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All Journal Jurnal Teknologi Dan Industri Pangan Altifani Journal: International Journal of Community Engagement Jurnal Altifani Penelitian dan Pengabdian kepada Masyarakat
setiavani, gusti
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Religion Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Education Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Nursing Public Health Social Sciences

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Peningkatan Nilai Tambah Cabai Merah (Capsicum annum L.) Melalui Berbagai Proses Pengolahan Setiavani, Gusti; Devita, Liza; Suarti, Budi
Jurnal Altifani Penelitian dan Pengabdian kepada Masyarakat Vol. 3 No. 6 (2023): November 2023 - Jurnal Altifani Penelitian dan Pengabdian kepada Masyarakat
Publisher : Indonesian Scientific Journal

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59395/altifani.v3i6.499

Abstract

Seiring pengembangan luas tanam cabai merah melalui program pengembangan Kawasan Pertanian Terpadu di Kabupaten Dairi, diperlukan peningkatan kapasitas petani dalam hilirisasi cabai merah. Hal ini untuk mengantisipasi fluktuasi harga cabai dan kerusakan pada cabai yang berdampak terhadap pendapatan dan kesejahteraan petani. Kegiatan Pengabdian Masyarakat dilaksanakan di Desa Parbuluan V yang merupakan lokasi KPT di Kabupaten Dairi. Pelaksanaan kegiatan diawali dengan melakukan observasi lokasi dan kelompok tani dilanjutkan pelatihan mengenai pengolahan cabai merah sebanyak 3 kali. Metode pelatihan meliputi ceramah, diskusi, dan praktek langsung. Hasil kegiatan menunjukkan Efektifitas Pelatihan cukup efektif khususnya pelatihan pembuatan saos cabai. Efektifitas Perubahan Perilaku tergolong efektif pada pelatihan pembuatan saos cabai dan cukup efektif pada panen, pembuatan cabai kering dan pengemasan dan labelling. Secara keseluruhan kegiatan pelatihan cukup efektif merubah perliku/sikap peserta selama pelatihan mengenai panen, pembuatan produk olahan cabai merah kering dan saos cabai untuk meningkatkan pengetahuan, nilai tambah dan pendapatan keluarga.
Designing the BPP Air Sijorman Website as a Media for Agricultural Extension and Information Dissemination Setiavani, Gusti; Ramadhani, Elrisa; Suderajat, Mulya
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.v4i2.7535

Abstract

Information Technology and Communication played a important role in the execution of tasks by the Agricultural Extension and Research Agency (BPP). BPP Air Sijorman, located in Asahan Regency, was previously without a website. A community service initiative was undertaken to design a website for BPP Air Sijorman, serving as a platform for agricultural extension and the dissemination of information. The process commenced with socialization and the identification of system needs, followed by website design, implementation, and user training.  The website was conceptualized using CorelDRAW and physically designed by aligning the graphics with the source code on the website. The implemented system resulted in the creation of the BPP Air Sijorman website, which was accessible via both desktop and mobile devices at http://bpp-airjoman.website/beranda.html. The website offered information on farming guidelines, the latest news, agricultural policies, and the BPP profile, accessible through various menus. The response from both BPP and farmers to the BPP Air Sijorman website was highly positive. On average, participants in the training sessions demonstrated the ability to operationalize and effectively use the website. Participants also expressed satisfaction with the website's visually appealing design, user-friendly interface, informative content, simplicity, and easily understandable instructions. This positive feedback underscored the effectiveness of the implemented website, making it a valuable tool for agricultural extension and information dissemination.
Perubahan Tekstur, Aktivitas Air, dan Sifat Termal Dodol selama Penyimpanan sebagai Pengaruh Proporsi Santan Kelapa dan Suhu Penyimpanan Setiavani, Gusti; Sugiyono, Sugiyono; Suyatma, Nugraha Edhi
Jurnal Teknologi dan Industri Pangan Vol. 35 No. 2 (2024): Jurnal Teknologi dan Industri Pangan
Publisher : Perhimpunan Ahli Teknologi Pangan Indonesia bekerjasama dengan Departemen Ilmu dan Teknologi Pangan, IPB University Bogor, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.6066/jtip.2024.35.2.198

Abstract

Dodol is an Indonesia's traditional food made from a certain combination of glutinous rice flour, coconut milk, and palm sugar. Its stability and structure during storage changed greatly due to rheological characteristics, which was dependent on the proportion of raw materials and storage conditions. This study aimed to examine changes in texture (hardness, cohesiveness, springiness, and adhesiveness), water activity, and thermal properties of dodol during storage, as well as the correlation between these parameters. A factorial design was used with two factors (proportion of coconut milk and storage temperatures) and the samples were observed over 15 days. In terms of texture, hardness and adhesiveness rose, while cohesiveness and springiness declined. Such changes were influenced by the two factors studied. Water activity and thermal properties also varied, with enthalpy changes linked to retrogradation, particularly at refrigerator temperatures. A strong correlation was found between enthalpy changes and hardness, but a weak linear correlation between enthalpy and water activity. This study concluded that the proportion of coconut milk and storage temperature became two crucial factors determining the changes in texture, water activity, and thermal properties of dodol during storage.
Co-Authors Budi Suarti Liza Devita Nugraha Edhi Suyatma Ramadhani, Elrisa Suderajat, Mulya Sugiyono Sugiyono