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Pendampingan Proses Pengemasan di Industri Rumah Tangga-Rambak Cakar Mantab Rasa Irvia Resti Puyanda; Yustina Wuri Wulandari; Metha Putri Agustyn Anggraini; Laurensia Atha Margareta
E-Dimas: Jurnal Pengabdian kepada Masyarakat Vol 12, No 4 (2021): E-DIMAS
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/e-dimas.v12i4.7051

Program pendampingan cara pengemasan yang akan diadakan oleh Tim Pengabdian Masyarakat Universitas Slamet Riyadi bertujuan untuk meningkatkan kualitas produk industri rumah tangga Rambak Cakar Mantab Rasa sehingga kerenyahan rambak cakar dapat bertahan selama proses penyimpanan dan distribusi. Kegiatan ini ditujukan kepada karyawan dan pemilik industri rumah tangga Rambak Cakar Mantab Rasa. Metode yang digunakan pada program pengabdian ini berupa sosialisasi secara daring berupa pemaparan macam dan cara pengemasan yang baik. Proses sosialisasi dilakukan dalam bentuk ceramah dan diskusi. Selanjutnya, dilakukan pelatihan cara pengemasan rambak cakar yang baik. Pada proses sosialisasi hasil yang didapatkan dari pengabdian ini adalah meningkatnya pemahaman karyawan dan pemilik industri rambak cakar tentang proses pengemasan yang baik. Selain itu, pelaku usaha dapat mempraktekkan secara langsung tentang cara pengemasan rambak cakar yang baik.

PERUBAHAN KIMIA DAN MIKROBIOLOGI TEMPE BUSUK SELAMA FERMENTASI Vivi Nuraini; Irvia Resti Puyanda; Widasari Atrilania Sri Kunciati; Laurensia Atha Margareta
JURNAL AGROTEKNOLOGI Vol 15 No 02 (2021)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v15i02.25729

Tempeh is a very popular food because it is delicious and has good nutritional value. Overfermented tempeh is used as a seasoning in dishes such as lodeh and sambal tumpang. Thus, it is necessary to know the length of time tempeh fermentation is safe for consumption. The purpose of this study was to determine the chemical and microbiological quality of over-fermented tempeh and the effect of the packaging used. This study used a 2-factor factorial completely randomized design. The first factor is the storage time of tempeh (1 day, 3 days, 5 days, 7 days, and 9 days), and the second factor is the type of tempeh packaging (plastic, teak leaves, and banana leaves). The results of the water content test showed that the tempeh began to decay in storage for 5 days. Teak leaf packaging has the lowest water content of the others. Tempeh, which has the highest protein content of 0.60 g/L, is tempeh packaged in teak leaves that has been stored for 3 days. Tempeh stored for 9 days has high water content, exceeding the maximum SNI standard (SNI 3144:2015) by about 65%. Soluble protein levels increased and then decreased during the decomposition process. Free fatty acids continued to experience a decrease in storage for 9 days, which indicated that the process of decay had occurred. The highest free fatty acids were found after 3 days of storage in plastic packaging, which reached 6.2 mg NaOH/g, while tempeh packaged with teak on the third day still showed a lower value of 3.83 mg NaOH/g. The total bacteria test showed an increasing trend from the first day to the ninth day of storage. Tempeh was still suitable for consumption up to five days after being stored. After 5 days of storage, tempeh has decreased in quality. Teak leaves have been proven to be able to maintain the quality of tempeh better than plastic packaging or banana leaf packaging. Keywords: banana leaf, FFA (free fatty acid), teak leaf, tempeh

PELATIHAN INOVASI PENGEMASAN MENGGUNAKAN KEMASAN ZIPLOCK UNTUK MENINGKATKAN KUALITAS DAN NILAI JUAL RAMBAK CAKAR Irvia Resti Puyanda; Vivi Nuraini; Metha Putri Agustyn Anggraini
JMM (Jurnal Masyarakat Mandiri) Vol 5, No 4 (2021): Agustus
Publisher : Universitas Muhammadiyah Mataram

Abstrak: Program pelatihan inovasi pengemasan menggunakan kemasan ziplock yang diadakan oleh tim pengabdian masyarakat Universitas Slamet Riyadi bertujuan untuk meningkatkan kualitas produk dan sebagai upaya untuk meningkatkan nilai jual rambak cakar. Kegiatan ini bekerjasama dengan mitra industri rumah tangga Rambak Cakar Mantab Rasa yang berada di desa Buntalan, Klaten, Jawa Tengah. Peserta kegiatan pengabdian ini adalah pemilik dan semua karyawan terutama yang terlibat di proses produksi rambak cakar. Metode yang digunakan pada program pengabdian ini berupa sosialisasi secara daring berupa pemaparan inovasi pengemasan dan cara pengemasan yang baik menggunakan kemasan ziplock. Proses sosialisasi dilakukan dalam bentuk ceramah dan diskusi. Selanjutnya, dilakukan pelatihan cara pengemasan dengan menerapkan inovasi pengemasan menggunakan kemasan ziplock pada produk rambak cakar. Pada proses sosialisasi hasil yang didapatkan dari pengabdian ini adalah meningkatnya pemahaman karyawan dan pemilik industri rambak cakar tentang pentingnya inovasi pengemasan dan proses pengemasan yang benar menggunakan kemasan ziplock. Selain itu, didapatkan hasil bahwa terjadi peningkatan nilai jual dan permintaan pada rambak cakar dengan aplikasi kemasan ziplock. Abstract: The packaging innovation training program using ziplock packaging held by the Slamet Riyadi University community service team aims to improve the quality of product and to increase the sales of claw crackers. This activity collaborates with home industry partners Rambak Cakar Mantab Rasa in Buntalan village, Klaten, Central Java. The participants of this activity are the owners and all employees, especially those involved in the claw cracker production process. The method used in this service program is in the form of online socialization in the form of exposure to packaging innovations and suitable packaging methods using ziplock packaging. The socialization process is carried out in the form of lectures and discussions. Furthermore, packaging methods were carried out by implementing packaging innovations using ziplock packaging on claw cracker products. In the socialization process, the results obtained from this service are the increasing understanding of employees and owners of the claw cracker industry about the importance of packaging innovation and the correct packaging process using ziplock packaging. In addition, it was found that there was an increase in the selling value and demand for claw crackers with the application of ziplock packaging.

PENGARUH PERBEDAAN MEREK DAN SUHU PENYEDUHAN TERHADAP AKTIVITAS ANTIOKSIDAN TEH TUBRUK (Camellia sinensis L.) Aisyah Saputri; Irvia Resti Puyanda
Jurnal BETAHPA Vol. 1 No. 2 Juni (2023): JURNAL BETAHPA (Besemah Teknologi Hasil Pertanian)
Publisher : P3M Institut Teknologi Pagar Alam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36050/betahpa.v1i2 Juni.111

One type of plant that is popular to drink is tea. From the polyphenolic compounds of this plant species containing antioxidant flavonoids are derived. The purpose of this study was to determine the total phenolic content and determine the antioxidant activity of ten brands of tea from Surakarta which were produced by the steeping process. Antioxidant activity was measured using the FRAP method and the DPPH method, and total phenol could be tested using the Follin-Ciocalteu method. The results showed that the highest total phenol was in the GP brand at 15.04% at a brewing temperature of 70°C and at 100°C with the GP brand at 24.46%, while the lowest phenol content was 7.20% at a brewing temperature of 70 °C with the 99 tea brand and at a brewing temperature of 100°C it was 7.94% with the PC tea brand. The highest samples of antioxidants using the DPPH method were steeping brand 999 at 70°C of 83.00% and steeping GP brand at 100°C of 78.70%. From the results of research conducted antioxidant testing using the FRAP method showed that the highest antioxidant activity of brewed tea at 100°C was 21.65% at 2T tea brand and the lowest antioxidant activity was brewed tea with PC tea brand at 8.87% at 70 °C and 100°C have the same value.

Antioxidant Activities in Germinating Mungbean Irvia Resti Puyanda; Uyun Nurul Aini
Jurnal BETAHPA Vol. 1 No. 2 Juni (2023): JURNAL BETAHPA (Besemah Teknologi Hasil Pertanian)
Publisher : P3M Institut Teknologi Pagar Alam

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

The objectives of this work were to investigate the influence of germination times (24,48, 72, 96, 120 h) and conditions (light and dark) on the moisture content and antioxidant activity in mungbean sprout. The antioxidant activity were analyzed using in vitro methods. ABTS and DPPH methods were used to measure the antioxidant activity. A significant increase (p-value < 0.05) was observed under ABTS method at 72 and 96 h, while it decreased at longer germination times. In addition, using DPPH method decreased the antioxidant activity significantly (p-value < 0.05) from 24 to 48 h, however, it increases again at 72 and 96 h. Germination times and conditions significantly affects (p-value < 0.05) the antioxidant activities of mungbean sprout. Based on the results, germination under dark conditions enhanced lower antioxidant activities during germination process.

PENINGKATAN KUALITAS WARNA RAMBAK CAKAR MELALUI SOSIALISASI PENAMBAHAN BAHAN TAMBAHAN PANGAN (BTP) Irvia Resti Puyanda; Rynati Dwi Cahyaningrum; Akhmad Mustofa
Jurnal Abdimas Bina Bangsa Vol. 4 No. 2 (2023): Jurnal Abdimas Bina Bangsa
Publisher : LPPM Universitas Bina Bangsa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46306/jabb.v4i2.739

Color is one of the parameters in seletecting rambak products. When displaying in market, rambak cakar products are often found with heterogeny colors. One of the Home Industries (IRT) of rambak in Klaten city experienced a heterogen color problem which resulted in fluctuations in product sales. This community service program aims to provide information and training on the addition of lime paste as food addictive to improve the color quality of rambak cakar. The methods used in this service include; 1) Socialization, 2) Training, 3) Evaluation. From the socialization, it was found that the owners and employees in the production division understood howto use and apply lime paste as food addictive. The training (practice) stated that the addiotion of 2% lime paste had an effect on the rambak cakar’s brightness. At the evaluation stage, it was seen that the value of the paired comparison test on 20 panelists regarding the color characteristics of rambak cakar was 19 at the t level 1%, which indicated that the color produced were different

PENGARUH PERBEDAAN MEREK DAN SUHU PENYEDUHAN TERHADAP AKTIVITAS ANTIOKSIDAN TEH TUBRUK (Camellia sinensis L.) Aisyah Saputri; Irvia Resti Puyanda
Jurnal BETAHPA Vol. 2 No. 1 Juni (2023): JURNAL BETAHPA (Besemah Teknologi Hasil Pertanian)
Publisher : P3M Institut Teknologi Pagar Alam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36050/betahpa.v1i2 Juni.111

One type of plant that is popular to drink is tea. From the polyphenolic compounds of this plant species containing antioxidant flavonoids are derived. The purpose of this study was to determine the total phenolic content and determine the antioxidant activity of ten brands of tea from Surakarta which were produced by the steeping process. Antioxidant activity was measured using the FRAP method and the DPPH method, and total phenol could be tested using the Follin-Ciocalteu method. The results showed that the highest total phenol was in the GP brand at 15.04% at a brewing temperature of 70°C and at 100°C with the GP brand at 24.46%, while the lowest phenol content was 7.20% at a brewing temperature of 70 °C with the 99 tea brand and at a brewing temperature of 100°C it was 7.94% with the PC tea brand. The highest samples of antioxidants using the DPPH method were steeping brand 999 at 70°C of 83.00% and steeping GP brand at 100°C of 78.70%. From the results of research conducted antioxidant testing using the FRAP method showed that the highest antioxidant activity of brewed tea at 100°C was 21.65% at 2T tea brand and the lowest antioxidant activity was brewed tea with PC tea brand at 8.87% at 70 °C and 100°C have the same value.

Antioxidant Activities in Germinating Mungbean Irvia Resti Puyanda; Uyun Nurul Aini
Jurnal BETAHPA Vol. 2 No. 1 Juni (2023): JURNAL BETAHPA (Besemah Teknologi Hasil Pertanian)
Publisher : P3M Institut Teknologi Pagar Alam

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

The objectives of this work were to investigate the influence of germination times (24,48, 72, 96, 120 h) and conditions (light and dark) on the moisture content and antioxidant activity in mungbean sprout. The antioxidant activity were analyzed using in vitro methods. ABTS and DPPH methods were used to measure the antioxidant activity. A significant increase (p-value < 0.05) was observed under ABTS method at 72 and 96 h, while it decreased at longer germination times. In addition, using DPPH method decreased the antioxidant activity significantly (p-value < 0.05) from 24 to 48 h, however, it increases again at 72 and 96 h. Germination times and conditions significantly affects (p-value < 0.05) the antioxidant activities of mungbean sprout. Based on the results, germination under dark conditions enhanced lower antioxidant activities during germination process.

The effort to prevent stunting by training in making vegetable nuggets at Gombang, Boyolali Rahmawati, Fitria Dwi; Maulana, Ahmad Riziq; Maharani, Candra Tika Putri; Rini, Dwi Sukma Permadi; Richardo, Kelvin Matthew; Puyanda, Irvia Resti
Journal of Community Service and Empowerment Vol. 5 No. 2 (2024): August
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/jcse.v5i2.27491

The prevalence of stunting under five in Boyolali Regency was still unstable in 2018, at 10%; in 2019, it decreased to 7.2%, and until October 2020, it was 9.26% by looking at the height/age of each toddler. Nutrition is the main factor for forming the body's immune response, and malnutrition can cause a decrease in body immunity. The active participation approach in this community service is based on community independence. It aims to provide education about the importance of fulfilling nutrition needs through the consumption of nutritious food for Family Welfare Programme/Pemberdayaan Kesejahteraan Keluarga (PKK) Gombang Village mothers, especially in fulfilling daily family nutrition needs. The socialization is about making vegetable nuggets that can become local food creations while at the same time being able to fulfill daily food fiber needs. This activity is implemented through several stages: 1) Observation and request for willingness to cooperate with partners; 2) Formulation of Solution Steps; 3) Socialization; 4) Focus Group Discussion. The PKK's participation in this community service activity was very enthusiastic. This activity can provide knowledge about producing organic vegetable nugget processed products to form new entrepreneurs.

PENAMBAHAN TEPUNG DAUN KELOR (Moringa oleifera) DENGAN VARIASI SUHU PENGERINGAN DAN KONSENTRASI UNTUK MENINGKATKAN NILAI GIZI TEMPE Puyanda, Irvia Resti; Nanik Suhartatik; Vivi Nuraini; Istiqomah Setyorini
Jurnal Pengolahan Pangan Vol 8 No 2 (2023)
Publisher : Fakultas Pertanian Universitas Alkhairaat Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31970/pangan.v8i2.117

Tempeh is a food product made from fermented soybeans using a type of mold called (Rhizopus sp) and contains good nutrition for the health of human body. Likewise, moringa leaves contain useful nutrients such as high antioxidant and protein content. This research aimed to determine the chemical and sensory characteristics of tempeh with the addition of moringa leaf flour using variations in the drying temperature of moringa leaves and the concentration of moringa leaf addition to soybeans based on the highest antioxidant activity and consumer preference. This study used a 2 factorial (CRD). The first factor was the drying temperature of moringa leaves and the second factor was the concentration of the addition of moringa leaf powder. Parameters observed in this study included chemical analysis, physical analysis and organoleptic test analysis. The best research result was at the drying temperature of moringa leaves at 40°C and the addition of moringa leaf powder with a concentration of 9%. From the results of the analysis, it was identified that the water content was 63,03%; the fat content was 0,98%; the protein content was 23,13%; the antioxidant activity was 58,72%; the pH was 5,70. Based on the physical analysis of this treatment, the tempeh had greenish spots from the tempeh and mold or mycelium which were white in color and have a compact texture. Meanwhile, the organoleptic test included the color of 1,54, the moringa leaf aroma of 1,53, the tempeh aroma of 3,64, the tempeh taste of 2,99.

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