Using Belimbing Wuluh (Averhoablimbi L.) as a Functional Food Processing Product

Insan, Ranggi Rahimul; faridah, anni; Yulastri, Asmar; Holinesti, Rahmi

doi:10.31227/osf.io/uj79b

Cited by 5 publications

(4 citation statements)

References 1 publication

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Faktor yang mempengaruhi warna kuning keemasan pada cookies kastengel adalah bahan yang digunakan. Sesuai dengan pendapat Elida et al, (2020) gula yang digunakan dalam pembuatan cookies adalah gula halus, karena lebuh mudah larut dan dapat mempercantik tampilan makanan. Warna kuning pada cookies kastengel didapat dari margarin dan tepung jagung, hal ini sesuai dengan pendapat (Nurhamidah, 2015) warna merupakan kriteria dasar untuk menentukan kualitas makanan, antara kekuningan atau kecoklatan.…”

Section: Kualitas Warna Cookies Kastengel Dengan Subsitusi Tepung Jag...unclassified

Quality Cookies Kastengel Cornstarch Substitution

Azizah,

Holinesti,

Gusnita

et al. 2024

JPTBT

View full text Add to dashboard Cite

This research aims to analyze the effect of corn flour substitution of 20%, 40%, and 60% on the quality of shape, color, aroma, texture and taste of Kastengel cookies This research aims to analyze the effect of corn flour substitution of 20%, 40% and 60% on the quality of shape, color, aroma, texture and taste of Kastengel cookies. This type of research is experimental using quantitative methods with organoleptic test format for the quality of Kastengel cookies with corn flour substitution. The data obtained was then tabulated in table form and analyzed using analysis of variance (ANAVA), If Fcoun > Ftable, it was continued with the Duncan test. The results of this research show that there is a significant effect of corn flour substitution of 20%, 40% and 60% which is significant for the quality of color, texture and taste, while for the quality of shape and aroma it has no effect. The results of data analysis obtained the highest overall achievement score, namely rectangular shape quality 4.00 (rectangle), uniform shape quality 3,78 (fairly uniform), neat shape quality 4.00 (uniform). Color quality 3,89 (quality yellow), aroma quality 3,78 (quality cheese-flavored), crumbly texture 3,67 (quite brittle), savory taste 3,89 (quite savory) and corn taste 2.78 (lacking taste corn). The results of the best quality test for kastengel cookies with corn flourr substitution were in treatment X3 with 60% corn flour substitution.

show abstract

Section: Kualitas Warna Cookies Kastengel Dengan Subsitusi Tepung Jag...unclassified

Quality Cookies Kastengel Cornstarch Substitution

Azizah,

Holinesti,

Gusnita

et al. 2024

JPTBT

View full text Add to dashboard Cite

show abstract

“…A total of 10 species from 10 genera are used as a source of spices and herbs such as Averrhoa bilimbi, Curcuma longa, and Kaempferia galanga. According to Insan et al (2019), the fruit of A. bilimbi is usually used as a spice and medicine to treat cholesterol, gout, diabetes, and canker sores. The leaves are useful as antioxidants and antidiabetics while the flowers can be used as a typhoid fever medicine because they contain antimicrobial compounds.…”

Section: The Utilization Of Food Crops In Pekarangan Pangan Lestarimentioning

confidence: 99%

The Characteristics and Utilization of Pekarangan Pangan Lestari to Achieve Urban Food Security in Depok City, West Java

Trianingsih,

Yuniati,

Silalahi

et al. 2023

J Trop Etnobiol

View full text Add to dashboard Cite

The main challenge for urban food security is a public policy perspective that considers food security only from a rural lens and agricultural activities in the cities are appraised to have no place. In dealing with that challenge, the local government of Depok City has developed a local urban food system program called Pekarangan Pangan Lestari (P2L) in Bojongsari Sub-district. The existence of P2L influenced the increase of Depok City's food security score by 1.68 within 5 years and placed Depok City as the 10th city with the highest food security index in Indonesia. This study aims to document the characteristics and utilization of P2L in the Bojongsari Sub-district. The research was conducted using in- depth interviews with 30 people and field observation in 33 P2L. The area of Pekarangan Pangan Lestari (P2L) in the Bojongsari Sub-district can be found in the villages of Duren Seribu, Duren Mekar, Pondok Petir, and Serua, is categorized as moderate and narrow, and managed by the Women Farmers group. P2L functions as living barns (lumbung hidup), living stalls (warung hidup), living pharmacies (apotek hidup), nurseries, livestock, and fisheries. A total of 92 species belonging to 86 genera and 47 families were identified in Bojongsari Sub-district. These plants have been used by the society in Bojongsari Sub-district as a source of medicine, vegetables, spices, herbs, vitamins, and carbohydrates as much as 55%, 17%, 10, 9, 8,17, respectively. Besides, there are several animals raised in P2L such as chickens, goats, and catfish.

show abstract

“…Daunnya yang kecil berhadap-hadapan. (Insan et al, 2019) menyatakan bahwa dari berbagai penelitian didapatkan bahwa dalam belimbing wuluh terdapat kandungan zat aktif berupa saponin, tanin, flavonoid, glukosida, asam formiat (CH2O2), asam sitrat (C6H8O7), dan kalsium oksalat (CaC2O4).…”

Section: Hasil Dan Pembahasanunclassified

Penyuluhan Pemanfaatan Belimbing Wuluh (Oreochromis Mossambicus Dan Asam Sitrat Untuk Mengurangi Cemaran Logam Berat Pada Ikan

2022

View full text Add to dashboard Cite

Seiring dengan meningkatnya populasi penduduk dan industri saat ini memacu terjadinya pencemaran air yang mengakibatkan penurunan kualitas air dan makhluk hidup yang ada didalamnya. Telah banyak penelitian yang membuktikan adanya pencemaran logam berat pada biota laut, terutama kerang dan ikan. Akumulasi logam berat pada organ dan daging ikan dapat terjadi karena adanya kontak antara media yang tercemar dengan ikan sehingga terjadi pemindahan zat kimia dari lingkungan air ke dalam atau permukaan tubuh ikan yang secara terus menerus, dalam jangka waktu lama dapat mencapai jumlah yang membahayakan kesehatan manusia. Oleh karena itu perlu dilakukan upaya penurunan kadar logam berat pada ikan yang sering dikonsumsi oleh manusia, salah satunya dengan melaksanakan sosialisasi. Upaya yang secara mudah dapat dilakukan oleh masyarakat dalam mengurangi cemaran logam berat yaitu dengan metode maserasi atau perendaman dengan asam sitrat dan blimbing wuluh yang telah terbukti mampu mengurangi kadar logam berat pada ikan segar dengan minimal waktu perendaman yaitu 30 menit.

show abstract

Using Belimbing Wuluh (Averhoablimbi L.) as a Functional Food Processing Product

Cited by 5 publications

References 1 publication

Quality Cookies Kastengel Cornstarch Substitution

Quality Cookies Kastengel Cornstarch Substitution

The Characteristics and Utilization of Pekarangan Pangan Lestari to Achieve Urban Food Security in Depok City, West Java

Penyuluhan Pemanfaatan Belimbing Wuluh (Oreochromis Mossambicus Dan Asam Sitrat Untuk Mengurangi Cemaran Logam Berat Pada Ikan

Contact Info

Product

Resources

About