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All Journal CHEMICA Jurnal Teknik Kimia Jurnal Pangan dan Agroindustri Dedikasi: Jurnal Pengabdian Masyarakat Journal of Halal Science and Research Jurnal Pengabdian Pada Masyarakat
Wahidah Mahanani Rahayu
Universitas Ahmad Dahlan
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Pengaruh Proses Pengolahan dan Penyangraian Biji Terhadap Aktivitas dan Kandungan Senyawa Antioksidan Sari Kedelai Hitam Mallika (Glycine Max) Wahidah Mahanani Rahayu; Erna Astuti
CHEMICA: Jurnal Teknik Kimia Vol 4, No 2 (2017): Desember 2017
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (456.627 KB) | DOI: 10.26555/chemica.v4i2.9105

Abstract

Black soybean roasting at certain temperature and period was reportedly able to increase its antioxidant activity. This research aimed to evaluate black soybean antioxidant properties after processed into soybean milk. After roasting at 200oC for 30 minutes, roasted and non-roasted black soybean were water-soaked for 12 hours. Soaked beans from both treatments were divided into two parts. First part was steamed for 30 minutes then ground with room temperature water. The second was not steamed but ground with 80oC water addition. After filtration, soybean milk was subjected to antioxidant activity, total phenolics, total flavonoids, and anthocyanin content analyses. Steamed-roasted soybeans milk had the highest antioxidant activity of 43.608%, but it contained significantly lower phenolics, flavonoids, and anthocyanin than non-roasted beans. Total phenolic compounds, flavonoids, and anthocyanin content of roasted beans were 37.99 – 33.8%, 15%, 16.57 – 27.53% lower than those of non-roasted beans, compared in steamed and hot-water added milk. Generally, milk from non-steamed and hot water added beans had higher total phenolics and flavonoids than those from steamed beans, while anthocyanin content remained higher in steamed soybean milk. The results suggested that there was other compounds which responsible on roasted beans antioxidant activity, other than phenolic compounds, flavonoids, and anthocyanin. Comparison of soybean milk processing method indicated than steaming was able to preserve non-phenolics and non-flavonoid antioxidative compounds generated during roasting, whereas 80oC water addition without steaming might optimize phenolics and flavonoids compound extraction.
Evaluation of the implementation of good manufacturing practices (gmp) in cv panda food, a special region of yogyakarta Agum Dwi Saputra; Wahidah Mahanani Rahayu
Journal of Halal Science and Research Vol. 3 No. 1 (2022): February
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (826.675 KB) | DOI: 10.12928/jhsr.v3i1.6857

Abstract

CV Panda Food is a company engaged in the snack food industry in the form of nori (seaweed) which Mr. Stenly Hendi Avanda founded in 2012. There are several products and various flavors offered by CV Panda Food, such as Mininori Seasoned Chicken and Roast Beef, Panda Seaweed Original Flavor, Spicy Flavor, and Barbeque Flavor. To keep the food free of potential biological, chemical, and other pollutants that could harm, interfere with, or otherwise put human health in jeopardy so that it is safe to consume, CV Panda Food needs to be evaluated on Good Manufacturing Practices (GMP). Mininori production, which refers to the Regulation of the Minister of Industry of the Republic of Indonesia Number 75/M-IND/PER/2010, consists of location, buildings, facilities and sanitation, machinery and equipment, materials, process control, final products, laboratories, workers, packaging, labels and product description, storage, maintenance and sanitation programs, transportation, documentation and recording, training, product recall and program implementation. The purpose of implementing the Practical Work is to implement GMP at CV Panda Food concerning the Regulation of the Minister of Industry of the Republic of Indonesia No. 75/M-IND/PER/7/2010 and the obstacles found in CV Panda Food in implementing GMP in Miniori production. The methods used in data collection are observation, interviews, direct practice, documentation, and literature study. The results are that CV Panda Food has not fully implemented the GMP Regulation of the Minister of Industry of the Republic of Indonesia No. 75/M-IND/PER/7/2010. There are 83.07% appropriate, and 16.93% non-conformance from 18 aspects due to human factors, materials, environment, and methods, namely doors, ventilation, and windows not equipped with screens, not having a laboratory, walls, and floors form elbows so that the production environment is challenging to clean, there is no pest prevention, lack of dryers or tissue and lack of firm action on GMP violators, lack of awareness in the implementation of sanitation, and there is still garbage that accumulates in the production room due to lack of monitoring from the head production that pollutes the environment.
Diversifikasi Olahan Pepaya menjadi Brownies Kering dan Abon Kering bagi UMKM PRIMA JATI di Desa Rintisan Budaya Jatimulyo, Bantul Wahidah Mahanani Rahayu; Retnosyari Septiyani; Heni Siswantari; Mufid Salim
JPM: Jurnal Pengabdian Masyarakat Vol 5 No 1 (2023): Dedikasi: Jurnal Pengabdian Masyarakat, Januari-Juni 2023
Publisher : Pusat Pengabdian Masyarakat (PPM) Lembaga Penelitian dan Pengabdian Masyarakat (LP2M) Institut Agama Islam Negeri (IAIN) Metro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32332/d.v5i1.6154

Abstract

Jatimulyo Village is one of the villages in Yogyakarta Special Region that will be submitted to Cultural Village establishment. Prima Jati MSME is community organization that processes the local potential of papaya fruit cultivated in Jatimulyo Kapanewon Dlingo Village, Bantul Regency. One of the problems faced is the high level of papaya fruit production with limited processed products and sales. The alternative solution is to diversify papaya into brownies and shredded papaya. The program was conducted through training and mentoring practices for Prima Jati. Both products have been successfully made continuously and have been packaged with plastic standing pouches and jars. There is an increase in community knowledge and understanding of processing papaya fruit into dried products, so as to increase the shelf life of the product. Prima Jati MSMEs have also sold offline at tourist attractions in Jatimulyo and online through social media accounts and marketplaces.
EVALUATION OF CASSAVA CHIPS DRAINING, FINAL PRODUCT HANDLING, AND PACKAGING IN CASSAVA CHIP “OJO LALI”, LAMPUNG TIMUR Yuliana Sari; Wahidah Mahanani Rahayu
Jurnal Pangan dan Agroindustri Vol. 10 No. 1: January 2022
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2022.010.01.7

Abstract

Lampung is one of main cassava producer in Indonesia. One of its popular products is cassava chips, produced by many small enterprises with manual draining, product handling, and packaging. The purpose of this study was to analyze the evaluation of the handling cassava chips final product and to evaluate the packaging process of cassava chips based on package material used in Cassava Chip “Ojo Lali” East Lampung. Evaluation was conducted through direct observation on processing, packaging, and quantification of drained cooking oil. The result of this study showed that final product handling of cassava was not optimal indicated by low drained oil. Cassava chips were packed manually in polypropylene plastic by employees whom some of them were not careful, causing defect on most of the chips. Utilization of stapler to seal the packages need to be replaced for its potential hazard for consumers.
Pemberdayaan Sentra Industri Herbal Wahana Mandiri Indonesia (WMI) Menggunakan Teknologi Pemantauan Kubah Pengering Tenaga Surya Berbasis Internet of Things (IoT) Anton Yudhana; Renangga Yudianto; Retnosyari Septiyani; Wahidah Mahanani Rahayu; Adi Permadi
Jurnal Pengabdian Pada Masyarakat Vol 8 No 3 (2023): Jurnal Pengabdian Pada Masyarakat
Publisher : Universitas Mathla'ul Anwar Banten

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30653/jppm.v8i3.354

Abstract

Wahana Mandiri Indonesia (WMI) yang terletak di Gerbosari, Samigaluh, Kulon Progo, Daerah Istimewa Yogyakarta merupakan produsen dan juga sentra industri rempah-rempah tanaman herbal. Aktivitas utama kelompok WMI yaitu mengolah tanaman herbal baik simplisia maupun empon-empon seperti jahe, kunyit, kunyit putih, daun pala, daun kayu manis, daun cengkeh, cengkeh, gagang cengkeh, kapulaga, dan serai untuk dijual dalam bentuk simplisia kering. Pengetahuan teknologi pemantauan tanaman herbal pascapanen yang masih minim menjadi kendala utama pada Kelompok WMI, dimana pemantauan masih secara konvensional, sehingga menyebabkan kualitas tanaman herbal baik simplisia maupun empon-empon tidak optimal. Tim Pengabdian Universitas Ahmad Dahlan memasang sistem monitor suhu dan kelembaban terintegrasi berbasis Internet of Things (IoT) pada solar dryer dome yang berguna untuk memantau dan menjaga keadaan suhu serta kelembaban secara real time pada cuaca normal maupun ekstrim. Pelatihan serta pendampingan intensif terkait diversifikasi pengolahan biofarmaka atau herbal kepada Kelompok WMI juga diberikan guna meningkatkan efektivitas pengelolaan tanaman herbal. Pemberdayaan Kelompok WMI dengan menyematkan sistem pemantauan berbasis IoT dan memberi pelatihan serta pendampingan secara intensif mampu meningkatkan kemandirian anggota dalam pemantauan dan pengelolaan tanaman herbal pascapanen serta menaikkan nilai jual produk secara signifikan. Wahana Mandiri Indonesia (WMI), located in Gerbosari, Samigaluh, Kulon Progo, Daerah Istimewa Yogyakarta, is a producer and industrial center for herbal spices. The main activity of the WMI group is processing herbal plants both simplicia and empon-empon such as ginger, turmeric, white turmeric, nutmeg leaves, cinnamon leaves, clove leaves, cloves, clove stalks, cardamom, and lemon grass to be sold in the form of dried simplisia. Minimal knowledge of post-harvest herbal plant monitoring technology is the main obstacle for the WMI group, where monitoring is still conventional, causing the quality of both simplisia and medicinal herbs to not be optimal. Ahmad Dahlan University Service Team installed an integrated Internet of Things (IoT) based temperature and humidity monitoring system on the solar dryer dome which is useful for monitoring and maintaining temperature and humidity conditions in real time in normal and extreme weather. Intensive training and assistance related to the diversification of biopharmaceutical or herbal processing for the WMI Group was also provided to increase the effectiveness of herbal plant management. Empowering the WMI Group by embedding an IoT-based monitoring system and providing intensive training and mentoring is able to increase the independence of members in monitoring and managing post-harvest herbal plants and significantly increase the selling value of products.
Co-Authors Adi Permadi Agum Dwi Saputra Anton Yudhana Erna Astuti Heni Siswantari Mufid Salim Renangga Yudianto Retnosyari Septiyani Yuliana Sari