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All Journal Jurnal Gizi dan Pangan Jurnal Teknologi Dan Industri Pangan Jurnal Lahan Suboptimal Jurnal Ilmu-Ilmu Pertanian Indonesia Transformasi: Jurnal Pengabdian Masyarakat Jurnal FishtecH Pro Food Jurnal Aplikasi Teknologi Pangan Indonesian Food Science and TechnologyJournal Jurnal Teknologi & Industri Hasil Pertanian Journal of Applied Food Technology AGROSAINSTEK: Jurnal Ilmu dan Teknologi Pertanian Seminar Nasional Lahan Suboptimal PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat JURNAL PANGAN JPPM (Jurnal Pengabdian dan Pemberdayaan Masyarakat) Journal of Integrated Agribusiness Bubungan Tinggi: Jurnal Pengabdian Masyarakat Jurnal Pengabdian kepada Masyarakat Sagu Journal of Community Service Jurnal Pusat Akses Kajian Pangan dan Gizi Sriwijaya Foodtech Journal

Merynda Indriyani Syafutri

Program Studi Teknologi Hasil Pertanian Jurusan Teknologi Pertanian, Fakultas Pertanian Universitas Sriwijaya, Indralaya

Author-ID : 2375233

Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Public Health Social Sciences Other

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Pengaruh Heat Moisture Treatment terhadap Sifat Fisikokimia Tepung Beras Merah Termodifikasi Merynda Indriyani Syafutri
JURNAL PANGAN Vol. 30 No. 3 (2021): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33964/jp.v30i3.530

Karakteristik tepung beras merah dapat diperbaiki dengan melakukan modifikasi. Heat moisture treatment (HMT) merupakan metode modifikasi fisik. Faktor-faktor yang memengaruhi karakteristik tepung termodifikasi HMT adalah suhu, kadar air, dan lama proses. Penelitian bertujuan untuk mempelajari pengaruh suhu dan kadar air terhadap sifat fisikokimia tepung beras merah termodifikasi HMT. Penelitian menggunakan Rancangan Acak Lengkap Faktorial dengan 2 faktor yaitu suhu HMT (100oC, 110oC, 120oC) dan kadar air HMT (20 persen, 25 persen, 30 persen). Parameter yang diamati yaitu sifat fisik (warna, swelling power, kelarutan, pola kristalinitas, dan morfologi granula), serta kimia (kadar air dan kadar amilosa). Hasil penelitian menunjukkan bahwa peningkatan suhu HMT berpengaruh nyata menurunkan kadar air, tetapi meningkatkan kelarutan dan kadar amilosa. Peningkatan kadar air HMT secara nyata menurunkan nilai lightness, tetapi meningkatkan nilai redness, kadar air, dan amilosa. Tepung beras merah termodifikasi memiliki nilai lightness 72,62–76,27 persen, redness 5,58–6,47, yellowness 9,75-10,61, swelling power 17,41–20,82 persen, dan kelarutan 5,64–10,54 persen. Kadar air tepung beras merah termodifikasi (4,77–10,70 persen) lebih rendah dari tepung beras merah alami (11,17 persen), sedangkan kadar amilosa tepung beras merah termodifikasi (26,04–31,99 persen) lebih tinggi dari tepung beras merah alami (11,27 persen). HMT tidak mengubah kristalinitas (tipe A) dan bentuk granula pati, tetapi menyebabkan sedikit perubahan pada bagian permukaan granula pati.

Pengaruh Lama dan Suhu Pengeringan Terhadap Karakteristik Fisikokimia Tepung Beras Merah (Oryza nivara): Pengaruh Lama dan Suhu Pengeringan Terhadap Karakteristik Fisikokimia Tepung Beras Merah (Oryza nivara) Merynda Indriyani Syafutri; Friska Syaiful; Eka Lidiasari; Dela Pusvita
AGROSAINSTEK: Jurnal Ilmu dan Teknologi Pertanian Vol 4 No 2 (2020): AGROSAINSTEK: Jurnal Ilmu dan Teknologi Pertanian
Publisher : Universitas Bangka Belitung

Red rice is known to have advantages, i.e. contain fiber and anthocyanin that have functional properties. The potential of red rice needs to be explored more intensively through various studies. One effort to develop brown rice as food is to process it into flour. In the process of flour processing, there are several steps that must be considered to get flour with good physicochemical properties, such as drying and grinding. The purpose of this research was to learn the effect of drying time and temperature on the physicochemical characteristics of red rice flour. Randomized Block Design factorial was used in this research. The treatment factors were drying time (A) and drying temperature (B). Factor A consisted of three levels i.e. 1 hour, 2 hours, and 3 hours, and factor B also consisted of three levels i.e. 50°C, 55°C, and 60°C. The parameters observed in this study were yield, bulk density, water holding capacity, swelling power, solubility, moisture content, and amylose content of red rice flour. The results showed that the drying times and temperatures significantly reduced yield, bulk density, and moisture content, but significantly increased water holding capacity, swelling power, solubility, and amylose content of red rice flour. The moisture content of red rice flour was in accordance with the standards (SNI 3549; 2009).

Sosialisasi Pengolahan Brownies Kopi Pada Masyarakat Desa Terusan Baru Kabupaten Empat Lawang Merynda Indriyani Syafutri; Friska Syaiful; Filli Pratama; Anny Yanuriati; Fanny Astari; Erlita Indah Astari; Leonardo Yohanes H. Manurung
JPPM (Jurnal Pengabdian dan Pemberdayaan Masyarakat) VOL. 4 NOMOR 2 SEPTEMBER 2020 JPPM (Jurnal Pengabdian dan Pemberdayaan Masyarakat)
Publisher : Lembaga Publikasi Ilmiah dan Penerbitan (LPIP)

Terusan Baru adalah salah satu desa di Kecamatan Tebing Tinggi Kabupaten Empat Lawang Propinsi Sumatera Selatan. Sebagian besar penduduk Desa Terusan Baru bekerja sebagai petani kopi. Masyarakat desa ini mengolah biji kopi menjadi bubuk kopi, lalu bubuk kopi dijual. Masyarakat Desa Terusan Baru ada yang menjual dalam bentuk biji kopi kering. Bubuk kopi bisa diolah menjadi berbagai macam produk olahan pangan, seperti brownies. Pemanfaatan bubuk kopi dalam pembuatan brownies dimaksudkan untuk menambah varian rasa. Kegiatan pengabdian kepada masyarakat ini bertujuan untuk memberikan sosialisasi, penyuluhan, dan pelatihan mengenai teknologi pengolahan brownies berbahan baku bubuk kopi pada masyarakat Desa Terusan Baru. Jenis metode yang dilakukan adalah 1) uji hedonik terhadap rasa, warna, tekstur, dan aroma brownies kopi; 2) penyuluhan tentang teknologi pengolahan brownies kopi; serta 3) pelatihan (demonstrasi dan praktek) pembuatan brownies kopi. Tim pelaksana dalam kegiatan ini terdiri dari dosen, mahasiswa, dan alumni Program Studi Teknologi Hasil Pertanian Fakultas Pertanian Universitas Sriwijaya. Khalayak sasaran dalam kegiatan ini secara umum adalah masyarakat Desa Terusan Baru. Hasil kegiatan menunjukkan bahwa khalayak sasaran (masyarakat Desa Terusan Baru) sangat antusias dan berperan aktif dalam mengikuti kegiatan pengabdian. Para khalayak sasaran mengikuti semua kegiatan dengan baik mulai dari sosialisasi dan penyuluhan sampai pada kegiatan praktek. Hasil kegiatan juga menunjukkan bahwa bubuk kopi dapat diolah menjadi produk brownies dengan karakteristik sensoris yang disukai. Teknologi pengolahan brownies kopi sangat mudah dilakukan dan memiliki potensi untuk dikembangkan. Melalui kegiatan pengabdian kepada masyarakat ini, diharapkan masyarakat Desa Terusan Baru dapat mengaplikasikan materi yang telah disampaikan, serta dapat mengembangkan produk brownies kopi sebagai salah satu peluang usaha.

Perbedaan Umur Panen Buah Timun Suri (Cucumis Melo l.) Serta Formulasi Santan Kelapa dan Susu Terhadap Karakteristik Es Krim Risma Nurul Arifa; Merynda Indriyani Syafutri; Eka Lidiasari
Jurnal Aplikasi Teknologi Pangan Vol 3, No 4 (2014): November 2014
Publisher : Indonesian Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (404.562 KB)

Tujuan penelitian adalah untuk mengetahui karakteristik fisik, kimia dan organoleptik es krim dengan perbedaan umur panen buah timun Suri (Cucumis melo l.) serta formulasi santan kelapa dan susu. Penelitian ini dilaksanakan pada bulan Maret 2011 sampai dengan Juli 2011 di Laboratorium Kimia Hasil Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian, Universitas Sriwijaya, Indralaya. Penelitian menggunakan metode Rancangan Acak Kelompok Faktorial (RAKF) dengan 2 (dua) faktor perlakuan dan setiap kombinasi perlakuan diulang sebanyak 3 (tiga) kali. Faktor A adalah umur panen buah timun Suri (75-85 hari setelah tanam dan 90-100 hari setelah tanam) dan faktor B adalah formulasi perbandingan penambahan santan kelapa dan susu (90%:10%, 80%:20% dan 70%:30%). Parameter yang diamati meliputi karakteristik fisik (viskositas, warna, dan over run), karakteristik kimia (kadar kalium, kadar protein, kadar gula total dan kadar lemak), serta organoleptik (meliputi rasa, aroma, tekstur dan warna). Hasil penelitian menunjukkan bahwa perbedaan umur panen buah timun Suri berpengaruh nyata terhadap viskositas, lightness, hue, kadar kalium dan kadar protein. Formulasi perbandingan penambahan santan kelapa dan susu berpengaruh nyata terhadap viskositas, waktu leleh, over run, lightness, dan kadar gula total. Perlakuan A1B3 (buah timun Suri 75-85 hari setelah tanam, formulasi konsentrasi 70% santan kelapa dan 30% susu) merupakan perlakuan terbaik yang didapat dengan karakteristik fisik (viskositas 112,0 dPoise, lightness 76,23%, chroma 21,33%, hue 91,770 , waktu leleh 14,65 menit, over run 27,81%), kimia (kalium 0,80 g/L, kadar protein 4,79%, kadar gula total 29,97%, kadar lemak 15,38%), dan organoleptik dengan kategori suka (rasa 3,24, aroma 3,08, tekstur 3,20, dan warna 3,08).

PENGEMBANGAN TEKNOLOGI PENGOLAHAN DAN PENGEMASAN, SERTA PEMASARAN PRODUK STIK NANAS DAN STIK UBI JALAR PADA KELOMPOK USAHA AL ZEESHAN DESA PUTAK, KECAMATAN GELUMBANG, KABUPATEN MUARA ENIM Merynda Indriyani Syafutri
J-ABDI: Jurnal Pengabdian kepada Masyarakat Vol. 2 No. 2: Juli 2022
Publisher : Bajang Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53625/jabdi.v2i2.2137

Pineapple and sweet potato are agricultural products in Putak Village. In Putak Village, a business group for processing pineapple sticks and sweet potato sticks had been formed. The purpose of the activity was to provide guidance and assistance in the development of processing technology, packaging, and marketing of pineapple sticks and sweet potato sticks products. The methods were counseling and providing material about the potential of various sweet potato varieties to be processed into stick products, and packaging technology. This activity was carried out through training, practice, demonstration, and guidance on processing, packaging, and marketing. The participants were very enthusiastic and active. The results of the activity showed that the sweet potato sticks product had been developed into 3 types, namely purple, yellow, and white sweet potato sticks. The pineapple sticks and sweet potato sticks were better, and packaged using standing pouch clips and PP plastic with more attractive labels. The product of pineapple sticks and sweet potato sticks had been registered in Dinkes of Muara Enim Regency to get a P-IRT certificate, with the business name "Al Zeeshan". The products of pineapple sticks and sweet potato sticks had also been promoted and marketed at several exhibitions and minimarkets.

Diseminasi pengolahan mi dan stik labu kuning pada masyarakat Desa Pulau Semambu Kecamatan Indralaya Utara Kabupaten Ogan Ilir Merynda Indriyani Syafutri; Tri Wardani Widowati; Friska Syaiful; Nura Malahayati; Basuni Hamzah; Sugito; Agus Wijaya; Budi Santoso
Transformasi: Jurnal Pengabdian Masyarakat Vol. 18 No. 2 (2022): Transformasi Desember
Publisher : LP2M Universitas Islam Negeri Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20414/transformasi.v18i2.4953

[Bahasa]: Pulau Semambu merupakan salah satu desa di Kecamatan Indralaya Utara Kabupaten Ogan Ilir Provinsi Sumatera Selatan. Salah satu produk hortikultura yang ada di Desa Pulau Semambu adalah labu kuning (Cucurbita moschata). Pemanfaatan dan pengembangan labu kuning di desa ini masih terbatas. Solusi yang dapat dilakukan untuk meningkatkan nilai tambah labu kuning adalah dengan mengolah labu kuning menjadi produk makanan, seperti mi dan stik. Tujuan kegiatan adalah untuk memberikan sosialisasi, penyuluhan, dan pelatihan mengenai teknologi pengolahan dan pengemasan mi dan stik labu kuning pada ibu-ibu PKK Desa Pulau Semambu. Tim pelaksana program ini terdiri dari unsur dosen, mahasiswa, dan alumni Program Studi Teknologi Hasil Pertanian Fakultas Pertanian Universitas Sriwijaya, serta Duta Pertanian Provinsi Sumatera Selatan. Mitra program pengabdian ini adalah ibu-ibu anggota Pemberdayaan dan Kesejahteraan Keluarga (PKK) perwakilan dari lima dusun yang ada di Desa Pulau Semambu. Metode yang digunakan dalam program pengabdian ini meliputi: 1) sosialisasi melalui penyuluhan dan pemberian materi tentang teknologi pengolahan dan Pengemasan produk mi dan stik dari labu kuning; 2) Pelatihan melalui demonstrasi dan praktek pembuatan mi dan stik dari labu kuning; dan 3) Uji sensoris (uji kesukaan/uji hedonik) terhadap mi dan stik labu kuning. Hasil kegiatan menunjukkan bahwa mitra kegiatan sangat antusias dan berperan aktif dalam mengikuti kegiatan pengabdian. Mitra kegiatan mengikuti semua kegiatan dengan baik mulai dari kegiatan sosialisasi, praktek, sampai pada kegiatan uji sensoris. Mitra kegiatan juga mendapatkan pengetahuan, pemahaman, dan keterampilan mengenai teknologi pengolahan dan pengemasan produk mi dan stik labu kuning. Produk mi dan stik labu kuning yang dihasilkan dapat diterima secara sensoris (kategori suka). Kata Kunci: Desa Pulau Semambu, diseminasi, labu kuning, mi, stik [English]: Semambu Island is one of the villages in the North Indralaya District, Ogan Ilir Regency, South Sumatra Province. One of the horticultural products in Pulau Semambu Village is pumpkin (Cucurbita moschata). The use and development of pumpkins in this village were still limited. The solution that can be done to increase the added value of pumpkin is to process pumpkin into food products, such as noodles and sticks. This community service program aimed to socialize, inform, and practice pumpkin noodles and sticks' processing and packaging technology for Pulau Semambu Village people. This program was carried out by elements of lecturers, students, and alums of the Department of Agricultural Product Technology, Faculty of Agriculture, Sriwijaya University, and the South Sumatra Provincial Agricultural Ambassador. The participants of this service program were the members of Pemberdayaan dan Kesejahteraan Keluarga (PKK) and the representatives of five hamlets in Pulau Semambu Village. The methods used in this program include the following stages: 1) Socialization through counseling and providing material on processing technology and product packaging of noodles and sticks from pumpkin; 2) Training through demonstration and practice of making noodles and sticks from pumpkin; and 3) Sensory test (liking test/hedonic test) of pumpkin noodles and sticks. The results showed that the participants were enthusiastic and participated actively in the program. The participants of this program have followed all the steps well, from socialization, practice, and the activity of the sensory test. In addition, the people of Pulau Semambu Village got the knowledge, understanding, and skills about processing and packaging technology of pumpkin noodles and sticks. The pumpkin noodles and sticks were sensory-acceptable (like category). Keywords: Pulau Semambu Village, dissemination, pumpkin, noodles, sticks

Pengaruh Jenis dan Konsentrasi Anti Browning Agent terhadap Warna Tepung Talas Beneng (Xanthosoma undipes K. Koch) Pardamean Samosir; Merynda Indriyani Syafutri; Nura Malahayati; Desi Aryani; Trubus Airlangga
xxxx-xxxx
Publisher : Pusat Unggulan Riset Pengembangan Lahan Suboptimal (PUR-PLSO) Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar

Samosir P, Syafutri MI, Malahayati N, Aryani D, Airlangga T. 2022. Effect of type and concentration of anti browning agent on color of taro beneng (Xanthosoma undipes K. Koch) flour. In: Herlinda S. et al. (Eds.), Prosiding Seminar Nasional Lahan Suboptimal ke-10 Tahun 2022, Palembang 27 Oktober 2022. pp. 991-999. Palembang: Penerbit & Percetakan Universitas Sriwijaya (UNSRI).Taro beneng (Xanthosoma undipes K. Koch) is a local tuber commodity that has the potential to be processed into flour. One of the problems found in flour processing is browning. Enzyme inactivation using anti browning agent is one way to prevent browning. This study aimed to learn the effect of type and concentration of anti browning agent on color of taro beneng flour. This study used a Factorial Completely Randomized Design with two treatment factors, namely type of anti browning agent (sodium metabisulfite and ascorbic acid), and concentration of anti browning agent (500 ppm, 1000 ppm, 1500 ppm, 2000 ppm). The results showed that type of anti browning agent had significant effect on values of lightness, redness, yellowness, browning index, and the degree of whiteness of taro beneng flour, while concentration of the anti browning agent had significant effect on value of redness of beneng taro flour. The interaction between type and concentration of anti browning agent had no significant effect on all parameters. Lightness and degree of whiteness values of taro beneng flour with anti browning agent sodium metabisulfite were higher than taro beneng flour with ascorbic acid.

Karakteristik Fisikokimia dan Sensoris Cookies dari Tepung Beras dan Tempe untuk Anak Autis Merynda Indriyani Syafutri; Parwiyanti; Reski Indriana
Jurnal Pustaka Padi (Pusat Akses Kajian Pangan dan Gizi) Vol 1 No 1 (2022): Jurnal Pustaka Padi (Pusat Akses Kajian Pangan dan Gizi)
Publisher : Jurnal Pustaka Padi (Pusat Akses Kajian Pangan dan Gizi)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (268.849 KB)

Makanan merupakan hal yang harus diperhatikan pada anak dengan gangguan autis. Pemberian serta pemilihan makanan secara benar merupakan suatu cara meringankan gejala autisme. Salah satu terapi diet yang dianjurkan pada anak dengan gangguan autis adalah diet bebas gluten dan bebas kasein. Beras dan tempe tidak mengandung gluten dan kasein, sehingga berpotensi untuk diolah menjadi makanan bagi anak autis, seperti cookies. Penelitian ini bertujuan untuk mempelajari pengaruh jenis beras dan konsentrasi penambahan tempe terhadap karakteristik fisik, kimia, dan sensoris cookies yang dihasilkan. Penelitian menggunakan Rancangan Acak Lengkap (RAL) Faktorial. Faktor perlakuan A adalah jenis beras (A1 = beras putih; A2 = beras merah), dan faktor perlakuan B adalah konsentrasi penambahan tempe (B1 = 25%; B2 = 50%; B3 = 75%). Parameter yang diamati meliputi derajat pengembangan, tekstur, kadar air, kadar abu, kadar protein, serta sifat sensoris (rasa, tekstur, warna) cookies. Hasil penelitian menunjukkan bahwa faktor jenis beras berpengaruh nyata terhadap derajat pengembangan, dan kadar protein cookies, sedangkan faktor konsentrasi penambahan tempe berpengaruh nyata terhadap derajat pengembangan, kadar air, dan kadar protein cookies. Interaksi kedua faktor berpengruh secara signifikan terhadap kadar air, dan sifat sensoris (rasa dan warna) cookies. Perlakuan A1B1 (cookies tepung beras putih dengan penambahan 25% tempe) merupakan cookies yang memiliki skor hedonik tertinggi dengan nilai derajat pengembangan 6,39%, tekstur 611,4 gf, kadar air 2,34%, kadar abu 1,15%, dan kadar protein 2,69%.

SOSIALISASI DAN PELATIHAN PENGOLAHAN JELLY NATA SIAP SAJI DAN MINUMAN NATA READY TO DRINK PADA UKM NATA DE COCO DI KOTA PRABUMULIH Eka Lidiasari; Merynda Indriyani Syafutri; Parwiyanti Parwiyanti; Friska Syaiful; Tri Wardani Widowati; Filli Pratama; Umi Rosidah
J-ABDI: Jurnal Pengabdian kepada Masyarakat Vol. 3 No. 2: Juli 2023
Publisher : Bajang Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53625/jabdi.v3i2.6010

UKM KsP and UKM Triliyat are businesses that produce nata de coco in Prabumulih City, South Sumatra Province. During this time, both produce and market packaged nata de coco. Nata de coco has the potential to be developed into products such as ready to eat jelly and ready to drink beverages. This community service activity aimed to provide socialization and counseling to UKM KsP and UKM Trilliyat about processing and packaging technology for ready to eat nata jelly product and ready to drink nata beverages product. The activity stage consisted of three, namely the socialization and counseling stage, the independent practice stage, and testing the sensory properties stage. The methods used were material explanation and discussion, practice, and sensory testing. The results of the activity showed that nata de coco can be developed into ready to eat nata jelly product and ready to drink nata beverages product. In addition, UKM KsP and UKM Triliyat had been able to process ready to eat jelly nata product and ready to drink nata beverages product with attractive packaging. Ready to eat nata jelly product and ready to drink nata beverages product had sensory properties (appearance, aroma, taste, and texture) that were accepted and liked by panelists.

The Processing of Steamed Cassava Brownies as an Enhancement of the Knowledge and Skills of the People of Suka Menang Village Adhriko Setiawan; Jumti Jaduri; Nabila Sherendita; Berliana M Pardede; Lolita M Nainggolan; Afifah P Kinanti; Asty Ananda; Gusti Prayoga; Feby Juniansyah; Sukery Jaya; M Rizky Dwi Putra; Ahmad Rizki; Merynda Indriyani Syafutri; Fidel Harmanda Prima; Lauren F Manalu; Ela Roswasti Angelia Syeba Ginting; M Auliya Nabhan
Bubungan Tinggi: Jurnal Pengabdian Masyarakat Vol 6, No 2 (2024)
Publisher : Universitas Lambung Mangkurat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/btjpm.v6i2.10302

Cassava is one of the food commodities grown in Suka Menang Village. The people of Suka Menang Village only sell fresh cassava and process it into daily foods such as boiled and fried cassava. Cassava also has the potential to be used as raw material for steamed brownies. Steamed cassava brownies do not use wheat flour, which is the advantage of steamed cassava brownies. This activity aimed to introduce steamed cassava brownies and to increase the Suka Menang Village community's knowledge of the processing technology of steamed cassava brownies. The target audience was the community of Suka Menang Village. The method used was Community Based Participatory Research (CBPR). The activity consisted of 2 stages: 1) a hedonic test of steamed brownies products, and 2)socialization of the potential of cassava and cassava steamed brownies processing and the practice of cassava steamed brownies processing. The results showed that cassava could be processed into steamed brownies. Based on the sensory properties test, the steamed cassava brownies were preferred and acceptable. In addition, there was an increase in the target audience's understanding of the material presented, which was 12.87%. Through this activity, the people of Suka Menang Village had skills in processing cassava-steamed brownies.

Co-Authors ,, Lifianthi Achmad Faizal Adhriko Setiawan Afifah P Kinanti Agung Praja Pratama Agus Wijaya Ahmad Rizki Anjliany, Meysin Anny Yanuriati Anny Yanuriati Apriyani Apriyani Asty Ananda Bandhia Ayu Lestari Basuni Hamzah Basuni Hamzah Berliana M Pardede Budi Santoso Chairanil Fadhilah Christian Madona Citra Pratiwi Prayitno Daniel Saputra Defira, Citra Dela Pusvita Desi Aryani Dheka Adi Saputra Eka Intan Kumala Putri Eka Lidiasari Eka Lidiasari Ela Roswasti Angelia Syeba Ginting Erika Putri, Nadia Erlita Indah Astari Fanny Astari Feby Juniansyah Fidel Harmanda Prima Filli Pratama Filli Pratama Fitri Yunda Sari Friska Syaiful Friska Syaiful Gading Putra Yanda Gatot Priyanto Gusti Prayoga Hendra Indawan Herlianah Hermanto Hermanto Hermanto Ichsan, Onne Akbar Nur Indah Widiastuti Jery Mega Saputra Jumti Jaduri Kiki Yuliati Lauren F Manalu Leonardo Yohanes H. Manurung Lifianthi , Lolita M Nainggolan Luthfia Azhari, Salsabila M Auliya Nabhan M Rizky Dwi Putra Maharani, Tian Nabila Nabila Sherendita Nabilah, Tri Adelti Nura Malahayati Nura Malahayati Okta Sriutami Pardamean Samosir Parwiyanti Parwiyanti Parwiyanti Parwiyanti Parwiyanti, Parwiyanti Permata Sari, Dwi Indah Pratiwi, Citra Prayitno, Citra Pratiwi Pusvita, Dela Ramadhan, Hafidhuddin N Reski Indriana Riki Anggara Risbin W. Hutabarat Risma Nurul Arifa Rosidah, Umi Sari, Fitri Yunda Sari, Ina Permata Siti Hanggita Rachmawati J SUGITO Sugito Sugito - Sugito Sugito Sugito Sugito Sujatmiko, Harumi Sukery Jaya Syaiful, Friska Tamrin Tamrin Tri Wardani Widowati Tri Wardani Widowati Triwardani Widowati Trubus Airlangga Umi Rosidah Umi Rosidah Yanuriati, Anny Yulina Sari, Yulina

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