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All Journal Suluah Bendang: Jurnal Ilmiah Pengabdian Kepada Masyarakat Ensiklopedia Research and Community Service Review
Farida, Anni
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Humanities Civil Engineering, Building, Construction & Architecture Computer Science & IT Education Electrical & Electronics Engineering Engineering Mechanical Engineering Social Sciences Other

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KUALITAS PERMEN KERAS DENGAN SUBSTITUSI SARI JERUK KALAMANSI Putri, Rensiana; Mustika, Sari; Farida, Anni; Yasih, Fitri
Ensiklopedia Research and Community Service Review Vol 4, No 2 (2025): Vol. 4 No. 2 Februari 2025
Publisher : Lembaga Penelitian dan Penerbitan Hasil Penelitian Ensiklopedia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33559/err.v4i2.2956

Abstract

Abstract: Hard candy is a non-crystalline candy that is cooked at high temperatures (140-1500C), which has a hard texture, shiny and clear appearance. Hard candy generally uses sucrose, glucose and water as raw materials, while other additional ingredients are dyes, synthetic flavors, and acidifiers. Storing hard candy at high temperatures also causes stickiness and graining problems. This study aims to analyze the quality of hard candy with calamansi orange juice substitution of 0%, 10%, 20%, 30%, and 40% with sensory tests including color, appearance, texture, aroma and taste. The type of research conducted is a pure experiment using a Completely Randomized Design (CRD) with five treatments and 3 repetitions. Data collection techniques are carried out by giving questionnaires to 50 untrained panelists. Tabulated data using the ANOVA Test and if there is a difference, it will be continued with the Duncan Test. The results of this study indicate that the substitution of calamansi orange juice gives significant and insignificant results on the quality of color, appearance, texture, sweetness, sourness, and aroma with a concentration of 40% so that it increases the best color concentration with a value of X4 (5.82) with a very yellow category, for the best aroma quality results are at X4 (5.07) with a typical orange aroma category, the best sour taste results are at X4 (4.43) with a fairly sour category, the best appearance quality results are at X4 (5.39) with a shiny category, the best texture quality sensory test results are at X4 (5.19) with a hard category, the best sweet taste sensory test results are at X0 (5.36) with a sweet category. While for the best taste test results are at the X3 value for the quality of appearance, texture and sweetness and at the X4 value for the quality of color, taste, and sourness.Keywords: Quality, Hard candy, Calamansi Orange Juice.
Pengembangan Model Hilirisasi Produk Berbasis Aren dan Berwawasan Lingkungan Pada Masyarakat Nagari Andaleh Baruh Bukik Kabupaten Tanah Datar Azhar, Zul; Aimon, Hasdi; Putra, Hari Setia; Jon Efendi, Rer Nat; Syamwil, Syamwil; Ardi, Zadrian; Farida, Anni
Suluah Bendang: Jurnal Ilmiah Pengabdian Kepada Masyarakat Vol 21, No 1 (2021): Suluah Bendang: Jurnal Ilmiah Pengabdian Kepada Masyarakat
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/sb.0830

Abstract

Nagari Andaleh Baruh Bukik Kecamatan Sungayang di Kabupaten Tanah Datar terkenal dengan produk unggulan daerahnya penghasil gula aren. Tanaman pohon aren hampir merata setiap rumah tangga memiliki pohon aren dengan rata-rata 4-6 batang pohon. Masalahnya masyarakat belum mengetahui manfaat dan kegunaan aren. Terbukti bahwa hasil pohon aren yang diambil masyarakat hanya nira untuk gula aren dan buah untuk kolang kaling, sedangkan hilirisasi produk berbasis aren sangat banyak yang belum dimanfaatkan masyarakat secara ekonomi, kimia dan teknik. Nilai keekonomian pohon aren memiliki multi produk dan multi fungsi. Multi produk hampir seluruh batang tubuh pohon Aren dapat bernilai guna (used value), sedangkan multi fungsi pohon Aren mengurangi banjir, longsor serta tanah tidak mudah kering (hydrologis function). Pengembangan usaha pendapatan masyarakat dan membantu pemerintahan nagari menjalankan perencanaan sesuai dengan RPJM Nagari yang dimiliki, ada 4 kelompok sasaran dari nagari binaan ini antara lain: (1) memberikan pengetahuan dan penyuluhan tentang manfaat dan kegunaan aren  dari sudut pandang ekonomi sumberdaya alam dan kajian lingkungan dan perencanaan pembangunan berwawasan lingkungan, (2) keterampilan dan praktek membuat hilirisasi produk buah kolang kaling untuk berbagai jenis makanan dan minuman, (3) penyuluhan dan pengetahuan pembuatan pupuk kompos dari kulit kolang kaling untuk mengurangi kerusakan lingkungan, serta (4) penyuluhan pada para pelaku pengolah buah kolang kaling, penyadap nira, pembuat gula, ijuk dan sagu aren serta resiko kecelakaan dan keselamatan kerja.
Co-Authors Hasdi Aimon Jon Efendi, Rer Nat Mustika, Sari Putri, Rensiana Syamwil, Syamwil Yasih, Fitri Zadrian Ardi Zul Azhar