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All Journal Dinamisia: Jurnal Pengabdian Kepada Masyarakat SRIWIJAYA JOURNAL OF ENVIRONMENT International Journal of Research in Vocational Studies (IJRVOCAS) Jurnal Nusantara Mengabdi Sriwijaya Electrical and Computer Engineering (Selco) Journal
Handayani, Marta Tika
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Peningkatan Higiene Sanitasi pada Proses Pengolahan Sajian Kuliner pada Kelompok Tani Mandiri Riani, Ira Gusti; Handayani, Marta Tika; Ritonga, Nia Boru
Jurnal Nusantara Mengabdi Vol. 3 No. 1 (2023): Oktober
Publisher : Penerbit Goodwood

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35912/jnm.v3i1.2063

Abstract

Purpose: The hygiene and sanitation training activities that have been carried out aime to educate Mandiri’s Farmers .Group so they know about hygiene and sanitation concepts and hygiene and sanitation applications, especially for culinary  service processing, and minimize foodborne diseases. Methodology: The service is carried out by providing assistance to members of Mandiri’s Farmer Group. The method of community service activities is carried out by delivering material using the lecture method related to hygiene and sanitation in the processing of culinary products, as well as direct questions and answers or discussions regarding hygiene and sanitation in the processing of culinary products. Results: The training provided to improve knowledge, especially for Mandiri’s Farmer Group in Palembang City. The material presented was related to the introduction of hygiene and sanitation when processing culinary offerings, the importance of maintaining hygiene and sanitation in culinary offerings, and  several types of diseases that can be contracted as a result of not maintaining hygiene and sanitation during the processing process.
The Moisture Content of Robusta Coffee Beans is dried in the Sun and the Room Temperature is measured with a Microcontroller-based Moisture Content Analyzer Tompunu, Alan Novi; Hafizhah, Tamara; Handayani, Marta Tika
International Journal of Research in Vocational Studies (IJRVOCAS) Vol. 4 No. 3 (2024): IJRVOCAS - December
Publisher : Yayasan Ghalih Pelopor Pendidikan (Ghalih Foundation)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53893/ijrvocas.v4i3.330

Abstract

The water content of coffee beans plays an important role in the coffee industry. The water content of fresh coffee beans is still high so it needs to be reduced to meet the SNI standard or around 11-12%. Reducing the water content of coffee beans can be done by drying them in the sun and at room temperature. There is no tool made to measure the water content of coffee beans. This study created a microcontroller-based coffee bean water content measuring tool. Measurements were made on robusta coffee beans. Water content measurements were carried out on coffee beans that were dried in the sun for three days and at room temperature for seven days. Water content measurements were also carried out using the AR991 water content measuring tool as a comparison. From the results of measurements using a microcontroller-based water content measuring tool, it was found that the water content of coffee beans dried in the sun decreased day by day starting from 23% on the first day and 10% on the third day. From the AR991 water content measuring tool, it was found that the water content of coffee beans was 23.3% on the first day and 11.9% on the last day. The moisture content of coffee beans dried at room temperature has a moisture content of 22% on the first day and 11% on the last day using a microcontroller-based moisture meter. While the results of measuring the moisture content of coffee beans using the AR991 moisture meter are 23.3% on the first day and 12% on the last day.
Prototype of humidity and temperature control system in IoT-based coffee drying process T, Alan; Zahri, Dizi Eltrien; Handayani, Marta Tika
Sriwijaya Electrical and Computer Engineering Journal Vol. 1 No. 2 (2024): Sriwijaya Electrical and Computer Engineering Journal
Publisher : Control and Computational Intelligent System (CoCIS) Research Group

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62420/selco.v1i2.8

Abstract

Drying coffee beans plays an important role in determining the final quality of the coffee beans. Drying is usually done traditionally by drying in the sun. This drying has many shortcomings, so a prototype of an IoT-based humidity and temperature control system for the coffee drying process was created. The sensors and microcontroller are DHT11 and ESP32, respectively. This prototype will work only if the sensed temperature is higher than 60 oC and the drying room’s humidity reaches 12% then the control system will activate a fan. The temperature and humidity display will be displayed on the LCD layer of the prototype. Data regarding the temperature and humidity in the room will be sent to Blynk (a free phone application commercially available), so that the users can see and control these variables from their cell phone.. In this way, users can control and know the temperature and humidity during the coffee bean drying process.  
Potential Local Ingredients from Purple Sweet Potato For Weaning Food Using Ultrasound Modified Process Riani, Ira Gusti; Utami, Aldilla Sari; Handayani, Marta Tika; Khairunnisa, Eka Nurriza
Sriwijaya Journal of Environment Vol 9, No 1 (2024): Environment and Suistainable Development
Publisher : Program Pascasarjana Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Purple sweet potato is a source of carbohydrates that can be used as a substitute for rice. Besides its sweet taste, it has a striking color that comes from anthocyanins. Purple sweet potato is a rich potential local food, it was cheaper. Purple sweet potato powder is a practice innovation. It was a semi-finished product that is instant and easy to use. One of its uses is for weaning food. It must be high nutrition, higyenic and safe. Physical modification is considered safer because it does not use chemicals and leaves no chemical residue. This study used a Factorial Completely Randomized Design with 6 treatments (a combination between purple sweet potato starch and rice flour). Parameters observed were viscosity, bulk density, time rehydration, and water absorbtion. The best treatment was F5 (100% modified starch and 0% rice flour) with 0.50 g/mL bulk density, 135.40% water absorbtion, 136.67 dPas and 31.70 s rehydration time.
Training And Mentoring On Traditional Pempek Food Packaging Technology At Pawon Paringgan UMKM: Pelatihan Dan Pendampingan Teknologi Pengemasan Makanan Traditional Pempek Di UMKM Pawon Paringgan Inayatullah, Ahlam; Utami, Aldilla Sari; Riani, Ira Gusti; Ritonga, Nia Boru; Handayani, Marta Tika; Muharramah, Ulfah
Dinamisia : Jurnal Pengabdian Kepada Masyarakat Vol. 9 No. 4 (2025): Dinamisia: Jurnal Pengabdian Kepada Masyarakat
Publisher : Universitas Lancang Kuning

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31849/vxn2xs17

Abstract

Inovasi dan Teknologi sangat diperlukan untuk meningkatkan kualitas dan kuantitas produk yang dijual sehingga pelaku UMKM dapat meningkatkan nilai penjualan dan dapat memberikan kontribusi bagi masyarakat sekitar. Pempek merupakan makanan olahan khas Sumatera Selatan yang memiliki umur simpan yang relative rendah sehingga diperlukan Teknik pengemasan yang dapat meningkatkan umur simpan produk pangan tersebut. UMKM Pawon Paringgan adalah kelompok UMKM yang memproduksi pempek dengan teknologi konvensional. Politeknik Negeri Sriwijaya dalam Program INOVOKASI yang diusung oleh Direktorat Jenderal Pendidikan Vokasi bertujuan meningkatkan kualitas dan kuantitas produk UMKM Pawon Paringgan melalui pelatihan teknologi pengemasan menggunakan vacuum sealer. tujuan dari penggunaan vacuum sealer untuk meningkatkan umur simpan dan menjaga kualitas produk Pempek. Metode yang digunakan meliputi observasi, pelatihan dan evaluasi berbasis pretest-posttest. Hasil menunjukkan peningkatan rata-rata nilai pengetahuan peserta dari 5,71 menjadi 8,06, dengan n-gain score sebesar 56,67%. Program ini efektif dalam meningkatkan pemahaman peserta terhadap teknologi pengemasan, sehingga membuka peluang perluasan pasar untuk produk lokal
Co-Authors Alan Novi Tompunu Hafizhah, Tamara Inayatullah, Ahlam Khairunnisa, Eka Nurriza Muharramah, Ulfah Riani, Ira Gusti Ritonga, Nia Boru T, Alan Utami, Aldilla Sari Zahri, Dizi Eltrien