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All Journal Food Science and Technology Journal (Foodscitech) Jurnal Pengabdian UNDIKMA Humanism : Jurnal Pengabdian Masyarakat International Journal of Engineering, Science and Information Technology Jurnal Agroteknologi Merdeka Pasuruan
Fungki Sri Rejeki
Universitas Wijaya Kusuma Surabaya
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Teknologi Pengolahan Fruit Leather Pada Siswa SMK NU Al Hidayah Ngimbang Lamongan Tri Rahayuningsih; Fungki Sri Rejeki; Marina Revitriani
Humanism : Jurnal Pengabdian Masyarakat Vol 2, No 2 (2021): Agustus
Publisher : Universitas Muhammadiyah Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30651/hm.v2i2.7545

Abstract

Indonesia adalah negara agraris sekaligus penghasil buah-buahan yang sangat banyak dalam ukuran, jenis maupun jumlah. Potensi ini harus dikembangkan, mengingat buah sebagai hasil pertanian memiliki sifat mudah rusak karena  masa simpan yang pendek. Upaya pengolahan aneka ragam produk berbahan baku buah-buahan perlu terus ditingkatkan sebagai langkah untuk memperpanjang masa simpan buah tersebut. Selain itu konsumsi buah sangat bagus untuk kesehatan sehingga  olahan produk berbahan baku buahpun merupakan peluang pasar yang bagus untuk dikembangkan. Beberapa contoh produk olahan buah yang sering ditemui di Indonesia adalah manisan buah, keripik buah, selai buah dan buah dalam kaleng.  Fruit leather adalah jenis olahan produk buah yang sudah terkenal di negara Eropa, Amerika, Jepang tapi belum  banyak dikembangkan di Indonesia. Selain itu fruit leather bisa diolah dengan memanfaatkan buah naga dan buah apel dengan cara yang mudah. Tujuan kegiatan pengabdian kepada masyarakat adalah untuk memberikan pengetahuan dan  transfer teknologi terkait pengolahan buah  menjadi fruitleather sebagai alternative diversikasi olahan produk berbahan baku buah-buahan sehingga bisa dipasarkan dengan cakupan lebih luas. SMK NU Al Hidayah Ngimbang Lamongan  adalah SMK swasta yang terletak di daerah Ngimbang Lamongan.  Salah satu jurusan yang dimiliki adalah jurusan Pengolahan Hasil Pertanian. Sebagian besar siswa SMK NU Al Hidayah Ngimbang belum mengenal produk Fruit Leather sehingga  mereka sangat tertarik   untuk mengikuti kegiatan pengabdian kepada masyarakat tentang pengolahan fruit leather.
Product value analysis of processed kimpul products as an effort to develop local resources Endang Retno Wedowati; Fungki Sri Rejeki; Diana Puspitasari
International Journal of Engineering, Science and Information Technology Vol 2, No 4 (2022)
Publisher : Master Program of Information Technology, Universitas Malikussaleh, Aceh Utara, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52088/ijesty.v2i4.319

Abstract

Kimpul (Xanthosoma sagittifolium) is one of the local products that produce non-rice carbohydrates that have the potential to be developed. The potential of kimpul tubers can be developed by utilizing it into various types of processed products to provide value. The kimpul tubers can be processed into kimpul chips, kimpul sticks, or other preparations. Meanwhile, kimpul flour can be processed into various products, including wet noodles, biscuits, cookies, pastries, or other processed forms. From the various diversification of processed products, it has the potential to be developed into food industry products. For this reason, it is necessary to analyze the value of the various preparations in terms of product performance and required production costs. The purpose of this study was to determine the performance of various kimpul preparations with various criteria, analyze the production costs of various kimpul preparations, conduct value analysis of various kimpul preparations based on performance and cost analysis, and provide recommendations for the type of product that is able to provide the best value. Product performance is based on the parameters of organoleptic properties, product attractiveness, product benefits, and product purchase decisions. The value of the product is analyzed based on the benefits of the product and the costs required to realize these benefits. The results of product value analysis show that products that have high benefits, but only require relatively low costs provide high product values. Alternative products that are recommended to be produced are kimpul chips, kimpul sticks, and kimpul cookies.
Proportion of Wheat (Triticum aestivum L.) and Kimpul (Xanthosoma sagittifolium) Flours and Dragon Fruit (Hylocereuscostaricensis) Substitution on Wet Noodle Ika Rahmawati; Fungki Sri Rejeki; Diana Puspitasari; Endang Retno Wedowati
Food Science and Technology Journal (Foodscitech) Vol. 5 No. 1 (2022)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (339.148 KB) | DOI: 10.25139/fst.v5i1.4797

Abstract

Wet noodle is a food product that is liked by all levels of society. The main ingredient for making wet noodle is wheat flour which must be imported from other countries. For this reason, it is necessary to look for other alternative raw materials, namely kimpul flour. Red dragon fruit can be used to increase nutritional value because it contains antioxidant and improves product appearance because it contains natural dyes. The purpose of the study was to determine the effect of the proportion of wheat and kimpul flours, as well as the concentration of dragon fruit on the quality of dragon fruit wet noodle. This study used a factorial randomized block design (RBD) with the first factor being the proportion of wheat flour and kimpul flour (T1 = 40%:60%, T2 = 50%:50% and T3 = 60%:40%) and the second factor was dragon fruit concentration (N1 = 20% and N2 = 30%) with 3 replications. The results showed that the proportion of wheat flour and kimpul flour had a significant effect on protein content, elasticity, and organoleptic tests. While the concentration of dragon fruit significantly affected the water content, carbohydrate content, elasticity, and organoleptic tests. The conclusion of this research was the treatment of T3N2 (proportion of wheat flour and kimpul flour 60%: 40% and dragon fruit concentration 30%) became the selected treatment with parameters of water content 48.51%, ash content 1.72%, protein content 6 0.04%, fat content 2.64%, carbohydrate content 41.09%, and elasticity of 0.39, and has a total preference percentage of 100% color, 96.7% aroma, 100.0% taste and 96.7% texture.
Peningkatan Kandungan Nutrisi Buah Tomat (Solanum licopersicum) dengan Aplikasi Pupuk Organik Limbah Hewan Dwi Haryanta; Fungki Sri Rejeki
JURNAL AGROTEKNOLOGI MERDEKA PASURUAN - JAMP Vol 10 No 1 (2026): JUNI
Publisher : Universitas Merdeka Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51213/jamp.v10i1.180

Abstract

Konsep ekonomi sirkular menginspirasi masyarakat global dengan menciptakan peluang bisnis baru yang mengubah limbah menjadi pupuk organik untuk menghasilkan bahan pangan yang sehat dan menyehatkan. Tujuan penelitian adalah (1) mengetahui pengaruh pupuk organik dari limbah hewan terhadap kandungan nutrisi pada buah tomat, (2) untuk menganalisis perubahan kandungan nutrisi seperti vitamin, mineral, dan zat antioksidan di dalam buah tomat setelah aplikasi pupuk organik dari limbah hewan, (3) untuk menganalisa sejauh mana pupuk organik dari hewan dapat menggantikan pupuk kimia buatan. Penelitian menggunakan percobaan faktorial yang terdiri dari 2 (dua) faktor perlakuan. Faktor 1 adalah perlakuan bahan dasar pupuk organik terdiri dari 5 level yaitu P0 = tidak diberi pupuk organik (sebagai kontrol), PD: Pupuk pelet dari limbah darah sapi, PI: Pupuk pelet dari limbah ikan 18 gr/tanaman,, PT: Pupuk pelet dari cangkang telur 18 gr/tanaman, dan PC: Pupuk pelet dari campuran tepung darah sapi, limbah ikan dan cangkang telur 18 gr per tanaman. . Faktor 2 adalah dosis pupuk kimia (NPK) terdiri dari 2 level K0 = tidak diberi pupuk NPK, K1: diberi NPK 30 gr/tanaman. Temuan penelitian adalah (1) perlakuan pupuk organik dari limbah ikan dan dari limbah darah sapi menyebabkan pertumbuhan dan hasil tanaman tomat lebih baik dibanding perlakuan yang lain termasuk perlakuan control, (2) perlakuan pupuk kimia buatan (NPK) menyebabkan pertumbuhan dan hasil lebih baik dibanding perlakuan lainnya, (3) perlakuan pupuk organik dari limbah ikan dan dari limbah darah sapi menyebabkan kandungan nutrisi dalam buah tomat lebih baik dibanding perlakuan yang lain termasuk perlakuan control, (4) perlakuan pupuk kimia buatan (NPK) menyebabkan kandungan nutrisi dalam buah tomat lebih baik dibanding perlakuan lainnya. Kesimpulan penelitian adalah pupuk organik dari limbah hewan dapat meningkatkan kandungan nutrisi dalam buah tomat, dan dapat menggantikan pupuk kimia buatan yang selama ini selalu dipakai oleh masyarakat.
Pemberdayaan Ekonomi Masyarakat Kampoeng Oase Ondomohen Surabaya Melalui Diversifikasi Produk Olahan Ikan Berbasis Urban Farming Fungki Sri Rejeki; Diana Puspitasari; Shofiya Syidada; Endang Retno Wedowati; Adi Chandra
Jurnal Pengabdian UNDIKMA Vol. 7 No. 2 (2026): May
Publisher : LPPM Universitas Pendidikan Mandalika (UNDIKMA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/jpu.v7i2.19461

Abstract

This community service program aims to enhance community economic empowerment and strengthen household food security through the diversification of processed fish products based on urban farming. The program was implemented using a participatory approach through five stages: socialization, practice-based training (learning by doing), application of appropriate technology, mentoring and evaluation, and sustainability planning. The partners involved in this activity consisted of 20 members of the Kampoeng Pintar Oase Ondomohen Farmer Group in Surabaya. Evaluation instruments included participant response questionnaires, observations, and activity documentation, which were analyzed using descriptive quantitative and qualitative methods. The results of the program showed an improvement in partners’ capacity to process fish into value-added products. Product variants increased from two types to six processed products, namely nuggets, sempol, fish katsu, fish sticks, shredded fish, and fish sumpia. In addition, the application of packaging technology and digital marketing training improved product quality, shelf life, and market reach, thereby creating the potential to increase community income.
Co-Authors Adi Chandra Akmarawita Kadir Alvin Juniawan Diana Puspitasari Dwi Haryanta Endang Retno Wedowati Fathurrahman Fathurrahman Ika Rahmawati Koesriwulandari, Koesriwulandari Marina Revitriani Shofiya Syidada Tri Rahayuningsih Wanadiatri, Halia