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All Journal Jurnal Pangan dan Gizi Dharmakarya : Jurnal Aplikasi Ipteks Untuk Masyarakat agriTECH Jurnal Riset Industri Hasil Hutan Pro Food AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian Jurnal Abdimasa International Journal of Advance Tropical Food (IJATF) IJECS: Indonesian Journal of Empowerment and Community Services Jurnal Pengabdian Masyarakat untuk Negeri (UN-PENMAS) Jurnal Pengabdian Pada Masyarakat
Sri Hartati
Fakultas Pertanian Universitas Veteran Bangun Nusantara
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Pengabdian Pengabdian kepada Masyarakat Diversifikasi Olahan Sukun (Artocarpus altilis) di Masa Pandemi Covid 19 Sri Hartati; A. Intan Niken Tari; Retno Widyastuti
Jurnal Abdimasa Pengabdian Masyarakat Vol 6 No 1 (2023): Jurnal ABDIMASA Pengabdian Masyarakat
Publisher : Universitas Pendidikan Muhammadiyah Sorong

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36232/jurnalabdimasa.v6i1.1450

Abstract

Breadfruit is very good as a food substitute and can be used as solar carbohydrates to support prospective food consumption. Duwet Village, Wonosari Subdistrict, Klaten Regency has the potential for breadfruit trees in residents' yards. However, the breadfruit produced has not been used optimally because there is still a lack of knowledge and understanding of the use of breadfruit. The purpose of this community service was to provide knowledge and skills to members of Family Empowerment and Welfare (in Indonesian is PKK) in the village. The method implemented was counseling and training. Counseling and training are carried out virtually because it was still in a state of the Covid-19 Pandemic and the implementation of Restrictions on the Movement of Community Activities (PPKM). Counseling and training begins with the preparation of video tutorials for Making Breadfruit Flour and Video Tutorials for Making Processed Breadfruit Flour. The video is uploaded to the participants' WhatsApp Group (WAG). Before and before uploading the video, the participants were given a pre-test and post-test. The results of community service activities showed that there was an increase in participants' understanding in making breadfruit flour (29.22%), and making processed breadfruit (25.18%). Increased understanding of participants has exceeded the target to be achieved. Even though using social media, the dedication was successful.
Chemical and organoleptic properties of ketapang leaf herbal tea (Terminalia catappa) with variations of the addition of mint leaf powder (Mentha piperita L.) Sri Hartati; Sekar Kusumawati; Agustina Intan Niken Tari; Retno Widyastuti
Jurnal Riset Industri Hasil Hutan Vol 14, No 2 (2022)
Publisher : Kementerian Perindustrian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24111/jrihh.v14i2.7930

Abstract

Herbal teas come from other than tea plant (Camelia sinensis). Among the plants that can be used to make tea are ketapang leaves. Efforts are needed to combine with other leaves to make the product more acceptable to consumers. The study aimed to determine the chemical and organoleptic properties of ketapang herbal leaf tea varied by adding mint leaf powder. The stages of the research included making ketapang leaf powder, mixing the ingredients according to the treatment, and testing the tea powder. Tests consist of testing chemical properties (moisture content, ash content, total phenolic, and antioxidant activity) and organoleptic properties (color, taste, and aroma). A completely randomized design (CRD) unidirectional pattern was used in this experiment. The treatment variable was the addition of mint leaf powder with a concentration of 0%, 1%, 2%, 3%, 4%. Analysis of Variance (ANOVA) with a significance level of 0.05 was used to analyze the data obtained. Further tests with the Duncan Multi Range Test (DMRT) were carried out if significant differences were found. The results showed that the water content of ketapang leaf herbal tea powder combined with mint leaf powder was not significantly affected by variations in the added mint leaf powder. However, the ash content had a significant effect. Adding mint leaf powder also significantly affected the antioxidant activity, total phenolics, and organoleptic properties (color, taste, and aroma) of steeping ketapang leaf herbal tea. The total phenolic content and antioxidant activity decreased with the addition of mint leaf powder. The higher the concentration of mint leaf powder added to the ketapang leaf powder, the lower the antioxidant activity. However, adding mint leaf powder up to 4% could increase panelist acceptance of the taste and aroma of ketapang herbal leaf tea.
Urban Farming Generasi Milenial Karang Taruna Dusun Walang Sukoharjo Novian Wely Asmoro; Sri Hartati; Agustina Intan Niken Tari; Purwanto Purwanto; Muhammad Fathul Anwar
Jurnal Pengabdian Pada Masyarakat Vol 7 No 2 (2022): Jurnal Pengabdian Pada Masyarakat
Publisher : Universitas Mathla'ul Anwar Banten

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (598.825 KB) | DOI: 10.30653/002.202272.67

Abstract

URBAN FARMING FOR THE MILLENIAL GENERATION OF THE YOUTH ORGANİZATİON, DUSUN WALANG SUKOHARJO. Currently, the motivation and interest of the younger generation in agricultural activities is relatively low, from BPS data, 11% of the younger generation are involved in agricultural activities. The purpose of community service activities is to provide an introduction to urban farming that targets the millennial generation, in this case members of the youth organization, so as to increase the motivation and interest of the millennial generation in the agricultural sector through interesting agricultural activities. The method is carried out through several stages of activity, namely Phase I, counseling and delivering material on the concept of urban farming and managing household waste into liquid fertilizer, compost and organic growing media. Phase II, Submission of Verticulture Concept Materials for Anticipating Narrow and Limited Land in Urban Areas. Phase III, Introduction & Practice of Urban Farming Implementation Evaluation of activities using the pretest, posttest and practice assessment methods. The evaluation results show that 93% of partners are involved in this activity and provide an increase in the understanding of the partner community by 85%, where the value of the initial understanding of partner activities towards urban farming cultivation is 54%, then after the activity the value of understanding is 100%.
Potensi Lengkuas Sebagai Bahan Pengawet Ikan: Review Siti Aminah; Yunan Kholifatuddin Syadi; Muhammad Yusuf; Sri Hartati
Jurnal Pangan dan Gizi Vol 13, No 1 (2023): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.13.1.2023.59-66

Abstract

Galangal (Alpinia galanga) is a type of spice that is widely used as a spice and medicine. Galangal bioactive components such as flavonoids, terpenoids and phenolics have the potential to be antibacterial. Today has been widely studied the potential of galangal as an alternative preservative for natural food and fresh fish has characteristics that are prone to damage, especially microbiological damage, this is influenced by the characteristics of fresh fish with high water content, neutral pH and soft texture, microorganisms that destroy fresh fish include: Bacillus alvei, Pesudomonas aerogenosa, and Staphylococcus saprophyticus. Flavonoids, terpenoids and phenolics and other bioactiv components in galangal are able to inhibit bacterial growth in fish through mechanisms such as damaging bacterial cell walls, disrupting cell osmosis pressure and cell wall formation. Literature search both from research journal, theses and books. This review will be discussed the ability of galangal to inhibit microorganisms that destroy fresh fish and future research opportunities for formulations of natural ingredients as preservatives. Galangal has the potential as a preservative for fish trough the mechanism of inhibiting the growth of destructive microorganisms.
IbM Diversifikasi Pangan “Pemanfaatan Pangan Lokal” bagi Siswa SMK N 2 Sukoharjo Afriyanti Afriyanti; Sri Hartati; Catur Budi Handayani; Novian Wely Asmoro; Febbi Nurahmawati
IJECS: Indonesian Journal of Empowerment and Community Services Vol. 1 No. 1 (2020): IJECS: Indonesian Journal of Empowerment and Community Services
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ijecs.v1i1.777

Abstract

Nasi beras masih menjadi makanan pokok favorit untuk masyarakat Indonesia.  Jika belum mengkonsumsi nasi serasa belum makan.  Salah satu program yang dicetuskan oleh pemerintah untuk mengubah pola pikir tersebut adalah dengan adanya program diversifikasi pangan yaitu pola penganekaragaman konsumsi pangan.  SMK Negeri 2 Sukoharjo merupakan salah satu sekolah kejuruan yang memiliki jurusan Teknologi Pengolahan Hasil Pertanian (TPHP).  Jurusan ini sangat berkaitan dengan program diversifikasi pangan sebagai salah satu cara meningkatkan ketahanan pangan.  Oleh karena itu, siswa di jurusan ini perlu dibekali dengan pemahaman dan keterampilan tentang diversifikasi pangan pemanfaatan pangan lokal, terutama Kabupaten Sukoharjo.  Metode kegiatan yang dilakukan melalui beberapa tahap yaitu :  pertama, penyuluhan dan pemberian materi terkait diversifikasi pangan dan pengolahan pangan lokal; kedua, pelatihan dan praktek pembuatan tepung mocaf; ketiga, evaluasi kegiatan penyuluhan dan pelatihan yang telah dilakukan melalui pembandingan hasil pretest dan postest. Apabila terjadi peningkatan pemahaman peserta, yaitu peningkatan nilai menjadi ? 70  maka kegiatan ini dikatakan berhasil. Hasil menunjukkan nilai rata-rata pretest 60 dan nilai akhir postest 85,5.  Hal ini menunjukkan program ini berhasil karena mengalami peningkatan nilai > 70.
Entrepreneur Siswa-Siswi SMK: Melalui Pengembangan Produk Minuman Kekinian Novian Wely Asmoro; Agustina Intan Niken Tari; Sri Hartati
IJECS: Indonesian Journal of Empowerment and Community Services Vol. 5 No. 1 (2024): IJECS: Indonesian Journal of Empowerment and Community Services
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ijecs.v5i1.4915

Abstract

ABSTRAK Perkembangan minuman kekinian khususnya inovasi produk minuman sangat pesat, berdasarkan data Kementrian Pertanian konsumsi kopi nasional pada tahun 2016 sebesar 249.800 ton meningat menjadi 314.400 ton tahun 2018. Kegiatan pengabdian masyarakat yang dilaksanakan bertujuan meningkatkan jiwa dan peluang kewirausahaan siswa-siswi SMK N 2 Sukoharjo dari pengembangan produk minuman kekinian khususnya berbahan kopi. Metode yang dilakukan melalui beberapa tahapan kegiatan yaitu 1). Sosialisasi terkait pengembangan kewirausahaan; 2). penyuluhan pengembagan produk minuman kekinian; 3). Praktek dan pelatihan pembuatan produk. Indikator keberhasilan mitra yaitu kemampuan menghasilkan produk dari kegiatan yang telah dilakukan; Peningkatan softskill dan hardskill. Hasil evaluasi menunjukan kegiatan ini memberikan peningkatan pemahaman masyarakat mitra. Pada awal kegiatan hanya sebesar 60-70% mitra memahami terhadap jenis kopi dan kopi kekinian, pasca kegiatan pemahaman menjadi 100%. Selain itu, antusiasme peserta terlihat dari banyaknya peserta berminat mengembangkan bisnis kopi kekinian (sebesar 80%). Kata Kunci: kopi, minuman kekinian, pelatihan, siswa-siswi
Empowerment of the Sanggang Village Community Through Training on Coconut Sap Processing and Making Ant Sugar-Based Sponge Novian Wely Asmoro; Sri Hartati; Bovi Wira Harsanto
IJECS: Indonesian Journal of Empowerment and Community Services Vol. 6 No. 2 (2025): IJECS: Indonesian Journal of Empowerment and Community Services
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ijecs.v6i2.7146

Abstract

Sanggang Village is one of the areas where dwarf coconuts are widely planted, managed by the Karya Makmur farmer group (gapoktan). The young coconut trees can be tapped for sap, which can then be processed into palm sugar as an alternative to granulated sugar. However, the farmer group in Sanggang Village still does not understand the potential of coconut sap and its processing. Therefore, the purpose of this community service is to provide understanding and competency to the farmer group in Sanggang Village regarding the development of dwarf coconut sap processing. The target group of the team is the Karya Makmur farmer group, which is responsible for the maintenance and processing of dwarf coconuts. The methods used by the team are training (socialization and practice), application of technology on tapping coconut sap and processing it into palm sugar using several evaluation instruments, such as pre-tests and post-tests, visual observations, and community testimonials. The results of the community service activities show an 80% increase in community understanding regarding coconut sap processing and its economic potential. These results are accompanied by enthusiasm and increased community skills in processing palm sugar into derivative products in the form of cakes. This community service initiative has sparked enthusiasm and enthusiasm in processing and downstreaming dwarf coconuts, creating valuable products and, hopefully, providing a new source of income for the Sanggang Village community. This initiative has the potential to be developed and expanded into a palm sugar-based product marketing venture, which could be implemented in collaboration with the Village-Owned Enterprise (BUMDES) in Sanggang Village, specifically for the snack business. Keywords: Coconut Sap; Dwarf Coconut; Farmer Group; Palm Sugar; Sanggang Village
Co-Authors A. Intan Niken Tari A. Intan Niken Tari Afriyanti Afriyanti Agustina Intan Niken Tari Asmoro, Novian Wely Bovi Wira Harsanto Catur Budi Handayani Cindhe Putri Larasati Febbi Nurahmawati Muhammad Fathul Anwar Muhammad Yusuf Purwanto Purwanto Retno Widyastuti Sartono Putro Sekar Kusumawati Siti Aminah Sohib Assalam Suparmo Suparmo Umar Santoso Yunan Kholifatuddin Sya’di Yustinus Marsono