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All Journal Jurnal Pendidikan Matematika dan IPA Alchemy : Journal of Chemistry Jurnal Rekayasa Bahan Alam dan Energi Berkelanjutan Indonesian Journal of Pure and Applied Chemistry CHEESA: Chemical Engineering Research Articles Walisongo Journal of Chemistry Journal Social Science And Technology For Community Service Mitra Mahajana: Jurnal Pengabdian Masyarakat Jurnal Gizi dan Kuliner (Journal of Nutrition and Culinary)
Alvita, Livia Rhea
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Physics Public Health Social Sciences

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Pelatihan Recycle Minyak Jelantah Pada Komunitas Ibu Bisa Lampung Cendekia, Devy; Afifah, Dian Ayu; Elsyana, Vida; Alvita, Livia Rhea; Shintawati, Shintawati; Ermaya, Dewi
Journal of Social Sciences and Technology for Community Service (JSSTCS) Vol 4, No 2 (2023): Volume 4, Nomor 2, September 2023
Publisher : Universitas Teknokrat Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33365/jsstcs.v4i2.2977

Abstract

Minyak jelantah merupakan salah satu limbah cair dapur yang jumlahnya cukup banyak, sehingg dapat menyebabkan pencemaran lingkungan. Minyak jelantah sebaiknya tidak digunakan lagi karena bersifat karsinogenik. Salah satu cara penanggulangan permasalahan ini adalah dengan melakukan recycle berbasis minyak jelantah yang memiliki nilai ekonomi, salah satunya sabun batang. Pelatihan recycle  minyak jelantah pada Komunitas Ibu Bisa Lampung bertujuan untuk mengedukasi ibu rumah tangga terkait bahaya minyak jelantah bagi kesehatan serta potensinya sebagai bahan dasar produk homecare, sabun batang. Metode pengabdian yang dilakukan melalui pendekatan PAR (Participatory  Action  Research), sehingga mampu mengatasi permasalahan pada masyarakat dan memenuhi kebutuhan praktis melalui penyuluhan dan pelatihan. Berdasarkan hasil evaluasi yang telah dilakukan materi kegiatan penyuluhan dan pelatihan berhasil diterima dengan baik oleh peserta. Hal ini terbukti sebanyak 80% peserta pelatihan memiliki skor ≥ 70. Dengan kata lain, komunitas Ibu Bisa Lampung tidak lagi melihat minyak jelantah sebagai sampah yang dibuang percuma, tetapi mampu diolah dan dipergunakan untuk meningkatkan ekonomi masyarakat.
Pengaruh Subtitusi Tepung Terigu Dengan Ubi Jalar Ungu (Ipomoea batatas Poiret) Dan Rumput Laut (Euchema cotonii) Terhadap Kualitas Mie Basah Kining, Ekajayanti; Alvita, Livia Rhea; Husain, Halimah
Jurnal Gizi dan Kuliner (Journal of Nutrition and Culinary) Vol. 1 No. 2 (2021): EDISI AGUSTUS
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/jnc.v1i2.25259

Abstract

This research is an experimental research that aimed to find the best composition of purple sweet potato wet noodle between wheat flour, purple sweet potato and seaweed as food alternatives and determine the effect of ratio of flour and purple sweet potato by adding seaweed to the organoleptic quality (color, flavor, aroma and firmness), tensile strength and water content. The samples in this research were wheat flour, purple sweet potato (Ipomoea batatas Poiret) and seaweed (Euchema cotonii). The research outcome data were analyzed by using analysis of variance (ANOVA) with 2 factorial i.e the ratio between flour and sweet potato (A) with 3 levels : (100% wheat flour: 0% sweet potato), (60% wheat flour: 40% sweet potato), and (50% wheat flour: 50% sweet potato) and the addition of seaweed (B) with 2 level, ie without the addition of seaweed and seaweed with the addition of 6 g. Ratio of wheat flour with purple sweet potato had highly significant effect on organoleptic (color, flavor, aroma and firmness), tensile strength and water content of the resulting wet noodle. The addition of seaweed had highly significant effect on the organoleptic color but did not significant effect on water content, tensile strength, organoleptic taste, aroma and firmness. Ratio of wheat flour and 60% purple sweet potato: 40% give better results in the manufacture of purple sweet potato wet noodles. 
Co-Authors Afifah, Dian Ayu Agustina, Tika Arief, Febrina Cendekia, Devy Dewi Ermaya Efendi, Dimas Amirul Mukminin Nur Ekajayanti Kining Elsyana, Vida Feladita, Niken Herlambang, M. Julian Purnani, Mawar Siti Ramandani, Adityas Agung Rezki, Amelia Sri Ricky Fernando Roza, Faizatin Nadya Sari, Nita Pita Setiawan, Panji shintawati, shintawati Widyaningrum, Sri Rahayu Wulandari, Yeni Ria