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All Journal Teknologi dan Kejuruan: Jurnal teknologi, Kejuruan dan Pengajarannya Jurnal Dimensi Pendidikan dan Pembelajaran Home Economics Journal Jurnal Analisa Akuntansi dan Perpajakan Jurnal Karinov Journal of Food Technology and Agroindustry Didaktika: Jurnal Pemikiran Pendidikan Jurnal Media Ekonomi Jurnal Pengabdian Masyarakat Indonesia Jurnal Abdi Masyarakat Indonesia Prosiding Seminar Nasional Hasil-hasil Penelitian dan Pengabdian Pada Masyarakat Bulletin of Culinary Art and Hospitality Jurnal Inovasi Teknologi dan Edukasi Teknik AMMA : Jurnal Pengabdian Masyarakat Socius: Social Sciences Research Journal RESLAJ: Religion Education Social Laa Roiba Journal Prosiding Seminar Nasional Pengabdian kepada Masyarakat (SINAPMAS) Kreativasi: Journal of Community Empowerment
Wiwik Wahyuni
Universitas Negeri Malang
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Nursing Public Health Social Sciences Other

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Pengembangan Produk Tiwul Pisang di Desa Sidodadi Sebagai Icon Unggulan Kawasan Wisata Malang Selatan Slamet Fauzan; Wiwik Wahyuni; Dhika Maha Putri; Yongky Teguh; Agung Winarno
Jurnal Pengabdian Masyarakat Indonesia Vol 3 No 1 (2023): JPMI - Februari 2023
Publisher : CV Infinite Corporation

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52436/1.jpmi.916

Abstract

Desa Sidodadi berada di Kecamatan Gedangan, Kabupaten Malang, Provinsi Jawa Timur dengan potensi unggulan yaitu buah pisang. Melimpahnya pisang belum dimanfaatkan secara maksimal menjadi bahan makanan Tiwul pisang. Tujuan pengabdian ini adalah untuk membantu pelaku UMKM dalam memanfaatkan buah pisang candi melalui pengembangan menjadi tiwul pisang. Metode yang digunakan adalah perencanaan, pelaksanaan, dan evaluasi. Hasil dari kegiatan ini menghasilkan tiwul pisang yang dapat digunakan oleh pelaku UMKM Desa Sidodadi menjadi berbagai produk turunan. Pengabdian ini menghasilkan peningkatan kemampuan pelaku UMKM dalam mengolah pisang menjadi makanan baru yaitu tiwul pisang.
Efektivitas Penggunaan Tepung Pisang Candi (Musa paradisiacal Fa Corniculata) Dalam Pengaplikasian Cookies Lidah Kucing Ditinjau Dari Sifat Kimia Dan Sifat Fisik Hesty Wulandari; Budi Wibowotomo; Wiwik Wahyuni
Journal of Food Technology and Agroindustry Vol 5 No 1 (2023): Journal of Food Technology and Agroindustry
Publisher : Journal of Food Technology and Agroindustry dipublikasikan oleh Universitas Wiraraja

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24929/jfta.v5i1.2399

Abstract

Cookies are a pastry product that is popular and favored by all circles of society. The characteristics of cookies are crunchy texture, brittle, dry, brownish yellow, has a distinctive aroma, savory and also sweet. Basically, cat's tongue cookies are made from flour, the selection of the best factors starting from the color, texture, aroma and taste of cat's tongue cookies made from temple banana flour is able to replace flour as a basic ingredient with the aim of adding diversification of pastry products based on the availability of food ingredients. This study aims to determine the difference between chemical properties (carbohydrate, protein, fiber, moisture content, ash content) and physical properties (breakability and color). This research is an experimental study using a completely randomized design (CRD) in the manufacture of cookies made from 100% temple banana flour and 100% wheat flour. Data were analyzed using Independent Sample T-test.The results of the analysis of chemical properties (carbohydrates, protein, fiber, moisture content, ash content) showed that there was a significant difference while for the water content there was no significant difference. The chemical properties of the carbohydrate content of cookies made from Candi banana flour are 73.31%, protein content is 11.58%, fiber content is 0.65%, water content is 3.84%, ash content is 1.84%. The results of the analysis of physical properties (broken strength, color brightness level (L), reddish level color a(+) showed a significant difference while at yellow level color b(+) there was no significant difference, physical test of cat's tongue cookies made from temple banana flour for fracture strength 0.0060kgf/cm2, color brightness level (L) 67.12%, reddish level color a(+) 3.80%, and yellowish level color b(+) 31.10%.
Business Analysis of Puff Pastry Dough as a Gluten-free Casein-free Diet based on MOCAF Flour and Moringa Leaves for Autism Children Sunsya Putri Cahyaning Gusti; Ummi Rohajatien; Soenar Soekopitojo; Budi Wibowotomo; Mazarina Devi; Rizki Yulianingrum; Wiwik Wahyuni
Bulletin of Culinary Art and Hospitality Vol. 1 No. 1 (2021)
Publisher : Universitas Negeri Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (880.88 KB) | DOI: 10.17977/um069v1i12021p24-32

Abstract

Autism Spectrum Disorder (ASD) has a digestive disorder called intestinal mucosal hypermeability, it happens because autism children cannot digest foods that contain gluten and casein, this problem can be overcome by implementing the GFCF (gluten-free casein-free) diet. The purpose of this study was to analyze the dream pastry business opportunity, which is a sheet-shaped puff pastry dough applying GFCF diet therapy. This puff pastry dough is in the shape of a sheet so that it is easy to make creation foods according to the autism children’s favorites. Dream Pastry product design is made from MOCAF flour as a source of gluten-free carbohydrates. It combined with Moringa leaf powder as a natural colorant. Dream Pastry's product development analysis consists of developing product concepts and developing business opportunities. The product concept development consists of processing MOCAF, Moringa leaves to the MOCAF-Moringa combination. Meanwhile, business opportunity analysis uses open a business straight in demand and the analysis of STP (Segmenting, Targeting, Positioning). The analysis were carried out using Market Sizing, while the market potential prediction used TAM (Total Available Market) of autism children recorded in Indonesia as many as 16,987 students. Then, for the SAM (Served Available Market), the author chose East Java as the initial market niche for product distribution. Also, the prediction of sales in the first month called SOM (Share of Market) as many as 106 boxes.
Analisis Sifat Kimia Velva Terong Ungu (Solanum Melongenal) Dengan Fortifikasi Sari Buah Markisa (Passiflora Edulis Var. Flavicarpa) Afifudin Ibadi; Wiwik Wahyuni; Laili Hidayati
Jurnal Inovasi Teknologi dan Edukasi Teknik Vol. 1 No. 4 (2021)
Publisher : Universitas Ngeri Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (220.565 KB) | DOI: 10.17977/UM068v1n4p269-273

Abstract

Purple eggplant is a vegetable that is commonly cultivated in Indonesia. Product innovation is needed to increase people's consumption of eggplants, such as being made into Velva. Purple eggplant has the potential to be used as a raw material for making Velva because it has a thick pulp. The processing of Velva can reduce the nutritional content of purple eggplant. The fortification of passion fruit juice in this study is expected to increase the nutritional value of purple eggplant Velva. The research method used a completely randomized design with two repetitions and three levels of concentration of passion fruit juice fortification, namely 10 percent, 20 percent, 30 percent. Observation parameters included vitamin C content, dietary fiber, and antioxidant capacity. The data from the analysis were statistically tested using ANOVA. If a difference is found, then proceed with Duncan's Multiple Range Test (DMRT). Based on the results of the study, the concentration of 30 percent passion fruit juice fortification showed the highest results for the content of vitamin C and total dietary fiber, namely vitamin C 17.144 mg / 100gr and total food fiber of 42.481 percent. The highest IC50 content was obtained from the fortification concentration of 10% passion fruit juice with a value of 92.338 ppm. Terong ungu merupakan sayuran yang sudah umum dibudidayakan di Indonesia. Perlu adanya inovasi produk untuk meningkatkan konsumsi masyarakat terhadap terong, seperti dibuat menjadi velva. Terong ungu berpotensi digunakan sebagai bahan baku pembuatan velva karena memiliki daging buah yang tebal. Proses pengolahan pada velva dapat menurunkan kandungan gizi pada terong ungu. Fortifikasi sari buah markisa pada penelitian ini diharapkan dapat meningkatkan nilai gizi velva terong ungu. Metode penelitian menggunakan Rancangan Acak Lengkap dengan dua kali pengulangan dan tiga tingkatan konsentrasi fortifikasi sari buah markisa, yaitu 10 persen, 20 persen, 30 persen. Parameter pengamatan meliputi kandungan vitamin C, serat pangan, dan kapasitas antioksidan. Data hasil analisis diuji statistik menggunakan ANOVA. Apabila ditemukan perbedaan, kemudian dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT). Berdasarkan hasil penelitian, konsentrasi fortifikasi sari buah markisa 30 persen menunjukkan hasil tertinggi untuk kandungan vitamin C dan serat pangan total, yaitu vitamin C 17,144 mg/100gr dan serat pangan total 42,481 persen. Kandungan IC50 tertinggi diperoleh dari konsentrasi fortifikasi sari buah markisa 10 persen dengan nilai 92,338 ppm.
PENGARUH RASIO TEPUNG TAPIOKA DAN SERBUK DAUN PEPAYA (Carica papaya L.) PADA PEMBUATAN KUE SEMPRIT TERHADAP SIFAT FISIK DAN KIMIA Rahel Silvia Mayasari; Laili Hidayati; Wiwik Wahyuni
Journal of Food Technology and Agroindustry Vol 5 No 2 (2023): Journal of Food Technology and Agroindustry
Publisher : Journal of Food Technology and Agroindustry dipublikasikan oleh Universitas Wiraraja

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24929/jfta.v5i2.2770

Abstract

Papaya leaf are not one of the richest natural resources in Indonesia which is the utilization is not optimal. One way to optimize the utilization of papaya leaf is to process papaya leaf into powder. Papaya leaf powder will be applied to processed pastries that add variety to semprit cake. The purpose of making a semprit cake with a ratio of tapioca flour and papaya leaf powder is to variety of semprit cake in texture, color, water content and protein content. This research was an experimental study using a completely randomized design (CRD) research method with one factor (ratio of tapioca flour and papaya leaf powder). The factors used were 95%: 5%, 90%: 10%, 85%: 15%. The data from this research were statistically tested using One Way ANOVA and continued with the DMRT (Duncan’s Multiple Range Test) test if there was a significant difference. The results of statistical analysis showed significant differences in protein content, brightness level, yellowness level and texture.
PENGARUH PENAMBAHAN AIR REBUSAN BUAH PARE (MOMORDICA CHARANTIA L) DENGAN PERSENTASE BERBEDA TERHADAP SIFAT KIMIA DAN FISIK MIE BASAH Maylani Alfi Cahyandari; Ummi Rohajatien; Wiwik Wahyuni
Journal of Food Technology and Agroindustry Vol 5 No 2 (2023): Journal of Food Technology and Agroindustry
Publisher : Journal of Food Technology and Agroindustry dipublikasikan oleh Universitas Wiraraja

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24929/jfta.v5i2.2773

Abstract

Wet noodles with the addition of boiled water for bitter melon are made from high protein flour, salt, eggs, and boiled water for bitter melon. The purpose of this study was to determine the effect of adding boiled water to bitter melon with different percentages on chemical properties (antioxidant capacity, total flavonoids, and water content) and physical properties (color and elongation). This study used a completely randomized design experimental method with three treatments, namely the addition of boiled water from bitter melon fruit by 60%, 75%, and 90%, and carried out two replications, followed by the One Way ANOVA data test and the Duncan Multiple Test Range (DMRT) follow-up test.). The results showed that the addition of boiled water pare gave a significant effect on the chemical properties (antioxidant capacity, total flavonoids, and water content) and physical properties (color and elongation) of wet noodles with the addition of boiled water from bitter melon.
Pengolahan Komoditas Lokal Pisang Candi menjadi Menu Makanan Baru Guna Meningkatkan Green Ekonomi UMKM Desa Sidodadi Wiwik Wahyuni; Slamet Fauzan; Ila Karunia Ayi Nabila; Qorina Nadiva Fahira; Ayuneng Indah Moliani
Jurnal Abdi Masyarakat Indonesia Vol 3 No 6 (2023): JAMSI - November 2023
Publisher : CV Firmos

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54082/jamsi.1030

Abstract

Pisang merupakan salah satu komoditas lokal di Indonesia yang cukup banyak ditemui disebagian besar wilayah Indonesia tidak terkecuali wilayah Pulau Jawa. Salah satu wilayah dengan komitas lokal pisang terbanyak adalah Desa Sidodadi, Kabupaten Malang. Namun potensi ini kurang dimanfaatkan secara maksimal karena kurangnya pemahaman pengolahannya. Pengabdian ini bertujuan memberikan pelatihan cara pengolahan komoditas pisang candi menjadi menu baru untuk meningkatkan potensi wirausaha khususnya dalam sektor Green ekonomi. Metode yang digunakan berupa perencanaan, pelaksanaan, dan evaluasi. Hasil pengabdian ini berupa bertambahnya pengetahuan masyarakat dalam membuat produk olahan baru dari tepung pisang sehingga dapat memanfaatkan potensi lokal yang ada untuk meningkatkan perekonomian warga. Saran untuk mitra adalah dapat mengembangkan menu baru dengan menggunakan komoditas lokal tepung pisang candi dalam kegiatan berwirausahanya sehingga menghasilkan keberagaman produk bernilai ekonomi.
Pendampingan Peningkatan Pelayanan Ketenagakerjaan Desa Muyoarjo Berbasis Platform Digital Wiwik Wahyuni; Indra Febrianto; Robby Wijaya
AMMA : Jurnal Pengabdian Masyarakat Vol. 2 No. 11 : Desember (2023): AMMA : Jurnal Pengabdian Masyarakat
Publisher : CV. Multi Kreasi Media

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

This dedication aims to help address employment issues in Muyoarjo Village, Lawanf District, Malang Regency through a simulated implementation of the SIAPkerja Village model. This model is tailored to the characteristics and potential of the Natural Resources (SDA) and Human Resources (SDM) available in the village. Through the mapping process, it was revealed that the village has potential in the agricultural and tourism sectors that can be optimized. Additionally, the human resources in the village also have the potential to apply the SIAPkerja Village model as an alternative to enhance job opportunities among the local community. The SIAPkerja Village program is designed based on the needs and potentials present in the village. The program consists of four scenarios reflecting current employment conditions: 1) incompetent prospective workers with available job opportunities, 2) competent prospective workers with available job opportunities, 3) incompetent prospective workers with unavailable job opportunities, and 4) incompetent prospective workers with available job opportunities. The management of SIAPkerja Village falls under the responsibility of the village government in collaboration with relevant parties. The village government plays a role in supervising program implementation with support from the youth organization (karang taruna) and the village's POKDARWIS (Tourism Awareness and Environmental Care Group) as the implementers of the SIAPkerja Village program.
Pelatihan Pengolahan Jagung pada Ibu-Ibu PKK Desa Talok Malang Anggi M.J. Saputri; Nonny Aji Sunaryo; Wiwik Wahyuni; Riana Nurmalasari; Alief Lukman Syafi'i; Syamsudin Habibullah Djan Djanany
Prosiding Seminar Nasional Pengabdian kepada Masyarakat (SINAPMAS) 2023: Sinergi Perguruan Tinggi dan Masyarakat Untuk Mendukung Pencapaian Empat Pilar Pembangunan Men
Publisher : Prosiding Seminar Nasional Pengabdian kepada Masyarakat (SINAPMAS)

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Desa Talok Kabupaten Malang merupakan salah satu desa mitra Universitas Negeri Malang dalam program pengabdian masyarakat. Salah satu potensi bahan pangan yang melimpah di Desa Talok adalah jagung. Dimana jika panen jagung, jagung hanya diolah direbus, dibakar dan di buat jenang. Kegiatan ini diinisiasi dari hasil wawancara dengan Kepala Desa, yang berharap adanya pelatihan mengolah jagung menjadi olahan pangan yang memiliki kandungan gizi dan nilai jual yang tinggi. Produk olahan jagung yang dibuat pada kegiatan ini adalah brownies kukus jagung, dan dawet jagung. Selain diajarkan mengolah produk, masyarakat khususnya Ibu-Ibu PKK Talok juga dibekali teknik menyimpan dan mengemas produk makanan.Tujuan dari kegiatan pengabdian masyarakat adalah untuk mengedukasi dan melatih warga desa Talok tentang pengolahan jagung. Hasil dari pelatihan ini adalah masyarakat Desa Talok terampil membuat olahan dari jagung, dimana nantinya ketrampilan tersebut dapat digunakan sebagai modal atau bekal membuka usaha di desa Talok. Dengan adanya kegiatan ini, diharapkan dapat menambah ilmu pengetahuan dan kemampuan masyarakat tentang pengolahan jagung sebagai produk olahan memiliki nilai jual menjadi lebih tinggi. Sehingga masyarakat dapat mendapatkan keuntungan tambahan sehingga meningkatkan kondisi ekonomi masyarakat setempat.
Diversifikasi Pangan Olahan Ampas Kelapa Sebagai Peluang Usaha di Kabupaten Malang Rayie Tariaranie Wiraguna; Wiwik Wahyuni
Kreativasi : Journal of Community Empowerment Vol. 1 No. 3 (2022): Vol.1 No. 3, 2022 : Desember 2022
Publisher : UNIB Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33369/kreativasi.v1i3.24092

Abstract

Gajahrejo Village, Gedangan sub-district, Malang Regency is a community service location, most of which work as coconut plantation farmers. The abundant harvest results in the low selling price of coconut at post-harvest. The making of VCO (Virgin Coconut Oil) is an attraction for the people of Gajahrejo village as a daily profit, but the manufacture of VCO causes the accumulation of waste or coconut dregs which is not used properly and ends up being wasted. To increase the added value of coconuts, one of them is processing coconuts from VCO manufacturing waste into processed coconut cake products that are suitable as snacks. The limited innovation of human resources causes the low selling value of coconut, so that the utilization of coconut dregs is not maximized. Besides being suitable as a snack for making processed coconut cookies products and coconut lidah kucing cookies, it can also increase the productivity of PKK mothers to process cake products that can be marketed more broadly. The stage in the implementation of the service begins with the preparation of proposals, deepening the problems that exist in Gajahrejo Village, preparing human resources and technology, formulating recipes, testing coconut cakes and coconut lidah kucing cakes, implementing product manufacture in village locations, and preparing reports. Through that all solutions that can be done in the problems that occur are developing coconut processed innovations through training in making coconut cakes and coconut lidah kucing cookies for PKK women in Gajahrejo village and modeling product packaging to increase selling prices in the market. Training for PKK women as a new business opportunity (KUB) and can help support economic stability in the household.
Co-Authors Afifudin Ibadi Alief Lukman Syafi'i Ana Abidin Andika Bagus Nur Rahma Putra, Andika Bagus Nur Rahma Anggi M.J. Saputri Ayuneng Indah Moliani Bagus Shandy Narmaditya Budi Wibowotomo Burhanudin, Yunita Sari Cahyandari, Maylani Alfi Cahyono, Haris Dhika Maha Putri Dhika Putri Didik Nurhadi Elwin Walimatul Fara Fadhila Wahyu Putri Hesty Wulandari Ila Karunia Ayi Nabila Ima Wardani Hazawen Indra Febrianto Issutarti . Istiqomatul F Laili Hidayati Lathifah I Leny Suryani Lisfatin Rohmatul Ulya Maroeto Maroeto Mayasari, Rahel Silvia Maylani Alfi Cahyandari Mazarina Devi Minatus Isnatur Rahmawati Mulyono, Hardi Muno, Intan Wahyuni Nasruddin Nasruddin Nonny Aji Sunaryo Nugraini, Nur Abfifa Nunung Nurjanah Nurbaya, Arindra Pradita Eka L Qorina Nadiva Fahira Rahel Silvia Mayasari Rayie Tariaranie Wiraguna Riana Nurmalasari Rizki Yulianingrum Roma Idatul Koir Rr. Poppy Puspitasari Rustiani Dwi Untari S, Safira Slamet Fauzan Soenar Soekopitojo Sumarli Sumarli Sunsya Putri Cahyaning Gusti Syamsudin Habibullah Djan Djanany Taha, Nasim Titi Mutiara K Ubaidillah Albarqi Ummi Rohajatien Umniati, Sri Umniyah Juman Rosyidah Wibowo, Nunuk Lismonika Widiyanti Wijaya, Robby Yongky Teguh Yongky Teguh Setiaji Yuli Agustina, Yuli