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All Journal E-Dimas: Jurnal Pengabdian kepada Masyarakat Jurnal Teknologi Pangan dan Hasil Pertanian Khadimul Ummah Journal of Social Dedication
Sri Haryati
Universitas Semarang
Agriculture, Biological Sciences & Forestry Computer Science & IT Education Public Health Social Sciences Other

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Pengaruh Perbedaan Konsentrasi Ekstrak Karapas Udang Terhadap Sifat Fisikokimia Kaldu Bubuk yang Dihasilkan Siti Karomah; Sri Haryati; Sudjatinah Sudjatinah
Jurnal Teknologi Pangan dan Hasil Pertanian Vol 16, No 1 (2021): Februari
Publisher : Faculty of Agricultural Technology, Universitas Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26623/jtphp.v16i1.4400

Abstract

Shrimp carapace is one of the fisheries waste products that can be a potential alternative for natural flavoring because it contains a lot of glutamic acid that create umami taste in dishes by turning it into a powdered broth. Powdered broth is a product that has been known as a food additive that is obtained from boiling meat or more commonly known as a seasonings. The purpose of this study is to know how the effect and best treatment of different concentrations of extract from shrimp carapace on the quality of the resulting powder broth. This research was conducted at the Food Engineering Laboratory, Chemistry Laboratory Semarang university and the Chemix Pratama Laboratory Yogyakarta. The design of the experiment used was a completely randomized design with 5 treatments and 4 replications, which gives the concentration of shrimp carapace, which is 3%; 3.5%; 4%; 4.5%; And 5%. The test parameters were water levels, fat levels, protein levels, glutamate levels, and hedonic tests include taste and aroma attributes. To find out the difference between treatment, data was tested with Duncan multiple range test (DMRT) at 5% level. The results have shown that differences in shrimp carapace extract have a significant effect (p <0.05) on water levels, fat levels, protein levels, glutamate levels, and hedonic scores. This study recommends P3 treatment as the best alternative treatment considering water level (4,17%), fat content (1,29%), protein (15,05%), glutamate (10,76%), and being the most preferred by panelists. with the taste attribute score (5.50), and aroma (4.77).
PKM Usaha Ekonomi Produktif Kelompok PKK Desa Cepiring Kecamatan Cepiring Kabupaten Kendal Wyati Saddewisasi; Sri Haryati; D.C. Kuswardani
Khadimul Ummah Vol 2, No 2 (2019): Mei
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (165.717 KB) | DOI: 10.21111/ku.v2i2.3517

Abstract

The member of Family Empowerment for Welfare (PKK) at RT 05 RW 03 Cepiring Village, Cepiring Sub-District, Kendal Regency currently (October 2018) is 20 people. They are conducting productive economic activities on batik, snacks (cookie and pastry), ginger drink, catering, tailoring, grocery and accessories. 60% of the total members are engaging in food field. Semarang University Community service team has conducted PKM (Community Partnership Program) avtivities using funds from the Ministry of Research, Technology and Higher Education, specifically for the food business. The problems faced by the group members such as: production and packaging, finance and marketing. The offered solution is to increase production and good product packaging, to provide assistance tools, to provide understanding on finance field and good marketing. The service methods performed including Evaluating Business Activities, Training and Counselling, Monitoring. Activities evaluation was performed both before implementation fo service to the community, The service result indicated that both quantity and quality of production have increased. As an illustration of this service result, a new oven can increase total production in one process up to 4 (four) times higher than used old oven. Bisides, new tools namely vacuum, sealer and spiners can improve the production quality. Furthermore, the understanding of financial and marketing fields still needs further assistance.
Pembentukan Kelompok Usaha Bersama (KUB) dan Peningkatan UKM Kelurahan Sambirejo, Kecamatan Gayamsari, Kota Semarang Djoko Santoso; Indarto Indarto; Sri Haryati
E-Dimas: Jurnal Pengabdian kepada Masyarakat Vol 13, No 2 (2022): E-DIMAS
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/e-dimas.v13i2.6348

Abstract

Kegiatan Pengabdian kepada masyarakat dengan sasaran masyarakat pengusaha UKM di Kampung Tematik tempe Kelurahan Sambirejo – Kecamatan Gayamsari Kota Semarang, Kegiatan ini merupak permintaan dari para pengusaha kecil di Kelurahan Sambirejo, yang seharusnya yang hadirkan sebanyak 25 pengusaha kecil, namun karena kondisi adanya pandemi Covid 19, maka kegiatannya hanya dilakukan bagi pengusaha kecil yang benar benar berminat dan mau mengembangkan usaha, maka dipilih hanya 4 orang pengusaha kecil kuliner dan pelaksanaan di Ruang Laboratorium Pangan FTP USM. Materi sosialisasi yang diberikan kepada pengusaha kecil berupa pentingnya pembentukan Kelompok Usaha Bersama bagi para pengusaha kecil dan sosialisasi pemasaran produk kuliner. Sedangkan pelatihan membuat diversikan produk dari bahan utama tempe yaitu membuat nugget tempe dan wedang tempe. Salah satu tolok ukur keberhasilan kegiatan pengabdian masyarakat itu, adalah munculnya minat para penguaha ingin membentuk Kelompok Usaha Bersama dengan dibuktikan dari pertanyaan-pertanyaan keinginan memiliki kelompok usaha bersama. Sedangkan tolak ukur sosialisasi pemasaran produk kuliner adalah adanya keinginan dari kelompok sasaran mengajukan banyak pertanyaan mengenai pemasaran. Pelatihan dan praktek memproduksi makanan nugget dan minuman wedang tempe, para peserta pelatihan antusias sekali mencoba mempraktekkan dengan dipandu oleh tim, dilakukan dengan sangat antusias. Hasil pengabdian kepada masyarakat,para peserta pelatihan lebih memahami dan mengetahui pentingnya Kelompok Usaha Bersama dalam upaya meningkatkan usahanya serta lebih memahami beberapa cara pemasaran produk kuliner dalam kondisi persaingan yang semakin kuat diantara para pengusaha,serta hasil pelatihan membuat Nugget Tempe dan Wedang Tempe akan dikembangkan dengan semakin bervariasi.
Co-Authors Djoko Santoso Indarto Indarto Kuswardani, D.C. maria sudjatinah Siti Karomah Wyati Saddewisasi