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DEWI SARTIKA
Jurusan Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung
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Pemisahan Glukomanan Umbi Porang Berdasarkan Massa Partikel Menggunakan Metode Tiupan Blower pada Produk Hammer–Disk Mill Ibrahim, Gusri Akhyar; Subeki, Subeki; Valiandra, Tito; Sartika, Dewi; Dityamri, Arzaq Guruh; Arinal, Arinal
JURNAL TEKNIK MESIN Vol 14, No 2 (2025): Oktober
Publisher : Universitas Bandar Lampung

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

Abstract

Abstrak: Umbi porang (Amorphophallus spp.) mengandung polisakarida glukomanan yang bernilai ekonomi namun sering tercampur dengan kalsium oksalat sehingga menurunkan mutu tepung. Penelitian ini mengevaluasi pemisahan glukomanan berdasarkan massa partikel menggunakan kombinasi proses penggilingan Hammer–Disk Mill, pengayakan (mesh 40, 60, 80), dan tiupan blower pada kecepatan 7 m/s ke dalam terowongan udara. Sampel tepung (total 365 g per percobaan) diumpankan melalui konveyor dan ditiup; jarak jatuh partikel dicatat setiap 20 cm hingga 100 cm. Kadar glukomanan diindikasikan oleh kemampuan menyerap air: tiap sampel dicampur dengan 40 ml air, diaduk 1 menit, dan diamkan 60 s; selisih volume air dinyatakan sebagai daya serap (mL). Hasil menunjukkan fraksi lolos ayakan 60 mesh memiliki konsentrasi glukomanan tertinggi, dengan jarak jatuh dominan pada 20–40 cm. Nilai daya serap rata-rata untuk mesh 60 pada jarak ini adalah ≈26 mL, sedangkan mesh 40 dan 80 menunjukkan pola berbeda (mesh 80: daya serap lebih tinggi menandakan kontaminasi pati/kalsium oksalat lebih besar). Kesimpulannya, kombinasi penggilingan Hammer–Disk Mill, pengayakan, dan tiupan blower (7 m/s) efektif memisahkan fraksi glukomanan, dengan potensi aplikasi pada skala industri untuk meningkatkan mutu tepung porang. Kata kunci—glukomanan, porang, blower, hammer-disk mill, pengayakan, daya serap air.
Effect of Stirring Technique Variations and Roasting Time on the Chemical, Microbiological, and Sensory Characteristics of Shredded Spiced Fish Puan Mutia Ayunisa; Dewi Sartika; Gusri Akhyar; Sri Hidayati; Sussi Astuti
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 15 No. 1 (2026): February 2026
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtepl.v15i1.277-289

Abstract

Lampung Province is known as one of the producers of freshwater fish in Indonesia, with Ranau tilapia as its superior commodity. This fish is known for its thick, dense flesh and free from muddy odor, making it very suitable for use as a raw material for processed value-added products such as shredded spiced fish. However, traditional production methods still have limitations in terms of efficiency and risk of contamination. This study aims to determine the interaction and optimal results between mechanical and conventional stirring methods combined with five variations of roasting time (60, 75, 90, 105, and 120 min). Fresh Ranau tilapia was mixed with selected spices and processed based on these variations. The results showed that the interaction between stirring technique and roasting time significantly influenced the chemical, microbiological, and sensory characteristics of the final product. Optimal treatment, stirring using a machine for 105 min (M2S4), produces shredded spiced fish that meets the Indonesian National Standard (SNI), with a moisture content of 9.80%, ash content of 4.06%, protein content of 38.57%, and microbiological safety of 1.53 log CFU/g. Sensory evaluation also shows a high level of consumer acceptance. This technological innovation increases production efficiency, ensures consistent product quality, and becomes a reference model for MSMEs in developing a competitive and sustainable local food industry.
PENDAMPINGAN TRANSFER TEKNOLOGI FERMENTASI PADA PENGELOLAAN LIMBAH INDUSTRI PENGOLAHAN UDANG MENJADI PUPUK ORGANIK CAIR Dikpride Despa; Dewi Sartika; Mardiana Mardiana
Jurnal Abdi Insani Vol 13 No 5 (2026): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v13i5.3258

Abstract

Shrimp farmers in Pekon Tanjung Jati Kabupaten Pesisir Barat face obstacles in processing shrimp pond waste. This waste has unknowingly become an environmental problem (pollution). To overcome this problem, the Community Service Team offers a solution to process waste into liquid organic fertilizer (POC) and environmentally friendly, cheap solid fertilizer. The technologies to be disseminated are: a) Anti-Microbial Technology, b) Simple fermentation technology, c) Technology for processing waste into solid fertilizer and liquid fertilizer (POC). The objectives of this Community Service are 1) transfer of simple fermentation technology; 2) solve partner waste problems by minimizing waste into products with sales value, 3) increase partner income with a new product, namely POC. The achievement methods used are a) lectures and discussions on simple fermentation technology, b) transfer of waste processing technology, c) mentoring in POC processing. Community Service Evaluation is carried out by testing the understanding and mastery of technology, both hard skills and soft skills, the concept of fermentation technology and natural antimicrobials and POC processing techniques at the beginning and at the end of the Community Service. The expected results of the Community Service are: increasing the understanding of 1) Fermentation technology and natural anti-microbials among partners by around 80-100%; 2) POC processing technology by 85%; (3) creating new products with sales value (80%). This entire series of activities also pays attention to Occupational Safety and Health and the Environment (K3L) aspects, by ensuring that the process is safe for partners and does not cause negative impacts on the surrounding environment.
Pengaruh Perbandingan Tepung Terigu dan Daging Ikan Betok (Anabas testudineus) terhadap Sifat Kimia dan Sensori Mi Basah Sussi Astuti; Siti Inayah; Dewi Sartika; Esa Ghanim Fadhallah
Jurnal Ilmiah Pangan Halal Vol. 8 No. 2 (2026): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v8i2.25372

Abstract

Substitution of wheat flour with climbing perch (Anabas testudineus) meat is one of the food diversification efforts to increase the nutritional value of wet noodles, especially protein content. This study aims to determine the best ratio between wheat flour and climbing perch meat in making wet noodles based on chemical and organoleptic characteristics. The study was arranged using a single factor in a Completely Randomized Block Design (RAKL) with four replications. The treatments tested consisted of six ratios of wheat flour (TT) and climbing perch meat (DIB), namely A0 or control (100%:0%), A1 (95%:5%), A2 (90%:10%), A3 (85%:15%), A4 (80%:20%), and A5 (75%:25%). Data were analyzed using analysis of variance, followed by an Honestly Significant Difference (HSD) test at the 5% level. The results showed that treatment A2 with a TT:DIB ratio of 90%:10% was the best treatment. This treatment produced wet noodles with a water content of 50.40%, a protein content of 6.27%, a savory taste score of 3.17, a white color score of 3.10, a non-sticky and chewy texture score of 3.17, and an overall acceptability score of 3.48. Based on these results, climbing perch meat can be used as a substitute for wheat flour at a 10% level to produce wet noodles with better protein content and sensory characteristics that are still acceptable to panelists.
PELATIHAN PERBAIKAN MUTU PRODUKSI DAN PENERAPAN CPPB PADA IRTP MIE BASAH DI KOTA BANDAR LAMPUNG Sussi Astuti; Dewi Sartika; Zulferiyeni Zulferiyeni; Susilawati Susilawati
Laporan Upaya Nyata Inovasi Ilmu Komputer JPKM Lunik - Vol 01, No. 01, November 2023
Publisher : FMIPA Unila

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/lunik.v1i01.3

Abstract

Salah satu sentra produksi usaha mikro mie basah terdapat di Kelurahan Gunung Sulah Kecamatan Sukarame Kota Bandar Lampung. Mie basah sebagai salah satu produk olahan pangan yang dikonsumsi manusia berkaitan langsung dengan kesehatan konsumen, sehingga proses pengolahannya harus dilakukan secara benar dan tepat sesuai aturan. Hal ini perlu dilakukan agar tidak terjadi akibat buruk yang tidak diinginkan terhadap konsumen. Sasaran strategis dalam kegiatan pengabdian ini adalah 4 pengusaha industri rumah tangga pangan (IRTP) mie basah di wilayah tersebut. Berdasarkan perumusan masalah, kegiatan pengabdian ini bertujuan untuk : (1). Memberikan pengetahuan mengenai bahaya dan efek penggunaan formalin dan boraks pada proses produksi mie basah terhadap kesehatan, (2). Memberikan pengetahuan mengenai peraturan pemerintah tentang penggunaan bahan tambahan pangan yang legal dan ilegal, (3). Memberikan pengetahuan tentang sistem jaminan produk halal (SJPH) produk mie basah, dan (4). Memberikan pengetahuan dan pelatihan untuk mengaplikasikan dan menerapkan praktek pengolahan mie basah yang sesuai dengan prinsip Cara Produksi Pangan yang Baik untuk Industri Rumah Tangga (CPPB-IRT) sebagai upaya perbaikan mutu produksi mie basah. Metode yang digunakan adalah ceramah, diskusi dan bantuan peralatan penunjang produksi pada ke 4 khalayak sasaran. Hasil kegiatan menunjukkan peningkatan pengetahuan peserta dari nilai rerata 29% sebelum pelatihan (evaluasi awal) menjadi 97,5% setelah pelatihan (evaluasi akhir), sehingga peningkatan pengetahuan peserta setelah pelatihan sebesar 68,5% (tergolong pada kategori sedang). Kata kunci : CPPB, IRTP Mie Basah, SJPH
SOSIALISASI PERBAIKAN PROSES PRODUKSI TAHU DI DESA CANDIRETNO KECAMATAN PAGELARAN, KABUPATEN PRINGSEWU Sussi Astuti; Dewi Sartika; Muhammad Irfan Affandi; Wartarius
Laporan Upaya Nyata Inovasi Ilmu Komputer JPKM Lunik - Vol 02, No. 01, April 2024
Publisher : FMIPA Unila

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/lunik.v2i01.12

Abstract

Pengusaha tahu skala rumah tangga di Desa Candiretno Kecamatan Pagelaran Kabupaten Pringsewu memproduksi tahu putih, tahu kuning dan tahu goreng. Pengabdian masyarakat bertujuan untuk : (1) Meningkatkan pengetahuan pengusaha tahu mengenai berbagai alternatif pengawetan tahu; (2) Meningkatkan pengetahuan pengusaha tahu mengenai pemilihan dan penggunaan pewarna yang aman pada proses pembuatan tahu kuning; dan (3) Meningkatkan pengetahuan pengusaha tahu mengenai pemilihan dan keamanan minyak goreng dalam proses pembuatan tahu goreng. Metode yang digunakan adalah ceramah, diskusi dan demonstrasi. Hasil kegiatan menunjukkan pengetahuan peserta dari nilai rerata 35,3% sebelum pelatihan (evaluasi awal) menjadi 99% setelah pelatihan (evaluasi akhir), sehingga peningkatan pengetahuan peserta setelah pelatihan sebesar 63,7% (tergolong pada kategori sedang). Manfaat dan tujuan pelatihan yang ingin dicapai dalam kegiatan pengabdian ini dapat dinyatakan telah berhasil dan sesuai harapan. Kata kunci : tahu, perbaikan proses produksi
Penyuluhan Etika Ilmu dan Literasi Digital untuk Siswa SMA: Penelitian Dewi Sartika; Marsha Khansa Lubis; Elpin Nurul Rahmayani; Lindia Gemesu Pratiwi; Salsabila Salsabila; Sekar Putri Habsari; Riswandi Riswandi; Muhammad Nurwahidin
Jurnal Pengabdian Masyarakat dan Riset Pendidikan Vol. 4 No. 3 (2026): Jurnal Pengabdian Masyarakat dan Riset Pendidikan Volume 4 Nomor 3 (Januari 202
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jerkin.v4i3.4196

Abstract

Penelitian ini menggunakan pendekatan deskriptif kualitatif yang bertujuan untuk menggambarkan secara mendalam proses pelaksanaan penyuluhan Etika Ilmu dan Literasi Digital pada siswa kelas X SMA Negeri 12 Bandar Lampung. Kegiatan dilaksanakan pada tanggal 24 November 2025 dengan jumlah peserta sebanyak 43 orang. Prosedur penelitian mencakup empat tahapan utama, yaitu persiapan pelaksanaan, pengerjaan materi, pelaksanaan kegiatan, dan evaluasi kegiatan. Pada tahap persiapan pelaksanaan, tim melakukan observasi awal, koordinasi dengan pihak sekolah, serta penyusunan rancangan kegiatan. Tahap pengerjaan materi dilakukan dengan menyusun materi penyuluhan yang berfokus pada etika ilmu, literasi digital, verifikasi informasi, serta isu penyalahgunaan media digital di kalangan remaja. Tahap pelaksanaan kegiatan dilakukan melalui penyuluhan berbasis presentasi interaktif, diskusi kelompok, dan sesi tanya jawab untuk memfasilitasi pemahaman siswa secara langsung. Tahap evaluasi kegiatan dilaksanakan dengan mengamati aktivitas siswa, respons terhadap materi, keterlibatan dalam diskusi, serta refleksi lisan pada akhir sesi. Data penelitian dikumpulkan melalui observasi, dokumentasi, dan catatan lapangan, kemudian dianalisis menggunakan teknik analisis naratif untuk menggambarkan proses kegiatan secara deskriptif dan kronologis. Hasil penelitian menunjukkan bahwa penyuluhan mampu meningkatkan pemahaman siswa mengenai cara memverifikasi informasi, mengenali bentuk pelanggaran etika digital, serta menerapkan perilaku komunikasi yang bertanggung jawab di ruang digital.
The Effect Of Candlenut (Aleurites moluccanus) Concentration On Moisture Content, Ash Content, Color, And Sensory Evaluation Of Powdered Broth From Bones And Heads Of Mackerel (Rastrelliger sp) Dewi Sartika; Hani Tiara Anjasia; Sussi Astuti; Sri Hidayati
Jurnal Media Akuakultur Indonesia Vol 5 No 4 (2025): Indonesian Journal of Aquaculture Medium
Publisher : Program Studi Budidaya Perairan Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/d5y1hh55

Abstract

Fish-based powder broth generally has a fishy odor caused by the high content of trimethylamine (TMA) compounds in fish. To reduce this unpleasant smell, candlenut is added as an antioxidant. This study aims to determine the effect of candlenut concentration on the moisture content, ash content, color, and sensory characteristics of powder broth made from the bones and heads of mackerel. The study used a Completely Randomized Design (CRD) with further analysis using the Honestly Significant Difference (HSD) test at a 5% level. The research was conducted in two stages: product preparation and analysis, which included chemical tests (moisture and ash content), physical tests (color), and sensory evaluation. The results showed that the addition of candlenut had a significant effect on all tested parameters. Formulation K4 yielded the best results, with a moisture content of 5.80%, ash content of 3.42%, and color values of L 75.84, a 2.48, and b* 19.91. The sensory scores for this formulation were 4.36 for taste, 5.16 for aroma, 5.26 for color, and 4.54 for texture. These findings indicate that the addition of candlenut can improve the physical and sensory quality of fish-based powder broth and reduce the undesirable fishy odor
PENDAMPINGAN PENGOLAHAN LIMBAH INDUSTRI IKAN MENJADI NATURAL SEASONING PRODUCT: TRANSFER TEKNOLOGI ANTIMIKROBA DI PEKON WALUR, PESISIR BARAT Dewi Sartika; Hengki Mayaguezz; Gigih Forda Nama; Dikpride Despa; Mardiana Mardiana; Sela Julita; Puan Mutia Ayunisa
Jurnal Abdi Insani Vol 13 No 1 (2026): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v13i1.3092

Abstract

Fishery waste is generally not utilized and is often discarded, causing accumulation, decay, and environmental pollution. Pesisir Barat Regency is famous for its fishery potential and is the largest producer of Tuhuk (Blue Marlin) fish. Arista UMKM is one of the UMKM producing fish floss and its derivatives. The lack of knowledge among UMKM centers regarding the processing of fish waste into value-added products has led to the accumulation of fishery waste. The technologies to be disseminated are: a) Antimicrobial Technology, b) Simple Food Processing Technology, c) Waste Processing Technology into Natural Seasoning Products. The purpose of this community service is 1) to transfer simple food processing technology; 2) to solve partner waste problems by minimizing waste into marketable products; 3) to increase partner income with a new product, namely Natural Seasoning Products. The methods used are: a) lectures and discussions on simple food processing technology, b) technology transfer for the production of Natural Seasoning Products, c) assistance in the processing of Natural Seasoning Products. The evaluation of the community service program is conducted by measuring understanding at the beginning (pre-test) and at the end of the community service activity (post-test). The results of this community service activity show that there is a lack of knowledge among partners and the surrounding community regarding fish waste that can be processed into useful products, knowledge related to microbes, antimicrobials, processing waste into cooking spices, and knowledge of efforts to protect the environment by processing waste into products. After providing explanations, presenting materials, holding question and answer discussions, and conducting hands-on practice, there was an increase in the understanding of Arista UMKM partners and the surrounding community regarding simple food processing and antimicrobial technology, ranging from 57-100% (post-test results). The increase in the partners' skill scores in Natural Seasoning Product processing technology was significant, reaching 100% (post-test results). The conclusion is that the technology transfer used, namely the processing of fish waste into natural seasoning products, has commercial value, therefore minimizing waste in the environment and making it beneficial. This product can be commercialized, which is expected to increase the income of Arista UMKM partners.
Co-Authors Aan Kurniadi Al Khasanah Anisa Yustiana Anitsa Asrining Puri Arfani, Gusman Arinal, Arinal Asha Aunaya La Assqiya Azhari Rangga Citra Ratri Puspita Dharma Agista pratama Dikpride Despa Dimas Ferdian Arisandi Dityamri, Arzaq Guruh Diyah Ayu Safitri Dr. Ir. Tanto Pratondo Utomo, M.Si. Dyah Koesoemawardani Dyah Putri Larassati Elpin Nurul Rahmayani Erdi Suroso Esa Ghanim Fadhallah Evi Dwi Setiyowati Exeldo Riyanto Fadli Alamsyah Fitriani, Hardianti Gigih Forda Nama Gusri Akhyar Ibrahim Hani Tiara Anjasia Hardianti Fitriani Harun Al Rasyid Hengki Mayaguezz Irwan Sukri Banuwa Julita, Sela Lia Marliena Lindia Gemesu Pratiwi Mardiana Mardiana Mardiana Mardiana Maria Erna Maria Erna Kustyawati Maria Erna Kustyawati Marsha Khansa Lubis MIRNAWATI SUDARWANTO Muhammad Irfan Affandi Muhammad Nur Mumpuni Uji Kawedar Anjung Murhadi Murhadi Murhadi Murhadi Nadia Ayu Wulandari Neti Yuliana Neti Yuliana Neti Yuliana NETI YULIANA Nirma Diana Novita Herdiana Novita Herdiana Novita Mulyani Nurbaiti Nurbaiti Nurwahidin, Muhammad Pramita Sari Anungputri Puan Mutia Ayunisa Puan Mutia Ayunisa Puan Mutia Ayunisa Puan Mutia Ayunisa Puspita Yuliandari Reyzka Aulia Wihardini Riswandi, Riswandi Rusita Rusita rusita rusita Sahira Josy Arifannisa Salsabila Salsabila Samsu Udayana Nudin Samsu Udayana Nurdin Sekar Putri Habsari Sela Julita Sela Julita Septianita Eva Rozani Shela Yawli Febrianda Silaturahmi Widaputri Siti Inayah Siti Nurdjanah Siti Nurdjanah Sri Budiarti Poerwanto Sri Hidayati Sri Hidayati Sri Hidayati Sri Hidayati Sri Hidayati Subeki Subeki Subeki, Subeki Suci Hardina Rarmawati Suci Nata Kusuma Suharyono A. S. suharyono AS Suharyono Suharyono Suharyono Suharyono Susilawati Susilawati - Susilawati Susilawati Susilawati Susilawati Susilawati Susilawati Susilawati Susilawati Susilawati User Sussi Astuti Sussi Astuti Sussi Astuti Sussi Astuti Sussi Astuti Sutikno Sutikno Sutoyo Sutoyo Syarifah R M Tanto Pratondo Utomo Teguh Setiawan Tulus Widodo Udin Hasanudin Valiandra, Tito Vina Asfia Chori Wartarius Widia Rini Hartari Wisnu Satyajaya Yunda Apriska Ayu Zulferiyeni Zulferiyeni Zulferiyenni, Zulferiyenni