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All Journal Jurnal Pangan dan Agroindustri Jurnal Pengabdian kepada Masyarakat Nusantara Journal of Nutrition Science Jurnal Teknologi Pengolahan Pertanian Jurnal Masyarakat Berdikari dan Berkarya (MARDIKA)
Maliza, Noer Octaviana
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary

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Kelayakan Ekonomis Penerapan Teknologi Pengolahan Jeruk Nipis Sebagai Bahan Dasar Sabun Cuci Skala UMKM di Kecamatan Kuala Kabupaten Nagan Raya Safrika, Safrika; Darma, Rizki Muthiara; Atikah, Qhisthina; Malia, Rezqi; Maliza, Noer Octaviana; Bagio, Bagio
Jurnal Teknologi Pengolahan Pertanian Vol 7, No 1 (2025): Jurnal Teknologi Pengolahan Pertanian
Publisher : Universitas Teuku Umar

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Abstract

This study analyzes the feasibility of a lime-based dishwashing soap business developed by the Women's Entrepreneur Group (KWW) Makmue Beujaya in Kuta Makmue Village, Nagan Raya Regency. Using a case study approach and quantitative analysis, the research examines production aspects, costs, and business profitability. The results show that this business has a Revenue-Cost Ratio (R/C Ratio) of 1.94, indicating excellent financial feasibility according to UNIDO standards (2022). Profit per production cycle reaches IDR 581,000 with a 48.4% profit margin, significantly exceeding the average for similar MSMEs (25-30%) based on data from the Ministry of Cooperatives and SMEs (2023). The cost structure is dominated by variable costs (96.9%), primarily for packaging materials (40.2%) and texapon (30%). Further analysis reveals that this business model is not only financially viable but also has development potential through production scale-up and supply chain optimization. These findings make an important contribution to the development of micro-enterprises based on local commodities in rural areas.
Effect of Soybean Sprout Concentration on The Nutritional Content of Jelly Candy in Different Processing Temperature Hayuningtyas, Afwa; Sebayang, Enda Oktavia Br; Rahmi, Suci; Maliza, Noer Octaviana
Journal of Nutrition Science Vol 5, No 2 (2024): November, 2024
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jns.v5i2.11123

Abstract

Jelly candy is one of the processed foods that is popular among all ages. Generally, Jelly candy produced on the market contains sugar, water, and essence only, without considering its nutritional content. As it is low nutritional content, it needs a great strategy to produce nutritious jelly candy by replacing the raw material with other ingredients that are rich in nutrients such as soybean sprouts. Soybean sprouts contain high protein (127% higher than soybean seeds), which is an important component for support growth, development, and maintenance of the human body tissues. This study provides food diversification in jelly candy that is rich in protein, by analyzing the effect of concentration of soybean sprout juice (0%, 40%, 70%, and 100%) and processing temperature (high temperature using oven (80ᵒC) and low temperature using refrigerator (5ᵒC)) using a 4x2 factorial randomized design. The results showed that there was no significant effect (P<0.05) between treatments in the analysis of moisture, protein and carbohydrate content, but there was no significant difference (P><0.05) of soybean sprout concentration and processing temperature between treatments in the parameters of moisture and ash content, but a significant difference (P<0.05) between treatments in the analysis of moisture, protein and carbohydrate content, but there was no significant difference (P><0.05) showed in the parameter of fat, protein, and carbohydrate content. The best treatment was obtained by adding 100% soybean sprouts and processed in the refrigerator (low temperature), with an average of 18.43% moisture content, 0.82% ash content, 7.75% fat content, 9.75% protein content, and 37.09% carbohydrates.
PELATIHAN PMT (PEMBUATAN MAKANAN TAMBAHAN) BERBASIS PANGAN LOKAL DI DESA BLANG BAROE NAGAN RAYA ACEH Safrida, Safrida; Syam, Nasrianti; Maisyaroh Fitri Siregar, Siti; Duana, Maiza; Maliza, Noer Octaviana
Jurnal Masyarakat Berdikari dan Berkarya (Mardika) Vol 2 No 3 (2024): Jurnal Masyarakat Berdikari dan Berkarya (MARDIKA)
Publisher : Fakultas Teknik, Universitas Samudra

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55377/mardika.v2i3.10666

Abstract

The most common problem of malnutrition occurs in toddlers, including the risk of increased infection, stunting, wasting, and underweight. One step to overcome this problem is through interventions to fulfill toddler nutrition with training in Making Supplementary Food (MSF). This community service activity was carried out in Blang Baro Village, Nagan Raya Regency, Aceh, and involved cadres, midwives, and mothers of toddlers. The method used is the CRP (Community Rural Participatory) approach, which includes the stages of assessment, planning, and implementation of activities. This approach emphasizes empowerment and active participation of participants as the primary strategy. The main ingredients for making MSF, such as mackerel, corn, and green beans, are obtained from traditional markets in Nagan Raya. This activity teaches participants to make MSF products like fish dimsum and green bean corn pudding. The activity results showed that all participants learned how to make the designed MSF products and gained knowledge about selecting nutritious local food ingredients, correct processing techniques, and the importance of fulfilling toddler nutritional needs to support optimal growth and development. However, efforts are needed to increase the diversification of MSF products based on other local foods to increase the attractiveness and variety of consumption for toddlers.
Peningkatan Kompetensi Pengelola Website melalui Pelatihan Berbasis Andragogi di Lingkungan Perguruan Tinggi Syahputra, Rizki Agam; Rosalina, Dian; Maliza, Noer Octaviana; Kasmawati, Kasmawati; Safitriyawi, Roja; Lestari, Suci Ayu; Ulfah, Tya
Jurnal Pengabdian kepada Masyarakat Nusantara Vol. 6 No. 2 (2025): Jurnal Pengabdian kepada Masyarakat Nusantara Edisi April - Juni
Publisher : Lembaga Dongan Dosen

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Abstract

Pelatihan pengelolaan dan pengembangan website di Universitas Teuku Umar bertujuan untuk meningkatkan kompetensi para pengelola website di lingkungan fakultas dan unit kerja universitas. Dalam era digital ini, pengelolaan website yang efektif sangat penting untuk memastikan informasi yang disampaikan selalu up-to-date, menarik, dan mudah diakses oleh mahasiswa, dosen, serta masyarakat umum. Pelatihan ini melibatkan peserta dari berbagai fakultas dan unit kerja yang bertanggung jawab atas pengelolaan website, dengan tujuan untuk memastikan bahwa setiap bagian terkait memiliki keterampilan yang seragam dalam mengelola konten website. Materi pelatihan mencakup pengelolaan konten dan penggunaan sistem WordPress sebagai platform pengelolaan website yang fleksibel dan mudah digunakan. Pelatihan ini juga membahas pengelolaan warna dan konten sesuai dengan standar yang ditetapkan oleh masing-masing instansi. Hasil dari pelatihan menunjukkan bahwa peserta mampu mengatasi tantangan yang dihadapi dalam mengelola website, serta dapat langsung mempraktikkan pengetahuan yang diperoleh, seperti pengeditan konten dan pembaruan tampilan website. Keberhasilan pelatihan ini diharapkan dapat mendukung proses Re-Akreditasi dan peralihan status Universitas Teuku Umar menuju Badan Layanan Umum (BLU), serta memberikan kontribusi positif dalam meningkatkan kualitas pengelolaan website universitas di masa mendatang. Pelatihan ini diharapkan dapat dilanjutkan secara berkala untuk memperkuat kapasitas pengelola website dalam menghadapi perkembangan teknologi digital.
The Color and Chemical Composition of Durian Seed Flour: Effects of Peeling and Boiling Processes: Warna dan Komposisi Kimia Tepung Biji Durian Dengan dan Tanpa Pengupasan serta Perebusan Sovia, Meliza; Puteri, Nafisah Eka; Maliza, Noer Octaviana
Jurnal Pangan dan Agroindustri Vol. 14 No. 1 (2026): Januari 2026
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2026.014.01.6

Abstract

Durian seeds, often considered waste, can be applied as basic ingredients for various food and non-food products. This study aims to explore the effects of a combination of boiling and peeling treatments on the quality of durian seed flour. The experimental design employed a factorial Randomized Complete Block Design with two main factors: peeling (with and without) and boiling (with and without). The results showed that TKR (without, boiled) provided the highest yield at 27.06%, while KR (peeled, boiled) produced flour with a brighter color and finer texture. The nutritional content of the durian seed flour was influenced by the treatments, with the highest fat content found in KR (4.80%), while the highest protein content was observed in TKR (8.13%). It can be concluded that processing durian seeds into flour can enhance their value and expand their potential as a food ingredient, with the peeled and boiled treatment being recommended for further product development.   Abstrak Durian memiliki bagian biji yang sering menjadi limbah, meskipun mengandung komponen gizi tinggi seperti karbohidrat kompleks yang dapat diaplikasikan sebagai bahan dasar berbagai produk pangan maupun non-pangan. Penelitian ini bertujuan untuk mengeksplorasi pengaruh kombinasi perlakuan perebusan dan pengupasan terhadap kualitas tepung biji durian. Rancangan penelitian menggunakan Rancangan Acak Lengkap (RAL) Faktorial dengan dua faktor utama, yaitu pengupasan (dengan dan tanpa) dan perebusan (dengan dan tanpa). Hasil menunjukkan bahwa perlakuan TKR (tanpa dikupas, direbus) memberikan rendemen tertinggi, yaitu 27,06%, sedangkan perlakuan KR (kupas dan rebus) menghasilkan warna tepung yang lebih cerah dan tekstur yang lebih halus. Kandungan gizi tepung biji durian dipengaruhi oleh perlakuan yang diberikan, dengan kadar lemak tertinggi ditemukan pada KR (4,80%), sementara kadar protein tertinggi ditemukan pada TKR (8,13%). Berdasar penelitian ini, dapat disimpulkan bahwa pengolahan biji durian menjadi tepung dapat meningkatkan nilai tambah dan memperluas potensinya sebagai bahan pangan, dengan perlakuan kupas rebus sebagai perlakuan yang direkomendasikan untuk produk olahan pangan maupun non-pangan.
Co-Authors Bagio, Bagio Darma, Rizki Muthiara Duana, Maiza Hayuningtyas, Afwa Lestari, Suci Ayu Malia, Rezqi NASRIANTI SYAM, NASRIANTI Puteri, Nafisah Eka Qhisthina Atikah Rahmi, Suci Rizki Agam Syahputra Rosalina, Dian Safitriyawi, Roja Safrida Safrida Safrika Safrika Sebayang, Enda Oktavia Br Siti Maisyaroh Fitri Siregar Sovia, Meliza Sugeng Santoso Ulfah, Tya