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All Journal Jurnal Rekayasa Pangan dan Pertanian Abdimas Talenta : Jurnal Pengabdian Kepada Masyarakat Jurnal Pengabdian Masyarakat (ABDIRA) Jurnal Al Ulum: LPPM Universitas Al Washliyah Medan
Edy Syahputra Harahap
Program Studi Ilmu Dan Teknologi Pangan Fakultas Pertanian Universitas Sumatera Utara
Aerospace Engineering Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Economics, Econometrics & Finance Engineering Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mechanical Engineering Nursing Social Sciences Other

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Effect of Ratio of Soursop with Papaya and Arabic Gum Addition on The Quality of Fruit Leather Edy Syahputra Harahap; Terip Karo-Karo; Linda Masniary Lubis
Jurnal Rekayasa Pangan dan Pertanian Vol 3, No 2 (2015): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (137.379 KB)

Abstract

The aim of this research was to find the effect of ratio of soursop with papaya pulps and several arabic gum addition on the quality of mixture of soursop and papaya fruit leather. This research was conducted at the Laboratory of Food Technology, Faculty of Agriculture, University of Sumatera Utara, Medan, using completely randomized design with two factors, i.e. :ratio of soursop with papaya pulps (S) : (70% : 30% ; 60% : 40% ; 50% : 50% ; 40% : 60% ; 30% : 70%) and arabic gum concentration (G): (0,6%, 0,8%, and 1%). Parameters analyzed were moisture content, ash content, vitamin C content, crude fiber content, total soluble solid, total acid, score of organoleptic values of colour, taste and texture and hedonic of organoleptic values of colour, taste, flavour and texture. The results showed that the ratio of soursop with papaya pulps had highly significant effect on moisture content, ash content, vitamin C content, crude fiber content, total soluble solid, total acid, score of organoleptic values of colour, taste, texture, and hedonic of organoleptic values of colour, flavor, taste and texture. Arabic gum concentration had highly significant effect on moisture content, crude fiber content, and had significant effect on vitamin C content, total acid. Interactions of the two factors had significant effect on moisture content. The ratio of soursop with papaya pulps of (30% : 70%) and arabic gum concentration of (1%) produced the best quality of fruit leather and more acceptable. Keywords : Soursop, Papaya, Arabic gum, Fruit leather.
PENGARUH KONSENTRASI RAGI TERHADAP MUTU HEDONIK PRODUK KERIPIK TAPE UBI JALAR UNGU (Ipomoea batatas var. ayamurasaki) Rahmadini, Fathia; Kurnia, Pramuja Putra; Harahap, Edy Syahputra; Hidayati, Fitni; Putri, Kalasta Ayunda
Jurnal Al Ulum LPPM Universitas Al Washliyah Medan Vol. 13 No. 2 (2025): Jurnal Al Ulum: LPPM Universitas Al Washliyah Medan
Publisher : UNIVERSITAS AL WASHLIYAH (UNIVA) MEDAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47662/alulum.v13i2.1015

Abstract

Purple sweet potato (Ipomea batatas L.) is one type of food crop with high productivity and the main agricultural product in the Karo, Simalungun, Dairi and Toba regions. The utilization of purple sweet   potato as a processed food commodity has not been maximized so that innovation in processing various agricultural products is needed. One of the processed food products from purple sweet potato raw materials is tape. The purpose of this study was to develop innovations in tape products into purple sweet potato tape chips that are liked by consumers. The organoleptic panelist activities of the product were carried out by students and also the community. This study used a Factorial Completely Randomized Design with one factor studied, namely: yeast concentration factor (K) consisting of 4 treatment levels K1 = 0.5% yeast, K2 = 1% yeast, K3 = 1.5% yeast, K4 = 2% yeast. The parameters observed in this study were focused on the panelists' acceptance in terms of hedonic organoleptics, namely taste hedonic, color hedonic, aroma hedonic, and texture hedonic. The results showed that the panelists generally gave very good scores and both factors influenced the hedonic organoleptic values ??of taste, color hedonic, aroma hedonic and texture hedonic.
Penerapan Teknologi Pengemasan dan Digital Marketing Pengelolaan Ikan Asin pada Kelompok Usaha Bersama Putri Duyung Belawan Rossevelt, Franklin Asido; Lubis, Muhammad Arif; Harahap, Edy Syahputra
Jurnal Pengabdian Masyarakat (ABDIRA) Vol 5, No 4 (2025): Abdira, Oktober
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/abdira.v5i4.1042

Abstract

KUBE Putri Duyung faces productivity and marketing constraints due to manual packaging methods and traditional sales strategies, leading to salted fish stockpiling and declining selling prices. This community service initiative aims to enhance the group's competitiveness through the integration of packaging technology and digital marketing. The methods employed include socialization, training, technology implementation (drying machine, vacuum sealer, continuous sealer), intensive mentoring, and ongoing evaluation. As a result, production capacity increased by 25-50%, time efficiency improved by 25%, and sales grew by 30% through digital platforms. This program successfully transformed KUBE Putri Duyung into a competitive and sustainable MSME in the Society 5.0 era, aligning with the achievement of SDGs numbers 8, 9, and 12.
Empowerment of Pendawa Farmer Group to Improve Quality of Cocoa Product Harahap, Edy Syahputra; Akasah, Wida; Alfi, Rahmatika; Nursa’adah
ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat Vol. 8 No. 1 (2023): ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/abdimastalenta.v8i1.9805

Abstract

The Pendawa farmer group located in Candirejo Village, Sibiru-biru, Deli Serdang, North Sumatra has processed cocoa beans into milk chocolate bars. The aims this activity is to find and increase the melting point temperature of milk chocolate bar products that have been produced by farmers. The low melting point causes the chocolate produced by the Pendawa farmer group to not last long and easily melts at room temperature in a short time. Some of the innovations the team provided were the addition of vegetable oil (coconut oil) and the addition of a tempering process before the chocolate was molded/frozen. The tempering process aims to change the shape of the crystals in chocolate. Based on observations, chocolate with coconut oil added has a good aroma and a shinier appearance compared to chocolate without coconut oil added. In addition, milk chocolate bar products with the addition of a tempering process have a higher melting point temperature than non-tempered products. Products with the tempering process also show a denser form than non-tempered chocolate bars.
The Cocoa Husk Waste Compost as A Waste Management Solution Akasah, Wida; Nursa'adah; Alfi, Rahmatika; Harahap, Edy Syahputra
ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat Vol. 8 No. 1 (2023): ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/abdimastalenta.v8i1.10080

Abstract

Deli Serdang is one of the largest centers in North Sumatra for cocoa commodities. Cocoa is strong life support for residents in Candi Rejo Village, Sibiru-Biru District, Deli Serdang Regency, especially for residents in the Pendawa Farmer Group. The abundance of cocoa harvest also causes an increase in the amount of cocoa husk waste. Still, some of the problems that arise cannot be overcome due to the limitations of science and technology. Until now, the abundant cocoa husk waste has just been piled up without any efficient processing. With training and socialization on making compost made from cocoa husk waste effectively and efficiently, the community and farmers in the Pendawa Farmer Group have increased their knowledge and ability to utilize cocoa shell waste as organic fertilizer independently. The use of compost made from cocoa husk waste is expected to increase soil fertility and create a bio-entrepreneurial spirit in the Pendawa Farmer Group.
Co-Authors Akasah, Wida Alfi, Rahmatika Franklin Asido Rossevelt Hidayati, Fitni Kurnia, Pramuja Putra Linda Masniary Lubis Lubis, Muhammad Arif Nursa'adah Nursa’adah Putri, Kalasta Ayunda Rahmadini, Fathia Terip Karo-Karo