Article Per Year (5 Year)
p-Index From 2020 - 2025
0.444
P-Index
This Author published in this journals
All Journal Jurnal Teknologi dan Mutu Pangan Jurnal Pengabdian dan Pemberdayaan Masyarakat Inovatif
Pebrianti, Suci Apsari
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Humanities Economics, Econometrics & Finance Social Sciences Other

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Nilai Tambah Ikan Nila dan Pemanfaatan Limbah Bioflok Sebagai Sumber Alternatif Pendapatan Masyarakat Pebrianti, Suci Apsari; Fitria, Anita Dwy; Nuraini, Candra; Bahar, Rizki Risanto; Apriyani, Dwi
Jurnal Pengabdian dan Pemberdayaan Masyarakat Inovatif Vol. 3 No. 3 (2024): Jurnal Pengabdian dan Pemberdayaan Masyarakat Inovatif
Publisher : Research and Social Study Institute (RESSI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70110/jppmi.v3i3.40

Abstract

Desa Tanjungpura merupakan salah satu desa di Kecamatan Rajapolah yang memiliki potensi perikanan yang layak untuk dikembangkan. Tingginya antusiasme masyarakat ditunjukkan dengan terbentuknya kelompok budidaya ikan nila bernama Sawala Tanjungbuana. Kelompok tersebut mampu menggerakkan perkonomian desa sektor perikanan melalui budidaya ikan menggunakan sistem bioflok dan saat ini sudah memiliki 15 bioflok. Usaha ikan nila bioflok mengalami perkembangan cukup pesat mengingat permintaannya yang relatif stabil. Namun dalam perjalanannya, banyak aspek yang harus diperbaiki dan ditingkatkan. Berdasarkan hasil observasi, ditemukan berbagai permasalahan diantaranya, belum adanya pemanfaatan limbah bioflok dan limbah kotoran ikan dan produk yang di jual hanya ikan segar. Kegiatan pengabdian ini bertujuan untuk memfasilitasi potensi hilirisasi produk ikan nila baik dari segi diversifikasi produk, sehingga diharapkan terjadi peningkatan mutu dan produksi ikan nila, nilai tambah produk guna memperluas pemasaran produk ikan nila, serta terciptanya kemandirian dan ketahanan pangan
PENGAPLIKASIAN EDIBLE FILM BERBASIS PATI SINGKONG YANG DIPERKAYA TEPUNG DAUN KELOR PADA PENYIMPANAN BUAH JERUK Ghaffar, Mufti; Nurhamzah, Lutfi Yulmiftiyanto; Pebrianti, Suci Apsari; Listyawardhani, Yana
Jurnal Teknologi dan Mutu Pangan Vol. 4 No. 1 (2025): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v4i1.5107

Abstract

Various approaches have been developed to address the issue of fruit deterioration during storage, including packaging technology. Among these, the use of edible coatings has gained increasing attention. The method of this study was a laboratory experimental research with a completely randomized design with two replications. This study aimed to evaluate the effectiveness of a cassava starch-based edible coating enriched with moringa leaf flour in preserving the quality and extending the shelf life of citrus fruits during storage at room temperature. The experiment was carried out in three stages: (1) preparation of edible coatings with varying concentrations of moringa leaf flour (0%, 1%, 2%, and 3%), (2) application of the coatings to citrus fruits, and (3) observation of fruit quality over a 21-day storage period. The parameters assessed included weight loss, moisture content, firmness, and sensory attributes such as color, aroma, texture, and flavor. A Completely Randomized Design (CRD) was employed with two replications. The results indicated that the edible coating treatments effectively reduced the rate of physical quality degradation in citrus fruits. In particular, the treatment with 3% moringa leaf flour (F3) resulted in the lowest weight loss and the highest firmness by day 14. Additionally, the peel color of fruits in the F3 treatment remained more stable compared to the control. This study concludes that, although no significant differences were observed in moisture content among the treatments, the application of the edible coating was effective in better preserving the sensory quality of the fruits.
Co-Authors Bahar, Rizki Risanto Candra Nuraini, Candra Dwi Apriyani, Dwi Fitria, Anita Dwy Ghaffar, Mufti Listyawardhani, Yana Nurhamzah, Lutfi Yulmiftiyanto