This study was aimed to determined of the potential level of rhizomes from Indonesia as an antioxidant. The calculated of potential level rhizome based on the total phenolic compound and antioxidant activity.The phenolic compound was determined using the Folin-Ciocalteau method, antioxidant activity was determined by the DPPH (1-diphenyl-2-picrylhydrazyl) method expressed in IC50. Potential level was calculated by comparing the value of total phenolic compound and antioxidant activity. The results showed that red ginger ( Zingiber officinale var Rubrum) had the highest a phenolic and flavonoid content. Therefore that red ginger, Zingiber officinale var Rubrum is the most potential level as an antioxidant followed by Curcuma longa, Curcuma zedoaria, Curcuma zanthorrhiza, and Curcuma aeruginosa Roxb.

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ABSTRAKKegiatan pengabdian berupa Iptek bagi Masyarakat (IbM) kepada kelompok wanita tani (KWT) pembudidaya dan pengolah tanaman lidah buaya (Aloe vera) Citra Mandiri Kecamatan Tapos, Depok (sebagai mitra) telah dilakukan dengan tujuan: 1) Standarisasi produk nata Aloe vera sehingga produk yang dihasilkan konsisten dan sesuai dengan yang diinginkan; 2) Diversifikasi produk olahan Aloe vera; dan 3) Perbaikan dan pendampingan manajemen usaha. Tim abdimas yang bertindak sebagai fasilitator telah melakukan pendampingan untuk memperbaiki mutu produk nata Aloe vera agar konsisten, melakukan pengembangan produk baru (diversifikasi produk) berupa permen dan puding Aloe vera dengan teknologi tepat guna bagi industri kecil dengan cara dan lingkungan yang higienis. Selain itu, mitra telah mengetahui cara menentukan harga dan pembukuan sederhana. Untuk memperluas pemasaran, tim juga membekali anggota mitra tentang pengemasan dan pelabelan produk serta memasukkan mitra menjadi anggota Asosiasi Industri Kreatif Kota Depok (AIKD) guna memperluas jaringan dan pemasaran.Kata kunci: Depok, KWT Citra Mandiri, pemberdayaan, pengembangan produk Aloe vera ABSTRACTService activities such as science, technology and the arts for the people (IbM) to the group of women farmers and processors of aloe plant (Aloe vera) namely Citra Mandiri in Tapos Districts, Depok (as a partner) has the following objectives: 1) Standardization of nata Aloe vera product to be a good processed with consistently and desired products; 2) Diversification of Aloe vera products; and 3) Improvement and business management technical training. Community service team, who act as facilitators have been mentoring to improve the product quality Aloe vera nata to be consistent, to develop new products as diversification of candy and puddings of Aloe vera with the appropriate technology for home industries with a current good Manufacturing Practice and hygienic environment. To expand the market access, the team also trained collaborators about food packaging and labeling. In addition, a collaborators become a member of the Creative Industries Association of Depok to increase their market access and network.

ABSTRAK: Penelitian ini bertujuan untuk mendapatkan formulasi terbaik minuman fungsional serbuk temulawak, jahe merah, dan gula aren yang memberikan kualitas minuman instan terbaik dan disukai konsumen. Proses formulasi menggunakan metode desain campuran dalam program Design Expert 7®. Dari program ini diperoleh 16 formulasi dengan proporsi komponen yang berbeda. Hasilnya dianalisis menggunakan ANOVA. Optimasi dilakukan untuk mendapatkan formula yang paling optimal dengan menentukan tujuan dari respon yang diinginkan. Formula yang paling optimum pada pembuatan minuman fungsional temulawak, jahe merah dan gula merah adalah formula 1 dengan proporsi komponen temulawak 26,85%, jahe merah 51,60%, dan gula aren 21,55%. Formula ini memiliki nilai hedonik rasa sebesar 4,08 (sangat disukai), dan aktivitas antioksidan tertinggi sebesar 17,02 g/mL (IC50).ABSTRACT: The aims of this study was to obtain the best formulation of functional drinks with powdered ginger, red ginger, and palm sugar which provide the best quality of functional drinks and preferred by consumers. The formulation process uses mixture design methods in the Design Expert 7® program. From this program, 16 formulations with different component proportions were obtained. The results were analyzed using ANOVA. The results of this study indicate that the most optimum formula for processing functional drinks from temulawak, red ginger and brown sugar is formula 1 with a proportion of 26.85% temulawak, 51.60% red ginger, and 21.55% palm sugar. This formula has a taste hedonic value of 4.08 (highly preferred), and the highest antioxidant activity of 17.02 g/mL (IC50).

ABSTRAK: Muffin merupakan quick bread yang dapat dibuat dengan bahan pengembang. Tepung labu kuning dapat ditambahkan pada formulasi muffin. Namun, semakin tinggi konsentrasi tepung labu kuning menghasilkan muffin yang semakin bertekstur padat dengan batas maksimal substitusi tepung labu kuning sebesar 25%. Penambahan pengemulsi lesitin diharapkan dapat mengatasi kelemahan tersebut dan meningkatkan jumlah penambahan tepung labu kuning pada muffin. Penelitian ini menggunakan substitusi tepung labu kuning dengan 4 taraf (0%, 15%, 30%, dan 45%) dan konsentrasi pengemulsi lesitin dengan 3 taraf (0,5%, 0,6%, dan 0,7%) sebanyak masing-masing 2 kali ulangan. Mutu muffin yang diuji meliputi mutu fisik (uji kekerasan dan volume pengembangan), mutu kimia (kadar air dan abu) dan mutu organoleptik (uji hedonik dan mutu hedonik dengan parameter warna, aroma, rasa, tekstur, dan kenampakan remah). Berdasarkan mutu tersebut dapat diketahui muffin dengan mutu yang masih diterima. Muffin dengan mutu yang masih diterima tersebut selanjutnya dilakukan uji penunjang berupa uji kadar protein, lemak, karbohidrat, serat pangan, dan beta karoten. Kombinasi substitusi tepung labu kuning 30% dan konsentrasi lesitin 0,6% menghasilkan muffin dengan mutu yang masih diterima.ABSTRACT: Muffin is a quick bread that can be made with baking powder. Pumpkin flour can be added to muffin formulations. But, the higher the concentration of pumpkin flour, the more densely textured muffins were produced with a maximum limit of 25% pumpkin flour substitution. The addition of lecithin emulsifiers is expected to overcome these weaknesses and increase the amount of pumpkin flour added to muffins. This research used the substitution of pumpkin flour with 4 levels (10%, 15%, 30%, and 45%) and the concentration of lecithin emulsifier with 3 levels (0,5%, 0,6%, and 0,7%) with 2 repetitions. The quality of muffins tested include physical quality (hardness and volume test), chemical quality (moisture and ash content) and organoleptic quality (hedonic test and hedonic quality with parameters of color, aroma, taste, texture, and crumb). Based on these qualities can be known muffins with the quality that is still accepted. Muffins with acceptable quality are then subjected to supporting tests in the form of tests for protein, fat, carbohydrates, dietary fiber, and beta carotene levels. The combination of 30% pumpkin flour substitution and 0,6% lecithin concentration produced muffins with acceptable quality.