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All Journal Jurnal Teknologi Pangan dan Hasil Pertanian Jurnal Agro Wiralodra Jurnal Triton AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Composite JAMARI : Jurnal Pengabdian Masyarakat Mandiri JAMARI : Jurnal Pengabdian Masyarakat Mandiri
Rachmat Adiputra
Universitas Insan Cendekia Mandiri
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Economics, Econometrics & Finance Education Engineering Environmental Science Industrial & Manufacturing Engineering Social Sciences Veterinary Other

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Pengolahan buah nanas untuk meningkatkan pendapatan masyarakat Desa Cisaat, Kecamatan Ciater, Kabupaten Subang, Jawa Barat Triana Ulfah; Raden Duhita Diantiparamudita Utama; Mita Ramadiyanti; Rachmat Adiputra; Oke Andikarya; Melia Siti Ajijah
JAMARI : Jurnal Pengabdian Masyarakat Mandiri Vol. 2 No. 1 (2025): Juli
Publisher : Universitas Insan Cendekia Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37577/jamari.v2i01.880

Abstract

Ekstrak pati biji alpukat sebagai edible coating pada buah tomat (Solanum lycopersicum L.) Jati Nurcholis; Ultapri Ultapri Magfira; Rachmat Adiputra; Ramli Ramli; Ummu Aimanah
COMPOSITE : Jurnal Ilmu Pertanian Vol. 8 No. 1 (2026): Januari
Publisher : University of Insan Cendekia Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37577/composite.v8i1.953

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Abstract belum tersedia.
Karakteristik Organoleptik Telur Asin Dengan Penambahan Jahe Merah (Zingiber Officinale Varietas Rubrum) Triana Ulfah; Rachmat Adiputra; Tedi Akhdiyat; Asep Firman
Jurnal Teknologi Pangan dan Hasil Pertanian Vol. 18 No. 1 (2023): Februari
Publisher : Faculty of Agricultural Technology, Universitas Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26623/jtphp.v18i1.6342

Abstract

Eggs are livestock products that have a big contribution in overcoming nutritional problems in society. Generally, eggs only last for two weeks if stored at room temperature. Therefore preservation efforts are very important to maintain the quality of the eggs, so that the quality and nutritional value of the eggs remain good and do not change the taste, smell, color and contents. One way is to preserve them by salting and adding red ginger. Red ginger contains antioxidants, antimicrobials and essential oils that can preserve and give a distinctive aroma. The aim of this study was to determine the effect of adding red ginger (Zingiber officinale Rubrum variety) on the characteristics of salted eggs. The study used a completely randomized design (CRD) with 5 treatments, namely P0: 0% red ginger, P1: 20% red ginger, P2: 30% red ginger, P3: 40% red ginger, and P4: 50% red ginger with 5 times test. The results showed that the characteristics of salted eggs with the addition of 30% red ginger got the highest score in the hedonic method organoleptic test.
Co-Authors Akhdiyat, Tedi Andi Triana Arifin, Ilmi Asep Firman Ati Atul Quddus Atia Fizriani Desva Yuan Pramudya Dini Islah Maesaroh Hari Hariadi Hari Hariadi Hari Hariadi, Hari Jati Nurcholis M. Taufik Melia Siti Ajijah Mita Ramadiyanti Mita Ramadiyanti Muhammad Alfalyzi Oke Andikarya Pratiwi Hamzah Rachmat Rachmat Raden Duhita Diantiparamudita Utama Ramli Ramli Sherina Melianti Susi Susi Lawati syaifuddin syaifuddin Tedi Akhdiat Tedi Akhdiyat Triana Ulfah Triana Ulfah Ultapri Ultapri Magfira