Pelatihan Pembuatan Permen Jelly Jahe Dalam Kemasan Untuk Meningkatkan Imun Tubuh Di RW 02 Duren Sawit, Jakarta Timur

Ridawati, Ridawati; Alsuhendra, Alsuhendra

doi:10.32493/j.pdl.v4i2.18233

Cited by 3 publications

(3 citation statements)

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“…Rubrum) merupakan salah satu spesies jahe yang tersebar di wilayah Indonesia (Koswara & Diniari, 2015). Jahe bisa dimanfaatkan sebagai bumbu masakan, bahan obat tradisional, atau dibuat minuman (Ridawati & Alsuhendra, 2022;Sukmawati & Merina, 2019). Jahe instan merupakan bahan kering dengan kadar air sekitar 10 -20 %, dan kadar gula tinggi (>100%).…”

Section: Pendahuluanunclassified

Pelatihan Pemanfaatan Limbah Pati Jahe Merah Sebagai Filler dalam Pembuatan Permen Jahe di KWT Srikandi

Ngatirah

Nurjanah

Dharmawati

et al. 2023

abdimas

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Kelompok Wanita Tani (KWT) Srikandi merupakan KWT yang mengolah produk jahe merah instan. Dalam pengolahan jahe merah instan tersebut dihasilkan limpah pati jahe sekitar 7,7% b/b. selama ini pati jahe hanya dibuang dan tidak dimanfaatkan. Oleh karena itu perlu dilakukan pelatihan untuk memberikan pengetahuan mengenai pemanfaatan pati jahe menjadi berbagai produk olahan pangan. Selain itu produk yang dihasilkan oleh KWT ini baru satu jenis produk yaitu jahe merah instan, oleh karena itu juga perlu dilakukan inovasi produk olahan jahe menjadi permen jahe. Pati jahe dapat dimanfaatkan sebagai filler dalam pembuatan permen jahe. Kegiatan pengabdian masysarakat dilakukan melalui metode ceramah, praktek pembuatan dan penilaian produk serta diskusi. Setelah dilakukan pelatihan pemanfaatan limbah pati jahe terdapat peningkatan pengetahuan peserta pelatihan mengenai pemanfaatan pati jahe sebagai filler dalam pembuatan permen jahe. Sebagian besar peserta sudah mengetahui bahwa pati jahe dapat diolah menjadi berbagai produk pangan. Setelah dilakukan pelatihan pembuatan permen jahe, peserta lebih menyukai permen jahe yang bertekstur lebih kenyal yang dibuat dari ekstrak jahe 50 gram dengan perbandingan gula pasir dan gula cair 100:50 (v/v) dengan penambahan pati 10 gram dengan rata-rata skor kesukaan 4,21 (suka), sebesar 80% peserta yakin dapat membuat permen jahe sendiri.

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Section: Pendahuluanunclassified

Pelatihan Pemanfaatan Limbah Pati Jahe Merah Sebagai Filler dalam Pembuatan Permen Jahe di KWT Srikandi

Ngatirah

Nurjanah

Dharmawati

et al. 2023

abdimas

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“…In the manufacture of soft candy, the important ingredients used are ginger, sucrose, HFS, gelatin, and glutinous rice flour. Gelatin is one of the ingredients that modify the texture to produce a chewy product (Ridawati et al, 2021). Gelatin was chosen with the consideration that it is easier to obtain and cheaper.…”

Section: Ginger Candy Making Trainingmentioning

confidence: 99%

Improving the Life Skills of Aisyiyah Members in Mergangsan District through Ginger Candy Training

Prabasaria,

Setiawana

2023

ICTCED

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Ginger is one of the spices that is widely known by the public. Apart from producing flavor in various food products, ginger is known to be rich in properties and easy to cultivate. Efforts to increase the ability of the post-COVID-19 community to increase income by utilizing the yard for planting ginger and other spices have not been maximized due to a lack of public knowledge about processing plant products. Branches in the Mergangsan PCA environment have a great opportunity to contribute to improving the life skills of Aisyiyah branch mothers to process ginger from their yards into products of economic value. The results of the activity showed that there was an increase in the knowledge and insight of women members of Aisyiyah in the Mergangsan District regarding the processing of plant products. The high level of participation and seriousness of Aisyiyah mothers, or 92%, helped to increase the knowledge of Aisyiyah women's members by 96%. Candy products made by trainees have aromas, tastes, and textures that are as expected. Based on monitoring results, as many as 70% of participants after attending the training had tried processing ginger into candy. This indicates that training has high effectiveness and can become an embryo for productive household-scale businesses

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“…Broccoli jelly candy is an innovation to overcome children's dislike of vegetables. Jelly candy made from vegetables has a higher nutrition content than jelly candy on the market [11].…”

Section: Introductionmentioning

confidence: 99%

Effects of tilapia bone gelatin addition in broccoli jelly candy towards the protein, fat, fiber, and vitamin C content

Miharti,

Kristopo

2024

IOP Conf. Ser.: Earth Environ. Sci.

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This study aims to evaluate the effect of tilapia bone gelatin addition to the formulation of broccoli jelly candy and determine the best formulation from its protein, fat, fiber, and vitamin C content. The results show that tilapia bone gelatin addition to broccoli jelly candy significantly increases protein content from 8.17 - 12.19%, due to the gelatin composition that mostly consists of protein. This addition also increases the vitamin C content from 7.26 - 15.18 mg/g, due to gelatin’s ability to improve the thermal stability of ascorbic acid. However, the addition of gelatin does not affect the fat and fiber content. The best formulation based on protein content is Formulation 6 (13g of gelatin), meanwhile, formulation 4 (11g of gelatin) has the best formulation for vitamin C content.

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Pelatihan Pembuatan Permen Jelly Jahe Dalam Kemasan Untuk Meningkatkan Imun Tubuh Di RW 02 Duren Sawit, Jakarta Timur

Cited by 3 publications

References 0 publications

Pelatihan Pemanfaatan Limbah Pati Jahe Merah Sebagai Filler dalam Pembuatan Permen Jahe di KWT Srikandi

Pelatihan Pemanfaatan Limbah Pati Jahe Merah Sebagai Filler dalam Pembuatan Permen Jahe di KWT Srikandi

Improving the Life Skills of Aisyiyah Members in Mergangsan District through Ginger Candy Training

Effects of tilapia bone gelatin addition in broccoli jelly candy towards the protein, fat, fiber, and vitamin C content

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