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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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Physical Properties and Panelists’ Preference for Purple Sweet Potato Flour Flakes with Okara Flour Substitution Sulthan Haz Syafiq Mubarok; Dwi Agustiyah Rosida; Tiurma Wiliana Susanti Panjaitan
Agricultural Science Vol. 9 No. 1 (2025): September
Publisher : Faculty of Agriculture, Merdeka University Surabaya, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55173/agriscience.v9i1.186

Abstract

Purple sweet potato flour is a promising flake component due to its elevated carbohydrate and antioxidant levels. Nonetheless, its very low protein content requires the incorporation of supplementary ingredients, such as okara flour, which is abundant in protein and fiber, to enhance the nutritional profile of the final product. This study investigates the impact of replacing purple sweet potato flour with okara flour on flakes' physical properties (texture and rehydration capacity) and sensory acceptance (organoleptic qualities). A one-factor Completely Randomized Design (CRD) was employed with five replacement levels: P0 (100%:0%), P1 (90%:10%), P2 (80%:20%), P3 (70%:30%), and P4 (60%:40%). The results showed that the substitution markedly influenced texture (p = 0.016) and rehydration capacity (p = 0.000), with increased okara levels resulting in firmer flakes and enhanced rehydration. Substitution markedly affected panelists' preferences for taste (p = 0.000), texture (p = 0.000), and color (p = 0.025), but not scent (p = 0.725). Elevating okara levels often diminished preference for flavor and texture, although color was favored at elevated okara concentrations. The optimal formulation was achieved with a 20% replacement of okara.
PENINGKATAN PENGETAHUAN TENTANG PENGEMASAN EFEKTIF PRODUK SIMPLISIA BAGI KELOMPOK ASMAN TOGA DI DESA WAGE KABUPATEN SIDOARJO Wulandari, Anita; Nirmalawaty, Amelia; Panjaitan, Tiurma Wiliana Susanti
ABDIMAS Vol 5 No 06 (2025): PENGABDIAN MASYARAKAT
Publisher : COMMUNITY OF RESEARCH LABORATORY SURABAYA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69957/abdimass.v5i06.2482

Abstract

Permintaan terhadap produk herbal dan simplisia meningkat seiring kesadaran masyarakat terhadap pengobatan alami dan peluang ekonominya. Namun, kualitas produk sering menurun akibat teknik pengemasan yang kurang tepat. Kegiatan ini bertujuan meningkatkan pengetahuan dan keterampilan masyarakat Desa Wage, Kabupaten Sidoarjo, khususnya kelompok ASMAN TOGA (Asuhan Mandiri Tanaman Obat Keluarga) dalam menerapkan pengemasan produk simplisia yang efektif dan higienis. Metode pelaksanaan menggunakan pendekatan partisipatif (Participatory Learning and Action/PLA) melalui edukasi, pelatihan, dan pendampingan bagi anggota kelompok ASMAN TOGA. Materi mencakup konsep simplisia, prinsip pengemasan, pemilihan bahan kemasan (ziplock, pouch foil), serta pembuatan label menggunakan aplikasi Canva. Evaluasi dilakukan melalui pre-test, post-test, dan observasi langsung terhadap hasil kemasan. Hasil menunjukkan peningkatan pengetahuan peserta dari 30% menjadi 89% setelah pelatihan. Peserta mampu menerapkan pengemasan menggunakan pouch foil metalize yang lebih kedap udara dan tahan lama dibanding ziplock. Peserta juga memahami pentingnya pelabelan informatif sesuai ketentuan BPOM. Kegiatan ini berhasil meningkatkan kapasitas masyarakat dalam pengemasan produk simplisia yang berkualitas dan bernilai jual tinggi, sekaligus mendorong pengembangan usaha lokal berbasis tanaman obat keluarga.
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.