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All Journal Jurnal Ilmu dan Teknologi Hasil Ternak Jurnal Keteknikan Pertanian Tropis dan Biosistem SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Agroindustrial Technology Journal Nusantara Science and Technology Proceedings Jurnal Gizi dan Kuliner Nutrition Scientific Journal
Rahmawati Rahmawati
Department Of Food Technology, Faculty Of Engineering And Science, University Of Pembangunan Nasional “Veteran” Jawa Timur, Surabaya 60294, Indonesia
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering 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 Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Other

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SOSIALISASI PENGEMBANGAN PRODUK BANANA PEEL JELLY DRINK DI CV. SAHABAT PANGAN, MALANG, JAWA TIMUR Tanaya Dayinta Choirina; Rahmawati Rahmawati
SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Vol 7, No 3 (2023): September
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jpmb.v7i3.16261

Abstract

ABSTRAKInovasi produk adalah cara perusahaan meningkatkan nilai sebagai kunci kesuksesan bagi perusahaan sehingga diperlukan adanya produk-produk yang unggul. Produk hasil inovasi merupakan sesuatu yang baru, baik bagi perusahaan maupun konsumen. CV. Sahabat Pangan merupakan industri pangan yang memanfaatkan bahan baku lokal berupa pisang dengan jenis raja awak. Pengolahan rambak pisang menghasilkan limbah utama berupa kulit pisang yang selama ini dimanfaatkan untuk pakan ternak warga sekitar. Kandungan pektin pada kulit pisang sangat berpotensi untuk diolah menjadi produk minuman jeli atau jelly drink dari air ekstrak kulit pisang yang diberi nama Banana Peel Jelly Drink. Langkah awal yang dilakukan adalah melakukan sosialisasi yang diikuti dengan demonstrasi kegiatan pengembangan produk jelly drink dari kulit pisang. Materi sosialisasi meliputi pentingnya inovasi produk, potensi limbah kulit pisang, pelaksanaan pengembangan produk, dan peluang bisnis. Kegiatan setelah sosialisasi ini ditindak lanjuti dengan mengembangkan formulasi hingga ditemukan formulasi terbaik. Proses pemberdayaan membutuhkan proses yang tidak singkat sehingga diharapkan dapat terjadi pemberdayaan yang keberlanjutan berdasarkan asas kemandirian. Kata kunci: sosialisasi; pengembangan produk; jelly drink; kulit pisang. ABSTRACTProducts resulting from innovation are something new, both for companies and consumers. CV. Sahabat Pangan is a food industry that utilizes local raw materials in the form of bananas of the raja awak type. The processing of banana crunch produces the main waste in the form of banana peels which have been used for livestock feed for local residents. The pectin content in banana peels has the potential to be processed into a jelly drink product from banana skin extract water called Banana Peel Jelly Drink. The first step taken was conducting outreach followed by a demonstration of product development activities for jelly drink from banana peels. Socialization material includes the importance of product innovation, the potential for banana peel waste, the implementation of product development, and business opportunities. Activities after socialization are followed with finding best formulation. The empowerment process requires a process that is not short so that it is hoped that sustainable empowerment will occur based on the principle of independence.  Keywords: socialization; product development; jelly drink; banana peel.
Characterization of A Mixed Tea Formulation of Mangosteen Peel, Cinnamon, and Clovers Rahmawati Rahmawati; Yunita Satya Pratiwi; Yushinta Aristina Sanjaya; Tania Amalia
Agroindustrial Technology Journal Vol. 8 No. 1 (2024): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v8i1.11139

Abstract

Herbal tea is an infusion of various leaves, roots or flowers that is not derived from the Camellia sinensis L. The combination of mangosteen peel, cinnamon, and cloves can be used as an alternative to develop products in the form of herbal tea drinks because it has high antioxidant activity. This study aimed to evaluate the composition and toxicity aspects of various tea formulations mixed with mangosteen peel, cinnamon, and cloves. The research methodology inlcuded the measurement of water content and crude fiber with the AOAC method, alkalinity based on ISO 1758, and toxicity tests with the Brine Shrimp Lethality Test (BSLT) method. The data obtained were analyzed with ANOVA test and Tukey post hoc test (p < 0.05 and α = 0.05.) The results of the analysis showed that all herbal tea formulations tested had water content in the range of 10.34%-11.52%, crude fiber in the range of 15.12-16.84%, and alkalinity in the range of 1.19%-1.31%. The quality parameters of tea mixture of mangosteen peel, cinnamon and cloves compared to the Indonesian National Standard (SNI) 01-3836-2013 generally revealed a significant impact (p < 0.05 and α = 0.05). Based on toxicity tests, this tea is categorized as non-toxic because it has an LC50 value of 6307.48 ppm.
Implementation of Good Hygiene Practice (GHP) In Poultry Product Industry: Sausage Commodity Rahmawati Rahmawati; Dewi Fara Afifa; Ivan Atmaja Ghani; Azmil Umur; Btari Nur Azizah; Dian Ayuning Puspa Dewi; Alga Yean Fatika; Nash’wa Aqillah Yvonne Ramadhani; Maria Nurlian Turnip
Nusantara Science and Technology Proceedings 5th International Conference Eco-Innovation in Science, Engineering, and Technology
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2024.4502

Abstract

Food safety is one of the requirements to ensure that a food product is produced according to standards and safe for consumption by consumers. The food industry, especially for the fresh food processing industry such as poultry products, has a higher risk of food safety. Biological, chemical, and physical hazards can appear during the production process that is supported by industrial environmental factors. This study aims to review and identify several forms of efforts to implement Good Hygiene Practices based on the production process chain by the food industry that produces sausages. The study focuses on practices that have been done by a related industry as well as things that can be of concern in the implementation of GHP. The Good Hygiene Practice (GHP) is related to hygiene and sanitation practices which are divided into nine aspects in the CAC document. Food Business Operators (FBOs) must pay attention to the implementation of GHP to ensure maximum safety of a product. Hygiene and sanitation practices relate to the environment where food products are received, stored, handled, produced or prepared until distributed. The implementation of GHP can include preventive measures to control food hazards such as designing the layout of production processes that is adapted to GHP practices, providing worker skills training, systematic cleaning, disinfection also waste management according to characteristics, personnel hygiene checks, control of production and storage temperatures, and appropriate product labeling.
Co-Authors Adella Farah Diana Alga Yean Fatika Amanda Dewi Safitri Angky Wahyu Putranto Anugerah Dany Priyanto Anugerah Dany Priyanto Astrid Damayanti Azmil Umur Btari Nur Azizah Dewi Fara Afifa Dian Ayuning Puspa Dewi Elina Putri Anggraeni Erika Widianti Ivan Atmaja Ghani Larestananda Asmaul Husna Hizaumi Putri Lutfiah Ayu Khoirunisa Maria Nurlian Turnip Milenia Fitria Cholifah Muhammad Alfid Kurnianto Nash’wa Aqillah Yvonne Ramadhani Pardi Sampe Tola Qurrotu A&#039;yun Rachma Anggaratih Sri Djajati Sri Winarti Tanaya Dayinta Choirina Tania Amalia Teti Estiasih Widyasari Yunita Satya Pratiwi Yushinta Aristina Sanjaya