Aktivitas Antioksidan Ekstrak Buah Parijoto Pada Berbagai Ph Pengolahan Pangan

Hasbullah, Umar Hafidz Asy'ari; Pertiwi, Rizki Bhakti; Hidayah, Isti Nurul; Andrianty, Deby

doi:10.32585/ags.v4i2.745

Cited by 3 publications

(3 citation statements)

References 6 publications

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“…Branding yang bisa dimunculkan yaitu "Kopi dan Teh parijoto, minuman segar kaya manfaat dan antioksidan". Kandungan antioksidan yang tinggi pada parijoto (flavonoid, Saponin dan Tanin) (Hasbullah et al, 2020) menjadi inovasi baru solusi sehat dengan rasa nikmat bagi pecinta teh dan kopi.…”

Section: Penciptaan Inovasi Produk Baruunclassified

Pengembangan Nilai Tambah UMKM Unggulan Lereng Gunung Muria Melalui Inovasi Produk Baru dan Sertifikasi Halal

Yasin,

Fahira,

Alpandari

2024

abd

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UMKM di lereng gunung Muria yaitu Kopi Robusta Muria Zayna dan Recolta Parijoto masih minim pengetahuan tentang pentingnya sertifikasi halal produk, pengembangan sumber daya manusia (SDM) yang inovatif agar mampu menciptakan diversifikasi produk dan menjalankan strategi pemasaran yang baik. Kondisi tersebut berdampak pada kemungkinan tutupnya suatu usaha atau adanya pengambil alihan branding atas produk Robusta Muria dan Parijoto dari daerah lain. Padahal Robusta Muria dan Parijoto termasuk produk hasil pertanian yang menjadi unggulan/ciri khas dari Gunung Muria. Metode yang digunakan dalam program pengabdian ini meliputi 1) Sosialisasi; 2) Pendampingan; 3) Pelatihan; dan 4) Monitoring dan Evaluasi yang bertujuan untuk meningkatkan pemahaman dan kesadaran mitra. Berdasarkan program yang telah dilakukan produk mitra sudah tersertifikasi halal, kemampuan SDM meningkat melalui uji pretest dan post-test pelatihan dan mampu menciptakan inovasi produk baru dari kulit kopi berupa teh cascara, teh celup parijoto dan kopi parijoto. Analisis menunjukkan bahwa terjadi perbedaan pengetahuan antara sebelum dan sesudah pengabdian dilakukan.

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Section: Penciptaan Inovasi Produk Baruunclassified

Pengembangan Nilai Tambah UMKM Unggulan Lereng Gunung Muria Melalui Inovasi Produk Baru dan Sertifikasi Halal

Yasin,

Fahira,

Alpandari

2024

abd

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“…Parijoto has a relatively short shelf life at room temperature; therefore, further processing is needed (Hasbullah et al, 2021). Generally, parijoto fruit in Colo Village is processed into various products such as syrup, tea, and crackers.…”

Section: Introductionmentioning

confidence: 99%

Developing Local MSMEs with Indonesian Socio-Culture Service Learning for Muria's Processed Parijoto Fruit

Ananingsih,

Putra,

Pratiwi

et al. 2023

celt

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The concept of entrepreneurship empowerment was explored in depth to highlight its multifaceted nature and its role in fostering economic growth and cultivating a positive community mindset, which in turn spurred the development of essential infrastructure contributing to community empowerment. Service Learning, as a strategy for community entrepreneurship empowerment in the Indonesian culture, was enacted through the collaboration of faculty and university students who were acknowledged for their capacity to deliver authentic learning experiences. It, thereby, facilitated the acquisition of both soft and hard skills. This initiative exemplified the coordinated efforts among universities, such as the local MSME (Micro, Small, and Medium Enterprises) Community of processed Parijoto fruit, and its various partners. The execution of this community service program, which was done in Muria, comprised six primary phases: surveying, conducting interviews, gathering data, preparing materials, engaging in focus group discussions, formulating action plans, and conducting evaluations and reflections. The outcomes encompassed the analysis of laboratory products, educational sessions, mentoring activities, and the creation of educational resources. While the assessment of processing parijoto fruit yielded positive impacts from the endeavor, it was found to have a need to optimize support from businesses to sustain a conducive environment for MSMEs. Such entrepreneurship training initiatives have demonstrated efficacy in empowering communities and generating further prospects for individuals residing in rural areas.

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“…However, the application of anthocyanins as coloring agents has obstacles, especially in terms of color stability (Hidayah & Pratjojo, 2014). The use of anthocyanins as dyes is limited by their unstable properties to oxygen, light, pH, sugar, and temperature (Kokkaew et al 2015;Pertiwi et al 2019;Hasbullah et al 2020)). Therefore, its stability needs to be improved (Nusantara et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

Copigmentation of Anthocyanin Extract from Parijoto Fruit (Medinilla speciosa) and Its Stability at Different Temperatures and Heating Durations

Pertiwi

Hasbullah

Affandi

2022

IFNP

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Parijoto fruit (Medinilla speciosa) has a red color and contains anthocyanins. Anthocyanins have low stability due to the effect of heating. Copigmentation can be applied to improve the stability of anthocyanins. This research aims to study the effect of the anthocyanin extract from parijoto fruit ratio and copigment on anthocyanin concentration and color stability during heating at different temperatures and durations. Anthocyanin copigmentation using tannic acid in a ratio of 1:20 and 1:40 with control without copigmentation (1:0) showed that increasing the tannic acid copigment would increase anthocyanin concentrations and reduce anthocyanin losses due to increased temperature and heating time. The use of 1:40 tannic acid copigment increased anthocyanin concentration by 38%. In addition, increasing the concentration of tannic acid increased the ability of anthocyanins to maintain color retention during heating and increased temperatures. The use of tannic acid at a ratio of 1:40 only decreased color retention by 16%, compared to control (54%) after heating at 75ºC heating for 120 minutes. Copigmentation with tannic acid up to a ratio of 1:40 was able to maintain the stability of the lightness (L*), the reddish value (a*), and the yellowish value (b*) of the anthocyanins. This study showed that this system is potential for food coloring application in the food industry.

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Aktivitas Antioksidan Ekstrak Buah Parijoto Pada Berbagai Ph Pengolahan Pangan

Cited by 3 publications

References 6 publications

Pengembangan Nilai Tambah UMKM Unggulan Lereng Gunung Muria Melalui Inovasi Produk Baru dan Sertifikasi Halal

Pengembangan Nilai Tambah UMKM Unggulan Lereng Gunung Muria Melalui Inovasi Produk Baru dan Sertifikasi Halal

Developing Local MSMEs with Indonesian Socio-Culture Service Learning for Muria's Processed Parijoto Fruit

Copigmentation of Anthocyanin Extract from Parijoto Fruit (Medinilla speciosa) and Its Stability at Different Temperatures and Heating Durations

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