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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Natur Indonesia Jurnal Teknologi Pangan Jurnal Sains dan Teknologi Pangan Jurnal Dinamika Pengabdian (JDP) Indonesian Food Science and TechnologyJournal Jurnal Ilmiah Ecosystem Jurnal Agritechno
Amran Laga
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Engineering Environmental Science Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Social Sciences

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Journal : Jurnal Dinamika Pengabdian (JDP)

 1 
PEMBERDAYAAN PETANI DALAM PENINGKATAN NILAI TAMBAH BUAH CABE MELALUI PENGOLAHANNYA MENJADI ABON CABE Amran Laga; Muhpidah Muhpidah; Abd. Waris
Jurnal Dinamika Pengabdian (JDP) Vol. 7 No. 1 (2021): JURNAL DINAMIKA PENGABDIAN VOL. 7 NO. 1 OKTOBER 2021
Publisher : Departemen Budidaya Pertanian Fakultas Pertanian UNHAS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/jdp.v7i1.12561

Abstract

Cabai sebagai salah satu komuditi yang penggunaannya sudah cukup luas. Cabai digunakan sebagai pelengkap makanan, memberikan rasa pedas yang meningkatkan selera makan dan digunakan sebagai bumbu masakan. Rasa pedas yang dihasilkan oleh cabai karena adanya senyawa capcaisin yang terkandung secara alami di dalam buah cabai. Pemannfaatan cabai di kalangan masyarakat atau rumah tangga hanya terbatas pada pengolahan cabai segar menjadi bumbu atau sambal. Sehingga meskipun produktivitas cabai cukup tinggi akan tetapi tingkat konsumsi masyarakat yang masih rendah, menyebabkan banyak hasil panen cabai yang tidak laku terjual. Olehnya itu untuk meningkatkan konsumsi cabai dan mengurangi kerugian yang diderita di tingkat petani, perlu dilakukan pengolahan cabai menjadi produk dengan bentuk yang berbeda dari sambal, mempunyai cita rasa dan memiliki masa simpan yang lebih lama dibandingkan dengan buah segarnya dalam bentuk Abon Cabe. Kegiatan pengabdian ini dilakukan melalui model transfer ilmu dan teknologi diversifikasi pengolahan abon cabe. Dalam kegiatan pengabdian ini menghasilkan produk abon cabe yang telah dikemas dilengkapi dengan label kemasan yang inovatif dan informatif. Kata kunci: Cabai, produk olahan, abon cabe. ABSTRACT chili is one of the commodities that are quitely used in food industry and daily life. Chili is used as a food complement, provides a spicy taste that enhances appetite and is used as a seasoning. The spicy taste produced by chilies is due to the capsaicin compound that is naturally founded in chilies. In household, chili is only limited to processing fresh chilies into spices or sauce. Even though the chili productivity is quite high, the level of public consumption is still low, causing many chili crops to be unsold. Therefore, to increase chili consumption and reduce losses that suffered at the farmer level, it is necessary to process chilies into a product that is different from sauce, has a taste and has a longer shelf life compared to fresh fruit in the form of Chili Floss. This activity is carried out using a model of knowledge transfer and technology diversification in the processing of chili floss. This activity involves the production of chili floss products that have been packaged with innovative and informative packaging labels. Keywords: Chili, processed products, chili floss.
TRANSFER TEKNOLOGI PENGOLAHAN TOMAT MENJADI PRODUK YANG MENYERUPAI KURMA UNTUK MENINGKATKAN NILAI TAMBAH DAN DAYA SIMPAN PRODUK Rum, Muhpidah; Rahmayanti, Andi; Laga, Amran; Asfar, Muhammad
Jurnal Dinamika Pengabdian Vol. 9 No. 1 (2023): JURNAL DINAMIKA PENGABDIAN VOL. 9 NO. 1 OKTOBER 2023
Publisher : Departemen Budidaya Pertanian Fakultas Pertanian UNHAS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/jdp.v9i1.29724

Abstract

Tomat merupakan salah satu komoditi holtikultura yang produktivitasnya tinggi. Tomat umumnya dimanfaatkan oleh masyarakat sebagai sayuran atau bahan tambahan pada suatu masakan. Selain itu, tomat juga dapat dibuat menjadi produk yang dikomersilkan seperti saus. Meskipun demikian ketika tiba panen raya tomat, masih banyak tomat yang tidak termanfaatkan dan akhirnya membusuk. Hal ini akan berdampak pada meningkatnya food waste yang dapat mencemari lingkungan. Tingginya produktivitas tomat juga tidak seimbang dengan tingkat konsumsi masyarakat yang hanya menjadi bahan tambahan masakan. Sehingga diperlukan produk inovasi untuk mengurangi jumlah tomat yang tidak termanfaatkan dan meningkatkan konsumsi masyarakat serta mengurangi kerugian yang dialami oleh pelaku budidaya tomat, maka dilakukanlah inovasi olahan tomat kurmato (kurma tomat). Kurmato memiliki bentuk lonjong yang menyerupai tomat dan memiliki cita rasa khas dengan masa simpan yang lebih Panjang dibandingkan tomat segar. Kegiatan pengabdian ini dilakukan melalui transfer teknologi meliputi edukasi terkait proses produksi dan teknik pengemasan hingga kegiatan praktik pengolahan dan pendampingan. Kegiatan pengabdian yang telah dilakukan menghasilkan produk kurma tomat yang siap untuk dipasarkan dengan kemasan reusable serta label kemasan informatif dan menarik. Kata kunci: Tomat, kurma, gula. ABSTRACT Tomatoes are one of the horticultural commodities with high productivity. Tomatoes are generally used by the community as vegetables or additives to a dish. In addition, tomatoes can also be made into commercialized products such as sauces. However, when it comes to the bumper harvest of tomatoes, there are still many tomatoes that are not used and eventually rot. This will have an impact on increasing food waste that can pollute the environment. The high productivity of tomatoes is also not balanced with the level of public consumption which is only an additive to cooking. So that innovation products are needed to reduce the number of unused tomatoes and increase public consumption and reduce losses experienced by tomato cultivators, so an innovation of processed kurmato tomatoes (tomato dates) is carried out. Kurmato has an oval shape that resembles a tomato and has a distinctive taste with a longer shelf life than fresh tomatoes. This service activity is carried out through technology transfer including education related to production processes and packaging techniques to processing practices and mentoring activities. The service activities that have been carried out produce tomato date products that are ready to be marketed with reusable packaging and informative and attractive packaging labels. Keywords: Tomatoes, dates, sugar.
PENGEMBANGAN OLAHAN TOMAT ENREKANG DALAM BENTUK KURMA TOMAT (KARAKTERISTIK KURMA TOMAT) Laga, Amran; Langkong, Jumriah; Muhpidah, .; Fitri, .; Wakiah, Nurul
Jurnal Dinamika Pengabdian Vol. 4 (2018): JURNAL DINAMIKA PENGABDIAN VOL. 4 NO. (EDISI KHUSUS) NOVEMBER 2018
Publisher : Departemen Budidaya Pertanian Fakultas Pertanian UNHAS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/jdp.v4iK.5437

Abstract

Tomatoes are one of the common fruit that is known to public. It has high availability and easy to be found in the market. Fresh tomatoes processing is still limited in some product meanwhile tomatoes are easily damaged and have a short-lived due to its high water content and presence of physical damages.  The processing of tomatoes into the product with lower water content such as dates (candied) is one of the methods to prolong shelf life and prevent it from the damage. The purpose of this paper is to increase the economic value of tomatoes through the processing into the tomatoes dates. This research is expected to provide benefits for farmers and processing industries, primarily engaged in the processing of vegetables and fruits, to support the development of agro-industries in rural areas. Making tomatoes dates begins with the sorting process, adding sugar to the ratio of tomatoes and sugar 2:1, then cooking on low heat and drying for 12 hours with observations every 3 hours. Tomato dates are divided into blanching and non-blanching tomatoes. It was concluded that blanching tomatoes is the best treatment with, water content of 13.8%, pH 5.32 and can maintaned total vitamin C of 60.25% during drying process. Organoleptic test showed that the panelists preferred the blanching tomatoes based on color, aroma, texture and taste.Keywords: Tomatoes, Tomato Dates, Blanching, Non-blanching
Co-Authors ,, Trinoviyani . . Fitri Abd. Waris Arfina Sukmawati Arifin Bilang, Mariyati Budyghifari, Laras Dirpan, Andi Gemala Hardinasinta Harum, Hermawati Jumriah Langkong, Jumriah K. Sukendar, Nandi Khaeril Anwar Junaedi Maura Rahmah Tahta Naula Muchtar, Munirah Muhammad Asfar Muhpidah Muhpidah Muhpidah Muhpidah Muhpidah, . Muhpidah, Muhpidah Rahmayanti, Andi Rindam Latief Salengke, Salengke Syamsuri, Riswita Syarifuddin, Adiansyah Wakiah, Nurul