Training on Using White Turmeric to Make Noodles in Argorejo Village, Yogyakarta
Pelatihan Pemanfaatan Kunir Putih Menjadi Mie di Desa Argorejo, Yogyakarta
Abstract
Empon-empon plants such as white turmeric are plants that grow widely in Indonesia. One of the areas producing white turmeric is Argorejo Village, Yogyakarta. In this village, white turmeric is only used fresh, and a small portion is processed into herbal drinks which have a short shelf life. Previously, there has been a lot of research regarding the benefits of empon-empon, especially white turmeric, as anti-diabetic and anti-tumor because of its high antioxidant content. The results of this research show the importance of consuming white turmeric. The use of white turmeric can be innovated into functional food products such as noodles, which are people's favorite food. The aim of this community service is to train and practice how to develop white turmeric noodle products in the Argorejo Village environment. The activity stages included counseling by students from the Faculty of Agroindustry, which was attended by more than 20 participants, followed by training activities on making white turmeric noodles, and closed with sensory testing to determine the community's acceptance. The public is enthusiastic about participating in this series of programs and understands that the product has sales value and has good market potential.
Downloads
References
[2]. Pujimulyani, D. 2022. Kunir Putih Jenis Mangga Senjata Ampuh Jaga Kesehatan Pasca Pandemi. Yogyakarta: Pustaka Panasea.
[3]. Pujimulyani, D., U. Santoso, S, Luwihana, A. Maruf. 2020. Orally administered pressure-blanched white saffron (Curcuma mangga Val.) improves antioxidative properties and lipid profiles in vivo. Heliyon 6 (6). DOI: 10.1016/j.heliyon.2020.e04219.
[4]. Ramdaniyanti, D. (2022). Pengaruh Lama Blanching Pada Medium Asam Sitrat Dan Penambahan Bubuk Kunyit (Curcuma domestica Val.) Terhadap Sifat Fisik, Kimia, Dan Tingkat Kesukaan Cookies [Universitas Mercu Buana Yogyakarta]. http://eprints.mercubuana- yogya.ac.id/15800/
[5]. Lestari, A. E. (2021). Pengaruh Penambahan Bubuk Kunir Putih (Curcuma mangga Val.) dan Baking Powder terhadap Tingkat Kesukaan, Sifat Fisik dan Kimia Stick Mocaf-Terigu. Universitas Mercu Buana Yogyakarta.
[6]. Majeed, M., Badmaev, V., Shivakumar, S., Rajendran, R., & Passwater, R. (1995). Curcuminoids Antioxidant Phytonutrients. NutriScience Pub.
[7]. Mawadati, I. (2019). Pengaruh Substitusi Bubuk Jahe (Zingiber officinale) terhadap Kualitas Inderawi, Antioksidan (Vitamin C) dan Lemak Brownies Panggang. Universitas Negeri Semarang.
[8]. Nurbaiti, D. (2020). Pengaruh Substitusi Tepung Kunir Putih (Curcuma mangga Val.) Pada Tepung Beras Merah- Maizena Dan Penambahan Carboxymethyl Cellulose Terhadap Sifat Fisik, Kimia Dan Tingkat Kesukaan Snack Bar. Universitas Mercu Buana Yogyakarta.
[9]. Pujimulyani, D., Wayzka, A., Anggrahini, S., & Santoso, U. (2005). Potensi Kunir Putih (Curcuma mangga Val) sebagai Sumber Antioksidan untuk Pengembangan Produk Makanan Fungsional [Laporan Hasil Penelitian Hibah Pekerti Tahun II].
[10]. Pujimulyani, D., & Sutardi, S. (2003). Curcuminoid content and antioxidative properties on white saffron extract (Curcuma mangga Val.). International Conference on Redesigning Sustainable Development on Food and Agricultural System for Developing Countries, 517–529.
[11]. Tonnesen, H. H. (1986). Chemistry, Stability and Analysis of Curcumin, a Naturally Occuring Drug Molecule. Institute of Pharmacy, University of Oslo.
.jpg)
