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All Journal Buletin LOUPE (Laporan Umum Penelitian) Indonesian Journal for Social Responsibility Jurnal Riset, Inovasi, Teknologi & Terapan
Imelda, Fenny
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Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Economics, Econometrics & Finance Environmental Science Industrial & Manufacturing Engineering Mechanical Engineering Social Sciences

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Pembuatan Minuman Fermentasi sebagai Upaya Peningkatan Imunitas di Masa Pandemi Covid-19 di Desa Rasau Jaya II, Kalimantan Barat Imelda, Fenny; Rusiardy, Iwan; Purwandani, Ledy; Indrastuti, Y. Erning; Narsih, Narsih; Susana, Susana; Kuswartini, Kuswartini; Agato, Agato
Indonesian Journal for Social Responsibility Vol. 4 No. 02 (2022): December 2022
Publisher : LPkM Universitas Bakrie

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36782/ijsr.v4i02.142

Abstract

This Community Service Activity (PPM) collaborates with the Family Welfare Empowerment (PKK) of Rasau Jaya II Village as a partner. Partners have not used local food, namely sweet corn and sweet potatoes, into fermented beverage products that can increase immunity during the Covid-19 pandemic. It is necessary to increase the mindset of partners in utilizing local food ingredients as strategic potentials in an effort to increase family immunity, science and technology insights, skills and expertise of partners. The purpose of this PPM activity is to increase the insight, understanding, and awareness of partners regarding preventive efforts during the pandemic by increasing immunity through the consumption of local food. In addition, providing science and technology transfer in the form of appropriate technology (TTG) for processing fermented drinks as an effort to increase the added value of local food ingredients through diversification of their processed products. The implementation method in achieving goals and targets is in the form of socializing information on local potential, science and technology, and preventive efforts during the Covid-19 pandemic, transferring science and technology in the form of TTG training in processing fermented drinks, and conducting monitoring and evaluation. The results of the activity are increased insight and understanding of community groups about local food ingredients as a source of fibre, prebiotics, and probiotics; increasing awareness of community groups regarding preventive efforts during the pandemic by increasing immunity through consumption of local food; increased skills of community groups after simple TTG training in fermented beverage processing, and increasing the added value of local food ingredients through diversification of their processed products into fermented drinks.
Variasi Persentase Pati Resisten Jagung Tipe 3 pada Sifat Fisik dan Organoleptik Es Krim Kelapa Susilo, Donor Utomo Muhammad; Amperawati, Suharyani; Imelda, Fenny
Jurnal Riset, Inovasi, Teknologi & Terapan Vol 2, No 2 (2024): Juni
Publisher : Politeknik Negeri Lhokseumawe

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30811/ristera.v2i2.5462

Abstract

The main ingredient of ice cream is cream. Regularly, ice cream is made from animal fat of milk, but can be made from vegetable fats as well. Coconut milk as a source of vegetable fat (cream) can be an alternative substance for making ice cream and is suitable for people with lactose intolerance. Making coconut ice cream requires a gelling agent dissolved in ice cream mixture (ICM). Corn starch that was modified physically (RS type 3) can be used in making of coconut ice cream which functions as a gelling agent. The research purpose was understanding of how to make coconut cream which can produce an overrun quality and organoleptic (hedonic) test. The study was conducted in a laboratory scale with a completely randomized design (CRD) with 4 variations in the proportion of the addition of this resistant starch and 3 replications which were tested for analysis of variant (ANOVA) and further tests with the Duncan and Kruskal Wallis multiple distance test. The results showed that the addition of resistant starch had an effect on the overrun significantly with the highest value of 23.53% at the 5% level of the proportion of ingredient. The hedonic test for the coconut ice creams at the proportion of ingredient was 5% as the highest score observed by the panelists whose the score was not significantly different from the proportions of the ingredients 3% and 6%.
Karakteristik Fruit Leather Buah Pala (Myristica fragrans) Dengan Variasi Jenis Hidrokoloid Gel Dzakiah, Dzakiah; Imelda, Fenny; Saniah, Saniah; Narsih, Narsih
Jurnal Riset, Inovasi, Teknologi & Terapan Vol 2, No 1 (2023): Desember
Publisher : Politeknik Negeri Lhokseumawe

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30811/ristera.v2i1.4969

Abstract

Fruit leather is a processed food product from pulp of fruit flesh that has been crushed with the addition of stabilizer then dried in a mold using an oven, so as to form a thin sheet that can be rolled up. The raw material for fruit leather can come from fruits such as nutmeg flesh. The purpose of this study was to determine the physical and chemical characteristics of fruit leather from nutmeg flesh with a variation of 0.3% hydrocolloid gel (CMC, pectin and carrageenan). Parameters observed included color, texture, water content, and pH. The results showed that the physical characteristics of the fruit leather of nutmeg flesh with the addition of carrageenan had a texture value of 0.12 kg/mm2 and a color with an *L value of 27.45; the value of *a is 6.03; the value of *b is 13.20. While the chemical characteristics have a water content value of 22.37% and a pH of 3.56. The addition of CMC has a texture value of 0.28 kg/mm2 and a color value with a *L value of 30.78; the value of *a is 5.94; the value of *b is 12.41. While the chemical characteristics have a water content value of 19.03% and a pH of 3.51. The addition of pectin has a texture value of 0.23 kg/mm2 and a color value of *L, which is 31.02; the value of *a is 5.77; the value of *b is 12.31. While the chemical characteristics have a water content value of 16.61% and a pH of 3.33.
Pembuatan Bioetanol dari Nira Kelapa Sawit Menggunakan Saccharomyces cerevisiae Purwandani, Ledy; Indrastuti, Erning; Imelda, Fenny
Jurnal Loupe Vol 16 No 01 (2020): Edisi Juli 2020
Publisher : Jurusan Pertanian Politeknik Pertanian Negeri Samarinda Kampus Sei Keledang Jalan Samratulangi, Kotak Pos 192 Samarinda 75123

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51967/buletinloupe.v16i01.70

Abstract

Pohon kelapa sawit tua (Elaeis quineensis Jacq) yang memasuki periode replanting berpotensi menghasilkan nira. Tujuan dari penelitian adalah menghasilkan produk bioetanol dari nira sawit yang berasal dari pohon sawit yang sudah tidak produktif dan ditebang dengan optimalisasi proses fermentasi menggunakan Saccharomyces cerevisiae dengan perlakuan kombinasi waktu fermentasi (24, 48, dan 72 jam) dan starter mikroba yang ditambahkan (5, 10, dan 15%). Proses fermentasi dilakukan pada suhu ruang (26-28°C). Penelitian dilakukan dalam tiga tahap. Tahap pertama adalah proses fermentasi. Tahap kedua adalah proses destilasi yang dilakukan pada suhu 78°C, Tahap ketiga adalah penentuan kualitas bioetanol yang dihasilkan. Parameter kualitas bioetanol yang diamati meliputi kadar etanol dan densitas. Hasil penelitian menunjukkan bahwa kadar bioetanol dari nira kelapa sawit yang dihasilkan dengan perlakuan lama waktu fermentasi dan konsentrasi inokulum berkisar 3-8%. Perlakuan terbaik bioetanol dari nira kelapa sawit dengan penentuan metode indeks efektivitas adalah perlakuan dengan perlakuan lama waktu fermentasi 24 jam dan penambahan konsentrasi inokulum 10%. Rendemen dari bioetanol dengan satu kali destilasi berkisar 8-14% dengan densitas 0,9892-0,9938 g/L.
Co-Authors Agato, Agato Dzakiah, Dzakiah Iwan Rusiardy Kuswartini, Kuswartini Narsih Narsih Purwandani, Ledy saniah saniah Suharyani Amperawati Susana Susana Susilo, Donor Utomo Muhammad Y. Erning Indrastuti