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ALIH TEKNOLOGI DALAM MITIGASI AKRILAMIDA PADA PENGOLAHAN KOPI SPESIALTI DI KELOMPOK TANI PALITO ORGANIK DI JORONG PADANG KUNIANG NAGARI SITUJUAH GADANG KECAMATAN SITUJUAH KABUPATEN LIMA PULUH KOTA Fadri, Rince Alfia; Harni, Mimi; Syukriani, Debby; Arifansyah, Rifly
LOGISTA - Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 8 No 2 (2024)
Publisher : Department of Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Andalas Kampus Limau Manis - Padang, Sumatera Barat Indonesia-25163

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/logista.8.2.10-19.2024

Abstract

Menjamurnya coffee shop dan mikro roosters di kota-kota besar membuat perkembangan industri kopi diIndonesia melesat cepat. Masyarakat awam pun sekarang sudah mulai mengenal jenis-jenis kopi yang memiliki kualitas nomor satu. Saat ini potensi usaha kopi berkembang pesat seiring dengan seruput kopi yang telah menjadi gaya hidup modern kalangan muda hingga orang tua. Metode yang digunakan dalam kegiatan pengabdian adalah dengan melakukan kegiatan pelatihan yang diawali terlebih dahulu dengan sosialisai, pemberian materi, diskusi, praktik atau simulasi. Adapun tahapan dalam kegiatan pengabdian diantaranya adalah sosialisasi, persiapan kegiatan, pelaksanaan pelatihan, dan monitoring dan evaluasi. Berdasarkan kegaiatan yang sudah dilaksanakan didapati kesimpulan berupa kelompok tani mampu dalam pengolahan kopi secara memadai dan pengemasan secara kreatif, kelompok sasaran telah termotivasi untuk mengembangkan budidaya kopi, perakitan mesin sangrai memakan waktiu sekitar 12 minggu dan didapatkan hasil maksimal, dimana kelompok tani telah melakukan penyangraian kopi mandiri, kegiatan pelatihan yang telah diikuti sangat bermanfaat bagi anggota kelompok tani dan menjadi penyemangat baru bagi Sebagian petani kopi di nagari Situjuah Gadang Kata kunci: Pengolahan kopi, Petani kopi, Akrilamida ABSTRACT The proliferation of coffee shops and micro roosters in big cities has made the development of the coffee industry in Indonesia skyrocket. The general public has now begun to recognize the types of coffee that have number one quality. Currently, the potential for coffee businesses is growing rapidly along with sipping coffee which has become a modern lifestyle for young people to old people. The method used in community service activities is to conduct training activities that begin with socialization, providing materials, discussions, practices or simulations. Training activities are guided by resource persons (experts) as training facilitators and assisted by a set of tools to conduct simulations. Based on the activities that have been carried out, it was concluded that the farmer group is capable of adequate coffee processing and creative packaging, the target group has been motivated to develop coffee cultivation, the assembly of the roasting machine took about 12 weeks and obtained maximum results, where the farmer group has carried out independent coffee roasting, the training activities that have been followed are very useful for members of the farmer group and become a new encouragement for some coffee farmers in Situjuah Gadang village Keywords: Coffee processing, Coffee farmers, Acrylamide
Peningkatan Keterampilan Pengolahan Pangan Ringan Pada PKK Padang Karambia, Payakumbuh Selatan Dwijatmoko, Muhammad Isa; Fadri, Rince Alfia; Syahrul, Syuryani; Harni, Mimi; Muchrida, Yenni
Journal Of Human And Education (JAHE) Vol. 4 No. 3 (2024): Journal of Human And Education
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jh.v4i3.892

Abstract

Pangan ringan atau yang dikenal sebagai camilan merujuk pada pangan yang bukan dari bagian menu utama seperti sarapan, makan siang, dan makan malam. Ngemil (snacking) pangan ringan sangat bergantung dari jenis dan jumlah pangan yang dikonsumsi, yang nanti akan berpengaruh terhadap status gizi. Namun, pada saat ini mayoritas masyarakat Indonesia masih memilih snack yang kurang sehat. Selain itu, jumlah penyakit dan keracunan akibat makanan ringan yang terjadi di kalangan anak usia sekolah terus meningkat dikarenakan anak usia sekolah memiliki kebiasaan mengkonsumsi pangan ringan yang sulit dihentikan. Pemberdayaan Kesejahteraan Keluarga (PKK) merupakan salah satu wadah organisasi perempuan yang bertujuan meningkatkan kesejahteraan. Tujuan Pengabdian Kepada Masyarakat (PKM) ke PKK ini diharapkan dapat melengkapi wawasan pengetahuan dan keterampilan dalam pengolahan pangan ringan. Metode pelaksanaan PKM meliputi ceramah, diskusi, dan praktik pembuatan produk. Hasil dari kegiatan pengabdian yang dilakukan yaitu pembuatan produk cookies beras merah dan cireng dengan penambahan tempe. Kegiatan ini dapat meningkatkan pengetahuan dan keterampilan dalam pembuatan cookies beras merah dan cireng dengan penambahan tempe yang dapat dikonsumsi pribadi sebagai pangan ringan yang sehat dan aman.
Research Trends on Acrylamide Formation and Mitigation in Coffee Processing over Last Ten Years: A Comprehensive Bibliometric Study Nazir, N; Syukri, Daimon; Anggraini, Tuty; Fadri, Rince Alfia; Afriliana, Asmak; Kusnadi, Joni; Putri, Annisyia Zarina; Hariry, Amelia; Ito, Nobutaka
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 3 (2024)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v8i3.606

Abstract

Acrylamide, a potentially carcinogenic compound, forms during high-temperature food processing and has garnered significant attention in the coffee industry due to its implications for public health and food safety. This study analyzes research trends on acrylamide formation and mitigation in coffee processing over the past decade, utilizing bibliometric methods and VOSviewer software. A dataset of publications from 2014 to 2024 was examined to uncover key research themes, leading contributors, and collaborative networks in the field. The analysis reveals a growing body of research focused on understanding the mechanisms of acrylamide formation, developing mitigation strategies, and balancing quality preservation with regulatory compliance. Emerging trends, such as metabolomic approaches and advanced roasting techniques, highlight a shift towards more targeted and sustainable solutions. Additionally, the findings emphasize notable international collaborations, though further interdisciplinary research is needed to address existing gaps and enhance practical applications. This bibliometric study provides valuable insights into the scientific landscape of acrylamide research in coffee processing, offering a foundation for future studies and innovations aimed at ensuring food safety while maintaining coffee quality.  
The Effect of Acceptability of Dadih-based Functional Bread on Food Intake and Weight Gain of Pregnant Women in Padang City Helmizar, Helmizar; Juliyarsi, Indri; Fadri, Rince Alfia; Yusrawati, Yusrawati
Jurnal Gizi dan Pangan Vol. 18 No. Supp.1 (2023)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jgp.2023.18.Supp.1.102-104

Abstract

The aim of this study was to analyze the acceptability of dadih-based functional bread and its effect on food intake and weight gain pregnant women. The study design was a quasi-experimental randomized controlled trial involving 88 pregnant women who were given bread (50 g) and filled with dadih-based vla (30 g) six times a week for three months. Acceptability was assessed using the Comstock method and food intake was assessed using the 2x24-hour recall method. Data were analyzed using chi-squared and independent t-tests. There is a relationship between the acceptability of bread with dadih vla and food intake (p<0.005). The results showed a significant difference in weight gain (p<0.005) between the control and intervention groups that was provided with the dadih-based vla, a typical Dutch dessert sauce. Dadih contains high calories, fat, and protein, which could help increase maternal weight. Respondent who consumed bread with dadih vla were able to meet the nutritional needs adequately.