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All Journal Pelita Perkebunan agriTECH Jurnal Agro Industri Perkebunan Jurnal Pengabdian Masyarakat AbdiMas Jurnal Mutu Pangan : Indonesian Journal of Food Quality ASEAN Journal of Community Engagement Responsive: Jurnal Pemikiran dan Penelitian Administrasi, Sosial, Humaniora dan Kebijakan Publik Indonesian Journal for Social Responsibility Journal of Food Technology and Health Jurnal Ilmu Ekonomi dan Sosial (JIES) Jurnal Pengabdian Pada Masyarakat Asia Pacific Journal of Sustainable Agriculture, Food and Energy (APJSAFE)
Nurul Asiah
Master Student of Magister Program on Chemical Engineering Department of Chemical Engineering Faculty of Engineering Diponegoro University
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Pelatihan Produksi Dodol Berbasis Nangka di Desa Tritis Yogyakarta Cempaka, Laras; Asiah, Nurul
Indonesian Journal for Social Responsibility Vol. 1 No. 01 (2019): June 2019
Publisher : LPkM Universitas Bakrie

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36782/ijsr.v1i01.6

Abstract

Tritis Village, Purwobinangun, Pakem, Sleman is one of the villages in the city of Yogyakarta which has a middle to lower economic level with the potential for garden produce in the form of abundant jackfruit, but with very cheap selling prices. Jackfruit Dodol is one of the processed food products that can be developed to increase the economic value of jackfruit. In this community service program, the community was given training in the development of jackfruit dodol products that were given innovations by adding beans as fillings and by making packaging designs that were different from the common dodol products on the market. The existence of jackfruit-based food processing training and product development innovation, is expected to be able to empower the potential of the resource and the community of Tritis Village. Furthermore, this product is expected to be able to become one of the typical food products by Yogyakarta, so that it has an impact on improving the economy of the people.
Pelatihan Pembuatan Yoghurt dari Susu Bubuk Instan Full Cream pada Ibu-Ibu Kota Pelangi di Pancoran, Jakarta Selatan Cempaka, Laras; Asiah, Nurul
Indonesian Journal for Social Responsibility Vol. 2 No. 01 (2020): June 2020
Publisher : LPkM Universitas Bakrie

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36782/ijsr.v2i1.25

Abstract

Yogurt is a beverage made from milk which is fermented using lactic acid bacteria. Generally the milk used is fresh milk. Yogurt is the beverage product chosen because of its distinctive taste and its functional. Products that are liked by all ages are not impossible to replace the current drinks that are popular on the market, such as coffee, milk, and tea. So it has the potential to be produced by SMEs. However, Pelangi City SMEs located in an urban area is quite difficult to get raw material for making yogurt, namely fresh milk because it is far from the livestock area. Though these SMEs are in a strategic environment in the big city: D.K.I Jakarta. Therefore, an alternative raw material for fresh milk is needed, namely instant milk powder. This instant milk powder is very easy to find on the market and has a long shelf life thereby reducing the risk of loss. Even so yogurt made from instant milk powder is no less competitive with yogurt from fresh milk. This training was conducted in 2 stages: lecturing and the practice of making yogurt. The prepared yogurt samples were created with different topping and flavoring, the making yogurt begins with pasteurizing milk then adding bacterial culture and incubated within 12-14 hours. This training is not only process abilities that participants need to have but also knowledge of the fermentation process and microbiological aspects that need to be understood, so that the products produced can be of good quality.
PELATIHAN PEMBUATAN YOGHURT DARI SUSU BUBUK INSTAN FULL CREAM PADA IBU-IBU KOTA PELANGI DI PANCORAN, JAKARTA SELATAN Cempaka, Laras; Asiah, Nurul
Indonesian Journal of Social Responsibility Vol. 2 No. 1 (2020): Juni 2020
Publisher : LPkM Universitas Bakrie

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36782/ijsr.v2i1.25

Abstract

Yoghurt merupakan minuman berbahan baku susu yang difermentasikan oleh bakteri asam laktat. Umumnya susu yang digunakan adalah susu segar. Yoghurt menjadi produk minuman yang dipilih karena rasanya yang khas dan khasiat yang dimilikinya. Tujuan dari kegiatan ini adalah untuk memberikan pelatihan pembuatan yoghurt dari bahan baku susu yang mudah didapat yaitu susu bubuk instan full cream kepada Ibu-Ibu UKM Kota Pelangi. Yoghurt yang dibuat dari susu bubuk ini dilakukan dengan dua tahap yaitu penyampaian materi dan praktek simulasi pembuatan yoghurtnya. Pelatihan dengan pengamatan secara observatif ini dilaksanakan di salah satu rumah anggota UKM Kota Pelangi di wilayah Pancoran, Jakarta Selatan. Sampel yoghurt yang sudah jadi kemudian dikreasikan dengan toping dan perisa yang berbeda. Pembuatan yoghurt dilakukan bersama susu yang sudah ditambah kultur bakteri lalu diinkubasi dalam waktu 12-14 jam. Selain membekali peserta dari sisi kemampuan pengolahan, pengetahuan tentang proses fermentasi dan aspek mikrobiologi yang baik juga perlu dipahami, agar produk yang dihasilkan memiliki kualitas yang baik. Para peserta antusias dalam menyimak pemaparan dari sejumlah pemateri. Dalam praktek simulasi, peserta membuat yoghurt dan mengkreasikannya dengan aneka rasa maupun toping yang dibuat semenarik mungkin. Kesan dari para peserta, yoghurt yang dibuat dari susu bubuk ini tetap memiliki rasa yang enak dan tekstur yang sesuai. Pelatihan semacam ini sangat baik sekali dilakukan pada daerah yang memiliki keterbatasan sumber daya bahan baku untuk diolah menjadi aneka pangan olahan.
PREDIKSI UMUR SIMPAN DAN NILAI PENURUNAN MUTU TELUR ASIN PRESTO PADA PENYIMPANAN SUHU RENDAH Asiah, Nurul
Jurnal Teknologi Pangan dan Kesehatan (The Journal of Food Technology and Health) Vol 1, No 2 (2019)
Publisher : Universitas Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36441/jtepakes.v1i2.185

Abstract

Telur asin merupakan salah satu makanan tradisional Indonesia yang mudah mengalami penurunan mutu selama proses penyimpanan. Salah satu metode untuk mempertahankan mutu dan memperpanjang umur simpan adalah dengan penyimpanan suhu rendah. Penelitian ini dilakukan dengan tujuan mengetahui umur simpan dan penurunan mutu telur asin presto selama penyimpanan suhu rendah. Penelitian ini dilakukan dengan beberapa tahap. Tahap pertama adalah pemeraman telur itik selama 7 hari dengan menggunakan adonan garam dengan konsentrasi garam sebanyak 22,5% terdiri dari campuran serbuk batu bata halus, abu gosok, garam dan air dengan perbandingan 15:6:9:1 (b/b). Tahap kedua adalah pematangan dengan presto selama 20 menit. Proses pematangan dengan presto dipilih karena lebih cepat. Tahap ketiga adalah prediksi umur simpan telur asin dengan metode survival analysis. Tahap keempat adalah pengujian mutu (kadar air, pH dan warna) awal dan akhir telur asin. Hasil menunjukkan bahwa umur simpan telur asin presto pada penyimpanan suhu 4°C adalah 8 hari. Kadar air merupakan parameter mutu yang mengalami penurunan mutu paling besar, yaitu 7,13 % pada putih telur dan 15,46% pada kuning telur. Sedangkan pH dan warna hanya mengalami perubahan nilai sebesar ± 2 digit.  ABSTRACT: Salted egg is one of Indonesia's traditional foods that is easily degraded during storage. One method to maintain the quality and extend shelf life is store in low temperatures. This research was conducted with the aim of knowing the shelf life and quality change of presto salted egg during low temperature storage. This research was conducted in several stages. The first stage was ripening of duck eggs for 7 days using salt mixture with salt concentration of 22,5% consist of fine brick powder, rubbing ash, salt and water with ratio of 15:6:9:1 (w/w). The second stage was cooking with presto for 20 minutes. The cooking in presto pan was chosen because faster prosess. The third stage was shelf life prediction of salted eggs with a survival analysis method. The fourth step was analyzing the quality change of salted egg (water content, pH and color) at the beginning and end of storage. The results showed that predicted shelf life of salted eggs at a storage temperature of 4°C was 8 days. Water content was the highest quality parameter that changes ie 7,13% in egg whites and 15,46% in egg yolks. While the pH and color value only changes ± 2 digits. Keywords: presto, quality, salted egg, shelf life
PKM KELOMPOK USAHA DODOL KABUPATEN BEKASI JAWA BARAT Sari, Dessy Agustina; Hakiim, Azafilmi; Efelina, Vita; Asiah, Nurul; Sukanta, Sukanta
Jurnal Pengabdian Masyarakat AbdiMas Vol 5, No 1 (2018): Jurnal Pengabdian Masyarakat Abdimas
Publisher : Universitas Esa Unggul

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47007/abd.v5i1.2477

Abstract

AbstractDodol is a typical local food (snack heredity) and the making process applies the local community empowerment system. The initial treatment of raw materials to finished products runs manually (manpower) and production management has not been well ordered. This results in the selling price falling to third parties because the packaging segment is weak and the absence of packaging labels. The steps given to partners are the application of product distribution permit and business location permit, as well as post-dodol packaging tool technology cooled. The result of community service that has been running is the process of submitting SP-PIRT and SITU succeeded by the kelurahan - the implementing partner through the SKU before processing the document by the Bekasi District Health Office. Then, the implementation of 2 (two) pieces of equipment is completed to overcome the process of formation of the product - weighing and ending by the packaging in a vacuum. The goal is to save production time and overcome the adhesiveness of dodol, increase product shelf life due to vacuum sealed treatment, as well as make the product able to enter the food store or trip out of town. Aspects of increased production will also be examined for the solution provided. This is directed at improving daily production capacity and handling the number of workers when faced with orders on religious holidays. Keywords: dodol, packaging, SITU, SP-PIRT7 AbstrakDodol merupakan makanan khas lokal (kudapan turun-temurun) dan proses pengerjaannya menerapkan sistem pemberdayaan masyarakat setempat. Perlakuan awal bahan baku hingga produk jadi berjalan manual (tenaga manusia) dan manajemen produksi belum tertata dengan baik. Hal ini mengakibatkan harga jual jatuh kepada pihak ketiga karena segmen pengemasan bersifat lemah dan tidak adanya penyematan label kemasan. Langkah-langkah yang diberikan kepada mitra adalah pengajuan izin edar produk dan izin lokasi usaha, serta teknologi alat pengemas pasca produk dodol didinginkan. Hasil pengabdian masyarakat yang telah berjalan adalah proses pengajuan SP-PIRT dan SITU disukseskan oleh pihak kelurahan – mitra – tim pelaksana melalui SKU sebelum pemrosesan dokumen oleh pihak Dinas Kesehatan kabupaten Bekasi. Lalu, pengimplementasian 2 (dua) buah peralatan tengah dirampungkan untuk mengatasi proses pembentukan wujud produk – penimbangan dan diakhiri oleh pengemasan secara vakum. Tujuannya adalah penghematan waktu produksi dan penanggulangan sifat kelengketan yang dimiliki dodol, peningkatan umur simpan produk karena perlakuan vacuum sealed, serta menjadikan produk mampu memasuki pertokoan makanan maupun perjalanan ke luar kota. Aspek peningkatan produksi juga akan ditelaah atas solusi yang diberikan. Hal ini diarahkan kepada pembenahan kapasitas produksi harian dan penanganan jumlah pekerja bila menghadapi order pada hari besar agama. Kata kunci :dodol, pengemasan, SITU, SP-PIRT7
Aktivitas Antioksidan dan Profil Sensori Minuman Sari Kacang Merah (Phaseolus vulgaris L.) dengan Penambahan Ekstrak Jahe Merah Pandiansyah, Ahmad; Asiah, Nurul; Ramadhan, Kurnia; Ardiansyah, Ardiansyah
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 11 No. 2 (2024): Jurnal Mutu Pangan
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jmpi.2024.11.2.71

Abstract

The diversification and product development of kidney bean and ginger products have not yet been fully explored, especially in relation to antioxidant activity and sensory profiles. This study aims to evaluate the antioxidant activity, total phenolic compounds (TPC), sensory profile, and consumer acceptance of a kidney bean drink with added red ginger extract. Three variations of the kidney bean drink were tested, each containing different concentrations of red ginger extract: 0, 4, and 8%. Antioxidant activity was measured using the DPPH (2,2-diphenyl-1-picrylhydrazyl) method, while TPC was determined using the Folin Ciocalteu method. Sensory analysis was conducted using the free choice profiling (FCP) method, with results analyzed through generalized procrustes analysis (GPA) to identify the sensory characteristics of the samples. Additionally, a hedonic test was used to assess the level of panelists' preference for each sample. The results showed that the addition of red ginger extract significantly affected (p<0.05) the antioxidant activity, TPC, sensory profile, and consumer acceptance of the kidney bean drink. Antioxidant activity demonstrated a substantial percentage of DPPH inhibition, ranging from 38.01 to 58.00%. TPC content values ranged from 0.91 to 1.80 mg GAE/g. The kidney bean drink exhibited various sensory attributes, including brown color, ginger aroma, caramel aroma, sweet taste, spicy taste, beany taste, liquid mouthfeel, creamy mouthfeel, spicy aftertaste, and beany aftertaste. The hedonic test results showed that panelists' preferences ranged from neutral to somewhat liking, with scores between 4.00 and 5.10.
Pemanfaatan Jejaring Sosial dalam Mencari Referensi Resep Makanan Pendamping ASI bagi Working Mom Kurnia, Ari; Asiah, Nurul; Cempaka, Laras; Pujadi Susilo, Tri
Indonesian Journal for Social Responsibility Vol. 2 No. 02 (2020): December 2020
Publisher : LPkM Universitas Bakrie

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36782/ijsr.v2i2.21

Abstract

The babies are six months and over enter the fulfillment phase of complementary food. Working Mom often has difficulty in preparing the child's food, due to limited time and knowledge of food recipes, so using frozen food is an easy way to provide food. Apart from being considered more economical, cleanliness is also more guaranteed, and the most important thing is that nutrition is fulfilled and fresh when consumed even though you have to struggle with time. The purpose of this Community Service is to educate working mom in utilizing social media as a means of finding information, as well as a verified, trusted source. The method used was a Focus Group Discussion (FGD) with approximately 30 participants from the Mom Blogger Community and the City of Pelangi in Pancoran, South Jakarta. The FGD’s result, the Working Mom utilizes social media because of their network and the ease of making food, no longer looking for trusted sources because of their lack of understanding in using smartphones, so that even though the making of MPASI recipes is accessed through a number of mass media and social media, it is necessary to consider, composition, material handling, processing techniques, sanitation and storage techniques.
Perencanaan Sistem Pengumpulan Minyak Jelantah di RT 05 RW 09 Kelurahan Jaticempaka Bekasi Fairus, Sirin; Asiah, Nurul; Astuti, Rizki Maryam; Dwi Yulianti, Rindu; Arkana, Arkana; Dwi Saputra, Ridho; Nurfadila, Tasya
Indonesian Journal for Social Responsibility Vol. 5 No. 02 (2023): December 2023
Publisher : LPkM Universitas Bakrie

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36782/ijsr.v5i02.235

Abstract

The regional governments of Jaticempaka Subdistrict Bekasi (RT 05 RW 09) were committed to improving their area from pollution due to the disposal of cooking oil waste into the environment. Through collaboration between the government and the Bakrie University PKM team, community service activities in educational efforts regarding the management of cooking oil waste were carried out in RT 05 RW 09 Jaticempaka Subdistrict Bekasi. In the first step, the level of participants’ knowledge regarding cooking oil waste was measured using a questionnaire method. In the second step, the cooking oil damage indicators, health hazards, the impact of disposing of cooking oil waste into the environment, and its recycled products were socialized through interactive discussions. The results given through the questionnaire showed that all participants (n=24) of RT 05 RW 09 Jaticempaka Subdistrict – Bekasi used cooking oil, with an average usage of 1-2 litre in one week. As many as 37% of participants threw the cooking oil waste into the waterways or ground, and 50% threw it into the trash. This phenomenon was because participants did not know how to dispose of cooking oil waste properly, as well as its value-added recycled products. However, all participants agreed to establish the collection system for cooking oil waste disposal in the RT 05 RW 09 area, Jaticempaka Subdistrict - Bekasi. Therefore, through this socialization activity, the 24 participants committed and initiated the collection system of cooking oil waste disposal by collecting it using 2L jerrycans distributed by the committee.
Standarisasi Mutu Stik Keju Produk UMKM melalui Pendekatan Uji Sensori Astuti, Rizki Maryam; Asiah, Nurul; Aisya, Diana; Jamalhaqi, Muhammad Qahhar; Pratiwi, Risya Widya
Jurnal Pengabdian Pada Masyarakat Vol 9 No 3 (2024): Jurnal Pengabdian Pada Masyarakat
Publisher : Universitas Mathla'ul Anwar Banten

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30653/jppm.v9i3.1038

Abstract

Salah satu dari 10 program pokok PKK (Pemberdayaan Kesejahteraan Keluarga) yaitu program pangan yang bertujuan untuk meningkatkan ketahanan pangan keluarga dengan memanfaatkan potensi dan sumber daya yang dimiliki. Oleh karena itu, tim Pokja (Program Kerja) 2 kelompok PKK RW 02 Kelurahan Pancoran mengembangkan produk stik keju yang dapat dikomersialisasikan dalam rangka pengembangan potensi serta peningkatan ekonomi keluarga. Pengembangan stik keju tim Pokja 2 didampingi oleh tim Dosen Program Studi Ilmu dan Teknologi Pangan Universitas Bakrie melalui program desa binaan. Pendampingan dilakukan dengan cara standarisasi mutu produk melalui pendekatan proses pengolahan. Konsistensi produk yang dihasilkan diuji sensori. Selain itu pengujian kadar proksimat, serat kasar, mineral Ca, K, Mg, dan Na juga dilakukan. Hasil pendampingan ini, tim Pokja 2 kelompok PKK kelurahan Pancoran sebagai penerima manfaat dapat menstandarisasi produk stik keju yang sedang dikembangkan melalui uji sensori, serta dapat melengkapi label kemasan dengan informasi nilai gizi dari hasil pengujian proksimat, serat, dan mineral. Tim pokja 2 memberikan respon yang sangat positif terhadap program pengabdian ini, yang ditandai dengan semangat tim untuk memulai bisnis stik keju ini sebagai produk unggulan dari kelompok PKK Kelurahan Pancoran, sehingga diharapkan dapat meningkatkan perekonomian anggota kelompok PKK tersebut. One of the ten main programs of Family Welfare Empowerment (PKK) is food security, which aims to increase family food security by utilizing their potential and resources. Therefore, the team of Pokja 2 (Program Kerja) of the PKK group RW 02 Kelurahan Pancoran developed a cheese stick product to improve their economy. The product development of the Pokja 2 team was accompanied by lecturers from Dept. of Food Science and Technology, Bakrie University, through the fostered village programme. This programme was conducted by standardizing product quality through a processing approach. The consistency of the resulting product was determined by sensory evaluation. In addition, proximate analysis, crude fibre, Ca, K, Mg and Na minerals were also carried out. As a result, the Pokja 2 team, as the beneficiary, could standardize the cheese stick product through sensory evaluation and complete the packaging label with nutrition facts from the results of proximate, fibre, and mineral analysis. The Pokja 2 team gave a very positive response to this programme, which was marked by the team’s enthusiasm to start this cheese stick business as a product from the PKK team, so it was hoped that it could improve the economy of the PKK group members.
The preference mapping of rice bran tempe cookies Cempaka, Laras; Saraswati, Tiara Indra; Asiah, Nurul; David, Wahyudi
Asia Pacific Journal of Sustainable Agriculture, Food and Energy Vol. 8 No. 1&2 (2020): December 2020
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy Network (SAFE Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36782/apjsafe.v8i1&2.57

Abstract

Tempe is a traditional indigenous fermentation food from Indonesia. The addition of rice bran as raw material for soybean mixture aims to improve functional properties of tempe. The sensory description and sensory mapping of four formulations rice bran tempe were measured. Seventy-five consumers were recruited to participate in the projective mapping of rice bran tempe cookies at the sensory laboratory of Universitas Bakrie, one of the private universities in Indonesia. The test consists of a descriptive evaluation of products with sensory attributes: taste, color, flavor, texture and aftertaste. Data was used to develop a preference map for rice bran tempe cookies. The cookies formulation consist of rice bran tempe without any addition (RBT1), rice bran tempe with cocoa powder (RBT2), rice bran with dates extract (RBT3), and rice bran tempe with cocoa powder and dates extract (RBT4). Results from preference mapping showed that the position for each rice bran tempe cookies formulation show differently with commercial products. The map shows RBT1 and RBT2 cookies have higher consumer preferences (elevation 40) than RBT3 cookies (elevation 30) or RBT4 cookies (elevation 20). Average overall acceptance scores for the four samples ranged from 4.37 to 4.81 on a 1-9 scale. The addition of rice bran tempe to the cookies formulation has not been accepted by the consumers due to the sensory attributes of bitter taste, dark color, aroma like animal feed, hard texture and bitter aftertaste. The presence of cocoa powder and dates extract has not been able to increase consumer preference of the tempe rice bran cookies.
Co-Authors Advisa, Daivy Atiya Agus Taryana Aisya, Diana Ambariyanto Ambariyanto ARDIANSYAH ARDIANSYAH Arkana, Arkana Bram Kusbiantoro Dessy Agustina Sari Dwi Saputra, Ridho Dwi Yulianti, Rindu Efelina, Vita Eka Rada, Febriana Hakiim, Azafilmi Handoko, Dody Dwi Hidayat, Steve Ganiputra Jamalhaqi, Muhammad Qahhar Kurnia, Ari Laras Cempaka Lestari, Adjeng Putri Maulidini, Tiara Misbakh, Nafila Chaerunnisa Nuralamsyah, Muhammad Reyshahri Nurfadila, Tasya Pandiansyah, Ahmad Pratiwi, Risya Widya Pujadi Susilo, Tri Ramadhan, Kurnia Rizki Maryam Astuti Salsabillah, Syifa Saraswati, Tiara Indra Selvi Centia Sirin Fairus Suyantini, Kadek Enik Tuti Widiastuti Wahyudi David