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All Journal Indonesian Food Science and TechnologyJournal Studium: Jurnal Pengabdian Kepada Masyarakat Juragan (Jurnal Agroteknologi)
Emanauli
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Agriculture, Biological Sciences & Forestry Humanities Economics, Econometrics & Finance Social Sciences

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A Study of Tea Production From Liberica Green Coffee Skin in Tungkal, Jambi as a Refreshing Drink Prihantoro, Rudi; Emanauli
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 (311.935 KB) | DOI: 10.22437/ifstj.v1i2.6401

Abstract

Coffea Liberica is a coffee plant that grow at lowlands and specifically on peatlands. Unlike Arabica and Robusta, Liberica coffee is large and able to grow up to 9 meters in height. Tea as a refreshing drink made from coffee skin which called cascara tea, had been developed in Indonesia and around the world. However, tea that made from green coffee skin is rarely been produced. This study used vary drying temperature (70, 80, 90℃) and time (12, 18, 24 hours). Refreshing drink products had a yellowish brown color with a hint of bitterness and tea leaves aroma. Drying condition with temperature of 90℃ and 12 hours of time duration is resulted in the most preferred beverage. The dried green coffee skin had 5.73% moisture content, 12.58% crude fiber, 4.78% ash content, pH 3.8, 9.95 of total polyphenols and 86.08 of antioxidant content.
Pupuk Cair Sabut Kelapa untuk Produksi Bougainvillea: Penyuluhan pada PKK RT 20, Kelurahan Pakuan Baru, Kota Jambi Nasution, Hasriati; Emanauli; Yusfaneti
Studium: Jurnal Pengabdian Kepada Masyarakat Vol 3 No 2 (2023): Studium: Jurnal Pengabdian Kepada Masyarakat
Publisher : WIDA Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53867/jpm.v3i2.89

Abstract

Bougainvillea is a popular type of flower in Indonesia, admired for its vibrant colors and attractive variations. Despite being widely cultivated, in-depth understanding of the adaptation and morphology of this plant remains limited. This community service initiative aims to enhance the understanding and skills of cultivating bougainvillea, particularly among the members of the PKK (Pemberdayaan Kesejahteraan Keluarga) in RT 20, Pakuan Baru, Jambi City. The primary focus is on meeting the nutritional needs of the plants by utilizing agricultural waste, such as coconut coir, as a material for organic potassium fertilizer. Typically grown to approximately 1 meter as an ornamental plant, bougainvillea's visual appeal is expected to be further enhanced through the application of liquid organic fertilizer derived from coconut coir, promoting brighter and more fertile flower displays. The outreach activities involve two stages: providing information on the production of liquid organic fertilizer from coconut coir and demonstrating its application in cultivation. The woman of the PKK group exhibited high enthusiasm and active participation in these activities. The results of the outreach indicated a solid understanding within the group. It is anticipated that this increased comprehension will motivate them to produce the appropriate dosage of liquid organic fertilizer from coconut coir, optimizing the growth of bougainvillea or paper flowers, resulting in the flourishing of beautiful and abundant blooms.
Peningkatan Pertumbuhan Suplir dengan Pupuk Kompos Organik di Kelompok PKK RT 20, Pakuan Baru, Jambi Nasution, Hasriati; Suryanto; Emanauli
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.v3i3.102

Abstract

Adiantum, commonly known as Maidenhair Fern, holds significant popularity as an indoor and outdoor ornamental plant due to its air-purifying capabilities and health benefits. Optimal growth of this plant necessitates fertile soil conditions, achievable through the use of enriched organic compost fertilizers. This study aims to enhance the understanding and application of enriched organic compost fertilizers among the women of PKK RT 20 in Pakuan Baru District, Jambi City, for the cultivation of Maidenhair Fern. Through a series of workshops and practical demonstrations, the women were provided with the necessary knowledge and skills to effectively manage enriched organic compost fertilizers. The outcomes of this approach are expected to elevate awareness and implementation of enriched organic compost fertilizer usage in Maidenhair Fern cultivation, thereby yielding optimal plant growth and aesthetic satisfaction.
PENGARUH KONSENTRASI RAGI TERHADAP KUALITAS SENSORI PADA FERMENTASI TAPAI SINGKONG DAN TAPAI KETAN Sevina, Raisa; Anna Anggraini; Rani Anggraini; Emanauli; Fauziah Fiardilla; Bella Dwi Pasca; Yogie Zulni Pratama
JURAGAN - Jurnal Agroteknologi Vol. 3 No. 2 (2025)
Publisher : Yayasan Rahmatan Fiddunya Wal Akhirah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58794/juragan.v3i2.1425

Abstract

This study aims to evaluate the effect of varying yeast concentrations on the sensory quality of cassava tapai (Manihot esculenta) and black glutinous rice tapai (Oryza sativa var. glutinosa). The yeast concentrations used were 0.25%, 0.5%, 0.75%, 1%, and 1.5% based on the substrate weight. The parameters observed included taste, texture, aroma, and color, which were assessed organoleptically on the first and second days of fermentation. The results showed that yeast concentrations of 0.5% to 0.75% produced the best quality tapai in both cassava and black glutinous rice, characterized by a balanced sweet-sour taste, soft texture, and the distinctive aroma of tapai. At low yeast concentration (0.25%), fermentation was not optimal, while at higher concentrations (≥1%), over-fermentation occurred, marked by a bitter taste, excessively soft texture, and unpleasant odor. This study highlights the importance of using the appropriate yeast concentration in the tapai fermentation process to achieve optimal sensory quality.
KAJIAN LAMA FERMENTASI TERHADAP KUALITAS KOPI BUBUK DARI BIJI JAMBU BANGKOK (PSIDIUM GUAJAVA, L.) Rudi prihantoro; Emanauli; YANDRI, RUDI DESTA
JURAGAN - Jurnal Agroteknologi Vol. 3 No. 2 (2025)
Publisher : Yayasan Rahmatan Fiddunya Wal Akhirah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58794/juragan.v3i2.1499

Abstract

Biji Jambu biji (Psidium guajava, L.) yang biasanya hanya dibuang kemudian dilakukan diversifikasi pangan dengan cara memanfaatkan nya sebagai bahan minuman yang sedikit mengandung kafein yaitu kopi yang bisa di konsumsi oleh semua kalangan orang yang mengalami gangguan lambung.. Penelitian ini bertujuan untuk mengetahui lama fermentasi terhadap kualitas kopi bubuk dari biji jambu bangkok dan mengetahui lama fermentasi terbaik dalam menghasilkan kopi bubuk dari biji jambu bangkok. Penelitian ini menggunakan Rancangan Acak Kelompok dengan perlakuan lama fermentasi 48, 72, 96 dan 120 jam. Parameter yang diamati adalah kadar air, kadar abu, padatan tidak larut dalam air, dan organoleptik. Berdasarkan hasil penelitian menunjukkan bahwa lama fermentasi berpengaruh terhadap kadar air, kadar abu, padatan tidak larut dalam air, dan uji organoleptik kopi bubuk biji jambu bangkok. Perlakuan lama fermentasi P3 (96 jam) adalah lama fermentasi yang tepat untuk kopi biji jambu bangkok dengan nilai kadar air (0,93%), nilai kadar abu (2,12%), nilai padatan tidak larut dalam air (0,83%), nilai organoleptik (3,93 / suka).
Co-Authors Anna Anggraini Bella Dwi Pasca Fauziah Fiardilla Hasriati Nasution Rani anggraini Rudi prihantoro Rudi Prihantoro, Rudi Sevina, Raisa Suryanto YANDRI, RUDI DESTA Yogie Zulni Pratama Yusfaneti