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All Journal Jurnal Agroindustri AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Agroindustrial Journal Journal of Applied Agricultural Science and Technology Jurnal Ilmiah Pengabdian dan Inovasi Jurnal AGRISEP: Kajian Masalah Sosial Ekonomi Pertanian dan Agribisnis GreenTech PATRIOTIK: Jurnal Inovasi dan Pemberdayaan Masyarakat
Kurnia Harlina Dewi
Jurusan Teknologi Pertanian Fakultas Pertanian Universitas Bengkulu
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Industrial & Manufacturing Engineering Social Sciences Other

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Pengenalan Teknologi Hilirisasi Dadiah Berbasis Kearifan Lokal Dewi, Kurnia Harlina; Yenrina, Rina; Rahayu, Lisa; Morita, Rina; Yanti
Jurnal Ilmiah Pengabdian dan Inovasi Vol. 3 No. 3 (2025): Jurnal Ilmiah Pengabdian dan Inovasi (Maret)
Publisher : Insan Kreasi Media

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57248/jilpi.v3i3.560

Abstract

One of the products processed by Nagari Aia Dingin is Dadiah. Dadiah is a traditional food of the Minangkabau tribe, a fermented buffalo milk product that requires development to be able to compete in the global era. The implementation method is carried out through the delivery of material and discussions using broadcasts that are easy to understand and interesting for activity participants. Results of PkM activities introducing Dadiah downstream products. This can be seen from the results of participants' knowledge of dadiah processing technology, 1.10 to 1.33 (don't know). After the PkM activities in developing traditional food, participants stated that they knew enough but still did not know much about the technology for processing Ampiang Dadiah Kriuk (2.00). All participants stated that at the beginning of the activity, the difficulty level of Dadiah-based processing was difficult (3.71), but after participating in the PkM activity, participants assessed that the technology for processing Dadiah downstream products was not difficult (1.48).
Economic Feasibility of Kemojo Cake Products Using Stevia Extract (Stevia rebaudiana B.) Fitriani, Dita; Dewi, Kurnia Harlina; Syukri, Daimon
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 1 (2023)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v7i1.243

Abstract

This study aims to determine the feasibility of kemojo cake products using stevia as a sweetener produced on an industrial scale. The research method used a descriptive method with mathematical analysis. The research begins with making assumptions and analysing parameters, components and cost structure, investment funding requirements and working capital. These parameters calculate production, revenue, and cash flow projections. Determination of the economic feasibility of kemojo cake products with Net Present Value (NPV), Incremental Rate of Return (IRR), Net B/C and Pay Back Period (PBP). The assumption of a year's production of kemojo cakes is 31,680 boxes for at IDR 35,000.00/box. The proportion of capital comes from 60% own capital and 40% credit. The average operational costs per year are IDR 675,083,359.00, variable costs IDR 549,813,919.00 and fixed costs IDR 125,269,440.00. The average income per year is IDR 1,108,800,000.00 while expenses are IDR 770,378,416.00. The profit earned was IDR 287,658,346. Profit on sales of 20.40% with 15% tax per year. This business BEP occurs in sales of an average value of Rp 338,421,584 or 25.94% of production capacity per year. The results showed that the NPV was Rp 279,583,647, the IRR was 79%, and the Net B/C was 2.22 times. Based on existing criteria or assumptions, this business is feasible to carry out with PBP for two years, or the capital invested in this business can be returned before the project ends (3 years).
Effect of Particle Size and Citric Acid Concentration on the Yield and pH of Butterfly Flower (Clitoria ternatea L.) Extract Cahyono, Nilam; Kasim, Anwar; Dewi, Kurnia Harlina
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 1 (2024)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v8i1.376

Abstract

This research aimed to determine the effect of differences in butterfly pea flower particle size and citric acid concentration on butterfly pea flower extraction, including yield and pH value analysis. The results showed that the particle size of butterfly pea flowers and the concentration of citric acid affected the yield. pH analysis showed that only treatments with different concentrations of citric acid affected the pH of butterfly pea flower extract. The highest yield in the treatment (7.52) and the highest pH (4,74). The above treatment can only be used for acidic food products, and citric acid can be replaced with food additives that lower the pH value but do not affect the taste so that it can be applied to all types of food.
Characteristics of Buffalo Milk Curd on Variations in Fermentation Time HANANI, IZZAH; Dewi, Kurnia Harlina; Anggraini, Tuty
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 3 (2024)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v8i3.527

Abstract

Curd is a processed product from buffalo milk through a fermentation process. The clumping of fresh buffalo milk into curd occurs due to the presence of Lactic Acid Bacteria (LAB) in buffalo milk. Curd contains lactic acid bacteria (LAB), which are beneficial for health. These bacteria not only extend the shelf life of food by inhibiting the growth of spoilage and pathogenic bacteria but also produce bioactive compounds that are good for the body. LAB contained in curd even has probiotic properties. This research used a starter of 10% buffalo milk curd. In one production, 4500 ml of fresh buffalo milk and 500 ml of starter are used, yielding 3.8 kg of buffalo milk curd. The results of observations during 7 days of fermentation were water content (81.25-72.53%), ash content (0.93-0.89%), protein content (8.97-7.94%), fat content (7 .72-7.10%), carbohydrate content (1.13-11.54%), pH value (5.72-4.27), temperature (26.87-28.43oC), Total Lactic Acid Bacteria (1.6x109- 8.1x109 cfu/ml).
Physical and Microbiological Characteristics of Dadih Powder with Different Types and Concentrations of Encapsulated Ingredients Entrijayanti, Febria Putri; Dewi, Kurnia Harlina; Anggraini, Tuty
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 3 (2024)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v8i3.530

Abstract

Dadih is one of the buffalo milk preparations that is rich in nutritional content and has the potential to be developed in West Sumatra. This research discusses the drying of dadih to extend the shelf life and maintain the nutritional content contained in the dadih. Dadih is dried to produce a product in the form of dadih powder. This study used food dehydrator drying with different types and concentrations of encapslanes to determine the right type and concentration of encapslanes to maintain the nutritional content and physical appearance of dadih powder. The research design used was a completely randomized design (CRD) with two factors, namely encapsulant type (CMC and Maltodextrin) and encapsulant concentration (0%, 10%, 20% and 30%). The results showed that dadih powder with different encapsulant types and concentrations had a significant effect on LAB viability, taste, and color. The dadih powder product with the addition of 20% maltodextrin gave the results of Total Lactic Acid Bacteria of 1.19 x 104 cfu/ml, the highest LAB viability of 77.01%,. And has organoleptic test results that are preferred by panelists on the color and taste of dadih powder.
Co-Authors Alfi Asben Annisa Putri Anwar Kasim Azrifirwan, Azrifirwan Cahyono, Nilam Daimon Syukri Deivy Andhika Permata Derosya, Vioni Devi Silsia Dini Novita Sari Entrijayanti, Febria Putri Ernita, Yuni Fitriani Kasim Fitriani, Dita HANANI, IZZAH Hasanuddin Hasanuddin Hathiqa, Nurul Helmiyetti Helmiyetti Hendra Saputra Kiki Yulianto Laili Susanti, Laili Morita, Rina Neswati Neswati Nusril Nusril Pahala Sarumpaet, Pahala Rahayu, Lisa Rahmadini, Annisa’ Suci Rahmi, Ira Desri Rina Yenrina Risa Meutia Fiana Rosalina, Yessi Rozalia Rozalia Rozalia, Rozalia Ruci, Ruca Sahadi Didi Ismanto Santosa Santosa Sariah, Eri Selvia, Anggun Ayu Syahrani, Nia Tarumiyo, Aureli Amaliyah Tri Larasati, Tri Tuty Anggraini Yanti