertentu sehingga dapat langsung dipraktikkan oleh warga setempat.

Background: Desirable dietary pattern (DDP) is a variety of food nutrition intake that is calculated based on energy (calory) consumption. A DDP index close to 100 has a meaning that the food intake varies. Badan Ketahanan Pangan RI (BKP) and Nutrisurvey have developed a DDP index calculation software. As an alternative, ddp package of R software can be also calculated ddp index.Objectives: To apply the ddp package of Software R in calculating and analyzing DDP of individuals both descriptive and inferential analyses and to compare the ddp package with the application of PPH Susenas and Nutrisurvey Software. Methods: This research applied survey and simulation methods. The survey was conducted on the 3rd-semester students of the Food Technology Department, University of Sultan Ageng Tirtayasa via an online survey. They administered both closed questions about dietary patterns and opened questions of a list of their daily food intake. Calculation and analysis of the DDP applied in the valid data in the ddp package of software R. The DDP analyses were followed by both descriptive and inferential analyses including t-test and simple linear regression.Results: The ddp packaged required 7 minutes to input the menu data of each person per day. Compared to Nutrisurvey, it required only 5 minutes. There were different results between the ddp package and Nutrisurvey because a category of food could absent in the Nutrisurvey databases. The harmonization application of the DDP analysis Susenas, on the other hand, had similar results. Both descriptive and inferential analyses as a further analysis can be applied easily. The descriptive analysis showed that the majority of respondents had a low value of energy, protein, and carbohydrate, while the inferential statistic resulted in that the food expenditure more than 70% significantly affected the DDP score.Conclusions: The ddp package could calculate and analyzed the DDP very well and had an equal result with the harmonization application of the DDP analysis susenas. Although the application process of the ddp package required a longer time than that of Nutrisurvey, the databases of the ddp package were more precise and suitable for the DDP calculation and analysis in Indonesia.