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All Journal Indonesian Food Science and TechnologyJournal Jurnal Agribest Martabe : Jurnal Pengabdian Kepada Masyarakat Media Agribisnis Jurnal Bio-Geo Material Dan Energi TRIBUTE: JOURNAL OF COMMUNITY SERVICES Mediagro Jurnal Karya Abdi Masyarakat AMMA : Jurnal Pengabdian Masyarakat Jakadimas
Gusriani, Ika
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The Effect of Starch Concentration on the Characteristics of Modified Purple Yam Starch Using the Precipitation Method: Pati uwi ungu modifikasi Parera, Yogi; ulyarti, ulyarti; Gusriani, Ika
Jurnal Bio-Geo Material Dan Energi Vol. 1 No. 2 (2021): Journal of Bio-Geo Material and Energy (BiGME), September 2021
Publisher : PUI BiGME Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/bigme.v1i2.30773

Abstract

Purple yam starch-based edible film experienced high water vapor transmission rate. The use of composite starch using addition of modified starch of smaller size particles may decrease the rate. This study aimed to obtain starch concentrations that produced smallest size of modified starch, to produce composite starch for edible films and to determine the characteristics of edible films made out of native starch and edible films from composite starch (mixture of native starch and modified starch with the smallest size). This research was conducted in 2 stages: modification of purple yam starch by precipitation method and production of edible films from native starch and composite starch. This study was designed to produce modified starch using 5 levels of starch concentration (0,2%, 0,4%, 0,6%, 0,8%, and 1%) and 2 repetitions. The results showed that the treatment of 0,8% starch concentration produced the smallest particle size of starch (3,211 x 10,340 µm) up to (20,876 x 25,437 µm) with starch yield of 76,25%. Edible films made out composite starch have different characteristics than native starch alone. Edible films from composite starch produced higher thickness values ​​of 0.161 ± 0.007 mm, lower solubility 32,080 ± 4,671%, lower transparency of 10.644 ± 0.357% / mm and lower water vapor transmission rate (WVTR) of 24,701 ± 7,05 g / m2. hour and higher compressive strength 356,87 ± 7,38 gF than native starch edible films.
Physical, Chemical and Sensory Properties of Liquid Palm Sugar With The Addition of Canvas Seeds and Coconut Oil: Liquid Palm Sugar Santika, Rika; Marniza, Marniza; Gusriani, Ika; Syafnil, Syafnil
Jurnal Bio-Geo Material Dan Energi Vol. 3 No. 2 (2023): Journal of Bio-Geo Material and Energy (BiGME), September 2023
Publisher : PUI BiGME Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/bigme.v3i2.30961

Abstract

The common form of palm sugar is usually in solid form and needs to be dissolved before use. To facilitate utilization, palm sugar is processed into liquid palm sugar. One of the issues encountered during the production of liquid palm sugar is the formation of foam, which can decrease the quality of the liquid palm sugar. Therefore, measures are needed to anticipate foam formation, including the addition of candlenut seeds and coconut oil. This study aims to determine the influence of the addition of candlenut seeds and coconut oil on the physical and chemical characteristics of liquid palm sugar, identify the optimal levels of candlenut seeds and coconut oil that meet the national standard (SNI) for liquid palm sugar, and produce a liquid palm sugar product preferred by consumers. The research employed a Randomized Complete Block Design (RCBD) with a single factor and six treatment levels of candlenut seeds and coconut oil (0%, 0.1%, 0.3%, 0.5%, 0.7%, and 0.9%). Data analysis was conducted using Analysis of Variance (ANOVA). Based on the research results, the addition of candlenut seeds and coconut oil significantly influenced the viscosity of liquid palm sugar but had no significant effect on its color and moisture content. The addition of candlenut seeds and coconut oil had a significant impact on the chemical quality of liquid palm sugar, affecting ash content and total insoluble solids but showing no significant effect on pH and total dissolved solids. The treatment with 0%, 0.1%, and 0.3% additions of candlenut seeds and coconut oil met the quality requirements for moisture content, while the ash content in the 0%, 0.1%, and 0.3% treatments also complied with the standards. The addition of 0.9% candlenut seeds and coconut oil resulted in liquid palm sugar that met both SNI standards and consumer preferences.
RAW MATERIAL HANDLING FOR IMPROVEMENT QUALITY OF FOOD PRODUCT Gusriani, Ika; Bosman Sidebang
AMMA : Jurnal Pengabdian Masyarakat Vol. 1 No. 06 (2022): AMMA : Jurnal Pengabdian Masyarakat
Publisher : CV. Multi Kreasi Media

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Abstract

The Women's Group who cares for the Environment and the Women's Community who Save the World Heritage Site in Curup Rejang Lebong, Bengkulu are facing challenges related to post-harvest handling of agricultural products, especially jackfruit, kecombrang, avocado, durian and several other forest products. In overcoming these problems, community service is carried out with the aim of educating partners regarding post-harvest handling of products to avoid damage if they are not properly cared for. Food spoilage can be caused, among others: growth and activity of microorganisms, especially bacteria, molds and yeasts, activity of enzymes in foodstuffs, insects, parasites and rats, temperature including heating and cooling, water content, presence of air including oxygen, light and too long and other factors. Anticipation of damage can be done by post-harvest management of food product raw materials, including Sorting, Sizing, Grading, Aging/curing, Degreening, Precooling, Coating, Packing. The expected result of this service is the understanding of partners about post-harvest handling and the stages of post-harvest treatment of agricultural products. Keywords: Grading, Post-harvest, Service, Sorting.
PEMANFAATAN CASCARA SEBAGAI BAHAN SABUN SCRUB DI DESA TAPAK GEDUNG KABUPATEN KEPAHIANG Rahmawati, Suci; Gusriani, Ika; Purnama, Yetti
Martabe : Jurnal Pengabdian Kepada Masyarakat Vol 7, No 1 (2024): MARTABE : JURNAL PENGABDIAN KEPADA MASYARAKAT
Publisher : Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/jpm.v7i1.330-334

Abstract

Tapak Gedung merupakan salah satu desa di Kabupaten Kepahiang, Provinsi Bengkulu yang bergantung pada pertanian kopi. Di Desa ini terdapat air terjun Curug Embun yang berpotensi dikembangkan menjadi kawasan eduwisata. Kegiatan pengabdian pembuatan sabun scrub cascara dirancang untuk meningkatkan pengetahuan kelompok mitra sasaran di Desa Tapak Gedung dalam meningkatkan nilai jual produk olahan pertanian kopi. Kegiatan dilakukan dengan metode ceramah dan demonstrasi. Kelompok sasaran kegiatan ini adalah kader desa Tapak Gedung. Tim memberikan materi tentang pengembangan produk kopi dan pembuatan sabun. Demonstrasi pengolahan cascara menjadi sabun scrub dilakukan secara berkelompok dengan panduan dari tim pengabdian. Pre-test dan post-test diberikan pada partisipan kegiatan untuk mengukur peningkatan pengetahuan. Pemberian kuisioner kepuasan juga dilakukan untuk mengevaluasi pelaksanaan kegiatan. Kegitan pengabdian telah dilaksanakan pada tanggal 17 dan 18 Juni 2023 yang diikuiti oleh 20 orang kader desa. Kader desa berhasil mempraktekkan pembuatan sabun scrub cascara dan menghasilkan produk sabun dengan bentuk yang baik. Hasil pre-test dan post-test masing-masingnya adalah 38,95 dan 67,90. Evaluasi kepuasan mitra terlihat bahwa 73,7% mitra puas; 26,3% mitra cukup puas dan 0% mitra tidak puas terhada pelaksanaan kegiatan yang diberikan oleh tim pengabdian. Kesimpulan pelaksanaan kegiatan ini adalah mitra dapat mempraktekkan pembuatan sabun scrub cascara dan terdapat peningkatan pengetahuan mitra setelah pelaksanaan kegiatan.
PEMANFAATAN IKAN LELE Clarias sp DAN SAYURAN MENJADI PRODUK NUGGET TINGGI PROTEIN DAN SERAT SEBAGAI UPAYA PENGENDALIAN STUNTING Gusriani, Ika; Yuristia, Rahmi; Rahmawati, Suci; Nurwidiyani, Ria
Martabe : Jurnal Pengabdian Kepada Masyarakat Vol 7, No 2 (2024): MARTABE : JURNAL PENGABDIAN KEPADA MASYARAKAT
Publisher : Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/jpm.v7i2.490-498

Abstract

Potensi perikanan tangkap di Kabupaten Kepahiang dengan Jenis Ikan air tawar antara lain Ikan Mujahir, Nila, Mas, Lele mencapai 75,6 ton. Tingginya potensi perikanan tangkap perlu disiasati untuk dapat dimaksimalkan dalam pemanfaatan pengolahan produk salah satunya melalui pengembangan produk makanan jajanan nugget. Nugget umumnya diproduksi menggunakan daging ayam, namun menghasilkan nugget dengan kandungan lemak yang tinggi dan serat yang rendah, sehingga digunakan bahan protein dari ikan (ikan lele) diberi tambahan sayuran tinggi serat untuk menghasilkan nugget yang tinggi protein dan serat dengan kandungan lemak yang rendah. Pelaksanaan pengabdian berupa sosialisasi dan edukasi pengolahan, dengan tujuan  untuk : 1). Memberikan informasi tentang potensi pemanfaatan Ikan lele dan sayuran lokal terhadap kandungan gizi dan manfaat kesehatan, 2). Memberikan informasi penerapan ikan lele dan sayur-sayuran pada produk nugget , 3). Demonstrasi pembuatan nugget, 4). Mengedukasi peluang dan perhitungan potensi usaha nugget pada skala home industry, 5). Mengedukasi masyarakat tentang pengemasan, pelabelan izin usaha dan label halal produk. Pelaksanaan pengabdian dilakukan dengan cara sosialisasi dan demonstrasi. Kesimpulan pelaksanaan kegiatan pengabdian yakni peningkatan pemahaman masyarakat sekitar terutama mitra dan ibu-ibu PKK terkait kandungan nutrisi yang ada pada nugget ikan lele, dan proses pengolahan nugget 
Co-Authors Addion Nizori Bosman Sidebang Damres Uker inaga, Rahel Salandofa S Indriyani Indriyani Jayanti, Elkanah Koto, Hidayat Marniza Marniza Muhaimin Muhaimin Muhammad Agus Muljanto Nurwidiyani, Ria Parera, Yogi Prima, Adeta Purba, Daniel Tua Purnama, Yetti Rahmayani, Irma Rika Santika, Rika Suci Rahmawati, Suci Surawanto, Edi Surhaini Surhaini, Surhaini Syafnil Syafnil Ulyarti Yazid Ismi Intara Yuristia, Rahmi