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All Journal Pro Food Jurnal Pengabdian Magister Pendidikan IPA PRIMA: Journal of Community Empowering and Services Jurnal Ilmiah Abdi Mas TPB Unram Agroteksos 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 Jurnal Teknologi dan Mutu Pangan Food and Agro-industry (FAGI) Journal Jurnal Perikanan Indenesian Journal of Tropical Biology Indenesian Journal of Tropical Biology
Cicilia, Siska
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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.
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.
Sosialisasi Pedoman Gizi Seimbang "Isi Piringku" di Desa Pakuan, Kecamatan Narmada, Kabupaten Lombok Barat Bachmida, Elya Antariksana; Afni, Nur; Widyastuti, Sri; Alamsyah, Ahmad; Handayani, Baiq Rien; Handito, Dody; Ariyana, Mutia Devi; Cicilia, Siska; Amaro, Moegiratul; Rahayu, Tri Isti; Sinaga, Yesica Marcelina Romauli; Pawestri, Setyaning; Perdhana, Firman Fajar
Jurnal Pengabdian Masyarakat: Pemberdayaan, Inovasi dan Perubahan Vol 5, No 3 (2025): JPM: Pemberdayaan, Inovasi dan Perubahan
Publisher : Penerbit Widina, Widina Media Utama

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59818/jpm.v5i3.1628

Abstract

Nutritional issues within the Indonesian society continue to be a major concern for the  government, as they significantly affect public health and the development of human resources in the long term. West Nusa Tenggara is one of the provinces with a malnutrition rate of 5.75% among children in 2022. Pakuan Village is a tourist village in West Lombok Regency, where most of the residents are farmers with abundant natural resources. "Isi Piringku" is a healthy eating guideline that emphasizes balanced nutrition by considering portion sizes and food variety, including staple foods, animal protein, plant-based protein, vegetables, and fruits. The programme  aims to educate the community in Pakuan Village about the importance of consuming balanced and nutritious meals by developing "Isi Piringku" menus as an effort to prevent nutritional problems in the village. The program consisted of preparation, implementation, and evaluation stages, It was conducted on August 15, 2024, from 09:30 to 11:30 WITA, at the Pakuan Village, Narmada Sub-district, West Lombok Regency. The event was attended by 20 participants, the majority of whom were women and members of the local Kelompok Sadar Wisata (Pokdarwis). Participants were highly enthusiastic and responded positively to this initiative. The results of this activity indicate that participants were highly enthusiasm throughout the session and demonstrated an improved knowledge, as observed throughtheir ability to answer the feedback questions given.. This programme successfully increased the awareness of the people of Pakuan Village regarding the importance of balanced nutrition and how to create an "Isi Piringku" menu. It is hoped that this programme can be carried out sustainably with support from the government and local healthcare professionals to promote a healthy lifestyle within the community.ABSTRAKPermasalahan gizi yang terjadi di tengah masyarakat Indonesia masih menjadi perhatian pemerintah mengingat dampaknya yang luas terhadap kesehatan dan kualitas sumber daya manusia di masa depan. Nusa Tenggara Barat menjadi salah satu provinsi dengan anak penderita gizi buruk sebesar 5,75% di tahun 2022. Desa Pakuan merupakan salah satu desa wisata di Kabupaten Lombok Barat dimana sebagian besar penduduknya merupakan petani dengan hasil alam yang melimpah. Isi Piringku adalah salah satu pedoman makan sehat yang menekankan pemenuhan gizi seimbang dengan memperhatikan porsi dan variasi makanan, termasuk makanan pokok, lauk hewani, lauk nabati, sayuran, dan buah-buahan. Tujuan dari kegiatan pengabdian ini adalah meningkatkan pengetahuan dan kesadaran masyarakat di Desa Pakuan tentang pentingnya penerapan pedoman gizi seimbang dengan menyusun menu “Isi piringku” sebagai salah satu upaya untuk mencegah terjadinya masalah gizi di masyarakat desa. Kegiatan pengabdian terdiri dari tahap persiapan, pelaksanaan dan evaluasi, dilakukan pada tanggal 15 Agustus 2024 pukul 09.30-11.30 WITA di Aula Balai Desa Pakuan Kecamatan Narmada Kabupaten Lombok Barat. Kegiatan ini diikuti oleh 20 peserta mayoritas perempuan melibatkan anggota Kelompok Sadar Wisata (Pokdarwis) Desa Pakuan. Hasil dari kegiatan ini adalah peserta sangat antusias   selama kegiatan dan menunjukkan peningkatan pengetahuan yang dinilai melalui observasi  dimana peserta mampu menjawab pertanyaan umpan balik yang diberikan. Kegiatan pengabdian ini berhasil meningkatkan pemahaman masyarakat Desa Pakuan tentang pentingnya gizi seimbang dan bagaimana menyusun menu “isi piringku”. Diharapkan program ini dapat dilakukan secara berkelanjutan dengan dukungan dari pemerintah dan tenaga kesehatan setempat untuk menciptakan pola hidup sehat di masyarakat.
Transformasi Teknologi Pengolahan dan Pengemasan Sale Pisang Berbasis Pengering Hybrid untuk Peningkatan Mutu dan Daya Saing Produk di Desa Pengadangan, Lombok Timur Widhiantari, Ida Ayu; Cicilia, Siska; Dewi, Endang Purnama; Firmansyah, Surya Ananda; Sukma, Dinda Galuh
Jurnal Pengabdian Magister Pendidikan IPA Vol 8 No 3 (2025): Juli-September 2025
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpmpi.v8i3.12825

Abstract

Pengadangan Village, Pringgasela District, East Lombok Regency, West Nusa Tenggara Province has a superior commodity in the form of bananas. Despite having great potential, the banana sale industry in Pengadangan Village faces various challenges that hinder the development and improvement of product quality, including the process of drying banana sales is still highly dependent on sunlight, the packaging of banana sale products is still relatively simple and marketing problems that are currently still conventionally sold in the market and in stalls. The application of solar energy-based hybrid drying technology that is more efficient and environmentally friendly is a solution for Bale Sentosa MSMEs in overcoming the problem of the drying process in making banana sales. So far, MSME owners have carried out a traditional drying process where bananas are sold in the open in the open in direct sunlight. This condition causes banana sales to be easily contaminated by animals such as flies and dust. The service team provides solar energy-based hybrid system drying technology to improve the quality of banana sale products. The next process is the packaging of banana sale using paper standing pouch packaging equipped with brand labels. The owner of Bale Sentosa MSMEs is very happy and satisfied with the existence of solar energy-based hybrid drying because in addition to being very useful in overcoming the shortcomings of conventional method drying, the owner of Bale Sentosa MSMEs also gains an understanding of simple technology in drying using hybrid-based drying solar energy. In addition, the introduction of packaging is felt to be very useful because by providing information on packaging and by using modern packaging, the market can be expanded, not only in the surrounding area.
Characteristics of Functional Cerorot with Pumpkin Flour Substitution (Cucurbita moschata) Safitri, Baiq Idiya; -, Zainuri; Cicilia, Siska
Journal of Food and Agricultural Product Vol. 5 No. 2 (2025): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v5i2.7232

Abstract

Cerorot is a traditional food made from rice flour, brown sugar and coconut milk. The most dominant nutritional content is carbohydrates and very low vitamin content, especially vitamin A. This study used pumpkin flour as an effort to increase the nutritional value of cerorot. The purpose of this study was to examine the characteristics of cerorot made from rice flour and pumpkin flour. The ratio of rice flour and pumpkin flour in making cerorot (CL) with CL0 = 100%: 0%, CL1 = 85%: 15%, CL2 = 70%: 30%, CL3 = 55%: 45%, CL4 = 40%: 60%, and CL5 = 25%: 75%. The parameters observed were water content, ash content, antioxidant activity, beta-carotene, color, and taste. The concentration of pumpkin flour had a significantly different effect on all parameters. The ratio of 25% rice flour: 75% pumpkin flour was recommended as the best treatment that produced cerorot with characteristics of 41.31% water content; 4.35% ash content; 43.29% antioxidant activity; beta-carotene 40.27%, as well as color, taste, and aroma acceptable to panelists. Keywords: cerorot, pumpkin flour, rice flour
Co-Authors -, Sulaemah Afni, Nur' Agustono Prarudiyanto, Agustono Ahmad Alamsyah AHMADI Ahmadi, Sudarly Amaro, Moegiratul Amrullah Amrullah Amuddin Anggriani, Lila Ayu, Hanifah Baiq Rien Handayani, Baiq Rien Dewi, Endang Purnama Dody Handito, Dody Eko Basuki, Eko Elya Antariksana Bachmida Erni Romansyah Firman Fajar Perdhana Firmansyah, Surya Ananda Gunawan Gunawan Husnul Khotimah Jannah, Husnul Jannah, Nuzuliya Miftahul Kholisah, Mutia Nur Lingga Gita Dwikasari, Lingga Gita Muspi'ah, Aida Mutia Devi Ariyana, Mutia Devi Nur Afni OKI SAPUTRA Oktaviana, Sari Partiwi, Eka Pawestri, Setyaning 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 Sarjan, M Satrijo Saloko Setyaning Pawestri Soewondo, Galuh Ayuningtyas Sri Widyastuti Suari, Rafika Sudarli, Sudarli Sukma, Dinda Galuh Tri Isti Rahayu, Tri Isti Unsunnidhal, Lalu Wafiyah Wafiyah Widhiantari, Ida Ayu Widyasari, Rucitra Yasa, I Wayan Sweca Yesica Marcelina Romauli Sinaga Zainuri Zainuri -, Zainuri Zainuri Zainuri, Zainuri