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Souvia Rahimah
Departemen Teknologi Industri Pangan, Fakultas Teknologi Industri Pertanian, Universitas Padjadjaran
Religion Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Other

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PENINGKATAN NILAI TAMBAH UBI BERSAMA KELOMPOK WANITA TANI HARUMANIS DI KUTAMANDIRI Nurhasanah, Siti; Rahimah, Souvia; Amaru, Kharistya; Windarningsih, Feni; Qanita, Nisrina
Abdimas Galuh Vol 5, No 2 (2023): September 2023
Publisher : Universitas Galuh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25157/ag.v5i2.10923

Abstract

Kelompok Wanita Tani (KWT) merupakan suatu mitra yang dapat menjadi salah satu solusi dalam meningkatan pendapatan keluarga. Peran dan potensi yang strategis dapat meningkatkan produktivitas yang bermanfaat di pedesaan juga dapat meningkatkan kualitas wanita. Kegiatan pengabdian dilakukan di Desa Kutamandiri Kecamatan Tanjungsari Kabupaten Sumedang Jawa Barat menggunakan metode partisipatif yang berupa workshop, ceramah, diskusi, dan praktek. Hasil dari kegiatan pengabdian adalah adanya peningkatan pengetahuan serta kemampuan peserta dalam pengolahan ubi jalar, pemasaran, pengemasan,  pembuatan akun NIB (Nomor Izin Berusaha), pelatihan keamanan pangan, pelatihan produk halal dan pendampingan pembuatan PIRT dan halal self declaire.
Characteristics of Spanish Mackerel (Scomberomorus commerson) Bone Gelatin for Ice Cream Stabilizer Rahimah, Souvia; Fadhila, Anisa; Lembong, Elazmanawati; Sukri, Nandi; Cahyanto, Tri
Indonesian Journal of Halal Research Vol. 2 No. 1 (2020): February
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ijhar.v2i1.7820

Abstract

Ice cream is a milk-processed-based product that provides enough nutrients. The ice cream making process requires a stabilizer. The stabilizer used in this study was gelatin. This research used mackerel fish bones as the basic material for the gelatin, where the protein content is high enough to be made as gelatin. The purpose of this research was to determine the right amount of mackerel to make ice cream with good characteristics. The descriptive experimental method with an advanced regression analysis method was used to analyze the results of ice cream physical characteristics, while randomized block design (RBD) and descriptive method were used on the organoleptic results of the ice cream. The experiment consisted of four repetition sessions with different gelatin concentrations of 0%, 0.1%, 0.3%, and 0.5%, each treatment was repeated three times. The results showed additions of gelatin concentration on ice cream making had a very strong relationship with the characteristics of the ice cream namely overrun value, melting power, and viscosity with a correlation coefficient of 0.94, 0.911, and 0.995 respectively. While in terms of organoleptic, the higher the concentration gelatin, the softness of ice cream is higher, therefore more panelists preferred it.
Co-Authors Anisa Fadhila Asri Widyasanti Asriyanti Septiani Gunawan Elazmanawati Lembong Emran, Talha Bin Endah Wulandari Fadhila, Anisa Fitri Hasanah Georgina Jeanette Ghazi Mauer Idroes Idroes, Ghalieb Mutig In-In Hanidah Irsan Hardi Kharistya Amaru Lala, Andi Lianna, Angela Ferren Maulana, Aga Maulydia, Nur Balqis Nandi Sukri Nobel Christian Siregar Qanita, Nisrina Razief Perucha Fauzie Afidh Rinaldi Idroes Rivaldo Giovano Totos Robi Andoyo Siti Nurhasanah Siti Nurhasanah Sumanti Debby Moody Syamsul Huda Syifa Unawahi Teuku Rizky Noviandy Tri Cahyanto Unawahi, Syifa Utami, Annisa Ratni Windarningsih, Feni Yuliasri Ramadhani Meutia Zahriah, Zahriah