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All Journal Jurnal Gizi dan Pangan Jurnal Teknologi Dan Industri Pangan Jurnal Pangan dan Gizi ENVIAGRO Jurnal Ilmu-Ilmu Pertanian Indonesia agriTECH Jurnal Agroindustri IJFAC (Indonesian Journal of Fundamental and Applied Chemistry) Jurnal FishtecH Jurnal Aplikasi Teknologi Pangan Jurnal Teknologi & Industri Hasil Pertanian AGROSAINSTEK: Jurnal Ilmu dan Teknologi Pertanian Seminar Nasional Lahan Suboptimal PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal Pengabdian kepada Masyarakat Aptekmas : Jurnal Pengabdian Kepada Masyarakat Journal of Applied Agricultural Science and Technology Journal of Community Service Jurnal Pusat Akses Kajian Pangan dan Gizi Jurnal Pengabdian kepada Masyarakat (ABDIKEMAS) Sriwijaya Foodtech Journal
Eka Lidiasari
Program Studi Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Sriwijaya, Indonesia
Religion Aerospace Engineering Agriculture, Biological Sciences & Forestry Arts Humanities Astronomy Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Neuroscience Nursing Physics Public Health Social Sciences Transportation Veterinary Other

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Diseminasi Proses Sertifikasi Halal pada Perajin Kemplang Desa Meranjat Ilir Kecamatan Indralaya Selatan: Dissemination of Halal Certification Process to Kemplang Crafters in Meranjat Ilir Village, South Indralaya District Syafutri, Merynda Indriyani; Syaiful, Friska; Lidiasari, Eka; Widowati, Tri Wardani; Sugito, Sugito; Pratama, Filli; Parwiyanti, Parwiyanti; Yanuriati, Anny
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 9 No. 6 (2024): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/pengabdianmu.v9i6.6695

Abstract

Meranjat Ilir Village is located in the South Indralaya District, Ogan Ilir Regency, South Sumatra Province, with one of the leading products, kemplang. The kemplang business is the main livelihood for the community, as well as an income for craftswomen in Meranjat Ilir Village. One important factor in maintaining product quality, increasing selling value in marketing, and business sustainability is halal certification. The awareness of small and medium entrepreneurs to carry out halal certification is very low. Therefore, an activity is needed to socialize the halal certification process. This community service activity aimed to provide knowledge and understanding, as well as socialize with the community of kemplang crafters in Meranjat Ilir Village regarding the halal certification process for food products, especially kemplang products. The method used was the lecturing method which was carried out through the presentation and explanation of material accompanied by discussion and question-answer. The target audience in this activity was the community of kemplang crafters in Meranjat Ilir Village. The results showed that kemplang crafters in Meranjat Ilir Village gained knowledge and understanding of the halal certification process. There was an increase in understanding of the target audience by 28.39% after the presentation of the material.
Introduksi dan Pelatihan Pembuatan Nata de Citrullus dari Kulit Semangka untuk Mendukung Pengembangan Usaha Nata di Kota Prabumulih Lidiasari, Eka; Widowati, Tri Wardani; Putri, Trisna Wahyu Swasdiningrum; Syafutri, Merynda Indriyani; Syaiful, Friska; Ichsan, Onne Akbar Nur; Prayitno, Citra Pratiwi
Jurnal Pengabdian kepada Masyarakat (ABDIKEMAS) Vol 7 No 2 (2025): Jurnal Pengabdian kepada Masyarakat (ABDIKEMAS)
Publisher : Pusat Penelitian dan Pengabdian kepada Masyarakat, Politeknik Kesehatatan Kemenkes Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36086/abdikemas.v7i2.3664

Abstract

Prabumulih has many small and medium enterprises (SMEs) whose main product is nata de coco, but the limited availability of coconut water has encouraged the development of nata de citrullus made from watermelon rind as an alternative raw material for product diversification and waste reduction. This community service activity was carried out at KsP SME and Triliyat SME through preparatory activities, outreach, hands-on training, organoleptic testing, and evaluation. Two variants were tested: a mixed extract of albedo and rind, and an albedo-only extract. Hedonic and hedonic quality tests showed that the mixed variant was preferred, with a cloudy white color and chewy texture (color scores 1.8–1.9; texture 1.5–2.1). The average hedonic scores for color and texture were 3.2 and 2.8 for the mixed variant, and 2.5 and 2.4 for the albedo variant. Pre-test and post-test evaluations showed a 57.50% increase in participants’ understanding, indicating that the training was effective and practical in supporting nata product development in SMEs.
THE EFFECT OF SUGAR CONCENTRATION AND DRYING TIME TO NATA DE COCO CHARACTERISTIC Eka Lidiasari; Ina Permata Sari; Nindia Febianti; Boby Pranata
Jurnal Pangan dan Gizi Vol 16, No 1 (2026): KAJIAN PANGAN DAN GIZI
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.16.1.2026.35-49

Abstract

Nata de coco is a fermented food product rich in cellulose produced by Acetobacter xylinum and commonly utilized as an ingredient in various beverages and desserts. Despite its popularity, the high moisture content of fresh nata de coco results in limited shelf life and challenges in storage and transportation. Drying is considered a suitable approach to improve product stability and extend its storage period. This study aimed to determine the influence of sugar concentration and drying time on the physical and chemical characteristics of dried nata de coco. The experiment was arranged using a factorial completely randomized design with two factors: sugar concentration (40%, 50%, and 60% w/v) and drying time (7, 8, and 9 hours), each treatment performed in three replications. The evaluated physical properties included texture, color parameters (L*, a*, and b*), and rehydration capacity, while chemical properties consisted of moisture content and total sugar. The results revealed that sugar concentration significantly affected lightness (L*), rehydration capacity, moisture content, and total sugar levels. Drying time significantly influenced texture, color (L* and a*), rehydration capacity, moisture content, and total sugar. No significant interaction between the two factors was observed. The best treatment was obtained at 40% sugar concentration with a drying time of 7 hours, resulting in dried nata de coco with favorable physical and chemical characteristics
The Effect of Sugar Concentration and Drying Time to Nata De Coco Characteristic Eka Lidiasari; Ina Permata Sari; Nindia Febianti; Boby Pranata
Jurnal Pangan dan Gizi Vol 16, No 1 (2026): KAJIAN PANGAN DAN GIZI
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.16.1.2026.31-43

Abstract

This study aimed to evaluate the effects of sugar concentration and drying time on the physical and chemical properties of nata de coco. A factorial completely randomized design with two factors sugar concentration (40%, 50%, and 60% w/v) and drying time (7, 8, and 9 hours) was used, with three replications per treatment. Physical parameters (texture, color, rehydration) and chemical parameters (moisture content, total sugar) were measured. Results showed that sugar concentration significantly affected color (L*), rehydration, moisture, and total sugar, while drying time significantly influenced texture, color (L*, a*), rehydration, moisture, and total sugar. The interaction between factors was not significant. The optimal condition was 40% sugar and 7-hour drying, producing 18.01% moisture, 64.67 °Brix total sugar, 117.0 gf texture, color values of L* = 63.0%, a* = 4.17%, b* = 10.93%, and 139.45% rehydration.
Co-Authors . Parwiyanti Agus Wijaya Agus Wijaya Alif Muflih, Muhammad Anny Yanuriati Aprilia, Rantika Aprilia, Wida Rina Bambang Yudono Bambang Yudono Bambang Yudono Basuni Hamzah Boby Pranata Citra Pratiwi Prayitno Debi Yora, Riska Defira, Citra Dela Pusvita Efri Yulistika Eka Intan Kumala Putri Erika Putri, Nadia Erlita Indah Astari Fatma Fatma Filli Pratama Filli Pratama Friska S Friska Syaiful Gatot Priyanto Hendra Indawan Herlianah Hermanto Hermanto Hermanto Ichsan, Onne Ichsan, Onne Akbar Nur Ina Permata Sari Indriyani Syafutri, Merynda Irmayanta Tarigan Jery Mega Saputra Jery Mega Saputra Khodijah, Citra Mahayati, Nura Marieska Verawati Marieska Verawati Merynda Indriyani Syafutri Merynda Indriyani Syafutri Nindia Febianti Nura Malahayati Nurjannah, Tri Nurmaseli, Tri Parwiyanti Parwiyanti Parwiyanti Parwiyanti Parwiyanti Parwiyanti Parwiyanti Parwiyanti Parwiyanti Parwiyanti Parwiyanti, Parwiyanti Parwiyanti, Parwiyanti Parwiyanti Pratiwi, Citra Prayitno, Citra Pratiwi Pusvita, Dela Risma Nurul Arifa Rosidah, Umi Sari Ulfariani SUGITO Sugito - Sugito Sugito Syafutri, Merynda Syaiful, Friska Tamaria Panggabean Tamrin Tamrin Tri Wardani Widowati Tri Wardani Widowati Trisna Wahyu Swasdiningrum Putri Triwardani Widowati Tyas Dwi Wijayanti Umi Rosidah Yanuriati, Anny Yulina Sari, Yulina