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All Journal CHEMPUBLISH JOURNAL Jati Emas (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat)
Elisa Putri
Universitas Sains Cut Nyak Dhien Langsa
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Economics, Econometrics & Finance Engineering Public Health Social Sciences

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KUALITAS PROTEIN SUSU SAPI SEGAR BERDASARKAN WAKTU PENYIMPANAN Elisa Putri
CHEMPUBLISH JOURNAL Vol. 1 No. 2 (2016): Chempublish Journal
Publisher : Universitas Jambi, Fakultas Sains dan Teknologi, Program Studi Kimia

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Abstract

Penyimpanan susu sapi segar di dalam lemari es dilakukan untuk menunda perubahan kualitas kadar protein susu. Secara umum, perubahan suhu mengakibatkan penundaan seluruh perubahan akibat reaksi biokimia (dekarboksilasi, deaminasi dan reaksi Strickland) akibat mikroorganisme. Proses ini menyebabkan perubahan zat gizi yang dikandung susu. Tujuan penelitian ini adalah untuk mengetahui umur penyimpanan susu sapi segar pada suhu 4OC yang masih layak dikonsumsi berdasarkan kualitas kadar protein sesuai dengan SNI susu segar No. 01-3141-1992. Pemeriksaan kadar protein  dilakukan di Laboratorium Biokimia Fakultas Matematika dan Ilmu Pengetahuan Alam Universitas Sumatera Utara Medan. Sampel susu sapi segar diambil dari peternakan sapi di Jl. Brigjend Katamso Medan. Sampel dibagi menjadi 5 (lima) kelompok, dengan variasi waktu  penyimpanan yaitu 0 jam (control), 3 jam, 6 jam, 9 jam, dan 12 jam, dan sampel susu disimpan di dalam lemari es (4oC) Analisis kadar protein dilakukan dengan metode Kjeldhal. Dari hasil penelitian kadar protein 0 jam (control) adalah 4,26% , 3 jam 3,72%, 6 jam 3,21%, 9 jam 2,65%, dan 12 jam 1,82%. Terdapat pengaruh yang tidak signifikan waktu penyimpanan terhadap kualitas kadar protein p<0,05. Namun yang memenuhi Standar Nasional Indonesia (SNI) susu segar No. 01-3141-1992 untuk dikonsumsi, yaitu susu sapi segar yang disimpan selama 6 jam pada suhu 4oC. Kata Kunci: Kadar protein, susu sapi segar, waktu penyimpanan
Economic Strategy for Cocoa Bean Downstream Productivity in Alur Cucur Village, Aceh Tamiang: Strategi Ekonomi Produktivitas Hilirisasi Biji Kakao di Kampung Alur Cucur Aceh Tamiang Syarifah Yusra; Putri Amilda; Elisa Putri; Ulfah Raini
JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) Vol. 10 No. 1 (2026): Jati Emas (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat)
Publisher : DPD Jatim Perkumpulan Dosen Indonesia Semesta

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Abstract

This Community Service (PKM) activity was carried out in Alur Cucur village, Aceh Tamiang Regency, an area with great potential for cocoa commodity development. However, local farmers still face various obstacles, such as limited market access, low cocoa bean selling prices, and the lack of processed product innovation. Through this program, the PKM Team of the Cut Nyak Dhien University of Science provided assistance to the Buloh Tamiang Farmers Group to increase the added value of cocoa beans through training in chocolate making, packaging, and digital marketing. The implementation method included an initial survey, socialization, production training, packaging technique assistance, and monitoring and evaluation. In addition, partners received production equipment that can be used to support business sustainability. The results of the activity showed an increase in partners' skills and knowledge in the process of processing cocoa into chocolate bars and powder, including an understanding of the manufacturing process, as well as hygienic and attractive packaging techniques with aluminum foil. Partners' understanding of promotion through digital media such as WhatsApp Groups, Instagram, and other digital platforms, also increase. This program successfully increased partners' motivation and independence in developing cocoa processing businesses. Going forward, follow-up measures in the form of further training, product innovation, and expansion of partnership networks are needed so that the development of the local chocolate industry can be sustainable and provide a significant economic impact for the people of Aceh Tamiang.
Co-Authors Putri Amilda Syarifah Yusra Ulfah Raini