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All Journal JPTK: Jurnal Pendidikan Teknologi dan Kejuruan JST ( Jurnal Sains Terapan ) Jurnal Ilmiah Mandala Education (JIME) Abdi Dosen : Jurnal Pengabdian Pada Masyarakat Community Engagement and Emergence Journal (CEEJ) Jurnal Pendidikan Tata Boga dan Teknologi Jurnal Sains Boga Jurnal Pengabdian Masyarakat Fakultas Teknik: Jurnal Abditek Jurnal Andaliman: Jurnal Gizi Pangan, Klinik dan Masyarakat Jurnal Sosial dan Sains Journal of Innovative and Creativity Indonesian Journal of Innovation Multidisipliner Research
Sachriani Sachriani
Program Studi D3 Tata Boga, Fakultas Teknik, Universitas Negeri Jakarta
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COMMUNITY EMPOWERMENT THROUGH COOKIE-MAKING TRAINING BASED ON LOCAL BANANAS AS A POTENTIAL BUSINESS PRODUCT ALTERNATIVE Sachriani Sachriani; Mutiara Dahlia; Mariani Mariani; Wisnu Riyanto; Yuni Muliyana; Zahra Salindri
Abdi Dosen : Jurnal Pengabdian Pada Masyarakat Vol. 10 No. 2 (2026): JUNI
Publisher : LPPM Univ. Ibn Khaldun Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32832/abdidos.v10i2.3448

Abstract

Singasari Village, Jonggol District, Bogor Regency has abundant banana fruit potential; however, its utilization is still limited to fresh fruit, so it has not yet provided optimal economic added value for the community. This Community Service activity aims to improve the community's knowledge and skills in processing local bananas into Banana Sable Cookies as an alternative business product based on local food. The activity was carried out on 18 June 2026, involving 20 housewives through the stages of preparation, implementation, evaluation, and data analysis. Evaluation was conducted using pre-test, post-test, and a participant satisfaction questionnaire. The results showed an increase in the average pre-test score from 65 to 82 on the post-test, indicating an improvement in participants' understanding after the training. In addition, the satisfaction questionnaire results obtained an average score of 4,46, showing that participants gave a positive response to the material, learning media, delivery method, and implementation of the activity. This training not only improved participants' knowledge and skills in processing local bananas into value-added food products, but also increased participants' motivation to utilize local food potential as a home-based business opportunity. This activity is expected to support the community's economic empowerment while contributing to the achievement of the Sustainable Development Goals (SDGs), particularly No Poverty and Good Health and Well-being.
Pemberdayaan Masyarakat Desa Jampang, Kabupaten Bogor melalui Pelatihan Pembuatan Diversifikasi Jamur Crispy Tepung Bumbu dan Rendang Jamur Tiram Yeni Yulianti; Sachriani; Yati Setiati
Jurnal Pengabdian Masyarakat Fakultas Teknik : Jurnal Abditek Vol. 5 No. 02 (2025): Jurnal Pengabdian Masyarakat Fakultas Teknik : Jurnal Abditek
Publisher : LPPM Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/Abditek.052.03

Abstract

Keterbatasan ide usaha rumahan menjadi salah satu faktor yang memengaruhi rendahnya pendapatan keluarga di masyarakat. Kegiatan pengabdian kepada masyarakat ini bertujuan memberikan pelatihan pembuatan jamur tiram crispy dengan penambahan tepung bumbu dan rendang jamur tiram sebagai alternatif ide usaha industri rumahan yang berpotensi meningkatkan penghasilan keluarga. Sasaran kegiatan adalah 25 warga Desa Jampang, Kecamatan Kemang, Kabupaten Bogor, berusia antara 20–50 tahun. Metode pelaksanaan menggunakan kombinasi ceramah (25%), demonstrasi (40%), dan praktik langsung (35%). Tim pelaksana pengabdian mendemonstrasikan proses pembuatan jamur crispy berbumbu dan rendang jamur tiram, yang kemudian dipraktikkan bersama peserta. Hasil kegiatan yang dilaksanakan menunjukkan bahwa peserta, masyarakat khususnya ibu-ibu, sangat antusias dan tertarik terhadap materi yang diberikan. Kesimpulan dari kegiatan ini adalah pelatihan mampu meningkatkan pengetahuan, keterampilan, serta motivasi warga dalam mengembangkan ide usaha berbasis pangan lokal untuk mendukung peningkatan ekonomi keluarga.
Effect Of Modified Cassava Flour (MOCAF) Substitution On The Physical And Sensory Quality Of Salt Bread Nayla Sabrina; Cucu Cahyana; Sachriani Sachriani
Community Engagement and Emergence Journal (CEEJ) Vol. 7 No. 2 (2026): Community Engagement & Emergence Journal (CEEJ)
Publisher : Yayasan Riset dan Pengembangan Intelektual

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37385/ceej.v7i2.11775

Abstract

Salt bread is a Japanese-style bakery product characterized by a crisp outer crust, a soft crumb, and a savory butter flavor. Its quality depends strongly on the gluten network formed by wheat flour. This study evaluated the effect of modified cassava flour (MOCAF) substitution on the physical and sensory quality of salt bread. A completely randomized experimental design was used with three MOCAF substitution levels (10%, 20%, and 30%) and three replications. Bread volume was measured using the seed displacement method. Sensory quality was first validated by five expert panelists and then evaluated by 45 semi-trained panelists, with 15 evaluations per treatment. The assessed attributes included outer and inner color, MOCAF and butter aroma, MOCAF, butter, and salty taste, pore structure, outer-crust texture, and inner-crumb texture. Physical data were analyzed using one-way ANOVA followed by Duncan’s Multiple Range Test. In contrast, ordinal sensory data were analyzed using the Kruskal–Wallis test and pairwise follow-up testing at α = 0.05. MOCAF substitution significantly affected bread volume (F = 21.35), which decreased from 175.67 cm³ at 10% substitution to 162.00 cm³ at 20% and 127.33 cm³ at 30%. Sensory analysis showed significant differences in MOCAF taste (χ² = 8.00) and pore structure (χ² = 10.24), but no significant differences in color, aroma, butter, and salty taste, or outer and inner texture. The 10% MOCAF formulation most closely retained the expected volume, pore structure, flavor balance, crisp crust, and soft crumb of conventional salt bread. Therefore, 10% MOCAF substitution is recommended as the most appropriate formulation within the tested range.
Analisis Kualitas Sensori Dan Daya Terima Konsumen Terhadap Fudgy Brownies Substitusi Tepung Umbi Garut Sebagai Upaya Prospek Usaha Leny Marlita; Devyzil Maysrina Rahma; Adhelia Salma Olyvia; Sachriani Sachriani; Mutiara Dahlia
Indonesian Journal of Innovation Multidisipliner Research Vol. 4 No. 3 (2026): Juli - September
Publisher : Institute of Advanced Knowledge and Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69693/ijim.v4i3.1863

Abstract

Ketergantungan Indonesia terhadap tepung terigu sebagai bahan baku utama berbagai produk bakery mendorong perlunya pemanfaatan bahan pangan lokal sebagai alternatif substitusi. Salah satu bahan yang berpotensi dikembangkan adalah tepung umbi garut (Maranta arundinacea L.) yang memiliki kandungan karbohidrat tinggi, warna yang relatif cerah, rasa netral, serta tekstur halus sehingga sesuai digunakan sebagai bahan pengganti sebagian tepung terigu. Penelitian ini bertujuan menganalisis kualitas sensori serta daya terima konsumen terhadap produk fudgy brownies dengan substitusi tepung umbi garut. Penelitian dilakukan dalam dua tahap, yaitu pengembangan formulasi produk melalui uji kualitas sensori oleh panelis ahli, kemudian dilanjutkan dengan uji daya terima konsumen terhadap formulasi terbaik. Produk dikembangkan menggunakan tiga tingkat substitusi tepung umbi garut yaitu 20%, 30%, dan 40%. Penilaian kualitas sensori meliputi aspek warna, aroma, rasa, dan tekstur, sedangkan daya terima konsumen diukur menggunakan uji hedonik skala lima poin. Hasil penelitian menunjukkan bahwa formulasi substitusi tepung umbi garut sebesar 30% menghasilkan karakteristik sensori terbaik serta memperoleh tingkat penerimaan konsumen tertinggi dibandingkan formulasi lainnya. Produk memiliki warna cokelat kehitaman, aroma cokelat yang dominan, rasa manis tanpa cita rasa umbi yang mengganggu, serta tekstur permukaan shiny crust dengan bagian dalam yang lembut dan lembap. Temuan ini menunjukkan bahwa tepung umbi garut berpotensi digunakan sebagai bahan substitusi sebagian tepung terigu dalam pembuatan fudgy brownies tanpa menurunkan mutu sensori maupun tingkat penerimaan konsumen. Pemanfaatan tepung umbi garut juga menjadi salah satu alternatif dalam mendukung diversifikasi pangan berbasis sumber daya lokal.
Co-Authors Adhelia Salma Olyvia Alsuhendra Alsuhendra Ari Fadiati Astri Mutia Muztniar Cucu Cahyana Devyzil Maysrina Rahma Dwi Meliana Putri Ghaida Rosa Jundana Falujah Aulia Gita Ramadhanti Guspri Devi Artanti Halimatus Sa'diyah I Gusti Ayu Ngurah Jihan Jihan Khonsa Salsabila Athifah Leny Marlita Lisa Mulyawan Mariani Mariani Mutiara Dahlia Nafisah Shofiyana Nursyabani Nayla Sabrina Nevia Rahmadani Arsita Nur Aisyah Nur Riska Nur Riska Rhiska Ayu Morendra Rusilanti Rusilanti Wisnu Riyanto Yati Setiati Yati Setiati Muhaenah Yeni Yulianti Yuni Muliyana Zahra Salindri