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KARAKTERISTIK COOKIES DARI TEPUNG TERIGU DAN TEPUNG BIJI NANGKA DIMODIFIKASI SECARA ENZIMATIS Cicilia, Siska; Basuki, Eko; Alamsyah, Ahmad; Yasa, I Wayan Sweca; Dwikasari, Lingga Gita; Suari, Rafika
Journal of Agritechnology and Food Processing Vol 1, No 1 (2021)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

This study aims to determine the characteristics of cookies made from wheat with the addition of enzymatically modified jackfruit seed flour. This study used an experimental method with a one-factor Completely Randomized Design (CRD) consisting of 6 levels of the ratio of the use of wheat flour: modified jackfruit seed flour, namely P1=100% : 0%, P2=85% : 15% , P3=70% : 30% , P4=55% : 45% , P5=40% : 60% and P6=25% : 75% with 3 repetitions. Parameters observed included chemical parameters, namely moisture, ash, protein, fat content and organoleptic (color, taste, and texture). The observed data were analyzed for variance (Analysis of Variance) with a significance level of 5%. If there is a significant difference, the Polynomial Orthogonal (MOP) further test for chemical parameters and Duncan's test for organoleptic is carried out. The results showed that the addition of modified jackfruit seed flour with different concentrations gave significantly different effects on all chemical and organoleptic parameters. The higher the addition of modified jackfruit seed flour causes an increase in water content, ash content, protein content, fat content, darker color, denser texture and bitter taste. Treatment with a ratio of 55% flour: 45% modified jackfruit seed flour was the best treatment with 6.94% moisture content; 1.13% ash content; 7.95% protein content and 17.63% fat content.

Karakteristik Tepung Jewawut yang Difermentasi dengan Bimo CF pada Lama Fermentasi yang Berbeda Cicilia, Siska; Basuki, Eko; Alamsyah, Ahmad; Yasa, I Wayan Sweca; Unsunnidhal, Lalu; Jannah, Nuzuliya Miftahul
Pro Food Vol. 10 No. 2 (2024): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v10i2.468

Millet is a cereal with high nutritional content and has the potential to be a substitute for wheat. This research aimed to determine the characteristics of millet flour fermented by Bimo CF at different fermentation times. This research was conducted using a completely randomized design with one factor (fermentation time). It consisted of P1 (0 hours), P2 (12 hours), P3 (24 hours), P4 (36 hours), and P5 (48 hours). The resulting product of each treatment's water content, ash content, crude protein content, lightness, and yield were analyzed as tested parameters. Observation data were analyzed using ANOVA and further tested using Honest Significant Difference Test at a significance level of 5%. The result showed that fermentation period treatment using Bimo CF starter had a significantly different effect on water, ash, crude protein content, lightness, and yield. The 12-hour fermentation treatment is the recommended treatment to produce fermented millet flour, with a water content of 2.78%, ash content of 2.41%, crude protein content of 7.41%, lightness of 73.11, and yield of 45.5%.

ANALISIS KESADARAN KEAMANAN PANGAN PADA MASYARAKAT DESA SESAOT: STUDI KASUS MELALUI SOSIALISASI INTERAKTIF Sevina Kundiah Saputri; P.M, Awanda Oktri; Ekasari, Yunita; Yasa, I Wayan Sweca
Jurnal Wicara Vol 3 No 3 (2025): Jurnal Wicara Desa
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/wicara.v3i3.6751

Food safety is a crucial aspect of maintaining public health and well-being. The community of Sesaot Village, West Lombok, which relies heavily on agricultural products and local food processing, needs a strong understanding of food safety practices. This study aims to enhance public awareness of food safety through socialization and evaluation using pre-test and post-test questionnaires. The methods included interactive presentations on food safety and assessments to measure participants' knowledge before and after the socialization session. The findings show a significant increase in participants' knowledge, with an average pre-test score of 63.88 rising to 68.55 in the post-test. This improvement demonstrates the effectiveness of interactive socialization in enhancing the community's understanding of food safety. The study concludes that socialization combined with pre-test and post-test evaluations effectively increases public awareness of food safety. Therefore, ongoing training and information support are recommended to strengthen the community's understanding of safe food processing and consumption practices.

Edukasi Standar Kemasan, Label, dan PIRT sebagai Upaya Peningkatan Daya Jual Produk Pangan Masyarakat Pawestri, Setyaning; Perdhana, Firman Fajar; Handito, Dody; Pertiwi, Made Gendis Putri; Sinaga, Yesica Marcelina Romauli; Saputra, Oki; Fuadi, Mi’raj; Antesty, Sella; Amaliyah, Wenny; Yasa, I Wayan Sweca; Utama, Qabul Dinanta; Unsunnidhal, Lalu; Rasyda, Riezka Zuhriatika; S., Ince Siti Wardatullatifah
Alamtana: Jurnal Pengabdian Masyarakat UNW Mataram Vol 4 No 3 (2023): Edisi Desember 2023
Publisher : LPPM UNIVERSITAS NAHDLATUL WATHAN MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51673/jaltn.v4i3.1894

Pemasaran produk-produk yang dihasilkan masyarakat wirausaha Dusun Rangsot Timur, Kabupaten Lombok Utara belum mampu menembus pasar yang lebih luas karena kemasan dan label yang belum sesuai standar serta belum dimilikinya SPPIRT. Program pengabdian kepada masyarakat ini bertujuan untuk melakukan edukasi standar kemasan, label, dan PIRT kepada masyarakat wirausaha produk pangan di Dusun Rangsot Timur. Program dijalankan menjadi 3 (tiga) tahapan, meliputi studi pendahuluan, kegiatan edukasi, dan evaluasi. Metode pendekatan yang ditempuh adalah metode partisipatif. Instrumen evaluasi yang digunakan adalah angket pre-test dan post-test menggunakan Skala Likert (skor 1-4). Ketercapaian program pengabdian kepada masyarakat ditandai dengan terlaksananya keseluruhan tahapan program dan adanya peningkatan pengetahuan peserta program terhadap materi edukasi. Terdapat peningkatan pengetahuan peserta program tentang standar kemasan, label, dan PIRT dari kriteria sedang (68,95%) menjadi tinggi (80,08%) melalui kegiatan edukasi yang telah dilaksanakan. Terlaksananya program ini perlu diikuti kegiatan tindak lanjut oleh peserta bersama dengan pihak terkait untuk memperbaiki kemasan dan mengusahakan kepemilikan SPPIRT

Empowerment of the “Sinar Bahagia” Cocoa Farmers Group in Bebidas Village, Wanasaba District, East Lombok Regency Through Diversification of Cocoa Bean Processing Semariyani, A.A. Made; Setianingsih, Ni Luh Putu Putri; Yasa, I Wayan Sweca; Saloko, Sartijo; Singapurwa, Ni Made Ayu Suardani; Suriati, Luh; Sudiarta, Wayan; Mangku, I Gede Pasek; Wibawa, Putu Rizky Ari Yasa
Jurnal Pengabdian Masyarakat Bestari Vol. 3 No. 11 (2024): November 2024
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/jpmb.v3i11.11173

Bebidas Village is one of the villages in Wanasaba District, East Lombok Regency, which has relatively potential to be developed into a cocoa production center. There are two main obstacles faced by farmers, namely the lack of knowledge, attitudes, and skills of cocoa farmers towards cocoa farming management and cocoa bean processing technology into various commercial products and the absence of a standard procedure to produce quality dry cocoa beans. This community service activity aims to assist in processing cocoa plant products into various cocoa products with economic value to increase the income of cocoa farmers in Bebidas Village, Wanasaba District, East Lombok Regency. This activity can increase the productivity of cocoa plants and increase the types of processed cocoa plant products with commercial value.

ANALISIS KESADARAN KEAMANAN PANGAN PADA MASYARAKAT DESA SESAOT: STUDI KASUS MELALUI SOSIALISASI INTERAKTIF Sevina Kundiah Saputri; P.M, Awanda Oktri; Ekasari, Yunita; Yasa, I Wayan Sweca
Jurnal Wicara Vol 3 No 3 (2025): Jurnal Wicara Desa
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/wicara.v3i3.6751

Food safety is a crucial aspect of maintaining public health and well-being. The community of Sesaot Village, West Lombok, which relies heavily on agricultural products and local food processing, needs a strong understanding of food safety practices. This study aims to enhance public awareness of food safety through socialization and evaluation using pre-test and post-test questionnaires. The methods included interactive presentations on food safety and assessments to measure participants' knowledge before and after the socialization session. The findings show a significant increase in participants' knowledge, with an average pre-test score of 63.88 rising to 68.55 in the post-test. This improvement demonstrates the effectiveness of interactive socialization in enhancing the community's understanding of food safety. The study concludes that socialization combined with pre-test and post-test evaluations effectively increases public awareness of food safety. Therefore, ongoing training and information support are recommended to strengthen the community's understanding of safe food processing and consumption practices.

Pemberdayaan masyarakat melalui inovasi pembuatan permen Madu Trigona dan Nira desa Sigar Penjalin Pertiwi, Made Gendis Putri; Sinaga, Yesica Marcelina Romauli; Rasyda, Riezka Zuhriatika; Pawestri, Setyaning; Perdana, Firman Fajar; Utama, Qabul Dinanta; Unsunnidhal, Lalu; Anggraini, Ines Marisya Dwi; Handito, Dody; Fuadi, Mi’raj; Saputra, Oki; Antesty, Sella; Amaliah, Wenny; Wardatullatifah S., Ince Siti; Yasa, I Wayan Sweca
ABSYARA: Jurnal Pengabdian Pada Masayarakat Vol 4 No 2 (2023): ABSYARA: Jurnal Pengabdian Pada Masyarakat
Publisher : Universitas Hamzanwadi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29408/ab.v4i2.23867

Stunting remains an unresolved issue in North Lombok, NTB, Indonesia. One of the government's efforts to reduce stunting rates involves ensuring nutritional fulfillment for mothers and expectant mothers, which can be obtained from local food sources. Nira (palm sap) and Trigona honey are local commodities available in Tanjung, North Lombok. Unfortunately, these commodities have not been optimally utilized for nutritional fulfillment or as income sources. Typically, Nira is only sold as fresh sap, fermented beverage (tuak), or palm sugar, which have relatively low market values. Combining Nira and Trigona honey to create high-value candy products represents an opportunity. This community service project aimed to improve welfare and nutrition in Sigar Penjalin Village by assisting in the production of hard candy from Trigona honey and Nira Aren as a potential local delicacy to combat stunting and enhance local income. The implementation involved 16 community members organized by UMKM Rangsot Kreatif. The training used ingredients like brown sugar, granulated sugar, glucose syrup, Trigona honey, and water. The training stages included preparation, material delivery, hands-on practice, and evaluation through pretests and posttests to measure participants' knowledge, skills, and interests. The pretest results showed a total score of 627 out of 960 (65.31%), indicating a moderate level of understanding. After the training, the posttest showed a significant improvement, with a total score of 829 out of 960 (86.35%), indicating a very high level of understanding. This activity highlights the importance of technological support and the utilization of local resources in developing nutritious and economical snack products, supporting improvements in community nutrition and economy, and providing alternative solutions in local product processing

Peningkatan Pengetahuan Sanitasi Industri Pangan pada UMKM Pangan Lokal di Dusun Rangsot Timur, Kabupaten Lombok Utara Sinaga, Yesica Marcelina Romauli; Perdhana, Firman Fajar; Pawestri, Setyaning; Handito, Dody; Pertiwi, Made Gendis Putri; Yasa, I Wayan Sweca; Utama, Qabul Dinanta; Rasyda, Riezka Zuhriatika; Anggraini, Ines Marisya Dwi; Unsunnidhal, Lalu; Fuadi, Mi’raj; Saputra, Oki; Antesty, Sella; Amaliah, Wenny; Wardatullatifah , Ince Siti
Jurnal Pengabdian Magister Pendidikan IPA Vol 7 No 2 (2024): April-Juni
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpmpi.v7i2.8255

UMKM pangan lokal memainkan peranan penting dalam peningkatan perekonomian masyarakat setempat yang tentu saja bermuara pada peningkatan perekonomian nasional. Salah satu wilayah di Lombok, Provinsi Nusa Tenggara Barat yang memiliki UMKM pangan lokal adalah Dusun Rangsot Timur, Desa Sigar Penjalin, Kabupaten Lombok Utara. Target pasar yang lebih luas untuk peredaran produk dapat dicapai apabila produk pangan lokal tersebut sudah terjamin mutu dan keamanan pangan. Hal ini menjadi tantangan bagi pelaku UMKM pangan lokal sebab produk yang tidak terjamin mutu dan keamanannya akan berdampak pada kesehatan konsumen dan keberlangsungan usaha itu sendiri. Penjaminan mutu dan keamanan pangan dapat dicapai dengan menerapkan sanitasi yang baik selama proses produksi. Oleh karena itu, sangat penting untuk membentuk kesadaran dan pengetahuan mengenai praktik sanitasi yang baik di kalangan pelaku UMKM pangan lokal. Kegiatan pengabdian ini dilaksanakan dalam bentuk edukasi aspek dan implementasi sanitasi dalam industri pangan. Tahapan program pengabdian masyarakat dibagi menjadi 3 (tiga), yaitu persiapan, pelaksanaan, dan evaluasi program. Ketercapaian program pengabdian diukur dengan menggunakan Skala Likert dengan skor kuesioner 1-4. Hasil kuesioner para peserta dianalisis menggunakan metode deskriptif. Kegiatan pengabdian berhasil meningkatan pengetahuan peserta tentang sanitasi industri pangan yang signifikan sebesar 8,71%. Kegiatan pengabdian ini diharapkan dapat mendorong UMKM pangan di Dusun Rangsot Timur untuk mengimplementasikan praktik sanitasi yang efektif, meningkatkan kualitas dan daya saing produk.

Empowerment of Women Farmers Group Jempiring, Bresela Village, Payangan District, Gianyar Regency, in Producing Traditional Snacks for "Celebrations" Semariyani, A.A. Made; Saloko, Satrijo; Yasa, I Wayan Sweca; Suriati, Luh; Singapurwa, Ni Made Ayu Suardani; Sudiarta, I Wayan; Mangku, I Gede Pasek; Chindrawato, A.A. Sagung Manik; Setianingsih, Ni Luh Putu Putri; Laksmi, A.A. Ayu Kanaka Mutiara; Mulia, I Komang Oki Budi; Subin, Maria Reinaldis Jebaut; Putri, , Ni Kadek Sintya Pradnyani
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 3 (2025)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v9i3.843

The group members of the Jempiring Women Farmers Group in Bresela Village have limited knowledge and skills in processing traditional snack products that are hygienic, varied, and suitable for sale for “upakara” (religious ritual) purposes. Most of the “upakara” snacks are purchased from outside the village, which has an impact on the community's low local income and lack of economic independence. The method of implementing the activity includes several stages, namely: socialization and counseling regarding the importance of sanitation and hygiene in food processing, practical training in making various types of traditional snacks, such as “jaja uli” and “jaja begina”, which are suitable for “upakara”, and assistance in terms of packaging, pricing, and product marketing. The results of this activity are very significant: the members of the Jempiring group are now not only able to produce traditional snacks independently but have also formed a local marketing network. This success not only increases the group's income but also preserves the traditional Balinese culinary heritage and strengthens the village's economic independence. Contribution to Sustainable Development Goals (SDGs):SDG 1 – No PovertySDG 5 – Gender EqualitySDG 8: Decent Work and Economic GrowthSDG 11 – Sustainable Cities and Communities

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