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All Journal Journal of Applied Agricultural Science and Technology Jurnal Teknologi Pertanian Jurnal Hilirisasi IPTEKS (JHI) Jurnal Bio-Geo Material Dan Energi Jurnal Pengabdian Inovasi dan Teknologi Kepada Masyarakat Jurnal Riset Rumpun Ilmu Kesehatan (JURRIKES) Jurnal Pengabdian Masyarakat Bangsa JIM ( Journal International Multidiciplinary) Juragan (Jurnal Agroteknologi) Bersama: Jurnal Pengabdian Kepada Masyarakat
Anggraini, Anna
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Accelerated Shelf Life Test (Aslt) Method with Arrhenius Approach for Shelf Life Estimation of Sugar Palm Fruit Jam With Addition of Asian Melastome (Melastoma malabathricum, l.) on Jar Packaging and Pouch Anna Anggraini; Kesuma Sayuti; Rina Yenrina
Jurnal Ilmu dan Teknologi Terapan Pertanian Vol 3 No 2 (2019): Journal of Applied Agricultural Science and Technology
Publisher : Politeknik Pertanian Negeri Payakumbuh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32530/jaast.v3i2.114

Abstract

Abstract. Base on previous studies showing that sugar palm fruit can be made as jam with the addition of Asian melastome fruit as a natural coloring. This sugar palm fruit jam product is packaged with jar and pouch packaging. shelf Life information for this product is unknown. The purpose of this study is to determine the rate of change in quality, critical parameters, and estimate the shelf life of sugar palm fruit jam with Arrhenius Model which is simulated at three storage temperature conditions (28⁰C, 38⁰C, and 48⁰C). Parameters observed during the storage process are water content, water activity (aw), pH, color (L), anthocyanin, and antioxidant activity (IC50). The results showed that the smallest activation energy value was used to determine product shelf life, it is color parameters (L) (first order reaction) with linear regression y = -4715.x + 9,787 on jar bottle packaging and y = -2021.x + 1,387 on packaging pouch. The age of storing sugar palm fruit jam with jar bottles is 93 days at 28⁰C and on the packaging pouch for 40 days at 28⁰C.
PENERAPAN TEKNOLOGI SEAMER KONTROL BERBASIS IOT SEBAGAI PENGONTROLAN KALENG SARDEN DI DESA LABUHAN TANGGA HILIR KABUPATEN ROKAN HILIR PROVINSI RIAU Debi Setiawan; Ramalia Noratama Putri; Anna Anggraini
Jurnal Hilirisasi IPTEKS Vol 6 No 4 (2023)
Publisher : LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jhi.v6i4.744

Abstract

Geographically, Labuhan Tangga Hilir Village is located in the northernmost part of Riau Province, which is also the eastern coastal region of Sumatra Island. So that Labuhan Tangga Hilir Village has fisheries and marine resource potential. The potential for fisheries and marine resources consists of capture fisheries potential, cultivation and processing fisheries potential. The problem in the Labuhan Tangga Hilir Village area is that fishermen catch a lot and are abundant so they are not sold out, which causes the fish they catch to rot and have no economic value. The average catch of fishermen per month is 1.3 tons, with details of 500 kg being sold and 800 kg being wasted every month. The solution to this problem requires training in making sardines and the implementation of SIKOSA innovation technology tools based on the Internet of Things. The aim of the activity is to move the progress and welfare of the community to develop the natural resources they have, namely sea fish catches, increase income and manage good business. The activity methods used to solve partner problems are design, training, mentoring and implementation. The activity was held on Saturday 11 November at the Labuhan Tangga Hilir Pengalengan hall, Rokan Hilir Regency, Riau province. The activity was attended by approximately 20 participants. The results of the activity can increase knowledge of making sardine products and business opportunities for the people of Labuhan Tangga Hilir Village. The conclusion of this activity is that this training provides an increase in the community's knowledge about making sardines. So that it helps improve the economy of village communities, and has downstream products from fishing.
EKSTRAKSI GLUKOMANAN DARI TEPUNG PORANG (Amorphophallus oncophyllus) DENGAN KOMBINASI PERLAKUAN WAKTU EKSTRAKSI DAN ANTI-SOLVENT Ihsan, Fikratul; Anggraini, Anna; Azzahro, Hanifah Ulfa
JURNAL TEKNOLOGI PERTANIAN Vol. 12 No. 2 (2023)
Publisher : Prodi Teknologi Pangan Fakultas Pertanian Universitas Islam Indragiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32520/jtp.v12i2.2842

Abstract

Exports of porang tubers form glucomannan are more economically valuable than form of chips. Glucomannan is a water-soluble fiber that can be extracted using polar solvents and precipitated using non-polar anti-solvents. Selecting the best extraction time and using the anti-solvent ratio could increased the yield of glucomannan. The used of anti-solvent Isopropyl alcohol (IPA) had a lower dielectric constant compared to ethanol, so it is more non-polar. An aim of this research was to obtain the best yield from a combination of extraction time treatment and the ratio of IPA as anti-solvent. The design used was a randomized complete factorial design (RALF) with two levels that is extraction time (1, 2 and 3 hours) and the ratio of porang flour to isopropyl alcohol (1:10, 1:15 and 1:20). The results showed that the interaction of extraction time and IPA anti-solvent ratio had a significant effect on the yield of glucomannan. The interaction of the 2 hour extraction time treatment with the anti-solvent ratio (1:15) produced the best glucomannan yield that is 66.69%. The results of FTIR testing of porang flour and glucomannan extraction results showed a shift in the wave number for each vibration, especially in the fingerprint area. C-H vibrations from β-glycosidic and β-manosidic bonds resulting from glucomannan extraction were detected at wave numbers 806.25 cm-1 and 875.68 cm-1.
IbM Pemanfaatan Kulit Nenas Pada Proses Perendaman Kedelai Terhadap Lama Proses Pengasaman Dalam Pembuatan Tempe Di UMKM Bamboe Daun Pekanbaru Yelmiza, Yelmiza; Anggraini, Anna; Ihsan, Fikratul; Yuvendius, Hazra
Jurnal Pengabdian Masyarakat Bangsa Vol. 1 No. 11 (2024): Januari
Publisher : Amirul Bangun Bangsa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59837/jpmba.v1i11.631

Abstract

Proses pembuatan tempe membutuhkan waktu yang lama sekitar 72 jam. Proses awal dimulai dari perendaman  biji  kedelai  dan  sampai  akhir  melalui  proses  fermentasi.  Dimana  pada  proses  perendaman biasanya membutuhkan waktu sekitar 24 jam. Lamanya proses perendaman ini menjadi kendala dalam proses pembuatan  tempe.  Adapun  tujuan  dari  perendaman  adalah  untuk  membuat  biji  kedelai  memiliki  kondisi asam. Pada biji kedelai dengan kondisi asam inilah fermentasi kedelai bisa terjadi sehingga protein kedelai akan meningkat pada tempe. Tempe memiliki kadar protein yang tinggi sehingga tempe menjadi makanan yang bergizi dan sehat. Dengan adanya  pemanfaatan kulit nenas pada perendaman biji kedelai mampu mempercepat proses pembentukan kondisi asam pada biji kedelai dengan lama waktu perendaman 6 jam diperoleh pH = 5.   Dengan menambahkan air rendaman ini mampu memberikan peningkatan daya simpan tempe, sehingga nantinya akan mempengaruhi omset dari penjualan mitra. Permasalahan yang ada sebelumnya karena lamanya proses perendaman kedelai, dapat diatasi dengan menambahkan air perasan kulit nenas, sehingga lama proses perendaman menjadi 6 jam.
Nutritional Content Of Moringa Leaf (Moringa Oleifera) Fragrant Tea Aini, Latifa; Daulay, Diana Pebriani; Anggraini, Anna
JURAGAN - Jurnal Agroteknologi Vol. 2 No. 1 (2024)
Publisher : Yayasan Rahmatan Fiddunya Wal Akhirah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58794/juragan.v2i1.631

Abstract

Moringa leaf fragrant tea is tea that is prepared from the leaves of Moringa oleifera plant using the same manufacturing method as the process for making green tea and then added with jasmine flowers for 18 hours to give the tea a jasmine aroma. Moringa fragrant leaf tea has high antioxidant content, namely 71.58%. This research was conducted to look at the nutritional content of fragrant Moringa leaves. From the observations it was found that the fragrant Moringa leaves tea contained 26.48% protein, 1815 mg/100g calcium, 39.45% iron, 101.11 mg/100g carotene, 101.17mg/100g ascorbic acid and were positive contains alkaloids
PENINGKATAN KETAHANAN PANGAN PONDOK PESANTREN DARUL MUKHLASIN PALAS, PEKANBARU MELALUI BUDIDAYA TANAMAN: INCREASING OF FOOD SECURITY IN DARUL MUKHLASIN PALAS ISLAMIC BOARDING SCHOOL TOWARD PLANT CULTIVATION Sri Utami Lestari; Indra Purnama; Seprita Lidar; Fikratul Ihsan; Anna Anggraini
Bersama : Jurnal Pengabdian Kepada Masyarakat Vol. 1 No. 1 (2023): Bersama: Jurnal Pengabdian Kepada Masyarakat
Publisher : Fakultas Pertania Universitas Muara Bungo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36355/bsm.v1i1.4

Abstract

The results of an initial survey conducted by the team found that the Darul Mukhlasin Palas Islamic Boarding School in Pekanbaru is for the continuation of the learning process and to meet their daily consumption needs without charging any fees. This Islamic boarding school has a large land of around ±0.5 ha which has the potential to be developed, through increasing food self-sufficiency. The strategy for realizing food self-sufficiency is the development of food diversification. This problem is needed to solve, including: providing partners with training in plant cultivation skills, processing unproductive land into productive land for crop cultivation. The method of implementation includes the provision of materials and the practice of cultivating agricultural crops, mentoring. For the sustainability of this program the PKM team will carry out: Monitoring and Evaluation of program implementation. The results of the training participants' questionnaire above show that the participants' knowledge about plant cultivation has increased, knowledge about the benefits of plant cultivation which may have been considered not so important for human life has increased their knowledge of the benefits of cultivating plants both economically and environmentally. The results of the questionnaire showed that in terms of the benefits of the activities carried out, it was shown that the results of the pre-test questionnaire showed that 100% of participants stated that the activities carried out were useful. In principle, in terms of supporting factors, related parties, both partners and participants, gave a very good response. Capacity building in the technical aspects of agriculture is one of the principles of economic empowerment, including students at Islamic boarding schools.Keywords: food security, boarding school, plant cultivation
Sosialisasi Penerapan Keselamatan dan Kesehatan Kerja di Laboratorium Jurusan Teknologi Pertanian Universitas Jambi Raisa Sevina; Anggraini, Anna; Pasca, Bella Dwi; Rizki, Tri; Anggraini, Rani; Maharani, Putri; Kawuri Putri, Satiti
JDISTIRA - Jurnal Pengabdian Inovasi dan Teknologi Kepada Masyarakat Vol. 4 No. 2 (2024)
Publisher : Yayasan Rahmatan Fidunya Wal Akhirah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58794/jdt.v4i2.1146

Abstract

Kegiatan sosialisasi Keselamatan dan Kesehatan Kerja (K3) di Laboratorium Jurusan Teknologi Pertanian (JTP), Universitas Jambi, bertujuan untuk meningkatkan pemahaman mahasiswa terkait standar keselamatan di lingkungan laboratorium. Pelaksanaan kegiatan meliputi penyampaian materi, pre-test, post-test, dan evaluasi. Hasil menunjukkan adanya peningkatan signifikan pada pemahaman peserta, dengan nilai rata-rata pre-test 63,33 meningkat menjadi 97,71 pada post-test (N-gain 0,94). Respon positif mahasiswa ditunjukkan melalui partisipasi aktif dan rekomendasi untuk pelatihan lanjutan, seperti simulasi penanganan kecelakaan kerja dan pengelolaan limbah. Berdasarkan temuan ini, panduan K3 yang telah disusun diusulkan sebagai pedoman resmi, disertai pelatihan berkala dan kolaborasi dengan pihak eksternal. Implementasi ini diharapkan dapat menciptakan budaya kerja yang aman dan produktif di laboratorium, menjadikannya model unggulan di tingkat universitas
Peningkatan Produksi Kripik Singkong melalui Penggunaan Alat Tepat Guna dan Pelatihan Manjemen Keuangan di KUB Sejahtera Nizar, Rini; Ihsan, Fikratul; Khairani, Zulia; Anggraini, Anna
JDISTIRA - Jurnal Pengabdian Inovasi dan Teknologi Kepada Masyarakat Vol. 5 No. 1 (2025)
Publisher : Yayasan Rahmatan Fidunya Wal Akhirah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58794/jdt.v5i1.1374

Abstract

Kelompok Usaha Bersama (KUB) Sejahtera merupakan salah satu UMKM yang telah memproduksi kripik singkong dari tahun 2017. KUB Sejahtera belum pernah mendapatkan pembinaan dari pemerintah, sehingga pengetahuan dan keterampilan yang diterapkan dalam pembuatan keripik singkong masih sangat terbatas terutama dari segi penerapan teknologi dan manajemen pengelolaan keuangan. Tujuan dari kegiatan pengabdian masyarakat ini adalah (1) meningkatkan kapasitas produksi dengan menerapkan IPTEKS dan (2) peningkatan kemampuan manajemen melalui pelatihan manajemen pengelolaan keuangan. Metode yang digunakan adalah Participatory Rural Appraisal (PRS) yang memungkinkan mitra berpartisipasi aktif dalam kegiatan sejak identifikasi masalah sampai akhir kegiatan. Tahapan dalam pengabdian ini meliputi: tahap sosialisasi dan pelatihan manajemen pengelolaan keuangan dan pemberian alat tepat guna (alat perajang singkong, spinner dan sealer), tahap pendampingan, tahap monitoring dan tahap evaluasi. Berdasarkan testimoni mitra terjadi peningkatan produksi setelah penggunaan alat baru sebesar 50% dan mampu mengefisiensi waktu proses pengolahan ±2 jam. Selain itu, terjadi peningkatan pengetahuan mitra sebesar 60-100% mengenai manajemen pengelolaan keuangan.
Peningkatan Pemahaman Mahasiswa melalui Sosialisasi Panduan Penelitian di Laboratorium Jurusan Teknologi Pertanian Universitas Jambi Satiti Kawuri Putri; Anggraini, Anna; Maharani, Putri; Anggraini, Rani; Rizki, Tri; Dwi Pasca, Bella; Sevina, Raisa; Zulni Pratama, Yogie
JDISTIRA - Jurnal Pengabdian Inovasi dan Teknologi Kepada Masyarakat Vol. 5 No. 2 (2025)
Publisher : Yayasan Rahmatan Fidunya Wal Akhirah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58794/jdt.v5i2.1395

Abstract

Kegiatan sosialisasi panduan penelitian di Laboratorium Jurusan Teknologi Pertanian Universitas Jambi, bertujuan untuk meningkatkan pemahaman mahasiswa terkait pelaksanaan penelitian di laboratorium. Kegiatan ini meliputi penyampaian materi, pre-test, post-test, dan evaluasi. Peserta mengikuti kegiatan dengan lancar dan hasil menunjukkan adanya peningkatan signifikan pada pemahaman peserta, dengan nilai rata-rata pre- test 54% meningkat menjadi 96% pada post-test.
Pelatihan Pembuatan Silase Dari Limbah Ampas Tahu dan Dedak Padi Untuk Pakan Unggas Desa Tamboo Kecamatan Tilongkabila Arif Rokhayati, Imbang; Anggraini, Anna
JDISTIRA - Jurnal Pengabdian Inovasi dan Teknologi Kepada Masyarakat Vol. 5 No. 2 (2025)
Publisher : Yayasan Rahmatan Fidunya Wal Akhirah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58794/jdt.v5i2.1528

Abstract

Indonesia merupakan negara tropis mempuyai sumber daya alam yang melimpah dan beranekaragam termasuk desa tamboo diantaranya memiliki wilayah luas dan tersedia sumberdaya pakan ternak unggas sehingga cocok bagi pengembangan ternak. Salah satunya adalah limbah industry (ampas tahu) dan sisa pengolahan padi (dedak padi) sebagai pakan ternak unggas, oleh karena itu dilakukan kegiatan pengapdian masyarakat yaitu Pembuatan Silase Dari Limbah Ampas Tahu Dan Dedak Padi Untuk Pakan Unggas. Kegiatan pengapdian ini dilakukan melalui penyuluhan dan praktek (pembuatan pakan silase) serta pengaplikasian pada ternak unggas. Pelaksanaan program penyuluhan pembuatan pakan silase dilakukan pada bulan April 2025. Dari hasil program ini dapat diketahui bahwa langkah-langkah dalam pembuatan silase meliputi Persiapan alat dan bahan yang digunakan, pencampuran EM-4, air dan gula merah pada ember yang berisi ampas tahu dan dedak padi kemudian dimasukan pada masing-masing ember. pakan difermantasi selama 3-4 hari, setelah difermentasikan selama 3 hari pakan siap diberikan pada ternak. Kualitas pakan silase yang dihasilkan dalam keadaan baik memiliki bau yang khas, tekstur padat tidak berlendir dan warna kuning kecoklatan serta aroma asam yang khas.
Co-Authors Adlis Santoni Aini, Latifa Alhaviz, Alhaviz Anggrei Viona Seulalae Apriandi, Azwin Arif Rokhayati, Imbang Azzahro, Hanifah Ulfa Bella Dwi Pasca Benny Manullang Cindytia Prastari Debi Setiawan Diana Pebriani Daulay Egi Gustaman Emanauli Fatkhul Rohman Fauziah Fiardilla Hazra Yuvendius Igef Rasinta Ihsan, Fikratul Indra Purnama Jumsurizal Jumsurizal Karla Amalia Kartika Dewi Masyitah Masyitah Melvi Viyona Pratama, Yogie Putri Maharani R Marwita Sari Putri Rahman, R. Fathul Rahmi Vika Ulia Raisa Sevina Raja Afriansyah Ramalia Noratama Putri Rani anggraini Rani Anggraini, Rani Ridos Sputra Rina Yenrina Rini Nizar Rizki, Tri Satiti Kawuri Putri Sayuti, Kesuma Seprita Lidar Sri Utami Lestari Suryati Suryati Yelmiza Yoan De Nanda Herru Yogie Zulni Pratama Zulia Khairani Zulni Pratama, Yogie