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All Journal Jurnal Biologi Tropis Journal of Community Development Jurnal Ilmiah Pengabdian dan Inovasi Journal of Food Industrial Technology
Annisa'u Choirun
Politeknik Negeri Jember
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Immunology & microbiology 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.
Peningkatan Nilai Tambah Limbah Peternakan Sapi melalui Produksi Pupuk Organik Berkualitas dan Bernilai Ekonomi Elok kurnia novita Sari; Dimas Triardianto; Adhima Adhamatika; Shinta Widyaningtyas; Annisa'u Choirun
Jurnal Ilmiah Pengabdian dan Inovasi Vol. 4 No. 4 (2026): Jurnal Ilmiah Pengabdian dan Inovasi (Juni)
Publisher : Insan Kreasi Media

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57248/jilpi.v4i4.862

Abstract

Sumberwaru Village, Jember Regency, is one of the major cattle-farming areas with a relatively large livestock population. However, cattle manure management remains inadequate. Most manure is left to accumulate around livestock sheds, generating unpleasant odors and posing environmental pollution risks, while a portion is discharged into irrigation channels, potentially degrading environmental quality. This community service program involved 25 members of a farmer group as target beneficiaries and aimed to increase the value of cattle manure through the production of high-quality organic fertilizer. The methods employed included educational outreach, technical training, and participatory mentoring, accompanied by evaluations using pre-test and post-test assessments as well as quality testing of the produced fertilizer. The results demonstrated that the participating farmer group members were able to understand and apply manure-processing techniques for organic fertilizer production. The resulting organic fertilizer met the required quality standards, with a C/N ratio of 18.4, a pH value of 7.2, and nitrogen (N), phosphorus (P), and potassium (K) contents that satisfied the minimum criteria for organic fertilizers. In addition to transforming livestock waste into a value-added product with economic potential, the program contributed to reducing environmental pollution and promoting sustainable agricultural practices.
Stability of Encapsulated Vitamin C in Modified Cassava Flour (MOCAF)-Based Composite Noodles Resti Pranata Putri; Nadiyah Zuhroh; Nadhifah Al Indis; Annisa'U Choirun; Amellia Dwi Rizkyana
Jurnal Biologi Tropis Vol. 26 No. 3 (2026): in Progress
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v26i3.12047

Abstract

This study evaluated the effect of Modified Cassava Flour (MOCAF) substitution on the stability of encapsulated vitamin C (ascorbic acid), crude fiber content, and color index of starch-based composite noodles. Vitamin C was encapsulated using a maltodextrin–CMC matrix (18.2:1.8%) via freeze-drying and incorporated into noodles with varying wheat-to-MOCAF ratios: MCF00 (100:0), MCF01 (90:10), MCF02 (70:30), and MCF03 (50:50). These were compared with Control 1 (unfortified) and Control 2 (fortified with non-encapsulated vitamin C). Encapsulation significantly improved vitamin C retention, reaching 0.32–0.38 mg/g, approximately twofold higher than the non-encapsulated control (0.15 mg/g). Thermal processing caused a marked decline in the Modified Noodle Color Index (NCIm) of Control 2 (62.67 to 51.44), likely due to Maillard-like browning reactions. In contrast, noodles with encapsulated vitamin C maintained a stable color (NCIm 61.06 to 63.44). Increasing MOCAF substitution significantly enhanced crude fiber content (up to 4.97% in MCF03) and improved noodle lightness (L*). Overall, the maltodextrin–CMC system effectively protected vitamin C from thermal degradation, regardless of starch matrix variation. Further studies are recommended to investigate shelf-life stability and in vitro release of vitamin C in the gastrointestinal tract.
Co-Authors Adhima Adhamatika Agung Wahyono Amellia Dwi Rizkyana Dimas Triardianto Elly Kurniawati Elok Kurnia Novita Sari Nadhifah Al Indis Nadiyah Zuhroh Resti Pranata Putri Shinta Widyaningtyas Titik Budiati Wahyu Suryaningsih Yossi Wibisono Yulda Siska Yuliana Sawen