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All Journal Agrointek Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat MEDIA INFORMASI
Sumarto Sumarto
Poltekkes Kemenkes Tasikmalaya
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Dentistry Medicine & Pharmacology Nursing Public Health

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Peningkatan Kapasitas Tenaga Penyelenggara Makanan Darurat Bencana melalui Penyuluhan di Desa Sukarasa, Salawu, Tasikmalaya Sumarto Sumarto; Ani Radiati; Yanita Listianasari
Agrokreatif: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 5 No. 3 (2019): Agrokreatif Jurnal Ilmiah Pengabdian Kepada Masyarakat
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/agrokreatif.5.3.266-274

Abstract

Tasikmalaya District is the second most disaster-prone area in Indonesia. Landslides and earthquakes were last disaster that occurred in Sukarasa Village, Salawu Sub-district, Tasikmalaya. Food management during disasters in the area was carried out with various obstacles, so preparedness efforts are needed in the implementation of effective and efficient food management. The purpose of this activity was to strengthening the capacity of the Regional Disaster Management Agency (RDMA) and communities in disaster-prone areas in preparing food for the needs of disaster victims through a education. This activity was carried out during July-October 2018. The main method of this activity were the preparation of technical guidelines for implementetion of disaster emergency food with RDMA Tasikmalaya and education to the target groups.This activity has produced a technical guideline book with the title in disaster emergency conditions with the utilization of local resources. The book has been declared feasible to be issued by the RDMA of Tasikmalaya District and obtained Copyright Number EC00201851988 and ISBN Number 978-602-51817-9-5. The application of the book in the form of extension and practice to the residents of Sukarasa Village, Salawu Sub-district volunteers, and BPBD staff in Tasikmalaya District showed an increase in knowledge and skills in preparing recipes and making ready-to-eat food products in disaster emergency conditions in accordance with the guidelines book.
SIFAT ORGANOLEPTIK, KADAR KALSIUM, KADAR PROTEIN,DAN SIFAT FISIK MP-ASI BUBUR INSTAN BAYI SUBSTITUSI TEPUNG IKAN PEPETEK Ayu Amalia Tresna Dewi; Sumarto Sumarto; Uun Kunaepah
Media Informasi Vol 13, No 1 (2017): BULETIN MEDIA INFORMASI
Publisher : Poltekkes Kemenkes Tasikmalaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (365.377 KB) | DOI: 10.37160/bmi.v13i1.81

Abstract

Tujuan penelitian ini adalah mendapatkan produk bubur instan yang dapat memenuhi kebutuhan gizi bayi usia 6-24 bulan dan secara organoleptik dapat disukai, serta dapat dijadikan alternatif pilihan MP-ASI. Jenis penelitian ini adalah eksperimental dengan desain penelitian rancangan acak kelompok (RAK). Panelis dalam penelitian ini merupakan panelis agak terlatih berjumlah 30 orang. Data dikumpulkan menggunakan formulir uji hedonik yang kemudian diolah menggunakan uji Anova, dan dilakukan uji lanjut dengan Duncan. Kadar protein dan kalsium produk bubur instan terbaik diperoleh melalui uji laboratorium dan diolah menggunakan metode deskriptif. Hasil uji statistik Anova menunjukkan produk bubur instan bayi dengan substitusi tepung ikan pepetek 50% merupakan produk terbaik terhadap parameter warna, aroma, tekstur, dan rasa dengan masing-masing nilai p = 0,000 (p0,05). Kadar protein pada produk bubur instan bayi dengan substitusi tepung ikan pepetek terbaik adalah 21,89% dan kadar kalsium 185,19 mg/100g.
POTENSI PEMANFAATAN TANAMAN NANAS KERANG-BUAH JERUK NIPIS SEBAGAI PRODUK MINUMAN FUNGSIONAL DENGAN APLIKASI TEKNOLOGI PASTEURISASI Sumarto Sumarto; Deris Aprianty
Media Informasi Vol 11, No 1 (2015): BULETIN MEDIA INFORMASI
Publisher : Poltekkes Kemenkes Tasikmalaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (534.933 KB) | DOI: 10.37160/bmi.v11i1.25

Abstract

Nanas Kerang merupakan salah satu jenis tanaman yang banyak ditanam di Indonesia. Akan tetapi, secara ilmiah belum banyak penelitian di Indonesia yang menggali kandungan komponen bioaktif Nanas Kerang yang berpengaruh terhadap kesehatan dan pemanfaatannya menjadi produk pangan. Penelitian di luar negeri telah membuktikan bahwa Nanas Kerang bermanfaat dalam mencegah kanker. Untuk itu, perlu dilakukan pemanfaatan Nanas Kerang menjadi produk pangan fungsional agar dapat dikonsumsi oleh masyarakat yang lebih luas. Pembuatan produk tersebut dapat dilakukan dengan aplikasi teknologi pasteurisasi yang sederhana dengan penambahan Jeruk Nipis untuk menurunan pH produk agar sesuai dengan standar proses pasteurisasi. Jenis penelitian yang digunakan adalah eksperimen murni dengan Rancangan Acak Kelompok. Variabel bebas penelitian adalah perbandingan Nanas Kerang dan Jeruk Nipis yaitu penambahan air perasan jeruk nipis 1,5%, 2,0%, 2,5%, dan 3,0%. Variabel terikatnya adalah mutu organoleptik (warna, rasa, aroma, dan tekstur/kekentalan) dan keasaman (pH) produk. Hasil penelitian menunjukkan bahwa produk minuman nanas kerang – jeruk nipis dapat dibuat dengan aplikasi teknologi pasteurisasi dengan suhu 80oC selama 15 menit dikarenakan produk yang dihasilkan memiliki pH 3-3,5. Penambahan air perasan jeruk nipis mempengaruhi tingkat kesukaan panelis terhadap minuman nanas kerang terutama pada parameter warna dan rasa. Perlakuan terbaik dari seluruh paramater adalah  penambahan air perasan jeruk nipis 3,0%. 
Survei marketing mix diversifikasi olahan tepung buah lokal salak manonjaya bagi pelaku usaha kecil pangan Sumarto Sumarto; Ani Radiati; Raden Agus Bachtiar
AGROINTEK Vol 17, No 1 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i1.13911

Abstract

One of the efforts to increase consumption of fruits and vegetables for the local community and others area is innovate the diversification of processed food products. For example, the fruit of Manonjaya salacca had been researched and made a semi-finished product in the form of flour and other processed food products such as muffins, cakes, cookies, and flakes. Before, the results of the research had been diseminated to the local Small and Medium Enterprises (SMEs). The purpose of this study was to determine the potential development of processed food product from Manonjaya salacca flour diversification for the food SMEs throught a market survey with marketing mix approach. The research method used was a survey with a quantitative approach. The survey was conducted online to 251 respondents throughout Indonesia. Respondents consist of various generations, gender, profession, domicile, and level of income. Questions were given based on the marketing mix categories, namely product, place, price, and promotion. Product: the market survey results show that Manonjaya salak flour has the potential to be developed into souvenirs or sweet snacks for all generations, especially in the Z generation. The product that has the potential to be developed was sponge cake/cake. Place: most of the respondents bought souvenirs in stores, while the millennials and the Z generations bought sweet snacks through online delivery services. Price: respondents stated that a reasonable price for a sweet snack per 750 grams is IDR40,000. Promotion: The further away from the respondent's domicile, the less familiar they were with Manonjaya salacca. For this reason, processed food products from Manonjaya salacca flour need wider promotion. This product promotion is mainly related to the superiority of nutrients, their health benefits, and the variety of diversified products developed by SMEs
Co-Authors Ani Radiati Ani Radiati Ani Radiati Ayu Amalia Tresna Dewi Deris Aprianty Nelly Seftiatullaeli Raden Agus Bachtiar Uun Kunaepah Yanita Listianasari