WORKSHOP PEMBUATAN PERMEN JELLY DARI Citrus amblycarpa SEBAGAI MAKANAN SELINGAN BERGIZI DI PANTI ASUHAN PUTRI AHMAD YANI PONTIANAK
Article Sidebar
Main Article Content
Abstract
Citrus amblycarpa has many health benefits. The production value of this citrus is very high, but this is not balanced with adequate processing. The use of Citrus amblycarpa peel as jelly candy makes it an alternative snack with high nutritional value. This program aims to increase the economic value of Citrus amblycarpa peel to obtain sustainable business profits and create a modern food alternative with a pleasant taste but still able to meet nutritional needs and be beneficial for health. The stages of implementing the activity began with planning the jelly candy formula, continued with outreach to partners, and implementation of workshops through the delivery of material followed by training and assistance in making the product. The results of the activity provide information and alternative business opportunities in the field of food processing by using Citrus amblycarpa peel to make jelly candy snacks which have health benefits.
Article Details
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
References
Arabit, P. M. T., Bello, R. A., Bernabe, M. J. A., Bumagat, L. A. L., Gabaton, P. N. A., & Maningas, M. B. B., 2017, The immunomodulatory effect of Citrus microcarpa peel in Macrobrachium rosenbergii challenged with Vibrio alginolyticus, AACL Bioflux, Volume 10, Issue 3, 653–662. http://www.bioflux.com.ro/aacl
Badan Standar Nasional, 2004, Bahan Tambahan Pangan Pemanis Buatan-Persyaratan Penggunaan Dalam, Standard Nasional Indonesia (SNI). 01-6993-2004. Badan Standard Nasional Indonesia, Jakarta.
Badan Standar Nasional, 2008, Kembang Gula-Bagian 2: Lunak, Standard Nasional Indonesia (SNI). 3547.2-2008. Badan Standard Nasional Indonesia, Jakarta.
Barluado, M.J.G., Lagang, M.J.M., Gordonas, I. faye M., Bosas, C.D.B., 2016, Antiangiogenic and antioxidant properties of Calamansi Citrus microcarpa peel ethanolic extract, UIC Research Journal, Volume 19, https://doi.org/10.17158/521
Cahyanti Ayun Ria, 2015, Aktivitas Minyak Atsiri Daun Jeruk Sambal (Citrus Microcarpa) Sebagai Repelan Terhadap Nyamuk Aedes aegypti L. dan Culex quinquefasciatus S. dengan Metode Whopes, Skripsi, Universitas Tanjung Pura Pontianak.
Eliza Wahyu, 2015, Formulasi Sediaan Mikroemulsi Minyak Atsiri Daun Jeruk Sambal (Citrus microcarpa Bunge) Dengan Variasi Tween 20 Dan Uji Efektivitas Terhadap Propionibacterium acnes, Jurnal Mahasiswa Farmasi Fakultas Kedokteran UNTAN, Volume 3, Nomor 1. 1-13.
Muawanah, Anna., Djajanegara, Ira., Sa’aduddin, A., Sukandar, Dede., Radiastuti, Nani., 2012, Penggunaan Bunga Kecombrang (Etlingera Elatior) dalam Proses Formulasi Permen Jelly, J. Valensi, ISSN: 1978-8193, Vol. 2 (4): 527-528.
Nurismanto, Rudi dan Ihsan, A.H., 2015, Konsentrasi Gelatin dan Karagenan pada Pembuatan Permen Jelly Sari Brokoli (Brassica oleracea), J. Rekapangan, Vol. 9 (2): 2.
Pedana, F., Fadhlillah, F.M., Lestari, W., 2017. Antioxidant Activities Three Orange Oil (Citrus amblycarpa) Area in The West Java Using The Carotenoid Bleaching Method. Farmako Bahari 8(1), 34–40.
Suseno, S.H., dan Anwar, Cholil., 2013, Analisis Kekuatan Gel (Gel Strength) Produk Permen Jelly Dari Gelatin Kulit Ikan Cucut Dengan Penambahan Karaginan dan Rumput Laut, JPHPI, Volume 16, Nomor 2, 184-185.
Sibilang, A. A., Mowor, P. M., & Juliatri, 2017, Uji Air Perasan Jeruk Kesturi (Citrus microcarpa Bunge) Terhadap Perubahan Warna Resin Komposit Yang Direndam Dalam Larutan Kopi. Jurnal E-GiGi, Volume 5, Nomor 1, 12–18.
Wai, 2013, Chemical Component and Aromatic Profiles of Citrus and Coffee in Asia. Thesis, Departement of Chemistry, National University of Singapore.
Widyasari Ratna, Yuspita Sari Dina, Wildaniah Wilda, Wahida Rosi Cahayuni, 2018, Uji Toksisitas Akut Ekstrak Metanol Kulit Buah Jeruk Sambal (Citrus microcarpa Bunge) Terhadap Larva Artemia salina L. dengan Metode Brine Shrimp Lethality Test (BSLT), Medical Sains Vol. 3 No.1, 51-57