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INTRODUKSI TEKNOLOGI PADA IKM PENGUMPUL DAN PEMBUAT KERUPUK KULIT DI PADANG Deni Novia; Endang Purwati; Yuherman Yuherman; Sri Melia; Indri Juliyarsi; Ade Sukma; Rika Afriani; Fatimah Nurhayani
Jurnal Hilirisasi IPTEKS Vol 1 No 4.a (2018)
Publisher : LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (592.604 KB)

Kerupuk kulit merupakan cemilan krispi yang digemari oleh masyarakat, namun terkendala dengan ketersediaan kulit mentah sehingga mempengaruhi jumlah produksi. Produksi puncak kulit mentah adalah hari raya qurban. Hal ini sudah dimanfaatkan oleh mitra pengumpul sekaligus pengolah kulit latua di daerah Lubuk Begalung Padang sehingga mereka tidak mengalami kendala keterbatasan bahan baku. Kulit mentah diawetkan menggunakan metode penggaraman kering. Kerupuk kulit yang dihasilkan dari bahan kulit awetan akan mempengaruhi penerimaan terutama warnanya yang lebih gelap. Tujuan dari kegiatan ini adalah untuk peningkatan kualitas, kuantitas dan manajemen krupuk kulit mitra. Berdasarkan permasalahan: aspek manajemen, produksi dan pemasaran, solusi dan target luaran yang ingin dicapai adalah peningkatan kualitas pengumpul kulit dan peningkatan kuantitas pengolah kerupuk serta manajemen dengan perluasan pemasaran. Metode yang dipakai dalam pencapaian tujuan yaitu: 1) penyuluhan dan penyadaran, 2) pendampingan, 3) pelatihan, dengan tahapan: a) manajemen dan pengolahan bahan baku sampai menjadi krupuk kulit berkualitas, b) pelatihan dan percontohan proses pengawetan dan pengolahan krupuk kulit, c) manajemen produksi dan keuangan, d) sosialisasi dan pelatihan penjualan on line, dan e) konsultasi bisnis dan pendampingan mitra dalam perluasan pemasaran. Hasil kegiatan adalah kepemilikan P-IRT Mitra, perbaikan proses produksi, kemasan, labeling, dan e-commerce pada market share (medium) dan medsos (FB, IG dan WA). Kesimpulan dari kegiatan yang telah dilakukan disarankan agar pemilik dapat mengasah kemampuan secara optimal dalam pemanfaatan media sosial (medsos) untuk pemasaran secara on- line.

SOSIALISASI SANITASI DAN HIGIENIS KERUPUK KULIT PADA IKM RIZKY DI KOTA PADANG Indri Juliyarsi; Sri Melia; Deni Novia; Ade Sukma; Tuty Anggraini; Najmiatul Fitria
BULETIN ILMIAH NAGARI MEMBANGUN Vol 4 No 3 (2021)
Publisher : LPPM (Institute for Research and Community Services) Universitas Andalas Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/bina.v4i3.302

The skin crackers are well-known and favored as regional superior products which are very potential to be developed. The purpose of this service is to improve sanitation and hygiene aspects, where the layout of production in accordance with SSOP and GMP. Approach methods offered to support knowledge programs using trained and consultation with the methods used are lectures and discussions. The focus of activities is the renovation of layout of production space and sanitation equipment. Based on the service of introducing appropriate technology, Mitra is very enthusiastic about using cleaning tools for wet and clean production spaces with sanitary and hygienic and storage space equipped with container boxes so that it can increase the shelf life of the skin after drying, as well as improve the production space so that the production is running well in accordance with SSOP, GMP in production.

PENERAPAN MESIN PENIRIS MINYAK (SPINNER) UNTUK MENINGKATKAN EFISIENSI PRODUKSI DAN KUALITAS DARI KERUPUK KULIT PADA IKM RIZKY DI KOTA PADANG Indri Juliyarsi; Sri Melia; Ade Sukma; Rizki Dwi Setiawan; Ahmad Syafruddin Indrapriyatna; Tuty Anggraini
Jurnal Hilirisasi IPTEKS Vol 5 No 4 (2022)
Publisher : LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jhi.v5i4.631

The process of making skin crackers, which is carried out in four stages of frying, results in a high oil content in the product. This is a separate obstacle for business actors in making skin crackers. A high oil content can cause rancidity in the product and requires a long time for oil draining in the production process. IKM partner "Rizky" which produces skin crackers in Lubuk Buaya, Padang City still uses a manual spinning process at each stage of frying. The purpose of this activity is to apply an oil spinning machine (spinner) in the process of making skin crackers at Mitra IKM "Rizky" to increase the production efficiency and quality of skin crackers. The method in this activity is carried out by providing a semi-automatic oil spinning machine followed by training and assistance in using an oil spinning machine and practicing from the first stage of frying to the last stage in making skin crackers. The result of this activity is that the use of an oil spinning machine can shorten the oil draining process time from 3.5 hours to 15 min without damaging the product. In addition, the use of an oil spinning machine provided more optimal oil extraction results than the manual spinning method. The oil content in the skin crackers decreased, thereby reducing the potential for rancidity in the product. The conclusion from this activity is that the use of oil-spinning machines in the skin cracker production process at Mitra IKM can increase the production efficiency and improve the quality of skin crackers.

Penerapan Teknologi Pengemasan pada UKM Rendang Telur di Kabupaten Lima Puluh Kota Sri Melia; Indri Juliyarsi; Deni Novia; Ade Sukma; Yulianti Fitri Kurnia; Rizki Dwi Setiawan; Sonia Pratiwi; Rola Amelia Putri
ABDI: Jurnal Pengabdian dan Pemberdayaan Masyarakat Vol 5 No 2 (2023): Abdi: Jurnal Pengabdian dan Pemberdayaan Masyarakat
Publisher : Labor Jurusan Sosiologi, Fakultas Ilmu Sosial, Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/abdi.v5i2.385

Rendang telur merupakan salah satu produk makanan khas dari Sumatra Barat, yang dibuat dari telur dan tambahan bumbu rendang. Salah satu UKM yang sedang berkembang adalah Usaha Rendang Keluarga yang terletak di Jorong Talago, Nagari Talago Tujuah Koto, Kecamatan Guguak, Kabupaten Lima Puluh Kota. Usaha rendang telur Keluarga masih menggunakan kemasan transparan Plastik PP tanpa label sehingga terlihat tidak menarik dan mempengaruhi terhadap penjualan produk. Tujuan dari kegiatan ini adalah memberikan pengenalan dan penerapan teknologi pengemasan (kemasan dan label) sehingga dengan adanya alih teknologi tepat guna diharapkan dapat meningkatkan produksi dan pemasaran UKM. Metode kegiatan dilakukan dengan metode ceramah dan diskusi mengenai teknik pengemasan dan pelabelan, serta pelatihan untuk mempraktekan penerapan teknologi tepat guna dalam kemasan sehingga menghasilkan produk yang higienis dan berkualitas. Hasil pelaksanaan kegiatan ini terlihat antusiasme dan respon positif dari pemilik UKM usaha rendang Keluarga dengan adanya perubahan kemasan yang sebelumnya menggunakan plastik PP bening tanpa ada label kemasan menjadi menggunakan kemasan standing pouch aluminium foil dengan label kemasan. Perubahan kemasan rendang telur diharapkan dapat mempertahankan kualitas produk selama penyimpanan, distribusi, dan pemasaran produk, dapat memperpanjang umur simpan produk serta meningkatkan penampilan produk menjadi lebih menarik.

Sensory Properties of Dadih Jelly Candy with The Addition of Clitoria Ternatea Flower Extract Indri Juliyarsi; Sri Melia; Rizki Dwi Setiawan; Sugeng Pangestu
Journal of Nutrition Science Vol 4, No 1 (2023): May, 2023
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jns.v4i1.7490

An essential aspect of food product development is the sensory evaluation of product characteristics to test consumer acceptance. Characteristic properties, such as color, texture, flavor, and aroma, significantly affect the perception and acceptance of consumers. This study aimed to determine the effect of adding various concentrations of Clitoria ternatea flower (CTF) extract to dadih jelly candy on the physical properties of color and sensory properties, especially on quality characteristics and levels of consumer acceptance, using a hedonic test. This study used an experimental randomized block design divided into five treatments with the addition of CTF extract at concentrations of 0%, 0.5%, 1%, 1.5%, and 2%. The results showed that the CTF extract had a significant effect on the level of brightness (L*), the hedonic quality of color, and the hedonic color test, but had no significant effect on the value of a* (redness), b* (yellowness), and the hedonic quality and hedonic test of texture, flavor, and aroma of dadih jelly candy. The addition of 0.5% CTF extract was characteristic of dadih jelly candy that the panelists liked the most. It has a slightly soft texture, slightly sweet flavor, slightly dadih aroma, and high brightness.

Pemberdayaan Masyarakat untuk Pengolahan Produk Gelato dengan Penambahan Dadih sebagai Pangan Sumber Probiotik Tinda Afriani; Indri Juliyarsi; Sri Melia; Jaswandi Jaswandi; Elly Roza; Melati Trisnaneng Putri; Mylaufa Asyraf
Warta Pengabdian Andalas Vol 30 No 1 (2023)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat (LPPM) Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jwa.30.1.186-191.2023

One of West Sumatra's popular dairy products is Dadih, a traditional food made from buffalo milk and processed by natural fermentation in a bamboo tube. Dadih could be a local food enriched by a natural probiotic source. However, the Dadih is rarely processed into other food products due to a need for more information for farmers and the community. The innovation can be done by using it as an additional ingredient in a product, such as Gelato. Making Gelato has simple steps mixing all the ingredients with the addition of curd. This community engagement activity started with education on the good of Dadih's nutrition, followed by direct assistance in making Gelato, and then counselling groups of farmers in the district of 50 Kota. The activities were conducted on July 24, 2022, and were well responded to by the groups of farmers. Gelato processing that was carried out could produce with Dadih.

Standardization of Dairy Products Through the Implementation of Pasteurization Technology and Aseptic Packaging Rahmat Eka Putra; Ratni Prima Lita; Sri Melia; Indri Juliyarsi; Meuthia Meuthia; Devi Yulia Rahmi; Fatma Poni Mardiah
Warta Pengabdian Andalas Vol 31 No 1 (2024)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat (LPPM) Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jwa.31.1.187-194.2024

In order to enhance the quality of goat's milk products and ensure their cleanliness and safety for consumption, it is imperative to standardize the product and enhance its quality through the implementation of pasteurization technology and the utilization of aseptic packaging. Moreover, this initiative aims to enhance the sustainable commercialization of Rokir Farm's dairy products. Products can generate financial gains for companies while providing individuals with high-quality dairy products. Additionally, these items can support government initiatives to ensure food security and address nutritional deficiencies. This activity entails a collaborative effort between universities and partners to address particular challenges partners encounter in product standardization. Other goat milk-producing farmer groups can utilize this activity as a model.

The Impact of Pediococcus acidilactici BK01 Supplementation on Production Performance and Quality of Japanese Quail Eggs Ade Rakhmadi; Ade Sukma; Indri Juliyarsi; Sri Melia; Ely Febriyanti; Rizki Dwi Setiawan
Agrivet : Jurnal Ilmu-Ilmu Pertanian dan Peternakan (Journal of Agricultural Sciences and Veteriner) Vol. 12 No. 1 (2024): Juni
Publisher : Fakultas Pertanian Universitas Majalengka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31949/agrivet.v12i1.9425

Probiotic supplementation in feed is currently under extensive research and development, particularly to improve egg production performance and enhance the quality of quail eggs. This study aimed to determine the effects of Pediococcus acidilactici BK01 supplementation on production performance, weight, fat, and cholesterol content of Japanese quail (Coturnix japonica) eggs. This study used four treatments and probiotic supplementation was performed using drinking water at four different concentrations (0, 1, 2, 3%). The supplementation of Pediococcus acidilactici BK01 demonstrated a significant difference (P<0.05) in both egg production and cholesterol content, yet did not yield a significant difference (P>0.05) in egg weight and lipid content. Pediococcus acidilactici BK01 supplementation at concentrations of 2% and 3% resulted in an increase in egg production from 60.85% to 84.52% and led to a reduction in cholesterol content by more than 50% (from 215.43 to 98.57 mg/dL) compared to the control group. Consequently, the administration of the probiotic Pediococcus acidilactici BK01 up to a concentration of 3% influenced on egg production and egg cholesterol content in Japanese quail.

The Effect of Acceptability of Dadih-based Functional Bread on Food Intake and Weight Gain of Pregnant Women in Padang City Helmizar Helmizar; Indri Juliyarsi; Rince Alfia Fadri; Yusrawati Yusrawati
Jurnal Gizi dan Pangan Vol. 18 No. Supp.1 (2023)
Publisher : Food and Nutrition Society of Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jgp.2023.18.Supp.1.102-104

The aim of this study was to analyze the acceptability of dadih-based functional bread and its effect on food intake and weight gain pregnant women. The study design was a quasi-experimental randomized controlled trial involving 88 pregnant women who were given bread (50 g) and filled with dadih-based vla (30 g) six times a week for three months. Acceptability was assessed using the Comstock method and food intake was assessed using the 2x24-hour recall method. Data were analyzed using chi-squared and independent t-tests. There is a relationship between the acceptability of bread with dadih vla and food intake (p<0.005). The results showed a significant difference in weight gain (p<0.005) between the control and intervention groups that was provided with the dadih-based vla, a typical Dutch dessert sauce. Dadih contains high calories, fat, and protein, which could help increase maternal weight. Respondent who consumed bread with dadih vla were able to meet the nutritional needs adequately.

The Impact of Pediococcus acidilactici BK01 Supplementation on Production Performance and Quality of Japanese Quail Eggs Ade Rakhmadi; Ade Sukma; Indri Juliyarsi; Sri Melia; Ely Febriyanti; Rizki Dwi Setiawan
Agrivet : Jurnal Ilmu-Ilmu Pertanian dan Peternakan (Journal of Agricultural Sciences and Veteriner) Vol. 12 No. 1 (2024): Juni
Publisher : Fakultas Pertanian Universitas Majalengka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31949/agrivet.v12i1.9425

Probiotic supplementation in feed is currently under extensive research and development, particularly to improve egg production performance and enhance the quality of quail eggs. This study aimed to determine the effects of Pediococcus acidilactici BK01 supplementation on production performance, weight, fat, and cholesterol content of Japanese quail (Coturnix japonica) eggs. This study used four treatments and probiotic supplementation was performed using drinking water at four different concentrations (0, 1, 2, 3%). The supplementation of Pediococcus acidilactici BK01 demonstrated a significant difference (P<0.05) in both egg production and cholesterol content, yet did not yield a significant difference (P>0.05) in egg weight and lipid content. Pediococcus acidilactici BK01 supplementation at concentrations of 2% and 3% resulted in an increase in egg production from 60.85% to 84.52% and led to a reduction in cholesterol content by more than 50% (from 215.43 to 98.57 mg/dL) compared to the control group. Consequently, the administration of the probiotic Pediococcus acidilactici BK01 up to a concentration of 3% influenced on egg production and egg cholesterol content in Japanese quail.

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