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All Journal Jurnal Sains dan Teknologi Pangan Abdi Wiralodra : Jurnal Pengabdian Kepada Masyarakat Nutriology: Jurnal Pangan, Gizi, Kesehatan MOVE: Journal of Community Service and Engagement Journal of Tropical Food and Agroindustrial Technology Sewagati: Jurnal Pengabdian Masyarakat Indonesia
Meindrawan, Bayu
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Agriculture, Biological Sciences & Forestry Humanities Civil Engineering, Building, Construction & Architecture Economics, Econometrics & Finance Public Health Social Sciences Other

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KARAKTERISTIK FISIK DAN ANTIMIKROBA EDIBLE FILM DARI PATI TALAS BENENG, KITOSAN DAN MINYAK ATSIRI JAHE MERAH Kusuma, Azahra Wibi; Yuniarti, Rahma; Nabila, Firyal Giani; Rahmayanti, Diana; Meindrawan, Bayu
Jurnal Sains dan Teknologi Pangan Vol 8, No 6 (2023):
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jstp.v8i6.45375

Abstract

The existence of synthetic packaging that can damage the environment has encouraged various research on biodegradable edible films. Edible films can be formulated from beneng taro starch combined with chitosan and red ginger essential oil which can improve physical performance and antimicrobial capabilities. The results of this research show that the addition of ginger essential oil to beneng-chitosan taro starch-based edible film influences thickness, mechanical properties (tensile strength and elongation), water vapor transmission rate, color and antimicrobial activity. The edible film formulation of beneng taro starch, chitosan and 2% ginger essential oil is the best formulation with thickness of 0.0283 mm, elongation of 81.52 mm, water vapor transmission rate of 12.02 g/hour m2, diameter of the inhibition zone against S. aureus 1 .16 mm and E. Coli 9.50 mm. The resulting edible film has the potential to be used as antimicrobial food packaging.
Application of Edible Coating from Beneng Taro Starch, Chitosan and Ginger Essential Oil to Maintain the Quality of Mango: Aplikasi Pelapis Edibel dari Pati Talas Beneng, Kitosan dan Minyak Atsiri Jahe untuk Mempertahankan Kualitas Mangga Meindrawan, Bayu; Kusuma, Azahra Wibi; Yuniarti, Rahma; Nabila, Firyal Giani; Rahmayanti, Diana; Pamela, Vega Yoesepa
jurnal makanan tropis dan teknologi agroindustri Vol 5 No 02 (2024): July
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/jtfat.v5i02.1631

Abstract

Mango fruits are a popular Indonesian export commodity. Still, they could not penetrate several international markets because they have a short shelf life and are easily damaged, especially during transportation and distribution. Edible coating can be an alternative to extend the shelf life of mangoes. Edible coatings are formulated from beneng taro starch combined with chitosan and ginger essential oil (0; 0.5; 1 and 2% v /v). The research results showed that the edible coating formulation of beneng taro starch, chitosan, and 2% ginger essential oil was the best formulation which gave the lowest final weight loss value (10.06 %), highest hardness (33.56 N), lowest carbon dioxide production (850,5 ppm/day), lowest pH (4.2), highest total dissolved solids (82°brix) compared to other formulations. The visual appearance of mangoes with the edible coating application did not change significantly compared to mangoes without the edible coating. In conclusion, the application of beneng taro starch, chitosan, and essential oil edible coatings maintained the quality of mangoes during storage.
Training on Domestic Waste Management and Use of Maggots (Black Soldier Fly (BSF) Larvae) for Alternative Animal Feeding for Farmer Groups Meindrawan, Bayu; Nafisah, Ainun; Syaifudin, Rizal; Aini, Fazriati Shofa; Romadoni, Fathurrahman Bintang
MOVE: Journal of Community Service and Engagement Vol. 4 No. 2 (2024): November 2024
Publisher : EQUATOR SINAR AKADEMIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54408/move.v4i2.402

Abstract

This program aims to provide training to the Setia Kawan Farmers Group (Poktan) in Baros Village so that they can optimize organic waste and produce alternative feed from magot (BSF larvae). Poktan raises livestock but this is not accompanied by sufficient knowledge, especially regarding the types of feed ingredients that can be used to meet the daily nutritional needs of livestock. Through the production of animal feed from magot, it is hoped that this can be a solution for the sustainable escalation of the livestock economy. The program starts from the socialization, training and assistance stages in the process of maintaining BSF and its application as an alternative animal feed. Partners are directly involved at all stages, namely by providing the latest information, determining organic waste collection points and maggot cultivation sites. After training, members of farmer groups are generally able to differentiate between organic and inorganic waste and know the basic principles of using maggots as alternative animal feed.
Studi Eksperimental pada Pembuatan Edible coating Kitosan Ekstrak Daun Salam dan Aplikasinya untuk Mempertahankan Kualitas Jambu Kristal Meindrawan, Bayu; Lamria, Graciera Asina Debora; Pamela, Vega Yosepa; Rubana, Tubagus Bahtiar; Rusmawati, Dea Aisyah; Nwogba, Henry Chinonso
Nutriology : Jurnal Pangan, Gizi, Kesehatan Vol. 6 No. 1 (2025): April 2025
Publisher : Program Studi Gizi, Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/nutriology.v6i1.5083

Abstract

Jambu kristal merupakan buah populer dengan tekstur renyah, rasa manis, dan memiliki sedikit biji dibandingkan varietas jambu lainnya. Namun, buah ini memiliki umur simpan yang pendek sekitar 2-7 hari, sehingga perlu dilakukanupaya untuk mempertahankan kualitas jambu kristal melalui aplikasi pelapis edibel. Tujuan penelitian ini adalah untuk membuat pelapis edibel dari kitosan dan ekstrak daun salam serta mengevaluasi aplikasi pelapis edibel tersebut terhadap sifat sikokimia jambu kristal selama penyimpanan. Metode penelitian ini menggunakan metode eksperimen dengan Rancangan Acak Lengkap dua faktor, dimana faktor pertama yaitu konsentrasi kitosan (1% dan 2%) sedangkan faktor kedua yaitu konsentrasi ekstrak daun salam (0%, 5% dan 15%). Sebanyak 6 formulasi pelapis edibel diaplikasikan untuk jambu kristal menggunakan metode pencelupan sebelum disimpan selama 12 hari pada suhu ruang. Hasil penelitian menunjukkan bahwa konsentrasi kitosan dan ekstrak daun salam berpengaruh nyata (p < 0.05) terhadap viskositas, aktivitas antioksidan, dan sifat antimikroba dari larutan pelapis edibel yang dihasilkan. Selain itu, aplikasi pelapis edibel mempengaruhi parameter susut bobot, tekstur, total padatan terlarut, dan penampakan sik buah jambu kristal. Kesimpulannya, pelapis edibel dengan formulasi kitosan 2% + ekstrak daun salam 15% menunjukkan potensi terbaik dalam mempertahankan kualitas jambu kristal selama penyimpanan.
Pelatihan Pembuatan Silase Kelompok Tani di Cireban Jaya Desa Kaduengang Kecamatan Cadasari Kabupaten Pandeglang Kania Asri Liany; Pangesti, Raiza Tri; Wijaya, Gagah Hendra; Armelia, Vony; Syafiyullah, Radian; Magfira; Meindrawan, Bayu; Muztahidin, Nur Iman; Nurrofingah, Ulfa; Mardiyanti, Een; Nafisah, Ainun
SEWAGATI: Jurnal Pengabdian Masyarakat Indonesia Vol. 4 No. 3 (2025): September : Jurnal Pengabdian Masyarakat Indonesia
Publisher : BADAN PENERBIT STIEPARI PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56910/sewagati.v4i3.2922

Abstract

The availability of forage as the primary feed for ruminant livestock often fluctuates due to seasonal changes, particularly in smallholder farming systems. This situation is notably evident in the Cireban Jaya Farmers Group located in Kaduengang Village, where farmers struggle to meet forage needs during the dry season. In response to this problem, a community service program was conducted to improve farmers' knowledge and skills in forage preservation by introducing silage-making techniques. The activity involved a series of methods, including socialization to raise awareness, group discussions to facilitate knowledge exchange, and practical demonstrations on how to process forage into silage. The silage was prepared using a mixture of fresh forage, rice bran, molasses, and EM4 as a fermentation starter. Through hands-on experience, farmers learned to identify characteristics of successful silage fermentation, which include a brownish color, a distinct sour aroma, and a compact texture. The silage produced was tested on local sheep, and results indicated positive acceptance after a short adaptation period. This confirms that silage can be an effective alternative feed solution during periods of forage scarcity and nutritional stress. The outcomes of the program revealed increased farmer competence in feed processing and a more resilient approach to livestock feeding. Moreover, the initiative helped reduce the dependence on seasonal forage availability, contributing to the sustainability of small-scale livestock farming. The training also encouraged collaboration among farmers, promoted local innovation, and supported the development of feed preservation strategies tailored to community needs. Overall, the training significantly enhanced local farmers’ capacity to manage feed resources efficiently, ensuring better productivity and animal welfare, particularly in areas prone to seasonal feed shortages and unpredictable climate conditions.
Pemberdayaan Kelompok Tani Desa Kadugemblo melalui Diversifikasi Produk Tisane Berbasis Bunga Telang Pamela, Vega Yoesepa; Meindrawan, Bayu; Eris, Fitria Riany; Kusumasari, Septariawulan; Mulyati, Sri
Abdi Wiralodra : Jurnal Pengabdian Kepada Masyarakat Vol. 7 No. 2 (2025): Abdi Wiralodra
Publisher : universitas wiralodra

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31943/abdi.v7i2.378

Abstract

Rendahnya tingkat kesejahteraan masyarakat pedesaan di Kabupaten Pandeglang seringkali terkait dengan keterbatasan pengetahuan dan keterampilan dalam memanfaatkan sumber daya lokal, seperti bunga telang (Clitoria ternatea). Program pengabdian kepada masyarakat ini bertujuan untuk memberdayakan Kelompok Tani Kadugemblo melalui diversifikasi produk menjadi tisane berbasis bunga telang. Kegiatan ini melibatkan 15 orang petani perempuan dan dilaksanakan melalui sosialisasi, workshop, serta evaluasi. Peserta memperoleh pengetahuan mengenai manfaat gizi bunga telang dan rempah, melakukan formulasi campuran tisane, serta uji coba penyeduhan. Hasil pre-test menunjukkan keterbatasan pemahaman awal, sementara hasil post-test mengonfirmasi adanya pemahaman komprehensif setelah pelatihan. Kebaruan dari kegiatan ini terletak pada integrasi pembelajaran partisipatif dengan pengembangan produk fungsional, yang memungkinkan petani mengolah sumber daya lokal menjadi produk bernilai jual. Program ini memberikan manfaat berupa peningkatan pengetahuan, keterampilan, dan potensi ekonomi masyarakat, serta berkontribusi secara teoretis pada model pemberdayaan agribisnis pedesaan.
Co-Authors Aini, Fazriati Shofa Ainun Nafisah, Ainun Armelia, Vony Fitria Riany Eris Gagah Hendra Wijaya, Gagah Hendra Kania Asri Liany Kusuma, Azahra Wibi Lamria, Graciera Asina Debora Magfira Mardiyanti, Een Muztahidin, Nur Iman Nabila, Firyal Giani Nurrofingah, Ulfa Nwogba, Henry Chinonso Pamela, Vega Yoesepa Pamela, Vega Yosepa Pangesti, Raiza Tri Rahmayanti, Diana Romadoni, Fathurrahman Bintang Rubana, Tubagus Bahtiar Rusmawati, Dea Aisyah Sri Mulyati Syafiyullah, Radian Syaifudin, Rizal YUNIARTI, RAHMA