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All Journal Farmasains : Jurnal Farmasi dan Ilmu Kesehatan Bioma : Berkala Ilmiah Biologi Jurnal Kedokteran Brawijaya Pharmascience Jurnal Teknologi Laboratorium JRST (Jurnal Riset Sains dan Teknologi) JSFK (Jurnal Sains Farmasi & Klinis) FITOFARMAKA: Jurnal Ilmiah Farmasi Medica Hospitalia Jurnal Karinov Lumbung Farmasi : Jurnal Ilmu Kefarmasian Journal of Pharmaceutical Care Anwar Medika Jurnal Ilmiah Medicamento Prosiding Seminar Nasional Pengabdian Masyarakat KOPEMAS
Martina Kurnia Rohmah
Universitas Anwar Medika
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Dentistry Economics, Econometrics & Finance Education Engineering Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Journal : Jurnal Karinov

 1 
PRODUKSI OLAHAN BUNGA ROSELLA (HIBISCUS SABDARIFFA) DI DESA BALONGBENDO KABUPATEN SIDOARJO Martina Kurnia Rohmah; Yani Ambari; Khurin In Wahyuni
Jurnal KARINOV Vol 2, No 3 (2019): September
Publisher : Institute for Research and Community Service (LP2M), Universitas Negeri Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (26.807 KB) | DOI: 10.17977/um045v2i3p167-170

Abstract

Keberadaan Rosella belum dimanfaatkan secara optimal padahal tanaman ini memiliki manfaat yang sangat luas dalam bidang pangan dan kesehatan melalui berbagai produk olahan (diversifikasi) karena minimnya pengetahuan dan ketrampilan masyarakat khususny dalam hal pengolahan. Tujuan program ini adalah memberikan pengetahuan, bimbingan, serta pendampingan dalam memanfaatkan bunga rosella menjadi berbagai produk olahan sehingga memiliki nilai ekonomis guna meningkatkan kesejahteraan masyarakat Desa Balongbendo. Metode pelaksanaan yang dilakukan dalam program ini adalah penyuluhan, penanaman tanaman Rosella, pelatihan pembuatan produk olahan bunga rosella, pelatihan pengemasan dan pemasaran produk bunga rosella, serta pendampingan pada pameran produk olahan di Kabupaten Sidoarjo. Hasil dari kegiatan ini adalah: (1) Meningkatnya pengetahuan mitra tentang manfaat, budidaya tanaman, dan diversifikasi produk olahan Rosella (2) Meningkatnya keterampilan mitra dalam mengolah bunga Rosella dengan berbagai produk, (3) Terciptanya produk-produk olahan bunga rosella yang telah dipasarkan dalam bentuk Teh Rosella, Sirup Rosella dan Es Krim Rosella (4) Meningkatnya daya saing msyarakat Desa Balongbendo se-kebupaten Sidoarjo.Kata kunci—Produk Rosella, Teh Rosella, Sirup Rosella, Es Krim Rosella Abstract The existence of Rosella has not been optimally utilized even though this plant has very broad benefits in the field of food and health through a variety of processed products (diversification) because of the lack of knowledge and skills of the community specifically in terms of processing. The purpose of this program is to provide knowledge, guidance, and assistance in utilizing roselle flowers into various processed products so that they have economic value in order to improve the welfare of the people of Balongbendo Village. The method of implementation carried out in this program are: counseling, planting Rosella plants, training in making processed Rosella flower products, training in packaging and marketing of rosella flower products, and assisting at the exhibition of processed products in Sidoarjo Regency. The results of this activity are: (1) Increased knowledge of partners about the benefits, cultivation of plants, and diversification of processed Rosella products (2) Increased partner's skills in processing Rosella flowers with various products, (3) Creation of processed rosella flower products that have been marketed in the form of Rosella Tea, Rosella Syrup and Rosella Ice Cream (4) Increasing the competitiveness of Balongbendo Villages throughout the Sidoarjo Regency.Keywords—Rosella Products, Rosella Tea, Rosella Syrup, Rosella Ice Cream
Pemanfaatan Umbi Porang (Amorphophallus muelleri Bl) Sebagai Bahan Baku Keripik Khurin In Wahyuni; Martina Kurnia Rohmah; Yani Ambari; Bagus Kurniawan Romadhon
Jurnal KARINOV Vol 3, No 1 (2020): Januari
Publisher : Institute for Research and Community Service (LP2M), Universitas Negeri Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17977/um045v3i1p1-4

Abstract

Pemanfaatan porang lebih lanjut membutuhkan teknologi untuk menghilangkan senyawa kalsium oksalat sehingga pemanfaatan porang kedepannya dapat lebih maksimal. Masyarakat Desa Rejosari mengharapkan umbi porang dapat dikelola sendiri menjadi suatu produk makanan karena selama ini masyarakat rejosari hanya menjual porang dalam bentuk umbi mentah. Dengan adanya pelatihan pembuatan kripik dari umbi porang diharapkan dapat membantu perekonomian masyarakat Desa Rejosari. Kegiatan dilakukan melalui dua tahap, yaitu pengolahan umbi porang agar tidak menghasilkan rasa gatal sampai menajdi bahan baku keripik (pengumpulan bahan, perendaman bahan, proses pengeringan dan pengukusan) dan tahap kedua, pengolahan umbi porang menjadi keripik. Dari kegiatan ini diperoleh hasil 85 persen masyarakat Desa Rejosari telah berhasil membuat keripik dari Umbi Porang dan tidak merasakan efek gatal. Kata kunci—Keripik, Porang, Pangan, Umbi.Abstract The use of porang further requires technology to remove iron oxalate so that future utilization of porang can be maximized. The people of Rejosari Village hope that porang tubers can be managed themselves into food products because so far the Rejosari community only sells porang in the form of raw tubers. With training on making chips from porang tubers, they are expected to be able to help the people of Rejosari Village. Activities carried out through two cups, namely processing porang tubers so as not to cause fear until they become raw material for chips (collecting materials, soaking, digging and steaming) and the second process, processing porang tubers into chips. From this activity, 85 percent of Rejosari Village residents have succeeded in making chips from the Porang Bulbs and did not experience any adverse effects.Keywords—Bulbs, Chips, Food, Porang
Co-Authors Achmadita Prameswari Ambari, Yani Andre Giovano Antoni Setiawan Anwari, Farida Arista Wahyu Ningsih Azis, Rosidi Bagus Kurniawan Romadhon Damasari, Karina Putri Diana Lyrawati Djelang Zainuddin Fickri Djelang Zainuddin Fickri Djelang Zainuddin Fickria Etik Wijayanti Fickri, Djelang Zainuddin Fodeni Yolinda Herni Setyawati Herni Setyawatia Hisbiyah, A'yunil Kasifa, Wahyu Kenichi Yano Liya Fitroh Nurlaila Mila Ayu Puji Lestari Novita E. Winarni Nur Novia Dayanti Nurdianto, Arif Rahman Nurul Maulidatus Sholichah Octivani, Amellya Pahri Samsiyeh, Nur Arzy Siti Lutfiyah Muf’idah Rizki Valentino Krismonico Caesarius Wahyuni, Khurin In Yani Ambari Yani Ambari Yulianti, Ella Rahman