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All Journal Jurnal Sains dan Teknologi Pangan Indonesian Journal of Halal Research Indonesian Journal of Community Empowerment InSTEM
Fauziah, Nenden
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Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Decision Sciences, Operations Research & Management Environmental Science Languange, Linguistic, Communication & Media Mathematics Medicine & Pharmacology Physics Social Sciences Other

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Peningkatan Nilai Ekonomi Modifikasi Pati Umbi Taka (Tacca leontopetaloides (L.) Kuntze) Sebagai Bahan Baku Pembuatan Biskuit Herbal Lubis, Novri Yanti; Fauziah, Nenden; Ilahi, Resa Restu; Rustamsyah, Ardi
Jurnal Sains dan Teknologi Pangan Vol 4, No 5 (2019): JURNAL SAINS DAN TEKNOLOGI PANGAN
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (683.341 KB) | DOI: 10.33772/jstp.v4i5.9405

Abstract

ABSTRACT This study aimed to observe the effect of the concentration of modified taka starch (Tacca leontopetaloides (L.) Kuntze) as well as the size of natural taka tubers and red ginger starch on the characteristics of the produced herbal biscuits. The taka starch was modified by using ginger oil components. Meanwhile, the size of natural taka tubers and red ginger starch granules was compared by using a scanning electron microscope. The study was classified into three stages, namely the taka starch manufacture, the taka starch modification, and the biscuit production. The results showed that the modified taka starch had a larger granule than the natural starch, with the size reached 36.9 µm and 34.4 μm, respectively. Meanwhile, the water, ash, fat, protein, and carbohydrate contents, as well as the calories reached 4.56%, 2.40%, 9.11%, 8.71%, 75.27 %, and 417.99 cal, respectively. In general, all parameters met the Indonesian National Standard for biscuits. Keywords: Biscuits, characteristics of starch granule, taka tuber ABSTRAK Penelitian ini ingin melihat pengaruh modifikasi pati taka (Tacca leontopetaloides (L.) Kuntze) dengan menggunakan komponen minyak jahe dan membandingkan ukuran granul pati umbi taka alami dan minyak jahe merah dengan menggunakan metode SEM (Scanning Electron Microscope), kemudian dijadikan produk pembuatan biskuit herbal. Metode penelitian diawali dengan pembuatan pati taka dan modifikasi pati taka kemudian dijadikan produk pangan. Pengujian karakterisasi pati taka dan pati taka termodifikasi dengan pengujan SEM menunjukkan, pati yang sudah dimodifikasi memiliki bentuk granul lebih besar 36,9 µm dari pati taka alami 34,4 µm. Hasil modifikasi pati umbi taka menghasilkan produk inovasi pangan berupa biskuit herbal, dengan hasil karakteristik meliputi kadar air 4,56%, kadar abu 2,40%, kadar lemak 9,11%, kadar protein 8,71%, kadar karbohidrat 75,27% dan kalori 417,99 kal. Secara umum, semua parameter sudah sesuai dengan SNI biskuit. Kata kunci: Biskuit, karakteristik granul pati, umbi taka
Counseling on the Dangers of Repeated Use of Cooking Oil and Training on the Valorization of Used Cooking Oil for Dorokdok Cracker Producer in Suci Village Fauziah, Nenden; Prasetiawati, Riska; Senania, Astri; Apriani, Riza; Annisa Rahmasari Kanto, Dhini
Jurnal Inovasi Sains dan Teknologi untuk Masyarakat Vol. 2 No. 2 (2024): November
Publisher : Faculty of Mathematics and Natural Sciences, University of Jember. Jl. Kalimantan No.37, Krajan Timur, Jemberlor, Kec. Sumbersari, Jember Regency, East Java 68121

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/instem.v2i2.1574

Abstract

Producers of cowhide crackers (dorokdok) in Suci Village have the potential to produce cooking oil waste of more than 1 ton/week. In addition, cooking oil is often used repeatedly to reduce production costs.  From situation analysis and field observations, the people of Suci Village do not yet know the dangers of using used cooking oil repeatedly and how to process used cooking oil into biodiesel. This service activity aims to educate the public about the dangers of repeated use of used cooking oil and the valorization of used cooking oil into biodiesel. It is hoped that the step of valorizing used cooking oil can prevent repeated use of cooking oil without having an impact on increasing dorokdok production costs. The method of implementing service is counselling and training. Changes in community knowledge are evaluated through the implementation of pretests and posttests. The evaluation results show an increase in public knowledge about the dangers of repeated use of cooking oil and steps to valorize used cooking oil reaching 66.20%. It is hoped that the step to valorize used cooking oil will be a way to create a healthy environment and food as well as realize economic independence in Suci Village.
The Influence of Counseling on Increasing the Knowledge of Cikelet Village Community Regarding Halal Products Fauziah, Nenden; Lubis, Novriyanti; Handayani, Niknik; Lindayani, Lindayani; Sution, Sution; Rosalia, Novita; Widia, Putri; Nugraha, Robi Asran; Aladawi, Syifa; Taufikurohman, Ikbal
Indonesian Journal of Community Empowerment (IJCE) Vol 3 No 04 (2022): Indonesian Journal of Community Empowerment (November)
Publisher : Fakultas Kewirausahaan Universitas Garut

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35899/ijce.v3i04.711

Abstract

The problem found in Cikelet village, Garut district, was the sensitive issue regarding the halalness of a product. Most village residents do not yet know the authorized institution that provides a halal certificate to a product, the characteristics of a halal product in terms of its packaging and the basic laws of halal products. With the KKN program through community service activities, the PKM team from the Garut University Pharmacy in the KKN program provided a solution to this problem through the promotion of halal food and drinks by providing brochures and direct counseling to residents of various age levels and professions. pre and post test to evaluate the success of the socialization. The aim and targeted outcomes of this outreach are to see an increase in Cikelet residents' knowledge of halal products so that they can increase awareness in choosing something that is safe, good for health and halal. Permasalahan yang ditemukan di desa Cikelet kabupaten Garut adalah adanya isu sensitif mengenai kehalalan suatu produk. Sebagian besar warga desa belum mengetahui lembaga yang berwenang yang memberikan sertifikat halal pada suatu produk, ciri produk halal ditinjau dari kemasannya dan hukum dasar dari produk halal. Dengan adanya program KKN melalui kegiatan pengabdian kepada masyarakat tim PKM dari Farmasi Universitas Garut pada program KKN memberikan solusi terhadap permasalah tersebut melalui sosialisasi makanan dan minuman halal melalui pemberian brosur dan penyuluhan langsung kepada warga dengan berbagai tingkatan usia dan profesi, selain itu juga dilakukan pre dan post test untuk mengevaluasi keberhasilan dari sosialisasi tersebut. Tujuan dan luaran luaran yang ditargetkan dari penyuluhan ini untuk melihat peningkatan pengetahuan warga Cikelet terhadap produk halal sehingga dapat meningkatkan kesadaran dalam memilih suatu suatu yang aman, baik untuk kesehatan dan halal.
The Opportunities of Using Malay Apple (Syzygium malaccense (L). Merr. & Perry) Wood Stem Extract as Halal and Thayyib Antidiabetic Drugs Fauziah, Nenden; Senania, Astri; Nuari, Dhoni Anshar; Setianingrum, Marginingsih
Indonesian Journal of Halal Research Vol. 1 No. 2 (2019): August
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ijhar.v1i2.5328

Abstract

The use of existing antidiabetic drugs generally causes dangerous side effects, while the use of insulin has a problem with the halal status of the ingredients. Treatment with halal and thayyib medicinal ingredients is needed by Muslims, so it is necessary to find antidiabetic drugs that are halal and thayyib. The use of natural materials such as malay apple can be a solution for halal medicine. The study on antihyperglycemic activity of extracts of malay apple stem wood have been done. Invivo studies were carried out on animal experiments in male swiss webster mice using the glucose tolerance method. The experimental results showed a decrease in blood glucose levels after feeding with extract of malay apple stem wood at doses of 100 mg/Kgbw, 200 mg/Kgbw and 400 mg/Kgbw, which were significantly different compared to the control group (p <0.05), but effective doses shown at a dose of 100 mg/Kgbw. Measurement of moisture and ash content, levels of heavy metal and microbial contamination, showed that the simplicia of malay apple stem wood is safe. The results of this study indicate that malay apple wood extract is a material that is very likely to be used as antidiabetic drugs that are halal and thayyib.
The Environmental education and entrepreneurship-training based on dorokdok’s used cooking oil waste in Suci Village Fauziah, Nenden; Senania, Astri; Apriani, Riza; Handayani, Niknik; Yanti, Novi; Naima, Shafira Salsa; Muharram, Rahma Mekar; Yuningsih, Isma Aulia; Sumiarti, Imas; Ramadani, Jasmine Aura
Indonesian Journal of Community Empowerment (IJCE) Vol 6 No 3 (2025): Indonesian Journal of Community Empowerment (August)
Publisher : Fakultas Kewirausahaan Universitas Garut

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35899/ijce.v6i3.1090

Abstract

Used cooking oil from dorokdok frying pans, which potential to damage the environment, can become a new business opportunity. This community service program aims to raise environmental-awareness while also motivating people to become entrepreneurs by utilizing used cooking oil waste turn to aromatherapy candles. The community service method was carried out through an educational stage on how to handle used cooking oil waste to prevent environmental damage, followed by training on making aromatherapy candles. The educational results have successfully increased the participants' knowledge by 72.82%. The training results demonstrated the participants' skills in the process of making aromatherapy candles. The overall level of participant satisfaction with the community service process reached 82%. The results of this community service will be followed up with efforts to establish a joint business starting with the production of aromatherapy candles. This effort is expected to improve the economic and the environmental of Suci Village.
Co-Authors Aladawi, Syifa Annisa Rahmasari Kanto, Dhini Apriani, Riza Ardi Rustamsyah Astri Senania, Astri Handayani, Niknik Ilahi, Resa Restu Lindayani, Lindayani Lubis, Novri Yanti Muharram, Rahma Mekar Naima, Shafira Salsa Novi Yanti Novriyanti Lubis, Novriyanti Nuari, Dhoni Anshar Nugraha, Robi Asran Putri, Widia Ramadani, Jasmine Aura Riska Prasetiawati, Riska Rosalia, Novita Setianingrum, Marginingsih Sumiarti, Imas Sution, Sution Taufikurohman, Ikbal Yuningsih, Isma Aulia