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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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Pengaruh subtitusi tepung pisang raja sereh (Musa paradisiaca L) dan tepung terigu terhadap karakteristik fisikokimia dan organoleptik cookies: The effect of reduced raja sereh banana flour substitution (Musa Paradisiaca L) and wheat flour on the physicochemical and organoleptic characteristics of cookies utomo, Deny; Maulana, Irfan; Titi Palupi, Hapsari
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 16 No 1 (2025)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v16i1.6087

Abstract

Cookies is one of the popular bakery products in all circles, made from flour but does not require unleavened products through the process of printing and roasting and prioritizing the crispness of its texture with a moisture content that must be less than 5%. Cookies are generally made from wheat flour, flour produced from wheat, dependent on imported wheat needs to be given special attention in efforts to improve alternative food development as a substitution or substitute for flour so as not to always rely on imported flour and be able to utilize local resources. One of the food ingredients that can be used as a substitute for flour is banana flour in making cookies, because the production of bananas is very abundant in Indonesia, but it is still limited in processing. The method used in the research of banana flour and flour cookies is a random design group (shelf) with 5 treatment substitutions and 3 repetitions, so as to get 15 experiments. With the treatment of the ratio of banana flour and flour. Analysis conducted includes physicochemical analysis which includes broken power, water content, ash content, protein content and organoleptic including taste, aroma, color and texture. Statistical analysis was carried out with Analysis of Variance (ANOVA) and Tukey test at a significant level of 95% using Minitab software. The results of the physical research of banana flour cookies and flour produced include broken power analysis ranging from 11.84 - 13.07 N, moisture content 3.11 - 4.14%, ash content 1.18 - 1.77%, levels Protein 10.80% - 12.31%, and organoleptic test of 4.00 - 4.72, aroma 3.24 - 4.12, color 3.32 - 4.20 and texture 3.24 - 4.44. The best research results are found in the treatment of P5 (70% banana flour: 30% flour) with the results of the Physical Test of Texture Analysis (Broken Power) 13.07 N, 3.11% moisture content, ash content 1.77%, protein content 12 , 31%, and organoleptic test of 4.00 (like), aroma 4.12 (like), color 4.20 (like) and texture 4.44 (like).
PENINGKATAN KESADARAN MASYARAKAT TENTANG BAHAYA MINYAK JELANTAH MELALUI KEGIATAN SOSIALISASI DI DESA DAYUREJO, PRIGEN, PASURUAN Utami, Desy Cahyaning; Palupi, Hapsari Titi; Arifin, Ahmad Zainul
Jurnal Likhitaprajna Vol 9 No 1 (2025)
Publisher : FKIP Universitas Wisnuwardhana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37303/peduli.v9i1.714

Abstract

Waste cooking oil poses environmental and health risks if improperly managed. This community service study aimed to enhance the knowledge and skills of residents in Dayurejo Village, Prigen, in safe and environmentally friendly waste cooking oil management through a socialization program involving the Pemda 9 youth group. Methods included interactive lectures, practical demonstrations of converting waste oil into useful products, and discussion sessions. Pre- and post-activity questionnaires assessed changes in participants’ knowledge and skills. Results showed significant improvements: awareness of waste oil hazards increased from 40% to 90%, knowledge of safe handling from 20% to 85%, and ability to identify environmental impacts from 35% to 88%. Interactive and hands-on approaches effectively promoted awareness and active participation. Regular implementation of similar programs is recommended to support a cleaner, healthier, and more productive environment.
Pendampingan Penerapan Hazard Analysis Critical Control Point (HACCP) Pada UMKM Pengolahan Abon Lele Ernawati, Ernawati; Ainiyah, Roisatul; Palupi, Hapsari Titi; Syarwani, Muhammad; Hasyim, Mochamad; Huda, Miftahul; Ahwan, Zainul; Hakim, Lukman; Sulhan, Muhammad; Swasono, Muh Aniar Hari
Jurdimas (Jurnal Pengabdian Kepada Masyarakat) Royal Vol. 8 No. 2 (2025): April 2025
Publisher : STMIK Royal

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33330/jurdimas.v8i2.3630

Abstract

Suole MSME is a catfish floss producer committed to enhancing product quality through the implementation of the Hazard Analysis and Critical Control Point (HACCP) system.  Implementation is carried out by development and verification of the production process flow diagram, hazard identification, determination of Critical Control Points (CCPs), and establishment of critical limits. This community service activity aimed to provide knowledge and assistance in HACCP implementation to enhance food safety, product quality, and competitiveness. The activity was conducted from October to December 2024 at UMKM Suole, and included interviews, field observations, and HACCP assistance and analysis. The results show that the catfish floss production process involves several critical stages that require monitoring, such as raw material reception, meat separation, frying, and packaging. Hazard identification and determination of Critical Control Points (CCPs) have been carried out to prevent biological, chemical, and physical contamination. The importance of developing Standard Operating Procedures (SOPs), maintaining sanitation, and controlling processing time and temperature was emphasized. Improving the understanding of HACCP among MSME actors is a key factor in effective hazard control and achieving food safety.Keywords: catfish floss; food safety; HACCP; hazard Abstrak: UMKM Suole merupakan salah satu produsen abon lele yang berupaya meningkatkan kualitas produk melalui penerapan Hazard Analysis Critical Control Point (HACCP). Penerapan dilakukan dengan penyusunan dan verifikasi diagram alir proses produksi abon lele, identifikasi bahaya, serta penetapan CCP dan batas kritis. Kegiatan pengabdian ini bertujuan memberikan wawasan dan pendampingan penerapan HACCP guna meningkatkan keamanan pangan, mutu, dan daya saing produk. Kegiatan dilaksanakan pada Oktober hingga Desember 2024 di UMKM Suole, meliputi wawancara, observasi lapangan, serta pendampingan dan analisis HACCP. Hasil kegiatan menunjukkan bahwa proses produksi abon lele mencakup beberapa tahap penting yang memerlukan pengawasan, seperti penerimaan bahan baku, pemisahan daging, penggorengan, dan pengemasan. Telah dilakukan identifikasi bahaya dan penetapan titik kendali kritis (CCP) untuk mencegah kontaminasi biologis, kimia, dan fisik. Selain itu, ditekankan pentingnya penyusunan SOP, sanitasi, serta pengendalian suhu dan waktu proses. Peningkatan pemahaman pelaku UMKM terhadap HACCP menjadi faktor kunci dalam pengendalian bahaya dan pencapaian keamanan pangan produk.Kata kunci: abon lele; bahaya; HACCP; keamanan pangan
Penguatan Potensi Maritim melalui Peningkatan Usaha Pengolahan Hasil Perikanan dan Pendidikan di Desa Patuguran Kabupaten Pasuruan Palupi, Hapsari Titi; Swasono, Muh. Aniar Hari; An Nabawy, Achmad Riefqy; Rizqi, Silfi Oktafiani; Rohima, Ainur Febrianti; Akhsani, Murikhatul; Isnaini, Nurul; Dayana, Putri; Dewitasari, Eka Aprilia; Zaidan , Muchammad
JATIMAS : Jurnal Pertanian dan Pengabdian Masyarakat Vol. 5 No. 2 (2025): NOVEMBER
Publisher : Kadiri University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30737/jatimas.v5i2.6792

Abstract

The objectives of the Community Service Program (KKN) in Patuguran Village are: 1) Building partnerships between students, the village government, and the community to create sustainable village development, especially in the maritime sector. 2) Increasing knowledge related to branding, packaging, and digital marketing of fishery product processing businesses as an effort to strengthen maritime economic potential. 3) Increasing knowledge and fostering a love of maritime potential through maritime creativity-based teaching activities for elementary school students. The methods used include observation, interviews, training, mentoring, creative teaching activities, and pre-test and post-test evaluations. Strengthening maritime potential through fishery product business development and maritime creativity education successfully achieved the expected goals. There was an increase in knowledge and interest among the village community to become entrepreneurs in fishery product processing. Training and mentoring in packaging, branding, and digital marketing led to the development of brands, labels, product packaging, and marketing channels through social media accounts, thereby enhancing product marketing. Educational activities with a maritime creativity theme for elementary school students increased students' knowledge about maritime potential, fostered a love of the maritime, and enhanced students' creativity and skills. These activities need to be continuously developed with a focus on economic empowerment and education as an effort to maintain the sustainability of maritime village development. Tujuan kegiatan KKN di Desa Patuguran adalah: 1) Membangun kemitraan antara mahasiswa, pemerintah desa dan masyarakat untuk  menciptakan pembangunan desa yang berkelanjutan terutama dari sektor maritim, 2) Meningkatan pengetahuan terkait branding, pengemasan, dan digital marketing usaha pengolahan hasil perikanan sebagai upaya penguatan potensi ekonomi maritim, 3) Meningkatkan pengetahuan dan menumbuhkan kecintaan terhadap potensi maritim melalui kegiatan pengajaran berbasis kreativitas maritim bagi siswa sekolah dasar. Metode yang digunakan meliputi observasi, wawancara, pelatihan, pendampingan, serta kegiatan pengajaran kreatif, serta evaluasi pre-test dan post-test.  Penguatan potensi maritim melalui pengembangan usaha hasil perikanan dan pendidikan kreativitas maritim berhasil mencapai tujuan yang yang diharapkan. Terdapat peningkatan pengetahuan dan ketertarikan masyarakat desa untuk menjadi pelaku usaha pengolahan hasil perikanan. Pelatihan dan pendampingan branding pengemasan, dan digital marketing menghasilkan merk, label, kemasan produk, serta saluran pemasaran melalui akun media sosial sehingga meningkatkan pemasaran produk. Kegiatan pendidikan dengan tema kreativitas maritim bagi murid sekolah dasar memberikan peningkatan pengetahuan siswa tentang potensi maritim, tumbuhnya rasa cinta maritim, serta meningkatkan kreativitas dan keterampilan siswa.  Kegiatan ini perlu terus dikembangkan yang berfokus pada pemberdayaan ekonomi dan pendidikan sebagai upaya menjaga keberlanjutan pembangunan desa maritim.
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 Deny Utomo Devi Rahmah Fauzi Dewitasari, Eka Aprilia E Ernawati, E Eko Agus Alfianto Ernawati Ernawati - Irfan Maulana, Irfan Kholid Murtadlo 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 Syafi’ Mukhammad Nasor Munir, Muhammad Misbachul 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