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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 Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) Indonesian Food Science and TechnologyJournal Jurnal Teknologi & Industri Hasil Pertanian 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 Jurnal Locus Penelitian dan Pengabdian Journal of Community Service Jurnal Pusat Akses Kajian Pangan dan Gizi Jurnal Pengabdian kepada Masyarakat (ABDIKEMAS) Sriwijaya Foodtech Journal
Merynda Indriyani Syafutri
Program Studi Teknologi Hasil Pertanian Jurusan Teknologi Pertanian, Fakultas Pertanian Universitas Sriwijaya, Indralaya
Religion Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Electrical & Electronics Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Medicine & Pharmacology Public Health Social Sciences Other

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PELATIHAN TEKNOLOGI PENGOLAHAN NANAS PADA UMKM DI KOTA PRABUMULIH Hermanto, Hermanto; Friska Syaiful; Triwardani Widowati; Gatot Priyanto; Merynda Indriyani Syafutri; Anny Yanuriati; Eka Lidiasari; Sugito, Sugito
Journal of Community Service Vol 6 No 1 (2024): JCS, June 2024
Publisher : Ikatan Dosen Menulis

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56670/jcs.v6i1.227

Abstract

Prabumulih merupakan salah satu kabupaten yang ada di Sumatera Selatan yang menjadi salah satu sentra penanaman nanas. Selain dikonsumsi segar, nanas Prabumulih diolah menjadi berbagai produk olahan seperti bolu nanas, lapis nanas, wajik nanas dan pangsit nanas. Pengolahan buah nanas menjadi berbagai produk olahan ini banyak dikelola oleh Usaha Mikro Kecil dan Menengah (UMKM). Adanya UMKM ini sangat membantu memanfaatkan buah nanas sehingga tidak banyak yang terbuang dan dapat meningkatkan nilai ekonomis buah nanas. Selain melakukan pembinaan untuk memperbaiki mutu produk dan pengembangan produk dalam kegiatan pengabdian ini juga akan diperkenalkan bentuk produk lainnya yang memanfaatkan buah nanas, antara lain adalah selai lembar nanas dan minuman infuse water nanas. Selain itu akan disosialisasikan juga produk saos cabai dengan penambahan nanas.
Pengaruh Penambahan Tepung Beras Merah terhadap Karakteristik Kue Telur Gabus Sari, Yulina; Syafutri, Merynda Indriyani; Syaiful, Friska; Lidiasari, Eka; Parwiyanti, Parwiyanti; Defira, Citra
Jurnal Pustaka Padi (Pusat Akses Kajian Pangan dan Gizi) Vol 3 No 1 (2024): Pusat Kajian Pangan dan Gizi
Publisher : Pustaka Galeri Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55382/jurnalpustakapadi.v3i1.694

Abstract

Penelitian bertujuan untuk mempelajari pengaruh perbandingan tapioka dan tepung beras merah terhadap karakteristik fisikokimia dan sensoris kue telur gabus. Penelitian menggunakan Rancangan Acak Lengkap (RAL) non Faktorial, dengan perlakuan yaitu perbandingan tapioka dan tepung beras merah (A). Setiap perlakuan diulang 3 kali. Hasil penelitian menunjukkan bahwa peningkatan konsentrasi tepung beras merah secara nyata meningkatkan nilai kekerasan, kadar abu, dan kadar serat kasar, tetapi secara nyata menurunkan kecerahan (lightness) dan kadar air kue telur gabus. Kue telur gabus dengan perbandingan tapioka : tepung beras merah (80% : 20%) merupakan perlakuan terbaik berdasarkan uji hedonik (karakteristik sensoris), dengan nilai rata-rata kadar air 4,91%, kadar abu 1,37%, dan kadar serat kasar 4,87%.
Variation of Pectin and Sugar Concentration on The Characteristic of Passion Fruit Gummy Candy Anjliany, Meysin; Nabilah, Tri Adelti; Syafutri, Merynda Indriyani
Indonesian Food Science and Technology Journal Vol. 6 No. 1 (2022): Volume 6. Number 1, December 2022 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v6i1.21295

Abstract

Gummy candy is a type of soft candy who made from juice and gel-forming materials. The objective of this research was to determine the effect of variation of pectin and sugar concentration on physical and chemical characteristics of passion fruit (Passiflora edulis) gummy candies. The research using factorial completely randomized design with two factors, namely concentration variation of pectin (1%, 1,5%, 2%) and concentration variation of sugar (30%, 40%, 50%). The observed parameters included physical characteristics (color, elasticity) and chemical characteristics (water content, ash content, pH, vitamin C, reducing sugar content, total acid). The result showed that concentration of pectin significantly affected on color (lightness, redness, yellowness), elasticity, water, ash, vitamin C, reducing sugar content, and total acid content, where as concentration of sugar significantly affected on color (lightness, yellowness), elasticity, water, ash, pH, vitamin C, reducing sugar content, and total acid content. The interaction affected significantly on elasticity, water, reducing sugar content, and total acid content. A3B2 treatment (pectin concentration 2% and sugar concentration 40%) was the best treatment based on parameters of water content (17.41%), ash content (1.06%), and reducing sugar content (8.28%).
Analisis Tingkat Kesejahteraan Petani Plasma Kelapa Sawit di Kecamatan Abab Fitri Yunda Sari; Lifianthi ,; Merynda Indriyani Syafutri
Journal of Integrated Agribusiness Vol 6 No 1 (2024): Journal of Integrated Agribusiness
Publisher : Jurusan Agribisnis, Fakultas Pertanian, Perikanan dan Kelautan Universitas Bangka Belitung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33019/jia.v6i1.5067

Abstract

The palm oil is one of Indonesia's main export commodities. The statistic data of a premier national estate of 2021-2023 shows palm oil plantations in the provinces of Indonesia. One of the principal producers of the Sumatra palm is the Province of Southern Sumatra. The data for the productivity of palm plantations in the province of southern Sumatra, particularly in Penukal Abab Lematang Ilir (Pali) regency shows significant potential. In 2022, the palm palm productivity in the pali regency was showing good results, especially in Abab district that became a major production. The aim of the study is to determinate the proportion food and non-food expenditures of palm oil and evaluate the welfare rate of palm oil farmers in Abad district Penukal Abab Lematang Ilir Regency. Research methode used is the survey method for collecting primary data from plasma farmers. Secondary data comes from a variety of sources, including statistical central agency, agricultural and palm company services in the region. Research shows that spending on food consumption is likely to be higher than non-food consumption expenses indicating that welfare levels are still not optimal.
Aplikasi Lama Fermentasi dan Perbandingan Air Terhadap Karakteristik Sari Tempe Syafutri, Merynda Indriyani; Rosidah, Umi; Ramadhan, Hafidhuddin N; Permata Sari, Dwi Indah; Sujatmiko, Harumi; Sari, Ina Permata; Sugito
Sriwijaya FoodTech Journal Vol 2 No 01 (2025): Sriwijaya Foodtech Journal
Publisher : Prodi Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.64723/sftj.v2i01.10

Abstract

Sari tempe memiliki karakteristik sensori yang mirip seperti sari kedelai dengan rasa dan aroma khas tempe. Penelitian ini bertujuan untuk mengetahui pengaruh lama fermentasi tempe dan perbandingan tempe dan air terhadap karakteristik sari tempe. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL) Faktorial dengan 2 faktor perlakuan yaitu lama fermentasi tempe (24 jam, 48 jam, 72 jam) dan perbandingan tempe dan air (1:3; 1:5; 1:7) dengan 3 kali ulangan dan uji lanjut beda nyata jujur (BNJ). Hasil penelitian menunjukkan bahwa lama fermentasi tempe berpengaruh nyata terhadap viskositas, kadar protein, pH larutan, aktivitas antioksidan, total padatan terlarut dan sensoris sari tempe. Perbandingan tempe dan air berpengaruh nyata terhadap viskositas, kadar protein, pH larutan, aktivitas antioksidan, total padatan terlarut dan sensoris sari tempe. Interaksi lama fermentasi tempe dan perbandingan tempe dan air berpengaruh nyata terhadap viskositas, kadar protein, pH larutan, aktivitas antioksidan, total padatan terlarut dan sensoris sari tempe. Hasil sari tempe terbaik yaitu pada perlakuan lama fermentasi 48 jam dan rasio tempe dan air 1:3. Karakteristik yang dihasilkan yaitu viskositas 6,07 mPa.s, kadar protein 3,53%, pH 6,2 , aktivitas antioksidan IC50 110,8 µg/mL dan total padatan terlarut 4,47 Brix.
Sifat Fisikokimia dan Sensoris Penyedap Rasa Alami Jamur Tiram dengan Perbedaan Perlakuan Pendahuluan Luthfia Azhari, Salsabila; Parwiyanti; Pratama, Filli; Malahayati, Nura; Sugito; Defira, Citra; Prayitno, Citra Pratiwi; Syafutri, Merynda Indriyani
Sriwijaya FoodTech Journal Vol 2 No 01 (2025): Sriwijaya Foodtech Journal
Publisher : Prodi Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.64723/sftj.v2i01.14

Abstract

Penelitian ini bertujuan untuk mempelajari pengaruh perbedaan perlakuan pendahuluan terhadap sifat fisik, kimia dan sensoris penyedap alami jamur tiram. Penelitian menggunakan Rancangan Acak Lengkap non Faktorial dengan faktor perlakuan yaitu jenis perlakuan pendahuluan penghambat reaksi pencoklatan yang terdiri dari 5 taraf yaitu A1 (kontrol), A2 (blanching 70°C; 5 menit), A3 (perendaman dengan asam sitrat 0,5%; 10 menit), A4 (perendaman dengan natrium bisulfit 0,25%; 10 menit), dan A5 (perendaman dengan garam 2%; 10 menit). Hasil penelitian menunjukkan bahwa perbedaan perlakuan pendahuluan berpengaruh nyata terhadap rendemen, kadar abu, derajat putih dan mutu hedonik penyedap rasa alami jamur tiram. Perlakuan terbaik yaitu perlakuan dengan perendaman dalam natrium bisulfit 0,25% selama 10 menit dengan nilai rendemen 16,66%, derajat putih 70,53%, kadar air 8,33% (bb), kadar abu 8,18% (bb), kadar protein 5,97%, serta nilai skala mutu hedonik 2,56 (putih kecoklatan).
Diseminasi Teknologi Pembuatan Sabun Padat Organik di SMPIT Raudhatul Ulum Desa Sakatiga Kabupaten Ogan Ilir: Dissemination of Organic Hard Soap Making Technology at SMPIT Raudhatul Ulum Sakatiga Village, Ogan Ilir Regency Pratama, Filli; Syafutri, Merynda Indriyani; Defira, Citra; Lidiasari, Eka; Widowati, Tri Wardani; Syaiful, Friska; Sugito, Sugito; Tamrin, Tamrin; Pratiwi, Citra; Ichsan, Onne Akbar Nur
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 10 No. 9 (2025): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/pengabdianmu.v10i9.8655

Abstract

SMPIT Raudhatul Ulum is in Sakatiga Village, Ogan Ilir Regency, South Sumatra Province. One of the efforts to achieve the vision and mission, SMPIT Raudhatul Ulum collaborates with universities to improve and develop the quality of human resources, such as implementing community service activities related to the learning process. One of them is about the technology of making organic hard soap, which is part of chemistry learning. This community service activity aimed to provide knowledge, understanding, and training on the technology of making organic hard soap made from cucumber and coffee to teachers and students of SMPIT Raudhatul Ulum, Sakatiga Village, Ogan Ilir Regency. The method used was the lecture method, which was carried out through the delivery and explanation of material, accompanied by discussion, and the practice of making organic solid soap. The results showed that this activity could provide knowledge, understanding, and skills to the audience regarding organic hard soap made from cucumber and coffee powder, with an increase in the audience's understanding of organic hard soap of 26.02%, after the delivery of material and practice of making organic hard soap.
Diseminasi Proses Sertifikasi Halal pada Perajin Kemplang Desa Meranjat Ilir Kecamatan Indralaya Selatan: Dissemination of Halal Certification Process to Kemplang Crafters in Meranjat Ilir Village, South Indralaya District Syafutri, Merynda Indriyani; Syaiful, Friska; Lidiasari, Eka; Widowati, Tri Wardani; Sugito, Sugito; Pratama, Filli; Parwiyanti, Parwiyanti; Yanuriati, Anny
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 9 No. 6 (2024): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/pengabdianmu.v9i6.6695

Abstract

Meranjat Ilir Village is located in the South Indralaya District, Ogan Ilir Regency, South Sumatra Province, with one of the leading products, kemplang. The kemplang business is the main livelihood for the community, as well as an income for craftswomen in Meranjat Ilir Village. One important factor in maintaining product quality, increasing selling value in marketing, and business sustainability is halal certification. The awareness of small and medium entrepreneurs to carry out halal certification is very low. Therefore, an activity is needed to socialize the halal certification process. This community service activity aimed to provide knowledge and understanding, as well as socialize with the community of kemplang crafters in Meranjat Ilir Village regarding the halal certification process for food products, especially kemplang products. The method used was the lecturing method which was carried out through the presentation and explanation of material accompanied by discussion and question-answer. The target audience in this activity was the community of kemplang crafters in Meranjat Ilir Village. The results showed that kemplang crafters in Meranjat Ilir Village gained knowledge and understanding of the halal certification process. There was an increase in understanding of the target audience by 28.39% after the presentation of the material.
Analisis Tingkat Kesejahteraan Petani Plasma Kelapa Sawit di Kecamatan Abab Sari, Fitri Yunda; ,, Lifianthi; Syafutri, Merynda Indriyani
Journal of Integrated Agribusiness Vol 6 No 1 (2024): Journal of Integrated Agribusiness
Publisher : Jurusan Agribisnis, Fakultas Pertanian, Perikanan dan Kelautan Universitas Bangka Belitung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33019/jia.v6i1.5067

Abstract

The palm oil is one of Indonesia's main export commodities. The statistic data of a premier national estate of 2021-2023 shows palm oil plantations in the provinces of Indonesia. One of the principal producers of the Sumatra palm is the Province of Southern Sumatra. The data for the productivity of palm plantations in the province of southern Sumatra, particularly in Penukal Abab Lematang Ilir (Pali) regency shows significant potential. In 2022, the palm palm productivity in the pali regency was showing good results, especially in Abab district that became a major production. The aim of the study is to determinate the proportion food and non-food expenditures of palm oil and evaluate the welfare rate of palm oil farmers in Abad district Penukal Abab Lematang Ilir Regency. Research methode used is the survey method for collecting primary data from plasma farmers. Secondary data comes from a variety of sources, including statistical central agency, agricultural and palm company services in the region. Research shows that spending on food consumption is likely to be higher than non-food consumption expenses indicating that welfare levels are still not optimal.
Introduksi dan Pelatihan Pembuatan Nata de Citrullus dari Kulit Semangka untuk Mendukung Pengembangan Usaha Nata di Kota Prabumulih Lidiasari, Eka; Widowati, Tri Wardani; Putri, Trisna Wahyu Swasdiningrum; Syafutri, Merynda Indriyani; Syaiful, Friska; Ichsan, Onne Akbar Nur; Prayitno, Citra Pratiwi
Jurnal Pengabdian kepada Masyarakat (ABDIKEMAS) Vol 7 No 2 (2025): Jurnal Pengabdian kepada Masyarakat (ABDIKEMAS)
Publisher : Pusat Penelitian dan Pengabdian kepada Masyarakat, Politeknik Kesehatatan Kemenkes Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36086/abdikemas.v7i2.3664

Abstract

Prabumulih has many small and medium enterprises (SMEs) whose main product is nata de coco, but the limited availability of coconut water has encouraged the development of nata de citrullus made from watermelon rind as an alternative raw material for product diversification and waste reduction. This community service activity was carried out at KsP SME and Triliyat SME through preparatory activities, outreach, hands-on training, organoleptic testing, and evaluation. Two variants were tested: a mixed extract of albedo and rind, and an albedo-only extract. Hedonic and hedonic quality tests showed that the mixed variant was preferred, with a cloudy white color and chewy texture (color scores 1.8–1.9; texture 1.5–2.1). The average hedonic scores for color and texture were 3.2 and 2.8 for the mixed variant, and 2.5 and 2.4 for the albedo variant. Pre-test and post-test evaluations showed a 57.50% increase in participants’ understanding, indicating that the training was effective and practical in supporting nata product development in SMEs.
Co-Authors ,, Lifianthi Achmad Faizal Adhriko Setiawan Afifah P Kinanti Agung Praja Pratama Agus Wijaya Ahmad Rizki Anita Rahmiwati Anjliany, Meysin Anny Yanuriati Anny Yanuriati Apriyani Apriyani Asty Ananda Bandhia Ayu Lestari Basuni Hamzah Basuni Hamzah Berliana M Pardede Boby Pranata Budi Santoso Catur Prayoga Chairanil Fadhilah Christian Madona Citra Defira Citra Pratiwi Prayitno Daniel Saputra Dela Pusvita Delima, Cyntia Desi Aryani Dheka Adi Saputra Eka Intan Kumala Putri Eka Lidiasari Ela Roswasti Angelia Syeba Ginting Erlita Indah Astari Fanny Astari Fatria Harwanto 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 Nabila Sherendita Nabilah, Tri Adelti Nadia Erika Putri Ningsih, Windi Indah Fajar 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 Ramdika, Sari Bema 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 Sugito Sujatmiko, Harumi Sukery Jaya Syaiful, Friska Tamrin Tamrin Tri Wardani Widowati Tri Wardani Widowati Trisna Wahyu Swasdiningrum Putri Triwardani Widowati Trubus Airlangga Umi Rosidah Umi Rosidah Vania Yanuriati, Anny Yulina Sari, Yulina