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All Journal Pro Food Jurnal Pengabdian Magister Pendidikan IPA Jurnal Ilmiah Abdi Mas TPB Unram IJECS: Indonesian Journal of Empowerment and Community Services Jurnal Agro Dedikasi Masyarakat (JADM) Jurnal Pengabdian Masyarakat : Pemberdayaan, Inovasi dan Perubahan Journal of Agritechnology and Food Processing Jurnal Bakti Nusa Journal of Food and Agricultural Product Food and Agro-industry (FAGI) Journal
Cicilia, Siska
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Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Public Health Social Sciences Other

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DIVERSIFIKASI PRODUK OLAHAN DAGING AYAM Alamsyah, Ahmad; Basuki, Eko; Prarudiyanto, Agustono; Cicilia, Siska
Jurnal Ilmiah Abdi Mas TPB Unram Vol 1, No 1 (2019): Volume 1 Nomor 1 Januari 2019
Publisher : Teknik Pertanian Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/amtpb.v1i1.12

Abstract

Ayam merupakan salah satu jenis unggas yang paling banyak dipelihara dan dibudidayakan untuk dimanfaatkan oleh manusia. Jenis ayam yang paling banyak diternakkan adalah ayam petelur dan ayam pedaging. Pemanfaatan daging ayam sudah banyak dilakukan menjadi beberapa produk olahan seperti bakso dan nugget. Kedua produk tersebut sedang menjadi trend kuliner di masyarakat. Hal ini dapat dilihat dengan banyaknya stand penjual bakso bakar dan sosis. Salah satu daerah yang banyak menjajakan produk ini adalah Kebun Duren Selagalas. kendala yang dihadapi adalah sebagian dari penjual belum memiliki pengetahuan dan keterampilan dalam membuat bakso dan nugget. Oleh karena itu, diharapkan dengan adanya kegiatan pelatihan ini dapat memberi tambahan pengetahuan dan keterampilan dalam mengolah daging ayam menjadi kedua produk tersebut. Kegiatan ini melibatkan ibu-ibu rumah tangga dan pedagang bakso yang terdapat di desa tersebut yang berjumlah 20 orang. Kegiatan pengabdian diawali dengan survey potensi daerah, pengumpulan data, penyuluhan produk turunan dan teknik pengolahannya, serta praktik pembutan bakso dan nugget. Kegiatan berlansung dengan baik dimana peserta serius mengikuti pelatihan dan bisa mempraktikkan pembuatan bakso dan nugget ayam.
PELATIHAN PEMBUATAN COOKIES UBI JALAR DI KELOMPOK TANI DI DESA JENGGIK UTARA Rasyd, Riezka Zuhriatika; Alamsyah, Ahmad; Basuki, Eko; Cicilia, Siska; Pawestri, Setyaning
Jurnal Agro Dedikasi Masyarakat (JADM) Vol 5, No 1 (2024)
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jadm.v5i1.23090

Abstract

Desa Jenggik Utara merupakan salah daerah penghasil ubi jalar terbesar di Lombok. Akan tetapi komoditas tersebut belum diolah secara maksimal sehingga nilai ekonominya masih tergolong rendah. Petani ubi jalar menjual hasil panen dalam bentuk segar dan diolah menjadi keripik. Berdasarkan penelitian sebelumnya, ubi jalar dapat diolah menjadi produk antara atau produk setengah jadi seperti tepung. Tepung ubi jalar memiliki aplikasi yang lebih luas, salah satunya dalam produk bakery. Tepung ini dapat diolah menjadi berbagai macam produk seperti cookies, cake, roti, dan makanan tradisional. Tahapan awal pelatihan ini adalah pelatihan pembuatan tepung ubi jalar. Selanjutnya dilakukan pelatihan pembuatan cookies berbasis tepung ubi jalar, pelatihan pengemasan, pemasaran, dan pelatihan manajemen usaha. Kegiatan pelatihan ini dapat dijadikan langkah awal untuk meningkatkan kemampuan ibu-ibu kelompok tani di Desa Jenggik Utara dalam mengolah dan meningkatkan nilai ekonomi ubi jalar, serta dapat meningkatkan perekonomian petani. Ibu-ibu kelompok tani mengikuti tahapan kegiatan dengan penuh semangat dan termotivasi untuk mengolah ubi jalar menjadi tepung dan cookies.
Transfer Teknologi Pengolahan Daging Bebek Cicilia, Siska; Nofrida, Rini
IJECS: Indonesian Journal of Empowerment and Community Services Vol. 1 No. 1 (2020)
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ijecs.v1i1.778

Abstract

Bebek merupakan salah satu jenis unggas yang banyak dipelihara dan dibudidayakan untuk dimanfaatkan oleh manusia. Pemanfaatan daging bebek sudah banyak dilakukan menjadi beberapa produk olahan seperti lalapan dan geprek. Kedua produk tersebut sedang menjadi trend kuliner di masyarakat. Salah satu daerah yang masyarakatnya banyak menjadi peternak bebek adalah Desa Pengadang Praya Lombok Tengah. Kendala yang dihadapi adalah sebagian dari peternak belum memiliki pengetahuan dan keterampilan dalam mengolah daging bebek sehingga mereka menjual daging bebek ke pedagang lalapan yang ada di Lombok Tengah hingga Mataram. Tujuan kegiatan pelatihan ini dapat memberi tambahan pengetahuan dan keterampilan dalam mengolah daging bebek menjadi produk lainnya. Kegiatan ini melibatkan peternak bebek dan ibu-ibu rumah tangga di desa tersebut dengan memberikan transfer teknologi jenis olahan daging bebek dilanjutkan dengan membuat olahan daging bebek tersebut. Pada akhir kegiatan dilakukan evaluasi dan menunjukkan para peserta mendapat peningkatan pengetahuan tentang jenis-jenis olahan daging bebek dan cara pengolahan yang tepat.
PELATIHAN PENGOLAHAN BIJI NANGKA MENJADI COOKIES DI KELOMPOK PEMBUAT DODOL DI SURANADI, LOMBOK BARAT Alamsyah, Ahmad; Basuki, Eko; Handito, Dodi; Cicilia, Siska
IJECS: Indonesian Journal of Empowerment and Community Services Vol 4 No 1 (2023)
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ijecs.v4i1.3655

Abstract

Jackfruit (Artocarpus heterophyllus Lamk) is a tropical fruit. The use of jackfruit is still limited so that people only consume the flesh of the fresh fruit. Unripe jackfruit is made warm and mixed with vegetables such as pecel and lodeh, while ripe jackfruit is made into syrup, dodol, chips, compote, pudding or eaten fresh. The by-product of these preparations is jackfruit seeds. It is only sold in the form of fresh seeds. The purpose of this activity was provide training on processing jackfruit seeds into cookies to partners, namely UD. Taste Kitchen in Suranadi, West Lombok. The stages of this service activity include surveys, discussions, training (transfer of technology for processing jackfruit seeds into cookies), and evaluation. The activity was held on Friday, September 23, 2022, involving 15 participants. Jackfruit seed flour is made at the Fatepa Food Processing Laboratory, Mataram University. Participants were given knowledge about the nutritional content of jackfruit seeds, types of processed jackfruit seeds, how to make flour, and how to make cookies made from jackfruit seed flour. It is hoped that from this activity, UD. Dapur Rasa and other dodol craftsmen can process jackfruit seeds into other products that have higher economic value.
Pemberdayaan Anggota Kelompok Tani Desa Jenggik Utara melalui Pengolahan Tepung Ubi Ungu Bernilai Ekonomis Setyaning Pawestri; Basuki, Eko; Alamsyah; cicilia, siska; Rasyda, Riezka Zuhriatika
IJECS: Indonesian Journal of Empowerment and Community Services Vol. 4 No. 2 (2023)
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ijecs.v4i2.4786

Abstract

Desa Jenggik Utara dikenal sebagai daerah agribisnis ubi jalar ungu, sektor ini menjadi penopang ekonomi sebagian besar warganya. Meskipun memiliki potensi yang besar, ubi jalar ungu baru dijual dalam bentuk segar dan keripik. Menilik dari kurang berkembangnya inovasi produk, maka dipelukan pelatihan diversifikasi olahan pangan ubi jalar ungu. Tepung ubi jalar ungu dapat menjadi substitusi tepung terigu dan potensial dikembangkan untuk memenuhi kebutuhan produk bebas gluten. Menyelaraskan dengan hasil survey awal, maka pelatihan kelompok tani di Desa Jenggik Utara juga memberikan informasi terkait pengemasan, pelabelan, dan SPP-IRT yang diharapkan dapat meningkatkan daya jual tepung ubi jalar ungu. Tahap kegiatan berupa pemberian materi, pelatihan pembuatan tepung ubi ungu, dan diskusi. Kegiatan ini diadakan pada Jum’at, 23 Juni 2023 dan diikuti oleh 7 orang ibu kelompok tani. Diharapkan dari kegiatan ini, maka ibu-ibu kelompok tani memiliki produk tepung ubi jalar ungu yang berdayajual ekonomis. Kata kunci: diversifikasi pangan, Jenggik Utara, kelompok tani, tepung ubi ungu
KARAKTERISTIK COOKIES DARI TEPUNG TERIGU DAN TEPUNG BIJI NANGKA DIMODIFIKASI SECARA ENZIMATIS Cicilia, Siska; Basuki, Eko; Alamsyah, Ahmad; Yasa, I Wayan Sweca; Dwikasari, Lingga Gita; Suari, Rafika
Journal of Agritechnology and Food Processing Vol 1, No 1 (2021)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (591.215 KB) | DOI: 10.31764/jafp.v1i1.5960

Abstract

This study aims to determine the characteristics of cookies made from wheat with the addition of enzymatically modified jackfruit seed flour. This study used an experimental method with a one-factor Completely Randomized Design (CRD) consisting of 6 levels of the ratio of the use of wheat flour: modified jackfruit seed flour, namely P1=100% : 0%, P2=85% : 15% , P3=70% : 30% , P4=55% : 45% , P5=40% : 60% and P6=25% : 75% with 3 repetitions. Parameters observed included chemical parameters, namely moisture, ash, protein, fat content and organoleptic (color, taste, and texture). The observed data were analyzed for variance (Analysis of Variance) with a significance level of 5%. If there is a significant difference, the Polynomial Orthogonal (MOP) further test for chemical parameters and Duncan's test for organoleptic is carried out. The results showed that the addition of modified jackfruit seed flour with different concentrations gave significantly different effects on all chemical and organoleptic parameters. The higher the addition of modified jackfruit seed flour causes an increase in water content, ash content, protein content, fat content, darker color, denser texture and bitter taste. Treatment with a ratio of 55% flour: 45% modified jackfruit seed flour was the best treatment with 6.94% moisture content; 1.13% ash content; 7.95% protein content and 17.63% fat content.
Karakteristik Tepung Jewawut yang Difermentasi dengan Bimo CF pada Lama Fermentasi yang Berbeda Cicilia, Siska; Basuki, Eko; Alamsyah, Ahmad; Yasa, I Wayan Sweca; Unsunnidhal, Lalu; Jannah, Nuzuliya Miftahul
Pro Food Vol. 10 No. 2 (2024): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v10i2.468

Abstract

Millet is a cereal with high nutritional content and has the potential to be a substitute for wheat. This research aimed to determine the characteristics of millet flour fermented by Bimo CF at different fermentation times.  This research was conducted using a completely randomized design with one factor (fermentation time). It consisted of P1 (0 hours), P2 (12 hours), P3 (24 hours), P4 (36 hours), and P5 (48 hours). The resulting product of each treatment's water content, ash content, crude protein content, lightness, and yield were analyzed as tested parameters. Observation data were analyzed using ANOVA and further tested using Honest Significant Difference Test at a significance level of 5%. The result showed that fermentation period treatment using Bimo CF starter had a significantly different effect on water, ash, crude protein content, lightness, and yield. The 12-hour fermentation treatment is the recommended treatment to produce fermented millet flour, with a water content of 2.78%, ash content of 2.41%, crude protein content of 7.41%, lightness of 73.11, and yield of 45.5%.
PELATIHAN PEMBUATAN COOKIES DARI TEPUNG PISANG MAS DI DESA PAKUAN KECAMATAN NARMADA LOMBOK BARAT Cicilia, Siska; Pawestri, Setyaning; Alamsyah, Ahmad; Handito, Dody; Kholisah, Mutia Nur; Oktaviana, Sari; Partiwi, Eka
Jurnal Bakti Nusa Vol. 5 No. 2 (2024): JURNAL BAKTI NUSA
Publisher : Jurusan Teknik Elektro Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/baktinusa.v5i2.132

Abstract

Pakuan is one of the villages located near the Sesaot Protected Forest and is included in the Narmada District, West Lombok.  One of the commodity that has the potential to be developed is pisang mas. The communities of Pakuan Village have processed pisang mas into chips and dried bananas. This training aims to provide knowledge to the communities about the diversification of banana processing in the form of banana flour which is processed into cookies. The ingredients and process for making banana cookies are almost the same as wheat cookies. Based on the evaluation at the end of the training, it was discovered that all participants gained knowledge about processed banana mas other than chips and dried banana. Apart from that, participants were able to process the bananas into cookies. Participants took part in the activity stages enthusiastically and were motivated to process pisang mas into flour and cookies.  
PELATIHAN DIVERSIFIKASI OLAHAN IKAN UNTUK MENINGKATKAN NILAI EKONOMI MASYARAKAT PESISIR PANTAI AMPENAN Cicilia, Siska; Basuki, Eko; Alamsyah, Ahmad
Jurnal Bakti Nusa Vol. 6 No. 1 (2025): JURNAL BAKTI NUSA
Publisher : Jurusan Teknik Elektro Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/baktinusa.v6i1.135

Abstract

Fish is a source of animal protein and has essential amino acids that the body really needs. One of the fish producing areas in Mataram City is Ampenan. The type of fish most often caught by fishermen is tuna. Fishermen in Ampenan generally only sell fresh and simply processed fish. To increase the economic value of fish, it is necessary to provide training on appropriate technology for fish processing. Several fish derivative products are prepared simply, such as meatballs and nuggets. Meatballs and nuggets are derivative products that people really like. Diversification of fish products aims to increase economic value, increase nutritional value, improve quality and extend the shelf life of fish. This training activity was carried out in Bintaro Ampenan Village involving two groups of fishermen. Based on the activity evaluation, there were many benefits for the training participants and further training was needed to develop fish into other products.
Pengaruh Rasio Terigu, Mocaf, dan Tepung Kacang Hijau Terhadap Mutu Mi Basah Wafiyah, Wafiyah; Basuki, Eko; Cicilia, Siska
Pro Food Vol. 11 No. 1 (2025): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v11i1.423

Abstract

Noodles are a food product made from wheat with the addition of other food ingredients. In the current market, people are familiar with various types of noodle products, namely wet noodles, dry noodles, and instant noodles. Wet noodles are a type of noodle that has undergone a boiling process after the cutting stage and before being marketed. This research aimed to determine the effect of the ratio of mocaf, wheat flour, and mung bean flour on the quality of wet noodles. The research method used was a completely randomized design (CRD) with treatments in the form of the ratio of wheat: mocaf: mung bean flour, consisted of MB1 (40%: 60%; 0%); MB2 (40%: 50%: 10%); MB3 (40%: 40%: 20%); MB4 (40%: 30%: 30%); MB5 (40%: 20%: 40%); and MB6 (40%: 10%: 50%). Observation data were analyzed using ANOVA and further tested using the Honest Significant Difference test at the 5% significance level. The results showed that the ratio of wheat flour, mocaf, and mung bean flour gave significantly different effects on moisture content, ash content, protein content, and organoleptic quality of wet noodles. The ratio of 40% wheat flour, 40% mocaf, and 20% mung bean flour was the recommended treatment because it can produce wet noodles with with chemical quality including moisture content 56.19%; ash content 1.09%; protein content 6.07%, and organoleptic quality that is favored by panelists with a slightly chewy texture, no unpleasant taste, no unpleasant aroma, and a pale yellow color.
Co-Authors -, Sulaemah Afni, Nur' Agustono Prarudiyanto, Agustono Ahmad Alamsyah Alamsyah Amaro, Moegiratul Amuddin Baiq Rien Handayani, Baiq Rien Dewi, Endang Purnama Dody Handito, Dody Eko Basuki, Eko Elya Antariksana Bachmida Firman Fajar Perdhana Firmansyah, Surya Ananda Handito, Dodi Jannah, Nuzuliya Miftahul Kholisah, Mutia Nur Lingga Gita Dwikasari, Lingga Gita Mutia Devi Ariyana, Mutia Devi Nur Afni OKI SAPUTRA Oktaviana, Sari Partiwi, Eka Pertiwi, Made Gendis Putri Qabul Dinanta Utama Rasyd, Riezka Zuhriatika Rasyda, Riezka Zuhriatika Rini Nofrida Roja, Nabillah Safitri, Baiq Idiya Sagita, Dwi Sari, Ira Musfita Setyaning Pawestri Soewondo, Galuh Ayuningtyas Sri Widyastuti Suari, Rafika Sukma, Dinda Galuh Tri Isti Rahayu, Tri Isti Unsunnidhal, Lalu Wafiyah Wafiyah Widhiantari, Ida Ayu Yasa, I Wayan Sweca Yesica Marcelina Romauli Sinaga Zainuri Zainuri -, Zainuri