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All Journal Jurnal Biologi Tropis Wanatani Jurnal Pengabdian Pada Masyarakat METHABDI
Andi Hermina Julyaningsih
Universitas Hasanuddin
Religion Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Immunology & microbiology Languange, Linguistic, Communication & Media Medicine & Pharmacology Physics Public Health

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Inovasi Pascapanen Kakao : Pemanfaatan Kulit Ari Biji Kakao Dalam Pengembangan Produk Kue Kering Thitin Binalopa; Rahman Syam; Andi Hermina Julyaningsih
Wanatani Vol. 6 No. 1 (2026): Edisi Februari-Juni
Publisher : Pustaka Digital Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51574/wanatani.v6i1.608

Abstract

Kulit ari biji kakao merupakan limbah pascapanen kakao yang selama ini belum dimanfaatkan secara optimal, padahal mengandung senyawa bioaktif seperti polifenol, flavonoid, serta serat pangan yang berpotensi meningkatkan nilai gizi produk pangan. Penelitian ini bertujuan untuk mengkaji pemanfaatan bubuk kulit ari biji kakao sebagai bahan tambahan dalam pembuatan kue kering serta pengaruhnya terhadap mutu kimia dan organoleptik produk yang dihasilkan. Penelitian dilakukan dengan metode eksperimental menggunakan empat perlakuan, yaitu kontrol tanpa penambahan bubuk kulit ari kakao (A0), serta penambahan bubuk kulit ari kakao sebesar 5% (A1), 7,5% (A2), dan 10% (A3) dari total bahan padatan. Parameter yang dianalisis meliputi kadar air, kadar lemak, kadar abu. Hasil penelitian menunjukkan bahwa penambahan bubuk kulit ari biji kakao berpengaruh terhadap karakteristik kimia kue kering. Peningkatan konsentrasi bubuk kulit ari kakao cenderung meningkatkan kadar air dan menurunkan kadar lemak produk. Penelitian ini menunjukkan bahwa bubuk kulit ari biji kakao berpotensi dimanfaatkan sebagai bahan alternatif dalam pengembangan produk kue kering fungsional sekaligus mendukung konsep zero waste pada industri pascapanen kakao.
Pelatihan Pembuatan Pasta dan Bubuk Kaldu Jamur Tiram Bersama KWT Simbang Sejahtera Andi Hermina Julyaningsih; Andi Nurfaidah Rahman; Arfina Sukmawati Arifin; Muhpidah Muhpidah; Fitri Fitri; Serli Hatul Hidayat; Sunrixon Carmando Yuansah
Jurnal Pengabdian Pada Masyarakat METHABDI Vol 5 No 2 (2025): Jurnal Pengabdian Pada Masyarakat METHABDI
Publisher : Universitas Methodist Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46880/methabdi.Vol5No2.pp185-189

Abstract

KWT Simbang Sejahtera is one of the farmer groups in Simbang District that actively cultivates oyster mushrooms and markets them as fresh products to several suppliers in Maros Regency. Unfortunately, most of the profit from oyster mushroom production comes solely from the sale of fresh mushrooms. Instant seasonings in the form of powder or paste are widely used, both for household needs and the culinary industry, making them highly demanded in the market. The same applies to oyster mushroom broth, whether in powder or paste form. This community service activity aimed to train members of KWT Simbang Sejahtera to produce mushroom broth in paste and powder forms using their cultivated oyster mushrooms, in order to increase the added value and profits from their production. The training activity included several stages: pre-test, material presentation on oyster mushroom processing, practical session on making mushroom broth paste and powder, and a post-test. The pre-test results showed that 95% of participants did not know how to make mushroom broth powder, and 90% were unfamiliar with making mushroom broth paste. After the material delivery and hands-on practice, the post-test results showed that 100% of participants had learned how to make both broth powder and paste from oyster mushrooms. Based on these results, it can be concluded that this community service activity had a significant impact on participants’ understanding and knowledge.
Cocoa Bean Shell Flour Concentration Affects Cookie Sensory Acceptance Thitin Binalopa; Andi Hermina Julyaningsih; Rahman Syam
Jurnal Biologi Tropis Vol. 26 No. 3 (2026): Juli - September
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.v26i3.12565

Abstract

Utilization of agro-industrial waste as a raw material for functional food is one way to increase product added value while reducing waste. Cocoa bean husk is a byproduct of cocoa processing that still contains dietary fiber and bioactive compounds, making it potentially useful in pastry products. This study aimed to evaluate the effect of adding cocoa bean husk flour on the organoleptic quality of pastries, including color, aroma, taste, and texture. The study used a design with four concentration treatments of cocoa bean husk flour, namely A0 (0%), A1 (5%), A2 (7.5%), and A3 (10%). Organoleptic tests were conducted using a hedonic scale of 1–5 by 15 semi-trained panelists. Data were analyzed using analysis of variance and further tests at a significance level of 5%. The results showed that the addition of cocoa bean husk flour significantly affected the attributes of color, taste, and texture, but did not significantly affect aroma. Treatment A1 (5%) produced the highest taste scores (4.07 ± 0.70) and texture (4.27 ± 0.70) and still had a good level of color and aroma acceptance. Increasing the flour concentration to 10% tended to decrease panelists' preference, particularly for flavor attributes due to increased bitterness, thought to be due to phenolic compounds. The results showed that cocoa bean hull flour has the potential to be used as an additive in cookies, with the best acceptance at a concentration of 5%.
Co-Authors Andi Nurfaidah Rahman Arfina Sukmawati Arifin Fitri Fitri Muhpidah Muhpidah Rahman Syam Serli Hatul Hidayat Sunrixon Carmando Yuansah Thitin Binalopa