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All Journal Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Media Informasi
Alina Hizni
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Agriculture, Biological Sciences & Forestry Dentistry Medicine & Pharmacology Nursing Public Health

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Community Empowerment Based on Food Processing Technology Tempe Becomes Tempe Stick Alina Hizni; . Sholichin; . Samuel
Agrokreatif: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 4 No. 2 (2018): Agrokreatif Jurnal Ilmiah Pengabdian Kepada Masyarakat
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/agrokreatif.4.2.135-142

Abstract

Tempe is one of the processed products of soybeans. Tempe can be further processed into tempe stick by the community through science and technology based entrepreneurship. The targets of this activities are community empowerment in product development, entrepreneurship training and earning extra income. The output of this activities is the diversification of food in the form of healthy food products such as tempe stick. The activities consists of 1) preparation stage (Formulation of formula, analysis of nutritional content of best formula, and manufacture of packaging design and product label); 2) Implementation stage (Entrepreneurship Training, Practice of making tempe stick, Mentoring and Production Monitoring); and 3) Evaluation Stage (Evaluation of sales of stick stick). The result of this activities is obtained a best tempe stick formula with the composition of raw material is wheat (45.0), tempe (45.0), margarine (3.6), lime leaves (1.5), baking powder (0.1), salt (0.6), and water (3.0) with nutrient content per 100 gr tempe stick is energy (464 kcal), water (4.96 g), protein (13.03 g), fat (19.47 g), and carbohydrate (59.08 g). Capital per pack business (100 g) of IDR 3.742 with the selling price of IDR 8.000, then the profit of IDR 4.258 per pack (113.8%). Based on the results of these activities it can be concluded that tempe stick is a nutritious snack food that is feasible to be developed as a profitable business branch.
Diversifikasi Olahan Sayuran dan Buah oleh Kelompok Wanita Tani Koperasi Sinergi Kampung Domba, Kabupaten Cirebon Sholichin, Sholichin; Samuel, Samuel; Alina Hizni
Agrokreatif: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 10 No. 2 (2024): Agrokreatif Jurnal Ilmiah Pengabdian Kepada Masyarakat
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/agrokreatif.10.2.199-206

Abstract

The Covid-19 pandemic has impacted the increasing consumption of vegetables and fruit because they contain lots of vitamins and minerals to increase endurance. The purpose of community service activities is to diversify processed vegetables and fruits to increase selling value. The activity's target is to improve vegetable and fruit processing skills. The output of the activity is the diversification of processed vegetables and fruit. The target of the activity is women farmers who are members of the Kampung Domba Synergy Cooperative. Stages of activity include: 1). The preparatory stage, namely the manufacture of vegetable and fruit processing modules; 2). The implementation phase, namely vegetable and fruit processing training; 3). Evaluation Phase, in the form of pre-test and post-test related to knowledge of processing vegetables and fruit. Community service activities in collaboration with the Kampung Domba Synergy Cooperative (SiKado) and the Cirebon Regency Agricultural Institute Alumni Association (HA IPB). Community service activities were carried out for two days. The first day's activity was the presentation of material on the development of the food product business by the Alumni Association of IPB Cirebon Regency, followed by the presentation of material on the design of food product packaging by the Kampung Domba Synergy Cooperative and material on the processing of vegetables and fruit by the Community Service Team. Based on the pre-test and post-test on the participants' knowledge of vegetable and fruit processing, the average score was 78.0 (fair category) and 84.1 (good category), respectively, with an increase of 6.1 points. The second day's activity was training in processing and evaluating the preferences of processed fruit and vegetable products, and 71.4% of the products (5 out of 7 products) received an overall rating of 4 (liked) by the panelists, namely es puter cucumber suri, spinach sticks, kale sticks, corn tortillas and candied kolang kaling.
Karakteristik Sensoris dan Kandungan Gizi Beras Analog Berbahan Mocaf dan Sagu yang Disuplementasi Protein Tempe dan Ikan Kembung Alina Hizni; Sholichin; Rika Pitriani; Maudy Ahmalinda
Media Informasi Vol. 20 No. 2 (2024): November
Publisher : Poltekkes Kemenkes Tasikmalaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37160/mijournal.v20i2.349

Abstract

Latar Belakang: Beras merupakan makanan pokok masyarakat Indonesia, mengalami peningkatan konsumsi seiring pertumbuhan penduduk. Salah satu alternatif mengurangi ketergantungan beras dengan pengembangan beras analog. Tujuan: Menganalisis karakteristik sesnsoris dan kandungan gizi beras analog berbahan mocaf dan sagu yang disuplementasi protein tempe dan ikan kembung. Metode: Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan 4 formulasi beras analog termasuk kontrol serta 2 kali pengulangan. Adapun formulasi bahan baku mocaf : tepung sagu : tempe kedelai : ikan kembung yaitu F0 (50%:50%:0:0), F1 (40%:26,6%:16,7%:16,7%), F2 (33,3%:33,3%:16,7%:16,7%) dan F3 (26,6%:40%:16,7%:16,7%). Hasil: Pengujian tingkat kesukaan dilakukan terhadap beras analog yang telah dimasak (nasi analog) oleh 30 panelis agak terlatih. Berdasarkan uji Kruskal Wallis menunjukkan adanya perbedaan aroma yang signifikan antar formula (p = 0,023). Berdasarkan uji lanjut Mann Whitney diketahui aroma F0 berbeda signifikan dengan F2 (p = 0,006) dan aroma F0 berbeda signifikan dengan F3 (p = 0,012). Hasil uji Kruskal Wallis pada parameter warna, rasa, tekstur dan penilaian keseluruhan tidak ada perbedaan signifikan. Beras analog terbaik ditentukan berdasarkan penilaian organoleptik dan kandungan gizi. Berdasarkan penilaian organoleptik secara keseluruhan tidak ada perbedaan, sehingga penentuan produk terbaik berdasarkan kandungan gizi yaitu F2 dengan keunggulan kadar air terendah, kadar protein tertinggi serta karbohidrat dan energi tertinggi. Beras analog terbaik (F2) mengandung 6,33% air; 0,78% abu; 6,94% protein; 1,85% lemak; 84,1% karbohidrat; dan 0,10% serat. Kandungan energi sebesar 381 kkal/100 g memberikan kontribusi energi sebesar 19,1% terhadap kecukupan energi sehari orang Indonesia usia 1 – 80 tahun. Kesimpulan: Formula 2 adalah formula terbaik berdasarkan kandungan gizi.
Co-Authors . Samuel Maudy Ahmalinda Rika Pitriani Samuel Samuel Sholichin Sholichin Sholichin Sholichin Sholichin, Sholichin