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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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Mutu Es Krim Jagung Manis Dengan Penambahan Tepung Biji Nangka Cicilia, Siska
The Journal of Teknologi Pangan Vol 5 No 1 (2024): Food Loss and Food Waste
Publisher : Faculty of Agriculture Science & Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36761/fagi.v5i1.4063

Abstract

The purpose of this study was to determine the quality of sweet corn ice cream added with jackfruit seed flour. This study used CRD with the addition of jackfruit seed flour (EB) namely EB1 (0%, CMC 0.5%) as a control, EB2= 3%, EB3= 6%, EB4= 9%, EB5= 12% and EB6= 15%. Parameters observed were crude fiber content, melting resistance, overrun, and organoleptic quality (taste, color, and texture) by hedonic. The research data were analyzed using ANOVA at a 5% significance level. The data significantly different were further tested using HSD at the 5% level. Jackfruit seed flour added to the manufacture of jackfruit ice cream had a significantly different effect on crude fiber content, resistance, overrun, texture, but not significantly different on taste and color. The increase in the addition of jackfruit seed flour resulted in an increase in crude fiber content, resistance, and overrun. The EB5 treatment (the addition of 12% jackfruit ) had the best quality with a crude fiber content of 1.54%; resistance 47.25 minutes; and 48.15% overrun, taste and texture accepted by the panelists.
PENGARUH RASIO MOCAF DAN BUBUR RUMPUT LAUT (E. cottonii) TERHADAP KARAKTERISTIK KERIPIK BROWNIES Soewondo, Galuh Ayuningtyas; Basuki, Eko; Cicilia, Siska
Pro Food Vol. 9 No. 2 (2023): 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.v9i2.326

Abstract

Brownie chips are one of the brownie innovations with a crunchy texture and are made from wheat flour. An alternative substitute for wheat in making brownies is mocaf and seaweed pulp is added to improve its characteristics. This study aimed to determine the effect of the ratio of mocaf and seaweed pulp (E. cottonii) on the nutritional value, physical, and organoleptic properties of brownie chips. This study used a completely randomized design (CRD) with 5 treatments, namely ratio of mocaf and seaweed pulp (E. cottonii) P1 (100%:0%), P2 (90%:10%), P3 (80%:20%), P4 (70%:30%), P5 (50%:50%). Parameters observed were moisture content, crude fiber content, protein content, baking powder and organoleptic (aroma, taste, texture and color). Observations were analyzed using analysis of variance (Analysis of Variance) at the level of 5% using the application Co-State. Further test was carried out using the Least Significant Difference (LSD) for significant difference data. The results showed that the ratio of mocaf and seaweed pulp (E. cottonii) gave significantly different effect on moisture content, crude fiber, protein, breaking power and organoleptic tests (hedonics and scoring) texture and taste, but not significantly different on organoleptic tests (hedonics and scoring) aroma and color.The best treatment was obtained in P3 treatment (80%: 20%) with 4,03% moisture content, 3,37% crude fiber content, 4,92% protein content, 3,75N fracture power; and all organoleptic parameters including aroma, taste, texture and color were accepted by the panelists based on the hedonic test with a like level of preference.
Sosialisasi dan pelatihan Pembuatan Pupuk Organik Menggunakan Limbah Kulit Pisang di Desa Pakuan Lombok Barat Saputra, Oki; Utama, Qabul Dinanta; Pertiwi, Made Gendis Putri; Cicilia, Siska; Pawestri, Setyaning
Jurnal Pengabdian Magister Pendidikan IPA Vol 6 No 4 (2023): Oktober-Desember 2023
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpmpi.v6i4.5823

Abstract

Pelaksanaan kegiatan pengabdian kepada masyarakat di Desa Pakuan, Lombok Barat dengan fokus pada peningkatan kesadaran akan pentingnya penggunaan pupuk organik dalam pertanian, yang bertujuan untuk memperkenalkan metode pembuatan pupuk organik menggunakan limbah kulit pisang. Kegiatan ini mengusung tujuan untuk mendukung pengelolaan limbah secara berkelanjutan sambil meningkatkan produktivitas pertanian di komunitas setempat. Melalui pendekatan interaktif dan demonstrasi praktis, masyarakat diberikan pengetahuan tentang proses produksi pupuk organik yang ramah lingkungan menggunakan bahan sederhana, yakni limbah kulit pisang. Sosialisasi ini dipandang sebagai langkah penting dalam menggerakkan perubahan positif dalam praktik pertanian menuju ke arah yang lebih berkelanjutan. Diharapkan, partisipasi aktif dari masyarakat dalam kegiatan ini akan mendorong adopsi praktik pertanian ramah lingkungan yang dapat memberikan dampak positif secara ekonomi dan lingkungan. Hasil dari kegiatan sosialisasi ini diharapkan akan memperkuat pemahaman masyarakat tentang pentingnya pengelolaan limbah organik dan penggunaan pupuk organik untuk meningkatkan produktivitas pertanian secara berkelanjutan.
Pelatihan Pembuatan Produk Permen Jelly Berbahan Dasar Pisang Di Desa Pakuan Pertiwi, Made Gendis Putri; Sari, Ira Musfita; Zainuri; Cicilia, Siska; Utama, Qabul Dinanta; Nofrida, Rini; Amaro, Moegiratul; Ariyana, Mutia Devi; Pawestri, Setyaning; Handayani, Baiq Rien; Amuddin; Saputra, Oki
Jurnal Pengabdian Magister Pendidikan IPA Vol 7 No 1 (2024): Januari - Maret
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpmpi.v7i1.7121

Abstract

Pakuan Village is one of the villages in Narmada Sub-district, West Lombok Regency where banana production is very abundant but has not been maximally utilized by the vilagers. Generally, bananas are only sold fresh or banana chips and banana sale. Bananas have the potential to become raw materials for various food products. The limited knowledge of the villagers regarding banana processing technology causes a lack of innovation in producing processed banana products. The purpose of this service activity is to increase villagers knowledge related to banana processing technology to support the strengthening of the capacity of MSMEs in Pakuan Village. This activity involved around 12 MSMEs groups. Activities were carried out in 3 stages, namely preliminary studies, socialization and training, and evaluation. The approach method used was a participatory approach. Through this activity, the villagers succeeded in increasing the knowledge and skills needed in processing bananas into jelly candy and fostering community interest in innovating to develop other food products made from bananas. The diversification of banana products can be one way to improve the economy and welfare of the community.
PELATIHAN PEMBUATAN BAKSO IKAN CAKALANG DI BINTARO AMPENAN SEBAGAI SALAH SATU ALTERNATIF PANGAN PENCEGAH STUNTING Cicilia, Siska; Alamsyah, Ahmad; Pawestri, Setyaning; Afni, Nur; Rasyda, Riezka Zuhriatika; -, Sulaemah; Roja, Nabillah
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.v6i2.34763

Abstract

Masalah utama gizi yang menjadi perhatian pemerintah adalah stunting. Masalah gizi tersebut jika tidak ditangani dengan serius akan mempengaruhi  kualitas generasi penerus dan kesehatan masyarakat secara keseluruhan. Pencegahan stunting dapat dilakukan dengan memberikan makanan tambahan berbasis bahan makanan lokal berupa sumber protein (hewani dan nabati). Bahan makanan yang dapat dijadikan alternatif pencegahan stunting adalah ikan. Salah satu daerah di NTB yang menjadi daerah penghasil ikan adalah Bintoro Kecamatan Ampenan. Daerah ini memiliki potensi perikanan mulai dari simber daya alam, sumber daya manusia, dan sumber daya penunjang. Kelompok nelayan di Bintaro menjual hasil tangkapan dalam bentuk segar atau diolah menjadi produk yang sederhana seperti ikan bakar dan ikan pindang. Alternatif olahan ikan yang bisa dikenalkan ke kelompok nelayan dan masyarakat sekitar adalah bakso. Kegiatan pengabdian ini dilakukan dengan memberikan pelatihan pembuatan bakso ikan kepada kelompok nelayan dan masyarakat sekitar Bintaro. Pelatihan olahan ikan melibatkan ibu-ibu nelayan. Proses pembuatan bakso ikan hampir sama dengan bakso sapi atau ayam tetapi terdapat reformulasi bahan tambahan lainnya. Kegiatan berjalan dengan baik dimana peserta sangat antusias mengikuti pelatihan. Evaluasi pelatihan dilakukan untuk mengetahui efektifitas kegiatan ini dan menunjukkan semua peserta mampu memahami langkah-langkah pembuatan bakso ikan.
REVIEW: AN ECOCENTRISM PERSPECTIVE IN DEVELOPING SEA GRAPES (Caulerpa spp.) AS A NATURAL, SUSTAINABLE FOOD PRESERVATIVE Amaro, Moegiratul; Sarjan, M; Cicilia, Siska; Ariyana, Mutia Devi; Widhiantari, Ida Ayu; Ayu, Hanifah; Sudarli, Sudarli; Gunawan, Gunawan; Amrullah, Amrullah; Jannah, Husnul; Muspi'ah, Aida
Jurnal Perikanan Unram Vol 15 No 6 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i6.2015

Abstract

EVALUASI MUTU ROTI MANIS PADA BERBAGAI RASIO TEPUNG TERIGU DAN TEPUNG SORGUM (Sorghum bicolor L.) Anggriani, Lila; Zainuri, Zainuri; Cicilia, Siska; Widyasari, Rucitra
AGROTEKSOS, Jurnal Ilmiah Ilmu Pertanian Vol 35 No 2 (2025): Jurnal Agroteksos Agustus 2025
Publisher : Fakultas Pertanian Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/agroteksos.v35i2.1538

Abstract

Roti manis merupakan salah satu jenis produk bakery yang digemari masyarakat dan berpotensi dikembangkan sebagai pangan fungsional melalui pemanfaatan serealia lokal seperti sorgum. Penelitian ini bertujuan untuk mengetahui pengaruh rasio tepung terigu dan tepung sorgum terhadap karakteristik fisik, kimia, dan organoleptik roti manis komposit. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap satu faktor dengan perlakuan rasio tepung terigu:tepung sorgum (100:0; 95:5; 90:10; 85:15; 80:20; 70:30). Parameter yang diamati meliputi sifat kimia (kadar air, kadar abu, kadar serat kasar), fisik (volume pengembangan, warna crust dan crumb, serta tekstur instrumental), dan organoleptik (aroma, rasa, tekstur, dan warna). Hasil penelitian menunjukkan bahwa penambahan tepung sorgum pada berbagai rasio memberikan pengaruh yang berbeda nyata terhadap kadar air, kadar abu, kadar serat kasar, dan volume pengembangan roti manis, namun tidak berbeda nyata terhadap warna crumb, tekstur instrumental, serta seluruh parameter hedonik. Penambahan tepung sorgum sebanyak 15% (rasio 85:15) merupakan perlakuan terbaik yang menghasilkan roti manis dengan kadar air 24,51%; kadar abu 1,52%; kadar serat kasar 5,87%; volume pengembangan baik; serta aroma, rasa, tekstur, dan warna yang disukai panelis.
Analisis Antioksidan dan Mutu Organoleptik Snack Bar dari Kacang Gude dan Ubi Jalar Kuning: Antioxidant Analysis and Organoleptic Quality of Snack Bars From Pigeon Pea and Yellow Sweet Potato Khotimah, Husnul; Dwikasari, Lingga Gita; Basuki, Eko; Cicilia, Siska; Rasyda, Riezka Zuhriatika; Saloko, Satrijo; Handito, Dody; Pawestri, Setyaning
Jurnal Teknologi dan Mutu Pangan Vol. 4 No. 2 (2026): JTMP: Jurnal Teknologi dan Mutu Pangan: In Press
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v4i2.5360

Abstract

Snack bars were an easy‑to‑consume foods shaped like bars. Snack bars that circulated in the market at that time largely used imported raw materials and highlighted their value as sources of carbohydrates, protein, and fiber. But, snack bars as antioxidant sources had not existed up to that point. Local ingredients such as pigeon pea and sweet potato were used as alternative substitutes for imported ingredients due to their high antioxidant potential. This study aimed to determine the rasio effect of pigeon pea and sweet potato on the antioxidant activity and organoleptics of snack bars. The parameters tested were antioxidant activity, total phenolic content, and organoleptics (color, aroma, texture, and taste), assessed using scoring and hedonic methods. The results showed the best treatment  was the snack bar with 60% pigeon pea and 40% sweet potato ratio, which resulted 78.225% antioxidant activity, 11.063 total phenol content, a balanced distribution of black and yellow colors, a slightly beany aroma, a slightly crunchy texture, and a neutral taste.
Formulasi Tepung Ubi Ungu dan Tepung Ikan Gabus sebagai Snack Pemberian Makanan Tambahan Balita: Formulation of Purple Sweet Potato Flour and Snakehead Fish Flour as a Supplementary Feeding Snack for Toddlers Oktaviana, Sari; Basuki, Eko; Cicilia, Siska
Jurnal Teknologi dan Mutu Pangan Vol. 4 No. 2 (2026): JTMP: Jurnal Teknologi dan Mutu Pangan: In Press
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v4i2.5410

Abstract

Purple sweet potato flour has a high carbohydrate content, making it a good source of carbohydrates in food products. However, purple sweet potatoes are low in protein, so other protein sources are needed, primarily animal protein such as snakehead fish. This study aims to determine the formulation of purple sweet potato flour and snakehead fish flour as snacks for toddlers. This study used an experimental method with a completely randomized design (CRD) of 1 factor and 6 treatments with 3 repetitions to compare the formulations of purple sweet potato flour and snakehead fish flour, namely P0 (100%:0%), P1 (95%:5%), P2 (90%:10%), P3 (85%:15%), P4 (80%:20%), and P5 (75%:25%). The parameters observed were chemical quality (moisture content, ash, protein, fat, carbohydrates, and calories) and organoleptic quality (aroma, taste, color, and texture). The results showed that the formulation of purple sweet potato flour and snakehead fish flour had a significant effect on chemical and organoleptic quality in each treatment. The best treatment was obtained in the P4 formulation of 80% purple sweet potato flour and 20% snakehead fish flour, which contained 188.59 kcal of energy, 5.01% protein, and 8.74% fat with organoleptic quality preferred by panelists, having a distinctive snakehead fish aroma, slightly bitter, light brown color, and crispy texture. Thus, it is hoped that this study will serve as a basis for developing PMT products for malnourished toddlers.
Farmers' Perceptions of Integrated Farming Systems for Sustainable Agrotourism in Das Batu Lanteh Sumbawa, Indonesia: Persepsi Petani terhadap Sistem Pertanian Terpadu untuk Agrowisata Berkelanjutan di Das Batulanteh Sumbawa, Indonesia Ahmadi, Sudarly; Widhiantari, Ida Ayu; Cicilia, Siska; Amaro, Moegiratul; Ayu, Hanifah; Ahmadi, Ahmadi; Amrullah, Amrullah
Indonesian Journal of Tropical Biology Vol. 1 No. 3 (2025): December 2025
Publisher : Yayasan Siti Widhatul Faeha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.65622/ijtb.v1i3.177

Abstract

Integrated farming systems (IFS) offer a sustainable approach to optimize agricultural resources and support agro-tourism development in dryland regions. This study aims to analyze farmers' perceptions of IFS and its potential implementation for sustainable agro-tourism in the Batu Lanteh watershed, Sumbawa. Using a descriptive-analytical mixed-methods approach, data were collected through surveys of 30 purposively selected farmers across three villages, complemented by in-depth interviews and field observations. Results indicate that farmers partially adopt IFS practices such as using crop residues as feed, cultivating legumes, and recycling manure but face constraints due to limited agricultural literacy, small land holdings, aging farmers, and inadequate market access. Although economic benefits like increased income and reduced production costs are positively perceived, consistent implementation of long-term ecological practices remains low. The study concludes that enhancing IFS adoption and agro-tourism integration requires targeted technical assistance, farmer education, and improved infrastructure. These efforts can optimize resource use, strengthen environmental conservation, and promote sustainable agro-tourism in dryland contexts.
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