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All Journal Transformasi: Jurnal Pengabdian Masyarakat agriTECH Seminar Nasional Lahan Suboptimal PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Sricommerce: Journal of Sriwijaya Community Services Clarias : Jurnal Perikanan Air Tawar Jurnal Ilmu Kehutanan Sriwijaya Foodtech Journal

Tri Wardani Widowati

Universitas Sriwijaya

Author-ID : 2869577

Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Immunology & microbiology Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Public Health Social Sciences Other

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Pemanfaatan Formula Kinang untuk Pembentukan Permen Jeli Fungsional Pambayun, Rindit; Ferdinan, Muhammad; Santoso, Budi; Widowati, Tri Wardani; Puspa Dewi, Siti Rusdiana
Seminar Nasional Lahan Suboptimal 2018: Prosiding Seminar Nasional Lahan Suboptimal "Tantangan dan Solusi Pengembangan PAJALE dan Kel
Publisher : Seminar Nasional Lahan Suboptimal

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (620.879 KB)

Pambayun et al, 2019. Utilization of Betel Chewinging Formulation for Processing of Functional Jelly Candy. pp.Â 156-164.The research objective was to develop jelly candy having antioxidant and antibacterial properties by utilizing betel chewinging formulation. Method used in this research was factorial randomized block design with two treatment factors and two replications. The first factor was betel chewinging formulation (A) consisting of A1 = 2%, A2 = 4%, and A3 = 6% (b/v) and the second factor was gelatin concentration (B) consisting of Â B1= 15%, B2= 20% and B3 = 25 % (b/v).Â The results showed that jelly candy contains total phenol with magnitude of 41.39 mg/L to 61.83 mg/L, inhibition power diameter (DDH) Streptococcus mutans bacteria in the range of 9.67 mm to 16.67 mm, antioxidant with IC50 value in the range of 1,572.78 ppm to 1,117.96 ppm, lightness of 17.50% to 32.47%, chroma of 2.97% to 3.97%, hue value of 20.73o to 26.07o, texture of 692.03 to 1,654.67 (gf) and solubility of 3.87 to 7.00 minutes.Â Â

Sifat Antagonistik Lactobacillus sp B441 dan II442 Asal Tempoyak terhadap Staphylococcus aureus Tri Wardani Widowati; Basuni Hamzah; Agus Wijaya; Rindit Pambayun
agriTECH Vol 34, No 4 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Lactobacillus sp B441 and II442 were species of lactic acid bacteria isolated from tempoyak, a kind of food fermented made from durian flesh. Staphylococcus aureus is a pathogenic bacteria that has natural habitat on the surface of human body such as on the skin and in mucous membranes like the nose. Contamination of Staphylococcus aureus was a risk factor in tempoyak fermentation, especially, during taking the durian flesh from seeds. The aim of this research was to observe antagonistic property of Lactobacillus sp B441 and II442 isolated from tempoyak during low temperature fermentation against Staphylococcus aureus. Phenotypic identification using API 50 CHL test kit indicated that isolates were Lactobacullus plantarum B441 and Lactobacillus plantarum II442. Based on co-culture analysis show that isolates of Lactobacillus plantarum B441 and II442 have bactericidal effect against Staphylococcus aureus ATCC 25923 as a indicator of pathogenic bacteria. At 25 th hours, population of Staphylococcus aureus ATCC 25923 in mix-culture with Lactobacillus plantarum B441 and Lactobacillus plantarum II442 decreased 3 – 4 log cycle from initial population. However, population of Staphylococcus aureus ATCC 25923 in mono-culture increased 2 log cycles at 25 th hours. ABSTRAKLactobacillus sp B441 dan II442 merupakan spesies bakteri asam laktat yang diisolasi dari tempoyak yaitu makanan fermentasi dari daging buah durian. Staphylococcus aureus adalah bakteri patogenik yang habitat alaminya pada permukaan kulit manusia dan membran mukosa seperti hidung. Proses fermentasi tempoyak khususnya saat pemisahan daging buah durian dari bijinya beresiko terkontaminasi oleh Staphylococcus aureus. Tujuan dari penelitian ini adalah mengkaji sifat antagonistik dari Lactobacillus sp B441 and II442 yang diisolasi dari tempoyak terhadap Staphylococcus aureus. Identifikasi secara fenotif menggunakan API 50 CHL test kit menunjukkan bahwa isolat bakteri asam laktat tersebut adalah Lactobacullus plantarum B441 dan Lactobacillus plantarum II442. Berdasar uji co-culture diketahui bahwa kedua spesies tersebut mempunyai efek bakterisidal terhadap bakteri Staphylococcus aureus ATCC 25923. Pada jam ke 25 Staphylococcus aureus yang ditumbuhkan secara mix-culture dengan Lactobacillus plantarum B441 dan Lactobacillus plantarum II442 asal tempoyak turun 3 – 4 log cycle dari populasi awal. Sedangkan populasi Staphylococcus aureus ATCC 25923 secara mono-culture meningkat sekitar 2 log cycle pada jam ke 25.

Karakteristik Sensoris Microwaveable Kemplang Palembang dengan Perbedaan Ketebalan dan Level Daya pada Proses Pematangan Guttifera; Selly Ratna Sari; Filli Pratama; Tri Wardani Widowati; Donny Prariska
Clarias : Jurnal Perikanan Air Tawar Vol. 1 No. 1 (2020): Jurnal Perikanan Air Tawar "Clarias"
Publisher : Universitas Sumatera Selatan

Tujuan penelitian ini adalah untuk mengetahui tingkat kesukaan konsumen terhadap kempalang Palembang yang dimatangkan dengan menggunakan microwave oven. Penelitian ini melakukan pengujian organoleptik dengan menggunakan metode uji hedonik, terhadap aroma, rasa, dan tekstur (kerenyahan) kemplang Palembang. Pengujian dilakukan dengan menggunakan 25 panelis, dan dinilai pada skala 1 – 7. Hasil uji organoleptik dianalisis dengan statistik non parametrik menggunakan uji Friedman-connover. Faktor yang digunakan dalam penelitian ini adalah faktor C (ketebalan kerupuk: C1 = 3mm, C2 = 4mm, C3 = 5mm) dan faktor D (level daya: D1 = automatic W, D2 = 560 W). Hasil penelitian menunjukkan bahwa skor tertinggi tingkat kesukaan panelis terhadap aroma kemplang terdapat pada perlakuan C1D1 (ketebalan 3 mm, automatic watt) dan C1D2 (ketebalan 3 mm, 560 watt) sedangkan untuk skor tertinggi tingkat kesukaan panelis terhadap tekstur kemplang terdapat pada perlakuan C1D1 (ketebalan 3 mm, automatic watt) sedangkan untuk aroma kemplang menunjukan hasil berpengaruh tidak nyata.

Kandungan Senyawa Fungsional Daun Tanaman Gaharu (Aquilaria malaccensis) Berdasarkan Posisi Daun pada Cabang Budi Santoso; Berta Sri Kristina Ginting; Tri Wardani Widowati; Aldila Din Pangawikan
Jurnal Ilmu Kehutanan Vol 16 No 1 (2022): Maret
Publisher : Faculty of Forestry Universitas Gadjah Mada

This study aimed to analyze several secondary metabolite compounds that are antioxidants in the leaves of gaharu plants based on the position of the leaves on the branches. The experimental design used was a non-factorial randomized block design. The research treatment consisted of three factors, namely (A1) young leaves (position of 1-4 leaves from the shoot), (A2) medium leaves (position of 5-8 leaves from the shoot), and (A3) old leaves (position of 9-12 leaves from the shoots). The results showed that the position of the leaves on the branch of the gaharu plant significantly affected the number of secondary metabolites produced. Gaharu plant leaves contain secondary metabolites, namely alkaloids 1.65-4.20%, saponins 2.47-4.00%, tannins 0.69-2.70%, total phenol 29.70-54.68 mg/L, and total chlorophyll 9.21-20.03 mg/L. Tannins and total phenols are functional compounds in gaharu leaves which are antioxidants. The antioxidant properties of this leaf are included in the strong category with an IC50 value of 49.30-68.30 mg/L wherein young leaves have higher antioxidant properties than old leaves.

Diseminasi pengolahan mi dan stik labu kuning pada masyarakat Desa Pulau Semambu Kecamatan Indralaya Utara Kabupaten Ogan Ilir Merynda Indriyani Syafutri; Tri Wardani Widowati; Friska Syaiful; Nura Malahayati; Basuni Hamzah; Sugito; Agus Wijaya; Budi Santoso
Transformasi: Jurnal Pengabdian Masyarakat Vol. 18 No. 2 (2022): Transformasi Desember
Publisher : LP2M Universitas Islam Negeri Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20414/transformasi.v18i2.4953

[Bahasa]: Pulau Semambu merupakan salah satu desa di Kecamatan Indralaya Utara Kabupaten Ogan Ilir Provinsi Sumatera Selatan. Salah satu produk hortikultura yang ada di Desa Pulau Semambu adalah labu kuning (Cucurbita moschata). Pemanfaatan dan pengembangan labu kuning di desa ini masih terbatas. Solusi yang dapat dilakukan untuk meningkatkan nilai tambah labu kuning adalah dengan mengolah labu kuning menjadi produk makanan, seperti mi dan stik. Tujuan kegiatan adalah untuk memberikan sosialisasi, penyuluhan, dan pelatihan mengenai teknologi pengolahan dan pengemasan mi dan stik labu kuning pada ibu-ibu PKK Desa Pulau Semambu. Tim pelaksana program ini terdiri dari unsur dosen, mahasiswa, dan alumni Program Studi Teknologi Hasil Pertanian Fakultas Pertanian Universitas Sriwijaya, serta Duta Pertanian Provinsi Sumatera Selatan. Mitra program pengabdian ini adalah ibu-ibu anggota Pemberdayaan dan Kesejahteraan Keluarga (PKK) perwakilan dari lima dusun yang ada di Desa Pulau Semambu. Metode yang digunakan dalam program pengabdian ini meliputi: 1) sosialisasi melalui penyuluhan dan pemberian materi tentang teknologi pengolahan dan Pengemasan produk mi dan stik dari labu kuning; 2) Pelatihan melalui demonstrasi dan praktek pembuatan mi dan stik dari labu kuning; dan 3) Uji sensoris (uji kesukaan/uji hedonik) terhadap mi dan stik labu kuning. Hasil kegiatan menunjukkan bahwa mitra kegiatan sangat antusias dan berperan aktif dalam mengikuti kegiatan pengabdian. Mitra kegiatan mengikuti semua kegiatan dengan baik mulai dari kegiatan sosialisasi, praktek, sampai pada kegiatan uji sensoris. Mitra kegiatan juga mendapatkan pengetahuan, pemahaman, dan keterampilan mengenai teknologi pengolahan dan pengemasan produk mi dan stik labu kuning. Produk mi dan stik labu kuning yang dihasilkan dapat diterima secara sensoris (kategori suka). Kata Kunci: Desa Pulau Semambu, diseminasi, labu kuning, mi, stik [English]: Semambu Island is one of the villages in the North Indralaya District, Ogan Ilir Regency, South Sumatra Province. One of the horticultural products in Pulau Semambu Village is pumpkin (Cucurbita moschata). The use and development of pumpkins in this village were still limited. The solution that can be done to increase the added value of pumpkin is to process pumpkin into food products, such as noodles and sticks. This community service program aimed to socialize, inform, and practice pumpkin noodles and sticks' processing and packaging technology for Pulau Semambu Village people. This program was carried out by elements of lecturers, students, and alums of the Department of Agricultural Product Technology, Faculty of Agriculture, Sriwijaya University, and the South Sumatra Provincial Agricultural Ambassador. The participants of this service program were the members of Pemberdayaan dan Kesejahteraan Keluarga (PKK) and the representatives of five hamlets in Pulau Semambu Village. The methods used in this program include the following stages: 1) Socialization through counseling and providing material on processing technology and product packaging of noodles and sticks from pumpkin; 2) Training through demonstration and practice of making noodles and sticks from pumpkin; and 3) Sensory test (liking test/hedonic test) of pumpkin noodles and sticks. The results showed that the participants were enthusiastic and participated actively in the program. The participants of this program have followed all the steps well, from socialization, practice, and the activity of the sensory test. In addition, the people of Pulau Semambu Village got the knowledge, understanding, and skills about processing and packaging technology of pumpkin noodles and sticks. The pumpkin noodles and sticks were sensory-acceptable (like category). Keywords: Pulau Semambu Village, dissemination, pumpkin, noodles, sticks

Pembinaan Jaminan Mutu Home Industry Pengrajin Es Krim di Kota Palembang Hamzah, Basuni; Yuliati, Kiki; Rosidah, Umi; Widowati, Tri Wardani; Malahayati, Nura; Hamzah, Ruth Samantha
Sricommerce: Journal of Sriwijaya Community Services Vol. 4 No. 2 (2023): Sricommerce: Journal of Sriwijaya Community Services
Publisher : Faculty of Economics, Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29259/jscs.v4i2.130

Home industry memiliki keterbatasan pengetahuan mengenai produksi yang baik. Kegiatan pengabdian kepada masyarakat ini bertujuan untuk menfasilitasi kesenjangan pengetahuan tersebut dengan memberikan pembinaan kepada home industry. Pembinaan ini dibagi menjadi tiga tahap yaitu sosialisasi standarisasi produk, pembinaan good manufacturing practice (GMP) dan pembinaan jaminan mutu. Sasaran dalam kegiatan ini adalah home industry pengrajin es krim di kota Palembang. Terdapat sepuluh home industry yang menjadi mitra pengabdian ini. Metode yang digunakan adalah ceramah, tutorial, diskusi, dan simulasi. Hasilnya menunjukkan terdapat peningkatan pengetahuan dan kemampuan mitra dalam hal standarisasi produk, GMP dan jaminan mutu. Para pengrajin es krim memahami standarisasi dalam menghasilkan produk sesuai dengan jaminan mutu yang baik bagi konsumen. Kemudian dengan tutorial yang diberikan, mereka mampu mengadaptasi cara menghasilkan es krim sesuai GMP. Maka, dapat disimpulkan bahwa kegiatan ini memberikan dampak positif bagi home industry pengrajin es krim di kota Palembang. Selain itu, mitra pengabdian merekomendasikan kegiatan sejenis dilakukan secara rutin dan berkala mengingat home industry pengrajin es krim masih terbatas jumlahnya, akan tetapimemiliki pangsa pasar yang potensial.

Effect of Citric Acid Concentration and Boiling Time on Physicochemical Properties of Passion Fruit Jelly Drink Herlianah; Widowati, Tri Wardani; Syaiful, Friska; Lidiasari, Eka; Yanuriati, Anny; Prayitno, Citra Pratiwi; Syafutri, Merynda Indriyani
Sriwijaya FoodTech Journal Vol 1 No 01 (2024): Sriwijaya FoodTech Journal
Publisher : Prodi Teknologi Hasil Pertanian

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

The objective of this research was to learn the physical and chemical properties of passion fruit jelly drink with difference of citric acid concentration and boiling time. This research used a Factorial Completely Randomized Design with two treatment factors and three replications. First factor was the concentration of citric acid and second factor was boiling time. The observed parameters were physical properties (texture, viscosity, color), and chemical properties (total acidity, total dissolved solids, flavonoid, pH). The results showed that the concentration of citric acid significantly decreased value of texture, viscosity and pH, and increased value of chroma, total acidity and total dissolved solids. Boiling time had significant effects on increased value of texture, viscosity, total acidity and total dissolved solids. The interaction of citric acid concentration and boiling time had significant effect on increased value of total acidity. The best treatment was passion fruit jelly drink with a concentration of 0.3% citric acid addition, and a boiling time of 10 minutes.

Produksi Nata de Coco Berdasarkan Kondisi dan Lama Penyimpanan Air Kelapa (Cocos nucifera L.) Lidiasari, Eka; Syaiful, Friska; Widowati, Tri Wardani; Wijaya, Agus; Parwiyanti; Nurmaseli, Tri; Aprilia, Wida Rina
Sriwijaya FoodTech Journal Vol 2 No 01 (2025): Sriwijaya Foodtech Journal
Publisher : Prodi Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.64723/sftj.v2i01.16

Penelitian ini bertujuan untuk mempelajari pengaruh kondisi dan lama penyimpanan air kelapa terhadap produksi nata de coco. Penelitian ini menggunakan Rancangan Acak Lengkap Faktorial (RALF) dengan dua faktor, yaitu kondisi penyimpanan (ditutup plastik dan ditutup kain) dan lama penyimpanan (0 hari, 3 hari, 6 hari, 9 hari, 12 hari, dan 15 hari). Setiap perlakuan diulang tiga kali. Hasil penelitian menunjukkan bahwa total asam dan total gula air kelapa, serta ketebalan dan rendemen nata de coco dipengaruhi oleh kondisi dan lama penyimpanan air kelapa. pH air kelapa hanya dipengaruhi oleh lama penyimpanan. Interaksi kedua faktor secara nyata memberikan pengaruh terhadap total gula air kelapa. Penyimpanan air kelapa sebagai bahan baku pembuatan nata de coco masih dapat dilakukan hingga hari ke 12.

Diseminasi Teknologi Pembuatan Sabun Padat Organik di SMPIT Raudhatul Ulum Desa Sakatiga Kabupaten Ogan Ilir: Dissemination of Organic Hard Soap Making Technology at SMPIT Raudhatul Ulum Sakatiga Village, Ogan Ilir Regency Pratama, Filli; Syafutri, Merynda Indriyani; Defira, Citra; Lidiasari, Eka; Widowati, Tri Wardani; Syaiful, Friska; Sugito, Sugito; Tamrin, Tamrin; Pratiwi, Citra; Ichsan, Onne Akbar Nur
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 10 No. 9 (2025): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/pengabdianmu.v10i9.8655

SMPIT Raudhatul Ulum is in Sakatiga Village, Ogan Ilir Regency, South Sumatra Province. One of the efforts to achieve the vision and mission, SMPIT Raudhatul Ulum collaborates with universities to improve and develop the quality of human resources, such as implementing community service activities related to the learning process. One of them is about the technology of making organic hard soap, which is part of chemistry learning. This community service activity aimed to provide knowledge, understanding, and training on the technology of making organic hard soap made from cucumber and coffee to teachers and students of SMPIT Raudhatul Ulum, Sakatiga Village, Ogan Ilir Regency. The method used was the lecture method, which was carried out through the delivery and explanation of material, accompanied by discussion, and the practice of making organic solid soap. The results showed that this activity could provide knowledge, understanding, and skills to the audience regarding organic hard soap made from cucumber and coffee powder, with an increase in the audience's understanding of organic hard soap of 26.02%, after the delivery of material and practice of making organic hard soap.

Diseminasi Proses Sertifikasi Halal pada Perajin Kemplang Desa Meranjat Ilir Kecamatan Indralaya Selatan: Dissemination of Halal Certification Process to Kemplang Crafters in Meranjat Ilir Village, South Indralaya District Syafutri, Merynda Indriyani; Syaiful, Friska; Lidiasari, Eka; Widowati, Tri Wardani; Sugito, Sugito; Pratama, Filli; Parwiyanti, Parwiyanti; Yanuriati, Anny
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 9 No. 6 (2024): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/pengabdianmu.v9i6.6695

Meranjat Ilir Village is located in the South Indralaya District, Ogan Ilir Regency, South Sumatra Province, with one of the leading products, kemplang. The kemplang business is the main livelihood for the community, as well as an income for craftswomen in Meranjat Ilir Village. One important factor in maintaining product quality, increasing selling value in marketing, and business sustainability is halal certification. The awareness of small and medium entrepreneurs to carry out halal certification is very low. Therefore, an activity is needed to socialize the halal certification process. This community service activity aimed to provide knowledge and understanding, as well as socialize with the community of kemplang crafters in Meranjat Ilir Village regarding the halal certification process for food products, especially kemplang products. The method used was the lecturing method which was carried out through the presentation and explanation of material accompanied by discussion and question-answer. The target audience in this activity was the community of kemplang crafters in Meranjat Ilir Village. The results showed that kemplang crafters in Meranjat Ilir Village gained knowledge and understanding of the halal certification process. There was an increase in understanding of the target audience by 28.39% after the presentation of the material.

Co-Authors Agus Wijaya Agus Wijaya Agus Wijaya Aldila Din Pangawikan Aprilia, Wida Rina Basuni Hamzah Basuni Hamzah Basuni Hamzah Berta Sri Kristina Ginting Budi Santoso Defira, Citra Donny Prariska Dwi Budi Santoso Eka Lidiasari Ferdinan, Muhammad Filli Pratama Friska Syaiful Guttifera Hamzah, Ruth Samantha Herlianah Ichsan, Onne Akbar Nur Kiki Yuliati Merynda Indriyani Syafutri Nura Malahayati Nura Malahayati Nurmaseli, Tri Parwiyanti Parwiyanti Parwiyanti, Parwiyanti Pratiwi, Citra Prayitno, Citra Pratiwi Rindit Pambayun Rindit Pambayun Rosidah, Umi Santoso, Budi Selly Ratna Sari Siti Rusdiana Puspa Dewi Sugito Sugito - Syaiful, Friska Tamrin Tamrin Yanuriati, Anny

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