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All Journal Jurnal Pengabdian Masyarakat (ABDIRA) Journal of Food and Agricultural Product Journal of Innovative Food Technology and Agricultural Product
Ilian Elvira
Universitas Halu Oleo
Aerospace Engineering Agriculture, Biological Sciences & Forestry Computer Science & IT Languange, Linguistic, Communication & Media Nursing Social Sciences Other

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 1 
Effectiveness of Post-Cooking Freezing and Lemongrass Fortification in Engineering Rice Starch Retrogradation to Reduce Glycemic Index and Starch Digestibility Andi Laila Nugrawati Mustarim; Muhammad Iqbal Kusumabaka Rianse; Ilian Elvira; Fitria Dewi; Fatahu; Adri Aningsih Fardila Putri
Journal of Food and Agricultural Product Vol. 6 No. 1 (2026): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v6i1.7955

Abstract

Rice as the main staple food in Indonesia has a relatively high glycemic index, which may increase the risk of metabolic disorders. Rice engineering through the retrogradation process is one approach that can be applied to reduce its glycemic index. This study aimed to evaluate the effectiveness of post-cooking freezing in engineering rice starch retrogradation to promote resistant starch formation and reduce glycemic digestibility. Freezing was conducted stepwise for 24, 48, and 72 hours. Retrogradation was analyzed through amylose absorbance measurement, while digestibility was evaluated by in vitro starch hydrolysis with glucose determination using a colorimetric method based on 3,5-dinitrosalicylic acid (DNS). The results showed that post-cooking freezing was able to reduce starch digestibility through the formation of retrograded structures. The hydrolysis index of all samples ranged from 2.79 to 4.60%, and the predicted glycemic index was in the range of 41.24–42.25, which falls into the low category. The pattern of digestibility changes showed an increasing trend at 24 and 48 hours of freezing, followed by a decrease at 72 hours. This digestibility profile formed a U-shaped pattern, which may be attributed to the dynamic nature of the retrogradation process during freezing. Keywords: functional rice, resistant starch, predicted glycemic index, starch hydrolysis, in vitro
Isolation and Identification of Microorganisms During the Spontaneous Fermentation Process of Cassava into Kabuto, a Traditional Food from Muna, Southeast Sulawesi Ilian Elvira; Baihaqi; Mariani L; Andi Dahlan; Nur Suci; Agry Anugrah Pertiwi
Journal of Food and Agricultural Product Vol. 6 No. 1 (2026): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v6i1.8043

Abstract

Kabuto is a traditional fermented food originating from Muna Regency, Southeast Sulawesi, Indonesia, made from cassava through a spontaneous fermentation process. The presence of microorganisms during fermentation plays an important role in the development of sensory characteristics such as flavor, aroma, texture, and ultimately determines the final quality of the product. This study aimed to isolate and identify microorganisms involved in the fermentation process of kabuto. Microbial isolation was conducted on days 0, 2, 4, and 6 of fermentation using the pour plate and spread plate methods on de Man, Rogosa and Sharpe Agar (MRSA), followed by incubation at 37 °C for 48 hours. The resulting colonies were enumerated using the Total Plate Count (TPC) method, and Gram staining was performed to determine the characteristics of bacteria present during fermentation. The results showed that the microbial population increased gradually throughout the fermentation process, reaching the highest count on day 6 at 1.68 × 10^8 CFU/g. Gram staining results indicated that the microbial population was dominated by Gram-positive bacteria, suggesting the presence of lactic acid bacteria as the primary microorganisms involved in fermentation. Gram-negative bacteria were detected at the early stage, likely originating from raw materials and the surrounding environment. The dominance of lactic acid bacteria has positive implications for product safety due to pH reduction and inhibition of pathogenic microorganisms. However, the presence of Gram-negative bacteria in the early stage indicates a potential risk of contamination if proper sanitation is not maintained. Therefore, process control and hygienic practices are essential to ensure the safety of kabuto. Further studies are recommended to perform molecular identification and evaluate food safety parameters. Keywords: lactic acid bacteria, fermentation, Kabuto
Pengaruh Substitusi Bonggol Pisang Kepok (Musa Paradisiaca L.) Terhadap Karakteristik Organoleptik dan Analisis Kimia Abon Ikan Bandeng Arwini Puspita; Hermanto; Sri Rejeki; Ilian Elvira
Journal of Innovative Food Technology and Agricultural Product Vol 2 No 2 (2024) Desember : Journal of Innovative Food Technology and Agriculture Product
Publisher : Universitas PGRI Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31316/jitap.v2i2.7324

Abstract

Pemanfaatan bonggol pisang sebagai bahan substitusi dalam pembuatan abon ikan bandeng merupakan inovasi yang bertujuan untuk meningkatkan nilai tambah limbah pertanian, mengurangi ketergantungan pada bahan baku ikan bandeng, dan menciptakan produk pangan alternatif yang bernutrisi tinggi serta ekonomis. Tujuan penelitian ini adalah untuk mengevaluasi pengaruh substitusi bonggol pisang kepok terhadap karakteristik organoleptik dan nilai gizi abon ikan bandeng. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 5 perlakuan yaitu: B0 (ikan bandeng 100% : bonggol pisang 0%), B1 (ikan bandeng 80% : bonggol pisang 20%), B2 (ikan bandeng 70% : bonggol pisang 30%), B3 (ikan bandeng 60% : bonggol pisang 40%), dan B4 (ikan bandeng 50% : bonggol pisang 50%). Data di analisis menggunakan Analisis of varian (ANOVA) dan uji lanjut Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95%. Hasil penilaian organoleptik hedonik produk abon ikan bandeng yang disukai panelis terdapat pada perlakuan B2 (ikan bandeng 70% : bonggol pisang 30%) dengan nilai kesukaan warna 3,84 (suka), aroma 3,9 (suka), rasa 3,5 (suka), tekstur 3,5 (agak suka). Abon ikan ini mengandung kadar air sebesar 7,20%, kadar abu 4,21%, kadar protein 15,27%, kadar lemak 18,45% dan kadar karbohidrat 54,87%. kata kunci: abon; bonggol pisang; ikan bandeng  
Pelatihan Pembuatan Pupuk Organik Padat dan Cair Berbasis Limbah Lokal di Kelurahan Dana, Kabupaten Muna, Sulawesi Tenggara La Ode Alwi; Darwis Darwis; Waode Nuraida; Ilian Elvira
Jurnal Pengabdian Masyarakat (ABDIRA) Vol 6, No 3 (2026): Abdira, Juli
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/abdira.v6i3.1985

Abstract

Farmers’ dependence on inorganic fertilizers in crop cultivation remains high, leading to increased agricultural production costs and a gradual decline in soil quality and fertility over time. Meanwhile, Dana Village, Muna Regency, Southeast Sulawesi, has abundant local waste resources, including crop residues, leaves, livestock manure, and household kitchen waste, which have not been optimally utilized. These materials have the potential to be processed into solid and liquid organic fertilizers that can improve soil fertility and enhance crop productivity. This Community Service Program aimed to improve farmers’ knowledge and skills through training on the production of solid and liquid organic fertilizers based on local waste as an alternative to inorganic fertilizers. The program was implemented through lectures, discussions, and hands-on practice. The results showed increased farmers’ understanding, technical skills, and interest in independently producing and applying organic fertilizers. This activity is expected to be an initial step toward strengthening farmer self-reliance and promoting environmentally friendly agricultural waste management.
Co-Authors Adri Aningsih Fardila Putri Agry Anugrah Pertiwi Andi Dahlan Andi Laila Nugrawati Mustarim Arwini Puspita Baihaqi DARWIS DARWIS Fatahu, Fatahu Fitria Dewi Hermanto La Ode Alwi Mariani L Muhammad Iqbal Kusumabaka Rianse Nur Suci Sri Rejeki Waode Nuraida