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All Journal Jurnal Teknologi Dan Industri Pangan Media Teknologi Hasil Perikanan Innofarm Jurnal Inovasi Pertanian Eksplorasi Joglo Agrointek agriTECH Jurnal Ilmu Pangan dan Hasil Pertanian Adi Widya : Jurnal Pengabdian Masyarakat JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) PROCEEDING ICTESS (Internasional Conference on Technology, Education and Social Sciences) JMM (Jurnal Masyarakat Mandiri) Jurnal Teknologi Pertanian AGRITEKNO, Jurnal Teknologi Pertanian Jurnal Biomedika Jurnal Teknologi Hasil Pertanian FoodTech: Jurnal Teknologi Pangan Wasana Nyata Food Scientia: Journal of Food Science and Technology Research Fair Unisri PAKDEMAS : Jurnal Pengabdian Kepada Masyarakat Jurnal Teknologi Pangan Journal of Applied Agricultural Science and Technology WASANA NYATA AGRIC
Merkuria Karyantina
Program Studi Teknologi Hasil Pertanian, Fakultas Teknologi Dan Industri Pangan Universitas Slamet Riyadi Surakarta, Indonesia
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Astronomy Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Neuroscience Nursing Physics Public Health Social Sciences Transportation Veterinary Other

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PELATIHAN PENGOLAHAH PASCA PANEN SIRSAK SEBAGAI UPAYA PENINGKATAN PEMBERDAYAAN KELOMPOK KOMPAK Suhartatik, Nanik; Karyantina, Merkuria; Wibowo, Edi
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.v9i1.27942

Abstract

Abstrak: Kelompok Tani KOMPAK merupakan kelompok tani yang berada di Dukuh Tumpang, Desa Porang-paring Kecamatan Sukolilo Kabupaten Pati, terletak di lereng Gunung Kendeng yang merupakan gunung berbatu dan tanah cenderung kapur berbatu sehingga tanaman yang tumbuh terbatas, yaitu tanaman tahunan dan tanaman buah-buahan. Buah yang cukup baik berproduksi adalah buah sirsak, pisang, nangka, alpukat. Produksi buah tersebut cukup melimpah dan cepat busuk, sehingga perlu pengolahan lebih lanjut untuk mempelambat kerusakan. Hasil analisis kondisi eksisting mitra adalah kurang tertanganinya hasil panen terutama sirsak yang cukup melimpah, sehingga harga jatuh dan tidak dapat dijual lagi. Hasil panen mudah rusak sehingga perlu ditangani dan diolah menjadi produk lanjutan seperti tepung, produk kering dan produk awetan lainnya. Hasil pengeringan akan diolah lebih lanjut menjadi produk makanan seperti selai, geplak, kerupuk, cookies dan snack stik. Tujuan kegiatan ini adalah meningkatkan kemampuan anggota kelompok dalam mengolah produk sirsak. Metode yang digunakan adalah pelatihan pembuatan olahan sirsak dengan melibatkan pesert secara langsung sehingga mereka mendapatkan pengalaman. Peserta adalah anggota kelompok yang berjumlah 32 orang. Peserta cukup antusias dalam mengikuti pelatihan dan sangat bermanfaat bagi masyarakat. Evaluasi dilakukan melalui wawancara dan angket, hasil menunjukkan bahwa pengetahuan peserta tentang pengolahan buah dan sayur meningkat menjadi 100%, karena selama ini mereka menjual buah dan sayur dalam bentuk segar.Abstract: KOMPAK Farmers Group is a farmer group located in Dukuh Tumpang, Porang-paring Village, Sukolilo District, Pati Regency, located on the slopes of Mount Kendeng which is a rocky mountain and the soil tends to be rocky limestone so that the plants that grow are limited, namely annual plants and fruit plants. Fruits that produce quite well are soursop, banana, jackfruit, avocado. The production of these fruits is quite abundant and rots quickly, so further processing is needed to slow down the damage. The results of the analysis of the existing conditions of partners are that the harvest, especially soursop, is not handled properly, so the price falls and cannot be sold anymore. The harvest is easily damaged so it needs to be handled and processed into further products such as flour, dry products and other preserved products. The drying results will be further processed into food products such as jam, geplak, crackers, cookies and snack sticks. The purpose of this activity is to improve the ability of group members in processing soursop products. The method used is training in making soursop products by directly involving participants so that they gain experience. Participants are group members totaling 32 people. Participants were quite enthusiastic in participating in the training and it was very useful for the community. Evaluation was carried out through interviews and questionnaires, the results showed that participants' knowledge of fruit and vegetable processing increased to 100%, because so far they have been selling fruits and vegetables in fresh form.
Tropical Almond–Based Yogurt Fortified with Celery: A Functional Food for Lipid Profile Improvement and Anti-Inflammatory Support Habibi, Soraya; Nuryandani, Einstivina; Suhartatik, Nanik; Karyantina, Merkuria; Husnun, Fadilah; Mustofa, Akhmad; Ludiani Hartiwi, Pundhi
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.v10i1.505

Abstract

The development of yogurt as a functional food has gained significant attention. Tropical almond (Terminalia catappa) is rich in fat and protein, while celery is known for its antioxidant, anti-inflammatory, hypolipidemic, and hypoglycemic properties. This study investigated the development of functional yogurt made from tropical almond milk fortified with celery extract. It employed a Completely Randomized Design (CRD) with varying celery extract concentrations (1%, 2%, and 3%) and fermented for 14, 17, and 20 hours. The results showed that after 17 hours of fermentation, total acid-producing bacteria reached 7.87 log CFU (colony forming unit)/ml, exhibiting acceptable sensory attributes and enhanced antioxidant activity. In vivo tests on Wistar rats revealed significant reductions in malondialdehyde (MDA) and interleukin-6 (IL-6) levels, which indicate anti-inflammatory and lipid-lowering effects. These findings highlight the potential of tropical almond-based yogurt as a novel functional food, paving the way for sustainable dietary interventions targeting metabolic health.
BADAN EKSEKUTIF MAHASISWA UNISRI MENINGKATAN USAHA MIKRO KECIL GULA KELAPA PARANGGUPITO KABUPATEN WONOGIRI Sumarmi; Karyantina, Merkuria; Wirid Winduro
PAKDEMAS : Jurnal Pengabdian Kepada Masyarakat Vol 5 No 1 (2025): Desember
Publisher : Fakultas Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58222/pakdemas.v5i1.582

Abstract

Masyarakat desa Paranggupito memanfaatkan nira dari pohon kelapa untuk membuat gula. Ada 29 usaha mikro kecil di desa tersebut, yang menghadapi masalah rendahnya harga jual. Setelah melakukan survei, mahasiswa membeli 5 kg gula kelapa untuk uji coba. Cara penjualan di sana tidak menggunakan timbangan, tetapi berdasarkan jumlah tangkup. Harga 1 tangkup Rp 3.000,-. Mahasiswa Unisri yang tergabung dalam Badan Eksekutif Mahasiswa membantu dengan membuatkan leflet, kemudian disebarluaskan untuk menerima pesanan. Perbaikan kemasan dilakukan supaya lebih menarik. Kemasan diberi tulisan gula kelapa nira asli Paranggupito. Setiap 1 paket berisi 3 tangkup dijual Rp 10.000,- dengan kisaran berat 350-360 gram tiap paket. Gula kelapa ditawarkan di lingkungan kampus. Pelatihan pelengkap dengan membuat makanan menggunakan gula kelapa dan bahan lokal yang banyak tumbuh di desa tersebut. Bantuan lain yang diberikan berupa wadah nira bahan stainless steal ketebalan 0,4 mm kepada semua pengrajin. Selama 2 bulan telah dijual 652 tangkup, jumlah pembelian Rp 2.324.000,- Penjualan di koperasi diharapkan akan ada keberlanjutan dan tujuan penjualan di luar Kabupaten Wonogiri dapat tercapai.
Co-Authors Agung S Wardana Ahmad Gunawan Ahmad Gunawan Akhmad Mustofa Alvyersa Rosalpina Agustin Andini, Monika Apriyanto, Beni Beni Apriyanto Crisdyana Eko Setyaningsih Damayanti, Putri G Danar Agi Fauzi Dewi Handayani Dewi Saptantinah P Edi Wibowo Einstivina Nuryandani Endang Sutriswati Rahayu Endang Sutriswati Rahayu Erma Ayu Nurcahyani Fadjar - Harimurti Fadjar Harimurti Fajar Eko Prastomo H, Pundhi Ludiani Habibi, Soraya Harto Widodo, Harto Hasanah, Amalia Lintang Haztien Silmi Triyani Heny Eko Permatasari Hida Arum Sakura Husnun, Fadilah Ichsan, Onne Akbar Nur Indrias Tri Purwanti Isnaini Elok Nur Azizah Jan Tenan Prabowo Jimu Prehatin Junianto, Faizal Kharis Triyono Linda - Kurniawati Linda Kurniawati Linda Kurniawati Ludiani Hartiwi, Pundhi Muhammad Nur Cahyanto Mustofa, Ecio Mutiara Krisna Putri Nanik Suhartatik Nuraini, Vivi Nurcahyani, Erma Ayu Prehatin, Jimu Rahayu, Endang Sutriswati Rahmawanti, Mutia D Rahmawati , Luthfiah Dwi Retno Rosariastuti Rifai Nurrohman Risky mawardi Riyani Safitri Nur Fatmawati Sarwini Sarwini Sarwini Sarwini, Sarwini Sri Anggrahini Sri Handayani Sri Raharjo Sri Raharjo Sumarmi Sumarmi - - Triyani, Haztien Silmi Triyono, Kharis Tyas Utami Vivi Nuraini Vivi Nur’aini Wirid Winduro Yannie Asrie Widanti Yudha Dwi Haryo Bintoro Yuli Fadmawati, Galih Ayu Yustina Wuri Wulandari Yustina Wuri Wulandari