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All Journal Agrointek Jurnal Sains dan Teknologi Pangan Jurnal Fish Protech Indonesian Journal of Community Dedication Lamahu: Jurnal Pengabdian Masyarakat Terintegrasi HIRONO : Jurnal Pengabdian Masyarakat Journal of Innovative Food Technology and Agricultural Product WISDOM : Jurnal Pengabdian Kepada Masyarakat Wisdom Jurnal Gizi Ilmiah Jurnal Ilmiah Inovasi dan Komunikasi Pembangunan Pertanian
Elvira, Ilian
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Earth & Planetary Sciences Education Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Nursing Public Health Social Sciences Veterinary Other

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INOVASI PENGEMBANGAN BIOPLASTIK BERBASIS AIR KELAPA DI DESA LABUKO KECAMATAN WAKORUMBA BUTON UTARA Rejeki, Sri; Faradilla, RH Fitri; L, Mariani; Elvira, Ilian; Libriani, Restu
HIRONO : Jurnal Pengabdian Masyarakat Vol 3 No 2 (2023): 2023 Oktober
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Universitas Hein Namotemo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55984/hirono.v3i2.153

Abstract

Napalakura Village is a village that is famous for its processed fish products, such as shredded fish, fish sauce, and frozen fishery products. These products have high selling power and have the potential to be marketed outside the island of Muna. However, most of the food products produced in Napalakura Village and its surroundings are still not halal certified. For this reason, technical guidance on the product process and halal certification is carried out with the aim that these products are guaranteed halal and do not experience obstacles to be marketed. This training is carried out with a series of activities consisting of (a) counseling on halal materials and production processes; (b) assistance in the process of making halal certificates. The results of this training are a) increasing knowledge about halal materials and production processes; b) the food products produced are certified. The results of this training evaluation show that there has been an increase in knowledge and the issuance of halal certificates from technical guidance participants
PEMANFAATAN LAHAN PEKARANGAN RUMAH DAN LIMBAH RUMAH TANGGA DALAM MEWUJUDKAN KETAHANAN PANGAN KELUARGA DI KELURAHAN MATAIWOI KOTA KENDARI L, Mariani; Fausayana, Ine; Sidu, Dasmin; Sarinah, Sarinah; Elvira, Ilian
HIRONO : Jurnal Pengabdian Masyarakat Vol 3 No 2 (2023): 2023 Oktober
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Universitas Hein Namotemo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55984/hirono.v3i2.157

Abstract

Until now, food security remains a significant issue in Indonesia. In terms of meeting household food needs, the utilization of backyard land can be the best solution in building food security for the community's families. Another issue that needs significant attention is plastic waste, which is a type of non-biodegradable waste that can pollute the environment. This problem is challenging for the general public to address due to a lack of human resources and the necessary information to optimize the system. Therefore, to address the aforementioned issues, the purpose of this community service is to provide training and assistance to community groups in the Mataiwoi Village, Kendari City, as an effort to optimize the use of household backyard and household waste to support Indonesia's waste-free initiative. The implementation of this community service is carried out through lectures, discussions, and demonstrations. The results of this activity include an increase in community knowledge about the utilization of backyard land and household waste, which can be applied in each household's backyard to support food security and improve the well-being of the community as a solution to the problem.
Pengaruh Konsentrasi Pektin yang Diekstrak dari Limbah Kulit Pisang Merah (Musa acuminata ‘Red Dacca’) terhadap Karakteristik Fisikokimia dan Organoleptik Selai Jagung Manis: Effect of Pectin Concentration Extracted from Red Banana Peel Waste (Musa acuminata ‘Red Dacca’) on the Physicochemical and Organoleptic Characteristics of Sweet Corn Jam Ilian Elvira
Journal of Innovative Food Technology and Agricultural Product Vol 4 No 1 (2026) Juni : Journal of Innovative Food Technology and Agriculture Product
Publisher : Universitas PGRI Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31316/jitap.v4i1.10111

Abstract

Sweet corn is a food commodity with great potential to be developed into various processed products, one of which is jam. Pectin plays an important role as a gelling agent that influences the texture and characteristics of jam. Red banana peel is a food waste material that has the potential to be utilized as a natural source of pectin. This study aimed to determine the effect of pectin addition from red banana peel waste on the quality of sweet corn jam and to determine the best physicochemical characteristics based on organoleptic evaluation. This study used a Completely Randomized Design (CRD) with five pectin concentration treatments, namely P1 (0%), P2 (0.5%), P3 (1%), P4 (1.5%), and P5 (2%), with three replications. The data were analyzed using Analysis of Variance (ANOVA), followed by Duncan’s Multiple Range Test (DMRT) at a 95% confidence level. The results showed that pectin addition had a significant effect on the aroma, texture, taste, spreadability, and viscosity of sweet corn jam, but had no significant effect on color. The selected treatment based on panelist acceptance was the addition of 1.5% pectin, which produced jam with a moisture content of 27.7%, total soluble solids of 66.9%, glucose content of 12.55%, and crude fiber content of 6.48%.
EFEKTIVITAS DAUN PISANG MANURU SEBAGAI BAHAN PENGAWET ALAMI DALAM PENGOLAHAN SAMBAL IKAN TERI KEMASAN Nafilawati, Wa Ode; Mariani, Mariani L; Elvira, Ilian; Purwanti, Rahayu Endah
Jurnal Ilmiah Inovasi dan Komunikasi Pembangunan Pertanian Vol. 4 No. 3 (2025)
Publisher : Department of Agricultural Extension, Faculty of Agriculture, Halu Oleo University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56189/jiikpp.v4i3.38

Abstract

Fish-based sambal products are considered ready-to-eat foods that are highly susceptible to microbial spoilage during storage, thereby requiring safe and natural preservation strategies. One promising solution is the use of manuru banana leaf extract (MBLE), which contains active antimicrobial and antioxidant compounds. This study aimed to examine the effect of MBLE addition on the quality and shelf life of anchovy sambal under accelerated storage conditions. The extract was obtained via ethanol maceration of dried banana leaves and applied to the sambal at concentrations of 0% (control), 2%, 3%, and 4%. Samples were stored at 55 °C for 21 days. Parameters evaluated included pH, total plate count (TPC), and organoleptic attributes such as color, characteristic sambal aroma, off-odor intensity, and texture. Results revealed that MBLE addition had no significant effect on pH reduction but effectively inhibited microbial growth, with the best performance at 4% MBLE, which yielded the lowest microbial count (2.6 × 10⁵ CFU/g). Organoleptic assessment indicated that sambal with 2% MBLE received the highest preference scores in terms of color, aroma, and overall sensory acceptance. Noticeable sensory quality degradation was observed from day 7 of storage. It can be concluded that MBLE is effective in extending the shelf life of anchovy sambal and serves as a promising natural preservative at concentrations between 2% and 4%. Further research is recommended to explore the interaction of packaging methods and storage temperatures on the product’s physicochemical and sensory stability throughout its distribution chain.
Co-Authors andi Dahlan ANDI KHAERUNI Annaastasia, Nurhuda Dasmin Sidu Effendy, Waode Nilda Arifiana Fatahu, Fatahu Fitri Faradilla, RH. Hastian, Hastian Hermanto Ika Rezvani Aprita Ine Fausayana, Ine L, Mariani La Ode Huli Laode Muhamad Hazairin Nadia Mariani L Mariani, Mariani L Muchtar, Febriana Muhammad Iqbal Kusumabaka Rianse Nadila, Nadila Nafilawati, Wa Ode Naim, Yulfa Puspita, Arwini Rahayu Endah Purwanti Restu Libriani RH Fitri Faradilla RH. Fitri Faradilla Sri Agustina Sri Rejeki Sri Rejeki Sri Wahyuni Syamsiar, Syamsiar Usnul F, Maysya Sarwa