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All Journal Jurnal Agroindustri AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Jurnal Pengabdian Pada Masyarakat Prosiding Seminar Nasional Darmajaya AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN Dharma Raflesia : Jurnal Ilmiah Pengembangan dan Penerapan IPTEKS SINTA Journal (Science, Technology, and Agricultural) Jurnal Multidisiplin Dehasen (MUDE) Jurnal PADAMU NEGERI (Pengabdian pada Masyarakat Bidang Eksakta) AGRI-TEK : Jurnal Penelitian Ilmu-ilmu Eksakta Jurnal Dehasen Untuk Negeri Jurnal Pengabdian Mandiri
Hesti Nur’aini
Universitas Dehasen Bengkulu
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Pengaruh Teknik Penyimpanan Terhadap Mutu Pakcoy (Brassica rapa L) Serta Konsentrasi Pakcoy Terhadap Sifat Fisik Dan Sensoris Jus Panas (Pakcoy Nanas) Fitria Ari Murti; Hesti Nur’aini
Jurnal Multidisiplin Dehasen (MUDE) Vol 2 No 2 (2023): April
Publisher : Universitas Dehasen Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37676/mude.v2i2.3821

Abstract

Horticultural commodities are still active in carrying out their metabolic activities after being harvested. Pakcoy vegetables easily experience quality deterioration or damage (perishable) which causes their shelf life to not last long (2-4 days). The purpose of this study was to evaluate the effect of storage techniques on the quality of pakcoy vegetables and the effect of pakcoy concentration on the physical and sensory properties of hot juice (pakchoy pineapple). The research was carried out through experiments consisting of two studies, namely evaluating the effect of storage techniques on the quality of pakcoy vegetables and evaluating the effect of concentration of pakcoy on the sensory quality of hot juice (pineapple pakcoy). The best pakcoy storage technique can be done by using wrap or polypropylene packaging, without removing the roots. The higher the concentration of pakcoy, the higher the TPT of hot juice. A significant difference occurred at a concentration of 20%. Sensory-wise, hot juice with 20% pakcoy concentration was the most preferred, with a color score of 3.7 (like), taste 3.7 (like), aroma 3.6 (like) and texture 3.3 (neutral).
Analisis Kinerja Pengolahan Biogas di PT. Mitra Puding Mas Kecamatan Putri Hijau Kabupaten Bengkulu Utara Provinsi Bengkulu Elyswandy Simanjuntak Wandy; Hesti Nur’aini; Andwini Prasetya
JURNAL AGRI-TEK : Jurnal Penelitian Ilmu-Ilmu Eksakta Vol. 25 No. 1 (2024): JURNAL AGRI-TEK
Publisher : Universitas Merdeka Madiun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33319/agtek.v25i1.136

Abstract

PT. Mitra Puding Mas is one of the oil palm fruit processing factories in Bengkulu Province. POME palm oil mill effluent is the largest waste generated from the palm oil production process. The largest components contained in biogas are CH4 (50 % – 75 %) and CO2 (24% - 45 %) as well as several percent, nitrogen and hydrogen sulfide. The purpose of this study was to determine the composition of biogas CH4, O2, CO2 and H2S as well as the factors that affect the performance of biogas processing production at PT Mitra Puding Mas. Processing performance was obtained by using secondary data collection methods and literature study, while the factors influencing performance were obtained through interviews and observations. The results of the analysis of the performance of the biogas processing process, CH4 (53.6%), CO2 (36.18%), O2 (1.14%) and H2S (1.92 ppm) were categorized according to the standard composition of biogas liquid waste from palm oil. Factors that affect the performance of biogas processing are categorized very well, in the human aspect, namely the employees are skilled and expert in biogas management, in the raw material aspect, namely the use of palm oil or POME liquid waste as biogas raw material, in the method aspect, namely work instructions according to the SOP before and during the production process; on the machine aspect that is always checked regularly or periodically to avoid damage.
Consistency Analysis of Rendement and Quality of CPO (Crude Palm Oil) Palm Oil Processing at PT. Agricinal North Bengkulu Johannes Agung Sitorus; Andwini Prasetya Prasetya; Hesti Nur'aini; Diah Azhari
AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Vol 10 No 2 (2023)
Publisher : UNIVED Press, Dehasen University Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37676/agritepa.v10i2.3680

Abstract

The yield and quality of CPO is influenced by the condition of unripe and overripe FFB (fresh fruit bunches), which can cause an increase in ALB, water content and dirt content. The quality of CPO is also influenced by FFB from the community. Analysis of the consistency of the yield and quality of CPO was carried out due to the age of the plants that were too old and the performance of the factory machines decreased due to the age of the machines. Analysis of yield consistency and quality was carried out using statistical quality control methods, namely quality control using a statistical approach using control charts and causal diagrams. This study uses secondary data on the yield and quality of CPO for the past year (July 2021-June 2022). The research results show, there are data that are outside the upper control limit, yield in July 2021, free fatty acid content in May 2022 and dirt content in October 2021. While the water content is statistically controlled (in statistical control). The yield and quality of ALB are influenced by type of raw material, production capacity and oil losses. Moisture content and dirt content are affected by treatment of production process and machine conditions.
Identifikasi Mutu Bubur Instan Berbasis Tepung Pisang Jantan (Musa Acuminata Colla) Dan Tepung Ikan Selengek (Anondontostoma Chacunda) Hesti Nur'aini; Febry Dian Saputra; Darius Darius
Jurnal Multidisiplin Dehasen (MUDE) Vol 5 No 2 (2026): April
Publisher : LPPJPHKI Universitas Dehasen Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37676/mude.v5i2.9386

Abstract

Instant porridge is made from raw materials such as rice, cereals, or other food ingredients, through a special processing process so that it can be consumed quickly and easily. This processing process generally involves stages such as grinding, pre-cooking, drying, and the addition of other ingredients to improve nutritional value or taste. The purpose of this study was to characterize the effect of the addition of banana flour and longan fish flour on the characteristics of instant porridge. This study used a factorial design consisting of one factor with six levels of composition treatment, namely without the addition of banana and fish, 15 g of banana flour + 0 grams of longan fish flour, 12 grams of banana flour + 3 grams of longan fish flour, 9 grams of banana flour + 6 grams of longan fish flour, 6 grams of banana flour + 9 grams of longan fish flour, and 3 grams of banana flour + 12 grams of longan fish flour. Analysis carried out on instant porridge consisted of analysis of yield, water content, protein content, fiber content, fat content, organoleptic test, and business feasibility analysis. Processing instant porridge with the addition of banana flour and longan fish flour produces instant porridge with a yield of between 89.83% - 81.67%, water content between 2.24% - 7.84%, protein content of 3.38% - 11.92%, fiber content of 10.73% - 6.54%, and fat content of 8.00% - 12.41%. The best treatment is found in instant porridge with the addition of 6 g of banana flour and 9 g of longan fish flour, with a value of 1.57 and an effectiveness value of 2.65. The R/C value of the instant porridge business ratio is 1.20.
Pengaruh Teknik Pengemasan dan Jenis Kemasan terhadap Umur Simpan Pendap sebagai Makanan Khas Bengkulu Hesti Nur'aini; Nadiya Teti Aprilia; Methatias Ayu Moulina
Jurnal Multidisiplin Dehasen (MUDE) Vol 5 No 2 (2026): April
Publisher : LPPJPHKI Universitas Dehasen Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37676/mude.v5i2.10817

Abstract

Pendap is one of many traditional foods from Bengkulu, more specifically from South Bengkulu Regency. As a traditional food that has long been enjoyed by the people of South Bengkulu, pendap can now be easily found in several locations in Bengkulu City, the capital of Bengkulu Province. However, like many other souvenirs that are popular with tourists visiting Bengkulu, pendap is prone to spoilage during long-distance travel. The characteristics of pendap, which is made from wet ingredients, cause it to spoil easily during long journeys. This study aims to analyze packaging techniques that can extend the shelf life of pendap as a specialty food of South Bengkulu that is widely sold in Bengkulu City. The treatments tested in this study included packaging types consisting of polypropylene (PP), polyethylene (PE), and aluminum polypropylene (Al-PP) plastic, using vacuum and non-vacuum packaging techniques. The following tests were conducted: pH analysis, moisture content analysis, total plate count (TPC) analysis, and organoleptic testing. The results of the study showed that packaging techniques and packaging types greatly affect the shelf life of pendap. It was found that among the various packaging types and packaging techniques tested in the study, the vacuum technique with polyethylene (PE) plastic packaging provided a longer shelf life than the others, with a shelf life of 6 days.
Provision of Strategic Directional Signs (PANTERAS) as Environmental Information Media in RT 29 RW 01, Pematang Gubernur Village Muhammad Mallik Rondesha; Andini Risha Septiani; Meksi Despa; Doni Pratama; Lydia Gustina Putri; Hesti Nur'aini; Liza Yulianti
Jurnal Pengabdian Mandiri Vol. 3 No. 1 (2026): Juni
Publisher : Universitas Dehasen Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70963/mandiri.v3i1.1328

Abstract

Pematang Gubernur Subdistrict is a residential area with relatively high population density and diverse community activities. However, limited directional information signs are still found in RT 29 RW 01, particularly regarding public facilities and strategic locations. This condition makes it difficult for visitors and newcomers to navigate the area. This community service program aims to provide environmental information media through the creation and installation of Strategic Direction Signboards (PANTERAS). The implementation methods include field observation, signboard design, construction, installation at strategic points, and brief socialization to residents. The results show that the signboards help improve environmental order and facilitate access to location information for the community.
Waste Management Education for Children in RT 06 Ferliando Frisnan Hamid; Bayu Noperanda Abdillah; Wahyu Dwi Saputra; Eko Susilo; Suhendri Suhendri; Ririn Afriani; Hesti Nur'aini; Mimpira Haryono
Jurnal Pengabdian Mandiri Vol. 3 No. 1 (2026): Juni
Publisher : Universitas Dehasen Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70963/mandiri.v3i1.1338

Abstract

Waste is a significant issue in the community, including in RT 06, Pematang Gubernur Village, Bengkulu City. Children's lack of understanding about waste sorting leads to a lot of mixed waste and careless dumping, especially around gutters. This Community Service Program (KKN) aims to increase children's awareness and skills in processing and sorting waste from an early age. The implementation method is an educational approach that includes outreach, material provision, interactive games, and hands-on practice of sorting organic and inorganic waste. The results of the activity indicate an increase in children's understanding and enthusiasm for environmental cleanliness. Children are beginning to differentiate between types of waste and demonstrate a caring attitude towards their surroundings. This program is expected to foster positive and sustainable habits in maintaining environmental cleanliness in RT 06.
KARAKTERISIK MUTU SOSIS IKAN WADER (Barbodes binotatus) DENGAN PERBANDINGAN TEPUNG BIJI DURIAN TERMODIFIKASI DAN TEPUNG TAPIOKA Exziz Pernando; Lina Wiadawati; Hesti Nur’aini
AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN Vol. 8 No. 1 (2026): Agrotech: Jurnal Ilmiah Teknologi Pertanian
Publisher : Universitas Widya Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37631/agrotech.v8i1.2345

Abstract

Dalam rangka diversifikasi produk, maka ikan wader dapat diolah menjadi sosis. Tujuan penelitian ini untuk mengkarakteristik mutu sosis ikan wader berdasarkan rendemen, sifat kimia dan organoleptiknya. Penelitian ini menggunakan Rancangan Acak Lengkap dengan 6 variasi perlakuan yaitu penambahan tepung biji durian termodifikasi dan tepung tapioka 0 % : 30 %; 5 % : 25 %; 10 % : 20 %; 15 % : 15 %; 20 % : 10 %; 25 % : 5 % dengan 3 kali ulangan. Formulasi sosis ikan wader dengan penambahan tepung biji durian termodifikasi dan tepung tapioka menunjukkan pengaruh yang berbeda nyata terhadap rendemen dan kadar protein sosis ikan wader. Semakin tinggi penambahan tepung biji durian termodifikasi dapat meningkatkan nilai rendemen sosis ikan wader. Kadar air sosis ikan wader antara 51,89% hingga 53,35%. Kadar protein sosis ikan wader antara 12,46% hingga 30,64%. Nilai rerata warna sosis ikan wader antara 2,75 hingga 3,40. Nilai rerata rasa sosis ikan wader antara 1,90 hingga 3,05. Nilai rerata tekstur sosis ikan wader antara 2,65 hingga 3,55. Nilai rerata keseluruhan sosis ikan wader antara 3,20 hingga 3,60.
Co-Authors Ahmad Soleh Ana Nurmalia Andini Risha Septiani Andwini Prasetya Bayu Noperanda Abdillah Darius Darius Dewi Suranti Diah Azhari Doni Pratama Eko Sumartono, Eko Eko Susilo Elyswandy Simanjuntak Wandy Eva Ramalia Sari Evi Andriani Exziz Pernando Febrian Sutata Febry Dian Saputra Ferliando Frisnan Hamid Fitria Ari Murti Haryono, Mimpira Hilda Meisya Arif Hilda Meisya Arif Johannes Agung Sitorus Jurois Meksi Jusuf Wahyudi Karona Cahya Susena Lena Elfianty Lina Wiadawati Lina Widawati Liza Yulianti Lydia Gustina Putri M, Mujiono Meksi Despa Methatias Ayu Methatias Ayu Moulina Muhammad Mallik Rondesha Nadiya Teti Aprilia Novi Sari Ningsih Riki Meinaki Ririn Afriani Suhendri Suhendri Wahyu Dwi Saputra