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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 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 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 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 Dentistry Economics, Econometrics & Finance Education Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Public Health Social Sciences Other

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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.
Viscosity and energy density tests on suction pudding formulations as an intervention for hypoalbuminemia Delima, Cyntia; Ningsih, Windi Indah Fajar; Rahmiwati, Anita; Syafutri, Merynda Indriyani; Harwanto, Fatria; Ramdika, Sari Bema
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 13 ISSUE 4, 2025
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2025.13(4).260-267

Abstract

ABSTRAKLatar Belakang: Hipoalbuminemia adalah kondisi rendahnya kadar albumin di dalam tubuh (serum< 3,5 g/dL) karena tubuh tidak cukup memproduksi protein albumin atau ketika tubuh kehilangan banyak albumin dalam tinja dan urin. Hipoalbuminemia dapat diintervensi dengan makanan tinggi protein. Putih telur, susu skim dan ikan gabus dapat diolah menjadi makanan selingan berupa pudding sebagai intervensi gizi untuk penderita hipoalbuminemia. Viskositas dan densitas energi menjadi parameter penilaian mutu fisik dan kimia pada produk yang dihasilkan.Tujuan: Untuk mengetahui pengaruh penambahan ikan gabus, susu skim dan putih telur terhadap viskositas dan densitas energi pada puding sedot.Metode: Penelitian eksperimen pembuatan puding sedot dengan empat formula. Perbandingan ikan gabus, putih telur dan susu skim yang berbeda, yaitu formulasi A (6.94%: 6.94%: 6.94%), formulasi B (10.41% : 0%: 10.41%), formulasi C (0%: 10.41%: 10.41%), dan formulasi D (10.41%: 10.41%:0%). Analisis viskositas enggunakan viskometer Brookfield NDJ-8S dan metode yang digunakan untuk pengujian analisis lemak adalah pendekatan gravimetri, metode Kjeldahl untuk penentuan protein, dan metode perbedaan untuk mengevaluasi kandungan karbohidrat. Nilai densitas energi puding sedot didapatkan dari hasil perbandingan antara kandungan energi dan berat pudding sedot. Nilai densitas energi puding sedot didapatkan dari hasil perbandingan antara kandungan energi dan berat pudding sedot. Data yang didapat dianalisis secara bivariat menggunakan uji one way ANOVA dengan uji lanjut DMRT. Hasil: Formulasi A, B, C dan D dibedakan berdasarkan perbandingan kandungan ikan gabus, putih telur dan susu skim. Formulasi A (ikan gabus 6.94%: putih telur 6.94%: susu skim 6.94%), formulasi B (ikan gabus 10.41% : putih telur 0%: susu skim 10.41%), formulasi C (ikan gabus 0%: putih telur 10.41%: susu skim 10.41%), dan formulasi D (ikan gabus 10.41%: putih telur 10.41%: susu skim 0%). Hasil uji viskositas formulasi A, B, C dan D dalam kategori viskositas tinggi. Tidak ada perbedaan nyata nilai viskositas antara formulasi A, B, C dan D (p-value=0.346). Hasil densitas energi formulasi A, B, dan C dalam kategori densitas energi rendah sedangkan formulasi D sangat rendah. Ada perbedaan nyata densitas energi antara formulasi A, B, C dan D (p-value=0.000). Kesimpulan: Perbedaan perbandingan putih telur, susu  skim dan ikan gabus tidak memengaruhi viskositas pudding sedot, namun memiliki pengaruh terhadap densitas energi. Semakin besar kandungan energi pada bahan utama maka akan semakin besar densitas energi puding sedot.  KATA KUNCI:  albumin; ikan gabus; pudding; putih telur; susu skim bubuk ABSTRACTBackground: Hypoalbuminemia is a condition of low albumin levels in the body (serum <3.5 g/dL) because the body does not produce enough of albumin protein or when the body loses a lot of albumin in faeces and urine. Hypoalbuminemia can be treated with high protein foods. Egg whites, skim milk and snakehead can be processed into a snack such as pudding as a nutritional intervention for hypoalbuminemia. Viscosity and energy density are parameters used to assess food’s physical and chemical quality.Objectives: to determine the effect of adding snakehead fish, skim milk, and egg whites on the viscosity and energy density of sucked pudding. Methods: This is experimental research using four formulas. The ratio of snakehead fish, egg whites, and skim milk is different. Formulation A (6.94%: 6.94%: 6.94%), formulation B (10.41%: 0%: 10.41%), formulation C (0%: 10.41%: 10.41%), and formulation D (10.41%: 10.41%:0%). The viscosity analysis used a Brookfield NDJ-8S viscometer and the methods used for fat analysis testing were the gravimetric approach, the Kjeldahl method for protein determination, and the difference method to evaluate carbohydrate content. The energy density value of sucked pudding was obtained from the comparison between energy content and weight of sucked pudding. The data obtained were analyzed bivariately using the one-way ANOVA followed by the DMRT for further testing.Results: Formulations A, B, C and D were differentiated based on the ratio of snakehead fish, egg whites and skim milk. Formulation A (snakehead fish 6.94% : egg white 6.94%: skim milk 6.94%), formulation B (snakehead fish 10.41%: egg white 0%: skim milk 10.41%), formulation C (snakehead fish 0%: egg white 10.41% : 10.41% skim milk), and formulation D (snakehead fish 10.41% : egg white 10.41% : skim milk 0%). The viscosity test results of formulations A, B, C and D are in the high viscosity category. There was no difference in viscosity values between formulations A, B, C, and D (p-value=0.346). The results of energy density of formulations A, B, and C are in the low energy density category while formulation D is very low. There is a significant difference in energy density between formulations A, B, C and D (p-value=0.000). Conclusions: Egg white, skim milk and snakehead fish do not affect the viscosity test but affect the energy density. The greater the energy content of the main ingredients, the greater the energy density of the suction pudding.KEYWORD: albumin; egg whites; pudding; skim milk; snakehead fish 
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 Budi Santoso Chairanil Fadhilah Christian Madona Citra Pratiwi Prayitno Daniel Saputra Defira, Citra Dela Pusvita Delima, Cyntia 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 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 Maharani, Tian Nabila Nabila Sherendita Nabilah, Tri Adelti 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 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 Yanuriati, Anny Yulina Sari, Yulina