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All Journal Jurnal Pangan dan Gizi BIOTIK: Jurnal Ilmiah Biologi Teknologi dan Kependidikan Jurnal Penelitian Pertanian Terapan SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Indonesian Journal of Agricultural Research Altifani Journal: International Journal of Community Engagement Journal of Global Sustainable Agriculture Edible : Jedb Prosiding Seminar Nasional Biologi, Teknologi dan Kependidikan (Biotik) Sagu SULUH ABDI : Jurnal Ilmiah Pengabdian Kepada Masyarakat SURYA EDUKASI Journal of Global Sustainable Agriculture Altifani Journal: International Journal of Community Engagement
Ade Vera Yani
Program Studi Teknologi Pangan Fakultas Pertanian Universitas Muhammadiyah Palembang
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Counseling in the Processing of Catfish Into Catfish Nuggets Ade Vera Yani; Dasir Dasir; Idealistuti Idealistuti; Suyatno Suyatno; Khusnul Khotimah; Khairunnisa Br Tamba
Altifani Journal: International Journal of Community Engagement Vol 3, No 2 (2023)
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/altifani.v3i2.6405

Abstract

Catfish is a fish that is well known in the community and has high nutritional value. Plaju Darat Village, Plaju District is a city in Palembang where many people raise catfish. Catfish are generally processed into catfish pecel or catfish mangut. The implementation of this service activity aims to increase the potential of catfish and diversify processed catfish. The service method is carried out by counseling and accompanied by the practice of making catfish nuggets. The results obtained from this service increase the knowledge and skills of processing catfish into catfish nuggets. It is hoped that the catfish farming community in Plaju Darat Village, Plaju District, can implement their knowledge and skills to increase the added value of catfish into catfish nuggets and increase family income.
Economic Empowerment Of Communities Impacted By The Earthquake In Cianjur, West Java Through Creative Stalls Based On Snack Food Ade Vera Yani; Asep Dodo Murtado; Idealistuti Idealistuti
Altifani Journal: International Journal of Community Engagement Vol 4, No 2 (2024): Altifani Journal: International Journal of Community Engagement
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/altifani.v4i2.8254

Abstract

The earthquake in Cianjur with a magnitude of 5.6 magnetudos, was triggered by a shift in the new fault of the Cugenang Fault. As a result, 12 sub-districts in Cianjur Regency were affected. Residents' houses were damaged, ranging from minor damage to serious damage, resulting in casualties ranging from minor injuries, serious injuries to death. Cariu Village is one of the disaster locations with a large number of victims. 12 emergency tents from the Ministry of Social Affairs of the Republic of Indonesia became shelter for 350 heads of families with a population of 1,200 people. Post-earthquake economic life is a serious matter that should be of concern to all parties. The loss of jobs for some of the earthquake victims requires immediate action so that they can immediately get out of their burden. If it is allowed to drag on, it will have implications for poor social life, increasing levels of unemployment and poverty. The activity aims to empower people affected by the earthquake through creative food stalls based on local snacks. This activity is intended for earthquake victims who previously worked as food sellers. The activity begins with data collection on prospective program participants, motivational guidance and technical guidance, to calculating product selling prices. The result was that program participants recognized the family's economic recovery, grew in self-confidence and had hope for the future.
Total Plate Count (TPC) Test of Tofu After Storage With The Addition Of Crown of God Fruit Flour (Phaleria macrocarpa Scheff. Boerl.) Ade Vera Yani; Idealistuti Idealistuti; Dasir Dasir; Januar Triwobowo
Journal of Global Sustainable Agriculture Vol 2, No 2 (2022)
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jgsa.v2i2.4776

Abstract

Tofu is one of the foods in great demand by the public with affordable prices and fulfils the needs of protein in the body. The main obstacle to tofu production is concise shelf life. Tofu has a shelf life of one to two days without preservatives even though it is stored at a low temperature, which is a maximum temperature of 15°C. The way to reduce food ingredients' damage could be using natural origin and synthetic preservatives. The crown of god fruit can be used as a preservative of food from nature because it contains antioxidants and antimicrobials. This study aims to determine the Total Plate Count (TPC) of tofu stored with the fruit flour of the crown of god fruit. The method used is a Non-Factorial Group Randomized Design (RAK) consisting of six levels of treatment and repeated four times. The soaking of tofu in various powders of god's crown fruit as a natural preservative has a very noticeable effect on the Total Plate Count (TPC) after five days of storage. The highest number of microbes in the M0 treatment (without the provision of god's crown fruit flour) with an average value of 2.73x102 CFU/g and the lowest number of microbes in the M4 treatment (0.125g) with an average value of 0.93x102 CFU/g.
Analysis of Antioxidant Activity and Natural Prebiotic in Gembili Tubers (Dioscorea esculenta) Asep Dodo Murtado; Ade Vera Yani; idealistuti idealistuti
Journal of Global Sustainable Agriculture Vol 5, No 3 (December 2025)
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jgsa.v5i3.1367

Abstract

Gembili tuber (Dioscorea esculenta) is a local tuber crop that has not yet been optimally utilized, despite its potential as a source of bioactive compounds beneficial to human health. This study aimed to evaluate the phytochemical content as well as the antioxidant and prebiotic activities of the ethanol extract of gembili tuber. Phytochemical analysis was conducted to determine the total phenolic, flavonoid, and saponin contents. Antioxidant activity was evaluated using the DPPH method. The results showed that gembili extract contained high levels of phenolic compounds, flavonoids, and saponins, which contributed to its antioxidant activity, with inhibition values and IC₅₀ comparable to the control. The DPPH assay revealed that the antioxidant activity of gembili tuber extract increased with increasing extract concentration. The IC₅₀ value decreased from 116.7 ± 1.7 ppm at 1000 ppm to 76.4 ± 0.8 ppm at 3000 ppm. The results of this study indicate that gembili tubers have the potential to be a source of prebiotics and natural antioxidants that can be developed as locally based functional food ingredients.  
Analysis of Antioxidant Activity and Natural Prebiotic in Gembili Tubers (Dioscorea esculenta) Asep Dodo Murtado; Ade Vera Yani; idealistuti idealistuti
Journal of Global Sustainable Agriculture Vol 5, No 3 (December 2025)
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jgsa.v5i3.1367

Abstract

Gembili tuber (Dioscorea esculenta) is a local tuber crop that has not yet been optimally utilized, despite its potential as a source of bioactive compounds beneficial to human health. This study aimed to evaluate the phytochemical content as well as the antioxidant and prebiotic activities of the ethanol extract of gembili tuber. Phytochemical analysis was conducted to determine the total phenolic, flavonoid, and saponin contents. Antioxidant activity was evaluated using the DPPH method. The results showed that gembili extract contained high levels of phenolic compounds, flavonoids, and saponins, which contributed to its antioxidant activity, with inhibition values and IC₅₀ comparable to the control. The DPPH assay revealed that the antioxidant activity of gembili tuber extract increased with increasing extract concentration. The IC₅₀ value decreased from 116.7 ± 1.7 ppm at 1000 ppm to 76.4 ± 0.8 ppm at 3000 ppm. The results of this study indicate that gembili tubers have the potential to be a source of prebiotics and natural antioxidants that can be developed as locally based functional food ingredients.  
Edukasi dan Inovasi Usaha Pengolahan Babyfish Crispy dari Benih Ikan Nila Pada Pemberdayaan Kelompok Wanita di Desa Macang Sakti Musi Banyuasin: Edukasi dan Inovasi Usaha Pengolahan Babyfish Crispy dari Benih Ikan Nila pada Pemberdayaan Kelompok Wanita di Desa Macang Sakti, Kabupaten Musi Banyuasin Rika Puspita Sari MZ; Muhammad Nizar; Irkhamiawan Ma’ruf; Ade Vera Yani; Idealistuti; Anggun Putri Sabrina
Altifani Journal: International Journal of Community Engagement Vol. 5 No. 2 (2025): Altifani Journal: International Journal of Community Engagement
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/altifani.v5i2.756

Abstract

One of the freshwater fish that has been successfully cultivated by the people of Macang Sakti village is tilapia. However, the high cultivation is not in line with its marketing, which is still relatively low. In addition, high feed costs are also an obstacle to raising tilapia. Therefore, education on innovation in processing tilapia seeds in the form of nutritious food is very necessary to be provided to the community by empowering women's groups as business actors. This effort also aims to increase family economic income. The location of community service was carried out in Macang Sakti Village, Sanga Desa District, Banyuasin Regency, South Sumatra. The methods used were survey methods, counseling, discussion and demonstration (practice) of processing tilapia seeds into crispy babyfish. The implementation of the activity was attended by more than 16 participants from among housewives with great enthusiasm. The results of this Community Service show that community service activities can increase participants' knowledge and skills about nutrition and processing tilapia seeds into healthy snacks (crispy babyfish) and motivate them to actively consume fish.
KEMITRAAN MASYARAKAT BAGI PENGEMBANGAN USAHA ABON IKAN LELE BAGI KELOMPOK USAHA PKK KELURAHAN PLAJU DARAT KECAMATAN PLAJU KOTA PALEMBANG Ade Vera Yani; Dasir Dasir; Inneke Abdillah Fahmi
Altifani Journal: International Journal of Community Engagement Vol. 5 No. 3 (2025): Altifani Journal: International Journal of Community Engagement
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/altifani.v5i3.1400

Abstract

The PKK business group of Plaju Darat Village, as a partner in Community Service Activities has produced catfish floss but the quality is still low. Based on the initial moisture content of 4.10% and the initial oil content of 33.76% which causes the product to not last, the problems faced by partners are (1) lack of production tools (2) marketing is still done directly to consumers, (3) packaging is still simple (4) not doing business bookkeeping. The purpose of the community service activities is to improve the quality of catfish floss products and improve product marketing and financial management. The methods used are initial surveys, data collection of partner problems, training, counseling, providing tools and assistance in using fish meat presses, oil presses and bookkeeping as well as providing financial administration books. Another activity result was the addition of production equipment to the partner (in the form of a water press, spinner, vacuum sealer, and equipment for the fish floss production process). The partner has implemented online marketing and has maintained accounting records for the fish floss production business. Overall, the activity results achieved nearly 100% of the resolution of all the problems faced by the partner.
Pemberdayaan Masyarakat Kota Daro 2 Kecamatan Rantau Panjang Melalui Pelatihan Pembuatan Cuko Pempek Bernilai Gizi Nico Syah Putra; Asep Dodo Murtado; Alhanannasir Alhanannasir; Mukhtarudin Muchsiri; Dasir Dasir; Suyatno Suyatno; Rika Puspita Sari MZ; Ade Vera Yani; Idealistuti Idealistuti
Altifani Journal: International Journal of Community Engagement Vol. 5 No. 3 (2025): Altifani Journal: International Journal of Community Engagement
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/altifani.v5i3.1446

Abstract

ABSTRACT. Cuko pempek is a local food from South Sumatra, especially Palembang City, with potential and high sales value, especially when packaged well and attractively. Community empowerment in Kota Daro 2 Village was carried out to develop a bottled cuko pempek business. This program focused on training in making bottled cuko pempek using key lime acid, which has great potential to improve the village community's economy. The implementation method included field observation, interviews, and direct practice, starting with the introduction of ingredients and processing to product packaging. Twenty housewives and village youth participated in this activity. The results demonstrated that the community successfully practiced making cuko pempek with consistent taste quality and more hygienic packaging. Value-added analysis indicated that the production of 30 bottles of cuko provided a profit of 1.5 times the capital, making it feasible to develop as a home business. The implementation of offline and online marketing strategies expanded the product reach, while a SWOT analysis identified outstanding potential as well as challenges in developing a nutritious cuko pempek business. Overall, this activity succeeded in increasing community understanding to open up business opportunities selling cuko pempek in bottles as a sustainable economic source in Kota Daro 2 Village.
The Effect of Cayyey Chill Formulation (Capsicum frutescens Linn) Against Cuko Pempek Alhanannasir Alhanannasir; Mukhtarudin Muchsiri; Ade Vera Yani; Kiki Rizki Amelia; Nico Syahputra Sebayang
Jurnal Penelitian Pertanian Terapan Vol 25 No 1 (2025)
Publisher : Politeknik Negeri Lampung.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jppt.v25i1.3968

Abstract

Cuko is a black pempek sauce originating from South Sumatra Province made from cayenne pepper, garlic, tamarind, palm sugar and salt. This study aims to determine the level of spiciness of pempek cuko against the formulation of manik cayenne pepper, genie cayenne pepper and sekar cayenne pepper. The research was conducted in the Laboratory of the Faculty of Agriculture, Muhammadiyah University of Palembang, Testing Laboratory of the Bogor Agricultural Post-Harvest Instrument Standards Center from December 2023 to August 2024. The research method used a Randomized Block Design (RAK) arranged in a Non-Factorial manner with 7 treatments C1 (15 grams of manik cayenne pepper: 15 grams of genie cayenne pepper: 15 grams of sekar cayenne pepper), C2 (20 grams of manik cayenne pepper: 20 grams of genie cayenne pepper: 20 grams of sekar cayenne pepper), C3 (15 grams of manik cayenne pepper: 15 grams of genie cayenne pepper: 20 grams of sekar cayenne pepper), C4 (15 grams of manik cayenne pepper: 20 grams of genie cayenne pepper: 20 grams of sekar cayenne pepper) C5 (20 grams of manik cayenne pepper: 15 grams of genie cayenne pepper: 20 grams of sekar cayenne pepper) C6 (20 grams of manik cayenne pepper: 20 grams of genie cayenne pepper: 15 grams of cayenne pepper sekar) C7 (20 grams of cayenne pepper manik: 15 grams of cayenne pepper genie: 15 grams of cayenne pepper sekar). The parameters observed included chemical analysis of vitamin C levels and Capsaicin levels. The results showed that the effect of cayenne pepper formulation on cuko pempek had no significant effect on vitamin C and Capsaicin levels. The highest vitamin C levels were found in treatment C2 with an average of 30.988% and the lowest vitamin C levels were found in treatment C1 with an average of 30.102%. The highest Capsaicin levels were found in treatment C5 with an average of 41.4% and the lowest Capsaicin levels were found in treatment C1 with an average of 24.61%. The results of the hedonic test on color, aroma, and taste had a significant effect on cuko pempek
SIFAT SENSORIS PEMPEK IKAN SARDEN (Sardina pilchardus) DENGAN PENAMBAHAN ISOLATE SOY PROTEIN Ade Vera Yani; Idealistuti Idealistuti; Muhammad Agus Burliansyah; Nico Syahputra
SAGU Vol. 24 No. 2 (2025): SAGU Journal – Agri. Sci. Tech., September, 2025, Vol. 24 : No. 2
Publisher : Fakultas Pertanian Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

This study aims to determine the effect of the addition of soy protein isolate on the sensory properties of sardine fish pempek. This study was conducted at the Laboratory of the Faculty of Agriculture, Muhammadiyah University of Palembang. The method used is an experimental method with a Randomized Block Design (RAK) arranged in a Non-Factorial manner with five treatments, namely P0 (sardine fish pempek without the addition of soy protein isolate), P1 (sardine fish pempek + 2% soy protein isolate), P2 (sardine fish pempek + 4% soy protein isolate), P3 (sardine fish pempek + 6% soy protein isolate), P4 (sardine fish pempek + 8% soy protein isolate). The parameters observed include sensory analysis (color, aroma, taste, and elasticity). The results showed that the addition of soy protein isolate significantly affected the color, aroma, taste, and elasticity. The most preferred treatment was P4 (sardine fish pempek with the addition of 8% soy protein isolate) with average characteristic values of color (4.04), aroma (3.44), taste (3.76), and chewiness (3.56).
Co-Authors A.D. Murtado Adriansyah, Novales Agus Wijaya Alhanannasir Alhanannasir Amelia, Prisilla Anggun Putri Sabrina Antok, Antok Asep Dodo Murtado Asep Dodo Murtado Asep Dodo Murtado Asep Dodo Murtado Asep Dodo Murtado Boby Muslimin, Boby Dasir Dasir Dewi Savitri Dewi Savitri Elva Dwi Harmilia Fahmi, Inneke Abdillah Farado, Chairiel Gatot Priyanto Haisa, Haisa Handayani, Suarmi Hasbi Hasbi Hawa, Putri Siti Helmizuryani Helmizuryani Idealistuti, Idealistuti Inneke Abdillah Fahmi Irkhamiawan Ma’ruf Isnaim, M Januar Triwobowo Junifa, Febyanca Khairunnisa Br Tamba Khusnul Khotimah khusnul khotimah Kiki Rizki Amelia Komala, Nabila Ratna Lestari, Refin Maghfiroh, Nur Izzatul Maulana Malik, Maulana Minarni, Rosalia Muhammad Agus Burliansyah Muhammad Nizar Mukhtarudin Muchsiri Murtado, Asep Dodo Nanda Wulandari, Nanda Nico Syahputra Sebayang Nur Izzatul Maghfiroh Nurayni, Nanda Oktarini, Dwi Prayoga, Ananda Riski Prayoga, Putri Regina Puspitasari, Meika Putra, Adhe Dharma Putri Regina Prayoga Rahman, Rike Rika Puspita Sari MZ Rika Puspita Sari MZ Rindit Pambayun RR. Ella Evrita Hestiandari Saputra, Dio Suyatno Suyatno Suyatno Suyatno Suyatno Suyatno Tino, Tino Wahyono, Lilik Wibowo, Niki Agung Wibowojo, Ari Yunita, Fera