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All Journal JPM17: Jurnal Pengabdian Masyarakat AGROKNOW Heuristic ABDI MASSA: Jurnal Pengabdian Nasional Agricultural Science Seminar Nasional Hasil Riset dan Pengabdian (SNHRP) Agroteksos Stigma : Jurnal Matematika dan Ilmu Pengetahuan Alam Unipa
Tiurma Wiliana Susanti Panjaitan
Universitas 17 Agustus 1945 Surabaya
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Engineering Environmental Science Industrial & Manufacturing Engineering Mathematics Public Health Social Sciences Other

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Pengaruh Penggunaan Pupuk Organik Hayati terhadap Sifat Fisika Tanah di Kecamatan Pare Kabupaten Kediri Tiurma Wiliana Susanti Panjaitan, Gatot Sargiman
AGROKNOW Vol 1, No 01 (2013): Jurnal Agroknow Vol.1 No.1 Februari 2013
Publisher : AGROKNOW

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Abstract

Abstract. This research aims to return soil fertility level passes soil quality repair process with biological organic fertilizer (POH) use, so that increase result and agro product quality. Watchfulness activity about biological organic fertilizer is done at village Pelem, Pare (Kediri) with location without use POH and use POH between 1 up to 7 year. soil sample taking appointeds at random and done several analysis, that is soil physics, pregnancy pOh both for still new (4 day) and that sufficiently long days (1 month). Data is analyzed with analysis of variance and to detect difference between treatments is done test LSD in standard 5%. . The research got several conclusions, that is (1) biological organic fertilizer (POH) that stills new (fermentation during 4 days) not yet give stable organic ingredient result. But such biological organic fertilizer can direct be used for organic ingredient increase in soil although the result less optimal. biological organic fertilizer best memfermentasikan during around 1 month; (2) biological organic fertilizer increasing into soil as much as 2 ton/ha to every planting will give optimal organic ingredient pregnancy since gift during 7 year; (3) biological organic fertilizer use consequence soil physics character repair in general influential manifestly since use in the year second. Maximum wide capacity magnitude that reachable around 44%.Kata Kunci : Pupuk Organik Hayati (POH), Sifat Fisik Tanah.
EVALUASI MUTU MIE BASAH DENGAN SUBSTITUSI TEPUNG PORANG DAN KARAGENAN SEBAGAI PENGENYAL ALAMI Sihmawati, Rini Rahayu; Dwi Agustiyah Rosida, Dwi Agustiyah Rosida Dwi Agustiyah Rosida; Panjaitan, Tiurma Wiliana Susanti
Heuristic Vol 16, No 1 (2019)
Publisher : Fakultas Teknik Universitas 17 Agustus 1945 Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30996/he.v16i1.2485

Abstract

Mie merupakan produk pangan yang terbuat dari tepung terigu dan  disukai masyarakat serta telah menjadi salah satu  pangan alternatif pengganti nasi di Indonesia. Porang  merupakan  tanaman lokal Indonesia yang kaya akan  pati dan karbohidrat sehingga dapat dijadikan bahan baku pangan pokok sebagai tepung yang dapat dikembangkan sebagai bahan baku substitusi tepung terigu, dan dapat digunakan sebagai bahan dasar mie. Sementara itu  karagenan merupakan senyawa hidrokoloid yang diekstraksi dari rumput laut merah jenis Eucheuma cottonii yang  berperan penting sebagai stabilisator (pengatur keseimbangan), bahan pengental, pembentuk gel, pengemulsi dan lainnya sehingga karagenan yang ditambahkan kedalam produk mi akan meghasilkan produk yang lebih lentur dan tidak mudah patah. Perlakuan yang dilakukan yaitu kombinasi antara tepung porang dan tepung karagenan dengan perbandingan  P1K1 : 60%  : 2% : 38%  (tepung terigu:  karagenan:tepung porang), P2K2 : 60% : 4%: 36% (tepung terigu :  karagenan: tepung porang), P3K3 : 60% : 6% : 34% (tepung terigu :  karagenan: tepung porang), P4K4 : 60% : 8%: 32% (tepung porang : tepung karagenan: tepung terigu). Hasil penelitian menunjukan bahwa  perlakuan P4K4  lebih disukai panelis untuk parameter tektur,aroma dan rasa. Sedamgkan untuk para,meter warna, panelis cenderung memberikan penilaian yang sama untuk semua perlakuan.Kata Kunci : Mie, Subsitusi, Porang, Karagenan, Pengenyal alami
KARAKTERISASI BAKSO KERING KAYA PROTEIN DARI “MARINE BEEF” DENGAN SUBSTITUSI TEPUNG SUWEG Widodo, Richardus; Susanti Panjaitan, Tiurma Wiliana; Yuwono, Istantyo
Heuristic Vol 12 No 02 (2015)
Publisher : Fakultas Teknik Universitas 17 Agustus 1945 Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30996/he.v12i02.631

Abstract

Marine beef is a meat product that has been fat dissolved so that the protein is a major part of the product. Marine beef dry form solid and hydrophilic, has a different performance from the base ingredients, but still contains nutrients according to the characteristics of the original. Weakness marine beef products is shaped in the form of flour so it does not allow for direct consumption. Suweg addition of flour mixture and emulsifier in the manufacturing process can serve as a regulator of the water content, hardness and adhesion to produce a final product that is more compact and high taste. This study aims to determine how optimal levels suweg flour and Na-CMC can be added to marine beef in order to obtain dry products based marine beef with the physical properties, the speed of rehydration and sensory properties that aroma, flavor and texture is good and acceptable to consumers. Treatment of dry meatballs are rich in protein from marine beef with the addition of flour suweg 15% and 1% Na-CMC is the best treatment with the shortest rehidrated pace with time 130 seconds at a temperature of boiling water and the scent of the most preferred by the panelists organoleptic test.Key word: marine beef, protein rich meatballs, suweg, Na-CMC
KAJIAN PENGEMBANGAN INDUSTRI RUMAH TANGGA KERIPIK DESA WONODADI KULON PACITAN I Made Kastiawan; Tiurma Wiliana Susanti P; Rini Rahayu Sihmawati
JPM17: Jurnal Pengabdian Masyarakat Vol 1 No 02 (2015)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30996/jpm17.v1i02.546

Abstract

chips Household Industry in Wonodadi Kulon-Pacitan village has a good prospect, it is because in the area and its surroundings have quite abundant raw materials. Long enough household businesses was developed by a group of villagers, but the development of this business is still very slow, it is possible because the business is run as a sideline. With a variety of approaches and provides an insight into this business opportunity, through IbM program, partners started running this business more seriously, and to make this effort as part of family activities for their livelihood. The group wants to spread to a wider market, then the team IbM provide assistance in terms of business management, financial and marketing. On the other hand, the team IbM provide additional technology is the method of cooking vacuum (vacuum frying). This technology is appropriate given with respect to the amount of fruit that has a fairly expensive price such as mango, pineapple, papaya, durian and bark generated this area. With the harvest is abundant and it price is cheap, then the partner is expected to help farmers to receive the crops which is then processed into fruit chips which have a higher selling price. To support the sales and make consumers more interested, then the appearance of the product to be one of arable IbM team. Therefore, IbM team gave a training to make packaging labels. Similarly, in order to products marketed accountable, trustworthy, and safe for consumption, then the team IbM assisting partners to do an assessment and permits PIRT.Keywords: Chips Industrial, Vacuum Frying Machine, Label Products, PIRT 
Substitusi Butiran Kering Destilat Pada Formulasi Pakan Puyuh Terhadap Kandungan Kimia Feses A. Wardah; Tiurma Wiliana Susanti Panjaitan
STIGMA: Jurnal Matematika dan Ilmu Pengetahuan Alam Unipa Vol 12 No 02 (2019)
Publisher : FMIPA : Universitas PGRI Adi Buana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36456/stigma.12.02.2053.54-65

Abstract

The aim of this research is to evaluate the effect of distiller dried grain (DDG) of rice husk in quail feed which effectively reduces important chemical elements in feces. The results showed that administration of DDG influenced the absorption of nutrients carbon, nitrogen, phosphorus and calsium in the quail intestine. Substitution of 10% DDG proportion in quail formulation not significantly (P>0.05) effect on carbon content in feces. Carbon content infeces of quail at proportion of 20% DDG were significantly (P<0.01) higher than 10%. Nitrogen content in feces of quail at proportion of 20% DDG significant (P<0.05) higher than both 10 and 0%.Futhermore nitrogen content in quail feces at 10% DDG significant (P<0.05) higher than 0%. Phosphorus content in feces quails at proportion of 10 and 20% DDG significantly (P<0.05) lower than 0%. Calcium content in quail feces at 10% and 0% not significant (P>0.05) but both were significantly (P<0.05) lower than 20%. The results of this study can be concluded that the substitution of 10% DDG of rice husk in quail feed formulations can increase absorption of phosphorus but decreases the absorption of carbon, nitrogen and calcium Keyword: chemical elements, distillater dried grain, feces, quail
Tekstur, Kadar β-Karoten dan Kalsium Flakes dengan Formulasi Tepung Labu Kuning dan Daun Kelor Tiurma Wiliana Susanti Panjaitan; Dwi Agustiyah Rosida
STIGMA: Jurnal Matematika dan Ilmu Pengetahuan Alam Unipa Vol 14 No 01 (2021)
Publisher : FMIPA : Universitas PGRI Adi Buana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36456/stigma.14.01.3527.28-33

Abstract

Flakes can be made from various food ingredients that contain carbohydrates and can be added to other nutritional sources to meet nutritional needs. Therefore, it is important to create cereal products that meet the criteria as alternative foods rich in energy, protein and other nutrients such as calcium (Ca). Yellow squash contains β- carotene while moringa plants, especially in leaves, contain high levels of calcium. The study aims to determine the Ca content and texture of the flakes substituted with pumpkin flour and moringa leaf flour. Substitution with pumpkin and moringa leaves is expected to meet the need for β-carotene and calcium. This research is an experimental study using a completely randomized design with one factor, namely the formulation of pumpkin flour and moringa leaf flour to substitute wheat flour with the composition of F0 (100: 0: 0), F1 (70: 27,5: 2,5), F2 (70: 25: 5) and F3 (70: 22,5: 7,5). The parameters observed were β-carotene levels, calcium levels and physical / texture properties were analyzed by analysis of variance (ANOVA) and the least significant difference (LSD) if there was a difference at the 5% real level. The results showed that the flour formulation of pumpkin and moringa leaf had no effect on the flake texture but significantly affected calcium and β-carotene levels. The more the addition of moringa leaf flour and the less pumpkin flour, the higher the calcium level. Conversely, the more pumpkin flour added, and the more moringa leaf flour reduced, the higher the β-carotene content. Based on the β-carotene content, the recommended formula is F1 because it produces the highest β-carotene content, while the F3 formulation produces the highest calcium content. Keywords: flake, pumpkin flour, moringa leaf flour, β-carotene, calcium content, texture
Pengaruh Kombinasi Kulit Semangka (Citrullus lanatus) Dan Jambu Biji Merah (Psidium guajava) Terhadap Kualitas Selai Lembaran Tiurma Wiliana Susanti Panjaitan; Dwi Agustiyah Rosida
STIGMA: Jurnal Matematika dan Ilmu Pengetahuan Alam Unipa Vol 14 No 02 (2021)
Publisher : FMIPA : Universitas PGRI Adi Buana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36456/stigma.14.02.4563.71-81

Abstract

Producing fruit leather in Indonesia is still rarely done in the food industry, even though it is hoped to make bread presentation problems more practical. Fruit leather can be made from fruits, such as using watermelon skin (albedo) which is often discarded even though the pectin content is high. Watermelon rind has a color, taste and aroma that is less attractive, so it needs to be combined with red guava because it has a distinctive color, taste and aroma. This study aims to identify the effect of the combination of watermelon skin and red guava on sheet jam's chemical, physical, and organoleptic characteristics. Also, to determine the most preferred combination based on organoleptic tests. The study used a completely randomized design with 1 factor: a combination of watermelon skin and red guava with 4 levels of treatment : P1 (20% : 80%), P2 (30% : 70%), P3 (40% : 60%) dan P4 (50% : 50%). Parameters observed were water content, pectin content, pH, ash content, reducing sugar content, total dissolved solids and texture. This data is analyzed by Analysis of Variance and the smallest significant difference (if there is a difference). The organoleptic test was carried out on 44 panelists (untrained) covering taste, color, aroma and texture using five levels of preference scale: very dislike (1), dislike (2), neutral (3), like (4) and very like (5). The formulation with the use of more watermelon skin and less red guava resulted in an increase in water content and pectin content, the texture was more supple. On the other hand, reducing sugar content, total dissolved solids and ash content decreased. In terms of color and taste, panelists prefer P1 and P2 treatments. Regarding aroma, the four treatments received relatively the same response, as for texture, panelists prefer the P3 treatment, therefore the recommended combination is treatment P1 and P2. Keywords: fruit leather, watermelon skin, guava, jam quality, organoleptic test
PELATIHAN DAN PENDAMPINGAN KEWIRAUSAHAAN OLAHAN PANGAN BAGI BINAAN YAYASAN MITRA BISMA SURABAYA Dwi Agustiyah Rosida; Tiurma Wiliana Susanti Panjaitan; Rini Rahayu Sihmawati
ABDIMAS Vol 1 No 04 (2021): PENDIDIKAN MASYARAKAT
Publisher : COMMUNITY OF RESEARCH LABORATORY SURABAYA

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Abstract

Yayasan Mitra Bisma (Griyo YMB) merupakan Yayasan yang bergerak di bidang Sosial, yang membina masyarakat kurang mampu, antara lain anak-anak muda di sekitar wilayah Semut Baru, Kelurahan Bongkaran, Kecamatan Pabean Cantian, Surabaya. Untuk menambah pendapatan keluarga dan memanfaatkan waktu luang supaya tidak digunakan untuk kegiatan yang kurang bermanfaat, maka perlu diberikan pelatihan dan pendampingan tentang pentingnya berwirausaha di bidang olahan pangan, khususnya makanan/jajanan yang digemari masyarakat luas, mudah dibuat, modal relatif terjangkau dan berpeluang untuk dipasarkan yaitu cireng dan nugget pisang. Adanya pelatihan dan pendampingan ini diharapkan dapat membuka wawasan anak-anak muda binaan Yayasan Mitra Bisma (Griyo YMB) untuk berwirausaha di bidang pangan. Metode yang dilaksanakan dalam kegiatan pengabdian ini melalui pembelajaran daring/video dan pembuatan modul pelatihan yang dibagikan kepada peserta sebagai pegangan anak-anak muda binaaan Yayasan Mitra Bisma (GriyoYMB) dalam berwirausaha. Disamping itu juga dilakukan sosialisasi secara terbatas (perwakilan anakanak muda binaan YMB) dengan menjelaskan isi modul pelatihan dan praktek pengolahan cireng dan nugget pisang secara langsung (tatap muka). Perwakilan anak- anak muda binaan YMB ini diharapkan dapat mentransfer pengetahuan dan keterampilan dalam mengolah cireng dan nugget pisang kepada anggota binaan YMB yang lain sehingga pada tahap selanjutnya dapat membantu ekonomi keluarga.
PELATIHAN OLAHAN PANGAN BERBASIS IKAN BAGI SISWA MADRASAH ALIYAH NURUL HUDA SIDOARJO Dwi Agustiyah Rosida; Tiurma Wiliana Susanti Panjaitan
ABDIMAS Vol 2 No 03 (2022): Sustainable Development
Publisher : COMMUNITY OF RESEARCH LABORATORY SURABAYA

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Abstract

Madrasah Aliyah Nurul Huda merupakan sekolah menengah tingkat atas yang berkedudukan di Sedati Sidoarjo dengan visi ” Handal dalam ilmu pengetahuan agama, pengetahuan umum, komputer, perikanan, dan tata busana”. Khusus untuk visi handal di sektor perikanan, hal ini sesuai dengan kondisi wilayah Sidoarjo yang sebagian besar masyarakatnya bekerja di sektor perikanan. Untuk mewujudkan visi ini MA Nurul Huda bekerjasama dengan Prodi Agroindustri, Fakultas Vokasi Universitas 17 Agustus 1945 Untag Surabaya dalam bentuk pemberian pelatihan olahan produk pangan berbasis ikan kepada siswa-siswi nya. Metode yang dilaksanakan dalam kegiatan pengabdian ini adalah metode presentasi yaitu dengan menjelaskan materi pelatihan tentang olahan frozen food berbasis ikan (sosis ikan dan bakso ikan), dilanjutkan dengan praktek pembuatan produk secara langsung. Pelatihan ini diharapkan dapat membuka wawasan siswa-siswi Nurul Huda untuk berwirausaha di bidang pangan sehingga mereka tidak lagi menjadi pencari kerja semata melainkan bisa menciptakan lapangan kerja.
Efek Pemberian Butiran Kering Destilat (BKD) Sekam Padi terhadap Emisi Gas dalam Kandang Puyuh Wardah; Tiurma Wiliana Susanti Panjaitan
SNHRP Vol. 2 (2019): Seminar Nasional Hasil Riset dan Pengabdian (SNHRP) Ke 2 Tahun 2019
Publisher : LPPM Universitas PGRI Adi Buana

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (224.442 KB)

Abstract

Gas ammonia yang diproduksi feses dan urine unggas jika berlebihan dapat mempengaruhi kesehatan unggas, manusia dan masalah lingkungan. Gas ammonia yang diproduksi unggas berdampak pada produktivitas, performans ternak dan munculnya berbagai penyakit, dapat mengkontaminasi udara dan lingkungan. Penelitian bertujuan untuk mengevaluasi kadar gas ammonia dalam kandang puyuh yang diberi butiran kering destilat (BKD) produk ikutan Produksi Bioetanol oleh Ko-kultur S. cereviceae dengan C, tropicalis dari sekam padi. Penelitian menggunakan metode eksperimental menggunakan rancangan acak lengkap 3 perlakuan proporsi 0, 10 dan 20 % BKD dalam ransum puyuh umur 60-90 hari (sedang bertelur) dan diulang 10 kali. Hasil penelitian menunjukkan bahwa pemberian BKD sekam padi dalam ransum menghasilkan rataan emisi gas ammonia lebih besar dibandingkan dengan rataan emisi gas ammonia dalam kandang puyuh yang tidak diberi BKD sekam padi. Pemberian 20% BKD sekam padi menghasilkan emisi gas ammonia signifikan (P<0.05) lebih besar dibandingkan dengan pemberian 10% BKD sekam padi. Hasil analisis kadar air semakin meningkat pada feses puyuh yang diberi BKD. Pemberian 20% BKD sekam padi menghasilkan kadar air signifikan (P<0.05) lebih tinggi dibandingkan dengan kadar air feses puyuh yang diberi 10% BKD dari sekam padi. Hasil penelitian ini dapat disimpulkan bahwa substitusi butiran kering destilat (BKD) produk ikutan produksi bioetanol oleh ko-kultur S.cerevicea dengan C.tropicalis dari sekam padi dalam formula pakan puyuh dapat mempengaruhi perubahan gas ammonia dalam kandang dan kadar air feses. Pemberian pakan puyuh dengan substitusi 10% BKD sekam padi dapat mengurangi kadar gas ammonia berbahaya dalam kandang unggas sebesar 3.505% dan kandungan air feses 10% lebih rendah. Kata kunci: puyuh, BKD, emisi gas, kadar air feses
Co-Authors A. Wardah Amelia Nirmalawati Anita Wulandari, Anita Ayun Maduwinarti Dwi Agustiyah Rosida, Dwi Agustiyah Fajriyah, Maulidatul Harjo Seputro, Harjo Hasbiyah, Hasbiyah I Made Kastiawan Istantyo Yuwono, Istantyo Nirmalawaty, Amelia Pitaloka, Ayu Anggraeni Cahya Rahayu Sihmawati, Rini Richardus Widodo Richardus Widodo, Richardus Rini Rahayu Sihmawati Rizaldy, Moch. Oktananda Sulthan Haz Syafiq Mubarok Vera Amanda Putri Wardah Wardah Wardah, A.