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All Journal Jurnal Altifani Penelitian dan Pengabdian kepada Masyarakat Jurnal Teknologi dan Mutu Pangan KREATIF: Jurnal Pengabdian Masyarakat Nusantara
Rani Revina Putri
Politeknik Negeri Sriwijaya
Religion Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Economics, Econometrics & Finance Education Engineering Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Nursing Public Health Social Sciences

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Perbaikan Kemasan untuk Meningkatkan Daya Saing UMKM Keripik Mamak Melalui Project-Based Learning Selaginella Danarjati; Endang Verawati; Syerina Raihatul Jannah; Rani Revina Putri
Jurnal Altifani Penelitian dan Pengabdian kepada Masyarakat Vol. 5 No. 4 (2025): Juli 2025 - Jurnal Altifani Penelitian dan Pengabdian kepada Masyarakat
Publisher : Indonesian Scientific Journal

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59395/4dn19x06

Abstract

Usaha Mikro, Kecil dan Menengah (UMKM) mempunyai peranan penting dalam pembangunan ekonomi Indonesia. Produk pangan yang sudah diolah hendaknya dikemas dengan baik untuk meningkatkan nilai tambah produk. Melalui pendekatan Project-Based Learning (PBL), kegiatan pengabdian kepada masyarakat ini bertujuan untuk melibatkan mahasiswa secara aktif dalam proses perbaikan kemasan, dengan menggabungkan pengetahuan akademik dan praktik langsung di lapangan. Metode pelaksanaan kegiatan pengabdian terdiri dari 4 tahap kegiatan yaitu; 1) kunjungan dan observasi kepada UMKM keripik Mamak dengan tujuan mencari tau kendala di UMKM keripik mamak; 2) perbaikan label kemasan keripik di UMKM keripik mamak; 3) Perbaikan kemasan menggunakan kemasan standing pouch di UMKM Keripik Mamak; 4) Evaluasi keberhasilan label keripik yang telah diperbaharui dan kemasaan standing pouch. Peningkatan daya saing keripik mamak dengan label kemasan yang lebih menarik, menjual, dan menyajikan informasi yang lebih lengkap, selain itu kemasan standing pouch juga meninggkatkan daya jual karena meningkatkan kualitas produk dan lebih marketable.
Peningkatan Stabilitas Fisik dan Penerimaan Sensoris Es Krim Fermentasi Fungsional melalui Fortifikasi Mangga: Improvement of Physical Stability and Sensory Acceptance of Fermented Functional Ice Cream through Mango Fortification Muhammad Tegar Fernanda; Nyayu Karina Katherine; Adinda Marsela; Syerina Raihatul Jannah; Rani Revina Putri; Nancy Eka Putri Manurung
Jurnal Teknologi dan Mutu Pangan Vol. 4 No. 2 (2026): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v4i2.6013

Abstract

Ice cream is an innovative product made from cow’s milk that is widely favored by the public. One form of innovation in ice cream products is the incorporation of probiotic beverages, enabling the product to function as a functional food. This study aimed to analyze the effect of adding mango fruit at different concentrations on the physical properties and sensory acceptance of ice cream. The study employed a Completely Randomized Design (CRD) with three treatments: 0% mango (F1); 25% mango (F2); and 50% mango (F3), followed by fermentation using a fermented beverage containing Lactobacillus casei Shirota as the starter culture which were analyzed using ANOVA followed by Duncan’s multiple range test. The results showed that the addition of mango significantly reduced the overrun value from 75% (F1) to 40% (F3), while extending the melting time from 12 minutes and 1 second (F1) to 39 minutes and 52 seconds (F3). The pH value increased from 4 (F1) to 5 in the mango-containing formulations (F2 and F3). Sensory evaluation indicated that F1 had the best color and texture. In conclusion, the addition of mango improved the physical stability (melting time) and modified the sensory profile of fermented ice cream, but did not significantly alter the overall panelist preference. These findings are expected to serve as a basis for developing functional food products well accepted by the public.
Pemberdayaan Siswa melalui Strategi Promosi Inovatif untuk Produk Kuliner Halal (Pempek) di SMA Islam Al-Amalul Khair Palembang Christian Yosua Salomo Aritonang; Rismarini Rismarini; Waliah Nur Rahayu; Rani Revina Putri
KREATIF: Jurnal Pengabdian Masyarakat Nusantara Vol. 6 No. 1 (2026): Jurnal Pengabdian Masyarakat Nusantara
Publisher : AMIK Veteran Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/kreatif.v6i1.10487

Abstract

This international collaborative community service program is designed to transform the entrepreneurial paradigm of students at Al-Amalul Khoir Islamic High School in Palembang by strengthening innovative promotional strategies for local culinary products, particularly pempek. This initiative was motivated by the low competitiveness of partner products due to the use of conventional packaging, minimal application of packaging technology, and the lack of a strong and marketable brand identity. These conditions impact the limited market reach and economic value of the students' products. The program's implementation method uses a Participatory Rural Appraisal (PRA) approach, which emphasizes active participation by partners in every stage of the activity. Program stages include the delivery of theoretical material on entrepreneurship and halal product marketing, a creative packaging design workshop focused on branding, and hands-on practice in the application of hygienic and food-standard vacuum packaging technology. This approach allows for contextual and applicable learning for participants. The results of the activity showed a significant increase in students' understanding of the legal and regulatory aspects of halal labeling, increasing from 34.5% to 89.7%. Furthermore, students' technical skills in designing innovative and distinctive packaging also significantly improved. The program concluded that integrating modern packaging technology with appropriate branding strategies can increase the competitiveness and economic value of local products in a sustainable manner.
Co-Authors Adinda Marsela Christian Yosua Salomo Aritonang Endang Verawati Muhammad Tegar Fernanda Nancy Eka Putri Manurung Nyayu Karina Katherine Rismarini Rismarini Selaginella Danarjati Syerina Raihatul Jannah Waliah Nur Rahayu