Article Per Year (5 Year)
p-Index From 2020 - 2025
3.595
P-Index
This Author published in this journals
All Journal Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Pro Food Jurnal Sains Teknologi dan Lingkungan (JSTL) Jurnal Abdi Insani Jurnal Agro Dedikasi Masyarakat (JADM) Jurnal Teknologi dan Mutu Pangan Food and Agro-industry (FAGI) Journal Food and Agro-industry (FAGI) Journal
Nairfana, Ihlana
Program Studi Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Teknologi Sumbawa, Nusa Tenggara Barat
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Public Health

Published : 24 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search
Journal : Jurnal Agro Dedikasi Masyarakat (JADM)

 1 
BIMBINGAN TEKNOLOGI, PELATIHAN PEMBUATAN MINUMAN SERBUK JAHE DI KECAMATAN BRANG ENE KABUPATEN SUMBAWA BARAT Afgani, Chairul Anam; Nairfana, Ihlana
Jurnal Agro Dedikasi Masyarakat (JADM) Vol 2, No 2 (2021)
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (402.016 KB) | DOI: 10.31764/jadm.v2i2.5802

Abstract

Jahe merupakan salah satu hasil pertanian berupa umbi-ubian yang cukup baik digunakan dalam pembuatan minuman serbuk. Pemanfaatan rimpang jahe di Sumbawa belum secara optimal. Selama ini jahe hanya dijadikan bumbu masakan secara langsung, padahal jahe sangat cocok dijadikan sebagai olahan seperti minuman fungsional. Tujuan pengabdian masyarakat ini dilakukan adalah memberikan pengetahuan dan pemahaman tentang potensi pengolahan rimpang jahe sebagai sumber pangan dalam pembuatan serbuk minuman instan dengan mutu yang baik. Pemberian pengetahuan dilakukan secara sosialisasi, diskusi dan praktek. Hasil pengabdian masyarakat menunjukkan bahwa  masyarakat dapat memahami pentingnya pemanfaatan rimpang jahe sebagai serbuk minuman fungsional dengan mutu yang baik. Pengolahan rimpang jahe menjadi serbuk instan dapat memperpanjang umur simpan bahan baku dan memiliki banyak manfaat dalam bidang kesehatan
PELATIHAN PEMBUATAN TEPUNG BIJI SORGUM PUTIH DENGAN PENAMBAHAN KONSENTRASI RAGI DI DESA BOAK KELURAHAN UNTER IWES KABUPATEN SUMBAWA Afgani, Chairul Anam; Nairfana, Ihlana; Azis, Lukman; Mikhratunnisa, Mikhratunnisa
Jurnal Agro Dedikasi Masyarakat (JADM) Vol 2, No 1 (2021)
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jadm.v2i1.4219

Abstract

Sorghum is one of the cereal commodities that is quite well used in the manufacture of flour. In Indonesia, the utilization of sorghum seeds is still not maximally used. At this time, sorghum seeds are used as animal feed and boiled directly for consumption. The aim of manufacture of white sorghum seed flour with the addition of yeast in Boak  Village, Unter Iwes was to extend shelf life and facilitate its use. The provision of knowledge is done by providing socialization, discussion and practice. The results show that the community understood sorghum seeds as flour in the manufacture of food and processed with a good quality. Processing sorghum seeds with the addition of yeast is a way to extend the shelf life of sorghum and make it easier to  be processed into various food products.
BIMBINGAN DAN PELATIHAN PEMBUATAN KOMBUCHA DARI BUAH NANAS DI DESA BATU BULAN KECAMATAN MOYO HULU KABUPATEN SUMBAWA Afgani, Chairul Anam; Sari, Ratna Nurmalita; Nairfana, Ihlana; Setiawati, Veni Rori
Jurnal Agro Dedikasi Masyarakat (JADM) Vol 3, No 2 (2022)
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jadm.v3i2.10041

Abstract

Pinneaple is one of the major commodity in West Nusa Tenggara. This commodity could be processed into commercial product such as kombucha. Kombucha is fermented tea by using Simbiotic Culture of Bacteria and Yeast (SCOBY) which incubated for 14 days. During kombucha processing, fruit juice were diluted then added by sugar which involved as main microorganism nutrition in fermentation. This community development aimed to transfer the knowledge of kombucha making from pine and other domestic fruits. Product processing explanation, disscussion, and practice were conducted to transfer the complete knowledge for the target. The result showed that Batu Bulan community-as the target, could understand the kombucha making and figure its benefit out. 
Co-Authors Afgani, Chairul Anam Aluh Nikmatullah Amrullah, Shafwan An Nisa Fujianti Bambang Admadi Harsojuwono elmadani nasution Fadila Hidayatun Oktaviani Heri Murtawan Hidayati Hidayati I Ketut Suter Lukman Azis Manguntungi, Baso Mikhratunnisa, Mikhratunnisa Mikhratunnisa, Mikhratunnisa Muhammad Ramdhani Murtawan, Heri Nila Nasution Nurul Fatimah Nurul Fatimah Oktaviani, Fadila Hidayatun Qori'atul Fadilah Rizaldi, Lalu Heri Saputri, Dinar Suksmayu Sari, Ratna Nurmalita Setiawati, Veni Rori Siti Atiah Topan Rahmatul Iman Veni Rori Setiawati Zubaidin, Zubaidin