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All Journal agriTECH Jurnal Agroindustri AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Industria: Jurnal Teknologi dan Manajemen Agroindustri Jurnal Teknologi Agro-Industri AGRITROPICA : Journal of Agricultural Sciences Agroindustrial Technology Journal JURNAL PERTANIAN Molekul: Jurnal Ilmiah Kimia Jurnal Abdi Insani Jurnal Abdimas Ilmiah Citra Bakti (JAICB) Jurnal Pepadu Teknologi dan Industri Pertanian Indonesia Jurnal Ilmu Kehutanan Jurnal AGRISEP: Kajian Masalah Sosial Ekonomi Pertanian dan Agribisnis
Devi Silsia
Dept of Agricultural Technology, Faculty of Agricultural, University of Bengkulu
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Effects of Maltodextrin on Characteristics of Calamansi Orange Peel (Citrofortunella microcarpa) as A Green Tea Flavor: Effects of Maltodextrin on Characteristics of Calamansi Orange Peel (Citrofortunella microcarpa) as A Green Tea Flavor Silsia, Devi; Sidebang, Bosman; Silalahi, Ayu Sagita Putri
Agroindustrial Technology Journal Vol. 9 No. 1 (2025): Agroindustrial Technology Journal [ATJ]
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v9i1.13663

Abstract

Calamansi orange peel contains bioactive compounds and essential oils but has not been utilized and is only thrown away as waste. This research aims to determine the effect of adding maltodextrin in the drying process on the characteristics of calamansi orange peel and to obtain panelist acceptance of its use as a green tea flavor. The study used a Completely Randomized Design (CRD) with 1 factor, namely maltodextrin concentration (6%, 8%, 10%). Drying was carried out for 7 hours using an oven at 60 ⁰C. The organoleptic test was carried out by brewing 3 g of a mixture of green tea with calamansi peel powder in a ratio of 1:2 in 220 ml of hot water t a temperature of 85 ⁰C for 5 minutes. The results of the research showed that the calamansi peel powder produced had a water content of 1.41-3.41%, vitamin C of 58.67-108.53 (mg/100g), and a volatile reducing substance (VRS) content of 6.5 -12 meq. The panelists' highest level of preference for calamansi powder as a green tea flavor was obtained in the treatment with the addition of 10% maltodextrin in the range of liking to very liking
PENGEMBANGAN ABON NANGKA IKAN BERBASIS TEKNOLOGI PENGAWETAN BAHAN LOKAL DAN PENINGKATAN GIZI PADA KELOMPOK PEREMPUAN PEMERHATI LINGKUNGAN Sari, Selly Ratna; Silsia, Devi; koto, hidayat; Wulandari, Sri
Jurnal Abdi Insani Vol 12 No 1 (2025): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v12i1.2218

Abstract

The Prosperous and Sumber Jaya Women's Environmental Observer Group (KPPL) is located in Rejang Lebong District, Bengkulu Province. This group has been established as a cooperative and produces various processed foods. The main raw materials focused on by the group are jackfruit and avocado. The aim of this service activity is to enhance the knowledge and skills of the women's environmental observer group (KPPL) in developing processed jackfruit into shredded, preservation-based products to increase its nutritional value. The service method includes surveys, socialization through material presentations, hands-on practice in producing processed jackfruit combined with fish, the preservation process, and the design of activity evaluations using pre-test and post-test results. The level of understanding of participants about jackfruit products whether they need to be preserved, several types of food preservatives and jackfruit can be used as shredded jackfruit when pretested is high, namely above 70% (86.96%, 95.65% and 91.30%). The combination of jackfruit and fish products, as well as agricultural and fishery materials can be used for food preservatives at the time of the pre-test needs to be highligh (highlighted) with the percentage of participants who know that it is still below 70% (65.22 and 26.09). Overall, participants experienced an increase in knowledge before the activity (pre-test results) and after the activity (post-test results).
PEMETAAN INDUSTRI “LEMEA” MAKANAN TRADISIONAL SUKU REJANG DI PROVINSI BENGKULU Dewi, Kurnia Harlina; Silsia, Devi; Susanti, Laili; Hasanuddin, Hasanuddin
Jurnal AGRISEP JURNAL AGRISEP VOL 13 NO 01 2014 (MARCH)
Publisher : Badan Penerbitan Fakultas Pertanian, Universitas Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (417.376 KB) | DOI: 10.31186/jagrisep.13.1.60-66

Abstract

Traditional foods processed by recipes taught for generations. The material used is derived from the local area, therefore the food produced is also palatable to the local community. The purpose of this study was to obtain deployment of “Lemea”, the traditional food of Bengkulu Province as a basis for the agro-industry design of traditional food standardized (raw materials and processes) of the Rejang tribe, to produce a consistent product quality, hygienic and attractive, so it can compete with other package food products as well as preserving traditional foods. The research method used is the method of direct survey taken in nine districts in the Bengkulu province through interviews. The data obtained are plotted into the map of the area and are associated with secondary data. Survey result shows that the Lemea home industry only found in five districts of the Bengkulu province, i.e. district of Central Bengkulu, district of Northern Bengkulu, district of Kepahiang, district Rejang Lebong and district of South Lebong. The main raw materials used in each district are varied on types and tastes. Additional material (fish) and spices used also varies according to local conditions. The length of time of fermentation conducted also varies and there are differences a source of glucose (addition and without addition of rice porridge ) in the fermentation.
PENGEMBANGAN EDUKASI MASYARAKAT PENGGUNAAN PLASTIK PADA MAKANAN TERHADAP KESEHATAN DAN LINGKUNGAN DI SMA AGRIBISNIS KOTA BENGKULU Sari, Selly Ratna; Silsia, devi silsia; syafnil, syafnil
Jurnal Pepadu Vol 5 No 1 (2024): Jurnal Pepadu
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/pepadu.v5i1.4170

Abstract

The background of this of using plastic for food packaging. Materials classified as plasticizers include types such as polyvinyl chloride (PVC) and bisphenol-A (BPA), with Styrofoam also falling into the category of plastics often used for food containers despite their adverse effects. High school Agribusiness Dangau Datuk Bengkulu possesses skills in food production, maintenance, and distribution, yielding processed foods such as ice cream, ground coffee, and various other products. Vocational students market their processed products using plastic packaging. Therefore, the aim of this initiative is to impart knowledge on the use of plastic packaging in food products and its effects on health and the environment. This endeavor can enhance community abilities, particularly those of vocational students who have filled out questionnaires, numbering around 20 people. The activities are conducted through coaching methods, which involve coordination with partners, counseling, demonstrations, and promoting sustainability. Counseling materials encompass the functions of packaging for food products, types of packaging, plastic as a food product packager (including types and raw materials), the impact of using plastic packaging on health and the environment, and tips for safely utilizing plastic packaging. The educational activities proceeded smoothly, with enthusiastic participation from the attendees. The evaluation results indicated a positive and beneficial impact, ensuring that all participants acquired knowledge about the use of plastic packaging. Consequently, participants are now equipped to select appropriate packaging for the food products they produce.
Co-Authors A. Napitupulu Bosman Sidebang Budiyanto Budiyanto Budiyanto Budiyanto Budiyanto Budiyanto Deska Fransiska Dewi Surawan Febri Timotius Firman Muda Fitri Electrika Hasan Basri Daulay Hasanuddin Hasanuddin Idha Meiriska Ilham Agus Saputra Indah Yulastri Irawanto Irawanto Jerry Antonio Koto, Hidayat Kurnia Harlina Dewi Kurnia Herlina Dewi Laili Susanti Laili Susanti Laili Susanti Laili Susanti, Laili Liza Bunaiyah Lukman Hidayat Magrisa Febreini Marniza Marniza Marniza Marniza Melki Edo Sinabang Mucharromah Mucharromah Mucharromah Mucharromah Rani Fajrin Rasie Janika Ridwan Yahya Rudi Setiawan Selly Ratna Sari Septiana Septiana Sidebang, Bosman Silalahi, Ayu Sagita Putri Sri Wulandari Syafnil Syafnil Syafnil Tri Agustina Tuti Maryana Ulfah Anis Yessy Rosalina Yessy Rosalina Yessy Rosalina Zulman Efendi