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PENYULUHAN, PELATIHAN, DAN PERAGAAN PROSES PENGOLAHAN KENTANG MENJADI BERBAGAI PRODUK PANGAN KOMERSIL Rini B; Fauzan Azima; Kesuma Sayuti; Novelina Novelina; Rina Yenrina; Novizar Nazir; Tuty Anggraini; Hasbullah Hasbullah; Aisman Aisman; Daimon Syukri; Diana Sylvi; Purnama Dini Hari; Ismed Ismed; Cesar Welya Refdi; Wellyalina Wellyalina; Felga Zulfia Rasdiana; Reni Koja
LOGISTA - Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 5 No 1 (2021)
Publisher : Department of Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Andalas Kampus Limau Manis - Padang, Sumatera Barat Indonesia-25163

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/logista.5.1.248-252.2021

Kegiatan pengabdian masyarakat yang dilaksanakan oleh Jurusan Teknologi Hasil Pertanian Fakultas Teknologi Pertanian Universitas Andalas Padang ini bekerja sama dengan mitrayaitu Pondok Pesantren Dr M Natsir di Batu Bagiriak Alahan Panjang, Kabupaten Solok, Provinsi Sumatera Barat. Lokasi kegiatan pengabdian merupakan pondok pesantren yang mana di lingkungan sekitar kaya akan hasil pertanian dan perkebunan. Salah satu komoditi yang banyak dibudidayakan oleh masyarakat sekitaran pondok pesantren adalah kentang. Tanaman kentang ditanam masyarakat di pinggiran kebun atau di pekarangan rumah, tanaman ini tumbuh subur dan berproduksi cukup tinggi di daerah ini. Permasalahan yang dihadapi oleh mitra adalah 1) Umumnya kentang hanya dijual dalam bentuk mentah, pengolahan yang umum dilakukan masyarakat setempat hanya sekedar direbus atau digoreng saja dengan campuran dengan cabe merah, 2) Kurangnya pengetahuan anggota kelompok dalam aspek pengolahan berbagai macam produk olahan. Kegiatan yang telah dilaksanakan oleh tim pengabdian masyarakat untuk menyelesaikan permasalahan mitra adalah 1) Mengevaluasi kegiatan budidaya pertanian dan perkebunan yang ada dilokasi mitra, 2) Kegiatan penyuluhan pengolahan produk olahan dari kentanguntuk meningkatkan nilai jual produk dan ekonomi petani 3) Diversifikasi produk olahan dari kentang untuk meningkatkan umur simpan produk dengan pembuatan berbagai macam produk yaitu donat frozen, stik frozen, es krim, kulit kebab, dan minuman fungsional. Kegiatan ini berlangsung dengan baik dan lancar serta tingginya antusias peserta dalam mengikuti kegiatan ini terutama pada kegiatan pengolahan produk. Kegiatan ini diharapkan meningkatkan kualitas dan kuantitas produksi usaha mitra,dan peningkatan pendapatan mitra. Kata Kunci: Batu Bagiriak Alahan Panjang, Pertanian, Kentang, Diversifikasi, Wirausaha

Membangun Wirausaha dan Kemandirian Anak-Anak Panti Asuhan Al Ihsan Melalui Pelatihan Pembuatan Selai Tomat Rahmi Awalina; Reni Koja; Nika Rahma Yanti; Wellyalina Wellyalina
Warta Pengabdian Andalas Vol 29 No 1 (2022)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat (LPPM) Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jwa.29.1.43-48.2022

The ideal entrepreneur figure requires human qualities that can be competitive. Upgrading humans into functional beings is insufficient to provide intelligence, skills or technical expertise. The primary priority needed is to build a good mental attitude. The training activity for making tomato jam is an opportunity for the orphanage children to increase their knowledge with the hope that their abilities and knowledge will develop and be applied in their lives. The motivation given to the training activities made the children feel that being a child in an orphanage was not an obstacle to continuing to develop. This service activity aims to educate orphanage children with training in making tomato jam as a provision for entrepreneurship. This community service activity was carried out in two stages, including lectures for delivering material and demonstrations of making tomato jam by the service team for orphanage children. The participants of this activity were 25 girls from the Al Ihsan Orphanage in Padang, West Sumatra. Based on the results of the questionnaire that the training participants filled out after the activity, showed that the orphanage children understood every process and practice in making tomato jam well.

EVALUASI NILAI GIZI DAN ORGANOLEPTIK BAKSO TETELAN MERAH TUNA DENGAN PENAMBAHAN EKSTRAK BERBAGAI BAHAN ALAMI Wellyalina Wellyalina; Reni Koja; Dava Perdana Putra
Jurnal Teknologi Pertanian Andalas Vol 26, No 2 (2022)
Publisher : Universitas Andalas

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

Bakso adalah olahan pangan yang sangat digemari oleh kalangan masyarakat karena dapat sangat praktis untuk dimakan secara langsung ataupun diolah. Penelitian ini bertujuan untuk mengetahui nilai gizi dan organoleptik bakso tetelan merah tuna dengan penambahan ekstrak berbagai bahan alami. Penelitian ini dilakukan dengan metode eksploratif melalui eksperimen di laboratorium. Perlakuan yang digunakan adalah tanpa penambahan ekstrak (kontrol), bunga telang, ubi jalar ungu, bit, dan wortel. Setiap satu perlakuan diperoleh dari 5 g bahan berbanding 30 ml air dengan 3 kali ulangan. Hasil Penelitian menujukkan bahwa bakso tetelan merah tuna dengan penambahan ekstrak bunga telang, umbi bit, ubi ungu dan wortel memiliki kandungan gizi yang lebih tinggi seperti kadar protein, kadar lemak dan kadar abu dibandingkan bakso tetelan merah tuna kontrol karena tanpa adanya tambahan esktrak. Bakso tetelan merah tuna dengan penambahan ekstrak wortel lebih disukai panelis dan dikategorikan kesukaan pada nilai 4 (suka).Kata kunci- Bakso; bahan alami; ekstrak; gizi; tetelan tuna

Peningkatan Pengetahuan dan Keterampilan Usaha Dapoer Tiga Putri dalam Olahan Frozen Food melalui Konseling dan Training Wellyalina Wellyalina; Abdi Abdi; Wenny Surya Murtius; Eli Ratni; Reni Koja
Warta Pengabdian Andalas Vol 30 No 1 (2023)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat (LPPM) Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jwa.30.1.160-167.2023

The main problem partner’s face is the addition of processed materials to achieve the nutritional adequacy that the body needs, especially during this Covid-19 pandemic. Further, the types and packaging techniques used today are still in the form of plastic packaging available in plastic stores in general. The producer should have addressed the suitability of the type of plastic with the quality of the product being marketed and the type of packaging unsuitable for frozen food. Hence, the product quality quickly declined, but rather than that, the market expansion has yet to be achieved optimally. The method of activity consisted of brainstorming, discussion, and delivery of material about knowledge in frozen food processing, such as the addition of natural ingredients that can add nutritional value, packaging techniques suitable for frozen food as well as business licensing procedures from P-IRT, BPOM, and halal certificates. The activity showed an increase in the knowledge and skills of the Dapoer Tiga Putri business owners in processing frozen food, packaging techniques for frozen food using a vacuum sealer, and interest in managing business permits.

PENGEMBANGAN PRODUK OLAHAN JAMUR TIRAM MENJADI PENYEDAP ALAMI JAMUR TIRAM DI KELOMPOK WANITA TANI LIMAU MANIS SEJAHTERA Risa Meutia Fiana; Devi Warmita; Reni Koja; Wellyalina Wellyalina; Shalati Febjislami; PK Dewi Hayati
LOGISTA - Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 7 No 1 (2023)
Publisher : Department of Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Andalas Kampus Limau Manis - Padang, Sumatera Barat Indonesia-25163

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/logista.7.1.43-47.2023

Jamur tiram merupakan jenis jamur yang lezat untuk dikonsumsi dan memiliki nilai gizi yang tinggi. Kelompok Wanita Tani Limau Manis Sejahtera (KWT LMS) memiliki usaha budidaya jamur tiram. Kendala yang ada pada KWT LMS yaitu apabila terjadi panen yang melimpah maka jamur tiram tidak terjual di Pasar. Jamur memiliki sifat yang sama dengan sayuran yaitu mudah mengalami kerusakan dan menjadi busuk jika tidak segera diolah cepat dan tepat. Salah satu produk olahan yang bisa dikembangkan yaitu penyedap alami berbahan baku jamur tiram putih. Tujuan dari program ini adalah anggota KWT LMS dapat memiliki keterampilan dalam membuat penyedap alami berbahan jamur tiram, meningkatkan kondisi perekonomian dengan melakukan diversifikasi (keanekaragaman) produk pangan berbahan baku jamur tiram. Metode pelaksanaan kegiatan ini terbagi menjadi tiga tahapan yaitu tahap persiapan, tahap pelatihan teknik pembuatan penyedap alami jamur tiram, dan bimbingan lanjut. Kata kunci: Jamur tiram, limau manis sejahtera, pengolahan, penyedap alami ABSTRACT Oyster mushroom is a type of mushroom that is delicious for consumption and has high nutritional value. Farmer Women's Group 'Limau Manis Sejahtera' (KWT LMS) has an oyster mushroom cultivation business. The obstacle in KWT LMS is that if there is an abundant harvest, oyster mushrooms can only sell some in the market. Mushrooms have the same properties as vegetables, easily damaged and rotten if not processed quickly and precisely. One processed product that can be developed is a natural flavouring made from white oyster mushrooms. This program aims for KWT LMS members to have skills in making natural flavourings from oyster mushrooms, improving economic conditions by diversifying (diversity) food products made from oyster mushrooms. The method of implementing this activity is divided into three stages: the preparation stage, the training stage for the natural oyster mushroom flavouring technique, and further guidance. Keywords: Limau manis sejahtera, natural flavouring, processing, oyster mushroom

Utilization of Suji Leaves Extract (Pleomele Angustifolia N.E Brown) in Inhibiting Carrageenan-Induced Inflammation on Rats Reni Koja; Endang Prangdimurti; Puspo Edi Giriwono
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 1 (2024)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v8i1.371

Suji leaf (Pleomele angustifolia N.E. Brown) has long been used as an ingredient for traditional medicines. This study seeks to evaluate the anti-inflammatory activity of suji leaf extract in terms of its ability to reduce oedema in the hind paws of rats. Six groups were treated: negative control, positive control given diclofenac sodium as anti-inflammatory medication, two groups of suji leaf extract powder (SEP) with doses of 300 and 800 mg/kg, acetone extract of suji leaf (AES), and a group of acetone extract of SEP (EA-SEP) at a dose of 500 mg/kg with oral administration. Injections of 1% carrageenan suspension into the right hind paw of rats induced inflammation. The results demonstrated that SEP administered at a dose of 800 mg/kg has an inflammatory capacity (80.56%), AES (56.94%), and AE-SEP (75.7%). Chlorophyll, total phenol, and antioxidant capacity in SEP (9.0809 mg /g sample; 3.7354 mg GAE/g sample; 3.04 mg AAE/g sample), AES (4.6471 mg /g sample; 0.9994 mg GAE/g sample; 3.26 mg AAE/g sample), and AE-SEP (6.4912 mg /g sample; 2.1703 mg GAE/g sample; 2.55 mg AAE/g sample). According to qualitative test results, Suji extract contains bioactive compounds of the flavonoid group, saponins, steroids, and triterpenoids. It is believed that phenolic compounds function as anti-inflammatory agents.

PENINGKATAN TEKNOLOGI BUDIDAYA STROBERI MELALUI APLIKASI EKOENZIM DAN PENGGUNAAN VARIETAS UNGGUL DI NAGARI BATANG BARUS KABUPATEN SOLOK Firsta Ninda Rosadi; Jamsari Jamsari; Roza Yunita; Reni Koja; Winda Purnama Sari; Meisilva Erona S; Lily Syukriani; Sahrul Utama; Andika Ade Saputra
Jurnal Hilirisasi IPTEKS Vol 7 No 2 (2024)
Publisher : LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jhi.v7i2.789

The Lubuek Kabau Sepakat farmer group is one of the farmer groups that actively cultivates strawberry plants. However, the strawberry production obtained is not optimal because of the lack of knowledge related to organic fertilizers and the source of planting material used is not clear about the origin of the variety because it is only vegetatively propagated from the previous plant. Therefore, the objectives of this service activity are 1) to educate farmer groups about ecoenzymes so that they can be used as one of the organic fertilizers to be applied to strawberry plants; 2) to provide seedlings of superior strawberry varieties so that the quantity and quality of strawberry production can increase. The activity was carried out at the Lubuk Kabau Sepakat Farmer Group, Nagari Batang Barus, Solok Regency, West Sumatra. The stages of activities carried out include: identification of partner needs and problems, preparation of programs that are in accordance with the needs / problems of partners, implementation of activities in accordance with the plans that have been made, then monitoring and evaluation. The result of this activity is that the partners' knowledge or skills related to ecoenzyme have increased so that they are able to independently produce ecoenzyme and will apply ecoenzyme to strawberry plants. A total of 150 strawberry seedlings of the premium Sweet Japanense variety have been delivered to partners so that the quantity and quality of strawberry production can increase. The results of the activity evaluation showed that 95% of the participants were very satisfied with the activities carried out by the service team. As many as 85% of participants said that this training activity was very useful in helping to reduce organic waste in the form of fruit peel residue. The relevance of themes and materials is in accordance with the needs and can be applied in everyday life.

PENGARUH PENAMBAHAN MADU GALO-GALO TERHADAP AKTIVITAS ANTIBAKTERI KOMBUCHA KULIT NANAS DAN AIR KELAPA Wati, Linda; Novelina, Novelina; Koja, Reni; Sari, Ratni Kumala
Biofaal Journal Vol 5 No 2 (2024): Biofaal Journal
Publisher : Jurusan Biologi Fakultas Sains dan Teknologi, Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/biofaal.v5i2pp107-115

Kombucha is a fermented beverage known for its various health benefits, one of which is its antibacterial properties, making it a potential base for soap production. This study aims to evaluate the effect of adding Galo-Galo honey on the antibacterial activity of kombucha made from pineapple peel and coconut water waste. Fermentation was carried out for 15 days, and observations were made on pH value, total titratable acidity (TTA), and antibacterial activity against Escherichia coli using the disk diffusion method. The study was designed using a completely randomized design with three repetitions. The results showed that the higher the concentration of Galo-Galo honey added, the more significantly the kombucha pH decreased (p < 0.05), with the lowest pH found in the 25% honey treatment (3.09 ± 0.02). The highest total titratable acidity was also found in the 25% honey treatment (1.33 ± 0.11), along with the decrease in pH, indicating an increase in organic acid content. The antibacterial activity test showed that kombucha with a higher honey concentration had a larger inhibition zone against E. coli, with the largest inhibition zone found in the 25% honey treatment (11 ± 1.26 mm). The addition of Galo-Galo honey was proven to enhance the chemical properties of kombucha and strengthen its antibacterial activity.

Utilization of Suji Leaves Extract (Pleomele Angustifolia N.E Brown) in Inhibiting Carrageenan-Induced Inflammation on Rats Reni Koja; Endang Prangdimurti; Puspo Edi Giriwono
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 1 (2024)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v8i1.371

Suji leaf (Pleomele angustifolia N.E. Brown) has long been used as an ingredient for traditional medicines. This study seeks to evaluate the anti-inflammatory activity of suji leaf extract in terms of its ability to reduce oedema in the hind paws of rats. Six groups were treated: negative control, positive control given diclofenac sodium as anti-inflammatory medication, two groups of suji leaf extract powder (SEP) with doses of 300 and 800 mg/kg, acetone extract of suji leaf (AES), and a group of acetone extract of SEP (EA-SEP) at a dose of 500 mg/kg with oral administration. Injections of 1% carrageenan suspension into the right hind paw of rats induced inflammation. The results demonstrated that SEP administered at a dose of 800 mg/kg has an inflammatory capacity (80.56%), AES (56.94%), and AE-SEP (75.7%). Chlorophyll, total phenol, and antioxidant capacity in SEP (9.0809 mg /g sample; 3.7354 mg GAE/g sample; 3.04 mg AAE/g sample), AES (4.6471 mg /g sample; 0.9994 mg GAE/g sample; 3.26 mg AAE/g sample), and AE-SEP (6.4912 mg /g sample; 2.1703 mg GAE/g sample; 2.55 mg AAE/g sample). According to qualitative test results, Suji extract contains bioactive compounds of the flavonoid group, saponins, steroids, and triterpenoids. It is believed that phenolic compounds function as anti-inflammatory agents.

Pengembangan Produk Pangan Lokal Berbasis Ikan Teri dan Penyuluhan Izin Edar serta Kemasan Pangan di Nagari Mandeh, Provinsi Sumatera Barat Syukri, Daimon; Lindawati; Koja, Reni; Rizkyanto, Ridwan; Rahmayani
Open Community Service Journal Vol. 4 No. 1 (2025): Open Community Service Journal
Publisher : Research and Social Study Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33292/ocsj.v4i1.108

Nagari Mandeh, Pesisir Selatan, Sumatera Barat dikenal sebagai sentra penghasil ikan teri berkualitas, namun pemanfaatannya masih terbatas pada produk ikan kering tanpa inovasi olahan. Kegiatan pengabdian masyarakat ini bertujuan untuk meningkatkan nilai tambah ikan teri melalui pengembangan produk turunan berbahan dasar tepung ikan teri dan penyuluhan mengenai izin edar pangan serta kemasan produk. Kegiatan dilaksanakan dengan pendekatan partisipatif melalui sosialisasi, pelatihan, dan praktik pembuatan produk, melibatkan 10 orang peserta dari masyarakat setempat. Penentuan formulasi produk dilakukan secara bertahap, mulai dari metode preparasi ikan teri hingga komposisi bahan dalam pembuatan produk seperti ikan teri krispi, kerupuk gabus ikan teri, dan snack bar berbahan tepung ikan teri. Pengukuran antusiasme peserta dilakukan melalui wawancara singkat, menunjukkan bahwa seluruh peserta tertarik mencoba dan mengembangkan produk secara mandiri. Hasil kegiatan menunjukkan peningkatan keterampilan masyarakat dalam inovasi produk pangan lokal serta adanya komitmen untuk mengembangkan usaha berbasis hasil laut. Kegiatan ini diharapkan dapat memperkuat ekonomi lokal dan mendorong keberlanjutan produk berbasis ikan teri melalui kolaborasi antara masyarakat dan lembaga desa.

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