Agus Setiyoko

This community service program aims to enhance farmers' understanding and skills about various processed chili products, labeling and packaging technologies, and financial management. The program's approach is conseling, incorporating theories related to the diversification of processed chili commodities, branding, and packaging types alongside financial management procedures. The training progressed with the production of chili-based commodities, including chili syrup, chili candy, chili blocks, and chili chips. Training on labeling and packing, in addition to financial management techniques. The evaluation instrument used was a pre-test and post-test questionnaire to assess changes in participants’ knowledge. The data were analyzed using descriptive statistics, focusing on mean and percentage score improvements. The results of this community service project indicate that Partner's knowledge in processed chili products escalated from 45% to 95%, partners' skill in processing diverse chili products advanced from 40% to 90%, the ability to understand and design labels and food packaging enhanced from 35% to 85%, and understanding and abilities in financial management rose from 45% to 80%.

The development of extruded rice analogues using hot extrusion processing has gained significant attention due to its potential to address food security and meet consumer demands for functional and nutritious foods. This review provides a comprehensive overview of the key aspects involved in the production and characterization of extruded rice analogues. The ingredients used in the extrusion process are discussed, highlighting their roles in determining the final product properties. The thermal and pasting properties are reviewed, emphasizing their product stability and functionality implications. The texture profiles, including hardness in uncooked extruded rice analogues and texture changes upon cooking, are critically reported. Furthermore, cooking behavior, nutritional value, and sensory properties of extruded rice analogues are summarized to assess their acceptability and suitability for diverse consumer groups. The review also explores market opportunities and challenges, identifying pathways to improve product development and commercialization. In conclusion, this review focuses on the prospect of extruded rice analogues being a sustainable and approach to diversification of food product.

White pepper is a significant spice in Indonesia; however, powdered white pepper is vulnerable to adulteration, particularly with ingredients such as mung bean flour. Consequently, there is a need for a reliable analytical method to ascertain the authenticity of ground white pepper. This research seeks to establish an approach for authenticating white pepper and detecting the presence of mung bean flour utilizing Fourier Transform Infrared (FTIR) spectroscopy combined with chemometric techniques. The findings indicate that the adulteration patterns of white pepper and its contaminants can be effectively identified using the Partial Least Squares (PLS) method and chemometrics. Partial Least Squares (PLS) is a statistical method employed for regression analysis and modelling complex relationships between independent variables (X) and dependent variables (Y). It is one of the primary methods used in chemometrics because of its effectiveness in handling datasets with numerous variables, which is often the case in chemical analysis and spectroscopy. The second derivative FTIR spectrum in the range of 3712-650 cm⁻¹ was identified as the optimal calibration model. The coefficient of determination (R²) for calibration was 0.9535, while for prediction it was 0.9943. Furthermore, the root mean square error of calibration (RMSEC) was calculated at 4.32, and the root mean square error of prediction (RMSEP) was determined to be 1.38. The PLS Discriminant Analysis (PLS-DA) method also successfully classified pure white pepper samples from those adulterated with various concentrations of mung bean flour.

Soygurt adalah produk dari hasil fermentasi susu kedelai menggunakan bakteri asam laktat. Salah satu faktor penting yang menentukan kualitas soygurt adalah konsentrasi starter. Kulit buah naga merah (Hylocereus polyrhizus) mengandung senyawa antioksidan yang lebih besar dibandingkan daging buahnya. Tujuan dari penelitian ini adalah untuk menghasilkan soygurt yang ditambah ekstrak kulit buah naga merah dengan sifat fisik dan kimia yang disukai oleh panelis serta mengandung antioksidan. Metode yang digunakan adalah penelitian eksperimen dengan Rancangan Acak Lengkap (RAL) dengan dua faktor yaitu konsentrasi penambahan ekstrak kulit buah naga merah 0%, 2%, 4%, 8% dan variasi konsentrasi starter yaitu Lactobacillus bulgaricus, Streptococcus thermophilus, dan Lactobacillus acidophilus (1:1:1) 5% dan 7%. Sifat-sifat yang dianalisa meliputi nilai warna L*a*b*, pH, viskositas, dan tingkat kesukaan panelis pada semua perlakuan dan kadar abu, kadar protein, total asam laktat, dan aktivitas antioksidan pada perlakuan terbaik. Hasil penelitian menunjukkan penambahan ekstrak kulit buah naga merah pada level tertentu dan konsentrasi starter berpengaruh nyata terhadap sifat fisik (nilai L*, nilai a*, viskositas, pH) dan tingkat kesukaan panelis terhadap terhadap penampakan, warna, aroma, rasa, dan penerimaan secara keseluruhan. Soygurt dengan penambahan ekstrak kulit buah naga 4% dan starter sebanyak 5% merupakan produk yang paling disukai oleh panelis dan memiliki nilai warna L* 64,28; nilai warna a* 6,83; nilai warna b* 13,15; pH 4,41; viskositas sebesar 111,46 cP; dan aktivitas antioksidan 29,67 %RSA dengan kadar abu 0,58 %bb; kadar protein 3,64 %bb; keasaman 1,23% yang telah sesuai SNI.

Cookies are made from flour, eggs, vanilla, margarine, and baking powder ingredients. The weakness of standard cookies is their low antioxidant content. Therefore, innovation is needed to increase the antioxidant level of these cookies. This study contributes to determining the effect of adding yellow pumpkin flour on selected cookies' physical, preference level, chemistry properties, and antioxidant activity. The proportion of adding pumpkin flour consists of 0%, 10%, 20%, 30%, 40%, and 50%. The physical analysis included color, texture, expansion volume, and the level of preference, including flavor, color, taste, texture, and overall, which are used to select the most preferred cookies by panelists. The chemical analysis includes moisture, ash, protein, carbohydrate contents, and IC₅₀ value for the most preferred cookies by panelists. The findings indicated that the selected formula by the panelist was cookies with 20% pumpkin flour substitution. The physical characteristics of cookies are a lightness color of 54.15, a texture of 1572.7 gF, and an expansion volume of 46.2%. The chemical elements are as follows: moisture content of 4.68%, ash content of 1.53%, protein content of 8.15%, fat content of 26.10%, carbohydrate content by the difference of 59.54%, and IC₅₀ as much as 84.84 ppm, which means that the selected cookies have intense antioxidant activity. The experiment's contribution was that increasing antioxidant intake through dietary choices can positively impact overall health and potentially reduce the need for medicinal intervention.

Members of KWT Sewagati Pasekan Lor encountered difficulties as a result of their lack of knowledge and expertise about the diversification of various processed herbal pastries, food labeling and packaging technology, and digital-based product marketing. This volunteering project aims to improve members' knowledge and abilities in relation to the variety of processed herbal pastries, label and packaging technology, and digital-based marketing. The community service method used is counseling which includes theories regarding the diversification of processed herbal pastries, brands, and types of packaging, as well as digital-based marketing practices. The counseling continued with making herbal pastries such as turmeric cakes, cinnamon egg rolls, and ginger nastar. The training on labeling and packaging as well as digital-based marketing practices. The outcomes of this community service project demonstrate that the Partner's knowledge about the variety of processed herbal pastries increased from 50% to 90%, the partner's skills in processing various herbal pastries rose from 55% to 80%, the capacity for comprehending and creating labels and food packaging also improved from 45% to 80% and knowledge and skills in digital marketing increased from 40% to 75%.

Ekstrak bunga telang memiliki kandungan senyawa bioaktif yang berperan sebagai antioksidan. Pemanfaatan ekstrak bunga telang dalam mi basah dapat menjadi alternatif sebagai pewarna alami. Penambahan CMC diharapkan dapat meningkatkan tekstur dari mi basah yang dihasilkan. Tujuan penelitian ini adalah menghasilkan mi basah dengan penambahan CMC dan ekstrak bunga telang untuk mengetahui pengaruh penambahan CMC dan ekstrak bunga telang terhadap sifat fisik, kimia dan tingkat kesukaan mi basah yang dihasilkan. Mi basah dibuat dari tepung terigu, CMC, ekstrak telang, garam dan air yang dicampur dan diuleni hingga kalis, kemudian adonan didiamkan, dipipihkan, dipotong menjadi untaian mi dan direbus. Analisis yang dilakukan meliputi pengujian fisik warna, tensile strength, rehidrasi dan rendemen, kadar air, kadar abu, aktivitas antioksidan serta uji kesukaan. Metode penelitian yang dilakukan menggunakan Rancangan Acak Lengkap (RAL) faktorial dengan 2 faktor, faktor pertama konsentrasi penambahan ekstrak bunga telang dan faktor kedua konsentrasi penambahan CMC. Penambahan ekstrak bunga telang sebesar 3%, 6% dan 9%, dan penambahan CMC sebesar 0,5%, 0,75% dan 1%. Data yang diperoleh kemudian dianalisa statistik menggunakan Univariate Analysis of Variance dan apabila terdapat beda nyata dilanjutkan Duncan Multiple Range Test (DMRT). Hasil penelitian menunjukkan bahwa perlakuan terpilih yaitu mi basah dengan penambahan CMC 0,75% dan ekstrak bunga telang 9% dengan karakteristik fisik L* 50,93, a* 0,90, b* 3,81, tensile strength 0,012Mpa, rehidrasi 0,85 g/ml, rendemen 97,30%. Sifat kimia meliputi kadar air 29,15 b/b, kadar abu 0,85 b/b dan aktivitas antioksidan 1,49 %RSA. Mi basah yang disukai panelis adalah mi basah dengan penambahan ekstrak bunga telang 9% dan CMC 0,75%.

Community service program aimed to increase knowledge and skills regarding the diversification process of œinferior California papaya, packaging and labeling technology for food products, increasing knowledge about integrated marketing based on information and technology online media in supporting marketing and procurement of production equipments that meets the principles of good processed food production. The community service methods used are: (1) Counseling regarding the diversification of œinferior California papaya, (2) types and functions of packaging, labels and packaging methods, (3)Training on various papaya preparations including: shredded, chips, lunkhead, fruit juice and papaya sweets, (4) Practise to use a cup sealler machine for packaging, (5) Handover of production equipments. The results of the evaluation of this community service activity are : (1)the knowledge of members regarding the diversification of inferior California papaya processing increased from 8% to 100%, processing skills increased from 17% to 96%, (2) Understanding and ability to make food labels and packaging that meet standards increased from 10% to 92%, (3)Knowledge about the use of production equipment in accordance with the principles of good processed food production methods increased from 8% to 98%, (4) The ability to market their products through online marketing media increased from 10% to 88% and has production equipment that meets standards. Community service program can increase the entrepreneurial spirit of members (PKK Sendi Lestari) and create new business opportunities for the community.Keywords: Diversification, Inferior california papaya, Community service, Packaging.

Diabetes is a congenital disease resulting from inefficiencies in insulin production and activities. Instant porridge mixed with pumpkin and brown rice (instant porridge mix) can be a functional food to lower blood sugar. This study aimed to determine the hypoglycemic activity and the ability of instant porridge mix to regenerate pancreatic beta cells in diabetic rats. Diabetes was induced by Streptozotocin (STZ). Instant porridge mix was used to substitute the standard feed AIN-93 at 0, 10, 20, and 30% levels. The hypoglycemic activity test used 30 Sprague Dawley rats assigned to five groups with six each. The groups were (1) normal rats fed with standard feed AIN-93, (2) DM/diabetes mellitus rats fed with AIN 93 feed, (3) DM rats fed with 10% instant porridge mix, (4) DM rats fed with 20% instant porridge mix, and (5) DM rats fed with 30% instant porridge mix. The treatment was carried out for twenty-eight days, and blood sampling was carried out at seven-day intervals for blood analysis to determine glucose levels. At the end of the study, the levels of MDA (malondialdehyde) and blood glucose in the liver of the rats were also analyzed. A histopathology test was also done on the pancreas. The results showed that feed substitution (20%) with instant porridge mix significantly (p <0.05) reduced the level of blood glucose from 271.81 to 99.66 mg.dL-1 in DM rats. In conclusion, DM rats fed with 20% instant porridge mix were the best treatment for hypoglycemic and regenerative effects of the pancreas.

This study aimed to find out the effect of the combination of Sodium Tripolyphosphate (STPP) and stirring time on physical and chemical characteristics of the produced suweg starch. A factorial completely randomized design (CRD) was used in this study. The study was conducted using 2 treatment factors, namely the addition of Sodium Tripolyphosphate (STPP) concentrations in 1% and 2% level and stirring time for 30 minutes and 60 minutes. The research method use 2 factorial Randomized Block Design (RBD). The data obtained was performed by ANOVA statistical tests and if the result significantly different it would be followed by the Duncan Multiple Range Test at a 5% confidence level. The results showed the effect of the combination of Sodium Tripolyphosphate (STPP) and stirring time on the physical and chemical characteristics of the resulting suweg starch compared to the control suweg starch in the form of an increase in the value of brightness, amylopectin content and solubility, while the value of redness (a*), yellowness (b*), water content, amylose content, and swelling power decreased