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All Journal Jurnal Layanan Masyarakat (Journal of Public Service) Nusantara Science and Technology Proceedings Jurnal Ekonomi Bisnis Dan Industri (EBI)
Nur Hapsari
Program Studi Teknik Kimia, Fakultas Teknik Universitas Pembangunan Nasional Veteran Jawa Timur
Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Engineering Environmental Science Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Medicine & Pharmacology Social Sciences Other

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KERIPIK SALAK VACUUM FRYING SEBAGAI ALTERNATIF PENGEMBANGAN PRODUK INOVATIF DI DAERAH AGROKLIMAT BANGKALAN MADURA Dedin F Rosida; B Syehan; Dedid Cahya Happyanto; F T Anggraeni; Nur Hapsari
Jurnal Layanan Masyarakat (Journal of Public Services) Vol. 4 No. 1 (2020): JURNAL LAYANAN MASYARAKAT
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jlm.v4i1.2020.23-30

Abstract

Efforts to maintain the quality and storage of fruit is to process it into dry food. Fruit processing into chips needs to be technologically supported so that the quality of chips produced can be accepted by consumers. One way to produce healthy food without changing its original shape is to use vacuum frying technology. Using a vacuum frying, the result had better, the chips were not burnt, keep bright as the original colour and the vitamin content was not damaged. In this program produced salak chips with the characteristics of maximum moisture content of 9.9% ash content of 3.1 %, fat content of 24.1%, during storage for up to 6 weeks. The composition of salak chips was better with aluminium foil packaging than plastic. Salak chips produced still be the quality standards of fruit chips according to SNI 01-4306-1996, namely maximum moisture content of 22%, ash of 3% and fat of 25%.AbstrakUpaya mempertahankan mutu dan daya simpan buah adalah mengolahnya menjadi makanan kering. Pengolahan buah menjadi keripik perlu dukungan teknologi sehingga kualitas keripik yang dihasilkan dapat diterima konsumen. Salah satu cara untuk menghasilkan makanan sehat tanpa mengubah bentuk aslinya adalah dengan menggunakan teknologi penggorengan vakum. Penggunakan pengorengan vacuum, hasilnya akan lebih bagus, keripik tidak gosong, tetap cerah seperti warna aslinya dan kandungan vitamin dari buah olahan tidak rusak. Pada kegiatan pengabdian masyarakat ini dihasilkan keripik buah salak dengan karakteristik kadar air maksimal 9.9% kadar abu sebesar 12.5% kadar lemak 24.1% selama penyimpanan sampai 6 minggu. Komposisi keripik salak ini lebih baik dengan kemasan aluminium foil daripada kemasan plastik. Keripik salak yang dihasilkan masih memenuhi Standar mutu keripik buah menurut SNI 01-4306-1996, yaitu kadar air maksimal 22%, kadar abu maksimal 3% dan kadar lemak maksimal 25%.
APAKAH WIRAUSAHA WANITA SIAP DALAM MENGHADAPI ERA DIGITAL? Nurul Retno Hapsari; Sitta Nurhajijah
Jurnal EBI Vol 2, No 2 (2020): Jurnal Ekonomi Bisnis dan Industri
Publisher : Fakultas Ekonomi dan Bisnis, Universitas Catur Insan Cendekia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52061/ebi.v2i2.19

Abstract

Era digitalisasi telah merubah kehidupan, tidak terkecuali sektor bisnis. Wirausaha wanita di era ini bebas mempromosikan produknya melalui berbagai platform digital . Adanya kesenjangan gender digital mengharuskan mereka memiliki kompetensi literasi media digital agar bisnis dapat bertahan. Penelitian ini bertujuan untuk mengidentifikasi kompetensi literasi media digital pada wirausaha perempuan di sector  batik. Berdasarkan penelitian deskripftif dengan menggunakan metode wawancara ditemukan bahwa kompetensi literasi media digital yaitu akses, menganalisa mengevaluasi, membuat, mencerminkan, dan bertindak tetap rendah karena kurangnya kesempatan dalam pelatihan pemasaran digital.Kata kunci: Digital Era, Digital Media Literasi Kompetensi, Wirausaha Wanita
Development of Manyung Fruit Fish Process in Gang Dolly Surabaya Nur Hapsari; Sani; Dedin F Rosida; Sri Djajati
Nusantara Science and Technology Proceedings International Seminar of Research Month Science and Technology in Publication, Implementation and Co
Publisher : Future Science

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Abstract

Counseling and training of the Abdimas Program is an application of research results to make various fish products based on fish as an alternative high nutritious food products and a chance to be developed in Gang Dolly residents Surabaya to increase revenue.The method used in facilitating the improvement of fish processing skills in the area of Gang Dolly Surabaya is to conduct training with training methods are: lecture method, practice method and advisory methods for the sustainability of business activities and marketing results.The existing objective condition is that the low productivity of fishery producers produced during this time is more due to the weakness of human resources in the field of management, less professional organization, lack of mastery of processing technology and weak information and marketing, and the low quality of entrepreneurship from business actors. For this purpose, the training was conducted by the mothers of Putat Jaya (Gang Dolly) residents in making crackers from Manyung fish.In the field of economy or business, fish manyung is an economical fish that is important as a consumption fish that can be used as a money-producing material. Compared with the tengiri fish that are widely used as fish crackers, manyung fish is more promising to make money because the price of manyung fish is relatively cheaper than fish tengiri. And certainly the protein content in manyung fish is very high.
Increase the Sugar Concentration of the Solution Sugar by Reverse Osmotic Membrane Sri Redjeki; Nur Hapsari; Iriani
Nusantara Science and Technology Proceedings International Seminar of Research Month Science and Technology in Publication, Implementation and Co
Publisher : Future Science

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Abstract

Sugar is one of the basic needs of people and food and drink industry. As technology advances and the demand for efficient usage of sugar rises, crystal sugar is seen as less advantageous than liquid sugar. If sugar is always dissolved in water before use, then it will be more efficient and practical for consumers to use sugar in liquid form than in crystal form. Other than that, liquid sugar is also attractive to consumers because it is economical, hygienic, instantly soluble in hot and cold water, fresher and longer-lasting, able to thicken and enrich the texture of foods and drinks, and functions as sweetener, syrup, and flavor enhancer. Liquid sugar is also more beneficial for sugar producers because of simpler production process, cheaper production cost, and similar yield with no extra cost. In sugar production, separation process is found in most of its stages and therefore the use of membrane technology for separating solute and water content has a good potential. In this research, water content reduction of sugar solution was done in order to increase the sugar concentration of the solution. The parameters of this research were 4%, 5%, and 6% starting concentration of sugar solution; 20, 40, and 60 minutes of process time; and 85 and 60 PSI ?P. The best result was acquired on 4% starting concentration, 60 PSI ?P, and 60 minutes process time.
Co-Authors B Syehan Dedid Cahya Happyanto Dedin F Rosida Dedin F Rosida F T Anggraeni Iriani Iriani Sani Sitta Nurhajijah Sri Djajati Sri Redjeki