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All Journal JURNAL SAINS PERTANIAN EQUATOR JURNAL PENGABDIAN KEPADA MASYARAKAT E-Dimas: Jurnal Pengabdian kepada Masyarakat FoodTech: Jurnal Teknologi Pangan Jurnal Teknologi Pangan Biofoodtech : Journal of Bioenergy and Food Technology
Dwi Raharjo
Program Studi Ilmu Dan Teknologi Pangan, Fakultas Pertanian, Universitas Tanjungpura
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Environmental Science Immunology & microbiology Languange, Linguistic, Communication & Media Social Sciences Veterinary

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INDUSTRI GULA KELAPA DAN PRODUK OLAHANNYA DI DESA SUNGAI KUPAH KABUPATEN KUBU RAYA Dwi Raharjo; Syahbandi Syahbandi
JURNAL PENGABDIAN KEPADA MASYARAKAT Vol 24, No 1 (2018): JANUARI - MARET
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/jpkm.v24i1.9080

Abstract

AbstrakDesa Sungai Kupah merupakan salah satu daerah penghasil gula kelapa. Gula kelapa yang diproduksi belum ada label kemasan, masih banyak mitra menggunakan pengawet kimia dengan dosis yang berlebihan dan belum ada produk berbasis gula kelapa. Mitra belum ada terbentuk kelompok gula kelapa. Tujuan kegiatan ini adalah 1) memberikan identitas pada produk gula kelapa, 2) mengenalkan dan menggunakan pengawet alami kulit kayu resak (Vatica leucocarpa), 3) memberikan pelatihan pengolahan jahe merah instan dan ampyang kacang, dan 4) membentuk kelompok gula kelapa menjadi kelembagaan yang legal. Metode kegiatan yaitu penyuluhan, pelatihan produksi, pelatihan pelabelan dan pengemasan, dan manajemen pemasaran. Hasil kegiatan yang diperoleh adalah gula kelapa sudah ada identitas dengan nama Gula Kelapa Berkah, pengawet nira kelapa sudah menggunakan kulit kayu resak, mitra mampu memproduksi minuman jahe merah instan rasa original, jahe merah instan rasa temulawak, ampyang kacang dan sudah terbentuk kelompok dengan nama Kelompok Gula Kelapa Berkah.Kata kunci: ampyang kacang, gula kelapa, jahe merah instan, kemasan, kelompok gula kelapaAbstractSungai Kupah Village is one of coconut sugar producing area. Coconut sugar produced there is no label packaging, there are still many partners using chemical preservatives with excessive doses and no coconut sugar based products yet. Partners have not formed a coconut sugar group. The aims of this activity were 1) give identity to coconut sugar product, 2) introduces and uses natural preservatives of a Vatica leucocarpa bark, 3) provide instant Zingiber officinale var rubrum rhizoma and peanut processing training, and 4) forming the coconut sugar group into a legal institution. Methods of activities were counseling, production, labeling and packaging, and marketing management training. The result of the activities were obtained the coconut sugar already have a identity with name of Coconut Sugar of Berkah, preserved coconut sap that has been used is Vatica leucocarpa bark, partner able to produce red ginger instant of original flavor, red ginger instant of curcumin flavor, ampyang nuts and has been formed group with the name of Coconut Sugar of Berkah Group.Keywords: ampyang nuts, coconut sugar, red ginger instant, packaging, coconut sugar group
Pengaruh Konsentrasi Ekstrak Kunyit dan Lama Perendaman Terhadap Daya Simpan Kerupuk Basah Meyke Amalia; Dwi Raharjo; Suko Priyono
Jurnal Teknologi Pangan Vol 3, No 2 (2019)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (243.333 KB) | DOI: 10.14710/jtp.2019.23549

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh dan perlakuan terbaik konsentrasi ekstrak kunyit dan lama perendaman terhadap daya simpan kerupuk basah. Penelitian ini menggunakan rancangan acak kelompok (RAK) pola faktorial dengan 2 faktor kombinasi yaitu konsentrasi ekstrak kunyit (0; 30; 45 dan 60%) dan lama perendaman (60; 90 dan 120 menit). Parameter pengamatan yang diukur adalah kadar air, kadar protein, pH, kadar lemak, dan TPC. Data yang diperoleh dianalisis dengan ANOVA (α=5%), uji lanjut menggunakan uji BNJ (α=5%). Penentuan perlakuan terbaik menggunakan indeks efektivitas. Hasil penelitian menunjukkan bahwa perlakuan konsentrasi ekstrak kunyit dan lama perendaman memberikan pengaruh nyata terhadap pH dan TPC pada kerupuk basah. Perlakuan terbaik diperoleh pada kerupuk basah dengan kombinasi konsentrasi ekstrak kunyit 45% dan lama perendaman 60 menit, dengan kadar air 62,93%, protein 4,36%, pH 6,90, lemak 7,14% dan TPC 3,94 x 106
PKM Kelompok Gula Kelapa Berkah Desa Sungai Kupah Kecamatan Sungai Kakap Kabupaten Kubu Raya Dwi Raharjo; Sholahuddin Sholahuddin; Sulvi Purwayantie; Suko Priyono
E-Dimas: Jurnal Pengabdian kepada Masyarakat Vol 13, No 3 (2022): E-DIMAS
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/e-dimas.v13i3.4959

Abstract

Kelompok Gula Kelapa Berkah di Desa Sungai Kupah merupakan salah satu kelompok penghasil gula kelapa dan buah kelapa. Ada dua permasalahan yang dihadapi oleh Kelompok Gula Kelapa Berkah Desa Sungai Kupah, (1) kelompok hanya mengolah nira menjadi gula kelapa dan membuat minyak kelapa dengan cara pemanasan, cara seperti ini kandungan asam lemak pada minyak kelapa akan rusak; (2) ada banyak limbah air kelapa yang tidak dimanfaatkan saat pembuatan kopra dan minyak kelapa. Tujuan kegiatan adalah (1) untuk memperbaiki kualitas minyak kelapa melalui pelatihan pengolahan Virgin Coconut Oil dengan teknik penggaraman; (2) untuk memberikan pelatihan pemanfaatan limbah air kelapa menjadi produk kecap manis. Metode kegiatan yang dilaksanakan adalah penyuluhan, pelatihan dan pendampingan pengolahan Virgin Coconut Oil (VCO) dan kecap air kelapa. Hasil dari kegiatan ini adalah meningkatkan pengetahuan peserta pelatihan tentang pengolahan Virgin Coconut Oil yang tidak merusak kandungan asam lemaknya dan pemanfaatan limbah air kelapa menjadi produk yang bernilai tinggi seperti kecap manis, peserta pelatihan dapat memahami materi dengan mudah karena teknologinya sangat sederhana.
FORMULASI JAGUNG MANIS (Zea mays L. saccharata) DAN UBI JALAR ORANYE (Ipomoea batatas L.) TERHADAP SIFAT FISIKOKIMIA DAN SENSORI SUSU NABATI ema meidini; dwi raharjo; oke lestari
Jurnal Sains Pertanian Equator Vol 8, No 2 (2019)
Publisher : Fakultas Pertanian Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jspe.v8i4.35499

Abstract

The goal of this research was to find out of the best formulation of sweet corn and sweet potato on physicochemical characterized and sensory properties in vegetable milk. This research used randomized block design (RBD) of one factor, namely the proportion of sweet corn (g) and sweet potato(g), consist of 6 levels are (100 : 0, 90 : 10, 80 : 20, 70 : 30, 60 : 40, 50 : 50) with 5 replications. The data obtained were analyzed using ANOVA 5%, with further testing using BNJ test with a level of 5%. The best treatment using the Effectiveness Indexs Test. The results showed that 50 g sweet corn : 50 g sweet potato is the best formulation basev on physicochemical and sensory characterized. The physicochemical of vegetable milk were protein content (0,31 %), viscosity (3,37 cP), Vitamin C (22,66 mg/100g), Total Soluble Solid (11,53 °Brix), and pH (6,80). The best sensory characteristics were the flavor of (3,50), the color of (3,67), aroma of (3,20), and preference 0f (3,47). Keywords : sweet corn, sweet potato, vegetable milk
PENAMBAHAN KULIT BATANG POHON BAWANG HUTAN (Scorodocarpus borneensis Becc) TERHADAP KUALITAS GULA KELAPA sari wahyuni fitri; Yohana S Kusuma Dewi; dwi raharjo
FoodTech: Jurnal Teknologi Pangan Vol 1, No 1 (2018): October
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (96.188 KB) | DOI: 10.26418/jft.v1i1.30349

Abstract

Traditionally, palm sugar was processed by evaporation of sap coconut which was added to stem bark of Vatica leucocarpa. However, now its rarely found, so that the alternative substitute for Vatica leucocarpa with stem bark of wood garlic. The goal of this research was to determine the quality palm sugar that was processed by addition of wood garlic stem bark. The research design was used a randomized block design. The treatments of stem bark concentration were stem bark of wood garlic 1; 2; 3; 4; 5; and 6 g /l of nira, and stem bark of Vatica leucocarpa 3 g/l of nira, each treatments have 4 replications. Characteristics produced of the sap were a pH of 5,15 and the total soluble solid of 16,28obrix. The characteristics of palm sugar include water content (7,42%), ash (1,05%), total acidity (0,07%), total dissolved solids (81,25obrix) and the sensory characteristics include color 3,48 (brown), texture 3,72 (hard) and taste 3,72 (sweet). The result showed that the best quality of palm sugar was produced by addition stem bark of wood garlic 2 gr/l of sap.
Karakteristik Fisikokimia dan Organoleptik Gula Kelapa Serbuk dengan Penambahan Gum Arab sebagai Pengawet Nira pada Saat Penyadapan Anisya Jasmin Zahrani; Dwi Raharjo; Lucky Hartanti
BIOFOODTECH : Journal of Bioenergy and Food Technology Vol. 5 No. 1 (2026): JUNI
Publisher : Program Studi Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55180/biofoodtech.v5i1.2561

Abstract

This study aimed to determine the effect of adding gum arabic as a natural preservative to coconut sap during tapping on the organoleptic characteristics of coconut sugar powder. Coconut sap is highly susceptible to fermentation due to microbial activity, which can reduce the sensory quality of the final product. Therefore, the use of gum arabic with antimicrobial properties is expected to maintain sap quality and improve the sensory attributes of coconut sugar powder. This study employed a Randomized Block Design (RAK) with a single factor, namely gum arabic concentration (0; 0.5; 1.0; 1.5; 2.0; and 2.5 g) with four replications. The observed organoleptic parameters included color, aroma, taste, and overall acceptability. Data were analyzed using the Kruskal–Wallis test at a 5% significance level. The results showed that the addition of gum arabic had no significant effect on aroma, but significantly affected color, taste, and overall acceptability. Increasing gum arabic concentration tended to produce a browner color, sweeter taste, and higher panelist preference. The best treatment was obtained at 2 g gum arabic, resulting in brown color, typical coconut sugar aroma, sweeter taste, and the highest overall acceptability.
Co-Authors Anisya Jasmin Zahrani ema meidini Lucky Hartanti Meyke Amalia oke lestari sari wahyuni fitri Sholahuddin Suko Priyono Suko Priyono Sulvi Purwayantie Syahbandi Syahbandi Yohana Sutiknyawati Kusuma Dewi