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All Journal Jurnal Kimia Riset JMM (Jurnal Masyarakat Mandiri) Jurnal Agrotek UMMat SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Food Technology and Halal Science Journal Jurnal Agro Dedikasi Masyarakat (JADM) Journal of Agritechnology and Food Processing Food and Agro-industry (FAGI) Journal Engagement: Jurnal Pengabdian Kepada Masyarakat Food and Agro-industry (FAGI) Journal
Sari, Desy Ambar
Program Studi Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Muhammadiyah Mataram, Mataram, Indonesia
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Other

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PELATIHAN PENGOLAHAN SIRUP, SELAI, DAN ABON BERBASIS NANAS Nurhayati, Nurhayati; Ihromi, Syirril; Sari, Desy Ambar
Jurnal Agro Dedikasi Masyarakat (JADM) Vol 2, No 1 (2021)
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1304.224 KB) | DOI: 10.31764/jadm.v2i1.4535

Abstract

Kegiatan ini bertujuan untuk meningkatkan pengetahuan dan keterampilan mitra tentang proses pengolahan aneka produk pangan berbasis nanas. Metode pelaksanaan kkegiatan dilakukan melalui beberapa tahapan diantaranya : (1) Penyampaian materi (2) demonstrasi dan pembuatan aneka produk berbahan dasar nanas (3) pengujian sensoris berbagai produk yang telah diolah (4) evaluasi keberhasilan program kegiatan. Hasil kegiatan menunjukkan bahwa terjadi peningkatan pengetahuan dan keterampilan mitra. Diharapkan pengetahuan dan keterampilan yang diperoleh menjadi bekal kelak untuk dapat memenuhi kebutuhan gizi keluarga sekaligus membangun rintisan usaha.This activity aims to increase knowledge and skills regarding the processing of various pineapple-based food products. The method of implementing the activity is carried out in several stages, including (1) delivery of material about the nutrition and benefits of pineapples, (2) demonstration and manufacture of various pineapple-based products, (3) sensory testing of various processed products (4) evaluation of the success of the activity program. The results showed that there was an increase in partners' knowledge and skills. It is hoped that the knowledge and skills acquired will become provisions to meet the family's nutritional needs and build business startups.
Formulation of dragon fruit (Hylocereus polirhizus) and rambutan fruit (Nephleum lappaceum) in jelly candy Baihaqi, Muhammad Imam; Sari, Desy Ambar; Ihromi, Syirril
Journal of Agritechnology and Food Processing Vol 3, No 1 (2023)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v3i1.16315

Abstract

Jelly candy is a soft-textured confectionary processed with the addition of hydrocolloid components such as agar, gum, pectin, starch, carrageenan, gelatin, or others used to produce a chewy product. This study aims to determine the formulation of dragon fruit pulp and rambutan fruit on the chemical and organoleptic properties of jelly candy that the panelists like. The method used in this study was an experimental method using a completely randomized design (CRD) with two factors, namely the formulation of dragon fruit pulp and rambutan fruit in the manufacture of jelly candy which consisted of 5 treatments: T1 = 80% dragon fruit pulp + 20% fruit pulp rambutan, T2 = 70% dragon fruit pulp + 30% rambutan fruit pulp, T3 = 50% dragon fruit pulp + 50% rambutan fruit pulp, T4 = 30% dragon fruit pulp + 70% rambutan fruit pulp, T5 = 20% fruit pulp dragon + 80% rambutan pulp. The research data were analyzed using the Analysis of Variance of Diversity Analysis at the 5% significance level. Further tests were carried out with the Honest Significant Difference test at the 5% level. In conclusion, the best treatment was T2 (70% dragon fruit pulp + 30% rambutan pulp) with a moisture content of 44.515%, ash content of 0.385%, antioxidant content of 3.61%, reducing sugar content of 3.24%, aroma value score of 4, 13 with liking criteria, a color score of 4.13 with liking criteria, a very purplish red score, a texture score of 4.20 with supple criteria, and a taste score of 3.27 with rather like criteria.
Effect of additional seaweed on the chemical properties of dodol pisang mas bali (Musa paradisiaca L.) Syahlan, Irfan; Sari, Desy Ambar; Marianah, Marianah
Journal of Agritechnology and Food Processing Vol 3, No 1 (2023)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v3i1.16305

Abstract

Dodol is a processed food belonging to the type of semi-wet food, consisting of a mixture of flour, coconut milk and sugar that is dried by cooking. Based on the main ingredients, dodol is divided into two groups, namely dodol made from glutinous rice and dodol made from fruits. One type of fruit that can be used to make dodol is banana. The aim of this study was to determine the effect of seaweed addition on the chemical and organoleptic properties of Mas Bali Banana Dodol. This study was designed using a completely randomised design (CRD) with a single factor, namely the addition of seaweed in the production of banana dodol, consisting of 5 treatments as follows 5% (P1), 10% (P2), 15% (P3), 20% (P4) and 25% (P5) seaweed addition. The parameters measured included chemical properties (moisture content, ash content and fibre content) and organoleptic tests (aroma, taste, colour and texture). The test results were then analysed using ANOVA at a 5% real level and, if there were significant differences between treatments, further tested using BNJ at the same real level. Based on the results of the analysis, it is known that the addition of seaweed has a significant effect on all the chemical and organoleptic properties of the grapefruit-banana dodol studied. The higher the addition of seaweed, the higher the water content, ash content and fibre content of the grapefruit-banana dodol, while the colour of the dodol becomes darker. In terms of texture, the higher the amount of seaweed used, the more chewy the texture of the resulting grapefruit banana dodol. In conclusion, P5 is the best treatment, most preferred by the panelists, with a seaweed addition of 25%, giving a moisture content of 47.33%, ash content of 2.28%, fibre content of 13.76%, with a preferred flavour and taste, a very brown dodol colour and a chewy texture.
KAJIAN FORTIFIKASI DAGING DAN KULIT BUAH NAGA MERAH (Hylocereus polyrhizus) TERHADAP MUTU MIKROBIOLOGI DAN ORGANOLEPTIK TAPAI KETAN PUTIH Sari, Desy Ambar; Asmawati, Asmawati; Saputrayadi, Adi; Marianah, Marianah
Jurnal Agrotek Ummat Vol 11, No 2 (2024): Jurnal Agrotek Ummat
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v11i2.22816

Abstract

White glutinous tapai is a fermented food product in which yeast is added in manufacturing. Red dragon fruit can be added to increase the nutritional value, taste and product diversification of processed white sticky rice tapai. Besides being rich in nutritional value, red dragon fruit also contains antioxidant compounds, natural food fiber and natural colouring compounds that display a purplish-red colour. This study aims to determine the effect of fortification of red dragon fruit meat and skin on fiber content and organoleptic quality of white sticky rice. This study was experimental, using a completely randomized design (CRD), with the fortification of red dragon fruit meat and skin in the production of white sticky rice tapai. The type of treatment: T1 = white glutinous rice without red dragon fruit (control), T2 = white glutinous rice + red dragon fruit pulp, T3 = white glutinous rice + (flesh and skin) of red dragon fruit, and T4 = white glutinous rice + red dragon fruit skin). Observational data were analyzed by analysis of variance (ANOVA) at a 5% significance level and follow-up test with HSD at the same significant level. The results of the analysis of the quantity of microorganisms in white sticky rice tapai yeast with fortification treatment of red dragon fruit flesh and skin showed that the sticky rice tapai contained 2.9x104 microbes in T1, 6.0x104 in T2, 7.1x104 in T3 and 4.0x104 in T4 and research results organoleptic properties of the colour, aroma, taste and texture score parameters. The best treatment preferred by the panellists was the T2 treatment (fortification of red dragon fruit pulp) with a fiber content of 4.13%, a pH value of 5.13, an aroma value score of 3.39 (slightly tapai flavour), a taste of 4.11 (liked it), texture 3.29 (slightly soft) with a purplish red appearance 3.86. The use of a mixture of dragon fruit, dragon fruit skin is able to produce the most suitable organoleptic assessment for white sticky rice compared to the use of dragon fruit skin from the results of organoleptic panelists and statistical tests. The use of dragon fruit in producing aroma, taste, and homogeneity are more preferred, while other parameters of color tend not to be affected. Total microbes, log 4.85, were the highest produced by fortification using dragon fruit skin. The use of dragon fruit flesh, which causes the sour taste is not strong and good color other treatments to be more acceptable to panelists.
PELATIHAN PENGEMASAN SERTA DESAIN KEMASAN BAGI PELAKU UMKM UNTUK MENINGKATKAN KETERAMPILAN UMKM DI DESA SELAT KECAMATAN NARMADA Saputra, Irwan; Nusgia, Abi Hadit; Zohriah, Roviatul; Ihromi, Syirril; Nurhayati, Nurhayati; Sari, Desy Ambar; Putri, Dina Soes; Marianah, Marianah
Jurnal Agro Dedikasi Masyarakat (JADM) Vol 6, No 1 (2025)
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jadm.v6i1.29571

Abstract

Produk yang aman dan sehat merupakan produk yang terlindungi dari berbagai kontaminasi. Salah satu cara menjaga agar produk tetap aman adalah dengan cara mengemas suatu produk dengan baik dan benar. Kemasan merupakan tempat atau wadah suatu produk. Kemasan dapat beraneka ragam jenis dan bentuk tergantung dari jenis produk yang akan dikemas. Kemasan makanan harus memenuhi beberpa persyratan  salah-satunya persyaratan undang-undang keamanan pangan. Bagi pelaku UMKM harus memerhatikan hal tersebut yaitu jenis pengemasan yang dipakai serta desai kemasan yang menarik supaya konsumen dapat tertarik untuk membelinya.
PENYULUHAN PANGAN FUNGSIONAL DAN PELATIHAN TEKNOLOGI PENGOLAHAN BUAH PISANG BAGI ANGGOTA PDA LOMBOK UTARA Putri, Dina Soes; Asmawati, Asmawati; Sari, Desy Ambar; Saputrayadi, Adi
Jurnal Agro Dedikasi Masyarakat (JADM) Vol 6, No 2 (2025)
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jadm.v6i2.31538

Abstract

Telah dilakukan kegiatan pengabdian kepada masyarakat di Dusun Lekok Tenggara, Desa Gondang, Kabupaten Lombok Utara. Mitra pengabdian ini adalah Pimpinan Daerah ‘Aisyiyyah (PDA) Lombok Utara. Kegiatan pengabdian ini terdiri dari dua aktivitas utama, yaitu kegiatan penyuluhan dengan tema “Pangan Fungsional” dan pelatihan teknologi pengolahan buah pisang menjadi dua produk olahan, yaitu selai dan nuget pisang. Jumlah peserta yang hadir sebanyak 15 orang ibu-ibu yang merupakan anggota aktif PDA Lombok Utara. Setelah mengikuti kegiatan ini, mitra mendapatkan pemahaman terkait apa itu pangan fungsional, sumber-sumbernya, aneka olahannya, dan manfaatnya. Selain itu, mitra juga telah berhasil mengolah buah pisang menjadi produk olahan baru yang semula hanya diolah menjadi keripik atau sale saja. Untuk kegiatan pengabdian selanjutnya, mitra perlu dibina dalam hal pengemasan dan pemasaran online agar omset penjualan dapat ditingkatkan.
Pemberdayaan Perempuan Kepala Keluarga (PEKKA) melalui pelatihan pembuatan sabun cair ecoenzyme di desa Sigar Penjalin Lombok Utara Earlyna Sinthia Dewi; Muliatiningsih Muliatiningsih; Desy Ambar Sari; Suhairin Suhairin; Nur Annisa Istiqamah; Ziana Datul Rizka; Fitri Ramdani
SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Vol 8, No 3 (2024): September
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jpmb.v8i3.26647

Abstract

Abstrak Pengabdian Pemberdayaan Perempuan Kepala Keluarga (PEKKA) melalui Pelatihan Pembuatan Sabun Cair  Ecoenzyme di Desa Sigar Penjalin Lombok Utara. Pengabdian ini dilakukan di Desa Sigar Penjalin, Kecamatan Tanjung, Kabupaten Lombok Utara. Pelaksanaan kegiatan pengabdian dilakukan dengan cara pelatihan dan pendampingan, dengan melakukan pre-test sebelum dimulainya pelatihan dan post-test setelah kegiatan pelatihan berakhir. Pelatihan dan pendampingan anggota mitra dilakukan oleh tim pelaksana kegiatan dengan praktek secara langsung membuat sabun cair dari ecoenzym sampai dengan pengemasannya. Hasil pelatihan pembuatan sabun  cair ecoenzyme menunjukkan terjadi peningkatan pemahaman dan  ketrampilan anggota mitra mengenai pembuatan sabun cair ecoenzyme yaitu sebesar 20% sebelum dilaksanakan kegiatan dan setelah dilaksanakannya kegiatan meningkat menjadi  100%. Kegiatan pelatihan pembuatan sabun cair ecoenzyme ini berjalan dengan lancar,  dan dapat meningkatkan ketrampilan ibu2 anggota PEKKA dalam membuat turunan  ecoenzyme menjadi sabun cair ramah lingkungan. Peserta terlihat antusias mengikuti pelatihan ini karena produk sabun cair ecoenzyme ini langsung dapat digunakan untuk mencuci piring dan pakaian sehingga dapat menghemat pengeluaran sehari-hari untuk membeli sabun yang akhirnya dapat meningkatkan kesejahteraan anggota mitra. Kegiatan pengabdian ini berlangsung selama 2 bulan sejak awal persiapan kegiatan hingga pembuatan produk sabun cair ecoenzym Kata kunci: ecoenzyme; limbah; perempuan kepala keluarga; pelatihan; sabun cair Abstract Empowerment of Women Headed Households (PEKKA) through Ecoenzyme Liquid Soap Making Training in Sigar Penjalin Village, North Lombok. This service was carried out in Sigar Penjalin Village, Tanjung Subdistrict, North Lombok Regency. The implementation of the service activities was carried out by training and mentoring, by conducting a pre-test before the start of the training and a post-test after the training activities ended. Training and mentoring of partner members was carried out by the activity implementation team by directly practicing making liquid soap from ecoenzymes to packaging. The results of the training in making ecoenzyme liquid soap showed an increase in the understanding and skills of partner members regarding the making of ecoenzyme liquid soap, which was 20% before the activity was carried out and after the activity increased to 100%. The training activity on making ecoenzyme liquid soap ran smoothly, and could improve the skills of PEKKA members in making ecoenzyme derivatives into environmentally friendly liquid soap. Participants seemed enthusiastic about participating in this training because this ecoenzyme liquid soap product can be used directly to wash dishes and clothes so that it can save daily expenses for buying soap which can ultimately improve the welfare of partner members. This service activity lasted for 2 months from the beginning of the preparation of activities to the manufacture of ecoenzyme liquid soap products Keywords: ecoenzyme; waste; female headed household; training; liquid soap
Pelatihan pembuatan ecoenzym dari limbah organik sebagai sabun padat di Pimpinan Daerah ‘Aisyiyah (PDA) Lombok Utara Muliatiningsih Muliatiningsih; Desy Ambar Sari; Earlyna Sinthia Dewi; Ziana Datul Rizka; Fitri Ramdani; Handika Purnama
SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Vol 8, No 3 (2024): September
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jpmb.v8i3.25877

Abstract

AbstrakKegiatan pengabdian ini difokuskan pada pengolahan sampah atau sisa buah dan sayur dari rumah tangga menjadi produk yang bermanfaat dan dapat menjadi produk yang bernilai ekonomis sehingga solusi penanganan sampah tersebut juga dapat menjadi salah satu solusi untuk meningkatkan pendapatan masyarakat.  Kegiatan pengabdian dilakukan dalam tiga tahapan, yaitu koordinasi dengan mitra, pelatihan dan pendampingan. Tujuan dari kegiatan pengabdian yaitu memperkenalkan variasi pengolahan limbah, tahapan pembuatan ecoenzym dari sampah rumah tangga (kulit buah dan sisa sayuran segar), serta meningkatkan pemahaman mitra mengenai manfaat ecoenzym dalam kehidupan sehari-hari. Pelatihan pertama yang dilakukan adalah pelatihan pembuatan ecoenzyme dengan bahan baku limbah rumah tangga (sisa buah dan sayur yang masih segar). Setelah produk ecoenzyme dipanen, dilakukan pelatihan pembuatan sabun padat ecoenzyme. Kegiatan praktek dilakukan dalam kelompok-kelompok dan dibimbing oleh tim pelaksana kegiatan pengabdian. Mitra sangat antusias mengikuti kegiatan pelatihan , dimana 87% responden menyatakan puas dengan kegiatan yang dilakukan. Kata kunci: ecoenzym; limbah organik; sabun. Abstract This community service activity is focused on processing waste or fruit and vegetable scraps from households into useful products and can become products of economic value so that the waste handling solution can also be one of the solutions to increase community income. Service activities are carried out in three stages, namely coordination with partners, training and mentoring. The objectives of the service activities are to introduce variations of waste processing, the stages of making ecoenzymes from household waste (fruit peels and fresh vegetable scraps), and increase partners' understanding of the benefits of ecoenzymes in everyday life. The first training conducted was training in making ecoenzyme with household waste raw materials (fresh fruit and vegetable scraps). After the ecoenzyme products were harvested, training was conducted on making ecoenzyme solid soap. Practical activities were carried out in groups and guided by the team implementing the service activities. Partners were very enthusiastic about participating in the training activities, where 87% of respondents expressed satisfaction with the activities carried out Keywords: ecoenzymes; organic waste; soap
Co-Authors . Harijono Adi Saputrayadi Asmawati Asmawati Asmawati Asmawati Baihaqi, Muhammad Imam Budy Wiryono Chi-I Chang Desy Syafitri Earlyna Sinthia Dewi Fitri Ramdani Hana Nita Isnaini Handika Purnama Huda, Ahmad Akromul Karyanik, Karyanik Lutfiah, Tasya Danela Marianah Marianah Marianah, Marianah Marianah, Marianah Muanah, Muanah Muliatiningsih Muliatiningsih Mursal Ghazali Nur Annisa Istiqamah Nurhayati Nurhayati Nurhayati, Nurhayati Nusgia, Abi Hadit Pacitra, Silda Putri, Dina Soes rizal, Hairul Saputra, Irwan Saputrayadi, Adi Suhairin, Suhairin Suwati Ummat Syahlan, Irfan Syirril Ihromi, Syirril Wiharyani Werdiningsih Zainuri Zainuri Ziana Datul Rizka Zohriah, Roviatul Zuhdia, Lulu Diani