The Benefits of Empon-Empon and Gembili Bulbs and Testing the Level of Likeability of Processed Products

Manfaat Empon-Empon Dan Umbi Gembili Serta Uji Tingkat Kesukaan Hasil Olahannya

  • Dwiyati Pujimulyani Universitas Mercu Buana Yogyakarta
  • Bayu Kanetro Universitas Mercu Buana Yogyakarta
  • Sri Winarti UPN "Veteran" Jawa Timur

Abstract

Most Indonesian people do not know the benefits of some local food ingredients, namely empon-empon and gembili tubers. Empon-empon contains antioxidants such as polyphenols, while gembili tubers contain inulin. Empon-empon can be processed into an instant powder product which is practical for consumption. Gembili tubers can be processed to be flour and then used it as cookies ingredient. This service activity is in the form of counseling on the benefits of empon-empon and gembili tubers, as well as how to process them. The activity partners are the management of Himatepa and HMPPI within UMBY and UPN "Veteran" East Java. Counseling activities was held on Saturday, August 27th, 2022 online via the zoom meeting platform. Methods for processing instant empon-empon powder and gembili cookies were shared via video on Friday, September 2nd, 2022. Tests for the level of preference for instant empon-empon powder and gembili cookies were carried out on Monday, September 5th, 2022 and Friday, September 9th, 2022. Standards sensory test scores are 1 = really dislike, 2 = don't like, 3 = like, 4 = prefer, 5 = like very much. The instant powdered empon-empon products of white turmeric, yellow turmeric, and gembili cookies were favored by the panelists with scores of 4.11, 4.17 and 4.09, respectively. These results provide a high potential for further dissemination to the community.

Downloads

Download data is not yet available.

References

[1] Pujimulyani, D., W.A. Yuliyanto, A. Setyowati, S. Arumwardana, H.S. Kusuma, I.A Sholihah, Rizal, W. Widowati. 2020. Hypoglycemic Activity of Curcuma mangga Val. Extract via Modulation of GLUT4 and PPAR-γ mRNA Expression in 3T3-L1 Adipocytes. Journal of Experimental Pharmacology. 12; 363-369. DOI: 10.2147/JEP.S267912
[2] Pujimulyani, D., 2016. Lebih Sehat dengan Kunir Putih. Bekasi: Gramata Publishing.
[3] Pujimulyani, D. dan Wazyka, A., 2006. Potensi kunir putih sebagai sumber antioksidan untuk pengembangan Produk Makanan Fungsional. Hibah Pekerti.
[4] Winarti. 2018. Umbi Dioscorea; Karakteristik dan Teknologi Pengolahan Uwi, Gembili, Gembolo dan Gadung. Yogyakarta: Plantaxia.
[5] Pujimulyani D., S. Raharjo, Santoso. 2010. Aktivitas Antioksidan dan Kadar Senyawa Fenolik pada Kunir Putih (Curcuma mangga Val.) Segar dan Setelah Blanching. Agritech 30 (2). DOI: 10.22146/ agritech.9675.
[6] Pujimulyani dan Wazyka. 2004. Antioxidative Properties of White Saffron Extract in the B-carotene Blanching and DPPH-radical Scavenging Method. Indonesia Food and Nutrition Progress. 12: 35-40. DOI: 10.22146/jifnp.36.
[7] Pujimulyani, D., W.A. Yulianto, A. Setyowati, Prastyo, S. Windrayahya, A. Maruf. 2022. White saffron (Curcuma mangga Val.) attenuates diabetes and improves pancreatic β-cell regeneration in streptozotocin-induced diabetic rats. Toxicology Reports. 9; 1213-1221. DOI:10.1016/j.toxrep. 2022.05.014.
[8] Pujimulyani, D., C.L. Suryani, A. Setyowati, R.A. Siwianti, S. Arumwardana, W. Widowati, A. Maruf. 2020. Cosmeceutical potentials of Curcuma mangga Val. extract in human BJ fibroblasts against MMP1, MMP3, and MMP13. Heliyon 6. DOI: 10.1016/j.heliyon.2020.e04921.
[9] Sharma, R.A., Gescher, A.J. dan Steward, W.P. 2005. Curcumin: The story so far. European Journal of Cancer 41: 1955-1968. DOI: 10.1016/j.ejca.2005.05.009.
[10] Pujimulyani, D. 2003. Pengaruh Blanching terhadap Sifat Antioksidasi Sirup Kunir Putih (Curcuma mangga Val.). Journal Agritech 23 (3). DOI: 10.22146/agritech.13509
[11] Pujimulyani, D., S. Raharjo, Y. Marsono, U. Santoso. 2012. The effect of blanching on antioxidant activity and glycosides of white saffron (Curcuma mangga Val.). Intern. Information System For The Agricultural Science and Technology (AGRIS) 19 (2); 617-621. ISSN:2231-7546.
[12] Mulyani, S., Harsojuwono, B.A., dan Puspawati, G. 2014. Potensi Minuman Kunyit Asam (Curcuma domestica Val. – Tamarindus indica L.) sebagai Minuman Kaya Antioksidan. Jurnal Agritech. 34 (1). DOI: 10.22146/agritech.9524.
Published
2022-12-10
How to Cite
PUJIMULYANI, Dwiyati; KANETRO, Bayu; WINARTI, Sri. The Benefits of Empon-Empon and Gembili Bulbs and Testing the Level of Likeability of Processed Products. JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat), [S.l.], v. 7, n. 1, p. 11-14, dec. 2022. ISSN 2550-0821. Available at: <https://journal.fdi.or.id/index.php/jatiemas/article/view/710>. Date accessed: 01 feb. 2023. doi: https://doi.org/10.36339/je.v7i1.710.