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All Journal Jurnal Agroindustri Jurnal Agriuma SAINTI: Majalah Ilmiah Teknologi Industri Teknologi dan Industri Pertanian Indonesia PESARE: Science and Engineering Service Journal JURNAL PENGABDIAN PEMBANGUNAN PERTANIAN DAN LINGKUNGAN (JP3L) Jurnal Pengabdian Mahakarya Masyarakat Indonesia
Nilda, Cut
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Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Electrical & Electronics Engineering Energy Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Public Health Social Sciences

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KAJIAN MUTU SELAMA PENYIMPANAN READY TO EAT SIE REUBOH DALAM KEMASAN ALUMUNIUM FOIL Hasni, Dian; Nilda, Cut; Yusriana, Yusriana
JURNAL ILMIAH TEKNOLOGI INDSUTRI (SAINTI) Vol 19, No 1 (2022): VOL 19 NO 1 JUNI 2022
Publisher : Politeknik ATI Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52759/sainti.v19i1.291

Abstract

Traditional food is one of the regional tourist attractions, so its quality needs to be improved through increasing shelf life and attractive packaging. Sie reuboh is processed meat with a traditional recipe typical of Aceh Besar. This menu is a festival menu, which means beef boiled together with lard, palm vinegar and spices. The addition of vinegar makes the taste of sie reuboh very distinctive and also increases its shelf life at room temperature. Therefore, this research examines the potential of ready to eat (RTE) sie reuboh by observing changes in quality after being stored for 29 days packaged in aluminum foil packaging at refrigerated room temperature (25-27°C) and refrigerator temperature (5-8°C). The quality parameters observed were water content, pH, TBA value and sensory quality of sie reuboh every week (0, 8, 15, 22 and 29 days of storage). The test results showed that during 29 days of storage, there was a decrease in pH and an increase in TBA values, water content and total microbial fluctuations. Observation results showed that sie reuboh stored at a temperature of 5-8°C had better quality after storage for 29 days than that stored at a temperature of 25-27°C.
Edukasi dan Pelatihan Pembuatan Produk Komersial dari Daun Kari (Murraya koenigii (L.) Spreng) di Desa Ie Masen Ulee Kareng Banda Aceh Muzaifa, Murna; Arpi, Normalina; Khatir, Rita; Nilda, Cut; Asra, Syafina
PESARE: Jurnal Pengabdian Sains dan Rekayasa Vol 3, No 1 (2025): Februari 2025
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/pesare.v3i1.41914

Abstract

Daun kari (Murraya koenigii (L.) Spreng) merupakan tanaman asli Asia Selatan yang terkenal di berbagai masakan karena rasa dan aromanya. Di Indonesia, Aceh merupakan daerah yang umum menggunakan kari dalam masakannya, namun sejauh ini penggunaanya sebatas sebagai bumbu masakan. Melalui kegiatan Pengabdian kepada Masyarakat berbasis Gampong Binaan (PKM- BGB), kegiatan ini bertujuan memperkenalkan pemanfaatan dan pelatihan pembuatan produk komersial dari daun kari menjadi mie dan keripik daun kari. Mitra yang terlibat sebagai penerima manfaat adalah perempuan Desa Ie Masen Ulee Kareng (IMUK) Banda Aceh. Kegiatan ini terdiri atas beberapa tahapan yaitu edukasi pemanfaatan daun kari, pelatihan produksi, pelatihan keamanan dan kehalalan produk, introduksi fasilitas produksi serta evaluasi hasil kegiatan. Hasil kegiatan menunjukkan bahwa mitra telah memperoleh pengetahuan mengenai pemanfaatan daun kari, keamanan dan kehalalan produk. Mitra telah dilatih membuat mie dan keripik dan telah memperoleh sejumlah fasilitas produksi. Secara keseluruhan kegiatan telah berlangsung dengan baik. Perlu dilakukan pendampingan lanjutan untuk memastikan keberlanjutan dari program ini.
Hubungan Pengetahuan dan Sikap Mahasiswa Terhadap Penggunaan Stirofoam Sebagai Kemasan Makanan: Implikasi bagi Keberlanjutan Agribisnis: The Relationship Between Students' Knowledge and Attitudes Toward the Use of Styrofoam as Food Packaging: Implications for Agribusiness Sustainability Annisa, Yulia; Nilda, Cut; Jannah, Hafizah
Jurnal Agriuma Vol. 7 No. 1 (2025): Jurnal Agriuma April
Publisher : Universitas Medan Area

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31289/agri.v7i1.14258

Abstract

The use of Styrofoam as food packaging has raised major concerns due to its negative impacts on health and the environment. This study aims to analyse the relationship between students' knowledge and attitudes toward Styrofoam usage as food packaging at Syiah Kuala University. Data were collected from 396 students through a survey employing probability sampling with a systematic random sampling method. A structured questionnaire was used to measure knowledge, attitudes, and purchase decisions. The findings reveal that students have a high level of knowledge regarding the risks of Styrofoam (average score: 4.04), yet maintain a neutral attitude toward its usage (average score: 2.55). Purchase decisions are primarily influenced by packaging availability in the market (average score: 3.06). Regression analysis indicates that knowledge and attitudes collectively explain 31.8% of the variance in purchase decisions. These findings highlight the need for enhanced consumer education and the promotion of sustainable packaging alternatives to support agribusiness sustainability.
AKTIVITAS ANTIOKSIDAN, SIFAT FISIK DAN SENSORI ES KRIM VANILA DENGAN PENAMBAHAN BUNGA TELANG (Clitoria ternatea L.) Muzaifa, Murna; Widayat, Heru Prono; Nilda, Cut; Rahmi, Faidha
Jurnal Agroindustri Vol. 14 No. 1 (2024): May 2024
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jagroindustri.14.1.68-76

Abstract

Clitoria ternatea L.  flower with an attractive bright blue color possible as an alternative to natural dyes. This study aims to evaluate the effect of addition vanilla and telang flower extract to quality characteristics of ice cream. The research design used two factors, the type of vanilla (N1 = vanilla powder and N2 = liquid vanilla) and the concentration of telang flower extract (A1 = 0%, A2 = 15% and A3 = 30%). The addition of telang flower extract affects the antioxidant activity, melting time and hedonic color of the ice cream. The higher the telang flower extract added, the higher the antioxidant activity and preference for color but decreased the melting time of the ice cream. The melting time did not meet SNI No. 01-3713-1995. The type of vanilla affects the overrun value and texture of hedonic ice cream. The use of liquid vanilla provides an overrun value that is in accordance with the home industry ice cream standard with a preferred texture. Based on the overall characteristics, the best ice cream was obtained by using liquid vanilla and 30% telang flower extract. Further research is needed to optimize the melting time of the ice cream.
Implementasi Alat Sangrai Kelapa Pengaduk Otomatis untuk Meningkatkan Kuantitas dan Kualitas U-Neulheu Safriani, Novi; Moulana, Ryan; Wardiah, Wardiah; Nilda, Cut; Noviasari, Santi
JURNAL PENGABDIAN PEMBANGUNAN PERTANIAN DAN LINGKUNGAN (JP3L) Vol 1 No 2 (2024): JURNAL PENGABDIAN PEMBANGUNAN PERTANIAN DAN LINGKUNGAN (JP3L): Volume 1 Nomor 2,
Publisher : LEMBAGA KAJIAN PEMBANGUNAN PERTANIAN DAN LINGKUNGAN (LKPPL)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62671/jp3l.v1i2.25

Abstract

Roasted coconut (U-Neulheu) is one of the typical spices of Acehnese cuisine. U-Neulheu products are mainly produced by home industries in Aceh, one of which is the U-Neulheu Ruwaida micro business, which is a partner in this community service activity. The production process of U-Neulheu is generally carried out traditionally using makeshift equipment, and the roasting process is done manually using a regular frying pan. This results in suboptimal quantity and quality of U-Neulheu products. The purpose of this service activity was to implement Appropriate Technology in the form of an automatic stirrer coconut roaster to improve the quantity and quality of U-Neulheu products produced by partners, thus increasing their income. This community service activity was conducted through counseling, technology application, and technical guidance. Counseling was done by providing an understanding of the technology to be used. Technology application was carried out by implementing the automatic stirrer coconut roaster for U-Neulheu production. Technical guidance was provided by imparting knowledge on how to use and maintain the applied technology. The implementation of Appropriate Technology is very beneficial for partners as it can increase the quantity and quality of U-Neulheu produced by them. This can be seen in the improved quality of the products, especially in terms of the brighter color of the U-Neulheu produced. Meanwhile, the increase in quantity can be measured by the increased number of products produced.
Edukasi dan Pendampingan Penerapan Sistem Jaminan Halal Pada UMKM Puty Donut’s Di Kota Banda Aceh Rozali, Zalniati Fonna; Nilda, Cut; Arpi, Normalina; Erika, Cut; Yusriana, Yusriana; Muzaifa, Murna
JURNAL PENGABDIAN PEMBANGUNAN PERTANIAN DAN LINGKUNGAN (JP3L) Vol 1 No 2 (2024): JURNAL PENGABDIAN PEMBANGUNAN PERTANIAN DAN LINGKUNGAN (JP3L): Volume 1 Nomor 2,
Publisher : LEMBAGA KAJIAN PEMBANGUNAN PERTANIAN DAN LINGKUNGAN (LKPPL)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62671/jp3l.v1i2.27

Abstract

Kegiatan pengabdian ini bertujuan untuk meningkatkan pengetahuan dan keterampilan dalam proses penyusunan dokumen Sistem Jaminan Halal kepada pemilik usaha dengan harapan pemilik usaha tidak kesulitan mendaftarkan produknya untuk mendapatkan sertifikasi halal pada UMKM mitra yaitu Puty Donut’s. UMKM Puty Donut’s beralamat di Jl. Rama Setia No.21, Laksana, Kecamatan Kuta Alam, Kota Banda Aceh. Sertifikasi halal adalah salah satu syarat bagi pengusaha untuk memasarkan dan mengedarkan produk yang dimiliki. Sertifikasi halal berfungsi menghilangkan keraguan konsumen terhadap kehalalan produk makanan. Pelaksanaan kegiatan ini berupa edukasi dan pendampingan yang dilakukan secara langsung serta memberikan informasi dan pengetahuan yang berkaitan dengan Sistem Jaminan Halal (SJH) kepada UMKM Puty Donut’s untuk dapat menanamkan pemahaman tentang SJH. Kegiatan ini dilakukan pada bulan November 2023. Tujuan dilaksanakan pengabdian masyarakat ini adalah untuk meningkatkan pengetahuan dan keterampilan dalam proses penyusunan dokumen Sistem Jaminan Halal kepada pemilik usaha dengan harapan pemilik usaha tidak kesulitan mendaftarkan produknya untuk mendapatkan sertifikasi halal.
Keputusan Pembelian Garam Berlogo Halal Di Kecamatan Kota Juang, Kabupaten Bireuen, Provinsi Aceh Yusriana, Yusriana; Fitri, Ramziana; Rozali, Zalniati Fonna; Nilda, Cut; Erfiza, Novia Mehra
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 17, No 2 (2025): Vol. (17) No. 2, Oktober 2025
Publisher : Agriculture Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/jtipi.v17i2.39729

Abstract

The purpose of this study was to determine the presence of halal labeling on salt packaging on salt purchasing decisions in Kota Juang District, Bireuen Regency, Aceh Province. This study used survey method and purposive sampling. Data sources are primary data and secondary data. Data collection techniques through recording, interview and observation. This study uses a linear regression model to determine the effect of halal labeling on consumer purchasing decisions for salt. Hypothesis proving uses statistical tests simultaneously (F test) and partially (T test). The results showed that the tcount value (14.086) ttable (1.984) with a significant value of T (0.000) 0.05, so it can be concluded that the halal label affects the decision to purchase salt in Juang City, Bireuen.
Sifat Kimia dan Sensori Teh Celup Cascara Stevia dengan Metode Pengeringan Kulit Kopi dan Persentase Gula Stevia (Stevia rebaudiana Bertoni) yang Berbeda Murlida, Eva; NIlda, Cut; Safriani, Novi; Aliansyah, Aliansyah
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 16, No 2 (2024): Vol. (16) No. 2, Oktober 2024
Publisher : Agriculture Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/jtipi.v16i2.34411

Abstract

Cascara is a dry tea made from coffee husk waste. Cascara is prepared in the shape of dip packets to make it easier for customers, and stevia (Stevia rebaudiana Bertoni) is added since consumers like sweet drinks and to promote consumer preference. The purpose of this study is to investigate the influence of the coffee skin drying process and cascara and stevia ratio on the physicochemical and sensory qualities of cascara tea bags. This research used a factorial completely randomized design where the first factor is the drying method, and the second is the percentage of added stevia. The research data obtained is then analyzed using Analysis of Variance (ANOVA) and followed with Duncan's Multiple Range Test (DMRT) if there are differences between treatments. The drying technique treatment variance influenced pH, total dissolved solids, and color hedonic. The research revealed that the pH of cascara dried in the oven was higher than that of sun drying, while the total soluble solids of sun drying were higher than that of oven drying. The pH and total soluble solids increased as the proportion of stevia added increased. The hedonic test mean result for fragrance was 3.49 (neutral), color was 3.47 (neutral), and taste was 3.13 (neutral). The cascara scent description test had a mean value of 2.74 (neutral), a cascara color description of 2.74 (light), a sweet taste description of 2.81 (neutral), a sour taste description of 2.24 (weak), a bitter taste description of 1.81 (weak), and an astringent taste description of 2.24 (weak). The total phenols value in sun drying with a 20% stevia addition yielded 139 mg GAE/mL
PROGRAM PENDAMPINGAN PENGURUSAN SERTIFIKASI HALAL PADA DUA UMKM PANGAN DI BANDA ACEH Hasni, Dian; Fahrizal, Fahrizal; Yusriana, Yusriana; Abubakar, Yusya'; Widayat, Heru Prono; Nilda, Cut
JURNAL PENGABDIAN MAHAKARYA MASYARAKAT INDONESIA Vol 2, No 1 (2024): JURNAL PENGABDIAN MAHAKARYA MASYARAKAT INDONESIA
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/pemasi.v1i1.37810

Abstract

Saat ini, keberlanjutan bisnis UMKM di bidang pangan sangat tergantung pada kehalalan produk yang diproduksi. Hal ini sejalan dengan telah ditetapkannya sertifikasi halal sebagai salah satu prasyarat wajib dalam peredaran produk pangan. Sistem sertifikasi halal yang ketat telah diterapkan untuk memastikan bahwa produk makanan dan minuman memenuhi standar kehalalan yang ditentukan oleh pemerintah. Disisi lain, kurangnya akses informasi dan keterbatasan pengetahuan mengakibatkan pelaku bisnis UMKM kesulitan untuk memperoleh sertifikasi halal. Kegiatan pengabdian ini bertujuan untuk memberikan sosialisasi dan pendampingan kepada kedua mitra pengabdian, CV Fatma Bakery dan CV Olis Tempe dalam pengurusan sertifikasi halal untuk produk unggulan mereka. CV Fatma Bakery-Neusu memiliki produk unggulan bakery sedangkan CV Olis Tempe- Keutapang memiliki tempe sebagai produk unggulan. Kegiatan pengabdian terbagi dalam enam tahapan yaitu tahap persiapan, sosialisasi sistem jaminan halal, wawancara dan diskusi mengenai ruang lingkup produksi, pendampingan teknis dan persiapan persyaratan dokumen sertifikasi halal, serta tahap evaluasi. Kegiatan pengabdian ini dilakukan selama bukan 3 bulan, dimulai dari September hingga November 2023. Kedua mitra pengabdi memberikan umpan balik yang sangat positif terhadap kegiatan pengabdian ini. Proses pendampingan teknis dan asistensi dalam persiapan dokumen dinilai sangat memuaskan karena tim pengabdi dinilai mampu memberikan pemahaman yang sederhana mengenai pentingnya sertifikasi halal, memempermudah pengerjaan dan memberikan pemahaman yang jelas kepada kedua mitra.
SOY MILK BEVERAGE DIVERSIFICATION WITH THE ADDITION OF DATE EXTRACT AS SUGAR SUBSTITUTE Satria, Budi; Juanita, Juanita; Nilda, Cut; Hasni, Dian; Muzaifa, Murna
JURNAL PENGABDIAN MAHAKARYA MASYARAKAT INDONESIA Vol 1, No 2 (2023): JURNAL PENGABDIAN MAHAKARYA MASYARAKAT INDONESIA
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/pemasi.v1i2.34746

Abstract

Most of the people in Neuhen village have a low income with the majority working irregularly or odd jobs, but there are also those who have home industry businesses such as soya bean milk drinks. The business has not developed well because the processing method is still very simple. This service activity aims to foster the soya milk drink business and diversify the product by adding date extract as a sugar substitute sweetener. The activities are reviewing how soy milk processing has been carried out by partners and seeing the tools used. The method of manufacturing soy date milk with date extract is then carried out. Experiments with date soy milk were conducted by adding date extract in various quantities, namely 25% and 50% of the total soy milk. The product is then randomly tested on individuals. People choose soy date milk that contains 25% dates, has the proper quantity of sweetness, and is not too foggy in color. It is intended that partners would manufacture soy date milk that meets food safety and appropriate criteria and can be consumed by everyone, including diabetics.
Co-Authors Abubakar, Yusya' Aliansyah, Aliansyah Asra, Syafina Budi Satria Cut Erika Dian Hasni, Dian Fahrizal Fahrizal Faidha Rahmi, Faidha Fitri, Ramziana Heru Prono Widayat, Heru Prono Hery Widijanto Jannah, Hafizah Juanita Juanita Murlida, Eva Murna Muzaifa Normalina Arpi Novi Safriani Novia Mehra Erfiza Rita Khatir Ryan Moulana Santi Noviasari Satriana Satriana Wardiah Wardiah Yulia Annisa Yusriana Yusriana, Yusriana Zalniati Fonna Rozali