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All Journal Proceedings of Annual International Conference Syiah Kuala University - Life Sciences & Engineering Chapter Jurnal Teknologi Pertanian Elkawnie Warta IHP (Warta Industri Hasil Pertanian) Jurnal Inovasi Hasil Pengabdian Masyarakat (JIPEMAS) Jurnal Teknologi Pertanian Andalas Indonesian Journal of Halal Research Sagu Teknologi dan Industri Pertanian Indonesia Jurnal Ilmiah Mahasiswa Pertanian Buletin Pengabdian Rona Teknik Pertanian Serambi Engineering Jurnal Pengabdian Mahakarya Masyarakat Indonesia
Yanti Meldasari Lubis
Program Studi Teknologi Hasil Peranian, Fakultas Pertanian, Universitas Syiah Kuala
Religion Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Education Energy Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Public Health Social Sciences Other

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Pengaruh Konsentrasi Rumput Laut (Eucheuma Cottonii) dan Jenis Tepung pada Pembuatan Mie Basah Yanti Meldasari Lubis; Novia Mehra Erfiza; Ismaturrahmi Ismaturrahmi; Fahrizal Fahrizal
Rona Teknik Pertanian Vol 6, No 1 (2013): Volume 6, No. 1, April 2013
Publisher : Department of Agricultural Engineering, Syiah Kuala University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/rtp.v6i1.913

Abstract

ABSTRAK. Jenis rumput laut yang biasanya diolah menjadi makanan yang siap dimakan adalah Eucheuma sp dan Gellidium sp. Diversifikasi produk olahan rumput laut adalah salah satu upaya untuk meningkatkan daya guna dan nilai ekonomis rumput laut, yaitu dengan cara mengolah rumput laut jenis Eucheuma cottonii menjadi mie basah. Mie basah merupakan hasil pengolahan berbahan dasar tepung yang dicampur dengan bahan tambahan lainnya. Tepung yang sering digunakan dalam pembuatan mie adalah tepung terigu dan tepung beras. Penambahan rumput laut pada pembuatan mie basah diharapkan dapat meningkatkan nilai gizi kepada masyarakat karena rumput laut mengandung yodium dan kadar serat yang tinggi. Penggunaan rumput laut juga mempengaruhi karakteristik mie basah yang dihasilkan. Penelitian ini dilakukan dengan menggunakan Rancangan Acak Lengkap (RAL) faktorial. Faktor yang diteliti yaitu pengaruh konsentrasi rumput laut dan jenis tepung. Faktor konsentrasi rumput laut (R) terdiri atas 3 taraf yaitu R1 = 30%, R2 = 35%, dan R3 = 40%. Faktor jenis tepung (T) terdiri atas 2 taraf yaitu T1 = tepung terigu dan T2 = tepung beras. Kualitas mie basah terbaik yang dihasilkan berdasarkan metode rangking diperoleh pada konsentrasi 30% rumput laut dan tepung terigu dengan karakteristik sebagai berikut: rendemen 176,03%, kadar protein 18,53% , nilai organoleptik warna = 3,92 (suka), nilai organoleptik aroma = 3.73 (suka), nilai organoleptik rasa = 3.78 (suka), nilai organoleptik kekenyalan = 3,95 (suka), dan nilai organoleptik uji mutu hedonik kekenyalan = 3,87 (kenyal). Kandungan yodium dari mie basah dari 3,8 mg bahan iod/100g diperoleh dari rumput laut dengan perlakuan konsentrasi 30% dan penggunaan tepung terigu (R1T1).Effect of Seaweed (Eucheuma Cottonii) and Flour Type Concentrations on Wet Noodle ProcessingABSTRACT. Type of seaweed that is usually processed into food and ready to eat is Gellidium sp. and Eucheuma sp. Diversification of processed seaweed is one of the efforts to improve the effectiveness and economic value of seaweed. It is by processing seaweed of Eucheuma cottonii into wet noodle. Wet noodle is made from flour mixed with other additives. Flour that often used in wet noodle processing is flour and rice. The addition of seaweed on a wet noodle making is expected to improve the nutritional value for society because seaweed contains iodine and high fiber. The use of seaweed also affected the characteristics of a wet noodle. The research was conducted using completely randomized design (CRD) factorial. Factors studied were the influence of the concentration and type of seaweed flour. Seaweed concentration factor (R) consisted of 3 levels, R1 = 30%, R2 = 35%, and R3 = 40%. Factors in the type of flour (T) consisted of two levels, T1 = T2 = flour and rice flour. The quality of best wet noodle generated based on ranking method, obtained at a concentration of 30% seaweed and wheat flour with the following characteristics: yield 176.03% , 18.53% protein content, color organoleptic value = 3.92 (like), aroma organoleptic value = 3.73 (like), a sense of the organoleptic value = 3.78 (like), organoleptic value of elasticity = 3.95 (like), and the value of organoleptic quality test hedonic elasticity = 3.87 (chewy). Iodine content of 3.8 mg of wet noodles iod/100g material derived from seaweed by treatment with 30% and the use of wheat flour (R1T1).
Studi Literatur Potensi dan Perkembangan Teknik Ekstraksi Minyak Alpukat Rahmah Humairah; Ryan Moulana; Yanti Meldasari Lubis; Amrina Maulida; Dina Annisa; Satriana
Jurnal Serambi Engineering Vol. 9 No. 4 (2024): Oktober 2024
Publisher : Faculty of Engineering, Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The high production of avocados has driven the diversification of this commodity, such as as an alternative raw material for the production of vegetable oil, namely avocado oil. To produce products with better quality and efficiency, development is needed in one of the processes, such as the extraction stage. The discussion in this literature review includes the potential and development of extraction techniques such as cold-pressed extraction, leaching, microwave-assisted extraction/MAE and solvent extraction to maximize avocado oil production. Through a comprehensive analysis, this study aims to provide a better understanding of how these processes affect the characteristics and quality of avocado oil. The results of this study are expected to provide guidance for avocado oil producers and researchers in developing better avocado oil processing techniques, so that the economic potential and sustainability of avocado oil can be optimized.
Effect of Halal-Certified Slaughterhouses and Storage Time on Microbiology and Organoleptic Quality of Broiler Chicken Meat Irfan, Irfan; Lubis, Yanti Meldasari; Ryan, Muhammad; Yunita, Dewi; Lahmer, Rabya A
Indonesian Journal of Halal Research Vol 5, No 1 (2023): February
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ijhar.v5i1.17390

Abstract

Chicken slaughterhouses play an essential role in producing halal chicken. In previous study, only nine halal-certified chicken slaughterhouses in Banda Aceh. This study determined the effect of halal-certified slaughterhouses and storage time on broiler chicken meat’s microbiology and organoleptic quality. This study uses a factorial randomized block design with two factors (halal-certified slaughterhouses (the slaughterhouse which already has a halal certificate (S1) and the slaughterhouse which has not yet halal certified (S2) and storage time (0 hours (P1), 3 hours (P2), 6 hours (P3), and 9 hours (P4)). Each treatment repeats three times. Data were statistically analyzed using analysis of variance (ANOVA) and continued with Duncan’s New Multiple Range Test (DNMRT) at a 5% level. Samples were analyzed for total plate counts (TPC), pH, and descriptive organoleptic tests of meat color, aroma, moisture, elasticity, and skin color. The results showed that the quality of meat from chickens slaughtered at halal-certified slaughterhouses was better than that of not halal-certified slaughterhouses in terms of lower microbial number and pH value, as well as the higher value of descriptive organoleptic characteristics (meat color, aroma, elasticity, and skin color). There is no difference found in meat moisture.
Combination of Physical Methods and Active Charcoal in Reducing Calcium Oxalate Levels in Kimpul Taro Flour (Xanthosoma sagittifolium) Noviasari, Santi; Zaidiyah, Zaidiyah; Lubis, Yanti Meldasari
Elkawnie: Journal of Islamic Science and Technology Vol 10, No 2 (2024)
Publisher : Universitas Islam Negeri Ar-Raniry Banda Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22373/ekw.v10i2.17701

Abstract

Abstract: Kimpul Taro tuber is a source of carbohydrates that is widely grown in Indonesia but contains anti-nutritional compounds, namely calcium oxalate. Calcium oxalate can cause itching, irritation, and burning sensation in the mouth, skin, and digestive tract. This study was conducted to determine the effect of the combination of physical methods and activated charcoal on the reduction of calcium oxalate levels in Kimpul taro flour from Aceh Province, Indonesia. The physical method of boiling and steaming with and without the addition of 6% activated charcoal was used in this study. The parameters observed in this study were calcium oxalate content, water content, ash content, crude fiber content, water absorption, and total starch. The results showed that physical treatment can reduce levels of calcium oxalate in Kimpul taro flour. The lowest levels of calcium oxalate were obtained in the boiling method, with calcium oxalate levels of 25.82 mg/100 g. Low oxalate Kimpul taro flour can be used as a local food raw material for food diversification and to reduce the use of wheat flour.Abstrak: Talas Kimpul merupakan sumber karbohidrat yang banyak dibudidayakan di Indonesia, namun mengandung komponen anti nutrisi yang disebut kalsium oksalat. Kalsium oksalat dapat menyebabkan gatal, iritasi, sensasi terbakar pada mulut, kulit, dan saluran pencernaan. Penelitian ini bertujuan untuk menentukan pengaruh kombinasi metode fisik dan arang aktif terhadap penurunan kadar kalsium oksalat pada talas Kimpul di Provinsi Aceh, Indonesia. Metode fisik yang digunakan pada penelitian ini adalah perebusan dan pengukusan dengan dan tanpa penambahan 6% arang aktif. Parameter yang diamati adalah kadar kalsium oksalat, kadar air, kadar abu, kadar serat kasar, daya serap air, dan total pati. Hasil penelitian menunjukkan bahwa perlakuan fisik dapat menurunkan kadar kalsium oksalat pada talas Kimpul. Kadar kalsium oksalat terendah diperoleh pada perlakuan metode perebusan yaitu 25,82 mg/100 g. Tepung talas kimpul rendah oksalat dapat dimanfaatkan sebagai bahan baku pangan lokal untuk diversifikasi pangan dan mengurangi penggunaan tepung terigu.
Effect of Halal-Certified Slaughterhouses and Storage Time on Microbiology and Organoleptic Quality of Broiler Chicken Meat Irfan, Irfan; Lubis, Yanti Meldasari; Ryan, Muhammad; Yunita, Dewi; Lahmer, Rabya A
Indonesian Journal of Halal Research Vol. 5 No. 1 (2023): February
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ijhar.v5i1.17390

Abstract

Chicken slaughterhouses play an essential role in producing halal chicken. In previous study, only nine halal-certified chicken slaughterhouses in Banda Aceh. This study determined the effect of halal-certified slaughterhouses and storage time on broiler chicken meat's microbiology and organoleptic quality. This study uses a factorial randomized block design with two factors (halal-certified slaughterhouses (the slaughterhouse which already has a halal certificate (S1) and the slaughterhouse which has not yet halal certified (S2) and storage time (0 hours (P1), 3 hours (P2), 6 hours (P3), and 9 hours (P4)). Each treatment repeats three times. Data were statistically analyzed using analysis of variance (ANOVA) and continued with Duncan's New Multiple Range Test (DNMRT) at a 5% level. Samples were analyzed for total plate counts (TPC), pH, and descriptive organoleptic tests of meat color, aroma, moisture, elasticity, and skin color. The results showed that the quality of meat from chickens slaughtered at halal-certified slaughterhouses was better than that of not halal-certified slaughterhouses in terms of lower microbial number and pH value, as well as the higher value of descriptive organoleptic characteristics (meat color, aroma, elasticity, and skin color). There is no difference found in meat moisture.
Pendampingan usaha rumah tangga produk lokal khas Aceh asam belimbing (Averrhoa bilimbi Linn) Sunti untuk meningkatkan mutu dan harga jualnya Yunita, Dewi; Nurlaila, Nurlaila; Lubis, Yanti Meldasari; Irfan, Irfan
Jurnal Inovasi Hasil Pengabdian Masyarakat (JIPEMAS) Vol 5 No 1 (2022)
Publisher : University of Islam Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33474/jipemas.v5i1.11514

Abstract

Asam sunti merupakan bumbu masakan khas Aceh terbuat dari belimbing wuluh yang diasinkan, difermentasi dan dikeringkan sehingga dapat disimpan dalam jangka waktu 1-1,5 tahun. Namun, proses yang digunakan untuk mengolah belimbing wuluh segar menjadi asam sunti berbeda-beda, tergantung pada kebiasaan masyarakat setempat atau permintaan konsumen. Hal ini menyebabkan kualitas produk sangat bervariasi dan tidak memenuhi standar mutu. Pada kegiatan Pengabdian kepada Masyarakat (PkM), pendampingan langsung terhadap satu usaha rumah tangga di Desa Alue Jeureujak, Kecamatan, Babahrot, Kabupaten Aceh Barat Daya, Provinsi Aceh. Tujuan dilakukannya PkM ini adalah untuk memperbaiki proses pembuatan dan kemasan sehingga mutu produk yang dihasilkan tetap terjaga dan harga jual dapat ditingkatkan. Kegiatan PkM yang berlangsung selama 3 bulan dengan pendampingan secara langsung di lokasi selama 1 bulan terdiri dari beberapa kegiatan yaitu: peninjauan rumah produksi, perbaikan proses pembuatan asam sunti, perbaikan kemasan produk asam sunti, dan perhitungan harga jual produk asam sunti. Kemasan yang sebelumnya hanya menggunakan kantong plastik tanpa label, saat ini produk asam sunti telah dijual dengan kemasan standing pouch berlabel. Setelah satu bulan pendampingan, pendapatan usaha meningkat dari Rp 334.000, menjadi Rp 436.000, dengan skala penjualan yang sebelumnya tidak terukur menjadi 80 pak ukuran 250 gr dalam satu bulan.
Pembuatan biskuit bergizi untuk pemenuhan kebutuhan nutrisi anak balita penderita gizi kurang di Kecamatan Syiah Kuala (Processing nutritious biscuit product as supplementary nutrition for malnourished toddler in Syiah Kuala Sub-District) Sufiat, Suryati; Lubis, Yanti Meldasari
Buletin Pengabdian Vol 1, No 3 (2021): Bull. Community. Serv.
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/bulpengmas.v1i3.22566

Abstract

The aim of this community service activity was to increase the knowledge of health workers and mothers at the integrated healthcare centers (Posyandu) how to make biscuits from banana flour, red bean flour, and green bean flour as a supplementary nutritional product of malnourished toddlers in Syiah Kuala Sub-district. The methods were survey, socialization, and practicing of making biscuits from Awak banana flour, red bean flour, and mung bean flour involving mothers of the toddlers, heads of health centers, and Posyandu cadres. Based on the observation during the programs, the participants were very disciplined and enthusiastic in participating in all activities. Also, the participants were capable of making the biscuits product. Based on the proximate analysis conducted at the Laboratory of Baristand (Research and Standardization Center) in Banda Aceh, every 100 grams of the biscuit contains the nutritional content of carbohydrates 29.98%, protein 6.57%, fat 37.28%, water content 0.58%, ash content 1.72%, and calories 328.17 kcal. It can be concluded that 100 grams of biscuitcan supply the nutritional needs of malnourished toddlers as much as 328.17 kcal from the dietary needs of 1.620 kcal per day.
PENGUATAN EKONOMI PETANI MELALUI PENERAPAN TEKNOLOGI PENGOLAHAN PASCA PANEN UMBI JANENG DI DESA TAMPOK JEURAT RAYA, ACEH BESAR Lubis, Yanti Meldasari; Zaidiyah, Zaidiyah; Nasution, Indera Sakti; Yusmanizar, Yusmanizar; Satriana, Satriana; Rohaya, Syarifah
JURNAL PENGABDIAN MAHAKARYA MASYARAKAT INDONESIA Vol 2, No 2 (2024): JURNAL PENGABDIAN MAHAKARYA MASYARAKAT INDONESIA
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/pemasi.v2i2.42224

Abstract

Umbi janeng (Dioscorea hispida Dennst.) merupakan salah satu pangan lokal Aceh yang kaya karbohidrat, namun penggunaannya terbatas karena kandungan racun sianida (HCN) dan proses pengolahan tradisional yang memakan waktu lama. Pengabdian ini bertujuan untuk meningkatkan efisiensi pengolahan umbi janeng dan nilai tambah produk melalui proses pengolahan yang lebih cepat dan efektif, bersama kelompok tani Dhapu Warisan di Desa Tampok Jeurat Raya, Aceh Besar. Kelompok ini mengolah umbi janeng menjadi janeng kering dan tepung janeng. Teknologi yang diterapkan meliputi penggunaan larutan air kapur dan garam untuk mempercepat penghilangan sianida, guna memperoleh janeng kering yang aman untuk di konsumsi. Hasil analisis sianida menunjukkan bahwa kombinasi larutan air kapur dan garam mampu menurunkan kadar sianida janeng secara signifikan, dari 67,50 ppm menjadi 16,20 ppm, sehingga aman dikonsumsi. Janeng kering yang diperoleh diberikan kemasan yang aman, menarik dan mudah untuk di promosikan oleh kelompok tani. Tim pengabdian melakukan pendampingan dalam kemasan dan pelabelan untuk meningkatkan daya tarik dan nilai jual produk. Hasil kegiatan ini menunjukkan bahwa penerapan teknologi pengolahan janeng mampu meningkatkan kualitas produk dan memberikan dampak ekonomi positif bagi kelompok tani, serta memperluas potensi pasar janeng sebagai bahan pangan alternatif.
Penguatan Usaha UMKM Baby Crab di Kota Banda Aceh Melalui Edukasi Sistem Jaminan Halal Hasni, Dian; Lubis, Yanti Meldasari; Noviasari, Santi; Novita, Melly; El Husna, Nida
JURNAL PENGABDIAN MAHAKARYA MASYARAKAT INDONESIA Vol 1, No 1 (2023): JURNAL PENGABDIAN MAHAKARYA MASYARAKAT INDONESIA
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/pemasi.v1i1.31084

Abstract

Halal food is food that does not contain elements or ingredients that are haram or prohibited for consumption by Muslims, both regarding food raw materials, food additives, others auxiliary materials and whose management is carried out in accordance with the provisions of Islamic religious law. In Indonesia, processed food is required to have a halal label. This regulation is regulated as a form of protection for Indonesian citizens, in accordance with the implementation of Article 29 paragraph 2 of UUD 1945. Regulation of halal labels on processed food is carried out based on UU No. 33 of 2014. Furthermore, to guarantee the traceability of halal labels on processed food is regulated by halal certification system. This certification is an acknowledgment of the halalness of a product issued by the Halal Product Assurance Organizing Body (BPJPH). Unfortunately, this certification system is still not widely known by food producers, especially MSMEs, which has an impact on limiting sales of their products and reducing its potential markets. This service activities aim to provide an understanding of the importance of halal guarantee certification for BABY CRAB SMEs in Aceh City. This activities consists of several stages, started from interview, kitchen visit, material presentation and discussions related to assistance in preparing administrative requirements. The partners of this service activity stated that this socialization fostered a strong desire for partners to take care of the halal guarantee certification of their products as soon as possible. From the visiting and discussion, it can be recommended that our partner is ready and able to provide all admnistrative requirements to apply halal certification
Co-Authors ', Nurakmal Amrina Maulida Anis Dliyaul Haq Anshar Patria Asmaul Husna Cut Erika Cut Evi Nurjanah Cut Nurul Fitra Amalia Dewi Yunita Dewi Yunita Dian Hasni, Dian Dina Annisa DOVIE SUFRIZAL SUFRIN El Husna, Nida Eni Darlia Fahrizal Fahrizal Fahrizal Fahrizal Farah, Nadya Hayati, Masrura Huri Afrina Dewi Indera Sakti Nasution Irfan Irfan Irfan Irfan Irfan Irfan Ismail Sulaiman Ismaturrahmi Ismaturrahmi Lahmer, Rabya A Lisa Paradila M. Arifullah M. Ikhsan Sulaiman Meliza Meliza Melly Novita Melly Novita MMSI Irfan ,S. Kom Muhammad Chalid Isra Muhammad Ikhsan Sulaiman Muhammad Luthfi Muhammad Ryan Mulizani Mulizani Munawir Juanda Murna Muzaifa Nazliza Ulfira Nida El Husna Normalina Arpi Novi Safriani Novi Safriani Novi Safriani Novia Mehra Erfiza Noviasari, Santi Nur Miyana Nurakmal ' Nurlaila Nurlaila Nurlaila Nurlaila Rahmah Humairah Ryan Moulana Ryan, Muhammad Santi Noviasari Sarah Fitria Satriana Satriana Satriana Satriana Satriana Sri Kumalaningsih SUFRIN, DOVIE SUFRIZAL Suryati Sufiat Suryati Sufiat, Suryati Syarifah Rohaya Tri Susanto Weza Hafidhitama Yuliani Aisyah Yusmanizar Yusmanizar Yusriana Yusriana Zaidiyah Zaidiyah Zalniati Fonna Rozali