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All Journal Jurnal Teknologi Hasil Pertanian Jurnal Pengabdian kepada Masyarakat Nusantara
ADRIANSYAH, DIDI
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Agriculture, Biological Sciences & Forestry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Social Sciences

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Pemberdayaan Kelompok Wanita Tani Desa Antutan melalui Peningkatan Mutu Produk Hilirisasi Kakao Fiqtinovri, Siti Masithah; Adriansyah, Didi; Wahyudi, Eko; Bansir, Muhammad Rafly; Balqis, Nurani; Rafi'i, Akhmad
Jurnal Pengabdian kepada Masyarakat Nusantara Vol. 7 No. 1 (2026): Edisi Januari - April
Publisher : Lembaga Dongan Dosen

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Abstract

Hilirisasi kakao di Desa Antutan masih terbatas akibat rendahnya mutu produk coklat yang dihasilkan oleh Kelompok Wanita Tani (KWT) Mawar. Kendala utama meliputi ketidaktersediaan teknologi ekstraksi lemak kakao, penggunaan bahan pengganti lemak yang kurang stabil, serta belum diterapkannya proses tempering, sehingga produk coklat mudah meleleh dan kurang menarik secara visual maupun sensoris. Kegiatan pengabdian kepada masyarakat ini bertujuan untuk meningkatkan mutu dan keberagaman produk coklat melalui penerapan teknologi tepat guna dan peningkatan kapasitas sumber daya manusia. Metode yang digunakan meliputi survei dan identifikasi masalah, sosialisasi, pelatihan teknis, demonstrasi dan praktik penggunaan mesin press biji kakao serta alat tempering, dan pendampingan berkelanjutan. Hasil kegiatan menunjukkan peningkatan signifikan pada pengetahuan dan keterampilan peserta sebesar 55%, kemampuan KWT Mawar dalam memproduksi lemak kakao secara mandiri dengan rendemen hingga 40%, serta peningkatan jumlah produk dari tiga menjadi enam jenis. Penerapan teknologi ini berdampak positif terhadap stabilitas fisik, penampilan, sensoris dan daya simpan produk coklat, sekaligus memperkuat peran KWT dalam pengembangan produk unggulan desa berbasis kakao.
Karakteristik Struktur, Amilograf, dan Kecernaan Pati Alami Jelai (Coix lacryma-jobi L) Fiqtinovri, Siti masithah; Adriansyah, Didi; ., Risnafaty
Jurnal Teknologi Hasil Pertanian Vol 16, No 1 (2023): Februari
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jthp.v16i1.64010

Abstract

Jelai (Coix lacryma jobi L.) that is cultivated in Bulungan Regency has thin and soft skin, yellowish brown in color and slightly shiny surface. The high content of starch and other components in barley increases the potential of Jelai as a food that has functional properties. This study aims to examine the relationship between the structural characteristics, amylograph properties, and digestion of Jelai natural starch (PAJ) and compare it with commercial cassava starch (PS) and corn starch (PJ). The research is started with the isolation process of jelai starch and then structural observations were carried out by SEM test, amylograph properties through RVA test, and digestibility including rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS). PAJ has a low amylose content and a polygonal morphology with a clearly visible central pore / channel. The crystallinity of PAJ is slightly high with A-type crystalline, the same as PJ and PS. The starch structure in PAJ contributed to a slightly lower gelatinization temperature compared to PJ and the lowest setback viscosity compared to PJ and PS which indicated that PAJ was more resistant to retrogradation, as well as the highest RS levels and the lowest RDS compared to PJ and PS. 
Co-Authors ., Risnafaty Balqis, Nurani Bansir, Muhammad Rafly EKO WAHYUDI Rafi'i, Akhmad Siti masithah Fiqtinovri