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All Journal JURMA : Jurnal Program Mahasiswa Kreatif
Septian Cahya Azhari
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Computer Science & IT Education Languange, Linguistic, Communication & Media Public Health Social Sciences

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Effect of Types of Cayenne Pepper and Chitosan Concentration of Shrimp Shell Waste as Biocoating to Extend Shelf Life Roisatul Chumaidah; Meutia Maulina; Lulu Nurliyantini; Trisna Juliati; Nur Arifah Qurota A’yunin; Septian Cahya Azhari
Jurma : Jurnal Program Mahasiswa Kreatif Vol 6 No 2 (2022): Desember 2022
Publisher : LPPM UIKA Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32832/jurma.v6i2.1553

Abstract

This study aims to determine the effect of chitosan concentration on types of cayenne pepper and the interaction between the two as a respiration barrier during storage at room temperature. The research was conducted at the Basic Laboratory of the Faculty of Agriculture, Siliwangi University from June to August 2021. This research method used a Completely Randomized Factorial Design (CRD) consisting of two factors, repeated four times. The first factor was the type of cayenne pepper (A), namely green cayenne pepper (A1) and red cayenne pepper (A2), the second factor was the concentration of chitosan (C), namely 0% chitosan (C1), 1% chitosan (C2) and 2% chitosan (C3). The research data were analyzed using variance and further tested with Duncan's multiple range test with a significance level of 5%. The results showed that there was an interaction between the type of cayenne pepper and the concentration of chitosan on vitamin C content, phenolic content, and fruit weight loss of cayenne pepper.
Coconut (Cocos nucifera L.) Processing Training to Become Virgin Coconut Oil (VCO) to Improve the Economy and Community Health in Setiawaras Village, Cibalong District, Tasikmalaya Regency Rudi Priyadi; Yaya Sunarya; Rina Nuryati; Ade Hilman Juhaeni; Septian Cahya Azhari
Jurma : Jurnal Program Mahasiswa Kreatif Vol 6 No 2 (2022): Desember 2022
Publisher : LPPM UIKA Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32832/jurma.v6i2.1533

Abstract

The potential of coconut in Setiawaras Village, Cibalong District, Tasikmalaya Regency is very abundant. In general, people only sell coconut directly to collectors whose selling price is relatively small. The knowledge of the people who are still simple causes the optimization of the potential of coconut not to be processed optimally. Optimizing the potential of coconut in Setiawaras Village can be an alternative way to encourage the creation of a strong economy in the community. This community service activity aims to provide training on the manufacture of virgin coconut oil (VCO). The first method used in community service is counseling and the second is training. Counseling serves as a means to introduce and explain to the public the potential of coconut that exists in the community and provide an understanding of processing coconut into virgin coconut oil (VCO) which has higher benefits from a health and economic perspective. Furthermore, training activities were carried out to provide skills to the community in processing coconut into virgin coconut oil (VCO). The method of making VCO oil is done by a fermentation system using probiotics Saccharomyces sp and Lactobacillus sp. simple so that people can understand and do it. The targets of this community service activity are farmer groups and the Family Welfare Empowerment Women (PKK) group.
Co-Authors Ade Hilman Juhaeni Lulu Nurliyantini Meutia Maulina Nur Arifah Qurota A’yunin Rina Nuryati Roisatul Chumaidah Rudi Priyadi Trisna Juliati Yaya Sunarya