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All Journal Journal of Community Development Journal of Food Industrial Technology
Annisa'u Choirun
Politeknik Negeri Jember
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Industrial & Manufacturing Engineering Nursing Public Health Social Sciences

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Perbaikan Teknologi Proses dan Manajemen di UKM Smish Cake Kabupaten Jember Elly Kurniawati; Wahyu Suryaningsih; Titik Budiati; Agung Wahyono; Annisa'u Choirun
Journal of Community Development Vol. 5 No. 3 (2025): April
Publisher : Indonesian Journal Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47134/comdev.v5i3.1439

Abstract

Small micro and enterprises (SMEs) are an important part of improving the people's economy, one of the SMEs that produces various types of cakes or snacks including sweet bread, banana bread and cakes is SME SMISH Sempolan Village, Silo District, Jember Regency. In the production process, SMISH SME had problems regarding the production capacity and quality of sweet bread and banana bread products which are still low, and they do not yet have P-IRT. Based on this, community empowerment service (PPM) was carried out with the following objectives: (1).  Improving process technology to increase production capacity and bread quality. (2) improve production management. The method of community service activities includes the stages of observation, coordination, counseling on improving processing technology; improving production management with counseling and training on GMP and SSOP in implementation during production. After carrying out the dedication process, it can be shown that SME SMISH CAKE has made improvements in the quality of sweet bread and banana bread to be better, production capacity has increased by around 30-35%, increased knowledge of GMP, SSOP and production management, increased marketing reach and can sell online and get P-IRT production permit.
Pengaruh Jumlah Ragi Dan Lama Perendaman Terhadap Mutu Fisik, Kimia Dan Organoleptik Tempe Koro Pedang (Canvalia Ensiformis L.): The Effect of Yeast Amount and Soaking Duration on the Physical, Chemical, and Organoleptic Quality of Tempe Koro Pedang (Canavalia ensiformis L.) Yulda Siska Yuliana Sawen; Yossi Wibisono; Annisa'U Choirun
Journal of Food Industrial Technology Vol. 3 No. 2 (2026): Mei
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofit.v3i2.6956

Abstract

Tempe koro pedang (Canavalia ensiformis) merupakan alternatif sumber protein nabati yang potensial untuk menggantikan kedelai impor. Namun, pemanfaatannya terkendala oleh adanya senyawa antinutrisi yang menyebabkan rasa pahit dan aroma langu. Penelitian ini bertujuan untuk mengkaji pengaruh interaksi antara lama perendaman dan konsentrasi ragi terhadap mutu fisik, kimia, dan organoleptik tempe koro pedang. Metode penelitian menggunakan Rancangan Acak Kelompok (RAK) pola faktorial dengan dua faktor, yaitu lama perendaman dan konsentrasi ragi, sehingga diperoleh sembilan kombinasi perlakuan dengan tiga ulangan. Data dianalisis menggunakan ANOVA dan uji lanjut Duncan's Multiple Range Test (DMRT) pada taraf lima persen. Hasil penelitian menunjukkan bahwa lama perendaman berpengaruh sangat nyata terhadap peningkatan kadar air, penurunan pH, penurunan kadar lemak, serta peningkatan kesukaan organoleptik rasa dan aroma. Konsentrasi ragi berpengaruh nyata terhadap kadar air dan kadar lemak, namun tidak berpengaruh nyata terhadap kadar protein maupun seluruh parameter organoleptik meliputi rasa, aroma, dan tekstur. Disimpulkan bahwa lama perendaman merupakan faktor paling krusial dalam menghasilkan tempe koro pedang berkualitas tinggi, dan kombinasi perlakuan terbaik adalah perendaman yang lebih lama dengan dosis ragi terendah untuk efisiensi produksi.
Co-Authors Agung Wahyono Elly Kurniawati Titik Budiati Wahyu Suryaningsih Yossi Wibisono Yulda Siska Yuliana Sawen