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All Journal Jurnal Teknologi Pangan dan Gizi Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Jurnal Abdi Insani ABDINE Jurnal Pengabdian Masyarakat
Nugerahani, Ira
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Agriculture, Biological Sciences & Forestry Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Mechanical Engineering Other

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PENGARUH VARIASI KONSENTRASI GULA PASIR PADA PEMBUATAN SUWAR SUWIR DARI TAPE SUKUN TERHADAP PENERIMAAN KONSUMEN Nugerahani, Ira; Suprijono, Maria Matoetina; Lianawati, Lianawati
Jurnal Teknologi Pangan dan Gizi Vol 5, No 1 (2004)
Publisher : Widya Mandala Surabaya Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33508/jtpg.v5i1.2383

Abstract

"Suwar-suwir" is an intermediated moisture food commonly produced from traditional fermented cassava and it is very famous in East Java. In some areas "suwar-suwir" is made of fermented breadfruit ("tape sukun"). Suwar-suwir prepared by adding cane sugar to the fermented cassava and heating it, and then dehydrating. The addition of high concentration of cane sugar caused crystallization due to heating, and this influenced the sensory properties of the products. Finding the proper concentration of cane sugar should solve this problem. A Randomized Group Design was determined with a single factor i.e. concentration of cane sugar consist of six levels concentration as follows: 80%, 90%, 100%, 120% and 130%, respectively. The parameters including appearance, hardness, and taste were measured. The research result showed that there was significantly among treatments to all parameters. "Breadfruit Suwar-suwir" contains 100% of cane sugar was the best product.
Improving Monascus pigment in Monascus fermented durian seed using rice flour Alvino, Jonathan; Nugerahani, Ira; Dharma, Arya Wira; Srianta, Ignatius
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 8, No 2 (2025)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2025.008.02.8

Abstract

Monascus fermented durian seed (MFDS) can be helpful as a natural dye that has the potential to anticancer, anti-hypercholesterolemia, anti-diabetic, and others. Pigment production in MFDS is still relatively low compared to complex starch media. This research aimed to improve the pigment production in MFDS by adding rice flour. The research design used was a Randomized Block Design with one factor, namely the concentration of rice flour consisting of six levels that are 0%, 2%, 4%, 6%, 8%, and 10%. The results showed that adding rice flour affected the color and levels of water-soluble pigment and ethanol in MFDS. The higher concentration of rice flour decreased the value of lightness and increased the value of redness, yellowness, and chroma, as well as improving the levels of water and ethanol-soluble pigment. Highest ethanol and water-soluble pigment produced in MFDS with 10% rice flour, which produced a yellow pigment content of 9.814 - 10.609 AU/g; orange pigment 3.065 - 8.074 AU/g; and red pigment 4.134 - 8.085 AU/g. The intensity of the MFDS pigments also increased with the higher concentration of rice flour added.
Perbaikan Produksi dan Pengemasan Produk Minuman pada Kelompok Usaha Minuman Tradisional di Kelurahan Medokan Ayu Kota Surabaya Srianta, Ignatius; Yayuk Trisnawati, Chatarina; Nugerahani, Ira; Indarto Putut Suseno, Thomas; Ristiarini, Susana
ABDINE: Jurnal Pengabdian Masyarakat Vol. 4 No. 1 (2024): ABDINE : Jurnal Pengabdian Masyarakat
Publisher : Sekolah Tinggi Teknologi Dumai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52072/abdine.v4i1.758

Abstract

Kelompok usaha minuman tradisional di Kelurahan Medokan Ayu Kota Surabaya sudah memproduksi dan memasarkan berbagai produk minuman tradisional. Namun, kelompok usaha tersebut mengalami berbagai permasalahan. Produksi dilakukan menggunakan cara dan peralatan yang sangat sederhana serta kemasan produk yang digunakan kurang menarik. Kegiatan ABDIMAS ini bertujuan untuk memperbaiki produksi dan pengemasan produk minuman yang dilakukan oleh kelompok usaha tersebut. Upaya perbaikan produksi dan pengemasan produk minuman pada kelompok usaha minuman tradisional tersebut dilakukan melalui pelatihan dan pendampingan. Pada pelatihan teknologi pengolahan minuman mencakup praktek pengolahan yang termasuk penggunaan peralatan proses yang lebih baik dan higienitas dan sanitasi yang baik. Setelah kegiatan pelatihan, kelompok usaha yang menerapkan hasil pelatihan tersebut pada usahanya, dilakukan pendampingan. Keberhasilan kegiatan dievaluasi melalui peningkatan pengetahuan mitra meningkat pada aspek produksi dan pengemasan dari skor 42,33 menjadi 86,83. Omzet meningkat dari sebelumnya Rp. 1.250.000,- dan sesudah kegiatan berakhir menjadi Rp. 1.500.000,-. Higienitas selama produksi meningkat terlihat dari ruangan, peralatan dan personil menjadi lebih baik. dan pengemasan menjadi lebih baik dari yang sebelumnya tanpa label kemasan, selanjutnya menggunakan label kemasan. Informasi pada label kemasan yang sebelumnya hanya nama produk saja, selanjutnya informasi menjadi lebih lengkap.
PENDAMPINGAN PENGELOLAAN AKTIVITAS LABORATORIUM UNTUK MENINGKATKAN PEMAHAMAN DAN KETRAMPILAN DASAR UJI MIKROBIOLOGI SERTA PEMANFAATAN MIKROBA DALAM PENGOLAHAN MAKANAN BAGI SISWA PESERTA EKSTRAKURIKULER SCIENCE CLUB DI SMA KATOLIK SANTA MARIA SURABAYA Sutedja, Anita Maya; Kusumawati, Netty; Nugerahani, Ira; Virly, Virly
Jurnal Abdi Insani Vol 11 No 2 (2024): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v11i2.1456

Abstract

Science Club is one of the extracurricular activities at Santa Maria Catholic High School Surabaya, which is a partner in community service. Community service activities aim to assist in managing laboratory activities to improve understanding and skills in basic microbiology techniques and the use of microbes in food processing for students participating in the science club. Abdimas is carried out in three stages: preparation, assistance in managing laboratory activities, and evaluation. Preparations aim to identify problems in organizing science club activities. Laboratory activity assistance includes creating teaching materials, training for science club accompanying teachers and laboratory assistants, and organizing practical activities for science club participating students. Evaluation through quizzes and questionnaires for science club participating students aims to see the achievement of community service objectives. The community service activities produced a guidebook on "Basic Microbiology Techniques" and a leaflet on "Yoghurt Fermentation" for carrying out practical activities for students participating in the science club. The training during the community service provided skills for supervising teachers and laboratory assistants in preparing and managing practical activities in the laboratory. Activities Abdimas can also improve knowledge and skills about basic microbiology techniques and the use of microbes in yogurt fermentation for students participating in the extracurricular science club. Based on questionnaire results, after participating in the laboratory activities provided, the majority of students participating in the science club (98%) having the ability to practice basic microbiological techniques and apply aseptic techniques to utilize microbes in yogurt fermentation.
Co-Authors Alvino, Jonathan Anita Maya Sutedja Dharma, Arya Wira Indarto Putut Suseno, Thomas Lianawati Lianawati Netty Kusumawati Ristiarini, Susana Srianta, Ignatius Suprijono, Maria Matoetina Virly, Virly Yayuk Trisnawati, Chatarina