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All Journal Jurnal Keteknikan Pertanian Pro Food Jurnal Pengolahan Pangan Abditani : Jurnal Pengabdian Masyarakat Jurnal Pelayanan dan Pengabdian Masyarakat (Pamas) Lamahu: Jurnal Pengabdian Masyarakat Terintegrasi
Spetriani
Universitas Alkhairaat
Agriculture, Biological Sciences & Forestry Decision Sciences, Operations Research & Management Earth & Planetary Sciences Education Environmental Science Languange, Linguistic, Communication & Media Social Sciences

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PENGARUH KONSENTRASI DAN SUHU LARUTAN GULA PADA PROSES DEHIDRASI OSMOTIK BUAH NAGA (Hylocereus sp.): Effect of Concentration and Temperature of Sugar Solution in The Process of Osmotic Dehydration of Dragon Fruit (Hylocereus sp.) Spetriani Spetriani
Pro Food Vol. 5 No. 1 (2019): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (517.926 KB) | DOI: 10.29303/profood.v5i1.93

Abstract

ABSTRACTOsmotic dehydration is a water removing process that carried out on a object by immersing the object into an hyper-tonic (osmotic) solution. The process is commonly applied on pre-drying of fruit. The purpose of this research is to investigate the effect of concentration and temperature of osmotic solution on moisture content change, total dissolved solids change and to determine of water diffusion coefficient and solid diffusion coefficient during the process of osmotic dehydration of dragon fruit. Factorial design was used with 2 factors, each consisting of 3 levels with 3 replication. The treatment on this research are : solution consentration of 30 °Brix, 50 °Brix, and 70 °Brix and solution temperature of 30 °C, 40 °C, and 50 °C were applied to this research. The osmotic dehydration process lasts for 8 hours. Initial moisture content of dragon fruit used for the research between 511.17-665.97 (% db). Moisture and solid diffusivities were in the range of 2.810 x 10-8 m²/s - 7.003 x 10-8 m²/s and 0.973 x 10-8 m²/s until 4.734 x 10-8 m²/s. The activation energy for diffusion of water to the concentration of 30 °Brix, 50 °Brix, and 70 °Brix respectively is 9.963 kJ/mol, 3.249 kJ/mol, and 5.372 kJ/mol. While the activation energy for diffusion of solids is 24.946 kJ/mol, 8.908 kJ/mol, and 27.343 kJ/mol. Keywords: dragon fruit, moisture diffusivity, osmotic dehydration, solid diffusivity ABSTRAK Dehidrasi osmotik adalah suatu proses pengeluaran air yang dilakukan terhadap suatu bahan dengan cara merendam bahan tersebut ke dalam suatu larutan hipertonik. Proses ini pada umumnya diaplikasikan untuk pra-pengeringan buah-buahan. Tujuan penelitian ini adalah untuk mengkaji pengaruh perlakuan konsentrasi dan suhu terhadap perubahan kadar air, perubahan total padatan terlarut dan untuk menentukan nilai koefisien difusi air dan difusi padatan selama proses dehidrasi osmotik pada buah naga. Digunakan rancangan faktorial dengan 2 faktor yang masing-masing terdiri atas 3 taraf dengan 3 kali ulangan. Perlakuan yang digunakan pada penelitian ini adalah variasi konsentrasi larutan 30 °Brix, 50 °Brix, dan 70 °Brix dan suhu larutan 30 °C, 40 °C, dan 50 °C. Proses dehidrasi osmotik berlangsung selama 8 jam. Kadar air awal buah naga yang digunakan untuk penelitian berkisar antara 511,17-665,97 (%db). Nilai difusivitas air antara 2,810 x 10-8 m²/s – 7,003 x 10-8 m²/s dan difusivitas padatan antara 0,973 x 10-8 m²/s - 4,734 x 10-8 m²/s. Energi aktivasi untuk difusi air untuk konsentrasi 30 °Brix, 50 °Brix, dan 70 °Brix secara berurutan adalah 9,963 kJ/mol, 3,249 kJ/mol, dan 5,372 kJ/mol. Energi aktivasi untuk difusi padatan adalah 24,946 kJ/mol, 8,908 kJ/mol, dan 27,343 kJ/mol. Kata kunci: buah naga, dehidrasi osmotik, difusivitas air, difusivitas padatan
PEMBERDAYAAN KELOMPOK TANI BUDIDAYA LEBAH MADU BERBASIS KELAPA UNTUK MENINGKATKAN EKONOMI MASYARAKAT PASCA GEMPA DI DESA SALUBOMBA Spetriani; Sitti Sabariyah; Muhammad Jufri
Jurnal Abditani Vol. 4 No. 1 (2021): April
Publisher : FAKULTAS PERTANIAN UNIVERSITAS ALKHAIRAAT

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31970/abditani.v4i1.63

Abstract

Sasaran kegiatan Program Kemitraan Masyarakat (PKM) ini adalah masyarakat kelompok tani kelapa yang menerima dampak langsung gempa seperti kerusakan tempat tinggal, kehilangan mata pencaharian dll di desa Salumbomba, Kab. Donggala. Tujuan kegiatan ini adalah membangun kelompok masyarakat yang mandiri secara ekonomi yang berkeinginan untuk berwirausaha. Program ini merupakan program pemberdayaan masyarakat yang berorientasi pada tanaman kelapa sebagai sumber pakan lebah madu. program ini mempunyai manfaat ganda yaitu dapat menghasilkan madu serta meningkatkan produksi buah kelapa. Metode pelaksanaan yang digunakan dalam kegiatan PKM meliputi tahap persiapan, tahap pelaksanaan yang terdiri dari sosialisasi, penyuluhan, dan pelatihan teknis dan non teknis serta tahap pendampingan pasca pelatihan. Selama kegiatan PKM berlangsung tingkat partisipasi kelompok mitra mencapai 100 %. Pelaksanaan kegiatan PKM berlangsung sesuai rencana dengan tetap menerapkan protokol kesehatan Covid-19. Hasil kegiatan bermanfaat bagi kelompok mitra yaitu terjadi peningkatan pengetahuan dan keterampilan dalam budidaya ternak lebah madu. Kelompok mitra dapat membuat kotak jebakan dan memelihara koloni secara mandiri.
PEMBERDAYAAN KELOMPOK PEMBUAT MINYAK KELAPA TRADISIONAL MELALUI METODE PEMBERIAN CUKA SEBAGAI PROSES PERCEPATAN PENINGKATAN PRODUKSI Siti Fathurahmi; Spetriani; Abdul Rahman
Jurnal Abditani Vol. 4 No. 1 (2021): April
Publisher : FAKULTAS PERTANIAN UNIVERSITAS ALKHAIRAAT

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31970/abditani.v4i1.64

Abstract

Salah satu tujuan Program PKM adalah untuk mengembangkan kelompok masyarakat yang mandiri secara ekonomi melalui kelompok pengrajin pembuat minyak kelapa tradisional. Program PKM ini sasarannya adalah untuk membangkitkan wirausaha melalui kelompok home industri pembuatan minyak kelapa. Program PKM ini dilaksanakan di Desa Salubomba Kecamatan Banawa Tengah kabupaten Donggala yang dikelola oleh Dasawisma yang beranggotakan 7 orang. Kegiatan yang dikembangkan dalam program PKM ini adalah pembuatan minyak kelapa dengan metode penggunaan cuka. Metode ini dapat mempercepat proses pembuatan minyak untuk meningkatkan produksi, dan minyak tahan simpan melalui penyaringan. Oleh karena itu metode ini merupakan solusi untuk mengatasi masalah dalam pembuatan minyak kelapa oleh kelompok mitra. Metode pelaksanaan yang akan dikembangkan dalam program ini adalah metode penyuluhan dan pelatihan meliputi pelatihan teknis dan pelatihan non teknis. Pelatihan teknis merupakan pelatihan Teknologi Tepat Guna (TTG). Sedangkan pendekatan yang dikembangkan adalah pendekatan learning by doing artinya belajar sambil bekerja/berusaha. Oleh karena itu kelompok mitra dapat mengembangkan usahanya secara keberlanjutan menuju kemandirian kelompok. Untuk keberlanjutan kegiatan program PKM ini maka perlu pendampingan baik pada saat program maupun setelah program PKM.
PENGARUH KONSENTRASI DAN SUHU LARUTAN OSMOTIK TERHADAP PENYUSUTAN VOLUME, KEKERASAN DAN WARNA PADA BUAH NAGA Spetriani; Siti Fathurahmi
Jurnal Pengolahan Pangan Vol 4 No 2 (2019)
Publisher : Fakultas Pertanian Universitas Alkhairaat Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (492.069 KB) | DOI: 10.31970/pangan.v4i2.27

Abstract

Osmotic dehydration is one of the methods in making of intermediate moisture food. Osmotic dehydration is done by immersing the material in a osmotic solution in the form of a sugar solution. The purpose of this research is to investigate the effect of concentration and temperature of osmotic solution on volume shrinkage, hardness and color change during the process of osmotic dehydration of dragon fruit.Dragon fruit has been immersed in osmotic solution with varying concentrations of 30 oBrix, 50 oBrix, and 70 oBrix and a solution temperature of 30 oC, 40 oC, and 50 oC. The average value of the largest to the smallest volume shrinkage in succession is in the treatment of 70 oBrix, 50 oBrix, and 30 oBrix. The lowest level of material hardness during osmotic dehydration is found in the treatment of 70 oBrix and 50 oC (B3T3). The CIELAB diagram values ​​show that the average color of the material for all treatments is in the purple-red color column. Based on anova test, the difference in concentration and temperature of the solution did not have a significant effect on the discoloration of dragon fruit after osmotic dehydration.
KEHILANGAN AIR DAN PENAMBAHAN PADATAN YANG TERJADI SELAMA PROSES DEHIDRASI OSMOTIK BUAH NAGA Spetriani; Siti Fathurahmi; If'all
Jurnal Pengolahan Pangan Vol 5 No 1 (2020)
Publisher : Fakultas Pertanian Universitas Alkhairaat Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31970/pangan.v5i1.34

Abstract

Osmotic dehydration is a method that can be used in the pretreatment of drying by immersing the material in a hypertonic solution. The purpose of this study was to examine the effect of concentration and temperature of the osmotic solution on water loss and solid gain to dragon fruit pieces during the osmotic dehydration process. Dragon fruit slices were immersed in osmotic solution with different concentration and temperature solution (30 oBrix, 50 oBrix, and 70 oBrix, as well as 30 oC, 40 oC, and 50 oC). The WL value for the concentration of 30 oBrix solution varies from 17.42% to 25.26%, for a 50 oBrix concentration is 32.84% to 50.38%, and for a 70 oBrix concentration is 39.89% to 57.99% . Thus, changes in the level of WL, concentration and temperature of the solution, where the higher the concentration and temperature of the solution, the greater the WL of the material. Meanwhile, for SG on materials, values ​​ranged from 2.092% -10.010%. Based on the calculation of the Azuara model, the WL values ​​ranged from 21.551% -75, 187% and 3.899% -17.575% for the SG value. The coefficient of determination for the calculation of the Azuara model is 0.938 - 0.992, thus the Azuara model can be said to be feasible for modeling the WL and SG values ​​on osmotic dehydration of dragon fruit.
PENAMBAHAN RAGI ROTI DAN LAMA FERMENTASI PADA PROSES PENGOLAHAN VIRGIN COCONUT OIL Sitti Fathurahmi; Spetriani; Asrawaty; Pon Hadi Siswanto
Jurnal Pengolahan Pangan Vol 5 No 2 (2020)
Publisher : Fakultas Pertanian Universitas Alkhairaat Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31970/pangan.v5i2.37

Abstract

Salah satu produk olahan buah kelapa adalah Virgin Coconut Oil (VCO) yang diolah pada suhu rendah sehingga kandungan yang penting dalam minyak tetap dapat dipertahankan. Tujuan dari penelitian ini adalah untuk mengkaji pengaruh berbagai penambahan ragi roti dan lama fermentasi pada proses pembuatan VCO terhadap mutu VCO berupa rendemen, kadar air, asam lemak bebas, kejernihan dan penerimaan aroma dan warna VCO. Penambahan ragi roti sebanyak 8 g, 10 g, dan 12 g dengan lama fermentasi 12 jam dan 24 jam. Hasil penelitian menunjukkan bahwa perlakuan penambahan ragi roti 12 g dan lama fermentasi selama 24 jam menghasilkan rendemen terbanyak sebesar 17.73 %. Kadar air minyak paling rendah terdapat pada perlakuan 10 g ragi roti dan lama fermentasi 24 jam. Tingkat kejernihan tertinggi 96.17 % terdapat pada perlakuan ragi roti 12 g dan lama fermentasi 12 jam. Asam lemak bebas terendah pada penambahan ragi roti 8 g dan lama fermentasi 12 jam. Perlakuan berbagai kadar ragi roti dan lama fermentasi tidak berpengaruh nyata terhadap uji organoleptik baik warna maupun aroma berturut-turut adalah 3,44 (netral) dan 3,44 (netral).
KARAKTERISTIK KIMIA DAN ORGANOLEPTIK VIRGIN COCONUT OIL PADA BERBAGAI PENAMBAHAN RAGI TEMPE Asrawaty; Sitti Fathurahmi; Spetriani; Ridwan
Jurnal Pengolahan Pangan Vol 5 No 2 (2020)
Publisher : Fakultas Pertanian Universitas Alkhairaat Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31970/pangan.v5i2.38

Abstract

Penelitian bertujuan mengetahui dan mempelajari tentang karakteristik kimia dan organoleptik terhadap penambahan ragi tempe pada pembuatan VCO. Rancangan digunakan Acak Lengkap (RAL) dua faktor, yaitu penambahan ragi tempe dan lama waktu fermentasi yang terdiri dari 6 level (Kanil+ragi tempe), yaitu: P1=500 mL + 8 g (12 jam), P2= 500 mL + 10 g (12 jam), P3= 500 mL + 12 g (12 jam), P4= 500 mL + ragi tempe 8 (24 jam), P5= 500 mL + 10g (24 jam), dan P6= 500 mL + 12g (24 jam). Untuk mengetahui pengaruh perlakuan yang dicobakan, maka dilakukan uji keragaman. Bila hasil uji keragaman menunjukan pengaruh nyata, maka dilanjutkan dengan uji beda nyata terkecil (BNT). Hasil penelitian menunjukkan bahwa perlakuan berbagai kadar ragi tempe dan lama fermentasi berpengaruh nyata terhadap kadar air, uji organoleptik aroma dan warna VCO. Kadar air VCO terendah diperoleh pada perlakuan ragi tempe 12g lama fermentasi 12jam, yakni rata-rata 0,12g. Hasil uji kesukaan terhadap aroma dan warna VCO tertinggi terdapat pada pelakuan ragi tempe 8g lama fermentasi 24jam, yakni rata-rata 3,64 (agak suka) dan 4,00 (suka).
Pemberdayaan Masyarakat Melalui Pelatihan Pembuatan Virgin Coconut Oil bagi Anggota Kowunat Palu Sitti Sabariyah; Spetriani Spetriani; Siti Fathurahmi
Lamahu: Jurnal Pengabdian Masyarakat Terintegrasi Vol 2, No 1: February 2023
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34312/ljpmt.v2i1.17709

Abstract

Virgin Coconut Oil (VCO) is pure oil that is processed from coconuts and has various benefits, especially for health. VCO processing can be done easily and simply. Using appropriate technology can provide added value and a long shelf life for VCO. The potential of coconut  as the main raw material for making VCO is also considered quite good in the Central Sulawesi region. So the training on making VCO with the target group of Kowunat partners is very appropriate to carry out. In general, the purpose of this service is to provide knowledge and skills to Kowunat partners regarding the benefits of VCO for health and how to make and process VCO. This service is carried out through several stages, namely preparation for implementation, demonstrations of making VCO, presentation and discussion of VCO material and evaluation of training activities. The training was held for 2 days on March 24-25 2022 and was attended by 20 Kowunat members. The 100% attendance and enthusiasm of Kowunat members in the training activities indicated that this activity was successfully carried out. VCO from the training on the second day was 3 liters which was then divided into small plastic bottles of 100 ml.
Does a Freeze-thaw Pretreatment Enhance the Quality of Dried Foods? A Meta-Analysis Tri Yulni; Wendianing Putri Luketsi Luketsi; Waqif Agusta; Ermi Erene Koeslulat; Spetriani Spetriani; Lully Natharina Prasetyani
Jurnal Keteknikan Pertanian Vol. 11 No. 2 (2023): Jurnal Keteknikan Pertanian
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19028/jtep.011.2.240-252

Abstract

Based on the results of several studies, it's questionable if freeze-thaw pretreatment can improve dried product qualities. To answer this question, a meta-analysis was conducted to determine the effect of freeze-thaw pretreatment on the quality of dried products. This research aimed to assess the impact of freeze-thaw pretreatment on the quality of dried plant-based foods. The data was sourced from the Scopus database, and the selection criteria were based on the PRISMA protocol. All meta-analysis calculations were performed using OpenMEE Software. The results revealed that freeze-thaw pretreatment significantly affected ΔE, TFC, and TPC. However, freeze-thaw pretreatment does not significantly affect shrinkage and hardness. Based on what the analysis subgroup found, the best freezing temperatures are -20 °C and -196 °C because both temperatures favorably impact TFC and hardness. Moreover, freeze-thaw pretreatment is applicable to I-C, NIR, and HA-MV drying.
Pemberdayaan Masyarakat dalam Pembuatan Nugget Ikan Sebagai Diversifikasi Olahan Ikan untuk Meningkatkan Pendapatan Mitra Sabariyah, Sitti; Jufri, Muh.; Spetriani, Spetriani; Marjun, Marjun; Asrawaty, Asrawaty
Jurnal Pelayanan dan Pengabdian Masyarakat (Pamas) Vol 7, No 4 (2023): Jurnal Pelayanan dan Pengabdian Masyarakat (PAMAS)
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat (LPPM Universitas Respati Indonesia)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52643/pamas.v7i4.2474

Abstract

Salubomba Village, Donggala Regency is a coastal village whose residents are mostly fishermen and farmers. Fish caught by fishermen are still sold in raw form. The training activity aims to train the Salubomba Village community who are members of partner groups to process fish so that it has relatively high economic added value. In addition, encouraging the partner group to start and own a fish nugget business. The implementation method starts from the discussion stage and preparation of training between the team and partner groups. The service was then continued with technical training in the form of fish nugget processing demonstrations and non-technical training in the form of presenting material on product marketing strategies through online media, recording cash bookkeeping and institutional strengthening. The results of the activities assessed have increased the knowledge of partner groups regarding good fish nugget processing. In addition, the partner group also offered to develop the potential of marine fishery products in Salubomba Village. This can be seen from the enthusiasm of the partner groups in participating in all service activities. Post-training assistance is also carried out, especially in relation to business bookkeeping and the process of obtaining product distribution permits or P-IRT. Keywords: community service, processed fish, fish nuggets, salubomba village
Co-Authors Abd Rahman Asrawaty, Asrawaty Ermi Erene Koeslulat If'all, If'all Lully Natharina Prasetyani Marjun, Marjun Muh. Jufri, Muh. Muhammad Jufri Pon Hadi Siswanto Ridwan Sabariyah, Sitti Siti Fathurahmi Sitti Sabariyah Tri Yulni Waqif Agusta Wendianing Putri Luketsi Luketsi