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All Journal Jurnal Hasil Penelitian Industri Teknologi dan Industri Pertanian Indonesia Buletin Pengabdian JURNAL PENGABDIAN PEMBANGUNAN PERTANIAN DAN LINGKUNGAN (JP3L) Jurnal Pengabdian Mahakarya Masyarakat Indonesia
Novi Safriani
Jurusan Teknologi Hasil Pertanian, Universitas Syiah Kuala Banda Aceh
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Education Electrical & Electronics Engineering Energy Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Public Health Social Sciences

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PENINGKATAN KONSENTRASI SITRAL MINYAK SEREH DAPUR (Cymbopogon citratus) MENGGUNAKAN DISTILASI VAKUM (Improvement of Citral Concentration of Lemongrass Oil (Cymbopogon Citratus) Using Vacuum Distillation) Ermaya, Dewi; Meilina, Hesti; Sulaiman, Ismail; Safriani, Novi; Supardan, M Dani
Jurnal Hasil Penelitian Industri Vol 26, No 2 (2013)
Publisher : Baristand Industri Banda Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (23.353 KB)

Abstract

Lemongrass oil is the one type of essential oil that has high economic value.This research purpose to learn the process continued to increase the levels of citral inlemongrass oil using vacuum distillation method. Vacuum distillation process oflemongrass oil was carried out at operating condition: temperature of 100 to 140 oC,pressures of 50 to 90 mbar and pH of 3 to 7. Gas chromatography-mass spectroscopy(GCMS) results show that vacuum distillation process increased the concentration of citralof lemongrass oil. The experimental results show that variations of temperature, pressureand pH influence on concentration of citral. The highest citral of 84.7% obtained atexperimental condition of temperature of 140 oC, pressure of 70 mbar and pH of 5.
Penerapan teknologi tepat guna pada proses produksi U-Neulheu Kelompok Masyarakat Aceh Besar [Implementation of appropriate technology in U-Neulheu Production by Community Group of Aceh Besar] Safriani, Novi; Moulana, Ryan; Iskandar, Elvira; Haryani, Sri; Aisyah, Yuliani
Buletin Pengabdian Vol 4, No 3 (2024): Bull. Community. Serv.
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/bulpen.v4i3.41272

Abstract

U-Neulheu, a traditional Acehnese cooking spice made from roasted grated coconut, is typically produced using simple and limited equipment, leading to an inefficient production process. As a result, both the quality and quantity of the final product are often suboptimal. The integration of technology into the production process remains far from ideal. The aim of this community service activity aims to enhance the quantity and quality of U-Neulheu produced by local partners through the implementation of Appropriate Technology, such as a roasted coconut grinder and dryer. These improvements are expected to increase the partner's income level and living standards. The partners involved in this activity are a group of housewives who produce U-Neulheu in Cot Preh Village, Kuta Baro Sub-District, Aceh Besar District. The methods of this community service activity include counseling, the implementation of technology in the form of a roasted coconut grinder and dryer, as well as technical guidance. The results of the activity show that the partners greatly benefited from the application of this Appropriate Technology. The use of the roasted coconut grinder and dryer in the U-Neulheu production process made it more effective and efficient in terms of both time and cost. In addition, the quantity and quality of U-Neulheu products have also increased. The quantity increase is measurable by the higher number of products produced (50%), while the quality improvement is evident in the smoother and more hygienic products.
Implementasi Alat Sangrai Kelapa Pengaduk Otomatis untuk Meningkatkan Kuantitas dan Kualitas U-Neulheu Safriani, Novi; Moulana, Ryan; Wardiah, Wardiah; Nilda, Cut; Noviasari, Santi
JURNAL PENGABDIAN PEMBANGUNAN PERTANIAN DAN LINGKUNGAN (JP3L) Vol 1 No 2 (2024): JURNAL PENGABDIAN PEMBANGUNAN PERTANIAN DAN LINGKUNGAN (JP3L): Volume 1 Nomor 2,
Publisher : LEMBAGA KAJIAN PEMBANGUNAN PERTANIAN DAN LINGKUNGAN (LKPPL)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62671/jp3l.v1i2.25

Abstract

Roasted coconut (U-Neulheu) is one of the typical spices of Acehnese cuisine. U-Neulheu products are mainly produced by home industries in Aceh, one of which is the U-Neulheu Ruwaida micro business, which is a partner in this community service activity. The production process of U-Neulheu is generally carried out traditionally using makeshift equipment, and the roasting process is done manually using a regular frying pan. This results in suboptimal quantity and quality of U-Neulheu products. The purpose of this service activity was to implement Appropriate Technology in the form of an automatic stirrer coconut roaster to improve the quantity and quality of U-Neulheu products produced by partners, thus increasing their income. This community service activity was conducted through counseling, technology application, and technical guidance. Counseling was done by providing an understanding of the technology to be used. Technology application was carried out by implementing the automatic stirrer coconut roaster for U-Neulheu production. Technical guidance was provided by imparting knowledge on how to use and maintain the applied technology. The implementation of Appropriate Technology is very beneficial for partners as it can increase the quantity and quality of U-Neulheu produced by them. This can be seen in the improved quality of the products, especially in terms of the brighter color of the U-Neulheu produced. Meanwhile, the increase in quantity can be measured by the increased number of products produced.
Sifat Kimia dan Sensori Teh Celup Cascara Stevia dengan Metode Pengeringan Kulit Kopi dan Persentase Gula Stevia (Stevia rebaudiana Bertoni) yang Berbeda Murlida, Eva; NIlda, Cut; Safriani, Novi; Aliansyah, Aliansyah
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 16, No 2 (2024): Vol. (16) No. 2, Oktober 2024
Publisher : Agriculture Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/jtipi.v16i2.34411

Abstract

Cascara is a dry tea made from coffee husk waste. Cascara is prepared in the shape of dip packets to make it easier for customers, and stevia (Stevia rebaudiana Bertoni) is added since consumers like sweet drinks and to promote consumer preference. The purpose of this study is to investigate the influence of the coffee skin drying process and cascara and stevia ratio on the physicochemical and sensory qualities of cascara tea bags. This research used a factorial completely randomized design where the first factor is the drying method, and the second is the percentage of added stevia. The research data obtained is then analyzed using Analysis of Variance (ANOVA) and followed with Duncan's Multiple Range Test (DMRT) if there are differences between treatments. The drying technique treatment variance influenced pH, total dissolved solids, and color hedonic. The research revealed that the pH of cascara dried in the oven was higher than that of sun drying, while the total soluble solids of sun drying were higher than that of oven drying. The pH and total soluble solids increased as the proportion of stevia added increased. The hedonic test mean result for fragrance was 3.49 (neutral), color was 3.47 (neutral), and taste was 3.13 (neutral). The cascara scent description test had a mean value of 2.74 (neutral), a cascara color description of 2.74 (light), a sweet taste description of 2.81 (neutral), a sour taste description of 2.24 (weak), a bitter taste description of 1.81 (weak), and an astringent taste description of 2.24 (weak). The total phenols value in sun drying with a 20% stevia addition yielded 139 mg GAE/mL
UPAYA PENINGKATAN KUANTITAS DAN KUALITAS VIRGIN COCONUT OIL MELALUI PENERAPAN TEKNOLOGI TEPAT GUNA Safriani, Novi; Moulana, Ryan; Wardiah, Wardiah; Noviasari, Santi; Annisa, Yulia
JURNAL PENGABDIAN MAHAKARYA MASYARAKAT INDONESIA Vol 1, No 2 (2023): JURNAL PENGABDIAN MAHAKARYA MASYARAKAT INDONESIA
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/pemasi.v1i2.34629

Abstract

AbstrakBanyak industri rumah tangga di Aceh bermunculan yang bergerak dibidang produksi Virgin Coconut Oil (VCO), salah satunya usaha mikro RD manufacturing yang menjadi mitra pada kegiatan pengabdian ini. Kegiatan pengabdian ini bertujuan untuk meningkatkan kuantitas dan kualitas produk VCO yang dihasilkan oleh mitra melalui penerapan Teknologi Tepat Guna sehingga dapat meningkatkan tingkat pendapatan dan taraf hidup mitra. Metode yang digunakan dalam kegiatan pengabdian ini terdiri dari (i) metode desiminasi untuk memperkenalkan Teknologi Tepat Guna yang dapat meningkatkan kuantitas dan kualitas produk VCO yang dihasilkan oleh mitra, yaitu alat pencacah daging kelapa dan alat pengepres daging kelapa untuk produksi VCO mitra, dan (ii) metode demonstrasi penggunaan peralatan yang diserahkan kepada mitra. Kegiatan pengabdian ini sangat bermanfaat bagi mitra. Penggunaan alat pencacah daging kelapa dan alat pengepres daging kelapat pada proses produksi VCO yang dilakukan oleh mitra membuat proses produksi VCO menjadi lebih efektif dan efisien baik dari segi waktu maupun biaya. Selain itu, kuantitas dan kualitas produk VCO yang dihasilkan juga meningkat. Produk VCO yang dihasilkan mitra tersebut dapat dimanfaatkan oleh masyarakat.AbstractMany home industries in Aceh have emerged in the field of Virgin Coconut Oil (VCO) production, one of which is the RD manufacturing micro business which is a partner in this community service activity. This service activity aims to improve the quantity and quality of VCO produced by the partner through the application of Appropriate Technology, thereby increasing the income and standard of living of the partner. The methods used in this community service activity consist of (i) dissemination method to introduce Appropriate Technology that can enhance the quantity and quality of VCO produced by the partner, namely coconut shredder and coconut pressing tools for the partner's VCO production, and (ii) demonstration method of equipment usage provided to the partners. This community service activity is very beneficial for the partner. The use of coconut shredder and coconut pressing tools in the VCO production process carried out by the partners makes the VCO production process more effective and efficient in terms of both time and cost. Additionally, the quantity and quality of the VCO produced also improve. The VCO produced by the partner can be utilized by the community.
Edukasi Sistem Jaminan Halal dan Pengurusan Sertifikat Halal Bagi UMKM Tentang Rasa Annisa, Yulia; Muzaifa, Murna; Widayat, Heru Prono; Safriani, Novi
JURNAL PENGABDIAN MAHAKARYA MASYARAKAT INDONESIA Vol 1, No 1 (2023): JURNAL PENGABDIAN MAHAKARYA MASYARAKAT INDONESIA
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/pemasi.v1i1.30951

Abstract

Sertifikasi halal berfungsi untuk menghilangkan keraguan konsumen terhadap kehalalan produk makanan yang dihasilkan oleh pelaku usaha (produsen). Kegiatan pengabdian kepada masyarakat bertujuan untuk meningkatkan pengetahuan pelaku usaha mengenai sistem jaminan halal, serta mengedukasi pelaku usaha mengenai proses penyusunan dokumen Sistem Jaminan Halal dengan harapan dapat mendaftarkan usaha atau produknya untuk mendapatkan sertifikat halal. Mitra yang dilibatkan dalam kegiatan ini adalah UMKM Tentang Rasa yang beralamat di Jl. Teuku Nyak Arief, Darussalam, Banda Aceh. Untuk mengetahui tingkat pemahaman dan keberhasilan kegiatan pengabdian, dilakukan pretest dan posttest terhadap pelaku usaha sehingga dapat langsung diketahui pemahaman peserta terhadap materi pengabdian. Berdasarkan hasil wawancara yang dilakukan setelah pengabdian diketahui bahwa pelaku usaha Tentang Rasa memiliki peningkatan pemahaman tentang sistem jaminan halal dengan menunjukkan keinginan untuk segera mendaftarkan unit usahanya agar bisa mendapatkan sertifikat halal.
Co-Authors Aliansyah, Aliansyah Dewi Ermaya Elvira Iskandar Heru Prono Widayat, Heru Prono Hesti Meilina Ismail Sulaiman M Dani Supardan, M Dani Murlida, Eva Murna Muzaifa Nilda, Cut Ryan Moulana Santi Noviasari Sri Haryani SUFRIN, DOVIE SUFRIZAL Wardiah Wardiah Yanti Meldasari Lubis Yulia Annisa Yuliani Aisyah