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All Journal AGRIKA TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian AGROMIX Indonesian Sugar Research Journal Jurnal Inovasi Pengabdian dan Pemberdayaan Masyarakat Dedikasi Saintek Jurnal 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

Author-ID : 2417274

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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TEKNOLOGI PENGOLAHAN TORAKUR (TOMAT RASA KURMA) SEBAGAI ALTERNATIF MENINGKATKAN NILAI EKONOMIS BUAH TOMAT DI DUSUN KAJANG KECAMATAN JUNREJO KOTA BATU Ernawati Ernawati; Hapsari Titi Palupi; Muhammad Nizar

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Dusun Kajang terletak di Desa Mojorejo Kecamatan Junrejo Kota Batu memiliki potensi di bidang pertanian. Tanaman tomat tumbuh subur, bila musim panen maka tomat berlimpah. harga tomat menjadi menurun drastis, dan mudah mengalami kerusakan. Tomat (Solanum lycopersicum) merupakan sayuran yang banyak mengandung nutrisi yaitu sumber vitamin A,C, K, kalium folat, thiamin, niasin, vitamin B6, sehingga sangat bermanfaat bagi kesehatan tubuh. Dari permasalahan tersebut diberikan alternatif olahan tomat menjadi torakur (tomat rasa kurma) dan beberapa produk olahan tomat. Metode pelaksanaan adalah mensinergikan kegiatan-kegiatan dalam program desa; penyuluhan tentang tomat disertai pelatihan proses pengolahan dan diversifikasi produk olahan tomat; pelatihan dan bimbingan mengenai sanitasi dan higienis produk; pelatihan manajemen produksi, pemasaran dan keuangan; serta pendampingan yang berkelanjutan untuk mengajak kelompok mitra melaksanakan proses produksi. Hasil pelaksanaan program adalah peningkatan kemampuan dan pengetahuan kedua Mitra yang berasal dari kelompok tani dan Kelompok PKK mengenai tomat, pengolahan tomat menjadi torakur dan olahan tomat; peningkatan ketrampilan proses pengolahan torakur dan olahan tomat; mampu memanfaatkan alih alat teknologi tepat guna; peningkatan kemampuan mitra tentang produksi bersih dan higienis, manajemen usaha dan pemasaran produk.

PENGARUH PENAMBAHAN PEKTIN KULIT JERUK DAN SUKROSA TERHADAP KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK SELAI JAHE(Zingiber Officinale) Ana Ummu Mas’ula; Hapsari Titi Palupi

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Selai merupakan produk makanan bertekstur kental yang dibuat dengan memasak hancuran buah yang dicampur sukrosa. Bahan baku utama yang digunakan untuk pembuatan selai adalah jahe emprit. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh penambahan pek tin kulit jeruk dan sukrosa dilihat dari mutu fisik dan kimianya dan daya terima k onsumen. Rancangan percobaan penelitian adalah Rancangan Acak Kelompok (RAK), memiliki 2 perlakuan yaitu konsentrasi pektin kulit jeruk (0,5%, 1%) dan konsentrasi sukrosa (40%, 50%, 60%) diulang 3 kali. Parameter selai yang diamati adalah kadar air, pH, gula r eduksi, warna dan organoleptik (rasa, warna, tekstur/kekentalan dan aroma). Data yang diperoleh dilak ukan analisis statistik anova menggunakan software Minitab 17 dan apabila terjadi pengaruh ny ata dilakukan uji beda Tukey, sedangkan parameter organoleptik dilakukan analisis statistik menggunakan uji Fridmen. Hasil dari penelitian menunjukkan perlakuan terbaik terdapat pada sempel P2S2 (pektin kulit jeruk 1% dan sukrosa 50%) dengan ketentuan fisikokimia kadar air 32,86%, pH 6,59, gula reduksi 3,08%, warna L 38,20, serta organoleptik rasa 4,90, warna 4,90, tekstur 4,90, dan aroma 4,85.

MEMPELAJARI PEMANFAATAN AIR CUCIAN BERAS (Leri) PADA PROSES PEMBUATAN NATA DE LERI M. Faiz Al Laily; Hapsari Titi Palupi

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v10i1.1466

Due to its high nutrition, leri has a big potency to become bacterial growth media and nata. The study aims to find out the influence of coconut sugar concentration and the starter Acetobacter xylinum on the physical and chemical quality of nata de leri product. The research employs an experimental study using two factor, Factor 1 proportion that consist of four variable treatment, and each treatment was repeated three times. Proportion of washing rice (leri) 0%: water coconut 100% proportion of whasing 25% : water coconut 75% proportion washing rice 50% : water coconut 50% proportion washing rice 100% : water coconut 0%. The data analysis uses ANOVA. If it has a significant difference with a confidence interval 5% and 1%, if found influence on one of variable then continued with test of real small difference (BNT) 5%. Observations were performed with the best proportion of rice water and coconut water from physical properties with the result of nata de leri thickness test analysis at treatment (75% coconut water and 25% rice wash water) with 9.05mm thickness value. The best proportion of rice and coconut rice water from organoleptic properties with effectiveness index test was found in treatment (75% coconut water and 25% washing rice), 2,25 (somewhat like), aroma with value 2.50 (likes) , color with a value of 2.40 (like). The best proportion of rice and coconut rice water from physical and organoleptic properties with effectiveness index test was found in treatment (75% coconut water and 25% rice wash water), 2,25 (somewhat like), aroma with value 2.50 ( likes), color with a value of 2.40 (like).

Pengaruh proses fermentasi kacang merah (phaseolus vulgaris l.) menggunakan ragi tempe (rhizopus sp.) dan enzim papain terhadap kualitas sosis kacang merah Siti Mutmainah; Ana Ummu Mas’ula; Septiani Budi Ariska; Lailatul Masruroh; Hapsari Titi Palupi

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v10i2.1648

Red beans (Phaseolus vulgaris L.) is a commodity beans are very popular, and are abundant in Indonesia. The purpose of this study to determine the effect of different fermentation methods on quality sausage red beans and determine the best fermentation method on the sausage red beans based on the analysis and organoleptic clams. The method used in this study is RAK one single factor consisting of four treatments. F1 (red bean fermentation using yeast tempeh (Rhizopus oligosporus)), F2 (fermented using enzymes papain), F3 (red bean fermentation using yeast tempeh (Rhizopus oligosporus) + enzyme papain) and F4 (without red bean fermentation process). The observations were analyzed using statistical ANOVA (Analysis of Variance) followed by Tukey test sensory testing is carried out by Friedman test. The best treatment method de Garmo effectiveness index. The results showed Effect of treatment fermentation methods which differ significantly affect chemical parameters include moisture content, ash content, protein content, fat content rude, crude fiber content and carbohydrate content and the nature organolepti color, aroma, flavor, and texture of the sausage beans. best fermentation method in the manufacture of sausages red beans based on a chemical that is F4 (without red bean fermentation process) with a value of 9.29% moisture content, ash content of 4.41%, 12.47% protein content, fat content rough 0.51% , crude fiber content of 3.71%, and the carbohydrate content of 73.3%. While the treatment is the best value organoleptic F1 (red bean fermentation using yeast tempeh (Rhizopus oligosporus)) Color 8 (really like), the scent 7.48 (like), flavor 6.6 (a bit like), and the texture of 7.92 (very like).

Pengaruh proses blanching dan penambahan karagenan pada kualitas selai lembaran belimbing wuluh (Averrhoa bilimbi L.) Devi Rahmah Fauzi; Hapsari Titi Palupi

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v11i2.2196

Belimbing wuluh (Averrhoa bilimbi L.) is one of the fruit plants native to Indonesia. Processing of Belimbing wuluh into slice jam is necessary in order to have extended shelf life and to give added value of this fruit. This study aims to determine the effect of blanching and concentration of carrageenan on the quality of belimbing wuluh sheet jam. The method of this research was a randomized block design (RBD) consisting of 2 factors. The first factor were Blanching, (B1) = With Blanching, (B2) = Without Blanching. The second factor was the concentration of carrageenan, carrageenan (K1) = 5%. K2 = 10%. K3 = 15%. The result were analyzed by performed ANOVA using Minitab18 software and continued by the Tukey test. The best treatment was analyzed using the De Garmo Effectiveness Index method. The best treatments found in the B2K2 treatment (without blanching and concentration of carrageenan 10%.) has an average of water content 19.68%; vitamin C 14.51 mg / g; texture 0.50 N / mm2; color L 35.50; a* 13.20; b* 20.80; (organoleptic) texture 3,40 (like); color 3,33 (like); taste 3,47(like); and flavor 3.30 (like).

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

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

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.

Efek penggunaan gel lidah buaya buaya (Aloe vera L.) terhadap mutu minuman jelly lidah buaya Nurul Findayanti; Hapsari Titi Palupi

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v14i1.3786

???????????? ???????????? ???????? ???????????????? ???????????????? ???????? ???????????????????????????????????????????????? ???????????????????????????????????????? ???????????????? ???????????????????????????? ???????????????????? ???????? ????????????????????????????????, ???????????? ???????? ???????????????????? ???????? ???????????????????? ????????????????????. ???????????????????? ???????????????????????? ???????????? ???????????????? ???????????????????????? ???????? ???????????? ???????????????? ???????? ????????????????, ???????????????????????????????????? ???????????????????? ???????????????????????? ???????????????? ???????????????????????????? ???????????????????????????????????????? ???????????? ???????????? ???????????????????????????????????????????? ???????? ???????????? ???????????????????????????????? ???????? ???????????????????????? ???????????????? ???????????????? ????????????????????. ???????????????? ???????????????????? ???????????????? ???????? ???????????????????????????????????? ???????????? ???????????????????????????????????????????? ???????? ???????????? ???????????????????????? ???????? ???????????????????????????? ???????????????????????????? ???????? ???????????????????????????????? ???????????????? ???????????????? ???????????? ???????? ???????????????????????????? ???????? ???????????????? ???????????????? ???????????????????? ????????????????????????. ???????????? ???????????????????????????????? ???????????????????????? ???????????????? ???????????? ???? ???????????????????????????????????????? ???????????????????? ???????????????????????? () ???????????????????? ???????????????????????????????????? ???????? 4 ???????????????????????????????????? ???????????? ???????????????????????????????? ????????????????????????????????????????, ???????????????? ???????????????????????????? (???????? ????????????????????????????????????), ???????????????????????????? ???????? ???????????????? ????????????????????????????????????, ???????????????????????????? ???????? ????????(????????)2 ???????????? ????????????????????????????????????. ???????????????? ???????????????????????????????????? ???????????? ???????????????????????????????? 4 ???????????????????? ???????? ???????????????????????? 16 ????????????????????????. ???????????????????????????????????????? ???????????????????????????????? ???????????????? ????????, ???????????????????? ???????????????????????????????????? ???????????????????????? ???????????? ???????????????????????????????????? ???????? ???????????????? 1, 3 ???????????? 6. ???????????? ???????????????????????????? ???????????????????????? ???????????????? ???????????? ???????????????????????????????????????????? ???????? ???????????????????? ???????????????????????? ???????????????? ???????????????????????????????????? ???????????????????????????????? ???????? ???????????????? ???????????????? ???????????? ???????????? ???? ???????????????????????????????????????????? ???????????????????????? ???????? ????????, ???????????????????? ???????????????????????????????????? ????????????????????????, ???????????? ???????????????????????????????????? ???????? ???????????????? 1????????, 3???????? ???????????? 6????????. ???????????????????????????????????? ???????? ???????????????? ???????????????? ???????????? ???????????????? ????????(????????)2 ???????????????????????????????????? ???????????????????????????????? ???????? ???? ???????????????????? ???????????????????? ???????????????? ???????????????????????? ???????????????????? ???????????????????????????????????? ???????????????????????? ???????????????????????????? ???????????? ???????????????????? ???????????????????????????????????? ???????? ???????????????????????????? ???????????????? 1???????? ???????? 6????????.

Pelatihan Dasar Fotografi untuk Mendukung Digitalisasi Produk Kopi Bubuk di UMKM Linusco Kabupaten Pasuruan Ernawati; Ainiyah, Roisatul; Palupi, Hapsari Titi; Syarwani, Muhammad; Hasyim, Mochamad; Huda, Miftahul; Ridha, Faishal Ananta; Ahwan, Zainul; Hakim, Lukman; Sulhan, Muhammad; Swasono, Muh Aniar Hari
DEDIKASI SAINTEK Jurnal Pengabdian Masyarakat Vol. 3 No. 3 (2024): Desember 2024
Publisher : Al-Hijrah Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58545/djpm.v3i3.439

Platform digital menjadi salah satu media utama dalam memperluas jangkauan pemasaran produk, terutama bagi Usaha Mikro, Kecil, dan Menengah (UMKM). Kualitas foto produk memiliki peran yang sangat penting untuk meningkatkan daya tarik visual dan memperluas jangkauan pemasaran produk. Tujuan dari kegiatan ini adalah untuk meningkatkan kapasitas UMKM Linusco dalam memanfaatkan fotografi produk sebagai strategi pemasaran digital. Metode pelaksanaan meliputi tiga tahapan utama: perencanaan, pelaksanaan, dan evaluasi. Tahap perencanaan mencakup identifikasi kebutuhan, penyusunan materi, dan penyediaan alat pendukung, sedangkan tahap pelaksanaan difokuskan kegiatan pelatihan. Hasil pelatihan menunjukkan peningkatan signifikan dalam pemahaman konsep fotografi produk, kemampuan pengambilan foto, dan penguasaan aplikasi pengeditan, sebagaimana ditunjukkan melalui evaluasi hasil praktik peserta. Peserta berhasil menghasilkan foto produk yang lebih menarik dan profesional, siap digunakan untuk promosi digital. Pendekatan kegiatan pelatihan mampu meningkatkan pengetahuan dan keterampilan peserta.

Pendampingan Penerapan Standard Sanitation Operating Procedure (SSOP) pada Proses Produksi Sari Murni Jeruk di UMKM Panda Sirup Kabupaten Pasuruan, Jawa Timur Ernawati, Ernawati; Ainiyah, Roisatul; Palupi, Hapsari Titi; Syarwani, Muhammad; Hasyim, Mochamad; Huda, Miftahul; Murtadlo, Kholid; Yusebla, Agil; As'idah, Fizriyatul; Ahwan, Zainul; Hakim, Lukman; Sulhan, Muhammad; Swasono, Muh. Aniar Hari
Jurnal Inovasi Pengabdian dan Pemberdayaan Masyarakat Vol 4 No 2 (2024): JIPPM - Desember 2024
Publisher : CV Firmos

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54082/jippm.669

Panda Sirup merupakan mitra UMKM yang berada di Kecamatan Gondang Wetan Kabupaten Pasuruan dengan produk utama berupa sari murni jeruk nipis dan lemon. Permasalahan utama yang dihadapi oleh mitra adalah belum menerapkan jaminan keamanan pangan yang sesuai dengan standar dengan penerapan Standard Sanitation Operating Procedure (SSOP). Tujuan dari kegian pengabdian ini adalah untuk meningkatkan kualitas dan jaminan kemanan pangan produk melalui kegiatan pendampingan penerapan SSOP. Metode pelaksanaan yang digunakan terdiri dari kegiatan observasi dan wawancara, pelatihan, pendampingan, serta monitoring & evaluasi. Hasil dari kegiatan pendampingan ini memberikan dampak berupa meningkatnya pengetahuan dan pemahaman mitra dari 50% menjadi 85%. Pada aspek proses produksi pengetahuan dan pemahaman mitra meningkat dari 60% menjadi 90%. Pada aspek penerapan SSOP oleh mitra pengetahuan dan pemahaman mitra meningkat dari 55% menjadi 88%. Selain itu telah disusun dokumen SSOP dan pendampingan perbaikan fasilitas sesuai standar SSOP, serta beberapa saran teknis terkait metode pembersihan peralatan yang baik dan benar. Dengan penerapan SSOP yang baik dan benar diharapkan memberikan dampak terhadap peningkatan mutu dan keamanan pangan produk sari murni jeruk di UMKM Panda Sirup.

Co-Authors A. Zainul A Agung Diantoro Ahwan, Zainul Ainiyah, Roisatul Ana Ummu Mas’ula Ana Ummu Mas’ula As'idah, Fizriyatul Devi Rahmah Fauzi E Ernawati, E Eko Agus Alfianto Ernawati Ernawati - Irfan Maulana, Irfan Lailatul Masruroh Laily Susanti Lukman Hakim M. Faiz Al Laily Matheus Nugroho Miftahul Huda Miftahul Huda Mochamad Hasyim Muh. Aniar Hari Swasono Muhamad Saihullah Muhammad Nizar Muhammad Syafi’ Mukhammad Nasor Munir, Muhammad Misbachul Murtadlo, Kholid Muzaki Rohman Nuraeni . Nurul Findayanti Qoidatul Sholiha Ratna Budiarti Ridha, Faishal Ananta Roisatul Ainiyah Septiani Budi Ariska Siti Afifah Siti Mutmainah Sulhan, M. Swasono, Muh Aniar Hari Syarwani, Muhammad Thoriqul Huda Utami, Cahyaning Rini Utomo, Deny Wenny Mamilianti Yusebla, Agil

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