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All Journal Warta Pengabdian Andalas: Jurnal Ilmiah Pengembangan Dan Penerapan Ipteks Jurnal Sains dan Teknologi Pangan
Tety Desrita Handayani
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Medicine & Pharmacology Social Sciences Other

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Diversifikasi Pengolahan Jamur Tiram pada Kelompok Tani Saraso, Kenagarian Batu Balang, Kecamatan Harau, Kabupaten Lima Puluh Kota Tety Desrita Handayani; Mimi Harni; Fidela Violalita; Nurzarrah Tazar
Warta Pengabdian Andalas Vol 27 No 4 (2020)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat (LPPM) Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jwa.27.4.263-269.2020

Abstract

Oyster mushrooms are widely cultivated by Saraso farmer group Kenagarian Batu Balang, Harau District, Lima Puluh Kota Regency. The purpose of the activity was to increase knowledge and skills and empower the women of the Saraso Farmers Group, in the diversification of processed oyster mushroom products in order to increase the selling value. So far, the oyster mushrooms they cultivate are sold in fresh mushrooms, and only a few sell in processed food. The hope is that with this activity, the community can make various processed oyster mushrooms to add value to the sale which is expected to raise the family economy. The activity method was carried out by demonstration and hands-on practice. The results of community service activities showed that the women of the Saraso farmer group are able to process oyster mushrooms into various ready-to-consume products. Various processed mushrooms are made, namely Dendeng oyster mushroom, oyster mushroom beef, oyster mushroom satay, oyster mushroom shredded and additional materials, namely making sauces and chili sauce. This activity succeeded in arousing the motivation of the Saraso farmer groups in making variations of processed oyster mushrooms.
Pengolahan Buah Naga menjadi Produk Pangan pada Kelompok Tani Nagari Simpang Sugiran, Kabupaten Lima Puluh Kota Mimi Harni; Fidela Violalita; Ermiati Ermiati; Irwan Roza; Yenni Muchrida; Tety Desrita Handayani; Henny Fitri Yanti; Agustina Agustina
Warta Pengabdian Andalas Vol 28 No 1 (2021)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat (LPPM) Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jwa.28.1.36-43.2021

Abstract

Red dragon fruit is one of the agricultural commodities in Simpang Sugiran Village. Dragon fruit has many functions and properties for health. Based on monitoring in the field, farmers do not have the knowledge and skills in processing dragon fruit into various processed dragon fruit products to increase their selling value. In addition, the price of dragon fruit and farmer acceptance continues to decline while the number of farmers cultivating is increasing. The purpose of this activity was to increase community knowledge and skills in processing dragon fruit, and business management to increase the added value of dragon fruit cultivation. The results of community service activities indicated that the diversification of dragon fruit processing is one of the most effective ways to increase community income in the Simpang Sugiran village. Dragon fruit can be processed into various processed products using simple technology and can be done as a home industry. This community service activity can motivate and encourage the entrepreneurial spirit of the Farmer Group of Simpang Sugiran, Guguak Sub District, Lima Puluh Kota, West Sumatra.
KARAKTERISTIK FISIKOKIMIA DADIH BUBUK DENGAN METODE FOAM MAT DRYING Neni Trimedona; Tety Desrita Handayani; Elva Amurita Zebua
Jurnal Sains dan Teknologi Pangan Vol. 11 No. 1 (2026): 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: 10.63071/xane0e80

Abstract

            Dadih merupakan produk fermentasi susu tradisional khas Sumatera Barat yang kaya protein dan bakteri asam laktat (BAL), namun memiliki keterbatasan umur simpan karena memiliki kadar air yang tinggi dan aktivitas mikroba yang masih berlangsung. Penelitian ini bertujuan mengkaji pengaruh variasi konsentrasi maltodekstrin dan Tween 80 terhadap karakteristik fisik dan kimia bubuk dadih yang dihasilkan dengan metode foam mat drying, yang dikenal mampu mengeringkan bahan peka panas pada suhu relatif rendah. Penelitian menggunakan rancangan acak lengkap faktorial dengan dua faktor, yaitu konsentrasi maltodekstrin (5%, 10%, dan 15%) dan Tween 80 (0,5%, 1,0%, dan 1,5%). Parameter yang diamati meliputi warna (L*, a*, b*), kelarutan, kadar air, protein, lemak, abu, dan total asam tertitrasi. Hasil penelitian menunjukkan bahwa peningkatan konsentrasi maltodekstrin berpengaruh nyata terhadap seluruh parameter fisik dan kimia bubuk dadih. Konsentrasi maltodekstrin 15% menghasilkan kadar air terendah dan kelarutan tertinggi, sejalan dengan sifat maltodekstrin sebagai bahan pembawa yang mudah larut dan mampu meningkatkan stabilitas fisik produk bubuk. Namun demikian, peningkatan maltodekstrin menyebabkan penurunan kadar protein, lemak, dan abu akibat efek pengenceran. Tween 80 tidak memberikan pengaruh nyata terhadap parameter kimia, tetapi cenderung menurunkan kelarutan pada konsentrasi tinggi. Secara keseluruhan, maltodekstrin berperan penting dalam meningkatkan stabilitas fisik bubuk dadih sehingga berpotensi dikembangkan sebagai produk pangan fungsional dengan umur simpan lebih panjang.
Co-Authors Elva Amurita Zebua Ermiati Ermiati Fidela Violalita Henny Fitri Yanti Ida Ayu Putu Sri Widnyani Irwan Roza Mimi Harni Neni Trimedona Nurzarrah Tazar Yenni Muchrida