UKM “Jaya Makmur” terletak di Kecamatan Magelang Tengah Kota Magelang, yang berlokasi sekitar 1,5 km dari pusat kota Magelang. UKM “Jaya Makmur” telah memproduksi beragam keripik berbahan baku ...sayuran yang dimulai sejak tahun 2009. Produksi keripik sayur terdiri dari beberapa tahapan, salah satu proses yang masih dilakukan secara manual yaitu proses pengadukan adonan. Hal ini menyebabkan proses pengadukan memerlukan waktu yang lebih lama. Tujuan kegiatan Program Kemitraan Masyarakat (PKM) yaitu untuk meningkatkan omzet UKM “Jaya Makmur” dan meningkatkan pemahaman serta ketrampilan masyarakat mengenai penerapan teknologi tepat guna. Kegiatan PKM di Kramat Selatan, Kota Magelang dilaksanakan dalam dua tahap. Tahap pertama adalah observasi dengan melakukan pengumpulan data berupa dokumentasi dan diskusi dengan Ibu Esti Widayati dan Kepala Desa sebagai stakeholder. Tahap kedua adalah pengembangan solusi melalui teknologi tepat guna yaitu mesin pengaduk adonan. Hasil kegiatan PKM adalah berupa mesin pengaduk adonan dengan kapasitas 60 kg/hari dengan daya 20 watt. Aplikasi mesin pengaduk adonan dapat meningkatkan kapasitas produksi yang semula 20 kg/hari menjadi 60 kg/hari. Selain juga dapat meningkatkan taraf hidup masyarakat Kramat Selatan, Kecamatan Magelang Utara, Kota Magelang, dengan meningkatnya omzet UKM “Jaya Makmur” hingga 100%.
Since many years, acrylamide (AA) is a well-known toxicologically relevant processing contaminant (“food-borne toxicant”). However, only during the recent years, high levels of acrylamide have been ...reported in vegetable chips. In the present study, AA was quantitated via a modified derivatization procedure with 2-mercaptobenzoic acid based on stable isotope dilution analysis and liquid chromatography–mass spectrometry. Extraction with a modified QuEChERS (quick, easy, cheap, efficient, rugged, safe) method, defatting with
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-hexane, and a solid phase extraction clean-up with strong cation-exchange material were performed prior to the derivatization step. Limits of detection and quantitation (LoD and LoQ) were 12 and 41 µg of AA/kg of vegetable chips (estimated via signal-to-noise ratios of 3:1 and 10:1, respectively), and thus below the LoQ of 50 µg/kg requested by the European Food Safety Authority. Recovery rates between 92 and 101% at four spiking levels with a good precision expressed as a relative standard deviation < 7% were determined. With this method at hand, a survey of the current AA amounts in 38 vegetable chips from the worldwide market was performed, showing a remarkable variability between the different vegetables, but also between different products of the same vegetable. Thereby, the AA amounts ranged between 77.3 and 3090 µg/kg, with an average of 954 µg/kg which was distinctly higher in comparison to commercially available potato chips also analyzed in the present study (12 samples, range: 117–832 µg/kg, average: 449 µg/kg). While for sweet potato and parsnip relatively low AA amounts were found, beetroot and carrot showed rather high contents.
Chips are a useful and popular product that is produced in most countries of the world. The main processes of traditional chips technology are slicing fruits and vegetables into thin slices, ...blanching and drying slices. Multilayer chips are formed from several layers of different materials (fruits, vegetables and seeds). For forming of such chips, it is important that the layers of different materials stick together well. Studies have shown that the material type and blanching time significantly affect the adhesion of material and loss of chips. Also, effect of compression of raw material layers on the chips loss was studied.
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