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All Journal Jurnal Teknologi Pertanian Indonesian Food Science and TechnologyJournal JURPIKAT (Jurnal Pengabdian Kepada Masyarakat) Studium: Jurnal Pengabdian Kepada Masyarakat Pangulu Abdi: Jurnal Pengabdian Kepada Masyarakat
Lisani
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Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Dentistry Economics, Econometrics & Finance Education Law, Crime, Criminology & Criminal Justice Public Health Social Sciences Other

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Optimization of Anthocyanin Content in Uwi Flour (Dioscorea alata) Using Response Surface Methodology Ulyarti; Nazarudin; Lisani
Indonesian Food Science and Technology Journal Vol. 1 No. 2 (2018): Volume 1. Number 2, July 2018 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1029.881 KB) | DOI: 10.22437/ifstj.v1i2.6006

Abstract

Abstract—Main problem in the processing of Dioscorea alata’s tuber into flour is the changing of colour. One factor in color changing is attributed to antocyanin reaction in the tuber. Several methods can be applied to minimise the browning and hence maintain the natural colour preferred by the consumers. This research was conducted to obtain the combination of age of harvest, blanching temperature and blanching length which produce the highest content of antocyanin in Dioscorea alata’s flour. The responses measured was anthocyanin content. The result showed that age of harvest was the main factor for anthocyanin content of Dioscorea alata flour. The optimum anthocyanin content is predicted to be achieved by using tuber harvested at 9.6 months, temperature of blanching 86.12oC and blanching time for 0.56 menit.
Pemberdayaan dan Pemanfaatan Tanaman Obat Keluarga (TOGA) di Desa Lengkese Kabupaten Takalar Rosdianah Rahim; Rusdianto; Ayu Andira; Hajar Aswad; Nandita Fahira Suci; Riski Fahirah; Din Nurul Rasidin; Lisani; Siti Marwa
Pangulu Abdi: Jurnal Pengabdian Kepada Masyarakat Vol 3 No 1 (2023): Pangulu Abdi : Jurnal Pengabdian Kepada Masyarakat
Publisher : PPM LP2M UIN Alauddin Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/pangabdi.v3i1.33792

Abstract

Family Medicinal Plants (TOGA) is a type of plant of choice which is very useful as medicine with easy maintenance and relatively low cost. So that TOGA is an alternative to family medicine by means of processing and production that is simple and safe because it rarely causes side effects, is easy to process and can be consumed for first aid in cases of minor illnesses such as fever, cough, or to help maintain stamina. The existence of TOGA is very easy to find around community housing that has a plot of land or on a plantation. However, there are still many people who are not aware that these plants can be used as medicinal plants. The service is carried out in Lengkese Village, Takalar Regency, where geographically the majority of the population earns crops and farms. In addition, this village has plants that can be grown into family medicinal plants. The method used to carry out this service includes observation and data collection as well as planting of family medicinal plants available in the village. The result is the availability of land or family medicinal plant plantations that can be managed and utilized by the local community.
Pengelolaan Limbah Rumah Tangga menjadi Eco-Enzyme melalui Proses Fermentasi Indriyani; Tafzi, Fitry; Afdal, M.; Ulyarti; Lisani
Studium: Jurnal Pengabdian Kepada Masyarakat Vol 3 No 3 (2024): Studium: Jurnal Pengabdian Kepada Masyarakat
Publisher : WIDA Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53867/jpm.v3i3.107

Abstract

Forum Indonesia Muda (FIM) is an independent forum consisting of young people from various backgrounds, universities, and youth movements from all over Indonesia, with the aim of building the nation through a spirit of collective contribution. With the diverse backgrounds of its members, each individual has their own role, leading FIM Jambi to have several divisions to channel the youth roles effectively. Organic waste is material that is discarded but still has potential for reuse, especially fruit and vegetable peels that can be processed into liquid and solid products beneficial to the environment. This liquid is known as eco-enzyme, which is highly beneficial for health, the environment, and agriculture. This activity aims to reduce the amount of fruit and vegetable peel waste. The community service activity is divided into four stages of implementation, namely: the survey stage, the socialization stage, the technical training stage, and the mentoring stage. The results of this activity are expected to generate a significant positive impact on waste management and environmental sustainability, particularly for FIM as youth who play a role in environmental preservation. This activity provides a solution that can be widely applied in the community to create a cleaner and healthier environment.
THE PROCESSING TECHNIQUE AFFECTS THE PHYSICOCHEMICAL AND TEXTURAL CHARACTERISTICS OF PURPLE YAM BASED GLUTEN-FREE DOUGH Ulyarti; Nazarudin; Lisani; Wulandari, Nur
Jurnal Teknologi Pertanian Vol. 25 No. 2 (2024)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jtp.2024.025.02.4

Abstract

Purple yam tuber in the form of flour has been applied for functional food products. Processing purple yam tubers into flour eliminates many beneficial compounds of the tubers. Another alternative for processing purple yam tubers is to process them directly into a paste to be mixed into the dough. This study was carried out to determine the effect of the processing technique of yam tuber on the texture profile of gluten-free dough made up of yam tuber and modified cassava flour (mocaf). Four (4) types of processing techniques were applied to produce purple yam+mocaf dough. First (ST), steaming yam tuber, mashing + mocaf + water. Second (SST), steaming slice of yam tuber, mashing + mocaf + water. Third (SCT0.5), soaking slices of yam tuber in citric acid 0.5%, mashing + mocaf + yam tuber mucus. The last (SCT1) is soaking slices of yam tuber in citric acid 1%, mashing + mocaf + yam tuber mucus.  The result showed that the amount of water, the ratio between purple yam paste and mocaf, the lead time, and the processing technique play important roles in shaping the texture of the dough. The third technique (SCT0.5) produced higher hardness, adhesiveness, springiness, and cohesiveness dough than the other techniques. However, none of the texture profiles strongly correlate with the dietary fiber content. These results can be used better to understand the free gluten food application of yam tuber.
Pengolahan Limbah Air Kelapa Menjadi Nata De Coco: Pemberdayaan Ekonomi Berbasis Lingkungan di Desa Karya Maju Kecamatan Pengabuan Tanjung Jabung Barat Ade Yulia; Latifa Aini; Yernisa; Fenny Permata Sari; Lisani
JURPIKAT (Jurnal Pengabdian Kepada Masyarakat) Vol. 6 No. 4 (2025)
Publisher : Politeknik Piksi Ganesha Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37339/jurpikat.v6i4.2626

Abstract

Kecamatan Pengabuan di Kabupaten Tanjung Jabung Barat memiliki potensi besar dalam memanfaatkan hasil samping kelapa, khususnya air kelapa yang selama ini terbuang. Desa Karya Maju, dengan luas perkebunan kelapa 1.673 hektar dan produktivitas tahunan 2.112,3 ton, berfokus pada produksi kopra, sementara air kelapa sebagai by-product tidak dimanfaatkan. Program inovatif ini mengubah air kelapa menjadi nata de coco, produk pangan bernilai ekonomi dan kaya serat hasil fermentasi bakteri Acetobacter xylinum. Melalui pelatihan, sosialisasi, dan demonstrasi yang diikuti oleh kelompok tani lokal, para petani kini mendapat wawasan dan keterampilan baru dalam mengolah limbah menjadi produk unggulan desa. Dengan potensi produksi nata de coco hingga 422,46 ton per tahun, program ini berkontribusi dalam peningkatan ekonomi masyarakat melalui produk berdaya saing. Program ini mendukung visi “Ekonomi Kerakyatan Berbasis Produk Unggulan Desa” dan mengangkat nata de coco sebagai produk andalan Pengabuan.
Co-Authors AA Sudharmawan, AA Ade Yulia Ayu Andira Din Nurul Rasidin Fenny Permata Sari FITRY TAFZI Hajar Aswad Indriyani Latifa Aini M. Afdal Nandita Fahira Suci Nazarudin Nur Wulandari Riski Fahirah Rosdianah Rahim Rusdianto Siti Marwa Syamsul Arifin Yernisa