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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Teknotan: Jurnal Industri Teknologi Pertanian Jurnal Agroindustri Share : Journal of Service Learning Infotekmesin JURNAL PERIKANAN TROPIS INTEGRITAS : Jurnal Pengabdian Jurnal Sains Manajemen dan Bisnis Indonesia Jurnal Berdaya Mandiri Buletin LOUPE (Laporan Umum Penelitian) Bubungan Tinggi: Jurnal Pengabdian Masyarakat Madani : Indonesian Journal of Civil Society Jurnal Pengendalian Pencemaran Lingkungan (JPPL) Journal Of Sustainable Research In Management Of Agroindustry (SURIMI) ACROPORA: Jurnal Ilmu Kelautan dan Perikanan Papua Jurnal MAIYAH Jurnal Agroindustri Halal
Mardiyana Mardiyana
Politeknik Negeri Cilacap
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Pengembangan Produk Lembaran Buah (Fruit Leather) Jambu Air Dengan Fortifikasi Spirulina sp. Mardiyana Mardiyana; Murni Handayani; Fadillah; Any Kurniawati
JURNAL AGROINDUSTRI HALAL Vol. 9 No. 2 (2023): Jurnal Agroindustri Halal 9(2)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v9i2.8223

Abstract

Fruit leather is one of the fruit processing by drying fruit pulp (puree) in the form of thin sheets so that it is shaped like fruit leather. Fruit leather product development is done by adding small components to the product in order to have a higher nutritional value. This addition is known as fortification. One of the fortification agents that has complete nutritional content is Spirulina. The purpose of this study was to determine the best formulation of water guava fruit leather product development fortified with Spirulina by looking at consumer acceptance through sensory tests and looking at the nutritional content of the fruit leather product. The treatments in this study consisted of three, namely Spirulina fortification as much as 0.1%, 0.5%, and 1%. Based on statistical tests at the 5% significance level, it showed that Spirulina fortification in all treatments did not make a difference in the sensory assessment of texture, aroma, and taste attributes but made a difference in color attributes. The best formulation of Spirulina fortified water guava fruit leather product development that is accepted by consumers based on the results of the effectiveness test of consumer sensory assessment is a fruit leather product with a formula of 200 grams of water guava fruit pulp, 40 grams of sugar, 2 grams of CMC hydrocolloid, 15 mL of lemon water, and 1 gram of Spirulina powder. Spirulina fortification also increased the protein and fat content of guava fruit leather products.
Pengaruh Penambahan Larutan Daun Salam Terhadap Sifat Organoleptik ikan Kembung Rizki Mustofa; Ari kristiningsih; Murni Handayani; Mardiyana Mardiyana; khoeruddin wittriansyah
JURNAL AGROINDUSTRI HALAL Vol. 11 No. 3 (2025): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v11i3.21345

Abstract

This study aimed to determine the effect of adding bay leaf solution on the pH and organoleptic quality of mackerel during room temperature storage. The experiment used a Completely Randomized Design (CRD) with four concentrations of bay leaf solution (0%, 15%, 20%, and 25%) and two observation times (0 and 24 hours), each with three replications. The bay leaf solution was prepared through washing, grinding, boiling, filtering, and dilution. The observed parameters included pH, eye, gill, mucus, flesh, aroma, and texture based on organoleptic evaluation. The results showed that at 0 hours, treatments with 20% and 25% concentrations produced significantly higher pH values compared to other treatments (p<0.05), while after 24 hours no significant differences were found (p>0.05). Organoleptic tests indicated a decline in quality for all parameters after 24 hours of storage. Significant effects of bay leaf solution were observed only in certain parameters during the initial storage stage, particularly gills and texture, while its effectiveness decreased during longer storage. In conclusion, bay leaf solution has the potential to maintain the quality of mackerel during the early stage of room temperature storage but is less effective in preventing quality deterioration after 24 hours.
Karakteristik Kimia Soft Cookies Kombinasi Tepung Mocaf dan Tepung Kacang Koro Pedang Sebagai Alternatif Pangan Darurat Murni Handayani; Mardiyana Mardiyana; Rosita Dwityaningsih Rosita
JURNAL AGROINDUSTRI HALAL Vol. 11 No. 3 (2025): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v11i3.21882

Abstract

Pangan darurat merupakan pangan yang dikonsumsi pada saat terjadi bencana. Salah satu produk yang dapat dijadikan sebagai alternatif pangan darurat yaitu soft cookies. Soft cookies merupakan kue kering dari adonan lunak yang renyah di bagian luar dan lembut di bagian dalam, dengan memanfaatkan bahan lokal yaitu tepung mocaf dan tepung kacang koro pedang soft cookies mengandung nutrisi yang dibutuhkan oleh masyarakat. Penelitian ini bertujuan untuk mengetahui karakteristik kimia soft cookies kombinasi tepung mocaf dan tepung kacang koro pedang sebagai alternatif pangan darurat. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan perlakuan kombinasi tepung mocaf dan tepung kacang koro pedang yaitu F1 (100%;0%), F2 (90%:10%), F3 (80%:20%), F4 (70%:30%) masing-masing perlakuan diulang sebanyak 3 kali sehingga didapatkan 12 unit percobaan. Parameter yang diamati meliputi kadar air, kadar abu, kadar protein, kadar lemak, kadar karbohidrat, kalori. Hasil penelitian menunjukkan bahwa nilai rata-rata parameter soft cookies tertinggi pada kadar air sebesar 11,39 (F4), kadar abu sebesar 2,06 (F4), kadar protein 3,39% (F3), kadar lemak sebesar 16,83% (F2), kadar karbohidrat sebesar 68,98% (F3 dan F4) dan kalori sebesar 485 kkal/100 gram (F3). Soft cookies dengan berat 100 gram per kemasan mengandung 485 kkal sehingga untuk memenuhi kebutuhan kalori harian 2100 kkal, maka masyarakat dapat mengkonsumsi 5 kemasan berisi 25 butir per hari.
PEMBUATAN ASAP CAIR GRADE A BERBAHAN DASAR KULIT BUAH NIPAH (Nypa fruticans) BERBASIS TEKNOLOGI CYCLONE REDESTILLATION Mardiyana mardiyana; Dodi Satriawan; Dian Prabowo
Jurnal Agroindustri Vol. 11 No. 1 (2021)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.11.1.1-10

Abstract

Banyaknya limbah kulit buah Nipah (Nypa fruticans) merupakan potensi yang besar untuk dimanfaatkan sebagai bahan baku asap cair. Salah satu teknologi dalam memproduksi asap cair adalah cyclone redestillation Penelitian ini bertujuan untuk menguji alat cyclone redestillator dalam proses pembuatan asap cair grade A berbahan baku kulit buah nipah. Penelitian ini menggunakan metode deskriptif dan merupakan uji pendahuluan dalam proses pembuatan asap cair menggunakan alat cyclone redestillator. Kulit buah nipah dijemur selama 2 hari dibawah sinar matahari sebelum diproses. Kulit buah nipah dibakar dalam tabung pembakaran selama 8 jam pada suhu ± 400oC, proses destilasi 1 dan 2 pada suhu 130 oC selama 8 jam. Karakteristik asap cair meliputi rendemen yaitu 14,7%; pH 2,7; dan kadar fenol 855,8 ppm. Pembuatan asap cair menggunakan alat cyclone redestillator menunjukkan bahwa alat ini dapat beroperasi dengan baik untuk produksi asap cair yang dapat berfungsi sebagai alternatif pengawet makanan.
Pendampingan dan Pelatihan Pembuatan Biobriket dari Tempurung Nipah dan Kelapa pada Masyarakat Pesisir di Kelurahan Tritih Kulon Kabupaten Cilacap Propinsi Jawa Tengah Ayu Pramita; Zhilal Shadiq; Rosita Dwityaningsih; Mardiyana Mardiyana; Mohammad Nurhilal
INTEGRITAS : Jurnal Pengabdian Vol 10 No 1 (2026): JANUARI - JULI
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat - Universitas Abdurachman Saleh Situbondo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36841/integritas.v10i1.7682

Abstract

Dalam program yang dilakukan Tim Pengabdi kepada masyarakat di desa Tritih Kulon Kabupaten Cilacap ini bertujuan untuk mengembangkan ekonomi kreatif pada pengurus koperasi Mahardika Nusa Tani dan masyarakat sekitar di Kelurahan Tritih Kulon melalui pemanfaatan limbah organik berupa tempurung nipah dan batok kelapa. Permasalahan yang ditemukan ialah potensi sumber daya alam lokal yang belum terolah secara optimal,sumber daya alam yang ada berupa kelapa menjadi permasalahan yang muncul disaat limbah batok kelapa belum dimanfaatkan secara optimal dan dapat bernilai jual tinggi. Hal itu diperlukan adanya pengetahuan dan keterampilan masyarakat dalam memanfaatkan sumber daya alam dan limbah menjadi barang yang bernilai ekonomi tinggi. Pemilihan topik ini didasari oleh pentingnya mendukung pertumbuhan ekonomi melalui pemanfaatan potensi sumber daya lokal. Kegiatan yang melibatkan 20 peserta ini berlangsung selama dua hari, meliputi survei awal & observasi, analisis kebutuhan, sosialisasi kepada masyarakat, implementasi kegiatan dan evaluasi. Hasil kegiatan ini menunjukkan bahwa pengadaan pelatihan dan pendampingan pembuatan biobriket tempurung nipah dan batok kelapa mampu meningkatkan pemahaman kesadaran akan kepedulian pemanfaatan yang ada di lingkungan sekitar akan mampu memajukan roda perekonomian lokal. Selain itu, diharapkan masyarakat mampu membuat briket sendiri yang nantinya mereka dapat menjadi seorang wirausaha atau semacamnya, bagi ibu rumah tangga hal ini dapat meminimalisir biaya pengeluaran untuk membeli bahan bakar, karena mereka sudah tahu bahwa briket merupakan energi alternatif pengganti bahan bakar minyak.
Pemberdayaan Masyarakat Pesisir Desa Kutawaru Cilacap Melalui Inovasi Pangan Lokal Berbasis Buah Mangrove Rhizophora Mucronata Mardiyana; Ulikaryani; Nurakhlis Sarihidaya Laksana
Madani : Indonesian Journal of Civil Society Vol. 8 No. 1 (2026): Madani : Februari 2026
Publisher : Politeknik Negeri Cilacap

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35970/madani.v8i1.2930

Abstract

 Kutawaru Village is a coastal village in Cilacap Regency with significant potential for local food innovation based on mangrove resources. The Kutawaru Independent Community Group (MAMAKU) had not previously utilized mangrove fruits, particularly Rhizophora mucronata, as food products. This community empowerment program was conducted through socialization and hands-on training on processing mangrove fruits into flour and derivative products such as cookies. The program applied an Asset Based Community Development (ABCD) approach, focusing on local natural assets in the form of Rhizophora mucronata mangrove vegetation surrounding the partner area. The results showed an increase in community empowerment, reflected in improved knowledge and practical skills in mangrove fruit processing. Participants’ understanding increased from 38.5% with no understanding, 53.8% with limited understanding, and 7.7%  with sufficient understanding to 100% of participants being able to understand and independently practice mangrove fruit processing. 
Co-Authors - - nurjanah Abdul Choliq Hidayat Adinda Kurnia Putri Afrizal Abdi Musyafiq Ahmad Gunawan Wibisono Any Kurniawati Any Kurniawati Ari Kristiningsih Ari Kristiningsih Arif Ainur Rafiq Ayu Pramita Bayu Aji Girawan Dian Prabowo Dodi Satriawan Evila Purwanti Sri Rahayu, Theresia Fadillah Fadillah Fadillah Feni Aryanti Firmansyah, Faisal Ari Handayani, Anik Maulia Tri Hefni Effendi Hera Susanti Hera Susanti Joko Setia Pribadi Khoeruddin Wittriansyah Malik Abdul Aziz Mesaluna, Alifia Ridha Mohammad Nurhilal Mohammad Rayhan Afdillah Mulandari, Kusriyah Murni Handayani Murni Handayani Murni Handayani Nurakhlis Sarihidaya Laksana Prasetya, Vicky Purnama Sukardi Raekhan Rahmah Putri Rizki Mustofa Rizky Dwi Saputro Rosita Dwityaningsih Rosita Dwityaningsih Rosita Saipul Bahri Santi Purwaningrum Sutanto, Aftoni Syahla, Shahifa Wilda Asy Syuraihanah, Khotoh Taufan Ratri Harjanto Theresia E. P. S Rahayu Ulikaryani Ulikaryani, Ulikaryani Vicky Prasetia Zhilal Shadiq