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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Agrointek Teknosains: Media Informasi Sains dan Teknologi agriTECH PROSIDING SEMINAR KIMIA Jurnal Kimia Mulawarman Indonesian Journal of Chemistry Food Science and Technology Journal (Foodscitech) Jambura FIsh Processing Journal PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal Riset Teknologi Industri Buletin LOUPE (Laporan Umum Penelitian) Buletin Poltanesa Jurnal Abdimas Bina Bangsa Abdimas Langkanae Seminar Nasional Hasil Riset dan Pengabdian (SNHRP) Journal Of World Science National Multidisciplinary Sciences Jurnal Peternakan Lingkungan Tropis ABDIKU : Jurnal Pengabdian Masyarakat Universitas Mulawarman
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Fakultas Pertanian Universitas Mulawarman
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Crystal Palm Sugar Yield Optimization and Its Chemical and Sensory Characteristics Marwati; Irma Febriandini; Krishna Purnawan Candra; Yuliani; Hamka Nurkaya
Food Science and Technology Journal (Foodscitech) Vol. 6 No. 2 (2023)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25139/fst.v6i2.6095

Abstract

Crystal palm sugar (CPS) is crystal brown sugar produced from palm tree sap. The quality of CPS depends on the quality/freshness of the sap, while the sap quality depends on the tapping method and its freshness. This study aimed to determine the appropriate sap tapping time of Arenga palm (Arenga pinnata) for raw material in CPS processing. The sap tapping time was carried out at 3, 6, 9, and 12 hours, each with four replications. Sap tapping was done by adding five grams of sodium bicarbonate into the sap container. Parameters observed were sap pH, yield, chemical properties (moisture content, ash content, and reducing sugar content), and sensory properties (color, aroma, texture, and taste) of the CPS. The data were processed by ANOVA and polynomial regression. The results showed that sap tapping time significantly affected (p<0.05) the sap pH and reducing-sugar content of CPS, but not (p>0.05) the yield, water content, ash content, and sensory response of CPS. However, using quadratic polynomial regression shows that CPS yield is optimum by processing the palm sap at about seven hours of tapping time, i.e., 14.56% and 12.47% for coarse and fine CPS, respectively. The sap pH obtained from the seven hours of tapping time was 6.8-7.1. The CPS has a reducing sugar content of 26.94% and overall hedonic characteristics of moderately like. The hedonic quality characteristics of the CPS are typical palm sugar for aroma, slightly brown for color, slightly hard for texture, and sweet for taste.
Strategi Desain Label Kemasan dan Positioning Produk UMKM Kawasan Ekosistem Mangrove di Desa Tengin Baru Panggulu Ahmad Ramadhani Utoro; Nurul Puspita Palupi; Yulian Andriyani; Marwati Marwati; Maulida Rachmawati; Esti Handayani Hardi; Rita Diana; Haris Retno Susmiyati
ABDIKU: Jurnal Pengabdian Masyarakat Universitas Mulawarman Vol. 2 No. 1 (2023): ABDIKU : Jurnal Pengabdian Masyarakat Universitas Mulawarman
Publisher : Fakultas Kehutanan dan Lingkungan Tropis, Universitas Mulawarman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32522/abdiku.v2i1.518

Abstract

ABSTRACT Micro, Small, and Medium Enterprises (MSMEs) are the backbone of the country's economy, particularly in Indonesia. Instructions to improve the quality and modernization of cooperatives and MSMEs in efforts to build an inclusive economy have been issued by the President of the Republic of Indonesia. MSMEs face increasing challenges in the face of global markets and digitalization. The use of technology has become one of the skills that MSME players must master, in addition to finance and investment. To face all of this, improving MSME productivity can be achieved through proper positioning and design on packaging labels. Increasing sales needs to be approached with the creativity of MSME players in utilizing existing technology. Product photos can increase consumer purchasing interest. Presenting attractive photos that are genuine images of the products being sold provides added value to increase consumer purchasing interest in the product, especially in the food sector. This training activity was carried out in Tengin Baru Village, Sepaku District, Penajam Paser Utara Regency. Target of this activity is the community and MSME players in the mangrove ecosystem area and close to the National Capital Region (NCR) of Nusantara. The goal of this activity is to increase understanding of the function of label design and product positioning as well as product photos in improving product quality and increasing consumer purchasing interest. The results of the training have a significant effect on increasing the insights of the community, especially MSME players, in the function of packaging label design and product photos. Keywords: Design; Label; Packaging; Product Image; MSMEs ABSTRAK Usaha Mikro, Kecil dan Menengah (UMKM) merupakan ujung tombak dari perekonomian negara, khususnya Indonesia. Instruksi untuk peningkatan kualitas dan modernisasi koperasi serta UMKM dalam upaya membangun ekonomi inkusif telah dilakukan oleh Presiden Republik Indonesia. Tantangan UMKM semakin besar dengan dihadapkan kepada pasar global dan digitalisai. Pengusaan teknologi menjadi salah satu skill yang harus dikuasai oleh para pelaku UMKM. Selain keuangan dan investasi. Untuk mengadapi semua itu, dalam meningkatkan produktivitas UMKM dapat melalui positoning yag tepat dan desain pada label kemasan. Peningkatan penjualan perlu didekati dengan kreativitas para pelaku UMKM dalam memanfaatan teknologi yang sudah ada. Foto Produk dapat meningkatkan minat beli konsumen. Penyajian foto yang menarik dan merupakan gambar asli dari produk yang akan dijual menjadi nilai tambah tersendiri untuk meningkatkan minat beli konsumen terhadap produk tersebut. Terutama pada produk pangan. Kegiatan pelatihan ini di laksanakan di Desa Tengin Baru, Kecamatan Sepaku, Kabupaten Penajam Paser Utara. Sasaran kegiatan ini adalah masyarakat dan pelaku UMKM di kawasan ekosistem mangrove dan dekat dengan kawasan Ibu Kota Negara (IKN) Nusantara. Sedangkan tujuan dari kegiatan ini adalah untuk meningkatkan pemahaman tentang fungsi desain label dan positoning produk serta foto produk dalam meningkatkan kualitas produk dan meningkatkan minat beli dari konsumen. Hasil dari pelatihan memberikan efek yang cukup signifikan terhadap penambahawan wawasan dari masyarakat khususnya pelaku UMKM dalam fungsi desain label kemasan dan foto produk. Kata kunci: Desain; Foto Produk; Kemasan; Label, UMKM
Potensi tumbuhan keluak (Pangium edule Reinw) sebagai sumber antioksidan, antimikroba, dan aplikasinya dalam bidang pangan: a short review Muhammad Yunus; Krishna Purnawan Candra; Marwati Marwati
AGROINTEK Vol 18, No 4 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i4.20167

Abstract

Keluak is a multi-purpose plants whose plant part (seeds and leaves) function as herbal medicine. This narrative review aims to reveal the potential of the keluak plant as a source of antioxidants, antimicrobials and its application in the food sector. The literature search method using the Boolean technique is used by combining several keywords with the AND, OR, NOT notations from several kinds of literature, both national and international journals, published from various databases. Various potential antioxidant compounds found in seeds, leaves, keluak fruit are Vitamin E, Vitamin C, polyphenols, saponins, steroids, phenolics, tannins, flavonoids (quercetin and catechins), quinine, and β-carotene. Various bacteria whose growth can be inhibited by extracts/materials from seeds, leaves, and fruit of keluak are Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa, Bacillus cereus, Morganella morganii, Microbacterium testaceum, Raoultella terigena, Salmonella typhimurium, Listeria monocytogenes, Enterobacteriaceae, and viruses SARS CoV 2. Seeds and leaves of the keluak plant have the potential to be developed as antioxidant and antimicrobial agents in commercial dosage forms such as natural food preservatives that are safe to use in food ingredients and processed food products.
Potential of Coconut Shell Liquid Smoke as a Natural Preservative for Tofu: A Study of Organoleptic Properties, Protein Content, and Ash Content Hamka; Sitti Hadijah; Marwati; Eva Nurmarini; Laily Ulfiyah; Aries Alfian Prasetyo
Poltanesa Vol 26 No 2 (2025): December 2025
Publisher : P3KM Politeknik Pertanian Negeri Samarinda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51967/tanesa.v26i2.3527

Abstract

Tofu has a short shelf life, creating a demand for natural preservatives. This study evaluated the effect of coconut shell liquid smoke at 2%, 4%, and 6% concentrations on white tofu’s organoleptic qualities (color, aroma, texture) and proximate composition (protein and ash) over three days. Tofu was soaked in liquid smoke, then assessed by 15 panelists for sensory acceptance and tested in the lab for protein (Lowry method) and ash (dry ashing). Panelists generally liked the color, aroma, and texture, though aroma and texture declined over time. The highest protein content (1.45%) was seen on day one with 6% liquid smoke. Protein and ash levels did not meet Indonesian National Standard (SNI) 3142-2018. Results indicate coconut shell liquid smoke shows promise as a natural tofu preservative, but concentration and application need optimization to improve nutritional and sensory qualities to meet standards.
Sensory Response of Durian Lai Tempoyak and Its Potential as A Functional Food Marwati; Selviana Ave Maria Funan; Maulida Rachmawati; Aswita Emmawati; Miftakhur Rohmah; Agustu Sholeh Pujokaroni; Yudha Agus Prayitno; hamka nurkaya
Jurnal Loupe Vol 20 No 01 (2024): June 2024
Publisher : Jurusan Pertanian Politeknik Pertanian Negeri Samarinda Kampus Sei Keledang Jalan Samratulangi, Kotak Pos 192 Samarinda 75123

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51967/buletinloupe.v20i01.2999

Abstract

Tempoyak, a fermented food made from durian, is a popular seasoning in Malay communities in Malaysia and Indonesia. Produced using low-quality durian, it serves as an alternative to prevent spoilage. Tempoyak has functional benefits as it contains lactic acid bacteria (LAB), a probiotic providing digestive health benefits. Research on East Kalimantan's durian lai explores its potential for tempoyak production. The study, utilizing a Completely Randomized Design, examined salt concentrations and fermentation times. Optimal quality was achieved with a 5% salt concentration and a 7-day fermentation period, yielding favorable organoleptic results, with "liked" ratings for color and texture, and "somewhat liked" for aroma and taste. The hedonic quality included an orange-yellow color, sour aroma, salty taste, and soft texture. The total LAB reached 4.1 x 108 CFU/g, meeting probiotic criteria, with a pH of 3.85.
The Chemical Properties of a Mixing of Palm Kernel Shell Charcoal and Coconut Shell Charcoal in Making Briquettes hamka nurkaya; Diva Aprilia Yahya; Eva Nurmarini; Marwati
Jurnal Loupe Vol 20 No 01 (2024): June 2024
Publisher : Jurusan Pertanian Politeknik Pertanian Negeri Samarinda Kampus Sei Keledang Jalan Samratulangi, Kotak Pos 192 Samarinda 75123

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51967/buletinloupe.v20i01.3000

Abstract

This study aims to make briquettes from palm shells and coconut shells and determine the chemical properties of mixing palm shells and coconut shells. The study was conducted using the Complete Random Design (RAL) method by testing water content, ash content, volatile matter, and fixed carbon. The mixing treatment of palm shells and coconut shells according to the ratio, namely P1 = palm shell:coconut shell (100:0), P2 = palm shell:coconut shell (75:25), P3 = palm shell:coconut shell (50:50), P4 = palm shell:coconut shell (25:75), P5 = palm shell:coconut shell (0:100). The results showed that the ratio of a mixture of palm shell charcoal and coconut shell charcoal had no significant effect on water content, ash content, and fixed carbon. However, differences in significance occur in volatile matter. P2, P3, P4, and P5 have met SNI standard No.1-6235-2000, but P1 has not met SNI standard No.1-6235-2000.
Review: The Potential for Development of Red Palm Oil Industry in East Kalimantan Hamka Hamka; Bernatal Saragih; Deny Sumarna; Krishna P. Candra; Sukmiyati Agustin; Marwati Marwati
Journal of World Science Vol. 3 No. 5 (2024): Journal of World Science
Publisher : Riviera Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58344/jws.v3i5.606

Abstract

Food security is a critical aspect of development, especially in regions like East Kalimantan, Indonesia, where per capita food availability has declined since 2016. The oil palm industry, particularly Crude Palm Oil (CPO), plays a significant role in addressing food security issues by providing a major agricultural commodity that can be processed into various products including red palm oil, which is rich in nutrients like carotenoids, vitamin E, and essential fatty acids. This study aims to explore and analyze the potential development of the red palm oil industry in East Kalimantan. The research utilizes a literature review method, involving the analysis and synthesis of various sources such as scientific journals, reports, and statistical data to assess the potential and opportunities for developing the red palm oil industry in East Kalimantan. The findings indicate that red palm oil, with its high concentrations of beta-carotene and tocopherol, presents a significant opportunity for development in East Kalimantan. Red palm oil can serve as a nutritious alternative to traditional cooking oils and margarine. Despite its potential, the utilization of red palm oil in Indonesia remains limited, mainly restricted to cooking oil production. The study suggests that the development of the red palm oil industry could enhance food security and nutritional intake in East Kalimantan. By promoting red palm oil as a functional food and a nutraceutical product, it could offer a viable solution to improve the health and well-being of the community while also supporting sustainable agricultural practices.
Pengembangan Usaha melalui Pemenuhan Legalitas Usaha SPP-IRT dan Sertifikasi Halal di UMKM Mak Yie dan Bunda Resky Reyvan Ida Syamsul; Anton Rahmadi; Yulian Andriyani; Marwati Marwati; Miftakhur Rohmah; Panggulu Ahmad Ramadhani
Abdimas Langkanae Vol. 5 No. 2 (2025)
Publisher : Pustaka Digital Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53769/jpm.v5i2.568

Abstract

Keamanan pangan menjadi hal yang sangat penting untuk memastikan produk yang dihasilkan tidak hanya berkualitas, tetapi juga halal. Untuk mencapai hal ini, pelaku usaha bisa menerapkan Cara Produksi Pangan yang Baik untuk Industri Rumah Tangga (CPPB-IRT) serta memanfaatkan Sistem Jaminan Produk Halal (SJPH). Penelitian ini berfokus pada kegiatan pendampingan UMKM Mak Yie dan Bunda Resky Reyvan, dengan tujuan membantu mereka memperoleh legalitas usaha melalui pemenuhan persyaratan P-IRT dan Sertifikat Halal. Pendampingan dilakukan melalui beberapa tahap, mulai dari observasi dan wawancara, identifikasi aspek CPPB-IRT dan SJPH yang perlu diperbaiki, memberikan bimbingan agar standar dapat diterapkan dengan baik, hingga menyiapkan dokumen untuk pengajuan SPP-IRT dan sertifikat halal kategori self declare. Hasil pendampingan menunjukkan kedua UMKM berhasil memenuhi standar tersebut dan memperoleh sertifikasi yang dibutuhkan. Selain memberikan legalitas resmi bagi usaha, kegiatan ini juga menumbuhkan kesadaran para pelaku UMKM akan pentingnya sertifikasi produk, sehingga dapat membangun kepercayaan konsumen dan meningkatkan daya saing produk di pasar yang semakin kompetitif
Co-Authors Agustu Sholeh Pujokaroni Alberth Parlindungan Anton Rahmadi Aries Alfian Prasetyo Asmina Sunriyani Raten Aswita Emmawati Bernatal Saragih Deny Sumarna Diva Aprilia Yahya Emmawati, Aswita Endang S. Rahayu Esti Handayani Hardi Eva Nurmarini Eva Nurmarini Farezza Afia Rohmatul Firdaus Fenty Fauziah Fikri Ardhani Hamka Hamka Hamka Hamka Hamka Hamka Haris Retno Susmiyati Hendri Wardana Heriad Daud Salusu Husmul Beze, Husmul Ida Syamsul Indrati, Retno Irma Febriandini Ismail Ismail Kasma Kasma Khansa Fitria Latifa Hidayat Krishna P. Candra Krishna Purnawan Candra Krishna Purnawan Candra Laily Ulfiyah Lisa Mayanti Maghfirotin Marta Banin Marjan Wahyuni Maulida Rachmawati Maulida Rachmawati Mechael Jordan Mentari Mentari Miftakhur Rohmah, Miftakhur Muhammad Fahri Muhammad Yamin Muhammad Yunus Nur Annisa Nurul Puspita Palupi Panggulu Ahmad Ramadhani Panggulu Ahmad Ramadhani Utoro Prabowo, Sulistyo Rita Diana Selviana Ave Maria Funan Sitti Hadijah Sri Amanah Sukmiyati Agustin Tiara Magvirah Wiwit Murdianto Yoga Pratama Putra Yudha Agus Prayitno Yudha Agus Prayitno Yulian Andriyani Yulian Andriyani Yulian Andriyani Yuliani, Yuliani Yulianto Yulianto