Along with the increasing need for functional ingredients, research on polysaccharides such as inulin continous to be explored from local plants. This study aimed develop a method obtain high yield of Beneng Tuber's Inulin (BTI) by extracting varying concentrations ethanol (30%, 40%, 50%, and 96%), determining content, elucidating structure. Moreover, resulting was applied in yogurt making. The found that highest obtained at 50% concentration, 19.641%, solubility 100°C 32. 355%, moisture...

Every year the waste from leftover food increases. Based on United Nation Environment Program (UNEP) in 2021, 20.9 million tonnes of is produced per year. One largest contributors to Southeast Asia Indonesia. Most generated household sector. Examples by sector are fruit peels, eggshells and bones. Fruit peels contain good nutrition for body, such as starch, fiber, polyphenols, etc. Banana peel has a calcium content 715 mg/100 g high starch 10.32%. Durian contains lot lignin, cellulose...

Yogurt merupakan salah satu produk hasil fermentasi susu yang paling tua dan cukup populer di seluruh dunia. Bentuknya mirip bubur atau es krim tetapi dengan rasa agak asam. Saat ini berbagai jenis yogurt dapat ditemukan, formulasi, teknik pembuatan hingga penambahan bahan lainnya termasuk skim variasi lama waktu inkubasi. Penambahan inikubasi diketahui mempengaruhi flavor dihasilkan sehingga perlu dilakukan uji organoleptik pada dihasilkan. Tujuan dari percobaan untuk mengatahui...

PVA (polivinil alkohol) merupakan polimer biodegradable hidrofilik yang memiliki sifat dapat membentuk film dengan baik, larut dalam air, mudah proses, tidak beracun, dan <em>biocompatible</em>. Sifat tersebut berguna banyak aplikasi industri seperti agen pelapis, perekat sebagai komponen dari kemasan fleksibel. Secara umum penggabungan nanopartikel ZnO matriks polivinil alkohol meningkatkan mekanik termal sehingga memudahkan aplikasinya proses melibatkan panas. Tujuan penelitian...

Talas beneng is indigenous food from Pandeglang that had potential to be alternative carbohydrate source beside wheat flour. The aim of this study was characterize physical and chemical properties flour beneng. Physical L 91.13, a 2.75, b 11.27, white degree 68.56%. This brownish color. result showed water content, ash, fat, protein, carbohydrate, starch, amylose, amylopectin respectively 9.04%, 2.25%, 0.17%, 6.73%, 81.81%, 56.29%, 19.27%, 37.02%. Beneng taro could made product need low...

Abstract Indonesia has various herbal plants which potentially developed as functional food. Herbal such ginger, lemongrass and pandan leaves can be processed into beverages immune system booster. Functional must fulfill two main functions, first having nutritional content second, providing acceptable sensory functions good taste texture. The processing of requires knowledge the bioactive compounds content, ability these to boost safety resulting products. drinks products analyzed through...

The barrier properties of a polymer film is very important for application as packaging material. Moreover, materials with antimicrobial give advantages to prolong the shelf life perishable foodstuff. Polyvinyl alcohol (PVA) water-soluble polymer, which has good oxygen properties, but this depends on humidity, PVA sensitive moisture. purpose study was assess characterization bio-based nanocomposite films addition ZnO nanoparticles and stearic acid. Bionanocomposite were prepared by...

Kegiatan pengabdian masyarakat yaitu pelatihan pembuatan es yoghurt talas beneng dilakukan oleh dosen Program Studi Teknologi Pangan, Universitas Sultan Ageng Tirtayasa kepada Kampung Ciborang, Desa Kadubeureum, Kecamatan Pabuaran, Kabupaten Serang yang diwakili anggota UMKM Karisma Creativa. Talas dipilih karena umbi indigenous Banten kaya akan pati dan serat pangan tetapi belum termanfaatkan. Es bisa berfungsi sebagai sinbiotik dapat bermanfaat bagi kesehatan, harganya sangat terjangkau....

Pengabdian masyarakat yang sudah dilaksanakan oleh program Studi Teknologi Pangan Universitas Sultan Ageng Tirtayasa (Untirta) di Desa Talaga Warna, Kecamatan Pabuaran, Kabupaten Serang merupakan salah satu perwujudan dan pengaplikasian bidang ilmu atau kajian pada rekayasa pengolahan pangan. dilakukan studi teknologi pangan berkerjasama dengan Balai Penyuluhan Pertanian (BPP) Pabuaran dalam bentuk pelatihan kripik talas beneng difokuskan penurunan kadar oksalat. Batas konsumsi kalsium...

Beneng tuber can be used as an alternative source of insulin–soluble dietary fiber and a functional ingredient–which is vital substance for the food industry. This study aimed to develop method obtain high yield Tuber’s Inulin (BTI) by extracting inulin with varying concentrations ethanol (30%, 40%, 50%, 96%), determining content, elucidating structure. Moreover, resulting was applied in yogurt making. The found that highest obtained at 50% concentration, 19.641%, solubility 100°C 32. 355%,...

Mango fruits are a popular Indonesian export commodity. Still, they could not penetrate several international markets because have short shelf life and easily damaged, especially during transportation distribution. Edible coating can be an alternative to extend the of mangoes. coatings formulated from beneng taro starch combined with chitosan ginger essential oil (0; 0.5; 1 2% v /v). The research results showed that edible formulation starch, chitosan, was best which gave lowest final weight...

The probiotics were susceptible to damage in commercial starters due improper environmental conditions. In this study, the encapsulation technique was applied improve survival using alginate, inulin (commercial and beneng taro-source), skim milk their combination; which is prepared by extrusion method. of encapsulated adverse conditions investigated exposing them low pH heat stress. yield diameter also measured before application yoghurt powder. Both stress 2 resulted decrease number viable...

Abstract Indonesian are very dependent on wheat flour, even though subtropical plant. Therefore, the government must import continuously to supply demand. While there many potential local carbohydrates sources that have not been utilized such as tubers. One of source is Talas beneng which only grows in Pandeglang Regency, Banten. This tuber wildly and underutilized because it contains oxalate causes itching when consumed. Oxalate reducing done by soaking taro 1% NaCl for 60 minutes. To...

Abstrak Tujuan penelitian ini adalah untuk menentukan sifat fisikokimia produk food bar ubi jalar ungu yang diperkaya dengan tepung tulang ikan bandeng. Tepung bandeng dicampur bahan lain membuat formulasi adonan (0 % (FB1); 1,2 (FB2); 2,4 (FB3); 3,6 (FB4); 4,8% (FB5) Sifat dianalisis meliputi kadar air dan abu, parameter kekerasan, browning index produk. Penambahan (1,2% sampai 4,8%) dalam dapat meningkatkan kekerasan pada jalar, namun menurunkan mulai kosentrasi 3,6%. tidak mempengaruhi...

Salah satu pemicu utama penyakit degeneratif adalah radikal bebas. Substansi penting yang dapat melindungi dan mengurangi dampak negatif dari serangan bebas antioksidan. Kulit buah naga merah memiliki potensi untuk dikembangkan sebagai sumber Keunggulan kulit super kaya polyphenol antioksidan baik.

Stunting atau pendek merupakan masalah gizi menahun di Indonesia. Salah satu lokus stunting Indonesia yaitu Kecamatan Koroncong Kabupaten Pandeglang. Desa Tegalongok salah sasaran bantuan Koroncong. Status Balita cukup fluktuatif, sehingga diperlukan pemahaman para Ibu dan Kader Posyandu mengenai teknik pengukuran status yang baik serta pengetahuan makanan dapat menaikkan Balita. Pendampingan dilakukan dengan demonstrasi langsung cara tinggi badan berat baik, penyuluhan bergizi untuk Setelah...

Abstract Banten taro is indigenous food in Province, Indonesia. The functional value of yogurt can be increased by the addition “beneng” flour to stimulate growth probiotic bacteria digestive tract. had potential as prebiotic. Sensory quality was an importance aspect product. Flavor change caused adding yoghurt undetermined. This study aimed determined effect variation lactic acid starter for sensory synbiotic. A seven-point facial hedonic scale used evaluate six samples. Variation and...

Cara Pengolahan Pangan yang Baik (CPPB) diperlukan untuk menjamin mutu produk pangan serta menjaga keamanan sehingga 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 kemampuan pengolahan baik sana. Terlebih lagi semakin banyak peluang membuka usaha berbasis nantinya. Tujuan kegiatan pengabdian ini adalah meningkatkan kesadaran pengetahuan warga agar...

High demand of flour import for food applications was a big threaten security in Indonesia. The utilization carbohydrate sources from local plants can be an alternative to overcome this problem. Beneng taro is Pandeglang, Banten Province that potential used as composite flour. application products, starch. purpose study analyze the characteristics starch on amylographic profile granules and their morphology. extraction method wet using distilled water. ratio water 1: 3. optimum formulation...

This community service activity is a digital marketing training conducted by lecturer of Food Technology Study Program, Sultan Ageng Tirtayasa University to the people Ciborang Village, Kadubeureum Pabuaran District, Serang Regency. The purpose this provide and practical knowledge management in helping Villages represented MSMEs Karisma Creativa, improve Banten local products with strategies. methods used are survey direct material delivery, as well simulations discussions on results...

Due to the high activity, plus problem of communicable and non-communicable diseases such as diabetes, there is an increasing public awareness need for food that practical has effect on improving body health. Snack bar convenient complete nutritional content. Some ingredients can be used raw material making anti-diabetic snack bars are chia seeds ( Salvia hispanica L) cassava Manihot esculenta ). Based existing research, seed modified flour (mocaf) have a hypoglycemic function which closely...