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All Journal AGRIKA TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian AGROMIX Jurdimas (Jurnal Pengabdian Kepada Masyarakat) Royal PEDULI: Jurnal Imiah Pengabdian Pada Masyarakat Indonesian Sugar Research Journal Jurnal Inovasi Pengabdian dan Pemberdayaan Masyarakat Dedikasi Saintek Jurnal Pengabdian Masyarakat JATIMAS : Jurnal Pertanian dan Pengabdian Masyarakat GABBAH : Jurnal Pertanian Dan Perternakan DEDIKASI SAINTEK Jurnal Pengabdian Masyarakat
Hapsari Titi Palupi
Prodi Ilmu Dan Teknologi Pangan, Fakultas Pertanian, Universitas Yudharta Pasuruan
Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Environmental Science Health Professions Nursing Public Health Social Sciences Other

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Journal : AGROMIX

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TEKNOLOGI PENGOLAHAN KERUPUK SINGKONG RASA BALADO DARI PEMANFAATAN LIMBAH IKAN LELE DUMBO (Clarias gariepinus) DI DESA MOJOREJO BATU JAWA TIMUR Ernawati Ernawati; Hapsari Titi Palupi; Eko Agus Alfianto

Publisher : Fakultas Pertanian Universitas Yudharta Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (184.322 KB) | DOI: 10.35891/agx.v9i2.1262

Abstract

Waste fishery products are usually disposed of them so that they become a problem for the environment in the form of foul odor, and environmental aesthetics. The use of waste results can improve their economic value to the method used as the seasoning of cassava crackers. Balado seasoning is ground chili mixed with several other spices then certain types of food are added including anchovies, fish, and others. This people empowerment activity aims to develop an economically independent and competitive trade group in the era of globalization, implement appropriate food processing technology that speeds up business processes and reduces production costs. In addition, it is also to increase creativity in the diversification of processed and utilization of fishery waste. The method used is a survey, approach with the Mojorejo Village Government to synergize activities related to the problem of improving the quality and productivity of cassava crackers, methods of training and counseling for partners and the surrounding community, and ongoing mentoring guidance. Based on the results of the program implementation, it can be concluded that in general the two partners already have the ability to make processed cassava crackers based on a long experience. The training provided can be received by partners and the community based on the results of the satisfaction survey obtained. Both partners were able to utilize the appropriate technology tools provided, as well as an increased understanding of human resource management, financial management, and marketing. Keywords: Balado, Crackers, Catfish, Waste, Cassava
PENGARUH UMUR PANEN TERHADAP KUALITAS MINUMAN SARI RUMPUT GANDUM (WHEATGRASS) VARIETAS GURI-3 AGRITAN Muhammad Syafi’; Hapsari Titi Palupi

Publisher : Fakultas Pertanian Universitas Yudharta Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1876.466 KB) | DOI: 10.35891/agx.v9i1.1374

Abstract

This research was conducted to find out the influence of harvest age on quality of wheat grass juice varieties of guri-3 agritan. The method used is Single Randomized Block Design (RBD) with 4 treatment factors ie age 11 days, 12 days, 13 days and 14 days and 3 repetitions. Data analysis using ANOVA variance analysis with 1% and 5% confidence interval, if found influence on one variable then continued with BNT test. Observations made include Total Sugar Level, Degree of acidity (pH), yield and organoleptic test include flavor, aroma and color. The result showed that total sugar content was 3,83-6,83%, pH 6,40 - 6,53, yield 80,86% - 82,10%. There is influence of harvest age to total content of grain juice. The best treatment combination was found in U12H (12 days harvest age) with total sugar content 4,33%, pH 6,53 and yield 82,10%. The results of organoleptic tests on 20 panelists show that flavor and aroma are not accepted by the panelists while the color is still acceptable.
Co-Authors A. Zainul A Afifah, Siti Agung Diantoro Ahwan, Zainul Ainiyah, Roisatul Akhsani, Murikhatul An Nabawy, Achmad Riefqy Ana Ummu Mas’ula Ana Ummu Mas’ula Arifin, Ahmad Zainul As'idah, Fizriyatul Dayana, Putri Devi Rahmah Fauzi Dewitasari, Eka Aprilia E Ernawati, E Eko Agus Alfianto Ernawati Ernawati - Ernawati Ernawati Irfan Maulana, Irfan Lailatul Masruroh Laily Susanti Laily Susanti Lukman Hakim Lukman Hakim M. Faiz Al Laily Matheus Nugroho Miftahul Huda Miftahul Huda Mochamad Hasyim Muh. Aniar Hari Swasono Muhamad Saihullah Muhammad Nizar Muhammad Sulhan Muhammad Syafi’ Mukhammad Nasor Munir, Muhammad Misbachul Murtadlo, Kholid Muzaki Rohman Nasor, Mukhammad Nuraeni . Nurul Findayanti Nurul Isnaini Qoidatul Sholiha Ratna Budiarti Ridha, Faishal Ananta Rizqi, Silfi Oktafiani Rohima, Ainur Febrianti Roisatul Ainiyah Septiani Budi Ariska Siti Afifah Siti Mutmainah Sulhan, M. Syarwani, Muhammad Thoriqul Huda Utami, Cahyaning Rini Utami, Desy Cahyaning Utomo, Deny Wenny Mamilianti Yusebla, Agil Zaidan , Muchammad