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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 Journal of Applied Agricultural Science and Technology Jurnal Ilmu Kehutanan Jurnal Pengabdian kepada Masyarakat (ABDIKEMAS) Sriwijaya Foodtech Journal
Tri Wardani Widowati
Universitas Sriwijaya
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Medicine & Pharmacology Public Health Social Sciences Other

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Introduksi dan Pelatihan Pembuatan Nata de Citrullus dari Kulit Semangka untuk Mendukung Pengembangan Usaha Nata di Kota Prabumulih Lidiasari, Eka; Widowati, Tri Wardani; Putri, Trisna Wahyu Swasdiningrum; Syafutri, Merynda Indriyani; Syaiful, Friska; Ichsan, Onne Akbar Nur; Prayitno, Citra Pratiwi
Jurnal Pengabdian kepada Masyarakat (ABDIKEMAS) Vol 7 No 2 (2025): Jurnal Pengabdian kepada Masyarakat (ABDIKEMAS)
Publisher : Pusat Penelitian dan Pengabdian kepada Masyarakat, Politeknik Kesehatatan Kemenkes Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36086/abdikemas.v7i2.3664

Abstract

Prabumulih has many small and medium enterprises (SMEs) whose main product is nata de coco, but the limited availability of coconut water has encouraged the development of nata de citrullus made from watermelon rind as an alternative raw material for product diversification and waste reduction. This community service activity was carried out at KsP SME and Triliyat SME through preparatory activities, outreach, hands-on training, organoleptic testing, and evaluation. Two variants were tested: a mixed extract of albedo and rind, and an albedo-only extract. Hedonic and hedonic quality tests showed that the mixed variant was preferred, with a cloudy white color and chewy texture (color scores 1.8–1.9; texture 1.5–2.1). The average hedonic scores for color and texture were 3.2 and 2.8 for the mixed variant, and 2.5 and 2.4 for the albedo variant. Pre-test and post-test evaluations showed a 57.50% increase in participants’ understanding, indicating that the training was effective and practical in supporting nata product development in SMEs.
Application of Ultrasonic Technology in Modifying Tapioca Starch for Improving the Quality of Gluten-Free Noodles Rosalinda, Clara; Oksilia, Oksilia; Pratama, Filli; Widowati, Tri Wardani
Journal of Applied Agricultural Science and Technology Vol. 10 No. 1 (2026): Journal of Applied Agricultural Science and Technology
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jaast.v10i1.504

Abstract

Excessive gluten intake may provoke health problems in susceptible individuals, requiring gluten-free noodle substitutes. Tapioca possesses the potential to serve as an alternative to wheat flour; nevertheless, its inherent stickiness, propensity to soften, and limited elasticity require modification. This study utilized tapioca flour modified by ultrasound at two frequencies (20 kHz and 40 kHz) and three duration intervals (40, 45, and 50 minutes). The altered starch was subsequently employed to prepare noodles including a blend of rice flour, eggs, and salt. The measured metrics comprise texture, water absorption capacity, cooking loss, water solubility index (WSI), and swelling power. Data were examined utilizing ANOVA, followed by an LSD test at a 5% significance threshold. The findings indicated that both sonication frequency and duration significantly influenced all evaluated parameters. Raising the frequency to 40 kHz and extending the sonication duration to 50 minutes enhanced texture (121.50 gf), water absorption capacity (34.48%), water solubility index (WSI) (7.03%), and swelling power (4.05%), while concurrently increasing cooking loss to 58.47%. Ultrasonic modification has proven to be an eco-friendly technique for enhancing the functional attributes of tapioca, with prospective applications in the diversification of gluten-free noodle products.
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 Citra Pratiwi Prayitno 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 Oksilia Oksilia Parwiyanti Parwiyanti Parwiyanti, Parwiyanti Pratiwi, Citra Prayitno, Citra Pratiwi Rindit Pambayun Rindit Pambayun Rosalinda, Clara Rosidah, Umi Santoso, Budi Selly Ratna Sari Siti Rusdiana Puspa Dewi Sugito Sugito - Syaiful, Friska Tamrin Tamrin Trisna Wahyu Swasdiningrum Putri Yanuriati, Anny