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All Journal agriTECH Jurnal Industri Hasil Perkebunan Jurnal Humanitas: Katalisator Perubahan dan Inovator Pendidikan Pro Food Jurnal Biologi Tropis JMM (Jurnal Masyarakat Mandiri) Jurnal Agrotek UMMat SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan MATAPPA: Jurnal Pengabdian Kepada Masyarakat Jurnal Aplikasi Teknologi Pangan Jurnal Pengabdian Magister Pendidikan IPA Jurnal GeoEkonomi Community Empowerment Bioscientist : Jurnal Ilmiah Biologi Journal of Community Empowerment

Nurhayati, Nurhayati

Program Studi Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Muhammadiyah Mataram, Mataram

Author-ID : 3637393

Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences Other

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PENYULUHAN GIZI DAN PELATIHAN PENGOLAHAN PRODUK BERBASIS JAGUNG SEBAGAI UPAYA MEMINIMALISIR STUNTING DI DESA LABUAPI KABUPATEN LOMBOK BARAT Nurhayati, Nurhayati; Asmawati, Asmawati; Ihromi, Syirril; Marianah, Marianah; Saputrayadi, Adi
JMM (Jurnal Masyarakat Mandiri) Vol 4, No 5 (2020): November
Publisher : Universitas Muhammadiyah Mataram

Abstrak: Sumber pangan local yang melimpah di desa Labuapi adalah jagung, namun pengolahan hanya terbatas sebagai sayuran. Padahal pengolahan jagung menjadi berbagai olahan produk telah banyak dilakukan, salah satunya adalah pengolahan susu. Susu jagung menjadi alternative solusi untuk meningkatkan asupan gizi dalam mengatasi masalah stunting. Stunting kini menjadi salah satu prioritas yang ditangani pemerintah secara nasional, termasuk di NTB. Pencegahan stunting penting dilaksanakan dengan berkoordinasi pada semua lintas sector salah satunya perguruan tinggi. Tujuan pelaksanaan pengabdian ini adalah adalah untuk meningkatan pengetahuan tentang gizi, meningkatkan keterampilan pengolahan susu dan nuget pada ibu-ibu Rumah Tangga khususnya Ibu hamil dan menyusui, serta remaja-remaja putri. Tujuan tersebut dapat diwujudkan dengan berbagai tindakan solutif diantaranya: (1) Penyuluhan tentang pangan dan gizi secara umum, (2) Penyuluhan tentang komposisi nutrisi dan manfaat jagung, (3) Penyuluhan tentang berbagai olahan produk berbasis jagung, (4) Pelatihan pengolahan susu jagung dan nuget dari ampas susu jagung. Hasil kegiatan ini memperlihatkan bahwa (1) adanya peningkatan pengetahuan masyarakat tentang pangan dan gizi serta inovasi olahan jagung. (2) masyarakat memiliki keterampilan mengolah produk jagung menjadi susu dan nugget.(3) Pengetahuan dan keterampilan tersebut dapat dijadikan sebagai rintisan usaha dalam memenuhi kebutuhan hidup masyarakat, sehingga kasus stuntingÂ yang terjadi dapat diminimalisir.Â Abstract: The abundant local food potential in the Labuapi Village is corn, but processing is limited to vegetables. The processing of corn into various products has been done a lot, one of which is processing milk. Corn milk is an alternative solution to increase nutritional intake in overcoming stunting problems. Stunting is one of the national priorities of the government, including in NTB. Prevention of stunting is important to implement by coordination with all cross-sectors, which one of higher education. This activity aims to increase nutrition knowledge, improve milk and nugget processing skills for housewives, especially pregnant and lactating mothers and young women. These objectives can be realized with various solutions, including (1) counseling about the food and nutrition, (2) Counseling about the nutritional composition and corn benefits, (3) counseling on various processing of corn-based products, (4) training on corn milk processing, and nuggets from corn milk waste. This activity shows that (1) the increasing community knowledge about food, nutrition, and corn processing innovation. (2) the community has the skills to process corn into milk and nuggets. (3) the knowledge and skills have given can be used as a pilot effort in business the community's needs, so that cases of stunting that occur can be minimized.

Kajian Penambahan Ubi Jalar Ungu (Ipomoea batatas blackie) Terhadap Sifat Kimia dan Sensoris Yoghurt Susu Kedelai: The Fortification of Purple Sweet Potato (Ipomoea batatas blackie) on Chemical and Sensory Properties of Soygurt Irfan Irfan; Nurhayati Nurhayati; Asmawati Asmawati
Pro Food Vol. 7 No. 2 (2021): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v7i2.209

ABSTRACT Yoghurt is a drink made from the fermentation process of milk (animal and vegetable) with the addition of probiotic bacteria. To enrich the nutritional value and taste, yoghurt can be added with various types of fruits, vegetables and tubers including purple sweet potato. This study aims to determine the effect of fortification of purple sweet potato paste on the chemical and sensory properties of soymilk yoghurt. This study was designed using a completely randomized design (CRD) with fortification treatment of purple sweet potato paste (0, 15%, 30%, 45%, 60% and 75%). Observational data were analyzed by Analysis of Diversity (Table ANOVA) at 5% significance level and further test with Honest Significant Difference (BNJ) 5% test. The results showed that purple sweet potato fortification significantly affected the chemical properties (protein content and lactic acid content), as well as the sensory properties of the parameter scores of color, taste and texture/thickness values, but had no significant effect on the aroma value of the soymilk yoghurt. observed. The best treatment was obtained at treatment T3 (fortified purple sweet potato paste 45%) with protein content of 2.81%, lactic acid 2.22%, light purple in color, slightly liked aroma and taste and slightly thick texture. ABSTRAK Yoghurt adalah minuman yang terbuat dari proses fermentasi susu (hewani dan nabati) dengan penambahan bakteri probiotik. Untuk memperkaya nilai gizi dan cita rasanya, yoghurt dapat ditambahkan dengan berbagai jenis buah, sayuran dan umbi-umbian termasuk ubi jalar ungu. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan pasta ubi jalar ungu terhadap sifat kimia dan sensoris yoghurt susu kedelai. Penelitian ini dirancang dengan menggunakan Rancangan Acak Lengkap (RAL) dengan perlakuan penambahan pasta ubi jalar ungu sebesar (0, 15%, 30%, 45%, 60% dan 75%). Data hasil pengamatan di analisis dengan Analisis Keragaman (Tabel Anova) pada taraf nyata 5% dan uji lanjut dengan uji Beda Nyata Jujur (BNJ) 5%. Hasil penelitian menunjukkan bahwa penambahan ubi jalar ungu berpengaruh secara nyata terhadap sifat kimia (kadar protein dan kadar asam laktat), serta sifat sensorik parameter skor nilai warna, rasa dan tekstur/kekentalan, tetapi tidak berpengaruh secara nyata terhadap skor nilai aroma yoghurt susu kedelai yang diamati. Perlakuan terbaik diperoleh pada perlakuan T3 (penambahan pasta ubi jalar ungu 45%) dengan kadar protein 2,81%, asam laktat 2,22%, berwarna ungu muda, aroma dan rasa agak suka serta tekstur agak kental.

The Effects of Roasting Time of Unfermented Cocoa Liquor Using the Oil Bath Methods on Physicochemical Properties and Volatile Compound Profiles Nurhayati Nurhayati; Francis Maria Constance Sigit Setyabudi; Djagal Wiseso Marseno; Supriyanto Supriyanto
agriTECH Vol 39, No 1 (2019)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

This study aimed to measure the effect of roasting time on physicochemical properties and volatile compounds of unfermented cocoa liquor roasted with an oil bath method. Physicochemical properties (pH, temperature, and color), flavor, and volatile compounds were analyzed. The results showed that the longer the roasting time the higher the unfermented cocoa liquor’s temperature, °Hue, and ΔE value, but lower pH and L value. There were 126 volatile compounds obtained by various roasting time, identified as pyrazines (12), aldehydes (16), esters (1), alcohols (31), acids (15), hydrocarbons (11), ketones (19), and others (21). At 15, 20, and 25 minutes of roasting time, 69, 74, and 67 volatile compounds, respectively, were identified. Volatile compounds’ profiles were indicated to be strongly influenced by roasting time. The largest area and highest number of compounds, such as pyrazines and aldehydes, were obtained at 20 minutes, which was also the only time the esters were identified. As well as the time showed a very strong flavor described by panelists.

TEKNOLOGI DIGITAL SENSOR WARNA UNTUK MENGUKUR TINGKAT FERMENTASI KAKAO (ULASAN) Nurhayati Nurhayati; Ratri Retno Utami; Yusdianto Yusdianto
Jurnal Industri Hasil Perkebunan Vol 14, No 2 (2019): Jurnal industri Hasil Perkebunan
Publisher : Balai Besar Industri Hasil Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33104/jihp.v14i2.4656

Pemerintah berencana untuk memberlakukan SNI Kakao No. 2323-2008 secara wajib sebagai upaya meningkatan mutu biji kakao. Diantara aspek mutu dalam SNI yang sangat penting adalah tingkat fermentasi yang sempurna. Sampai saat ini, tingkat fermentasi ditentukan dengan metoda uji belah, yang hanya membandingkan warna keping biji secara secara visual dan kualitatif. Warna cokelat menunjukkan tingkat fermentasi yang sempurna dan warna ungu dominan digolongkan sebagai under fermented. Cara uji yang bersifat subyektif ini sering menimbulkan permasalahan karena perbedaan persepsi antara pedagang dan petani tentang kualitas biji yang sedang ditransaksikan. Untuk itu perlu adanya inovasi berbasis teknologi digital menggunakan sensor warna yang akan mengetahui tingkat fermentasi secara obyektif, efektif dan efisien. Ulasan ini bertujuan untuk mengetahui potensi teknologi digital sensor warna sehingga bermanfaat untuk menentukan tingkat fermentasi sempurna dari kakao.

PENYULUHAN CARA PENGOLAHAN PANGAN YANG BAIK UNTUK PERBAIKAN PROSES PRODUKSI DAN MUTU MINYAK KELAPA DI IKM SAKRA TIMUR LOMBOK Nurhayati Nurhayati; Yeni Sulastri; Mursal Ghazali; Ibrahim Ibrahim
JMM (Jurnal Masyarakat Mandiri) Vol 5, No 1 (2021): Februari
Publisher : Universitas Muhammadiyah Mataram

Abstrak: Tujuan kegiatan ini adalah untuk memberikan penyuluhan tentang cara pengolahan pangan yang baik, sehingga produk minyak goreng dan Virgin Coconut Oil (VCO) yang dihasilkan kedua mitra bermutu, layak dikonsumsi, dan aman bagi kesehatan. Metode pelaksanaan kegiatan menggunakan teknik penyuluhan di lapangan. Tahapan operasional kegiatan terdiri dari (i) Koordinasi persiapan pelaksanaan kegiatan, (ii) Kegiatan penyuluhan berupa ceramah dan diskusi, dan (iii) Evaluasi keberhasilan kegiatan. Hasil pelaksanaan kegiatan menunjukkan bahwa terjadi peningkatan pemahaman, pengetahuan dan kesadaran mitra terhadap cara pengolahan pangan yang baik. Kegiatan selanjutnya diharapkan dapat dilakukan rancangan, implementasi dan evaluasi pemenuhan persyaratan CPPB IRT pada IKM Tunas Mulia dan Agro Mulia Lombok. Oleh karena itu kedepannya kegiatan kegiatan tersebut akan dapat diaplikasikan oleh kedua mitra untuk dapat menghasilkan produk yang mampu bersaing dan berkembang pesat.Abstract: The purpose of this activity is to provide counseling about Good Manufacturing Practices so that the cooking oil and Virgin Coconut Oil (VCO) products produced by the two partners are of good quality, suitable for consumption, and safe for health. The method of implementing activities uses counseling techniques in the field. The operational stages of the activities consist of (i) coordination of the preparation for the implementation of activities, (ii) counseling activities such as lectures and discussions, and (iii) evaluation of the successful activities. The activity results show that there has been an increase in the understanding, knowledge, and awareness of partners about CPPB. The next activity is expected to design, implement, and evaluate the fulfillment of the IRT CPPB requirements at IKM Tunas Mulia and Agro Mulia Lombok. Therefore, in the future, both partners will apply these activities to produce products that can compete and develop rapidly.

PENDAMPINGAN KELOMPOK TANI ”PASIR PUTIH” DALAM MEWUJUDKAN DESA EKAS BUANA SEBAGAI LUMBUNG BIBIT RUMPUT LAUT NUSA TENGGARA BARAT Mursal Ghazali; Rina Kurnianingsih; Nurhayati Nurhayati; Sunarpi Sunarpi
JMM (Jurnal Masyarakat Mandiri) Vol 4, No 5 (2020): November
Publisher : Universitas Muhammadiyah Mataram

Abstrak: Rumput laut merupakan komoditi laut yang memiliki nilai ekonomis tinggi, karena kandungan senyawa hidrokoloid seperti karagenan, agar dan alginat. Oleh sebab itu, pemerintah mengembangkan kawasan Minapolitan sebagai pusat budidaya rumput laut. Salah satu kawasan minapolitan tersebut adalah sentra budidaya rumput laut Teluk Ekas. Pengembangan budidaya rumput laut pada beberapa tahun terakhir memiliki banyak masalah, salah satunya adalah ketersediaan bibit. Oleh sebab itu, perlu dilakukan transfer ilmu pengetahuan dan keterampilan melalui program IPTEK bagi masyarakat dengan memberikan pendampingan kepada kelompok tani Pasir Putih yang ada di Desa Ekas, Lombok Timur. Tujuan pelaksanaan pengabdian ini adalah untuk mewujudkan Desa Ekas Buana sebagai lumbung bibit rumput laut Nusa Tenggara Barat. Untuk mewujudkan tujuan tersebut dilakukan berbagai pendekatan diantaranya (1) Memberikan sosialisasi kepada masyarakat tentang teknologi budidaya yang akan diterapkan, (2) Membuat demplot percobaan, (3) Analisa hasil demplot dan (4) Pendampingan kelompok mitra. Hasil pelaksanaan kegiatan menunjukkan bahwa pendampingan yang dilakukan terhadap kelompok tani Pasir Putih mampu menginisiasi Desa Ekas Buana sebagai lumbung bibit rumput laut Nusa Tenggara Barat. Hal ini dibuktikan dengan pemenuhan permintaan bibit oleh petani lain di Teluk Ekas. Selain itu, hasil panen rumput laut dapat memenuhi permintaan sentra budidaya lain seperti Teluk Serewe, Gerupuk dan Pengantap. Abstract: Seaweed is a marine commodity that has high economic value, due to the content of hydrocolloid compounds such as carrageenan, agar, and alginate. Therefore, the government is developing a Minapolitan area as a center for seaweed cultivation. One of the Minapolitan areas is the Ekas Bay seaweed cultivation center. The development of seaweed cultivation in recent years has had many problems, one of which is the availability of seeds. Therefore, a knowledge and skill transfer was carried out through a science and technology program for the community by assisting the Pasir Putih farmer groups in Ekas Village, East Lombok. The purpose of this service is to realize Ekas Buana Village as a granary for seaweed seeds in West Nusa Tenggara. To achieve this goal, various approaches were carried out including (1) Providing socialization to the community about the cultivation technology to be applied, (2) Creating experimental demonstration plots, (3) Analyzing the results of the demonstration plot and (4) Assisting partner groups. The results of this community service show that the assistance provided to the Pasir Putih farmer group was able to initiate Ekas Buana Village as a granary for seaweed seedlings in West Nusa Tenggara. This is evidenced by the fulfillment of the demand for seeds by other farmers in Ekas Bay. Besides, the seaweed harvest can meet the demands of other cultivation centers such as Teluk Serewe, Gerupuk, and Pengantap.

PELUANG DAN TANTANGAN PENGEMBANGAN MAKROALGA NON BUDIDAYA SEBAGAI BAHAN PANGAN DI PULAU LOMBOK Mursal Ghazali; Nurhayati Nurhayati
Jurnal Agrotek Ummat Vol 5, No 2 (2018): August
Publisher : Universitas Muhammadiyah Mataram

Makanan merupakan salah satu dari tiga kebutuhan pokok manusia yang tidak dapat diganti. Salah satu sumber bahan pangan yang belum mendapatkan perhatian yang serius bersumber dari laut seperti rumput laut. Sebagian kecil jenis rumput laut memang telah dikembangkan secara massal tetapi sebagian besar belum mendapat perhatian yang serius. Beberapa jenis makroalga non budidaya sudah dimanfaatkan oleh masyarakat Pulau Lombok sudah sejak lama. Oleh sebab itu, artikel ini dibuat bertujuan untuk mengetahui jenis rumput laut apa saja yang dimanfaatkan oleh masyarakat pesisir Pulau Lombok dan bagaimana peluang serta tantangan pengembangan rumput laut non budidaya sebagai sumber bahan pangan di Pulau Lombok. Berdasarkan wawancara yang telah dilakukan pemanfaatan alga di pulau Lombok lebih banyak pada alga merah yaitu jenis Acanthopora sp, Hypnea sp, Sarcodia sp, dan Halimenia sp. Sementara itu, alga hijau dua jenis yaitu Codium sp dan Caulerpha sp serta satu jenis alga coklat yaitu Sargassum sp. Peluang pengembangan makroalga non budidaya masih sangat tinggi disebabkan karena kandungan nutrisi lengkap, sumber bahan makanan, peluang dijadikan sebagai komoditi ekonomi. Meskipun demikian terdapat kendala dalam pengembangannya yakni paket pengembangan belum memadai, masyarakat belum memahami manfaat rumput laut, isu pencemaran lingkungan, dan beberapa jenis rumput laut sebagai absorban logam berat.

MODIFIKASI PATI SECARA ASETILASI DAN APLIKASINYA PADA PEMBENTUKAN FILM Nurhayati Nurhayati
Jurnal Agrotek Ummat Vol 6, No 2 (2019): August
Publisher : Universitas Muhammadiyah Mataram

Along with the development of technology and processing methods used, native starch can be modified to improve its chemical, physicochemical characteristics so that it can be utilized for further products. Modified starches are starches whose hydroxyl groups have been changed by a chemical reaction (esterification, etherification, or oxidation) or by disturbing the original structure. One method of chemical starch modification commonly used is acetylation, which produces acetylated starch. Acetylated starches are produced from starch granules ethered with acetate groups by substituting starch hydroxyl groups. Chemical starch modification by acetylation with inserting an acetyl group in the OH group starch through the acetylation reaction. The reagents commonly used in the acetylation method are vinyl acetate, acetic acid, and acetic anhydrous. Acetylated starch has the physicochemical properties advantages such as gelatinization temperature, development power, solubility, and paste clarity are high. Another advantage is better storage and cooking stability when compared to native starch. In addition, the quality of the products produced from starch acetate is more stable and resistant to retrogradation. In general, starch modification by acetylation is greatly influenced by several factors, including intrinsic and extrinsic factors. Intrinsic factors include the structure of the granules (the shape and size of the granules), the composition of the granules (ratio of amylopectin and amylose, and compositions other than starch). While extrinsic factors consist of reagents (reagent type, concentration), condition of the media reaction (temperature, pH, reaction time, and pressure ), these factors will affect the degree of substitution,% acetyl, physicochemical, morphological and rheological properties, thermal and pasting of acetylated starch. In its application based on the degree of substitution, acetylated starch is classified into three levels, namely low, medium, high. Acetate starch with low DS (0.01-0.2) can function as film-forming, binder, adhesive, thickener, stabilizer, and texturing agent.

PEMBUATAN RESISTANT STARCH PATI BERAS DENGAN METODE ENZIMATIS DAN FISIK Tanwirul Millati; Nurhayati Nurhayati
Jurnal Agrotek Ummat Vol 7, No 2 (2020): October 2020
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v7i2.2719

Rice is the leading food and a carbohydrate source for most of the world's and Indonesia population, but most rice tends to have a high glycemic index (IG). A product with a low IG is better, not only for people with diabetes but also for healthy people. Resistant starch (RS) functions as a new food ingredient that has a low glycemic index. RS is a part of starch or starch products resistant to digestion when through a gastrointestinal tract. RS has the same physiological effects as dietary fiber, can affect body weight and energy balance, increase lipid excretion to reduce calorie intake and reduce serum lipid levels, zero caloric content so that it can be used as a low-calorie food additive that can control body weight effectively. RS can be made through starch modification by physical treatment (heat treatment), chemical treatment, enzymatic treatment, and a combination of heat and enzymatic. Factors that influence RS's formation include starch properties, starch interactions with other components, processing conditions, heat processes, other treatments, and storage conditions. Therefore, the rice starch modification that contains a lot of RS needs to be known. Rice starch Hydrolysis with the dual enzyme α-amylase and pullulanase (DMT) can increase the highest RS level (51.0%) due to the increased degree of starch crystallinity. High RS results in an increase in gelatinization temperature, ΔH and phase transition temperatures, and a decrease in the speed of starch hydrolysis and weight loss.

PEMBERDAYAAN EKONOMI MASYARAKAT MELALUI APLIKASI TEKNOLOGI PENGOLAHAN DODOL NANGKA DAN SUSU BIJI NANGKA DI KABUPATEN LOMBOK BARAT Nurhayati Nurhayati; Asmawati Asmawati; Syirril Ihromi; Marianah Marianah; Adi Saputrayadi
SELAPARANG Jurnal Pengabdian Masyarakat Berkemajuan Vol 4, No 1 (2020): November
Publisher : Universitas Muhammadiyah Mataram

ABSTRAKDesa kekeri merupakan salah satu desa sentra produksi nangka di Kabupaten Lombok Barat. Produksi buah nangka di desa tersebut melimpah namun tidak diikuti dengan harga jual yang tinggi. Ketika musim buah nangka tiba, harga jual nangka tidak memiliki nilai sedikitpun karena penjualan buah nangka dalam keadaan segar tanpa adanya proses pengolahan lebih lanjut. Berdasarkan kenyataan tersebut, dilakukan kegiatan pengabdian yang bertujuan untuk : (1) Memberikan pemahaman dan pengetahuan kepada masyarakat tentang nutrisi, manfaat dan olahan buah nangka (2) Menjelaskan dan memberikan percontohan kepada ibu – ibu rumah tangga dan remaja putri tentang aplikasi teknologi pengolahan dodol nangka dan susu biji nangka. (3) Memberikan ketrampilan kepada kelompok masyarakat khususnya ibu – ibu dan remaja putri tentang bagaimana cara meningkatkan pendapatan rumah tangga serta pemenuhan gizi keluarga melalui aplikasi teknologi pengolahan dodol nangka dan susu biji nangka. Pelaksanaan kegiatan ini berlangsung dengan sukses dan lancar sesuai dengan rencana. Kegiatan pengabdian pada masyarakat ini mampu meningkatkan pengetahuan masyarakat tentang nutrisi, manfaat dan olahan nangka. Selain itu juga mampu meningkatkan keterampilan peserta penyuluhan untuk mengolah dodol nangka dan susu biji nangka. Diharapkan kegiatan pengabdian ini dapat bermanfaat bagi peserta kegiatan untuk menjadi ide rintisan usaha dodol nangka meningkatkan pendapatan keluarganya serta dapat memenuhi gizi keluarga melalui aplikasi teknologi pengolahan susu biji nangka. Kata kunci: pemberdayaan masyarakat; dodol nangka; susu biji nangka; kekeri. ABSTRACTKekeri village is one of the centers for jackfruit production in West Lombok Regency. The production of jackfruit in the village is abundant but not accompanied by a high selling price. When the jackfruit season arrives, jackfruit's selling price is meager because the sale of jackfruit is fresh without further processing. Based on this fact, service activities were carried out aimed at: (1) Providing understanding and knowledge to the public about nutrition, benefits, and processed jackfruit (2) Explaining and giving examples to housewives and young women about the application of jackfruit dodol and jackfruit seeds milk processing. (3) Providing skills to community groups, especially mothers and young women, on increasing household income and fulfilling family nutrition by applying jackfruit lunkhead and jackfruit seed milk processing. This activity was carried out successfully and smoothly according to plan. This community service activity can increase public knowledge about nutrition, benefits, and processed jackfruit. Besides, it can also improve the extension participants' skills to process jackfruit lunkhead and jackfruit seed milk. It is hoped that this service activity can be useful for activity participants to become a pilot idea for dodol jackfruit business to increase family income and fulfill family nutrition by applying jackfruit seed milk processing. Keywords: community empowerment; jackfruit dodol; jackfruit seed milk; kekeri

Co-Authors -, Baharuddin -, Ibrahim - -, Mintasrihardi - Abdul Wahab Abi Adit Nusgia Adhawati, Laela Adi Saputrayadi Agum Muladi Agus Herianto Ahmad Fathoni Ahmad Kutbi Rais ALUH NIKMATULLAH Apriyanto, Mulono Artiningrum, Novitaa Tri Aryan Perdana Putra Asmawati Asmawati Asmawati Asmawati Asrul Huzair Azhari Azhari Azhari Burhanuddin Burhanuddin Desy Syafitri Deviana Mayasari Dining Aidil Candri, Dining Aidil Djagal Wiseso Marseno Djagal Wiseso Marseno Erni Romansyah Fathul Rakhman Fitriyah, Andi Tenri FMC Sigit Setyabudi Gunadi, Putu Eka Harry Irawan Johari Hasanto, Rizki Primaditya Hasri Kusuma Wardi Hasri Kusuma Wardi Hety Maesaroh Hirsan, Fariz Primadi Ibrahim Ibrahim Ibrahim Ibrahim Ibrahim Ibrahim Ibrahim Ibrahim Ibrahim Ibrahim Ibrahim Ida Wahyuni Irfan Irfan Irma Setiawan, Irma Johari, Harry Irawan Joni Safaat Adiansyah Junaidi Am Kadek Rantawan Kamaluddin Kamaluddin Karyanik, Karyanik Khosiah Khosiah Kurniasih Sukenti Kurniawati, Ety Kutbi Rais, Ahmad Lailatul Rajai Lestari, Dinda Propita Lusi Hardianingsih M. Hamam Nasiruddin M. Saleh M. Sobry Mahsup Mahsup Maliq, Nina Mardiyah Hayati Marianah Marianah Marianah, Marianah Marianah, Marianah Mas,ad, Mas,ad Maya Sari Muanah, Muanah Muh. Hidayatur Rohman Muhammad Jahidin Muliatiningsih Muliatiningsih murdiah, murdiah Mursal Ghazali Mursal Ghazali Novi Yanti Sandra Dewi Nur Annisa Istiqamah Nur Indah Julisaniah Nurin Rochayati Nurjan, Fatman Nurul Huda Palahuddin, Palahuddin Pazila, Baiq Dinda Aluh Putri Rahman, Fatuh Ratri Retno Utami RINA KURNIANINGSIH Risqa Rabbani Rizki, Anis Syakiratur Salikin Salikin Saputrayadi, Adi Sari, Desy Ambar Septi Falensia Haris Setyabudi, Francis M.C. Sigit Sinta Muhardini Sintayana Muhardini Siti Hasanah Sri Rejeki Suhairin, Suhairin Suherman Suherman Sukuryadi, Sukuryadi Sunarpi Sunarpi Supriyanto Supriyanto Supriyanto Supriyanto Syirril Ihromi Syirril Ihromi, Syirril Tanwirul Millati Wiwit Bayu Adi Yeni Sulastri Yeni Sulastri Yeni Sulastri Yusdianto Yusdianto Zuliawan, Ikbal

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