MIIX Virtua

The video with entitled “Utilization of Mengkudu/Noni Fruit (Morinda Citrifolia) - Ginger (Zingiber Officinale) Combination into Nutritious Coffee” shows an alternative way to achieve creative and sustainable economic development and improve body health. The scope of this study is Food Technology (F), which utilizes a plant product that can be said not having selling value yet, that is Mengkudu/Noni Fruit (Morinda Citrifolia) into a favorable product. The Mengkudu coffee is combined with ginger to add more fresh flavor and named “Kudu Coffee” to be more economically valuable. Introduction Mengkudu is commonly used as a medicinal ingredient, but was later marginalized along with the times. Some publications stated that Mengkudu contains vitamin C which is useful in boosting the immune system. In addition, it also contains scopoletin and xeronine that are useful in reducing hypertension and diabetes, where both of these diseases are suffered by many people nowadays. So far, Mengkudu is only used as juice and not interesting enough for people. For this reason, it is necessary to transform Mengkudu into attractive product, one of which is flavored coffee. With this research, it is hoped that the people in Ladang Sabah can boost their health and raise income in the economic sector. Research Summary The experiment in using Mengkudu into coffee is based on Project Based Learning to achieve Sustainable Development Goals (SDGs), which involves the disciplines of biology, chemistry, and mathematics in improving food technology. Some of the concepts used are plant material, nutrition, vitamin C testing and data processing which will be presented in the form of tables and diagrams. The tools used are trays, cutting boards, knives, ovens, blenders, sieves, test tubes, beakers, test tube racks, and dropper pipettes. Meanwhile, the materials consist of Mengkudu, ginger, iodine, starch solution, and for the serving can be added cinnamon, sugar, creamer and milk.