No abstract

The processing of food products during the pandemic is growing rapidly, resulting in processed products that are increasingly diverse and widespread in the market. To empower rural communities by improving knowledge, attitudes, skills, and behaviors, activities and mentoring programs are needed in accordance with the needs of the community.  This community service activity was held in the Group of Women's Farmers “Dharma Santi”, Baru Village,  Marga Sub district, Tabanan Regency, Bali Province. Taro is an untapped commodity in  Baru  Village. Processing taro into various products such as bread, jam, and noodles have been produced and marketed by Women Farmers Group,  but marketing is still limited around the village.  Farmers Group does not have adequate entrepreneurship skill, production management, and marketing. The solution to address partner problems is to provide the right technology for processing bread, jam, and taro noodles, equipment assistance, knowledge of packaging and product labeling, marketing, and entrepreneurship. The implementation of community service activities has been running smoothly. The number of participants who participated in the activity was 10 people. Based on the results of the evaluation, this group mastered the technology of making bread, jam, and taro noodles up to 75%. Further help is needed to the group so that more quality bread products,  jams, and taro noodles produced have a longer shelf life as well as wider marketing.

Naskah diterima tanggal 24 Juni 2013 dan disetujui untuk diterbitkan tanggal 19 Agustus 2013 ABSTRAK. Penelitian tentang studi analisis kalium tanah dan aplikasi pupuk kalium pada budidaya tomat pada tanah Inceptisols dilakukan di Kebun Percobaan dan Rumah Kaca di Cikabayan, Institut Pertanian Bogor, dari Bulan April hingga November 2011. Tujuan penelitian untuk mendapatkan metode ekstraksi kalium tanah yang terbaik guna menentukan dosis pupuk kalium pada budidaya tomat pada tanah Inceptisols. Penelitian menggunakan rancangan acak kelompok dengan perlakuan pemberian pupuk kalium pada beberapa tingkat dosis, yaitu 0, ¼, ½, ¾, dan 1X, dimana nilai X ialah 608,6 kg K 2 O kg/ha dengan empat ulangan. Perlakuan pemupukan kalium diterapkan pada 3 bulan sebelum penanaman tomat. Analisis korelasi dilakukan antara kandungan K tanah dan pertumbuhan tanaman di dalam rumah kaca menggunakan media inkubasi berasal dari tanah setelah diberi perlakuan. Uji kalium tanah menggunakan lima metode ekstraksi, yaitu metode HCl 25%, NH 4 OAc 1 M pH 7, Mehlich I, Truog, dan Morgan Vanema. Hasil penelitian menunjukkan perbedaan yang nyata antara pengaruh perlakuan pupuk K terhadap parameter tinggi tanaman, jumlah daun, dan diameter batang tomat. Bobot segar biomassa dan bobot kering tomat juga menunjukkan perbedaan pengaruh yang nyata antarperlakuan. Nilai korelasi tertinggi ditunjukkan pada metode pengekstrak Truog melalui parameter bobot kering dan basah relatif tanaman (r = 0,7). Dengan demikian, uji K tanah menggunakan metode Truog dapat digunakan sebagai metode ekstraksi yang paling tepat untuk menganalisis unsur hara kalium dalam rangka penyediaan rekomendasi pemupukan K pada budidaya tomat pada tanah Inceptisols. ABSTRACT.A research on potassium analysis and its application for recommendation of soil fertilization of tomato cultivation on Inceptisols soil was done both at the Field and Greenhouse of Cikabayan University Farm Experiment Station, Bogor Agricultural University, from April to November 2011. The objective of this research was to obtain the best extraction method of soil K to determine potassium nutrient requirements of tomato cultivation on Inceptisols. Treatments were rate of potassium 0, ¼ , ½ , ¾, and 1X, where X was 608.6 kg K 2 O kg/ha with four replications were applied. These treatments were applied 3 months before planting date. The research was arranged in randomized complete block design. Analyses of correlation between soil K and plant growth were conducted using data collected from the plants grown in the greenhouse in media derived from soil incubation. Soil K test was done by using five extraction methods, that were HCl 25 %, NH 4 OAc 1 M pH 7, Mehlich I, Truog, and Morgan Vanema. Results showed that significant differences were found among the treatments of K fertilizer on the variables of plant height, leaf number, and stem diameter of tomato. Biomass fresh and dry weight of tomato also showed significant differences between the treatments applied. The highest correlation was shown on Truog extraction rea...

Dragon fruit skin contains anthocyanin dyes which are quite high. Anthocyanins are dyes that give red color and can be used as natural dyes for food. This study aims to determine the ratio of the 10% citric acid solution with the time of maceration to obtain the highest anthocyanin levels and to determine the stability of the red dragon fruit peel extract. The research design used was a factorial completely randomized design (CRD) with two factors, namely the ratio of red dragon fruit peel pulp with 10% citric acid solvent consisting of three levels: 1: 3; 1: 6; 1: 9. The second factor is the length of maceration of the red dragon fruit skin which consists of three levels: 3 days; 3.5 days; 4 days. Analysis of red dragon fruit peel extract includes: yield, anthocyanin levels, pH value, color intensity, and stability test. The best treatment of red dragon fruit peel extraction was obtained in the sample ratio of 10% citric acid solution (1: 3) and the duration of maceration for 4 days with a yield of 22.92%; pH value of 1.84; anthocyanin levels of 52.27 mg / L; L * color intensity of 16.54; color intensity a * of 75.57; color intensity b * was 9.63 and the best anthocyanin dye stability test was obtained at a pH of 3 and a temperature of 7 ° C.

During processing and storage of strawberry products like puree were often found some problems such as loss or change of red color anthocyanin, the formation of brown pigment and loss of ascorbic acid. The purpose of this research is to determine the best of precise dextrin concentration to stabilization of red color anthocyanin pigment and the quality during storage at temperature 10±2°C for 30 days. Randomized block designed used with dextrin concentration as treatments that consists of three levels with four replications. The treatments are, dextrin concentration 0.8%, 1.6%, and 2.4%. The data were analyzed using ANOVA and continued by LSD analyzed if the treatment given significantly effect. The result showed that the treatment of dextrin 1.6% having the highest of total product value 2.27 and produced strawberry puree with the best quality during storage at temperature 10±2°C for 30 days. The characteristics of the strawberry puree are anthocyanin concentration 23.67 mg/kg, total ascorbic acid 78.12 mg/100g, total soluble solid 13.23%, moisture content 79.88%, pH 3.16, red color intensity (a* value) +30.80, degree of lightness (L* value) 35.40, and total of microbe 21.6 x 103 cell/g.