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All Journal Reaktor International Journal of Science and Engineering (IJSE) International Journal of Renewable Energy Development Abdimas Jurnal Bahan Alam Terbarukan Sainteknol : Jurnal Sains dan Teknologi Rekayasa Mesin Konversi Journal Of Chemical Process Engineering (JCPE) SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Indonesia Journal of Halal Abdimas Umtas : Jurnal Pengabdian kepada Masyarakat PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat J-Dinamika: Jurnal Pengabdian Kepada Masyarakat ASEAN Journal of Chemical Engineering Abdimas: Jurnal Pengabdian Masyarakat Universitas Merdeka Malang Bubungan Tinggi: Jurnal Pengabdian Masyarakat REACTOR : Journal of Research On Chemistry And Engineering Jurnal Bina Desa International Journal of Research Innovation and Entrepreneurship Journal Of Chemical Process Engineering JURNAL REKAYASA KIMIA & LINGKUNGAN
Astrilia Damayanti
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Religion Aerospace Engineering Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Peningkatan Kandungan Nutrisi dan Mutu Biskuit Berbasis Tepung Sorgum Melalui Modifikasi Perendaman dan Fortifikasi Tepung Kedelai Bahlawan, Zuhriyan Ash Shiddieqy; Megawati, Megawati; Damayanti, Astrilia; Abdurrafi, Faishol; Hutomo, Gayuh Aditya
REACTOR: Journal of Research on Chemistry and Engineering Vol 6, No 1 (2025): June 2025
Publisher : Politeknik ATI Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52759/reactor.v6i1.183

Abstract

Biscuits are a popular snack due to their practicality, affordability, and potential as a high-nutrition food. However, biscuit production in Indonesia still depends on imported wheat flour, which poses challenges, especially for people with gluten intolerance or wheat allergies. Therefore, the development of local flour alternatives is essential to support food diversification and reduce wheat dependence. Sorghum (Sorghum bicolor (L.) Moench) is a potential local cereal with high carbohydrates and gluten-free properties but contains tannins that can reduce nutritional quality. This study aimed to evaluate the effect of NaOH soaking on reducing tannin content in sorghum flour and its application in biscuit production with soybean flour fortification as a protein source. Sorghum was soaked in NaOH solution (0.1–0.3%) at 30–50°C. Biscuits were formulated with soybean flour substitution levels of 0–50%. The biscuits were analyzed for proximate composition, tannin content, and sensory properties. Data were analyzed using ANOVA test. Results showed that NaOH soaking reduced tannin content up to 72.455 ppm. Soybean flour substitution significantly affected protein, fat, and carbohydrate content (p < 0.05) but not crude fiber. The highest protein content (8.03%) was found in biscuits with 50% soybean flour, while the highest carbohydrate content (64.40%) was in biscuits without soybean flour. Sensory analysis showed no significant difference between biscuit variants (p > 0.05). This study demonstrates the potential of NaOH-modified sorghum flour combined with soybean flour fortification for producing high-nutrition biscuits and supporting local flour diversification in Indonesia.
Pemberdayaan UMKM Sinar Berkah melalui penguatan produk unggulan pendukung Desa Wisata Cerdas Desa Munding Wijaya, M. Burhan Rubai; Damayanti, Astrilia; Widayat, Widi; Kurniawan, Adhetya; Ar Rasyid, Moh. Rizal; Wiguna, Taufan Satya; Fadlurrohman, Fadlurrohman
SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Vol 9, No 1 (2025): January
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jpmb.v%vi%i.26731

Abstract

AbstrakKegiatan Pengabdian kepada Masyarakat (PKM) ini bertujuan untuk menguatkan produk unggulan UMKM” Sinar Berkah” Pendukung Desa Wisata Cerdas Desa Munding melalui pemberdayaan potensi produk UMKM di Desa Wisata wisata cerdas Munding sebagai daya Tarik objek wisata alam Curug Tirto Wening di Kawasan Desa Munding Kecamatan Bergas Kabupaten Semarang. Dalam pelaksanaan pengabdian ini, Tim pelaksana menggunakan tiga metode yaitu metode wawancara, observasi dan analisis SWOT. Perkembangan wisata alam tirto wening yang cepat perlu didukung produk-produk unggulan UMKM sebagai daya tarik pengunjung wisata, dimana masyarakat Desa Munding  menyajikan produk unggulan UMKM “Sinar Berkah”, seperti sayur-sayuran, daun bawang (onclang) dan berbagai produk unggulan makanan khas Desa yaitu  Kripik  OncLang,  Jamu Gendong Kopi  KopLak, Lonto  DimcLang,  Aneka  Jajan  Pasar, Aneka kerajinan Rotan, Kran bunga papan dan yang masih daLam pengembangan untuk menuju Desa Wisata Cerdas. Kata kunci: UMKM; produk unggulan; desa wisata cerdas; Curug Tirtowening. AbstractThis Community Service Activity (PKM) aims to strengthen the superior MSME product "Sinar Berkah" Supporting the Munding Village Smart Tourism Village by empowering the potential of MSME products in the Munding Smart Tourism Village as an attraction for the natural tourist attraction Tirto Wening Waterfall in the Munding Village Area, Bergas District Semarang Regency. In carrying out this service, the implementing team used three methods, namely interview methods, observation and SWOT analysis. The rapid development of Tirto Wening natural tourism needs to be supported by superior MSME products as an attraction for tourist visitors, where the people of Munding Village present superior MSME products "Sinar Berkah", such as vegetables, spring onions (onclang) and various superior products of typical village food. namely OncLang Chips, KopLak Coffee Carrying Herbal Medicine, Lonto DimcLang, Various Market Snacks, Various Rattan crafts, Kran flower boards and those which are still under development to become Smart Tourism Village. Keywords: MSME; superior product; smart tourism village; Tirto Wening Waterfall
Optimization of Acid Degumming of Crude Rice Bran Oil (CRBO) on Phospholipid Removal Using Response Surface Methodology (RSM) Damayanti, Astrilia; megawati, megawati; Winaningsih, Ima; Wicakso, Doni Rahmat; Nuryoto, Nuryoto; Rumbino, Yusuf; Prasetyo, Ridwan Anung; Rizki, Muhammad Prabu
Jurnal Rekayasa Kimia & Lingkungan Vol 20, No 1 (2025): Jurnal Rekayasa Kimia & Lingkungan (June, 2025)
Publisher : Chemical Engineering Department, Syiah Kuala University, Banda Aceh, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23955/rkl.v20i1.43691

Abstract

Rice bran, a byproduct of milling rice, has 60% nutritional content and potential for processing into higher-selling goods like rice bran oil (RBO). Degumming is the first stage of refining crude oil. This research aims to remove phospholipids in crude rice bran oil (CRBO) by optimizing acid degumming. Three variables were optimized in this study using Design Expert v13's response surface methodology (RSM) employing central composite design (CCD) experimental design: the amount of phosphoric acid (0.1, 0.15, and 0.2 %w/w), the degumming temperature (50, 70, and 90 C), and the degumming time (20, 30, 40 minutes). The experimental values and predicted results did not correlate well with percentages (%) of error, with more than 50% occurring in 4 of 19 runs. The model's p-value of 0.4939 ( 0.05) is non-significant, with the coefficient determination, R2 being 0.5026. Optimization with desirability value ( 0.5) results showed a phospholipid removal response of 40.479% under conditions of adding 0.1%w/w phosphoric acid, temperature of 83.21 C, and degumming time of 40 minutes, which were determined by Derringers methodology..
Co-Authors Ababil, Devara Candra Abdurrafi, Faishol Ahmed Tessario Ekanuramanta Amelia Fitri Ananda Muthi Athirah Angga Pratama Anggun Septiamurti Ar Rasyid, Moh. Rizal Artanti Putri, Dewi Ayasha Maharani Ayu Nur Permadhini Bahlawan, Zuhriyan Ash Shiddieqy Bariroh, Siti Bayu Triwibowo Catur Rini Widyastuti, Catur Rini Desy Hikmatul Siami Dewi Selvia Fardhyanti Dian Fatimatus Salwa Doni Rahmat Wicakso Eko Setyawan Endah Ayu Fitriana Eva Amalia Alvionita Eva Amalia Alvionita Fadlurrohman, Fadlurrohman Fahreza Pracenda Felicitia Fitriana, Endah Ayu Fitriyani, Winda Risma Fortuna, Dwi Hanif Ardhiansyah Haniif Prasetiawan Harianingsih, Harianingsih Hernadin, Ivan Aldino Hutomo, Gayuh Aditya Isaroyati, Luluk Kevin Thomas Khoridatus Sulwa Krisdayanti , Shendy kurniawan, Adhetya Larasati, Amalia Layliyah, Marifatul Luluk Arvi Cahyaning Suwandi Luqman Buchori M. Burhan Rubai Wijaya Maftuchan, Maftuchan Magfiroh, Meilina Maharani, Anggun Megawati Megawati - Megawati Megawati Megawati Megawati Megawati Megawati Megawati Megawati Melanie Hartalia Putrie Miftahuddin Azhari Moh. Rizal Ar Rasyid Muhammad Burhan Rubai Wijaya Muhammad Yusuf Wibowo Noor Ubay, Isnina Nur Kholifah Chandra Mulyani Nur Kholifah Chandra Mulyani Nurkhasanah, Eva Nurul Huda Nuryoto Nuryoto Nuryoto Oktaviana, Vira Prasetyo, Ridwan Anung Prayogo, Robby Danang Qurnaini, Rika Alda Radenrara Dewi Artanti Putri Radenrara Dewi Artanti Putri, Radenrara Dewi Artanti Radenrara Putri Rahimsyah Ijas Nur Rasyid Rahmayetty Rahmayetty Revasha Ajeng Kamalia Reyhan Dwi Saputra Riana Defi Mahadji Putri Rizki, Muhammad Prabu Salma Alfahra Choirunisa Sandra Anggita Fadriana Sarto Sarto - Sarto Siti Bariroh Sulardjaka, S Syafitri, Laila Triani, Fita Tsani Muftidar Wahyudi Budi Sediawan Wahyudi Budi Sediawan Waryanto, Arif Widaya, Adi Risma Widi Astuti Widi Astuti Widi Widayat Wiguna, Taufan Satya Winaningsih, Ima Yusuf Rumbino Zulfi Fitriani