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All Journal Jurnal Agriuma SAINTI: Majalah Ilmiah Teknologi Industri PESARE: Science and Engineering Service Journal
Nilda, Cut
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Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Control & Systems Engineering Economics, Econometrics & Finance Engineering Environmental Science Industrial & Manufacturing Engineering Public Health

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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.
Co-Authors Asra, Syafina Dian Hasni, Dian Hery Widijanto Jannah, Hafizah Murna Muzaifa Normalina Arpi Rita Khatir Yulia Annisa