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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal FishtecH JMM (Jurnal Masyarakat Mandiri) Jurnal Teknologi Pertanian (Agricultural Technology Journal) Abdimasku : Jurnal Pengabdian Masyarakat Lutjanus Jurnal Abdimas Indonesia : Jurnal Abdimas Indonesia JASATHP: Jurnal Sains dan Teknologi Hasil Pertanian Innovative: Journal Of Social Science Research Jurnal Sains dan Teknologi Pangan
ayu Kalista
Politeknik Negeri Sriwijaya
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Economics, Econometrics & Finance Education Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Public Health Social Sciences Other

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Robusta and Arabica Coffee Effects on Yoghurt’s Physical, Chemical, Sensory, and Microbiological Quality Jannah, Syerina Raihatul; Verawati, Endang; Manurung, Nancy Eka Putri; Sulastriani; Kalista, Ayu
Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol 16 No 2 (2025): Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Publisher : Jurnal Teknologi Pertanian (Agricultural Technology Journal)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.v16i2.65100

Abstract

This study entitled robusta and arabica coffee effects on yoghurt’s physical, chemical, sensory, and microbiological quality. Aimed to investigate the impact of adding Robusta coffee, Arabica coffee, and their combination on the physicochemical properties and sensory acceptance of yoghurt. The research was structured using a Completely Randomized Design, analyzing six distinct formulations, including a control (A), pure coffees (B, C), and combinations (D, E, F). Data analysis utilized ANOVA followed by the Honestly Significant Difference test. Sensory evaluation identified treatment E as the most preferred overall (score 4.00), owing to its strong, yet well-balanced, coffee flavor and aroma. Further analysis focused on treatment E, assessing viscosity, color, and total Lactic Acid Bacteria count. Results indicated that coffee inclusion significantly influenced all parameters. Treatment E exhibited the highest pH (4.85) and showed a dramatic viscosity decrease from 727.5 (control) to 37.5 cP. Color analysis revealed a darker product (L* 63.93), with significant increases in a*, b*, C*, and H* values, attributed to coffee's melanoidin content. Importantly, the total LAB count for treatment E (4.5 × 10⁷ CFU/ml) was statistically similar to the control and met the minimum national standard (SNI 01-2981-2009). In conclusion, Formulation E successfully yielded a functional coffee yoghurt product with excellent organoleptic characteristics and preserved the viability of Lactic Acid Bacteria.
SOSIALISASI DAN PENDAMPINGAN PENGAJUAN PERIZINAN BERUSAHA BAGI UMKM PADA LEMBAGA ONLINE SINGLE SUBMISSION Suloi, Andi Fitra; Nurmiati, Nurmiati; Kalista, Ayu
JMM (Jurnal Masyarakat Mandiri) Vol 9, No 1 (2025): Februari
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jmm.v9i1.28507

Abstract

Abstrak: Pendapatan utama masyarakat di Distrik Pariwari berasal dari hasil perkebunan, pertanian, dan perikanan yang kemudian diperjualbelikan dalam bentuk makanan olahan oleh UMKM. Saat ini, sekitar 154 dari 268 UMKM belum memiliki Nomor Izin Berusaha (NIB) sehingga membatasi penjualan mereka. Tujuan dari kegiatan ini adalah meningkatkan hardskill dan softskill pelaku UMKM dalam membuat izin usahanya sendiri melalui pendampingan cara pembuatan Nomor Izin Berusaha (NIB) melalui website Online Single Submission (OSS). Kegiatan ini dilakukan dalam tiga tahap, yaitu pra-kegiatan, pelaksanaan kegiatan, dan evaluasi. Evaluasi dilakukan dengan menggunakan metode pre-test dan post-test. Adapun mitra dari kegiatan ini adalah kepala Kampung Distrik Pariwari. Hasil kegiatan menunjukkan adanya peningkatan pengetahuan peserta terkait pengurusan izin usaha melalui OSS dari 45% menjadi 82%. Dari 30 pelaku usaha yang mengikuti sosialisasi, sebanyak 33% berhasil mengajukan mengurusan NIB melalui OSS.Abstract: The primary source of income for the people in Pariwari District comes from plantation, agriculture, and fishery products, which are then processed into food products and traded by Micro, Small, and Medium Scale Enterprises (MSMEs). Currently, approximately 154 out of 268 MSME entrepreneurs do not yet have a Business Identification Number (NIB), which limits their sales opportunities. This activity aims to enhance the hard and soft skills of MSME entrepreneurs by providing guidance on obtaining their own business licenses through the Online Single Submission (OSS) system. The program was conducted in three stages: pre-activity, implementation, and evaluation. Additionally, the evaluation process used pre-test and post-test methods to measure its effectiveness. The village head of Pariwari District collaborated as a partner in this activity. The results showed a significant increase in participants' knowledge of business licensing procedures through OSS, rising from 45% to 82%. Among the 30 business owners who participated in the socialization, 33% successfully obtained their NIB through OSS.
OPTIMALISASI PEMANFAATAN LIMBAH TULANG IKAN MELALUI PENGOLAHAN TULANG IKAN MENJADI PRODUK BERNILAI TINGGI Kalista, Ayu; Jauhari, Hadi; Mulyadi, Mulyadi; Saputra, Restu; Fernanda, Muhammad Tegar
JMM (Jurnal Masyarakat Mandiri) Vol 9, No 5 (2025): Oktober
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jmm.v9i5.34576

Abstract

Abstrak: Limbah tulang ikan dari industri pengolahan masih belum dimanfaatkan secara optimal oleh UMKM, termasuk UMKM CEK AaT di Seberang Ulu I, Palembang, yang membuang sekitar 5-10 kg per hari. Kegiatan pengabdian ini bertujuan mengoptimalkan pemanfaatan limbah tersebut menjadi tepung bernilai ekonomis melalui penerapan teknologi sederhana berupa mesin penggiling dan pengering, sekaligus meningkatkan keterampilan mitra. Program dilaksanakan dalam tiga tahap: pra-kegiatan, pelaksanaan (sosialisasi, penyuluhan, workshop, dan praktik), serta evaluasi. Sebanyak 10 orang anggota UMKM dilibatkan aktif dalam kegiatan. Evaluasi dilakukan melalui pre-test dan post-test untuk mengukur peningkatan keterampilan. Hasil menunjukkan kemampuan mitra dalam mengolah tulang ikan meningkat signifikan, dari 30% sebelum kegiatan menjadi 80% setelahnya. Selain itu, sebagian besar peserta telah mampu melakukan proses produksi secara mandiri sesuai standar, sehingga peluang peningkatan nilai tambah ekonomi produk olahan limbah ikan semakin terbuka.Abstract: Fish bone waste from the processing industry is still not optimally utilized by MSMEs, including the CEK AaT MSME in Seberang Ulu I, Palembang, which discards around 5-10 kg per day. This community service activity aims to optimize the utilization of this waste into economically valuable flour through the application of simple technology in the form of a grinding and drying machine, while simultaneously improving the skills of partners. The program was implemented in three stages: pre-activity, implementation (socialization, counseling, workshops, and practice), and evaluation. A total of 10 MSME members were actively involved in the activity. Evaluation was carried out through pre-tests and post-tests to measure skill improvements. The results showed that the partners' ability to process fish bones increased significantly, from 30% before the activity to 80% after. In addition, most participants were able to carry out the production process independently according to standards, thus opening up opportunities to increase the economic added value of processed fish waste products. 
Co-Authors Agus Supriadi Almaniar, Siska Amin Redjo Amin Redjo Desliana Opie Harliani Dewi Sartika Saragih Didiek Hari Nugroho Djurumudi J, Khairunnisa Noervaqriani Ekawati, Linda Endang Verawati Fernanda, Muhammad Tegar Hazmarudin, firman Ifhan Dwinhoven Jauhari, Hadi Manurung, Nancy Eka Putri Maryani, Leni Mulyadi Mulyadi Nurmiati Nurmiati Safril Kartika Wardana Santeri, Tiara Saputra, Restu Saragih, Dewi Sartika Sartika Saragih, Dewi Siti Hanggita Rachmawati J Sulastriani Sulastriani, Sulastriani Suloi, Andi Fitra Syafrullah, Muhammad Deddy Syerina Raihatul Jannah Umi Rosidah Wardana, Safril Kartika Yuliansyah Yuliansyah Yuliansyah Yuliansyah Yunita Cucikodana