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All Journal Reaktor Caraka Tani: Journal of Sustainable Agriculture FaST : Jurnal Sains dan Teknologi Jurnal Abdi Insani Jurnal Pengabdian kepada Masyarakat Nusantara Jurnal ComunitA Servizio Prosiding Konferensi Nasional PKM-CSR Jurnal Sains dan Teknologi Pangan
Intan Cidarbulan Matita
Universitas Pelita Harapan
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Budidaya Jamur Tiram Putih Menggunakan Limbah Pertanian dan Pengolahannya menjadi Produk Pangan untuk Meningkatkan Perekonomian UMKM Oemah Jamur Tangerang Intan Cidarbulan Matita; Dipakalyano; Wahyu Irawati; Adolf Jan Nexson Parhusip
JURNAL Comunità Servizio : Jurnal Terkait Kegiatan Pengabdian kepada Masyarakat, terkhusus bidang Teknologi, Kewirausahaan dan Sosial Kemasyarakatan Vol. 7 No. 1 (2025): APRIL
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat (LPPM), Univesitas Kristen Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33541/cs.v7i1.6526

Abstract

One of the mushrooms commonly consumed by Indonesians is white oyster mushroom because it is affordable and can fulfil daily protein needs. However, the production of white oyster mushrooms in Tangerang has decreased due to the rising cost of raw materials, particularly sawdust, used in making mushroom growing media (baglog) This community service was carried out at UMKM Oemah Jamur Tangerang, located in Kemuning Village, Gang Mulya, Legok, Tangerang. The objective of this community service is to enhance the conomy of UMKM Oemah Jamur Tangerang by utilizing agricultural waste for white oyster mushroom cultivation and processing mushrooms into higher-value food products. The activities included socialization, technology implementation, mentoring and evaluation. The implementation of technology involved producing baglogs using agricultural waste such as corn cobs, coffee grounds, banana barrels, rice husks and rice grains, as well as processing mushroom into food products such as white oyster mushrooms crisps and mushroom meatballs. The results of this community service indicated that the use of corn cobs resulted din faster growth of mycelium with higher yields. Processing white oyster mushrooms into mushroom crisps and mushroom meatballs can also increased the mushroom’ market value, with distinctive texture and taste characteristics, while extending their shelf life.
Pelatihan Pembuatan Baglog Mengggunakan Limbah Pertanian untuk Meningkatkan Produksi Jamur Tiram Putih (Plerotus Ostreatus) Irawati, Wahyu; Nexson Parhusip, Adolf Jan; Matita, Intan Cidarbulan; Dipakalyano, Dipakalyano; Silalahi, Ramses; Laia , Clement Khrisman; Manalu, Damai Yanti
Jurnal Pengabdian kepada Masyarakat Nusantara Vol. 6 No. 3 (2025): Edisi Juli - September
Publisher : Lembaga Dongan Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55338/jpkmn.v6i3.4344

Abstract

Kebutuhan masyarakat terhadap konsumsi sumber protein sebagai kebutuhan setiap hari mengalami peningkatan sehingga dibutuhkan alternatif bahan pangan lebih seperti jamur tiram putih sebagai sumber protein alternatif. Produksi jamur tiram putih di Tangerang akhir-akhir ini menurun karena bahan baku pembuatan baglog sebagai media jamur sulit diperoleh sehingga harganya meningkat. Permasalahan ini juga dialami oleh mitra Oemah Jamur Tangerang pada Perumahan Aster 3, Jl. Cendana 2, Blok A6 No 28, Tangerang. Pelaksanaan kegiatan PkM bertujuan untuk menghasilkan media tanam untuk jamur yang terbaik dengan pemanfaatan limbah pertanian sehingga meningkatkan produksi jamur tiram putih. Metode PDCA digunakan dalam kegiatan PkM yang terbagi menjadi 5 tahap aktivitas yakni pemaparan materi, demonstrasi, aplikasi teknologi, pendampingan dan evaluasi keseluruhan, serta perencanaan keberlanjutan program. Tahap aplikasi teknologi yang dilakukan adalah pengolahan baglog dari limbah pertanian. Formulasi pembuatan baglog adalah: 1) 100% ampas kopi, 50% ampas kopi : 50% serbuk kayu, 10% ampas kopi : 90% serbuk kayu. 2) 100% tongkol jagung, 50% tongkol jagung + 50% serbuk kayu, 10% tongkol jagung + 90% serbuk kayu, 3) 100% kelaras pisang, 50% kelaras pisang + 50% serbuk kayu, 10% kelaras pisang + 90% serbuk kayu, 4) 100% gabah padi, 50% gabah padi + 50% serbuk kayu, 10% gabah padi + 90% serbuk kayu, 5) 100% sekam padi, sekam padi  sebanyak 50% + serbuk kayu sebanyak 50%, 10% sekam padi + 90% serbuk kayu.  Pelaksanaan kegiatan PkM menghasilkan  formulasi baglog dari tongkol jagung 100% yang menyebabkan miselium dari jamur tiram putih mengalami pertumbuhan tercepat dan terbanyak. Baglog dari 100% tongkol jagung dapat digunakan sebagai alternatif bahan baku baglog untuk meningkatkan produksi jamur tiram putih.
PEMANFAATAN UBI JALAR UNGU DALAM PEMBUATAN ES KRIM SUSU ALMOND DENGAN VARIASI JENIS BAHAN PENSTABIL [UTILIZATION OF PURPLE SWEET POTATO IN ALMOND MILK ICE CREAM USING DIFFERENT TYPES OF STABILIZERS] Prisella, Jessica; Matita, Intan Cidarbulan
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol. 6 No. 2 (2023): MAY
Publisher : Universitas Pelita Harapan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19166/jstfast.v7i1.6682

Abstract

Ice cream is generally made with cow’s milk which contains high levels of saturated fat and cholesterol. Plant ingredients such as almond nuts can be processed and used as a substitute for cow’s milk in ice cream formulation. In Indonesia, one of the local ingredients that can be easily found is purple sweet potato. The use of purple sweet potato in almond milk ice cream can be done to increase the functional value of the ice cream due to the anthocyanin content of purple sweet potato. In addition, the right type of stabilizer and amount of water need to be studied to obtain desirable texture of the almond milk ice cream. In this study, the almond milk ice cream was made with the addition of purple sweet potato puree was made using a purple sweet potato mash ratio and water 70:30, 80:20, 90:10, 100:0 with various types of stabilizer, namely carboxymethyl cellulose, carrageenan, and guar gum. The purple sweet potato contained 171.36±0.18 mg/100 g of anthocyanin. The selected almond milk ice cream is the one with the ratio of 90:10 using guar gum as stabilizer. The almond milk ice cream had total anthocyanins 34.08±0.30 mg/100 g, total solids 33.32±0.66%, overrun 20.35±1.89%, viscosity 3165.00±48.48 cP, and melting time 50.79±1.11 minute/10 g. Bahasa Indonesia Abstract:Es krim pada umumnya dibuat dengan bahan dasar susu sapi yang mengandung kadar lemak jenuh dan kolesterol yang tinggi. Bahan pangan nabati seperti kacang almond dapat diolah sebagai bahan pengganti susu sapi dalam pembuatan es krim. Di Indonesia, salah satu bahan pangan yang mudah didapat adalah ubi jalar ungu. Penggunaan ubi jalar ungu dalam formulasi es krim susu almond ini dapat menghasilkan es krim dengan nilai tambah karena kandungan antosianin dalam ubi jalar ungu. Selain itu, jenis bahan penstabil dan jumlah air yang tepat dapat membantu membentuk tekstur es krim susu almond. Es krim susu almond pada penelitian ini dibuat dengan penambahan pure ubi jalar ungu dan air dengan rasio 70:30, 80:20, 90:10, 100:0 dan variasi jenis bahan penstabil yaitu CMC, carrageenan, dan guar gum. Pada penelitian ini, mash ubi jalar ungu yang digunakan memiliki total antosianin sebesar 171,36±0,18 mg/100 g. Es krim susu almond terpilih adalah es krim dengan penambahan mash ubi jalar ungu dan air dengan rasio 90:10 dan bahan penstabil guar gum. Es krim susu almond terpilih memiliki total antosianin 34,08±0,30 mg/100 g, total padatan 33,32±0,66%, overrun 20,35±1,89%, viskositas 3165,00±48,48 cP, dan waktu leleh 50,79±1,11 menit/10 g.
Co-Authors Dipakalyano Dipakalyano Dipakalyano, Dipakalyano Dr. Adolf J.N. Parhusip Halim, Yuniwaty Irene Andriani Jessica Prisella Julia Ratna Wijaya Laia , Clement Khrisman Larasati, Bernadette Lucia Crysanthy Soedirga Manalu, Damai Yanti Melanie Cornelia, Melanie Nexson Parhusip, Adolf Jan Nuri Arum Anugrahati Prisella, Jessica Raphael Dimas Tri Nugroho Silalahi, Ramses Sinaga, Wenny S.L. Smita Maitri Tagor M. Siregar Titri Siratantri Mastuti Titri Siratantri Mastuti Tri Nugroho, Raphael Dimas WAHYU IRAWATI Wijaya, Julia Ratna Zefanya Aurelia