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All Journal Jurnal Sains dan Teknologi Pangan Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Agroteknika Engagement: Jurnal Pengabdian Kepada Masyarakat
Ermiati Ermiati
Politeknik Pertanian Negeri Payakumbuh
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Education Energy Engineering Mechanical Engineering Social Sciences

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PENERAPAN TEKNOLOGI PENGOLAHAN DODOL SIRSAK PADA KELOMPOK PROGRAM KELUARGA HARAPAN (PKH) KELURAHAN PAYOBASUNG, KECAMATAN PAYAKUMBUH TIMUR, KOTA PAYAKUMBUH Ermiati Ermiati; Elva Amurita Zebua; Agustina Agustina; Syuryani Syahrul; Evawati Evawati
LOGISTA - Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 5 No 1 (2021)
Publisher : Department of Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Andalas Kampus Limau Manis - Padang, Sumatera Barat Indonesia-25163

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/logista.5.1.115-120.2021

Abstract

Sirsak merupakan salah satu komoditi yang banyak dijumpai di pekarangan masyarakat di Kelurahan Payobasung Kecamatan Payakumbuh Timur, Kota Payakumbuh. Pengolahan dan pemanfaatan sirsak oleh masyarakat di Kelurahan Payobasung ini masih sangat minim dan terbatas. Sirsak dapat diolah menjadi aneka makanan, salah satunya adalah dodol. Pengolahan dodol sirsak dapat dilakukan dengan cara pemasakan yang sederhana dan menggunakan peralatan yang sederhana, sehingga dapat diaplikasikan pada industri skala rumah tangga. Berdasarkan hal tersebut, maka dilakukan kegiatan pengabdian dan pendampingan terhadap kelompok PKH Kelurahan Payobasung. Kegiatan ini bertujuan untuk meningkatkan wawasan dan keterampilan peserta dalam mengolah sirsak menjadi dodol sirsak, dan mengarahkan keterampilan tersebut untuk menghasilkan pendapatan dan meningkatkan perekonomian keluarga. Pendampingan dilakukan dengan memberikan sosialisasi, pelatihan dan demo mengenai teknologi pengolahan dodol sirsak mulai dari persiapan bahan baku hingga proses pengemasan, serta usaha-usaha pemasaran kepada para peserta pelatihan. Hasil kegiatan ini adalah adanya peningkatan wawasan, keterampilan peserta mengenai pembuatan dodol sirsak, dan diharapkan ada peningkatan pendapatan bagi keluarga penerima PKH di Kelurahan Payobasung. Kata kunci: Dodol, Sirsak, Komoditi Pekarangan ABSTRACT Soursop is a garden commodity that is often found in community’s yard and garden of Payobasung Village, Payakumbuh Timur Sub-District, Payakumbuh City. The processing and utilization of soursop by Payobasung Village community was minimal and limited. Soursop can be processed into various foods, including dodol. The processing of soursop dodol can be done by simple cooking and use simple equipment, so can be applied on a household scale industry. Based on this background, community service and assistance activities were carried out for PKH groups of Payobasung Village. The aims of this activity were to increase the perception and skills of participants in processing soursop into soursop dodol, and directing their skills to generate income and improve the family economy. The assistance activity was done by providing socialization, training and demonstration about the technology of soursop dodol, starting from the preparation of raw materials to the packaging process, as well as marketing efforts to the training participants. The results of this activity indicated an increase in participants’ perception and skills regarding making soursop dodol, and it is hoped that there will be an increase in income for PKH recipient families in Payobasung Village. Keywords: Dodol, Soursop, Garden Comodity
MUTU SENSORIS DAN MIKROBIOLOGIS COOKIES DARI CAMPURAN TEPUNG INSTAN JAGUNG KUNING DAN TEMPE Susi Desminarti; Ermiati Ermiati; Mutia Elida
Jurnal Sains dan Teknologi Pangan Vol 8, No 3 (2023): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jstp.v8i3.41155

Abstract

Cookies are pastries that are crunchy, thin, and usually small in size. Corn and tempeh are foods that have been known to have functional properties. The purpose of this study was to determine the effect of the use of yellow corn flour with tempeh flour and on sensory characteristics and microbiological quality and to determine the most preferred cookie formulation by consumers. The formulation of cookies is to replace wheat flour with flour mixed with yellow corn and tempeh as much as 40% (B), 50% (C), 60% (D), 80% (E) and the formulation uses 100% flour as a control (A). Sensory characteristics observed include color, aroma, taste, texture, overall appearance. Based on the hedonic test, the substitution of wheat flour with instant yellow corn flour and tempeh flour as much as 40% has sensory properties that are closest to control A. The panelist likes it. The total microbial and total yeast content for all treatments were below the safe threshold for consumption Keywords: cookies functional, dates grits, yellow corn flour, dan tempe flour
Less-Crowded Tourism as Applied to Reviving Tourism Post-Covid-19 in Taram Village, Lima Puluh Kota Regency, West Sumatra through Asset-Based Community Development Iis Ismawati; Nurul Fauzi; Ranti Komala Dewi; Andrik Marta; Ermiati
Engagement: Jurnal Pengabdian Kepada Masyarakat Vol 7 No 1 (2023): May 2023
Publisher : Asosiasi Dosen Pengembang Masyarajat (ADPEMAS) Forum Komunikasi Dosen Peneliti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29062/engagement.v7i1.1310

Abstract

The Covid-19 pandemic has had a significant impact on the tourism industry. The decrease in the number of visitors has affected the revenue of tourism operators and the economy of the village community, especially in the tourism sector of Taram Village. The Asset Based Community Development (ABCD) approach is used to rebuild the tourism sector in the new normal era by optimizing the potential of Taram Village's outstanding tourism resources. Community support results in diversifying tourist destinations by adding variations and increasing the number of attractions, such as corn-based educational tours targeting the school-aged market segment. These support efforts have also been able to enhance the local economy through the optimization of the added value of sweet corn, transformed into pilus and gelamai products, which are culinary specialties of Taram Tourism Village. Implementing the ABCK application serves as a medium for developing Taram Tourism Village, thus achieving sustainable and resilient tourism development in Taram.
The Effect of the Ratio of Mocaf and Soybean Flour with Addition of Glucomannan on Physical, Chemical and Sensory Properties of Gluten-Free Wet Noodles Fidela Violalita; Henny Fitri Yanti; Evawati Evawati; Irwan Roza; Ermiati Ermiati; Khandra Fahmy; Yuswilara Yuswilara; Afdal Saputra
Agroteknika Vol 7 No 4 (2024): Desember 2024
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/agroteknika.v7i4.446

Abstract

The primary ingredient used to make noodles is typically wheat flour. However, not everyone can consume wheat flour. Gluten-free noodles are suitable for individuals who avoid gluten, particularly those with celiac disease and autism. Some ingredients used to make gluten-free noodles include mocaf, soybeans, and glucomannan. This study aims to determine the characteristics and optimal formulation of gluten-free wet noodles made from mocaf, soybean, and glucomannan flour. This research method uses a Completely Randomized Design (CRD) factorial with two factors and three replications. The first factor is the ratio of mocaf flour to soybean flour, consisting of 3 levels: 80:20 (A1), 75:25 (A2), and 70:30 (A3). Another factor is the addition of glucomannan flour, consisting of 3 levels: 2% (B1), 5% (B2), and 8% (B3). The analysis performed on these wet noodles includes physical, chemical, and sensory evaluations. The comes about of the study appeared that noodles with the ratio of mocaf flour to soybean flour 75:25 and the addition of 2% glucomannan flour (A2B1) is the best treatment based on the highest elasticity with elasticity 73.3%, water absorption, 89.3%, swelling index 271%, cooking loss 8.78%, water content 36.8%, protein 6.44%, ash 1.89%, fat 0.74%, carbohydrate 50.4%, sensory test results appearance 3.76 (somewhat like), color 3.72 (somewhat like), aroma 3.2 (neutral), texture 3.36 (neutral), and taste 3.36.
Co-Authors Afdal Saputra Agustina Agustina Andrik Marta Elva Amurita Zebua Evawati Evawati Evawati Evawati Fidela Violalita Henny Fitri Yanti Iis Ismawati Irwan Roza Khandra Fahmy Mutia Elida Nurul Fauzi Ranti Komala Dewi Susi Desminarti Syuryani Syahrul Yuswilara Yuswilara